- [Announcer] We are Sorted,
a group of mates from London
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughs)
We got chefs,
we've got normals
(bleep)
and a whole world of stuff for you to explore.
But everything we do starts with you.
(rhythmic rock music)
- Hello, he's Ben,
I'm Jamie, this is fridge cam.
- And a few months back James
and I were challenged to cook out
of a cookbook from 1914.
- And you guys said in your hundreds
that you wanted two normals to give it a go.
(Ben laughs)
- Why are you smiling like that?
- And why are we without a chef?
- I'm in a video and I'm not cooking.
(laughs)
- Lift the cloche.
- After you, yeah go for it.
- Oh no! - Oh for flip!
- They've done this video,
you need to do this video.
- Is this a recipe book
or a dictionary?
- It is a reference book
for chefs from the 1900s.
- So this recipe is from this section.
The section is "Suprêmes de Volaille."
- "De Volaille."
- And the recipe is (groans) Chicken Hongroise.
- So "Suprêmes de Volaille,"
chicken filets. - chicken filets!
- Right fine.
- "Season it with paprika,
"cook in butter,
"swirl with cream
"and Hongroise..."
- Sauce, oh no.
Is there a sauce section?
- Page 17.
- Hongroise sauce.
"Chopped onions, partly fried in butter with paprika.
"Moistened with white wine,
"reduced and mixed with suprême sauce."
- Right, better get our suprême sauce now?
(Mark and James laugh)
This is silly!
So we do have to start with suprême
and work our way back.
- Suprême?
- Oh reduced velouté! - It's a reduced velouté!
(Mark laughs)
Which we have to cohere with cream.
- Should we get you set up to go?
- Yeah, okay.
- So excited.
- Boys.
You have an hour and a half to create the dish.
- I'll time it, don't worry.
I'll time it.
- Three, two,
one, cook.
(buzzing sound)
- [Jamie] So it's chicken and rice?
- In my head it's quite like biryani.
It could be.
- Have you read the recipe?
- How have you got biryani from that?
- I can make it look like a really cool biryani.
- You focus on the chicken part of the dish,
I'll focus on the sauce part of the dish.
- Okay.
- So we've set the guys a challenge
and they're timing it.
We're gonna eat what they produce at the very end
and then James is gonna pick one of them
to be head chef and the other to be sous chef.
So basically place them in first and second place.
- Slices.
- Yes, slices across. - Like goujons?
- You're cutting a suprême.
Nice long strokes.
Oh no. (laughs)
- [Mark] James!
- So what is is?
- Well I was taught in Uni is a suprême the breast
but you have the bone of the wing coming off that.
And then you clean the bone very nicely,
and it just looks really beautiful.
- I'm going to melt some butter.
I'm going to stir in some flour,
I'm gonna let that cook out for a while
so it turns into a roux.
Then I'm going to add in some chicken stock
to turn it into a velouté.
(grunts)
- Okay on this one, I've kept the wing on
so you get a bit of bone.
So may plan here is to slice up some onion
and get them cooking on a low heat.
- Right, what're you chopping onion for?
- [James] No Barry. No.
Not in a French kitchen.
There you go.
(laughter)
Remember we haven't weighed anything
so we might not need three onions.
- Mate! Flavor!
- Yeah, I'm going to need onions as well.
For my "Honduras" sauce.
- I'm making that!
- Why are you making that?
You're concentrating on everything the chicken needs.
- The chicken's done!
The chicken just needs cooking.
SO I'm going to cook 'em in butter with a bit of paprika,
get 'em soft.
And then mix it with your suprême sauce.
- Is French cuisine about just throwing things in
and just being very kind of like, "Meh and Meh!"
about it, or is it about precision?
- Those onions are perfectly diced, so shush.
- Barry's diced these onions.
(Jamie laughs)
Did you put the onion peel in it?!
What's the skin doing in there?
- Fine! Fine!
