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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.
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.
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.
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.
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.
Hot Smoked Salmon with Labneh, Watercress Oil and Coriander Flowers; Grilled Plaice with Roast Chicken Sauce, Grapes, Cucumber and Chervil; Ginger, Turmeric and Lemon Cake.
