(egg shell chinking on side of pan)
(egg sizzling)
- Hello, and welcome to "Sorted Food".
- Surprise!
- Your favorite judge and chef is back, it's James.
And to celebrate his return Barry and I
are going head to head in an ultimate beef battle.
Now I know what you're thinking,
as fun as it is to have James on the side,
casting his judgey little eyes all over us.
We also want to see him in the kitchen cooking, am I right?
- We need his help.
- Yeah, we need his help.
So at some point within the battle,
we can each play our James card
and have James in the kitchen
for 20 minutes helping us cook our dish
whilst we stand on the side, giving him instructions
- Because of that,
you're going for your basic instruction badge.
- There's a badge involved?
- So you're not going to do anything
unless we tell you to do it?
- Well, in a kitchen it's very important
to give clear and concise instructions
Therefore, I will only do what you tell me to do,
in the way that you tell me to do it.
- I like that, I didn't realize that.
- Interesting.
- Shall we go on with it?
- Yeah, all right.
- Three, two, one, beef.
(bomb exploding)
- Okay right, let's do this, do this.
So, the seeds are coming out.
- [James] What kind chilies are they?
- An, an- - Oh anchovy chilies.
Yeah, yeah, yeah. - No, ancho, ancho.
- Ancho Chili.
- Yeah those.
- James, would you like to know what I'm making?
- I would Jamie.
I am making a beef cheek rengdan,
with a plum and ginger glaze, a spiced mash,
charred lettuce, and a nuoc cham dressing.
- Oh, that sounds unfamiliar.
- So, I am taking elements
from different parts of Asian cuisine
and putting them together in a fusion dish
that is going to blow your little socks off.
- Do you know what I really enjoyed?
- Go on.
- The rendang.
(Barry laughing)
What's a rendang?
- Because it's not a true, traditional rendang.
It's rendang in style, some of the flavors,
coconut very heavy in there, but if I call it a rendang
people will tell me "That's not a rendang."
So, it's a rendang.
- Barry, we've heard from Jamie.
- Yup. - What are you up to?
- I am making birria beef tacos with a roasted salsa,
guacamole, red onion pickle,
served in toasted, homemade tortillas
that are fried in the beef fat.
They are exceptional.
I could see why they're trendy right now
because they look ridiculous.
- It sounds like one of those dishes
I'd absolutely love to try.
So if Barry can pull it off, maybe we'll enjoy it.
- Luckily for him,
I don't really know what they're supposed to taste like so.
- [Barry] Rendangs, you know, well,
- I'm not making a rendang Barry I'm making a rendang.
- I missed this.
(electronic music)
- Beef cheeks going into some hot oil
gonna let them brown off for a few minutes.
- For the start creating a chili stock
from chile anchos with some beef stock.
Once that's bubbling away gonna blend that up
and then add that to my beef mix.
- [Jamie] I'm going in with some onion quartered,
some garlic cloves smashed, lemon grass and ginger,
Kaffir lime leaves, star anis, cinnamon,
birds eye, beef stock.
- Now for my beef ribs, look at them.
Firstly, just admire how beautiful that is.
- They look like excellent beef ribs.
- I'm going to brown these off on all sides.
Then take them out of the pan and then fry my chilies,
onions and herbs in that oil to bring out all the flavors.
- Have you had your pan on the heat the whole time?
- No, not yet.
Mate I've got an hour and a half.
- Have you got a multitasking badge?
- [Barry] No, James, I haven't got that.
- Oh you haven't? Okay.
- I have. - That explains everything.
So you guys are getting your food on
before you get me in the kitchen?
- I think I already know when I need you.
- 'Cause there was an option
to like get me in from the start
so that you can get your slow cook on faster right?
- I wanna have a chance to impress you first,
to show that I've progressed.
See I'm multitasking now James, proud of me?
- [James] Yeah, I'm scared for you too.
There you go.
- Pressure cook, whoa, hello. - Hi.
- Forty minutes, go.
- Yeah, look at that.
- We have been cooking for 25 minutes now.
No chef card played yet.
- I think now is actually a good time
to get my roasted salsa in the oven.
I've got tomatoes, garlic, onion, chili,
in the oven, searingly hot and they're gonna blister.
- Barry, I was very confident in saying
that you were gonna be in the pressure cooker
in five minutes about four minutes ago.
