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- Hello everyone, I am Mike, this is Ben,
and welcome to Fridge Cam.
- Now in this episode we are spreading the love
with a whole lot of recipe inspiration using
jars that are lurking in the back of our fridge.
- (sniffs jar) Hmmmmmm lucky us.
- That's my nut spread.
Today I've gone out and bought five jars with
weird, wonderful and interesting spreads inside them.
And then the boys are going to try and guess the spread
and then think about how they might use it,
and we'll talk about some of the ways that I already have.
- It sounds like we're in a Top Gun
beach-ball volleyball scene.
- Come on the boys, - And so therefor I am in it.
let's do it! Come on the boys!
(Sings) Play-in!
- It's worth pointing out you could make from scratch
each and everyone of these.
But if you're gonna cheat and buy it,
then how can you add it to something?
In a nice food-hack just to give your food
a little bit more of a
oomph.
- Oomph.
- That was in a beach volleyball move
as well wasn't it?
- Wasn't it?
- Barry lift your cloche first, that is your first spread.
- Oooh.
- (Laughs) It looks like
an anchovy spread, or something random.
- I've forgotten how much I don't like the videos
where we are given unidentifiable things in clear, yeah.
- [Ben] It's not anchovy.
We've done Gentleman's Relish before.
This is different.
- Oh.
It is nutty.
- Yes, it's very nutty.
Have you had like the
the really healthy peanut butter?
(murmurs)
You don't like peanut butter spread.
And that is quite peanut buttery.
There's no sweetness to that at all.
- Why won't it leave my mouth?
- It's really sticky.
(Loud laughter)
- It's still there.
- I can taste the oil more.
Is it like groundnut or grapeseed or something seedy,
something,
oh this is really bothering me.
- This is a raw organic super seed spread.
So it's got pumpkin seeds, hemp seeds, sunflower seeds and
you kinda, you're right,
turn into almost nut butter equivalent,
all the natural oil come out
and that's what you have.
- I can't think about what I'd do with it though.
- A peanut butter and jelly sandwich is for me too sweet
because it's two sweets together.
Whereas that is very savory and could go quite nice
with a sweet jam.
- (laughs)
- Yeah. I know. Am I normal?
- Oh! - Ohmmm!
- [Ben] Start simple. Quails eggs, cherry tomato,
cress on pumpernickel, seasoned, simple.
But because of the spread, it's got all the wonderful
proteins in it you get from seeds.
- Cheers.
- I don't quite know what we're,
It's a no for me.
- Really ?
- Yeah, I don't get it.
What's the point?
- I'm quite enjoying this.
I was worried that this video was gonna be basically,
a bunch of spreads on toast,
but I see how things are upped it a little bit more.
- [Ben] Just on bread this time.
- Our second thing in a jar.
Is not in a jar anymore it's in a clear dish.
- Oooh Marmalade.
Next.
- No, it is marmalade,
- Right.
- But there's another little twist to it.
- Very nasal - Yep
- Very, yeah. - Yep. Yep.
- Smoky, I would almost say peaty,
almost like a whiskey?
- That is whisky marmalade.
- Nailed it. - Well played.
- Absolutely nailed it.
- Glad you're here for something.
- Nice little gift,
that you could buy for someone.
- But the thing is,
what do you do with marmalade?
You give it to an old person to put on toast.
- Yeah.
- [Ben] Or you keep it in your cupboard until you're old,
and then finally you feel the need to put it on toast.
- Yeah, 'cause nobody under the age of 50 has gone out
and purposefully bought a jar of marmalade for themselves.
- [Ben] But if you've got a jar in your kitchen,
then you can throw it into a whole bunch of things,
and it just (whistles).
- (whistles)
- There's a lot of this, it seems,
isn't there?
- Yeah, that's my spread movement.
- (laughing) - Oh don't do that!
Please don't spread it.
- Cocktails.
- Oh, interesting. - I could imagine it
in cocktails.
- Let me put you out of your misery.
Lift the cloche.
- That's not what I expected.
- What a combo.
- [Ben] Three examples,
a dollop of whisky marmalade, or any marmalade,
with some chopped tarragon and some salt and pepper.
Awesome marinade for pork or chicken,
'cause the sugars caramelize as you cook it.
- Yummy!
- What's left in the jar at the end,
wash in some vinegar and some oil,
salt and pepper and give it a shake,
and you've got yourself a vinegarette
or a dressing for salad,
or a couple of tablespoons in
a regular Victoria sponge mix,
and you get yourself marmalade cake.
- The chef is coming out now, isn't he?
- This is so much better than an open sandwich.
- (laughing)
- That is a spread, you're gonna want some,
- Oh, have we got some,
- Little gem lettuce to put it on.
- Lovely.
