- I love burritos and tacos.
I love Mexican, I love food.
I love food.
(fanfare)
Hello, everybody, it's Barry here.
I hope you are well.
Welcome to our kitchen.
Today, I have set myself the challenge
of trying to make a three-course meal,
or starter, main, dessert,
a little asterisk,
in a muffin pan,
okay?
You might not have a muffin pan.
You can also use a cupcake one,
but this is certainly bigger
and I've got some stonking ideas
that I hope are gonna work.
In fact, there's quite a lot of steps to it,
so I'm gonna preheat my oven, get that going.
We've got some water boiling,
and then, I'll tell you what we're actually making.
This is a pan of simmering water
and I just stuck some spaghetti in it.
We're gonna cook this up, 'cause we actually need it cold.
So, cook your spaghetti to package instructions.
In this tin, we've got some meatballs
and they're gonna go with the spaghetti.
Massive hint as to what the main-course muffin
should actually be.
It's all coming back, because me and me Mrs B
were talking about Muffin Man.
"I'm the Muffin Man."
Like, that's a video idea, innit?
So, the starter, or kind of like a breakfast thing,
we're gonna use bacon.
So, I've got some rashers of bacon here
that I'm gonna lie in. We're just gonna bake that as well.
We've got the oven going.
Might as well use it at the same time.
And for the first time ever,
when I've done homemade sausage and egg McMuffins before,
people have told me
that you can get, like, frozen sausage-meat patties,
like the perfect, shaped ones they use.
I couldn't find those, but in the freezer aisle,
they had some, like, sausage meat.
And it's pork, it's seasoned.
I left it out to defrost overnight.
It's probably just gonna be pork, oh, no!
Oh, yeah!
That is actually seasoned.
I thought it was gonna be pork mince,
but it is a bit more than that.
I'm gonna shape these into little discs
and you'll see why, for our breakfast starter.
Now, typically, when you bake and cook meat,
it shrinks up a little bit.
So, I'm trying to just make it into a patty shape,
like a burger.
And just making it slightly larger than I need.
I'll explain exactly what I'm doing in a minute,
but we're gonna get all this in the oven,
now! (ping)
My oven's just about preheated as well, that's perfect.
I gotta be honest with you, I'm using smokey bacon as well.
This smells so good.
It's, like, half past eight,
I just had, like, cornflakes for breakfast.
And now, I really, actually
I will be having this for my brunch.
For the bacon and the pork, going down there,
meatballs on top.
Just cooking them to package instructions.
So, the three courses we're doing today,
if you've not guessed it already,
the main course is gonna be spaghetti meatballs,
but we're gonna try and encase a meatball
inside a pre-cooked spaghetti basket with sauce,
mozzarella, all that stuff.
Phwoar!
We're gonna be doing, like, a breakfast starter,
where the case should be bread,
where we bake bacon around it,
sausage, those patties.
They're gonna be a disc at the bottom
with an egg in the middle and maybe some cheese.
I don't know. We'll see how that goes.
But the bread should hold it all together.
Should!
I was kind of going for, like, an egg-McMuffin vibe
by putting the sausage patty in the base.
So, that's why I made it a disc shape,
so it can sort of fit in there inside our bread,
which we're also gonna bake in here as a basket,
a bread basket.
Yes!
And lastly, but we're gonna move on to that right now
because we need to get it chilled,
we're gonna do a toffee apple pie
and you can do any filling you want.
We need the pastry nice and chilled.
So, let's get going.
The camera's not really doing it justice.
And this is a fairly large satsuma
and it's not completely encasing that,
whereas, that wouldn't probably fit in a cupcake tray.
This is actually quite a big tin.
We normally make Yorkshire puddings with this,
which means our pie is gonna be pretty deep-filled.
Just like the rest of it, actually.
We're gonna need a lot of egg for that breakfast one.
Didn't think of that.
Oops.
This is just some ready-made pie crust.
It's been left out to room temperature.
