(upbeat music)
- [Narrator] 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.
(laughter)
We've got chefs, we've got normal (bleep).
And a whole world of stuff for you to explore
but everything we do, starts with you.
- Hello everyone, I'm Mike, this is Ben.
- And all three of our normals have their game face on.
- [Voiceover] Welcome to all new
Sorted Ultimate Cooking Battles!
Three normals fight it out against each other
to impress two chefs and to win brownie points.
There's a league table, a horrific end of season
forfeit for the loser and in every
new
episode,
a curve ball!
- Today's theme is one of the most requested ever,
the boys have taken inspiration from their
favorite Indian takeaway, it's an Ultimate Curry Battle.
- And your time starts in three, two, one,
go!
- Not that I wanna disagree with Ben, straight away,
but I haven't gone for my favorite curry,
I've gone for my wife's favorite curry
that she orders every time we get a takeaway
or go to an Indian restaurant, and I always get
something experimental or something that I really
want to try for the first time,
but then always agree that I should've got what
she ordered in the first place.
I'm making Lamb Pasanda with homemade poppadoms.
(yelping)
- Are you alright, Jay?
- To get started I need to make my poppadom dough,
that's flour, cumin, salt, into a stand mixer,
form it into a dough.
Roll them out into, well, poppadoms,
and then put them onto a baking tray
and leave them in an over, which is at 50 degrees celsius,
for about 90 minutes to dry out.
- So here's what happens when I get a Indian takeaway,
I order all my favorite items as well as a beautiful
naan wrap, stick it in the middle and wrap it round.
It's a Vindaloo with mushroom rice and
in a Peshwari naan,
and a
pickle,
and mango chutney.
Basically, I've got everything to do.
First up, make a pickle, cucumber, and carrot,
slice finely with a load of salt on it.
Leave that for half an hour, meanwhile get some
mustard seeds and some cumin seeds,
in with some vinegar and some honey.
Bring that to a boil and then
pour that over your
washed veg.
- Goat Saag with charred paneer and perfect pilau rice,
that's all you need to know.
Starting frying off some whole spices,
two teaspoons of coriander seeds,
one teaspoon of cumin seeds,
ten black peppercorns, three cloves,
three cardamon pods, those fry up for a couple of minutes,
then they get churned up in that spice grinder.
In here are some sliced onions that have been frying
off for about ten minutes, to that I'm gonna add
minced garlic, minced ginger, some chili,
and finally in with my spice paste.
This all fries for five minutes.
It smells
AMAZING!
Now in goes chopped tomatoes, a bay leaf,
a cinnamon stick and a quarter of a teaspoon of cayenne.
Then in with my goat lamb, (laughter)
fry that off for five minutes,
then pour some water in, get a lid on,
and it bubbles away for ninety minutes.
(yelps)
Always hold the silicon bit of the handle.
(laughter)
- What is that horrible smell?
- [Barry] Are you burning spices as well?
- Oh, it's my poppadoms! (laughs)
- Turns out my curry needs all of the spices,
I'm gonna take all of these, toast them off -
but don't burn them - and then mix half of that
in with my chicken, the other half in with my curry mix.
I like to trim it, dice it, cover it in oil,
add my spices and then leave it for as long as possible.
- BARRY!
- I'm sorry!
- You're not even cooking anything!
- I know, this is kind of a joke here,
but this is actually getting serious at home.
- This isn't a joke here.
- I left it on the other night and Hayley went down,
at four in the morning, to see if all the hobs on.
- Still on?
- Two hobs on.
- Four o'clock in the morning?
- Yeah.
- The worst thing about that is that that's still on!
(laughter)
- I've got chickeny fingers, turn it off yourself!
- Let's talk about the marinade for my lamb.
I'm gonna take a load of whole spices, a load
of dry spices, I'm gonna toast them in a pan,
I'm gonna put them into a spice grinder
and blitz them up into a powder, I'm going to take
that powder and put it into a mixing bowl
along with yogurt, salt and some gram flour.
- 'Cause your Vindaloo is so mild.
- Can I get a mild Vindaloo?
- Excuse me, sir, could I have a Vindaloo but
could I have it mild? (laughter)
(warning klaxon hoots) - [Chefs] Oh no!
- Curve ball.
(gasps and moans)
- So, this week, a curve ball from the community,
it's rotation. - Oh! (fist bangs)
- You're all gonna move clockwise and continue
with the other person's recipe for five minutes.
At which point, you will move clockwise for
another five minutes to carry on with
another different recipe.
At which point, you will move clockwise to return
to your own recipe and carry on from where you left off.
Or where they left you.
- [Barry] Starting from when?
- Now!
(Barry chuckles)
- [Jamie] You need to bash my lamb.
(laughter)
- [Barry] No, no, just, I need you to dice this.
- Peel and dice the onions, peel and mince the
garlic and ginger, dice the chilies,
add the onion, garlic, ginger and chilies to the pan
with the remaining vegetable oil and the ghee!
- What are you doing?
- I'm
chopping.
- [Barry] To fine dice it you remove the seeds!
