Raymond Blanc's Kitchen Secrets

Season 2 Episode 5: Charcuterie

Celebrated chef Raymond Blanc invites the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his working Oxfordshire kitchen, the series features a range of inspirational and achievable recipes for cooks of all abilities. In this carnivorous episode, 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 flavour. Next, a rich, buttery chicken liver parfait with a zesty, spicy coating, and pot-au-feu, a meaty medley slow-cooked in a velvety broth. Finally, an eye-catching ham hock terrine showcasing a mosaic of meat and vegetables served with home-made pickles.

Genre:

Documentary

Seasons:

2

Episodes:

16

Cast:

Raymond Blanc

Quality:

HD

Duration:

30 min

First Air:

2010

Rating:

-