(egg cracking)
- Hello and welcome to Sorted Food.
- Today it's chef versus normals
in another grocery shop challenge.
- In front of the boys we have a shopping bag
full of a bunch of fresh ingredients.
And what we want our two normal home cooks Jamie and Barry
to do is conjure up three meals, two portions of each,
in 45 minutes.
- We'll then have Ben, the chef, come in and show us
what is possible with the same ingredients.
- Right boys, dig in and see what ingredients
you've got in the mystery bag.
- Okay so we got leaks, pine nuts, a white onion, garlic,
miso paste, chicken thighs.
- [Barry] A lot of red onions, carrot, Parmesan, parsley,
kale, and milk.
- So we'll give you some thinking time,
as always you can use the staple's cupboards.
You've got things like pasta, rice, noodles, and grains.
You got flour, sugar, and obviously the basic equipment
in the kitchen.
- Why doesn't this get any easier?
- We're putting 45 minutes on the clock
and it starts
now.
(bell rings)
- [Barry] You're just palming off the miso,
I don't know how to use this.
Oh look, it's a recipe on the side.
How to make a hearty miso broth for two, yes please.
(playful music)
- Here's what I'm thinking.
- I don't know what I'm thinking.
- So I'm going to make leak, carrot, chicken, thing
and then I'm going to serve it with some polenta.
Which is like mashed potato but not quite as good.
- I'm gonna be honest with you I don't know what I'm doing
but what I do know is there's a lot of onions to chop
so these are now called, thinking onions.
First thing I'm gonna do I'm going to wedge it,
oil, salt, pepper in the oven and roast them.
So they're gonna sweet and a little bit jammy
and then basically I'm thinking I can then roast off
half of the kale to go with those as well.
And I've got kind of a, a red onion kale warm salad.
- Baz have you figured out where the miso's gonna go
cause I've just had a quick think.
And I think my quick think says quick pickle.
- A quick pickle?
- A quick pickle of carrot, we've got like, vinegar yeah.
- What for, what for, what dish?
- For the miso dish.
- [Barry] Okay.
- [Jamie] Yup.
Two thighs per portion, so I think this is one meal.
- Oh okay I'll give you that.
What else can you put miso on?
Can I put, can you miso covered onion?
- What about a miso glazed leak?
- Not a thing.
- I've added in some chopped up chicken thigh,
some Dijon mustard, and I'm now gonna go in with some milk
and just let that like gently poach for a while.
- I'm still making my way through the onion family.
(laughing)
One dish I'm relatively confident on is a lovely
pine nut and garlicy leaf pasta dish.
I'm excited by that one, I can see it.
I think I can make a nice miso based sauce as well.
But I can't think of what that sauce goes with.
I-I-I genuinely want to cry.
Honestly, I never felt so
so stuck.
- Barry look, I'm gonna relieve you of one onion.
- Thanks mate, brilliant.
- Barry is going with pickled carrots.
Quick pickled carrot.
- [Barry] Okay, I'm just gonna, I'm just gonna finish off
one dish.
- [Ben] 20 minutes in 25 to go.
(laughing)
It's not your day is it?
- I'm really missing your can-do attitude today.
- All right brilliant.
(music playing)
- Um we have a whole bag of kale.
I'm gonna put half of it into whoa.
- [Barry] Whoa good save.
- Good save.
- Oh!
(laughing)
- [Ben] So much control in this kitchen.
- I'm going to make a hearty miso broth for two.
It's gonna, I'm gonna start my Japanese adventure now.
(laughing)
- Milk now boiling over and burning the hob...
- Oh no! No, no, no!
- This is honestly hell.
- [Jamie] Barry I think this is done I'm gonna plate it up,
I'm gonna plate it up.
- [Barry] How do you cook with this stuff, I don't know.
I don't know what this is Jamie.
- Baz one dish, done.
- [Barry] Okay I'm gonna plate up a dish.
- [Jamie] You're plating up a dish as well?
- [Barry] Yeah, yeah, yeah. - [Jamie] This is amazing.
What's going on in here.
- Uh you've got
uh, leak and miso soup so far.
