Name: How To Cook Well With Rory O'Connell: episode 7
Uploaded: 2016-12-31T16:00:00-08:00
Duration: 24 min
Description: 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.

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

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.

Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake.

Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.

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.

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.

Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake.

Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.

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.

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 7

Full Episodes

Season 3, 8 episodes