Ep.5, Charcuterie - Raymond Blanc's Kitchen Secrets (2011)

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, which is simple to make but satisfying to savour. Pot-au-feu is a one-pot French classic, a meaty medley slow-cooked in a velvety broth bursting with intense juices.
Finally, an eye-catching ham hock terrine showcasing a mosaic of marbled meat and vibrant vegetables served with tangy home-made pickles.

Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate charcuterier who has developed a British version of one of Raymonds charcuterie favourites from home: saucisse de Morteau. Will it live up to the taste Raymond knows and loves?

Recipes: http://www.bbc.co.uk/food/programmes/b00ztf1l

Category:

Howto & Style

Tags:

• BBC
• 2011
• Raymond
• Blanc
• Kitchen
• Secrets
• Adam
• Johnson
• S02E05

[Dierwolf2000]

absolutely wonderful simple and effective.

[pamchirathivat]

poor adam...