- [Ben] Hello, and welcome back to Sorted Food.
Now today,
I'm going to get our three normals to cook me lunch.
Last time they worked together,
you guys quite enjoyed it and I'm hungry.
The challenge is,
the recipe is going to come
from this cookbook,
Le Repertoire De La Cuisine,
a hundred year old book full of the fundamental
French techniques,
that come together to create classic dishes.
If... they can decipher it.
So I would like a recipe from page 163,
Maryland.
You have an hour, I'll be back for lunch.
- (mumbling together) Where you going?
- [Ben] Well you know, places to go, people to meet,
things to do. Naah!
- (start timer rings)
- [Mike] Maryland,
Egg and crumb, cook in butter, dish on grilled bacon.
Maryland garnish, serve horseradish sauce separately.
- That isn't a recipe!
- [Jamie] Is that it?
- [Mike] Goodness. This is hard.
- Egg crumble.
- No, no egg and crumb.
- Listen,
we are already in big trouble,
if you're not going to have an eye for detail.
- (Jamie chuckles)
- Can we have some ingredients? Cause that could help.
(upbeat music)
- [Jamie] Hm, that doesn't help.
- [Mike] No it doesn't.
- [Jamie] I can pick out some of the ingredients,
egg, grilled bacon.
- [Jamie] That's got to be horseradish.
- Where's the banana come from?
What's this section.
- [Mike] Oh, that's a really good point actually.
What, should we find out what section we're in.
- (speaking together) G, G Poultry and Game.
- [Jamie] Okay. Chicken.
- [Mike] Take your chicken, egg and crumb,
cook in butter.
- [Barry] What about the pastry?
- You can't do that in an hour.
- (Jamie gasps)
- [Mike] So we're make it a crumble.
- It's a chicken dish in egg and bread crumb,
panne, panne chicken.
- [Barry] Oh, oh,
oh!
- [Mike] You're a genius!
- [Jamie] Its a process.
- [Mike] Egg and crumb.
- Yeah.
- [Mike] Let's do some stuff.
- I'm going to, I'm going to keep hunting.
Oow!
That's a chopping board on my foot.
- [Mike] Okay, boys.
I need guidance. Are we happy to be...
Am I taking the breast off this thing?
- Do it.
- No. Right. So this is what he does.
We do some stuff.
And then he's a part of the stuff that's being done until
the end where he goes,
"Well, I wanted to do this"
and separates himself from the entire process.
- [Jamie] That's on!
- (upbeat music)
Barry, I've never said this to you before,
but I think you're thinking too much.
- [Barry] (laughs)
- I'm creating a Panne station.
It's like a train station,
but with less trains.
- Right? So what we're trying to work out
what this horse radish sauce is,
Ebbers left a little hint, that the French for horseradish
is "raifort".
So I found that under sauces,
then says see Albert sauce.
- Oh, it's going to take us on a rabbit hole.
So what's Albert sauce.
- Oh sorry, it's always "Albear".
- Albert sauce.
This is a butter sauce mixed with horseradish,
scraped and poached
in white consom...(beep). Yay.
- [Jamie] (laughing)
- What's a consomme? We've done it before.
We've done it before.
- Consomme is, isn't that filtered stock.
- [Mike] Yeah it's a stock.
- Add cream and bread crumbs.
Let it boil,
pass through fine sieve,
cohere with yolk and eggs and mustard and vinegar.
- [Mike] Cohere means like spoon on doesn't it,
or combine.
- [Barry] Combine.
- We've done this before.
- [Mike] Okay. So,
this is where we're at.
We just decided we're going to bread chicken,
and make escalopes.
So I've taken apart a chicken.
I've taken the breasts off. They're massive.
Now I'm butterflying them.
And then I'm basically going to turn them into
four chicken escalopes.
We're going to bread them.
We're going to fry them in butter.
And then hopefully Barry would have worked out
all the sauces.
- [Barry] Beurre a l'anglaise,
which is butter sauce,
is bastard sauce with lasol.
- [Jamie] Bastard sauce?
sorry, batarde.
