(fun music)
- So I got a lot of requests
to make a full English breakfast
and I was like, great, amazing, awesome,
I know what an English breakfast is.
It's delicious, it's full, it's like a hug for your tummy.
I forgot about one small element
that if I did not include it,
I know all the Brits would be like,
but what about the black pudding?
I know that my comment section
would be filled with where's the black pudding?
So today I'm gonna show you how to make
a full English breakfast
complete with black pudding hopefully,
black pudding also known as blood sausage.
Looking up the traditional recipe for this dish,
I was gagging the entire time.
Usually, it is oats and barley and blood
and then some sort of meat.
So I'm going to keep a lot of the elements the same
except I'm going to really try to get
that blood flavor and color.
So weird ingredients I'm going to use to try
and achieve that is iron supplement and then black charcoal.
I'm going to try not to use the charcoal.
I'm gonna see if adding all these ingredients together
will just make like a black sausage.
If it doesn't, we're going in with the charcoal
to dye it a little bit.
Some elements to this guy
that I'm going to try and get that meaty, earthy texture.
Beets.
Also, they're red which is helpful.
Silken tofu and a really strange ingredient, nettles.
You can actually brew nettle tea and drink,
I think it's like a liter of nettle tea a day
to kind of get your natural iron up.
If it has a lot of iron,
it probably also tastes like earthy
and meaty has that metallicy blood flavor.
I don't know.
I'm speculating.
So on today's episode of Flip It,
we're going to try and flip a traditional English breakfast.
All right, I have thrown the barley right into some water.
We're just going to boil that until it's soft.
I'm also boiling some water here to soften up our nettles
and this really you just want it until it's soft.
So let the water come to a boil
and then cook it for like a couple minutes.
While these things are boiling, to move things along,
I'm just going to start throwing things
into this food processor.
So the first thing is the mushrooms.
I'm hoping that these will,
I'm hoping that these will give a nice meaty texture
and then also some beets.
So hopefully this is going to give that red
like dark red hue.
Also going to add the tofu
again to kind of get that consistency.
Also, I think will also act like a nice binder
since we're not using eggs.
All right, this is more or less ready to go.
The whole point is for it to just be kinda soft here.
So I'm going to transfer the nettles
just into the sift to drain out a lot of the liquid.
All right, I'm gonna let that sit for just a second
to get some of the moisture out.
I wonder what this tastes like.
Well, like eating grass.
So the person that inspired me to try this nettles
has a YouTube channel called Atomic Shrimp.
They just like experiments with different types of foods
and things and I saw the nettle thing
and was like, interesting.
I'm gonna take the nettles and just plop it in here
and two cups of oats.
And then for the spices, I have some cloves,
an allspice mix like rosemary and cinnamon and allspice
and ginger and that sorta thing.
Let's see what color this becomes.
Guys.
I think I need to put this in the blender.
There's like chunks of tea.
Not the James Charles kind
but like chunks of tea in my teeth.
I'm gonna, I think I'm gonna add this other beet
and then maybe, I don't know.
That's like two tablespoons of iron supplement.
I'm also not really getting the color that I want
so I'm going to add some black charcoal.
I would say like oh God, not that much, Jesus.
Like a teaspoon.
I'm gonna give it a little taste.
I don't know what, I don't know what it tastes like.
So I'm pretty mighty tired of pulling twigs from my teeth
so we're putting this in the blender.
I'm so glad that you all came out to join me today
for this hot mess of a recipe.
It's like a strange oatmeal
and not like strange in a good way either.
So what I've made here is a wonderfully gray,
somewhat beefy flavored paste.
Okay, what I'm gonna do is mix this with some oats,
barley and onion, a little bit more salt
and then the remainder of the oats.
All right, now I'm gonna add in the barley that we cooked.
I'm gonna set this in the fridge to cool down a little bit
so I can handle it 'cause it's pretty hot right now.
We're back with this.
Guys, I don't know.
I feel like ideally let it sit for like an hour to cool down
and get really gelatinous
but we've gotta move on with our lives.
So I'm just gonna spread this out.
Mm, that looks like something I wanna eat.
I don't know why I'm not just giving up
and why I feel like I need to keep going.
All right, what I'm thinking in terms of cooking this thing,
I think the best way to do this is in a pressure cooker
so I'm almost going to treat it like a seitan.
I'm going to pressure cook it for 30 minutes.
