- Hello and welcome to the channel.
Today's gonna be awesome because we've got Max Fosh,
an incredible YouTuber, here.
He's definitely a foodie but not necessarily much of a cook.
So we thought, perfect opportunity to test
our normal home cooks verbal communication skills.
Together, can they cook up something super impressive?
I think you and I both know,
this won't necessarily go to plan.
- Right? So this is happening.
(laughing)
Max.
- Hello. - Are you ready for for this?
- I am indeed.
I've also just realised that when you put your
blindfolds on, when Jamie's got his glass on,
I realise I'm the perfect mixture of Jamie and Barry,
just together.
- With a little bit of height thrown in.
- [Max] Yeah, exactly.
And a little bit of Ben, as well, somewhere,
but not the cooking.
Right? Should we start?
- Well, we've got 30 minutes on the clock.
During the cooking process, you are going have access to
two lifelines.
You can have Barry in the kitchen for five minutes,
and you can have me in the kitchen for five minutes.
- [Barry] You're welcome.
- [Jamie] We're gonna start cooking in four-
- There's no thinking time?
- [Jamie] No.
- [Max] There's no thinking time?
- We're going to start cooking in 3, 2, 1, cook.
- Right? The time has started.
I'll leave it with you guys. - We're gonna watch the time?
- [Max] Yeah, you watch the time.
- [Barry] Right.
- [Max] I've got lots of ingredients here.
There's two that I don't know what they are.
- Excellent.
- This one.
- [Barry] That's a bit of...describe it.
- I think it's a swede. It could be a yam.
Open wide.
(laughing)
What's that?
- It's raw.
- I didn't have time to cook it, Barry.
- I don't know. I don't know, Max.
- Okay. It's kind of, it's circular in shape.
It's kind of purple-lye at the bottom,
and it's got hairs on it.
- Are you sure it's food?
Anyway. Right.
- What's your favourite dish to cook?
- Oh no, don't ask me that.
- And do we have any of the ingredients there?
- Curry.
- Curry? Is there curry? - You wanna make a curry?
Okay, we can do
- We do not have, We could make a venison curry is that
- Is that a thing?
Yes! Venison curry.
- I like it.
Yes. I mean, I like that you knew that I was coming
in today so you got venison. Posh guy venison.
It's a match made in heaven.
It was says this product may contain lead shot.
I wonder how you got this.
Okay, so am I cooking the venison first?
Am I just kind of pan frying the Venison?
- If we're making a venison curry,
- Yeah?
- Which is a very normal thing to make.
Then what we need is like a curry paste to start
- We've, We've got basmati rice.
Perfect.
- We've got chicken stock.
- Yeah, with venison.
Okay. Chicken stock.
That's fine.
Onions, find in a curry - What's the base of a curry?
- Onion. Garlic is the base of everything.
- Have we got any ginger there?
- You've got ginger.
- Ginger. Yeah.
Ginger's fine.
We've got some Halloumi.
- Why not?
(overlapping chatter) - You've got some soft cheese.
No, that's weird.
- What about like halloumi and venison kebabs
on a curry.
- On a curry?
On a curry.
- Well, on a curry spice.
- We've got twiglets...
- Can we get twiglets involved?
- if you're feeling peckish, yeah
- Like a dusting of twiglets.
Crushed twiglets?
We have twiglets. -for seasoning.
Okay. We've also got port.
We probably should just make a posh thing, shouldn't we?
- Yeah, -Port and venison.
- When in Rome
(laughing)
- I'll get a pan out. Where are they?
- They're in that cupboard over there.
- Ah, they are?
- Yep. -How big?
- The cupboard's like a standard size, I suppose.
- Big. The bags -right?
- I use my life right now and literally just to tell me what
to cook.-Who? Who of you want?
- Baz.- Okay.
- No!
- Right. -Literally tell me what we are cooking.
- Oh, You've done nothing.
- I know!
- Okay, right. Start chopping an onion and I will grate some ginger.
- Baz. -Hey mate.
Can you explain to me what the concept is so I can help out?
- Yeah, I'm, I'm working out.
Describe to me your vision, Jay.
- Right. -Blindfolded.
We need like a cur-, a yoghourt, curry, paste
curry, spices, ginger, garlic, into the yoghourt.
And then you're going to quarter some onion.
- Yeah. -Make some venison and the same size.
Thread them onto sticks and then coat them
or do it the other way around.
- Yes. -Coat all of that in your yoghourt mixture,
then thread them onto sticks.
Get them onto the grill.
- Yeah. Great. Great, that sounds amazing mate.
Chuck those straight in the pan.
Garlic, garlic, garlic, garlic.
That needs to be searing hot.
- What you mean that needs to be searing hot?
- I just saying, ignore Jamie's advice.
Just start chucking things into a pan.
- Yeah, why not?
- I can't help if I'm in the dark.
- So have you cooked curries at home before?
- Um, no.
- Why did you pick curries? -You picked curry!
- What? Well, what's your favourite that your home?
You say curry. -Did I?
- Yes. This is your doing.
Uh, oil. -Impressed?
