0:00:02 > 0:00:05Raymond Blanc is opening the doors of his kitchen for a journey of discovery.
0:00:05 > 0:00:11Cooking is about curiosity, and if I can inspire you to be curious, I'll be a very happy man.
0:00:11 > 0:00:16- Divulging the secrets of his simplest...- Perfectly cooked.
0:00:16 > 0:00:18..and most dazzling dishes.
0:00:18 > 0:00:20- Glorious food. - Be inspired by his passion.
0:00:20 > 0:00:25Food is so much more than cooking and eating. It's about living, life.
0:00:25 > 0:00:28Share the secrets of his success.
0:00:28 > 0:00:32The wonderful thing of having cooking secrets is the ability to share them with you.
0:00:36 > 0:00:42Tonight on Kitchen Secrets, Raymond shares his love of charcuterie.
0:00:42 > 0:00:43Charcuterie, exciting craft.
0:00:43 > 0:00:48There's a few tricks to learn, but once you know them, so rewarding.
0:00:48 > 0:00:56With traditional French dishes celebrating home-made terrines, pates and cured meats.
0:00:56 > 0:01:02To start, a chicken liver parfait uses the cheapest ingredients to create a rich and silky pate.
0:01:02 > 0:01:06- It's absolutely delicious. - Then the French classic pot au feu.
0:01:06 > 0:01:10Melting meat and broth make a warm and hearty one pot dish.
0:01:10 > 0:01:15It honours all the table whether they are from the rich or indeed from the poor.
0:01:15 > 0:01:19And to finish, a delicately marbled terrine of ham hock and vegetables.
0:01:19 > 0:01:23It's a dish which really, wow, it's an impressive little dish.
0:01:31 > 0:01:33Can you please bring the duck, Adam?
0:01:33 > 0:01:40The first dish on Raymond's menu brings together the ancient craft of curing with duck meat.
0:01:40 > 0:01:43What I'm going to cook today is a lovely little dish
0:01:43 > 0:01:47which is so simple, so satisfying as well,
0:01:47 > 0:01:52so full of little secrets, but easy to master.
0:01:58 > 0:02:04A simple salt cure transforms duck breasts into ready to eat wafers of duck ham,
0:02:04 > 0:02:08served with green leaves, and sprinkled with crispy crackling.
0:02:11 > 0:02:15Curing is incredible because it takes the water out,
0:02:15 > 0:02:21change the texture completely of the duck so it makes it edible, not just raw meat, but cured meat.
0:02:21 > 0:02:25Giving a wonderful texture and flavour.
0:02:25 > 0:02:30Working with raw meat means hygiene is particularly important.
0:02:30 > 0:02:34Adam? Towel, please. Quickly.
0:02:34 > 0:02:36OK.
0:02:36 > 0:02:42I'm going to tackle the skin, leaving just two millimetre of skin onto the duck ham.
0:02:46 > 0:02:47OK, tres bien.
0:02:47 > 0:02:53Raymond leaves a thin layer of fat on the duck breast to protect the meat and give it flavour.
0:02:53 > 0:02:56He will use the rest of the skin to make crackling.
0:02:56 > 0:03:03So what I'm going to do is to season it a little bit, roll it on itself, deep freeze it.
0:03:03 > 0:03:07Now it doesn't look appetising at the moment, but you wait.
0:03:07 > 0:03:09It's really stunning.
0:03:09 > 0:03:12The rolled duck skin goes into the freezer.
0:03:12 > 0:03:15Adam.
0:03:15 > 0:03:20OK. So we have our two beautiful breasts of duck.
0:03:20 > 0:03:22What I'm going to do now is to cure it.
0:03:22 > 0:03:25For curing, first, the main ingredient, beside the duck,
0:03:25 > 0:03:33is salt, and always use sea salt rather than rock salt because it has better curing agents within.
0:03:33 > 0:03:40To the sea salt, Raymond adds chopped thyme, crushed black pepper and a single juniper berry.
