- Right. The steaks in, the steaks in ladies and gents.
Toaster problems. This is absolutely bonkers.
I don't want you to try this.
Please don't try it at home.
Please, if you do try this, don't try it.
(upbeat music)
Well howdy, doody, dandy folks.
Hope you are well.
Welcome to my kitchen,
today we are attempting to make a three course meal
in my favourite appliance of choice.
It is of course the toaster.
We do have some history.
Oh, it's on fire.
Killing the sockets.
Oh my gosh.
- [Mrs. Barry] Barry is that on fire?
- Why does this always happened to me?
Ah, as I say, there is a little bit of a relationship there,
I've even had the toaster, there's no crumbs in it,
we've given it a nice little clean
and I've asked my supporters on Patreon
to come up with some ideas, and boy, did you not disappoint?
Some were a little bit crazy
but some, I was like, that's genius.
So let's start off with the starter
which is going to be creamy garlic mushrooms,
most of the internet hates mushrooms but I love them,
on ciabatta.
To make this possible, and I don't know if it's gonna work
actually 'cause I haven't put any fluid in it whatsoever.
These are some toaster bags.
I don't know what it's for really.
I don't actually, I never looked.
But I certainly need this for all three courses we're doing.
I'm actually gonna use my veggie prep kit
to help with this video from time to time
because they are actually now back in stock.
In fact, I even have one for myself
because there were so many that were gone,
I didn't even have one, so here we go.
First thing I'm gonna do is slice me old mushrooms on there.
Push down like that.
(Barry laughs)
Easy peasy.
Yeah, that'll do, also gonna need some garlic.
So additionally in the kit is a garlic peeler.
This is not video about the kit, by the way.
There we go, perfect.
Bingo.
Cor that's good garlic that stinks don't it guys,
it does smell.
No, Amy's not sure.
Garlic I've said this before, is one of those smells
when you're doing it, when you're prepping it,
you're expecting it, it's lush.
- Yep.
- The garlic is in there.
Do you think this is gonna work?
- I'm just more worried about the house
still being in one piece.
- I'm just gonna put the bag.
Oh no.
Pushing the garlic to one end,
and just getting that in there.
Alright perfect.
So now let's cook some garlic.
I'm trying to get the microphone to pick up the sizzling.
There's a very gentle sizzling going on folks.
(Barry yells)
(Barry coughs)
That is cooked, but it's garlic onto the mushrooms.
Just loading that bag up
and I'm gonna try and keep it to one sort of side like that
so we can fold it over and make sure they fit.
Please.
You've gotta go down, oh no.
It's just not, gonna have to encourage it down.
Oh, get down, yes, Jenny get down.
Yes, that did not wanna fall in a minute ago,
but it's in there.
By goodness, it's in there.
Oh, this is crazy.
I don't want you to try this
unless you're in a hotel room and you just have a toaster
and lots of toaster bags and a whole weekly shop.
I'm not sure if you can see,
but that bag is actually quivering with awesomeness.
And you can see that steam coming out, oh my gosh.
That's moisture, we do not want that.
Oh, oh, my gosh, we do not want that.
All right, let's get you out.
But you are cooked, you are cooked, look at that.
Oh my gosh it's cooked.
Please, don't try it at home,
and also it's a little thing that I've agreed with myself,
the minute I see any moisture like that it's coming out
because I do not want it to hit the element.
(gasps) So hot.
Because it's going back in, this is it,
this is like the last two,
I'm putting them on kitchen towel just to pat out
any extra moisture which of course
the mushrooms will release.
So now something a little bit more normal.
We are going to serve it on a ciabatta.
So serrated knife through there.
And obviously this, this can go in a toaster,
oh yes it can.
Okay, so the ciabatta half,
I think I've only got enough mushrooms for one half,
that can go into one side.
So you've got the control of the heat
on this second lever here.
The bag there we've got the mushrooms and the garlic,
and we're now gonna add some cream.
So I've got some thickened cream here,
just about a teaspoon or so.
And I've wanted it thicker rather than a runny one.
Okay so there's a blob of cream in there with the mushrooms
and the garlic, little bit of pug salt and pepper.
So this is gonna be our garlic mushroom sauce
that goes with our toasted ciabatta,
which we can cook at fairly the same time.
In fact, I'm gonna get this going now,
'cause it will take a little bit longer.
This is already cooked, we're just warming it through.
If this works, this is absolutely bonkers.
The ciabatta just popped up, it needs to go down again
a little bit longer, but this is starting to simmer.
Oh my gosh.
Can you see?
I can ah, it's really therapeutic.
I'm pushing the sauce around,
so I'm manually by hand mixing the mushrooms,
the garlic and the cream together.
We're doing it.
But of course I want that just a little bit warmer.
You know what I'm thinking
after all this, if I,
Oh, I was gonna say if I burn the ciabatta
look at the colour on that.
This is ready, this is ready.
Dinner is served.
Let's have a look at our first thing,
if the starter has worked.
All right so there is the ciabatta looking nice.
We get out our garlic mushrooms,
that looks brilliant.
I don't know how it's going to look on the er,
I tell you what I've eaten far worse.
