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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.

Release Date: 2010-02-15
Seasons: 1 2
TMDb: 0.0/10
  • Country: GB
  • Language: English
  • Runtime: 30

Other episodes for this season

Shellfish
Episode 1 - Shellfish
Cakes and Pastries
Episode 2 - Cakes and Pastries
Lamb
Episode 3 - Lamb
Pudding
Episode 4 - Pudding
Charcuterie
Episode 5 - Charcuterie
Spices and Chillies
Episode 6 - Spices and Chillies
Summer Fruits
Episode 7 - Summer Fruits
Summer Greens
Episode 8 - Summer Greens