Notes from Laibela
| Lady and baby © Kevin Thornton |
© Kevin Thornton
The Blue lal Kitchen Before © Kevin Thornton
The Blue lal Kitchen After © Kevin Thornton
© Kevin Thornton
The Chefs Meeting © Kevin Thornton
The Chefs in the kitchen Roha hotel © Kevin Thornton
Lois Roederer Champagne and Flowered Vegetables © Kevin Thornton
Opening the Champagne © Kevin Thornton
Louis Roederer Champagne © Kevin Thornton
Pouring Louis Roederer Champagne © Kevin Thornton
Apple and Chanterelle Mushrooms © Kevin Thornton
Terrine of Lap of Rabbit and FoieGras © Kevin Thornton
Red Tomato Butter © Kevin Thornton
Unsalted Butter © Kevin Thornton
Seaweed Butter © Kevin Thornton
Pear Onion Shells © Kevin Thornton
Sorrel Leaf © Kevin Thornton
Beertoot Pearls © Kevin Thornton © Kevin Thornton
LouIs Roederer Rose Champagne with the Beetroot © Kevin Thornton
Pearl Onion and Grilled Leek © Kevin Thornton
Tatin of Shallot © Kevin Thornton
Red Legged Partridge and it's Egg, Pear Onion, Quince © Kevin Thornton
Red Legged Partridge © Kevin Thornton © Kevin Thornton
Cristal 2004 Vintage © Kevin Thornton
Cristal Champagne © Kevin Thornton
Glass of Cristal © Kevin Thornton
Broccoli Plate © Kevin Thornton
Milsean © Kevin Thornton
Cristal Rose 2004 © Kevin Thornton
Cristal © Kevin Thornton
Fig Tartlet with Lavander Icecream © Kevin Thornton
Dried Figs © Kevin Thornton
Fresh whole Figs © Kevin Thornton
Sauternes 1970 © Kevin Thornton
JAPANESE EARTHQUAKE BENEFIT DINNER
12th October 2011
With the public’s attention shifting to other stories in the media, now is a critical time to bring awareness to the ongoing relief efforts in Japan following the recent earthquake, tsunami, and nuclear crisis. To assist in Japan’s recovery, Thornton’s Restaurant is hosting a special night featuring an inspired menu crafted by Kevin Thornton to include paired wines generously donated by some of our most loyal wine suppliers. The evening will feature a secret item up for silent auction where the bidder who offers the most support will be awarded the ultimate epicurean prize. We are delighted to be joined by a representative from the Japanese Embassy of Ireland and the beneficiary of the profits from the evening is the Japanese Red Cross.
Places are limited to 60 and we would love to see you there.
The Menu for the Night
CANAPES
Blue Fin Tunafish Tartar,
Quail Egg with Herring eggs
Lobster Tortellini
Foie Gras and Truffle
Smoked Piggeon
Maki Roll
Riesling "Trocken", Weingut Geil, Rheinhessen, 2010, Germany
To Follow
Bere Island King Scallop with Sugar Snap Peas and Squid Ink Sauce
St. Peray, Yves Cuilleron, 2007, France
~~~
Fillet of Atlantic John Dory with Autumn Beetroot
Rueda "Badajo", Bodega Gotica Maria Jesus de la Hoz, 2010, Spain
~~~
Aran Island Sea Urchin
~~~
Sashimi of Blue fin Irish Tuna with Horseradish and Wasabi
Saint Joseph "Cuvée du Papy", Dom. du Monteillet, 2008, France
~~~
Noisette of Wicklow Venison with Bog Oak Sauce
Haut-Médoc, Ch. Caronne St. Gemme Cru Bourgeois, 1998, France (Served from Jeroboam)
~~~
Chocolate Crème Brûlée with Coconut Mousse
The Stump Jump “Sticky Chardonnay”, D’Arenberg, McLaren Vale, 2009, Australia
~~~
To finish
Tea, Coffee and Petits Fours
The event will begin at 7pm and
tickets are priced at 250 euro per person inclusive.
For further information and reservations please
contact James at Thornton’s Restaurant at
(01) 478 7008 or by email to thorntonsrestaurant@eircom.net
We would like to thank the Japanese Embassy of Ireland for their
ongoing support of our restaurant and our wine suppliers
that have donated to this special cause.
