cooking Archives - Page 83 of 91

Classic Mary Berry episode 5 2018

Classic Mary Berry / 2 minutes of reading / March 27, 2018 / By HDclump

In Classic Mary Berry episode 5 2018, Mary Berry returns to one of her most loved locations – Port Isaac on the Cornwall coast. Along with local chef Nathan Outlaw she explores some of the wonderful classics inspired by the great outdoors – even if the weather is against them! From her take on a delicious bouillabaisse filled with some of the ocean’s best offerings, to a freshly caught mackerel barbecued by the sea, and some rich and crispy spatchcock poussin marinated and cooked alongside it. As the home cook and Michelin-starred chef cook alongside each other it […]

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Raymond Blanc’s Kitchen Secrets – Summer Fruits episode 7

Kitchen Secrets / 1 minute of reading / March 26, 2018 / By HDclump

In Raymond Blanc’s Kitchen Secrets – Summer Fruits episode 7, Raymond demonstrates the versatility of the summer’s juiciest fruits. To begin with, he prepares a simple but impressive berry-strewn pavlova. Next, a spicy cherry clafoutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry. A ruby red fig tart adds a touch of decadence, and for the finale there is an aromatic fruit soup topped with a delicate caramel cage and light bubbles of champagne. Raymond also travels to Fife to visit a traditional fruit farm and witness how his favourite variety of raspberry is

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Raymond Blanc’s Kitchen Secrets – Spices and Chillies episode 6

Kitchen Secrets / 1 minute of reading / March 25, 2018 / By HDclump

Raymond Blanc’s Kitchen Secrets – Spices and Chillies episode 6, in this episode, Raymond draws upon memories of his travels through Asia to create dishes full of fragrant spice and fiery heat. To kick off, a mouth-wateringly fresh green papaya salad with the sweet crunch of pomegranate and a tangy dressing of chilli and lime. The inspiration for Raymond’s next dish comes from no further than his own kitchen. Indian vegetable curry infused with a complex blend of masala spices is one of his much-loved family recipes. Next tender, slow-cooked pork belly marinated in a Chinese-style blend of

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Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5

Kitchen Secrets / 1 minute of reading / March 24, 2018 / By HDclump

Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5, 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

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Raymond Blanc’s Kitchen Secrets – Pudding episode 4

Kitchen Secrets / 2 minutes of reading / March 23, 2018 / By HDclump

Raymond Blanc’s Kitchen Secrets – Pudding episode 4 is a treat for the taste buds as Raymond celebrates his passion for puddings, sweet and savoury. To kick off there is a French childhood favourite, riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote. Next is another French classic, tarte tatin. Glossy caramelised apples embedded in golden puff pastry create a sumptuous dessert and comforting finale to any meal. Moving on to savoury, Raymond prepares a heart-warming dish perfect for a chilly night, a suet pudding filled with succulent steak,

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Raymond Blanc’s Kitchen Secrets – Lamb episode 3

Kitchen Secrets / 1 minute of reading / March 22, 2018 / By HDclump

In Raymond Blanc’s Kitchen Secrets – Lamb episode 3, Raymond shares his favourite mouth-watering lamb dishes. To start, succulent lamb’s liver with caramelised potatoes and a dusting of traditional French seasoning. Shoulder of lamb is slow-roasted with garlic and herbs and served with an earthy potato and turnip gratin to create a hearty but melt-in-the-mouth meal. Next Raymond returns to his roots with a truly French-inspired dish. Lamb Provencal sees a vivid, herb-encrusted rack of lamb accompanied by a juicy ratatouille. To finish, each tender cut of lamb comes together on one plate surrounded by lively vegetables and

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Raymond Blanc’s Kitchen Secrets – Cakes and Pastries episode 2

Kitchen Secrets / 1 minute of reading / March 21, 2018 / By HDclump

Celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. In this episode Raymond pays tribute to the sweetly satisfying extravagance of cakes and pastries. To kick off, a feather-light lemon tea cake, generously coated in sticky apricot jam and a tangy lemon glaze. Next pure chocolate indulgence – crisp, fluffy choux pastry filled with a cooling chocolate cream and covered with a

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Classic Mary Berry episode 4 2018

Classic Mary Berry / 2 minutes of reading / March 20, 2018 / By HDclump

Classic Mary Berry episode 4 2018 – Mary has always adored entertaining and pulls out some of her finest classics that will leave any guest begging for the next invitation – be it a romantic meal for two or hosting a big meal for friends and family. From her divine dover sole cooked to perfection, a genius way to make beetroot gravadlax and a sticky chicken recipe that will have them knocking down the doors, to an ambitious crispy roast duck and a simple but exquisite raspberry mousse. For a look at the extreme ways one can decorate

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Raymond Blanc’s Kitchen Secrets – Shellfish episode 1

Kitchen Secrets / 1 minute of reading / March 19, 2018 / By HDclump

In Raymond Blanc’s Kitchen Secrets – Shellfish ep.1, celebrated chef Raymond Blanc welcomes the cameras back into his working Oxfordshire kitchen to share the culinary secrets he has collected and cherished over the past 35 years. The programme features a variety of recipes for cooks of all abilities that are inspiring and achievable. In this episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine and herb broth. Next a

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Gordon Ramsay Teaches Cooking

Teaches Cooking / 3 minutes of reading / March 17, 2018 / By HDclump

In Gordon Ramsay Teaches Cooking – Take your cooking skills to the next level with Chef Ramsay’s most comprehensive cooking class ever. This is Gordon Ramsay like you’ve never experienced. Gordon Ramsay Teaches Cooking Part 1 Part 2 Gordon Ramsay Teaches Cooking Part 3 Chef Ramsay invites you into his home kitchen to learn the techniques that have earned him 7 Michelin stars. Gordon will teach you everything from buying the freshest ingredients to constructing unforgettable dishes. Gordon Ramsay Teaches Cooking: 1. Method: Kitchen Layout Take a tour of Gordon’s own kitchen as he shares the

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How to Cook Like Heston ep 6 – Potatoes

How To Cook Like Heston / 3 minutes of reading / March 16, 2018 / By HDclump

In How to Cook Like Heston ep 6, Heston challenges the way we cook the humble spud. Potatoes hold together most meals in Britain but surely there is more to spuds than mashing, boiling or roasting? Heston will shine a light on the neglected champion of the home cook and take viewers through a radical compendium of tips and techniques to transform your Maris Pipers into a mouth-watering main course – from his legendary Triple Cooked Chips to Potato Donuts, Potato Skin Jam and the perfect mash. How to Cook Like Heston ep 6 recipes: Roast

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How to Cook Like Heston ep 5 – Cheese

How To Cook Like Heston / 2 minutes of reading / March 15, 2018 / By HDclump

In How to Cook Like Heston ep 5, Heston takes on one of the most popular ingredients in the UK, the humble cheese. Cheese does of course come in many guises and Heston will show viewers what to do with them all… well almost. He will reveal the key ingredient for the ultimate fondue, how to convert a block of cheddar into a staggering 4 meter long cheese string, and Heston will transform the much loved cheese toasty from a hot bag of napalm into the ultimate guilty pleasure. How to Cook Like Heston ep 5 recipes:

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