RTÉ Food
Programme: Trish's French Country Kitchen
Chestnut Soup with Smoked Butter and Bacon Garnish
From: Trish's French Country Kitchen
If you are really keen on preparing your soup from scratch, then the autumn is the time to buy fresh chestnuts.
Cod Pie with Saffron Mash
From: Trish's French Country Kitchen
This is a version of a famous French dish called 'Hachis Parmentier', with meat on the bottom and mashed potatoes on top, a bit like Shepherd's Pie. You can play around with the layers and turn them round and use fish instead of meat.
Beef Tartare with Oysters
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.
Cheese Terrine
From: Trish's French Country Kitchen
This terrine doesn't need cooking at all and it's a great alternative to a large cheese board.
Tomato Chutney with Parmesan Crisps
From: Trish's French Country Kitchen
Chutney! The word conjures up autumn and the one season when work expended earlier in the year promises a welcome abundance of fruit and vegetables. So here goes for a sharp and tasty autumnal treat.
Poached Pears in Red Wine Syrup
From: Trish's French Country Kitchen
Poached Pears is a really classical dessert, but sometimes it's a bit disappointing because the syrup around the pears is a bit watery. What I like to do is add flavour and stickiness with a little bit of sugar, so there is nothing watery about this recipe.
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.
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
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.
Andrew Winship's Light, Flaky Brandade of Cod
From: Trish's French Country Kitchen
English chef Andrew Winship runs an excellent restaurant in Nimes. Here is how he makes his signature dish.
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