0:00:02 > 0:00:05Raymond Blanc is opening the doors of his kitchen for a journey of discovery...
0:00:05 > 0:00:09Cooking is about curiosity and if I can inspire you to be curious,
0:00:09 > 0:00:11I'll be a very happy man.
0:00:11 > 0:00:15..divulging the secrets of his simplest...
0:00:15 > 0:00:18- Perfectly cooked. - ..and most dazzling dishes.
0:00:18 > 0:00:21- Glorious food! - Be inspired by his passion.
0:00:21 > 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 having cooking secrets is the ability to share them with you.
0:00:38 > 0:00:42Tonight on Kitchen Secrets, Raymond takes a journey through Southeast Asia,
0:00:42 > 0:00:47sharing recipes packed with exotic spices and fiery flavour.
0:00:52 > 0:00:56From a sweet and zesty green papaya salad...
0:00:56 > 0:00:59It's very rare that a dish has so many compounds of flavours.
0:00:59 > 0:01:03..to an aromatic and tender slow-roasted pork.
0:01:03 > 0:01:07And to finish, an intricate exotic dessert
0:01:07 > 0:01:09layered with coconut and mango.
0:01:09 > 0:01:12So it looks like ravioli. Of course, there's no pasta.
0:01:12 > 0:01:16Raymond reveals how his travels through Asia have influenced his cuisine.
0:01:16 > 0:01:18I love Asia.
0:01:18 > 0:01:20To me, it has inspired me so much.
0:01:20 > 0:01:24And its street food, it's so inexpensive
0:01:24 > 0:01:28and beautifully prepared, and they can produce the most amazing dishes.
0:01:35 > 0:01:36In Raymond's Oxfordshire kitchen,
0:01:36 > 0:01:39his team are preparing for the hard day's work ahead.
0:01:44 > 0:01:47HE CHUCKLES
0:01:47 > 0:01:52I've been promoted, so I'm Monsieur Executive Chef.
0:01:53 > 0:01:56I feel a big boss, the big fish.
0:01:56 > 0:02:00That is so cool. Adam, you push it here, please.
0:02:00 > 0:02:03- This way.- I might push you off.
0:02:03 > 0:02:05That's perfect. I like that.
0:02:17 > 0:02:22With his first recipe, Raymond takes inspiration from his love of Thailand.
0:02:24 > 0:02:26A fresh and crunchy green papaya salad,
0:02:26 > 0:02:29bursting with chilli and lime.
0:02:30 > 0:02:34We are going to do one of the most loved salads in Southeast Asia
0:02:34 > 0:02:36and the most popular one as well.
0:02:36 > 0:02:41And the dressing is really lovely. So simple - no oil, no richness, OK?
0:02:41 > 0:02:47It's fresh and amazing, tangy, sharp, spicy, sour, sweet flavours.
0:02:47 > 0:02:50And everyone can do it in their home like that. Adam, please!
0:02:50 > 0:02:52Could I have a papaya, please?
0:02:52 > 0:02:54First, Raymond needs an unripe papaya.
0:02:54 > 0:02:57So you can see it's an incredible difference.
0:02:57 > 0:03:02Crunchy and it will have this undernote of sourness behind, OK?
0:03:02 > 0:03:07The magic of this dish is the bitterness of that papaya.
0:03:08 > 0:03:12Its unripe flesh also makes shredding it simpler.
0:03:12 > 0:03:14Just roughly, very fine.
0:03:18 > 0:03:20I've found a very old instrument that
0:03:20 > 0:03:23I bought about ten years or so in Malaysia.
0:03:23 > 0:03:25It's great for papaya.
0:03:25 > 0:03:27It's a lovely little gadget, a lovely little gadget.
0:03:27 > 0:03:29Peel your cucumber.
0:03:29 > 0:03:33If Malaysia is a bit too far to go, a simple grater will work just as well.
0:03:33 > 0:03:37We're going to mix the cucumber with the papaya.
0:03:37 > 0:03:40Next, the dressing.
0:03:40 > 0:03:43This will infuse the salad with sharp and sweet Thai flavours.
0:03:43 > 0:03:48It's very, very simple. Fish sauce is very much a wonderful seasoning,
0:03:48 > 0:03:51which is used across Southeast Asia.
