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- Hello, welcome to fridgecam, a little while back,
we tested one of these rotating
grills in a gadget review
video.
- Now you guys love them so much.
We've asked our friend Ben,
a chef to come up
with some recipes to push them to their limits.
Ben what are we making?
- Bit of an experiment,
but I think we'll have a play with some rotisserie chicken,
some dangly fish kebabs, some rum glazed pineapple,
and maybe even some bread twists if we have time.
And when I talk about time,
I've got two grills to try and save us time.
- Well, we'll stand on the side
and provide moral support
and hope that there's food that we can eat afterwards.
- Number one, rotisserie chicken.
- Yes.
- Except I've gone poussin.
Because in theory, right?
They'll cook quicker because they're smaller.
And I'm also thinking Peruvian, Peruvian poussin.
- I honestly, I adore rotisserie chicken,
but I would never in a million years make it a home because.
- You haven't gotten to these.
- No.
And doing it in the oven
would be a right pain the arse wouldn't it?
(laughter)
- So the question always to brine or not to brine,
I did.
So this is in a solution of salt water with bay and
peppercorn.
And they've been in there for several hours,
which should just make them super succulent as we cook and
now I need to pat them dry.
I'm thinking Peruvian flavours.
So I've got a paste of onion and garlic.
I just blended up onion and garlic.
We're going to add to that zest of a lime, amarillo pepper
and Pisco, the Peruvian Brandy.
And hopefully we're going to make a nice little glaze.
- Is there a way that we can guarantee that the flavour runs
right through the bird rather than just on the outside?
- So a marinade does a number of things.
It can tenderise, it can add flavour,
and it can also give something that will glaze.
Now I've brined it.
So the marinade is just going on now at the last minute and
the glaze and a flavour.
It's not going all the way through what you could have done
is marinade them and leave them overnight in a marinade
instead of a brine.
So I want this marinade all over.
You've got the citrusy, you've got the chilli,
you've got the alcohol.
Which obviously you'll cook-off.
It gives it a lovely flavour and has an acidity to it.
And the onion and garlic obviously raw at the moment,
but should cook out.
So one.
- Wait, that looks like a great kebab already,
doesn't it?
- Two.
- Poussin on Poussin.
And then the clip goes on the top there.
Don't get rid of that, because we're going to keep
basting the birds as they go.
What we do know is that cooking meat on the
bone adds flavour.
So hopefully all of these wonderful legs and the dark meat
will be incredible.
But also because the breast on poussin are quite small,
they should do wonderful things too.
We know that potato really big ingredient in Peru as well.
So I've just boiled some new potatoes
and they're going to go in the bottom.
And then any juices that drip,
which has all the amazing flavour should start to roast those
spuds as well.
Hopefully it will be warm.
While we let that do its thing for maybe 35 40 minutes.
I dunno.
We'll come back to it and test.
Why don't we do number two?
Number two, let's do something with this.
A rum glazed pineapple.
- Just honestly.
(laughter)
- Just stop it.
- I think we need to peel the pineapple,
carve the pineapple, skewer the pineapple and then get
ready with a rum glaze, dark Brown sugar.
- Cool.
Chocolate fondant.
- Apple juice.
Same again of a nice dark rum
and the lime that we zested for our rotisserie chicken.
I'm going to put the lime juice into here,
heat it until the sugar dissolves.
- Baz.
Everything about this so far is speaking to your flavour
preferences, rum, sugar.
And then he's going to glaze that on pineapple.
That must make your tongue just go like mm, bleh.
(laughter)
- Sometimes you want to take the eye out of pineapple.
- Pnepple.
(laughter)
- Too easy.
- What I'm trying to do is cut out any of the tough bits.
So that's it, more surface area for your rum glaze.
- Well, that's really cool.
Like steam boat.
- Yeah.
- I'm going to start off with the glaze,
but I think the glaze is going to be something that will
just continually bast as it gets
more and more hot and sticky and cooked.
- Do these grills operate at a set temperature or are you
choosing the temperature?
- The one concept grill at 1800 Watts has
one power setting and one rotating speed.
So it's up to you to control when
things are ready and stuff.
But you just have the simple bit of control of on or off.
- For those of us who do have pineapple allergies,
could you recommend another fruit to use?
- We were thinking about what else we could do.
And we brainstormed lots of ideas.
I think big chunks of watermelon would be quite cool.
What I've done is just dry toasted off
some desiccated coconut.
