Simply Raymond Episode 2
Simply Raymond Blanc episode 2: With cheese fondue, celeriac remoulade and a delicate but divine martini on Raymond Blanc's menu, it's no wonder that his old friend Nathan Outlaw has popped round for supper.
Last Cooking posts on HDclump.com:
https://hdclump.com/simply-raymond-blanc-episode-1/
https://hdclump.com/celebrity-best-home-cook-episode-5/
https://hdclump.com/celebrity-best-home-cook-episode-4/
https://hdclump.com/celebrity-best-home-cook-episode-3/
https://hdclump.com/celebrity-best-home-cook-episode-2/
https://hdclump.com/celebrity-best-home-cook-episode-1/
https://hdclump.com/rick-steins-cornwall-episode-9/
https://hdclump.com/rick-steins-cornwall-episode-8/
Last Cooking posts on HDclump.com:
https://hdclump.com/simply-raymond-blanc-episode-1/
https://hdclump.com/celebrity-best-home-cook-episode-5/
https://hdclump.com/celebrity-best-home-cook-episode-4/
https://hdclump.com/celebrity-best-home-cook-episode-3/
https://hdclump.com/celebrity-best-home-cook-episode-2/
https://hdclump.com/celebrity-best-home-cook-episode-1/
https://hdclump.com/rick-steins-cornwall-episode-9/
https://hdclump.com/rick-steins-cornwall-episode-8/
Transcript
00:02NARRATOR: 'Le Manoir
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undefined:undefinedone of the finest in the world,
00:17'and the only one in Britain
00:18'that has held two Michelin Stars
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undefined:undefinedfor everything Raymond Blanc cooks.'
00:34They are the inspiration
00:36for a new collection of recipes that
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undefined:undefinedvery beautiful here.
00:48'..Can be transformed into something
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undefined:undefinedsecrets for simple, delicious food.'
01:03That is perfection. CLINK.
01:05Merci. Sante.
01:07Adam, I would like you
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undefined:undefinedAn act of love.
01:19'So, welcome to the world
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undefined:undefinedfrom his home in France, fondue.'
01:55I think we're going to enjoy it
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undefined:undefinedbe cooking a real crowd-pleaser.
02:14'Whole roasted turbot.'
02:16CLAPS Bravo!
02:17'And Raymond will be making
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undefined:undefinedIt is good to be very simple.
02:36And I've prepared here
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undefined:undefinedA simple fondue, which is so easy,
02:48and I'm sure you will want to make
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undefined:undefinedthis beautiful caquelon.
03:06As much garlic flavour
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undefined:undefinedjust in a simple casserole dish,
03:20will do just the same.
03:21But there's a little bit
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undefined:undefinedhelp themselves.
03:35Put your sleeves up, enjoy yourself,
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undefined:undefinedOK, Gruyere's more Switzerland, OK.
03:55You have garlic, of course.
03:57You see a little bit of arrowroot,
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undefined:undefinedvery distinctive flavour,
04:15and lots of it. So, now
04:17I'm going to pour our wine on.
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undefined:undefinedand then you can add the cheese.
04:44That will make it safe,
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undefined:undefineda little clove in here,
05:04just for a bit more flavour.
05:05Now my wine is boiling,
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undefined:undefinedcauliflower.
05:26I've used here only three dips.
05:28The traditional dip, of course,
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undefined:undefinedso it doesn't split. Voila.
05:41It's almost foolproof, OK. So...
05:44"Almost", I said that,
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undefined:undefinedand not to have guilt.
06:02Please, you must remove
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undefined:undefinedsharing dish, OK.
06:13And look at that. No sweat, easy.
06:15I'm going to add now a bit
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undefined:undefinedand then move around.
06:35Voila, tres bien.
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undefined:undefinedare really famished.
07:16I can feel the gastric juices
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undefined:undefinedabout friends around the table.
07:32Everybody likes to pick up the bread
07:34and dip it in here,
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undefined:undefinedno guilt, please.
08:05We live with the guilt,
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undefined:undefinedround the table,
08:27dipping, you know, the bread,
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undefined:undefinedabout cooking it.
09:02"What shall I do with it?"
09:03Oh, you can do
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undefined:undefinedhe loves to cook for his friends.'
09:25Remember, no guilt, please.
09:27'Later, Nathan Outlaw
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undefined:undefinedthere's a part of Le Manoir
09:41'that is as important to Raymond
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undefined:undefinedeverywhere,
09:56rabbits jumping everywhere.