The Health Benefits of Raw Milk
There's little mention in the mainstream media these days, of traditional foods having healing properties. Sure, there's a ton of hype touting unfermented soy products, vegetable oils and supplements as modern saviors, but in reality, these items have risk-to-benefit ratios like many drugs do (1). Few people are aware that clean, raw milk from grass-fed cows was actually used as a medicine in the early part of the last century (2)(3). That's right. Milk straight from the udder, a sort of "stem cell" of foods, was used as medicine to treat, and frequently cure some serious chronic diseases (4). From the time of Hippocrates to until just after World War II, this "white blood" nourished and healed uncounted millions. Clean raw milk from pastured cows is a complete and properly balanced food. You could live on it exclusively if you had to. Indeed, published accounts exist of people who have done just that (5)(6). What's in it that makes it so great? Let's look at the ingredients to see what makes it such a powerful food (7). Proteins Our bodies use amino acids as building blocks for protein. Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells. Raw cow's milk has all 8 essential amino acids in varying amounts, depending on stage of lactation (8). About 80% of the proteins in milk are caseins- reasonably heat stable and, for most, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity) (9). Also easy to digest, but very heat-sensitive (10), these include key enzymes (11) (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies) (12), metal-binding proteins, vitamin binding proteins and several growth factors. Current research is now focusing on fragments of protein (peptide segments) hidden in casein molecules that exhibit anti-microbial activity (13). Lactoferrin (14), an iron-binding protein, has numerous beneficial properties including (as you might guess) improved absorption and assimilation of iron, anti-cancer properties and anti-microbial action against several species of bacteria responsible for dental cavities (15). Recent studies also reveal that it has powerful antiviral properties as well (16). Two other players in raw milk's antibiotic protein/enzyme arsenal are lysozyme andlactoperoxidase (17). Lysozyme can actually break apart cell walls of certain undesirable bacteria, while lactoperoxidase teams up with other substances to help knock out unwanted microbes too. The immunoglobulins, an extremely complex class of milk proteins also known asantibodies, provide resistance to many viruses, bacteria and bacterial toxins and may help reduce the severity of asthma symptoms (18). Studies have shown significant loss of these important disease fighters when milk is heated to normal processing temperatures (19). Carbohydrates Lactose, or milk sugar, is the primary carbohydrate in cow's milk. Made from one molecule each of the simple sugars glucose and galactose, it's known as adisaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactase and so can't digest milk sugar (20). This leads to some unsavory symptoms, which, needless to say, the victims find rather unpleasant at best. Raw milk, with its lactose-digesting Lactobacilli bacteria intact, may allow people who traditionally have avoided milk to give it another try. The end-result of lactose digestion is a substance called lactic acid (responsible for the sour taste in fermented dairy products). Besides having known inhibitory effects on harmful species of bacteria (21), lactic acid boosts the absorption of calcium, phosphorus and iron, and has been shown to make milk proteins more digestible by knocking them out of solution as fine curd particles (22)(23). Fats Approximately two thirds of the fat in milk is saturated. Good or bad for you? Saturated fats play a number of key roles in our bodies: from construction of cell membranes and key hormones to providing energy storage and padding for delicate organs, to serving as a vehicle for important fat-soluble vitamins (see below) (24). All fats cause our stomach lining to secrete a hormone (cholecystokinin or CCK) which, aside from boosting production and secretion of digestive enzymes, let's us know we've eaten enough (25)(26). With that trigger removed, non-fat dairy products and other fat-free foods can potentially help contribute to over-eating. Consider that, for thousands of years before the introduction of the hydrogenation process (pumping hydrogen gas through oils to make them solids) (27) and the use of canola oil (from genetically modified rapeseed) (28), corn, cottonseed, safflower and soy oils, dietary fats were somewhat more often saturated and frequently animal-based. (Prior to about 1850, animals in the U.S. were not so heavily fed corn or grain). Use of butter, lard, tallows, poultry fats, fish oils, tropical