So that would be like steaming it for an hour.
I'm not convinced that this is going to work.
I am going to show you how to make all the other elements
to the English breakfast
so that when that fails, if it does, it's okay
because you have all these other delicious things.
So I'm going to start with the beans
'cause that's the easiest thing.
We can get it out of the way.
It can just sit there
and stay warm while we cook everything else.
I just have the English style beans here.
They're just like the Heinz beans in tomato sauce.
When you're looking for these,
make sure you get the ones in tomato sauce
and not with ham or with lard.
I mean, I grew up eating baked beans like this on toast
because half my family's English
but what I find that I like to do with these guys
is just enhance them just a little bit more.
So I like to do that
by adding a tablespoon of apple cider vinegar
and also roughly a tablespoon of mustard.
English mustard is really great for this
but I have German mustard and that's fine too.
It's just Mittelscharf Senf.
- [Speaker] That's so cute.
It kinda looks like a toothpaste bottle.
- Yeah, this is how they sell mustard
and all kinds of pate.
In Germany, they have pate in tube form.
A lot of tube form things.
All right, I'm just gonna mix that all together.
All right, we have equal parts oil and butter here,
vegan butter that I'm going to mix together
and this is what I'm going to cook up my mushrooms with.
I'm literally just gonna salt them, pepper them
and cook them up until they're nice and browned.
For the tomato in the English breakfast,
all that happens is you cut the tomato along the equator
which is here and you throw that onto a pan.
It's not really cooked.
It's more like seared
and then seasoned with salt and pepper.
(calm music)
All right, now in the same pan as the mushrooms
so all the oils in there,
it's really nice and seasoned for the mushrooms,
I'm going to add the breakfast sausage as well as our bacon.
(calm music)
All right, while our meats are cooking up,
let's get the egg out of the way.
The closest thing that I have to egg in my fridge right now
is JUST eggs so that's what we're going to use.
Traditionally, I mean, it's like sunny side up or over easy
but I've also seen it with scrambled as well.
All right, I like to just kind of move it around,
let it sit, move it around, let it sit.
If you wanted an omelet, you could just leave it alone.
That's not really what we're going for here
but again, if you don't have access to JUST egg,
I just had this in my fridge and I needed to use it,
you don't have access to it,
again, tofu scramble is perfect.
I have a really nice recipe for one in my cookbook
and also on my blog so you can check it out.
I'll link it below.
There is no toast in English breakfast.
It is fried bread.
So I'm just adding some vegan butter to the bread
and then I have all this leftover oil
from when we cooked everything else
which means it's going to have a real nice flavor.
I'm just gonna fry the bread
like I would fry anything else that we've cooked today.
All right, I've pressure cooked this for half and hour.
It's like steaming it for a full hour.
I wanna see if,
all right, cool, so that's disgusting.
- [Speaker] What does it even taste like?
- I don't know.
It has a weird after taste to it.
It's very gelatinous.
I'd say that this was a fail which is upsetting.
♪ In the arms of an angel ♪
So that's not gonna work but that's okay
because I'm in the midst of cooking up
all the other elements for the breakfast.
Those are gonna more than make up
for the fact that this didn't work.
So let's assemble that guy.
(calm music)
All right, friends, we have our full English breakfast
also known as the fry-up.
Just give this a go.
I mean, this was a flop.
It's starting to get hardened gelatinous now
so I wonder if I needed it to sit overnight.
Anyway, doesn't matter, I don't recommend that recipe.
I don't recommend doing any of what I did
to try to accomplish black pudding today
but this, guys, indulgence.
No wonder it's called the full fry-up.
Everything is fried and delicious and full.
It's like a full farmers breakfast
that we have over here in North America.
It's very similar.
The toast is often served with marmalade so I have that here
and also orange juice and coffee or tea
because the English do like a spot of tea.
So here's what I learned.
The traditional full English breakfast
is a centuries old British breakfast tradition.
Toast.
One that can trace its roots back to the early 1300s.
Each generation kind of modified it
and changed it a little bit and added a couple things
but it started with the Gentry which I also didn't know
which is very, very interesting.
There's a saying apparently
that says to eat well in England,
you should have breakfast three times a day
and this is like a day's worth of calories
so I can understand how that would happen.
I suggest making this for brunch for your loved ones.
If you like this video, give it a big thumbs up
and let me know what you want me to flip next.
I'll see ya next time, bye.