- [Barry] Well I will be, I will be.
- With my beef cheeks in the pressure cooker,
I can now get on with the sauce.
To get on with the sauce
I have to start with the curry paste.
Now, listen to these ingredients
black peppercorns, fresh turmeric, ginger,
galangal, garlic cloves, Thai chilies,
shallots and oil, blend it up until you open the lid
and you get the most amazing smell.
(food processor whirring)
(Jamie coughing)
- Onions have softened, and now in with my bay leaves,
cloves, garlic, cumin.
Once they're cooked out going in with some chili paste,
some oregano, Chipotle peppers in adobo sauce.
In with my beef, this and into the pressure cooker.
- Barry, put it in the pressure cooker.
- Sorry James, I'm nearly there.
- Moving on to my sauce, the number one thing?
Flavor the oil, cinnamon, lemon grass, star anis,
lime leaves, an onion.
(Barry coughing)
- Those chilies have a kick.
And then in with some cider vinegar.
Now this is all going into the pressure cooker.
- Barry what are you doing? - Now, this sauce,
my beef ribs and my broth can go into the pressure cooker.
- Get it in the pressure cooker.
- Sauce ingredients, curry paste,
let that cook out for a few minutes.
And then we can add in coconut flakes,
coconut cream and Palm sugar,
a little bit of fish sauce to really build that sauce out.
- [James] There's gonna be to be nothing for me to do.
- I've got it up my sleeve what you're doing, yeah.
- What do I do now? I have to make a dough.
So I'm thinking I'm a weak here,
so far we've had a third of our time.
I know that rolling out the tortillas,
getting them perfect shape and then toasting them off
is an area I'm a little bit worried about
and I could bring in James for that.
I also want him to plate up
'cause I know his plating skills are top-notch.
I'm playing my chef's card.
(bell ringing)
- He's doing it, yes.
- 20 minutes starts now, switch.
Would you mind just kneading that dough?
maybe loosening it with a little bit of oil
and some seasoning as well, please.
- It's time to move on to my plum and ginger glaze.
My glaze is super simple in terms of technique
it just has a lot of ingredients in it.
And all you do is chuck all of them into a pan,
bring them up to a boil, blend and then
I've just got to get the seasoning right.
So that's where the pressure is gonna come in
and hopefully James will be there to do that for me.
- So you can work this dough quite hard.
Perfect, because of those arms,
he can get this bit done a lot quicker
and I've worked with him a lot,
into the bowl, cling film, on the side.
- He's telling me what to do after I've done it.
(Barry laughing)
- Next up, we're gonna move onto
our really quick, beautiful pickle.
I'd like you to slice up some red onion please.
- [James] Which way?
- What? Slice, yeah, yeah.
The vinegar and water go in, you can chuck in some chilies
and the sugar as well.
Let the sugar dissolve, warm up,
take it off the heat and that's that pickle done.
Now, we will move onto the guacamole.
Would you mind taking the tomato up, cut it into wedges
and hully them, hulling them, or canoeing them,
I forgot what the term is.
Basically get rid of the seeds.
- [James] De seed.
- That's the one, fine dice please.
Yes, and mind doing the exact same for the chili
and then a fine dice of the onion as well please.
Grate in some garlic.
He's moving at five times the speed I usually do.
Zest and we'll hold the squeeze for later on
so I can taste it.
Would you mind halving the avocados, remove the stone,
squeeze out of the flesh.
Can you give us a chop and a mash on the board?
- [James] That's been 11 minutes already.
- And then I think all I need to do is season to taste
just some lime, salt and pepper, mash up my salsa
roll out my tortillas
and then I'll fry them off in my beef fat.
And we're getting there.
- Let's talk mash, know what you're thinking,
not something you usually serve with a rendang,
but, why not? Let's go seasonal.
- Would you mind getting them out of the oven?
- Sweet potato, celeriac, swede,
then let's get it spiced up.
- Lovely, lovely.
- Got a minute, tell you what James,
would you mind just quickly clearing down
and wiping my board.
- Yeah.
- So, I can enter into a nice clean kitchen.
(spoon clacking on pan)
- There you go chef, enjoy.
- Thank you. We should have you back more often.
(Barry laughing)
What do I do now?
- It means you've got time to do your dough.