- This is a ridiculous idea.
- This is great. I'm having so much fun.
I'm an agent of chaos. - Okay, right.
- Venison. I know what I'm doing with venison.
- Chop that up. So Jamie, I'm gonna be honest with you.
I was worried it might take us longer than 25 minutes.
- Right. -So what I'm doing is I'm taking most
of the things that you said and just getting 'em into pan
and cooking so we can make a chunky curry sauce of sorts.
Keep shilling.
- That sounds like it's burning. That is burning, mate.
- Well yeah, I told you to keep it on it.
- Baz, You've got one and a half minutes left in the
kitchen. Make it work.
- Blister. Blister. Blister
We need to put some liquid in that, some spices.
- Jamie what spices? - We do have access to spices.
- Garam masala, curry powder.
- Nope. -What you mean no? chilli powder.
- Tomato paste.
Let's get that in there.
- What happened to the ingredients over here?
- Well if in doubt ask Kush for more.
- Just chuck that in.
- Right? Can someone explain to me what's happening?
- So we put onions, we've put garlic
in a pan of just adding chilli powder to it.
(alarm blares)
- Baz, you're out. -Okay. - Times up
(coughs) That is really spicy. Did I put to much in?
- If you are enjoying this there is some small things
you can do that make a big difference to us.
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Thanks!
- The good thing is guys, we've got the basmati rice
that cooks in two minutes.
- That might be the only edible thing of this.
- Should I put the ginger in?
- 17 minutes left. Yeah. Ginger in.
- You had five minutes in the kitchen. All I need to hear
from you is that you are proud of your contribution.
- Right, Max. What's next? - Oh my...
- What wet thing can I put in it?
- Chopped tomatoes and some
- Coconut cream? - Yeah, that'd be lovely.
- Oh nice.Yep
- Whole thing?
- Go by eye
- Go by eye? That's not a good idea.
- Yeah, but you are the only one with eyes.
(laughing)
- What's making that noise?
- The coconut. - Why is it so hot?
- Oh yeah. - Take that off the heat.
- It looks pretty uh curry. -yeah, good.
- I reckon, get our venison in that pan now.
- I just hit you didn't I? -Yeah, yes I'm here.
- Sorry, we fry the venison up in butter first.
- Use your outside voices boys, I can't hear you.
- Why don't we add some spice to the venison itself?
- What does it matter? Its going into a spicy curry.
- It really doesn't matter.
You know like you have chicken tikka.
- Ignore Jamie, you just put the meat into these buttery pans.
- Can I put rosemary in the venison?
- (Jamie) Absolutely not. - (Barry) Yeah that be lovely. -No. When have you ever had rosemary
in a curry Barry?
- Exactly. That's exactly why we should do it.
- Max. We've done so many of these time challenges.
- Yeah? -and they are so hard.
- Oh god. -So I'm so grateful that you're the one in the
kitchen instead of me. (indistinct chatter)
- Me too mate, me too.
- So. I think you just want to sear the outside of the
venison. -Oh it needs to be on this pan doesn't it?
- it would help. -Right, I'm putting more coconut cream
in there. Is there any other liquid I should put in there?
I've got butter. - Ill tell you what, taste it.
- Toast it? -Taste it. -Oh.
(laughing)
- How are we looking? Happy?
- I don't know what that needs, but it needs a lot.
- Did you know the average two person household wastes 30
pounds per month just by throwing away food they've
already bought. That's 360 quid a year in the bin.
We've all done it. We made an app. (whispers)- Sidekick
- That fixes exactly that, and more. Sorted Sidekick.
Cook better. Waste less. Save more.
Try it. It's free for 30 days and it's brilliant.
- Can we get a time check?
- 12 minutes and 45 seconds.
- Ah right. - I think I'm actually going to need another
lifeline so Jay. -Yes! - You get to come in.
So that's what we've got.
Yeah, it's weird isn't it?
- It's weird. Yeah, its very coconuty, very bitterly spicy.
- Burnt. Is that what you're looking for?
- What we're gonna do is we're gonna add a little bit
more sweetness to that if we just put this here
and then what we'll do is we'll just add some cream cheese
into it. -Yeah -Along with a little bit of port.
- Oh yeah. -We're going to go, mushrooms.
- Mushrooms with coconut?
-I've got the port open.- Port is open, right?
- Oh these are such a great hack. -They're already fried
for you so you can just heat them up rather than having to
dice an onion. Right, lets.
- You're doing great Jamie
- Let's slice up this.
-Max? - Yeah?
- What are you doing?
-Having twiglets do you want one?
- You, okay right. Yes actually I would love one
- Yeah! (laughing)
-Oh, that seems like quite a lot.
- Quite a lot of twiglets!
- Right? So we are putting that in. -Yeah
- When those.. -So it's a slightly different idea
to the one that we had.
- Yeah. -What happened is Barry screwed you over.
What I'm trying to do is save something.
Let's get a little bit of butter in there as well to
fry those in. -Jamie are you using the curry at all?
- What we'll do -Nope. -Is, Barry, try that.
Cavolo nero?
-Yeah!
