How To Cook Well With Rory O'Connell
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 1
Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake.
episode 2
Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.
episode 3
Lentil and curly kale soup in the Italian style. Grilled duck with watercress, radicchio and orange salad. Rustic roast potatoes with balsamic butter. Coconut rice pudding with a compote of sour cherries.
episode 4
Grilled scallions with mushroom, anchovy and a poached or hard boiled egg. Poached monkfish or mackerel with frothy green hollandaise sauce. Peas and new potatoes. Apricot tart with almond praline cream.
episode 5
Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake.
episode 6
Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.
episode 7
Roast cauliflower with red onions and cumin seed and muhammara. Grilled chicken paillard with roast grapes, almonds and rosemary. Chocolate and caramel whip langues de chat.
episode 8
Salad of coolea cheese with apple syrup and roast hazelnuts. Braised beef with oysters and oyster mushrooms. Mashed potatoes and a green vegetable. Champagne rhubarb and blood orange tart.