09:58It was a frightening sight.
09:59Now this beautiful place
10:02grows more than 70 varieties
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undefined:undefinedthan celeriac.
10:22'Some people think it isn't much
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undefined:undefinedthese wonderful vegetables,
10:35and I think it's gorgeous.
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undefined:undefinedabout cooking it.
10:56"What shall I do with it?"
10:57Oh, you can do
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undefined:undefinedof my mum, was water.
11:11Not stocks, just simple water,
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undefined:undefinedwhere have forgotten to grow up.
11:31The big one, oval one here,
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undefined:undefinedof this amazing vegetable.
11:48'Raymond Blanc doesn't love.'
11:56Look at this work.
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undefined:undefinedof cleaning.
12:12A lot of cleaning. Voila.
12:16So, good dunk...
12:20So, you need a good wash.
12:24This will...
12:28Beautiful.
12:30These lovely colours.
12:33In a bit more clean water.
12:36'It takes a little bit of time,
12:37'but it's worth it for the subtle,
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undefined:undefinedit's so beautiful.
12:53And of course, that's what gives
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undefined:undefinedsomething new.
13:21So, that... Up!
13:22Voila.
13:24I think we've got something
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undefined:undefineda perfect day today,
13:49under this miserable weather,
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undefined:undefinedlike maybe to have a machiniste.
14:19Cos I use this grater, OK,
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undefined:undefinedthat you make it so easy.
14:37So, it takes a bit of work,
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undefined:undefinedin our orchard.
14:58So, that will go...
15:00The sweetness of the apple
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undefined:undefinedto do now... Voila.
15:22That's at least, indeed,
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undefined:undefinedwill oxidise very fast,
15:36that means change colour.
15:37And so, we need
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undefined:undefinedof celeriac.
16:11We've got our rain, fantastic.
16:14Beautiful. It's very romantic.
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undefined:undefinedthe celeriac, the mayonnaise.
16:27All is perfect.
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undefined:undefinedyou have a natural emulsifier.
16:51OK. Then we need mustard.
16:54OK, tres bien.
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undefined:undefinedegg yolk and mustard base. OK?
17:14So, I've got my oil, and slowly...
17:19You know, it's very, very simple.
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undefined:undefinedwith another wonderful vegetable,
18:27which is a chicory,
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undefined:undefinedthey're gorgeous.
18:47You know, they're crunchy.
18:50There's a little bit
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undefined:undefinedis fresh, beautiful food.
19:14Clean flavours.
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undefined:undefinedwhich burst out.
19:52That's what you want. You know?
19:55I'm going to keep a few
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undefined:undefinedIt's so...
20:51Everything is ideal today.
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undefined:undefinedbringing the flavours of Cornwall
21:35'to the Manoir
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undefined:undefinedyeah. Very romantic.
21:49'Rosemary and parmesan popcorn,
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undefined:undefinedof celeriac from his garden,
22:13'made for sharing.'
22:15Everything is ideal today.
22:17'And later, Chef will be serving up
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undefined:undefinedchef and old friend Nathan Outlaw
22:37'to his cookery school.'
22:39Do you see something beautiful?
22:42'But for once, he's the one
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undefined:undefinedYeah. Oh, right, that's good.
22:55'And what better way to treat
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undefined:undefineda turbot dish today.
23:08Cooked over potatoes,
23:10and then just sort of baked
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undefined:undefineda fabulous, fabulous meal.
23:27The first thing I need to do,
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undefined:undefinedsome thyme as well,
23:43and then some brown chicken stock.
23:44A good bit of olive oil.
23:46Of course, good splash of oil.
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undefined:undefinedYou need to tell me.
23:57I'd say MODERN British food
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undefined:undefineda few of those for me?
24:10You're giving me a bit of work.
24:12That's interesting, huh? The smell
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undefined:undefinedjust leave that for five minutes.
24:24If you didn't have
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undefined:undefinedit's taking for us to cook this now.
24:39It takes about ten minutes,
24:42so it's much more of a convenience
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undefined:undefinedtime, and plenty of them. Yeah.
24:53One way to ensure that is to eat
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undefined:undefinedby fishermen.
25:05Years ago, throw it back in the sea.
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undefined:undefinedare now sweated down.
25:16That's taken about
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undefined:undefinedis a vinegar,
25:26it's called a agrodolce vinegar,
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undefined:undefinedthe potatoes,
25:36the onions and the garlic,
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undefined:undefinedwith your fingers.
