- Hello everyone.
This is gonna be very fun for you to watch.
This here is the Signature Dishes That Matter Cookbook
which is a collection of signature dishes
from top restaurants and chefs around the world.
It's amazing, and we are going to cook from it.
We have no idea what recipe
we are about to attempt.
- It's because we are two top chefs.
That's why. - That is exactly why.
- Yeah.
Hello boys.
Oh. - Hello, Janice.
(Mike and Jamie laughing)
- Hello, boys.
While Barry and Ben are off filming in France
we thought it would be fun to challenge you
to another recipe from one of our favourite cookbooks.
Please turn to page 190 for the dish
and page 374 for the recipe.
You have two hours. Good luck.
- Wiley Dufresne, 2003. Shrimp Noodles.
Shrimp noodles.
- That doesn't sound horrific.
- I don't feel a sense of dread yet.
Oh, wait, yes I do. What is a noodle, exactly?
How much science should there be in a restaurant kitchen?
These were just two of the questions raised
when experimental New York Chef Wiley Dufresne
debuted his delicious Frankenpasta at WD50.
Inspired by a conversation with Heston Blumenthal,
brilliant, at his restaurant.
Yep when two people like that get together
and go what's the craziest thing we could cook?
- Let's put it in a book and get two (beep) to cook it.
Dufresne began working with a pounded meat glue,
that allowed him to transform pureed shrimp
into linguini like strands of pasta.
- So we're making pasta out of shrimp.
- No simple feat, good, it required piping
the forced meat into an extruder,
dropping the noodles into an immersion circulator,
then cutting each noodle by hand.
The idea of carb-free noodles caused a buzz
in the media, in online forums.
- Think, mate, it's keto.
- Yeah, it is keto.
- That's both of our diets.
- I have not done keto for a number of years.
- We're pureeing shrimp, combining it
with meat glue, and turning it into noodles.
- So this basically started a massive trend
of using meat glue to stick unlike proteins,
to create a uniform looking whole.
You could make a mediaeval beast
if you wanted to, said Dufresne.
- Wiley, we have enough on your plate.
- Get to the recipe. Let's start cooking.
This is gonna be hell.
- All right. Okay so, we're gonna start with the shrimp oil.
So it's essentially chopping up a load of veg.
And it's celery, carrot, onion, which is a sofrito.
- Or a mirepoix.
- Mire, we're gonna be fine.
But 60 grammes of each, so we need to make sure.
Ooh, that's a lot.
- Oh yeah, good point. We'll do that.
That's not enough.
I always say you can never have enough celery.
- That's enough.
- [Jamie] 58 is nearly 60, isn't it?
- You've already got bored.
(bright whimsical music playing)
Are you okay?
(knife hitting cutting board)
Silence is the loudest cry for help.
Jamie! Talk to me, don't get-
- We're going to strain the oil,
so don't worry about it being exactly a fine dice.
- Yes, this is our style of cooking.
Right. - We just want flavour
from this. - Onions, done.
- Remember, you only need 60 grammes
and that looks like a hefty one.
(whimsical music continues)
About a tablespoon, boop.
Can we turn the hob on?
- Yes. You're chopping on it.
- Yeah, I'm getting a headstart.
I'm warming the veg.
- [Jamie] Celery going in.
- [Mike] Let me join you, carrot going in.
Onion in.
- Right, we need 400 grammes of shrimp shells.
These are shrimps in their shells.
- Okay.
What 'cause you're passing it,
you're just gonna take the flavour from the...
- It's like making a stock in that case, isn't it?
- Yes, but it would be tempting to think,
just grab the shells, boom, boom.
But we're gonna need the shrimp.
- Definitely gonna-
- Obviously inside.
- Yeah 'cause we're gonna need 250 grammes
of peeled, deveined shrimp.
- Right, the good news is you don't have
to keep the shrimp looking pretty,
because they're gonna get whizzed up.
- What's your method?
- Take the head off and then go 'round and 'round
and 'round like you're eating an ice cream.
- That's exactly what I was thinking.
Like a lollie.
- Like a Cornetto?
- Ah, yeah.
- [Jamie] We are 10% of the way there.
