Episode Six, Series Six
Rory prepares Asparagus on Toast with Hollandaise Sauce, and also Sprouting Kale Tops with Anchovy, as his starters for programme six. He then cooks a tender Roast Rack of Lamb crusted with Grain Mustard, Chilli, and Thyme leaves. Crème Caramel, and a Yoghurt and Lemon Cake with Raisins and Sherry, complete Rory’s menu this week.
Beeswax candles are the focus of Rory’s craft segment this week. Ailbhe Gerrard is the farmer and beekeeper behind Brookfield Farm, set within the beautiful Tipperary landscape, running down to the shores of Lough Derg. As well as farming the land, Ailbhe was inspired by the views and rich land of the farm, and she set out to create entirely natural, traditionally handmade gift products from the wild honey being produced, including beeswax candles and gift boxes. The candles are dipped and hand poured, often scented with botanical essential oils.
Popular Cork chef Rory is back for a sixth series of ‘How To Cook Well with Rory O’Connell’, which aims to increase the home cook’s skills, confidence and repertoire of recipes. 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.
Press enquiries: TVPR Ann Coughlan 00 353 87 6778045/ Pauline Cronin 00 353 87 2629967