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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, July 23, 2015

Pickled salad with Scrambled eggs on Naan by Steven Dolby














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PICKLED SALAD
Serves 2-3 people)
1/2 Cup red wine vinegar
1/2 Tsp coriander seeds
4 cloves
2 Tbsp sugar
1/2 Cup water
1 Red bell pepper (diced)
1 JalapeƱo (sliced)
70g Tomatoes (cut into quarters)
35g Red onion (thinly sliced)
1 Tbsp capers
Prosciutto (2 slices roughly chopped)
4-5 basil leaves (thinly sliced)

SCRAMBLED EGGS (per person)
4 Eggs
1 Tbsp sour cream
2 Tsp olive oil
Salt & pepper (to taste)

OTHER INGREDIENTS
Store-bought naan (one per person)


Directions

Making

For pickled salad

Add vinegar to a pan followed by coriander seeds, cloves, sugar and water.
Now stir in low heat until sugar is dissolved.
Remove coriander seeds and cloves. Allow to cool.
To a bowl, add diced bell pepper, sliced jalapeno, tomatoes, sliced onion and capers.
Now pour the pickling mix over the salad. Mix well and refrigerate for 2 hours or overnight.
For scrambled eggs

Add eggs to a bowl, followed by sour cream. Lightly whisk.
Add olive oil to a hot non-stick pan, add eggs and stir for 10-20 second on high heat.
Then turn the heat down, stir for 1-2 minutes and season at the end.
Finalizing

Drizzle olive oil over naan bread and place on a hot grill and cook until crispy.
Now place prosciutto on the hot grill and cook until crispy.
Next drain the salad, and add to a bowl.
Add thinly sliced basil and add crispy prosciutto. Place in the refrigerator.
Serving

Place scrambled eggs on the naan and top it with pickled salad.


© STEVEN DOLBY
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