Name: How To Cook Well With Rory O'Connell: episode 8
Uploaded: 2017-12-31T16:00:00-08:00
Duration: 24 min 15 s
Description: In this final episode of the series, Rory prepares a starter of potato aioli with quail eggs, radishes, cherry tomatoes, spring onions, avocado, coriander and cumin.

A salad of hard boiled eggs with mayonnaise, harissa and chorizo. Grilled pork chops and pork burgers with fennel and pistachio. plum and apple sauce. Swede turnip puree withparmesan and olive oil. Raspberry fool and vanilla biscuits.

How To Cook Well With Rory O'Connell

episode 1

Beetroot salad with St. Tola hoats' cheese, honey and pomegranate. Grilled t-bone steak with horseradish cream and salsa verde. Oven roasted chips. Salad of organic greens. Almond and cinnamon thins with pears.

episode 2

Green vegetable soup. Roast leg of lamb and mint relish. Chickpea and coriander puree. Carrots with lemon. A 'plain cake' served with strawberries, crème anglaise and cream.

episode 3

Pumpkin broth with parsley pesto. Boiled oyster of bacon, roast tomato oil. Parsley, mustard and cheddar cheese sauce. Mustard and scallion champ. Green cabbage puree. Yogurt and star anise cream with compote of plums with red wine and star anise.

episode 4

Scrambled eggs with smoked salmon or wild mushrooms on grilled sourdough bread. Lamb koftas and rocket salad with buttermilk dressing, roast hazelnuts and cumin and chilli oil. Chocolate and caramel mouse with caramel sauce and raspberries.

episode 5

Pan-fried hake with herb relish. Casserole of roast chicken with Indian spices. Pilaff rice with parsley. Curly kale. Kiwi fruit granita with passion fruit and orange sauce. Lacy nut biscuits.

episode 6

Baked dover sole on the bone with bretonne sauce. Roast sirloin of beef with red wine, tomato and gherkin. Orange and mint jelly.

episode 7

Moroccan harrira soup. Roast haddock with roast pepper, olive and basil salsa. Mashed potatoes with courgette, olive oil and marjoram. Romanesco. Chocolate, prune and armagnac puddings with chocolate sauce.

episode 8

Pluto

In this final episode of the series, Rory prepares a starter of potato aioli with quail eggs, radishes, cherry tomatoes, spring onions, avocado, coriander and cumin.

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.

This week Rory's starter is a deliciously fresh chilled cucumber and grape soup with elder flower, pomegranate and mint. Rory follows this with fried spiced chicken with tomato aioli.

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.

In the fourth episode 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.

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.

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.

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.

Rory O'Connell is probably Ireland's most experienced cookery teacher – he has been teaching people how to cook for more than 30 years, having co-founded the Ballymaloe Cookery School with his sister, Darina Allen.

episode 8

Full Episodes

Season 4, 8 episodes