- If you've got a neighbour and their cat is called Sue,
do let me know.
It's probably one or two of you.
Stonkmeister General.
(dramatic symphonic music)
Hello everybody, it's Barry here.
Hope you are well wherever you are in the world.
Today, there's kind of like a crazy thing.
My mum is looking after a pug at the moment
his name is Bruno.
We don't talk about Bruno no no.
Actually, my mum, the other day, she was walking him.
We walked him all together with all the other dogs.
And she let him off the lead and he ran away.
And she's like going, "Bruno, no, no!"
And we were going, "No, no."
Sorry, my mum hasn't seen the film
so she didn't understand what we were doing.
But my mum wanted me to look after him this morning
so I was gonna do homemade dog biscuits
with, obviously Bruno, no, no,
and you guys, huh!
But my mum's plans got cancelled
so I didn't have to make dog biscuits.
My dogs get spoiled anyway
so I thought, let's make a video for me today.
Last night I was in the supermarket foraging
and I came up with this, a chicken katsu curry burger
with a rainbow coleslaw topped, encased, enclosed,
encapsulated in a sesame seed brioche bun.
Oh, oh, oh.
I'm blooming gonna enjoy this.
First thing I'm gonna do, get our chicken ready.
So we're gonna get our board and bash our chicken.
(upbeat music)
Right, that's bashed.
Now, we're gonna soak it in buttermilk.
Apparently, the acidity in buttermilk,
like when we've made homemade KFC,
can help soften the chicken.
Ooh, baby yeah.
(upbeat music)
So that is in the fridge doing its thing.
If you can leave it overnight, it'll be even better.
If you can't get hold of buttermilk, you can use yoghourt,
I dunno you could just use milk.
But remember we've done this before.
If you wanna make your own homemade buttermilk,
just get milk and combine it with
a little bit of lemon juice or vinegar.
And apparently, it just kind of makes it go
Ooh, I'm buttermilk now cool.
I blooming love a katsu curry
and apparently the meaning of katsu, the first meaning here,
says it's a word shouted out in Zen Buddhism.
It's used to help focus the energy.
Katsu! I love that, I love it.
If you've got a neighbour and their cat is called Sue,
do let me know It's probably one or two of you.
But the other meaning is from Japanese, katsu cutlet.
Basically means a cutlet of meat,
which is like what a breadcrumb thing is.
And obviously when you have a chicken katsu, you slice it.
I'm not sure if I wanna slice this chicken
but you can use pork and other bits as well.
I'm excited, right, we're gonna make
rainbow coleslaw woo-hoo!
Gonna julienne a carrot.
(upbeat music)
Gonna grate a white cabbage.
(upbeat music)
(grater grating)
And a red cabbage, although it looks
a bit more like a purple cabbage.
(grater grating)
(grater slapping)
Ah, yeah, look at that.
Yellow and a red pepper.
Have a look at all these colours.
I am loving that.
All right, let's get that in there.
We then slice an orange.
Get that orange juice in there, oh yeah.
Some mayonnaise.
(lid popping)
Oh, excuse you.
Some yoghourt and a bit of pepper.
(pepper grinder grinding)
Make sure the yoghourt and mayonnaise coats all that veg.
Oh wow, oh my gosh, amazing.
Right, let's get this covered.
(wrapper wrapping)
Nice, all right.
And that's going in there with my chicken too.
So you can make both of these
ahead of time if you want it overnight.
So we're gonna make the katsu sauce now.
I don't wanna go into the whole history
of like Japanese curries and the real meanings and stuff
cuz I'll probably get it wrong.
But one thing I will say,
I weighed out all the ingredients.
And a medium curry powder,
which is what we use to make the curry sauce as a bed of it,
inhaled that then, you can pretty much get away
I reckon with a super budget version just by using
curry powder and one of those ingredients
except the other ones will definitely enhance it.
Another thing to remember is katsu,
like we said, energy and cutlet.
The katsu has nothing to do with the sauce,
the curry sauce on a chicken katsu curry.
Like it's just katsu is the cutlet,
the breaded piece of chicken or meat or whatever,
that accompanies a Japanese curry.
That's as far as I'm gonna go with that.