0:03:40 > 0:03:44The juniper berry gives that amazing little je ne sais quoi.
0:03:46 > 0:03:47Voila.
0:03:47 > 0:03:53He scores the duck's fat, then layers the breasts with the curing salt mixture.
0:03:53 > 0:03:58The salt will change completely the taste and the texture of this meat.
0:03:58 > 0:04:00Voila.
0:04:00 > 0:04:04And now you are going to leave the salt to do its job.
0:04:04 > 0:04:07For 24 hours.
0:04:07 > 0:04:09Adam?
0:04:09 > 0:04:15The covered duck is left in the fridge for a day to cure.
0:04:19 > 0:04:23Adam. Adam, where have you put the cured ham? Where is it? Here?
0:04:23 > 0:04:27Cured? That's the one, yeah.
0:04:27 > 0:04:31The salt has pumped out the water out of the protein, OK?
0:04:31 > 0:04:35So you will see all these juices here, quite a lot actually,
0:04:35 > 0:04:37OK, which has been taken out of that duck.
0:04:37 > 0:04:39Washing removes most of the salt.
0:04:39 > 0:04:43Cold, of course, not hot.
0:04:43 > 0:04:49And now what we're going to do is to wrap it up in a muslin cloth and hang it to air dry it.
0:04:53 > 0:04:56So quite loose, not too tight.
0:04:56 > 0:05:00The muslin, of course, for the duck is going to be hanged in your fridge,
0:05:00 > 0:05:04and so allow the air flow through and still protecting it, OK?
0:05:04 > 0:05:07OK, so let's hang it.
0:05:07 > 0:05:10The duck hams will hang in the fridge for up to 12 days.
0:05:17 > 0:05:23To complement the duck, Raymond picks a selection of fresh salad leaves.
0:05:25 > 0:05:26Adam.
0:05:26 > 0:05:29HE SPEAKS IN FRENCH
0:05:29 > 0:05:30Yeah.
0:05:30 > 0:05:33That was testing Adam on his French knowledge.
0:05:33 > 0:05:35There is little progress.
0:05:35 > 0:05:40Topping off the salad will be the crackling made from the frozen duck skin.
0:05:42 > 0:05:47190 degrees for about six to seven minutes and all the fat will have been rendered,
0:05:47 > 0:05:51and you have just a crispy, delicious duck skin
0:05:51 > 0:05:56and that will provide a delightful crusty, beautiful texture.
0:05:56 > 0:05:59After 12 days in the fridge, the duck ham is ready.
0:05:59 > 0:06:02Raymond finely slices it.
0:06:02 > 0:06:05Once you've cut it thin, you have the perfect mouth feel
0:06:05 > 0:06:08and that wonderful flavour which just bursts out.
0:06:08 > 0:06:13And serves it with the dressed leaves, a sprinkling of chopped chives...
0:06:13 > 0:06:15Just to finish the job nicely.
0:06:15 > 0:06:18Crushed walnuts...
0:06:18 > 0:06:19Oh, beautiful.
0:06:19 > 0:06:24And giving the dish a rich, salty finish, the crispy crackling.
0:06:24 > 0:06:27The crispy duck here, wow.
0:06:27 > 0:06:30Beautiful colour. That is really delicious.
0:06:38 > 0:06:41Beautiful flavour. It's amazing how this raw duck,
0:06:41 > 0:06:48just with a miracle of salt, a bit of thyme, I mean T-H-Y-M-E,
0:06:48 > 0:06:53and a bit of pepper, cracked pepper, that's it, and you have something entirely different.
0:06:53 > 0:06:56If you give me this in your home, I'll be the first to say,
0:06:56 > 0:07:00"My god, thank you, thank you, thank you so very much."
0:07:05 > 0:07:08Raymond is on his way to Monmouthshire in Wales,
0:07:08 > 0:07:12to meet James Swift, a passionate charcutier.
