2 Vaitau
16 Vaega
Raymond Blanc's Kitchen Secrets - Season 2 Episode 8
Chef 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. Next a dish ideal for a warm summer's day - poached salmon resting on a bed of citrusy sorrel served with a zingy lemon sauce. The combination of crisp chicory, ripe pears and walnuts creates a flavour-packed salad perfectly paired with a rich, creamy Roquefort dressing. And to round off, an exquisite spinach ravioli encasing a perfectly poached quail's egg, accompanied by a light beurre blanc, earthy wild mushrooms and fragrant micro-herbs - delivered direct to Raymond's kitchen by specialist grower Richard Vine. Raymond also visits the Cotswolds to discover a nutty alternative to olive oil - beautifully golden, cold-pressed rapeseed oil.
- Tausaga: 2011
- Atunuʻu:
- Ituaiga: Documentary
- Potu potu: BBC Two
- Upu autu: cooking, food, culinary arts
- Faʻatonu:
- Faʻafiafia: Raymond Blanc
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