Recipe by Trish Deseine
From: Trish's French Country Kitchen
It may take a bit of a leap of faith for some people to eat raw oysters, but in fact they go beautifully with the raw beef of a beef tartare, topped off with an oyster sauce.
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.
From: Summer Suppers
Moroccan Lamb Tagine is a really tasty and exotic meal and it's a great dish to cook to get the children into the kitchen with you.
From: Trish's Paris Kitchen
Moules marinière is a fast, classic dish which kids will love, especially when they get a nice plate of chips alongside it.
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
Try this rustic pepper, garlic and tomato stew, served with eggs and ham.
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.
This version of Duck à l’Orange is as uncomplicated as it is decadent.
A silky, sumptuous dish, that's easy and quick to prepare. One for lovers.
These tasty caramelised tomatoes work well as a starter or side dish.
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