- [Speaker] This episode is sponsored
by Warner Brothers Games.
Hogwarts legacy is a new role playing game
where you can experience life as a student
at Hogwarts School of Witchcraft and Wizardry.
Hogwarts Legacy is available now
in PlayStation 5, Xbox Series X and PC.
For more info, head to the link in the video description.
(upbeat music)
All right, so it might not be basics per se,
but I'm gonna start by making
what is hopefully a pretty authentic full English breakfast.
And that starts with the delightfully named
Bubble and Squeak,
the sort of fried mashed potato and cabbage patty.
So I've got three large recipe potatoes
that I'm cutting into half inch chunks
and placing the cold salted water
wherein they shall be brought to a rolling boil
and cooked for about 10 to 12 minutes
until completely tender.
Then using a spider or slotted spoon.
We're fishing them out and spreading them
on a rim baking sheet.
And in their place, we're adding a couple handfuls
of shredded green cabbage,
which we're gonna return to the boil
and cook for about eight minutes
just enough time to rise our tubers.
That is make them into a very smooth
and fluffy mash by virtue of a riser.
You could just mash them by hand,
but this is gonna give you a lighter smoother texture.
Back into the warm pot.
It goes along with cooked cabbage
and have a small diced yellow onion
that I've sauteed in 50 grams
over half a stick of unsalted butter.
Seasoned taste with kosher salt
and freshly ground black pepper.
Mixed until everything is evenly distributed
throughout the potatoes.
Taste for seasoning.
And this guy is ready for the big fry up.
Now the wide variety of meats
is actually what makes this inaccessible for most Americans.
First up, bangers.
The quintessential British breakfast sausage,
back bacon which is a cured,
very thinly sliced part of the pork loin
and black pudding or blood sausage
which is exactly what it sounds like.
And an apparently essential element is Heinz beans
which are just baked navy beans
and the light tomato of sauce.
You can often find these
in the international aisle of your local grocer.
We're also gonna be making
an at-home approximation later on.
These guys are simply heated up in a pot.
And the rest of this stuff you could cook in multiple pans,
but ideally you want to cook this on one big flat top
so all the meat, fats and veggies and eggs can intermingle.
So if you've got a camping stove or a giant pancake griddle,
now's the time to further justify its purchase.
Now you want hotter and cooler spots for searing,
finishing and keeping warm.
The searing spots should be hot enough
to make canola oil lightly smoke.
So about 225 degrees Celsius.
We're starting with the bangers and the back bacon
because the bangers are gonna take while to cook.
And the back bacon once seared
can just hang out in a cooler part of the grill
while everything else cooks.
Once everybody's nicely brown,
we're gonna scoop them out of the way
to make room for a little bit of butter
wherein we're gonna saute about 400 grams
of cleaned and quartered cremini mushrooms.
These guys contain a lot of moisture
so they're gonna have to cook for about eight, nine minutes.
Over on the other searing surface,
we are re lubricating with canola oil
then flopping down and padding flat
two fistfuls of our bubble and squeak mixture.
Searing those for 30 to 90 seconds on each side,
re-oiling when we flip so that our soft and fluffy potatoes
develop a nice crisp crust.
Now, at any point you feel so inclined,
you can add your slices of blood sausage.
These simply get seared quickly on both sides
and can be kept warm until ready to serve.
Once the taters are nice and toasty,
I'm re-oiling that side of the griddle
and searing some cherry tomatoes on the vine.
Now you can use whole larger tomatoes,
either cut in half or quarters,
but I like the way these guys look.
They're a little more fantastical.
Now it's mushrooms of nearly done cooking.
I'm making a little room
for two slices of white bread spread with butter
aka a fried bread.
Toast 15 to 30 seconds per side until lightly brown.
Re-oil the fry pan one more time if necessary,
and drop down two large eggs to be fried
and flipped to a state of over easiness.
I made enough other stuff for multiple breakfasts,
but I'm only doing two eggs
because I'm just making one plate for demonstration.
And now the fun part.
Everything gets fancifully arranged
on the biggest possible platter
so that each rich and savory ingredient is fully on display.
And there you have it.
I hope I don't get in trouble for saying this.
And as authentic as possible, full English breakfast
which is just as delicious as it looks.
Even the blood sausage.
Normally, I'm not a fan of eating blood,
but this stuff is delicious.
Now I imagine a full English breakfast
is what they may have eaten in the wizarding world.
But for my fellow Muggles,
I wanted to make an Americanized version
with ingredients that are a little easier to find
around these parts.
First, the potato element.