0:03:51 > 0:03:55Taste it on its own, it's vile, but you use only a little bit,
0:03:55 > 0:03:59and that's a fantastic, wonderful catalyst of flavour.
0:03:59 > 0:04:03To the salty fish sauce, Raymond adds two cloves of garlic.
0:04:05 > 0:04:07- Voila.- Next, he needs palm sugar,
0:04:07 > 0:04:10which tastes similar to brown sugar,
0:04:10 > 0:04:12to give the dressing a caramel sweetness.
0:04:12 > 0:04:14So I'm going to grate the sugar. Adam, please,
0:04:14 > 0:04:17- have you got a grater somewhere? - There's one.
0:04:21 > 0:04:24Then the juice of two limes add a zesty kick.
0:04:24 > 0:04:28There's a lot of lime juice, but the sugar counterbalances it very, very nicely.
0:04:28 > 0:04:30Again, you're creating an exchange.
0:04:30 > 0:04:34It's a firework, it's really a firework. So a little chilli.
0:04:36 > 0:04:39Everyone thinks, actually, that the seeds are
0:04:39 > 0:04:41the most fiery, the most devilish. They're not.
0:04:41 > 0:04:43It is the membranes,
0:04:43 > 0:04:47the filaments holding the seed, that's the strongest part.
0:04:47 > 0:04:51Anyway, just try it yourself at home if you don't believe me.
0:04:53 > 0:04:54Voila.
0:04:54 > 0:04:57Next, Raymond uses a pomegranate
0:04:57 > 0:05:00to add a burst of colour and a juicy crunch.
0:05:00 > 0:05:02Look at that, beautiful inside.
0:05:03 > 0:05:07If the fruit is not ripe, the seeds are not going to come down, OK?
0:05:07 > 0:05:11It's a little secret, not a big one, a small one.
0:05:11 > 0:05:14So make sure the pomegranate is ripe.
0:05:14 > 0:05:18So you avoid putting all the pith...
0:05:18 > 0:05:21I called it pith, pith.
0:05:21 > 0:05:26I always have hated those words, that "th", you know, that pith.
0:05:26 > 0:05:31The pomegranate seeds, without any pith, will be added to the dressing.
0:05:31 > 0:05:35It's very rare, actually, that a dish has so many compounds of flavours.
0:05:35 > 0:05:37It makes it very special.
0:05:37 > 0:05:40Now we are ready, actually, to dress our salad.
0:05:40 > 0:05:43Some spring onion.
0:05:43 > 0:05:45Some mint.
0:05:45 > 0:05:47Coriander.
0:05:47 > 0:05:51Pomegranate...gives that beautiful jus.
0:05:51 > 0:05:53Peanuts.
0:05:53 > 0:05:55And those are unsalted peanuts. Stir.
0:05:57 > 0:06:02And then you've got your salad here, which you just have to mix.
0:06:03 > 0:06:06Oh, look at these wonderful colours.
0:06:12 > 0:06:17Here's the pomegranate. To me, food is about connecting with the culture,
0:06:17 > 0:06:19one's own or discovering another one.
0:06:19 > 0:06:22That dish would do exactly that, introduce you to another culture.
0:06:22 > 0:06:26A very different yet very simple salad
0:06:26 > 0:06:29bursting with vibrant flavours.
0:06:29 > 0:06:32OK, so taste, taste, taste, taste, taste all the time.
0:06:35 > 0:06:37It's a little journey back
0:06:37 > 0:06:39to these wonderful lands
0:06:39 > 0:06:43of Thailand and Malaysia and Southeast Asia. Mmm!
0:06:48 > 0:06:50May I introduce my little version of a small Adam?
0:06:50 > 0:06:55OK, Kush, who is working with me on the development of recipes.
0:06:55 > 0:06:59He's also an intellectual, it helps to have an intellectual to do all the research as well.
0:07:15 > 0:07:18Raymond's next recipe is a deeply flavoured Indian curry
0:07:18 > 0:07:22infused with complex layers of rich masala spices.
0:07:26 > 0:07:30For this dish, the spice trade has taken Raymond to his own kitchen.
0:07:30 > 0:07:34Kush, very kindly, OK.
