Simply Raymond Blanc episode 2: With cheese fondue, celeriac remoulade and a delicate but divine martini on Raymond Blanc’s menu, it’s no wonder that his old friend Nathan Outlaw has popped round for supper.
The chef presents a guide to cooking for friends, preparing cheese fondue, celeriac remoulade, and a delicate martini. Raymond is joined for dinner by fellow chef Nathan Outlaw.
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 2
In a medium sized Fondue pot, rub the inside with the garlic.
Place the pot on full heat, add the wine and bring to a quick boil for 30 seconds, turn down to a low heat, add the cheese and stir until the cheese melts. In a small bowl, mix together the cornflour and Kirsch, stir this into the cheese mixture and cook for 2-3 minutes, stirring, until it is thick and creamy. Season with a little black pepper to taste and place on the table for your guests. Spear the bread on fondue forks and dip into the cheese.
The Fondue should have a smooth, thick-sauce texture. If it is too thin, add more cheese, or stir in a little more cornflour, blended with kirsch. If it’s too thick, stir in some boiled white wine. The addition of the white wine will not only balance the dish with its acidity but also help with the emulsification of the fat in the cheese. If the fondue does split, add a small splash of warm white wine and stir on a medium heat until it has emulsified once again.
In a large bowl, whisk together the egg yolk and mustarduntil a pale colour.Continuing to whisk, slowly add the oil.Next, whisk the vinegar, salt, pepper and lemon juice.Taste for seasoning before adding the celeriac.
In a separate bowl, mix together the chicory leaves, walnuts, walnut oil and white wine vinegar.Arrange the dressed chicory leaves on a large platter and top with the celeriac remoulade.Garnish with some chopped chives.