How to Cook Well With Rory O'Connell
The renowned Irish cooking teacher explains classic, essential techniques, which every cook needs to create their own impressive dishes.
S01:E01 - How to Cook Well, With Rory O'Connell
A salad of hard boiled eggs with mayonnaise, harissa and chorizo. Grilled pork chops and pork burgers with fennel and pistachio. plum and apple sauce. Swede turnip puree withparmesan and olive oil. Raspberry fool and vanilla biscuits.
S01:E02 - How to Cook Well, With Rory O'Connell
Beetroot salad with St. Tola hoats’ cheese, honey and pomegranate. Grilled t-bone steak with horseradish cream and salsa verde. Oven roasted chips. Salad of organic greens. Almond and cinnamon thins with pears.
S01:E03 - How to Cook Well, With Rory O'Connell
Green vegetable soup. Roast leg of lamb and mint relish. Chickpea and coriander puree. Carrots with lemon. A ‘plain cake’ served with strawberries, crème anglaise and cream.
S01:E04 - How to Cook Well, With Rory O'Connell
Pumpkin broth with parsley pesto. Boiled oyster of bacon, roast tomato oil. Parsley, mustard and cheddar cheese sauce. Mustard and scallion champ. Green cabbage puree. Yogurt and star anise cream with compote of plums with red wine and star anise.
S01:E05 - How to Cook Well, With Rory O'Connell
Scrambled eggs with smoked salmon or wild mushrooms on grilled sourdough bread. Lamb koftas and rocket salad with buttermilk dressing, roast hazelnuts and cumin and chilli oil. Chocolate and caramel mouse with caramel sauce and raspberries.
S01:E06 - How to Cook Well, With Rory O'Connell
Pan-fried hake with herb relish. Casserole of roast chicken with Indian spices. Pilaff rice with parsley. Curly kale. Kiwi fruit granita with passion fruit and orange sauce. Lacy nut biscuits.
S01:E07 - How to Cook Well, With Rory O'Connell
Baked dover sole on the bone with bretonne sauce. Roast sirloin of beef with red wine, tomato and gherkin. Orange and mint jelly.
S01:E08 - How to Cook Well, With Rory O'Connell
Moroccan harrira soup. Roast haddock with roast pepper, olive and basil salsa. Mashed potatoes with courgette, olive oil and marjoram. Romanesco. Chocolate, prune and armagnac puddings with chocolate sauce.
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