January 31, 2013

If you answer correctly free Private Master Class by Kevin

If you answer correctly I will personally give you a# master class in #Thornton's Restaurant for free

What is the item in the #Photograph below ?

Q???? © Kevin Thornton # Thornton's Restaurant

Closing date 13th Febuary 2013

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January 30, 2013

#100% Irish Beef Burger

Here is a quick and easy recipe with no horse meat or pork just pure beef

It is better if you mince it your self or get the butcher to do it for you

#100% # IRISH # BEEF # BURGER © KEVIN THORNTON

EASY CHIPS© KEVIN THORNTON

CLASSIC BEEF BURGER (Serves 4) 

500g beef steak mince

Half large red onion

1 clove garlic

1 egg yolk

2 tbsp Worcestershire sauce

Handful chopped fresh parsley

Olive oil, for brushing

4 ciabatta rolls, split in two

1 Little Gem lettuce, leaves separated

2 ripe tomatoes, sliced

Tomato relish, to serve

METHOD:

Finely chop onion and garlic and put into a large bowl, along with the mince, Worcestershire sauce, flat leaf parsley, and the egg yolk.Season and mix well with your hands. Shape into 4 burgers.

Tip

Cook the burgers on a hot griddle or frying pan for 10 minutes, until cooked through. Toast the ciabatta rolls under the grill. Brush the burgers with a little oil and cook turning halfway, until just cooked through and charred. Set aside to rest for a few minutes. Meanwhile, brush the cut side of each ciabatta roll with oil. Toast. Put lettuce and tomato onto the base of each roll. Top with a burger, spoon over some relish and top with the remaining ciabatta halves.

HAND CUT CHIPS (serves 4)

1.5kg potatoes (maris pipers)

3 liters sunflower oil

Fine sea salt

METHOD:

Peel the potatoes and chop them into irregular sticks. The largest ones should be 5-7 cms long and 1cm thick. Do not square off the ends. Wash them well with water, drain and dry as completely as possible with a clean towel.

Heat the oil to 170c in a large, heavy-bottomed pot or deep fryer. Drop in a little piece of potato to test the oil’s temperature. It should set off a steam of small bubbles immediately. Remove the test potato. When the oil is the correct temperature being frying the potatoes, one small batch at a time. Cook until they are seared but not browned, which should take about 10 minutes. Remove with a skimmer and drain.

Raise the temperature of the oil to 180c. Prepare a dish lined with 4 layers of paper towels. When the oil is at the correct temperature submerge the potatoes a second time still working in small batches. Cook about 3 minutes until they are golden and crisp. Remove with a skimmer shaking gently to drain off as much oil as possible. Lay them on paper towel-lined dish.

Sprinkle with salt and toss gently to spread it evenly.

Tomato relish (serves 4)

2 tbsp Olive oil

1 large onion, finely chopped

1 garlic clove, crushed

300ml tomato passata (sieved tomatoes)

1 tbsp muscovado sugar

1 tbsp Cider Vinegar

2 oranges

3 medium Tomatoes

METHOD:

1. Heat the oil in a saucepan, add the onion and garlic and cook over a low heat for about 10 minutes, until the onion has softened but not coloured.

2. Add the tomato passata, sugar and vinegar and bring to the boil. Reduce the heat and simmer for 5 minutes.

3. Peel and segment the oranges, and roughly chop the flesh.

4. Coarsely chop the tomatoes and add to the pan with the oranges - simmer for a further 2-3 minutes. Leave to cool before serving.