0:07:34 > 0:07:37It is actually the recipe of his nanny and daddy, correct?
0:07:37 > 0:07:40Yeah, that's my mum's mum and my dad's mum.
0:07:40 > 0:07:44So, obviously, I'm very much put to the test here at the moment,
0:07:44 > 0:07:50because I've got Kush and 60,000 generations of Indian culture behind.
0:07:50 > 0:07:55To recreate this family legacy, Raymond starts with the masala,
0:07:55 > 0:07:57a fragrant mix of ground spices.
0:07:57 > 0:08:00So I will need three cloves, that's all that I need.
0:08:00 > 0:08:02Then you need half a teaspoon of fennel,
0:08:02 > 0:08:06one teaspoon of pepper, very hot.
0:08:06 > 0:08:08Then you need about five cardamom seeds.
0:08:08 > 0:08:12You will need two teaspoons of coriander seeds
0:08:12 > 0:08:16and one teaspoon, OK, of cumin.
0:08:16 > 0:08:20Put a little bit of cinnamon into it, tres bien.
0:08:20 > 0:08:22And we're going to toast them very gently.
0:08:22 > 0:08:25I've heated a pan on a very, very low heat, OK?
0:08:25 > 0:08:29What you want is the essential oil to seep out very gently,
0:08:29 > 0:08:31out of these beautiful seeds here.
0:08:31 > 0:08:35And your cuisine will be full of these amazing aromas.
0:08:36 > 0:08:41With the spice seeds toasted, Raymond softens onion with a bay leaf in some oil.
0:08:41 > 0:08:44Time to add the chilli to it.
0:08:47 > 0:08:50A little bit of stirring. Voila!
0:08:50 > 0:08:54The masala mix will form the base of the dish, so next,
0:08:54 > 0:08:58Raymond grinds the spice seeds using his heavyweight pestle and mortar.
0:08:58 > 0:09:01Of course, you can buy some grinders,
0:09:01 > 0:09:04but I still love that beautiful old pestle and mortar.
0:09:04 > 0:09:08To me, it's about timeless...craft.
0:09:10 > 0:09:13Voila. So I've got a nice mix here.
0:09:13 > 0:09:16You want it that fine, very grounded.
0:09:16 > 0:09:19I'm going to add curry leaves, OK, to the onions.
0:09:19 > 0:09:24Now I'm going to add my spices, OK?
0:09:28 > 0:09:31To the spices, Raymond adds the freshly chopped aubergine,
0:09:31 > 0:09:36courgette and cauliflower.
0:09:36 > 0:09:40So I've got all the vegetables, which needs to be stewed now and cooked through.
0:09:43 > 0:09:45We're going to cook it about five minutes.
0:09:50 > 0:09:52Voila. Just to cook them down a little bit.
0:09:55 > 0:10:00So, already a wonderful mix of flavours coming up from that pot.
0:10:00 > 0:10:05Lastly, he pours in a generous amount of sweet, creamy coconut milk
0:10:05 > 0:10:09- and a dash of water.- OK.
0:10:14 > 0:10:16It's still quite fiery,
0:10:16 > 0:10:20but it will round out beautifully, OK, later through the cooking.
0:10:20 > 0:10:24For a final burst of freshness, Raymond adds coriander and juicy tomatoes.
0:10:24 > 0:10:30Quick stir and cook for another three minutes just to soften them.
0:10:30 > 0:10:33So home sweet home. C'est fini, c'est tout.
0:10:35 > 0:10:40A home-style creamy curry, pungent with spice and family history.
0:10:47 > 0:10:51Despite his great experience, Raymond is always keen to learn.
0:10:52 > 0:10:55Today he's come to London, to the home of food writer
0:10:55 > 0:10:56and teacher Sri Owen.
0:10:58 > 0:11:02Sri has been teaching Southeast Asian cooking for over 40 years.
0:11:02 > 0:11:08Here lives probably the most knowledgeable cook and writer on Southeast Asian cuisine
0:11:08 > 0:11:11and chiefly on Indonesian cuisine,
0:11:11 > 0:11:17so humbly I'm going to turn to student now and learn from her.
0:11:17 > 0:11:22Hello, it's that little Frenchman outside of your home.
