(upbeat music)
- We are Sorted,
a group of mates from London
exploring the newest and best in the world of food,
whilst trying to have a few laughs along the way.
- We've got chefs, we've got normals,
and a whole world of stuff for you to explore.
But, everything we do, starts with you.
Hallo, I'm Barry, this is Jamie,
and welcome to, Fridge Cam.
- Now recently, we've been very excited
about the launch of our new meal packs,
which are designed to help you stop asking the question,
"What am I gonna have for dinner tonight?"
- Now, each of our packs include a smart kitchen audio guide
where one of us will guide you around the kitchen
to help you cook smarter.
- [Recorded Voice] Okay, let's go.
Put a large frying pan over high heat
and pour in two tablespoons of delicious sesame oil.
- And that got us thinking,
"What if you could have a chef, directing your every move
in the kitchen.
Jay, before we start, are we going to try and win this.
or are we just going to have a lot of fun?
'Cause it's probably one or other.
- Right Mate, what have we got on the bench?
- We've got some parsnips, Brussels sprouts, cauliflower.
- We are against the clock of 30 minutes Jay,
but we 're gonna take it nice and calm, do you copy.
- Do I copy?
- Cream, - Okay great, thank you.
- Sour, it's cream cheese.
- He just tasted the cream cheese,
and I knew what it was and he didn't.
That's worrying.
- This is gonna be a tough half hour.
- Our time starts in three, two, one.
- So what I'm thinking is like,
an amazing cauliflower cheese,
'cause there's so much cheese there.
- Yes! - We got some smoked ham,
so it's gonna be smoky.
So, stick the oven on, 200 degrees.
Grab the cauliflower. - Yeah.
- And let's cut it into slightly smaller florets,
so it cooks quicker.
Just make sure they're all about the same size
and they're all gonna go onto a backing tray.
- Okay. - Olive oil, salt, pepper,
straight into the oven. - Okay, I can remember that.
- Once you've got that in the oven,
we're gonna make a Bechamel. - What?
Okay, so cauli is going in.
- Now, what I'm thinking is,
we've only got half an hour,
I know how much you love polenta.
- Off to a great start, right!
- What if we make a delicious, cheesy polenta,
but with the turkey stock in front of you.
So, the turkey stock in front of you,
grab it, and you're gonna put it into the pan
in front of you and start to heat it up.
Turn the oven up as high as you can.
YOu're gonna grab a chopping board and some sprouts,
you wanna take maybe a dozen or so and halve them.
- Sprouts? How many, half a dozen?
- Affirmative.
- Just say, "Yes".
- Place them into a roasting tray,
and once you've got them there, you're gonna add,
olive oil, salt and pepper. - Peps.
- Talk to me about your favorite flavor to put with sprouts.
- Bacon. - Excellent,
we've got some smoked ham on the side, we'll use that.
- They're going into the oven.
- Okay so, let's grab some milk, pour it into the saucepan,
get that on the heat,
and then we'll grab another saucepan--
- Oh my goodness.
Right, hold, you're going too fast.
Getting some milk first.
- Hurry up though. - Yes Chef.
Do I have to measure?
- Roughly 500 mil.
- Cool-- - Eyeball it.
- You're eyeballing it, - Eyeball it.
you're the chef.
You eyeball it. - Okay, I'll say when.
- Yeah. - Okay, cool.
- Right, let's go, come on, come on, come on.
- Hob on, hob on, hob on, hob on.
Now what? - Roux.
So, butter and flour.
- So, about a table spoon.
There, happy? - Put it in there.
Put it into the pan.
Wait for the butter to melt.
While you're doing that, you can start grating some cheese.
- You're asking me to multitask,
usually, I would wait for this to get done,
that to heat up--
- You don't have to wait for that.
Right, what cheeses do we have?
- Oh Mate. - Stop panicking, dude.
- A cheese with a tan.
- That looks like a smoky one,
that sounds good, let's go with that one.
Yeah? - Really smoky.
- Okay, let's go with that. - Yeah.
- Stop panicking. - Thank you Mate.
- Right, smoked ham, this one.
- That looks like turkey to me,
I would grab the ham next to it.
(laughing)
- Ham.
Look, just to check,
that it is right.
That's ham.
- Take about a third of that chunk off, a nice smart dice.
What we'll do is add it to the sprouts
when they're all ready nearly cooked.
So the ham warms through as well.
What's your twenty on the ham's bath?
- What's my what?
- What's your situation on the ham?
- Anything that's not been diced, I'm eating.
- Excellent, yip, that's steaming.
Great, it's boiling.
Behind you, there's a dry store,
there's some polenta in it, I think it's in the round dish.
You're probably gonna wanna whisk into that boiling stock,
two or three tablespoons, I'm also guessing.
