Chef Blanc uses two seasonal ingredients, game and mushrooms, to create a French version of a pasty called pithivier, which is filled with a rich mix of pheasant, chestnuts and dried fruits he also makes a cep mushroom tortellini with fresh pasta.
Showing 1 to 20 of 442 results
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.
Drawing upon memories of his travels through Asia, Raymond creates dishes full of fragrant spice and fiery heat he starts with a green papaya salad with pomegranate and a tangy chili-lime dressing next, an Indian vegetable curry with a blend of masala spices lastly, a slow-cooked pork belly marinated in a Chinese-style blend of spices.
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.
Raymond celebrates his passion for puddings, cooking dishes including riz au lait, tarte tatin and fruit crumble.
Chef Blanc shares his favorite lamb dishes first, a succulent lamb liver with caramelized potatoes and a dusting of French seasoning next, slow-roasted shoulder of lamb with garlic and herbs served with a potato and turnip gratin lastly, a lamb provencal with ratatouille.
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.
Chef Blanc celebrates the best of British shellfish as he cooks dishes including Moules Mariniere, seared squid salad and Scottish lobster.
Chef Blanc focuses on tomatoes, opening with a simple salad recipe inspired by his mother he also makes a creamy risotto, stuffed tomatoes glazed with cheese and a series of ices and sorbets to cleanse the palate with elegance.
Chef Raymond Blanc combines the universally popular ingredients of egg and cheese to make a classic omelette with a secret technique he then uses a Comte from his home region in France to make a family-style souffle.
The miracle of yeast helps Raymond to create a French classic: brioche he gets down to basics with a French country bread recipe that's essential for any baker to add to their repertoire lastly, he makes a spectacular apple croustade.
Chef Blanc uses two seasonal ingredients, game and mushrooms, to create a French version of a pasty called pithivier, which is filled with a rich mix of pheasant, chestnuts and dried fruits he also makes a cep mushroom tortellini with fresh pasta.
Chef Blanc celebrates the season with a winter vegetable salad featuring beetroots, a celeriac puree served with a crisp-skinned roast wild duck with blackberry sauce and watercress soup.
Rick travels to Phuket to learn the art of hot and sour tom yum goong.
Rick Stein travels down the Mekong River to Vietnam.
Rick enjoys freshly caught swimmer crabs cooked with green peppercorns.
Chef Matt Moran and actor Danielle Cormack celebrate the influence of iconic TV chefs.
Chef Matt Moran delves into the food memories of multifaceted entertainer Courtney Act.
Actor Richard Roxburgh revisits his mother's creative influence on his acting career.
Chef Matt Moran and Christine Anu celebrate her Torres Strait Islander heritage.
Matt Moran explores Ross Noble's childhood through prawn cocktail, Kedgeree, and crumbles.
Showing 1 to 20 of 442 results
