RTÉ Food
Cuisine: French
Serves: 4
Apple tarte tatin with vanilla ice cream
From: MasterChef Ireland
A classic, sweet and simple dessert, revved up a gear by MasterChef Ireland 2011 finalist Mike Curran
Serves: 2
Black Olive Tapenade
From: Trish's French Country Kitchen
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Serves: 4
Serves: 2
Roast Cote-de-Boeuf with Bearnaise Sauce
From: The Afternoon Show
The French classic of a rib of beef with creamy sauce.
Serves: 4
French Apple Tart
From: Neven Maguire: Home Chef
The best way to arrange the apples in the tin is to start at the perimeter, in a pinwheel fashion, filling the middle after a full circle of slices is in place.
Serves: 2
Coq Au Vin
From: Four Live
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Brown Trout with German-style Potato Salad
From: Corrigan Knows Food
A delicious way to serve fish and potatoes
Truffled Chicken with Macaroni
From: Trish's French Country Kitchen
If you are lucky enough to find a really good French or Italian truffle, there are lots of ways of making it go a long way.
Chicken Liver Pâté with Sweet Apple Relish
From: Rachel Allen's Dinner Parties
The combination of port, brandy and thyme gives this rich, smooth pâté bags of flavour - fabulous as a dinner party starter on toast, crusty bread or thin crackers and with a dollop of the sweet apple relish.
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