And we can sprinkle that over the pineapple when it's done.
I reckon that's probably going to need 35, 40 minutes,
much the same as the poussin.
Unlike the poussin where you want all the fat
to dribble into your potatoes and cook those.
With the pineapple, the sugar will burn.
So add a little bit of water just to stop it
getting too sticky.
Poussin's had about 30, 35 minutes.
Now's the time to take off the spit and carve it up.
Careful, every bit of metal is hot.
- Brining, slow, even rotating cooking.
Hopefully succulent meat.
- Nope, that was the face.
- That was a, "Oh cheeky, naughty Poussin."
(laughter)
- So the flavours are simple enough.
They compliment the chicken.
We kind of knew that was going to happen.
If you were doing this at home without one of these,
you could spatchcock it and do a similar kind of thing.
But what you get is the spectacle of it turning and the very
even cooking.
And I think the dripping of the fat and the marinade
onto the potatoes is what makes that whole plate so special.
So the chicken is excellent,
but the potato that benefits from the rotisserie chicken.
- That's where the magic is.
- When I first saw that I presumed it was novelty.
This is anything but, I reckon.
Oh.
- I do have to say that though Ebbers,
you buy a rotisserie grill.
You make rotisserie chicken.
You're not exactly breaking any rules here.
Let's try something bigger and better.
- So the pineapples had about the same 30 minutes.
Even having carved it.
You can see it is cooked and softened all the way through.
And then the caramelised bit on the outside.
- That is something special,
that is fresh pineapple
with a bite,
but it's so sweet and caramelised.
Are you sure you don't want to try some?
- I don't want to risk it.
- It's worth it.
There's a hospital just there.
- Yet again, the recipe would work absolutely fine
on a regular grill.
Grill your pineapple then glaze it afterwards
or during is fine.
- Little tip though.
Don't stick the pineapple on top of the machine.
It gets a little bit stuck.
- Oh yeah, it's cooked itself to it.
(laughter)
That's a show stopper.
- Just a little bit, go on just a little.
- I know it's not worth it.
Trust me.
- It's worth it.
- Not for you at home.
Don't do it at home if you're allergic.
But for him, it's fine.
- Number three, my dangly fish skewers.
- Right.
Need a better title please.
- This time we've got this,
which has got a little marks in here and holes in here,
and if you line it all up,
you can basically put skewers like that.
What I've gone for is a nice meaty fleshy fish.
So we've got monkfish.
- Oh yes.
- Nice Scottish.
Just off the coast of Scotland,
but you could go for big prawns.
You could go for something like hake or cod.
You need something that's going to hold its form.
Not like a plaice or a haddock or something that's much more
flaky.
I've marinated it in yoghurt and a whole bunch of
lovely spices that's perfect for tandoor.
- Garam Masala, paprika, garlic, ginger chilli,
lemon juice, yoghurt.
And then we'll skewer some stuff, some raw onion,
nice big monkfish chunks, cherry toms.
And keep going.
- I'll tell you why I'm interested in this because whenever
I use a grill and I'm cooking fish or meat.
My biggest worry is it's going to stick to the grill.
- Yeah.
- So this is not on a grill and that works.
That'd be decent.
- Perfect with chicken or lamb.
Paneer would be really good in this situation.
And I'll put a little bit of a backstop on with our onion.
And it's lots in there.
- Job done.
Trying to work out how that's going to rotate, on a teacup
ride, you go round and round whilst the outer bit
goes round and round.
And that would mean in a cooking sense that you're cooking
all sides evenly.
Whereas is this just going to cook the outside?
- I reckon this will need 15 minutes.
Tomatoes to blister, onion to char a little bit
and the fish to cook through.
Remember the metal skewer means it is again and a cook from
inside and out as it rotates.
Good question, J,
will you get a darker side on one than the other?
Probably.
- Number four, bread dough.
Now there was a logical train of thought here.
You know, chimney cakes?
- [Jamie And Barry] Yes.
- Cooked over rotating spit.
I was just thinking what cool stuff cooks on spits.
And then I thought let's do that.
So we're going to try.
This was a really smart idea when I had it and I didn't
really think it all the way through.
What I have made is a classic bread dough,
three, five ratio, yeast, salt, and sugar.
And it's had plenty of proving times.
So we've got this wonderful.
Wonderful dough.
- What are we hoping to gain from this?
- That's my thinking,
is you're never going to really have one
of these and not have an oven.
