Introducing The Tipperary Breakfast by Tipperary Food Producers & Kevin Thornton, an exciting and delicious new partnership

Tipperary Food Producers Network have commissioned renowned chef and fellow Tipperary man Kevin Thornton to create a signature Tipperary Breakfast from local produce, a deliciously nourishing breakfast that sums up the group values of excellence, ethics and integrity.

 

One of the great philosophers of Irish food, Kevin Thornton’s passion, understanding and drive to bring excellence to the plate made him Ireland’s highest-achieving chef as the first Irish chef ever to have received 2 Michelin stars.

 

Kevin Thornton in his kitchen at Thortnon's, St Stephen's Green, Dublin

Kevin Thornton in his kitchen at Thortnon’s, St Stephen’s Green, Dublin

Proprietor of Dublin’s iconic Thornton’s Restaurant for 26 years, Kevin’s contemporary cooking has always been informed by the distinctive flavours of local produce and inspired by his keen appreciation for nature.

 

Working with the fine ingredients locally sourced through the Tipperary Food Producers Network, Kevin has created a modern, innovative dish that is very simple to reproduce. The Tipperary Breakfast by Tipperary Food Producers & Kevin Thornton has been designed with trade in mind so it is hoped The Tipperary Breakfast will be offered to guests on breakfast menus across the county of Tipperary initially, but in time both nationally and internationally.

 

The Tipperary Breakfast is Tipperary toast served with warm apple and blackberry compote, natural yoghurt with grilled bacon and black and white pudding served with refreshing local apple juice. All ingredients are locally sourced through the Tipperary Food Producers Network with produce from the following suppliers included in this dish: Hickeys Bakery, The Apple Farm, Boulabán Farm, Crowe’s Farm, James Whelan Butchers, The Butchers Daughter, Inch House, Lisduff Fine Foods, Emerald Oils, Brookfield Farm and Galtee Honey Farm.

 

Launching in Rockwell College on Wednesday February 22nd next, at 9.30 a.m. sharp, The Tipperary Breakfast by Tipperary Food Producers & Kevin Thornton will be prepared on the morning by Kevin himself, with the support of members of the Tipperary Food Producers Network, who will also provide tastings and samplings of some of their exceptional products.

 

Con Traas of The Apple Farm, Chairman of the Tipperary Food Producers Network, is looking forward to this very special occasion. “Tipperary Food Producers are delighted to have worked with Kevin Thornton to create this exciting new breakfast dish that showcases the very best of what we have here in Tipperary. Working with someone who really gets what you do is always a pleasure, and Kevin, as a genuine son of Tipperary, understands the love, care and pride that goes into everything we produce. Seeing him working with our wonderful Tipperary ingredients to create something so innovative and delicious has been very rewarding.”

 

“As a proud Tipperary person I was honoured to be asked by Tipperary Food Network to create this new breakfast dish that showcases so many superb Tipperary ingredients,” says Kevin Thornton. “It is always a pleasure and a privilege to work with great ingredients, and it makes it all the more enjoyable to work with Tipperary produce that is so very good as well as being so close to my heart.”

The Tipperary Food Producers acknowledge the financial assistance and other supports provided by Tipperary County Council, LEO Tipperary, North Tipperary Leader Partnership, South Tipperary Development Company, Tipperary Tourism Company and the Department of Agriculture, Food and the Marine under the CEDRA – Rural Innovation and Development Fund, Agri Tourism Initiative.

Tipperary Food Producers is a community of businesses working in the food and beverage sector in County Tipperary whose objective is to represent, promote and showcase the best of Tipperary Food.

 

Working to extremely high-quality standards with many of the members being involved in specialty foods, organic foods and/or Slow Food, the shared characteristics of Tipperary Food Producers include quality, tastiness, integrity and uniqueness, and all produced in Tipperary.

 

Tipperary Food Producers wish you to simply consider buying food produced in Tipperary, visiting your local baker, butcher, farm shops, cheesemonger, retailers and farmers market to sample some of these excellent ingredients and products.

 

The Tipperary Breakfast by Tipperary Food Producers & Kevin Thornton

Tipperary Breakfast Tipperary Food Producers

Ingredients (serves 4)

750ml apple juice

750ml apple & raspberry juice

6 tablespoons honey

12 apples

4 large free range eggs

1/2 black pudding

1/2 white pudding

4 slices of streaky bacon

rapeseed oil

40g oats

500ml natural frozen yoghurt

8 mint heart leaves

120g blackberries

4 slices of sourdough bread

sea salt

milled black pepper

cold water

 

Method

Syrup for dried apple slices: Heat 5 tablespoons of honey and 5 tablespoons of water to 50 degrees centigrade. Remove and allow to cool.

 

Dried apple: Slice thinly 4 apples and dip each slice in syrup. Place apple slices on parchment covered baking tray and then cover with a layer of parchment paper. If using fan oven place a wire rack on top to stop parchment paper blowing off. Set convection oven to 60 degrees centigrade and cook for 24 hours. Remove and place 8 apple slices in an airtight container. Blend the remaining apple slices in a blender to powder consistency. Place powder in a separate airtight container.

 

Dried pudding powder: Thinly slice half white pudding and half black pudding and place on parchment covered baking tray. Cover with a layer of parchment. As above, if using fan oven cover the parchment with a wire tray to stop it from blowing off. Set convection fan oven at 60 degrees centigrade and leave for 24 hours.  Remove and place in blender to powder. Store powder in an airtight container.

 

Apple purée: Peel, core and roughly chop 2 apples and place in a heavy-based saucepan. Add a little water (enough to cover the base of the saucepan) and cook slowly under a low heat until the apples are soft. Remove and purée.

 

Streaky bacon and pudding: Sauté four bacon and four pudding slices on non-stick pan or grill slowly until golden brown.

 

Apple and blackberry compote: Peel and core 6 apples and dice into 2mm pieces approximately. Add a little rapeseed oil to a heavy-based saucepan and add the apples. Cook for two minutes over a low heat. Add blackberries. Add apple & raspberry juice (to cover the base of the saucepan) and cook slowly over a low heat until the apples are just cooked and of ‘biteable’ consistency. Serve warm.

 

Tipperary toast: Beat 2 eggs in a bowl and add a dash of milk. Season with a pinch sea salt and crushed black pepper. Dip bread slice (1 per portion) in egg mixture ensuring to cover both sides evenly. Heat a heavy-based frying pan and add two drops of rapeseed oil. Place the dipped bread on the pan and cook over a slow heat until golden brown. Turn and repeat on the other side.

 

To serve

Place the Tipperary toast in the centre of the plate. Top with two tablespoons of compote. Add a tablespoon of yoghurt. Garnish with dried apple slice. Garnish plate with apple purée and dried apple. For meat eaters add pudding and bacon slices.

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