oils such as coconut and palm, and cold pressed olive oil were also higher than levels seen today. (29)(30) Now consider that prior to 1900, very few people died from heart disease. The introduction of hydrogenated cottonseed oil in 1911 (as trans-fat laden Crisco) (31)(32) helped begin the move away from healthy animal fats, and toward the slow, downward trend in cardiovascular health from which millions continue to suffer today. CLA, short for conjugated linoleic acid and abundant in milk from grass-fed cows, is a heavily studied, polyunsaturated Omega-6 fatty acid with promising health benefits (33). It certainly does wonders for rodents, judging by the hundreds of journal articles I've come across! (34) There's serious money behind CLA, so it's a sure bet there's something to it.  Among CLA's many potential benefits: it raises metabolic rate, helps remove abdominal fat, boosts muscle growth, reduces resistance to insulin, strengthens the immune system and lowers food allergy reactions. As luck would have it, grass-fed raw milk has from 3-5 times the amount found in the milk from feed lot cows (35)(36)
See my Fat Primer for a better understanding of saturated fats and fatty acids and their impact on our health. Vitamins Volumes have been written about the two groups of vitamins, water and fat soluble, and their contribution to health. Whole raw milk has them all, and they're completely available for your body to use. (37) Whether regulating your metabolism or helping the biochemical reactions that free energy from the food you eat, they're all present and ready to go to work for you. Just to repeat, nothing needs to be added to raw milk, especially that from grass-fed cows, to make it whole or better. No vitamins. No minerals. No enriching. It's a complete food. Minerals Our bodies, each with a biochemistry as unique as our fingerprints (38), are incredibly complex, so discussions of minerals, or any nutrients for that matter, must deal with ranges rather than specific amounts. Raw milk contains a broad selection of completely available minerals ranging from the familiar calcium and phosphorus on down to trace elements, the function of some, as yet, still rather unclear. A sampling of the health benefits of calcium, an important element abundant in raw milk includes: reduction in cancers, particularly of the colon: (39) higher bone mineral density in people of every age, lower risk of osteoporosis and fractures in older adults; lowered risk of kidney stones; formation of strong teeth and reduction of dental cavities, to name a few. (40)(41)(42) An interesting feature of minerals as nutrients is the delicate balance they require with other minerals to function properly. For instance, calcium needs a proper ratio of two other macronutrients, phosphorus and magnesium, to be properly utilized by our bodies. Guess what? Nature codes for the entire array of minerals in raw milk (from cows on properly maintained pasture) to be in proper balance to one another (43) thus optimizing their benefit to us. Enzymes The 60 plus (known) fully intact and functional enzymes in raw milk (44)(45) have an amazing array of tasks to perform, each one of them essential in facilitating one key reaction or another. Some of them are native to milk, and others come from beneficial bacteria growing in the milk. Just keeping track of them would require a post-doctoral degree! To me, the most significant health benefit derived from food enzymes is the burden they take off our body. When we eat a food that contains enzymes devoted to its own digestion, it's that much less work for our pancreas. (46) Given the choice, I'll bet that busy organ would rather occupy itself with making metabolic enzymes and insulin, letting food digest itself. The amylase (47), bacterially-produced lactase (48), lipases (49) and phosphatases (50) in raw milk, break down starch, lactose (milk sugar), fat (triglycerides) and phosphate compounds respectively, making milk more digestible and freeing up key minerals. Other enzymes, like catalase, (51) lysozyme (52) and lactoperoxidase (53) help to protect milk from unwanted bacterial infection, making it safer for us to drink. Cholesterol Milk contains about 3mg of cholesterol per gram (54) - a decent amount. Our bodies make most of what we need, that amount fluctuating by what we get from our food. (55) Eat more, make less. Either way, we need it. Why not let raw milk be one source? Cholesterol is a protective/repair substance. A waxy plant steroid (often lumped in with the fats), our body uses it as a form of water-proofing, and as a building block for a number of key hormones. It's natural, normal and essential to find it in our brain, liver, nerves, blood, bile, indeed, every cell membrane. (56) The best analogy I've heard regarding cholesterol's supposed causative effects on the clogging of our arteries is that blaming it is like blaming crime on the police because they're always at the scene. Seriously consider educating yourself fully on this critical food issue. It could, quite literally, save your life. See my Cholesterol Primer to learn the truth.  Beneficial Bacteria
