- Oh, my gosh, you smell amazing.
Where did you get that aftershave?
(cheerful music)
Hello everybody.
It's Barry here.
Hope you are well,
wherever you are in the world.
Welcome to our kitchen.
Today, We're doing something based on, well,
there's a show at the moment called Squid Game.
I watched about 15 minutes of it,
then Chloe ran in because she was having a bad dream,
and had to turn off and didn't start watching it again.
So I sent a little tweet going,
"Oh yeah, it wouldn't be really funny,
if there was this thing called Quid Game."
But you could only make recipes that added up to a pound,
a quid, but slang.
But could only be one pound or less per portion,
but it must involve squid.
So that wasn't really where I wanted to go.
It was kind of like a joke,
but a few people were probably like,
"Hey, you gotta try this out."
And it's like, something I've always wanted to do.
So this could be part of a new playlist.
I don't know if I'm going to call it quid game.
This is like one pound per portion meals,
which when you go out for dinner,
or if you live alone,
it actually does helped you sort of budget,
and realise that things,
when you make it yourself a way cheaper.
Today, we're doing some Cajun Chicken Tacos.
We're going to make the flat bread.
That's the international sign, for flat bread.
From scratch, the whole thing per portion
comes in under a quid game,
quid game, under a pound.
They believe me.
Let's montage those ingredients.
Before we start cooking.
A key ingredient to Cajun Chicken Tacos, is chicken.
I would imagine.
- [Barry] And that 28p per portion,
a per thigh is, this is a chicken thighs with the skin on,
and the bone in.
For some reason, having this skin on a pack of six,
like that with the bone in,
was almost 50% less in price than the ones,
with the skin off and the bone out,
which you can just do.
It's fine.
- [Barry] Cajun seasoning,
which you could probably make yourself.
But a part of that works at about 12 teaspoons, a portion.
So for what I need 8 Pence fat, my friend.
Now this is what kind of shocked me.
The price of a pepper on its own,
- [Barry] just to buy one single pepper was 42p.
Now, if you take the cheek off that,
although the one that I bought was a little bit wonky,
not going to lie.
That works out at roughly 11p,
with the pepper sliced into strips.
You can buy them in bulk bags, way cheaper.
I should have done that,
but we keep keeping in budget.
- [Barry] We're going to put some red onion in there,
and a quarter up,
a quarter of a red onion is 4p.
We could grow your own.
And a bit more budget left.
And I wanted a bit more crunch in my taco.
So I went for these little gem lettuce,
which I absolutely loved.
So whacking them in half,
chopping them into rough,
chunky bits and keeping it in the fridge,
works out around about 14 Pence.
Nice.
- [Barry] lemons are quite expensive.
Well, I took the zest of that,
and cut that into quarters as well.
Cause we just want a bit of juice,
and a little bit of that zest,
and that was 10p still for a lemon.
Wow.
- [Barry] Olive oil, we're going to need that,
on the chicken, and for a bit for frying as well.
So actually you need two the amount shown there.
We're going to say about five Pence per one.
So, 10p for the olive oil.
- [Barry] We'd like to put some creme fresh on here,
but it was way more expensive than Greek yoghourt,
which we went for.
Which again, with the tablespoon portion,
works at a 10 Pence.
When it comes to our homemade taco flatbread thing,
flour, right?
- [Barry] We only need 45 grammes.
That was 4 Pence, actually 3.89 pence.
But I rounded that up.
Amazing.
And anything that was cheap,
we also get some H2O from your tap,
free tap water while it's
not really free that you have a water bill.
Ones game getting expensive right now.
kids are having too many baths.
There we go.
There's my list that 99 Pence a portion,
absolute bargain.
And hopefully it's going to taste the right.
And true Barry styler,
I haven't really worked out the best way to do this day.
In fact, if you guys liked this,
and want it to be a playlist,
let me know, and maybe we can adapt it.
I think I'm going to go down the route of literally,
it's very rare that you would buy a pepper,
cut a cheek off and then leave.
I mean, if you live on your own, maybe, you know,
I've got these leftovers here.
Part of me now wants to cook the whole lot, you know,
the whole pepper, cause we still know the price per portion,
but I kind of like the thing of like,
just doing it as one recipe with a quarter of a lemon,
with a quarter of a pepper and all that stuff.
And then, you know, with this you can wrap it in cling film,
reuse it for another day,
just to prove that you can make one portion,
with those amounts.
I think that's what we're going to do.
Yes, that's what we can do.
Decisive because I think it helps to
- [Barry] visualise truly what you do get,
for that amount of money.
And then you can just scale it up.
Plus the fact that I'm home alone, Macaulay Culkin style.
If I do make any more, I'll probably eat all of them.
True story.
- [Barry] We're going to use the first bit of our olive oil,
which was 5 pence.
And we could just actually admit that,
we could do like a dry rub on this Cajun seasoning,
but instead now,
we're going to completely coat that chicken.
All inside, sort of play open it up a little bit,
If you want and just get it really super stained.
Make sure you wash your hands because it's chicken.
But also it looks a bit weird.
The microphone is not going to pick it up.
One of our neighbours has got solar panels,
and for some reason,
pigeons have decided to make a nest under the solar panels.
And I can hear cuckoo-cuckoo cut constantly.
But the microphone is just so delicate,
the microphone is not picking up.
It's pug and enemy.
So every now and then she's getting,
she's getting really angry,
but I don't know what it is, pugs hate pigeons.
It sounds like a board game.
I might end up getting the girls for Christmas.
- [Barry] All right, so chicken in the bowl there,
just to keep cool for a moment.
That looks really stable. Doesn't it?
(bowl tossing)
All right. Let's make the dough,
in goes the plume flour,
and goes the water.
