Chocolate, Prune and Armagnac Pudding with Chocolate Sauce

From: How to Cook Well, with Rory O'Connell

These puddings, soft and yielding, are delicious and, without doubt, made for chocolate lovers. The combination of ingredients is a classic one but with timeless appeal. The cooked puddings will sit happily in a warm oven for at least an hour before serving and, indeed, could be made ahead of time, allowed to cool and re-heated in a bain-marie in a warm oven. The prunes in the recipe can be replaced with cherries - a delicious variation - in which case I would soak them in Kirsch. Cognac can replace the slightly dryer Armagnac with the prunes. The pudding can be cooked in a large dish or in individual ramekins or even tea cups.

Kiwi Fruit Granita with Passion Fruit and Orange Sauce

From: How to Cook Well, with Rory O'Connell

This is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.

Lacy Nut Biscuits

From: How to Cook Well, with Rory O'Connell

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.

Light Rhubarb Cheesecake

From: Today

Delicious!

Chocolate and Caramel Mousse

From: How to Cook Well, with Rory O'Connell

This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.

Caramel Sauce

From: How to Cook Well, with Rory O'Connell

Caramel sauce is a very useful dessert sauce with many uses. Clear and shiny and as richly coloured as well-polished mahogany, it needs to be cooked with care. Use a heavy saucepan with medium high sides and cook it on the heat furthermost from the edge of your cooker, so it is safely away from an awkward elbow or a child's inquisitive reach. It is vital to cook the sugar and water enough to achieve a deep 'chestnut brown' colour, as this 'burning' of the sugar tempers the sweetness of the sauce to achieve a balance that is neither too sweet nor too bitter. The sauce will keep for months in the fridge, but will thicken as it chills, so you may need to dilute it with a little warm water when this happens.

Compote of Blood Plums with Red Wine and Star Anise

From: How to Cook Well, with Rory O'Connell

Plums that are hard and boring when raw, can be transformed into something delicious when poached in a simple syrup. Here the syrup is half water and half red wine, the wine adding a lovely warming depth to the flavour. The star anise, a lovely spice, is perfect with the plums. The cooked plums should be holding their shape perfectly, but still tender enough to fall away from the stone with a gentle push of a fork or spoon. Serve these plums warm or chilled and they are delicious with whipped cream, yoghurt or crème fraîche or with yoghurt and star anise mousse. Any of the wine and plum syrup left over after eating the plums can be made into a lovely jelly. The syrup also makes an excellent cocktail when diluted with sparkling water and stiffened with a splash of vodka.

Salad of Oranges, Dates and Mint

From: How to Cook Well, with Rory O'Connell

This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with yoghurt and vanilla ice cream.

Yoghurt and Lemon Cake with Raisins and Sherry

From: How to Cook Well, with Rory O'Connell

This is a Middle Eastern recipe which I like very much and I serve it as a dessert cake. I sometimes serve it in the winter months with a seasonal Salad of Dates and Oranges rather than the Sherried Raisins. This cake rises in the cooking and then falls a little to present itself looking like a cross between a cake and a tart. A thick, Greek-style yoghurt is best for this cake.




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