- I'm a big milky bubble bath.
(musical blast)
(popping)
Hello everybody, it's Barry here.
Hope you are well.
Welcome to our kitchen today.
We are doing a 4, 3, 2, 1 video.
Four three ingredient recipes
to try one time in your life.
Part of a playlist where I do three ingredients,
well, it's more like items in the shop,
there's much more flexibility with that.
And as we go through it,
just like all the other videos in the playlist,
and if you've missed that,
do you have a Barry-thon, put on a sweatband,
get some inspiration.
You can just enhance it and tweak it any way you like,
loads of flexibility.
And, of course, a couple of extra ingredients for you,
and yours will look way better than mine.
Today, we have a passion fruit souffle.
We have a strawberry, lime and peach cooler.
We have a cauliflower and broccoli curried soup.
And we have a Mexican chicken tray baked thing,
which should just be so filling and so wholesome and ooh.
But anyhow, let's get our soup going,
because it's the summer here in England,
and everyone needs a nice warm soup in the summer.
(upbeat music)
All right, so this is a pan of semi-skimmed milk.
And one thing I am doing today, we're gonna season,
it's not really an ingredient,
we're gonna season, all right?
(grinder grates)
Loads of speckles of black pepper in there,
looks a bit like nutmeg.
The thing I really like about the 4, 3, 2, 1 videos
is it drives me more down the freezer aisle
in a supermarket, where you get a lot of bargains,
a lot of real stuff that's already prepared for you,
a real medley of flavours.
(packet rustling)
In here, we've got a bag of cauliflower and broccoli.
You could just get frozen broccoli or frozen cauliflower,
or lots of other different combinations.
Use peas!
Pea soup, yeah.
(packet crackles)
In it goes, look at that.
One's trying to escape. (broccoli thuds)
Right now, just before we mix that together,
it's up to you,
you could do this as a cauliflower cheese soup,
shred up some cheddar, shove that in with it
now or even a little bit later.
But we're gonna actually do a curried soup.
So curry powder is the third and final ingredient already.
Any strength you want,
you could use other different powders as well if you like.
Mix it through.
So all we're gonna do... (hob clicks)
Boom!
Down here, because obviously putting frozen veg in,
the milk is gonna be cooler than it would have been
if it was room temperature, but that's all good.
Just let it come to a simmer, and keep your eye on it.
There's some funny little noises going on there,
not quite simmering just yet,
but starting to get warm.
We've got our lid ready for that, so it can simmer
and bubble away. (lid clanks)
Do keep it stirring from time to time.
And the cool thing I like
about doing these 4, 3, 2, 1 videos.
4-3-2-1! (magical music burst)
Whenever I do any video, I do a dedicated shop for it.
So I know when I'm stood at a supermarket checkout,
if I've got 12 ingredients, or items in my bag,
I've not forgotten something.
And today I did forget something,
but PVC know all about that.
Right, I've got 12 ingredients, and I've only got 11.
All right, hopefully you can see there
it is gently bubbling away.
It's on a medium low heat,
so I'm gonna turn it right down to the lowest.
Because if you have milk,
and trust me, milk loves to bubble over,
it's like, hey, I'm a big milky bubble bath.
And that's not something I say at the weekends.
(Barry laughs)
Where are we going with that?
Lid goes on like that, let it simmer away for 20 minutes.
Meanwhile, we can get our main,
our chicken tray bake ready.
Yes, we can!
One of the ingredients is potato
just to sort of pad it out, make it nice and stodgy.
(potato thudding)
So I've got my old Barry Lewis veggie prep kit,
and I'm just slicing up the potatoes nice and thin.
That is item number one.
(upbeat music)
I love this gadget so much.
I've got one more pallet in my garage at the moment,
I'm just sending off to Amazon at the moment.
So thank you to everyone that got one.
I'm actually working on my latest kit right now that,
probably gonna stop doing these.
They're gonna be limited edition I think,
then we'll start to bring out different kits each time.
Trying to do my mime artist with one hand, not easy.
So I'm just gonna quickly wash the starch off of that,
pat dry it - Pat!
