0:00:02 > 0:00:04If you master the basic cooking techniques,
0:00:04 > 0:00:07you can build your confidence, cooking skills and repertoire.
0:00:07 > 0:00:10It's so easy once you understand the basics.
0:00:10 > 0:00:14And there's no better teacher than legendary Michelin starred chef,
0:00:14 > 0:00:18- Raymond Blanc. - I feel like Picasso. Not quite.
0:00:18 > 0:00:21He wants to share what he's learnt in his professional kitchen...
0:00:21 > 0:00:23What is the Maillard reaction?
0:00:23 > 0:00:26Gives flavour, colour and taste to the food.
0:00:26 > 0:00:28..to help you achieve incredible results at home.
0:00:28 > 0:00:31That's the kind of dish you'll remember all of your life.
0:00:31 > 0:00:34Raymond will reveal the secrets behind the simple
0:00:34 > 0:00:36techniques at the heart of every dish.
0:00:36 > 0:00:39If you go too high, you burn it.
0:00:39 > 0:00:41If you go to slow, nothing happens.
0:00:41 > 0:00:44It goes beige, like English cuisine 40 years ago.
0:00:44 > 0:00:50From baking to roasting, poaching to frying, barbecuing and slow-cooking.
0:00:50 > 0:00:55- Ooh la la, and I mean, Ooh la la. - And all in his own unique way.
0:00:58 > 0:01:02Raymond Blanc taught himself to cook. Now he'll teach you.
0:01:02 > 0:01:07What I promise to give you is a deep understanding of what's happening
0:01:07 > 0:01:09in your saucepan, in your oven
0:01:09 > 0:01:13and these techniques will help you become a better cook.
0:01:21 > 0:01:25Roasting is an extremely popular technique,
0:01:25 > 0:01:27very at home in the British kitchen.
0:01:27 > 0:01:31It adds colour, flavour and depth to any meal.
0:01:31 > 0:01:34Roasting is cooking an ingredient in the dry heat of an oven,
0:01:34 > 0:01:37using fat or oil to keep the surface of the food moist
0:01:37 > 0:01:40whilst the inside cooks slowly.
0:01:40 > 0:01:42For me, roasting conjures up
0:01:42 > 0:01:46all sorts of wonderful smells in your kitchen.
0:01:46 > 0:01:49I think of Sunday lunch, I think of tradition, I think
0:01:49 > 0:01:52this wonderful smell of roasting invading your kitchen.
0:01:52 > 0:01:55What I'd like to share with you, is all the knowledge
0:01:55 > 0:01:59I acquired in 40 years and to try to take the guesswork out.
0:01:59 > 0:02:03When you see that roast, you have no idea. Is it cooked, is it not cooked?
0:02:03 > 0:02:07I will equip you with total knowledge and confidence
0:02:07 > 0:02:09and you know what's happening in that roast.
0:02:13 > 0:02:17Roasting gives great results to many foods, from vegetables to fruit
0:02:17 > 0:02:20and fish, as well as juicy joints of meat.
0:02:22 > 0:02:27And a great place to start with this technique, is a roast rib of beef,
0:02:27 > 0:02:30served with Yorkshire pudding and roast potatoes.
0:02:30 > 0:02:32The traditional, Sunday roast.
0:02:35 > 0:02:38There's something really wonderful when you go into a kitchen
0:02:38 > 0:02:41to a nice piece of roast beef, it's something very special,
0:02:41 > 0:02:44especially when it's a French one cooking the roast beef
0:02:44 > 0:02:48because we all know too well, the incredible connotation.
0:02:48 > 0:02:50We call you rosbif, you call us frog.
0:02:50 > 0:02:53What I will do is prepare my beef.
0:02:53 > 0:02:55I will do French trimming. I love that.
0:02:55 > 0:02:58French trimming removes the flesh and fat from the bones,
0:02:58 > 0:03:00leaving them exposed.
0:03:01 > 0:03:03It gives the beef a smart look
0:03:03 > 0:03:05and can be done by the butcher or at home.
0:03:07 > 0:03:08Nothing goes to waste.
0:03:08 > 0:03:11The off-cuts are used as the foundation of the dish
0:03:11 > 0:03:13to add flavour.
0:03:13 > 0:03:15Brown them lightly.
0:03:15 > 0:03:18It gives flavour, colour and taste to the food
0:03:18 > 0:03:23and that is going to be a bed on which the meat is going to sit.
0:03:23 > 0:03:28Once the meat trimmings have taken on some colour, add onion, carrot,
0:03:28 > 0:03:32garlic and thyme and water will create a wonderful jus.
0:03:32 > 0:03:35That will take about 10 minutes to acquire heat.