0:07:12 > 0:07:16Raymond associates this craft with his region of Franche-Comte,
0:07:16 > 0:07:22also home to one of his most beloved delicacies, saucisse de Morteau.
0:07:23 > 0:07:27She is beautiful and that's my home,
0:07:27 > 0:07:31that's...oh, saucisse de Morteau.
0:07:31 > 0:07:37It's a challenge. I would love to see James try to achieve as close to that result here.
0:07:37 > 0:07:40I doubt it, I truly doubt it, because it is unique.
0:07:42 > 0:07:44Hello, James.
0:07:44 > 0:07:49When did you start getting interested, OK, in creating your own charcuterie?
0:07:49 > 0:07:52Yeah, it was about seven, eight years ago.
0:07:52 > 0:07:57We had these great pig, great meat, but people thought, "Oh, it's too fatty,"
0:07:57 > 0:08:02so thinking, "Well, actually, this is a great pig
0:08:02 > 0:08:06"for our dried hams, for the sort of meats where you need marbling,"
0:08:06 > 0:08:11like saucisson, all these things, and we started experimenting.
0:08:11 > 0:08:13I have a very special present.
0:08:13 > 0:08:19This is a sausage which is very dear to me because it's from my own little region, OK?
0:08:19 > 0:08:23That is the saucisse de Morteau, so we cannot use the same name,
0:08:23 > 0:08:27maybe we could do a saucisse de Monmouth.
0:08:27 > 0:08:31- Is it OK?- I would be delighted to try.- OK.- Let's try.
0:08:34 > 0:08:38Morteau sausage is rich and juicy with a meaty texture.
0:08:38 > 0:08:46Made by specialist producers for over 100 years, its deep, smoky flavour will be hard to replicate.
0:08:46 > 0:08:51What we're looking for with the saucisse de Morteau is that it has very clear definition between
0:08:51 > 0:08:57the meat and the fat, but it's also partly about using the right sort of fat, back fat, which is firm...
0:08:57 > 0:09:00- This is back fat?- Always back fat. - Nice lardon, nice.- Yeah.
0:09:02 > 0:09:05The meat to fat ratio is just one of the challenges.
0:09:05 > 0:09:09Getting the right balance of curing salt, spices and seasoning
0:09:09 > 0:09:13will transform the flavour of the meat as it preserves.
0:09:13 > 0:09:15What spices do you have here?
0:09:15 > 0:09:19We've got mace, cloves, ginger and cinnamon,
0:09:19 > 0:09:24and I'm sure you're going to want me to use fresh garlic and not garlic powder.
0:09:24 > 0:09:25Definitely. Wonderful.
0:09:25 > 0:09:30- And one of us has to get in there with their hands and... - OK, I understand.
0:09:30 > 0:09:31Yeah? OK.
0:09:35 > 0:09:38There we go.
0:09:38 > 0:09:41- OK, so now you press where? - That's it.- Oh!
0:09:41 > 0:09:42I'm doing a c'est la vie.
0:09:42 > 0:09:45This is professional.
0:09:45 > 0:09:52I've got a good saucisse de Morteau and I feel happy with my shape, the size, it's more like my home.
0:09:52 > 0:09:56- My ancestors will be very proud of me.- They would. - My ancestors will be proud of me.
0:09:58 > 0:10:03Raymond's sausages are placed in the smoker for a few days.
0:10:03 > 0:10:06These will just sit here, just drying, curing, getting colour.
0:10:06 > 0:10:10And then we'll taste this Morteau sausage in my restaurant.
0:10:10 > 0:10:13- Will you do me the honour? - With pleasure.- Parfait.
0:10:21 > 0:10:23Oh, that's lovely.
0:10:23 > 0:10:28That's really stunning. That's the best goose I've seen for ages.
0:10:28 > 0:10:34Next on Raymond's menu is an easy to make but elegant pate.
0:10:41 > 0:10:44A rich and creamy chicken liver parfait, coated with a layer of
0:10:44 > 0:10:50seasoned butter, served with crunchy gherkins and crisp toast.
