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(lively music playing)
- Welcome to Fridge Cam.
- Now, after so many requests,
we have decided to review
another bunch of amazing restaurant DIY food kits.
- Now obviously at the moment,
the hospitality industry has been massively affected
by everything going on in the world.
It's more important than ever
to support your local restaurants
when and where you can.
So we want to shine a spotlight
on some fantastic restaurants in London.
(funky electronic music)
- Up first we've got Ben, our resident chef,
in the kitchen to review a gift from me to you, Ben.
- Aw, very kind. May I?
- Please.
- Oh.
- Fresh food, must be. Ooh!
One of my favourite places. Something from Dishoom.
- Right, for those who don't know,
Dishoom is a spectacular restaurant in London
that we have frequented many, many times.
- Not even just in London now, they are expanding.
Lots and lots of pots.
So, from Bombay with love,
this is the Dishoom bacon naan roll kit.
Everything you need to create
two first-class bacon naan rolls.
- So, the Dishoom bacon roll
is unlike any other bacon roll we've ever had.
It's still really simple.
They've just replaced the roll with a naan.
You then got smoked bacon, chilli jam,
and that cream cheese together
makes something completely unique.
And it's absolutely incredible.
- And what's extra extra, is you've also got the ingredients
to make their house chai, which I love.
Number one, bacon in an oven.
(electro swing music)
Tea next.
Chunk of ginger.
Don't even worry about peeling it,
just slice it and add it to a pan
with all of the tea and the spices, their blend.
Along with the water.
Boil that for about 10 minutes.
And then the thing that makes chai so good,
then you add milk and sugar.
Nice that they give you three naan.
One to experiment with, and two to make,
in case it doesn't go right first time.
- Snacking naan.
- Living the dream.
- Good naan.
- How can you tell?
- Good dough. It's just, it's soft and ready to go.
(dough plops)
Onto an oiled bench, and roll it out.
(funk music playing)
- Ah, the traditional naan shape. I like that.
(Barry laughs)
- Leave it to rest.
And then we're gonna cook it in a pan
that is searingly hot already, dry pan.
And then under the grill.
So it's, like, 30 seconds on the top,
45 seconds under a hot grill.
When a naan is slapped against
the inside of a tandoori oven,
it has that blistered effect.
It kinda puffs up. So, we're hoping for blistering.
- Never, no.
Never hope for blistering. - Whoa!
- Flipping heck, you made a calzone.
(Jamie and Barry laugh)
- Look at that.
And this is why they give you an experimental one.
I might've made that a little bit too thin.
But we've got some wonderfully sort of crisp edges.
What I actually wanna do now is just slather that in ghee
and just go at it.
- Slather. - Slather it in ghee,
and go at it. - He wants to slather it
in ghee and go at it.
(Barry laughs)
I don't know what that means.
- I'm not gonna do the chaiwala kinda cup to cup thing
but I'm gonna add the milk in.
- Okay.
- This is where chai gets naughty.
Stir occasionally.
And you're gonna bubble it for another 5-10 minutes.
Don't worry if a skin forms.
Make another naan while we're waiting?
- [Jamie and Barry] Yes.
(pop music playing)
- Strain our chai off.
- Smells great.
- Bacon, cream cheese, tomato chilli jam, fresh coriander,
fold the naan over, have breakfast.
(pop music playing)
Right, cheers.
- [Jamie and Barry] Cheers.
(soft electronic music)
(Ben sighs)
(Jamie sighs)
- Oh, it just warms you from the inside out.
So good.
That is all the familiarity of a bacon sandwich.
- Mmh.
- But also with that memory of when I had it in Dishoom.
- And that cream cheese is so beautifully balanced.
- As far as gifts go,
it feels like that was quite well received.
Ebbers, let's make it awkward.
How much do you think Baz spent on you?
- Bacon naan roll and chai in the restaurant,
I don't, I, actually, 10-12 quid maybe.
So the same, by the time they've got it
to you at home, 20 quid?
- So, for two people,
a kit is £16.
- Eight quid a pop. Cheaper than the restaurant.
No tandoori, still great value, bottomless chai.
I'm happy.
- Great gifting.
- Thank you very much.
- Right J, let's swap.
(audience cheers)
(electro swing music)
Okay J, a gift from me to you.
- I'm liking the size of it already.
Oh.
Corazon, carne asada taco kit.
(bangs booklet)
Hello!
- I mean, forgive me for the cliché stereotype
but I thought, how many other ways
can we give Jamie steak in a box?
- Chipotle, orange, and soy-marinated hanger steak.
Drunken black beans, pickled onions, salsa ranchera.
- Oh, for how many people?
