Hey, welcome to Sorted.
We're a bunch of mates in London looking for exceptional things
in the food world that will help make our
and your lives that little bit better
between sticking each other up and all the innuendos.
Now be warned-- we have three chefs,
but we give them a limited air time.
And we make sure all of our ideas
start with a suggestion from you.
I'm gooey in the middle, baby.
Let me bake.
Hi, I'm Barry, and you are Jamie.
Thank you very much.
Now you guys loved this so much that we are
doing more recipes from 2010.
Ready everyone?
So ready.
Let's go back in time.
Have you ever been to Nando's and wondered how they
make that chicken taste so--
He's got my haircut from back then.
Never actually been to Nando's.
Today, we're reinventing one of our very own recipes
from 2010 in Nando's Peri Peri chicken recipe.
This is what we call the recipe lap, which is where basically,
we make up as we go along.
This was back in the time where we would just literally
grab anyone and ask them to be in videos.
Hang on a sec.
So that's Mike.
Not you, Mike.
That's--
That's Barry's--
Barry's cousin Mike.
And that's our mate John.
So 2/3 of the cooking team in that particular episode--
gone.
Yeah.
They're not dead.
What are you doing to that chicken?
Oh, mate!
You, didn't need to put the finger there.
Jamie and I, going to make the old, original sorted version.
Ben's going to do an upgraded version.
And then we're going to compare the two at the end
to see how much we've learned.
That is a--
Look at the colors on there.
And an offering of salad on the side.
It's Peri Peri chicken sorted.
Right.
We can do-- we can upgrade that.
The first thing we've got to do is spatchcock our chicken,
which basically means removing the backbone with an incredibly
sharp pair of scissors.
Nick is the other side of the big curtain
and is a devout vegetarian.
Let's throw it over.
You all right, Nick?
Spineless!
Why does that chicken look so sassy?
It's got MC Hammer trousers or is doing this.
Well, I'm going to cut the chicken
into its individual parts so you can cook each part perfectly
rather than the whole thing in, like, a mean.
One thing we learned from the adobo chicken,
the Filipino dish--
Yeah?
--was to brine it in basically a mixture of soy, vinegar, water,
and lots of spices, peppercorns, and bay leaves.
I cut into the breast to get all the flavor in there.
And I've then the same thing with the peaches on the bone.
It looks like when you've been in the bath for a bit too long.
We're just going to go straight in with a "marinade--"
garlic, chilies, lemon juice, thyme, red wine vinegar,
olive oil, salt, pepper.
You're going to press that.
Yeah.
Nah.
If you hold that--
Yeah.
--I'll do that.
OK.
Teamwork.
This is how you dress Finn in the morning.
Squash it, marinade, goes all over.
There are some exceptional sounds coming from this video,
aren't there?
Ah, see, we're already leveling this up.
Goes into the oven at 180 degrees for an hour.
So my marinade is very similar.
Initially I'm still using garlic,
fresh thyme, lemon, except I'm using lemon peel rather than
the juice--
chili, but now we're lucky we have more availability
of chilies in supermarkets.
They're not just mixed chili.
So I've also got finger chili and bird's eye chili.
So I have three chilies, pretty hot.
And I want to keep it red and I want
to keep it slightly sweet to balance the heat.
So what I've done is taken a red pepper, taken off the flesh,
and just put it two minutes in the microwave just
to slightly cook it.
That will go in along with a little bit of smoked water.
But didn't you say something about not
making this pretentious?
Red wine vinegar, same as you guys.
Oh, look what you've done!
Sorry.
We unplugged it.
Yeah.
We unplugged it.
And now I can mix that with my marinade.
And instead of roasting it like yours,
I'm going to do mine in a pan and fry it just get
a little bit of a golden color.
And because they're individual pieces,
I better keep control of it, and the breast might not
be as long as the legs.
And I can move them around to get the perfect chicken
for each individual cup.
Served with chips.
And in the video, chips just appeared.
And that is my ideal day.
We're going to peel potatoes, carve them up, chuck them
in some oil, salt, pepper, into the oven, different shelf,
45 minutes.
