Yes, we are back for another season of Fridge Cam,
and this is going to be--
[CLAP]
[STOMP]
Amazing!
Bigger videos, bigger events, bigger stomachs, and we're
also launching a newsletter so that we can work together
on some big projects that we've got coming up this year.
Sign up in the link downstairs.
Remember, same as always, like, comment down below,
and let's get this battle on.
[THEME MUSIC]
Welcome to another battle where these three
are going head to head to head to come up
with their ideal bottomless brunch.
That's an amazing plate of food that
gets the best of both breakfast and lunch combined,
and that has got to work with a cocktail.
We want a jug of cocktail so we can keep going back for more.
That's the bottomless part.
Let's do it.
We?
Bottoms up.
So we can keep going back.
Where
I'm starting, most importantly, with my cocktail.
I've got some ginger beer, some smoky whiskey, some lime,
some thyme, some honey.
I'm just going to mix it all together and drink it.
How do you make a mimosa better?
You add whiskey.
That's how.
I'm going to make a whiskey style mimosa.
Orange juice, prosecco, Irish whiskey, some honey,
and then just a splash of whatever is in this bottle.
[DING]
Dreams.
I'm making my version of a hot toddy.
It has some apple juice, some spiced rum, some cloves,
some cinnamon sticks, some star anise,
and a bit of honey in a pan.
Get it bubbling.
Get it into a jug, and then drink it.
But let it cool in between.
Otherwise you might burn yourself.
Whoa, what was that?
It didn't shoot out how I wanted it to, so I--
I forgot my [INAUDIBLE].
Bye.
Wow, where is Rachel when you want her to edit in what
Barry just said.
I forgot to mention mine has some citrus in it.
I'm a freaking genius.
That's delicious.
Well, that was a bit thyme-y, that bit.
Your using two different--
Oh, get over yourself.
You're using single malt in a cocktail.
Oh, someone out of whiskey once decided,
oh, I've got babies now, so I have to really have a whiskey--
just shut up.
It's delicious.
Hold onto your bum cheeks because it's brunch time,
and I'm going to make things mental.
I am making a million eggs Benedict.
It's an eggs Benedict where every component is subbed out
for something sweet, yet it still
looks like an eggs Benedict.
Mate, I'm very confused by what you're making.
You start by toasting muck, which sounds disgusting.
Then you follow up with a bunch of very sweet ingredients
for a brunch.
Yeah, it's a sweet eggs--
Are you making a pudding?
Yeah, absolutely.
I am making an incredible waffle based brunch
because they are the best brunches known to mankind.
And on top of mine, slow-cooked pork, applesauce,
and homemade velouté.
It's both elegant and umptuous at the same time.
Brunches are meant to be a little bit filthy.
This just lifts it slightly so you can enjoy it more.
What was the second word you said?
Umptuous.
How do you spell that?
U-M-P--
Oh, hey, you've just joined me in the middle
of making a custard.
In here, egg yolks, corn flour, sugar, whisk it up.
In here was my double cream and my vanilla
extract that I brought up to almost a boil.
Now, it's hot.
I'm going to slowly pour it in here while whisking and then
combine the whole thing, bit by bit,
and it's going to make a custard.
There you go.
It's as easy as that.
Then it goes back in the pan, and I'm
going to bring it up to a heat to quicken it, to thicken it.
Pork into a pan.
Slow pork.
You see?
So white wine, some nutmeg, some thyme, and some orange juice.
This thing goes into an oven for three hours.
If you don't have an oven, then give it to a James,
and he'll bring you back what must be made earlier.
The thing I love about brunch is that, realistically, you
can have any meal you want.
So I'm going for steak, home fries, eggs.
First of all, I got to boil my potatoes so I can turn them
into home fries.
Once my potatoes are heating up, I'm going up
you start prepping my peppers, which
is really difficult to say.
For this, we're going to blowtorch them.