- [Jamie] It's ramen.
- [Barry] Yeah great noodle would be amazing.
Oh no the oven, they're done.
- That's quick pickles,
it's pickled onion and pickled carrot.
(laughing)
I'm go-I'm making a warm salad
to go with our noodle soup.
- [Ben] Last ten seconds.
- [Jamie] I don't need a whole half onion on that.
Woah.
- [Barry] What?!
- [Jamie] Put it on the polenta, on the polenta,
on the polenta ah!
- [Ben] Two.
One.
(bell dings) Job done.
Step away from the food.
- I don't think we're getting a teamwork badge Baz.
(laughing)
(upbeat music playing)
Boys straight off, fair play cause that was not
an easy task.
Dish one, it does what it says on the tin.
It's fairly classic tomato, yes lots of garlic,
it's kind of rich in tomato-y.
It's saved with the kale and roasted onion salad on the side
dish number three you had a plan for and also delivers on.
It's a little bit thin on the sauce.
It's just kind of milk, flavoured milk
but the use of mustard and leak and the chicken thighs
really good, packed out with polenta.
What you were then left with was dish number two.
The flavour is great, the miso a little bit chilly
a bit of soy, the use of noodles, it's really cool.
The pickle is a bit chunky but, it kind of works.
And between the two of you very little wastage.
Even things like Parmesan, you wouldn't throw that away
that has a long shelf life, you wrap it up and use it.
The rest not a huge amount wasted.
I think it was a damn good effort.
- I'm n-I'm not proud of the performance.
Personally, you did great, you did great.
I think you s-you saved us.
Just literally that close to a meltdown.
- All right well with the same ingredients let me show you
what myself and the food team would have done.
(music playing)
For my first dish I'm also thinking a pasta dish.
So we got a little bit of oil preheating and then we're gonna
sweat off one diced onion.
This is the quickest of the three recipes I'm gonna do
and it's inspired by chicken Kiev.
To that I'm gonna add a big part of chicken Kiev
which is garlic.
Now you can either finely slice it like that or
if you're less confident with a knife,
we can just grate them all up.
The beauty of this dish is it builds as you go.
So while the onion starts to soften you do the garlic
then you can add the garlic and while the garlic's doing
then you can chop up the next bit.
So you're kind of prepping and adding to a pan,
prepping and adding to a pan.
So you're always cooking and making best use of that time.
- I'm intrigued now to see how much chicken he uses
in this dish.
- Were we right?
That that is two portions of chicken.
- I think if you are serving it as a roasted thigh
on a plate or your skewering it or something like that,
you kind of do need that much chicken.
But what I'm gonna do is cut it up nice and small
and then a little bit goes a long way.
Especially when you bulk out with all the other things
your putting into this dish.
So the chicken thigh is gonna go into our onion and garlic.
So now what I'm gonna do is weigh everything into this pot.
So the pasta, I'm gonna use orzo and then I'm gonna weigh in
500 mil of water, which is a bit boring,
but we're gonna add to it.
- Stock cube.
- [Ben] A chicken stock cube.
- Of course he is.
- [Ben] So store cupboard staple that just adds in
the flavouring and the seasoning for you.
- [Jamie] It's a one pot pasta.
- [Ben] Yeah.
I'm also adding in half of our kale at which point
it goes back on the stove, give it a good stir.
That now needs to come up to a simmer and bubble away
for eight to ten minutes which give me time
to clear the board of raw chicken
and show you the other element that's just delicious
from a Kiev.
Now for the crispy bread crumbs.
So another couple tablespoons of oil
and we go in with breadcrumbs and
pine nuts.
That is gonna give us a wonderful golden crunch
on top of our pasta dish just so it's not
too one dimensional.
And the Parmesan I'm gonna use half of it now
half of it later.
- Uh this is annoyingly simple.
- The beauty of orzo in a one pot cook
is that you get a nice even absorption.
If you haven't got orzo I think it's a really good pasta
to have in your staple's cupboard or to build up overtime.
Because it cooks quicker and again it's so versatile
like all pastas are.
The same with breadcrumbs.
