BBC2: Raymond Blanc Kitchen Secrets Series 2
EPISODE FIVE: CHARCUTERIE
Broadcast Monday 21 March, BBC2 at 8.30pm
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 show-casing 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 Raymond’s charcuterie favourites from home – Saucisse de Morteau. Will it live up to the taste Raymond knows and loves?.
To view the recipes, visit the BBC website by clicking here.
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.
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