And then we need some other ingredients.
Thank you.
Actually, I'm just washing it in the water, oh my!
And pouring it on my work top, I'm washing it in the water.
I'm washing the potatoes in the tub that I just cut it in.
So let's just see if we can get that nice and clear.
'Cause it kind of looks like the paddling pool
I put in the garden for the kids
with all their sun lotion on it.
There we go, after about three or four more washes later,
nice and clear.
I think the chlorine tablet helped.
That's a joke!
We are gonna not use any oil.
We're gonna try and use some of the fats from the chicken
to absorb into the potatoes as it cooks.
That's smelling really good.
Right, let's just get the oven preheated.
I'm gonna go for about 170C fan,
(oven hums)
which is basically the package instructions
of my chicken thighs, so I'm going with that.
I'm going for skin on thighs, nice.
A bit of skin on skin.
(popping) (packet rustles)
And last but not least,
this is a vegetable mix from the freezer aisle again,
but these are vegetables that have got seasoning on,
and you can get loads of these
in lots of different supermarkets.
So rather than me having to put spices on the chicken,
what I thought I'd do is actually pile them quite high
on each of the thighs.
Well, that's it, I've just dumped it in.
It's a mixture of different coloured peppers and onions,
and that fajita seasoning on there.
Our chicken, the juices from that into the potatoes,
with the sauce and that seasoning,
a little cheeky drizzle of oil right now would be amazing,
but I'm gonna risk it.
You could do that, you could season it some more,
more veg, get some tortillas ready, stuff it in there,
a bit of guac. (Barry sighs)
When it comes to baking the tray bake down here,
if it starts to catch too quickly,
obviously we'll jiggling around a little bit too,
we can put foil on the top.
So also need our oven for our dessert,
which is gonna be a souffle.
It's kind of a cheat's souffle.
We're not going the whole hog with the eggs,
we actually using some custard,
and I've lightly greased the ramekin with butter,
which would technically make it a fourth ingredient,
if we're going down the route of seasoning oil,
but I did it off-camera,
so technically you didn't see that, so it doesn't matter.
Shh!
Passion fruit souffle.
That chicken's gonna cook like a dream.
(door creaks)
We'll let our soup cool just on the hob there,
and get our souffles ready.
Nice!
Yeah, so whereas, hello!
You would normally have eggs, (knife bashes)
both the yolks and whites,
today, we're just gonna use the whites from the egg.
I find something so much easier.
I think I said this before recently
about just having a chilled egg yolk.
It just seems to hold better in the shell for me.
And I'll use them another day.
(whisk clattering)
There we go, nice stiff egg whites.
I was trying to get that the other day
when I did that four ingredient cookie dough bread.
Yeah, that was disgusting.
So we've got our stiff egg whites.
(dish bangs)
We have got here a pot of custard.
All right, this is where we're skipping it
and cheating a little bit.
We've also got some passion fruits
that look a little bit like plums.
(knife chops)
One of my greatest sights in the world,
in the world of food.
It's such a tasty fruit as well.
We're just gonna push this into the custard.
It's starting to look a little bit like an illness though,
or something where a frog would breed.
It really does. (Barry laughs)
But let me just jump to get in all three
or all six halves of the passion fruit
into our tub of custard.
(lips smack) (crunching)
Ooh, a bit sharp, mind, wow!
I love it with a bit of icing sugar on a cake,
but hopefully the custard and the egg white
will weaken that down.
Get it all mingled in our custard.
(spoon clanking)
So we have our egg whites here.
We are gonna take a little dollop of it first of all,
just to introduce it. (bowl bangs)
It's the first time they've met.
They both have the same things in common.
It's kind of like a food Tinder date, all right?
Little shout out to Sarah from Liverpool
who apparently she messages me,
and does every single 4, 3, 2, 1 video.
She does the whole four.
Makes it like a themed evening thing, that's kinda cool.
So good luck with that one.
Let's just do it in thirds, okay.
(dish bangs)
It's really nice and foamy now,
it's changing the texture slightly,
but we just don't wanna flatten it
and just kill all that air out of it,
because that's what's gonna hopefully help it
be a souffle and not a sou-flat.
