Simply Raymond Blanc episode 9: Raymond Blanc shares his archive of recipes and introduces the nation to his favourite dishes which have featured on the menus across his restaurants.
The chef shares his favourite dishes that have featured on the menus in his restaurants, including gravadlax with cucumber, cauliflower and horseradish creme fraiche. Plus, Raymond’s Brasseries head chef Clive Fretwell joins him in the kitchen and cooks a double baked cheese souffle.
The chef transforms classic dishes with herbs and spices from his garden, including moules three ways and a slow-roasted harissa lamb shoulder with chickpeas.
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 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 9
Heritage Beetroot Salad, Horseradish Creme Fraiche & Salmon
For the beetroot salad:
In a large saucepan, bring the beetroot and enough water to cover to the boil, reduce the heat and simmer for 1 ½ hours until cooked. Alternatively, you could steam them. Allow to cool slightly before peeling. Segment the beetroot into even pieces and mix with the remaining ingredients. Taste and adjust the seasoning if necessary.
For the crème fraiche dressing:
In a bowl, mix the ingredients together, taste and adjust the seasoning if required.
Arrange the beetroot salad in the centre of the plate, top with the slices of hot smoked salmon and spoon the horseradish crème fraiche over or around.
Garnish with a few sprigs of dill.