- That is sensational.
I promised myself I wouldn't cry.
(upbeat music)
Hello everybody, it's Barry here.
Hope you are well.
Welcome to our kitchen wherever you are in the world.
Today, we're doing another 4321 video.
Four three ingredient recipes or items,
not just ingredients,
to try one time in your life.
One time.
♪ One time ♪
Thank you Wyclef.
Oh, hopefully more than one time
because you can adapt
and add loads of seasonings and flavourings
and yours will blow mine out the park.
That is the pure aim,
just to give you some basic inspiration,
get in the kitchen and ultimately have some fun, right?
By the end of this video,
we will have a coconut lemonade,
we will have a chicken noodle soup,
we will have fish and chips, all right,
naked fish and chips,
and an apple and custard cinnamon bake.
It is gonna be stonking,
we're gonna start on that soup.
We're gonna do a chicken noodle soup.
So we've got some chicken breasts here
that we're gonna boil,
and I know that sounds bland
but it's a really cool way to shred it,
but it comes like a pulled pork vibe,
stick barbecue sauce on that, it's amazing.
You could boil that in cold water,
but no our second item or ingredient is a stock cube, right?
So we're gonna cook it from cold into the stock,
that's gonna form another chicken broth within it,
it's gonna shred it,
and we're then gonna add in some flavoured noodles.
These are some vegetable noodles,
they're just basically ramen with a vegetable sachet,
but you could push it even further,
you could get a chicken one.
For the chicken here,
you could get a rotisserie chicken,
you could do other types of meats,
and of course with the stock cube,
you could use soup.
But then I was thinking that in the shop,
I was like, "Yeah we're gonna make a chicken noodle soup,
"and one of the ingredient items could be
"chicken noodle soup."
Don't do that.
All right, grab yourself a sauce pan
and yeah, buying rotisserie chicken
or just some cooked chicken already if you want
completely bypasses this step,
but it's an opportunity for us to really drive the flavour,
natural flavour from the chicken into the soup.
Now boiling a chicken sounds like the most bland thing
like I say, but honestly,
especially if you're gonna shred it, it's amazing.
But the best way to do it is to just pour cold water on it.
So in our pack of noodles here,
there's our sachet okay.
Vegetable flavour.
We're taking it to flavour town.
All right, it has gone fairly murky in there.
Low flame, lid on.
So cold water, so that's gonna heat up
and warm the chicken and cook it through,
and then we simmer it for about 15 minutes, okay.
If you're using smaller mini fill chicken things,
maybe 10 minutes, a little less 'cause they're thinner.
Oh my gosh, I'm getting a waft of that already.
I am gonna keep my eye on it
cause it could like bubble over,
but anyhow, we're gonna go to the dessert next
'cause we can kind of get it ready and shove it in the oven
with our main at the same time.
By the way, the shop today
all came to just under 20 per pounds,
which for making the four separate meals
and there are actually a lot of leftovers
so you wouldn't use all that up.
It's still expensive
but you are gonna get quite a lot from it, so yeah.
When I was a teenager,
I often wondered things in life
like would I ever get married?
Would I have children?
Things like that.
I never thought that I would be an actual lover.
(laughing)
Lover.
I actually quite like Pyrex and actually Tupperware.
I dunno what I've become.
But into this baking dish
we are gonna make an amazing dessert
and it really is pushing the boundaries
of the 321.
Oh Ooh, and I'm so glad that I picked up this,
this is a tin of like apple pie filling, okay.
And I nearly picked up at first a pack of apple slices,
which is amazing 'cause the apples already peeled,
they're cored, but they're not cooked like this,
it will just be like raw apple
and actually with this,
that could have worked still.
But we are gonna get this on
as a sort of fruity, sweet, sugary delicious.
So come on down, just try and get little Allen.
Little Allen?
Allen's the name of my accountant.
Little drops of accountants (laughing)
in your dish like that.
A nice level playing field if you wish.
There we go.
Now of course, instead of that,
you could get loads of different tined fruits.
So you can get mangoes,
you can get tropical mixes.
(gasping)
Oh I forgot about that.
I mean the freezer is my friend
for these videos you can get.
It's so untapped the freezer aisle is a resource,
it's so good.
