(bowl clangs) (egg cracks)
(oil sizzles)
- Hello, and welcome back to SORTEDfood.
- Now, take a look at this.
Aw, now that is a thing of beauty.
- A fluffy, buttery, baked potato, laden with cheese.
It's a classic that us normals absolutely love.
- But what happens when you ask a classically trained chef
to make it gourmet?
Do it Ebbers!
(screen wipe whooshes)
(bright music)
(screen wipe whooshes)
- Well, for a start,
myself and the food team got quite excited.
We love a challenge.
How can you take something that we loved
as this nostalgic thing from our childhood-
- Instantly backfired, it's made him happy.
- And elevated.
- Now Ebbers, some feedback from the community,
from a couple of previous episodes.
They wanna make sure that wherever it is that you do,
it's still the dish that we asked you to make.
- [Mike] You have to include the original in your new dish.
- Well, that's fine.
Changing the rules now and the third role, but the-
(they protest)
- We're listening to community feedback!
- It begins with choux pastry.
- Right. I'm out.
(Jamie laughs) - (beeps)
- To start off with, equal water and milk, in a pan
with butter, heat it up to a boil.
The butter from the buttered baked potato
is an important element.
(upbeat music)
- [Barry] Hey guys, you fancy jacket potato?
- Only if it's in an eclair.
(all laugh)
- As soon as that is bubbling,
add in your flour,
stir it, combine to a paste and cookout for a minute or so.
It should come away from the pan.
You can kind of hear it almost frying in there.
It doesn't leave any mess in the pan.
One homogenous clumpy bit.
- We're just trying to get in your head,
trying to work out what happens in there.
- It's such a scary, dark place.
- Honestly. - Yeah.
(upbeat rock music)
- So now we're just gonna beat it
on a fairly high speed as it cools
and then crack in the eggs, one at a time,
I'm adding in four.
- I'm nodding along as if I'm agreeing with him,
'cause this is how you make choux pastry.
But every now and then I go, "Hang on a second.
We're making a jacket potato with cheese."
- You can see how much steam's coming off this.
If the egg goes in now it'll scramble the eggs.
So only put it in when it's cool enough to hold that bowl.
While we wait, I'll make it much clearer for you.
I'm making pommes dauphines.
- Apple...
- Apple? - Apple?
Like pommes de terre is potatoes.
- Oh, potato, yeah.
- Dauphinoise apples? - Dauphinoise potatoes.
- Or potato dauphines, but...
- [Barry] So cream? - Traditional pommes dauphine.
- Cream... - Creamy, cheesy
- Potato dauphinoise.
Again,
I'm thinking about all the potato dauphinoise I've ever had.
None in the shape of an eclair or a profiterole.
- No.
(upbeat indie music)
- I've now done my choux paste.
Now I can do some cheese
and potato, for my cheesy baked potato.
- What you doing?
Just checking, Ebbers,
do you have any plans for those skins?
- Yeah. - Good.
- A good chef wastes nothing.
- Otherwise we would have you covered in smoked paprika,
(Barry laughs) olive oil. (laughs)
- Cheese and bacon. (laughs)
- Yeah.
- I've made a very basic choux paste.
I've scooped the potato middles from your baked potato.
Put the cheese to one side, we'll use that later.
I need to mash it, beat it into here,
along with salt, pepper and nutmeg.
Potato dauphine.
- It's more like a potato beignet.
The choux that you're looking for.
- Oh, Le Bec.
- With, Le Bec. Very good.
(Barry jubilates)
You were listening to Eric Lanlard.
The potato goes in.
Two teaspoon salt,
lots of black pepper.
Lots of nutmeg.
Are we following so far?
- Doesn't make any sense at all,
but I'm following and that's not gonna help.
- [Ben] Page 210.
- [Jamie] We're in the pomme de terre section
and we're making dauphines, not dauphinoise.
- [Ben] Correct.
- Right? So dauphines is like croquettes?
- Can be.
Cork shaped croquettes.
- Yeah. - Oh yeah. Either way.
Either breaded or not.
- I just feel nauseous,
even having this in my eyeline.
(all laugh)
(upbeat funky music) - So far,
this is the fluffy middles of your potatoes
but we just haven't got the golden crispy outside yet.
- This is the fluffy, buttery bit in the middle.
- [Ben] It's already fairly cold,
'cause we've beaten cold mashed potato into it.
But now we wanna chill it up.
- I'd recommend chilling it down.
- Chill it down.
- Yeah. But it's a bit like do you clear up,
would you clear down?
- Do you stand up or do you stand down?
- Precisely.
- Does your alarm clock go on or does it go off?
- It goes off.
It goes on in the morning and then-
- If the alarm goes off, how do you turn it on?
- Yeah, but if you turn your alarm clock on,
the alarm- - You set your alarm.
- Is the alarm going off?
Does the alarm come on?
- How is that a good point?
- Cheesy baked potato.
- What we asked for.
- We're working on the potato bit.
(Barry laughing)
with all the qualities of baked potato.
Now we're gonna work on the cheesy bit.
What's the best cheesy invention ever?
- Mac and cheese. - Cheese fondue.
- Oh. (drools)
- 'Cause then you've got something
for your potato dauphines to dip into.
- No.
- What? No, whoa, whoa, whoa.