0:03:37 > 0:03:39Next, score the surface of the beef.
0:03:39 > 0:03:43This allows the surrounding dry heat of the oven to penetrate
0:03:43 > 0:03:44deep into the flesh.
0:03:47 > 0:03:50The roasting bed becomes a trivet which elevates the rib of beef,
0:03:50 > 0:03:53stopping it from sticking to the base of the tin
0:03:53 > 0:03:56and allowing the hot air to circulate, so it can cook evenly.
0:03:57 > 0:04:00I've got my preheated oven at 170 degrees
0:04:00 > 0:04:04and I'm going to roast this beef for two hours.
0:04:04 > 0:04:07Unlike grilling or pan frying where direct heat quickly cooks
0:04:07 > 0:04:11the food through contact, oven roasting is a slower,
0:04:11 > 0:04:13indirect and more uniform way to cook.
0:04:14 > 0:04:19All the secrets of this beef will be revealed.
0:04:19 > 0:04:20I don't have any more!
0:04:22 > 0:04:25All the secrets of this beef will be revealed through this probe here.
0:04:25 > 0:04:27I know exactly what's going on.
0:04:27 > 0:04:30I'm in control, I'm in charge, I'm the boss. I think so.
0:04:31 > 0:04:33Baste the beef every 20 minutes.
0:04:36 > 0:04:38The juices prevent the meat becoming dry,
0:04:38 > 0:04:40adding colour as it roasts.
0:04:45 > 0:04:48While the rib of beef roasts with its French trimming,
0:04:48 > 0:04:51Adam has come to offer a very British touch.
0:04:51 > 0:04:54So, I know a lot about roasting, but not so much about Yorkshire puddings
0:04:54 > 0:04:57so I invited my friend, Adam.
0:04:57 > 0:04:59He knows everything about Yorkshire pudding.
0:04:59 > 0:05:04- OK, so, my mum's recipe. - Mum's recipe. Good.
0:05:04 > 0:05:05Mum's recipe is equal amounts.
0:05:05 > 0:05:11I've got 200 flour, 200 milk and four medium eggs.
0:05:11 > 0:05:14- There's a lot of lumps here, Adam. - That's OK.
0:05:14 > 0:05:17So we're going to leave this to rest for half an hour once it's mixed
0:05:17 > 0:05:20and we're going to cook it the same time as our roast potatoes.
0:05:20 > 0:05:23He's eaten a lot of Yorkshire puddings.
0:05:23 > 0:05:27- Whoa, whoa, whoa!- No? - OK, there we go.
0:05:29 > 0:05:33- Lovely and smooth. Perfect, lovely. - I'll put that in the fridge.
0:05:33 > 0:05:35After two hours roasting in the oven,
0:05:35 > 0:05:39the beef is medium rare and ready to come out.
0:05:39 > 0:05:40Moment of truth here.
0:05:42 > 0:05:44Gorgeous. Look at that.
0:05:44 > 0:05:48So, what's fascinating is the temperature here's 40 degrees.
0:05:49 > 0:05:53That will go up to 60 within half an hour.
0:05:53 > 0:05:54Your beef will be perfectly medium.
0:05:54 > 0:05:59If you want it medium rare, you put a temperature of 35 degrees inside.
0:05:59 > 0:06:01It will go to 55.
0:06:01 > 0:06:06Most people rest the meat thinking it is just for resting.
0:06:06 > 0:06:10The temperature stays static. Oh, no, it doesn't.
0:06:10 > 0:06:13The temperature has momentum and energy and it goes up.
0:06:13 > 0:06:18In five minutes, it's already gone up to 48 degrees. That's how fast it is.
0:06:18 > 0:06:23I'm going to let my beautiful beef rest whilst Adam is
0:06:23 > 0:06:26creating his mum's Yorkshire pudding.
0:06:26 > 0:06:31The Yorkshire puddings go into the oven at 170 degrees for 30 minutes.
0:06:31 > 0:06:34The same time the parboiled potatoes need to get perfectly crisp,
0:06:34 > 0:06:38and for the resting beef to reach the optimum temperature
0:06:38 > 0:06:40and a medium-rare finish.
0:06:40 > 0:06:43The first cut. People throw it away, but it's one of my favourite ones.
0:06:43 > 0:06:49- Beautiful. Your mum will be proud of you, no doubt.- I'm sure she is.
0:06:49 > 0:06:51The strained juices from the roasting tray
0:06:51 > 0:06:54create an instant delicious gravy.
0:06:54 > 0:06:59- You have a fantastic Sunday lunch. Let's eat my beef.- My beef.
0:07:01 > 0:07:03That beef is absolutely delicious.
0:07:03 > 0:07:07The Yorkshire pudding is light and crispy and tastes lovely.
