Raymond Blanc's Kitchen Secrets - Season 2 Episode 5 Charcuterie
Celebrated chef Raymond Blanc invites the cameras into his kitchen to share his treasured cooking secrets. Filmed in the lively surroundings of his working Oxfordshire kitchen, the series features a range of inspirational and achievable recipes for cooks of all abilities. 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, and pot-au-feu, a meaty medley slow-cooked in a velvety broth. Finally, an eye-catching ham hock terrine showcasing a mosaic of meat and vegetables served with home-made pickles.
First Air Date: Feb 15, 2010
Last Air date: Apr 18, 2011
Season: 2 Season
Episode: 16 Episode
Runtime: 30 minutes
IMDb: 0.00/10 by 0.00 users
Popularity: 3.127
Language: English
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