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Lacy Nut Biscuits

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.
Recipes • 18 Nov 15

Seafood Chowder

The old favourite.
Recipes • 18 Nov 15

Ardsallagh Goat's Cheese and Beetroot Compote

A tasty starter, served with a rocket salad.
Recipes • 19 Nov 15

Lamb Koftas: Rory O'Connell's dish

Rory says: "I like to roll these into little balls the size of a large grape. They can, of course, be made bigger into burger or sausage shapes. Serve these strewn over a salad of purslane leaves with a yoghurt dressing."
Recipes • 24 Mar 16

Chocolate and Caramel Mousse

This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.
Recipes • 18 Nov 15

Salad of Purslane with Yoghurt Dressing, Chilli Oi

At the times of the year when I do not have purslane, I replace it with rocket leaves or foraged wild greens.
Recipes • 18 Nov 15

Savoy Cabbage Purée

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 …
Recipes • 18 Nov 15

Mustard Mash or Scallion and Mustard Champ

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.
Recipes • 18 Nov 15

Boiled Bacon with Mustard and Cheddar Cheese Sauce

Great for your repertoire.
Recipes • 18 Nov 15

Yoghurt and Lemon Cake with Raisins and Sherry

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.
Recipes • 18 Nov 15

Compote of Blood Plums with Red Wine and Star Anis

Plums that are hard and boring when raw, can be transformed into something delicious when poached in a simple syrup. Here the syrup is half water and half red wine, the wine adding a lovely warming depth to the flavour. The star anise, a lovely spice, is perfect with the plums. The cooked plums should be holding their shape perfectly, but still tender enough to fall away from the stone with a gentle push of a fork or spoon. Serve these plums warm or chilled and they are delicious with whipped cream, yoghurt or crème fraîche or with yoghurt and …
Recipes • 18 Nov 15

Pan Fried Plaice with Peas, Horseradish and Smoked

Another great dish for your repertoire.
Recipes • 18 Nov 15

Glazed Carrots

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.
Recipes • 23 Nov 17

Roast Leg of Spring Lamb with Salt and Pepper and

A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early …
Recipes • 18 Nov 15

Crème Anglaise or Light Vanilla Custard

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.
Recipes • 18 Nov 15

Chickpea and Coriander Purée with Mint and Marjora

This Middle Eastern chickpea purée or hummus is great served with toasted pitta bread, with super fresh and crisp vegetable crudites or as part of a selection of hors d'oeuvres. Hummus should be kept chilled if you are keeping it overnight and used up within 2 days of making.
Recipes • 18 Nov 15

Curried Chicken Thigh Kebab, Oriental Dipping Sauc

A great treat.
Recipes • 18 Nov 15

Roast Half Leg Lamb served with Minted Pea Purée,

The time is worth it.
Recipes • 18 Nov 15

Kilmore Quay Mussels with Bacon and White Wine

Serve with some crusty bread.
Recipes • 18 Nov 15

Grilled T-Bone Steak with Salsa Verde and Horserad

When it comes to steak, the T-bone satisfies most people. You get some sirloin, fillet and crisp fatty bits as well, and all cooked on the bone for extra flavour. One T-bone is enough for two people, and if you ask your butcher to cut the T-bone twice as thick as normal, you have a handsome piece of meat which will be sufficient to feed four people. This is a most convenient way to grill beef for several people as you have one piece of meat, rather than four individual steaks. The two sauces suggested here are classic and expected, …
Recipes • 18 Nov 15

Pickled Cucumbers

These cucumbers are immensely popular. Serve with cold meats, pates and terrines, smoked fish, sandwiches, spiced beef and with a sharp and mature cheddar cheese. The pickle keeps well in the fridge, though it does lose its bright green colour. I like to slice the cucumbers and onions really thinly for a more melting and tender result. There will be some of the pickling liquid left after the cucumbers are eaten. I like to save this and use it for sprinkling on thinly sliced onions for an instant pickle.
Recipes • 18 Nov 15

Caramel and Almond Thins

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn …
Recipes • 18 Nov 15

Almond Meringue and Seasonal Berry Roulade

Devour!
Recipes • 18 Nov 15

Salad of Organic Greens

A great side dish.
Recipes • 18 Nov 15

Pork, Coleslaw and Roasted Potatoes with a Twist

Another wow dish.
Recipes • 18 Nov 15
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