RTÉ Food
Programme: Trish's French Country Kitchen
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.
Sweet Wine and Fruit Jelly
From: Trish's French Country Kitchen
The season for perfectly ripe summer fruit is unfortunately all too short.
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.
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.
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.
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.
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.
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.
Mushroom and Herb Omelette
From: Trish's French Country Kitchen
With some lovely free-range eggs, it's the simplest of meals, but none the worse for that.
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