Buy a medley fruit
and shove it in the dish as well, all right.
If it's frozen as well, let it go.
Just shove it all in,
it's fine, you don't need to thaw out.
But this, oh I love that,
is a tube of cinnamon dough,
like cinnamon swirls, cinnamon buns okay,
and you would normally slice these and bake them in an oven,
but we're not gonna do that.
We're just gonna rip it up, okay, into lumps
and dot it in this dish.
And I have bought too many, that's fine.
Be taking them back to the shops.
I think the people in my local supermarket
generally hate me, full stop.
They're like, "Didn't need this in a video Barry?"
No, sorry.
But what I think I might try and do actually,
I've got a few gaps here that could puff out,
but I'm gonna cover that.
And one thing that I completely forgot about
which is a bonus that comes with this,
I was just thinking about cinnamon pastry,
we've got an icing sugar pot.
So once we cook this,
we can drizzle that on the end.
Hmm, so my plan was, the third ingredient is custard.
Okay.
And you can get loads of different types of custard.
You get chocolate custard,
you can get a vanilla bean enhanced custard.
And my plan was once this baked
was to sort of drizzle that on top,
but I think I might actually put a little bit in now.
I dunno if some of you folks remember McDonald's apple pies
which are stereotypically like molten lava, right.
But McDonald's did an apple pie for a while
where you know how they're like stereotypically red hot?
They had ones with custard in and they were amazing.
I dunno why they haven't brought them back actually,
they really should.
Drench of icing on top.
Yeah baby.
So we'll leave this to one side
'cause we're gonna need our oven as well
for something else, the main.
Oh my gosh, I'm just turning the heat right down
to the lowest point so it's still on,
and we know here we've got a nice, steady boil okay.
Keeping the lid on,
keeping the heat in has worked a charm.
Now because I've never done this,
just wanna make sure that that stockpot
has actually dissolved through.
So it's on a nice steady heat,
we will keep cooking that for another 15 minutes, alright.
Could you place a British based fish dish
on the scale of British recipes
any higher than fish and chips?
This batter tastes nice
because it doesn't have any batter.
This is naked fish and chips.
Ooh.
And they're baked,
so you're gonna need a baking dish.
To make our British style naked fish and chips,
we are gonna have potatoes, cod, peas.
I did do a homemade fish and chip video
and we did minted peas,
so that's of course what you could cook it in butter,
with peas, but all of this is going together
into a baking dish.
I really like baking dishes.
The only prep you need to do is create chips,
that's how easy this is.
Crikey.
Oh, I've got one that looks like a duck.
Amazing.
Cut them into sort of like half inch rectangles, okay.
So like almost like a deck of cards, yeah.
Skin on, if you got it there, all good.
If not, don't worry about it.
Just saves you having to peal,
and then just do half inch squares all the way down,
again, into rows so you end up with chips.
That's it.
Now get some kitchen towel
and just give it a perfect pat, pat, dry.
And if you are doing this,
I officially with my rules in the previous videos
could do this,
but I'm not going to.
Please cover it in oil,
loads of seasoning as well if you like it, salt and pepper.
I'm keeping mind bland
so that yours looks better than mine, all right.
And I generally am starting to get messages like this,
"Mine looks better than yours."
Yes, yes.
(laughing)
Do you know what?
I can't cut that up,
it looks too much like a duck to me.
It's even got like an eye.
Oh my gosh, look.
Should I send that off
to one of these like national newspapers and go,
you know when they find out man found Jesus
in a slice of toast.
It's just a potato, it's raw,
you don't want that.
Well, they saying that you should see what they,
like Boston when we go on the beach, like he eats sand.
Like is that right?
All right just preheating our oven,
and the cool thing that I haven't really touched on
is although we have probably just passed
the 15 minute mark on this,
it's reducing down, getting more concentrated.
If we are gonna shred it,
it's okay to overcook it a little bit longer,
but once we get these in, we'll jump back to that
'cause that's how easy this is.
This is some baking parchment,
just to try and go for that authentic fish and chip vibes
slightly more.
It doesn't really make a difference.
Back in the days they used to
actually genuinely eat fish and chips out of real newspaper.
Where now people like sell it in baking parchment
that's got newspaper imprinted on it for that nostalgia.