I was nearly impressed.
Should we start?
- [Ben] Enjoy your dressing.
- I'm losing the whiskey a shade,
but a lovely flavor profile.
- The orange in it is really nice, actually.
It definitely adds a sweetness that you don't usually get
from a vinegarette.
Should we try the pork?
- Let's.
- Mmmm. Mm-hmm.
- You know the sweet kick is really in play with that pork.
- Perhaps a little bit more predictable
because it's sweet, which you associate marmalade with,
but a couple of tablespoons in a classic
Victoria sponge mix and you get
a completely different approach to cake.
- Well, I see.
What was that?
- That right there is naughty.
Also, that cake is still warm,
and any cake that is warm is the best cake.
- Benjamin David, that is quite, quite spectacular.
- I'm gonna say phenomenal.
- Well I'll join you.
I'm good with that
- I'm gonna use the word phenomenal.
It was
- It was the best cake you've ever made, Ben.
- You made his wedding cake.
(laughing)
- This one definitely falls into the
weird and wonderful and slightly wacky box.
Lift the cloche.
- Oooo. - Oooo.
- We're gonna say what it is in three, two, one,
- Rose. - Jelly.
- [Ben] I'm loving the fact that you got rose,
have a taste, see if you can guess it,
and I'm gonna put,
presuming neither of you have seen this product before,
I'm gonna put 100 quid on this,
you can't get it.
- All right, now game on.
- Right now,
- Each.
- Serious?
- Each.
- Serious?
- Each.
- If I get this right I want it in cash.
Come on now.
- Oh.
That is so familiar.
- Ooo.
- [Ben] I'm gonna ask you to say it on the count of three.
- No. - No, come on, come on.
- [Ben] I've got 100 pounds for
each of you that gets it right.
- It's really nice.
It's mega sweet.
It's almost, almost Wham bar like.
Is it rose?
- Open your mouth.
(exhaling)
- It's delicious,
- But like a floral Wham bar.
- Yeah.
- I'm gonna need an answer from you in the count of
three, two, one, it is,
- Cranberries.
(laughing)
- It's, it, it, ahhhh,
it's like Turkish Delight.
Hang on, we don't owe him 100 pounds now, do we?
- This is unicorn blood.
(crickets)
Gin and rose glitter jelly.
Very much more the novelty and a talking point,
which is why, if you lift the cloche,
you know I love a talking point on a cheese board,
it's not mead,
it's not iced cider,
it's unicorn blood.
Works very nicely with cheese.
- Ever you continue to throw me,
like after tasting that and tasting Wham bars,
my heads been straight towards cake.
It's gotta be something sweet.
- Please, have one of these.
- I love a cheese board, but there's always a rogue one,
(laughing)
- [Ben] But I'm hoping that as you enjoy that,
the jelly cuts through it,
softens it.
- I'll tell you what.
- I hate that cheese, but that unicorn blood
transforms it.
There's glitter in it.
- [Ben] It's got, yeah, it's got rose glitter.
- Very, very slight.
- [Ben] It's got a shimmer to it.
- It's weird, isn't it?
- [Ben] As all unicorns do.
- What I think you've done really well there
it take something that I would never
a, buy, or never b, use in any normal sense,
and put it into a situation where it works.
- May we?
- [Ben] Please do.
- May you?
- Ooo. - Ooo.
- Now that,
- A bit more viscous,
- Yeah, that's been quenelled into that hasn't it?
- [Ben] More dolloped, if I'm honest.
- Oh!
- That was my tooth and my nose.
- (laughing)
- Ow.
That still hurts - minute.
[Ben] Go on, taste it.
- Get immersed.
- [Ben] See if that gives anything away.
- Yes.
- Yes, apple crumble.
- Your guess?
- Well, it had almond in it as well.
Where have you got apple crumble from?
- It tastes of apple - appley.
It's got almond and pistachio crumble on top.
- What, like a posh baby food spread?
- That is Nonya Kaya
- Which translates to
- Coconut jam.
- Whoa!
- [Ben] It's what it is.
It's almost a sweet, toffee-like spread
that's made from caramelized sugars,
egg, and coconut,
and then it's got pandan extract in there -
really popular in places like Malaysia, Singapore.
- I'd put that in a pie like a treacle tart type thing,
that would go great in there.
- You're thinking like treacle tart meets pumpkin pie
- Yeah, yeah.
- Yeah, yeah, yeah.
It's often put into pastries,
or in the center of bread.
- Yeah, it's a bit like an almond crossbun filling.
- He's, hmmmm, yes!
- [Ben] You've made some great suggestions,
so it's just interesting so you can see,
that's how it's
- Dense.
- [Ben] That's how it's typically served,
on sliced white bread,
but I thought it would also work perfectly with
- Ah!
