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 > 0:00:10Cooking is so easy once you understand the basics.
0:00:10 > 0:00:12And there's no better teacher
0:00:12 > 0:00:15than legendary Michelin-starred chef Raymond Blanc.
0:00:15 > 0:00:18I 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 > 0:00:25Gives flavour, colour and taste to the food.
0:00:25 > 0:00:28..to help you achieve incredible results at home.
0:00:28 > 0:00:31That's the kind of dish you will remember all of your life.
0:00:31 > 0:00:35Raymond will reveal the secrets behind the simple techniques
0:00:35 > 0:00:37at the heart of every dish.
0:00:37 > 0:00:39If you go too high, you burn it.
0:00:39 > 0:00:42If you go too slow, nothing happens, it goes beige.
0:00:42 > 0:00:44Like English cuisine 40 years ago.
0:00:44 > 0:00:46From baking to roasting,
0:00:46 > 0:00:48poaching to frying,
0:00:48 > 0:00:50barbecuing and slow cooking.
0:00:50 > 0:00:53Oh, la, la. Oh, la, la! And I mean, oh, la, la!
0:00:53 > 0:00:56And all in his own unique way.
0:00:56 > 0:00:59# De dormir avec toi... #
0:00:59 > 0:01:01Raymond Blanc taught himself to cook.
0:01:01 > 0:01:03Now he will teach you.
0:01:03 > 0:01:06What I promise to give you is a deep understanding
0:01:06 > 0:01:09of what's happening in your saucepan, in your oven,
0:01:09 > 0:01:13and these techniques will help you become a better cook.
0:01:21 > 0:01:23Frying is the best cooking technique
0:01:23 > 0:01:27to get fast, tasty results using fat as a cooking medium.
0:01:27 > 0:01:29When executed well, using the right fats
0:01:29 > 0:01:33and the right cooking times, it produces delicious food.
0:01:34 > 0:01:37Frying is a wonderful little technique - either pan frying,
0:01:37 > 0:01:40deep frying or stir-frying.
0:01:40 > 0:01:42It's quite a quick process.
0:01:42 > 0:01:45So, you crisp up the food, colour it as well,
0:01:45 > 0:01:47give it wonderful flavour and texture.
0:01:47 > 0:01:49The smell in the kitchen is heavenly.
0:01:53 > 0:01:55A good start to understanding this technique
0:01:55 > 0:01:57is with a simple pork chop.
0:01:58 > 0:02:02Pan frying is perfect for lean meat as it cooks quickly,
0:02:02 > 0:02:06giving a succulent quality, as in this first recipe -
0:02:06 > 0:02:09pork chop and saute potatoes.
0:02:10 > 0:02:13This dish really will illustrate
0:02:13 > 0:02:18so brilliantly the simple art of pan frying.
0:02:18 > 0:02:23Pan frying is a remarkably simple way of cooking,
0:02:23 > 0:02:26and it is able to extract the very best of the food.
0:02:26 > 0:02:29You only pan fry tender cuts.
0:02:29 > 0:02:33To cook, you need a good produce. Why is it a good pig?
0:02:33 > 0:02:36Nice mix of fat and lean meat.
0:02:36 > 0:02:41Deep colour, rich, free range, and, of course, tasty.
0:02:41 > 0:02:43I'm going to cut my pork chop.
0:02:47 > 0:02:49Black pepper.
0:02:49 > 0:02:5020 grams of butter.
0:02:50 > 0:02:55What I'm interested in is ensuring the butter browns beautifully.
0:02:55 > 0:02:59The heat must be medium. If it's too high, you burn the butter.
0:02:59 > 0:03:01PAN SIZZLES GENTLY
0:03:01 > 0:03:06And you can hear it... Gentle. It's not aggressive, it's not sharp.
0:03:07 > 0:03:11500 grams of cold mass into a hot pan.
0:03:11 > 0:03:15The butter will load on, so I'll put my temperature a little bit
0:03:15 > 0:03:18higher to regain the momentum of the heat.
0:03:19 > 0:03:23All these beautiful juices from the pork chop are going to
0:03:23 > 0:03:26seep to the bottom of the pan and caramelise
0:03:26 > 0:03:29and brown beautifully, creating that amazing jus.
0:03:32 > 0:03:34Yes, lovely colour.
0:03:34 > 0:03:37Beautiful. So appetizing.
0:03:37 > 0:03:41Four minutes of gentle frying on each side will give the chops
0:03:41 > 0:03:45a tasty brown crust, while the inside is perfectly tender.
0:03:47 > 0:03:50And here, we're going to rest the meat a little bit.
