#Shrove Tuesday Pancakes
Chef Kevin Thornton popped into the Morning Ireland studio to make pancakes.
Kevin Thornton's pancakes
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
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
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.
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
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
3 medium Tomatoes
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.
Truffle Egg © Kevin Thornton#Thornton's Restaurant
A Days shooting in Cavan bog
Selling fruit © Kevin Thornton # Thornton's Restaurant
The Cooking School at the Old Abysssinia House Lalibela Ethiopia © Kevin Thornton # Thornton's Restaurant
Sunrise Lalibela © Kevin Thornton # Thornton's Restaurant