Mustard Mash or Scallion and Mustard Champ

From: How to Cook Well, with Rory O'Connell

This mashed potato is flavoured with old fashioned English mustard powder and is perfect to serve with beef dishes or oily fish like mackerel. This is a slightly richer version of mashed potatoes, but you can decide if you want to cut down a little on the egg and cream. I make it according to the recipe and just serve it in smaller quantities. It pairs really well with tomato dishes and also with a simple cabbage dish.

Pumpkin, Leek, Tomato and Fennel Broth

From: How to Cook Well, with Rory O'Connell

This is a comforting, robust and nourishing broth for autumn and winter. Choose a ripe and firm pumpkin. I like the variety called Uchiki Kuri, also known as Red Kuri. The flesh is close-textured and with a deep golden orange colour. The flavour is intense and nutty. It also roasts well and makes an excellent purée. Butternut squash is an excellent replacement for the pumpkin. Even though we are using robustly flavoured ingredients here, the resulting broth is surprisingly delicate. The soup makes a large quantity, but you can successfully half this recipe if you wish.

Savoy Cabbage Purée

From: How to Cook Well, with Rory O'Connell

I could bore you to tears extolling the virtues of cabbage. It is a wonderful vegetable and, in my opinion, much undervalued. There are many lovely varieties of cabbage and I particularly like the crinkly green leaves of the Savoy cabbage. Essentially, the important thing is to buy the one that's in season when you are making this purée. I avoid the white cabbages, especially the canon-ball like 'Dutch' cabbage. In my opinion, it would be better used in target practice than in the kitchen. This purée is good with most meats and poultry. I sometimes serve it with venison and wild duck and it has been successful with roast and grilled fish.

Yoghurt and Lemon Cake with Raisins and Sherry

From: How to Cook Well, with Rory O'Connell

This is a Middle Eastern recipe which I like very much and I serve it as a dessert cake. I sometimes serve it in the winter months with a seasonal Salad of Dates and Oranges rather than the Sherried Raisins. This cake rises in the cooking and then falls a little to present itself looking like a cross between a cake and a tart. A thick, Greek-style yoghurt is best for this cake.

Red Chowder

From: Today

Gorgeous.

Pan Fried Plaice with Peas, Horseradish and Smoked Bacon

From: Today

Another great dish for your repertoire.

Year-Round Green Vegetable Soup

From: How to Cook Well, with Rory O'Connell

In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.

Glazed Carrots

From: How to Cook Well, with Rory O'Connell

I don't buy into the smallest is best approach when it comes to choosing vegetables; clearly there is an optimum size for different vegetables. For me, the carrot picked from the ground to be consumed as soon as possible in its raw state needs to be as thick as my little finger, but for this method for cooking carrots, the carrots need to be at least as fat and as long as your thumb. These small carrots can be cooked whole. Larger ones, which need to be sliced, also work perfectly here. There are several variations to the master recipe, and I think this method for cooking carrots can open your eyes as to how good carrots can be.

Crème Anglaise or Light Vanilla Custard

From: How to Cook Well, with Rory O'Connell

Crème Anglaise is one the classic dessert sauces. It is flourless, thin custard. The classic version is flavoured with vanilla but many variations exist. Lemon, orange, chocolate and coffee are some of the many other flavours that might be introduced. If possible use a vanilla pod or bean, but natural vanilla extract can also be used. The vanilla pod will give a superior flavour and the sauce will be flecked with the tiny vanilla seeds whose appearance in the sauce adds visual interest. Best quality eggs make an enormous difference to the colour and flavour of the sauce.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register