Raymond Blanc's Kitchen Secrets
Christmas Feast
E1 Dec 18, 2011 30m
From his Oxfordshire kitchen, Raymond Blanc prepares his recipes for the biggest meal of the year. This Christmas, he creates a feast for friends and family, full of Gallic flavour but generously dusted with a frosting of British tradition. Golden goose takes centre stage, served with perfectly ruffled roast potatoes, chestnut stuffing and an intense orange sauce. A simple but elegant seafood chowder and a spectacular platter of Cornish shellfish with homemade mayonnaise would certainly grace the finest tables of France. And to finish, Raymond shares a true French tradition in a galette des rois - layers of puff pastry, almond cream, caramelised pears and a little surprise - a great dessert throughout the festive season. He also makes a sumptuous buche de noel, the ideal dish to prepare in advance for a stress-free Christmas feast. Along the way, Raymond visits Cornwall for oysters, Hampshire for chestnuts and the Camel Valley in the south west for a prize-winning bottle of bubbles.