Lovely, you're gonna come back to that every few seconds
and whisk it, you can turn the heat down to two.
But, turn another hob on, as high as you can,
and put a frying pan on.
Okay, in this dish, we're using the meat more as seasoning
as opposed to the main thing.
The main thing is gonna be the cheesy polenta
and awesome veg.
We're thinking like new year leftovers,
we've already stuffed ourselves, all right?
- If you're pinning our hopes on winning this,
as having the star of the dish being cheesy polenta,
I think we're gonna have a problem.
- Right, let's get the flour into the butter.
- One big, heaped teaspoon, in.
Stir, stir, stir stir.
Right James, when it starts to go black,
is that a good thing, or bad thing?
- Very funny, love you.
- It's quite brown.
- Oh, it is quite brown.
Yeah nice, just a tiny bit.
Tiny bit, tiny bit. - Sorry, sorry,
Sorry Chef. - It's looking good.
It's looking good, yeah, it's looking perfect.
You look stressed.
- I don't know why I'm stressed.
I think-- - Ten minutes gone Mate.
- Sorry, sorry, I'm stressed because
I don't wanna let you down, if I'm being deadly honest.
- How's it looking?
What's the thickness?
Yeah, let's add a little bit more milk.
Have you got more milk?
- Yeah, I got more milk.
- It's looking smooth though Mate, well done.
- Hadn't realized how much
I need encouragement in the kitchen,
'cause the little compliments her and there go a long way.
- It's the coaching, it's the coaching.
- It's the coaching, good coaching, thank you.
- We're nine minutes in, 10:36.
- Sorry, nine minutes or ten minutes in.
- 10:36, nine minutes, over.
(laughing)
- Right, the hot pan,
you're gonna want to put a nob of butter into it.
And we're gonna cook some carrots.
Do I need to talk the colors through with you?
- I know you can see me.
There's lighter ones and darker ones, basically.
Right, lengthwise, yeah? - Affirmative.
These are gonna go into your butter,
with a generous crack of black pepper from your pepper mill.
And then, while they start to cook,
we can get some fresh herbs from the back.
It's generous on the butter, but I like that.
This is-- - Flavor Mate, flavor.
- healthy because of the veg
and indulgent because of the butter.
- What you've done Mate, is forget about the polenta.
- How is the polenta looking?
- Sticky, okay I'm gonna leave that off the heat.
Black pepper into the carrots, here we go.
- Grate, grate, grate, grate, grate.
- Okay, stirring this in.
- I think you're gonna need
to add a little bit more milk as well.
- Bread, what was--
something about crumbling it up in a machine.
- Hack like the end of it up.
- Yeah, yeah, yeah, yeah, yeah.
- We've got 13 minutes remaining,
we could really do with getting everything in the oven.
Check the cauliflower, that's enough bread,
that's enough bread. - Sorry Chef.
Okay, cauliflower has a nice hint
of burn to the top of them.
- That's perfect, that's what we want.
- Good. - Bread into a bowl.
- What, bread into a bowl.
- Bread into a bowl. - Bread into a bowl.
- Stuffing, probably like a small handful of stuffing.
- That looks so good though, can't I put it all in?
- Yeah, you can put it all in.
- Thank you. - Zest in the lemon.
And then after you've done that, go grab the cast iron pan.
- I'm with you, I'm with you.
- So, I'm thinking kind of Italian flavors here,
'case we can go with some cheese,
we can go with some fresh, maybe some thyme and some sage.
I don't even know if we've got sage.
Oh, we've got some stuffing on the table, haven't we?
Let's toast off, or like fry off in a dry pan
some of the stuffing.
And we'll use that as a textural crunch at the end.
- Repeat Romeo.
Oh Lord, did I call you Romeo?
(laughing)
- So you've got a dry pan over a heat
and you're gonna scatter in some of the stuffing.
You only need a handful.
That doesn't look great.
- It's gone strangely quiet.
- Carrots are looking excellent.
As for the polenta,
what consistency would you describe that as?
- I would describe that as loose and grainy.
- Ten four, over.
Yes? - That means I understand.
- Right, of course.
- Is that okay? - Yes.
Thank you.
- Grab the cauliflower out the oven,
put it through the cheese sauce.
I really wanted to put some ham through the sauce as well.
I'm not sure if we've got time.
- Whoop, cauliflower. - Just tip it, just tip it in.
Just tip it in Mate. - Sorry Chef.
- Okay, get a frying pan on,
let's dice the ham and put it through it.
- We're gonna what, we're frying the ham off?
- No, we're just gonna put it in through.
No, just dice it and put it through.
Dice it and put it through.
- Is that ham or turkey?
That's ham. - That's ham.
DO you feel like this started fun
and then got less fun? - Yeah.
Yeah, time pressures and that.
- At least we're both on the same page there.
