- It's not, it's releasing.
Oh my gosh.
You've gotta do this.
(upbeat music)
(logo popping)
Hello everybody.
It's Barry here.
Hope you are well, wherever you are in the world.
Welcome to our kitchen.
Today, we're doing another
four, three, two, one video.
Four three ingredient recipes, or generally items,
so many loopholes, to try one time in your life.
I'm not sure exactly what part this is,
but it is involved in a playlist
where if you want some other ideas and inspiration,
I genuinely love doing these videos.
Might make some tweaks on it going forward,
because I've got some other cool ideas and stuff.
But on a budget or creativity,
if you just wanna make something in a hurry,
four courses, starter, main, dessert,
and a drink with 12 items,
and the flexibility is insane.
So thank you so much for all the support on this.
Check out the playlist if you haven't already.
Should we get going?
All right, so these columns.
Anyone remember that game,
"Columns" on the Sega Mega Drive?
Amazing.
So these are all our meals.
On the right here, we have bananas,
pastry and chocolate custard.
We're gonna do some banana custard tarts.
We're gonna do a chicken Caesar pasta.
We're gonna do a mushroom garlic and herb dip.
And my favourite today is something
I nearly did a whole dedicated video on recently.
With these chums, we are gonna make
a roasted white chocolate hot chocolate.
It takes a little bit of work,
so that is what we're gonna start with.
We're gonna get the drink going,
and I think by the time the drink is ready,
we can actually make all the other stuff.
That is how easy this is gonna be today.
Stonking.
A lot of pointing, sorry.
We are preheating our oven for the chocolate
to a mighty a 100C fan or 120C,
or equivalent, which is actually quite low.
But we want nice control of toasting
our white chocolate.
Main thing to do is to make sure
that it's all on one princess layer.
And hey-ho, in it goes.
So give it 10 minutes like that, first of all.
Okay, so whilst that is in the oven,
for the first 10 minutes, the dip, the starter is so easy.
We can make it whilst it's doing that first 10 minute thing.
That's pretty cool, right?
And it's super flexible.
I've got some cream cheese here.
This is a flavoured cream cheese with garlic and herbs.
They do so many other different ones.
Or if you wanted, you could do sour cream
or something like that instead.
This is a light mayonnaise.
You could go full fat mayonnaise.
You can get some different flavoured ones too.
And this is the main hub that brings it all together.
This is a pack of dried soup mix.
I personally really like mushrooms,
but a lot of the internet doesn't,
so a really good one,
I was looking actually they had a French onion.
French onion soup would be good.
So this is a mushroom soup and it's dried mix, okay.
So you normally add the hot water to it.
Two sachets of that with the mayo and the cream cheese now.
They now call it soft cheese
rather than cream cheese, generally.
I'm sure there's a good reason for that
but that's for people smarter than me.
But for the whole concept of four, three, two, one,
the garlic and the herb, that's free flavour.
Do it if you can.
So we're using roughly equal parts
mayonnaise to the cream cheese.
And the soup comes in packets like this.
Oh, there's some croutons in there as well.
Nice.
But look, as I just stir this through,
what we're gonna do is get the moisture
from the mayonnaise and the cream cheese
absorbing that powder
and starting to soften up the mushrooms
and those croutons, okay,
and it's giving it a little bit of banding of colour.
This is awesome.
So in 10 stirs, I'm not counting.
It might have been nine.
I'm not gonna go crazy.
We have got a garlic and herb mushroom dip.
Keep this in the fridge 'cause it'll help. (groans)
(glass clinking)
It'll help to soften it,
(glass clinking)
and we can have it right at the end.
That is literally it.
And it smells really good.
See you in a bit.
Well, if I wasn't filming that,
it wouldn't have taken long at all,
but that has been probably about 11 minutes,
if I'm being that specific today.
Nine stirs and 11 minutes.
Nice low heat.
Nice.
I'm gonna put it on a trivet.
A lot of people say to me,
"Barry, where do you get these trivets from?"
These are Joseph Joseph trivets.
I don't know if I might start doing that actually,
just put in my description of my videos
the general things that I use,
or maybe I should just do a list
on my website or something.
But they're amazing.
Yeah, not sponsored to say that at all,
but you know when something's good
and you see how much practical that is.
There's loads of things like that,
so maybe I'll do that.
They're just so convenient.
You just wanna agitate it.
Get it kind of into a pastey vibe.
You see how it's a bit more chunky.
There it is.
Every 10 minutes now, we're gonna take it out
and agitate it, and hopefully we'll slowly
get that colour change.