0:11:22 > 0:11:24BUZZER
0:11:24 > 0:11:28- Welcome! Welcome, welcome! - Sri, lovely.
0:11:28 > 0:11:34I am your student, and I want to learn as much as possible about Indonesia as I possibly can.
0:11:34 > 0:11:38I'm sure you will. You will need an apron, I hope that's all right.
0:11:38 > 0:11:40Cute little apron.
0:11:40 > 0:11:44- Thank you. - I can give you a bigger one!
0:11:44 > 0:11:49No, no, no, that's OK. It protects the most important part.
0:11:51 > 0:11:53First, what are we cooking today?
0:11:53 > 0:11:56Oh, we're cooking Balinese duck.
0:11:56 > 0:11:58I already boned it.
0:11:58 > 0:12:00Brilliant butchering. Absolutely fantastic.
0:12:00 > 0:12:04Traditionally served at Indonesian celebrations, Balinese duck
0:12:04 > 0:12:09is marinated and slow-roasted in a rich and spicy paste.
0:12:09 > 0:12:13How many spices are you going to put into the paste?
0:12:13 > 0:12:15- Probably something like 12.- 12?!
0:12:15 > 0:12:18- Yes.- As many as that?- Yes.
0:12:18 > 0:12:21I mean, look at that, that's a serious spice cupboard, eh?
0:12:21 > 0:12:25- You have the long pepper.- I've never used it, but a wonderful smell, huh?
0:12:25 > 0:12:29- It is.- Long pepper, also called Indonesian pepper,
0:12:29 > 0:12:32is similar but hotter than normal black pepper.
0:12:32 > 0:12:33Much more complex flavour.
0:12:33 > 0:12:36The fire comes at the end, fast and strong.
0:12:36 > 0:12:39This very smelly stuff.
0:12:39 > 0:12:44Belacan, or shrimp paste, is made from sun-dried shrimps. It adds saltiness.
0:12:44 > 0:12:48- The Malaysians call it balachan. - That is really serious.
0:12:48 > 0:12:51- I could faint! - Yeah, yeah.- It's amazing.
0:12:51 > 0:12:56Next, something also new to Raymond, kencur, or lesser galangal,
0:12:56 > 0:12:59which is part of the ginger family.
0:12:59 > 0:13:04How about for today we just use the leaves? Because it smells as good.
0:13:04 > 0:13:06OK, I learn another thing now?
0:13:06 > 0:13:07- Yeah.- OK, in a little salad maybe?
0:13:07 > 0:13:11Yes, yes, you can put it, I put it in my salad dressing.
0:13:11 > 0:13:14A little bitterness but more aromatic.
0:13:14 > 0:13:17Flavour upon flavour are layered in this dish,
0:13:17 > 0:13:20providing quite an education for Raymond.
0:13:20 > 0:13:24The liquid will be two tablespoons of tamarind water,
0:13:24 > 0:13:26one tablespoon of oil.
0:13:29 > 0:13:31Wonderful flavours.
0:13:31 > 0:13:35It's amazing, the magic of those spices that's merging together.
0:13:35 > 0:13:39Traditionally, the duck would be cooked under coconut husks for a day.
0:13:39 > 0:13:45Sri's cooking her duck in an oven, but uses banana leaves and foil to keep the meat moist.
0:13:45 > 0:13:50So that this will seal the breast of the duck.
0:13:50 > 0:13:52It's cooked for five hours at a low temperature.
0:13:52 > 0:13:55That's it, and that's ready to go to the oven.
0:13:55 > 0:13:58- You want it to be very, very tender.- Tender.
0:13:58 > 0:14:05And to have all the spices absorbed by the duck, so it's slow cooking.
0:14:05 > 0:14:09This succulent aromatic dish is perfect for sharing.
0:14:09 > 0:14:11Lovely food. Thank you very much.
0:14:11 > 0:14:14The flavour of love. Beautiful.
0:14:16 > 0:14:18- Thank you very much, Sri.- Thank you.
0:14:18 > 0:14:22Thank you for the marvellous welcome and for the lovely cooking lesson.
0:14:33 > 0:14:38Skewer and, to put them on there, we can go in and out the freezer,
0:14:38 > 0:14:40- and then the last one is the jus. - The jus?
0:14:40 > 0:14:42Oh, he says "jus" very well.
