Programme five: Chopped Cauliflower Salad with Red Onions and Sun-dried Tomatoes kicks off this week’s delicious dishes, which also include Carrot, Halloumi and Dill Cakes with Tahini Sauce, Mint Yoghurt and Pomegranate.
Rory then prepares Grilled Pork Chops with Roast Almond and Sage Leaf Salsa and Yellow Apple Sauce and completes his menu with Fig Leaf Panacotta and Roast Figs with Raspberries and Mint.
As always, each programme in this 8 part series contains recipes which are imaginative and modern, but which are also simple to create.
As well as preparing his recipes, Rory also shares several tips to make every cook’s life easier, including how to make cheese simply by placing yoghurt in muslin and letting the whey drip out – it’s not a quick process but very easy to do. He also shows how a watercress oil needs to be put in the freezer overnight in order to separate the oil from the water. Planning ahead is the key, but the method is simplicity itself.
“By taking inspiration from many different cuisines, we can use Ireland’s best ingredients to create modern dishes which combine fabulous flavour with a lightness of touch,” he says.
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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