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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 […]

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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

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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

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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

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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

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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

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How to Cook Well : Frying

How to Cook Well / 1 minute of reading / December 10, 2017 / By HDclump

This time he explains frying – cooking in fat or oil. For Raymond it’s a great quick technique that gives food a wonderful flavour, colour and texture.

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How to Cook Well : Baking

How to Cook Well / 1 minute of reading / December 9, 2017 / By HDclump

This edition looks at baking – cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb. He ends with two desserts. The first is a restaurant masterpiece – a pistachio souffle with a bitter cocoa sorbet inside – and is followed by a

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How to Cook Well : Poaching

How to Cook Well / 1 minute of reading / December 8, 2017 / By HDclump

This episode is all about poaching – cooking in a hot liquid without boiling. Raymond loves it as a technique. It conserves and enhances flavours of delicate ingredients while keeping them in perfect shape. He starts his master class with a simple poached egg and tomato fondue, big tip, don’t use an old egg! He shows how to

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How to Cook Well : Barbecue & Grill

How to Cook Well / 2 minutes of reading / December 6, 2017 / By HDclump

This time Raymond explains grilling, either on the stove or outside on the barbecue, where food is cooked on or over flames..

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How to Cook Well : Slow Cooking

How to Cook Well / 1 minute of reading / December 4, 2017 / By HDclump

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Raymond taught himself to be a Michelin-starred chef. But first, he had to understand what happens to food when you cook it different ways.

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