- It says four, but never believe
what it says on the packet.
(Barry laughs)
I'm loving how fresh this all looks.
- So the restaurant does that nice,
like, collaboration between Mexico and California.
And it's that kinda blend that makes this super cool.
It's a spot in Soho, and they are known for excellent tacos.
- J, should we cut to the chase?
Can you please start cooking?
- All right, step one, preheat frying pan. Tick.
- But that's as far as you got.
- Remove my steaks from the bag onto a chopping board.
Season with flaked sea salt.
And then they're going into the pan smoking hot
to cook for a couple of minutes on each side.
- Hanger steak, a bit like bavette,
needs a bit of work doing to it.
The marinade is doing a lot of that to tenderise it
but it's a damn tasty bit of steak.
- Whilst the steaks are frying,
I can reheat my drunken beans in a saucepan.
Just give them a stir for about 10 minutes over a low heat.
So the drunken black beans are black beans
in vegetable oil with onion, pickled jalapeno,
lager, tequila, smoked bacon, oregano,
chilli, garlic, and salt.
- Delicious cocktail.
- Sounds amazing.
- Sounds drunken to me.
- One of the things I will say about the kit,
and I'm saying this, the audience have noticed it
in the other videos that we've done.
In some of the other restaurant kits,
fair bit of plastic being used.
To be honest, I suppose we gotta look at what problem
we're trying to solve here at what time.
This is gonna help the hospitality industry.
I'm guessing we can use these again for other reasons.
- You can if they're sturdy and those ones actually are.
I'd reuse all of those.
- Steak's had a couple of minutes on each side.
We're now gonna turn that down low,
give it another couple of minutes,
and then we'll rest it on a plate for about 10 minutes
whilst we construct everything else.
While the steaks rest, I can separate my tortillas,
put then onto a plate, cover in moistened kitchen roll,
then wrap in cling film, into a microwave for 10 seconds.
And they'll stay there until we need them.
Now, the steak's rested.
I need to slice each steak into around 24 thin slices.
- Nothing else needs prepping first?
- Not according to the instructions.
- There's a lot going on here with this steak.
So, you got a British steak,
but the marinade is orange, lime,
olive oil, soy sauce, lager, garlic,
chipotle paste, coriander, chilli, and spices.
- Sounds delicious.
- I've washed down my knife and my chopping board,
and now I can finally shred my lettuce
and my chilli and coriander for garnish.
- I'm gonna have to add this restaurant to my hit list.
It says here in a review,
"Sending you off into the cold night air
with that warm feeling of having been well looked after
with both belly and soul full.
And your wallet refreshingly unviolated."
- Next up, I'm gonna cut my avocado.
(pop music playing)
That is all of my prep done.
That's the big thing about this kit.
The only thing I've cooked is the steak.
Everything else has been prepping fresh ingredients.
Which is quite cool.
Now, we can construct.
(lively electronic music)
♪ Let's do it ♪
♪ Get to it ♪
♪ Let's do it ♪
♪ Come on ♪
I'm finishing them off with
pickled onions, avocado, chilies, fresh coriander.
♪ Let's do it ♪
♪ Come on ♪
♪ Let's do it ♪
Done, I think that's everything.
- How spectacular.
- Vibrant.
- Cheers.
(lively funk music)
That's taking me everywhere. That's amazing.
- It's what you want from a taco.
It's filthy, and it's fresh.
- Let's try some of the drunken beans.
- Oh.
- I'm getting tequila.
- I am. - They taste of tequila.
- But I'm not throwing up everywhere.
(Jamie and Barry laugh)
- So often sort of dark, stewed beans
are incredibly earthy but again,
hints of like citrus through that as well.
It's kind of tangy and they are good.
So as a kit, what does it deliver?
- Do you know what?
It's packed full of things
that I wouldn't or couldn't think to make at home.
I'm doing the maths.
Four people, 16 tacos, four tacos each,
£2.50 a taco?
I don't think that sounds extreme.
£40?
- So, the whole kit comes in at £35.
- Oh.
- So just under nine quid per person.
- For me, this isn't taking the place
of just having dinner in.
This would be instead of going out to a restaurant.
And for four people,
I think we'd be probably
spending more than £35 doing that.
And it's supporting a local restaurant
that is gonna struggle otherwise
with getting people into the building to eat there.
I think that's pretty good value.
Baz, you're up.
(lively rock music)
♪ I have a gift for you ♪
♪ It's under the cloche ♪
- It says "Around the Cluck."
This is a buttermilk chicken burger kit.
- This is Chef James Cochran's Around the Cluck
DIY restaurant kit,
with seriously crispy jerk chicken thigh burgers,
served in a buttery brioche bun
with lashings of blue cheese mousse
and scotch bonnet jam.
