Ingredients; 4 persons
4 Noisette of Venison at 150g each
4 Chocolate Tuile
20g Hazelnut Oil
Fresh Dried Chilli Powder
50g Crushed Black Pepper
50g Fresh Ethiopian Coffee Beans, Crushed
200 g of Valrhona
1l of Veal stock
½ l of Venison Stock
100 ml of Dry Sherry
50ml of White Balsamic Vinegar
5ml Hazelnut liquor
5g of Raspberry Juice
3 Diced Shallots
4g Crushed Black Pepper Corns
1g of fresh green chili
5g Sea Salt
Drop of White Wine Vinegar (if necessary)
4 Parsnips Still water
Fresh Milled Pepper
1. Marinate the Venison overnight in the fridge
2.Heat a copper pan season the venison and sauté until golden brown
on all sides, remove and place on a trivet and cook in a hot oven for
5 minutes, remove and return it to the heat and sprinkle with crushed
black peppercorns and crushed coffee beans, Flambé with hazelnut liqueur, remove and rest for a few minuets before carving. Remove each end from the Venison to give the perfect cut, also allowing you to taste, before finally serving.
Method - Sauce;
Heat a pot rub with olive oil. Sauté the shallots, ensuring not to color them as you cook.
Add the dry sherry and the freshly crushed black peppercorns; cook for two minuets add the raspberry stocks reduce by 1/2.
3. Roughly chop the chocolate add 3/4 of the chocolate to the sauce, keeping the other remainder of the chocolate for later. Add the cocoa powder and stir gently constantly to make sure that the chocolate is not lying on at the bottom of the Pot, Taste make sure it is not too bitter cook for a few minuets. Remove and pass through a fine strainer.
4. In another pot add the White Balsamic Vinegar add the Chocolate
Sauce, Taste, Correct the Seasoning. Add the Remainder of the Chocolate, add the chili
Stir gently, Taste and Correct the Seasoning, Finish off with 5 g
of Shallot Butter and Serve.
Place the potato on the plate and arrange the cones on the plate, sprinkle with fresh dried chili and cocoa powder, Sauce the plate and arrange the venison on the plate and serve.
©KevinThornton 2014 #thorntonsrestaurant
Celebrity chef Kevin Thornton has revealed his latest food trend - bog butter©kevin thornton #Thornton's Restaurant
He is now working to develop his own version of the traditional spread.
Thornton told RTE’s Kathryn Thomas today that he is constantly pushing his own boundaries as a creative chef.
“If I was to have a food trend, my food trend would be bog butter. We had some two weeks ago and it was nearly 4,000 years old.”
“I buried some butter in the bog, and I’ll do some research and go back in six months and check and see what stage before the butter turns.”
During his research into the history of the archaic delicacy, Thornton has discovered two reasons as to why butter was buried in a bog.
“One[reason] was to preserve it and the other was to thank the gods. They were offering the bog something special in the butter because the butter was maybe eight to ten kilos which was a big thing.”
“You’re talking about two churns of milk which 4,000 years ago would have been a huge amount of milk.”
Thornton discovered that the butter is
“I was really excited about it. We tasted it. There’s fermentation but it’s not fermentation because it’s gone way beyond that. Then you get this taste coming down or right up through your nose.”
“Because it’s a historical thing and you can’t really take it, I decided to bury some myself.”
“It’s coming to a slate near you.”
- See more at: http://www.independent.ie/life/food-drink/food-news/bog-butter-celebrity-chef-kevin-thorntons-latest-trend-30502392.html#comments
Published 02/08/2014 | 00:00
Black & White © Kevin Thornton
A lot of celebrity chefs do charity. Sometimes, celebrity chefs do charity to add to the celebrations as their various culinary ventures balloon and bugle-sound. It's not that they don't care. But helping others is a well-advised way to undercut the relentlessly middle-class form of excess and pomp that being a celebrated chef involves
Charity looks good, and it suits the megalomaniacal character type. Or so the preconceptions go. Kevin Thornton throws this preconception into disarray. He's been going to Lalibela, Ethiopia for seven years.