- They haven't even got to the rice yet.
- They haven't even mentioned the rice yet.
- Now why don't you cook some chicken
seasoned with paprika?
- You're just giving me a job that you don't want to do.
That's all you're doing.
- That is not true! - I know your game!
- When's the rice go in mate?
- It's pilaf rice, isn't it?
- What's a pilaf rice?
- It's cooked in stock.
Not cooked in water.
- Cook it in the oven, it takes a lot longer
than normal rice.
So it'll be about half an hour.
- [Mark] How long you think the rice
is going to take?
- Twelve minutes.
- You still gotta finish off your suprême, mate.
- There's no more to do with that like that?
That's it, isn't it?
I know you can't give us tips but...
- Can't touch it, I can't touch it.
No I'm not allowed to touch it.
Definitely not allowed to touch.
- You're doing too much by telling him.
- I know. Yeah.
- [Mike] James, that's pretty much touching.
(laughter)
- I thought we'd been quite generous with the time.
I'm worried.
- I've now got my velouté and it's reduced.
So I'm now going to cohere it with some cream
to turn it into a suprême sauce.
That is delicious mate.
That is supreme.
- Right, I'm now about to fry off my chicken
"supreme" breast.
I'm excited right now, this is looking great.
We'll turn those, cook the other side,
then put some cream in.
- It feels to me like cream is more of a finishing
aspect, than a cooking aspect.
- We've got very defined roles here.
There's a clear head chef commis chef going on.
- Spaf has absolutely nailed it.
- What's that for?
- Is that more cream?
That is milk.
- That's milk. Okay.
- Have we missed something?
- Did I put milk there?
Ignore the milk! (laughter)
Sorry!
- [Jamie] I think about some rice?
- You can think about it
when we do with the tomatoes.
- Tomatoes go in the rice, I think.
- [James] How're you going to cook the tomatoes?
- [Jamie] Not gonna cook the tomatoes.
- It doesn't specify it.
But what I would do is blanch them for a minute
then peel them (Jamie and Barry shouting)
and then take the seeds out.
So it's got no skin.
Classical French cooking
didn't really like the skin of tomatoes.
- Should I blanch 'em?
That's a French term.
- Oh that is a French term.
- I'll blanch them. - Blanch them.
- It's blanching them. - Blanch them.
- Why would you blanch?
- To get rid of the skin.
- Barry is back in the game.
- Should I put it in the oven, then?
- Yes.
- I'm gonna turn my suprême sauce
into a Hongroise sauce
by putting my onions that've been
partly fried in butter and reduced in white wine
into my suprême sauce.
- Another observation about head chefs Spaf.
- Don't put it all in, he put them all in.
He put it all in.
He didn't think.
That's the first time I've seen him not think.
'Cause it's gonna be mostly onion
and not a lot of velouté now.
So its not going to be a sauce anymore.
It's going to be really nasty.
- [Jamie] Oh, yes boys.
- What time did you put the chicken in?
(bleep)
- When did you--
- I'll time, check time.
Cool. Five minutes ago..
- What, roughly?
- Yeah.
- [Mark] Now if I'm blanching tomatoes,
what would I do to make them easier to peel
when they come out?
- [James] Just put little a little cross in the top
of each one. - Aw, you (bleep).
- So it just starts peeling away.
- Hate you so much!
- You are pushing for that head chef spot.
- Je m'appelle "Le Boss".
- Baz, I've found a recipe for pilaf rice
and we're gonna follow it.
- That's useful.
- Guys you have 35 minutes.
- [Barry] What's wrong?
- No no, I'm good mate.
I'm just checking that this pilaf rice
is the same as the pilaf rice
that we want to be making.
- There was a point about ten minutes ago where they said,
"This is how you cook pilaf rice,"
then described how you cook pilaf rice.
And they still haven't done it.
- It's cooked in stock.
Not cooked in water.
- [James] He's lost his alpha.
