- Hello, now today we are challenging Barry,
one of our normals, to beat the takeaway.
Can he cook a very similar dish
in the time it takes to have one delivered?
- Now, we did this a while ago,
and there were some challenges
when it came to the delivery time.
So today we're taking full control of that,
I'm gonna go pick it up from the restaurant,
'cause it's only around the corner.
- I thought we wanted to make it more challenging, not less.
(Barry laughs loudly)
- We've got our most normal of normals in the kitchen,
and we've got our most athletic on the route.
(all laugh)
Baz, you have Sidekick at your disposal.
Jay, you've got an inhaler if you need it.
(Barry laughs loudly)
- Come on!
- You can start the cooking
as soon as we order the delivery.
- Three, two, one.
- Order.
- [Barry] Go, Jay, go!
- Right, so today we are making Korean-style
pork fried rice from Sidekick.
And I'm gonna do this like I do at home.
Relax.
- Arunah, we're not losing this.
I hope you've got your trainers on.
- So I'm not gonna do the audio guides,
but I'm gonna follow the instructions word-for-word.
First up, dribble two-tablespoons of veg oil
into a large pan. (phone clanks)
- To make this as fair a test as possible,
we have ordered from a local Korean restaurant,
and we have ordered Kimchi Fried Rice,
so it's basically the same dish.
- And then I'm squeezing meat from four-sausages
out of their skins and into the pan,
and cook for four to five-minutes.
- So this is one recipe from a recipe pack
where we would use the other two-sausages
in another application in the same pack.
Fun game, so I also have
Jamie's live location on the screen.
I wonder if he's actually running,
'cause when you order a takeaway...
- [Barry] He was. - He was.
He was (laughs).
- When you order a takeaway, it's still gonna take a while
for the establishment to receive the order, prep the order,
cook the order, before you can take it away.
It's not that far away,
so he should be able to calmly walk there, pick it up,
it's already paid for, and calmly walk it back.
- Right, I reckon we get to the next road, cross it,
and we're going for another jog, all right?
- Although what I'm doing now doesn't look very pretty,
this type of recipe
is one of my favourite recipes to make at home.
Beautifully seasoned sausage I'm chucking into a pan
with some other beautifully seasoned,
delicious ingredients,
and then just binding it all together with rice.
- Yeah, it's done a lot of your seasoning for you,
things like fish sauce with the umami,
the Gochujang is a fermented chilli paste.
See, these are flavour bombs going into a dish
that gets you an awful long way there in minimal effort.
- A dish that growing up
I would never have thought to make a home.
It's something that I could only get at a restaurant,
because it's not a familiar flavour to what I grew up with.
(meat sizzles)
Again, it's cooking in the pan,
you want these to brown all over.
Right, got a timer on the go.
And while that's cooking,
I'll move on to the next step,
which is grate some garlic, slice some spring onions.
- I'm kind of divided here,
because when you're stood here,
you're normally egging on, but challenging
the person in the kitchen.
But on this instance, I think I'm on your side, Baz.
I've always been fairly anti-takeaway,
but if I do do takeaway,
I do it the way Jamie's doing, I go and collect.
- I think we do the same as well,
only if I have to get it delivered the door, I will.
- Fish and chips, (pan sizzles)
that's something that occasionally I'll go and collect,
and it is a takeaway,
'cause there's no way I'm deep fat frying
battered fish and chips at home.
It's a luxury, it's a treat.
That's pretty much the only takeaway I ever get.
- Also, what I hadn't considered is
one of my favourite things to do when picking up a takeaway
is snacking on the way back.
- How do you snack on takeaway?
It's all wrapped up to keep it warm.
- Fish and chips?
You know what I mean?
That is crisping up beautifully
very quickly. (meat sizzles)
So where is Mr. Spafford right now?
- So we've sent him to a restaurant
that's basically got your name.
- What?
- We've sent him to Bari Bari.
- So Barry is going up against Bari Bari?
- Correct. - Wonderful!
- He's either stopped for a breather.
- [Barry] Or a snack. - Or a pint,
'cause he's outside a pub (laughs).
- Lovely, thank you very much.
No, just that, thanks.
I was feeling quite confident, it's quite warm out,
so thought we'd getting ice cream on the way.
Let's go.
- [Barry] Five whole spring onions done.
- [Ebbers] What's your next instruction?
- Sausage is cooked and brown,
in with our garlic and three-quarters of the spring onion,
need the rest for garish.
- One thing I would say almost certainly will be
a difference between the takeaway and the home version
is the heat you can get in the pan.