0:03:50 > 0:03:52By resting it, you relax it. More tender.
0:03:52 > 0:03:55While the chops are resting, use their juices in the pan
0:03:55 > 0:03:57for the base of a simple sauce.
0:03:57 > 0:04:01Here we've got some juices which have leaked out, the essences of this
0:04:01 > 0:04:06pork chop, of this divine animal, has gone here, solidifying with the heat.
0:04:06 > 0:04:09Doesn't look sexy at the moment, but you wait.
0:04:09 > 0:04:12Just splash in water to transform the juices.
0:04:12 > 0:04:15You've got that lovely noise. Look at that colour!
0:04:15 > 0:04:19Fantastic. Solid particles at the bottom are melting down,
0:04:19 > 0:04:23giving colour and flavour, and divine pork experience.
0:04:23 > 0:04:27A little bit of sage if you want to. A bit more flavour at the end.
0:04:27 > 0:04:30Sage and pork are traditional friends. They love each other.
0:04:30 > 0:04:35As the sauce gently reduces, prepare the sauteed potatoes.
0:04:35 > 0:04:38Diced, peeled potatoes have been soaking in water.
0:04:38 > 0:04:42This draws out the starch and will make the potato crispy
0:04:42 > 0:04:43when pan fried.
0:04:44 > 0:04:48OK, I'm going to blanch them for about one minute only.
0:04:51 > 0:04:55Now I let the steam get out of my potatoes, OK,
0:04:55 > 0:04:58so they're very dry when I pan fry them.
0:04:58 > 0:05:01The potatoes are fried in deep yellow rapeseed oil.
0:05:03 > 0:05:07It's full of nutrients, with an earthy, nutty taste, and, when
0:05:07 > 0:05:11heated, it has a far higher burning point than butter or olive oil.
0:05:11 > 0:05:15So it will give the potatoes a crispy, golden skin.
0:05:15 > 0:05:16In one single layer, as well.
0:05:16 > 0:05:21That way, you can achieve optimal browning and deliciousness.
0:05:21 > 0:05:22A bit of seasoning...
0:05:24 > 0:05:25Voila.
0:05:29 > 0:05:33Finally, the potatoes are mixed with a knob of butter and persillade -
0:05:33 > 0:05:36a French seasoning of chopped shallot, garlic and parsley.
0:05:36 > 0:05:39Tossing the potatoes is known as sauteing them.
0:05:39 > 0:05:41And that's ready. Ready to serve.
0:05:43 > 0:05:48Place the potatoes on the middle of the plate. That's perfect.
0:05:48 > 0:05:53Then get those gorgeous pork chops. Rub it up in its own juices.
0:05:55 > 0:06:00Then you've got that jus. And that is divine. That is absolutely divine.
0:06:00 > 0:06:04Just put it all over it. That is wonderful.
0:06:04 > 0:06:09Two basic ingredients elevated by the simple technique of frying.
0:06:09 > 0:06:14Adam! We share. Let's have a little bit of British pork. Beautiful.
0:06:14 > 0:06:18- Very moist. The big one is for you. - Is it?- That's the one.
0:06:18 > 0:06:19Thank you, Chef.
0:06:19 > 0:06:22- Did your mum cook dishes like that for you, Adam?- Maybe with mash.
0:06:22 > 0:06:24You've grown up a big boy.
0:06:25 > 0:06:26What you're eating, that is
0:06:26 > 0:06:29what every French family will eat at least three or four times a week.
0:06:29 > 0:06:33- Nobody seems to be fed up with it. - Like the steak and chips.
0:06:33 > 0:06:36Yeah! Absolutely nothing wrong with that. The French invented it.
0:06:37 > 0:06:39HE LAUGHS
0:06:39 > 0:06:41I like to tease Adam.
0:06:47 > 0:06:51Successful frying is all about length of time in the pan.
0:06:51 > 0:06:54The ingredients need to be in for long enough to cook perfectly
0:06:54 > 0:06:56but not so long they burn.
0:06:57 > 0:07:01A delicate dish to showcase the fastest frying technique is
0:07:01 > 0:07:03this stir-fried salad.
0:07:07 > 0:07:10I got all these vegetables from my garden, and I'm going to a very
0:07:10 > 0:07:12beautiful, simple salad,
0:07:12 > 0:07:15which can be turned on its head to become a quick stir fry.
0:07:15 > 0:07:18So, the vegetables barely have time to cook.
0:07:18 > 0:07:24You keep the taste, texture, flavour, the colours. You win all the way.
0:07:24 > 0:07:25OK, let's go.