OK, one of my seriously guilty pleasures is applesauce.
If I had a choice, I would put it with everything.
Stuff the rolls, horseradish with beef, mint sauce of lamb.
Applesauce should go with everything,
including pork and waffles.
And this is going to set this apart from everything else.
And the velouté.
And the celery leaves on top, little touch.
In fact, this dish has a lot going for it.
What's-- what is a velouté?
Oh, it's like a bechamel sauce, but take the milk out
and put in--
well, in this case, I'm putting in some cider and some stock.
Oh, this old thing?
Just a Swiss meringue--
egg whites, sugar, in a bain-marie Soft
and silky enough already to go into a bowl
and get whisked up in a machine.
[GROANING] Hey, can you do it for me?
That was rubbish.
Brad, can you do it?
You've got good arms.
Put your back into it.
Thank you.
Here, I have whipped cream to soft peaks,
with dulce de leche and a little bit of yellow food coloring.
In this bowl, I have normal cream,
unwhipped, with a little bit of yellow food coloring,
so I've got the top of my yolk, yellow,
and the runniness of my yolk, yellow, so that when I put it
onto my poached egg, it's going to look
like an actual yolk that's dribbling down.
It's one of the things that you've got to see it probably,
so let's move on.
For my waffled eggs, I've got some flour, some brown sugar,
and some baking soda.
Some milk goes in, and I have to fold in my egg whites
into that as well.
My potatoes have been boiling for a few minutes.
They just cooked.
I'm going to drain them.
Then I'm going to cut them into quarters,
and I'm going to fry them in a frying pan
to get them all nice and crispy.
Once that's done, I'm going to add in more onions,
take out the potatoes, and then I'm
going to cook it with a load of butter,
some chives, some thyme, chuck in the peppers.
Home fries, baby.
The way you make a series like Fridge Cam
or something like that, it's the kind of the running jokes that
gets people coming back for more,
and they feel like they're in a kind of club,
and they really like it because they get it.
So to all those people who have seen one of our battles before,
please join me in saying, [SCREAMING] Barry,
turn your hub off!
Now, why's he touchy-feely about a bloody hub?
It's rather warm in here.
Lose some weight.
I don't like this new velouté Barry.
No.
He--
The time is-- it's changed.
My velouté.
I've got sand in my velouté.
I was going to play the clarinet,
but my mum made me play the fl-outé.
You ever feel like you're living in some kind of--
[SCREAMING]
--weird dimension where things just keep
happening over and over again?
[MUSIC PLAYING]
Now, this is what you call a steak.
This is going to be my bottomless steak brunch.
Because it's so thick, we're going
to have to cook it in a slightly different way,
so we're going to season it really well on the outside.
We're going to oil it on the outside.
Then I'm going to get it into a pan.
I'll be going to crisp up all of the outside,
and then we're going to chuck it into an oven for about
10 minutes until it's perfectly cooked.
Right, I've just added everything
back into my potato pan, so we've now got the potatoes.
We got the onion.
We've got the thyme.
We've got the red peppers, and we've got some butter.
And I'm just going to stir that all through and let that cook
off for about 10 minutes.
In the meantime, let's turn over my steak.
Oh, baby.
All that's left to do, once that is resting,
is fry up a couple of fried eggs,
stack it all up on a plate, drink a cocktail.
Bottomless steak brunch.
[MUSIC PLAYING]
Cheers, lads.
Oh, yeah.
Cheers.
Right, I'm actually going to start.
Can I start with yours, Baz?
I'll start at the end.
So straight off the bat, that--
I've already tried it--
is the most incredible, punchy malt cider.
So it's slow-cooked pork, applesauce, cider velouté,
celery leaves, all on a waffle with some pickled onions
and pecan.
[MOCKING] Your velouté [NORMAL VOICE] tastes really
nice.
Good one.
Proper cider, innit?
If I saw this on a menu, this is the one
that would excite me most.
