Cookbook Giveaway: Heston Blumenthal at Home31

Posted on November 6, 2011 by ChristieCompetitions

Update 14/11/2011. This competition is now closed. Congratulations to Johanna, Mary and Amy. 

This giveaway is exclusively for newsletter subscribers ONLY, so if you haven’t joined yet then please do so. The form is just there in the sidebar. The competition newsletter will be sent out tomorrow Monday 7th November. Prize details at the end of this story.

I lived in London for two years and never made the trip out to Bray to visit the the Fat Duck restaurant. It’s quite shameful really. I don’t think I’ll be going back to England anytime soon so I’ll have to just cook from Heston’s books to enjoy his food.

I’m not a huge fan of eating or cooking fancy ‘Science’ food, so his newest book featuring ‘home-style’ food is more up my alley. I put ‘home-style’ in inverted comma’s because although the food is less difficult than his restaurant fare, it is still fancier than your average home cook, ie. Me.

Saying that, there are lots of really cook-able (a word?) dishes in it that are presented in unusual and quite lovely ways. Take this Garden Salad with Sauce Gribiche above. Now there’s a way to stop salad being boring! I bet kids would love this. Heck, even adults would eat their brussel sprouts when served in olive ‘dirt’.

{Above: Fish Pie}

There are proper, in-depth explanations of techniques for basic things like sauces, stocks and dressings as well as more ‘cheffy’ ones like smoking, vacuum packing and poaching in unusual ingredients such as liquorice. There are special notes and anecdotes for each recipe, which I always find interesting, as I believe every dish has a story that needs to be shared.

{Above: Triple cooked chips. Recipe at the bottom of this post.}

Not every recipe has a photo, but the ones that do are beautifully and sparingly styled to make the ingredients of the dish really ‘pop’. Plus, any cookbook with a chapter specifically for cheese, has got my heart.

{Above: Hot chocolate}

Heston has kindly let me publish his recipe for Triple Cooked Chips, so scroll down to check that out. For a sneak peek of a few other recipes from the book click here.

Competition Details

Prizes: Thanks to Bloomsbury, one lucky Fig & Cherry reader will win a copy of Heston Blumenthal at Home valued at $65. Two lucky runners up will win a copy of his previous cookbook Fantastical Feasts valued at $55.

How to Enter: Make sure you are subscribed to my email newsletter. Follow instructions inside the email sent out on 7th November 2011.

Best of luck everyone!

Christie x

This giveaway is sponsored by BloomsburyHeston Blumenthal at home is available now in bookstores, RRP $65. Visit the Facebook fan page for more details.

Heston Blumenthal’s Triple Cooked Chips

I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy.

serves 6

Maris Piper potatoes, peeled and cut into chips (approx. 2 x 2 x 6cm)
Groundnut or grapeseed oil
Sea salt

Place the cut chips into a bowl under running water for 5 minutes to wash the starch off.

Place 2kg cold water into a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately 20-30 minutes, depending on the potato).

Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place them in the freezer for at least 1 hour to remove more moisture.

Heat a deep-fat fryer or deep pan no more than half filled with oil (to a depth of around 10cm) to 130C. Fry the chips in small batches until a light crust forms (approximately 5 minutes), remove from the oil and drain on kitchen paper.

Put the potatoes on a cooling rack and place in the freezer for at least 1 hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the fridge for 3 days).

Heat the oil in a deep-fat fryer or deep pan to 180C and fry the chips until golden (approximately 7 minutes). Drain and sprinkle with sea salt.

  • Narelle Rock

    Stuffed zucchini flowers for entree, roasted vegetable lasagne with a side of those gorgeous chips for main and sticky date pudding with ice-cream for dessert!

  • Anthony

    If Heston came to my house I’d have him cook a “Banquet”. Why limit the man to one dish when he could prepare 5 courses!