- I mean, it's fine to say that Mike
asked you to come up with four ideas
and you ran out after three.
- I had lots of lovely ideas,
but we decided bread was going to be
one of those jeopardy ones.
- We could make bread kebabs.
You just make little dough balls,
skewer them, skewer them, skewer them,
skewer them.
- That's actually not a bad idea.
- Bread twists is something that I used to do
in an open fire as a boy scout, bread twists were excellent.
Good dough.
- But can we do a dough ball one?
- Is that what you meant, J?
- Should we be basting them in like butter or oil?
- Yeah, let's get them on, get them turning.
And then we'll glaze them.
So the bread is yeasted.
It hasn't really got much flavour to it other than a pinch of
salt.
However, this is a garlic butter.
So I just warmed up finely chopped garlic in some butter
until it bubbled.
Took it off the heat and then stirred through salt,
pepper and chives.
- Do you think it's obvious
which one of those skewers were your idea?
- The one with the belly hanging over the edge you mean?
- The fish is the only one that we're not basting.
It's not going to affect the moisture?
- The yoghurt should protect it.
So like in a good tandoor oven,
the yoghurt gives it almost a protective skin.
(upbeat music)
(bell ringing)
(cheering)
- Fish is done.
Skewers have had 15 minutes
while we were doing our bread twists.
Little bit of spiced pilaf rice, cucumber, tomato,
lime pickled salad.
Feast.
- Now I guess what we're hoping to replicate
is that fierce heat of a tandoor.
You're not going to get the fierce heat of a tandoor,
but how close can we get?
Some charring from the yoghurt,
a cooked succulent fish, blisted tomatoes chard onion.
Give it a go.
- Do you know what?
There is a slight difference on one side to the other,
but it's not.
Do you know, it's not as noticeable
as what I think is going to be on the bread.
- The spices in that marinade where raw.
- Wow.
- Other than that it's as they cook,
they begin to sort of mellow into that.
It's got quite a kick to it.
- That has got a kick to it.
And actually I have to say,
unlike the chicken, that flavour goes right through.
- Yep.
- Really juicy, but it hasn't got the same char
on the outside that I was expecting.
- I couldn't get that on a normal grill.
The fish would have stuck.
Anything I could've done to avoid it wouldn't have worked.
So that is far better than I could have done normally.
- I like the fact that you can do it and leave it.
You got it going round you just hook in seven,
you leave at 15 minutes, you unhook seven.
You can hook in another seven. You could just keep going.
So it's up to you to make sure that everything that goes on
the skewer is the same size and will cook it the same time.
That's why they're cherry tomatoes.
Because they will cook really quickly.
like the fish.
- I'll call that a success.
- Definitely.
I would use that at my next social gathering.
Whenever that may be.
- Are we bready to see the other one?
- We're on a roll mate.
- You're be baguetting better at it.
- Don't.
- [Barry] Oh yes!
- [Jamie] Yeah, yeah.
What is that?
- Oh dear.
- They should be dough balls.
(laughter)
I feel like you're undermining my idea.
Oh, dough balls, yes.
- I'm not sure that's quite what I had in mind,
but should we try them?
Tasty garlicky, buttery bread.
But I wouldn't repeat them.
- Dough balls are great actually.
The smaller ones are better because they cook
through, the bigger ones still a bit raw in the middle,
but keep them small.
Dough balls.
Great.
- Would you again?
- Would I create seven skewers of dough balls?
Yes I would.
- The recipe, as an idea, I'm happy with it.
Once you've skewered them up,
you may as well wack them in the oven.
I don't know if that's adding anything to it.
In fact, gravity is kind of detracting from the end product.
Nothing groundbreaking there.
- We're going to agree to disagree and call that one.
So as a bit of kitchen kit. What do you reckon?
- Fun bit of a talking point.
Unique
with pineapple and rotisserie chicken.
Will I use it every day with midweek cooking?
No.
Will I use it occasionally?
Maybe when someone comes around,
yes, it's very cumbersome and that's a hundred quid.
If you've got the space,
give it a go because we've only done four things.
I bet there's 40 you could try.
- Okay over to you.
Comment down below.
Let us know.
Is that worth it?
And what other kitchen gadgets should we give our chefs to
test?
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where you can get tonnes of
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discover and share restaurant recommendations using the Eat
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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.
- My overhangs getting a lot worse.
Isn't it?
As it goes around.
- It's like Olaf.
(laughter)