Episode 3
A Warm Salad of Lamb Kidneys with Caramelised Shallots and Straw Potatoes, Gratin of Cod with Gruyere and Mustard, with Piquant Beetroot, Chives and Wild Garlic Flowers and Crepes Suzette with Orange Butter.
Rory’s craft segment includes beautiful textiles of Dublin based Stable of Ireland, founded in 2015 by Francie Duff and Sonia Reynolds who work with the very best weavers and knitters from all over Ireland.
Series information
As always, familiar ingredients are given an imaginative twist by the chef that other chefs like to watch, as Rory describes each recipe with wit, warmth and wisdom.
The format of Rory’s brand new eight-part series has also been given an imaginative twist, as he takes the opportunity to highlight the skills of Irish craftspeople whose talents help make food look as delicious and special as it tastes.
Rory says, “Having gone to the effort of creating good food, I feel it’s worth taking the trouble to serve it with equal care. There is an exciting new generation of craftsmen and women in Ireland creating beautiful objects for the table – ceramic plates, linen napkins, brass candlestick holders, handwoven baskets, pottery, carved wooden spoons, handmade chef’s knives and beeswax candles.
“Candlelight really does make everyone look good, and the light given from a beeswax candle has a glow that’s unique. Each of these objects just adds something extra to the dining experience, making the meal more than just the food on the plate.”
“I’m delighted to be able to showcase the work of eight of my favourite craftspeople,” he says.
How to Cook Well with Rory O’Connell is produced and directed by David Hare of InProductionTV and sponsored by Kerrygold New Unsalted Irish Butter.
Press enquiries: TVPR Ann Coughlan 00 353 87 6778045/ Pauline Cronin 00 353 87 2629967