So a twenty minute mid week meal absolutely delicious
and now you've got the wonderful texture
of this crumb as well.
- Nice.
- Two plates of food, twenty minutes,
that's the first offering.
Dish number two has to make onions the star of the show.
- Oh yeah please do.
- So I'm going to do roasted miso onions with creamy polenta
- Polenta! - Roasted onions!
- Yay!
- Onions can be wonderful if you treat them well
and bring out their natural deliciousness.
- Whereas we just use them as a base for dishes yeah.
- Which I did in the first dish and I will be in the second
with the leak.
Lots and lots of colour we want on this.
And while we're also waiting for that we can preheat an oven
nice and hot about 200 degrees.
- So why are you, why are you colouring it there first then?
- What we want here is the sweetness of a roasted onion
but also that kind of char and burn of it being in a dry pan
notice, and around it we're gonna make a really rich
miso buttery sauce.
Two tablespoons of miso and some butter.
- Yeah if I had turned around and seen you making that
I-I'd a thought you were having a full blown meltdown.
- [Jamie] Yeah but because he's got a chef's jacket on
we have to trust him.
(laughing)
- The combination of butter and miso is actually quite
unusual and not one necessarily you would see
in places like Japan, dairy is not a big feature.
However, you see it popping up in all, miso mashed potatoes,
or miso hot battered new potatoes in the summer.
Absolutely wonderful, this with the roasted onions, perfect.
The whole pan goes into the oven for 20 to 25 minutes.
So I'm a big fan of weighing ingredients
into the container you're gonna use it in.
It just makes life easy and then we'll just heat it up.
Once that's hot we add in polenta, cook it for five minutes
or so until it's the consistency of mashed potato.
If you need a bit more milk you can always add it
and then we're gonna finish it with the remaining Parmesan.
So the last way is really simple to cook green vegetables
is to microwave them.
So the other half of the kale that we didn't put through our pasta
I'm just gonna put a little splash of water
in the bottom of a bowl.
Cover it with clear film and that will just be microwaving
for a few minutes to steam and cook that.
There is no point in doing either until those onions
are nearly done.
So we got 15 minutes to do nothing.
I've got about five minutes left on those onions
so now's a good time to put the kale into the microwave.
- Why did he have to slut drop to stop like that.
- No I just wanted to see in there.
- Oh and again! (Laughing)
- Here's the kale. (Laughing)
- And my onions are done. (Laughing)
- The milk is also at a nice simmer,
so our polenta can kind of be added in.
You're looking for something that's like loose mashed potato
there we go it doesn't take long.
Cheese goes in and I think I'm ready to plate.
- [Barry] Relaxes onto plate.
- [Jamie] It does, doesn't it? - [Barry] Yeah.
- These wonderful onions.
Kale, the rich battered miso sauce still to come
and the whole thing becomes almost brothy deliciousness.
And we finish it with the last of the pine nuts
that we saved from before.
Dish number two.
- [Jamie] I'm so excited to try that.
So what's he got left?
Milk, chicken thighs.
- [Ben] What I'm making is a chicken and leak cobbler.
So,
it begins
with
oil and butter in a pan
whilst we prep the leak.
- I think I know what cobbler is.
- It's the guy that fixes the shoe isn't it?
- Yeah.
- It's a bit like a savoury scone or a scone
we're just not putting the sugar in it so it can get savoury.
But it's flour, butter, and milk combined.
- And then you put those dollops on top of a stew.
- [Ben] And bake it off.
So exactly the same as before.
Start something off while you prep on the board
then add it in, then you got a board clean to the next thing
and add it in so the whole thing is one pan.
I'm gonna add now the chicken thigh and the garlic.
Same thing as before we cut it up a little goes a long way.
- In terms of reducing the amount of meat that
I eat or think is appropriate to put in a meal.
That is, this is a really good way of doing it.
I just don't, it's not the top of my mind yet.
- [Ben] Which is exactly what we're being conditioned
to think is a portion.
So you did a pretty similar thing.
What we're gonna do because there's already butter in there
with the oil is scatter over some flour cook that out
cause it's a bit sticky and then add in a milk
a bit at a time to form a béchamel using that roux.