We're starting again with peeled resins.
This time, left whole
and plunged directly into boiling water.
We're gonna use our tater top method
to make a common stand in for bubble and squeak hash browns.
We're cooking these whole taters for about 15 minutes
until they're well cooked on the outside,
but still pretty raw on the inside,
which ones we've allowed them to cool until handleable.
It's gonna make a nice mixture of shredded mash
when we shred them by virtue of the large holes
of a box greater.
Now we want visible shreds
but we don't want them to be too long
as that will compromise the structure of our hash brown.
So you can give them a thorough chopping with a knife
or bench scraper so that no shreds exceed,
let's say, an inch in length.
Then we're making a combination
of two tablespoons of corn starch,
one tablespoon all-purpose flour,
a few twists of pepper,
about a half teaspoon of kosher salt,
and optionally half teaspoon of garlic powder
which is all I have left, apparently.
A half teaspoon of onion powder
and a quarter teaspoon of cayenne pepper.
Tiny whisk this mixture to a state of homogeneity.
Sprinkle evenly over the potatoes
and get to mixing and mashing.
It's pretty hard to overmix this.
If you do, your hash browns might end up a little gummy,
but we want to kneed it almost like a dough
until it holds its shape when pressed into a patty,
which is the shape that we're gonna press it into.
The ocular shape familiar to Americans
and the rounded triangle shape more popular across the pond.
Now we're gonna pop these guys in the freezer
for at least an hour and up to a long time
both so they can hold their shape with frying
and end up with a fluffier interior.
Once rock solid, they're headed
into some 375 degree Fahrenheit peanut oil
with a deep frying oil of your choice
where they're gonna fry for three to five minutes
or until deeply golden brown and crisp.
Give them a careful flip halfway through
as they will not yet be fully rigid
and drain on paper towels salting while still hot.
Now for the beans.
I'm sauteing about half a cup of chopped onion
and a tablespoon of vegetable oil
for about three minutes until translucent.
Adding two cloves of crushed garlic
and two tablespoons of tomato paste.
Saute for about 30 more seconds or until fragrant.
Then deglazing the pan with one cup of chicken stock,
then adding three quarters of a cup of tomato puree,
two table spoons of brown sugar,
one tablespoon apple cider vinegar,
and two teaspoons of molasses,
starting to combine and bringing to a gentle simmer
before adding two cans of drained and rinsed navy beans.
Bring that back up to a simmer,
lowering the heat to gently cooking
for about 20 minutes uncovered
so sauce can reduce and be a little less liquidy.
Cover and keep warm until ready to serve
because now it's time to meet our carnivorous stand-ins.
These are gonna be bacon,
Canadian bacon and breakfast sausage.
Now to streamline things
and to imitate the co-mingling of the flat top,
we're baking the bacon and breakfast sausage
in a 400 degree Fahrenheit oven for about 20 minutes.
Flipping the sausage about halfway through
and baking until everything is cooked through and crisp.
Then hopefully we should be left
with a pool of hot bacon and sausage fat
into which we can pour our quartered mushrooms
and arrange our thick, beefy slices of Roman tomato,
making sure to flip coat and bacon fat.
Get this guy back in the oven
and let it go for about 20 minutes.
Halfway through we're shuffling the mushrooms
and flipping the tomato slices
and shingling down some rounds of Canadian bacon.
Return to the oven for the final 10 minutes,
flipping the Canadian bacon after five.
Then all there is left to do is fry up our eggs
in a big pool of bubbling butter.
This time I'm going for sunny side up covering if necessary
to finish cooking the whites.
Then it's time for the fun part again.
This time I'm going for a sort of lateral layering.
Finishing things up with plain toast
instead of fried bread for health.
And there you have it.
The full American slash Canadian, I guess.
Is it as good as it's British contemporary?
I gotta say not really.
American bacon and hash browns are unilaterally awesome,
but our breakfast sausages do not hold a candle to bangers.
Now I'm a little full
from all the breakfast I've been eating,
so luckily I've got the crew here
to help me induct it into the Clean Plate Club.
Thanks again to Warner Brothers Games
for sponsoring this episode.
Hogwarts Legacy is an immersive open world game
where you can experience life as a Hogwarts student
and explore the wizarding world.
Developed by Avalanche software
and published by Warner Brothers Games
under the Port key games label,
Hogwarts Legacy introduces an original story
that puts players at the center of their own adventure.
Hogwarts Legacy is available now in PlayStation 5,
Xbox Series X and PC.
For more info, head to the link in the video description.
(upbeat music)