- Yes! Do you know what I love about this book?
When you have people 'round
who know what you do for a living,
- Yes, - but have never
watched a video,
- No. - but they assume
that I'm a lot better in the kitchen than I actually am.
- Yes.
- They see the book out and they go
"Pfft, this guy knows his food."
- Do you find that you have to lower expectations?
- [Mike] All the time.
- Yeah.
- We've been peeling prawns for what feels like a century,
but we've had some help, because we have
some frozen prawn heads left over in the freezer here.
So we're just lobbing those in.
But we do need to make sure that we've got
enough meat for the prawn noodles.
So we need 250 grammes.
- We need to add 10 grammes of tomato puree,
two sprigs of tarragon, 60 grammes of white wine.
In a food processor, puree the shrimp.
Naught 0.5 grammes of Activia RM.
Activia RM or transglutaminase is an enzyme
produced to bond raw meats.
Created originally by a Japanese company
to form inexpensive fish, such as pollock,
into something resembling the texture of crab or lobster.
- The fact that it is so low
means that it's gonna be so strong.
Please, please don't get bored
when measuring this, please.
Yes, I love this attention to detail.
- Yes, naught .5.
Oh no wait, I've just read the rest of it.
I also need naught .15 grammes of cayenne pepper.
- Yeah, well done. Yeah, keep going with it.
- I'm just going to open it.
- Yeah. - Just gonna
take the seal off of there.
Can I have some kosher salt?
- [Mike] How much?
- [Jamie] Three grammes.
(bright upbeat music continues)
(food processor whirring)
I saw bits of poo and vein
flying around the inside of that processor.
- Yeah, it's flavour.
I, no, I wanna watch you now sift
through that and pull out all the poo.
- There's a splodge on the bit where it says de veined.
That's what.
- To be fair, the amount of celery that we've used
will make up for it with the flavour from the poo.
- Okay, good.
Pass through a coarse tamis?
What's a coarse tamis?
- Right, I'm gonna crack on with this.
So we need remaining oil.
So what, how much does a tablespoon weigh?
- Oh, isn't it 25? I wanna say.
- So 175 grammes of oil needs to go into here.
The mirepoix is tender and the alcohol is cooked down.
Now, add shrimp shells and the remaining oil.
So it was 200 grammes of oil and we used the tablespoon.
- Yep.
- So 175 grammes of oil.
- Yeah, and our shrimp.
- Will you chuck those in first?
Are they moving?
(Jamie chuckling) No, they're not.
So, we have our pureed shrimp
with some cayenne pepper and our meat glue.
And we are now passing it through
a tamis, which is a French thing.
It's essentially a baking tin
with a sieve on the bottom.
- [Jamie] It is, that's exactly what it is.
- And we are passing that through into a bowl.
Why? To catch what?
- Veins.
- Poo.
- And poo.
- Pass through a coarse tamis,
transfer the mixture into a piping bag.
- I hated this job last time I did it.
- [Mike] Quite taxing on the wrist, isn't it?
- [Jamie] Yeah.
- That's not going anywhere.
It's just going on.
- It's just going on there.
Kush yeah. - Now...
- Do you wanna read ahead and see what's next?
- Yes, I do.
Set up a water bath to 136 degrees F,
but turn the motor off.
- Oh, so we want it at the temperature
but we don't want it to circulate.
(bright music resumes)
- It's a really good job that you passed it
through that tamis, isn't it?
- It does look much better now.
- Oh, it looks do much better.
- Do you know what I like?
Opening a packet of noodles, putting them in some hot water,
cooking them, and then if I want prawns,
I'll have prawns with them.
(Mike laughing)
- And we pipe the mixture
into a noodle maker or extruder,
and extrude all of the shrimp puree into the water bath.
Do we have a noodle maker?
If you don't know how to extrude, sing for Pumpty,
What?
If you don't know how to extrude,
sing for Pumpy the cow.
Out in the pasture, there's a cow named Pumpy.
She's got a heart of gold and she's always so jumpy.
Her coat is brown and white and her eyes are so bright.
Pumpy is the one who always brings the light.
- What?
- What has happened?
- Oh, Pumpy Pumpy, she's the cow for me.
