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S2 E1 Shellfish

Instructional & Educational

TV-PG

29m

Feb 20, 2011

Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules marinière, made with sweet, plump mussels from Devon bathed in a heady garlic, wine, and herb broth.

Season 2, 8 Episodes

Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules marinière, made with sweet, plump mussels from Devon bathed in a heady garlic, wine, and herb broth.

Cakes and Pastry,

In this tribute to his love of cakes and pastries, Raymond makes a lemon tea cake, a crisp and fluffy choux pastry filled with a cooling chocolate cream and covered with a glossy chocolate icing, and a Pièce Montée Croquembouche.

Raymond shares his favorite mouth-watering lamb dishes. Succulent lamb's liver with caramelised potatoes and a dusting of traditional French seasoning. Shoulder of lamb is slow-roasted with garlic and herbs and served with a potato and turnip gratin.

In a treat for the taste buds, Raymond celebrates his passion for puddings, sweet and savoury. To kick off, there is a French childhood favourite, riz au lait - a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote.

Raymond shares his love of the art of charcuterie: cooked or preserved meats. To begin, wafer-thin slices of duck ham cured in herbs and juniper berries are joined by crispy lardons to create a delicious dish packed with crunch and flavor.

Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat. They include a mouth-wateringly fresh green papaya salad and an Indian vegetable curry infused with a complex blend of masala spices.

Raymond demonstrates the versatility of the summer's juiciest fruits. To begin, a simple berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft pastry. For the finale, there is an aromatic fruit soup.

Raymond celebrates the freshest summer greens. His dishes include a simple yet vibrant pistou and poached salmon resting on a bed of citrusy sorrel served with a lemon sauce. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil.

Details

Raymond Blanc's Kitchen Secrets

Instructional & Educational

TV-PG

2 Seasons

29m

In his first pure cookery series for over a decade, Michelin-starred chef and star of The Restaurant, Raymond Blanc, teaches home cooks how to elevate their dishes from the ordinary to the sublime, step by step.

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