And of course we finish it with the freshly chopped parsley.
(Barry laughs)
Garlic mushrooms on toast in a toaster, stonking.
Oh yes, the crunch, ah, and the sauce is all soaked in.
That's where it's gone, I was like where's it gone?
I was gonna save this all for the end
and have one big monster extravaganza
but it will be freezing.
That is delicious.
You wouldn't have known it was made in a toaster.
Right time for the main.
Alright, so for this next one, this was requested a lot.
Oakley Kennedy steak with garlic butter,
tenderstem broccoli, smores, maybe not soup.
I don't know if that was all together,
but steak was requested a lot.
And actually I'm not that mad
because the concept of this original idea of this video
came from where I saw someone cook a steak.
I mentioned it on a hacks video with Mrs B,
where they made a steak using a toaster bag.
My only concern is seeing how much moisture
came out of those mushrooms then.
With a steak, I might have to just cut it down a little bit
the size, and really keep my eye on it.
This is a really nice rib eye steak
that I've had out for about 20 minutes.
Just sat on kitchen towel to try and take
as much moisture out as I can.
I can already see it's gonna be
too big for the toaster, so I will trim that down.
I've also got, not just broccoli,
just like a pack of tenderstem mix
So there's some other runner beans in there and peas too,
and the broccoli, so we're ticking that box.
I've got a peppercorn sauce to go with this steak
if we get that far.
And I also thought it would be cool if
I got some potatoes and just
got them as thin as I can
so they'll cook nice and quick to serve alongside it.
So hopefully we'll have a steak dinner with vegetable sides.
There we go, in this satchel, we have got
the tenderstem broccoli, the runner beans, peas,
and some sliced potatoes and they're all
kind of neatly tucked there.
I'm feeling fairly confident about this.
One very snug steak in there,
it's a little thin, but I love my steak not well done.
I'm thinking we should be able to get
some sort of medium rare,
I don't think you can be that picky,
and we've got the veg ready to go.
The only other thing is the peppercorn sauce
that I'll add in here just to heat it for a moment.
So I'm gonna go for the veg first actually.
So we'll get that going,
(Barry laughs)
and I can neatly get my steak
into the other compartment, ready to go,
just like the bread was earlier
and I'll drop that down in a minute.
Drop it like it's hot, which of course is what it is,
and a little bit risky.
So please, if you do try this, don't try it.
I'm a toaster professional.
Let's raise a toast to the, nope.
Got a little bit of a problem, I've stopped it all.
Turned the power off, took my toaster tray out
because as you can see somehow
there is actually a pea in there and it's not coming out.
So I've gotta get a, I've turned it all off, it's all safe.
And I've got to get a bamboo skewer
just to try and get that pee out.
It's in there, just tucked in that corner.
(Barry laughs)
Toaster problems, don't mind me.
Oh my Gosh, oh no.
Oh I've pushed it onto the runners.
I think it's stuck in there forever.
Yeah, that's gone.
But the good thing is, it's away from the heating element,
so it's probably just gonna sit there forever.
Like yeah, this is where I live now, brilliant.
We've got a common thing happening here
where the bag is quivering.
(toaster pops) Oh my gosh.
(Barry laughs)
But yeah, oh, the potatoes
they're pretty much cooked through anyway,
and we're just sort of steaming the veg.
So let's get that down a bit more,
and then try and do the steak.
Right, the steaks in, the steaks in ladies and gents,
we're gonna go medium rare.
The really cool thing is you can just leave it sat there.
So it's still getting that residual heat to keep it warm,
'cause those vegetables are ready
and I'm thinking I might put the sauce in there.
Now the steak is starting to cook now.
It wasn't, I was like, no, but it turns out
that this side was turned down to like one,
which is, as we know, one is a low number.
Yes, it's browned on the outside.
My whole family are watching me like it's like
a proud day for me.
The steam coming off those vegetables, that is amazing.
The steak, I think it's done,
but just like every other steak,
you gotta let it rest a little bit.
So let's get it out.
It's definitely Brown around the edges.
And to be honest, I do like a really rare steak.
I have no idea.
Shimmy it out.
Oh my gosh.
That is definitely cooked through.
Look, and it's cooked in its own juices in a way,
so is that good?
Is it gonna make it moister?
Actually gonna put a third bag in total for this one in.
This is some ready-made peppercorn sauce
which of course we'll put it in with the steak,
it'll cover it, we won't see how well cooked it is.
The veg will get covered in it as well,
and it'll just looked weird.
So we'll warm it up completely separately.
Turn that down, that does not need,
we are not cooking that fast, and see how it goes.
I'll give that a minute, and I think we're ready to serve
our steak dinner.
When you see the smoke coming out of it, you know it's done.
Oh yeah.
Would you like some steak darling?
- Oh well done.
- Nicely rested.
And I can present to you.
- Yeah?
- Some steamed, (laughs)
oh no, steamed veg.
But not only that Mrs. B,
we've got some sauce to come out, look at this.
(both gasping)
- Look at the steam, I can't believe it.
Well done.
- I've just drenched it, I wanted to show you
how well done or rare the steak is.
