(playful music) - One of the downsides
of when you make microwave stuff in a mug,
it can explode quite a bit.
Oh, this is risky.
Oh my gosh, I only needed half of it anyway (chuckling).
(laughing)
(fanfare music) (logo whooshing)
(words popping)
Hello, everybody.
Everybody loves a mug, don't they?
I mean, I've got three mugs right,
in fact, I've got two there,
but these are a little bit novelty.
These are my favourite mugs.
This is my pug mug, it's really cool, it's a pug mug.
Although it's square, so it does feel a bit uncomfortable.
And this is a biscuit mug.
Downside is it's half a mug so you get less beverage,
plus side, it's got a little biscuit pocket
so you can put your biscuit in it, nice.
But a mug is an amazing storage vessel
for your beverage and not only that,
as I've actually done in the past before,
you can make revolutionary meals
for one person in a microwave with a mug.
Or a bowl, I guess.
Teacup if you wanna be extra portion-controly.
But with these three mugs today,
I actually quite like the Lionel Rich-tea
one as well, I've had that for ages.
♪ Hello, is it tea you're looking for ♪
Never tea for me, can't stand it.
"I don't need Google, my wife knows everything."
Always goes down well when the in-laws come over.
And of course, me Barry Lewis mug with a mogo.
With a mogo, with a mogo (laughs).
In those mugs today, we're gonna try and do
kinda like a three-coursey thing,
although two of the savoury dishes, I mean
they basically could be considered both as mains really.
We're gonna do a Thai-style beef salad.
We're gonna do chicken stew with actual dumplings,
and then a sticky toffee pudding with ice cream.
I'm kind of excited for me,
that's gonna be an amazing lunch.
We're gonna start with the noodle salad
because that's gonna have marinade
which it can actually sit in, which will flavour it longer
whilst we crack on with the other two,
so let's jump to that.
(feet thudding) (plastic crinkling)
(grunting) All right, so first things first,
we have some rice noodles.
Absolutely love these things, you can buy them
in dry sheets as well, but all we're gonna do is cook them
as we would anyway in boiling water,
and they cook very, very quick indeed.
So kettle.
(water flowing) (kettle thudding)
(kettle whirring) So what I'm gonna do
is take me rice noodles and take
to about 2/3 of the mug up like this.
Aw, yeah.
So I've just sort of, you know,
neatly compressed it like that,
so it's all tucked in looking good.
The great thing about this one
is we're not actually using the microwave at all.
The kettle is basically cooking this,
we're using this as more of the, like the vessel.
But we're just gonna leave that
for about four or five minutes to just
sort of cook through and sit in there,
and then we'll drain it off.
Need to drain off the noodles that
you've just cooked in boiling water in a mug?
There's a gadget for that.
Actually, might not be (laughing).
This is the can colander, remember this?
(gasping)
Oh it's gonna do it, if you don't have
a can colander you can just use a sieve.
There you go, wow that is really, really, hot.
I feel like my frozen plaster, my finger
is much better though, thank you for asking, is helping me,
I feel invincible when I'm wearing that thing.
You can cool them down straight away,
and then drain it again.
I just really wanted to use it again, really.
But I'm gonna leave a little bit of water in there
and that's that, it's gonna be a nice, cold salad this.
(whoosing) All right so over here
I have some sliced cucumber, some fresh coriander,
peabuts, spring onions a.k.a. scallions,
and this is some sliced, cooked beef that you get
from the supermarket, just the sandwich pack stuff.
Just got it into nice little chunks,
and if you don't believe me that it's beef,
I got someone that can test it for you.
Is that beef?
(laughing) Every time, Amy, come on, yes, nice, good work.
So all I'm doing (whooshing)
is taking a standard peeler,
and just taking some little shavings of carrot like that,
nice thin strips, wafer thin, that will go really well
with the sauce, which we're gonna make right now.
I wanna try and keep this just to one mug,
so I'm gonna try (groaning).
(laughing) Look at that, yes.
We're gonna put the dressing sauce thing together in here.
All right so into the mug, (playful music)
this is some sweet chilli sauce which I absolutely love.
Good chucks of that, like two table spoons or so.
And some soy sauce, this is some reduced salt soy sauce.
And then lime, squeeze just a wedge of lime juice in there.
Aw yeah, I actually kinda wanna drink it.
(groaning) That's got some kick, it's good.
Then we just mix it together like that, all right?
(groaning)
And now what I'm gonna do is take some of our
initial ingredients, chucking it in very roughly,
and then the first half of the noodles,
get that in there, oh my gosh.
And this is where we're gonna have to,
sort of, work it slowly, okay?
See how we're like staining the noodles
as we're lifting it though?
