How To Cook Well with Rory O'Connell

Season 2

TV-G
Watch Free
Rory O’Connell is probably Ireland’s most experienced cookery teacher – he has been teaching people how to cook for more than 30 years, having co-founded the Ballymaloe Cookery School with his sister, Darina Allen. And in this brand new series, Rory introduces the timeless, classic, and essential techniques, which every cook needs to understand and implement if they want to cook well.

8 Episodes

  • Episode 1
    E1
    Episode 1New series. The chef returns for a second series of the cookery show, this time preparing kale broth with lemon and Parmesan, grilled chicken with marjoram and lemon and roasted almond sauce, and a dessert of yoghurt and star anise cream.
  • Episode 2
    E2
    Episode 2Rory prepares a Soft Goats Cheese and Thyme Leaf Tart, Black-eye Beans with Oyster Mushrooms and Caramelised Onions and Buttermilk and Lemon Puddings with Caramel and Pineapple.
  • Episode 3
    E3
    Episode 3The chef prepares a Mimosa salad starter, followed by roast loin of pork with fennel seeds, chilli and garlic, then oeufs a la neige with creme anglaise.
  • Episode 4
    E4
    Episode 4Rory prepares Risotto Alla Parmagiana followed by a Warm Salad of Quail with Grapes, Honey and Bacon and for pudding, Candied Citrus Zests.
  • Episode 5
    E5
    Episode 5The chef prepares a starter of potato soup with black pudding, followed by roast fillet of beef as the main course, with a compote of rhubarb with clementine juice for dessert.
  • Episode 6
    E6
    Episode 6The chef demonstrates how to make a starter of Macroom Mozzarella salad followed by roast chicken with bread and thyme leaf sauce, and redcurrant sauce.
  • Episode 7
    E7
    Episode 7The chef prepares red onion, roast pepper, rosemary and anchovy pissaladiere, grilled hake with roast cumin, tomato and coriander, and praline ice cream.
  • Episode 8
    E8
    Episode 8The chef makes carrot, coconut and lemongrass soup, shoulder of lamb with aoili and salsa verde, and rhubarb and strawberry trifle with almonds and pistachios.

 

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