0:10:52 > 0:10:56What makes a parfait, I'm afraid to say, is the butter,
0:10:56 > 0:11:01is the Madeira, the Porto and the Cognac.
0:11:01 > 0:11:05It's not for the heart fainted, but it's really a great dish. You must try it at home.
0:11:05 > 0:11:10So we're going to strain the livers, OK?
0:11:10 > 0:11:13The livers have been soaked in a mixture of milk, salt and water.
0:11:13 > 0:11:18Takes away any bitterness so it will be even tastier.
0:11:18 > 0:11:22So, now I'm going to prepare the flavouring of the liver.
0:11:22 > 0:11:25Raymond begins by heating a selection of alcohols.
0:11:25 > 0:11:29So we'll put 100 gram of port, ruby port.
0:11:31 > 0:11:35100 gram of dry Madeira and also 50 gram of Cognac.
0:11:37 > 0:11:42The alcohol boils for ten seconds before a chopped shallot and a clove of crushed garlic are added.
0:11:45 > 0:11:47Then I'm going to put a bit of thyme.
0:11:47 > 0:11:52All the herbs, the shallot, the Porto, the Madeira and the Cognac
0:11:52 > 0:11:56reduce down to give that amazing flavour to that pate.
0:11:56 > 0:12:01Doesn't look sexy at the moment, but I can assure you, you wait.
0:12:02 > 0:12:08The livers are added to the cool alcohol mixture and blended until smooth and silky.
0:12:11 > 0:12:16Raymond seasons the mixture with salt and pepper and adds five eggs.
0:12:16 > 0:12:21The parfait and egg white will bind it, make it firm.
0:12:21 > 0:12:23It's a wonderful simple chemistry.
0:12:25 > 0:12:29So just 300 gram of butter that we are going to melt.
0:12:29 > 0:12:33So it's just melted, not cold, OK?
0:12:33 > 0:12:38Obviously not too hot either because you don't want to cook the liver, OK?
0:12:40 > 0:12:43Raymond adds the butter slowly to ensure the parfait doesn't begin to cook.
0:12:46 > 0:12:50A final pass through a sieve guarantees silky smoothness.
0:12:50 > 0:12:54He then pours the mixture into a lined and buttered terrine.
0:12:54 > 0:12:58You can use any loaf tin, you can use any shapes you want to.
0:12:58 > 0:13:00It will be more or less the same.
0:13:00 > 0:13:04We are now going to cook this terrine in a Bain Marie.
0:13:04 > 0:13:09The terrine is placed in a water bath in an oven pre-heated to 130 degrees.
0:13:09 > 0:13:11OK, tres bien.
0:13:16 > 0:13:20After 40 minutes, the parfait is ready to be tested.
0:13:20 > 0:13:22Its centre should be 65 degrees.
0:13:22 > 0:13:25Why to be so precise?
0:13:25 > 0:13:33Because at 70 degree, all the protein are overcooked and the pate will be grey, grainy and thick.
0:13:33 > 0:13:41At 65 degree, your pate will be smooth, pink, it will retain its colour, wonderful texture
0:13:41 > 0:13:42and you've got it,
0:13:42 > 0:13:46so you see it is the probe between three degree makes all the difference.
0:13:49 > 0:13:52The parfait is left to cool down at room temperature before going into the fridge.
0:13:52 > 0:13:54- Adam, could I have more pepper, please?- Yep.
0:13:54 > 0:13:58Come on now, can you be a bit more strength, Adam, a bit more oomph.
0:13:58 > 0:14:02Nice piece of equipment, not talking about Adam.
0:14:05 > 0:14:09Next, Raymond makes a rich, seasoned butter to cover the parfait,
0:14:09 > 0:14:13layered with flavours of pepper, cinnamon, orange zest and thyme.
0:14:13 > 0:14:16Wonderful, it's a bit like Christmas.