I think it's the most interesting.
Jamie?
Hello.
Where is it?
This reminds me of a good old American breakfast-- in fact,
the place we first had manmosis.
We had incredible brunch there.
This is that kind of food.
What's your drink?
Is that bro-secco?
It's a mimosa with Grand Marnier, some whiskey,
and some honey.
I'm not sure you'd want to have many
of those at bottomless brunch with all of that alcohol,
but the fresh orange in it is delicious.
This is quite simple.
It's steak and potatoes, but if it's done well,
and that steak is cooked properly--
Well done.
Done well.
OK, good.
Just checking.
Not well done.
If that steak is done well, then it has a chance of winning,
if I'm honest.
I'm actually really worried about how
this steak is done because it's a different size to the one
that James had when he tested it in the recipe lab,
and so we've had to do like--
I've had to go with the timing.
It's had a good amount of resting time,
and that is delicious.
Look at that.
I think it's pretty damn good.
What I'll do is just carve [INAUDIBLE] a bit.
And one of the best smells in the studio today
was charring those peppers.
Ready for pudding?
And that's exactly what it is.
I wouldn't normally go sweet at breakfast,
and I know a lot of people do.
I know it's not a particularly brunch-y item.
It looks it.
But it looks like a brunch-y item.
It's a thing of beauty.
And try and do something differently.
That is super savory, with the ginger and the lime,
as well, because I have a funny feeling that blob of meringue
is going to be a little too sweet for me,
and I have a sweet tooth.
But I don't want to pass judgment until we tried it.
So you got all the flavors of millionaire shortbread.
You do need to bacon.
Yeah, you have--
You absolutely need the really dark chocolate sauce,
and there is no denying that a mouth of that is delicious.
I'm not sure if you'd want the whole thing.
It's incredibly sweet, but I like the fact that it's clever.
It's different.
Wow.
It's more of a novelty than anything, I think.
Yeah, but it is an explosion of flavor.
I think if you were doing brunch for your friends,
and you served it up, it's the one
that people will still be talking about
in months to come.
A malt drink for brunch.
I'm confused, but the flavors are delicious.
The waffle-- a little dry.
But the concept-- my favorite.
The steak and potato and eggs is obvious for Jamie,
but I don't know if it's that obvious as a brunch dish.
It was cooked well.
It tastes incredible.
It's well-seasoned.
That's delicious.
I'm confused, the pair together.
That has fooled me because when I saw it the first time,
not even today when you were testing it,
I genuinely thought it was eggs Benedict,
and I thought that's a little on the safe side for a brunch.
When I found out it was sweet, I love the concept,
and that is deliciously savory, but I
think it's too sweet for brunch, which
is why it takes third place.
Second, and the steak gets it first.
And I think, if you'd overcooked the steak
or you hadn't quite seasoned it--
that's what took that through, is actually
the delivery in the simple idea but delivered very, very well.
And I'm going back for another slice.
But I don't get the final say.
You guys do.
There's a poll on YouTube.
Go and have your comment and see if you completely disagree,
completely agree, or somewhere in between.
Also, you get to do this.
Which, let's be honest, we all want to do that.
Yeah, we do.
If I was to host a bottomless brunch at 9:00 tomorrow, that's
the one I'd do.
I've got to be honest with you.
Even though I won, I don't actually
agree with Ben's judgment.
I think maybe you should have come second.
I thought you said I should be--
I though you were going to say I should have come fourth.
Regardless, you guys should like this video
because not only will it show your appreciation
for this video that you obviously did like, it
would also help us out.
It would do.
Make sure you subscribe and comment down below,
and let us know who you think should have won.
Also, you know that newsletter thing
that we talked about in the beginning?
I do.
You should sign up to that, and you can find out all
about it down below.
Well, we will see you next week, where
I am going to be hacking it like a chef.
That's Wednesday.
Hacking.
Hack it.
Hacking.