She's got a moo that's so sweet.
- There's no milk in this recipe.
So what's the Pumpy?
You're essentially making us sing for an extruder?
- Yeah.
- This has not been thought through.
So, I'm gonna fling for you to the end of each word.
♪ Out in the pasture, there's a cow named ♪
♪ Pumpy ♪
♪ She's got her heart of gold and she's always so ♪
♪ Jumpy ♪
♪ Her coat's brown and white and her eyes are so ♪
♪ Bright ♪
♪ Pumpy is the one who always brings the ♪
♪ Light ♪
♪ Oh Pumpy, Pumpy, she's the cow for me ♪
♪ She's got a moo that's so sweet, ♪
♪ Like musics to my ears, you see ♪
♪ With her brown eyes and her gentle touch ♪
♪ Pumpy is the cow that I love so ♪
♪ Much ♪
Is this out pasta extruder?
This is Pumpy, the cow.
The noodle, obviously a cow is a noodle extruder.
I don't think this is what Wylie wants.
I'd prefer to go back home and look after
a child that screams for 23 hours straight.
- [Jamie] Right, this is all gonna go into a piping bag.
- Could you scrape my bottom?
- Yeah.
- So just to be clear, that Pumpy song
- Was made up.
- By AI.
- Yes, to embarrass us, in order
to be able to get a noodle extruder.
- So we've got different, let's go circular.
- [Jamie] Yeah we don't want star shaped,
we're making spaghetti.
- Come on, we're making a reputable dish here.
Right, so we, I'm in the back.
No.
(bright upbeat music resumes)
Are you enjoying this?
- You're a father too now.
- Oh, we're lookin' at each other in the eyes?
- Yeah, we are.
Ope, Pumpy's full.
- Oh yeah. Is she gonna come straight out?
- It's gonna come straight out as soon as I push it.
- Right, let's go over to the water bath.
Put them in, cook for two minutes.
Then using scissors, cut the noodles
to the length of spaghetti and plunge them
into an ice bath and let them cool.
Next up, drain the noodles and separate them.
Dress with shrimp oil and store on parchment paper,
lightly coated with cooking spray.
- Shrimp oil, done.
Shrimp noodles, pretty much done.
We need smoked yoghourt, and we need to make prawn crackers.
We're just gonna smoke this, what with a gun?
Do we have the smoke gun?
- [Kush] No, we don't have a smoke gun.
- We do have a smoke gun.
- [Kush] It's not working.
- So, how are we
gonna smoke it? - How are we gonna smoke it?
Oh, this is it.
- So we spent a hundred quid on an amazing smoke gun-
- That we're now not allowed to use.
- And instead we've got colander maze
and a tea light candle.
- Do we need wood?
- Yeah, it's there.
- Wood chips. - Oh, wood chips.
- How much wood do you think we need?
I'm guessing we put it through the maze.
- Yeah, just do a little pathway.
Okay so want ice on the tray,
and then the yoghourt on the other tray.
We've filled our smoker with wood
and we're gonna put it in the oven.
Spread the yoghourt over a pan and place in a smoker,
above another pan filled with ice.
Smoke the yoghourt for three minutes.
- [Jamie] That is the most ridiculous way
to light a tea light ever.
- [Mike] Shrimp's being strained.
- Do you know that this is called harvesting?
- Is it? Harvesting prawns. - Yeah,
harvesting the shrimp oil.
- Excellent.
We all know it's a great feeling
when you get rave reviews from others
after they've eaten something that you've cooked.
However, finding recipes that meet
your expectation, being unsure whether
you're doing it right halfway through the recipe,
and having to constantly study images
and scroll back and forth in recipe videos
are certainly obstacles that I've encountered.
Well, in this course, our vastly experienced Chef Kush
is going to teach us four seriously impressive,
crowd pleaser dishes, which also teach
the fundamentals to mastering bread dough.
We'll learn how and why dough acts
the way it does, how to impart incredible flavour,
and what to look for so we know
we are getting it right every step of the way.
And most importantly, wowing the absolute (beep)
off anyone who eats our stuff.
Should we get baking?
- That's still smoking.
So we need three inches of oil in a pan.
