Series 5, Ep 8
Programme eight (final programme): In the final programme of his new series, Rory prepares Pickled Beetroot Tacos with Smoked Eel Butter, and Radishes with Smoked Eel Butter.
He also makes two delicious salads – Roast Chicken Salad with French Beans and Tarragon, and also Mexican Courgette Salad. Rory completes his menu with a delicious Blackberry and Geranium Posset.
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.
Press enquiries:
TVPR: Ann Coughlan 00 353 87 6778045 or Pauline Cronin 00 353 87 2629967.