The recipes have been created by Heston Blumenthal exclusively to spearhead the Finish Diamond Standard Innovation Challenge, which is a nationwide search to find the best British innovators of the future. The competition, launched by Finish – innovator of Finish Quantum dishwasher tablets, the ultimate product for amazing clean – in association with Lakeland, invites Britons of all ages to unite in their passion for kitchen perfection and innovative design, and submit a new idea they believe could be the invention to revolutionise the future of culinary life and the way we live and work in the kitchen.
Heston will lead the expert panel to select the overall winner of the challenge who will be awarded a once-in-a-lifetime package estimated to be worth at least £50,000. The winning package includes a £10,000 cash prize from Finish, as well as the opportunity to work with Lakeland, home of creative kitchenware, to develop the product and work towards putting it on sale, with the winner receiving royalties on any future sales through Lakeland stores nationwide.Be quick thoughthough, the closing date for entries is 16th July.
Strawberry and Olive Sundae
For the Strawberry Syrup
500g Ripe English strawberries, hulled
Combine the strawberries and fructose in a metal bowl and cover with clingfilm. Place the bowl over a pan of water on low heat for 6 hours. Strain through damp muslin, collecting only the free-run juice; do not squeeze the pulp through.
Transfer the juice to a pan, place on a high heat anreduce the juice to a syrup. Set aside until needed.
For the Olive Puree
400g Kalamata Olives (with stone)
Remove the stones from the olives and blanch the flesh in boiling water three times.
Place the fructose and blanched olives in a food processor and blend to a rough puree. Pass through a mesh strainer. Refrigerate until needed.
For the Strawberries
12-16 Ripe English strawberries (roughly the same size as each other), hulled
Heat an electric sandwich maker for 10 minutes before using. Using a flat tray or plate, sprinkle enough fructose to cover the surface. Cut the strawberries in half, lengthwise. Place the cut side down on the fructose. Once the sandwich maker is hot place the strawberries, fructose side down and allow the sugar to melt without caramelizing. Once the fructose has melted, remove the strawberries from the surface, pour any left over juice over the strawberries.
To Serve (per portion)
1 pint Vanilla ice cream
Fill a piping bag with vanilla ice cream. Using a sundae glass, place 2 halves of the strawberries on the bottom of the glass. Add some of the ice cream, olive puree, as well as some of the strawberry syrup. Continue building up the layers of halved strawberries, olive puree and strawberry syrup until just below the rim of the glass. Using a piping bag fitted with a star tip, pipe vanilla ice cream on top of the strawberries. Finish with strawberry syrup.
Fizzy Black Currant Sorbet with Mango and Green Peppercorn
Makes: 6 Dessert Portions
For the Sorbet Base
45g Lemon Juice
750g Black Currant Puree
In a saucepan bring the water and the sugar to a boil. Allow the mixture to cool completely and add the lemon juice. In a blender blend the black currant puree and the vodka with the fructose syrup for 5 minutes. Pour the mixture through a fine mesh sieve. Chill in the fridge until ready to use.
For the Mango
3 Ripe Mangos
½ teaspoon fructose
Peel and slice the mangos in half lengthwise discarding the stone. Slice into thin strips, sprinkle with the fructose and the juice of half a lime. Cover the tray with cling film and place in the fridge for 30 to an hour before serving (do not slice too far in advance).
For the Dish
Reserved Sorbet Base
1Kg Dry Ice Pellets
10g Green Peppercorns In Brine
In a mixer with the whisk attachment add the sorbet base. Wrap the pellets of dry ice securely in a tea towel and bash into small pieces using a rolling pin (note: it is important to bash the pieces down into a powder to prevent any lumps of dry ice ending up in the finished sorbet). Turn the mixer on to medium speed and add the dry ice in stages until it freezes into a smooth sorbet (this will take approximately 1 minute and may not use all of the dry ice). Divide the sliced mango amongst the serving bowls and garnish with the green peppercorns. Scoop the sorbet on top of the mango and serve.
For the Braised Blade of Beef
Grape seed or groundnut oil
1.5-2 Kg Boneless Beef Blade (ask the butcher to truss or net the cut for cooking)
1 Large onion- peeled and thinly sliced
10g Star Anise
1 Leek (white and light green only)- divided lengthwise, washed, and thinly sliced
2 Carrots- peeled and thinly sliced
2 Garlic cloves, sliced
250ml Red wine
5l brown beef stock
2 Sprigs rosemary
5 Sprigs thyme
2 Bay leaves
10 Stems fresh parsley
Pre-heat an oven to 80°C. Heat a large sauté pan over high heat just until it begins to smoke and add enough oil to liberally cover the bottom of the pan. Season the beef lightly with salt and sear on all sides, remove from the pan, and reserve to the side. Lower the heat to medium and add the onions and star anise. Sauté the onion with the star anise for 10 minutes, stirring frequently then add the leek, carrot, and garlic. Lightly brown the mixture for an additional 10 minutes and deglaze with the red wine. Simmer the wine until it has reduced by half and transfer the mixture to a metal pan for braising. Place the beef in with the vegetable mixture and cover with the beef stock (note: make sure that the beef is completely submerged in the stock, if not use a braising vessel that is not as wide). Add the rosemary, thyme, bay leaves, and peppercorns and cover the top of the pan first with cling film and then with foil. Place in the oven for 10 hours.