- Yep. -Yeah, yummy.
- Tastes like posh kale.
- Are we okay with this venison. -Yeah we're going to
chuck it into here in a minute.
- These are frying off.
- Let's chuck the venison into here.
- Jamie. 30 seconds. - Okay mate. I think chop that up
- Chop chop chop. -chuck it in there. Some port.
Try and set it on fire. -Oh my god.
- Jamie, you can't set port on fire. -Yep
If it doesn't work, it doesn't work. But at least we tried
- It's not Brandy.
- Okay - So what's next? The- This goes in?
- Yep. (alarm blares)
- Jay, you're out. Done. -Right.
- Oh my god. I feel like that kids from master chef who's
crying while he's whipping at the saucepan.
(background laughter)
- The other thing that that's missing.. -Yeah.
- Is some paprika. -Now add some port in to deglaze the pan
- It's not particularly glazed but okay.
Imagine we are topping up dad after a Sunday lunch and he's
having a bit too much. That kind of amount?
- Yep. Exactly. - That might be a niche reference just
for me. And you want me to set this on fire?
- Try and set it on fire.
- Jamie -How's that going Max?
- It's not setting on fire - Excellent but we tried and
therefore it's gonna have a little nuance of flame in there
- Jamie! - 2 minutes, 43 seconds.
- Remember the rice takes two minutes.(laughing)
- Yes. I was thinking that.
Okay. It's just gotta be the cream cheese in next.
- Are there any pretty herbs that we can..
- Just you two. (laughing)
- We can do this.
- Max, you gone quiet on us. (shushing)
- What's he doing? - Chopping something.
- Oh no. Is Max getting creative?
- Rice is done. - Right, how do you want to plate it?
Did you want like a bed of rice?
- I don't know. I think we've got about 45 seconds left.
- Just chuck it on a plate.
- Yeah! - Get it on a plate. - A pocket of rice.
- Did you, did you, Sorry Max.
- Did you do the squeezy thing? -Scored
- Can I put the rice in the stroganoff?
- 45 seconds, just do whatever. Get them on a plate!
- Have them separately. - Too late.
I'm a big fan of just like you know everything together
- 10, 9, 8, 7, 6, 5, come on, 4, 3, 2, 1. (Air horn blows)
Step away from the plate. (laughing)
- Boys, you wanna have a peek at what you collectively did.
- I'm really sorry. -No don't be sorry.
- We've thrown you into this now.
- I mean I think there should be some responsibility that
lies with me as well because it's not like
I'm a total idiot.
- No, it's a team effort. - Yeah, that's true.
It's a team. -66% of the team is literally blind.
(laughing) Whoa.
- (Ben) I think what you've ended up with is a venison, rosemary
and port, stroganoff esque using cream cheese rather
than sour cream with rice. Should we try it?
- Cheers
- I think given the handicap of blindfolds, miscommunication
and only 30 minutes, but the first five of those you were
just talking and then you completely changed your mind
about 15 minutes in. I think that is a actually a really
good plate of food that everyone would happily demolish.
- I would cook that for myself, I wouldn't serve that
to anyone. -That's what it is, I've had that before at home.
but I didn't come in and go, guess what I made?
- And your still chewing through venison.
- I think if you were... - The venison is so chewy.
- Yeah, yeah. -I did say it's, it's over, but you're like
no. But literally.. roll it back. Of Jamie literally
turning it the hot back on. -Jamie!
- Jamie!
- Oh right. Yeah.
- If you were to make that from scratch now you knew what
you were aiming for, you'd cook venison less
you'd add a lot more of the kale and you'd season it.
Otherwise that is a really smart idea
from the ingredients you had and it's tasty, right?
- I am such a liability.
- I think that's one of the toughest challenges we've had.
-That challenge was almost as tough as that venison.
- We haven't discussed on very, very vital ingredient.
- I.. - The twiglets. - Which is just umami right?
It's just got that umami tang. - You put twiglets on it?
- Yeah. (laughing) - I couldn't tell you it was there
but it doesn't offend the dish. -No. Twiglets baby
- Barry this is what you cooked up.
- No, no, no, no, no, no, no, no, no, no, no, no
This is what I started. We didn't finish it.
- That is so bad. - I think you made the right decision
change tact. - Its really gloppy.
- That was the right decision to be left aside.
That I think is a pretty good success.
- Well, thank you.
- Little tweaks here and there.
- More twiglets!
- Well Max, thank you very, very much
for coming into the strange little world of ours.
I hope you had a good time.
- I actually had a wonderful time. I, I, yeah, I was.
I was probably gonna taken it slightly more seriously
because I was just having so much fun just messing it up.
- Make sure you go and give Max some love, give his channel
a follow. His stuff is amazing.
- Probably not many people that appreciate a port sipper
- Aw yeah!
- Two of you get a room.
Cheers.
- Cheers.
- Port, venison.
I feel like you were kind of at home. -Tastes like home.
(laughing)
- Curry powder, chilli, alpaca, what is that? - Alpaca?
- I thought that's what it was.
- All spice.
- All spice, it looked funny.