- What, so we're both not enjoying this?
- Yeah. - Good!
- How are the sprouts looking?
- Oh, I forgot about them.
(coughing)
They're a bit black Mate.
- Mayday, mayday.
(coughing) (laughing)
- Maybe whip those out now.
- You think?
- Oh, Okay.
What we're gonna do, is take them off into a glass bowl.
It's fine, we're gonna work with these, I like a nice char.
- Isn't it weird how, when you're not in the kitchen,
you forget you've put things in the oven?
- Okay, now quickly wipe out that roasting tray,
because the ham's gonna go in,
'cause we wanted to roast those with the Brussels sprouts,
but I forgot to tell you to add them.
- Right, the star of our show is still looking grainy.
- Okay, put it over
the lowest heat that you can, maybe two.
- Well, there is a lower one, it's called one.
- Two's fine.
We need some fresh thyme from the herb pot.
It's the green one.
YOu're gonna finely chop it
and that's gonna go in with the sprouts and the bacon.
That is thyme, well done.
- You condescending Dick.
- Keep an eye while you're doing this.
Mind your fingers and keep an eye also on the stuffing,
which is probably quite catchy-catchy.
- Yeah, yeah, yeah, yeah.
And now put it into the cast iron pan.
And then, what you're gonna do after that,
is cut a disk of the brie out of the middle of the brie.
- You're mental.
- And then we're gonna put it over the top
and then we're gonna put the bread crumbs over the top
and then we're gonna put it in the oven.
Turn the oven up to max.
Oh my, it is so soft Mate.
- Yeah, yeah.
- Then just on top? - Yeah.
- Oh my!
- I know!
- Oh my,
oh my!
- Yeah, yeah? - I am with you.
- Okay, get the crumb on, get the crumb on quick.
Go, go, go, go, just like press it down a little bit.
It should be loose, it shouldn't be tight.
And I think we've got time,
just quickly chop some rosemary and thyme.
- Okay, should I get it in the oven now,
to get it going or not?
- Yeah, yeah, that's a good idea.
- And do I need any oil or anything else on top of that?
- You could do a driz, yeah, tiny driz.
- It looks bold. - I think it looks great.
- It looks silly Mate, I'm gonna be honest with you.
Again, Christmas indulgence
is what it is all about, I'm with you.
- All right, tell me about it.
- I'm running out of snacking turkey.
- Now, we're gonna make a dressing to go 'round this.
We know that honey and mustard works great with ham.
- All right. - So, I'm thinking,
the fridge behind you, there's some mustard in the door.
Oh sorry, the red fridge behind you.
Sorry, I mean that was my mistake.
(crashing)
- Oh no, oh no, oh no.
- Mayday, mayday on the cream.
Can we have clean up in aisle three?
- It's all right. - Jay, I think,
we're gonna have to move on,
'cause the clock is still ticking.
We're gonna have to clean up afterwards.
I know, the beautiful thing, about this pack thing,
is you clean as you go, not today.
I need you to give the carrots a toss,
I need you to take the ham out.
- Carrots a tossing, panic has set in.
- Add the ham into the sprout bowl.
- Ignore the cream on the floor.
- You're gonna add one tablespoon of oil into that jar
and then some honey.
- Honey-- - Yes Darling.
- No, no, I have the honey.
- Great, in that case a squeeze in there, maybe a teaspoon.
Then you're gonna wanna put, probably only,
tablespoon, at most, of what you just made
into your sprout and ham mixture and give it all a toss up.
- What's he up, what's he up to?
What's he up to, silly Monkey?
- Just some thyme? - Thyme and rosemary.
You got rosemary?
Good chopping, good chopping, strong.
We've got five minutes, and it's in the oven, this is good.
- Well, what's not in Mate?
We've got five minutes.
- How about you get some smoked paprika to go over the top.
So we've got the green and the red, it's a bit colorful.
- That is a touch.
Okay, this is exciting.
- Toss the carrots and I recon,
that fresh thyme can go in now.
What's your favorite cheese Jay?
There's two on the table,
which one do you want to go for in here?
Some smokiness from the Cheddar
or some richness from the Parmesan?
- Let's go rich, 'cause I think we've
got smokiness from the ham, haven't we?
- Grate it into the polenta and we're going generous.
- Lovely.
- Give it a stir
and then you're gonna wanna give it a taste.
And we're gonna season it to taste.
So, you might wanna add a little bit of salt and pepper.
We have five minutes left, so we're not
far off thinking about plating up.
- Great right, parmesany, polenta-y,
that doesn't taste of anything Mate.
- In that case, hit it with a pinch of salt,
a crack of black pepper and maybe some lemon zest.
What consistency have we got now?
- A bit like (beeped out) mashed potato Mate.
- That looks incredible.
