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Heston Blumenthal’s triple cooked chips - Don’t be tempted to fry the chips only once, the key to a deliciously crispy and golden chip is in cooking them in three stages.

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Joutes with bone marrow, green gazpacho, pea puree, verjus jelly, and cheese toasts by chef Heston Blumenthal.

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Heston Blumenthal's edible garden. The dish consists of a mayonnaise type sauce, with olive ‘soil’ on top, into which you ‘plant’ the baby veg. The home cook says: "There was nothing particularly difficult about it, but the olives took four hours to dry out to make the soil. We also couldn’t get hold of the cereal required to give the soil a bit of extra colour, so we added toasted pinenuts instead." An interesting dinner party dish.

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Meat Fruit at Dinner by Heston Blumenthal in London

Meat fruit -- Consists of a tangy outside layer of Mandarin jelly encasing a delicate silken Chicken liver parfait, and it looks like an orange. Dates back to medieval times...

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Meat Fruit with parfait spheres of foie gras, mandarin jelly, and herb oil by chef Heston Blumenthal. - See more at: http://theartofplating.com/news/historic-recipes-with-heston-blumenthal/#sthash.CJCKKJhA.dpuf

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Heston Blumenthal's slow-roasted rib of beef with bone-marrow sauce recipe

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