- Yeah, yeah, good point
- Guys, 25 minutes to go.
Barry's got 28 minutes on this pressure cooker.
(Jamie laughing)
- [Barry] Oh what!
- It's an interesting dynamic
that you can actually see the time left
as I'm saying the time left.
(Jamie laughing)
Oh wait, the main part of your whole recipe
is after it comes out of the pressure cooker,
which is after the time finishes?
(Barry laughing)
(audience applauding)
- [Jamie] The pressure is off.
(steam hissing)
The pressure's off mate.
- [Barry] Oh goodness
- Pressure is off.
Tell you what, James, how long left?
- 23 minutes.
On Barry's pressure cooker, that's how long is left.
(Jamie laughing)
- Stop it.
- Do you want to come in?
- Are you gonna come in for three minutes at the end?
Build a garnish or something.
- Yeah, take the final glory.
- [James] Let's do this.
- [Jamie] Go.
- What would you like me to do?
- Could you cut those two little gem lettuce heads
into quarters for me please?
- [James] Okay, next?
- Would you like to remove the lid?
- That is looking delicious.
- So what I'd like us to do James is remove the beef cheeks,
strain off the rest of the sauce
and then that liquid is gonna go in with our curry paste.
Let's get the lettuce in there, on each side
until they start to blacken.
- So all my garnishes are prepared.
My dough's resting again.
- Mash ingredients are coming up to a boil.
We will cook them until they're tender.
- [James] Next?
- Let's look at the glaze, gonna give that a good blend up,
make that nice and smooth.
And then put that over the top of the beef cheek.
Me and James, we've got history. We have chemistry.
- There's a spoon in here.
- Oh, that's where my spoon went.
(Jamie laughing)
Next up mate, we wanna make our dressing for our salad.
A tablespoon of fish sauce, two tablespoons of lime juice,
palm sugar, there should be a chili finely chop that
and half a shallot into our dressing.
Looking nice and black. We've got 30 seconds left together.
- [James] That means we've got two minutes, 30 seconds
of the entire battle to plate.
- I don't think I've got anything to serve.
- [James] You've got a lot of dips and some tortillas.
- In your final 20 seconds,
do you fancy chopping the coconut, peanuts
and crispy shallots together to form like a crumble mix?
And then in my final two minutes,
I need to make a mash and plate up.
James, we need to swap back in five, four, three, one, go.
Two minutes.
- [Barry] Do you care at all?
- I'm creating my own epic dish and it's nearly ready.
And if you can't get yours ready in the time allowed
then so be it.
- As sad and disappointed as we all are with Barry,
and I'm sure you are, we should give him the extra time
because it would be a shame to waste that meat.
It's a beef battle, he needs to serve beef.
- [Jamie] Mash is coming together.
- I've always got Jamie's presentation skills
to fall back on though.
(Barry laughing)
- [Jamie] Barry, you can laugh, but I'm plating up a dish.
Oh yeah.
- Three, two, one, step away from the plate.
(steam hissing)
- Now that that's done,
do you just plate it up and it's finished?
- No.
- Wow, smells good.
- Some of us want to go home tonight.
- [Barry] Why is everything so quiet now?
- 'Cause you're the only one in the studio doing anything.
Everyone else has gone home.
- [Barry] I promise it'll tastes nice.
- Back for one day, gotta be nice.
Back for one day, gotta be nice.
- Before everyone goes home, I have to take my tortillas,
swipe them across the top of my beef stew on the fat,
put it in the pan, start frying it off,
and then get my beef mix into it
and start creating basically-
- Sorry just need to clear up.
- I hate him so much.
Just dab on top.
(upbeat music)
(fat sizzling)
- They're ready now.
- Oh, oh, sorry, the lights must be on a timer.
Sorry, it's been so long, the lights must have turned,
hang on a sec, it's automatic.
Sorry, let me turn them back on, there we go
(upbeat music)
Hi Haley,
yeah I dunno if Barry's gonna be home tonight, sorry.
He's gonna miss the last train.
He can come back to mine, it's all right.
Yeah, yeah, don't worry
I've got his teddy bear from last time.
(Barry laughing)
All right, he'll see you tomorrow evening, bye.
Finally - Just in time.
Just in time.
(James and Jamie clapping)
- Thanks for the support.
(upbeat music)
(Audience applauding)
- It's Austin's first day of secondary school
and we have some tacos.