It's now making it batarde,
which comes beurre a l'anglaise
which becomes an albert sauce,
which becomes a...
- [Jamie] Horseradish sauce
- Horseradish sauce,
which then feeds into the Maryland.
I thought I was just making a sauce.
- Well, he's done bread crumbs.
I've done chicken.
- [Barry] I've had a breakdown.
- [Mike] Jamie's grilling bacon. I'm doing chicken.
- [Jamie] We're all working through our strengths.
- [Barry] You know, the great thing about this book
is there's no quantities.
So everything's just eye-balled.
- (upbeat music)
- [Mike] Oh, fair enough lads,
I think you're right about the breadcrumbs.
- [Mike] We have to, you have to crisp them,
otherwise it's not going to fry.
- [Mike] Yeah alright. Yeah it's looking great.
- Consomme is that.
- [Ben] Won't ruin. It depends on how long you cook it for.
- [Jamie] Oh, I know this because,
I watched a program...
Oh I watched Queer Eye,
and they were talking about making gumbo.
- (both laugh)
- Okay. So it's dark.
You cooked the butter and the flour, a bit too far.
So don't take it too far.
- [Jamie] Yes.
Yeah.
- [Barry] That now has all the ingredients in it.
I think,
it's bubbling away.
And then all to do is then run up for a sieve.
And that's served on the side.
- (upbeat music)
- So I've gone to the garnish section of the book.
Maryland.
- Ah, hallelujah!
- There's a Maryland garnish, right?
Grilled slices of streaky bacon, small polenta galettes.
- (all together) Oh no!
- [Jamie] And, wait for it...
Half bananas fried.
- [Barry] What?
- [Mike] Fried chicken, done.
We'll heat it up later,
because I have a feeling that we are not going
to serve this warm.
Me again.
Hate to be the bearer of bad news.
We have half an hour.
- Yeah. Sorry.
I'm holding us up.
I understand that because,
what the (beep) is a farinacious product,
and why would polenta be in there?
Maize flour?
- We know that.
- Mix in boiling water and cook for 24...
- Oh, quick, we got 30.
- Yes, I know.
- [Barry] Could you separate me some eggs?
I need like... just like two egg yolks.
- I don't like the phrase. Let's just say,
when we working from this book,
- There are no quantities.
- [Mike] Barry, how separate do you want this egg?
- (giggling)
- [Mike] Get off me!
Guys. I really appreciate the struggle.
- [Jamie] That's what it says. It's a mix.
The maize flour, polenta, in boiling water.
Now there were no kettles with water in,
so I'm boiling some water in here.
- [Mike] Oh, we are so pressed for time.
- I know!
- [Mike] You could boil a kettle.
- It'd be fine. Look, there's a lid on it and everything.
I've measured a hundred grams of polenta.
- [Mike] Yes.
- I'm going to guess I need a hundred grams of water.
- Okay.
- And then I'm going to add butter and grated cheese.
And then I'm going to, it's got to cook
for three to five minutes.
- We've got 23 minutes.
- That's not... going to happen.
- [Mike] So should we boil a kettle?
You could drink that, right now.
You could our that on a child.
And it would remain unscathed.
- (upbeat music)
- [Barry] I'm really happy about my sauce.
When I think about it,
I really think about it.
It won't go with bananas.
- (chuckling)
- [Barry] Really, I'm not a massive banana fan.
So therefore I think,
I don't think I'm a very good test for this,
but can you do a test for me?
Have you ever had banana and horseradish?
- [Jamie] No, but we have done
unusual flavor carriers before haven't we?
- [Mike] Banana and pesto works.
Add spaf?
You've you've left what you were doing.
- [Barry] I, I thought that would be the case.
- (upbeat music)
- [Barry] No, not yet.
- [Jamie] Why you laughing like that?
- You've made a (beep) horseradish sauce,
and got me to eat it with a banana.
- [Mike] We've got three minutes, three minutes.
Happy, happy to go in three minutes?
So are we going bacon, bananas?
Galettes?
- Read the book.
- [Barry] It's only little bits and pieces.
