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HOW TO COOK WELL WITH RORY O’ CONNELL

(23)Galway basket maker Sarah Jenkinson features in prog 7 of How to Cook Well with Rory O'Connell, Monday June 7th Image Name: (23)Galway basket maker Sarah Jenkinson features in prog 7 of How to Cook Well with Rory O'Connell, Monday June 7th
(23)How to Cook Well with Rory O'Connell, programme seven, Monday June 7th, RTÉ One Image Name: (23)How to Cook Well with Rory O'Connell, programme seven, Monday June 7th, RTÉ One
(23)How to Cook Well with Rory O'Connell, prog 7, Monday June 7th Image Name: (23)How to Cook Well with Rory O'Connell, prog 7, Monday June 7th

Series 6, Episode 7

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.

Programme seven: Rory prepares a creamy cheese starter of Stracciatella with Blood Oranges, Rocket Leaves and Roast Hazelnuts, followed by a Potato, Gruyere, Bacon and Thyme leaf Pie; and then a delicious Apple, Raisin and Whiskey Flan and Chocolate sauce. Rory’s other recipes this week include Green, White and Purple Sprouting Broccoli with lemon and Parmesan, Ballymaloe French Dressing for Vegetable Vinaigrette; and also several variations of Beurre Blanc Sauces.

This week Rory highlights Sarah Jenkinson Baskets in Galway, where Sarah grows her own varieties of willow allowing her to be fully immersed in the basket making process, from plant to basket. 

Sarah’s collection of baskets includes fruit and vegetable storage, a variety of decorative traditional Irish Skibs, oval and square shopping baskets for daily use, and asymmetric baskets with hazel handles for fireside or storage,
Willow is a sustainable product and all items are eco friendly, biodegradable, durable, lightweight and a beautiful alternative to plastic.

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.

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