And by doing this as well, carefully,
we're also lifting and bringing up the ingredients,
and getting them lost in that nest of rice noodles.
(playful music)
And there we go, you see that?
Nice, let's keep going.
(playful music)
Aw, just try and load it right up, (laughing) yes.
(fork clattering)
So I've really been lifting this up,
getting that sauce all over there.
I love the medley of ingredients that we pulled to the top,
but then just stick some more on there,
some cucumber and maybe another nut or two.
But (laughing) look at that, that's awesome.
One tried to escape, you can survive mate
don't worry about it, but a cold beef style thai salad.
It's gonna go in the fridge, nice.
So next up (whooshing)
I'm genuinely excited about this.
We're making a stew, but not just any stew,
we're doing dumplings on top, so we're doing
chicken in this but you could do beef,
you could actually make it just vegetarian as well.
But the dumplings are kinda like
cushions or pillows for the stew.
Here in the UK it goes very, like hand-in-hand.
I really hope this works, I've never done it before.
So on my board here I have some cooked chicken,
where you (mumbling) in the sandwich isle generally,
that I've just shredded up with a fork.
I've got carrots, onions and potatoes,
so these have been diced and peeled.
I forgot to get a leek, darnit,
I was gonna stick that in it as well.
But it doesn't matter, this should be okay.
Obviously, the vegetables aren't cooked,
they're raw, so they're gonna be hard at the moment.
The chicken's fine so (quacking noise)
I'm pushing the potatoes, oh my gosh,
carrots and the onions in there.
Okay, I'm making such a mess today.
Well there we go, a nice little root veggie medley.
This needs to be cooked, but we're not
just gonna bung it in the microwave, oh, no, no, no, no, no.
This is some chicken stock, 100 mills
of that is going in initially, just to help lubricate it.
It's gonna sit in there, lovely jubbly,
and that needs to be covered, there's a gadget for that.
I'll take you there to it today, won't I Liz?
All right, mate?
She's literally broken now, she just leans against the oven.
As you know she fainted the other day.
(cupboard whirring)
Trying to do this one handed, and no,
it's clung to the actual shelf (laughing), hang on a sec.
As long as I can stick that on there,
go on cover it, brilliant.
All right I need an extra hand.
Oh this is risky.
It did it, awesome, basically that step
was to cling film the top of the mug, yes.
(air whooshing) All right so by doing this,
it's actually gonna make it steam better,
and kind of act a bit more like
an oven so all the heat stays in there.
But we will just pierce it a little bit
because we don't want it to explode in the microwave.
Two and a half minutes in the microwave.
(microwave door slamming) (beeping)
So this is just to get it doing
like an initial soften, in you go mate.
After that, we will take the cling film off.
(whooshing) I don't know what it is,
but I know we're just cooking vegetables
in the microwave, but that smell's insane.
I kinda wanna bottle up that smell,
like sell it as an aftershave.
Root vegetables for men, nice.
It could just be called, root (laughing).
(groaning) Oh yes, you're hot wow, just give it a minute.
Also I don't know if you can see in there,
that is a little bit, actually it's quite a lot
of water in there, so one of the downsides
of when you make microwave stuff in a mug,
it can explode quite a bit.
So I will stick it on a plate after this,
just to prevent ruining this base thing.
Aw hey, this is a microwave safe plate.
All I'm doing, that's still quite hot wow, okay,
we will need some more cling film
in a bit, but we're getting this off.
They are definitely softened already, but we are
just randomising them up a little bit, little mix.
Then back in for another two minutes (door slamming).
Oh dear (laughing), ah it's steaming up.
You can see why we've got the plate to catch it.
Wow, okay, I'm gonna let this all cool down.
Ah, ah, or maybe not (laughing).
We've made like a little pond (laughing).
Ah, ah, ah, ah.
So for the time being (laughing)
I'll clean that plate off, but we can top this up because
it's not gonna be going in the microwave straight away.
Oh no, we are taking it to flavor-town.
I have got some mixed herbs, so I'm
gonna go about a teaspoon of that.
As it's chicken, we'll go for some
chicken gravy stock powder.
Gonna get a good old handful of chicken.
Oh my God, I'm gonna load this up, why the heck not?
And extra stock on top.
And again, that sort of tentative,
especially while the mugs still quite hot,
sort of lifting motion where I'm really trying
to dig down and pull up a vegetable.
Just really trying to make it into like a little medley,
a hot pot of flavour, aw look at that!
And again the smell is insane.
So we'll leave that for a minute, let's make the dumplings.
In this ramekin right here, because I can't use my mug now
because it's kind of busy (laughing),
I've got some self-raising flour.
This is some suet, it looks like grated cheese or maggots,
but it's actually quite a fatty thing
that's used quite a lot in dumplings.