25:46Did you have a special variety,
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undefined:undefinedNo.
25:56Do you think I should?
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undefined:undefinedWe are at home, OK, here.
26:11So, what I'm doing here
26:12is just starting off with a layer
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undefined:undefinedbe all the more appreciative. Yeah.
26:26The kindest, the most complimentary,
26:28the most loving guest you can
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undefined:undefinedof that pan as well,
26:45cos that's important. Mm-hm.
26:47All that those sugars
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undefined:undefinedChef, is some brown chicken stock.
27:03Mm-hm. The reason why I'm using
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undefined:undefinedButter.
27:13Cornish butter, obviously.
27:15Cornish butter.
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undefined:undefinedabout 45 minutes to cook.
27:27So, the next thing is to get
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undefined:undefinedAre you using vinegar?
27:39Are you using oil?
27:41In the cooking process, I add some
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undefined:undefined549
undefined:undefined
undefined:undefinedvery interesting about you.
27:52Oh, God, here we go. HE LAUGHS.
27:54Right back in the biblical time,
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undefined:undefined"Gift of God". Amazing.
28:07Well, you'll have to tell
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undefined:undefinednow just to go in the oven.
28:28Yeah.
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undefined:undefinedLovely colours. Lovely.
28:37Beautiful colours.
28:39The only thing we need to do now
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undefined:undefinedI think it comes from when...
28:55Post-war, when, you know,
28:56logistics of getting fish
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undefined:undefinedwith their fish now.
29:07There is a progress.
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undefined:undefinedExactly.
29:19Very nice scissors, by the way.
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undefined:undefinedon a barbecue,
29:30I wouldn't even do this.
29:31But part of it is,
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undefined:undefinedthe fillets off... Yeah.
29:43When we're serving it
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undefined:undefinedlemon slices over the top as well.
29:54And that's just, really, cos I do
29:55I still want it to look nice
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undefined:undefineda privilege to have such a fish,
30:11and cooked by Nathan. It's ama...
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undefined:undefinedwhen I was a child, on holidays.
30:29So, it's...
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undefined:undefinedcos I have my love of fish.
30:39I'd go places like Looe,
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undefined:undefinedcooking as a chef,
30:51I always gravitated
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undefined:undefinedyeah, fish.
31:02That's what I loved about it.
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undefined:undefined630
undefined:undefined
undefined:undefinedas well... Yeah.
31:10I'm just gonna take
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined634
undefined:undefined
undefined:undefinedin front of you, Chef.
31:20So, we're gonna put that back in.
31:23What's nice about these vegetables
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined639
undefined:undefined640
undefined:undefined
undefined:undefinedAnd that's gonna go in there.
31:41Yes. There you go.
31:45And we'll see that in half an hour.
31:47What a sight,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined646
undefined:undefined
undefined:undefinedLook, what a beautiful fish.
32:04Really beautiful.
32:06And in here,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined599
undefined:undefined
undefined:undefinedThat's it.
32:20For me, what's nice
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined657
undefined:undefined658
undefined:undefined
undefined:undefinedthat I put on there,
32:32and then just the natural, sort of,
32:34cooking juices
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined663
undefined:undefined664
undefined:undefined
undefined:undefinedI used to be a very good waiter.
32:46So if you need any help
32:47for the carving of the fish
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined671
undefined:undefined
undefined:undefined
undefined:undefinedYeah.
33:02Where, you see...
33:04And you can feel
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined677
undefined:undefined678
undefined:undefined679
undefined:undefined
undefined:undefinedand it all comes off in one.
33:16Sometimes it doesn't... Mm-hm.
33:18So, you can either do it
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined685
undefined:undefined686
undefined:undefined687
undefined:undefined
undefined:undefinedYeah, so I'd serve those up as well.
33:34But look at that.
33:37What a lovely jus. It's beautiful.
33:39And then
33:41got the lovely potatoes as well.
33:43And again, there's a little
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined695
undefined:undefined696
undefined:undefined195
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedthe best cook.
34:07No, it's true. The best cooking.
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined703
undefined:undefined704
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedgoes best with the fish, OK? OK.
34:31This comes from England,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined711
undefined:undefined
undefined:undefinedit to you. That's how...
34:42You don't believe it? I do. Yes.
34:45I do, because I chose that bottle.
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined717
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedyou recognise a Pinot noir.