0:07:07 > 0:07:09I think a Yorkshireman should be very happy.
0:07:09 > 0:07:11- A Stropshire man, too. - Shropshire man.
0:07:11 > 0:07:13- You say Stropshire?- Shropshire.
0:07:20 > 0:07:23Roasting is a great technique for foods that have a firm
0:07:23 > 0:07:25structure like the beef joint.
0:07:25 > 0:07:28But it can also work well on a robust fish.
0:07:28 > 0:07:31Meaty fish with dense flesh, like turbot,
0:07:31 > 0:07:34is perfect for roasting as it can withstand the high heat.
0:07:34 > 0:07:38A more delicate fish would burn.
0:07:38 > 0:07:42In this next recipe, turbot roasts on a bed of herbs and spices
0:07:42 > 0:07:45taking in their flavours as it cooks.
0:07:45 > 0:07:48Served with braised fennel from Raymond's vegetable
0:07:48 > 0:07:52garden at Le Manoir and a buttery sauce, this is a wonderfully
0:07:52 > 0:07:55fresh dish packed with an assortment of aromas.
0:07:58 > 0:08:01The recipe I'm going to do is the most ancient recipe,
0:08:01 > 0:08:08still beautiful because classics, they defy time, defy fashions. OK?
0:08:08 > 0:08:13This dish is so beautiful, so simple. We've a bit of olive oil here.
0:08:13 > 0:08:17The olive oil prevents the turbot steaks sticking as they cook.
0:08:18 > 0:08:24Olive oil. Very gently you just...
0:08:25 > 0:08:27Lovely, perfect.
0:08:27 > 0:08:31A few minutes in a griddle pan will begin the browning process as the
0:08:31 > 0:08:35fish isn't roasted long enough in the oven for it to change colour.
0:08:35 > 0:08:38So, now, I'm going to prepare my roasting bed.
0:08:38 > 0:08:43I've got this beautiful fennel here. It's amazingly aromatic.
0:08:43 > 0:08:45Bit of sage - whatever you have, throw it in.
0:08:45 > 0:08:51A bit of thyme, a few zests of orange. That's lovely.
0:08:51 > 0:08:55The turbot will rest on a bed of fresh and dried herbs and spices.
0:08:55 > 0:08:59It'll be infused with their flavours as it roasts in the oven.
0:08:59 > 0:09:03And, as with the beef, the aromatic bed acts as a trivet,
0:09:03 > 0:09:06raising the fish and allowing it to cook evenly.
0:09:06 > 0:09:08BEEPING
0:09:10 > 0:09:15OK, tres bien. Voila.
0:09:15 > 0:09:19A coating of olive oil will add flavour and keep the fish moist
0:09:19 > 0:09:22as the oven's dry heat gently cooks it through.
0:09:24 > 0:09:2613 minutes at 180 temperature.
0:09:26 > 0:09:32While the turbot is roasting, fry already cooked fennel
0:09:32 > 0:09:34which will complement the herby tastes of the fish.
0:09:36 > 0:09:40What a lovely noise. I could stay here all day. So beautiful.
0:09:40 > 0:09:42Listen to that noise.
0:09:42 > 0:09:47Wonderful, wonderful, caramelised brown smell of fennel,
0:09:47 > 0:09:48orange, lemon, anise.
0:09:49 > 0:09:54And then what you do, always when you roast, baste a little bit.
0:09:54 > 0:09:58The juice of olive oil now has got the most incredible flavour. OK?
0:09:58 > 0:09:59So use it.
0:10:02 > 0:10:09My fennel now looks lovely. I smell them and they are groaning.
0:10:09 > 0:10:12Ooh la la, camera, s'il vous plait.
0:10:12 > 0:10:14You must see that. Look at that, sir.
0:10:14 > 0:10:18Slow caramelisation. Some salt.
0:10:18 > 0:10:19Very little.
0:10:21 > 0:10:24That takes a lot of practice.
0:10:24 > 0:10:27- Very few people are able to do that. - Like Mr Miyagi!
0:10:28 > 0:10:31Dress the fish with a buttery sauce.
0:10:31 > 0:10:34First, soften shallots in a little butter and water.
0:10:34 > 0:10:39Add white wine, tomatoes, chives and chervil to make a light fresh,
0:10:39 > 0:10:41herby jus.
0:10:41 > 0:10:43All the herbs. Beautiful.
0:10:45 > 0:10:47So lovely, so simple.
0:10:50 > 0:10:52Leave the roast turbot to rest.
0:10:54 > 0:10:56Leave it two or three minutes
0:10:56 > 0:10:59and your fillet will be absolutely lovely.
0:10:59 > 0:11:02This will intensify the flavours and firm up the flesh
0:11:02 > 0:11:04which will be easier to cut.
