Rory O’Connell is back on RTÉ One for the fourth series of How To Cook Well with Rory O’Connell. As always, Ireland’s most experienced cookery teacher shows us how to cook a delicious three-course meal.
Our host is particularly skilled in taking quite humble ingredients, such as mackerel, beetroot or gooseberries and creating a dish which transforms them into something surprising and delicious.
On tonight's programme, Rory prepares Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds to start.
This is the perfect party dish to serve to guests or, alternatively, can be served at dinner time with a roast leg of lamb with hot gravy and a mint sauce.
He follows this with a main of Ham Hocks with Mustard and Chive Cream; Celery with Tomatoes, Fennel and Raisins which Rory says can be served hot, warm or at room temperature.
Vanilla Mousse with Espresso Jelly completes this delicious menu. Speaking on the dessert, Rory says:
"The entire dessert can be made a day in advance and chilled and will keep happily for a few days, although the sooner you eat it, the more delicious it will be."
Watch How To Cook Well with Rory O’Connell on Tuesday 8th May, RTÉ One at 7pm.
