Rory O'Connell Recipes

Rory O'Connell

Chef and co-founder of The Ballymaloe Cookery School

With more twenty years cooking experience in the some of the world's best kitchens, Rory O'Connell has ample tips and tricks for creating delicious recipes. The Ballymaloe Cookery School, which he co-founded with sister Darina Allen back in 1983, is …

Rory's Medjool Date and Vanilla Tart

This is a delectable tart. The combination of date, vanilla and cream is quite delicious, and even avowed date haters have been convinced by this. I like it best served slightly warm, but it is still really good the next day served at room temperature.

Dessert And Sweets • 29 May 18

Roast Wild Salmon with Lettuce Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing

Rory's Roast Wild Salmon with Pea Tendrils

This is a simple dish to cook and serve and has a fresh, summery feel to it.

Food • 29 May 18

Rory's Shaved Beet and Radish Salad

This salad is also wonderful served with mozzarella or pieces of smoked eel scattered over the salad at the last moment.

Food • 29 May 18

Rory's Smoked Mackerel 'Tonnato' with Heritage Tomatoes, Basil & Hen's Egg

Rory O'Connell's Smoked Mackerel 'Tonnato'

The classic 'Tonnato' sauce is, of course, made with tuna, but here I have used smoked mackerel and I think it is just as good.

How To Cook Well, With Rory O'Connell • 22 May 18

Rory's Roast Leg of Spring Lamb with Mint Hollandaise Sauce

Rory's Roast Leg of Spring Lamb with Mint Sauce

Spring lamb is a treat, albeit an expensive one, and in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word 'spring' to your butcher.

How To Cook Well, With Rory O'Connell • 22 May 18

Rory O'Connell's Roasted Hazelnut Panna Cotta

This delicious combination of cream, vanilla, chocolate, caramel and hazelnuts is very good indeed.

Food • 22 May 18

Learn to make Hummus with Rory O'Connell

On tonight's programme, Rory prepares Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds.

Food • 15 May 18

Rory's Vanilla Mousse with Espresso Jelly

This is a delicious variation on a classic panna cotta. The combination came about when I collaborated with JR Ryall, the pastry chef at Ballymaloe House, for a dinner that we work on every autumn.

Food • 14 May 18

Ham Hocks with Mustard and Chive Cream; Celery with Tomatoes, Fennel and Raisins

Rory's Ham Hocks with Mustard and Chive Cream

I love ham hocks and they are very easy to cook. They are tremendously good value and are delicious served hot, warm or at room temperature. I prefer then unsmoked, but that is a personal choice.

Food • 14 May 18

Roasted Almond Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds

Rory's Almond Hummus with Roasted Carrots

I serve this variation of a classic chickpea hummus here with roasted carrots and beetroot, but I make it year round and vary the vegetables according to the season.

Food • 14 May 18