Some more of those herbs again, like I say.
And then the water, so this is just cold water.
And we're basically bonding this together,
to make a kind of like, mucky dumpling mix.
As long as it's shapeable because we're effectively
gonna steam them in the microwave.
(spoon clattering)
There we go, that's better.
Shape it lightly into a sort of ball shape,
almost like a meatball really, and sit it in me stew.
There we go, like that.
Now, we need to steam it, and this is
where we wrap it in cling film again.
(cupboard whirring)
(banging)
(laughing) Oh my gosh.
It's still hot, it's steaming up already look at this.
You see it?
(laughing) It's like the scene from Titanic.
Dumplings in the mist is a new film coming soon.
It's on to my clean plate though,
I don't know how clean that'll last.
But all we wanna do is steam these through,
we're just cooking the flour.
Good luck.
(microwave beeping)
(door knocking) (sighing)
(dogs barking)
My door's gone, well it's gotta stand anyway.
(whooshing) Oh wow, that's not too bad.
Although, my dumpling's kinda congealed.
I don't know if it's cooked or not.
The only thing is my sticky toffee pudding's
gonna have a lovely scent of stew
because the microwave stinks of it, it's good though.
Aw that smells so good, aw, I think they're done you know.
Ah no (laughing), I don't know, I don't trust that.
That looks good, that's tough,
but this bit here, I just think it needs another 30 seconds.
(whooshing) That looks much better.
I've just broken it up with a fork.
That is done and I'm just been encouraging
some of the ingredients to the top,
bit of carrot, potatoes, chicken,
let everyone see everything in there,
it's not just dumpling territory.
I'm loving that, and the cool thing is
I can warm it up in the microwave
if I want it hot because we got a
sticky toffee pudding to make (fork chinking).
(whooshing) The last one,
we are doing one of my favourite
desserts of all time, sticky toffee pudding.
We're gonna make the sponge, then we're gonna
pierce some holes in, drench a sauce on top that, hopefully,
will soak in and sit on the top with a gollop of ice cream.
(heavy breathing)
So for this one, I'm staying on-brand by using
the Barry Lewis mug, and here are some dates.
These are stoned ones, in fact these get sold as a loaf.
You can buy them loose and de-stone them yourself,
all that stuff, but for me, I just gotta chop it up roughly.
(playful music)
Now when you're making one of these normally, as well,
what you tend to do is soften up the dates.
And to do that, you normally put them
in boiling water, we can do that too.
All right so freshly boiled water.
Doo, doo, doo, about one.
See how it's done that effect there and it's shrunk it?
Let it sort of wilt it, let it soak and absorb it.
But we're gonna cook it though in our microwave.
Yes, we were gonna help it accelerate
the softening up process by bunging it in there
with the scent of the stew for 30 seconds.
(microwave beeping)
Nice.
Aw yeah.
So obviously, we wanna try and get
a little bit of rise in this cake.
This is some bicarbonate of soda, so we're gonna stir
this in and you see it's gonna foam up
like this, please don't rise to the top.
Oh my gosh, we've made Coca-Cola (laughing).
So we're doing this now so it doesn't affect
any other ingredients and all spill out.
But we can sort of break up the dates,
loosen them up as we do this.
(watch ticking) We're just waiting for this
to calm down, yeah?
Thanks mate. (watch ticking)
Wow, so it has settled a little bit.
It almost looks like a cake now.
This, just a warning, is gonna get messy
(Doorbell ringing) (dogs barking)
I just scared the life out of that postman.
He was sticking something through the door,
like one of those sorry we missed you things,
and I was like "Hello!" (laughing).
As I was saying, this will get messy,
so the plate is definitely needed.
I always like to overload my microwave cakes
just to make sure that it's there and not like down there.
But I've just got a feeling with this one,
I might have really done it this time (chuckling).
So that is some butter going in.
Brown sugar (groaning).
Self-raising flour, which is gonna
help give it a rise as well.
Not that I think it's gonna need it.
And some beaten egg, oh my gosh.
I only needed half of it anyway (laughing).
I think most of it's gone out, I've still got half.
I'll just spoon it on, there we go, all right it's in there.
And we just need to kinda get this to all bond
and sink down a little bit, there we go.
You know if you don't wanna stay strict
and do it all in a mug, you could just do this all quickly
in a little bowl to one side, be way cleaner,
then just bung it in your mug or your bowl.
So I'm gonna stick this onto a new plate,
and we're microwaving this for two minutes.
It might need a little bit more, probably will go crazy.
But every 30 seconds I'm gonna stop it for just
a few seconds, let it cool down and keep going through.
Because I think this is gonna go rising.