It can take up to an hour,
so up to six increments to do that.
So it's a bit of patience,
but in that meantime, now we can get our dessert going.
Banana chocolate custard tart.
So we have got a roll of ready made short crust pastry.
You could use puff pastry and make it into tarts.
I did see in some supermarkets now you can get
a chocolate pastry.
Oh!
Banana.
It's a chocolate banana tart,
so it needs banana in it.
We're just gonna mush that up and have it
as the base layer in the tart.
For the custard, I've gone a little bit crazy,
and I don't actually know how popular
custard is outside the UK.
If you're from another country,
can you let me know, generally, do you like custard?
We quite like it here in the UK,
and this is a tin of chocolate custard,
so it's an enhanced thing again,
a bit like our cream cheese.
A flavoured custard,
but they do other ones as well.
They do quite posh ones where the vanilla
is super enhanced with vanilla bean speckles.
I nearly went for that.
This is the three.
And this is my cupcake tin.
Tried to make that sound quite dramatic.
So we're just gonna unravel this carpet,
and I am just completely guessing here.
This is one of Mrs. B's gin glasses, so.
Just want it to fit neatly into our tray,
pressing it in.
I'm not gonna line it or anything.
I do find that with pastry like this,
it just tends us to pop out anyway.
So just repeat that with your pastry sheet
and your gin glass.
Yeah.
All right, kids.
Your gin glass.
Nice.
All right, next, take your banana
and get two forks and just squish away.
I feel like I'm a baby again.
Yeah, mushy banana pulp paste.
That's appetising, isn't it?
Just to cover the base of it, okay.
I kind of like that it's a little bit
of a hidden, cheeky banana kick.
Bananas are brilliant.
I felt like I should tell you guys a funny story.
So we went away for three, four nights
to Cornwall recently,
and actually we managed to take Amy and Boston with us.
We hired out a house and it was amazing.
We were surprised by it
'cause it wasn't like it was out of season.
We were restricted by the food.
At night, we really struggled to eat,
and we generally went to a place called Padstow,
but we caught a boat over from a place called Rock,
'cause we were staying nearby
in a place called Polzeath, I think.
On our first night, there weren't many choices for food.
So we're like, okay, well we'll just drive to Rock.
That's got a few more foodie spots.
And there was like two or three foodie places
near the ferry where you could catch over to Padstow,
but I was like, oh I don't wanna do that.
It's quite over the top.
We went into these restaurants saying like,
"We haven't booked a table.
Could we have some food?"
And they all turned us away going,
"No, we're gonna close soon."
Oh my gosh.
Apparently that's quite popular
at the hospitality industry at the moment
since COVID and stuff.
A lot of people are closing early and stuff.
One of the waiters was like, "Are you Barry?"
I was like, "Yeah."
He's like, "Well, you wouldn't want to eat here anyway.
Look, Gordon Ramsey lives over the road."
And I'm like, what?
I don't like telling where people live,
but I think it's quite common knowledge
that he lived there and we weren't aware of that.
We were literally stood about four houses away
from Gordon Ramsey's house.
Like knock on the door.
"Hi Gordon, do you mind if you put us
a sandwich together or something?
We haven't got anywhere to eat."
In the end, we went to this sort of kebab shop
and got some very, very expensive fish and chip
that were not amazing.
I'm not gonna name and shame,
but it was the polar opposite of what we were expecting.
But maybe next time we'll knock on Gordon's door.
Amongst that lovely story, folks,
sorry, I was spooning the chocolate custard.
Do you know what?
I might regret doing this,
but I wanna make it look a little prettier.
I don't know whether it's gonna set,
burn, get cast and sink into the custard,
but at the moment, it's holding its weight quite well.
Because that's at such a low temperature,
that oven, I'll have to put these into a different one.
But before we actually even start to do that,
let's agitate.
Oh, wow, look.
Look, look, look, look.
You see that?
Oh.
Do you see it?
It's almost like a clay.
So that's nice and agitated.
Look, you've got these lumps here.
Don't worry, like I say.
We're just gonna keep doing this.
I probably won't show you every 10 minutes.
You get the idea.
Oh, the only other thing.
Oh my gosh, that's close.
The only other thing.
The only other thing to say is,
if you don't want it roasted
or caramelised or baked, whatever we're gonna call it,
you could have made this hot chocolate by now.
It just enhances that flavour so much.
Trust me.
I think it's worth it.
And in they go for a solid 20 minutes.
I am putting a baking tray underneath it
just to make sure if it spills.
I don't think it will,
but it's there just to catch anything.