Now you boys are racing ahead.
So I'm going to play catch up with my chips.
Still going to keep the skin on.
I'm still going to chip them, but I'm
going to twice fry them--
so once about 150 to cook them through.
Then I'll take them out, and just before we eat,
I'm going to go back into the hot oil at 180 or 190
to crisp up.
Eight years ago, this salad was thrown on the board
just so that everything wasn't completely brown.
I think what we've learned is to respect that part of the dish
too.
So what I've got is some rocket and some baby spinach.
I got some beautiful color and crunch from some chicory.
And I'm just going to dress the leaves very lightly,
I same ingredient we've been using until now.
The lemon we peeled earlier, squeeze the lemon.
A little bit of olive oil, salt and pepper--
it's all it needs.
But it just makes it part of the dish rather than a last minute
thought.
And one awesome tip-- we've done it
for things like panzanella salad.
We did it for things like the tartiflette.
A raw clover garlic just rubbed on the inside
of the bottle is just enough that when you toss it
all together, you get a little essence of garlic
without overpowering.
One hour later and we are done.
Come on.
Put them in my cone.
Yeah, yeah.
Salad.
And that is Peri Peri chicken, Nando's style, sorted.
That's what we're all here for, isn't it?
Yeah.
That's what you all came for.
Let's eat this.
Come on.
Let's do it Get to it.
Let's do it.
Come on.
Let's do it.
Get to it.
Let's do it.
Come on.
Let's do it.
Get to it.
Let's do it.
Let's do this.
Oh, I'm pumped for this.
Start with a classic--
and all that incredible, spicy, vinegary Peri Peri
flavor on that skin is great.
Oh yeah, that is succulent.
And those chips-- that's the way I make chips if I am making
chips 95% of the time.
Mm-hm.
I call that a sure fire recipe--
you know, something that just is great and so easy.
That is one of those.
Top work, mate, and top work eight years ago.
Mmm, come on, then.
Same ingredients.
All that I did-- a little bit of smoke and a red pepper.
All we've otherwise changed is method.
OK, I'm going in there.
There's a lot more on the skin.
Like, a lot more stayed on the skin as opposed
to that, which, some of it's burned.
Wait for it because, oh man, get into the meat of that chicken.
Number one--
Oh, wow.
--you've gone for more spice in your chilies,
which is a very un-Ebbers thing to do.
Nice.
Yeah.
But I appreciate it.
Oh, wow!
And secondly, that flavor goes right through the meat.
It's not just cooking it on the bone
but cutting it into the bone through the flesh.
All the flavor gets in.
And I don't think your cooking is any better.
The brining, I think, is what makes a difference.
And the chips are naughty.
Of course they are.
They've been fried.
And you're not going to go to that effort all the time.
But if you do, It's amazing.
Yeah.
If not, that's the method I use 95% of the time.
Perfect.
That's lovely.
Eight years on and there's nothing wrong.
It goes really nicely with this chicken, doesn't it?
Oh.
Lessons have been learned.
Yeah.
I'm so glad I went to that Nando's that once.
Yeah, it is absolutely delicious.
And there was an eating section to this video.
Which is the best bet.
Yeah.
It is for us.
Now comment below and let us know which videos you
think we should recreate.
There are some really shocking ones.
I want to do citrus cocktail with the original crew.
Is that still online?
Yeah it is.
A massive thank you to everyone who came to our event
at Emilia's Pasta.
It was an incredible evening and it's not just me saying that.
Go on.
It was these people.
And guess what?
There's another event coming up.
This time, it's fine dining at [INAUDIBLE]..
If you want to come along, there are
limited seats available because it's a small supper club.
All the information is down below.
So get some tickets and we will see you there.
Talking about seeing you there, you know,
every week 4:00 PM every Wednesday,
every Sunday, we are right here.
If you don't know that, click the little bell,
get notified every time we upload a video.
It's a much lazier way to--
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As we mentioned, "Sorted" is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
Oh, look right there.
That's not a view you want to see.
Uh.