(intense music)
(laughter)
- Hello and welcome to the channel.
Now today it's battle time.
We have three normals
each with five ingredients at their disposal.
The question is, what will they be creating?
(Explosion)
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Boys, before we set you on your way?
Tell us what you're gonna cook.
Barry
- Let me talk you through my ingredients.
I have a cauliflower.
I have a loaf of ciabatta
some stuffed red peppers, nduja sausage,
and some delicious scallops.
- And what you're creating?
- I'm making a cauliflower triple threat
with nduja scallops.
- What's the triple threat?
- That you'll find out.
- That's cuz you don't know yet, do you?
- And J?
- I've got pizza dough, frozen veg
with a handy garlic in herb butter as a Barry bonus
pancetta, garlic and herb cream cheese, pecorino.
- Solid choices.
What you do with it?
- Two cheese pizza.
- I am making Udon noodle Primavera with Nico Frito.
- Sorry.
- We'll get to the translations later.
- Where are your udon noodles?
You don't know what I'm gonna be doing?
- No no.
- You have this thing about just offending all Italians.
I feel like it's just your mantra now.
- I am working with amaretti biscuits.
I've opened it.
I've had a few I've checked them.
They're okay.
Alcoholic sweet cherries, a lemon, chocolate, silken tofu.
- Are you going sweet?
- I am going sweet.
- Five ingredients in a savour dish is a challenge. In sweet
you can make an entire wedding cake with five ingredients.
- I'm gonna make something that when up against yours
people are gonna go I'll have that one, thanks Mike.
Black forest chocolate goo pot trifle.
- Well, now we know.
Let the challenge begin in 3, 2, 1.
cook.
- I need to get weighing.
- So Barry you're starting
with your most cumbersome ingredient, the cauliflower.
- Yeah. It's an ingredient that I've been using quite
a lot recently, cuz it's really versatile.
The three ways I'm using today, I'm roasting it.
I'm couscous-ing it and I'm pureeing it
- Does that a bit like cauliflower rice, but
- Yeah, a little bit smaller.
- Okay.
- Let's yeah.
So to start with, I need to get a handful of florets.
- You could have chosen any ingredient.
- Yep.
Why didn't you just choose pasta rather
than choose pizza do and make it into pasta?
- Because I can use this in two different ways.
Where if, if I just chose fresh pasta
I'd only be able to use it in one way.
- Oh, I like what you've done with the wooden spoons.
- [Jamie] That's gonna be my pasta dryer.
- [Barry] For the rice in the puree
I'm using mostly florets,
all of the stalk,
splitting up into a couscous
and using half that for my couscous.
The other half it'll boiling some water to soften
for my puree.
(Instrumental rock music)
- The wonderful thing about these sweet alcoholic
and preserve cherries are all those reasons.
And I'm going to utilise them across the dish.
For example
I'm going to use the liquid
to soak some amaretti biscuits in
so take on all that flavour and it changes the texture.
Dark chocolate melting over a bain marie.
- If you've been set the challenge of cooking
with just five ingredients, it's really important
that you picked those ingredients carefully.
For me, they either need to be things that can be used
in multiple ways.
Like the pizza dough, like the cauliflower
or things that are so wonderfully delicious,
they don't need to be messed with.
And simplicity is their key.
Like the boozy cherries.
I feel like so far, some clever choices
- He's talking about mine guys.
This is silken tofu
and we featured it in a video a while back.
And it's absolutely amazing.
It's kind of an amazing substitute for yoghourt, thickening,
things like that.
And it creates an incredible chocolate ganache.
So I thought let's use it.
Let's make, let's actually take something that I've seen
in a video
and try and implement that into my actual cooking.
- Except last time we did it
as chocolate and coffee as a really simple chocolate pot.
This time you've added in flavours of the black forest.
Yes, the chocolate, but also cherry
and almond and booze, which is always a good thing.
- I know my audience Ebbers.
i.e, you.
- You've had 15 minutes of your 45.
- [Mike] So what I'm doing
is just squeezing out the excess water.
Before I Chuck it into a food processor
with some more of the cherry liquid and blend it all up.
- When I've made this before
I've not bothered to drain that liquid
because actually that can help make a really
really lovely loose pudding mix.
But because you're adding in additional liquid in the form
of alcohol, it's necessary to take one out and put one in.
Barry's got cauliflower three ways in action.
- I wanna get a bit of colour on the outside of that.
And then into the oven to cook through.
In the meantime I've got half my cauliflower couscous
in a pan boiling in some water to cook it through,
other half in a bowl, which is gonna go
in the microwave with my other ingredients.
- I've cut my pizza dough in half
and I'm gonna use each half in a different way.
One is gonna be rolled really thin to become Naco Frito.
I'm gonna fry those off later.
The other half is gonna be rolled, thicker
and then cut into strips and dried to make my noodles.
Why don't you come join me at my pasta drying station.
- Everything's gotta be a station or location with you.
- Lovely. Oh, this is stuck a bit.
