Each week, Rory demonstrates three recipes that combine to make a perfectly balanced meal, but which of course can be made and served on its own, or with other dishes. The series will appeal to anyone who wants to improve their cooking skills, and increase their repertoire of dishes. Novice cooks will feel confident in the hands of a superb teacher.
Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake
Beetroot and raspberry salad with labnah. Grilled lightly spiced quail with pomegranate and walnut salad. Saute potatoes with rosemary and garlic. Tuscan apple cake
TV-G
24 min
30. 4. 2019
2. Episode 2
2. Episode 2
Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.
Celeriac fritters. Casserole roast pheasant with Indian spices and Jerusalem artichokes. Yellow rice. Sicilian casatta with pistachios, candied peel, roses and lemon.
TV-G
24 min
30. 4. 2019
3. Episode 3
3. Episode 3
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.
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.
TV-G
24 min
30. 4. 2019
4. Episode 4
4. Episode 4
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.
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.
TV-G
24 min
30. 4. 2019
5. Episode 5
5. Episode 5
Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake .
Salad of figs, goats cheese and mint. Grilled squid with cherry tomatoes and marjoram. Spaghetti with herbs. Coconut and lime cake .
TV-G
24 min
30. 4. 2019
6. Episode 6
6. Episode 6
Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.
Pumpkin soup with toasted pumpkin seed oil. Spiced and braised lamb. Saffron potatoes. Lime orios with yoghurt, banana and lime ice.
TV-G
24 min
30. 4. 2019
7. Episode 7
7. Episode 7
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.
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.
TV-G
24 min
30. 4. 2019
8. Episode 8
8. Episode 8
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.
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.
Each week, Rory demonstrates three recipes that combine to make a perfectly balanced meal, but which of course can be made and served on its own, or with other dishes. The series will appeal to anyone who wants to improve their cooking skills, and increase their repertoire of dishes. Novice cooks will feel confident in the hands of a superb teacher.