What?
So it's not gonna be together.
We're gonna have to take potato dauphines
and dip it into the,
I mean it sounds amazing.
(Mike laughs)
- We'll add a nuance of garlic into our pan.
I'm not putting the whole thing in.
I just want a little,
(all laughing) a little nuance of it.
So I've just cut it in half,
I'm gonna rub it around the inside of a bowl.
And then a glass of wine.
White wine, high acid.
What is
cheese fondue?
It is basically molten cheese and wine.
- Is that how you ask questions nowadays?
Just ask yourself open an question. (laughs)
- Yeah. - It's rhetorical.
- It's fairly rhetorical, that one.
- What I want is twice as much of the nutty Gruyere
as the cheddar,
which would traditionally be something like
an emmental, perhaps, but you've given me a cheesy jacket.
So we're gonna use the cheese from that.
(screen wipe whooshes)
We obviously aren't gonna waste the skins.
We want them crispy.
So we'll just fry them.
(oil sizzling)
The other thing that stabilizes a fondue
is a little bit of starch.
This is just corn flour,
and that's gonna go into our boiling wine with our cheese.
And then you stir.
- [Mike] Wine and cheese.
- Sounds like a work event.
(all laugh)
- So the corn starch stabilizes,
but otherwise, what you have
is kind of this wonderful emulsification
of fat proteins in acidic liquid.
- Oh. Okay.
Stick some macaroni in that, phwoar.
- Fondue, in itself, is a really interesting one.
After the First World War,
there was an awful lot of Swiss cheese
that didn't really have an export market.
Basically, the government decided to make fondue
the national dish, overnight
and they got the Swiss army to kind of promote it.
So it had almost this kind of power hero status.
And that's why everyone loves a fondue.
- Ah.
That was poor. That was really poor.
- I thought that was one of my better ones.
- Yeah. I thought he was gonna say
that they made so much of it during the war.
And the fact is
that a lot of the cheese wheels got shot through-
(Mike laughs)
with bullets and that's why it had holes in it.
(screen wipe whooshes)
- What's this?
Whats this?
- Well, no fondue's complete without some things to fondue.
And of course, our potato dauphines.
So this is the batter we made before,
which has definitely had time to chill.
But now what we can do,
is turn it into something that's golden, delicious
and fully cooked all the way through.
So we just need to spoon dollops of it
into our fryer
they kind of puff up a little bit,
but also they go nice and crispy and golden,
and they have that kind of, almost custard-y, cheesy middle,
although there's no cheese,
you would expect of a croquette, in Spain,
that kind of texture.
- We're going all over Europe.
- And then you can dip it in more melted cheese,
in the form of fondue, with a whole bunch of accessories.
(bright funky indie music)
- [Mike] These look amazing.
- They do look like miniature baked potatoes again. (laughs)
- Potato beignets and they're wonderful to dip
into our cheesy, cheesy fondue.
- Ah.
- Potato dauphines,
with Swiss cheese fondue.
- [Mike] The thought of having to cook
after a long day can be...
(medley of frustrated noises)
Our meal packs app can change this.
First, pick a meal pack.
Meal packs contain three or more recipes,
that make you go "Phwoar, I wanna eat that."
These will be your meals for the week.
(phone whooshing and blipping)
It then generates one shopping list,
and this is the clever bit,
it stretches that little of ingredients
across all those meals,
using up all the fresh food you buy.
Once you've bought your ingredients,
we take you step by step through the cooking
with written and audio guides.
- [Barry] Fry for seven to eight minutes.
- [Mike] Throw in automatic timers,
smartly placed cues, to wash up as you go,
and twists from other users,
so you can adapt recipes to suit your tastes
and you can join the thousands of people
changing this,
into this.
Use our 30-day free trial to complete just one meal pack
and you'll see the difference for yourself.
(screen wipe whooshes)
(chilled electro music)
- Look at that.
- [Barry] That is not a jacket potato.
- Oh wow.
- You know what I mean, on textures?
- That, without the cheese, just is incredible.
It's crispy on the outside and then it's,
it's barely a texture.
Do you know what I mean? - Yeah.
- It's like, just about- - It's a cloud.
- Solid.
It's a cloud. - It's a cloud.
- It's a fluffy nutmeg cloud.
That cheese sauce is potent.
- It's seriously good.
And if you really wanna flash it up,
you can always finish it with a bit of extra booze,
right at the end,
little bit of Calvados,
little bit of Kirsch would be traditional.
And then just mix that in as well.
It's super traditional.
- I think we can all agree
that Ben has made this gourmet in our eyes,
but it's not up to us, it's over to you guys.
Has Ben done a successful job
at making the baked potato with cheese, gourmet?
Comment down below.
- All the same elements,
very different processes. (laughs)
- And also, comment down below and let us know,
what dish should Ben tackle next?
Take it from here to
anywhere he wants.
'Cause let's be honest - Way over there.
- We can give him a brief,
he's not gonna follow it.
- This is my playground.
(chilled electro continues)
(production card beeps)
Some nuance of garlic.
I don't think it's a singular unit.
- Yeah. If you're scaling the recipe up,
you have to two nuanced in, or "nuai".
- Double the nuance. - Yes.
- A nuance of (beeps)
(all laugh)