And I feel like a little bit of salt.
I'm salt banned.
So it doesn't count. I mean, what's that like, wait,
0.01P.
I live by the sea.
I could make my own salt.
Wow. What a video that would be?
- [Barry] Let me just bring that together.
Okay. So the water is going to absorb into the flour,
and you can see already.
Look at that and I stick it up, baby.
Yes. I mean that kind of get into like a smooth ball,
and you can start kneading it.
Now we do want to roll it out.
So it's nice and flat.
So normally you would put some flour,
so roll it out to get it nice and smooth,
And you know, just to make it easier,
or there might be a cheap way that will save me, 0.02p.
Really badly torn greaseproof paper.
I hopefully this is nonstick,
And it's, it's really not gonna be fun.
So I'm just split pin, tiny bit more flour in it.
See, works.
- [Barry] I ended up getting quite a bit of flour
everywhere, folks and good news is,
They were having a little bit of dough left,
So you might be able to make a massive one,
or one and a half.
Let's not make life any harder than it needs to be.
This is a pan with a pug on it.
You guys have already seen it before.
No oil? Dry fry it.
Are we frying it?
We're not frying it.
No.
- [Barry] We're just toasting it.
It's so thin.
So this is just a flat frying pan.
If you want to add a little bit of SAS,
SAS,
get a griddle pan.
You know, with nice deep ridges, chart out nice and hot.
You get all these gorgeous lines on it.
It will look amazing.
And it's fancy.
I just fancy using the frying pan,
but we should hopefully still get,
a bit of a medley of charmer.
There we go.
Look at that.
But in fact that will actually do,
turn to the other side,
toast away and that's it done.
- [Barry] Yep.
That'll do donkey, that we'll do.
We've got our chicken,
which I'm just going to sit right in that pan.
Remember it's already covered in oil,
but some of it, might wanted to stay in the bowl,
because I think what we'll do,
I wasn't planning on this,
but we will cook the vegetables in this pan as well.
So any of the leftover juices,
will go into the veges, we may cook.
It smells so good.
Oh my gosh, you smell amazing.
Where did you get that aftershave?
Cook this with a thigh and fat.
You can open it up if you want to just really give it that
surface area as much as you can.
You want to give it probably at least 15 minute,
either side,
but you might be want to turn it frequently,
cause it could burn.
So that's sounds really exciting.
I've really saw that.
That's what I'm doing for the foreseeable future.
- [Barry] Beautiful.
Oh, I love that colour.
We're nearly there.
Loving the char on that chicken.
And I think I've got a little blob of a lemon.
So I sought out in a minute,
just spotted that.
Quarter of an onion,
a cheek of a pepper and some more olive oil.
looking good?
Let's get the bone out of this.
So after discarding the bone,
you can put it down as one big amount.
When chunks or little pieces like this,
to make the most of our taco surface area.
That's only been a few minutes on the heat.
It's not even 30.
I've just shimmied it a few times.
See that blistering on the peppers.
That's what we're.
One of my favourite things,
I only get the onions at the fair when they're super charred
and blistered all caramelised and sweet.
love that.
there is our lovely, charred chicken.
I completely obliterated that good half an hour.
Okay.
Now the flatbread that we cooked,
which can curve up like,
so, which is what we'll do,
has actually curved up anyway,
which is fine.
If you cook it too long,
it can become very hard, like a cracker.
You might want that really nice with some Hamas,
but remember you want to try and get some bend in it.
So don't overcook it too much.
All right.
So let's make it.
So what I'm going to do,
is start with a little channel of this crispy lettuce,
and then I'm going to load the chicken on one side.
I just love the char marks.
Then the yoghourt,
with a bit of lemon zest,
and I was gonna flavour the yoghourt,
but I decided not to,
because I feel like the zest anyway,
and then the oils from the onion and the peppers,
like that, just slowly seeping into it,
and then finish it with some lemon juice anyway.
Absolutely amazing.
The 99P
Cajun taco.
Awesome.
A real medley of colours,
and flavours going on right there.
The scent of the lemon is amazing.
It's time to eat.
99P.
Would that be go,
then folks are going to eat this right now.
One thing I will say is that,
I was a bit like,
"oh, is this really a thing to do like that per portion?"
But I was thinking, when you go out for a meal,
the price you pay is, per portion.
So if you can get a 99P taco,
with the fresh ingredients like that,
with that same taste,
it actually to be fair,
I could taste around this.
That's find out.
(eating crunchy taco)
There is so much going on there,
from the citrus yoghourt,
to the crunch of the lettuce,
the sweetness or the onions and the peppers,
the char, the smokiness of the chicken,
and the crunch from our fresh taco wrap, flatbread,
thing where we want to call it and
combined it works so good.
Oh my gosh.
Simply outstanding.
And as I was saying,
you might go to restaurant owner,
maybe pay 7 pound for a taco.
6 pound, 5 pound, 10 pound.
I don't know.
Under a pound.
And sometimes with ingredients,
that you probably have around the house anyway.
So even cheaper.
If you want to see more of these quick games,
I think I would just call it 1 pound recipe.
Barry's budget Bonanza?
Quid ditch?
Money-less meal?
Nope.
As enough,
just blown away.
I'll give it a go. And if you do that,
it's get to send me a photo on your social media of choice.
Like this video, if you did like it.
And subscribe, if you're not already.
See you later.
Yeah? Bye.
- ♪ [Barry Lewis] I may won't be rapper, baby, ♪
ain't science in a label,
but I'm spreading out these lyrics,
like topping on a bagel.
Cooking as a shield,
So then you can't get stressed,
just get our hot pan and some chicken breasts.♪
- SAS,
SAS,