Mastering, Master it, How to cook today written by Chef Rory O’Connell, co-founder of the International Ballymaloe Cookery School in County Cork , Ireland, continues to inspire me three years after completing the school’s 12 week certificate course. This blog was born from my love of Rory’s instructive style and his cookbook Master it. I am in good company. Alice Waters writes on the back cover of Master it…. ‘I have always admired Rory’s cooking – so elegantly inspired by his love for gardening. As a teacher, he so effortlessly communicates the subtleties of taste with clarity and simplicity. It’s why I find this book so invaluable!’
As I begin preparations for my next cooking demonstration sometimes the most difficult part is deciding which recipes to use! But since we are in full swing of spring I choose a warm salad of grilled sirloin with beetroot, grilled spring onions and aioli sauce for our main course. This practice along with the two demonstrations will definitely help me toward my goal of Mastering, Master it!
First thing to do is make fresh mayonnaise for the aioli. Mayonnaise is an essential cooking skill to learn. It is very quick, easy and delicious
Using Rory’s practical advice for cooking….
1. finding the best ingredients…sirloin from Tyner Pond Farm, arugula and green spring onions from Blue Yonder Organic Farm, other ingredients from local grocery store.
2. Get organized, which I have done.
3. Follow the recipe.
Just a beautiful salad for enjoying outside. Each layer supporting the next! Think my class is going to love this recipe for the summer months too!