- Do you know where we might be able to find some cream?
'Cause we could just finish it with a little bit of cream.
- I don't think we've got any cream left, if I'm honest.
Yeah, got some cream.
- Maybe, a tablespoon, just to finish it off.
- How much time we give ourselves at the end,
just to finish off.
- We'll probably take it out with about a minute to go.
- So I got two minutes, what do I do?
- You can zest some lemon.
Could you clean down what ever you aren't using again?
- You want me to wash up?
- Yeah, just wash up. - Yes Chef.
- Look at that hob.
SO get rid of those, wipe down the hob.
Now that your cauliflower cheese is in the oven,
it would be a great time to do the washing up.
- Okay, we're gonna have to start thinking
about getting a plate.
Excellent, bright blue.
I mean, blue is a bold color, but okay, fine.
Maybe more earthy, is there a more earthy one?
- Not now there isn't, I'm here.
- Okay fine, polenta is going on.
Generous ladle of polenta, great.
Now make yourself a well and you're gonna pile up plenty
of that sprout and ham mixture in the middle.
And then you wanna arrange some
of your carrots on top of that.
- Lost one.
- Holy, moly.
Should I garnish? - Yes, it looks amazing.
Remember, don't pick that pan up.
- Good, thanks Mate.
That's more useful than you can ever imagine.
Now a bit of salt and pep and we're good.
Yeah, yeah, yeah, yeah, yeah, yeah.
- Excellent, scatter over some stuffing
and then you've still got some fresh thyme on your board.
You're gonna finish with a few sprigs
of that around the outside.
And you've got ten seconds.
- Eight, seven--
- Six,
five,
four,
three,
two,
one,
10:99.
- S'that mean stop?
- It means mission accomplished.
- Mate, well thank you.
- That was decent, it looks good.
- Chuffed with that, what do you think?
- It's not too bad, is it?
You also didn't give any instructions
about clearing anything up,
so it is an absolute state in here.
But other than that, great!
- Chefs, sous chefs, how did you find that?
- Weird, not being in control.
- Weird just pulling the strings.
- The biggest difference, was multitasking.
- It was like I was cooking like a chef,
without being a chef and therefore not having the knowledge,
but being told the knowledge,
but maybe ten seconds after I needed it.
- For me it was like cooking, like a normal,
but being a chef, it was really frustrating.
(laughing)
- Here we have a smoky cauliflower cheese,
with a sourdough and stuffing crust, crumb.
- Okay.
Ebbers, your Christmas leftover dish.
- Turkey broth and Parmesan polenta,
with blackened sprouts, smoked ham and crispy stuffing.
- Fantastic.
- Okay, dig in everyone.
- Cheers. - Cheers, to a good job Mate.
- It really tasty, the carrots are delicious.
Honey, mustard, ham comes through nicely.
- I think they're pretty classic flavors,
I don't think there's anything too out of the box there.
- It's not a conventional Christmas leftovers dish.
Well done boys. - Well done.
- Everyone in. - Good portion.
- So, is it a sharer? - Probably a sharer.
- Wow, they're big flavors.
- The lemon and the herbs are awesome in there.
- That Brie and lemon combination that comes through
with the saltiness of the ham, is really tasty.
- I'm gonna have to give the victory to,
this dish here, James on this occasion.
- James, to James--
- James, and his excellent guidance
and to Barry Taylor for putting that guidance into practice.
- You did a great job.
- I'll take that, I'll take that.
- You really just like, went for it there.
- I feel like for a new first that was good fun,
but comment down below, let us know what you thought of it,
and any suggestions to change it.
- Here's a suggestion to change it,
next time, we should be in there
and they should be out there.
- I don't like the idea of giving you that much control.
- Nobody benefits from that situation.
- They benefit a lot.
- So comment down below and let us know
which normal should be controlling
which chef next time 'round.
- Now, if you want to give
these kitchen audio guides a go yourself,
all you have to do join the club, download the app,
and give it a go.
Also, our starter kit is still available.
- Golly gosh Barry,
what does the Sorted Starter Kit contain?
- It includes a Smart Kitchen Guide,
a Kitchen Sound Booombar, a Sorted Club tea towel,
a staples sticker set and a year's subscription
to the Sorted Club, all for 65 pounds.
Is it time?
- Oh, it is time.
Bought a really nice German Christmas cake the other day.
- Okay. - Yeah, and then,
all of a sudden, I couldn't find it anywhere.
- No? - Really disappointed,
it was Stollen.
- Yeah-- - 'Cause that
is a German Christmas cake. - I get it,
it's just not very funny.
- As we mentioned,
we don't just make top quality YouTube videos,
we've built the Sorted Club,
where we use the best things we things we've learned
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
- Pop that down-
okay, leave them--
Can I have a look at the carrots please?