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The Apprentice Gourmet by Trevor Thornton

Tuesday, November 22, 2011. Pan Roasted Monkfish, Apple and Lime Puree, Fennel and Lemongrass Sauce. I love fish and I love this combination. The lime/apple puree is zingy with a little sweetness and cuts through the richness of the lemongrass sauce. The fennel has a nice aniseed flavour that always works with fish. This dish would also work really well with sea bass. Skip the salting step for the sea bass. Go on try something different and tickle your pallet. Difficulty Moderate - Hard. 3 tbsp rock salt.

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The Apprentice Gourmet by Trevor Thornton | theapprenticegourmet.com Reviews

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Tuesday, November 22, 2011. Pan Roasted Monkfish, Apple and Lime Puree, Fennel and Lemongrass Sauce. I love fish and I love this combination. The lime/apple puree is zingy with a little sweetness and cuts through the richness of the lemongrass sauce. The fennel has a nice aniseed flavour that always works with fish. This dish would also work really well with sea bass. Skip the salting step for the sea bass. Go on try something different and tickle your pallet. Difficulty Moderate - Hard. 3 tbsp rock salt.

<META> KEYWORDS

1 labels

2 main course

3 starter

4 dessert

5 fish

6 beef

7 sauce

8 pasta

9 chicken

10 salad

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labels,main course,starter,dessert,fish,beef,sauce,pasta,chicken,salad,by trevor thornton,serves 2,ingredients,salt and pepper,olive oil,butter,monkfish,10g caster sugar,fennel,lemongrass sauce,50ml pernod/noilly pratt,200ml fish/chicken stock,method,easy

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The Apprentice Gourmet by Trevor Thornton | theapprenticegourmet.com Reviews

https://theapprenticegourmet.com

Tuesday, November 22, 2011. Pan Roasted Monkfish, Apple and Lime Puree, Fennel and Lemongrass Sauce. I love fish and I love this combination. The lime/apple puree is zingy with a little sweetness and cuts through the richness of the lemongrass sauce. The fennel has a nice aniseed flavour that always works with fish. This dish would also work really well with sea bass. Skip the salting step for the sea bass. Go on try something different and tickle your pallet. Difficulty Moderate - Hard. 3 tbsp rock salt.

INTERNAL PAGES

theapprenticegourmet.com

1

The Apprentice Gourmet by Trevor Thornton: September 2010

http://www.theapprenticegourmet.com/2010_09_01_archive.html

Tuesday, September 28, 2010. Spaghetti with Tiger Prawn, Baby Spinach Garlic and Chilli. I first had this dish in Il Primo in Dublin. Anita Thoma is the head chef and I was blown away about how tasty this dish was when I had it first. This dish is simple and rustic and is just what you need to brighten up a late September evening. Spaghetti with Tiger Prawn, Baby Spinach Garlic and Chilli. Difficulty Easy – Moderate. 150g spaghetti or enough for two persons. 3-4 tbsp extra virgin olive oil. It is always ...

2

The Apprentice Gourmet by Trevor Thornton: April 2011

http://www.theapprenticegourmet.com/2011_04_01_archive.html

Thursday, April 28, 2011. Mussels with Beurre Blanc sauce. Making sauces is a very important and very satisfying process in becoming a good home chef. Buerre Blanc is one of those all time classics and you probably have had it if you eat fish out in restaurants. The sauce generally is served with fish courses. Mussels with Beurre Blanc sauce. 1 large bag of mussels. 100 dry white wine. 1 tbsp olive oil. 1 small onion, very finely chopped. 2 cloves of garlic, finely chopped. Saturday, April 23, 2011.

3

The Apprentice Gourmet by Trevor Thornton: February 2011

http://www.theapprenticegourmet.com/2011_02_01_archive.html

Thursday, February 24, 2011. Sometimes you are just in the door from work and all you want to do is sit down and chill out. Then you realize you have nothing to eat and you open the fridge and see that there is some bacon and eggs from the fry at the weekend, some mushrooms and you have some pasta in the press, well bingo Pasta alla Carbonara. Seriously, this dish takes the same amount of time as it takes the pasta to boil, 12-14 minutes. I love quick simple dishes and this is one of those dishes. This 4...

