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 …

Chocolate Souffle Cake with Chocolate Sauce and Raspberries

Rory's Chocolate Soufflé Cake with Chocolate Sauce

This is one of those cakes that rises up beautifully as it bakes, then proceeds to collapse when it comes out of the oven. That's okay though, as the resulting soft, mousse-like texture is wonderful.

Food • 11 Jun 18

Roasted Aubergine with Ricotta, Honey, Mint, Fennel and Chilli

Rory's Roasted Aubergine with Ricotta, & Honey

This makes a light, delicious starter or a lunch or supper dish, as being served here. All the elements of this dish can be prepared in advance and assembled later.

Food • 11 Jun 18

Rory's Potato Aioli with Quail Eggs & Radishes

This is a pretty and fun dish that you can serve without cutlery, as the vegetable and quail egg garnishes can be drawn through the potato aioli with your fingers and popped into the mouth. Or you can, of course, make life simple and lay the table with cutlery.

Recipes • 11 Jun 18

Rory's Orange and Passion Fruit Granita with Mango

This is a light and refreshing end to a meal and I find that it is particularly well appreciated after Christmas when the richer and much-loved traditional flavours are perhaps starting to wear a bit thin.

Food • 05 Jun 18

Roast Sirloin of Beef with Creamed Corn and Pickled Red Onions

Rory's Roast Sirloin of Beef with Creamed Corn

The combination of the creamy corn purée spiked with hot chilli and cooling lime acts as a good foil for the rich beef.

Dinner • 05 Jun 18

Macroom Buffalo Mozzarella with Courgette, Candied Lemon and Marjoram

Rory's Buffalo Mozzarella with Candied Lemon

This is an unexpected combination of flavours that works beautifully. It is very exciting to be able to source mozzarella that has been produced in Ireland from the milk of buffalo that are grazing on Irish grass.

Food • 05 Jun 18

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