0:07:25 > 0:07:27Any vegetables will work in this dish,
0:07:27 > 0:07:30but the secret is how they are chopped.
0:07:30 > 0:07:34To ensure they cook evenly, delicate leaves go in whole
0:07:34 > 0:07:36but chunky veg is finely sliced.
0:07:36 > 0:07:40That's a big radish. Beautiful! Oh, my God!
0:07:40 > 0:07:44To give this dish an Asian twist, use radish, pak choi,
0:07:44 > 0:07:47Chinese leaf and shiitake mushrooms.
0:07:47 > 0:07:48Then some salad leaf.
0:07:50 > 0:07:53So, now, all I have to do is my dressing.
0:07:53 > 0:07:58It's an interesting dressing - a very much Asian led dressing.
0:07:58 > 0:08:01The dressing is a zingy blend of sweet and savoury.
0:08:01 > 0:08:04Finely grate garlic and ginger, and chop in chilli.
0:08:04 > 0:08:08So, now I'm going to add lime juice.
0:08:08 > 0:08:09So, of course, acidity.
0:08:12 > 0:08:15One way to get your lime juice complete...
0:08:15 > 0:08:20A bit in water, dip in water, and get all your lime juice.
0:08:20 > 0:08:24Use water to moisten the lime's flesh to draw out the juice.
0:08:24 > 0:08:28A lot of flavour as well. And they're so tart.
0:08:28 > 0:08:29Voila.
0:08:34 > 0:08:37- Finish off the dressing with grated palm sugar.- Oh, la, la!
0:08:37 > 0:08:43A dash of soy sauce, sesame oil and toasted sesame seeds.
0:08:43 > 0:08:46OK, so you have your dressing here. All of it.
0:08:46 > 0:08:52- Finally, a sprinkling of fresh mint and coriander for fragrance.- Voila.
0:08:54 > 0:08:57Wonderful flavours. If you love your chilli, of course, put double.
0:08:59 > 0:09:02HE LAUGHS
0:09:02 > 0:09:03Ooh!
0:09:03 > 0:09:05We've got a lovely salad here.
0:09:05 > 0:09:08But this salad, I'm going to turn it on it's head,
0:09:08 > 0:09:11and make it a wonderful stir fry in one minute.
0:09:11 > 0:09:13So, I use a deep pan.
0:09:13 > 0:09:16Rapeseed oil is again the perfect partner for stir frying.
0:09:16 > 0:09:17Voila. PAN SIZZLES LOUDLY
0:09:17 > 0:09:19That's the noise I want to hear.
0:09:21 > 0:09:23I'm going to stir it very quickly.
0:09:23 > 0:09:27It just wilts them... And add a bit of water...
0:09:28 > 0:09:30..to steam. Voila.
0:09:33 > 0:09:36C'est parfait. Really lovely, very simple.
0:09:38 > 0:09:43It took exactly about 40 seconds. No more. It's all just wilted.
0:09:43 > 0:09:46OK, so, look at these beautiful vegetables.
0:09:46 > 0:09:51And the flavours, believe me, will be absolutely stunning.
0:09:51 > 0:09:53OK, a little bit of jus.
0:09:53 > 0:09:55Voila. Just pour it over.
0:09:56 > 0:10:01Pomegranate seeds, sesame seeds and freshly chopped mint
0:10:01 > 0:10:05and coriander add more texture to this vibrant salad.
0:10:06 > 0:10:09The heat has partly cooked and softened the vegetables.
0:10:09 > 0:10:11It has increased the flavours.
0:10:11 > 0:10:13It has merged all the flavours together, as well.
0:10:13 > 0:10:18Reinvent them, make them stronger, make them sing.
0:10:18 > 0:10:20I taste, of course, everything.
0:10:23 > 0:10:27Lovely. Wonderful flavours. I love a dish that goes, "Bing! Bing!"
0:10:27 > 0:10:31You know? It goes that way, a bit that way, and they last.
0:10:31 > 0:10:36They're warm, they're lengthy. It's the freshest way to fry.
0:10:36 > 0:10:39It takes away the adage that pan frying is a guilty pleasure.
0:10:39 > 0:10:42It doesn't have to be, at all.
0:10:48 > 0:10:52Frying is a quick and versatile technique.
0:10:52 > 0:10:55Make friends with your pan and a little fat, and you can easily
0:10:55 > 0:11:00turn a great ingredient into a mouth-watering dish.
0:11:00 > 0:11:03This next recipe does just that.
0:11:03 > 0:11:06A crispy-skinned sea bass with a red wine jus,
0:11:06 > 0:11:08served on a pillow of mash.
