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Raymond Blanc's Kitchen Secrets
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LATEST EPISODE
S2 E8: Summer Greens
Original Air Date: Apr 18, 2011
Raymond celebrates the freshest summer greens, beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.
3:38-4:11AM
•
33 Min
•
2013
•
Cooking
•
Available with Freestream
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Season 2
- Season 2
- Season 1
S2 E8: Summer Greens
Original Air Date: Apr 18, 2011
Raymond celebrates the freshest summer greens, beginning with a simple yet vibrant pistou soup, laden with summer vegetables and bursting with basil, topped with crispy croutons and meltingly rich parmesan.
3:38-4:11AM
•
33 Min
•
Available with Freestream
S2 E7: Summer Fruits
Original Air Date: Apr 11, 2011
Raymond demonstrates the versatility of the summer's juiciest fruits with a simple but impressive berry-strewn pavlova and a spicy cherry clafloutis sees the vibrant fruit cushioned in a bed of soft, sumptuous pastry.
3:04-3:38AM
•
34 Min
•
Available with Freestream
S2 E6: Spices and Chillies
Original Air Date: Mar 28, 2011
Drawing upon his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat.
2:31-3:04AM
•
33 Min
•
Available with Freestream
S2 E5: Charcuterie
Original Air Date: Mar 21, 2011
Chef Raymond shares his love of charcuterie, beginning with thin slices of duck cured in herbs and juniper berries; also, he makes a chicken liver parfait and a meaty pot-au-feu medley; lastly, a ham hock terrine served with home-made pickles.
1:58-2:31AM
•
33 Min
•
Available with Freestream
S2 E4: Pudding
Original Air Date: Mar 14, 2011
Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.
1:24-1:58AM
•
34 Min
•
Available with Freestream
S2 E3: Lamb
Original Air Date: Mar 7, 2011
Chef Blanc shares his favorite lamb dishes: lamb liver with caramelized potatoes and French seasoning, a slow-roasted garlic and herb lamb shoulder with potato and turnip gratin and lamb provencal with ratatouille.
12:51-1:24AM
•
33 Min
•
Available with Freestream
S2 E2: Cakes and Pastries
Original Air Date: Feb 28, 2011
Chef Raymond begins with a feather-light lemon tea cake, coated in an apricot jam and tangy lemon glaze; he also makes a choux pastry filled with chocolate cream and covered with a chocolate icing; lastly, the secrets to the perfect macarons.
12:18-12:51AM
•
33 Min
•
Available with Freestream
S2 E1: Shellfish
Original Air Date: Feb 21, 2010
Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.
Apr 3
•
11:45PM
•
33 Min
•
Available with Freestream