- Oh my gosh.
Ow, ow.
I just set the smoke alarm off.
I hate this kitchen so much.
(grand instrumental music)
Hi everyone.
Look how bright that is out there.
Major extension update in just a moment.
But the other night I was absolutely craving
an Indian takeaway
and I didn't really wanna go for the whole curry shebang.
So I foraged through me random spice cupboard
and everyone's got that.
Well I hope it's not just me.
I've got about 500 paprikas in there.
Cumin, coriander, cayenne pepper, all that sort of stuff.
Turmeric.
I just chucked this thing together and I was like,
"That tastes like India in a burger."
And I called it when I made it, a chicken burger
but I guess it was more of a flatbread
because I made the flatbread too
and I just wanna show you it today
because it was bliming stonking indeed.
So we really should be making a marinade over night.
Which is why I'm not showing you that yet.
We'll do that right now.
You might notice the door has actually gone
hence it being a bit more echoey in here
but if you thinks its echoey in here.
Whoa, it's pretty crazy out there at the moment.
And thank you for everyone who suggested doing a lapel mic
but I've always liked using the mic up there
because it feels like I can just pan around and stuff.
Anyhow, this roughly what I had.
I bodged together.
I put a load of paprika in pan.
I 100% remember that.
I got the turmeric, this is cayenne pepper,
cumin and ground coriander.
Looks quite colourful, doesn't it?
What did was a dry rub,
I mixed these together and rubbed it into the chicken.
But I thought I'd mix it up by doing sort of a wet marinade.
Come on.
Woo.
Just a little bit of oil.
Because its gonna become more of a sort of paste
by merging these together.
Oh look at that.
I feel like we're doing some sort of abstract art.
It's one consistent really, flavour packed fluid
and then turn off the heat
because we're not frying it, we're not overcooking it.
We just wanna get it all mingled like this.
And now, let it cool down.
It's 8.30 in the morning.
I should be having my cornflakes.
I got that curry scent going in here.
I just wanna have curry right now for breakfast.
And do you know what?
Sometimes I don't think there's anything wrong with that.
Not that I do that but you have my permission.
This is chicken thighs which is my favourite of chicken.
It's just like chunkier and just more meaty
and it just feels like a good piece of chicken.
Now what I'm putting on here is about
400mls of greek yoghourt.
Push our spice mix, straight from the pan.
Now it looks like chocolate sauce.
(crashing metal) What the?
Oh my gosh, I don't know if you heard the tap running then.
(laughs) I just tried to wash that pan out
just to keep it clean.
I got myself drenched.
I forgot how powerful that tap was.
We're gonna add some garlic to it as well so we got...
Oh my gosh. (laughs)
I hate this kitchen so much.
I'm literally trying to chop some garlic by a tumble dryer.
Mince up the garlic, nice and easy,.
There we go.
Look at that.
So it's one of the Barry Lewis rocker things as well
which is part of the veggie prep kit.
There will be more of these coming soon.
Kickstarter folk obviously are getting priority
but just keep an eye out
for when there's gonna be more available.
I'll let you know as soon as they are,
I'm getting a lot of messages.
But anyhow, (laughs) still looks like ice cream.
We'll just push that garlic in.
Just about half the juice in there of a lemon.
So yeah, one half of a lemon juice.
And last but not least, is some ginger puree.
Now we had like this random tube in our fridge doing nothing
so I figured let's just use it up and really added a punch.
I don't tend to use it that much
but we used it for a stir fry.
Mingle this all together like one big happy family
and ideally, now this where yours
is gonna be so much better than mine,
you can personalise it
with your own spices and flavourings of course,
but by leaving this if you can marinade even longer
over night, it will massively help
sort of make the chicken softer and tenderise it
and really get that marinade working to its potential
Whereas for me on this occasion,
we're gonna marinade it for like an hour.
Yeah.
I'm just basically putting it in the fridge.
That's all I'm doing.
See, I really feel like all that
angles and shots and movement was worth it.
Marinade it.
(dramatic instrumental music)
You might remember, there was a door here.
Well we've taken that out now.
And you might be able to hear this is the first time...
Look at Boston, he's getting ahead of the game.
First time, I've filmed out here.
So it could be echoey.
I can hear it a little bit already
but this door is gone
because this will eventually be gone as well.
That will be my office.