Just had a moment where I was like,
oh right, yeah, we'll do the starter now,
and I realised, we've actually already done it.
It was that easy.
So we're gonna jump straight to the main,
which is a chicken Caesar pasta,
and we've completely stumbled upon
some stonking stuff here.
This is some chicken bacon and Parmesan ravioli.
So you're getting the chicken
and the Parmesan of the Caesar salad in there.
We've got some low fat Caesar salad dressing.
And I have one spare item or ingredient free.
This was in the reduced aisle.
I tend to go in the supermarket last thing at night,
because it's quieter,
I can get around there quicker,
and they tend to get a few reduced items.
So this was literally cheaper
than some of the other bits.
We've got beans, broccoli and sweet corn, all right?
So in that goes.
Pasta. Nice.
And we're gonna add water.
So obviously normally you would cook something
like this in a sauce pan, but I'm gonna half fill it,
'cause this is where we're gonna serve it as well.
And if you wanted to go crazy,
you could put a stock cube in with this as well now.
Season it to your liking, all that stuff.
I'm not gonna do that, all right.
In fact, if I was to say add anything to this,
at the end, I would definitely get
an extra bit of Parmesan, just to freshen that up.
The only way I'm getting that
in is there's cheese in the salad dressing,
but there is of course the Parmesan within the pasta.
But just to give that extra on top. (kisses)
Just simmer away.
It will not take long.
So I'm back to agitating.
Custard tarts are looking fantastic as well.
That'll be the next thing we get out.
Oh my. Woo!
It's not, it's releasing.
Oh my gosh.
You've gotta do this.
Okiekokie.
So the tarts have come out.
They've got a bit of a skin on them.
Some of them have burst.
But the bananas.
Oh my gosh, it's gonna slide.
Are still in place, so I'm happy with that.
I'm gonna let them sit there,
take them out and put them on the wire rack to cool down.
You could chill 'em if you want.
But yeah, stick your banana on,
'cause they've dried and held
and look like little icebergs.
All right, folks.
Hopefully you can see, just jumping back
to the white chocolate now.
It's kinda like if you can imagine
a peanut butter colour.
It smells so good in here.
Oh my gosh.
Little update on the tarts.
Five of them came out fine
and one of them decided, no,
the banana's gonna stick to the bottom.
So I would actually line them just in case.
But I'm really happy with that.
So I scraped up the white chocolate from a tray
and bunged it in the microwave
just to loosen it up a little bit.
It's fine because the paste
will just warm through anyway
but I just found it easier to keep it in this pot.
So you'll need a pan, some milk.
Push in that toasted white chocolate.
The smell is so good.
I don't know if they sell this in jars yet,
but I guarantee it's coming.
That's my prediction.
When you're cooking with milk,
when you're warming it on a pan,
you need a whisk, okay?
You must stir it,
otherwise it will scorch your pan as it warms.
And that's literally it.
It's two ingredients.
So if I sit it down there.
All right, nice low flame.
And let that break down as it stirs.
Dissolve through into that milk.
It's already changing the colour of it already.
That's awesome.
I got a bit excited there.
Whoops.
I got some white chocolate in my pasta.
The water has pretty much three quarters reduced down,
but that's gonna coat that Caesar infused dressing
all over those ingredients
that are already softened, ready to cook.
So we'll let it simmer again,
just to thicken it down a little bit more.
But please, if you're making this,
salt, pepper, more Parmesan.
(groans) Stonker.
I think it's time to serve this up, folks, all of it.
It'll probably settle as it cools,
but look at that consistent colour.
You could put cream on top for a third ingredient.
There we go then, folks.
The hot chocolate is cooling down
and it hasn't separated or settled yet.
That's amazing.
We've got our mushroom garlic and herb dip,
with the added tortilla chips,
'cause of no cream there.
Completely optional.
The pasta is smelling so good.
I just need to give it a little stir
just to wake it up a bit.
And of course the chocolate banana tarts
that look a little bit like eyeballs,
but I'm sure will be rather tasty indeed.
Let's go.
(Mrs. B crunching)
A wild Mrs. Barry has appeared.
- I like that. - Yeah?
- Mm.
- Mushroom garlic and herb.
That's quite intense.
I like the strength of that.
That's nice.
You could probably get away with one soup sachet,
but I think it would be too mild.
That is rich and naughty,
and so different ways that you could make that flexible.
- That's really good.
You could spread that on crackers or anything.
- Mm.
- I like it.
Try it with the crisps.
It's very nice.
- That is really good.
Oh my gosh.
- That's one of those things, it's really moreish
and you could just keep eating and eating and eating.