0:14:16 > 0:14:20He generously spreads the mixture over the chilled parfait.
0:14:20 > 0:14:25It's years since I've done any form of plastering, but
0:14:25 > 0:14:29you may say there's a lot of butter, but that makes it a wonderful dish.
0:14:29 > 0:14:33I love it very, very much and...
0:14:33 > 0:14:36Obviously, you can see I'm not eating it every day,
0:14:36 > 0:14:41but at least I eat it, something like that or something similar, at least, once a week.
0:14:41 > 0:14:44It's all part of my wellbeing management.
0:15:06 > 0:15:11Mmm, it's lovely. It's really lovely. It's smooth, it's silky, it's melting.
0:15:11 > 0:15:13Definitely.
0:15:14 > 0:15:18- I should be bigger than you, Adam. - You need to eat a lot more.
0:15:24 > 0:15:28Remember, that's a hand of pork and that's the...
0:15:28 > 0:15:35Can you go away? I'm getting familiar again with the pig!
0:15:35 > 0:15:39Raymond's next dish is the French country classic pot au feu.
0:15:45 > 0:15:52This one pot dish is packed with meltingly tender cuts of pork, beef, sausage and vegetables,
0:15:52 > 0:15:56and has been elevated to an art form by the French.
0:15:59 > 0:16:06I'm going to do a dish which, really, for me, represents so much of French values, French culture.
0:16:06 > 0:16:09That dish has survived the passage of time.
0:16:09 > 0:16:15It honours all the table, whether they are from the rich or indeed from the poor.
0:16:15 > 0:16:20For Raymond, no pot au feu would be complete without a Morteau sausage.
0:16:20 > 0:16:23But James has brought an alternative for the pot.
0:16:23 > 0:16:27His experimental Welsh sausage is ready to taste.
0:16:27 > 0:16:33- I'm very nervous. - Oh! They are big! They are very big! Oh, they are mahusive.
0:16:33 > 0:16:40I must say they look appetising, but I didn't expect no less from you, OK? No less.
0:16:40 > 0:16:42That's only the first stage.
0:16:42 > 0:16:43OK, Shall we cook them? OK, so...
0:16:45 > 0:16:50The two sausages are put to a taste test to see which will make it into Raymond's dish.
0:16:50 > 0:16:52Now, shall we taste it?
0:16:52 > 0:16:54First the Welsh sausage.
0:16:58 > 0:17:01Then the French Morteau.
0:17:01 > 0:17:05The smoke, you can taste the smoke more on this one and this one,
0:17:05 > 0:17:08you can see the little bits of fat and it's just a burst of flavour.
0:17:08 > 0:17:10How much would you give it?
0:17:10 > 0:17:12I'd give it eight and a half.
0:17:12 > 0:17:15God, Adam, you are too generous.
0:17:15 > 0:17:18I thought you might want him to come back!
0:17:18 > 0:17:21You've got learn to be more mean, Adam, OK?
0:17:23 > 0:17:25Don't surrender so quickly.
0:17:25 > 0:17:28Well, I'm not surrendering, but...
0:17:29 > 0:17:33I think I'm conceding slightly to hundreds of years of tradition.
0:17:33 > 0:17:38It was a good try, but I'm going to stick
0:17:38 > 0:17:40with the Morteau sausage.
0:17:42 > 0:17:44The skill of pot au feu lies in cooking each
0:17:44 > 0:17:48cut of meat perfectly to maximise its flavour without overcooking,
0:17:48 > 0:17:52from the hearty ham hock to melting bone marrow.
0:17:52 > 0:17:55We cannot find a head, OK, of the beef, but actually
0:17:55 > 0:17:59you can find still the marrowbones, OK, if you go to your butcher, OK.
0:17:59 > 0:18:01That's a good cure, the ham hock.
0:18:01 > 0:18:07Raymond's ham hock has been soaked overnight in water to remove excess salt.
0:18:07 > 0:18:10And the ham hock is somewhere here.