But here is a little bit of an update
And look how bright it is.
I might need to adjust.
No, I won't adjust the camera it should adjust it's self.
But here we go, look, that's the kitchen.
Unfortunately, the work top arrived at 5 o'clock last night
and it was just like (farting noise)
we're not putting it in.
But that's where the hob's gonna go.
I got the same hob as last time.
The oven's are ready to go in here.
Because the worktop arrived so late,
the sink would be in but we're still temporarily plumbing
back into here.
So we can film today's video.
But the main thing is finally the doors and the windows
and the lantern arrived.
Which is gonna flood this room
with some amazing natural light.
It's so light in here compared to in that room.
Got the lights on in there.
This is just the natural light right now
and it's a very dim murky day.
There's tools everywhere
because as soon as we finish filming
I'm gonna carry on helping the builders.
We've got so much more to do.
And to be honest I'm filming in here right now
and the echo isn't actually as bad as I thought it would be.
It's not too bad.
But we are obviously when you add sofas
it absorbs sound and things but we're happy.
Aren't we guys?
We're on a home straight.
Yes.
We will have some serious fun here.
Loads more videos to come.
I might even push to how many videos I do per week
or on different platforms too.
Live streams too.
We're getting there and that's it I'm very tired.
And I know some of you have been like,
"Ah Barry, honestly you don't have to put videos up
we'll wait for you."
But I really wanted to sort of document
this whole process in a casual way whilst doing the videos.
And also doing videos is actually my release,
it's my fun.
It's what I love doing.
So, hopefully you've enjoyed this journey so far.
Okay, so another pan.
Slightly deeper this time just because
I don't want my onions to go everywhere
and knowing me they will.
We're doing the red onion relish.
My favourite spot on the hob, bottom left.
Seems to always be the way.
Got about table spoon of butter.
So rather than oil, you can use oil if you want of course,
but butter's just a little bit more naughty, isn't it?
Shh, don't tell anyone.
Whatever we do let's not put this video on the internet.
This is that weird hack that I saw
where you can actually push
the ingredients through the hole.
Is that gonna work?
Well it is if I put it over the pan. (laughs)
End up on the floor.
It's sort of working.
And I love how you say the word, onions.
When its actually an onion and you slice it
and then it suddenly becomes onions.
Or am I just saying that wrong?
I don't know.
So we'll just mix this around.
It's gonna just really fry them up nicely.
Just for about a couple of minutes.
Look at that, that seems so good and nutty.
And wow, the camera quality,
we just looked like we were in heaven for a moment.
You're not, you're in my kitchen, welcome.
We are gonna add a little bit of sweet and sour
to contrast this and it's where you can absolutely tweak it
to your liking.
So we got some sugar and we got some vinegar, okay.
So if you find it too sweet, add a bit more vinegar.
Too tangy, add some sugar.
But just do equal amounts at first, simmer it down.
Ah, smells like I'm at a hot dog stand.
Add in some sugar and vinegar.
I'm just gonna use red wine vinegar
because that's what I've got
but if you've got white wine vinegar use that either.
(gentle instrumental music)
You see that, how it sort of caramelised?
That is what we want, we want that to help work
and coat the onions as it simmers down.
We're gonna reduce it, it's become really nice and glossy.
Now the only downside is you've gotta really
keep your eye on these onions for the next 15 minutes or so.
That's why if you're having raw onions
you can just literally move on to the next step
but it will soften up.
And you do need to keep it moving
otherwise the sugar will burn your pan
and all of you will get in trouble with missus Barry.
Yup, that's right.
That is flavour packed in there and you kind of want
those nice charred ends.
So that's what I'm doing and I'll see you in a bit.
And there we go, 15 minutes later, charred edges, glorious.
Now as crazy as it sounds with it being warm
it'll taste good
but as it cools it will become more of that
relishy jam thing 'cause the sugar will just kind of relax.
That's what we're doing.
(groans) There we go.
So for the time being we're just putting in a little dish
to cool down at one side.
Okie cokie then folks.
The next step is to preheat the oven.
We are gonna start to get the chicken going.
It's gonna be nice and hot.
And then we're gonna hopefully, I've never used the grill.
Has this even got a grill?
I'm gonna try to grill the last bit
to get some sort of nice finish on it.
