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Private Notes
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.