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January 18, 2013

Lunch Surprise Tasting Menu

Lunch SURPRISE TASTING MENU
18th January 2013
White Aran Island Sea Urchin
Gavi di Gavi, Broglia, Piemonte, Italy, 2011
~~~
Sauteed Dublin Bay Prawns with Prawn Bisque, Truffle Sabayon
Riesling "Kabinett", Wgt. Schumacher, Pfalz, Germany, 2009
Bere Island King Scallop, Roasted and Carpaccio with Inochi Mushrooms
Chablis, Dom. Sainte Claire, France, 2011
~~~
Bacon and Cabbage Terrine with Pea Sorbet, Poitin Sauce
Bramito del Cervaro, Chardonnay, Umbria, Italy, 2011
~~~
Lightly Roasted Snipe with Dried Cabbage Leaf and New Vegetables, Morel Sauce
Pinot Noir, Blanc de Noir, Dirler, Alsace, 2006
~~~
Fillet of Atlantic John Dory Cooked on a Salt-stone, Saffron Consomme
~~~
Nettle and Thyme Sauce, Bombay Sapphire
~~~
Kerry Mountain Lamb with Thyme Sauce, Carrot Purée and Trompette de la Mort
Rias Baixas "Albariño", Fillaboa, 2010
Cono Sur, 20 Barrels, Pinot Noir, Chile
~~~
Bresse Pigeon Smoked in Tipperary Hay, with Its Egg
Les Deux Tours, Sauvignon Blanc, Loire Valley, France, 2010
St Joseph, “Cuvee du Papy”, N. Rhone, France, 2010
~~~
Cashel Blue Cheese with Walnut and Freshly Pressed Apple Juice
Umathum, “Auslese”, Burgenland, Austria, 2009
Banyuls, Dom. Pietri-Geraud, France, 2010
~~~
Passionfruit Crème Brûlée with Mango Sorbet

Truffle Egg © Kevin Thornton#Thornton's Restaurant

Passionfruit Flower © Kevin Thornton # Thornton's Restaurant

Posted at 04:18 PM in Food and Drink, Photography | Permalink | Comments (0) | TrackBack (0)

January 17, 2013

The Egg

Here is an artical from the culinary photographic exhibition in paris with one of my photographs

http://reflex-numerique.fr/le-festival-international-de-la-photographie-

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January 15, 2013

A Days hunting for birds

A Days shooting in Cavan bog

Hare in Sight in sight © Kevin Thornton # Thornton's Restaurant

Early morning © Kevin Thornton # Thornton's Restaurant

Checking the Gun © Kevin Thornton # Thornton's Restaurant

Looking for Woodcock © Kevin Thornton # Thornton's Restautrant

Crossing the stream in the Bog © Kevin Thornton # Thornton's Restaurant

James © Kevin Thornton # Thornton's Restaurant

Alan on the look out © Kevin Thornton # Thornton's Restaurant

The Lone Snipe © Kevin Thornton # Thorntons Restautrant

Getting stuck in the Bog © Kevin Thornton # Thornton's Restaurant

Keeping an Eye out Hugo © Kevin Thornton # Thornton's Restaurant

Getting out of the bush James © Kevin Thornton #Thornton's Restaurant

Getting out of the Bush © Kevin Thornton # Thornton's Restaurant

The end of the shoot © Kevin Thornton

The Days Hunt Phesant, Woodcock and Snipe © Kevin Thornton

Woodcock Beak and Leg© Kevin Thornton

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December 27, 2012

Merry Christmas

Antarctica © Kevin Thornton 2010

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December 07, 2012

On my way to the Omo valley Ethiopia

Some photos from my

journey to the Omo Valley, Ethiopia

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December 04, 2012

Arba Minch Ethiopia

Arba Minch and it's surrounding is where the nature shows all it's glory, where you will find two of the countrys greatest rift valley lakes situated close to each other and shaping the neck of land between the two lakes, known locally by the name of the "Bridge of Heaven" or "God's Bridge.", which just about describes the breathtaking scenery of the untouched nature.

Two of the Great Rift Valley Lakes, the Abbaya, the longest and largest of the Rift Valley lakes, covering an area of 1,160 square kilometers and the Chamo are suitable for sport fishing, especially the Nile perch often weighing more than a hundred kilograms (220 pounds) and the tigerfish.

They large number of crocodiles inhabiting both lakes, especially Lake Chamo, which literally overflows with these reptiles. In the southern part of the town is the Azzo Gabaya (meaning crocodile market) where one can see crocodiles displayed and commercially sold for there skin and the flesh is dumped.