But Barry hasn't gained it,
that's the problem.
- [Mike] I know. (laughter)
- Barry, right!
What we need to do is stop this rice
from boiling in that water.
(laughter)
- How is the time, Jamie, on the recipe you're reading?
- 20 to 25 minutes.
- Well I'm getting nervous.
- I'm nervous.
- I think our chicken is done.
I just realized,
I'm letting that chicken rest.
Should I have put
cream in it? - The cream in it.
I man, you're completely in charge of the chicken.
- "Swirl in the cream."
Don't really know.
Putting that cream in there. - Right, more pilaf rice.
- Flavor.
- Oh no! It's bad.
It's bad.
- [Mark] Whoa, are you going full pilaf?
- [Jamie] Oh, now he knows what I'm doing.
Saute some onions.
Job done.
What are you doing?
- I'm canoeing.
- He put rice with raw onion.
- I like how he went, "Oh no." (laughter)
and you turned to me and went,
"What am I doing?"
not thinking you're the one to blame.
- Gonna pour my stock into here.
- Did you weigh that?
- Sure.
- "Pass-it-on" Jamie has just appeared from nowhere.
(laughter)
- What is happened in that frying pan?
- I don't know mate.
- 20 minutes to go, mate.
I'm worried about the rice, if I'm honest.
You need to make a decision on plating.
- Oh okay, he's back on me.
- No, to be fair, whilst you're doing that
you've already got your hands dirty.
I'll get a plate.
- Alpha Spaf is back.
- Can you try and find the green plate
with the red rim?
Doesn't exist.
- Is it this one?
- A classic French,
a bed of rice, maybe in a little ring,
suprême on top, and then the sauce just
all the way around.
Then you put a little bit of paprika around it.
- Plate? Big white plate?
- I'd do the same plate as I did for this dish.
I'd probably just stick with that for every dish.
- [Barry] A tea would be better.
A black plate would be lovely. - A black plate?
- A flat black plate with a nice rim.
- Oh yeah, that's the one.
- Okay. - Black plate.
- Perfect, thank you.
- Flat, with a little rim.
- Lovely, good job.
- [James] Breakdown. Brilliant.
- [Mark] Oh, he's having a breakdown.
- We would choose a black plate because
it contrasts with the color of the rice.
In France, classily, they probably
wouldn't have different colors of plates.
Why don't you sneak away (laughter)
and find yourself a clean, white plate.
Or like, a bowl.
- Oh let me get a ramekin.
_ No we're not doing a ramekin!
- [Barry] I'm getting a ramekin.
No! (laughter)
- Yes.
- [Barry] Rice goes into that.
(ramekin clatters)
- We're not doing a ramekin of rice.
- Why not? - Because
read the recipe.
"Dress on pilaf rice."
If you do a ramekin of rice,
what're you gonna do,
rest your bit of chicken
right on top of the tower of rice?
- Yeah.
- Oh that sounds quite good, actually.
Well when you put it like that (Barry laughs)
as long as we can have two ramekins worth.
- No we don't need two ramekins worth!
- It's quite wet.
Oh it's not quite wet, Barry.
Barry it's cooking, it's fine.
It could nearly be ready.
- Well why'd you put it back in again?
- 'Cause I panicked.
- [Barry] Take it out,
just fluff it up,
see how nice and fluffy it is.
- I'll tell you what that needs.
It needs some (slaps)
tomato put through it.
- [Barry] You reckoned?
- [Jamie] That is actually good rice.
Right, so cream into the chicken.
- Good swirling.
- [Mark] Oh so chefly.
- Guys you've got two minutes.
- [Barry] Can I do the rice now?
- [Jamie] Yes.
- [James] I would've promised that chicken parsley.
Love a bit of parsley.
- [Mark] Is that rice gonna hold?
- You have one minute. - One minute.
- [Jamie] It's one minute, Barry.
- [Barry] I know!
I'm waiting for you!
- Where am I going?