When I interviewed Thornton for this magazine in 2012, I thought his trips to Ethiopia were just for decoration; sprigs of garnish atop his various other culinary ventures, with two Michelin stars and a TV career behind him. A nouveau 'White Man's Burden', to which I gave passing mention to flesh out a profile piece about him and the delights he offers in Thornton's on St Stephen's Green. But it turns out he has gone deeper and deeper in.
Thornton has gone so deep into tribal life, breaking from the tourist trail with several cameras and an investigative mind, it's an achievement to have made it back. Here he is on a sweltering day inside his restaurant, avid, intense and hushed as ever.
Hair-gelled, with the look of an older commis chef, the famous name embroidered on his chef whites is the only reminder of his importance in the exploding niche of Irish gastronomy.
We've met to discuss what he's doing at the Electric Picnic, which we forget to do. Information is on page 13.
Thornton ploughs a lonely furrow next to other Irish chefs. Of course, he's a driven entrepreneur, a compulsive artiste. He's a contrarian with the press, sending back every question like an undercooked dish. And he is full-on sweary, the man who famously threw out a customer for wanting something less than what he was given (chips, Thornton will be annoyed to read once more).
But otherwise he's different to the boys. He's lean, sinewy, ascetic. He doesn't drink much. He's a chef patron, who backs his own restaurant with his decisive wife Muriel at the helm. He runs a "Zen kitchen", or so he says. And now, this expedition into Africa looks to be more defining than anything else he's done.
In a conversation peppered, doused and flambéed with "don't put that in", and "don't put that in either", and "don't, please - I'll get in shit", Thornton even convinces me that what he is doing isn't charity, it is love.
Thornton was born 57 years ago in Cashel, Co Tipperary, where he worked from 12 as a cook, kitchen porter and in abattoirs. As an apprentice he was fascinated by the bodies of cows. The sight of four stomachs being carved open filled him with wonder.
He left school after his Inter Cert to study catering and then went hitchhiking around Europe. He worked in vineyards, and made and sold beads on Paris's Left Bank. He used to have dreads. His right ear is pierced; the stud has a black and white swirl, the Taoist symbol for yin and yang: balance.
A Swiss girl pierced it for him in her house when he was 18 using ice cubes and a sewing needle. When he came home to Cashel, with long hair, a beard, hoop earring and sandals, his father Ned, a truck driver, would cross to the other side of the road.
"He was embarrassed about me. I fought to get on with him. I worked hard to make him see me as a person, not as a restaurateur or chef or shit like that," he says. Despite, or perhaps because of his father's reservations, he opened his first restaurant in 1989, and got a Michelin star.
Ned has died and his mother, Rita, who was a dressmaker, is living in Cashel. He has two sons, Edward and Conor, three grandchildren and an "excellent team" of 20 in Thornton's.
About seven years ago, man-about-Dublin Trevor White suggested Thornton talk to Brody Sweeney of O'Brien's Sandwich Bars about his foundation. Connect Ethiopia creates business and trade links between Ireland and Ethiopia. Entrepreneurs like Thornton educate and mentor small food and hospitality businesses.
Thornton went to Ethiopia and opened a cookery school for chefs, teaching Ethiopians what Irish chefs were taught when Thornton helped set up the DIT Culinary Arts degree in 1985.
It was in a straw-bedded hut in the Old Abyssinia Coffee House that he fell in love with Ethiopia. A young girl was making coffee on a cast-iron roasting pan. The rich-smelling beans were pounded in a pestle and mortar and water boiled with charcoal and incense. As Thornton describes the process, hands grasping the air, you can see the curious young boy in the abattoir. "Then they get the third filter and they hand it to you. Really f***ing amazing," he says.
He could have left the brief at cookery schools, but the earth under the Sub-Saharan sun tantalised him. The crops grown were limited and the landscape was "wrecked", but it was the perfect climate for growing peppers, courgettes and carrots. He felt annoyed by the people's lack of drive. "There's all this land around and it looks like shit. And why does it look like shit, you know? Get off your butt and be proud of it. So I went out and I dug it up," he says, like the enemy of Zen.
