what what's happening
are we
have we started
playing okay
it feels far less passy
aggie
it's very true but i feel like
whatever's on here will be
filling the passy aggie void
hey boys sorry i can't be there this
afternoon but i thought to make up for
it i would leave you a fun little
activity so under the cloche is your
very favorite cookbook and i'd like you
to cook up
the dish on page 93
line 15.
not wow
okay
we're in trouble what does it say
yep it's from a cuisine we've never done
before it's russian it's cool
you've got everything in the kitchen you
should need and i'll be back around six
o'clock to judge it plus given how much
everyone loved the teamwork bag before
nice to see you working together for a
change i thought we should go for
teamwork badge number two except this
time the community get to decide who is
most deserving of that badge
good luck
has anybody here heard of a call you
back before yeah it's got salmon in it
oh
so the reason why we love this book so
much is because it's not a recipe book
it's a set of prehistoric recipes
essentially
lists of instruction with no detail so
it'd be like
make a sandwich it'll be like get some
bread put some stuff in it cut it eat it
and you're expecting to have a specific
dish at the very end of it then it also
describe like the bread
this is how to make the bread this is
how to make this specific filling yeah
you have to then go to the page with the
bread to know how to make the bread roll
some brioche paste into rectangles
spread in successive layers some cash or
pilau rice
collapse of salmon chopped for seizure
mushrooms quarters of hard-boiled egg
onions and chopped parsley finish with a
layer of cash or pilar rice moisten the
edges of the paste and join the two
rectangles of paste together make a slit
on top set to rise for 30 minutes and
cook in oven fill with melted butter
when about to serve the cool you back
can be done with puff paste or in small
turnover in my head i now have a milf
way slash samosa slash fish pie oh and a
bit of beer very hard you know as well
it sounds like salmon on crew on rice
in a wellington you know in a brioche
loaf
[Music]
what what
there's no light
there's nothing in bold to say there's
another recipe on any given bit there
that's it
that is it okay that's it
teamwork
teamwork are level up from the last time
and last time we learned that there
needs to be a leader so i would suggest
let's go and put some aprons on sort
this out
get a notebook
and let's just bang on with it someone's
just taking the leadership badge
congratulations one hour starting now
peel our rice
collapse of salmon we need to figure out
what that is
mushrooms
quarters of hard-boiled eggs so we need
to hard boil in it can do that
onions and chopped parsley
i assume that you cook the onions yeah
yeah so brioche paste it says at the
beginning of rectangles and you bring it
together
and then at the end it says it can be
done with puff paste okay so i think
that's pastry
okay we've got puff pastry so we don't
have to make a brioche hallelujah that's
good my question would be are we making
one big one
or are we making multiple smells
i was thinking little small samosa like
things it doesn't say multiples it says
one one dig
it's a wellington
it's a fish pasty it's a fish pasta he's
making he's getting us to make a fish
pie fine
we've delegated jobs and split off into
our own responsibilities i'm dicing
onion sweating it off with some garlic
barry's working out how to call up some
salmon and mike is making pilar rice
which he's found an actual recipe for
a column
is a slice of meat so it's a slice of
salmon so just diet i mean technically
that's a slice just call up the salmon
i need to know how much rice to make if
we're going to do a layer on the bottom
and a layer on the top i reckon i'm
going to get some puff pastry out and
create a massive rectangle for that to
go on one side and then fold over the
whole thing
you're gonna cut the whole thing whole
thing
shallots frying off in butter after
about five minutes i'm going to chuck in
the dry rice and fry that rice off in
the stuff then i'm going to add water
some stock whack a lid on it leave it
for 10 minutes take it off the heat let
it steam through and hopefully we'll
have peel out rice
i'm reading p laff
you handed me this and pointed a pilaf
and i didn't check your word i thought
it was the same thing
why did i leave i thought this is my
this is my fault i take responsibility
for this
okay
hey it's rice cooked it's cooked
delicious rice i'm going to make use of
these shallots fry the rice off in here
and then just add water in a stock cube
and we've got a half way between pilau
and p-wrap pilaf
that's fine pilaf
[Music]
okay guys are you happy
if i
cut this to the size of the tray then
fold it over and i'll try and trim it
off so it's one big square yeah i
recommend tangled
but while i'm doing this could you line
another tray
and then put in the freezer because then
we can spread this right on it and it
will already be cooled onions are
sweated down
they can come off the heat we can chill
them
but quick bit of advice
it's got a stock cube in no salt no salt
there's no cooking instructions that
salmon will take at least half an hour
to cook okay so we've got to get
everything in the oven in 10 minutes
yeah
good
this is so vague i can fish out the
burnt bits why is the get out of the ndk
in this book so that the mushrooms and
the onions are a different layer i don't
think it matters
that's exactly what the recipe says so
you can't say it doesn't matter please
please don't do this how do you dry out
mushrooms whilst they're cooking why are
you doing it in batches did you not see
how many mushrooms there were why didn't
you
who likes paella
who likes the bottom
of a paella we have packet rice that
might just say no we're better than
packet ride
[Music]
i'm sure chopped parsley as i think
that's the final element
should our pan
be preheated so that when we put the
pastry on it it starts cooking from
underneath
surely we want the pastry to cook from