We're gonna leave that to bubble away while we make our cobbler.
Self-raising flour so it should be light and fluffy.
70 grammes of cold butter and I've diced it
because now you're gonna rub it together until you get like
breadcrumb consistency.
And if it is room temperature butter you end up making like
cookie dough and you don't really want that.
And then season it generously salt and pepper,
and bring it together with just enough milk to form a dough.
Ooh.
It's a bit sticky.
- [Barry] He eyeballed that.
- He eyeballed it and now look what happened.
- Two things have happened here,
one it's very hot in the studio and my butter's a bit sticky
two, - He's in a rush - I eyeballed the milk and I went a bit heavy handed.
But, you can just save by bringing it back
with a bit more flour.
But you should end up with something,
that on a lightly floured surface.
You can just press out a scone.
Last thing to do, the herbs are going in, but really rustic.
You can see what consistency that is now, it just about
pulls through.
So you can pull it and it just about leaves a line
and our scone, can go on top.
Leave space between them cause they'll puff up.
That goes into the oven 200 degrees celsius for 15 minutes.
Maybe just under twelv-12-15 minutes, it should puff up
and go golden on top.
(jazzy music playing)
So chicken Kiev inspired one pot orzo pasta.
- Cheers. - Cheers.
- Whoa, it's garlicky from smelling it.
- That is a chicken Kiev in a pasta dish.
- Wow.
But what I always use of orzo is silky.
- Cause you basically serve the pasta water you just cooked
it in, it's all combined, it's all absorbed.
- And also the kale still has a slight crunch to it,
which is really nice.
- The chicken goes a long way.
- For me even if you've got dried breadcrumbs in your
staples cupboard you absolutely are likely to have a crust
leftover from a loaf you've been eating throughout the week.
Like blitz it up, chop it up and use that instead.
It's a great way of using up stale bread to give you
an extra dimension that you actually want on your dish
rather than oh I better use this up.
It's actually a positive.
- [Barry] Well, move on dish two.
- Cheers. - Cheers.
- Oh my, oh my goodness! - Oh I love it.
No, I didn't want to like it.
Miso and butter.
- You know what my favourite bit is,
the polenta.
Cause it absorbs all the flavour from the miso
and that sweetness from the onion as well
it looks like it could be served next to the meat dish.
But, you don't, you don't miss the meat at all.
That onion is exceptional.
- [Ben] Now this one is gonna be super hot.
- [Barry] Again like for me,
the idea of making a scone or a piece of bread midweek
seems a bit over the top but in this it's
this the best thing ever.
- And you're just doing it while the mixture's bubbling away
you have to wait anyway.
- Oh, wow.
That is incredibly comforting beautiful chicken pie.
- That is fantastic.
- Best thing about these dumplings they got brown on top
but they're also suck up all the juices from the bottom.
- It is rich with the butter and all of that milk
to make the sauce.
But it's also got loads of veg.
- [Jamie] That is superb.
- The biggest thing for me today is I need to look at
meats differently.
Stretching your meat.
- Stretch your meat and celebrate the onion.
- And I would say I've learned how to turn stew into a pie.
And my world will never be the same again.
- [Ben] All of those fresh ingredients we reckon
you can pick up for about 20 quid.
And that includes miso and Parmesan, you're not gonna use
all of it but it will keep in your store cupboard
for weeks to come so, if you keep cooking the same dishes
you love they get cheaper and cheaper in time.
(clapping)
- Spectacular.
- Um, it's all about chefy kind of thinking
that goes into our meal packs app.
Where you get loads of recipes, one bag of shopping,
and you don't have to do the thinking
because he's already done it for you.
- Myself and the food team and between the time we film this
and it being edited, we'll make sure that these recipes
are also live on the app.
So you can literally check it out down below.
- Yeah we did that last time
and you guys seem to absolutely love it.
So let's do it again.
- Links downstairs.
- Give that miso onion weird thing a go.
- Give the weird thing a go! It's always the weird thing.
- Make everything a pie.
(Laughing)
He's like an old man riddler isn't he?
He's like what are these pennies see?
(laughing)