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Lifestyle & Leisure

Rory shows us how to eat well

Wednesday, 9th September, 2020 3:13pm

He has worked in some of the world’s best restaurants but his tv show is all about simplicity. Cork man Rory O’Connell returned to our television screens last week for a brand new fifth run of his popular and inspirational ‘How To Cook Well’ series. 

He co-founded Ballymaloe Cookery School with his sister Darina Allen in 1983 and has twice awarded the prestigious title of Ireland’s Chef of the Year.

As always, each programme in this eight part series contains recipes which are imaginative and modern, but which are also simple to create. Programme three is on Tuesday 15 September at 8.30pm on RTÉ One.

There is nothing one-pot or ‘gimmicky’ in this new series as Rory creates delicious dishes for people who care about fresh ingredients, and the way they are put together to create something greater than the sum of their parts.

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 said.

Courgette soup is Rory’s first course this week, followed by salt hake with roast peppers and basil, and saffron mashed potatoes. His pudding this week is a delicious dried date, fig, almond, pistachio and chocolate cake.

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 said: “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.”

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