hello and welcome to sorted food get
ready because we have another chef
versus normal budget battle and today
the dish is lasagna we're giving our
normal cook barry an unlimited budget
whereas
chef evers only has two pound fifty per
portion can it be done ebba's answered
that question in one word
i hope so three words
all right boys your time starts in three
two one lasagna
okay baz where on earth do you start
when money is not an object and you're
making a lasagna
i had to start with the meat we've gone
to a whole new level we've got beef
cheek we've got a barricade pork a
verico bacon we've got sausages
cutting them all up browning them all
off
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treating every cut with the uh with
loving care
okay ebbers how on earth are you going
to compete with bazz's dish give us the
highlights i'm not going to lie it's
more of a challenge
but in keeping with tradition i'm going
to use both pork and beef products i'm
going to make my own cheese because that
way
you can get excellent use out of milk
because i can use it three ways wow i'm
bulking out the majority of the ragu by
doing kind of half meat half lentil
and
i'm cheating on the bechamel because
instead of making a roux because butter
is expensive
i'm using gravy granules to thicken it
and add umami and flavor to so it's
flavor flavor flavor flavor but lots of
cheats and hacks so to start off with
i'm using garlic sausage because it's
got the seasoning it's got the smokiness
it's got the anxiousness and i'm gonna
chop it up and fry it off in oil and
then add onion garlic mushrooms and
carrot to sweat down my barricade bacon
and sausages are now in the pan as well
now to deglaze it with some just some
red wine i'm not really sure this is
this a good one
you picked it
he's like he knows it's a good one look
at him
you're not going to take the wrapper off
before you try and remove the cake
what are you doing to such a nice bottle
of wine
i've got some red wine i've got my
masala that deglaze the pan and then
i've gone with some
very posh beautiful beef stock milk and
herbs and this is giving me the sauce
that goes with my what what's masala and
it's a fortified wine beautifully sweet
don't need that much of it in this
because my tomato sauce was quite
naturally sweet as well beef red wine
and stock is all in there pressure
cooking away so they'll be nice and
jammy and gooey later on
in the meantime a fresh and sweet tomato
sauce that'll be mixed in with it
usually when cooking a tomato sauce you
put a little bit of fat in the pan and
before adding your onion and garlic
we're using bone marrow
this is a bit that i think
if i could take anything home
if i could cooking bone marrow at home
i think i would i know i know i know
that sounds like a baller move but
bone marrow is not expensive no no no it
probably is a bit more expensive than
just like a glug of oil or something
like that but it's not hugely expensive
relative to the flavor you get out of it
i think that's the beauty of it
posh plum tomato sauce yeah san marzano
onions garlic anchovies for umami
i think that was one of the things i
learned ages ago when we were talking
about how to make the best pizza and we
were talking about
buying the best
things in tins tomatoes
shocked me
buy tomatoes in tins and buy good
quality ones because they'll be more
consistent
and better than using fresh tomatoes
which was completely backwards yeah they
were tinned fresh so they stay fresh
talking to taking things out of tins
oh the beef element of my dish is corned
beef
oh
so good it's locked away under key
sorry the reactions are two very
different things corn beef reminds me of
primary school meals and i used to just
hate it for the same price the two pound
that i spent on this i could have bought
beef mints i think frozen beef mint i
could have got for that price but it's
got so much because it's been frozen
water into it you're gonna have to cook
it down the ragu
for such a long time actually this does
two things it's easy
it's the same price and it melts down
into this and makes the ragu in no time
at all so once all this is cooked down i
add in corned beef tomato paste and a
tin of lentils with all the liquid
myragu is now going to bubble away for
15 minutes and it's time to make cheese
so
i have bought some smoked cheese like
bavarian style it's a relatively cheap
cheese it's giving us a lot of flavor
because of that smoky creaminess
but i've also bought two liters of whole
milk
and if i turn this into ricotta
then i will have ricotta to go through
my cheese sauce but i will also be left
with the whey which i can use to make
bechamel so i'm going to heat it up to
about 70 80 degrees can you imagine
yourself going i don't i can't afford
cheese but i can't afford milk let's
make some cheese instead right i just
that's not something would ever enter my