0:11:05 > 0:11:09Serve the fish with the braised fennel and buttery sauce.
0:11:10 > 0:11:12Very simple jus here.
0:11:12 > 0:11:15Then move the skin away, the black skin, if you don't like it.
0:11:15 > 0:11:18Look at that. Beautiful.
0:11:19 > 0:11:22And that is... Look at how shiny it is.
0:11:22 > 0:11:27Look at that. Barely cooked. You can see it is not overcooked.
0:11:28 > 0:11:36Roasting gave the turbot, a wonderful fish, even more character.
0:11:37 > 0:11:39I mean that is divine.
0:11:44 > 0:11:46That's very good.
0:11:50 > 0:11:55Fish, meat and even salad can be enriched by oven roasting.
0:11:55 > 0:12:00In this next recipe, beetroot, a tough root vegetable, is transformed,
0:12:00 > 0:12:03becoming sweet and tender when roasted.
0:12:03 > 0:12:06The beetroot is mixed with chicory and walnuts, then paired with
0:12:06 > 0:12:11a roasted goat's cheese in golden breadcrumbs to create a warm salad.
0:12:11 > 0:12:14A classic combination of flavours and techniques.
0:12:15 > 0:12:19Cooking techniques, there's always a crossover between roasting,
0:12:19 > 0:12:23poaching, bit of steaming and that is typical of that dish.
0:12:23 > 0:12:26The roasted cheese is simple and straightforward.
0:12:26 > 0:12:31The beetroot, although they are roasted in the oven, actually,
0:12:31 > 0:12:35they are being steamed through their own juices, their own steam.
0:12:35 > 0:12:39They produce their own juice that should be used for the dressing.
0:12:40 > 0:12:44It's a bit of poaching, bit of roasting, c'est la vie.
0:12:44 > 0:12:47Sometimes lines get blurred.
0:12:47 > 0:12:48Here it is.
0:12:53 > 0:12:55First, I've got my beetroot from my garden, of course.
0:12:55 > 0:13:01I'm lucky, I'm very, very lucky. They're seriously organic.
0:13:01 > 0:13:05They have their own personality. They're delicious.
0:13:07 > 0:13:10See, I told you they have their own personality.
0:13:10 > 0:13:13All we're going to do is to keep to cook them in a papillote,
0:13:13 > 0:13:16an envelope made of paper or aluminium, generally,
0:13:16 > 0:13:21where you wrap the food hermetically and steam in within their own juices.
0:13:21 > 0:13:22That's very, very simple.
0:13:24 > 0:13:27Roasting breaks down the beetroot's tough cell walls,
0:13:27 > 0:13:30softening it as it cooks.
0:13:30 > 0:13:33Its earthy notes will sweeten as starch converts to sugar.
0:13:33 > 0:13:38Then press it, fold it, voila.
0:13:38 > 0:13:41You've got a sealed papillote here which I'm going to bake
0:13:41 > 0:13:43for two hours, 160.
0:13:50 > 0:13:52Tres bien. That's lovely.
0:13:52 > 0:13:55Of course, you can see they've lost their perfect shape,
0:13:55 > 0:14:01they are a little bit like me, un-shapen, a bit of a bulge here.
0:14:02 > 0:14:06Of course, the water has gone out of them.
0:14:06 > 0:14:11Then I've got this beautiful jus from my olive oil which I'll
0:14:11 > 0:14:15keep, of course. Tres bien.
0:14:15 > 0:14:18Look at that, they are beautiful.
0:14:18 > 0:14:22Look at this colour. The smell of it.
0:14:22 > 0:14:27The smell of it is so different than poached with lots of water.
0:14:27 > 0:14:32Here, by roasting it in its own papillote, you add flavour.
0:14:32 > 0:14:36The roasting juice becomes the base of the salad dressing.
0:14:36 > 0:14:39Add olive oil, shallots and red wine vinegar.
0:14:39 > 0:14:42A splash of water to thin.
0:14:42 > 0:14:43And season.
0:14:45 > 0:14:47Next, mix the chopped, roasted beetroot
0:14:47 > 0:14:49and raw chicory into the dressing.
0:14:49 > 0:14:52That's absolutely lovely.
0:14:52 > 0:14:56The delicate goat's cheese adds a creamy texture to the salad.
0:14:56 > 0:14:57What we're going to do is this wonderful
0:14:57 > 0:14:59cheese from the Loire Valley.
0:14:59 > 0:15:03First, dip the cheese in flour to help the beaten egg stick.
0:15:03 > 0:15:05A tiny amount.
0:15:06 > 0:15:08Voila.