0:11:09 > 0:11:12Pan frying is really the perfect technique to cook fish
0:11:12 > 0:11:14and keep it moist...
0:11:14 > 0:11:17and crispy outside, and delicious.
0:11:17 > 0:11:18I have a beautiful sea bass.
0:11:18 > 0:11:21I'm going to score the fish, which is very important,
0:11:21 > 0:11:25because the shock of the heat will turn up the fish completely,
0:11:25 > 0:11:29so, by doing so, you have the heat penetrate and minimise the curling.
0:11:32 > 0:11:36Voila. A good pat dry. No moisture. Very important.
0:11:36 > 0:11:39The drier the skin is, the easier it is to pan fry.
0:11:39 > 0:11:43What I want to achieve here is that lovely, crusty fish crackling,
0:11:43 > 0:11:47so to speak. So, I will do a very quick little red wine jus.
0:11:47 > 0:11:50This jus can be prepared in advance.
0:11:50 > 0:11:53Finely dice shallots, chop mushrooms, crush garlic
0:11:53 > 0:11:55and add star anise.
0:11:55 > 0:11:58That's plenty. If I put all that, it's going to kill my dish.
0:11:58 > 0:12:01A little bit of butter. That's all that you need.
0:12:03 > 0:12:04Gentle sizzling noise.
0:12:06 > 0:12:10With the butter melted, add the chopped ingredients.
0:12:10 > 0:12:13Yep... And the star anise. Tres bien.
0:12:16 > 0:12:21- And I cook them down, as well. So, now...- Add red wine and reduce.
0:12:21 > 0:12:24Voila.
0:12:24 > 0:12:26And you can do it in mushroom stock, if you want to.
0:12:30 > 0:12:31Tres bien.
0:12:33 > 0:12:36I'm going to put a tiny bit of butter, just to enrich it.
0:12:37 > 0:12:41- Strain to separate the liquid. - Push it in. Look.
0:12:43 > 0:12:46I'd like to show my jus. That beautiful jus.
0:12:46 > 0:12:50Shiny, deep, rich.
0:12:51 > 0:12:53It's rather special.
0:12:55 > 0:12:57So, I'm going to cook my sea bass. A little bit of oil.
0:12:57 > 0:13:01I'm going to use a little bit of sunflower oil. Totally neutral.
0:13:01 > 0:13:03You don't want it smokes...
0:13:03 > 0:13:05but I can see the fluidity of the oil,
0:13:05 > 0:13:08and I know it's about the right temperature.
0:13:08 > 0:13:10Pull the thing apart.
0:13:10 > 0:13:11It's a very fresh fish,
0:13:11 > 0:13:17so the muscles start to work out with the heat, and start to curl up a bit.
0:13:17 > 0:13:19Don't panic - let it be.
0:13:19 > 0:13:23Of course, the flesh is not happy the heat is coming through.
0:13:23 > 0:13:27Let it one minute, then, after, all you do is press.
0:13:27 > 0:13:29Pressing it... Voila. It will stay flat.
0:13:29 > 0:13:32Frying gently on a medium heat will cook the flesh through,
0:13:32 > 0:13:35at the same time as crisping the skin.
0:13:35 > 0:13:39A higher heat would sear the outside, leaving the flesh rare.
0:13:39 > 0:13:42This fillet of fish could take about six to seven minutes
0:13:42 > 0:13:43to crisp up that skin.
0:13:43 > 0:13:45So what you do, just...
0:13:45 > 0:13:49Look at that gorgeous, beautiful, crisp.
0:13:49 > 0:13:52These colours are so appetizing. That's ready.
0:13:52 > 0:13:57Serve on a bed of mashed potato with a halved langoustine
0:13:57 > 0:13:59and warm seaweed salad.
0:14:01 > 0:14:05And then you have that lovely jus. You put a little bit here.
0:14:05 > 0:14:09Perfectly cooked sea bass, with a rich red wine jus.
0:14:09 > 0:14:10Parfait.
0:14:14 > 0:14:16Beautiful colour...
0:14:18 > 0:14:22Crunchiness... Just really beautiful glace.
0:14:23 > 0:14:25Delicious. Simple and delicious.
0:14:31 > 0:14:34Over 29 years running his Oxfordshire restaurant
0:14:34 > 0:14:36Le Manoir Aux Quat'Saisons,
0:14:36 > 0:14:40Raymond has taken hundreds of chefs under his wing, many of them
0:14:40 > 0:14:43going on to open their own award winning restaurants.