Always do that, otherwise it won't roll that great.
We'll just take one off for the time being.
If you've got any extra, I don't know if we do,
we can either do a lid on it,
or we could maybe be cheeky and do a little lattice one.
Let's see what happens.
La-ttice see what happens!
Very quick diversion because our spaghetti is cooked.
Oh, my gosh!
Steamy!
We're just gonna put that back on the pan
and we do want it to cool, so just let it stand there
whilst we crack on with the other stuff.
We've got ourselves a little case. Now, I wanna make two.
So, I put another one here
about now.
So, what I've been doing is just pinching the edges together
just to neaten it up slightly with my fingers and thumbs.
Give it a nice, little border.
Now, annoyingly, we need to chill this, okay?
'Cause if we don't, the dough will just slide apart,
even with the filling in there.
So, that'll help it hold its shape when it bakes.
So, our kind of muffin tin is now out of order.
We're gonna chill this for 30 minutes
which is why I'm cooking all my other bits,
so we can work on the pie filling.
But the good thing is we have got
lots of that dough left over
and that is our first case done.
The other one's gonna be out of bread,
which is firm, so we should...
You know when you squish bread,
it does become pretty rigid, to be fair.
The other one with the spaghetti, we might use egg white
actually, or even egg yolk, I'll have a think,
to kind of hold it and grip it.
Should've thought about that.
Bacon is enticing everyone today.
Mrs B comes in, she's like,
"It smells like holiday bacon!"
- Yes.
- What the heck is holiday bacon?
- Well, the smell reminds me of being on holiday.
'Cause when we were kids and we'd go on holiday, my dad
would always wanna do a cooked breakfast every morning.
- Every morning? Yeah, I like that. Sounds good.
- Yeah, it was a nice holiday. - Yeah.
- And the smell really, like, I don't know,
it just reminds me, that smokey bacon smell.
- We're working on the apple pie filling.
Mrs B, I've tempted her with bacon,
so she's kindly helped me peel these apples.
These are big cooking apples, three of those.
- Yeah. And I thoroughly recommend this peeler.
It's got a very comfy grip.
- Oh, you mean the one with your husband's name on?
- Yes. (chuckles)
For the pie filling,
we're just sort of, like, stewing the apple.
You can buy tins of ready-stewed apple.
I've done that on a "four, three, two, one" video before,
which was pretty cool.
We can kind of toffee-apple this ourselves
and do other fruit fillings if you want.
We're not gonna put sugar in because of the toffee.
And that is three tablespoons of water.
Just waiting on the apples now, all right?
- [Mrs B] Okay. I'll speed up.
- Alright.
(laughs)
- Meatballs, nice and cooked through like that,
looking lovely-jubbly.
And also, the pork patties.
You can see how much they've actually shrunk.
This is where the bacon was, you can see the trail.
But they have cooked through and they should sit lovely
in the bottom of our breakfast cup.
So, into the buffet serving bowl.
Oh, wow, that is a lot.
(laughs)
But it will reduce down, it will soften up once it settles.
And the sauce is going in there as well.
It's gonna be amazing.
So, onto a medium, low heat.
(clicking)
To soften it. It's gonna take about 20 minutes.
And all that time, while that's cooking away,
our pastry is firming up, hopefully, hopefully,
hopefully,
to give it a nice, firm case.
You can see that bubbling away there,
but it has reduced down.
I'm not sure if you can see.
It happens quite quickly. It looks a bit like pineapple.
And if you wanna be cheeky, you could add some cinnamon,
nutmeg, maybe some vanilla in there.
Other fruits, like pears,
whatever you like, really.
Look at your apples now.
- It's like when the kids were weening.
And we'd give them stewed apple.
- Yeah, yeah.
I miss those days where you just give them food,
that there's no questions.
They question everything now, "Where's this from?"
It can just sort of stay warm like that
whilst we add in--
This is a jar of caramel sauce, that dulce de leche stuff.
I can never pronounce that right.
But you've seen me make that before.