consciousness right let's talk badges so
if you watch regularly you'll see that
the three of us normals are being tested
throughout the year on our kitchen
skills or our chef skills if we can
demonstrate those skills aptly then we
are rewarded a
skills badge some of us have been
awarded more badges than others
and so therefore we thought today might
be a good opportunity to let barry try
and catch up so evers have you got a
badge in mind for baz yes i'm using
dried pasta sheets from my lasagna but i
figured if you can make fresh pasta
well
yup and use that in your lasagna then
you can have the basic pasta badge quick
tip do make a well i am planning to make
fresh pasta well there you go which i'm
actually really confident at doing i've
done fresh pasta a few times
the bit that i'm kind of doing myself
over on here is
i'm making it slightly differently this
time i'm making a green pasta involving
lots of herbs
egg yolks
herbs foil blitz up into a green puree
and then mix that into my flour but
using a food processor for me this is
where it gets really extravagant because
i'm tripling could you put in the price
of what just spend on pasta just by
doing that
i think
that's on purely because what
you're looking for
is the is the texture of slightly dry
play-doh we have washed our hands by the
way ever as much eating
you're judging the badge
yeah
ultimately you want to need pasta to get
that work in but if you're doing it with
a blade of a food processor you think of
the speed that it's doing it's doing a
similar thing that a
dough hook or your hands would do but at
four five ten times the pace
now that my milk is steaming it's about
the right temperature to add in the
lemon juice hip free and the salt stir
it heat up to a boil a couple minutes
strain it off
you have one hour remaining
barry you look like you've got some
expensive cheese there yeah like for me
my my cheese sauce is
all cheese i'm not like using a bechamel
anything else pecorino uh one pound 41
for that two pounds of
parmesan aged 30 months um ricotta
smoked mozzarella and some mascarpone so
i'm using
some expensive cheeses
so just to finish the ragu i've thrown
in some chicken gravy granules
chicken
chip and gravy yeah i mean it's got the
seasoning the same as the stock cube
would have
but also
main ingredient it's potato starch so
it's just going to thicken it up and
therefore again the whole speedy cook
you just get a bit quicker
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pressure cooker has done its job it
looks and smells intense to say the
least now i'm going to strain the liquid
out of the meat put the meat in my
tomato sauce give that a mash and reduce
that sauce down and then combine it all
together is my pasta rested now
yeah i think so here you're going oh
lovely what's the imprint that's so
weird
so pasta
to quarters
[Music]
now i need to make it to roll it
oh
yeah
oh
oh oh that looks like a much better
shape guys
[Music]
for my bechamel sauce kind of not really
i'm frying off garlic in oil and just
before it goes that kind of brown color
i'm going to add in some of the whey and
then thicken it with
chicken gravy
granules
and once it's nice and thick i'm going
to melt in the smoked cheese
i'm coming to that point where i might
need some help do you want a hand
jp
my work here is done thank you
for half an hour
right
time is money i can't wait for barry i'm
gonna start layering mine
so i'm going pasta
ragu ricotta garlic sausage then more
pasta bechamel ragu garlic sausage
and i'm going controversial boys oh
i don't know about you but when i grew
up
my family always used to fight over the
crispy bits of lasagna oh they are good
yes so i'm deliberately making my
lasagna in a large relatively shallow
tray so there is lots of crispy overhang
yes ebbers it divides people i put it on
instagram some people said it was blast
me some people said i was living
dangerously a lot of people said best
bits well done evers if this is the only
bit that's blasphemy of your dish then i
i wouldn't worry about it
oh i see what you're doing you're ziggy
zagging i've got about 20 pence spare
from my tray of lasagna but also rainbow
swiss chard's free when you pick it
oh there we go
treat this a cross between like spring
greens and spinach it does well a bit
but not entirely and these bits are
wonderful even just in salads but by the
heat of the pan they'll soften slightly
[Music]
i'm now making a salsa verde
parsley basil oil anchovies and some
capers a little bit of mustard
drizzle over some
15 minutes remaining boys
[Music]
60 seconds there we go crispy bits
golden blistered delicious i feel like
if i cut this down the middle and then
this way and this way
six chunky portions
six chunky portions and i've spent a ten
on it
so if i've got two pound fifty per
portion that gives me a fiver to spend
and for 4.99 you can get an excellent