I don't mind, you like yours well done.
- Yeah, burnt. - Yeah.
Look at this huh?
So I could have separate all these potatoes individually
but let's just more importantly.
- [Mrs. Barry] Looking at the presentation.
- [Barry] Oh, thanks mate.
Let's try and cut through this.
That's actually pretty darn good.
- [Mrs. Barry] Nice.
- I say, you know, that's almost like a medium, isn't it?
- Oh, that potatoes cooked.
I'm going for some broccoli now too.
(upbeat music)
- That is amazing.
- That is very good.
- Shiver me timbers.
- Well done.
- Wait 'til you check out the desert.
All right mate?
- Yes.
- Right, listen to Simon Robinson, he came up with so many,
he's literally started a menu
that he could start his own toaster restaurant.
And if you do that Simon I will attend.
But one that stood out, right?
Just picture this okay,
and come up with one word that describes it.
Could do a dessert inspired grilled cheese
cinnamon bread/brioche with Nutella
and like a sweet cream cheese.
Maybe serve with chocolate dipping sauce and fruit.
Honestly, that's my favourite. I want to try that now.
Okay, Simon, this is gonna be amazing.
Look, we took the lid off and look how far down
it is in the jar, and they get yah
'cause the label's covering where it starts.
Isn't that cheeky?
Everyone's doing it, aren't they?
It's very easy to rope you in when it's a dessert.
- Yeah have you noticed that?
- That was how we got married.
- Don't keep that in.
- I am keeping it in, keep it real.
Simon says spread Nutella on, you tell her.
Mrs. B, slather it on there.
- [Mrs Barry] How much?
- I want to loads,
I want it to be drenched because we now know
that these toaster bags are invincible.
Gonna slather the cream cheese on.
We've gotta fuse this now like a big old burger.
Oh my God, this is so gonna work.
- Like this? - Yeah, just
wedge it on Mrs. B, put that on there,
and then press it down a bit.
(Barry laughs)
It looks like a burger.
Brilliant.
It's gonna fit.
- Okay. - It's gonna fit.
- Good, good.
- Simon, it's gonna fit mate.
Honestly. That is so cool.
So we've got a packet of apple, pineapple and grape.
- Yeah. - This is gonna go
into one bag.
We're gonna get another bag
and warm up a pot of chocolate ganache.
So we're gonna have the bun,
we're gonna have the fruit which is hopefully
gonna be sort of a little bit charred,
maybe. - Yeah.
- And then hot sauce to pour over.
- Nice. - Simon.
- Sounds amazing. - Simon on come now.
- Oh there we go, it's in.
It's in.
- And now we wait.
- I think that might be done.
- [Barry] Which one?
- The sauce.
- Oh gosh, press that, that's it.
The sauce is warmed, look at that.
Well we'll keep that there.
- [Mrs. Barry] Oh no, it's gonna come out.
Mrs. B, prepare a knife and fork.
I think this is a little bit charred.
Oh lush, it's like, it's been on a barbecue.
I love it.
Is this fused together?
Hello. I'm delicious.
The cream cheese has merged, look at that.
Now we see for portion control we have
warm fruit alongside and I'll get the grape off the floor
because dogs will not like grapes.
And hopefully all being well,
we drizzle that chocolate sauce.
Oh, Oh my gosh.
Simon. I like you.
- [Mrs Barry] It's crunchy.
- Yeah got that sort of nice sort of toasted edge on it,
but the softness in the middle,
actually hang on I'm gonna put the camera down,
I wanna eat this too.
That is gorgeous.
- That's good.
- The toastiness of the brioche anyway,
I think it increases the butteriness of the actual bun.
But you've got the warmth of the Nutella,
and the cream cheese, there's that a little bit of tang
with the cream cheese right?
- There is.
- I didn't try the fruit.
- Oh I did, I tried it all.
- Is it good? - Yeah.
- Oh my gosh, there's safer ways to make this,
but this video's worked, I can't believe it.
But seriously though, if you do try this
use toaster bags, pat dry as much as you can,
get as much moisture out and do keep your eye on it,
and have someone else around to make sure you don't
burn the house down, which I've done in the past
doing far safer things, so there we go.
That's delicious.
Oh my gosh.
Thank you for the three patrons that were picked.
Thank you to all the patrons that supported
and gave me lots of options to pick from.
There were so many good ones, some very, very dangerous one.
Some much more easier one, so we went about halfway.
Thanks so much for watching, don't forget to subscribe.
Press that subscribe button to be notified
of all future videos of course.
And I'll see you again next time.
But right now gonna finish this off.
Cheers, that's not gonna happen.
She's literally gonna,
she's literally gonna put me back
in my cupboard under the stairs, like Barry Potter.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchens for me ♪
♪ Simon's moustache, goatee, maybe all three ♪
- I'd like my steak like Mordor.
- Like who?
- Mordor, it's a Star Wars reference.
Mate-
- I haven't seen any of those films,
you could tell me anything.
- [Barry] Mate, it's a Lord of the Rings reference.
Oh really, oh my gosh.
- I'd know if you said something Harry Potter though.
- [Barry] Oh right, well yeah.