- Read the book.
- [Mike] Grilled slices of streaky bacon,
small polenta galettes,
and half bananas fried.
- [Mike] We're waiting for your polenta, Jay.
- Yeah, it's coming mate.
- Is it coming quickly? 60 seconds Jay.
- [Barry] We need the pancakes now
- [Mike] Oh no he's part of the serving process.
Old spaf they are.
- [Mike] And that's how to undo
a whole morning's worth of work.
- [Barry] Oh, this is,
that is demoralizing.
As is what I'm doing now to be fair.
- Barry! Pull it together! We got 10 seconds.
Yeah, Barry!
We've lost a bit of... We're good.
We're good. And...
- (end timer rings)
- Time.
I feel like that...
is exactly
what Escoffier would have wanted.
- The lunch bell has wrung.
- My favorite time of the day.
Now I've already read a few notes from the food team,
that they scribbled.
- [Barry] Oh good.
- But now for the dish.
- Ebbers, This is Maryland.
- (happy music)
- [Ben] Yes, yes.
- [Barry] No, no.
- [Ben] Yes.
- [Barry] No.
- That is what I was expecting.
- (all together yelling)
- [Mike] That is a miracle!
- [Ben] Now there's lots of versions of this out there.
We did one ourselves eight years ago.
But this is what we think it should have looked like.
- [Mike] I wasn't there, it didn't happen.
- [Barry] You were filming it.
- Yeah. You were filming it.
Then you have to edit that video.
- Nah. I wasn't there.
- [Ben] I chose this recipe,
because I honestly thought,
the horseradish sauce was going to take you on a journey.
There's so much going on.
That was the confusing part,
- [Barry] Which bit's the polenta Jay?
- That's right.
- Very good.
- [Jamie] No way, no way.
And you're supposed to eat this all together?
Cheers.
- [Ben] Banana and bacon is unusual,
but absolutely classic for this dish.
- The weird thing is,
if I read this on a menu,
I'd choose it.
- Out of curiosity.
- Hmm mmm
- Oh, I'm not, I'm not a massive banana fan,
but this swings the banana.
It's necessary there.
- We throw a curve ball,
by giving you a whole chicken and you worked out,
it was only the chicken breast you needed you.
You then panne-ed it and fried it off in butter.
The butter could have been clarified
to give you a bit more consistency.
The butter didn't burn,
but ultimately, you nailed it.
The polenta galettes,
our logic was more to make the polenta,
enrich with the cheese and the butter,
and then set it in a tray,
and then you can cut out perfect discs,
And that gives you your galettes,
which you can then warm in butter.
- That would have worked better.
That really would have worked better.
- [Mike] Better than that ? Are you sure?
Cause this is what...
I mean that, it's worked so well.
- And the other thing to remember with polenta,
when you're cooking it,
the ratio of grain,
which is a flour, maize flour, to liquid,
is probably five to one,
or one to five,
one part grain, five part liquid.
- This was carnage Ebbers. It was, it was brilliant,
but it was so hard. So that's a genuine achievement now.
- Bit of confusion, a bit of a journey,
result is good.
- [Mike] It's a great combination. Isn't it?
That works phenomenally well.
Delicious.
- Ultimately this book is treasured by thousands
in the culinary professions.
So I hope you looked after it,
respected it,
because ultimately you got the right result.
- [Jamie] We love that book Ebbers.
We were very complimentary about it.
The whole way through.
- The polenta there,
is the only thing that's a bit off,
but it's a great dish.
But you guys, you saw the whole journey unfold.
Did they get it right?
Did they follow the book?
Where did they go wrong?
If at all?
- And if you'd like to see us attempt more of these types of
videos, then give the video a like first,
Cause we've got to get something out of it and also comment
down below and we shall do more of them.
- Well done boys.
- [Mike] Overwhelming sense of achievement.
- I think it's great.
- We done all right there,
except for the polenta.
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And now for the blooper...
- [Jamie] That's gotta be horseradish.
- [Mike] It looks like a horsey something.
Sorry.
- (giggling)
- Come on.