Here we go, yeah that's 30 seconds in
look, look, look, look, see that, you see?
Oh dear.
(microwave whirring)
It will rise up a little bit and what will subside
will be a spongy cake, but I'll also have like
a skirt (chuckling), or something, of cake.
(laughing) It's all right, trust me.
I'm being pretty ruthless with this.
The sort of, cleany, microwavey man inside of me
wants to literally just open that
and clean it all every 10 seconds,
but there is no point, you have to embrace the messiness.
(laughing) Looks like a mediaeval beer.
All right so it's not the hottest thing today so far.
(lauging) This should all be sticky toffee cake.
Oh wow, oh it's rich.
I got a bamboo skewer, I'm going in.
(gasping) You see, it's come out clean, it's good.
I've just been lifting up these bits from the sides
that I was gonna chuck away, and if you just
press it back on because it's still so warm, it just kinda
bonds to it straight way, so definitely don't waste it.
I mean, I wasn't planning on wasting it,
I was gonna eat it off camera, but you know what I'm saying.
Whilst that is cooling down, I am gonna
use my biscuit mug to make the sauce.
So in here is one tablespoon of creme fraiche,
tablespoon of butter, and a tablespoon of sugar.
So melting this together should give us our toffee sauce.
And this should not need long at all,
30 seconds max, really (microwave door slamming).
(whooshing) Well that looks a darn sight
better now I've given it a clean, and I know
it looked a little bit moist when I first took it out,
but you gotta kinda believe the system, okay?
You don't wanna end up cooking a stone (chuckling).
So I'm poking a couple of holes through it.
Ze toffee sauce is ready, I didn't
even stir that, just 30 seconds.
You should stir it really.
Hopefully, it will find its way into
one of two of those little holes,
and seep down, please (laughing).
I mean, if it doesn't I can make some whilst it's in...
There you go, you see the little
bubbles that pop up when you do it?
(whooshing) Ah, so it has sunk down
a little bit, but before we put the ice cream on,
let's bring in the other two that we made earlier.
Look, nice and cold, this has actually gone cold now,
but I can warm it up in the microwave
just before I taste it.
Dollop of ice cream needed on this.
Just place it down like that, oh yes look at that.
Doo doo doo doo, Doo doo doo doo, Doo doo doo doo.
Three little meals, in three fairly little mugs.
(whooshing) Don't know about you,
but I am so ready to try this.
The actually herby dumpling things is being warmed up,
You can probably hear in the background, in where else?
The microwave. (microwave beeping)
But let's go for out cold one first,
the salad which we've...
Oh my gosh, oh my gosh look at that, shall I just go for it?
Mmm.
That was so fresh and revitalising,
I dropped half of it on the floor (chuckling).
I think the only thing I would do, next time,
to that, is maybe pickle the carrots
in a little bit of rice wine vinegar.
if you've never done that, blows my mind, so good.
So from something fresh to something more
warming and wholesome, we've got our dumplings here.
Let's have a dumpling actually.
(laughing) Just getting it all over the floor.
Don't worry about me.
Ah, mmm it's cooked through, it's obviously
not gonna have a crispy edge on it
because you've not baked it or anything like that,
you've just streamed it through like a dumpling really,
but it's that real medley, if I dive right down,
of all the vegetables and the chicken and the stock.
Mmm, oh wow, that's like blown my head off with flavour.
That is so strong, there's a depth to it,
there's a richness, you got the...
It's warming, comfort food, which is the complete opposite
I need today on such a hot day
here in the kitchen, but again, that's stonking.
Twist it around, do your own meats in it, whatever you want.
Stick your foot in it (laughing), it's really good.
And last but not least, the sticky toffee.
It's kind of covered in ice cream now,
but if I dig fairly deep, I'm gonna get some cake,
I'm gonna get some sauce, I've got an amazing dribble
going on with the ice cream on the mug there.
It's been a bit messy today, but hey ho.
(groaning)
(laughing)
That is so good, it's still warm.
You know when something is freshly baked
and it's still warm?
Just that still bit of warmth in there.
It's sort of hiding around there,
like a little equator of warmth and flavour.
The ice cream is, well it's just ice cream, but
the sauce and the sponge, it's light,
it's delicate, and it's stonking.
I think today has been a massive success,
I mean despite the, sort of, the carrot and the cucumber
and the ice cream down there on the floor,
which Boston is very much keeping an eye on,
it's actually delicious.
So whether you do it in a mug, a lot of people
do ask me for one person recipes,
and if you've got a microwave then
these will actually tick the list.
There's loads more I could do, hope you enjoyed the video.
If you try any, tag me in your pictures.
And I'll see you next time, bye.
♪ Check your level player ♪
♪ No matter what you style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