In the first programme of this brand new series, Rory’s starter is a Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo. His main course dishes are Grilled Pork Chops and Pork Burgers with Fennel and Pistachio, a delicious Plum and Apple Sauce and also a Swede Turnip Puree with Parmesan and Olive Oil. Raspberry Fool and Vanilla Biscuits complete the meal.
Rory’s starter this week is a Beetroot Salad with St. Tola Goats’ Cheese, Honey and Pomegranate. He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens. Almond and Cinnamon Thins with Pears complete this week’s menu.
Rory’s three course meal this week starts with his delicious Green Vegetable Soup. And with just a few days to Easter Sunday, his main course would have to include lamb, so Rory cooks a very tender Roast Leg of Lamb and Mint Relish dish,with Chickpee and Coriander Puree, and Carrots with Lemon. And keeping things simple for afters, Rory prepares a ‘Plain Cake’, served with Strawberries. Creme Anglaise and Cream.
Rory’s starter this week is Pumpkin Broth with Parsley Pesto. He follows this with Boiled Oyster of Bacon, Roast Tomato Oil Parsley, Mustard and Cheddar Cheese Sauce. This delicious main course is accompanied by Mustard and Scallion Champ and Green Cabbage Puree Yoghurt and Star Anise Cream with Compote of Plums with Red Wine and Star Anise
This week’s delicious starter is Scrambled Eggs with Smoked Salmon and Wild Mushrooms on Grilled Sourdough Bread Rory prepares a tasty main course of Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin and Chilli Oil. And he finishes with a decadent dessert of Chocolate and Caramel Mousse with Caramel Sauce and Raspberries.
Pan-fried Hake with Herb Relish is Rory’s delicious starter this week. For his main course he cooks Casserole of Roast Chicken with Indian Spices, served with Pilaff Rice with Parsley, and Curly Kale. And for dessert Rory prepares Kiwi Fruit Granita with Passion Fruit and Orange Sauce accompanied by Lacy Nut Biscuits.
Rory prepares Baked Dover Sole on the Bone with Bretonne Sauce, Roast Sirloin of Beef with red wine, tomato and gherkin followed by Orange and Mint Jelly.
In tonight’s final programme Rory prepares Moroccan Harrira Soup, Roast Haddock with Roast Pepper, Olive and Basil Salsa Mashed Potatoes with Courgette, Olive Oil and Marjoram Romanesco followed by Chocolate, Prune and Armagnac Puddings with Chocolate Sauce.
Ruby grapefruit, Pomegranate and Shredded Mint Cocktail; Kale, Fennel, Radish and Parmesan Salad; Onion Marmalade; Turkey liver pâté with Sourdough Toasts and Red Onion Marmalade; and Chocolate Yule Log.
Ballycotton prawns served in their shells with watercress and home-made mayonnaise; prawn or lobster bisque; roast duck with orange; brussels sprouts with toasted hazelnuts and candied bacon; and traditional Irish sherry trifle.
New series. The chef returns for a second series of the cookery show, this time preparing kale broth with lemon and Parmesan, grilled chicken with marjoram and lemon and roasted almond sauce, and a dessert of yoghurt and star anise cream.
Rory prepares a Soft Goats Cheese and Thyme Leaf Tart, Black-eye Beans with Oyster Mushrooms and Caramelised Onions and Buttermilk and Lemon Puddings with Caramel and Pineapple.
The chef prepares a Mimosa salad starter, followed by roast loin of pork with fennel seeds, chilli and garlic, then oeufs a la neige with creme anglaise.
Rory prepares Risotto Alla Parmagiana followed by a Warm Salad of Quail with Grapes, Honey and Bacon and for pudding, Candied Citrus Zests.
The chef prepares a starter of potato soup with black pudding, followed by roast fillet of beef as the main course, with a compote of rhubarb with clementine juice for dessert.
The chef demonstrates how to make a starter of Macroom Mozzarella salad followed by roast chicken with bread and thyme leaf sauce, and redcurrant sauce.
The chef prepares red onion, roast pepper, rosemary and anchovy pissaladiere, grilled hake with roast cumin, tomato and coriander, and praline ice cream.
