Rory O’Connell is back for the fourth series of How To Cook Well with Rory O’Connell. As always, Ireland’s most experienced cookery teacher cooks imaginative and stylish dishes with wit and erudition, but always with the aim of making the recipes simple to follow and accessible.
Rory’s particular skill is in taking quite humble ingredients, such as mackerel, beetroot or gooseberries and creating a dish which transforms them into something surprising and delicious.
Ingredients such as Middle Eastern spices zaatar and sumac, once only available in specialist grocers, can now be found in most supermarkets and this is due in part to Rory using previously unfamiliar ingredients in his programmes. Influences from Asia, the middle East and the Americas can be found in this selection of recipes, as of course are the traditions, and superb ingredients, to be found in Ireland.
In the first of his brand new 8 part series, the co-founder of the famous Ballymaloe Cookery School in Cork prepares a delicious Mussel and Wild Garlic Omelette starter.
Rory’s main course of Chermoula Meatballs with Roasted Red Onions, Cherry Tomatoes and Green Olives is followed byCaramel Meringue with Green Gooseberries, Elderflower, Butterscotch Sauce and Almond Praline.
Chef Rory makes lentil and curly kale soup in the Italian style, grilled duck with watercress, radicchio and orange salad, rustic roast potatoes with balsamic butter, and coconut rice pudding with compote of sour cherries.
Rory prepares Tuna Sashimi with Crisped Radishes and Spring Onion for this week’s starter. The popular chef’s main course is Tart of Macroom Buffalo Ricotta with Roasted Red Onions, Mushrooms, Thyme Leaves and Marjoram. Rory completes the meal with a delicious Jasmine Tea and Lemon Parfait with Tea-Soaked Prunes and Marigold.
In the fourth programme of Rory O’Connell’s brand new 8-part series he prepares Roasted Almond Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds to start.
He follows this with a main of Ham Hocks with Mustard and Chive Cream; Celery with Tomatoes, Fennel and Raisins. Vanilla Mousse with Espresso Jelly completes Rory’s delicious menu.
This week Ireland’s most experienced cookery teacher Rory O’Connell starts his delicious menu with Smoked Mackerel Tonnato with Heritage Tomatoes,Basil, and a Hen’s Egg.
He then puts his own twist on a traditional main of Roast Leg of Spring Lamb with Mint Hollandaise, and a Tangle of Spring Vegetables. To finish, Rory prepares Roasted Hazelnut Panna Cotta with Chocolate and Caramel Sauce.
This week, Rory’s starter is a Salad of Beets. He makes the most of the humble pea in his main course when he prepares delicious Roast Wild Salmon with Lettuce, Pea Tendrils, Leaves and Flowers, accompanied by a Preserved Lemon Dressing. Rory completes his menu with Medjool Date and Vanilla Tart.
Rory’s starter this week is Macroom Buffalo Mozzarella with Courgette, Candied Lemon and Marjoram.
He follows this with a main course of Roast Sirloin of Beef with Creamed Corn and Pickled Red Onions, and completes his menu with a deliciously fresh Orange and Passion Fruit Granita with Mango, Banana and Lime.
In this final programme of the series, Rory prepares a starter of Potato Aoili with Quail Eggs, Radishes, Cherry Tomatoes, Spring Onions, Avocado, Coriander and Cumin. He follows this with Roasted Aubergine with Ricotta, Honey, Mint, Fennel and Chilli. And his Chocolate Souffle Cake with Chocolate Sauce and Raspberries is a chocolate lover’s delight!