RTÉ Food
Chef: Trish Deseine
Tomates Confites with Balsamic Vinegar
From: Trish's Paris Kitchen
These tasty caramelised tomatoes work well as a starter or side dish.
Pot au Feu
From: Trish's Paris Kitchen
A beef and vegetable stew, traditionally served in two stages. The first stage is a soup and the second a hearty dish of boiled beef and vegetables.
Mussel and Tomato Stew
From: Trish's French Country Kitchen
This sauce is really the dish. You could use it with pasta or with any white fish but here we use mussels
Blanquette de Veau Debout
From: Trish's Paris Kitchen
This is a very traditional dish, a veal casserole, where the veal is cooked with vegetables in a light stock and then at the end a very creamy sauce is made up and the whole thing gets mixed together.
Three Tomato Salad in Round Loaf
From: Trish's Paris Kitchen
This is an alternative use for a freshly baked loaf based on the olive oil French sandwich style known as the 'pain bagnard'. This is made with three different sorts of tomatoes, so if it’s not the summer time, you can heighten the flavour of it by roasting some with balsamic vinegar and sugar and then using some sun dried tomatoes.
Coq au Vin
From: Trish's Paris Kitchen
One of the great traditional French dishes - though it's often massacred in motorway cafeterias! - this is a fantastic hearty, tasty stew made with great wine and a few simple ingredients.
Melon Balls and Almond Twizzle
From: Trish's Mediterranean Kitchen
Cavaillon melons might be hard to find in Ireland, but we do have a good choice of melons these days, and I am using three types.
Poulet aux Quarante Gousses d’Ail
From: Trish's Paris Kitchen
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
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