The chef makes carrot, coconut and lemongrass soup, shoulder of lamb with aoili and salsa verde, and rhubarb and strawberry trifle with almonds and pistachios.
Rugelach; White Christmas Cake; Galette de rois; and Plum Pudding and Mrs Hanrahan's sauce.
Whiskey punch and Christmas Fruit Punch; Spicy Indian meatballs with pomegranate and cucumber raita; Salsify in Filo; Beetroot purée with Toasted Cumin Seeds on Poppadoms; Medjool Dates w crozier blue; Quail Eggs with Roasted Cumin; and Cheese and Sesame Sablées.
Mincemeat Filos and Ballymaloe; Nougat; Blackcurrant pastilles; Pickled pears and Kumquat Compote; Chocolate Christmas Tree.
Rory prepares a starter of beetroot and raspberry salad with labneh.
Rory prepares lentil and curly kale soup Italian style, grilled duck with watercress, radicchio and orange salad.
Rory's starter is celeriac fritters, then casserole roast pheasant with Indian spices and Jerusalem artichokes.
The cookery series with chef and teacher Rory O'Connell returns. Rory prepares a starter of grilled scallions with mushroom, anchovy and a hard boiled egg.
The cookery series with chef and teacher Rory O'Connell continues with salad of figs, goats cheese, grilled squid, cherry tomatoes, marjoram and spaghetti with herbs.
Rory O'Connell continues with butternut squash soup and spiced and braised lamb with saffron potatoes. Dessert is lime Oreos with yoghurt, and banana and lime ice.
The cookery series with chef and teacher Rory O'Connell continues with roast cauliflower with red onion, cumin seed and muhammara, grilled chicken paillard with roast grapes.
The chef prepares a salad of coolea cheese with apple syrup and roast hazelnuts, and braised beef with oysters and oyster mushrooms.
In this special Christmas programme, Rory creates his own wonderful dishes including Potted Lobster - a clever way to get good value from an expensive ingredient and a delicious Duck Leg Curry with Indian Spices and Apple Cider Vinegar. Not to mention an impressive and surprising salad using Irish salad leaves that are grown at this time of the year. Finally, Rory completes the meal with an Apple Betty with Chocolate and Mincemeat.
Rory prepares a mussel and wild garlic omelette starter, followed by a main course of chermoula meatballs with roasted red onions, and caramel meringue for dessert.
The chef cooks chilled cucumber and grape soup with elderflower, pomegranate and mint, then fried spiced chicken with tomato aioli and salsa crudam, followed by strawberry popsicles and almond tuiles.
The chef prepares tuna sashimi with crisped radishes and spring onion, followed by tart of macroom buffalo ricotta with roasted red onions, mushrooms, thyme leaves and marjoram.
The chef prepares roasted almond hummus with roasted carrots, beetroot, hazelnuts and pumpkin seeds, followed by a main of ham hocks with mustard and chive cream.
The chef prepares a smoked mackerel tonnato with heritage tomatoes, basil, and a hen's egg, while the main course is roast leg of spring lamb with mint hollandaise.
Featured dishes include a salad of beets, roast wild salmon with lettuce, pea tendrils and flowers accompanied by a preserved lemon dressing.
The chef prepares a starter of Macroom buffalo mozzarella, followed by roast sirloin of beef with creamed corn and pickled red onions, and orange and passion fruit granita.
The chef prepares potato aioli with quail eggs, radishes, avocado, coriander and cumin. Plus, roasted aubergine with ricotta, honey, mint, fennel and chilli.
In the first of the two episodes, Rory prepares dishes that have a seasonal flavour but which offer some relief to jaded palates: a salad of roasted pumpkin and Brussels sprouts with pumpkin seed praline and pomegranate molasses, and a cauliflower and coriander leaf soup with spiced tomato oil. This is followed by a rustic turkey and Swiss chard tart and then poached pears with chocolate and pistachio. As always with Rory’s recipes, these are straight-forward to prepare, light to eat and full of flavour.
Darina Allen joins Rory for the second installment of his 2018 Christmas season specials. In this episode, they prepare smoked eel canapes with festive quesadillas, anchovy and sesame seed straws, ragged filo tartlets, and lastly chocolate prunes, marzipan dates, and Christmas chocolate pops.