- Chicken Caesars salad pasta, right?
- Nice.
- The pasta is a ravioli
with chicken, bacon and Parmesan in it.
- Oh, yum.
- Salad dressing, Caesars salad dressing,
and then some vegetables that
I could chuck in with it as well.
- Oh wow.
That's really, really nice.
That works really well.
- I'm so happy because it's actually still warm
for a change. - It is.
It's not cold.
- Normally by the time I've done a thumbnail
it's like, oh yeah,
I imagine this would taste even nicer when it's warm.
Because it's fresh pasta,
you're only supposed to cook it
for a couple of minutes, but I just thought
we'll leave it in there a little bit more to brew it
with all those vegetables, really soften them up.
I do feel like a bit of pepper on there
and some Parmesan grated on top just to enhance that.
You could put this in a baking dish as well.
You didn't have to do it on the hob.
You could just put that in a baking dish,
bake it, foil on as well, all that stuff.
- Mm.
And the vegetables work really well with it too.
- Mm.
So I made six but line them, okay?
So they come out easier. (laughs)
These are my banana chocolate custard tarts.
- Okay.
- So there should be a hidden band
of banana at the base, okay?
- Nice.
- They're not chilled.
Yeah. Go for it.
(both laughing)
Yeah, yeah, they're not chilled,
so I don't know if they might all explode.
- Wow.
That is amazing.
- That's good.
There's just nothing else to.
I mean, it's quite comfort foodie, isn't it?
- I feel like you could always replace
the custard with Nutella.
(Barry laughing)
- I think that's worked really well.
- That's nice.
- So this is my favourite one
that I predicted out of the lot,
but I like all of them so far.
Oh my gosh.
Right, roasted white hot chocolate.
Are you ready for this?
It hasn't settled yet, but as it's cooling down slightly,
there's a little bit of a skin forming.
That's fine.
- Oh wow.
- Oh my gosh.
- That is so nice.
(Barry gasping)
- Luxury in a glass.
- Oh my gosh, that really is.
- It's quite a warm day today,
so it feels like that on a-
- It's been a bit weird.
- Yeah, I feel like I want a cold drink right now but on a.
- That's one of the best hot chocolates I've ever had.
- Thanks, me.
It's sort of thick and glorious.
- Oh, that's so naughty.
- Velvety, isn't it?
It's quite, you could probably have used
maybe a third less of that white chocolate mix,
but I think that's what gives it that-
- You wouldn't get that same rich, that same taste.
- It's like drinking velvet, isn't it?
Oh my gosh. - That is so nice.
- Remember, this playlist is just about your creativity.
You can go to town on it.
Use four, five ingredients.
That's the idea.
Just use it as a base for ideas.
Get you out of trouble.
Some really cool emergency dinners.
There's some people that actually do the playlist
as dinner, as a "Come Dine With Me"
with their friends, which is pretty cool.
So if you do do that, send me some photos of that.
There was a few of you that did that and had a party.
That was really cool to see.
- That's cool idea. - Yeah. Yeah.
- I like that. - Any cool ideas
you've got for four, three, two, one,
do let me know down below.
I'll adapt the idea a little bit anyway.
My personal favourite one was actually,
as luxurious as that was, I was expecting it.
I think that dip was outstanding.
I mean, it's all good though, isn't it?
- Me too.
- Is that your favourite, the pasta?
All right. - Do you know what?
You could even use that dip as a pasta sauce.
Mix pasta in with that.
- You could, actually.
Maybe I should just do a video called 12,
where I just merge it all into one mega.
Yeah, all the four courses just come combine
into some white chocolate Caesar chocolatey dip.
Thanks so much for watching, guys.
Hope you enjoyed the video.
Put on your sweatband.
Check out the rest of four, three, two, one.
Don't forget to subscribe if you're not already.
Make sure your notifications are turned on,
and then it'll tell you about new videos.
It's quite good that, init?
Thanks, YouTube.
And we'll see you later, bye!
♪ L O V E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal, I pour on milk ♪
♪ If you got a food mixer, give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you, girl ♪
- The other thing I really like is this spatula.
This is one of my favourite utensils.
I do have, I mean we do, right?
That's not crazy.
Yeah, I've had it for years though,
but struggling to get hold of another replacement
or as a backup, you know?
It's a bit like having that friend that you catch out.
You're like, oh, haven't you worn that T-shirt
for the last three days running?
Oh no, no, I've got the same T-shirt.
I just, I like it, so I bought four of them.
I wear different ones every day.
Hmm. Oh yeah.
You know who you are.