Homemade caramel sauce, exactly the same thing.
This is made more with condensed milk,
so, it's a little bit richer.
It's kinda got that creamy, cooked taste a bit more.
- [Mrs B] A spoon?
- [Barry] A spoon. I was just gonna stick the whole jar in!
- [Mrs B] I know.
- [Barry] I probably need about 200 grammes.
- [Mrs B] Oh, that looks amazing.
- [Barry] So, if you wanna stir that through.
- [Mrs B] Oh, yes.
- [Barry] So, that should give it
a lovely, little taste and colour.
And that will be our filling for our toffee-apple pie
which we can let cool.
'Cause it'll go straight into the cases and warm up again.
Oh!
I don't wanna put it in the pie now.
I kind of just wanna eat it as it is.
That's nice! Wow!
All right, so from the fridge, nice and cool,
noticeably firmer.
But every second, whilst it's at room temperature, counts.
So, we need to fill this up with our apple-pie filling.
Oh, my gosh.
And we've got
some strips left that I'm just gonna
lie across.
Mrs B's egg-washing.
Optional, but it will actually
help bond those strips together.
It depends if it's a ready-made one.
If it's an all-butter one,
they tend to sort of go a nice, golden colour anyway.
But the sugar, putting that on is optional as well,
but that'll just grip to the egg.
So, these are going in the oven right now.
Yeah, we can't really bake them all at the same time.
We wanna make sure they're done
and they can be eaten cold anyway.
So, let's see how it goes.
I've got high hopes for that.
I have no idea if this is gonna work.
These are two egg whites.
We're hoping this will give it some strength,
(whizzing)
for our spaghetti.
Right, I'm not going all full-meringue style,
but that should hopefully help coat
our cooled and cooked spaghetti.
(laughs)
It's like it's in a little bubble bath or something.
Cheese, so, this is some Parmesan.
And the only other thing is,
because we're going for that spaghetti-meatball vibe,
we are gonna quickly cook the meatballs in the sauce,
but we might as well
see if we can stain it a little bit as well.
Because as that cools, that will fill any gaps.
We can bake the sauce through.
So, let's just add in a couple of tablespoons.
It's like a veggie pack one that we got.
So, hopefully the veg will fill the gaps, too.
I think it's gonna work, you know.
When you bake spaghetti, it does go rigid.
It's just if we can get the egg whites to
help, kind of, become like a filler.
And we're waiting on that muffin tin with the pie in it,
and then, we can press it in.
And hopefully, hopefully,
fingers crossed, bake this into shape.
♪ Dih-dih-dih ♪
Here we go. Let's get this out.
Oh, my gosh. Oh, I'm really happy with those.
Ha-ha!
Oh, it's super delicate!
But we need our tin back.
The spaghetti
into our now-cleaned muffin pan.
Let's see if we can do it.
Oh, my gosh. - [Mrs B] How d'you get it in?
- It's like slime!
- [Mrs B] Go for it. - Yeah?
- [Mrs B] Yeah. - What? And then--
- [Mrs B] 'Cause normally when you do, like, pasta bakes,
spaghetti goes quite hard. - [Barry] Yeah, it does, yeah.
- [Mrs B] Anyway, so when you cook, it should, yeah.
- [Barry] Mrs B, to one side, has got some mozzarella there.
'Cause I kind of had the idea that
we might be able to add some strength to the base.
If we bake some mozzarella in,
that could plug any gaps as well.
It is like a little nest for the meatball, isn't it?
(laughs)
The hardest thing is trying to make it look tidy.
I really don't know. It looks like little Easter-egg nests
with the mozzarella pearls.
But I think they're gonna help.
Plus they're gonna add mozzarella in there,
which, of course, is needed.
We're gonna bake this for about 15 minutes
and see what happens.
So, in it goes.
Let's just cross our fingers.
I'm just thinking the egg white, it does foam up
and it could, sort of--
Is crystallised the right word?
It just kind of gives things strength.