0:15:08 > 0:15:12This in turn will allow breadcrumbs soaked in olive oil to stick to the
0:15:12 > 0:15:15cheese and create a crispy coating
0:15:15 > 0:15:17as the goat's cheese roasts in the oven.
0:15:19 > 0:15:24Voila. So, what you want here is fast roasting,
0:15:24 > 0:15:27so you'll need six minutes at the highest temperature of your oven,
0:15:27 > 0:15:31which is about 230, to colour, give a crust
0:15:31 > 0:15:34and have a lovely melting inside.
0:15:35 > 0:15:36Voila.
0:15:42 > 0:15:47Don't forget your timer. Six minutes, that should do.
0:15:47 > 0:15:50After just six minutes, the roast cheese is ready to come
0:15:50 > 0:15:51out of the oven.
0:15:51 > 0:15:54OK. Ooh, I love to see that.
0:15:54 > 0:15:56Look at that cheese.
0:15:56 > 0:16:00Just melting down here, leaking out just perfectly.
0:16:00 > 0:16:03Leave it to rest so the heat can go on to cook perfectly
0:16:03 > 0:16:06the inside of the cheese.
0:16:06 > 0:16:09The goat's cheese becomes the centrepiece of the salad,
0:16:09 > 0:16:14which is sprinkled with crushed walnuts and chopped chives.
0:16:14 > 0:16:17A simple dish that can be prepared in advance.
0:16:17 > 0:16:19Goat's cheese ready to go in the oven, beetroot done.
0:16:19 > 0:16:25It's a no-brainer. It's an easy one and very lovely and delicious.
0:16:25 > 0:16:27Really lovely. Which is why it mustn't be too hot.
0:16:27 > 0:16:29Leave it two or three minutes. It's perfect now.
0:16:31 > 0:16:34The goat's cheese salad shows that combining techniques is
0:16:34 > 0:16:37the secret to many successful dishes.
0:16:37 > 0:16:40But using different techniques to cook a single ingredient can
0:16:40 > 0:16:43have stunning results as well.
0:16:43 > 0:16:46Raymond goes to London to meet chef, James de Jong.
0:16:46 > 0:16:49He's reviving the age-old tradition of brining,
0:16:49 > 0:16:53a wet curing technique, in his quest for the perfect roast
0:16:53 > 0:16:55and it's won him rave reviews.
0:16:57 > 0:17:00James learnt on the job working in respected restaurant
0:17:00 > 0:17:02kitchens around the country.
0:17:02 > 0:17:06At just 25, he was fast-tracked to head chef of this North London
0:17:06 > 0:17:09gastro pub's kitchen, famous for its roasts.
0:17:09 > 0:17:14I've actually heard that you are the very best roaster in town.
0:17:14 > 0:17:16Not the best roast beef, the best roaster.
0:17:16 > 0:17:18We kind of do things traditionally here.
0:17:18 > 0:17:23We don't use any kind of new, modern techniques.
0:17:23 > 0:17:25We like to keep things quite simple.
0:17:25 > 0:17:30You do a lot of roasts, so how do you do it? What kind of brine do you do?
0:17:30 > 0:17:36We do a salt, brown sugar, juniper, star anise.
0:17:36 > 0:17:39Brine is salted water infused with flavours.
0:17:39 > 0:17:41- OK, can we taste it?- Yeah.
0:17:41 > 0:17:45It is typically used with poultry and pork before roasting.
0:17:45 > 0:17:47The meat is immersed in the liquid,
0:17:47 > 0:17:50so the salt can break down the muscle filaments.
0:17:50 > 0:17:52This allows the water to be taken in,
0:17:52 > 0:17:54making the meat incredibly juicy.
0:17:54 > 0:17:57Sugar is often added to counterbalance the salt.
0:17:57 > 0:18:01Yes, it is not too aggressive. Some can be so salty and aggressive.
0:18:01 > 0:18:02- It is lovely.- It is almost caramel.
0:18:02 > 0:18:05Beautiful taste of the juniper berries.
0:18:05 > 0:18:09- Good flavours complement the pork. - OK. How long do you brine it?
0:18:09 > 0:18:11We brine it for 24 hours, a joint like this.
0:18:11 > 0:18:14We want to get that flavour of the brine into the pork.
0:18:14 > 0:18:17But we don't want it to be overpowering.
0:18:17 > 0:18:19After soaking the pork loin in the brine for a day,
0:18:19 > 0:18:22James rubs olive oil into it before it roasts in the oven.
0:18:22 > 0:18:25The oil distributes the salt from the brine evenly,
0:18:25 > 0:18:27which will help the skin to crisp up.
0:18:27 > 0:18:31- You know, you touch your pig like it was your lover.- It almost is.