Oh, that's not good.
That's not good.
Oh, that's not good.
Oh, that's not good
- Flavours wise.
I've got my ciabatta loaf, which conveniently comes
with some olives inside of it.
I'm taking those out and sticking that through my couscous.
- You're not leaving the olives in the bread.
- No, no...
- You're buying a loaf of bread that has olives in
and you're taking the olives outta the bread to
use elsewhere.
- It's one ingredient Ben.
And then also I'm then taking the goat cheese
outta my stuffed peppers
and using the peppers in my couscous as well.
And the goat cheese is going into my puree.
- Interesting. So a bit of a juggling act
on the front you're buying ingredients that are made
up of multiple and then divide them.
- I was very close to buying a sandwich.
- Even if you pick the olive out of that bread
the bread around it is still gonna taste olivey.
- Yeah, exactly.
- And it's gonna be like, it's all, it's really herb-y.
It's carrying on a beautiful flavour.
Go on, have a bit.
- No.
- It's olive-less
- No, it's not olive-less.
It's got a nuance.
- I genuinely though we've talked
about it before things like Bombay mix.
There's already a selection of things and spice in there.
It's doing half the job for you.
I think nduja is a really good example.
You've already got the fat, but you've also got the flavour
and the spice and the meat,
the same with Jamie's smoked pancetta.
You got the fat, you got the flavour and you got the meat
some ingredients doing multiple things.
- Delicious.
Half of my cherry flavoured gooey tofu is going
in with my now melted chocolate
- Now. Interesting. You've got a bit of leeway with this
because you don't need to set it to cut it.
It's gonna be scoop-able in a glass pot.
So the texture has a tolerant
but you spend so long weighing everything out at the start.
And then you eyeball the half.
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- Let's talk about my Primavera sauce pancetta frying
off in a pan, render out that fat
get it all nice and golden brown and crispy, remove that.
Pop that into a bowl.
And then back into the pan goes my frozen vegetables
along with it's lovely Barry bonus, garlic and herb butter.
Plus my garlic and herb cream cheese going into there.
Plus my pecorino
- Doubly cheese
- Doubly cheese, bit of water, sauce baby.
- So once of my olives are in my couscous mix
the bread is then being torn up and put
onto a tray with some, with a, with a big dollop of 'nduja.
That's gonna cook down the
the 'nduja gonna spread then coat it all
in that lovely juices and should go really crispy as well.
(Rock music)
- All about those defined layers.
I'm kind of glad to see Mike is taking his time to
smear chocolate around the inside of a glass.
- Can you tip whatever's in that jar
out of it so I can use it please?
- No, cause I'm using it now.
- No, but I need to use it.
- That's great.
That's really good to know.
But you missed your chance.
You said you're using it early and you didn't.
So I'm using it now.
- So a division of ingredients
the cheese going into the cauliflower puree
and the peppers going into the couscous with the olives.
- Whoa
- 10 minutes left.
Now the beautiful thing about cauliflower
in a puree is it's a vegetable with a lot of pectin in it.
And therefore you get a very thick glossy inverted comas
creamy puree out a vegetable
with no added dairy albeit it has got my cheese in there.
- Oh, love that goat cheese.
Ebbers, let's talk about building flavour.
Some sauce some fresh veg.
Add it all back in into the pancetta.
with all of the fat: sauce baby.
- Now I've combined some of my cherries
with the remaining tofu mixture and I'm adding
my final ingredient, which is a squeeze of lemon.
Again, when we tested this dish, it was very sweet,
very creamy, and just needed that acidity.
And we had a spare ingredient to use.
So we went for lemon
- As always, when we are using limited ingredients
it's about getting the most out of them.
So zest and juice of the same citrus fruit is key.
Interesting, Mike's gone to juice his lemon
before the zesting which he also needs for his recipe.
- Now there's lemon juice on my finger.
So I have no idea whether that was balanced.
- My dip is one of the easiest things I've ever made.
Garlic and herb cheese, grated pecorino,
little bit of warm water, lots of black pepper,
whipity whip whip whip whip whip whip whip whip.
Jobs a gooden.
My thinly rolled out pizza dough has been cut into squares
and is now gonna go into hot oil for one to two minutes
on each side, before resting on some kitchen paper
and adding lots of black pepper,
there's a theme going on here.
- I'm gonna be honest, J.
that just reminds me of beignets from New Orleans,
that kind of yeasted dough that gets rolled flat
and then fried puffs up a little crispy
and golden perfect with powdered sugar.
- Beautiful to dip into a cream cheese
and garlic and herb dip.
Am I right?
- Interesting to see how your cauliflower is Baz?
'cause the recipe said roast for eight minutes.
Yours was in there for 30.
(Intense rock music)
What's this Mike?
- [Mike] This is zesting a pre-juiced lemon Ebbers.
It's what all the top restaurants are doing these days.
- I kind of meant the thing on your board, but fine.
- Oh yeah.
- That you've highlighted your error.
- This is a chocolatey crumble.
