The Joy of Food: A Celebration of Good Things to Eat

by Rory O'Connell

Overview

This is the book Rory O’Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result.

Accompanying the recipes are Rory’s charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.

The Joy of Food is, quite simply, a book for every food lover’s home.

Product Details

ISBN-13:	9780717189847
Publisher:	Gill Books
Publication date:	08/02/2021
Pages:	362
Sales rank:	690,984
Product dimensions:	6.10(w) x 8.90(h) x 1.40(d)

Table of Contents

Introduction 1

Recipes

Cauliflower or Romanesco and Coriander Leaf Soup with Spiced Tomato Oil 7

Salad of Shaved Fennel and Kumquat with Goats' Milk Greek-Style Cheese 10

Mussels with Fennel and Cannellini Beans 12

Fig Leaf Panna Cotta with Roasted Figs, Raspberries and Mint 16

Roast Slim Jim Aubergines with Dates, Pine Nuts, Sorrel and Mint 20

Salad of Shaved Fennel and Radish with Date and Sorrel Dressing 24

Chopped Cauliflower Salad with Red Onion and Semi-Dried Tomatoes 30

Coffee Granita with Coffee Caramel Sauce and Blood Oranges 32

Salmon Wrapped in Nasturtium Leaves with Nasturtium Butter 35

Bramley Apples Baked with Chocolate, Hazelnuts and Sultanas 38

Asparagus with Coolea Fonduta, Lemon and Marjoram 42

Mackerel Cakes with Spiced Tomato Oil 45

Chanterelle Mushroom Custards with Tarragon Toasts 49

Asparagus Mousse with Chervil Sauce 54

Compote of Cherries 57

Salted Hake with Roast Pepper and Basil Oil 59

Leek Mousse with Mussels and Sauce Bretonne 61

Almond Tuiles 64

Mango and Cucumber Gazpacho 66

Mexican Courgette Salad 70

Simple Summer Cake with Raspberries and Lemon Basil 72

Sauce Malaga (Roast Almond, Egg and Anchovy Sauce) 76

Hot Smoked Salmon with Labneh and Watercress Oil 78

Chicken Braised with Wild Garlic and Lemon 81

Casserole Roast Pheasant with Jerusalem Artichokes and Indian Spices 84

French Beans with Nasturtium Butter 89

Grilled Radicchio with Crab Mayonnaise 90

Roast Chicken Salad with French Beans and Tarragon 93

Chicken, Garlic and Watercress Broth 96

Cucumber and Elderflower Granita 99

Blackberry and Sweet Geranium Posset 101

Chocolate and Sour Cherry Cake 104

Mozzarella en Carozza with Chicken or Turkey, Semi-Dried Tomato and Preserved Basil 110

Courgette Soup with Basil and Garlic, Chilli and Fennel Oil 112

Flash-Grilled Haddock with Roasted Cherry Tomatoes and Black Garlic Aioli 115

Lamb Shanks with Tomatoes and Almonds 118

Upside-Down Blackberry, Apple and Geranium Cake 121

Chicken Livers with Blackberries, Cumin and Pomegranate Molasses 125

Roast Pumpkin or Squash and Brussels Sprouts with Pumpkin Seed Praline, Pomegranate Molasses and Crème Fraîche 128

Rustic Turkey or Chicken Pie with Swiss Chard and Tarragon 131

Parmesan and Lemon Crackers 135

Beetroot Tartare with Goats' Cheese Snow, Hazelnut Praline, Honey and Mint 139

Salad of Kohlrabi with Shiso, Grilled Mackerel, Egg and Japanese Mustard Dressing 141

Roast Plums with Pomegranate Molasses and Crème Fraîche 145

Cardamom Poached Pears with Dark Chocolate, Cocoa Nibs, Pistachio and Candied Orange 147

