Rory O'Connell is a teacher, cookbook author and co-founder of Ballymaloe Cookery School. Rory served as head chef of Ballymaloe House for 10 years, where he was twice awarded the prestigious title of Ireland’s Chef of the Year.
A Salad of Hard Boiled Eggs with Mayonnaise, Harissa and Chorizo; Grilled Pork Chops and Pork Burgers with Fennel and Pistachio; Plum and Apple Sauce; Swede Turnip Puree with Parmesan and Olive Oil; Raspberry Fool and Vanilla Biscuits.
Beetroot Salad with St. Tola Goats' Cheese, Honey and Pomegranate; Grilled T-Bone Steak with Horseradish Cream and Salsa Verde; Oven Roasted Chips; Salad of Organic Greens; Almond and Cinnamon Thins with Pears.
Green Vegetable Soup; Roast Leg of Lamb and Mint Relish; Chickpea and Coriander Puree; Carrots with Lemon; A 'Plain Cake' served with Strawberries, Creme Anglaise and Cream.
Pumpkin Broth with Parsley Pesto; Boiled Oyster of Bacon, Roast Tomato Oil; Parsley, Mustard and Cheddar Cheese Sauce; Mustard and Scallion Champ; Green Cabbage Puree; Yoghurt and Star Anise Cream with Compote of Plums with Red Wine and Star Anise.
Scrambled Eggs with Smoked Salmon or Wild Mushrooms on Grilled Sourdough Bread; Lamb Koftas and Rocket Salad with Buttermilk Dressing, Roast Hazelnuts and Cumin & Chilli Oil; Chocolate and Caramel Mouse with Caramel Sauce and Raspberries.
Pan-fried Hake with Herb Relish; Casserole of Roast Chicken with Indian Spices; Pilaff Rice with Parsley; Curly Kale; Kiwi Fruit Granita with Passion Fruit and Orange Sauce; Lacy Nut Biscuits.
Baked Dover Sole on the Bone with Bretonne Sauce; Roast Sirloin of Beef with red wine, tomato and gherkin; Orange and Mint Jelly.
Moroccan Harrira Soup; Roast Haddock with Roast Pepper, Olive and Basil Salsa; Mashed Potatoes with Courgette, Olive Oil and Marjoram; Romanesco; Chocolate, Prune and Armagnac Puddings with Chocolate Sauce.
Kale Broth with Lemon and Parmesan; Grilled Chicken with Marjoram and Lemon and Roasted Almond Sauce; Yoghurt and Star Anise Cream.
Soft Goats Cheese and Thyme Leaf Tart; Black - eye Beans with Oyster Mushrooms and Caramelised Onions; Buttermilk and Lemon Puddings with Caramel and Pineapple.
Mimosa Salad; Roast Loin of Pork with Fennel Seeds, Chilli and Garlic; Oeufs a la Neige with Creme Anglaise.
Risotto; Warm Salad of Quail with Grapes, Honey and Bacon; Candied Citrus Zests.
Potato Soup with Black Pudding and Parsley Pesto; Roast Fillet of Beef with Roast Peanuts, Asian Dressing, Mint and Coriander; Compote of Rhubarb with Clementine Juice.
Macroom Mozzarella Salad; Roast Chicken with Bread and Thyme Leaf Sauce and Redcurrant Sauce; Chocolate and hazelnut cake.
Red Onion, Roast Pepper, Rosemary and Anchovy Pissaladiere; Grilled Hake with Roast Cumin and Tomato and Coriander; Almond Praline Ice cream.
Carrot, Coconut and Lemongrass Soup; Slow Roast Shoulder of Lamb with Aioli and Salsa Verde; Rhubarb and Strawberry Trifle with Almonds and Pistachios.
Beetroot and Raspberry Salad with Labnah; Grilled Lightly Spiced Quail with Pomegranate and Walnut Salad; Saute Potatoes with Rosemary and Garlic; Tuscan Apple Cake.
Celeriac Fritters; Casserole Roast Pheasant with Indian Spices and Jerusalem Artichokes; Yellow Rice; Sicilian Casatta with Pistachios, Candied Peel, Roses and Lemon.
Lentil and Curly Kale Soup in the Italian Style; Grilled Duck with Watercress, Radicchio and Orange Salad; Rustic Roast Potatoes with Balsamic Butter; Coconut Rice Pudding with a Compote of Sour Cherries.
Grilled Scallions with Mushroom, Anchovy and a Poached or Hard Boiled Egg; Poached Monkfish or Mackerel with Frothy Green Hollandaise Sauce; Peas and New Potatoes; Apricot Tart with Almond Praline Cream.
Salad of Figs, Goats Cheese and Mint; Grilled Squid with Cherry Tomatoes and Marjoram; Spaghetti with Herbs; Coconut and Lime Cake.
Pumpkin Soup with Toasted Pumpkin Seed Oil; Spiced and Braised Lamb; Saffron Potatoes; Lime Orios with Yoghurt, Banana and Lime Ice.
Roast Cauliflower with Red Onions and Cumin Seed and Muhammara; Grilled Chicken Paillard with Roast Grapes, Almonds and Rosemary; Chocolate and Caramel Whip Langues de Chat.
Salad of Coolea Cheese with Apple Syrup and Roast Hazelnuts; Braised Beef with Oysters and Oyster Mushrooms; Mashed Potatoes and a Green Vegetable; Champagne Rhubarb and Blood Orange Tart.
A Platter of Irish Oysters; Jerusalem Artichoke Soup; Ballymaloe Spiced Beef with Horseradish Cream; Chocolate Christmas Biscuits; Meringue Christmas Tree.
Ruby Grapefruit, Pomegranate and Shredded Mint Cocktail; Kale, Fennel, Radish and Parmesan Salad; Onion Marmalade; Turkey Liver Pate with Sourdough Toasts and Red Onion Marmalade; Chocolate Yule Log.
Ballycotton Prawns served in their Shells with Watercress and Home-made Mayonnaise; Prawn or Lobster Bisque; Roast Duck with Orange; Brussels Sprouts with Toasted Hazelnuts and Candied Bacon; Traditional Irish Sherry Trifle.
Rugelach; White Christmas Cake; Galette de rois; Plum pudding and Mrs Hanrahan's sauce.
Whiskey punch and Christmas Fruit Punch Spicy Indian Meatballs with pomegranate and cucumber raita; Salsify in Filo; Beetroot Puree with Toasted Cumin seeds on Poppadoms; Medjool Dates w crozier blue; Quail Eggs with Roasted Cumin; Cheese and Sesame Sablees.
Mincemeat Filos and Ballymaloe; Nougat; Blackcurrant pastilles; Pickled pears and Kumquat Compote; Chocolate Christmas Tree.