0:18:33 > 0:18:37- You have to feel it.- Very romantic. Absolutely, I fully understand.
0:18:38 > 0:18:40While it roasts,
0:18:40 > 0:18:43the salt in the brine gives the pork a tender texture.
0:18:43 > 0:18:45The sugar adds another quality,
0:18:45 > 0:18:47producing a beautifully crunchy skin.
0:18:49 > 0:18:53So, this is one that's been brined overnight in the salt
0:18:53 > 0:18:56and brown sugar solution and these two here haven't.
0:18:56 > 0:19:00You can see the difference between the colour on this and also,
0:19:00 > 0:19:02you know, a lot crispier crackling.
0:19:02 > 0:19:05That's full of sugar in the brine which has caramelised it
0:19:05 > 0:19:07on the outside.
0:19:07 > 0:19:13You know, it does kind of pay off doing that little extra step.
0:19:13 > 0:19:16The brining takes the Sunday roast to another level.
0:19:16 > 0:19:21All that remains is for Raymond to sample James' award winning cooking.
0:19:21 > 0:19:25- There we go.- That looks lovely. - Fantastic.
0:19:25 > 0:19:29Beautifully moist, beautiful and moist. James, you're a genius.
0:19:29 > 0:19:32Thank you very much.
0:19:32 > 0:19:33Shall we drink?
0:19:33 > 0:19:40- To good food, the roast beef, to James, to life.- Cheers, to life.
0:19:42 > 0:19:44The Sunday roast mastered,
0:19:44 > 0:19:47now the challenge of roasting a whole game bird.
0:19:48 > 0:19:51Its lean meat responds brilliantly to roasting
0:19:51 > 0:19:53as it cooks quickly and evenly,
0:19:53 > 0:19:55adding richness to its unique flavour.
0:19:56 > 0:20:00This next recipe of roast pheasant served with bread sauce,
0:20:00 > 0:20:02and a fragrant berry jus,
0:20:02 > 0:20:05brings out the very best of British game.
0:20:06 > 0:20:10I'm going to roast a beautiful bird.
0:20:10 > 0:20:13It's a lady bird, it's a young pheasant - a young, female pheasant.
0:20:13 > 0:20:14How do I know?
0:20:14 > 0:20:17Look at the legs, beautiful legs.
0:20:17 > 0:20:18No, it's a small pheasant.
0:20:18 > 0:20:20That's perfect for roasting.
0:20:20 > 0:20:24The problem that we often have is the breast is quite tender
0:20:24 > 0:20:26but the legs, my God, they can be so tough.
0:20:26 > 0:20:28They can be and do you know why?
0:20:28 > 0:20:30Because the pheasant, most of the time runs.
0:20:30 > 0:20:34Look at those legs, beautiful legs, well formed,
0:20:34 > 0:20:37but full of tough ligament, ossified,
0:20:37 > 0:20:40OK, which are running right through the legs, about eight or ten.
0:20:40 > 0:20:44By removing these tough splinters you make the legs much more tender
0:20:44 > 0:20:46and it will cook at the same time as the breast.
0:20:46 > 0:20:50That's very important when you cook any game bird. So, here we are!
0:20:51 > 0:20:54Cut here, I liberate here.
0:20:54 > 0:20:55Voila!
0:20:55 > 0:20:57I can see the stick out here.
0:20:57 > 0:21:00A little bit of salt to have more grip.
0:21:01 > 0:21:05Voila! Look at that - those are bones.
0:21:05 > 0:21:07Look at that - that is bone.
0:21:09 > 0:21:11Voila!
0:21:11 > 0:21:12Tres bien!
0:21:12 > 0:21:14So now she's ready to be roasted.
0:21:14 > 0:21:16Now...ready.
0:21:16 > 0:21:18Before roasting in the oven
0:21:18 > 0:21:21the pheasant is pan-fried in rapeseed oil
0:21:21 > 0:21:24for around four minutes on each leg side.
0:21:24 > 0:21:27This begins the cooking process and gives a great, nutty flavour.
0:21:27 > 0:21:30Look at that, it's got...
0:21:30 > 0:21:32Ah, heavenly.
0:21:32 > 0:21:35I think we should eat more game in this country.
0:21:35 > 0:21:38It's fantastic. It cannot be more free range than that, it's wild.
0:21:38 > 0:21:41It's delicious. Wonderful flavour - easy to cook.
0:21:41 > 0:21:43Low fat, as well.
0:21:43 > 0:21:46Once the pheasant skin has turned a golden brown,
0:21:46 > 0:21:49keep it in the frying pan with all its juices
0:21:49 > 0:21:53and place in a preheated oven at 170 degrees.
0:21:55 > 0:22:00After 20 minutes roasting in the oven, take the pheasant out.