0:18:10 > 0:18:14I'm not very good at jumping on one leg.
0:18:14 > 0:18:17He adds the whole chunks of meat to the pot.
0:18:17 > 0:18:19Whatever cuts, throw them in, OK?
0:18:19 > 0:18:24But it's up to you. You can put all sorts of meat in here.
0:18:24 > 0:18:29You put your bouquet garni, which is bay leaves, thyme, a bit of parsley and parsley stalks.
0:18:29 > 0:18:33Now the water,
0:18:33 > 0:18:35just cover with water.
0:18:35 > 0:18:39Followed by three cloves of garlic and some peppercorns.
0:18:39 > 0:18:42I don't use fresh pepper because the peppercorns are
0:18:42 > 0:18:47going to release that spice, their strength and their fire slowly.
0:18:50 > 0:18:53Now there are remaining impurities.
0:18:53 > 0:18:58Proteins are going to coagulate, they're going to be carried to the surface and just skim it off.
0:18:58 > 0:19:01Raymond leaves the pot to simmer on a low heat for two hours
0:19:01 > 0:19:05to ensure the meat tenderises without falling apart.
0:19:05 > 0:19:11Never boil meat. It will shrink, it will be dry, it will be very hard, it will not be very nice.
0:19:17 > 0:19:19The meat is cooking. Now we'll prepare the vegetables.
0:19:19 > 0:19:25To go with this rustic dish, Raymond chops turnips, onions and celery.
0:19:25 > 0:19:27Very rough. It's not a refined dish.
0:19:27 > 0:19:30It's a very peasant dish.
0:19:30 > 0:19:32So just leave the whole carrots as they are.
0:19:32 > 0:19:36Voila, bring the leaves in. It's perfect, no problem.
0:19:36 > 0:19:38Then we have the cabbage.
0:19:38 > 0:19:43Say to all these people, really, there's very little investment of your time.
0:19:43 > 0:19:49Chopping vegetables, if you're very well organised at home, somebody should be doing it for you.
0:19:49 > 0:19:52Like Adam.
0:19:52 > 0:19:56After two hours, the vegetables can be added to the pot of gently simmering meats.
0:19:56 > 0:20:01Of course, you could put potatoes, you could put parsnips, you could all sort of vegetables.
0:20:01 > 0:20:04Tres bien, voila. The bone marrow.
0:20:04 > 0:20:09Bone marrow is added towards the end of cooking to ensure it's melting and unctuous.
0:20:12 > 0:20:15And of course, the winning sausage, the Morteau.
0:20:17 > 0:20:19Voila, OK?
0:20:19 > 0:20:26And then bring that to the boil, quick skim and then let it simmer for 30 minutes.
0:20:31 > 0:20:37After the last half an hour, Raymond is ready to serve his dish, brimming with memories of home.
0:20:37 > 0:20:39Look at that beautiful food.
0:20:39 > 0:20:42And you've got all your vegetables.
0:20:42 > 0:20:46Traditionally served in one big pot, each diner must have a hearty
0:20:46 > 0:20:49plateful and taste every cut of perfectly cooked meat.
0:20:51 > 0:20:54And the marrowbone, which is beautiful. Look at that.
0:20:57 > 0:21:00Oh, c'est delicious.
0:21:00 > 0:21:05- For a burst of heat, Raymond serves Dijon mustard on the side. - C'est tout.
0:21:25 > 0:21:29I'm curious about that lovely piece of the hock. It's a great prize.
0:21:32 > 0:21:34- The mustard.- Mmm-hmm.
0:21:34 > 0:21:37- And all the goodness of the bone in the broth.- Mmm, mmm.
0:21:37 > 0:21:44- I can't wait for this. Perfect. - The beef is lovely, yeah. - Oh, absolutely lovely.
0:21:44 > 0:21:46It's such a cheap cut of meat, the flank.
0:21:46 > 0:21:52- Mmm.- And in terms of quality, in terms of flavour, it's really so stunning.
