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.
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.
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.
Serves: 2
Black Olive Tapenade
From: Trish's French Country Kitchen
Black olive tapenade is a typical Provencal appetiser, served on biscuits or crisp warm toast and served with a little aperitif.
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.
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.
Sweet Wine and Fruit Jelly
From: Trish's French Country Kitchen
The season for perfectly ripe summer fruit is unfortunately all too short.
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.
Poule au Pot
From: Trish's French Country Kitchen
Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
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