- No, Vindaloo is spicy so you don't want
to remove the seeds. - No you're making it better,
what are you doing?
The next section of Jamie's recipe is to put
his lamb steaks between to bits of baking paper
and then bash them to one centimeter thick
using a rolling pin.
- Ghee in there, (mumbles).
- You alright, there Baz?
- Yeah, I'm fine.
- Why don't you have a lie down?
(laughter)
That needs to be stewing in water!
- It doesn't fit.
- It doesn't, just put it on top, it'll be fine.
- Five minutes up, rotate again!
- Rinse the rice until the water runs clear through it.
You don't have any rice.
- The rice is over there, I started walking
towards the kitchen but then the time ran out.
- Oh, two bay leaves, pow!
- I think this goes in there.
- What the hell is that?
- [Jamie] I think he's found his niche.
Tea spoon of cumin seeds going into Mike's rice.
- [Mike] Barry put a lid on mine,
I'm putting a lid on Barry's.
- This then has to go into the fridge for an hour.
- [Mike] Can you turn that down?
- Yeah, what do you want it on?
- No, no just turn it, yeah turn it right down.
(laughter)
- [Barry] What you doing?
- [Mike] Adding ghee, it says add ghee.
- [Barry] Mike, why are you sitting down?
- Because yours has got to fry for ten minutes.
- But you can do other things in the mean time,
there's a rice to get making and a naan bread.
- There's a shortage of cinnamon sticks in
the Sorted studio, so I have to use cinnamon powder.
And what I've got to do is try and find a way
of guessing how much cinnamon powder
one cinnamon stick-- - No!
- Would give off in flavor.
- [Mike] No!
- [Jamie] Ooh that's a lot.
- [Mike] No!
He literally doesn't care, oh my God.
Look how he's chopping it!
- [Ben] That's it, time up, rotate back round
to where you started and carry on with your own recipe!
- Yes, thank goodness for that!
- What, what has happened to my...
What is that?
- [Jamie] Oh for, ugh, this isn't even a real fridge.
- It said put it in a fridge!
- Oh, this is so...
(fist bangs)
- Wait a minute.
Wait a minute, oh no Jamie, where's my recipe?
- I used your recipe for five minutes and then
I left it with Mike.
- [Jamie] Turn your hob off!
- Jay.
- [Jamie] Yes, mate.
- Before you do anything, I think you need to use
the blender.
- [Jamie] Why's it connected to everything?
- [Barry] Don't use the blender!
(laughter)
- Now, as much as I respect Jamie for the effort
that he put in on mine, I'm gonna have to redo it because--
- [Jamie] Why? That amount of cinnamon
is gonna turn my pilau rice brown.
- Curry's now very much there, gonna be cooking
for the rest of this video.
I'm really scared you've been using this as salt,
someone's been using this as salt, I reckon.
- You're the only one who put
white powder in your spice blende.
- I think your spice blend is gonna be a bit sweet.
- This whole sugar and salt conundrum has really
got me worried because I don't know where I used it.
It was either in my spice blend or it was in
my poppadom dough, or it was in both.
- I turned Barry's hob off but he's so angry
and stressed out.
- Stop turning it off!
- The only way to save my onion, garlic and ginger
is to blitz it up in a mini chopper because
it's been Barry-d.
Add that into a pan with some ghee, load of spices,
cook for about 15 minutes, get my lamb out of the fridge,
in the marinade, pop it into the saucepan,
let it cook on one side for a few minutes,
turn it over let it cook on the other side,
I'm gonna go in with my chicken stock and some
almonds that have been blitzed up with water
to make a paste, put a lid on it, let it cook
for an hour, at the lowest heat.
- So time to move onto the rice,
I've got a spice blend, I've taken them out
of the pan, they're gonna sit there for a bit.
Meanwhile, I'm gonna fry off some onions
in that same pan, just for 20 minutes.
So it's gonna get all that delicious ghee-ness.
In goes the spices that I took out earlier,
in goes the rice, in goes mustard seeds,
the rice gets coated in the ghee,
then water goes in and we let that bubble away
until all of the rice has soaked up the water
and it's lovely, delicious and fluffy.
Simmer.
Once the rice has absorbed the water, in go the peas
which then cook in a residual heat.
Lid goes back on, rice is done.
- I'm now gonna make some bread.
Naan bread is really simple,
loads of dry ingredient mixed with some wet ingredients,
some milk involved and some oil,
get into a dough, leave that to rest for 20 minutes.
In the meantime, make your mixture.
Your mixture is desiccated coconut, pistachio,
raisins, mango chutney, and once it's rested,
into balls, that goes in the middle of the balls,
roll it out flat, under a grill for a few minutes,
boom town, naan bread.
- I need to make my rice: ghee, cloves, cinnamon stick,
into a pan, fry for a minute.
Wash my rice, add my rice in,
then add 450 millerites of water, precisely.
Barry, once again, has walked away and left his hob on.
So I'm gonna put his
pan back on the hob until he comes and decides
that he either wants to cook or he doesn't.
(upbeat music)
Barry!
- So, I'm cutting some stalks out of some
spring greens, they're then going into
a food processor, getting blitzed up.