And I'm aware that I will be judged
for the amount of bowls I've been using.
So I just thought do it on the board.
- No, absolutely.
(Intense rock music)
- [Jamie] Final step.
Cook my pasta in the water
for about a minute and then tip it into the sauce.
Bring it all together.
(intense rock music continues)
- Last two minutes.
- I'm gonna serve family style
because that's what I'm best at
- Ten, nine,
eight, seven,
six, five,
four, three,
two, one
and a cherry on top to finish.
- Did you want that?
- Yes. I want it.
- Would you mind?
- I can't the times just stopped, isn't it so.
- Okay. Let's get these dishes into the sexies.
(Techno rock music)
Straight off before we've even tasted them it looks great.
Let's start with the, the starter.
Albeit a hefty portion.
- Has he decided it's a starter?
- It could also be a main course
but I just like the idea we've got start.
I like things to have structure.
- Oh
- Cheers. Cheers.
- Oh, I remember you saying there were olives in it now
- The rest of it's very nice.
- I have to keep going back
for more because there is so much going on.
- Cause you're looking for flavour.
- For just five ingredients.
The puree is really cheesy and smooth.
I like the fact that you've used the cauliflower leaves
as you've roasted off as well.
The scallops are well cooked and I mean like cooked well
not well cooked and altogether the flavours are incredible.
I think that and nduja goes an awful long way.
- That's fantastic mate.
- There were things you changed from the recipe
the food team wrote. They said higher temperature
for lower time in the oven, you did a lower temperature
for higher time, but you've ended up
with great results that has set the bar dangerously high
for these two.
What what's old about this,
- It's where you start
- is it's boiled bread which is like bagel,
but without the good bit
which is baking it afterwards, cheers
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- It's a thicker chewy, pasta.
It's bouncy
It's bouncy, but it's, it's pleasant.
- Don't use the word pleasant.
- It's definitely rich and it's definitely hearty.
And yet there is a freshness to this plate with all
of those veg.
And despite the fact they are frozen veg, you know
frozen veg has moved on so much.
The quality of those.
You've still got a bite to green beans.
You've still got a pop of pea.
Yeah. Even though they've been frozen and then
you've cooked them as an entry, you've essentially
got three different things out of your five ingredients.
- Yeah.
- And each one delivers, but I kind of feel like that
- Ebbers, Ebbers, Ebbers!
- Would also help because the only thing this dish
is missing is a bit of texture.
Cause it's quite stodgy
with the soup and the boiled bread noodle.
- That's why they're on the side.
That's the point of difference.
- Well, what I was gonna say before we make a mess
of it is I quite like the irregularity of the layers.
Cause I think it either has to be perfect
or deliberately a bit more homemade.
And I'm presuming you've gone for the latter.
In which case tick, you feel like it's one
of those ones you've gotta get right down deep
to get all the layers
- [All] Cheers, cheers
- Cheers, cheers.
- That is my kind of dessert.
And the reason being
- It's full of booze.
- It's no, there's a little bit of booze.
It's not too sweet, but the dark chocolate and the tofu
the chunks of dark chocolate as well and the sour cherries.
Yes with a bit of booze makes it delicious,
but not sickly sweet.
- That's really good.
- Which makes this decision very difficult.
I think they're all incredible.
I think that is the kind of thing that people
will absolutely make with five ingredients
because it's delicious.
It plays the classic chocolate cherry flavour.
- The tofu thing's just a game changer for me.
- This one, I think you've got more out of five ingredients
than anyone else.
So in terms of the brief big tick, but I'm not sure
that pizza dough as a dish is something you would do
at home cos you might as well just
buy pasta and it would do the job.
- Because it's ridiculous.
- And that was very Barry, beautiful,
lots of textures in your plating.
- Do you want me and Mike to leave?
(laughter)
- Beautiful in its presentation and very kind of artsy.
It had the dimensions, it looked the best
of all three and it was executed well in which case
if I had to pick a third place, not a loser
but a third place, it would be dessert due to it simplicity.
And yet it is super tasty.
And I think it's the one that everyone
at home will probably go
out and make the most of.
- I think that's fair.
- The confidence boost didn't work
(laughter)
- But my winner today
is it best use of pizza dough or is it best use of cauliflower?
My winner goes to Barry
cauliflower was a triple threat.
- Well that's only what Ben thinks over to you guys.
Do you think he selected the right winner and comment
down below with what you would've done to mine
and Jamie's dishes to give us more of a winning chance
- And check out our Sidekick app,
if you're interested in stretching your ingredients further
getting great meals on the table quickly
and increasing your cooking skills.
- There's a 30 day free trial and there's now some five
ingredient recipes in there too.
- It hurts me physically,
- I'm not gonna lie to you,
- Well done.
- it's uncomfortable.
I'm not used to it. It's uncomfortable.
(fast upbeat music)
(beep)
- Any, any pointers, anything, any improvements?
- Sprig of mint?
- That would've been an extra one.
I'd have to sacrifice my lemon.