0:14:42 > 0:14:45- Say it again, Adam.- Jus.- Oh!
0:14:45 > 0:14:48- It's rubbing off.- Vive la France, eh? It's coming, it's coming.
0:14:48 > 0:14:52What Adam doesn't know, that in every good Englishman
0:14:52 > 0:14:55there's at least half of a Frenchman.
0:15:04 > 0:15:05Next on Raymond's menu
0:15:05 > 0:15:09is an impressive Chinese-inspired slow-cooked pork belly
0:15:09 > 0:15:14with crisp crackling and cabbage, drenched in an intensely spiced jus.
0:15:20 > 0:15:24When we eat pork, we put apple sauce with it, generally, OK.
0:15:24 > 0:15:29That's what the British give, that's the best, wonderful accompaniment.
0:15:29 > 0:15:33But also pork goes so well with a number of spices, OK,
0:15:33 > 0:15:37especially Oriental spices, which are...
0:15:37 > 0:15:39They lend themselves to the pork, the pork loves it.
0:15:39 > 0:15:45So what I want to do is to marinate this pork, OK, with certain spices.
0:15:45 > 0:15:47Adam, please, put the spices here.
0:15:49 > 0:15:53The spices for the marinade have their roots in China.
0:15:53 > 0:15:56But first Raymond needs some heat.
0:15:56 > 0:15:59It looks a lot but it's quite a mild chilli, very gentle.
0:16:01 > 0:16:06Ooh! That was a... Maybe that's enough.
0:16:06 > 0:16:08Actually, I'm going to take a few out.
0:16:08 > 0:16:10That's a bit on the hot side, actually, this one.
0:16:10 > 0:16:13Taste, taste, taste so you avoid surprises.
0:16:15 > 0:16:19To roughly chopped garlic, ginger and palm sugar, Raymond adds another
0:16:19 > 0:16:25Chinese spice, star anise, to give the marinade an aniseed bite.
0:16:25 > 0:16:28You can now find all these ingredients,
0:16:28 > 0:16:32and it can only add a bit of adventure in your cuisine,
0:16:32 > 0:16:33and fun as well.
0:16:33 > 0:16:38Now some Chinese five spice and a good pinch of salt.
0:16:41 > 0:16:43The smells and the juices
0:16:43 > 0:16:47are just oozing out from the peppers and the ginger.
0:16:47 > 0:16:49Voila.
0:16:50 > 0:16:53Now I'm going to wrap my pork.
0:16:56 > 0:16:59I'm going to rub it...
0:16:59 > 0:17:00all over.
0:17:00 > 0:17:04Raymond generously coats the pork with the marinade,
0:17:04 > 0:17:07- layering the meat with aromatic spices.- You taste.
0:17:12 > 0:17:17And the star anise is there, right up there, perfect, as it should be
0:17:17 > 0:17:20with all the sub-flavours underneath.
0:17:20 > 0:17:24You can marinate it from two hours to 12 hours, up to you.
0:17:24 > 0:17:30The longer you marinate it, of course, the longer the flavour will permeate this beautiful pork, OK?
0:17:30 > 0:17:32So in the fridge.
0:17:32 > 0:17:34Adam, please.
0:17:35 > 0:17:39- Clingfilm, in the fridge, huh? - Yes, Chef, OK.
0:17:41 > 0:17:46Add sliced garlic, and cook on a low heat until softened.
0:17:46 > 0:17:48Adam, could I have my pork here, please?
0:17:48 > 0:17:50- Thank you very much.- Oui, Chef.
0:17:50 > 0:17:56After resting in the fridge, the pork has absorbed the complex spices and is ready for cooking.
0:17:56 > 0:17:58Six hours is a fine marination.
0:17:58 > 0:18:03It will give a wonderful little flavour to that beautiful pig.
0:18:03 > 0:18:09Raymond puts the pork and 200 millilitres of water into a warm pan.
0:18:09 > 0:18:11I'll add my lemongrass,
0:18:11 > 0:18:14which I've crushed to get the essential oils out.
0:18:14 > 0:18:18I'm going to put it on full, I'm going to cover my pan so the water reaches the boil.