The other thing we're gonna do whilst that's baking away
is make our own flatbreads from scratch.
You've seen me do this before.
As a back up because I'm gonna make so many of these
because kids in the family are gonna want some,
I've got these flat breads here.
But we're gonna do a two ingredient flat bread
which you guys love.
I'm gonna have to get down on my knees again,
that is so annoying
that we're got like a lovely kitchen just through there.
And it's just like, we're so close.
Enjoy it, embrace it.
It's a high production value.
It's a one man team right now.
We've got some self raising flour here.
You can use plain flour if you want, it's absolutely fine.
And also some more Greek yoghourt.
Now you don't have to use Greek yoghourt either,
you could use plain yoghourt or a flavoured yoghourt if you want.
It's just that the Greek yoghourt
is a lot more milder than a natural yoghourt.
It'll be a bit more tangy, bit more tart.
But you always use other ingredients to counter that.
Supposed to sort of do, equal parts
like 200 grammes of the yoghourt, 200 grammes of the flour
but I'm gonna just add the yoghourt a little bit at a time
because it does become quite a wet dough.
Which is good dough.
So that's actually nearly there now already
so just a little more.
(funky upbeat instrumental music)
Well that's what we want like that.
Well now we can roll it out and make our flatbread.
Super simple.
So...
Oh my gosh. (laughs)
Get it down on the board.
And you wanna get it nice and flat.
So keep the rolling pin dusted in some more
self raising flour and slowly work it out like that.
Probably got enough for two flat breads here.
So we'll just concentrate on that bit.
I'll put that bit back.
So, you know, you can start to get some shape to it again.
Play around with it.
Rolled it out nice and thin,
taking off any fairly rough edges
but there's quite a nice rusticness to it
if you leave like that.
All we need to do is pan fry that, dry and that'll be done.
Nice.
So we'll come back to our flatbread in just a moment
because the priority now is getting that chicken cooked.
Du, du, du, du, dah.
And we're gonna lift out a chicken thigh like this
and you can see how the fridge has helped
make it cling to it a little bit.
You don't want it be too wet.
So if you've got any excess do shake it off
but this is holding quite well.
Ah.
Come on, get that in there.
Okay, you can shove this straight into the oven.
We're gonna bake this away
and then we'll finish with a grill.
Nice and hot oven.
That was bit weird.
I was just about to start moving on to the flat bread
and then there was a knock on the door
and it was a delivery guy.
Couldn't open the door because it was locked
and I poked my head through the window,
it's all right mate I'll leave it on the chair anyway
we're gotta do that with social distancing.
By the way, love your videos.
So I don't know who you are but if you're watching,
hi mate, say hello next time.
Maybe we'll get you on camera.
It's very surreal.
Bottom left hob there it is.
That is a massive flat bread.
Try and squish it together a little bit.
But there's no oil in there, we're literally dry frying it.
And then we're gonna flip it to the other side.
Now even if this isn't perfect we'll use
one of the other ones
but this is gonna make it nice and fresh.
So, by all means do rough.
All right so the self raising, got a big little bubble there
don't worry about that but it has puffed up,
it's doing its thing.
Remember we're dry frying it
getting a little bit of colour there.
Push it as long as you can but try not to burn it.
Scorching is fine but you just don't want it
completely cold.
Ah yes, check that out.
So we'll just push it down the other side.
Repeat the other side it might not take
as long the other side, all right.
It's actually dawned on me that when I do it rough
when I'm not filming like this
I don't care what it looks like
but for presentation for my thumbnail
I might use one of these other flat breads.
I don't know yet.
Smells great.
Now believe it or not,
a little bit like when you make a Swiss roll...
Some of you guys will know what I mean.
When it warm like this, it's the best...
I'm gonna turn the hob off, yes I am.
Sorry, bottom left ring, you're over now.
When somethings warm its easier to manoeuvre it.
So what I'm gonna do, I'm gonna get a glass okay.
And this is quite good
because got sort of flat edges there to stop it rocking
and what I'll do is just let it rest there.
I tend to just sort of roll it back and forth.
Just to give it a little bit of initial curve
so that when you try and do it when its cold
it will kind of slightly snap.
You don't have to do but it does help to do it
whilst its warm.
Or the other thing you can do is get a rolling pin
as it cools down and just sort of rock is back and
sort of develop that curvature around it.
