Series 5, Episode 4
Programme four: : 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, a delicious pudding of Elderflower and Lemon Syllabub.
As well as teaching, Rory has worked as a chef in some of the world’s top restaurants including Chez Nico, Chez Panisse and with Raymond Blanc at Le Manoir aux Quat Saisons. Rory’s first book ‘Master It’ won the Andre Simon Food Book Award in 2013.
He says: “I want to give people confidence in the kitchen. When I wrote the book it was about sharing what I do and that’s the idea of the TV programme as well.”
How to Cook Well with Rory O’Connell is produced and directed by David Hare of InproductionTV for RTÉ and sponsored by KERRYGOLD.
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