I don’t know about the rest of the country but with every week that passes, I fall a little more in love. Of course, he is a French man. Who doesn’t come to Europe to find themselves and fall hopelessly in love with a French man? I know many of you will find the age gap slightly icky but I really don’t think it hinders our relationship at all. What is a 32 year age gap between friends??? Of course, I am speaking of my lovely Raymond Blanc.
In the past few weeks he has been gracing the screens of the nation, teaching us all how to cook and teaching me how to swoon. He has been ‘ooh la la’ing’ his way through the basics of cookery and has made techniques which are sometimes perceived as difficult, accessible to the masses. As a result of my obsession, I was moved to make the Asian inspired slow cooked beef shin which he showcased in his show about, you guessed it, slow cooking. I must say, I was salivating over that particular plate of food almost as much I do over Raymond himself.
The rich sauce had a melting, unctuous quality which no doubt was made all the more sumptuous as the marrow from the beef shin relinquished over the course of the 5 hour cooking time. Over the years I have eaten many a European style beef shin dish and therefore there was something comforting and familiar about the meat, however, the inclusion of various Asian ingredients made it a little special. I pulled out the giant beef bones and gently combined the meat with the silken sauce which I had reduced to a thick but not cloying liquor. Before I served the dish, I stood the two shin bones proudly in the centre of the bowl, a gentle reminder of the meats origins. My guests sighed and raved over the mellifluous meat. And I sighed contentedly, safe in the knowledge that Raymond was worthy of his place in my heart.
You can find the recipe here.
N.B. If memory serves me correctly, a very good friend of mine worked for Raymond once and had a not very nice time of it, so my heart remains a little conflicted…