0:18:18 > 0:18:22After bringing to the boil, he places it in a preheated oven
0:18:22 > 0:18:26at 150 degrees for two and a half hours.
0:18:28 > 0:18:32OK, tres bien, excellent. Voila.
0:18:34 > 0:18:35Ah, we like to see that.
0:18:35 > 0:18:39We love to smell that wonderful, wonderful smell.
0:18:39 > 0:18:44I'm going to add 200 grams of water to this stock,
0:18:44 > 0:18:47which will create a lovely spicy broth.
0:18:50 > 0:18:51Tres bien.
0:18:54 > 0:18:58The pork is set aside whilst Raymond warms the broth.
0:18:58 > 0:19:00I'm going to bring it to the boil.
0:19:02 > 0:19:04So just cut a portion.
0:19:05 > 0:19:07Look at that.
0:19:07 > 0:19:12To create a perfectly crisp crackling, Raymond cooks the pork
0:19:12 > 0:19:15skin side down in a hot pan.
0:19:15 > 0:19:17Tres bien.
0:19:17 > 0:19:20It's a very nice colour here.
0:19:23 > 0:19:25Finally, a bed of steamed cabbage.
0:19:25 > 0:19:27Oh, lovely.
0:19:32 > 0:19:34The pork here, neatly done.
0:19:34 > 0:19:37And the intense broth provides a delicious jus.
0:19:40 > 0:19:42Wonderful.
0:19:42 > 0:19:44Succulent spiced pork belly,
0:19:44 > 0:19:49showing that a little time and effort delivers a stunning result.
0:19:50 > 0:19:53Raymond has invited Claire from his office to taste.
0:19:53 > 0:19:56- I'll give you some pork, OK? - Thank you.- I hope you like it.
0:20:01 > 0:20:05You can taste the ginger, but it's subtle so it's not too overpowering.
0:20:05 > 0:20:10The meat is really, really tender and as soon as you put it into your mouth it just melts.
0:20:10 > 0:20:11Out of ten? Out of ten?
0:20:11 > 0:20:14Ten, of course.
0:20:14 > 0:20:17She works in PR. That's why.
0:20:26 > 0:20:32Taking inspiration from around the world has always been integral to Raymond's cooking.
0:20:32 > 0:20:35For years he's experimented by bringing the plants
0:20:35 > 0:20:39he loves from warmer climates to his English kitchen garden.
0:20:39 > 0:20:41Today, he's invited Sri Owen
0:20:41 > 0:20:46to see some of the 53 Asian herbs and spices he's cultivating.
0:20:46 > 0:20:49- Voila.- Voila. Very good garden.
0:20:49 > 0:20:52So here we had a number of problems.
0:20:52 > 0:20:54You can see my lovely turmeric here...
0:20:54 > 0:20:56- It's very sad.- ..Has collapsed, OK.
0:20:56 > 0:20:59- Very sad.- It's the first frost, OK, it's England.
0:20:59 > 0:21:01Some plants are very hardy, OK?
0:21:01 > 0:21:05You can see, for example, that Vietnamese mint here is very hardy.
0:21:05 > 0:21:10It's amazing how so many plants from elsewhere grow extremely well
0:21:10 > 0:21:11in this climate.
0:21:11 > 0:21:15And you know what I brought you? Lesser galangal.
0:21:15 > 0:21:18Ah!
0:21:18 > 0:21:21- That's the one I don't have in my garden.- Yes, you don't have that.
0:21:21 > 0:21:23It goes outdoor or indoor?
0:21:23 > 0:21:25- Indoors.- Indoors.
0:21:25 > 0:21:29This grows very well in my kitchen.
0:21:33 > 0:21:38Along with his Asian herbs, Raymond has managed to produce something quite tropical.
0:21:38 > 0:21:41Don't you see anything which is shocking or different?
0:21:41 > 0:21:46- Mango!- Yes. Beautiful shape. But those, I'm afraid, will never ripe.
0:21:46 > 0:21:48I will have to put them into a salad, you know?
0:21:48 > 0:21:51Like a papaya, you know?
0:21:51 > 0:21:54We've got quite a new herb that we are planting, Jamaican broad leaf.
0:21:54 > 0:21:55Taste that.
0:21:55 > 0:21:59New flavours, new dishes that you can create.