The kit includes a step-by-step recipe guide,
bundles of flavour, and it serves four people.
- So, James Cochran is a chef.
He won Great British Menu.
And although he's got a restaurant in Islington,
this is his kinda home kit,
which is just the food that he loves.
- The reason I don't do fried chicken at home
is 'cause I, I always forget
to marinate my chicken overnight.
I'm not Michael Huttlestone.
The fact that it comes vac packed, ready to go, is amazing.
Step one is preparation.
I need to season my flour with their jerk seasoning.
I've got some oil on the go, heating up to 170.
And then I need to start dredging my chicken.
(Barry claps)
(Barry coughs) (Jamie laughs)
- There's the jerk.
- That was just pepper straight up my nose.
I was trying to look chef-y. Didn't work.
- So I think when we're talking fried chicken,
you've got butter options, you got breaded options
but the dredging, I think is probably the most iconic
and one of the simplest.
Once the flour has covered all of the chicken,
and has soaked up all of that delicious marinade.
Then you move to the next step, which is chopping.
I think the only thing I've got to chop
is lettuce and the brioche buns.
This is the difference.
It's a struggle to buy a brioche bun
that looks like that from a supermarket.
That's restaurant quality.
Everything's been chopped. Everything's been prepped.
Now it needs to be cooked.
Buns are gonna be toasted.
Chicken is gonna be deep fried,
four minutes on each side.
- Oh, there it is.
(Jamie sniffs)
We're frying chicken.
- Good to point out.
They're a slightly funny colour
as we didn't have any normal flour left over.
So we're using what?
- A whole meal flour.
Right. Now, I've got to build it
and there are some very, very tight instructions there.
Place your chicken thighs
directly on your toasted bun bases.
Look at that.
- Already.
- So next up, spoon the blue cheese mousse
over each chicken thigh.
Spread it onto the chicken.
- While it's hot, it's gonna ooze and melt. I imagine.
- From a height, drop your bacon crumb
over the blue cheese to give it even coverage.
- It's lucky you're only five foot seven.
- Sprinkle a generous amount
of the shredded lettuce over the top.
Now, dollop your scotch bonnet jam
onto the cut side of your burger bun lid.
Slam dunk your lid on top of the stack to complete.
Complete.
- They look, decent.
(lively electronic music)
- Right just gonna, in half?
- Yeah.
- Well for you and Ebbers, yeah.
- Oh, the bread feels soft and crunchy.
- Oh, Barry.
- Look at that beautiful cross section.
- Cheers.
Mmh.
- Oh.
- I mean, scotch bonnet's got warmth, for sure.
- It's got a tinkle, innit?
- Although that blue cheese mousse
and the sweetness of the bun and the jam alongside the heat
which is now showing itself (Barry laughs)
on my brow.
That's good.
- The fried chicken in that is sensational.
You cannot make that at home
without going through that buttermilk marinating process.
- Honestly, the sense of achievement I get
is really rewarding.
- Well Baz, would you like to know
how much that sense of achievement costs?
- What would I pay for this in a restaurant?
I'm guessing a top end burger is gonna be around 12 quid.
I'll make it at home, take a couple of quid off, tenner.
There's four of them, £40.
- Somehow, that kit is £32.
It's £8 a burger.
- That's a fair price.
It's not cheap, but it's fair for what you're getting.
You're getting all of his expertise,
all the time and effort that's gone into creating this concept.
All of these kits that have come our way so far,
they're really testing how we define value,
'cause it's a whole new sector
that's appearing here and it's flipping' top class.
- Well, there's another three restaurant kits reviewed.
Which one was your favourite?
- They're obviously not just happening in London,
so comment down below.
If you've seen or tried some restaurant meal kits
in your local area, we wanna hear about them.
- And we've had so many messages
from local businesses that have been helped out
by the power of the Sorted food community
going over and buying their kits.
So, if you can afford it,
go and find one in your local city and give it a go.
It'll really make a difference to 'em.
- And it'll fill your belly.
- Before you go, just a quick shout
to say thanks to all of you
who are using and sending us your thoughts on our Packs app.
We wanted to create a tool
to help you boss your midweek meals, cut down on food waste.
And reduce the cost of your weekly food shop.
And you are helping us do just that, so thank you.
We wanna make this as accessible as possible right now,
so if you haven't tried it
you can now for a full month, absolutely free.
The link is in the description box below.
And now, for the bloop.
(screen beeps)
But how long has that been marinating for? Do you reckon?
- I don't know, do you want me to call him?
(Jamie laughs)
- Oh, the sass machine.