And there we go, folks, that is it.
Our grease prepared ramekins can now receive
the souffle mixture.
And I'm gonna go just over halfway up.
(Barry laughs)
And get a dollop there.
Because then I will have enough, if needed,
if they do spill over, or if they don't rise at all,
to have another try with another.
Yeah, definitely got at least one more in there.
Probably get four out of it, I think.
Meanwhile, just before...
Ooh, this is, oh,
that is so naughty, oh my God! (lid bangs)
I really wanna put cheese in there.
Cheesy curry?
Paneer, nice!
Smells so good,
but then so is this. (oven hums)
Oh my gosh.
(Barry yells)
Whoa, beautiful.
I think we've got some oils in there.
I'm just gonna take it out,
and give it a nice little shimmy.
Yeah, nothing too crazy.
I'm just gonna actually shimmy
the potatoes around more than anything.
Yes, I'm just pushing it all around, to be honest, folks.
There's some juices getting into the potato,
and the smell of that seasoning is super good.
The skin's starting to go there,
and I'm just gonna take a little brush,
take some of the oils and juices
that are hiding underneath all of this,
and just brush it on our chicken too.
Oh my gosh!
I think this is working amazingly.
Back to our broccoli.
Okay, so it's cooling down.
I've taken the lid off,
and it really doesn't look anywhere near
as appetising as it did before now.
It looks a bit sorry for itself.
But, anyhow, right here, I have a high powered blender.
It's not all gonna fit in there by any means,
but you could freeze some of it,
and then maybe make some sort of crazy cauliflower cheese
out of it, if you want.
But we will puree this in here.
(blender slides)
(blender blasts)
Well, that's a little bit greener than I thought it'd be,
but then again, you add broccoli to something,
it goes green.
I was kind of hoping
it would be a little bit more milder, you know?
(blender blasts)
Oh yes, that is a nice texture.
I'm not gonna taste it just yet,
but now you could tweak it,
add more seasonings and things like that.
But we've gotta move on.
(tense music)
Right, it's time to get this out.
Oh my gosh, it smells so good.
Look at the colour, can you see the colour on that chicken?
Hah, hah. (tray thuds)
But we've gotta move fast.
We've got the oven staying the same heat.
The souffles on a tray. (tray clatters)
These are gonna cook in about eight minutes,
(oven door thuds)
I hope.
But check this out.
(chicken sizzling)
You hear that sizzling?
All the juices crisped up the potatoes,
the flavouring from the veg.
Easy, we cheat in life.
All right, folks, last up we are doing
a strawberry and peach lemonade.
So I've got some strawberries that I've just hulled,
and a peach, which to be fair with the stone out,
a slice like that does look like an apple.
You could use an apple if you want,
but strawberries, peach, lemonade.
Whizz together (fruit thuds)
(bottle fizzes)
with some lemonade. (liquid fizzes)
Let it settle.
Although that does look amazing,
we're just gonna whiz that up.
But first let's check on these souffles.
Honestly, let's have a look.
(Barry gasps)
This was a recipe someone sent me ages ago
and I haven't looked at it yet.
These are massive.
Oh, can you see?
That's actually worked.
(blender thuds) (blender buzzing)
You're gonna the fizz, the tang from the lemonade,
the fresh strawberries and peaches.
(lips smack)
Put ice in it if you want,
but I'm ready to serve everything up.
(juice slurps)
(mellow music)
Nice, nice!
(grinder grates)
Nice!
Well, they've dropped a bit, but nice!
(bowl thuds)
(glass thuds)
(phone thuds)
Oh my gosh, oh my gosh, no!
It sank before my very eyes.
What the heck just happened?
Hmm, (souffle sizzling)
okay!
I was just about to go, yeah, we're all done.
We're all done.
(Barry sniggers)
What's happened there?
They smell so good.
I was just about to take a photo on my phone,
and do a little Instagram.
'Cause if you don't know,
I do an Instagram story.
I'm like, "Hey, swipe up to watch the new video."