0:21:59 > 0:22:01I can use this in my cooking, too.
0:22:01 > 0:22:04- I know you like this herb. - Lovely!- I'd like to give it to you.
0:22:04 > 0:22:06Good, good.
0:22:06 > 0:22:08That's to be planted here.
0:22:08 > 0:22:11OK. Thank you very much. I will plant it myself.
0:22:11 > 0:22:14Come, my lovely flower. See, just come through here.
0:22:14 > 0:22:18- See, we've got all the natural herbs here.- Right, yes.
0:22:29 > 0:22:33Raymond's final dish is an imaginative tour de force,
0:22:33 > 0:22:36a stunning dessert bursting with the flavours of the tropics.
0:22:36 > 0:22:39Exotic fruit ravioli is pasta free
0:22:39 > 0:22:44and brings vibrant mango and papaya together with creamy panna cotta,
0:22:44 > 0:22:47encased in jelly, topped with coconut sorbet.
0:22:47 > 0:22:50The recipe I'm about to make is exotic fruit ravioli.
0:22:50 > 0:22:51Through a sort of shift of cultures,
0:22:51 > 0:22:54we can actually enrich ourselves from it,
0:22:54 > 0:22:58from our multicultural background, from all the spices to be discovered.
0:22:58 > 0:23:02And you will see here, you will have a very French dish at the end.
0:23:02 > 0:23:04So French you wouldn't believe it,
0:23:04 > 0:23:06yet there's nothing French in it but myself.
0:23:06 > 0:23:11To start, panna cotta, a gently set custard.
0:23:11 > 0:23:17To pineapple puree, Raymond adds coconut cream and 30 grams of sugar.
0:23:17 > 0:23:20OK, so, quick boil.
0:23:20 > 0:23:25Next, another 30 grams of sugar is whisked with six egg yolks.
0:23:25 > 0:23:26Voila, that's enough.
0:23:26 > 0:23:30And I'm going to pour the hot pineapple and coconut milk
0:23:30 > 0:23:31onto the egg yolk.
0:23:31 > 0:23:35But if you put the egg yolk in here that will curdle like scrambled eggs,
0:23:35 > 0:23:38a nightmare in your hands, then you blame me.
0:23:38 > 0:23:40Tres bien. So, voila.
0:23:42 > 0:23:48To cook the eggs, the creamy custard is heated to 85 degrees Centigrade.
0:23:48 > 0:23:50Perfect.
0:23:52 > 0:23:56Then, to set the mixture, Raymond uses gelatine.
0:23:56 > 0:24:00You can see it, they've melted completely.
0:24:00 > 0:24:05- And for a taste of the tropics... - White rum and the coconut liqueur.
0:24:07 > 0:24:11The cooled panna cotta mixture goes into the freezer to set.
0:24:14 > 0:24:16OK.
0:24:16 > 0:24:18450 grams total.
0:24:18 > 0:24:21Why do I have two pairs of glasses? I don't need these.
0:24:21 > 0:24:23I don't need two pairs of glasses.
0:24:23 > 0:24:25One is...
0:24:29 > 0:24:33Next, Raymond prepares the exotic fruit filling.
0:24:33 > 0:24:36Passion fruit is mixed with mango puree,
0:24:36 > 0:24:41diced ripe papaya, mango and pineapple.
0:24:41 > 0:24:42Voila.
0:24:42 > 0:24:48To give depth and brightness to the fruit, Raymond adds herbs and spices.
0:24:48 > 0:24:54If you want it a bit more peppery, tiny bit of cayenne pepper will lift the dish, OK?
0:24:54 > 0:24:59Or herby, I've got a bit of Vietnamese mint here and a bit of English mint.
0:24:59 > 0:25:03Oh, yeah, the peppermint! Oh!
0:25:03 > 0:25:06So very, very finely...
0:25:06 > 0:25:07Tres bien.
0:25:09 > 0:25:10Voila.
0:25:10 > 0:25:13A silicone mould will give the dessert its ravioli shape.
0:25:13 > 0:25:17So I think it's about two tablespoons, roughly.
0:25:17 > 0:25:20- Adam, can you get me my panna cotta? - Oui, Chef.
0:25:20 > 0:25:22Merci, Adam.
