RTÉ Food
Chef: Trish Deseine
Poulet aux Quarante Gousses d’Ail
From: Trish's Paris Kitchen
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
French Onion Soup
From: Trish's Paris Kitchen
This soup, originally from Lyon, is as tasty as it is revitalising.
Salade Niçoise
From: Trish's Paris Kitchen
This is surely the most famous and argued over salad in the world. My idea for deconstructing my Salade Niçoise is to present all the elements separately. The purists say there shouldn't be any vegetables at all but I am used to having green beans and potatoes in my version. Just tell yourself you are not from Nice, and go wherever your taste takes you.
Salted Pineapple
From: Trish's French Country Kitchen
Using salt as a crust for food is intended to preserve as perfectly as possible the original flavour of the food.
Normandy Chicken Casserole
From: Trish's Paris Kitchen
A classic Normandy dish with mushrooms, calvados, cider, and a creamy sauce.
Quarter Cake
From: Trish's Paris Kitchen
An old fashioned, traditional French sponge cake recipe that children love.
Potatoes Dauphinoise
From: Trish's Paris Kitchen
For this dish, you have to select potatoes that will not turn into mash as you cook them. A carefully selected waxy potato will keep its shape and texture during cooking, not too hard and not too soft.
Tomates Confites with Balsamic Vinegar
From: Trish's Paris Kitchen
These tasty caramelised tomatoes work well as a starter or side dish.
Mont Blanc
From: Trish's Paris Kitchen
Mont Blanc is a wonderful classic French dessert - a wonderful, sugary, quick fix.
Oysters with Champagne Sabayon
From: Trish's Paris Kitchen
A luxourious combination of two incredibly decadent ingredients.
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