After 10 hours remove the pan from the oven a carefully remove the cover. Add the parsley and infuse for 20 minutes at room temperature as the liquid begins to cool. Carefully remove the beef and reserve to the side in a storage container. Strain the liquid through a mesh strainer and pour the liquid over the beef, discard the vegetables and aromatics. Cover the container and refrigerate for at least 12 hours before using.
For the Savoury Parsley Porridge
550g unsalted butter
85g garlic, minced
l0g lemon juice
50g Dijon mustard
40g Ground almonds
15g table salt
240g curly leaf parsley
120g chicken bouillon
60g porridge oats, sieved to remove any powder
salt and freshly ground pepper
Melt 50g of the unsalted butter in a pan, add the garlic and sauté until pale gold
and fragrant. Add the lemon juice to the pan, then transfer the mixture to a mixer with the paddle attachment along with the mustard, ground almonds, salt and the remaining 500g unsalted butter. Chop the parsley and sprinkle on top of the butter mixture and run the paddle on medium speed for 5 minutes. Remove the butter from the mixer and roll tightly in cling film. Refrigerate or freeze until needed.
At the time of service heat the chicken bouillon in a sauce pan and add the oats.
Simmer until the oats have absorbed the liquid and are cooked but still retain texture (this should not take more than 2 minutes, overcooking the oats will make them starchy). Add in 120g of the reserved parsley butter from above and stir to incorporate this into the oats. Season with salt and freshly ground black pepper.
For the Roasted Garlic
3 heads Garlic
Preheat the oven to 150°C. At the top of each head of garlic slice across exposing just the top of each clove, leaving the root intact on the other side to keep the cloves together. Rub the exposed surface with olive oil and sprinkle liberally with salt. Wrap each head individually with foil and place in the oven for 35 minutes. Remove and allow the garlic to cool completely. Squeeze each roasted clove out of it’s skin and keep intact. At the time for the service re-warm the cloves either in a sauté pan or in the oven.
For the Dish
Pre-heat an oven to 80°C. Remove any solidified fat from the top of the chilled braising liquid. Transfer the liquid and the meat back to the braising pan. Cover with foil and place in the oven for 1 hour to return to temperature. Remove the cover and gently remove the beef, covering in foil and reserving in a warm place. Strain the liquid into a pot, bring to a simmer and begin to reduce. Continue reducing the braising liquid in the pot to a sauce consistency, seasoning at the end with salt. Remove the trussing from the beef and slice, across the grain with a sharp knife, into 6 pieces (the grain of the meat should be running in the shorter direction of each medallion of beef to optimize the tenderness). Divide the beef amongst 6 warm plates. Check the sauce for seasoning and spoon over the beef. Garnish the beef with the roasted garlic and divide the porridge between the plates.
Creamy Cappuccino of Mushroom Veloute
1 tablespoon Grape Seed Oil
75g Smoked Bacon (Cut Into Large Pieces)
275g Thinly Sliced Shallot (2 large shallots)
15g Thinly Sliced Garlic (3 cloves)
700g Button Mushrooms, Cleaned and Quartered
200ml Dry White Wine
800g Chicken Bouillon
3 Bay Leaves
8 Sprigs of Thyme (Stems Removed and Discarded)
200ml Single Cream
Salt and Freshly Ground Black Pepper
Heat the grape seed oil and butter in a medium sized pan. Add the bacon and cook on a low to medium heat for 10 to 15 minutes. Remove the bacon, drain and save to garnish the soup. Add the shallots to the pan and when they begin to caramelise, add the garlic, mushrooms, bay leaves, and thyme. Increase the heat and continue to cook until the mushrooms are browned. Be careful not to burn the garlic.
Deglaze with the white wine and reduce until almost all of the liquid has evaporated. Add the chicken bullion, bring to a simmer and after 15 minutes, add the cream and simmer for an additional 10 minutes. Remove the bay leaves. Fit a container under a juicer and set machine on medium speed. Pour the soup through the juicer and collect the liquid that comes through. Combine the liquid with the pulp in the juicer and pour through a second time. Re-heat the soup briefly, season to taste and serve in warm cappuccino cups.