He planted a garden and taught chefs skills that wouldn't go amiss in some other countries I can think of. "The whole idea was for something new in life. Why not all plant a seed?" He has since worked with 10 businesses and opened two chef schools and two farms and is working on an abattoir, a library and cheese-making facility. The girl in the Old Abyssinia Coffee House has gone on to open her own coffee shop.
This all involves navigating the authoritarian structures of a coalition government that has been in power since 1991, when the country was wrecked by famine.
So it isn't charity in the New Testament sense, which the Victorians adopted and which is alive and well in business circles today. Thornton is more a self-help guru.
"I'm not a goody-two-shoes. I don't go to poor areas because I'm not interested. It's not my job. I'm not qualified to go and feel sorry for people," he says.
Thornton qualifies the rant, saying he's not interesting in giving material things. It makes him cringe when Westerners tip over-generously or hand out money in Ethiopia. "I wasn't going to give them anything, unless they'd earned it. If you give people something for nothing, they have no respect for you."
There is nothing more stiflingly boring than being made to look through someone else's holiday photographs. But these are okay. As Thornton wades through the hefty stack on his coffee table, they even become engrossing. They are more like tableaus, story books pulsing with descriptions of ancient traditions. They are far from the stock, clichéd, tourist shot of the woman with the plate lip in front of the mud hut.
There was the bull-jumping ceremony in Turmi village, where women from the Hamer tribe are whipped by a teenage boy so he can prove his manhood. The 16-year olds' wedding which he hustled an invitation to, and then had to insult patriarchal sensibilities by not mingling with the men but with the women, because they would be cooking.
The blood drunk fresh from the cow's pierced neck that's "like a rich cream, a warm cream, and as it goes down, there's just a little hint of salt". (Pictured above.)
The pictures go on display at Electric Picnic.
He went to the Oma Valley, a protected area where he was required to take an armed guard. "I used to get really sick, you know I'd be tripping out for two weeks." You'd be what? "Hallucinating. Don't say that. Well, you can if you want." There is a very high risk of infectious diseases in Ethiopia. Thornton is rigid about the times he eats, swallows 12 cloves of garlic a day and Muriel puts him "in quarantine" when he's home.
I am curious as to why he doesn't just stay in his comfort zone of Lalibela, helping people and surely being feted by locals.
"I wanted to learn more about Ethiopia and about the people. I felt that I could offer more if I understood them more."
What does he think about the lavish way we live in Ireland? (It is lavish, compared with an Ethiopian farmer's diet of adura bread, chilli paste and coffee.)
"Yeah, it's kinda sick."
"The West is f***ed."
Has Ethiopia connected him more with Ireland's disenfranchised, Ireland's homeless?
This makes him uncomfortable. He walks past homeless people on his trip in from Ranelagh every day and knows some of them. "The last few weeks, stuff going around this area, all the overdoses. When you see things like this poor 25-year-old guy dying, your heart bleeds. For his parents.
"Ethiopia is very different; it's the beginning of life. They have their own sad things there too, and maybe I haven't learned enough. I saw this guy with a mental disability, 28 or 29, just roaming in the mountains. Singing and going around in circles. Who's looking after him, you know?"
I ask how he feels about being best known as a celebrity chef (the term is passé; they are more lifestyle brands now). He looks at me as if I've just offered him a bowl of expired blood. "I just do my work," he snaps.
"Andy Warhol said everybody will have their 15 minutes of fame. And it becomes celebrity? Bullshit. We're here today, gone tomorrow. We're passing through."
He tells me about a bronze sculpture he's been making from a tuna fish carcass. He's filled it with wax and it's going to be displayed in Thornton's, his first sculpture. Does he run such a luxurious restaurant because exquisite food suits rich tastes, or because he simply likes crafting and creating things, and this just happens to cost time and money? Or in other words, now that he has Africa, what use to him is Thornton's?
