- Hey everyone, it's Barry here.
Welcome to My Virgin Kitchen.
I hope you are well today,
and you can see the mini kit behind me.
Yes, it's mini food time.
I've not done one of these for a few weeks,
a good few weeks, actually, and I've had lots of requests.
I get many, many, many, so today
I've pulled out the mini croque-madame.
Effectively, a very flashy cheese toasty
with bechamel sauce, and a fried egg on top, yes.
Yep, croque-madame today.
I actually personally wanted to do a mini McRib today,
but I thought no, we'll do one of the requests.
But if you have a request, do let me know down below,
I love to do them and carry them out,
but do check out the mini food playlist.
Have a marathon, we've done some absolutely
bonkers ones today, after this video, but let's get going.
So as always, we're gonna have our board to serve up on,
and it must fit on our extremely
well-used Winnie the Pooh plate right here.
It's gone through some memories, this thing.
Doesn't this loaf of bread look way too big?
(laughs) It really is.
For the board, a little bit of the board alone,
let alone the plate, but I'm just gonna
start to make some slices of bread.
Probably won't have a crust on it.
This is just, actually this is a really nice sourdough loaf.
Which is great, because we can have some nice sandwiches,
some full-sized ones over the weekend, maybe.
Full-sized, what's all that about, eh?
Okay, so we're getting towards
being able to have slices of bread.
I'm just trying to create two slices, alright folks.
It's still a little bit too big.
Mrs. Barry says that I should always do like,
manicures on my hands before I do these mini food videos.
(laughs)
But it's not about me, it's about the food.
Alright, that'll do, nice slices of bread.
Actually, will it fit?
Yes it will, oh this could be quite high today.
The bread is done.
The next step is gonna involve
a saucepan to make the bechamel sauce, and...
A mini whisk.
- [Alexa] I don't know that one.
- What, Alexa's listening in.
We're gonna make the bechamel sauce, so just gonna show you.
We've got some milk here.
That is one, two-eighths of a teaspoon of flour,
so basically a quarter,
and then roughly the same amount in butter,
which we're gonna melt first of all to make the bechamel.
We're also gonna put some nutmeg in,
I'll show you that in a minute.
We're gonna grate that actually in, with our mini grater.
Very, very, very low flame, butter.
Oh my gosh. (laughs)
Look how quick that's melted.
Now add in the flour.
Mix it together, duh, duh, duh, duh, duh.
Oh my gosh, it's basically evaporated.
I might need to make some more,
just so I can actually see it.
Look at that, there's hardly any.
Oh yeah, that's better.
Let me add the milk, whisk this through, duh, duh, duh, duh.
Oh, and look how quick that's thickened, oh my gosh.
(laughs)
I've got to take that off the heat before it's gonna burn.
Alright, it needs a little bit more milk.
Just a splash more, because that's
getting absorbed right into that mix, that's good.
It's actually okay, yeah.
I didn't think there'd be anything at all,
but we are in a good place now.
My mini grater and some nutmeg.
Stir that through. (laughs)
Alright, let's get this off the heat.
Well guys, you got a good seat there, aren't ya?
So using the residual heat from the pan
and some Gruyere cheese, we're gonna use some more later.
I'm grating this into the pan, so we'll whisk this through
whilst there's still some heat in there.
Get that flavour in there.
I actually love the smell of this Gruyere.
I couldn't eat it until it's melted,
but it's got a nice, strong smell, I do like the smell.
So let's whisk that in. (laughs)
Oh my gosh, I love it.
Oh, steamy, steamy.
Alright, onto the ham then.
So I'm just gonna make some slices,
a few strips like that, just to sit.
What's a matter with you dogs?
The dogs are going crazy. (chuckles)
They're looking for something.
So just little pieces of ham like that.
So you've got our two slices of bread,
and on one of them, we spread on our Dijon mustard, okay.
Nice, and we've got some bechamel onto this slice.
I'm loading it up.
Put a nice sheet of ham on top, like so,
and then grate some cheese on top of that.
We'll then take our Dijon mustard layer
on top of that sandwich, and seal it in.
I'm gonna press it down fairly lightly.
That is a high sandwich.
So, back to the frying pan.
This time, a good amount of butter.
This is like a teaspoon, because I want to fry it.
So I'm gonna melt this up.
You're supposed to really spread the butter on the bread,
but I think that it would actually dissolve
into the bread by the time I got it in here,
so I'm sort of doing the opposite here.
I'm gonna get it nice and foamy.
Woo, sit the sandwich in.
I don't actually have a mini spatula.
So I'm just gonna press down on it a little bit.
Oh, it's warming that bechamel as well, but even now,
it doesn't really matter at this stage too much.
Now I'm not getting that colour yet, so a little bit longer.
I think it's nearly there.
Oh yes, oh my gosh, look at that.
That's awesome, right, I'm just gonna do the other side.
(laughs) This is beautiful.
It's making me really hungry.
I haven't got a little spatula thing to lift it out,
and I don't trust myself with one of the little teaspoons,
so there we go, that smells insane, this is awesome.
I hope you like my little
ripped kitchen towel there, in desperation.
So the sauce, I've just warmed it through in the pan
with just a touch more milk in it,
just to give it a bit more life,
because it had sort of firmed up.
(Barry humming) Beautiful.
A touch more grated cheese on there.
Oh yeah, get in there.
Now, we would grill this, but in mini food, we don't grill,
because it would obliterate it instantly using my grill.
(cheese crackling)
Oh yeah, look at that colour.
Oh yes, look at that, instant grill.
Smells, again, insane.
Last step, the fried egg on top.
That should be enough egg white left in there
to create the white, and then I'll quickly nip over,
extract a little bit of yolk,
follow it into the egg white, to hopefully fry the egg.
For those of you that have seen the
mini English cooked breakfast, this should work.
It just might take a couple of attempts.
Okay.
Oh go on. (giggles)
First time, first time, bro.
That is cooking away, you can't hear it,
the egg white's nearly set, there's no oil in it,
because it would just obliterate immediately.
(chuckles) Yes!
This is probably my favourite thing
I've ever done to date on a mini food,
when I discovered I could make a fried egg like this.
The mini plate is ready, look at this thing.
That is awesome, stick it on there, yes it does fit.
I'm being nice and brave, I've picked up the fried egg,
and we've browned the bottom of it.
I'm doing it with the tweezers.
Come on now.
(laughs) Yes!
And as always, there's a little tangerine for scale.
I cannot wait to taste this.
I've made a bit of a mess,
but I hope you'll agree it's worth it, and I am totally
gonna make myself a normal-sized one in a minute.
But then again, maybe the mini food diet should be a thing.
Maybe I should launch that, but look,
we've got that fried bread, the bechamel sauce,
the cheese, the ham, all fused and melted together in there,
and of course, our fried egg on top, bottoms up.
That is insane, that is so good.
I mean, it's effectively the same recipe,
we know that, but it just works.
Bizarrely, it's actually filled me up a little bit.
I'm not gonna make one right now, I'll make one later.
Another mini food, bonk, in the bag then.
So check out the rest of the mini food playlists.
Let me know which one is your favourite to date,
and also, any new ideas, as I say, let me know down below.
Follow me on social media @MyVirginKitchen,
you can send your requests there,
and also subscribe for regular videos.
Press the bell button to be notified every time I upload.
Goodbye.