BBC2 - Raymond Blanc Kitchen Secrets, Series 2
01 March 2011
Kitchen Secrets by Raymond Blanc
Raymond Blanc's BBC2 Series Kitchen Secrets has returned to BBC2 on Monday evenings at 8.30pm. Filming for the series is now complete. Once again, Raymond has been filmed in the kitchens of his beloved Le
Manoir aux Quat'Saisons, and out and about around the country, meeting
many who share his passion and love of good food and good ingredients.The eight episodes will cover the following subjects:
Week One: Shellfish
Week Two: Cakes & Pastries
Week Three: Lamb
Week Four: Puddings
Week Five: Charcuterie
Week Six: Spices
Week Seven: Summer Fruits
Week Eight: Summer Greens
In the first episode Raymond shares his love of seafood, celebrating the best of British shellfish. To begin, a French favourite using a very British ingredient, moules mariniere made with sweet, plump mussels from Devon bathed in a heady garlic, wine and herb broth.
Next a spicy, seared squid salad served with colourful Provencal vegetables and crisp fennel. Sweet, juicy scallops are given an exotic twist, resting on a bed of silky cauliflower puree with spiced cauliflower bhajis and an aromatic curry oil.
For a finale fit for a king, Raymond prepares a feast of perfectly succulent Scottish lobster with a rich red pepper and cardamom jus and exquisite caviar pearls. And it's a first for Raymond as he visits a fishing village in Fife to join local fishermen on board as they trawl for lobsters.
To watch the first and second episodes again on BBC iPlayer and to view recipes from the series, visit the BBC website by clicking here.
Raymond Blanc's new book, Kitchen Secrets, containing recipes from both series of Kitchen Secrets and more, was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.
Follow Raymond Blanc on Twitter
Contact Raymond via the Contact page of the website
To find out more about The Raymond Blanc Cookery School, click here
Read RB's Le Blog for the catering profession on the Caterer website, by clicking here