In this 13 part series, Rachel once again demonstrates great, easy recipes which use easily accessible ingredients. This is cooking for the real world, cooking that understands the time pressure many people are under.
Sometimes an event calls for a grown-up celebration and in this programme Rachel cooks some very special dishes, the kind that you might find in a sophisticated restaurant but which can in fact be cooked, relatively easily, at home: Salad with Beetroot, Goat’s Cheese and Toasted Hazelnuts, Baked Black Sole with Champagne Sauce with Clams and Julienne of Vegetables, Pavlova
- Baked Dover Sole with Herb Butter
- Salad with Beetroot, Goat’s cheese and Toasted Hazlenuts
- Pavlova with Mango and Crystallised Ginger
Asian food is wonderful at providing fantastic flavour without fats or dairy products. Rachel visits the English Market in Cork to buy ingredients for crab and prawn soup and Korean beef.
Fast food doesn’t have to be greasy and unhealthy and in this programme Rachel demonstrates how to make home-made pizza, spicy chicken wings, burgers with guacamole and cheese croquettes – children’s food that adults love too.
- Burgers with Guacamole and Crispy Bacon
- Dutch Cheese Croquettes
- Homemade Pizza’s with Quick Yeast Dough
- Lucca’s Chicken Wings
Good, home-made pub food is always a treat and quite often pubs serve classic favourites, such as leek and potato soup, chicken kiev, and sticky chocolate pudding with toffee sauce, which Rachel makes at home.
Formal afternoon tea is enjoying a revival and in this programme Rachel demonstrates some of her tea-time favourites: scones and blueberry jam, afternoon tea cake, Greek almond crescents and chocolate melting moments.
This week Rachel dedicates the whole programme to chocolate, and visits O’Connell’s chocolate shop in Cork. Rachel helps whip up White Chocolate Mousse, Hazelnut and Caramel bars and Cappuccino Torte.
This week Rachel recreates some memorable dishes she has had on holiday including Zac’s Aztec soup, baked fish, basil and prawn paté and Pannacotta
- Zac’s Aztec Soup
- Baked Fish with Tomato, Cucumber and Ginger Salad
- Prawn and Basil Pâte
- Yoghurt, Cardamom and Orange Panna Cotta
Food can be particularly evocative and smells and tastes can remind one of childhood in a flash. This week Rachel meets Myrtle Allen at Ballymaloe and watches as Mrs Allen prepares a favourite dish for generations of children; Ballymaloe Balloons.
Back in her own kitchen, Rachel cooks her mother’s roast chicken with stuffing, lemonade and white chocolate buns.
This week Rachel explores some of the delicious and easy to source seafood recipes featuring bretonne prawns, squid salad and mussels.
This week Rachel is invited to cook a ‘grown-up’ Sunday lunch at a friend’s house which features slow shoulder of lamb, piperonata, broccoli with garlic and lemon and chocolate amaretti cake
- Broccoli with Garlic, Lemon and Parmesan
- Slow Roast Shoulder of Lamb with Cumin and Coriander
- Chocolate Amaretti Cake
This week Rachel creates a range of comforting food, or food for the soul, as she cooks up Italian baked pancakes, chickpea and choriso soup and yummy white chocolate and raspberry brownies.
- Spanish Chickpea and Chorizo Soup
- Italian Baked Pancakes with Cheese and Tomato
- White Chocolate and Raspberry Brownies
In the second programme in the series Rachel, a romantic at heart, suggests some romantic dishes to cook for someone special on that all-important first date, or on a twentieth wedding anniversary:
The first programme in the series is introduced from Isaac’s Restaurant in Cork, Rachel joins the chef to make a classic French Onion soup. She then returns to her own kitchen in East Cork and makes steak, chips and Bernaise sauce, Chicken and Puy lentil salad and Lemon tart.
- Chicken and Puy Lentil Salad with Coriander
- French Onion Soup
- Lemon Tart
- Pangrilled Steak with Bearnaise Sauce
All Rachel’s Recipes