0:21:52 > 0:21:58James, thank you very much for the present and the quality was there already, so...
0:21:58 > 0:22:01- Pleasure.- We'll meet again. - Next time it will win.
0:22:01 > 0:22:05- The English are getting more competitive than the French! - Terrible, isn't it?
0:22:08 > 0:22:12For this final recipe, Raymond creates a beautifully refined dish
0:22:12 > 0:22:16from some often overlooked cuts of meat.
0:22:19 > 0:22:23That's gross, is it? God.
0:22:30 > 0:22:34A delicate mosaic of succulent ham hock with tender vegetables
0:22:34 > 0:22:41encased in a fine, clear jelly, served with pickled vegetables for bursts of sharp flavour.
0:22:41 > 0:22:47What I'm going to do is a beautiful rustic terrine, which will be trapped within its
0:22:47 > 0:22:53own jelly, terrine of hock with all the flaked hand of pork with all the vegetables to go with it.
0:22:53 > 0:22:55It's a dish which really wow.
0:22:55 > 0:22:57So we've got our hock here, that's here.
0:22:57 > 0:23:01I'm going to split my pig's trotter.
0:23:02 > 0:23:06When cooked, pigs' trotters produce a natural gelatine.
0:23:06 > 0:23:08This will help set the terrine.
0:23:08 > 0:23:11You don't see pigs' trotters in supermarkets.
0:23:11 > 0:23:14You have to go to your butcher and he will provide them for you.
0:23:16 > 0:23:18So here we are, put it in here.
0:23:18 > 0:23:21- Next, a bouquet garni...- Voila.
0:23:21 > 0:23:25..whole peppercorns and plenty of water to cover the meat.
0:23:25 > 0:23:30No salt. That's very important. We've got enough salt, OK, in the hock and now we're ready.
0:23:32 > 0:23:36The hock and trotter are left to simmer gently for two hours.
0:23:36 > 0:23:37Tres bien.
0:23:37 > 0:23:41The gentle heat will fuse all the flavours,
0:23:41 > 0:23:45all the aromas and spices and herbs within, gently.
0:23:46 > 0:23:50Next, Raymond prepares the vegetables, which will give fresh flavour
0:23:50 > 0:23:52and the all-important marbled look to the terrine.
0:23:52 > 0:23:58They will create, the vegetables, a mosaic of colour so you'll have
0:23:58 > 0:24:02the beautiful pink of the ham hock, you'll have the celery and onions.
0:24:02 > 0:24:04It will create a beautiful
0:24:04 > 0:24:06still life.
0:24:06 > 0:24:12With 45 minutes cooking time left, Raymond adds the vegetables to the pot of simmering meat.
0:24:12 > 0:24:15Simply because they would be overcooked otherwise.
0:24:15 > 0:24:19Here, they're going to be perfectly cooked, tender and delicious.
0:24:25 > 0:24:29The hock is completely cooked, slowly.
0:24:32 > 0:24:35My vegetables. Be careful not to break them.
0:24:35 > 0:24:38There's our hock, which we're going to cool down here.
0:24:38 > 0:24:43The gentle cooking has made the meat meltingly soft and tender.
0:24:43 > 0:24:45With the beautiful meat here, you can see.
0:24:45 > 0:24:49So what I want to do is to keep three beautiful pieces
0:24:49 > 0:24:52for the middle, for the core of my terrine, OK?
0:24:52 > 0:24:57Raymond reserves the large chunks of ham for the centre of the terrine and shreds the rest.
0:24:57 > 0:25:01- Voila, tres bien. Oh, look at that. - Even the skin will be used.
0:25:01 > 0:25:03And that is absolutely delicious.
0:25:03 > 0:25:07Doesn't look like it, but you have to trust me.
0:25:10 > 0:25:15When it's cooling down, the stock will jellify with the help of a bit of gelatine.
