It's the most wonderful time of the year, the time when Rory O' Connell returns to our screens to bring us Christmas flavours with a twist! This year's dishes include a bit of everything from a succulent turkey to a mouthwatering dessert.
In part one of this two-part programme, Rory creates a Red Onion, Bacon and Kale (or cabbage) Broth with Grilled Bread Crouton, which is robust, nourishing and almost a meal in a bowl.
He also shares his recipe for Turkey and Romanesco Pilaf with Chilli and Coriander, which is ideal for the worn-out Christmas cook and perfect for using up leftover turkey. Carefully reheated, the leftover parts of a turkey can be the tastiest of all.
It's always useful to have a salad recipe handy, especially at Christmas when we indulge in rich, heavy food. Rory's next recipe is a Shaved Fennel and Kumquat Salad with Ardsallagh Goats Milk "Feta", which is refreshing, healthy, and great as a starter or to accompany grilled meat or fish.
Rory’s Christmas dessert is a mouthwatering Grilled Panettone Chocolate Pudding, using the rich, sweet Italian bread which has become increasingly popular in Ireland.
Watch part one of How to Cook Well at Christmas with Rory O’Connell on Thursday, 19th December at 7.00pm and part two on Monday 23rd December at 7.30pm.