0:14:43 > 0:14:46- Hello, hello!- Hello! - CHEF LAUGHS
0:14:46 > 0:14:49Today, he's visiting former head chef Aggi Sverrisson.
0:14:49 > 0:14:52- Come on, give me a big hug.- Come on.
0:14:52 > 0:14:54Oh, my God. That's a big hug.
0:14:54 > 0:14:59He opened his Michelin-starred Mayfair restaurant in 2007.
0:14:59 > 0:15:03Icelandic Aggi uses techniques and ingredients from Scandinavia
0:15:03 > 0:15:06with all he learnt from his mentor Raymond.
0:15:06 > 0:15:08The result is stunning cuisine.
0:15:08 > 0:15:11Aggi introduces Raymond to one of his star dishes -
0:15:11 > 0:15:14a rather unusual appetiser...
0:15:14 > 0:15:15crispy fish skin.
0:15:15 > 0:15:17Dried skins here.
0:15:17 > 0:15:21You know, when I look at that, it's just like being in a museum.
0:15:21 > 0:15:24Dead dinosaurs and... Beautiful.
0:15:24 > 0:15:29Dried fish skin is hugely popular in Iceland, but Aggi makes it his
0:15:29 > 0:15:33own by deep frying it in sunflower oil to add volume and crispness.
0:15:33 > 0:15:37- Which skins these are on? - Cod skins and salmon skins.
0:15:40 > 0:15:43- The key is to have it very hot. See how they puff out?- Yeah.
0:15:45 > 0:15:47Lovely. It becomes very crispy. It puffs out.
0:15:47 > 0:15:51- It puffs out because of the moisture inside, does it?- Correct.
0:15:51 > 0:15:54- It's amazing how it changes the texture so completely.- Unbelievably.
0:15:54 > 0:15:57Do you have a big problem selling it to your British clients?
0:15:57 > 0:16:00It's a love/hate relationship. You either love it or you hate it.
0:16:00 > 0:16:05Aggi now turns his attention to a succulent piece of Icelandic cod.
0:16:05 > 0:16:09Raymond used pan frying to give a great crisp to his sea bass's skin.
0:16:09 > 0:16:14Aggi uses the same technique to give his fish's flesh some bite.
0:16:14 > 0:16:18You get it nice and crispy on one side. I cook it 90% on one side.
0:16:18 > 0:16:21The reason being is, I want to have it nice, lovely,
0:16:21 > 0:16:25crispy on one side, and soft on the other side.
0:16:25 > 0:16:27- How long?- About four or five minutes.
0:16:28 > 0:16:31Aggi doesn't turn the fish in the pan.
0:16:31 > 0:16:34Instead, he cooks the other side under the grill.
0:16:35 > 0:16:38OK, the cod - I'm taking it out of the pan now.
0:16:38 > 0:16:39Just going to the oil over here.
0:16:39 > 0:16:42Just let it rest here for one minute and we're done.
0:16:42 > 0:16:45The cod sits on a bed of avocado puree and quinoa salad
0:16:45 > 0:16:49and is dressed with chorizo, cob nuts and a herby olive oil.
0:16:49 > 0:16:52It's a lovely style of food, Aggi. Really lovely.
0:16:52 > 0:16:55- You see how nice, fresh and clean they look?- I like that very much.
0:17:00 > 0:17:02- Can we taste it?- Please.
0:17:04 > 0:17:06Oh, lovely flake. I like to see that.
0:17:06 > 0:17:09Oh, Aggi!
0:17:09 > 0:17:10You are a genius.
0:17:10 > 0:17:13Look how shiny and beautiful it is. Perfect flakes of cod.
0:17:13 > 0:17:16- Yeah, it's nice.- Let's taste it now.
0:17:18 > 0:17:20Mmm.
0:17:23 > 0:17:25That is really lovely, Aggi.
0:17:25 > 0:17:29But the deep frying is really interesting, and I love those skins.
0:17:29 > 0:17:33- They go so well with... - Yeah, the cod skins.
0:17:33 > 0:17:38And all of it mixes really very nicely. Really lovely. Lovely food.
0:17:38 > 0:17:42- Thank you very much. Really, thank you. Cheers.- Cheers.- To Iceland.
0:17:42 > 0:17:43To Iceland.
0:17:48 > 0:17:53Fish skin isn't the only unusual ingredient that can be deep fried.
0:17:53 > 0:17:56Almost anything can be transformed this way.
0:17:57 > 0:18:01After his visit to Aggi, Raymond is in his own kitchen garden,
0:18:01 > 0:18:04collecting gems for his next dish.
0:18:04 > 0:18:06A tempura - deep fried flowers
0:18:06 > 0:18:10and vegetables in a light Japanese batter.
