How To Cook Well with Rory O'Connell
Episode 2
TV-G
S1 • E2 Mar 24, 2015 23mRory’s starter this week is a Beetroot Salad with St. Tola Goats’ Cheese, Honey and Pomegranate.
He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens.
Almond and Cinnamon Thins with Pears complete this week’s menu.
He follows this with Grilled T-Bone Steak with Horseradish Cream and Salsa Verde, with Oven Roasted Chips and a Salad of Organic Greens.
Almond and Cinnamon Thins with Pears complete this week’s menu.