You don't have to do this but I quite enjoy doing it,
gives it that nice shape.
The one other thing I'm gonna use is
a little bit of left over Greek yoghourt as a sauce
and I'm gonna julienne a cucumber.
Why am I going to julienne a cucumber?
Cause' I'm Barry Lewis and that's what I wanna do.
It's optional.
Oh my gosh look at the colour in there.
There's probably gonna be a little bit of oil.
Yes there is little bit because of that's in there.
Oh my, it's so steamy.
Yes, it is a little bit of the oil coming out.
But that's absolutely fine that's what we want.
That's baked away at a good high heat
for just over 15 minutes.
So what I'm gonna try and do,
I'm gonna put this back in
and that was the key word here, try.
We are gonna switch to grill on high.
I don't know.
We're just gonna grill it on high.
If I had other ovens, it'd be brilliant.
Um, they're in the garage.
They're gonna be in next week.
But this will hopefully do.
So I got my Barry Lewis julienne peeler.
I don't even know why I'm doing this.
I don't even like cucumber that much but,
it's gonna add some colour.
A little bit of freshness, little bit of standard crunch.
Matchsticks of cucumber.
Oh my gosh.
Well, I guess we're grilling.
Oh we can make it medium, we can make it medium. (laughs)
All I wanna do is get a nice blistered top.
I don't wanna fully blister like the sun.
Look, look, look.
It... ow.
That's hot.
It is worth it.
Can you see?
It's like crazy in there.
We're getting some serious colour on that.
That is what we want, that scorch
that you can't get by oven baking.
Ah.
And yes that is the sound of my extractor fan
'cause I just set the smoke alarm off.
Off goes the smoke alarm.
But ow.
Hopefully you can see that was well worth it.
Once it was grilling
some of these juices were coming out more
so I just put a bit more on.
And that really ramped it up.
We've got that nice smokey flavour on there now.
That is gonna be stonking.
Oh my gosh it is so smokey in this kitchen.
I'm really tempted to go out there
but I think we've got to stay true to our roots
whilst we're still in here.
Let's build it.
So there's our flat bread,
all ready with the curve just waiting to be supported.
So hopefully we can make this look good.
So I'm gonna start with a little bit of Greek yoghourt,
just on the bottom.
You can season it if you want.
Add some herbs in there, maybe some lemon juice, zest.
I just feel like there's quite a lot going on already,
you know?
Lovely, plump piece of chicken to go in.
Ah.
Come on, in you go.
Look at that.
Some of these caramelised onions.
Oh my gosh, this looks great.
Few strips of the cucumber
and then let's not forget we've got in our very own
charred fresh flat bread.
That my friends is looking bliming gorgeous.
Let's monge.
This has been one of the hardest things
I've ever had to take a photo of.
It's so simple.
I've had to put a different lens on
and obviously the longer it takes me to do this
it does sort of wilt all the rest of the herbs and things
and that's what happened to our homemade flatbread really.
It does work really well as a nice pizza crust as well.
You've seen me do that in the past.
But you can see it's all sort of fused together like that.
It will still taste amazing but
obviously by doing a new one like that
it just makes it little bit nicer for a photo.
(sigh)
(laughs)
That is just breathtaking.
That is absolutely out of this world.
You can obviously tell I like it.
All right, Boston?
I was gonna say it tastes like heaven
but that's almost how it looks like there
with the light back there.
Absolutely stonking.
Mmm.
You have got to try that.
I mean you don't need to put in a flat bread.
You can just have it with some rice or
just the chicken on it's own
on a skewer would be phenomenal.
Barbecue that.
Look you got the lovely grilled chicken,
our toasted flatbread, the Greek yoghourt,
the caramelised sweet and tangy onions,
even the cucumber and the fresh coriander on there
all packing colour, flavour and just stonk in a bite.
So as always if you try this recipe
or any other videos here on the channel
or on the website, if you're not there already,
do head over there for the full method and ingredients.
Send a photo.
Don't forget to subscribe for videos.
And let's see what my family think later.
Bye.
♪ Check your level player. ♪
♪ No matter what your style ♪
♪ The kitchen for me ♪
♪ Sideburns, moustache, goatee, maybe all three ♪
- Look at their noses.
No in your bed.
Stay.
There you go.
Go for it.
Right, now say stonking.