0:18:12 > 0:18:16Look at this beautiful fennel. It's absolutely stunning.
0:18:16 > 0:18:20It's bigger than me, eh? Bigger than you, John, as well. You see that?
0:18:21 > 0:18:24I love the fennel, aniseed flavour. It's fantastic.
0:18:24 > 0:18:26Oh, the smell is incredible.
0:18:26 > 0:18:28Look at that.
0:18:29 > 0:18:32Beautiful, aren't they? Those are chrysanthemum flowers.
0:18:33 > 0:18:35You want it more tender.
0:18:35 > 0:18:37The garden is always full of little treasures.
0:18:37 > 0:18:41I think the idea of putting one's garden on the plate,
0:18:41 > 0:18:44for a gardener or as a chef, is the most fantastic thing.
0:18:44 > 0:18:48That thing that you've just collected a few minutes before...
0:18:52 > 0:18:56All these wonderful collections of vegetables and herbs -
0:18:56 > 0:18:58I'm going to deep fry them, do a tempura.
0:18:58 > 0:19:00This is a Japanese batter.
0:19:00 > 0:19:02Our batters are richer.
0:19:02 > 0:19:04The whole idea of tempura
0:19:04 > 0:19:07and deep frying is to create a crispy outside and very moist inside.
0:19:07 > 0:19:09First, you do your batter.
0:19:09 > 0:19:11That is a tempura flour, which is
0:19:11 > 0:19:14made of wheat starch, OK?
0:19:14 > 0:19:16Or rice flour... Any flour, OK?
0:19:16 > 0:19:18With a tiny bit of egg, as well - dried eggs - inside,
0:19:18 > 0:19:21and a tiny bit of baking powder.
0:19:21 > 0:19:24All the ingredients have got to be cold, so I've got ice water.
0:19:24 > 0:19:27Water is very important. The ice water...
0:19:27 > 0:19:30The coldness is very important, cos it's going to thicken the tempura.
0:19:30 > 0:19:34Then you've got ice to make sure it's very cold. For a number of reason.
0:19:34 > 0:19:36First, I get a much thicker batter.
0:19:36 > 0:19:38If it's warm water, it will be thinner.
0:19:38 > 0:19:42I don't want to have it smooth, like most Western batters.
0:19:42 > 0:19:45I want that batter to be not smooth at all.
0:19:45 > 0:19:48If the batter is too thin, it won't stick to the food.
0:19:48 > 0:19:50You can see it here.
0:19:50 > 0:19:52That's the texture I'm looking for.
0:19:52 > 0:19:55Deep frying often conjures up thoughts of heavy,
0:19:55 > 0:19:58greasy fast food, but it's perfect for delicate
0:19:58 > 0:20:03ingredients like these, giving them a light, crisp, tasty coating.
0:20:03 > 0:20:07In order to get a crispier batter,
0:20:07 > 0:20:09I'm going to just dip in a bit of flour, OK?
0:20:09 > 0:20:12So your tempura will stick better.
0:20:12 > 0:20:16First in, an edible flower - a chrysanthemum.
0:20:16 > 0:20:18Voila.
0:20:18 > 0:20:22The deep frying sunflower oil needs to be hot enough to seal
0:20:22 > 0:20:24the tempura coating, so the food
0:20:24 > 0:20:27inside is cooked through, but protected.
0:20:27 > 0:20:29190 degrees is ideal.
0:20:29 > 0:20:32If the temperature is too low, the batter will absorb the fat,
0:20:32 > 0:20:35leaving the ingredients soggy and greasy.
0:20:35 > 0:20:40With a very thin tempura on the top, perfect coating, light, very crispy.
0:20:40 > 0:20:41That's ready now.
0:20:41 > 0:20:44It's a little bit of fun, a bit of an adventure of discovery.
0:20:44 > 0:20:48How textures, how vegetables, herbs behave. It's exciting.
0:20:48 > 0:20:51So, we've got a nice, tender piece of fennel here.
0:20:53 > 0:20:55I can smell the fennel from here.
0:20:55 > 0:20:58It's amazing how the fennel flavour comes through here.
0:20:58 > 0:21:00When it stops to sizzle, it starts to brown,
0:21:00 > 0:21:02and we start browning, that's not what you want.
0:21:02 > 0:21:05You want a lovely, white, crispy flavour.
0:21:05 > 0:21:08You don't want hardly any browning here. OK, that's ready.
0:21:08 > 0:21:10Oh, look at that.