I'm then adding my spinach, then chucking it in a pan
and wilting it all down.
That goes back on the hob to simmer for 10 minutes,
squeeze of lemon juice, curry done.
- 10 minutes.
- Last thing that I need to do is fry my poppadoms
that have been drying out in the oven.
So I'm heating up a pan of vegetable oil,
get that to 180 degrees, then chuck your poppadoms in.
Don't chuck 'em in, that's dangerous, hot oil.
Put the poppadoms in carefully and cook them
for a couple minutes on each side
and we should have perfect poppadoms.
- [Crew Member] They look great, Jamie.
- Oh he's not making samosas, is that a poppadom?
- (laughing) That's a poppadom!
- [Mike] That is a perfect equilateral triangle.
- [Jamie] I know!
No, that's my hob, you've left your hob on
and now you're turning my one off!
Stop leaving hobs on!
Anyone keeping tabs on times?
- [Mike] Now the paneer, garlic, ginger, yogurt,
coconut oil, cayenne pepper, ground coriander,
garam masala, two tablespoons of kasuri methi,
diced paneer, paneer goes in there, coated.
- Last five minutes!
- [Mike] Now my paneer has sat at room temperature
in that marinade, it gets put onto skewers
that have been soaked so they don't burn,
onto a grill, and grill.
- [Ben] One minute!
- [Mike] Hello!
(dramatic music)
- If you could smell this studio.
(loud inhaling)
Wow.
- I wanna go against the grain and say
I actually really enjoyed that battle.
- Shall we start at this end?
- Please.
- I'm just gonna go in, grab some, and then pass it along.
- [Jamie] That is what you're supposed to do.
- [Barry] Yeah.
- Cheers.
- I would like to compliment you on your rice,
every single individual grain is fluffy, separated,
well seasoned, taste of clove
and the butter is lamb-y and by that
I mean the lamb is almost
buttery, that is what I meant to say.
(laughter)
It's so soft and tender.
- I'd like to compliment you on your poppadom.
- It's a lot of effort making poppadoms.
- Right, that's irritatingly good.
- [Ben] Number two.
- Cheers. Cheers.
- Ooh that is, and I'm not taking the micky when I say this,
but that lamb is really lamb-y.
It really tastes of lamb.
- Something saag-y is my favorite.
(laughter)
Something with saag is my favorite.
(laughter)
However, oh for goodness sake, trying not to go
too subjective but I love saag curry and that,
is very good, I absolutely love that.
- Also paneer,
is a great choice.
- My favorite thing there is the rice.
- Really?
- Mmm.
(laughter)
- Really?
- Why? Because I think the curry
is excellent, it's just like a hint of it being spiced
but you're getting a lot of freshness from it, you know?
- Lovely.
- Come on, Basil.
- That's the first one that has got a kick to it.
And it's a good kick.
- Are you taking credit for that?
- Because I left the seeds in the chili when
I diced them so well?
Yeah, 100%.
- It is just absolutely, it is delicious.
- [Ben] This is modern Indian street food, isn't it?
- Pickles are banging though.
- Pickles make the difference to me,
like that's not, I wouldn't usually get pickles
with my takeaway.
- Yeah, so true.
- The rice, really good and with the mushroom
in there as well, the naan tastes great.
They're all good and they've all got outstanding
elements within each dish as well.
- Despite what we did to each other in that battle.
- I know.
- Well done, us.
- Yeah.
- Shall we go for a chat now?
- Yeah,
chat.
(dramatic music)
- Ah, they're back.
- So here's the thing.
- Oh no.
- Tricky because every dish had an amazing element.
And one element maybe that...
With the exception of one, one was stand out.
So in third place
we put Mike.
- I think that's fair.
- Delicious sauce and saag.
And in first place,
standout dish, adventurous things we've not seen before,
perfect rice, Jamie.
- Whoa! Whoa.
- Poppadoms won it for you.
- I didn't see that coming.
- Personally I think the only thing that made
that second and not third was it had that kick of spice.
- Oh for...
You...
(Jamie chuckles)
Butthole!
- Did you agree?
Comment down below, let us know.
Let us know what we should be battling it out with next.
And remember to give the video a like
if you like our battles.
- Now some of you are already beginning to receive
the A.M Menu cookbook.
It's awesome.
It's kind of like a preemptive dream of ours.
One day we want to have a place where we can
be serving amazing food and things in that book,
they're gonna be our A.M Menu.
- If we had a breakfast menu at Sorted,
this is the dream breakfast menu,
full of recipes you can make at home.
So, definitely, definitely should be part of
your cookbook repertoire.
We're still at our Dad's, so we're taking the reigns
on Dad Joke, Ebbers has got this week.
- A cook book just fell on my head,
I've only got my shelf to blame.
(laughter)
Less is more sometimes!
- That's good.
We should sack Jamie because I think we do a better job.
- [Voiceover] As we've mentioned we don't just make
top quality YouTube videos.
- [Sorted Member] LOL!
- [Voiceover] 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.
(Barry mumbles incoherently) - Sorry?