Rory O' Connell brings us Christmas flavours with a twist! His dishes include a Red Onion, bacon and Kale broth and a Turkey and Romanesco Pilaf, a Shaved Fennel and Kumquat Salad with Ardsallagh Goats Milk Feta and a mouthwatering Christmas dessert. In this two-part Christmas special, Rory O’Connell uses his unique cooking style and ingenuity to create some interesting Christmas recipes. Christmas can be a challenging time for a cook, but it’s also an opportunity to add a new twist to traditional festive flavours. In both programmes Rory shares new and delicious dishes to add colour and variety to the Christmas table.
In this first programme of Rory’s brand new series, Ireland’s most experienced cookery teacher prepares Hot Smoked Salmon with Labneh, Watercress Oil and Coriander Flowers. Rory then cooks Fried Brill with Roast Chicken Sauce, Grapes, Cucumber and Chervil. And to finish, Rory makes a delicious Ginger, Turmeric and Lemon Cake.
Ireland's most experienced cookery teacher prepares roast aubergines with sorrel and date dressing, and mackerel cakes with spiced tomato oil. His final dish is ricotta with smashed cherries, olive oil, lemon and mint.
Rory prepares courgette soup, followed by salt hake with roast peppers and basil, and saffron mashed potatoes. A delicious dried date, fig, almond, pistachio and chocolate cake completes his menu.
Rory prepares leek mousse with mussels and chervil, followed by grilled chicken with Malaga sauce. His other dishes are courgette carpaccio with rocket, lemon and marjoram, and a delicious pudding of elderflower and lemon syllabub.
Carrot, halloumi and dill cakes with tahini sauce, mint yogurt and pomegranate; grilled pork chops with roast almond and sage leaf salsa; yellow applesauce; fig leaf panacotta and roast figs with raspberries and mint.
Rory prepares salmon wrapped in nasturtium leaves, followed by lamb shanks with tomatoes and almonds, served with summer herb and leaf couscous. Preserved raspberry, rose and marshmallow cake is Rory's delicious dessert to finish off.
Chanterelle mushroom custard with tarragon toast is on Rory's menu, followed by tender grilled venison with horseradish and walnut sauce. He also prepares a compote of cherries and nougatine biscuits.
Pickled beetroot tacos with smoked eel butter; radishes with smoked eel butter; roast chicken salad with French beans and tarragon; Mexican courgette salad; blackberry and geranium posset.
Rory returns with more recipes for home cooking, as well as highlighting the skills of Irish craftspeople whose talents help make food look as good as it tastes. In the first edition, he makes gratin of goat's cheese with sun-dried tomato oil with baguette wafers and a leaf salad, and a dessert of pistachio cake with mango and lime.
Rory makes mackerel tostados with chipotle mayonnaise and salsa cruda, grilled duck with cannelinni beans, and filo wafers with pears, vanilla cream and white chocolate caramel.
Rory prepares a warm salad of lamb's kidneys with caramelised shallots and straw potatoes, gratin of cod with Gruyere and mustard with piquant beetroot, and crepes Suzette with orange butter.
Today, Rory makes French onion soup, and a buffet of omelette Arnold Bennett, mushrooms a la Greques, sausage rolls, and celeriac remoulade, while dessert is brown bread ice- ream with a raspberry compote.
Rory prepares soups featuring green vegetables and wild garlic, as well as a warm salad of Gubbeen cheese and bacon, with spiced cranberries and a hot orange souffle.
Rory prepares asparagus on toast with hollandaise sauce, and sprouting kale tops with anchovies as his starters. He then cooks a tender roast rack of lamb crusted with grain mustard, chili and thyme leaves, and a yogurt and lemon Cake with raisins and sherry for dessert.
Rory prepares a creamy cheese starter of stracciatella with blood orange, rocket and roast hazelnuts, followed by a potato, Gruyère, bacon and thyme leaf pie and an apple, raisin and whiskey flan.
Rory's starters are spelt, pearl barley and lentil broth, and also a winter salad of organic greens. A hearty grilled T-bone steak is followed by Arborio rice and coconut pudding with sour cherry and orange compôte.
In this first programme Rory starts with Grapefruit, Lovage and Cucumber with Grapefruit Granita, followed by Poached Mackerel with Bretonne Sauce, Tomato and Basil Fondue, and a delicious Irish coffee meringue with whiskey caramel sauce to finish.