If it does its job,
the Parmesan to the sauce, the spaghetti all firming up,
with the mozzarella,
we could have a nest.
Right, okay, out the oven, 15 minutes.
The mozzarella has formed an amazing platform.
The smell of the baked sauce is beautiful.
The spaghetti is crispy, but underneath,
it's a little soft still, just from the heat.
So, we need to let this cool down, which is fine
because we kind of gotta warm up the sauce
with the meatballs on it.
You're gonna get that lovely combination.
The warm meatballs and the sauce
will like the cooler nest.
And that's the best way to get it out.
If I try and get it out now, it's just gonna go, "Bleugh!"
I think the egg white's done something
and all you need from me--
I can't really move on until I've got these out.
I wish I had another muffin tin, but I'm willing to wait.
In the write-up, I might mention that a cupcake case
or a muffin case, as I say,
would probably help massively here.
'Cause we've still gotta get it out.
I might see if I can just go under.
Like this. Oh, here we go.
Oh, it's hanging a little bit on the side, oh!
It's fine. We have a nest.
(laughs)
The bottom was a little bit like a snake, a little bit,
it was just hanging on, but we've done it.
Oh, my gosh. Right, I'll get the other one out.
And the last one is our brunch one.
We need to bake bread and eggs in this.
You can see the colour difference
from where the spaghetti has been baked at the top,
where it was more exposed.
And this one's hidden away.
But that has, I'm happy with that. That's awesome.
We just trim the crusts off, old school.
Were you like that at school, Mrs B?
Did you take your crusts off to stop you getting curly hair?
- [Mrs B] Yeah, I didn't eat my crusts.
- [Barry] You can seal it together.
But we've got the rolling pin there
so you can kind of make it
one fairly consistent strip, like that.
- [Mrs B] Nice.
- [Barry] All right?
So if we need another bit,
I'll do the other side as well. See the join?
Look at that!
There we go.
(laughs)
Just sort of, let it ease in, yeah?
And we can just cut off the edges.
Nice, little bread basket.
So, to be honest, it's actually been quite easy to do.
Hasn't it, Mrs B? - It has, yeah.
[Barry] It's been like pinching it, like the pastry.
And if you get like, an overlap,
you can just press it in and it joins quite nicely.
It's easy to manipulate and when we bake this up,
we should have some toast cups.
- Nice.
(laughing)
- [Barry] Right, put this in the oven.
Phoebe in the distance, laughing at my T-shirt.
- [Phoebe] Yeah.
- [Barry] What's wrong with my T-shirt?
- I just realised what it is.
- [Barry] It's a pug, a unicorn and a dinosaur.
Isn't that what most other dads wear?
- [Phoebe] No, not really.
(laughs) - [Barry] No, not really.
Five minutes. Don't wanna brown it in any way.
I've let it cool a teeny bit and you can see that these
are actually quite strong now.
And with the egg you cast in there, it'll be even better.
So, let's get our sausage patty in there.
I've just trimmed it to shape.
I don't know if there's any right or wrong,
but what I'm gonna do is actually just stick the bacon in.
I don't know, like shards sticking up.
I've separated some eggs off camera, so the yolks can go in.
But we're gonna probably need a bit more,
so I've actually used four eggs in total.
Okay. It's not seeping through yet. That looks good.
It's weird to think that's an egg.
It's the egg white, honestly, which I'm gonna season.
(rattling)
Push the egg yolk in.
Whoa!
Yes!
Just try it, there we go.
I just didn't want to damage it.
Keeping them chilled was ideal.
We now bake this for 25 minutes.
No, really, you don't wanna drop this now.
- [Mrs B] Do you want me to help?
- [Barry] No, I'm all good, mate.
I've got the dogs' support. They're lying down.
Yeah. I'm feeling the power of the pug.
Do not drop this, Barry.
Oh, my gosh.
I think we're there.
All right, they're in!
Brilliant.
Bake away!