But I'm just putting this in as a bit of an option really
because I'm probably gonna eat mine straight out of the dish
'cause I'm lazy and why the heck not?
But my thoughts are once the fish is cooked,
if you try and move it it's very delicate and flaky.
With the paper there,
you could lift it out and then sort of serve it
as still a whole piece of fish if you wanted.
But the good thing is for the time being
we can just get them in.
That'll take about 25 minutes.
So for the time being put the peas back in the freezer
and the fish back in the fridge.
All right let's shred some chicken.
Oh lovely.
It's so soft as I put the fork through that.
Oh.
But let's not just leave that like that,
let's get our noodles and just stick 'em in.
They can just do their thing.
And I did have a set of meat, claws, a gadget,
but I let my friend borrow them
for a Wolverine fancy dress part.
I don't know.
You can kind of go into Hugh Jackman territory.
But all of these little strands,
see how I got stained in the stock.
All of these strands,
the more we shred them
are gonna soften even more
and get stained in all that flavour.
It just falls apart.
Ah, push that chicken into the pan.
So the heat from that stock already,
yeah, look it's part cooked the noodles
'cause they're only boiling about four or five minutes.
I feel like the ratio there is actually quite good.
I do like a thick soup,
but we could add more water if we want.
And ultimately before serving it,
we can just bring it to the boil.
Amazing.
So I'll stick it back here on the hob
cause we will warm it through before serving
just to make sure the noodles are cooked through too.
Oh you could add an egg in there and all
Alistair'll go crazy on it.
Oh that is,
I blooming love that.
Oh, we're about five minutes away from taking the chips out
and it's all very calm.
That is our dessert going in,
we'll bake that up.
Another five minutes on the chips
so turn them over a little bit,
but they're all good,
and the fish will go in.
The fish will go in place.
All right, so turn the chips over a few times
and they're done but they are gonna keep cooking,
remember that.
So don't push them all the way.
So we can now take the cod,
oh nice thick, chunky piece,
look at that.
And I didn't actually plan this
but that's gonna snugly fit in there.
Oh, look at that.
Again, some butter seasoning herbs and spices on there, oh.
All right so in that goes,
not covering the fish with the chips
but I've just sort of pushed them around a little bit.
And even that started to puff up, look at that.
The sugar and the cinnamon's starting to look a bit like
melted chocolate on it.
Oh my gosh.
Alrighty then.
So we've got these sachets of the icing sugar.
I do allow myself water as an ingredient,
I think that's okay.
I might actually start relaxing these rules
'cause it will open up way more recipes
and this'll be nice and smooth.
If there's one or two lumps you can't get out,
I'll pass it through a sieve,
but we can then drench this on top of that bake,
which is gonna be amazing.
There is an outrageous combination of smells
coming from here of fish,
but then also overrided by this sweetness
of the apple cinnamon bun,
which we're getting out right now.
It's toasted all on the top so we can drench it
and give this a little bit more time on its own.
Oh my gosh.
(gentle music)
I'm just trying to pay a particular attention
to the actual buns there
because obviously that's what they're supposed to be on
falling in the packet going,
what, what am I doing here?
But just because that dough is exposed,
it could be a teeny bit dry
where the rest,
the bottom half of it is submerged.
That looks amazing.
Right, that to one side,
let's get the peas in.
Not the peas in there, okay.
So you can see the fish is strong,
I've just turned that one 90 degrees
so that we've got a nice little channel here for the peas.
It's just straight from frozen.
All right, there we go, nice separation.
And they were frozen,
and even from the heat already in there,
you can see it starting to thaw.
It's actually quite a healthy version.
In it goes, all right.
Fish and chips is finishing off,
dessert is cooling down,
warming up the soup.
Here is coconut lemonade.
Three big old scoops of ice cream,
vanilla flavoured.
I was actually gonna do chocolate to go for a bounty theme
but I think some of who don't know what a bounty is,
I think they call it mounds in some countries,
that could be wrong.
The other thing I was gonna do
is actually buy desiccated coconut
and toast it in the oven and whizz it through,
but instead I thought I'd actually get, woo,
good old pour of coconut milk.
Now that is naughty,
this is actually a lighter version
because I thought coconut, ah that's healthy,
actually can be a little naughty.