0:22:00 > 0:22:01My pheasant is ready.
0:22:03 > 0:22:05There it is.
0:22:05 > 0:22:08It's beautifully gold outside,
0:22:08 > 0:22:09crispy, as well.
0:22:09 > 0:22:12Rest it, about ten minutes
0:22:12 > 0:22:14before carving it.
0:22:14 > 0:22:16Put it in a warm place.
0:22:16 > 0:22:20While the bird rests, and the meat tenderises further,
0:22:20 > 0:22:24the roasting juices left in the pan can be turned into a fruity sauce.
0:22:24 > 0:22:27Add port, juniper berries, red wine,
0:22:27 > 0:22:29redcurrant jelly and blackberries.
0:22:29 > 0:22:30That's really rich.
0:22:32 > 0:22:37There's a little jus in here that we are going to add to the sauce.
0:22:37 > 0:22:40So just carve here,
0:22:40 > 0:22:42the breast we will carve here like that.
0:22:42 > 0:22:45The roast pheasant meat is perfectly pink and tender
0:22:45 > 0:22:48and sits on a bed of bread sauce.
0:22:48 > 0:22:50Put the leg here.
0:22:50 > 0:22:53And then we've got this wonderful little jus here,
0:22:53 > 0:22:55but you really don't need very much.
0:22:55 > 0:22:57It's tasty, it's simple to cook.
0:22:57 > 0:22:59It's relatively inexpensive, as well.
0:22:59 > 0:23:03And so gorgeous, it roasts so beautifully.
0:23:03 > 0:23:05Amazing flavours.
0:23:09 > 0:23:13But don't just think of roasting for savoury dishes.
0:23:13 > 0:23:15This classic technique, using one ingredient
0:23:15 > 0:23:17and its rich basting juices,
0:23:17 > 0:23:20creates stunning desserts too.
0:23:20 > 0:23:24In his next recipe, Raymond roasts a pineapple,
0:23:24 > 0:23:26caramelising the whole fruit,
0:23:26 > 0:23:29serving it with a pineapple crisp and a cool pineapple sorbet.
0:23:29 > 0:23:33A spectacular dessert, fit for a queen.
0:23:34 > 0:23:37Of course we all know pineapple is delicious just on its own,
0:23:37 > 0:23:40but this one I'm going to roast it whole.
0:23:40 > 0:23:44The dry heat will completely brown and caramelise the pineapple.
0:23:44 > 0:23:45The juices will come out.
0:23:45 > 0:23:48I'll put a beautiful vanilla syrup, as well, onto it,
0:23:48 > 0:23:51so the caramelisation will go on for two hours!
0:23:51 > 0:23:54It will show the wonderful technique of roasting.
0:23:54 > 0:23:56Actually, it's a dish which I created for the Queen Mum,
0:23:56 > 0:23:58many, many years ago.
0:23:58 > 0:24:02First carefully peel the pineapple's prickly skin.
0:24:02 > 0:24:05So don't go too much into the flesh.
0:24:05 > 0:24:08Parfait! OK, tres bien. I would like to do something fun, OK?
0:24:08 > 0:24:10Just something to add something to my dessert.
0:24:10 > 0:24:12Something surprising.
0:24:12 > 0:24:16I work my mandolin to do some pineapple sunflowers. That's it.
0:24:16 > 0:24:19The pineapple slices are soaked in a sweet water and sugar syrup.
0:24:19 > 0:24:22This balances the acidity of the pineapple
0:24:22 > 0:24:26and gives the slices a crisp texture when they're dried in the oven,
0:24:26 > 0:24:28for an hour at 100 degrees.
0:24:28 > 0:24:30I've got this wonderful pineapple here
0:24:30 > 0:24:34but it is full of eyes, too many eyes for me, looking at me.
0:24:34 > 0:24:37Too much, too many. So I want to remove those eyes.
0:24:37 > 0:24:39So you do little cuts.
0:24:42 > 0:24:44Oh, Raymond, you're a genius. Unbelievable!
0:24:44 > 0:24:47Look at that. HE CHUCKLES
0:24:47 > 0:24:48Voila!
0:24:48 > 0:24:50And just around the top here...
0:24:50 > 0:24:52So it's lovely and rounded
0:24:52 > 0:24:54and attractive.
0:24:54 > 0:24:56Voila! We've got our pineapple now.
0:24:56 > 0:25:00That's all my trimmings for my caramel, so nothing is lost.
0:25:00 > 0:25:01The pineapple will be basted
0:25:01 > 0:25:04with this sweet caramel sauce as it roasts.
0:25:04 > 0:25:07For the caramel, mix sugar and unsalted butter
0:25:07 > 0:25:09and flavour with the pineapple trimmings.
