Rory O'Connell Recipes | RTÉ Food

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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 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

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

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

Rory's Jasmine Tea & Lemon Parfait with Prunes

I like the subtle flavour of jasmine in this dish. The tender frozen parfait can be served on its own, but it pairs well with the tea-soaked prunes.
Recipes • 08 May 18

Rory's Tart of Macroom Buffalo Ricotta

The tart can be served as a starter or as a main course and I always serve a salad of mixed leaves with a simple olive oil dressing to accompany it.
Food • 08 May 18

Rory's Sashimi of Tuna with Crisped Radishes

Occasionally I can get tuna that has been caught in Irish waters, and when I do, this is one of my favourite ways to serve the fish.
Food • 08 May 18

Rory O'Connell's Fresh Strawberry Popsicles

Rory O'Connell's Fresh Strawberry Popsicles
Food • 30 Apr 18

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