Baked Ardsallagh Goats Cheese

A perfect goats cheese nibble or starter.

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.

Frittata of Peas, Goats Cheese and Wild Garlic

From: Today

Eunice Power cooks up delightful frittata - perfect for a quick dinner.

A Plain Cake

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

This is a terrific cake and in its simplest form as listed here, it is perfect with a cup of tea. I don't see any reason, though, why you couldn't serve it as a dessert cake, still very slightly warm from the oven, with a bowl of sweet strawberries and softly whipped cream or Crème Anglaise. The cake is best on the day it is made, ideally before it gets completely cold, which is possible with this cake, as it is neither iced nor filled, just sliced and eaten. It is still excellent the next day and will happily keep for a few days after that stored in an airtight container.

Pickled Cucumbers

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

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.

Grated Ruby or Golden Beetroot Salad with Goat's Cheese, Pomegranate and Honey

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

Many people believe that preparing and cooking beetroot is a long and wearisome process. Not the case here, where the beets are simply peeled in their raw state, grated and dressed and then ready to eat. I use an Irish goat's cheese such as St Tola or Ardsallagh in this salad. A few rocket leaves and/or mint leaves could also be added to this salad for a fresh green twist.

Caramel and Almond Thins

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

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn and Mango Fool in winter. They are very handy as the slab of uncooked biscuit keeps in the freezer and you slice off thin sheets and cook them as needed.

Roast Beetroot with Ardsallagh Goat's Cheese and Balsamic Vinegar

From: Today

Great for when you're entertaining.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register