- [Ben] Spread on some of our fluffy buttermilk pancakes.
Now I've added a little bit of pandan-infused milk
into the batter as well.
- What a treat!
- [Ben] Have a go at one of those pancakes.
- Oh I'm a big fan of that.
I really like that.
This is something that's brand new to me
and I've never had before.
- I don't really get it.
It's not as good as pouring over maple syrup
or in place of a black currant jam I'd prefer on that.
- I'm with you, Jay.
After ten years,
still finding brand new ingredients and flavors
and things that are so readily available,
I picked up that jar from an Asian supermarket
in Chinatown,
but that said,
you can get online, across the UK,
all over.
- Meh.
- Last one.
- Have you preserved the best for last?
Just by looking at it from, you know,
a foot and a half away,
- Bovril.
- Too light for bovril.
- Is it?
- But it could be tamarind,
- Oh, - It could be salted caramel,
it could be chocolate sauce, even.
- Oh.
- That is, that is,
- Oh!
- Salted caramel that has been taken too far almost.
- Almost burnt,
- Yeah,
- Bitter.
- Yeah.
- [Ben] There is obviously caramel elements to it,
it's got plenty of sugar, and there is some salt,
but that's not the key flavors here.
- No, coffee.
- [Ben] Yes.
- Yeah.
- [Ben] And,
- Hundred pounds.
(laughing)
It's coffee caramel.
- Espresso martini sauce.
So they're made with a shot of espresso
and it's got coffee liquor and vodka in it,
obviously, yes,
there is a bit of salt and caramel in it.
- It tastes, yeah, I get it,
it's almost like sticky toffee pudding,
it's kind of
- Hmm.
Sauce, so like over sponges would be quite nice,
- Over a cheesecake.
- Cheesecake.
- Oh, imagine making like a millionaire's shortbread.
- Yeah, yeah.
- So what I'm thinking is it's very easy to put
that on stuff.
I don't know what you could put it in.
- [Ben] A cheat hack to our cheesecake.
- Ooo!
- OK, yeah, cool.
- [Ben] Something you can throw together in literally
two or three minutes from just
- Excellent.
- Nice.
I don't think I would have put it in the cheesecake,
I'd have thought about drizzling it over the top.
- Yeah, maybe spreading it over the top.
- Honestly, do I have to,
- Also, I do like a spread.
- Yeah.
- It turns out five in a row I feel a little bit sick.
(laughing)
- Are you saying that maybe
rather than doing them all together,
we should have
spread them out throughout the afternoon a bit more?
- Right.
- Ah, no cheesecake for you!
(laughing)
- [Ben] If you're gonna be rude about it.
(laughing)
- Are you spreading it on top?
(laughing)
- [Ben] There we go.
If you wanna be like that.
- That is
- Yeah
- Cheers.
- Now one of, wow.
That's too much flavor.
If we put less of the spread in there,
- Or don't have four spreads before this one,
if you mixed the spread in with the cream cheese
I think you might get a slightly more delicate flavor.
- What that does is take the really overpowering
flavor of the sauce and mix it with
the richness of cream as well,
which is still quite a lot, actually.
- Punchy?
If any of these jars were put in front of me,
my mind would go straightaway,
oh good, put that on toast.
- Even that one?
- Yeah, I think even that one,
you do with Nutella I would do the same with that.
But I'm intrigued to understand how your mind works,
with how you apply it into dishes,
rather than just on toast.
- I always look at what it's trying to do.
What is it trying to deliver on, number one,
then where else do I want that function?
And then pick up something and see
if the two will go together.
And I kind of do it as a on paper exercise,
and then you can buy them and just experiment and see.
- I think I've actually got a little bit smarter today.
- A little bit, 'cause it doesn't take much.
- There's not much room to get much smarter in my brain.
For you I imagine this was leaps and bounds.
- Right.
Shut up.
- I hope you enjoyed it.
- Hoping you enjoyed that,
and please do comment down below if you've got
any suspicious jars lurking around in the
back of your fridge,
or some hacks and recipe ideas that we could use.
- Let's put our chefs to the test.
But until then,
we'll see you on Sunday,
four PM UK time.
- See you then.
- [Narrator] We've also built the Sorted Club,
where you can get tons of foodie inspo
using the Packs midweek meal app,
discover and share restaurant recommendations
using the Eat app,
listen and contribute to our Feast Your Ears podcast,
and send us ideas for new cookbooks you'll receive
throughout the year.
Check it all out by heading to sorted.club.
And now a blooper.
- Today on Ebbers.
- What?
What just happened? (beep)
- Today on Ebbers, no not right.
Sorry, yeah, I'm fine. (beep)
Today on YouTube Ebbers treats me and Barry,
what?