  • Joanne T

    DEFINATELY Sound of the Sea for me!
    Seafood, edible seaweed on a bed of sand-like tapioca,
    E-X-C-I-T-I-N-G-L-Y memorable for me!
    With the sounds of breaking waves, I WOULD enjoy, true!
    Would allow me to relive a childhood memory too!
    My dad meant the world to me,
    Sadly on this Earth, dad we no longer see!
    But instead of being sad, Heston’s dish would make me more than glad!

  • Caroline Kirkham

    The request to Heston Blumenthal from me would be his Edible Hansel & Gretal House, Christmas is coming after all!!

  • josephine smith

    Sumac lemon duck breast

  • Nicole R

    I’d ask Heston to make smoked duck with sautéed snow peas, broad beans & rosemary with a salad of beetroot, pear and frangipani petals

  • Anything his heart desired, being able to say Heston cooked what he felt like and experiencing that. best meal ever!

  • I would love Heston to cook a dessert that combined my sweet loves – chocolate and strawberries. Chocolate and strawberry souffle perhaps.

  • You mentioned brussels sprouts in the salad and I fell in love. Anything he cooks with brussels sprouts would suit my tastes just fine.

  • Eha Carr

    I would ask Heston B to look at me and my lifestyle, what was in season and locally available and ask him to cook one of his inspired menus I could later copy which would ‘fit the scene’!

  • Jeff N

    I would task Heston with making something simple like bacon and eggs. Without actually using bacon. Or eggs.

  • I’d have him cook breakfast, lunch and dinner for all six of us… making the most of his visit!!

  • jacquie

    something “simple” like chocolate chip oatmeal cookies or mac and cheese so i could see what kind of “spin” he put on it……

  • I would just like a typical English roast beef with vegetables, gravy and Yorkshire pudding. There’s a real art to a good roast dinner, and Heston is a true artist- and anything but typical!

  • Sally

    Poached eggs on toast.

  • Janet C

    I would ask him to cook a feast with only local ingredients (from the Northern Rivers NSW) accompanied by the best Australian wines.

  • Mary Hutchinson

    Hamburger Aussie style, chips and salad!

  • I think I’d like a full holiday dinner with roast turkey and all the trimmings.

  • Angela

    I wouldn’t dare ask him to cook anything – he can cook whatever he likes and I’ll happily eat whatever I’m served!

  • Caroline Kirkham

    I would ask for the Edible Hansel & Gretel House…Christmas is coming and it would be a change from the trad. Gingerbread house!!

  • christine

    Anything he wanted to cook would be fine by me. However, after seeing him on television I think I would like to have a conversation with him. He seemed very nice.

  • Karina Wong

    I would ask him to cook me a of any type and in any way, shape or form. It’s my favourite meat and I would love to see it cooked in a creative way.

  • Alex loftus

    I’d request a Snail porridge- a dish I’d never cook myself. It’d be great to see Heston cooking his favorite cuisine right in front of me!

  • Rosie

    roast chook & baked tatties.mmmmmmmmmmm

  • Belinda Bonello

    Roast beef, roasted rosemary potatoes, carrots and pumpkin with gravy.

  • kari chambers

    his collection of crickets and bugs.. dont think i would have ever thought of eating bugs until i watched him cook them and thought why not?..

  • cheryl

    Popping-candy chocolate cake.What a blast.Not only him popping in but the sweet popping chocolader cake.Yummie

  • Amy

    Snail Porridge would be… interesting to try! Or anything that explodes, smokes, bangs…

  • Debz

    Snail porridge, then Salmon poached in Liquorice and Triple cooked chips – I’d enjoy every minute of watching him toil away to feed me!

  • Ros

    I’d direct him to my vegetable garden to pick whatever was on offering. Then allowing his imagination and creativity to create a meal with these ingredients.

  • Lou

    We know the man is a genius in the kitchen, so I’d ask Heston to create some of the simple but amazing foods in life.

    Starter – leek and potato soup
    Main – roast lamb and veggies
    Desert – strawberries and cream

    Let’s see what inspitaional foods come out of that lot, Heston is the master of reinvention.

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