Cook Well Eat Well

by Rory O'Connell

Overview

Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which focuses on seasonal, balanced three—course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4–6 people, and one of the meals is entirely meat—free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.

Product Details

ISBN-13:	9780717175642
Publisher:	Gill Books
Publication date:	09/18/2017
Pages:	288
Product dimensions:	7.10(w) x 9.60(h) x 1.20(d)

Table of Contents

Introduction 1

Spring

Meal 1

Mussel and Wild Garlic Omelette 8

Chermoula Meatballs with Roasted Red Onions, Cherry Tomatoes and Green Olives 12

Grilled Sourdough Bread 16

Caramel Meringue with Green Gooseberries, Elderflower, Butterscotch Sauce and Almond Praline 18

Meal 2

Potted Shrimp with Chilli, Garlic and Coriander 29

Roast Leg of Spring Lamb with Mint Hollandaise Sauce 30

A Tangle of Spring Vegetables 35

Boiled New Potatoes 38

Sicilian Cassata 41

Meal 3

Sashimi of Tuna with Crisped Radishes and Spring Onions 45

Tart of Macroom Buffalo Ricotta with Roasted Red Onions, Mushrooms, Thyme and Marjoram 46

Salad of Mixed Leaves 49

Jasmine Tea and Lemon Parfait with Tea-Soaked Prunes 51

Meal 4

Asparagus Mimosa Salad 55

Poached Monkfish with Green Sauce 57

Broad Beans 60

Roasted Hazelnut Panna Cotta with Chocolate and Caramel Sauce 64

Meal 5

Scrambled Eggs with Lobster and Chives 68

Duck Leg Curry with Cider Vinegar 71

Plain Boiled Rice 72

Peas with Mint 73

Rhubarb and Blood Orange Open Tart with Grenadine Cream 75

Summer

Meal 1

Salad of Oranges, Cucumber, Marigold and Myrtle Berries with Lemon Verbena Granita 82

Roast Wild Salmon with Summer Leaves, Pea Tendrils, Leaves and Flowers and Preserved Lemon Dressing 87

Apricot Tare with Almond Praline Cream 88

Meal 2

Potato Aioli with Quail Eggs, Radishes, Cherry Tomatoes, Spring Onions, Avocado, Coriander and Cumin 91

Roasted Aubergine with Ricotta, Honey Mint, Fennel and Chilli 95

Chocolate Soufflé Cake with Chocolate Sauce 96

Meal 3

Macroom Buffalo Mozzarella with Courgettes, Candied Lemon and Marjoram 100

Roast Sirloin of Beef with Creamed Corn and Pickled Red Onions 102

Rustic Roast Potatoes with Balsamic Butter 107

Strawberry and Elderflower Jelly with Elderflower Granita, Crushed Strawberries and Cream 109

Meal 4

Salad of Hard-boiled Eggs with Chorizo, Mayonnaise and Harissa 113

Grilled Squid with Roasted Cherry Tomatoes and Marjoram 114

Spaghetti with Courgettes and Marjoram 119

Summer Salad of Peaches, Strawberries, Raspberries and Blueberries 122

Meal 5

Chilled Tomato Water with Lemon Basil 126

Salad of Fresh Figs, Goats' Cheese and Mint 128

Lamb Roftas 130

Salad of Purslane with Buttermilk Dressing, Chilli Oil, Roasted Hazelnuts and Cumin 131

Peach Popsicles 133

Autumn

Meal 1

Beetroot and Autumn Raspberries with Honey, Mint and Labneh 139

Grilled Lightly Spiced Quail with Pomegranate and Walnut Salad 142

Toasted Coconut and Lime Cake 143

Meal 2

Smoked Mackerel 'Tonnato' with Heritage Tomatoes, Basil and a Hen's Egg 148

Chicken Paillard with Roast Grapes and Almonds 151

Boiled Cabbage 154

Medjool Date and Vanilla Tart 155

Meal 3

Roasted Almond Hummus with Roasted Carrots, Beetroot, Hazelnuts and Pumpkin Seeds 160

Grilled Spring Onions with Mushrooms, Anchovy, Hen's Egg and Pangrattato 162

Chocolate and Caramel Whip with Langues de Chat 165

Meal 4

Chilled Cucumber and Grape Soup with Elderflower, Pomegranate and Mint 170

Fried Spiced Chicken with Tomato Aioli and Salsa Cruda 173

Tuscan Dessert Apple, Lemon and Almond Cake 179

Meal 5

Pumpkin Soup with Herb Oil and Crisped Pumpkin Seeds 183

Spiced Braised Leg of Lamb 187

Mashed Potatoes 190

Lime Oreos 193

Yogurt and Banana Ice 195

Winter

Meal 1

Salad of Apples, Coolea Cheese, Hazelnuts, Sprouts and Apple Syrup

Braised Beef with Rock Oysters and Oyster Mushrooms 202

Coconut Rice Pudding with Sour Cherry and Orange Compote 206

Meal 2

Beef Carpaccio with Oyster Mayonnaise and Wild Greens 210

Ham Hocks with Mustard and Chive Cream 214

Celery with Tomatoes, Fennel and Raisins 217

Vanilla Mousse with Espresso Jelly 220

Meal 3

Roasted Cauliflower with Red Onion, Cumin and Muhammara 224

Celeriac Fritters with Pears, Walnuts, Radicchio and Caper Mayonnaise 228

Winter Chocolate Apple Pudding 230

Meal 4

Lentil and Kale Soup 233

Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio 235

Pommes Allumettes 238

St Tola Goats' Cheese with PX Raisins 240

Meal 5

Parsnip Soup with Harissa 244

Spiced Beef 246

Salad of Shaved Cauliflower and Brussels Sprouts with Red Onions, Raisins and Parmesan 249

Orange and Passion Fruit Granita with Mango, Banana and Lime 252

Larder

Olive Oil 255

Parchment Paper 255

Puff Pastry 256

Chicken Stock 257

Curry Powder 258

Mayonnaise 258

Tomato Purée 259

How to Peel a Tomato 259

Preserved Lemons 261

Fresh Lemonade 261

How to Cook French, Flat or Scarlet Runner Beans 262

How to Cook Lobster 262

Harissa 264

Index 265