(Jamie laughing)
We made it, we made it to the table.
- It wasn't that late.
- We have food, and more importantly, we have beef.
- [Barry] We have have a lot of beef.
- Shall we try some food?
- James, here we have my beef cheek rendang
with my plum and ginger glaze, there's a spiced mash,
there's charred lettuce with a beautiful dressing.
- [Barry] Dig in.
- Cheers. - Cheers.
- I like the crunch and the smoothness.
- Oh that beef just falls apart.
- The beef is cooked really well.
- The way you've plated it
made me think it was gonna be really stodgy,
but it's light and refreshing.
- I think that's what mash does isn't it?
It gives you the impression
that actually it's gonna be quite boof, but-
- There's no potato in there though.
- No. - It's all kinda like
slightly lighter veg.
The only thing that might just miss the mark a little bit,
for me is the crumb.
I think maybe a little bit of desiccated coconut,
toasting that with a peanut crumb
would lift it a little bit more.
Give it a little bit more flavor.
- I could have carried it on.
I could've diced it up further, but no, I'll take that.
- And it was completed within the time limit.
(Barry making mocking sounds)
I've gotta take it into consideration.
- You have to, people are gonna hate you if you don't.
- Thank you, sir. - Thank you, Barry.
- [Barry] Embrace the fact you're gonna get messy.
- Cheers.
(James and Jamie making sounds of appreciation)
I know we all had to change a lot of plans last weekend,
but this was worth the wait.
- It's quite quiet so I'm taking that as a compliment.
- That's just good food.
The heat's spot on, the salsa goes really well.
The tomatoes are really sweet after being in the oven.
The guac is good, love the pickle, love the tacos.
- I don't know if I've ever had to taco like that before.
That's brilliant.
- Well, it's been awhile
since I have been in the Sorted kitchen,
I have to say it was a pleasure.
Both of you, I think instructed me well,
felt like you knew what you were doing.
Felt like you knew what you wanted me to do.
So, I see no reason not to give you both badges.
- Oh good. - Yes.
- The best thing about that is, Mike doesn't get a badge.
- No, cause we instructed him not to be here today.
- That's the best thing?
That's the best thing about it? Okay.
Everyone's a winner,
But one of you is more of a winner than the other.
- Damn it.
- And obviously we've got to come to that point.
- Damn it.
- Jamie, I think the sauce
and the cooking of the beef were stand out,
Barry, I think just the whole thing together was great.
It's just delicious food.
I still feel like the beef
maybe could've done with a touch, touch, touch longer,
but it was definitely more than edible.
It was still soft.
- You started off really well,
but you're slightly, somewhat undoing-
- I don't mean it was still edible,
I just mean- - But that's what you said.
- It was still very delicious.
I think whatever I choose right now
is gonna be controversial.
But I think the decision that I'm gonna make
is the most controversial.
And I'm gonna give Barry the win.
- Oh, I'm so happy
but I know the comments are gonna go mental.
- I know I'm never gonna get invited back by you guys now
because I feel like he was probably the front runner there.
- You're worried about the comments?
- Yeah.
- The people who aren't in the room with you right now?
- I'm not worried about you.
- I don't care about you, you gave me a hard time for this
so I'm taking this moment.
- What's the point of having a time limit
If you're gonna ignore the time limit?
- I know, but, but it was so-
- It's not a time limit.
I thought I'd missed you.
(Barry laughing)
- Just the overall it was a little bit more delicious.
- J, can I still stay at your house?
- No.
(all laughing)
- Well over to you in the comments,
if you think a time limit
should be a time limit, let us know.
If you think beef that is barely edible
should win a beef battle, then again
let us know. - More than edible.
- It's been lovely to have you back.
Thank you so much.
- I thought you might say that.
- [Barry] I'd love to have you back anytime mate.
- I miss Ebbers.
- We'll see what these guys say.
- I miss Ebbers, Ebbers is my bestie.
Ebbers, Ebbers, Ebbers.
(Barry laughing)
(electronic beep)
- Hello darlin', yeah, no, I'm sorry.
Yeah, can you push Christmas dinner back a bit?
Yeah, it's just, I don't think we're gonna make it.
Yeah, yeah that's fine, yeah.
Yeah, pop it into January, we'll be all right.