"We've been discussing this actually. Sometimes, this is not us," he glances nervously at the oyster walls that look so gloomy and executive on this fiery summer day. "I'd love to have a place that's stripped. And that's on the water. Like, I want people playing f***in' shit hot music," says the grandfather. "Raw. Really raw. F*** everything. Back to basics."
Speaking of shit hot music, Thornton's son Conor's band, Voxx, are playing at the Electric Picnic too. Conor has a wild, wavy fringe and his Twitter byline says: "I blow my load over the status quo, here we go".Kevin loves them.
Kevin Thornton brings a taste of Africa to Electric Picnic, August 29-31, 2014, with a demo of injera bread of Lalibela, Ethiopia, and sorghum, a gnocchi-like dish made in vegetable shells. Theatre of food at the Mindfield stage is a gathering of top chefs, baristas, mixologists, brewers, bakers and bloggers who discuss, debate and demo great food. Theatre of Food will be located beside Mindfield, behind the main stage.
- See more at: http://www.independent.ie/life/the-journeyman-kevin-thorntons-project-in-ethiopia-30469523.html#sthash.WowPeKU3.dpuf
Menu for Chateau Montelena Dinner ©Kevin Thornton #Thornton's Restaurant
Bo Barrett and myself © Kevin Thornton #Thornton's Restaurant
Bo Barret, Mareta and Nigle ©Kevin Thornton#Thornton's Restaurant
Kaie, Bo Barrett, Marita,Heidi Barrett,Morgan, Nigel © Kevin Thornton #Thornton's Restaurant
Kaie, Bo Barret, Marita,Heidi Barrett,Morgan, Nigel and Kevin ©Kevin Thornton#Thornton's Restaurant
©Kevin Thornton#Thornton's Restaurant Grilled Scallops Seaweed Infusion
©Kevin Thornton#Thornton's Restaurant Scallop Tartar, Mountain River Sorrel
©Kevin Thornton#Thornton's Restaurant Beetroot from Home
©Kevin Thornton#Thornton's Restaurant Hand dived shrimps from West Cork
©Kevin Thornton#Thornton's Restaurant Wood Sorrel, Fresh Shrimp ,Beetroot
©Kevin Thornton#Thornton's Restaurant Smoked Turbeti n Seaweed
©Kevin Thornton#Thornton's Restaurant, Bruinoise of Vegetable , Dried Flowered Vegetables
©Kevin Thornton#Thornton's Restaurant ,Carpaccio of Sika Deer, Crushed Pepper
©Kevin Thornton#Thornton's Restaurant Carrot, Rocket, Coriander
©Kevin Thornton#Thornton's Restaurant ,Chantarrel, kale,Trumpet
©Kevin Thornton#Thornton's Restaurant Chocolate,Goald Leaf, Seaweed, Rocksalt
©Kevin Thornton#Thornton's Restaurant Irish Apple Seven Ways
©Kevin Thornton#Thornton's Restaurant, Nell's Pears
©Kevin Thornton#Thornton's Restaurant Chocolate Macaroon, Passionfruit
©Kevin Thornton#Thornton's Restauranr Carrageen Moss
©Kevin Thornton#Thornton's Restaurant Dried Shallot
©Kevin Thornton#Thornton's Restaurant Bruinoise of Root Vegetables
©Kevin Thornton#Thornton's Restaurant Rock Salt
©Kevin Thornton#Thornton's Restaurant Portobella Mushroom Sea Salt
©Kevin Thornton#Thornton's Restaurant Eireyu Beef
©Kevin Thornton#Thornton's Restaurant Sirloin of Eireyu Beef
©Kevin Thornton#Thornton's Restaurant Kitchen
©Kevin Thornton#Thornton's Restaurant Copper Pans
©Kevin Thornton#Thornton's Restaurant Copper Pot handle
© Kevin Thornton#Thornton's Restaurant Pastry Copper
©Kevin Thornton#Thornton's Restaurant Rock Salt
©Kevin Thornton#Thornton's Restaurant Making Bread
©Kevin Thornton#Thornton's Restaurant making chocolstes
©Kevin Thornton#Thornton's Restaurant setting up the restaurant
Champagne Henriot Brut Souverain
Bere Island Scallop Carpaccio, Scallop with Truffle
Chateau Montelena Chardonnay 2010
Brill with Fresh Shrimp, Sea Asparagus, Jerusalem Artichoke
Sauvignon Broth , Duck Egg Bubbles
Chateau Montelena Napa Valley Cabernet Sauvignon 2009
Smoked Partridge, Egg, Sweet Potato, Bog Oak, Turf
Chateau Montelena Estate Cabernet Sauvignon 2004