Through the process of fermentation, several strains of bacteria naturally present or added later (Lactobacillus, Leuconostoc andPediococcus, to name a few) can transform milk into an even more digestible food. (57) With high levels of lactic acid, numerous enzymes and increased vitamin content, 'soured' or fermented dairy products like yogurt and kefir (made with bacteria andyeast, actually) provide a plethora of health benefits for the savvy people who eat them. (58) Being acid lovers, these helpful little critters make it safely through the stomach's acid environment to reach the intestines where they really begin to work their magic (59) (Above right,Lactobacillus casei). Down there in the pitch black, some of them make enzymes that help break proteins apart- a real benefit for people with weakened digestion whether it be from age, pharmaceutical side-effects or illness. (60) Other strains get to work on fats by making lipases that chop triglycerides into useable chunks. (61) Still others take on the milk sugar, lactose, and, using fancy sounding enzymes like beta-galactosidase, glycolase and lactic dehydrogenase (take notes, there'll be a quiz later!), make lactic acid out of it. (62) As I mentioned way up yonder in the Carbohydrate section, having lactic acid working for you in your nether regions can be a good thing. Remember? It boosts absorption of calcium, iron and phosphorus, breaks up casein into smaller chunks and helps eliminate bad bugs. (I told you there'd be a quiz!) Raw milk is a living food with remarkable self-protective properties, but here's the kick: most foods tend to go south as they age, raw milk just keeps getting better. Not to keep harping on this, but what the heck: through helpful bacterial fermentation, you can expect an increase in enzymes, vitamins, mineral availability and overall digestibility. Not bad for old age! A Word About Diet In General Use common sense and stick with whole, unprocessed foods, free from genetic tweaking (there's still just too much conflicting information out there on that topic), and you'll likely be ahead of the game. Cook your foods minimally, and you'll be even better off. Learn about sprouting and fermentation. Question everything before letting it past your lips. Explore what worked for countless generations before ours, and put it to work for yourself today. You can achieve great health by diet alone. I've done it, and so can you! |
Rocket Petal with Salmon Egg © Kevin Thornton
Dried Broccoli with Broccoli Mousse © kevin Thornton
Dried Broccoli © kevin Thornton
Quail Egg Salad © kevin Thornton
Pea Tuile © Kevin Thornton
© kevin Thornton
© Kevin Thornton
Vegetable Leaves © kevin Thornton
Black Sole Wood Sorrel © Kevion Thornton
Appetiser © Kevin Thornton
Appetiser - Black Sole with Pea Tuile © Kevin Thornton
This is a glimpse of lunch today at the Restaurant
ONIONS
Fresh onions from the Garden ©Kevin Thornton
COPPER POTS
TRUFFLE EGG
Truffle Scrambled Egg ©Kevin Thornton
SUMMER TREULE SCRAMBLED EGG
Truffle egg tray ©KevinThornton
BLACK OLIVES
Black olive Tuile ©Kevin Thornton
TRIGGER
Tigger Pulling The tuile ©Kevin Thornton
OLIVE TUILE
Black Olive Tuile ©Kevin Thornton
TOMATO AND GOATS CHEESE
Tomato and Goats Cheese Terrine with Black Olives ©Kevin Thornton
TOMATO JUICE
Hot and Cold Tomato Consomme ©Kevin Thornton
BROCCOLI AND CAULIFLOWER
Flowered Vegetables ©Kevin Thornton
MILK FED VEAL
Grilled Loin of Milk Fed Veal, Veal Juice and Flowered Vegetables ©Kevin Thornton
Girolle and Portobello Mushroom with Potato Puree ©Kevin Thornton
WICKLOW LAMB
Wicklow lamb sauteed and finished with Girolle Mushroom powdered and served with chives, potato puree, Portobello Mushroom, Thyme Jue ©Kevin Thornton
RASPBERRIES
Garden Raspberries, Wood Sorrel, Rocket Flower Petals and Valrhona Chocolate ©Kevin Thornton
A beautiful and easy dish for a sunny day
Vegetable leaves with apple drops from the garden photograph © Kevin Thornton
St Tola Goats' cheese, beetroot, pesto and toasted walnuts photograph © Kevin Thornton
Walnut and Beetroot photograph © Kevin Thornton
Goats' cheese and beetroot stack with pesto and toasted walnuts Ingredients
For the goats Cheese And beetroot
2 Cooked beetroots , (peeled and thinly sliced
The Beetroot is cooked in water with Pineapple shell, grapefruit,orange and lemon all cut in half
cover with water and cook slowly until cooked which will probably take about 3 hours. Allow to cool in its liquid and when cool peel under running water as the skin comes off easier.
