Video Documentaries

In How to Cook Like Heston ep.2, Heston Blumenthal challenges the way we cook eggs – the most versatile ingredient in the kitchen. He reveals the secret to a great boiled egg – don’t boil it. Bring it to the boil, then take it off the heat and let it stand for six minutes in hot water. After revealing his special techniques for poached eggs and confronting how his local Bray Women’s Institute scramble, Heston makes his signature scotch egg with a runny yolk. [video width="624" height="352" mp4="https://video-clump.com/wp-content/uploads/2018/03/How-to-Cook-Like-Heston-ep.2.mp4"][/video]   Then he reveals how to achieve a perfect lemon custard tart every time using a thermometer. Finally, a bit of magic, as he invites the Women’s Institute over to sample his famous bacon and egg ice-cream, made with dry ice. Their verdict? The best thing ever to come out of a witch’s cauldron. How to Cook Like Heston ep.2:   Soft-boiled eggs [caption id="attachment_241

James shows how anyone can impress their dinner party guests with some simple home-cooked recipes that look like restaurant dishes. He cooks a stylishly simple beef wellington, a show-stopping passion fruit delice, and a clever custard souffle using ready-made custard as a cheat. [video width="1280" height="720" mp4="https://video-clump.com/wp-content/uploads/2017/12/Dressed-to-Impress.mp4"][/video]   Historian Ivan Day looks at macedoine jelly, a Victorian dessert with the real wow factor. Norwegian artisan producer Ole Hansen explains how his family's passion for perfect smoked salmon led him to start his London-based business. James Martin recipes: 1. Teriyaki mushroom risotto with red mullet and lime leaf foam [caption id="attachment_1549" align="alignnone" width="300"] Teriyaki mushroom risotto with red mullet and lime leaf foam[/caption] Jazz up a mushroom risotto with a fried fillet of red mullet and some Japanese