35:04Yeah. Very delicate,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined725
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedI actually like the white.
35:26I'd go for both. Why not?
35:27Having a party...
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined732
undefined:undefined733
undefined:undefined
undefined:undefinedgoes with a bang.'
35:46Oh! LAUGHS.
35:48'His rosemary and parmesan popcorn
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined738
undefined:undefined739
undefined:undefined
undefined:undefined
undefined:undefinedto feed a crowd
36:11'or a sumptuous sharing salad,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined745
undefined:undefined746
undefined:undefined
undefined:undefined
undefined:undefinedagain, cooking for my friends, OK.
36:33And I'm going to cook,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined751
undefined:undefined
undefined:undefined
undefined:undefinedwhich are so insignificant.
36:51And that will turn into
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined757
undefined:undefined758
undefined:undefined759
undefined:undefined
undefined:undefinedyour corn inside.
37:14Meanwhile, I'm going to infuse
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined763
undefined:undefined
undefined:undefined
undefined:undefinedyou don't brown it. OK?
37:28And you let it infuse, OK.
37:30The rosemary, for me,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined769
undefined:undefined
undefined:undefinedand that Provence flavour.
37:43My butter is melting,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined775
undefined:undefined776
undefined:undefined777
undefined:undefined778
undefined:undefined
undefined:undefined
undefined:undefinedonto the popcorn.
38:06You've got to be careful,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined783
undefined:undefined
undefined:undefinedyou have to seal them.
38:19Imprison them,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined793
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedsomething so beautiful.
38:52I still find it...
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined799
undefined:undefined800
undefined:undefined801
undefined:undefined
undefined:undefinedand let them pop.
39:11Voila. Stir it occasionally.
39:13And really, that takes about
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined806
undefined:undefined807
undefined:undefined808
undefined:undefined809
undefined:undefined810
undefined:undefined811
undefined:undefined812
undefined:undefined
undefined:undefined
undefined:undefineda little bit.
39:41More, give it a shake.
39:44Voila. And look.
39:48Look at that. I find that amazing.
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined821
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedif you like it hot.
40:22I've here used a bit
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined832
undefined:undefined
undefined:undefined
undefined:undefinedThese colours are amazing.
40:42Food is so gorgeous.
40:45I feel famished all the time.
40:52Oh, it's beautiful.
40:55Let's have a look.
40:58Mm, the rosemary is coming
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined841
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedto brighten your life.
41:15Ah, here's a little added touch,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined847
undefined:undefined
undefined:undefinedwould be also perfect.
41:32OK, look, this beautiful white snow,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined852
undefined:undefined853
undefined:undefined
undefined:undefinedif you want to.
41:52Of course, you can add curry leaf,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined857
undefined:undefined858
undefined:undefined859
undefined:undefined860
undefined:undefined
undefined:undefinedmy rose petal martini.
42:17And I know many of the blokes
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined864
undefined:undefined
undefined:undefined
undefined:undefinedit's very rosy,
42:30but it's lovely and delicious.
42:32OK, so, now we need a shaker.
42:35Voila.
42:36I need about 40 gram,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined874
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedwhich is distilled rose petals.
42:58Real, OK.
43:00That, you need a tiny little drop
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined882
undefined:undefined883
undefined:undefined884
undefined:undefined
undefined:undefinedsugar is a great preservative.
43:19But a tiny little bit
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined889
undefined:undefined95
undefined:undefined891
undefined:undefined
undefined:undefinedabout a quarter of lemon juice, OK.
43:40And then all what you need now
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined895
undefined:undefined896
undefined:undefined897
undefined:undefined898
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedVoila.
44:14Now I'm going to use a strainer.
44:17No, first I'm going to taste it.
44:19Always taste.
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined907
undefined:undefined
undefined:undefinedand it's got very little sweetness.
44:39And the rosewater...
44:43Et voila.
44:45Oh, these colours.
44:47Beautiful. This pink is so tempting.
44:51Et voila.
44:53And of course,
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined916
undefined:undefined
undefined:undefined
undefined:undefined
undefined:undefinedbeautiful for your friends.
45:12And a rose petal martini
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined924
undefined:undefined
undefined:undefinedsuch a wonderful guest today,
45:42and I hope I've inspired you
undefined:undefined00:00:04,960 --> 00:00:07,616
undefined:undefined928
undefined:undefined