underneath that's very clever that's a
smart suggestion no that's not how you
cook pastry what's the worst that could
happen if we did pre-heat the tray we
can burn the pastry pre-heat the tray
right
because then that will go with the
delicious burn of the rice
so the moment you put that pastry down
it's going to start cooking
yes
because otherwise it won't have the
opportunity to cook as much
in the hot tub pastry isn't the problem
it's the salmon's problem cauliflower
is preheated salad
that rice needs to be in the freezer i
know right i've only just literally put
the last spoonful in it i know onions
mushrooms chilled eggs parsley ready
rice chin ling
egg wash good to go
pan preheating why i don't know because
of the 66 33 vote
okay
right considering how quick we got a
move there's a lot of layers and there's
a lot of crimping that's all i'm going
to say there's a lot of us
so we each do a layer one thing yeah i
like it i like it i like i like it i
think formula one yeah there's only
three wheels yeah it's it's chotter's
independent traders man yeah again we've
each got a wheel
pastry rice first rice first okay
excellent barry get ready with the
salmon
lovely collapse of salmon fantastic mike
i need you on the mushrooms yes
eggs
on the eggs yes excellent mike when you
finish with the mushrooms yep barry's
good with the eggs you're going in with
the onions okay
very nice basil very very nice parsley
[Music]
egg wash other sides
put that on top drop it on top this is
so wet mate you're good are you good
you're good it's not gonna just go go go
go go and then we're gonna have to seal
that in quick crimp it i'll do this side
okay
it's an eggplant
yes
[Music]
[Applause]
it's so heavy it looks impressive i
reckon
we've got it slide just slide it slide
it come on
slide that
good now
now we're going to get the paper out so
paper towards me
towards me
oh don't push it don't push it back up
again we can move into the center of the
board dispatch
i got too excited with the teamwork nice
good
that's okay
is a pillow with a hole in it yeah nice
very nice yeah yeah
[Music]
okay everest
i'm excited for this look what you made
us do where have you been somewhere very
special it's
it's rare that i get today
matinee
it's rare that i get to judge something
i haven't seen any process of it's rare
that we get to cook something that we
have no idea what it is no that's every
day oh yeah
oh okay
so no then
i mean you know what
yes if the ingredients in there are what
i expect then it's something wrapped in
puff pastry
in a kind of parcel-like form i've seen
a lot more
neater versions but think think welly
meets kind of like
salmon on cruise someone on crew yeah
do you want to see some photos of what i
had in mind oh
no
not really
boys i'll tell you what that's not far
off i mean we haven't seen the cross
section
oh a lattice no chance do you know what
when i mean it's not any of those but
it's
structurally
the same thing
oh
oh it's got a soggy buttery bottom
successive layers
you've protected the salmon with that
rice
egg
mushroom
puffed and crispy and golden on top
right a little foggy on the bottom where
the rice and the bottom go it's there
and a bit like the crepe in the beef
welly it should absorb a lot of the
moisture from the mushroom and the fish
as it as it cooks i feel like it
provided a lot of the moisture
do you know what this is a classic
dinner party fave because you can do the
whole thing
way in advance up until the point of
baking it as long as it's all cooked
inside and cooled whack it in the fridge
and then you can bake it off just before
you want main course and it's impressive
right
so you've got some pink diamond vodka
there it's also got bits of siberia in
it
cheers cheers
cheers what i like about this dish if
it's done well
is that
it tastes of what you expected the taste
of
so you've got the herbiness you've got
the salmon which is still punching on
salmon it's got buttery pastry but
there's kind of no
additional spice or anything to play
around with it's just well seasoned
individual elements wrapped in puff
pastry it's actually really nice it's
gorgeous i'd go a bit smaller on the
eggs
if you get a whole egg it's quite big
the salmon is perfectly cooked it's
flaking it's it's not drying out it's
not become chewy it's just wonderful
individual grains of rice that are
cooked through
well seasoned i'd have like the herbs a
bit smaller if i'm being super picky
because occasionally you get a bit of
parsley stuck in your teeth
and the egg maybe a minute less on the
yolk but the pastry and the parsling
very very good
the only thing you could perhaps have
done
was trimmed it so there wasn't quite so
much
pastry without filling the best bit
about that whole description was that
every bit of criticism we had was
barry's
job are you enjoying the pilaf rice
the rice is good it's almost like
individual grains and cooked to the
point where it then absorbs all the rest
of the flavors so it doesn't become
stodgy
it's just really lovely
ebbers we can't decide whether we
deserve a teamwork badge you definitely
can't decide because you weren't here so
it must be up to you do we deserve a
teamwork badge or do we not head over to
our instagram there is a story and there
is a poll in that story
vote yes or no
and give this video a like if you think
i should have more days off uh suggest
things i can get up to in london and
then come back for dinner so how did it
go was it alright i was successful it's
great well you're here which means it's
finger that well didn't go that well
he's drinking that quite quickly
we have an app it's called meal packs
and helps you plan and then cook a
week's worth of meals using one set of
ingredients saving you money cutting
down on food waste and answering the age
old question what should we have for
dinner it's free to try for a whole
month the link is in the description box
below
[Music]
what i don't understand this how does
this thing work because oh it's a book
so it's got wood but it's not it's not
hypothetical because the
alphabet ends
in this book