0:21:13 > 0:21:16All these small, little vegetables, the way they're cut,
0:21:16 > 0:21:19will only take one and a half minutes to cook, roughly.
0:21:21 > 0:21:24Deep frying can be done just as successfully in a wok,
0:21:24 > 0:21:25or any deep pan.
0:21:29 > 0:21:33If batch cooking, the food should be cut to even sized pieces to
0:21:33 > 0:21:35ensure it's all cooked through at the same time.
0:21:38 > 0:21:41Not only do you have a fantastic still life here,
0:21:41 > 0:21:44beautiful colours and textures, but, my God,
0:21:44 > 0:21:46the taste - it's going to be absolutely special.
0:21:46 > 0:21:48Going to try this one first. OK, so listen to that.
0:21:48 > 0:21:50TEMPURA CRACKS LIGHTLY
0:21:50 > 0:21:53I love to hear that sound, it's a lovely sound.
0:21:53 > 0:21:55The light tempura works beautifully
0:21:55 > 0:21:59when the kale is dipped in a spicy sweet and sour sauce.
0:21:59 > 0:22:01That's why you put that in that little bit of moist.
0:22:05 > 0:22:08It's beautiful, delicate. The bitterness is gone.
0:22:08 > 0:22:12It's been tamed by my tempura. I want to try the fennel.
0:22:15 > 0:22:19It's amazing how the aniseed flavours are still there. It's lovely.
0:22:19 > 0:22:22Of course, it's a feast for the eyes, but, mostly, of course,
0:22:22 > 0:22:25as a chef, what I'm looking for are tastes, textures and flavours,
0:22:25 > 0:22:28and I've got them all here. Fantastic.
0:22:33 > 0:22:36The tempura has demonstrated how frying can give a dish
0:22:36 > 0:22:38the lightest of touches.
0:22:39 > 0:22:43This next recipe goes a step further. An indulgent dessert
0:22:43 > 0:22:48of pan-fried souffle served on a crepe, drenched in a tipsy orange
0:22:48 > 0:22:53butter - one of Raymond's oldest and most loved tastes of home.
0:22:54 > 0:22:57This dish is very dear to me, simply because it's a souffle which is
0:22:57 > 0:23:03pan fried, over a pancake, served with a suzette sauce.
0:23:03 > 0:23:05And it is really delicious.
0:23:05 > 0:23:08The first step is to make the base the souffle will rest on -
0:23:08 > 0:23:11a thin and buttery pancake.
0:23:11 > 0:23:15The pancake batter is a mixture of egg, sugar, milk, flour
0:23:15 > 0:23:16and pureed vanilla.
0:23:16 > 0:23:18That makes the difference.
0:23:18 > 0:23:22We're going to fry it to a perfect hazelnut colour. I'll show you.
0:23:25 > 0:23:26Oh! Voila.
0:23:28 > 0:23:32I pour it in and that will give an amazing, wonderful taste.
0:23:32 > 0:23:35Also, it will prevent the pancake from sticking.
0:23:38 > 0:23:40Look at that, what's happening. It's absolutely marvellous.
0:23:42 > 0:23:46I can smell the beautiful brown butter I put inside here.
0:23:46 > 0:23:47I can smell it.
0:23:47 > 0:23:51Fry the pancake for 40 seconds on each side.
0:23:52 > 0:23:53Tres bien.
0:23:53 > 0:23:57While the pancake cools, make the piece de resistance - the souffle.
0:23:57 > 0:24:00We don't actually pan fry it, as such. It's a bit like the pancake.
0:24:00 > 0:24:04We place it into the frying pan, pan fry it to cook the bottom,
0:24:04 > 0:24:08and we finish it off under the grill, so it's crispy on both sides
0:24:08 > 0:24:10and it's really seriously risen.
0:24:10 > 0:24:14It's fluffy, melting and delicious.
0:24:14 > 0:24:16For the souffle, two egg yolks
0:24:16 > 0:24:19and two tablespoons of water go into a bowl.
0:24:19 > 0:24:21What I'm going to do is partly cook my yolk.
0:24:21 > 0:24:25Not cook it completely, because it will be coagulated and crumble.
0:24:25 > 0:24:30What I want to do is put air into it. Lots of air.
0:24:30 > 0:24:32This foamy mixture is called a sabayon.
0:24:32 > 0:24:36This alone is often used as a creamy sauce for desserts,
0:24:36 > 0:24:39but in the souffle it's what will make it rich,
0:24:39 > 0:24:42light and airy when combined with the egg whites.
0:24:42 > 0:24:46When heated, the sabayon should reach 85 degrees.
0:24:46 > 0:24:47So, that's cooked.
