RTÉ Food
Programme: Trish's Paris Kitchen
Langoustines with Vanilla Butter
From: Trish's Paris Kitchen
Try this tasty fish dish with delicious vanilla butter.
Pot au Feu
From: Trish's Paris Kitchen
A beef and vegetable stew, traditionally served in two stages. The first stage is a soup and the second a hearty dish of boiled beef and vegetables.
Fondant au Chocolat
From: Trish's Paris Kitchen
Try this easy to make, rich, moist and most decadent confection you could imagine.
Apple Compote with Crème Anglaise and Burned Butter Sauce
From: Trish's Paris Kitchen
There is nothing nicer in the autumn than collecting crisp, fresh apples to make that delicious light desert, Apple Compote, which is ideally served with a freshly made Crème Anglaise.
Venison and Blackberry Sauce
From: Trish's Paris Kitchen
A great seductive dish, beautiful and decadent - perfect as a romantic dinner for two.
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.
Black Truffle Risotto
From: Trish's Paris Kitchen
The simple traditional dish, served with that most mysterious of luxuries, French black truffle.
Poulet aux Quarante Gousses d’Ail
From: Trish's Paris Kitchen
A deliciously simple roast chicken, served with garlic cloves and crunchy bread.
A Creamy Vegetable Soup
From: Trish's Paris Kitchen
A really easy way to start off a chic meal with something colourful and full of flavour is to serve a vegetable soup. I serve it with a salsa on top, which gives it a bit more flavour and makes it a bit more interesting.
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