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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.

Monday, February 6, 2017

Pork chop with Saffron White Bean Stew by Steven Dolby

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Pork Stock
1 Tbsp olive oil
500g Pork tails
1 Tbsp tomato purée
6 Garlic cloves (skins on)
250g Carrots
140g Celery
1 Tsp black peppercorns
160g 1/2 Large onion
1 Bouquet garni ( 5g fresh parsley, 5g oregano & 5g thyme
6 Cups water
Salt (season to taste)
Bring to a boil then simmer very gently for 4 hours

White bean stew
Serves 4 people
Roasted tomatoes
245g Tomatoes on the vine
Salt (pinch)
1 Tbsp olive oil
Few sprigs of thyme
3 Garlic cloves (skins on)

1/2 Tsp saffron (soaked in 1/4 cup hot water)
70g Carrots (small dice)
50g Celery (small dice)
70g Onion (small  dice)
1 Tbsp olive oil
Tomato vine
Roasted tomatoes
Roasted garlic
1 Cup pork stock
240g Navy beans
Salt & pepper (season to taste)

Other ingredients
Four 12oz Pork loin rib chops
Garnish with sliced green onions

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