Simply Raymond Blanc episode 1

Simply Raymond Blanc episode 1

Simply Raymond Blanc episode 1: Join Raymond Blanc as he rustles up simple yet delicious dishes from the heart of his Oxfordshire kitchen. Joining Raymond is Angela Hartnett, who will be cooking cep tagliatelle. Anniversaries, date nights and romantic get-togethers. Raymond shares his favourite romantic meals to treat the nation’s couples.



It’s been a while since the Michelin-starred chef patron of Le Manoir has been on TV but he returns this morning to share what he describes as delicious, unfussy recipes made from easily available ingredients and using basic equipment. So, no cheffy flourishes, sous vide baths or aerators. Although he does have the advantage of being able to utilise Le Manoir’s fabulous kitchen garden instead of relying on the local supermarket.

The food – a sumptuous meringue and a beetroot salad – is glorious and described by Blanc with typical Gallic passion. But even if you’re not much of a cook, you can revel in the beautiful footage of Le Manoir and its grounds.

The chef shares a collection of simple, rustic recipes that can be put together easily, as well as revealing the workings of the world-famous Le Manoir aux Quat’Saisons where he is Chef Patron and which provides much of the fruit and vegetables that go into his dishes. In the first episode, he is joined by Angela Hartnett, who will be cooking cep tagliatelle. Other recipes include meringue with blackcurrant coulis and a heritage salad with beetroot straight from Raymond’s gardens.


Simply Raymond Blanc episode 1:


Celeriac Tatin, Caramelised Celeriac, Chicory, Kale, Jus

Celeriac Tatin, Caramelised Celeriac, Chicory, Kale, Jus
Celeriac Tatin, Caramelised Celeriac, Chicory, Kale, Jus

For the Celeriac Jus

In a large sauté pan on a high heat, sauté the trimmings in the oil for 8-10 minutes until golden brown all over. Keep stirring from time to time to ensure they are evenly coloured. It is important you get a deep golden colour to create the flavour for the jus
Add the butter, garlic, thyme, and rosemary, reduce the heat to medium and continue to cook for one minute. Increase the heat to high, add the white wine and boil for 10 seconds, add the, madeira and boil for 20 seconds, then add the water and simmer for 10 minutes.
Strain through a fine sieve, taste and adjust the seasoning if necessary. If you feel it needs to be slightly thicker, you could always dilute a teaspoon of arrowroot with cold water and stir this in as you bring the jus to the boil to thicken. Infuse the celeriac leaves if you have them or you can use celery leaves for 2 minutes, then strain.
Note 100g of jus before we reduced it

For the Celeriac Fondant/Tatin

Pre heat the oven to 180°C.
In a large frying pan on a high heat, melt the butter until it begins to foam. Place the circles of celeriac in the pan and leave to caramelise for 20 minutes. Carefully turn it over, add the garlic, herbs, water and loosely cover with a piece of tin foil and cook in the oven for 20 minutes.
Baste the juices over the celeriac and return to the oven for another 10 minutes until it is cooked in the centre. To check this, insert a small knife to check there is no resistance and it feels soft inside.
Alternatively, place the cooked circles of celeriac in a small circular dish, and top with a circle of puff pastry, tucking the sides, and piercing small hole in the centre at the top, and bake in the oven for 10-12 minutes.
Strain off the cooking liquor and save this for when you’re making the Jus and leave the celeriac fondant to cool slightly.

For the Kale

In a small saucepan, place the kale, butter, salt, pepper and water. Place to one side ready to cook when all the other ingredients are ready.

To serve

When all the garnishes are hot and you are ready to plate, divide each of the elements evenly between 4 plates and serve.

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