- Three inches.
- Crush a few prawn crackers with a mortar
and pestle into irregular, smaller shapes.
Fry them until they puff for about a minute.
Pat down on paper towels, dust with tomato powder,
and sprinkle lightly with salt.
- Lovely.
- Great.
My God, did you know this is what prawn crackers
look like before they're cooked?
- [Mike] No, I did not.
- [Jamie] I didn't either.
- They look like blister pads.
- Yeah!
- [Kush] Have you guys never seen
prawn cracker pellets?
- I've never seen that before.
- Oh, don't do that, ugh.
- Should we cook those?
- Yeah, let's cook 'em.
- [Mike] So you crush them up?
- [Jamie] Yeah.
(upbeat rock music playing)
Pat down on paper towels,
dust with tomato powder to coat.
I've never used tomato powder before.
Oh wow, they look awesome!
Sprinkle lightly with salt.
(biting into piece of food)
They are bangin'.
Nori powder.
We could make our own one, by drying nori sheets
in the dehydrator for three hours overnight.
- [Mike] No, no, no, no, no, no, no.
- And then blend into a fine powder.
Or, we could use this fine powder.
How smokey is that yoghourt?
- I mean, it's smokey in the oven, that's for sure.
- Right. Next up, we need to get the yoghourt in a bowl.
And add paprika and salt, and then allow
the flavours to infuse for an hour.
- Shrimp oil, look at that.
Look, oil over the top of the drained shrimpy noodles.
- So now, in a small saute pan,
reheat the noodles over medium heat,
with a dash of shrimp oil, water, and butter.
Paint the yoghourt onto a plate.
- Yeah. That's so Chefy, isn't it?
- Then top with a generous spoonful
of warm noodles and prawn crackers.
Dust the plate with nori powder.
- We've got all our components.
It's plating time.
(bright upbeat music resumes)
It's so small. We've made Prawn Bombay mix.
We really need to think about how
we're gonna gonna plate this.
- I know. - 'Cause they've,
they're supposed to be curled.
Listen, that's not gonna happen.
- [Jamie] No.
- Like even if you had like a little ring of them,
and at least if they were contained.
And then you just have that there.
- [Jamie] Yep.
- [Mike] This is what Wylie would've wanted.
- [Jamie] It is.
- [Mike] Okay, are we happy?
- [Jamie] Yep.
- Watch this all fall apart.
- Oh wait, that's not (beep).
No, that's much-
- It shouldn't be at that angle.
It looks silly.
But hey, that's something.
And I think with some delicate placement of these,
- Yep, yeah.
- Leave it at that.
- Shrimp noodles by Wylie Dufresne,
Michael Huddlestone, and Jamie Spafford.
Sorted.
(upbeat rock music continues)
- I mean, yes.
There are elements to improve presentation wise.
- But as two top chefs, I feel like we've done a good job.
- I feel like we've at least matched Wylie's expectations.
- Oh his expectations.
Okay great, fine.
- [Mike] I'm fascinated.
Oh look, and that's why we stacked him.
- Cheers. - Cheers.
- To us.
- To us!
Oh wow, that takes over.
- So much smoke and so much
prawn. - So much prawn.
- They're much lighter than a normal noodle.
- Hmm, they've got really lovely texture.
And they're not overpoweringly prawny.
They're like a meaty prawn.
- Yes. - Right?
- Yeah.
All those subtleties of the sea.
Your smoked yoghourt is fantastic.
- I was really worried, after all of that.
I looked at it and went, but is it gonna be worth it?
That was my honest question at the end of that.
But that is delicious.
- And, what an experience.
We did a good job.
- We did a good job.
- It's the other two that are holding us back.
- It's, I've always said that.
- Yes.
This, this was a lot of fun.
We deserve a high five.
(high fiving)
What do you think? How do you think we got on?
Comment down below to let us know.
Plus, what other cookbooks should we
be cooking from in the future?
Because it turns out we can handle it.
- We're amaz, like you did the Mrs. Beetons
with Ebbers, and you saw how that went.
All you needed was a better chef subbed in,
- That's what it was.
- And a better environment in the kitchen.
- Yeah.