0:25:22 > 0:25:25The frozen panna cotta will form the base of the ravioli.
0:25:28 > 0:25:31It must be cut precisely.
0:25:32 > 0:25:37- Voila.- The disc is pressed firmly into the fruit,
0:25:37 > 0:25:40so the juices rise to encase the panna cotta.
0:25:43 > 0:25:46And back to the freezer to set.
0:25:47 > 0:25:52Now for the jelly that will enclose the fruit ravioli.
0:25:52 > 0:25:53Gelatine and sugar syrup
0:25:53 > 0:25:56are mixed with passion fruit juice and mango puree.
0:25:56 > 0:25:58So, again, taste.
0:26:00 > 0:26:03Ooh! Wow!
0:26:03 > 0:26:06I'm going to put a tiny bit more sugar in that.
0:26:09 > 0:26:11So undo it, voila.
0:26:11 > 0:26:13So then you've got your ravioli shape.
0:26:13 > 0:26:16A great, extraordinary lollipop.
0:26:16 > 0:26:20And then you dip your ravioli right up to there, huh?
0:26:26 > 0:26:29What you're going to do now is to defrost them in your fridge
0:26:29 > 0:26:31for six hours, and they're ready to serve.
0:26:31 > 0:26:32The dessert now defrosts.
0:26:32 > 0:26:35This allows the fruit and panna cotta to soften
0:26:35 > 0:26:38and become liquid again inside the jelly dome,
0:26:38 > 0:26:40which still holds its shape.
0:26:40 > 0:26:43And the jelly will hold beautifully the ravioli.
0:26:43 > 0:26:47The ravioli will be served with a cool coconut sorbet.
0:26:47 > 0:26:52Lime juice adds sharpness to sweetened coconut milk and coconut cream.
0:26:52 > 0:26:56Next, it goes into Raymond's new ice cream maker.
0:26:57 > 0:26:59So far so good, yes.
0:26:59 > 0:27:02I'm a genius.
0:27:02 > 0:27:06And all that you have to do, even with your eyes closed you could do it.
0:27:06 > 0:27:08HE LAUGHS
0:27:08 > 0:27:09I can't... Hey!
0:27:11 > 0:27:15Voila. Now. ICE CREAM MAKER WHIRS
0:27:15 > 0:27:18Oh, life is so complicated.
0:27:18 > 0:27:21With me, anyway, and machines, I'm not very good.
0:27:24 > 0:27:28I nearly forgot. You add a little bit of coconut rum.
0:27:28 > 0:27:32The ravioli has defrosted and is a perfect consistency.
0:27:32 > 0:27:36Raymond serves it with a delicate coconut and lime leaf foam.
0:27:36 > 0:27:38So you've got your lovely foam here.
0:27:38 > 0:27:41It's like air, really you're putting air on the plate.
0:27:48 > 0:27:52Of course, to finish it all off we get our sorbet.
0:27:54 > 0:27:58We add zest of lime, which I've powdered with sugar.
0:28:00 > 0:28:02So it looks like ravioli.
0:28:02 > 0:28:04Of course, there's no pasta.
0:28:08 > 0:28:11Raymond's commis chef, Alex, has come to taste.
0:28:11 > 0:28:12Dessert?
0:28:12 > 0:28:14Oh, yeah.
0:28:18 > 0:28:21- Coconut milk, the passion fruit... - Yeah.
0:28:21 > 0:28:25- Explosion...- Explosions? Whoa! We have explosions!
0:28:25 > 0:28:26RAYMOND LAUGHS
0:28:26 > 0:28:29I like explosions! You like the pasta?
0:28:29 > 0:28:32Yes, Chef. I really like the pasta.
0:28:32 > 0:28:34It's made with puree?
0:28:34 > 0:28:36- It's made with a jelly.- Mmm!
0:28:36 > 0:28:39It's passion fruit, OK, with a bit of jelly,
0:28:39 > 0:28:41which creates the illusion of a pasta.
0:28:41 > 0:28:44OK, so out of ten?
0:28:44 > 0:28:45From me, for this dish?
0:28:45 > 0:28:48- Yeah.- I will say ten.
0:28:48 > 0:28:50See, Alex is a generous man.
0:28:50 > 0:28:52Always has been.