I don't wanna get into some crazy debate.
As I say, I'm probably wrong.
But hopefully with this, we're gonna be right.
So it's gonna be a mayonnaise
and the main ingredient for that
that we're gonna use to start it off
is some more mayonnaise.
We made some of our own homemade quite recently
that's really simple and super fresh, if you wanna do that.
We've got some mustard, some soy sauce, some fish sauce,
some sesame oil, some ketchup,
some honey,
curry powder.
I reckon, honestly, if you just add that with mayonnaise,
you could skip most of that and get away with it.
But this will really help.
And a lime.
(knife cutting)
Ooh, baby.
I'm gonna keep this bit for freshening up at the end.
Mix it well so that it all incorporates together.
Let's taste it.
(sauce tasting)
Oh my gosh.
Ah, I could probably put
a little bit more curry powder in it
but it's got that zing from the lime in it.
It feels fresher, absolute stonker.
Let's cover it.
(wrapper moving)
(wrapper wrapping)
(wrapper moving)
You're probably wondering
you might have heard a "uh, uh" when I did that.
It's cuz I freaked out and the spatula was in there.
But, again, it's covered and sealed.
(bowl placing)
But, again, that can go in the fridge overnight too.
And then, we get our breadcrumb ready cuz we can go.
(dreamy music)
I just felt like I wanted my rainbow to be a bit more green.
Oh my gosh.
Doing that one-handed is not the best advice.
That's just some coriander that I just wanna stir through.
And you can see actually how it's chilled already.
It's firmed up quite nicely.
So we can dollop it on our buns a bit later.
But I just wanted to speckle a little bit
of coriander in there too, why not?
Back in that fridge.
(door closing)
Every time I open the fridge, I see this cider.
My friend made me go get it the other day.
He's like, "Look, they brought this orange cider."
There's a place called Thatchers that are near us,
quite a big place now.
And there's other brands that make it too.
This isn't sponsored or anything.
But he said, "Look, blood orange cider.
They make cider out of oranges."
I'm like, what? I gotta go see this.
So I grabbed the bottle, and they are all delicious.
I've tried other ones as well.
But unfortunately, my mate,
it is just, you know who you are.
It is just apples with orange food colouring
and orange flavouring.
But it has got my brain thinking,
Oh, could I somehow make a cider out of actual oranges?
Maybe a project for the summer, eh?
Okay, so in here are some panko breadcrumbs.
I put a little bit of plain flour in there as well
just to see if it fills any gaps in case there are any.
Hopefully, there won't be.
And we've got two eggs here
that I'm just gonna beat together.
(egg beating)
This is a dunking station.
Yeah, it's probably only had about 90 minutes in there.
But I'm just gonna push off
as much of that buttermilk as I can
and stick it in me egg.
Don't mind if a bit of buttermilk's in there.
That's fine, that's all right.
Straight into the panko like that.
You seen me do this before.
Get your dry hand and lift it on top.
(dreamy upbeat music)
Oh yeah, see, nice and crumbed
down on another plate and repeat again.
So your wet hand for getting the chicken out.
And this chicken is so cold.
I can't think why, it's been in the fridge, so yeah.
Something I found out the other day though,
do you realise that fridges don't actually make things cool?
They take the hot air out of the box.
I never knew that.
Shaky shaky, in
dry hand on.
Boom.
So whilst I tidy this mess up, I'm gonna get my oil.
(stove heater popping)
Oh, I'm gonna heat at the wrong hob.
Vegetable oil, it's time to cook our katsu.
All right, here it is ready.
Or should I say bready?
Oh, we went there.
You can bake it in the oven if you want,
you can fry it which I'm gonna do one of them.
Or, you can actually air fry it.
So we'll do one in there, and one here, 180 C.
Ooh, danger.
(chicken frying)
Woo, in you go my friend.
(chicken frying)
But remember we haven't cooked that chicken at all.
We flattened it just to help it get a little thinner
for a bigger surface area.
But you are gonna have to cook it
for a good 10 to 12 minutes in there.
(air fryer frying)
We'll see what happens on that
but look, we've got a nice golden colour already.
And it's only been a minute.
Do not be tempted.