- So rest chicken on the side.
- [Mark] Oh, is it gonna fall over?
- Yep nice. (Mark groans)
- [Jamie] It's too heavy.
It was too heavy, that's what happened.
- No. - How long they got?
- [James] Thirty seconds - [Barry] Oh Jamie,
Jamie, what are you doing?
What are you doing?
What are you (bleep)
- Where's the tomatoes?
Where's the tomatoes?
- [Mark] You've got twenty seconds to finish it!
- Tomatoes. Get some herbs!
- Herbs. What herbs?! - Get some parsley.
- There are no herbs! - [James] They're plastic.
- These are all fake!
Where are the herbs?!
- In the red.
- Nine, eight, seven, six,
five, four, - Parsley!
- three, two, one!
- Stop cooking!
Did he just throw you some spinach leaves?!
- [Barry] Yeah. (laughter)
- I'm knackered.
That looked tough.
To be honest, the fact that there is something
that looks edible and actually
quite tasty on a plate,
I think fair play, that's amazing.
- [James] Good job.
- We used amazing ingredients.
- I can't even start by saying I think it looks good.
(laughter)
- I think you did a great job.
- [Barry] It looks like it a mid-week meal.
- It does. - Not French cooking.
- It looks like it fell onto the plate.
I felt like it was going quite well up until the plating.
- I feel like you peaked at some point during the middle,
and then it was a horrendous decline for the rest
of the time. - I think
not having a visual reference to anything,
or just an extra sentence to describe it
is really tough.
'Cause I couldn't picture what we were plating until,
well it just fell onto the plate.
(laughter)
(light music)
- It tastes so French.
And good. It's good.
I think the chicken might be a touch over,
but the sauce... - Wow.
Oh wow, the sauce is delicious.
- [James] Yeah, I want more sauce.
- This rice is definitely average.
- Yeah I think that was rushed.
- Alright mate.
- Ah! Judgment time. - Judgment time.
Who performed best?
- I thought it was a clear choice 'cause
Jay really took charge.
And then the rice happened.
(laughter)
- I took charge of the rice.
That was the problem.
- I think it's still gonna be Jay
as the head chef.
- No, I'll take that.
- He took it on from the start.
You're sous chef.
- Jay had the vision.
- He did.
He got stuck in.
It's a nice recipe though, right?
- It's a lovelty recipe.
- I love the challenge it brings.
- I loved cooking from that when I did it.
Relly enjoyed it.
- Boom! Right, well
James is desperate to cook from this book again,
Ben's not here and he has no choice
so he will also be joining him to cook
so comment down below
a page number between 45 and two hundred and...
- 39.
- And then choose a number between 1 and 20,
which denotes the lines down on the page for the recipe
and we'll give it to these guys
and see how they get on with it.
- This is silly.
This is not how this was meant to end.
(laughter)
- The question is, "James chose his head chef,
"whose would yours be?"
Comment down below.
- So hey, that was us reviewing a cookbook.
D'you know who else makes cookbooks?
- I do.
- We make cookbooks.
Oh, I hate myself.
- Gentle segue, but it is worth checking out.
Join the club down below,
and you get access to the Sorted books app
which gices you access to all the cookbooks we've done
in the last couple of years.
That's six and counting.
And each one is a completely different theme.
And yet they're all awesome.
- You can also get your physical hands
on physical copies of the books.
All the information to get them
is in the link downstairs.
- Otherwise we will see you every Wednesday,
every Sunday, back in this fridge
for more of this.
- See you soon.
- Or similar.
- [Announcer] As we mentioned,
we don't just make top-quality
YouTube videos.
We've built the Sorted club,
where we use the best things we've learnt
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching,
and we'll see you in a few days.
- Could I just make a quick comparison?
- Yeah.
- What's the big difference between
our books and that book?
- This one has sold in its thousands.
(Barry and Mark laugh)
(Jamie laughs)
- Murder him.