Rory’s menu in episode 2 starts with a warming Potato and Fresh Herb Soup followed by Baked Plaice with Herb Butter and Chanterelle Mushrooms, Buttered Cucumbers with Fennel, and ends with gateau pithiviers with chocolate and orange.
Rory prepares Leek Vinaigrette Mimosa to start, followed by Chicken with Gruyère Cheese and Carrots Vichy. Dessert is Carrigeen Moss Pudding with a Blackberry and Apple Compote.
Rory prepares Chilled Ruby Beetroot Soup as his starter. His main dish is Casserole Roast Guinea Fowl with Marjoram, Green Beans and Squash Puree then Almond Tart with Raspberries.
Rory prepares Hot Buttered Oysters on Toast for this week’s starter, followed by Italian Beef Stew served with Gremolata, and Scallion Champ.
Rory prepares The Madras Club Lamb Curry with side dishes of Cucumber Raita, Tamarind Chutney, Apple and Mint Chutney, and Poppadoms. He completes the menu with a tropical fruit salad of mangoes, banana and pomegranate with a lime syrup for dessert.
In this final programme, Rory prepares a Traditional Salad with Lydia’s Cream Dressing; Roast Rack of Lamb, Sauce Soubise, Redcurrant Sauce, and Gratin of Potatoes and Mushrooms.
In the first of his two part Christmas special, chef Rory O'Connell shows viewers how to cook well this festive season. He kicks off with a beef consommé with brunoise of vegetables, before following with grilled leeks with nduja, tomatoes and rosemary, and crushed twice cooked potatoes with chilli and coriander. To complete the meal, he makes tangerine possets and jelly with chocolate leaves.
In the second half of the two part special chef Rory cooks a starter of carta di musica with 'good things', for his main its roast haunch of venison with cranberry and port sauce. To complete his menu he prepares queen of puddings served with iced raspberry cream
In the first of Rory's two new festive programmes he prepares Salad of Roast Butternut Squash with Chickpeas and Salmoriglio, an Italian lemon and herb sauce. He follows this with Savoury Turkey and Ham Bread and Butter Pudding, and Rory completes this first menu with Chocolate and Pear Flan.
This year, Rory is pushing up the creativity and using ingredients and ideas a lot of Irish people wouldn't necessarily associate with the festive season. His first recipe in this second festive programme is Choux Pastry and Choux Rings with Smoked Trout and Almonds. He then prepares Three Cheese Mille Feuille with Cranberries. Rory makes a very seasonal Christmas Ice cream with Whiskey soaked Prunes, served in an ice bowl.
Rory is inspired by Fortnum and Mason to create his own Burnt Caramel and Chocolate Truffles. He then visits Café Cecilia, Dublin chef Max Rocha’s restaurant in East London. Max’s much- loved Guinness bread and smoked mackerel with cucumber pickle prompt Rory to make a Pickled Cauliflower and Red Onion. Finally, Rory goes shopping in one of his favourite London shops – Sally Clarke’s Bakery and Delicatessen in Notting Hill Gate. Back at home in East Cork Rory also makes Spiced Apple Chutney and bakes Eccles Cakes.
Rory visits the renowned chef and author Yotam Ottolenghi in the original Ottolenghi shop which opened in Notting Hill Gate over 25 years ago. Rory then calls into The Fat Badger on Portobello Road, a restaurant which has received rave reviews, and where the Head Chef is Cork woman Beth O’Brien. Finally Rory heads back to Fortnum and Mason and its impressive cheese counter where he gets some more ideas for edible treats. Inspired by his visits, Rory makes miniature meringue Christmas trees, cranberry sauce and lemon curd, pickled beetroot with Christmas spices, and wholemeal cheese biscuits and labneh cheese.
Unaired 2014 Pilot for "How to Cook Well with Rory O'Connell". Rory cooks a roast chicken casserole with Indian spices, pilaf rice with coriander and pomegranate, and pan fried cod.
A platter of Irish oysters; Jerusalem artichoke soup; Ballymaloe spiced beef with horseradish cream; chocolate Christmas biscuits; and meringue Christmas tree