We don't want medium-rare chicken.
I was just thinking, with a cutlet typically meaning
something being fried in breadcrumbs
are we doing like an air cutlet?
(air fryer frying)
Oh, you beauty.
(buttons beeping)
(lid popping)
(chicken frying)
Ooh, see that
is the difference.
Still crispy but the batter started to come off a bit
but, way healthier, your choice.
So our chicken's just resting there
and I am toasting a brioche bun like so.
Just little char lines like that.
I really liked the idea of keeping these in chunks
like big old chicken breast chunks
but I think instead we are gonna slice it
into the wedges like you get served typically.
Oh yeah, and it's a good way of checking
that the chicken's cooked through too, right?
(knife chopping)
Yep, no rare chicken today.
So here we go.
We have got the base toasted there.
And I'm actually kinda glad I did toast it now
cuz the mayonnaise will probably seep in.
But, I do like it when it's not toast
I do like it softer.
Now, I'm gonna get some of that rainbow coleslaw
to try and create a sort of bed for it to sit on.
And then I'm gonna bring in the chicken
I'm trying to work out should I stick it like that,
a slight angle so you can tell.
Yeah, that will do.
Nice crunchy bit like the end there like that.
Oh my gosh.
(laughing)
(gasping)
That looks amazing.
And then if I just put some more of that on top,
teeny bit more coriander, why not?
And then our lid.
Oh my gosh, look.
(laughing)
(gasping)
(upbeat music)
That's amazing.
It's like a little baby, like a burger baby.
Yeah folks this is my sexy lens, and I can change it.
(upbeat music)
Oh, you beautiful thing.
That's a bit too blurry.
We're just playing with you now.
Look at that, oh my gosh.
That is outstanding.
(host gasping)
That might have to be the thumbnail, you know.
That might have to be the thumbnail.
Oh, a cool thing to say is with the chicken breast
we used probably about half of it.
So with one chicken breast, you can get two burgers
unless you wanna fully load that.
And I entirely endorse that.
(exhaling)
That is absolutely sensational.
The only thing I'm gonna say, and it's my fault, not yours.
Cuz I took so long taking photos of it, it's a bit cold.
I wanted that heat in the chicken.
So make sure you kind of bite into it straight away.
And I guess the chilled mode doesn't help too much.
But other than that, the flavour,
that curry sauce drenching that crisp,
the crispness in the chicken.
I'm gonna check the air fry one as a comparison in a minute.
And the freshness and the crunch.
Ah! I didn't put lime juice on it.
(dreamy upbeat music)
Excuse to have another bite.
Mm, mm, mm.
You know it's good when I wipe my mouth
before realising after editing
that it's covered all over my face.
Absolutely sensational.
And that little bit of lime juice just gives it
an extra rank, a step in the hierarchy of zing.
Stonkmeister General.
So this is the air fryer one
and the crumb like I said, it's a bit like when you bake it,
which of course as I said you can.
It means the crumb doesn't kind grab to it so much.
And it wants to fall off but, will we have that crunch?
Mm, mm, yes, we will.
For me, I'm just gonna eat this and then try and work out
how to burn off the calories for the rest of the day.
But, I hope you do try it
If you do, as always like any of the videos, send me a photo
on your social media platform of choice.
I love to see them.
It's the whole reason I do these videos.
Don't forget to subscribe if you're not already.
And make sure your notifications are turned on.
And any video ideas you've got lemme know down below.
And I'll see you again next time, mm.
♪ 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. ♪
- Yeah, this looks amazing.
- [Barry] You've got the air fry version
Is that right?
- Yeah, it's fine by me.
- Oh wow.
You gotta stop coming in for lunch, honestly.
- I know.
(Barry laughing)
This is amazing.
- Yeah?
- Mm.
- Happy wife, happy life folks.
Well, I suppose it's a bit of an upgrade
on homemade dog biscuits, which I was gonna be doing.
(laughing)
- Couldn't make them then. - Bruno didn't show up.
- No. - No Bruno.
So yeah.
- This is very nice.
I'm getting very messy though.
- All good, mate, all good.
I should totally try and get Bruno
on camera before he goes back,
he's nuts though.
If I can, I will.