85g st tola goats cheese cut into 28g pices
50 g baby spinsach leasves
Pesto;
200g pine nuts
400g chopped basil leaves
150ml olive oil
40g desmond Cheese
Dressing;
50ml Olive oil
16g white wine vinegar
¼ lemon Juice
½ tsp honey
sea salt
fresh milled pepper to taste
2tsp balsamic vinegar
10g roasted walnuts
Method;
For the goats' cheese stack, place one slice of the goats' cheese into the centre of a heatproof serving plate, then place two or three slices of beetroot on top. Place half of the baby spinach leaves on top, then the second slice of goats' cheese.
. Transfer the plate to a hot grill or use a chefs' blowtorch to melt the top slice of goats' cheese.
. Repeat the layering process with a second layer of beetroot and spinach. Finish with the final slice of goats' cheese, grill with a chefs' blowtorch until golden-brown, then set aside.
. For the pesto, blend the pine nuts, basil, salt, freshly ground black pepper, olive oil and grated parmesan in a food processor until well combined, but still slightly coarse.
. For the salad dressing, whisk the olive oil, lemon thyme, white wine vinegar, lemon juice and honey together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
. To serve, dot the pesto and the balsamic vinegar around the edge of the plate. Drizzle the goats' cheese stack with the lemon thyme dressing, then sprinkle over the toasted walnuts.
Goats' cheese and mushroom gratin
Ingredients
200g linguini ( see Pasta ingredients and method )
3g Olive oil
2n Shallots finally chopped
1 clove of wet garlic pureed
50g Baby spinach
75g St tola's goats cheese
2g paprika
sea salt
fresh milled white pepper
Method;
Pre heat the grill, Cook the fresh linguini for three minute in boiling salte vegetable stock, Remove and wash under fresh hot water add a little olive oil
Heat a pan and add the olive oil add the diced shallots and cook for two minutes with out colouring , add the linguini, spinach and cream, season with sea salt and fresh milled pepper, remove and pour into a dish
Place the goats cheese on top sprinkle with paprika,
Place under the grill for two minutes or until golden brown
© Kevin Thornton
photograph©Kevin Thornton
Photograph©Kevin Thornton
photograph ©kevin Thornton
Wild Atlantic Salmon with haricots Beans, toasted almonds & beurre noisette
Ingredients: 1 person
120g Wild Salmon piece
50g tbsps flaked almonds
100g unsalted butter
10ml olive oil
1 small bunch of Flat Leaf parsley (chopped)
1 whole lemon for juice
Sea salt
Fresh milled white pepper pepper
1 Bunch Finer French Beans. Picked from the garden Blanched ( Shallot and Chives )
Method;
Season the Salmon with rock sea salt and fresh milled white pepper . Meanwhile put a non stick pan on medium high and heat the butter and oil together. Fry the fish for about 3 minutes each side or until cooked. Remove and cover to keep warm. Quickly wipe out the pan and melt some more butter, add the almonds and fry for a minute or so then squeeze in the lemon and parsley and reheat. Spoon over the fish and serve.
Serve with New Irish potatoes
©Kevin Thornton
I always look forward to the seasons and with the Winter months has it's magic and one of these is the Native 65 year old Oyster which I only get 36 per year and I got them today.
I get them from west Cork free dived rather than with a oxygen tank. These Oysters are really special and that is why i will only take 36 per year,They are as big as your hand , I discovered them about 5 years ago and did some research on them and seminally they were planted by the English during the second world war.And were only discovered a few years ago
I will have them until saturday and that is it until next year.
The Oysters are so big one is more than enough per person and I warm them slightly in there own juices and champagne, serve them in the shell with shallot puree Champagne sauce and Caviar.
One of the great joys of my hobby.
bear Island King Oyster and champagne ©Kevin Thornton
©Kevin Thornton
©Kevin Thornton
©Kevin Thornton
