How to Cook Well, with Rory O’Connell (programme four) Wednesday 8th April 2015 RTÉ One 7.30pm
Programme four:
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
Full release:
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. And in this brand new series, Rory introduces the timeless, classic, and essential techniques, which every cook needs to understand and implement if they want to cook well.
In 2013 his first book, Master It – How to Cook Today won the prestigious Andre Simon Food Book award. In addition to teaching, Rory has worked as a chef in some of the world’s top restaurants. He could be described as the chefs’ chef, and his style and approach are unique.
“I love cooking and I love teaching people how to cook. To cook well, it helps if you love and value food, as this is where it all starts. I cannot separate the cooking from what I am cooking. I feel bound to do well by the ingredients, and learning how to recognise good ones is crucial to becoming a good cook”
Rory’s series differs from other cookery shows because the programmes are based around techniques that every serious cook should master, such as roasting, pan-grilling, making emulsion sauces, using gelatine, making perfect mashed potato, baking fish on the bone. These are timeless, classic, essential techniques, completely independent of fashion or gimmicks, and anyone who wants to cook properly needs to understand them.
“The repertoire of recipes I have chosen for this series, though by no means exhaustive, should be a good starting point for the modern cook. The recipes are based on important techniques that all cooks will benefit from. When you master a technique, you open up a huge range of possibilities”
Each week, Rory demonstrates three recipes that combine to make a perfectly balanced meal, but which of course can be made and served on its own, or with other dishes.
The series will appeal to anyone who wants to improve their cooking skills, and increase their repertoire of dishes. Novice cooks will feel confident in the hands of a superb teacher. Experienced cooks will also learn from Rory’s tips, techniques and colourful descriptions. There is plenty of humour, even though Rory takes preparing food seriously, and urges his pupils to do likewise.
“So many times, I have witnessed the wide-eyed amazement and delight of a cook who, when finally cajoled into reading, weighing, heating and timing a set of ingredients, has produced a dish that has previously eluded them. My approach to cooking is simple and not new. Use the best ingredients you can find, get organised and follow the recipe. Few things make as much sense to me as cooking the ingredients that fuel and pleasure us.”
Programme four:
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
How to Cook Well With Rory O’Connell is produced and directed by David Hare of InproductionTV for RTÉ and is sponsored by Bord Bia
Press enquiries:
TVPR Ann Coughlan 087 6778045
Pauline Cronin 087 2629967