If you don't follow me on Instagram,
or you might see it on Facebook too,
if you see that, if you wanna know
when the videos are just out,
if you don't get notifications,
I always do that, swipe up to watch.
But I don't need my phone right now.
I think I might have to try this again
with some of the bits we've got leftover.
That looked amazing,
and then underneath it just went, mah!
Whoops.
It might still taste nice, but we'll try it again.
It's such a shame, because that's actually really nice.
(tray clanks)
Please work.
Now when I've done souffles in the past,
what I've been told is a minute it rises,
don't open it during baking,
but take it out the moment it rises.
I think I'll do that,
because I looked, we actually did that in real time,
I looked and it was like, "Oh my gosh."
How long had it been like that?
Maybe the heat made it go (groans).
So we'll try that with one of them.
And if that doesn't work,
we've got another one that we can just bake forever,
and just leave it in the oven.
(whooshing)
Well, so far that one slightly lighter browned on the top
is holding up.
I'm waiting for the moment.
(Barry laughs)
But actually feeling a bit more confident with this one.
It's a little darker, a little piece sticking out.
But that is the passion fruit.
Oh my gosh, shovelling the chicken thighs.
Look how gooey that is!
And the vegetable was straight on there.
The oil's coming out of it,
keeping this insight again, 'cause it is sinking.
Oh my gosh, that's like warm velvet.
Ooh!
And then a very cheeky,
I only put a small amount of the curry powder in there.
Part the way through cooking, I was like,
"Maybe I should have added some more."
But that is just enough subtle hint.
The cracked pepper on there as well.
It's like a silk sheet in edible form.
That is delicious.
Why?
You're made of such boring things.
The chicken thigh, (cutlery clanking)
I'm going for the skin.
(Barry chewing) (cutlery clanks)
(hand slaps)
It has kind of got like a Mexican fajita-y
chicken tray baked potato vibe to it.
And that is what we'll bliming well call it.
So good, the moisture, the oil soaking in,
the softness.
But crispness around the edges of the potatoes.
The chicken is tender too.
And just that whole medley of vegetables
working together in that tray.
And I'm sorry to say it again,
but this has blown my mind too.
This is amazing.
(lips smacking)
Oh, cheeky little fizz on that.
There is an overriding taste of strawberry in there.
I think next time I'd probably
put a bit more peach in there,
but it's refreshing, and a little zing of the lemonade,
not too carbonated.
Before you serve it,
give it a blooming shake, cocktail style,
otherwise you'll get a little band like I had.
We might see it in the video when I edited it.
Lemonade right down the bottom
with the seeds and things just slightly heavier up
in this whizzy fruity foam.
But brilliant.
I love doing these videos, it's like best lunch ever.
And we've got a little bit of souffle action here.
There we go.
(Barry blows)
Yep, I had some of it before,
the passion fruit's spanking there.
The delicateness with the custard, the sweetness in there.
I really think there's not much more effort
to make your own souffle.
It was just a recipe I was sent a while ago
of just like three ingredients.
Yes, I will certainly add that on the playlist.
Give it a go, blooming darn stonking.
Well, thanks for watching, folks.
Don't forget to check out
the rest of the 4, 3, 2, 1 playlist,
and have a themed evening, if you want to.
I really love that, that's really cool.
But do send me your photos if you try it.
Remember to subscribe, if you're not already.
If you've got any ideas for niche ones,
like a curry one, or a particularly one you'd like to see,
do also let me know.
And I'll see you again next time.
The sort of souffle is actually sort of all right.
Cheers!
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three. ♪
(Barry burbles)
Right, Mrs. B.
I'm not selling it very well,
but I'm gonna serve you up here cauliflower soup.
- I'm lucky, cauliflower soup.
- I know.
It's like Willy Wonka film or something.
No, that was cabbage soup, wasn't it, or something,
cabbage water.
What's the matter?
(Mrs. B hums)
I know, Mrs. B loves cauliflower cheese.
Is that it? - Yeah.
It's not cauliflower cheese.
- All right, but how could you improve it?
- Put some cheese on top. - Brilliant.