0:25:09 > 0:25:11A bit of skin, no problem.
0:25:11 > 0:25:14Add 200 mls of water.
0:25:14 > 0:25:16So bring back to simmering point
0:25:16 > 0:25:20so there's a beautiful exchange and cook it for about 15-20 minutes.
0:25:20 > 0:25:23No longer, it will kill the flavour.
0:25:23 > 0:25:27And finally, with the sauce simmering, a Caribbean touch.
0:25:27 > 0:25:32So rum, that's a special basting juice called rum,
0:25:32 > 0:25:34which will add that extra flavour.
0:25:34 > 0:25:3830 gram, roughly, you can always add more later.
0:25:38 > 0:25:41While the sauce reduces, make a citrus sugar
0:25:41 > 0:25:44which will add sweetness and a zingy flavour to the roasting pineapple.
0:25:44 > 0:25:46Grate the zest of a lemon,
0:25:46 > 0:25:49orange and two limes onto a bed of caster sugar.
0:25:49 > 0:25:51Voila! Tres bien, that's plenty.
0:25:51 > 0:25:55Then all what you have to do is to mix the sugar together.
0:25:56 > 0:25:58OK, so now we have our pineapple.
0:25:58 > 0:26:03I'm going to brush it with clear vanilla.
0:26:03 > 0:26:06It smells good - amazing.
0:26:06 > 0:26:07That is so lovely.
0:26:07 > 0:26:10The puree of vanilla syrup will add another fragrant
0:26:10 > 0:26:13layer of flavour as the fruit roasts.
0:26:13 > 0:26:15Roll the pineapple in the citrus sugar
0:26:15 > 0:26:19and finish by coating with the strained caramel sauce.
0:26:19 > 0:26:22Make sure you use the right saucepan.
0:26:22 > 0:26:24If it's too small, you cannot baste
0:26:24 > 0:26:27and if it's too wide the caramel keeps evaporating.
0:26:27 > 0:26:29I'm going to roast the pineapple,
0:26:29 > 0:26:31170 degrees for two hours.
0:26:32 > 0:26:35Baste the pineapple with the caramel sauce
0:26:35 > 0:26:37every 15 minutes to keep it moist.
0:26:45 > 0:26:49And the more you baste it, the more caramelisation will happen,
0:26:49 > 0:26:51deeper flavour, better exchange of flavours,
0:26:51 > 0:26:52you win all the way.
0:26:53 > 0:26:55After two hours roasting in the oven,
0:26:55 > 0:26:58the sugars in the pineapple have caramelised
0:26:58 > 0:27:00to give it a rich, golden brown coating.
0:27:00 > 0:27:03The dense fruit fibres have softened
0:27:03 > 0:27:05producing a melt-in-the-mouth texture.
0:27:07 > 0:27:10Hey, Benoit!
0:27:12 > 0:27:13Ah, c'est joli.
0:27:13 > 0:27:15Can you speak English?
0:27:15 > 0:27:16Yes, I can make an effort for you
0:27:16 > 0:27:18with my very strong French accent for you.
0:27:18 > 0:27:20You have a very strong French accent.
0:27:20 > 0:27:23It's unbelievable, I can hardly understand you.
0:27:23 > 0:27:26- Well, there you go. You take it, or leave it, it's there. - RAYMOND LAUGHS
0:27:26 > 0:27:30It's beautiful, you see inside, it's just like, wow!
0:27:30 > 0:27:32Benoit has made a refreshing pineapple sorbet
0:27:32 > 0:27:36to complement the sweet, sticky roast pineapple.
0:27:36 > 0:27:38There's the expert, best patissier in England,
0:27:38 > 0:27:40well one of the best patissiers in England.
0:27:40 > 0:27:42We've worked together 17 years.
0:27:42 > 0:27:44- How did we do that.- I don't know.
0:27:46 > 0:27:49To me, really what you have here is the best of roasting.
0:27:49 > 0:27:51You've got a beautiful caramelised flavour,
0:27:51 > 0:27:54the pineapple is king on that plate. You can smell it from here.
0:27:54 > 0:27:56It's pineapple three ways, in fact, yeah?
0:27:56 > 0:27:59You've got the crisp, you've got the roasting pineapple
0:27:59 > 0:28:01and you've got the sorbet, all pineapple kind of flavour.
0:28:01 > 0:28:04Mmm.
0:28:04 > 0:28:06- Thank you very much.- Merci.
0:28:06 > 0:28:08Excellent dish. So let's arrange a dish together.
0:28:08 > 0:28:10That's OK. No problem.
0:28:12 > 0:28:14Aww! Merci.
0:28:29 > 0:28:32Subtitles by Red Bee Media Ltd