bottle of primitive
not a chance
that is ridiculous
and that to me looks like a fairly hefty
old wack you did pick a tiny plate
30 seconds remaining
perfect timing okay save my mic you have
ten
nine i don't wanna rush you but i am
rushing you eight
seven
six so heavy five
four
three
two
one
stop cooking well done boys whoa
that looks epic let's plate these up
remove a glass of wine and get them into
the sexiest
[Music]
boys
i mean all of the dishes both but all of
them look absolutely stunning evers
let's start with you how much did this
come in per portion what were we talking
so for that whopping great big tray i
spent less than 10 pounds just about
nine pound 81 on all those ingredients
so if it's served six you can throw in a
4.99 pound bottle of one as well and
it's less two pound fifty portion he'd
rather have a small portion of food and
a glass of water if you think that's
if you think that's a small portion of
food
there's two meat garlic sausage and
corned beef but it's bulked out with
loads of veggies including tinned
lentils and then it's two cheese i hate
to say it
maybe i'd love to say it but the lentily
corned beef
ragu behaves and tastes
like a
cheats ragu yes do you know what i mean
it's absolutely
what's to be expected from the time
effort and the budget and it's delicious
now i genuinely always love these
challenges because it makes you think
how far can we stretch ingredients
without compromising on end taste not
necessarily tradition but end taste
i heard that cheeky lasagna crunch nice
excellent
the telling point is being able to eat
it
and not feel like you're losing anything
there's quite a lot to there's a lot to
do there's a lot to do there that's all
right because you spent the month's
budget i did i have i spent
78 pounds
on my tray
and i reckon like i reckon it was served
six to eight
cheers cheers it's always important to
like let it set up a little bit
especially in this case because there's
so much beautiful fat in this it almost
solidifies cuts like butter yeah
oh
that's not just rich in money that's
rich in
that flavor you know what i think it
sounds more like 10 to 12 people
i might be done after that one bite the
way you handled that pasta
i kind of knew it was going to be
nice and it would cook out well because
it was lacy it wasn't sticking you were
you were handing it incredibly well and
it looked great
i hadn't contemplated at that point the
taste of it the herbinish you get
through that pasta is incredible
the rest is heavy yes yes but that's
what the salad's for and that salsa
verde signed dressing it's it all works
probably realistic for me the pastors
that i would be using the most at home
make it we make our own passions every
now and then but never one is herbie or
as vibrant as that what i also liked and
i've actually never thought of or seen
before was the technique of having just
such a long roll and just zigzagging it
back and forth so you're not cutting in
to make sure it fits neatly you're just
wrapping it back and forth
it's actually easier smarter and quicker
it's green it's tasty it pulls it's
really light you absolutely get the
badge well thank you it means a lot i'm
clawing my way back
um which leaves it up to us to decide on
a winner keep one and go back for more
but i don't know if i can so our
criteria for judging this ebba's you're
obviously very much up against it so we
thought if you can create a dish that
passes for the dish it's supposed to be
and there to be no noticeable difference
in quality because of your restriction
in budget and we felt that this
absolutely did that and therefore this
dish is the winner it's not to say that
that wasn't staggering
you're kind of in that position where
you can only mess it up yeah so and you
you absolutely didn't these are two
extremes and i don't think anybody would
ever at home go to those extremes i mean
we always say when it comes to all food
but buy the best that you can afford and
that might be somewhere in the middle of
this it might be slightly more towards
the budget angle or whatever but yeah
stunning dishes well over to you as much
as you can't taste them which of these
did you like the look of the most and
were there any particular hints or tips
that you'll be using in your cooking at
home let us know down below and let us
know what should we be battling ever
against next in our next budget
challenge it's funny challenge
we have an app it's called meal packs
and helps you plan and then cook a
week's worth of meals using one set of
ingredients saving you money cutting
down on food waste and answering the
age-old question what should we have for
dinner it's free to try for a whole
month the link is in the description box
below
oh resident italian a real italian why
don't you come and have a look at this
adriano crispy bits and lasagna or not
oh
straight away no
resident italian offended