So, what we're looking for is those egg whites,
and there's quite a bit of that there,
to hold and, obviously, cook,
but keep the bacon and the sausage in place,
encased in its own toasted bread basket.
Aw!
The only other thing to do,
'cause the pie's gonna be cold,
is to warm up our meatballs in the marinara sauce.
But we'll do that at the end once that's ready.
So, we can prepare for that stage now.
So, just warming the meatballs in the sauce,
then a little extra Parmesan on top.
Oh, my goodness.
So, just thicken it up a little bit.
And I think when I get that egg out,
it'll be time to showcase all three.
All right, folks, the bacon ones are out the oven
and looking amazing.
I think the egg is fairly set, but there was a lot of white.
So, I'm happy with that.
Covered it in foil to stop the bacon catching
and I returned it all together,
and it's been in the oven just warmed slightly,
so it is able to be held,
and it's time to put that meatball
in the middle of our nest.
Oh, my gosh.
So, the sauce has warmed back up as well.
The nests are warm. It will probably be a bit delicate.
I don't know if it'll hold it straight away.
Some more Parmesan on top just to melt on there.
Oh, there we go. Let's go for it.
Ha, ha!
Make sure I put it on the middle one and not on the pie.
And then, a nice little sprinkle of my nickname,
freshly chopped basil.
Well, just "basil" for short.
And that's looking brilliant.
Now, when it comes to the pie, cold is gonna be fine.
Just gonna give it a little dusting,
again, making sure I don't get any of that on the meatball.
Although, it probably wouldn't be too bad.
If I hold that up,
that is blooming stonking!
Three courses in a muffin tray!
Do one, and it'll only take you 10 minutes.
Amazing!
Now, the bread should...
Yes! - Ah, yeah, look at that!
(laughs)
It really has toasted it. It's more like a pitta bread now.
Do you guys want...?
Off-camera, they were like, "I'm not sure I'm keen on that.
It looks a bit scary."
- I'll go apple pie. - Yeah, I'd go meatballs.
Meatballs, apple pie, all right.
I've just gotta see if I can get this to pop out.
It might.
Oh!
- Ooh!
Look at that!
- I might just bite into my breakfast cup.
- Yeah. You could just bite into your pie.
Do you want a knife, Chloe? Sorry.
- Mmm!
- I can't cut it!
- Mm, mm, mm!
Mm! Mm!
- Oh, my gosh. This apple pie is amazing.
- This is like a compilation of weird noises.
- Mm!
- That bread is amazing! - Mm.
- It's like, it's just like eating toast.
You can't really see, the heat in the patty at the bottom,
the egg is all cooked through.
It's not soft, runny egg, unfortunately,
but we'll take that.
A bit through the bacon, too.
Maybe some ketchup with it, but that is amazing!
- Oh.
- Chloe. - Mm-hm?
- I can hear noises from you. What was yours like?
Is it good? - Mm, well,
I have to admit it,
it is stonking! - Brilliant.
Unicorn T-shirts unite.
Mrs B, how was that?
- This is amazing. I'm not gonna make an apple pie
without this caramel stuff in it again.
- Brilliant.
Well, it did take quite a long time. It's actually been
four-and-a-half hours in total doing that.
So, I would recommend doing one at a time
and I'll type the recipes up all individually,
but I wanted to set myself the challenge
of doing three separate courses in a tin
and we've done it.
And it's, it's fun.
So, I hope you try it. If you do any of our recipes,
send me a photo on social media,
then if you feel like it, subscribe for our videos,
and we'll see you next time.
- Bye! - Bye, mate.
I'm very hungry.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
- [Barry] I just wanted to get, like,
one final close-up on these.
It's just, actually, been a really fun challenge.
And that could be a little Easter thing, maybe.
(laughs)
Having meatballs instead of eggs.
And this is just quite dainty.
But beware of the filling, it is gorgeous.
There we go.
Really hope you try it.
That kind of looks like the thing from Stranger Things,
the "Demogorgon" or wherever it is.