Ooh, we've done homemade lemonade
on the 4321 before actually.
And remember you can tweak this to how much you like.
If you put more ice cream in it,
you're gonna get it thicker,
bit more dominant to that flavouring there,
so flavoured ice cream more chocolate in there,
if you went for the chocolate ice cream.
Bit more lemonade, bit more lemon,
obviously a bit more tang.
And with the coconut milk,
more coconut and more treadmill.
(jug whizzing)
Nice.
Oh, do you know I was thinking about lemon then,
lemon slices on that fish.
Oh, oh do it, do it, well that's done.
Oh my gosh, and it's got specs
of the vanilla bean in it too.
Ah, keep it chilled.
So before we get this all out,
don't forget to give this video a like if you enjoyed it,
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make sure your notifications are turned on.
I wanted to let you know about this crazy idea I had
this morning in the supermarket,
when I was buying the potatoes actually.
So we know, obviously this is 4321,
I was thinking of doing one.
Okay.
So for example, the potato,
I was gonna do a video and just call it potato.
But what I thought I'd do is try and come up with a recipe
that involves a potato in so many different ways.
I'm talking like a mashed potato
with a hub of a Hassleback potato,
with chips and hash browns coming out of it.
And maybe there could be some flexibility
and maybe some butter and stuff to enhance the flavour
with the mash and things,
but I wanted to see what sort of monstrosity
I could come up with if I just called it potato,
do you know what I mean?
I thought that was in like,
wow, I had a moment in the supermarket
and no one was in the aisle with me.
I would've just gone up to a random stranger and gone,
"Is that an idea?
"Is that a thing?"
Let me know.
I just thought it's quite cool.
It could be rubbish.
This soup smells so good.
Why did I not move this outta the way?
Anyhow.
Mm mm.
Where did that heat come from?
That's amazing.
It was all cold on the top and then all of a sudden whoa.
That is absolutely incredible.
Softened, flavour packed,
the natural broth from the chicken staying in the there.
That is just amazing,
that it's just so good.
There are no more, I don't need to say anything else,
that is outstanding.
Oh flaky, few peas and a chip.
Oh, that cod.
I'm gonna say fish and chips in the UK,
cod is typically the main fish that we have,
but that is so chunky flaky,
it's like a meaty fish.
Lovely.
For my own sanity,
I'm not gonna eat anymore like that.
Season it, salt, vinegar, lemon, all that stuff,
or a little bit of mayo, tartar sauce, anything.
Oh, mint with the peas, we explained it all.
It's up to you now,
remember all of this is just the maximum
I could really take it.
I want yours to look better,
and you know who I'm talking to,
one or two of you maybe not so much.
You try your best, I get it.
But everyone else, amazing.
All right, let's freshen the palette
with the coconut lemonade.
That is like a tropical cream.
That is delicious.
And just enough fizz on it
to give it that sort of like hood, the roof,
the convertible car of lemonade.
A soft top, if you will.
That is fantastic.
Oh my gosh.
And not too overpowering on the coconut.
If I did have the fourth ingredient,
toasted coconut, sprinkle that on top,
but then maybe that would be a bit bitty.
Last one.
So we are looking for, oh my gosh.
Baked through, cooked through, yes.
Well it looks at anyway,
cinnamon custard, apple,
and a little bit of the icing on the top, you see that?
That is sensational.
I promised myself I wouldn't cry.
That is so, it's like a comforting vibe with it.
I guess the cinnamon apple
always makes me feel like quite autumnal,
and I'm filming this in spring.
Hey, I thought it had fully cooled down,
but again, there's this hidden warmth,
the gooeyness and caramelization of the apples,
a little crispness of the icing on there,
and the sort of mellowness, the cloud of custard.
That is incredible.
Oh, wow.
Another 4321 in the bag,
check out the rest of the playlist.
Thank you so much for watching,
your turn to try it.
Tag me in your attempts
on your favourite social media platform of choice,
and I'll see you later.
Bye.
♪ L-O-V-E is how you spell food ♪
♪ It's gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal, I pour on milk ♪
♪ If you got a food mix or give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you girl ♪
Decided I just can't get rid of this potato
so it needs to go where all ducks go.
That's right in the bathroom.
(laughing)
Oh.