We're using an electric hob with a
large flat-bottomed frying pan,
as opposed to a wok and a wok burner,
which may well be being used in the restaurant.
You get a much fiercer heat, a quicker cook,
and you get almost that smoky char of the wok.
- So we're gonna cook out the garlic
and soften the onions for about one or two-minutes,
and then in with some Gochujang.
- Smells good, got that hit of garlic
as it hits the sausage fat.
And this is where you see a normal
not quite clearing as he goes,
he's cut off all the tops of his spring onions
and just left them to worry about later.
- I'll do it in a minute!
- Literally in the same motion,
the same motion he pushed forward onto somewhere
he has to clear up later,
he could have pulled back into the bin.
- I don't like this.
I'm cooking like I cook at home, I don't like being judged.
- Just cross that road and we're there.
- Thank you very much.
- Yeah, will do, thank you very much.
Cheers, thank you, let's go.
- Jamie has made it to the restaurant.
(Barry gasps)
- Okay, right, the game is on.
Gochujang going into the pan, and the sauce is that simple.
- It will always depend on the paste that you have.
And nowadays a lot of supermarkets
are doing their own version in very small jars,
relatively more expensive than just buying
the more authentic stuff,
but sometimes they're not quite as hot.
So it will be a personal preference.
And I think that's an advantage against the takeaway
is you can personalise it.
- Okay, right, that Gochujang fragrance has filled the room.
Now in with some rice, dependent on the rice,
sometimes you need to microwave it,
other times you can just whang it straight in the pan.
Get it all in, and then you wanna cover that rice
in the delicious sauce.
- Now in this instance, that's pretty much
exactly the same as the restaurant will be doing,
except the restaurant will have pre-cooked their rice
and then cooled it off ready to do this step.
- Okay, warm the rice through.
- Until it's piping hot, always important
when you're reheating rice, it must be piping hot.
- Whilst that's warming through,
I can then get another pan on the heat
with some sesame oil for my fried eggs.
- That was so much quicker than getting it delivered.
Come on, right, go-go-go!
- Do you wanna know what?
- What?
Oh no!
- [Ebbers] He's on his way back.
- Crikey, okay, that's not good.
- So a dish like this we've chosen
because it is an all-in-one,
we can order a single dish from a takeaway,
and it is similar,
but it is also a dish that a restaurant
can cook very quickly.
So by the time Jamie made it to the restaurant,
it was ready to pick up.
And he's moving back towards the studio.
- Is he sprinting? - [Ebbers] At pace.
- No, no!
- Water obstacles.
Parkour!
I think we've been quick
without too quick.
Haven't really broken much of a sweat.
Wonder how Baz is getting on.
- He is back on pretty much the same road...
- [Barry] Cook, cook. - That the studio is on.
He has got a fair distance to cover.
- [Barry] Cook, cook. (eggs sizzle)
Right, come on eggs.
- Just like a delivery driver who might be held up
at a red light.
- [Barry] This is the final hurdle.
- He may well have been held up at a crossing.
- Okay, that's all good.
So now, I think that's right.
Oh, I didn't add the Nori. I didn't add the Nori,
I forgot the Nori!
I got carried away.
Right, this bit's a really important bit.
Going into the pan, five sheets.
- The unusual thing about Nori
is that once you've used the number of sheets,
you can put the rest back into the store cupboard,
not if you've ripped it in half,
'cause now you only have one use for that.
- Ebbers, right, go-go-go, mix, mix.
- So adding a wonderful kind of salty, umami,
seaweediness into this.
- This is the easiest, simplest, most delicious recipe.
But when you're racing against Jamie,
suddenly it becomes tense.
Right, get in, get in the pan.
- Normals have gone to the same mistake,
which is not tasting as they go.
It does say in Sidekick, "Season to taste."
- It does, doesn't it? - It does.
Yeah, we asked you to follow the recipe,
and you've just panicked.
So whilst you have put some seaweed in it,
which can be salty, and you have put some fish sauce in it,
it's not the same as something like a soy sauce
that's incredibly salty.
Jamie is incredibly close, as is your dish.
This has been really interesting,
(feet thud)
'cause for sure, last time we did this,
it was the delivery part of the takeaway that let us down.
This time, the actual cooking
of a simple recipe in a restaurant was quick.
- I'm not gonna let you down, Ebbers.
Let's just tidy up, eggs need a bit more time.
- They look good.
- [Barry] I know.
- [Ebbers] Crispy bottom, runny yolk.
- Okay, eggs going on top.
