How to Cook Well at Christmas with Rory O'Connell

Witty, erudite and endlessly knowledgable about food, Irish chef Rory O'Connell returns with a collection of new recipes and helpful techniques for the holiday season. Rory prepares elegant dishes for cooks who want something a little different, including potted lobster, duck leg curry with Indian spieces and apple cider vinegar, a surprising Irish salad and apple Betty with chocolate and mincemeat.

Distributed by: The National Educational Telecommunications Association (NETA)
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Rory OConnell

Rory O'Connell

Rory O'Connell is a teacher, cookbook author and co-founder of Ballymaloe Cookery School. Rory served as head chef of Ballymaloe House for 10 years, where he was twice awarded the prestigious title of Ireland’s Chef of the Year.

Episode #101 · Potted Lobster; Duck Leg Curry with Cider Vinegar; Chocolate Apple Betty.

Episode #102 · Salad of Rocket and Radicchio with Blue Cheese; Spiced Cauliflower Soup with Spiced Tomato Oil; Salad of Roast Pumpkin and Brussels sprouts with Pumpkin Seed Praline; Cucumber and Eldeflower GranitaRustic Turkey or Chicken Pie with Swiss chard and TarragonCardamom poached Pears with Dark Chocolate, Cocoa Nibs.

Episode #103 · Party food: roast onion leaves with smoked eel and horseradish mayo, Christmas quesadillas, anchovy and sesame seed straws, filo tartlets with various fillings, chocolate prunes with gold leaf, marzipan stuffed dates and Christmas lollipops.

Episode #104 · Christmas Flavours with a twist; Red Onion, Bacon and Kale Broth; Turkey and Leek Pilaf with Chilli and Coriander; Shaved Fennel and Kumquat Salad with Feta; Grilled Panettone Chocolate Pudding.

Episode #105 · Blood Orange and Campari Granita; Turkey and Mozarella en Carozza; Rustic Potato Chips with Burnt Onion Dip; Polenta Fries with Cashel Blue Cheese Fonduta; Mini Mont Blancs with Chocolate Sauce.