4

The Apprentice Gourmet by Trevor Thornton: Easy Scotch Eggs

http://www.theapprenticegourmet.com/2011/06/easy-scotch-eggs.html

Monday, June 27, 2011. We all secretly like deep fried food and these Scotch eggs are one of the best things to deep fry second to potatoes. Homemade Scotch Eggs are so tasty and they don't taste like their shop bought counterparts at all. This recipe relies on good quality sausages. I use sausages with a pork content above 70-75%. These eggs can be eaten cold or warm. If you are taking them on a picnic it is best to hard boil the eggs. Cook the eggs for 15 minutes instead of 11. 4 large free range eggs.

5

The Apprentice Gourmet by Trevor Thornton: Apple Wood Smoked Sausage Salad with Poached Egg

http://www.theapprenticegourmet.com/2011/05/i-am-cooking-lot-of-salads-recently-as.html

Wednesday, May 11, 2011. Apple Wood Smoked Sausage Salad with Poached Egg. I am cooking a lot of salads recently as with the warm weather my appetite changes. I could not think of eating a stew or something heavy. This time of the year is beautiful as the early vegetables are coming into season. Asparagus is bang in season right now. Apple Wood Smoked Sausage Salad with Poached Egg. 2 free range eggs. 4 large smoked sausages, use normal sausages if you can’t find smoked. 1 packet of salad leaves. To asse...

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afoodawakening.wordpress.com

Tuscan Crostini | A Food Awakening

https://afoodawakening.wordpress.com/2011/02/17/tuscan-crostini

The belly rules the mind. February 17, 2011. I first sampled this robust little starter on a trip to Italy last year. Served warm and full of flavour, I wasn’t entirely sure what it consisted of but it was cheap and delicious and I ended up ordering at almost every meal. Starter for 4-6 People. 300g of chicken livers . Chicken Livers can be a little hard to find but a good butcher should be able to order some in if they don’t normally carry them. I got mine from the local Butcher, Noel Kavanagh. Add a ge...

afoodawakening.wordpress.com

Conversions | A Food Awakening

https://afoodawakening.wordpress.com/conversions

The belly rules the mind. All conversions are approximations. If in doubt, try going to Google and type in what you want to convert, for example, ‘400 degrees F in C’ or ‘1 cup in ml’. 275 F = 140 C = gas mark 1 = very cool. 300 F = 150 C = gas mark 2 = cool. 325 F = 160 C = gas mark 3 = warm. 350 F = 180 C = gas mark 4 = moderate. 375 F = 190 C = gas mark 5 = fairly hot. 400 F = 200 C = gas mark 6 = fairly hot. 425 F = 220 C = gas mark 7 = hot. 450 F = 230 C = gas mark 8 = very hot. Weight (metric to US).

afoodawakening.wordpress.com

Leftover Lover #2 | A Food Awakening

https://afoodawakening.wordpress.com/2011/01/10/leftover-lover-2

The belly rules the mind. Lemon and Herb Chicken with Salsa and Parmesan Mash. January 10, 2011. I finally found something to do with that big bag of fresh cranberries which had remained in the fridge after New Year’s Dinner:-Donal Skehan’s White Chocolate and Cranberry Muffins. I love the zesty tang of these yummy little treats. 100g of butter, melted. Zest of 1 orange. 2 large free range eggs. 150g of caster sugar. 250g of self raising flour. 250g of fresh cranberries. Milky bars –. Feb 06, 2011. Vicsc...

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Tuesday, November 22, 2011. Pan Roasted Monkfish, Apple and Lime Puree, Fennel and Lemongrass Sauce. I love fish and I love this combination. The lime/apple puree is zingy with a little sweetness and cuts through the richness of the lemongrass sauce. The fennel has a nice aniseed flavour that always works with fish. This dish would also work really well with sea bass. Skip the salting step for the sea bass. Go on try something different and tickle your pallet. Difficulty Moderate - Hard. 3 tbsp rock salt.

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