0:25:15 > 0:25:18You could take out the trotter and add three leaves of gelatine
0:25:18 > 0:25:20instead of one and a half,
0:25:20 > 0:25:23but I love the pig's trotter, it gives it more flavour.
0:25:23 > 0:25:28Raymond adds the softened gelatine to the stock and then strains.
0:25:28 > 0:25:34- Your stock. - He will use 400 grams of the gelatine mixture to set the terrine.
0:25:34 > 0:25:39I just need to add the vinegar to my stock and that will go so well with the hock, OK?
0:25:39 > 0:25:45That's quite rich, dense meat, so you need a bit of acidity inside to make it wow.
0:25:45 > 0:25:49Raymond blanches a generous handful of parsley in boiling water.
0:25:49 > 0:25:52Then, to keep the colour bright, refreshes it.
0:25:52 > 0:25:54Voila.
0:25:54 > 0:25:56Thank you very much for the ice.
0:25:56 > 0:26:00You just need cold water, you don't need ice.
0:26:00 > 0:26:05He adds the chopped parsley and onion slices to the flaked hock.
0:26:07 > 0:26:11Then I'm going to add a bit of the stock to mix it together.
0:26:11 > 0:26:13A little taste.
0:26:14 > 0:26:18The hock has delivered perfectly, perfect seasoning.
0:26:18 > 0:26:22You are ready now to fill the terrine.
0:26:22 > 0:26:27To a terrine lined with clingfilm, Raymond begins with a deep layer of the hock mixture.
0:26:28 > 0:26:31So now you place your vegetables.
0:26:31 > 0:26:33Leave it like that.
0:26:33 > 0:26:35Voila, so press nicely.
0:26:35 > 0:26:37Then you have your hock,
0:26:37 > 0:26:41so press on it a little bit.
0:26:41 > 0:26:44It's just a builder's job really.
0:26:46 > 0:26:48It's home sweet home.
0:26:51 > 0:26:53Yeah, so press it very tight.
0:26:55 > 0:26:59Move it a little bit about to make sure that the stock has sunk
0:26:59 > 0:27:03right through the terrine, so that's what will hold it together.
0:27:03 > 0:27:06See, you can see the jus, the stock is right to the top.
0:27:08 > 0:27:13And all that you need is 12 hours, just nice in a quiet place, very cold.
0:27:17 > 0:27:20And your fridge doesn't have to be as big as that.
0:27:26 > 0:27:32Alex McKay, a charcuterie expert and former colleague of Raymond's, has arrived to give his verdict
0:27:32 > 0:27:33on the refined terrine.
0:27:33 > 0:27:36- So, Alex, what about cutting the bread? - I can handle that.
0:27:39 > 0:27:45So you've got here the beautiful pieces from the hock, OK, the better pieces and you've got
0:27:45 > 0:27:49all the parsley here, the carrots, the onions, which create wonderful textures, moisture as well.
0:27:49 > 0:27:52The stock is holding it nicely together,
0:27:52 > 0:27:56OK, which has been jellified so all that you have to do afterward...
0:27:56 > 0:28:00I remember doing this and around about one in every hundred,
0:28:00 > 0:28:02we'd forget to take the clingfilm off
0:28:02 > 0:28:06and it would come back from the restaurant with a very irate person.
0:28:11 > 0:28:17The ham hock terrine is served with intensely flavoured pickled vegetables and crunchy sourdough.
0:28:23 > 0:28:27What I like about this is that you know it's jellified but you don't really
0:28:27 > 0:28:29- sense that there's jelly in there. - Right.
0:28:29 > 0:28:32Cos the jelly's soaked up into the meat, which is fantastic.
0:28:32 > 0:28:35Instead of giving you marks out of ten, I'll give you a squeeze.
0:28:35 > 0:28:38- No, no, no, not today. - And the louder that you shout, the better it was.
0:28:41 > 0:28:43Oh! Ah!
0:28:43 > 0:28:49For recipe details, please go to:
0:29:05 > 0:29:08Subtitles by Red Bee Media Ltd