RTÉ Food
Course: Preserves, relishes and pickle
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.
Flavoured Butters
From: Paul Flynn: Irish Food
Spice things up in the kitchen with these flavoured butter recipes.
Plum and Apple Chutney
From: Paul Flynn: Irish Food
Spruce up your dinner with this easy-to-make chutney.
Meat Marinades
From: Kitchen Hero: Great Food for Less
These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.
Apricot and Vanilla Jam
From: Trish's French Country Kitchen
Sometimes eating a fresh apricot is a little disappointing, but when the flavour intensifies through the jam making process, then I think it is out there on its own. The season for fresh apricots comes and goes before you know where you are, but if you are lucky enough to land on a glut of this rather unusual fruit, it's well worth making a decent quantity of jam.
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