Roast Lamb Heart with Roast Red Onions, Black Garlic Aioli and Marjoram 151

Eggs Stuffed with Mayonnaise and Nasturtium 154

Pink Grapefruit, Cucumber, Pomegranate and Shiso Salad 156

Jerusalem Artichoke, Mussel and Saffron Soup 158

Grilled Panettone Chocolate Pudding 161

Elderflower and Lemon Syllabub 163

Rice Pilaf with Chicken, Courgettes and Coriander 169

Moroccan Harira Soup 171

Lime Pickle 174

Almond and Orange Cake 177

Frikadeller of Whiting with Horseradish Mayonnaise and a Salad of Foraged Wild Greens 180

Sprouting Kale Tops with Anchovy, Parmesan and Lemon 183

Ricotta with Smashed Cherries, Olive Oil, Lemon and Mint 186

Smoked Mackerel, Tomato and Chive Custard 188

Homemade Stem Ginger and Chocolate and Ginger Mendiants 190

Elderflower Pickled Beetroot 193

Caramel Labneh 195

Grilled Cucumber Salad with Tahini Sauce and Dukkah 196

Lemon Geranium Ice with Stem Ginger and Candied Rose Petals 202

Grilled Pork with Roast Almond and Sage Leaf Salsa and Yellow Apple Sauce 205

Apple-Glazed Carrots 208

Smoked Eel with Fennel, Apple and Crème Fraîche 211

Sweet Marjoram Flatbread 213

Dried Fig, Date, Almond, Pistachio and Chocolate Cake 216

Pistachio Cake with Raspberries, Lemon or Lime Basil and Rosewater Cream 219

Ricotta Gnocchi with Chanterelle Mushrooms and Parmesan 224

Aubergine Soup with Coriander 226

Aubergine and Ginger Pickle 229

Red Onion, Kale, Marjoram and Bacon Broth with Grilled Parmesan Crouton 232

Labneh Ice Cream 237

Ginger, Lemon and Turmeric Cake 239

Marshmallow, Raspberry and Rose Cake 241

Radishes with Smoked Eel Butter 246

Pan-fried Plaice with Roast Chicken Sauce, Grapes, Cucumber and Chervil 247

Scrambled Eggs with Chanterelle Mushrooms on Grilled Sourdough Bread 253

Caramelised Kumquat and Vanilla Cake 257

Caramel Citrus Sauce 259

Saffron Mashed Potatoes 261

Yellow Rice 263

Rhubarb Collapsed in Blood Orange Juice 265

Pickled Beetroot Tacos with Smoked Eel Butter and Radishes 267

Carrot, Halloumi and Dill Cakes with Tahini Sauce, Mint and Pomegranate Yoghurt and Sumac 271

Quail Scotch Eggs with Spiced Tomato Oil 274

Potato Crisps with Venison Tartare, Juniper and Horseradish and Walnut Sauce 277

Smoked Black Pudding and Cheddar Croquettes with Bramley Apple and Blackberry Sauce 280

Carpaccio of Scallops with Chilli, Lemon and Coriander 283

Mussels with Indian Spiced Mayonnaise, Apple and Coriander 284

Biscotti 286

Beetroot with Yoghurt, Honey and Mint 291

Juniper Salted Roast Venison with Horseradish and Walnut Sauce 292

Rustic Oven Roast Potato Wedges with Chorizo and Burnt Spring Onion Sauce 294

Nougatine 297

Mini Mont Blanc with Chocolate Sauce 299

Slow Roast Shoulder of Lamb 303

Pantry and Preserving

Homemade Mayonnaise 306

Candied Citrus Peel 308

Dukkah 310

Chicken Stock - Bone Broth 319

Labneh 321

Basil Preserved in Olive Oil 323

Tarragon Vinegar 324

Frozen Tomatoes 327

Tomato Stew 328

Frozen Elderflowers and Berries 330

Dried Red Chillies and Chilli Flakes 331

Candied Rose Petals 332

Dried Herbs 334

Food in the Freezer 336

Index 338

Essays

Hazelnuts 26

Light a Candle 52

My Doodles 68

Setting the Table 106

A Bunch of Flowers for the Table 137

The Wooden Spoon 166

Good Things, My Mother, Sponge Cake and Jane Grigson 198

Sandwiches and Tartines 222

Heavenly Hens 251

Pestle and Mortar 288

Picnic 312