Venison with Sweet Potato, Parsnip
Chateau Montelena Estate Cabernet Sauvignon 2000 Magnums
Dulcey Chocolate Mousse, Irish Apple, Midleton Galway Dillisk
Chateau Montelena Chardonnay 2002 Magnums
Tea/Coffee with Petits Fours
Twelve countries are about to agree a trade deal that would let companies sue our governments to get rid of laws that protect us, but reduce their profits! This affects legislation on everything from internet freedom to GMO labeling. With just 48 hours until the deal is sealed, three countries are wobbling. If we deluge them right now with a call to stand strong, we can stop this global corporate takeover before Monsanto uncorks the champagne:
Monsanto’s about to celebrate their biggest coup ever, but we’ve got until the weekend to stop them.
The Trans-Pacific Partnership is a huge, ultra-secret deal among twelve major countries that would give corporations unprecedented power -- allowing them to use new global tribunals to sue our governments for passing laws that protect us, but reduce their profits! This could apply to everything from labeling GMO foods to protecting internet freedom. Wikileaks has broken the story and opposition is building fast, but the countries are rushing to seal the deal in 48 hours.
This is insane, but we have a chance to stop it -- 3 countries are wobbling, and if they pull back now the whole deal could crumble. If we deluge leaders in Chile, New Zealand and Australia with a global call to stand strong, we can stop this corporate takeover before Monsanto uncorks the champagne.Sign up now and share this with everyone:
The leaked Trans-Pacific Partnership drafts read like an extended Christmas wish-list for big business -- it would set a global standard of companies imposing their will on our governments through an opaque system of tribunals. These courts could limit access to cheap generic medicines in favour of branded medicines, and even allow cigarette companies to sue governments over health regulations that they say threaten profits! It’s almost too crazy to be true.
But practically no one has heard of the TPP! The talks are so secretive that not even our elected lawmakers know what’s in it -- just the negotiators and 600 corporate lobbyists. Now leaked texts have shocked politicians and citizens from Chile, New Zealand, and Australia. And they are pushing back on the corporate bullying, and against the US that is hell-bent on getting a deal agreed before there is too much public scrutiny.
The TPP affects us all -- it infringes on our rights and undermines our democracies just to protect the corporate bottom line. And we only have days to stop it. Join the urgent call and tell everyone:
It can be easy to feel small in the face of big corporate forces driving our governments. But people, not money, are the true source of power. Time and again, our community has proved that when we come together to protect our rights against corporate takeover, we can win. Let’s now stop this unprecedented threat to our democracies.
Alice, David, Jooyea, Alex, Aldine, Julien, Ricken, and the Avaaz team
PS - Many Avaaz campaigns are started by members of our community! Start yours now and win on any issue - local, national or global:http://www.avaaz.org/en/petition/start_a_petition/?cl=3648577639&v=32205
WikiLeaks publishes secret draft chapter of Trans-Pacific Partnership (The Guardian)
Full text of the leaked draft text (Wikileaks)
The Trans-Pacific Partnership treaty is the complete opposite of 'free trade' (The Guardian)
Fast track risky path for Pacific trade pact (Seattle Times)
For Free Trade's Sake, Get IP Out of the TPP (Huffington Post)
Philip Morris Leads Plain Packs Battle in Global Trade Arena (Bloomberg)