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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
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.
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.
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.
