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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.

Tuesday, October 18, 2016

Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce by Steven Dolby

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Serves 2 people
Butternut Squash Puree
450g Butternut squash (peeled, seeded, and chopped)
2 Tsp Fenugreek seeds (pestle & mortar)
2 Tbsp olive oil
1/2 Cup chicken stock
1 Shallot (diced)
1 Garlic clove (diced)
1 Tsp fresh sage (sliced)
1 Tbsp olive oil
2 Star anise
1/2 Cup dry white wine
Butternut squash puree
1 Cup chicken stock
1/4 Cup heavy cream
Salt & pepper (to taste)
Other ingredients 
250g Green beans
2 Eggs (per person, cut in half)
90g Spanish chorizo (diced, casing removed)
120g Butternut squash (diced)

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