Raymond Blanc’s Kitchen Secrets – Charcuterie episode 5
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 showcasing a mosaic of marbled meat and vibrant vegetables served with tangy home-made pickles. Charcuterie expert Alex McKay visits Raymond's kitchen to sample his cherished terrine, and Raymond also travels to Wales to meet James Swift, a passionate charcuterier who has developed a British version of one of Raymonds charcuterie favourites from home: saucisse de Morteau. Will it live