- Live tracking Jamie with his Kimchi Fried Rice
from a local Korean restaurant.
He is on the same street as the studio.
He's got a couple of hundred yards to come.
- [Barry] Sesame seeds on top.
- And lots of your fresh spring onion, which you've chopped.
I think it's fair to say that in a restaurant
they might always leave the gas on ready for the next one.
I'm surprised Baz has left the hob on.
- Right, and that is service done.
- [Ebbers] Right, turn your hobs off.
- Yeah, sorry.
- You've got two pans,
about four-times the cutlery that I was expecting.
If you could get a clean kitchen while he climbs the stairs,
he's literally outside the studio.
Get two-pans stacked on the hob,
two-pans stacked on the draining board.
Personally, when a pan is really hot,
that's when I love to wash it up,
because it's already gonna do half the work for you.
You get some water in there,
suddenly you've got hot soapy water and a hot pan.
It's really easy to rub down,
and you end with a clean kitchen
because that rice has just come out of a hot pan,
it's too hot to eat right away anyway.
Last few seconds, he's literally outside the studio.
- He's been climbing the stairs for quite a while,
hasn't he (laughs)?
- Honestly, I think he's slowed, that's the doorbell.
Shall we let him in?
Thank you, Ishy.
- Let him in.
- Dinner is served.
- Did you stop for a pint?
- Stopped for an ice cream.
(all laugh)
- We saved the delivery fee by doing it this way,
which means that, Jamie, your dish was 11 pounds 50.
- What have you got?
Ooh, interesting.
- We have a takeaway and we have the Sidekick version.
Shall we get some sexies?
(eerie music)
- [Mike] Deep within the snowy hills
of the English countryside
lies a mysterious old inn
where due to budget constraints
Sorted Food are hosting their Christmas weekend away.
Legend has it, however, that the inn has a mind of its own.
And a weekend of fun may quickly turn into
a weekend of survival. (upbeat music)
(eerie music)
(upbeat music)
- Right now for the comparisons.
So as a plate of food, they're very similar.
Fried egg, floppier, plenty of rice.
Got the beans, got the seaweed, some extra kimchi,
we've got Gochujang.
Let's have a taste.
Much like yours, the rice has been precooked for sure,
and reheated.
It's got that ferment, it's got that kimchi ferment.
- Yes.
- And you've got your umami beans,
and your beans sprouts, and your kimchi, pretty balanced.
And it was waiting for you when you got there?
- I could have run faster.
- Google Maps says it was an 11-minute walk away.
- I think we did in about eight, maybe less.
- And because of that, no delivery fee.
So 11 pound 50.
We have to admit, Barry, you need a bit more planning,
because you need to know you've got the ingredients in.
- A little bit.
- But otherwise, pretty much the same time,
pretty much the same dish.
I think the egg's better.
The advantage here is you can pick your own
quality of sausages, you can pick your own quality of egg.
I think this is probably the cheaper option.
And I like the seaweed sheets through it,
slightly wilted.
Here you've got the seaweed sheets to snack on,
you've got the same.
But I like the fact it's wilted into this,
another dimension.
- It's a really satisfying dish to make,
'cause it's so easy.
- [Jamie] Yeah.
- Price wise, the cost of the ingredients
are about half the cost of the takeaway,
and you're getting two-portions.
So it's one-quarter of the price per plate.
But I would also say on this occasion
with these two menu items, I think yours tastes better.
It tastes fresher. - Definitely.
- It tastes more delicious.
- You're paying for the convenience,
and for the lack of planning really,
that's all you're doing it for.
And it does serve a purpose.
The fact I can make a dish at home
that personally I feel tastes better than that
in less time and less money,
well for me it's remarkable (laughs).
- And honestly, I think that's the job that we do
at "Sorted".
There are incredible options for takeaway,
and as time goes on,
they're getting better and better and better.
But it's still really hard to beat cooking things at home
if priorities are around money.
Tiny bit of planning,
if you use something like Sidekick
that takes that planning away from you, job done.
- And it's full of the hacks and tips and tricks,
like frying the eggs in the sesame oil,
like putting the seaweed sheets through the mixture,
like separating out the sausages.
And it's those tips and tricks
that come out of a chef's brain that go into Sidekick
that mean that you can cook like this at home as well.
And it's free for 30-days to at least give it a go.
It's an absolute no-brainer, try it, the link is down below.
- And we're not just plugging this
for the sake of plugging it. - No, we are.
- We're genuinely proud of what we've made here.
- That too!
- But this really, really works.
- Yeah, you've proven that.
(mellow music)