0:24:49 > 0:24:51So, that is my base.
0:24:51 > 0:24:52OK? Very, very large base.
0:24:52 > 0:24:56I'm going to add a bit of Grand Marnier into it,
0:24:56 > 0:24:59which will cool it down and, of course, give it flavour. That's that.
0:24:59 > 0:25:01I'll leave it to cool down now,
0:25:01 > 0:25:03which will take about five to ten minutes.
0:25:03 > 0:25:05Now, I'm going to do my egg whites.
0:25:05 > 0:25:08To the egg whites, add a drop of lemon before whisking.
0:25:08 > 0:25:10That's all that you need. Look.
0:25:13 > 0:25:16I bring billions of little bubbles of air inside, and the bigger,
0:25:16 > 0:25:19the lighter my souffle will be.
0:25:19 > 0:25:22Then I add my sugar when it starts to coagulate.
0:25:24 > 0:25:26About 30 grams. That's all.
0:25:28 > 0:25:31OK, so that's exactly what I want.
0:25:31 > 0:25:34That peak, which is really totally smooth. You can see it.
0:25:34 > 0:25:37No graining whatsoever. And a lovely strong peak.
0:25:38 > 0:25:43To the cooled sabayon mixture, add one third of the whisked egg whites.
0:25:44 > 0:25:46And just lighten the base. That's all.
0:25:48 > 0:25:50- And then...- In goes the rest.
0:25:53 > 0:25:57Then after, just quickly... Voila. And then after, you fold.
0:25:57 > 0:25:59Don't try to over mix.
0:25:59 > 0:26:01If you over mix, the more bubbles of air you lose,
0:26:01 > 0:26:04the more lightness you lose. That is good.
0:26:05 > 0:26:07No more, that's perfect.
0:26:07 > 0:26:10Butter a small pan to stop the souffle sticking
0:26:10 > 0:26:14and sprinkle over icing sugar. This will form a crust when cooked.
0:26:14 > 0:26:17- Then spoon in the souffle mixture. - So, here we are.
0:26:17 > 0:26:20I'm going to fill up nicely.
0:26:24 > 0:26:27Voila. OK, tres bien.
0:26:27 > 0:26:30Another dusting of icing sugar will give the souffle a beautiful
0:26:30 > 0:26:33- brown coating when heated. - A minute on the stove.
0:26:33 > 0:26:38That's when you'll have a beautiful crust underneath.
0:26:38 > 0:26:40The heat, of course, is coming from the bottom.
0:26:40 > 0:26:43It's crusting up, caramelising, browning the base.
0:26:43 > 0:26:47It's all about really controlling your heat. Absolutely.
0:26:47 > 0:26:49Now, yes, it is ready now.
0:26:49 > 0:26:53It has risen a bit, so I'm finishing it off under the grill.
0:26:55 > 0:26:58The souffle will cook gently under the grill for a further minute.
0:26:59 > 0:27:02The pancake will soak in an orange butter sauce,
0:27:02 > 0:27:05which can be made in advance.
0:27:05 > 0:27:09- Heat sugar and add butter. - With the butter, I stop the cooking.
0:27:09 > 0:27:11At the same time, the butter is going to emulsify the caramel.
0:27:11 > 0:27:13Look what's happening. It's marvellous.
0:27:13 > 0:27:15I'm going to add the orange juice.
0:27:18 > 0:27:20Allow the sauce to reduce and then leave to cool.
0:27:22 > 0:27:25So, what I'm going to do is just dip the pancake into my lovely
0:27:25 > 0:27:27orange caramel.
0:27:32 > 0:27:35Then I'm going to bring in my souffle. So, that should be...
0:27:35 > 0:27:38I will just tip it.
0:27:38 > 0:27:39Voila.
0:27:40 > 0:27:45Just a little bit of the beautiful caramel.
0:27:45 > 0:27:48This stunning dessert should be enjoyed immediately, because,
0:27:48 > 0:27:52after five minutes, the perfectly pert souffle will start to sink.
0:27:52 > 0:27:54Voila.
0:27:56 > 0:27:59So, let's taste. Look at that.
0:27:59 > 0:28:02The souffle is barely cooked inside, as it should be.
0:28:03 > 0:28:05And now...
0:28:07 > 0:28:09Actually, it's rather lovely.
0:28:09 > 0:28:13It's very mellow, very like a snowflake, just melting down.
0:28:13 > 0:28:18There is no thickness, there's very little sugar, very little sweetness.
0:28:18 > 0:28:19That is lovely.
0:28:30 > 0:28:33Subtitles by Red Bee Media Ltd