We’ve been waiting for this cook book for a long time – ever since we first tasted Rory O’Connell’s food at Ballymaloe House, and then did one of his cookery courses at his house nearby in Shanagarry, East Cork. O’Connell was head chef at Ballymaloe for ten years. He also co-founded, with his sister, Darina Allen, the Ballymaloe Cookery School and still teaches there as well as at his Shanagarry house. O’Connell is an incredible chef and and an inspired teacher. And this, his first book, is a teaching book, which you will learn much from, whether you are a beginner or a really experienced cook. It’s one of those seminal cook books that helps change the way you approach food and shopping, cooking and eating, and more than anything else, it shows you how to take real pleasure in all these tasks. It also has the best introduction to any cook book that we’ve ever read. The recipes are fantastic. O’Connell has impeccable taste, so everything is the perfect version of itself, without ever being fussy or pretentious, and his instructions have been honed over years of teaching and cooking. Plus, he suggests how and when to serve things, so you don’t just get recipes, but ideas for a whole meal.
We made his Mackerel baked with courgettes and harissa last night and loved it. His brill with Bretonne sauce is a firm favourite. His roast fillet of beef with roast peanuts, Asian dressing and mind and coriander salad is amazing. He’ll teach you how to master a whole load of fabulous jelly and meringue recipes, as well as how to make puff pastry and hollandaise, gravy and soups and sauces. He’ll teach you how to carve, and which herbs you can freeze, and how to make a perfect tomato sauce and why you should drain away nearly all the water from new potatoes after ten minutes of cooking. We could go on and on, but instead want to let you know that we have four signed copies to give away. To win one, fill in the form below by 5pm on Friday 21st June, when we’ll pick four names out of a hat.
