(upbeat music)
(men laugh)
(air whooshing)
- Okay boys,
you may only have five ingredients,
but I'm expecting big things.
There is also a creativity skills badge up for grabs,
perhaps plural.
- Ooh.
- And your cooking begins in 3, 2, 1.
Off you go!
(horn blows)
(country rock music)
Oil, pepper, and sugar is free.
Mike, last time we did one of these, you went sweet.
By the looks of the chocolate cream biscuits
you've just blitzed up, sweet again.
- I am going sweet again.
Can I just clarify?
Oil is free.
- Correct.
- Excellent.
Well, I'm making a four ingredient chocolate only tart.
(psychedelic tones)
I have chocolate biscuits, white chocolate,
dark chocolate, milk chocolate, oil, water, sea salt.
That's a chocolate tart.
- Sounds a bit rich to me.
- I think I could probably make a nice chocolate tart
with just five ingredients.
It wouldn't be those five ingredients.
So I'm intrigued.
- He's only using four ingredients though.
- Exactly Evers.
- So chocolate tea biscuit base,
a water, dark chocolate ganache,
tempered milk chocolate shards,
with an olive oil and white chocolate drizzle.
- I'm kind of on your side here.
You need all the help you can get.
- I want you to do this.
- Yeah. Yeah.
- Cause I want you to prove Evers wrong.
- You're punchy?
- [Jamie] Yes.
(country rock music)
- I've zhuzhed up my biscuits.
Added a little bit of coconut oil,
packing it into a springform tin,
and then chilling that down.
So it's no bake
- Jay, what are you doing?
Also sweet by the looks of it.
- Tinned pears, white chocolate, tofu, passion fruit.
I can't do that.
And granola to make some kind
of deconstructed cheesecake style dessert.
(country rock music)
(food processor whirling)
- Bas, you're the only one with savoury ingredients.
Talk me through it.
- So my plan here is to make seafood pasta.
Usually, if I was making this at home,
I'd use about at least 10 ingredients.
The five I'm using today,
butter, seafood mix, tomatoes, pasta, and wine.
- Classic.
Why have you just boiled half of your pasta
in a little bit of water?
- So one of the things I learned the last time
we did one of these is you've gotta focus
on getting the most out every ingredient
and using it in lots of different ways.
So for the pasta,
obviously most of it's gonna be normal pasta,
but I'm taking a part of it,
cooking it off,
and then crisping it off in some oil.
So you've got some crunchy pasta on top
of what is quite a wet dish.
I've made half a cartouche
(Ben laughs)
- Back to basics.
So in this creativity badge,
how's your origami going?
- I'll just make another half.
(country rock music)
- The syrup from my tined pairs is reducing.
I'm then going to add in some pair halves
and caramelise them in that syrup.
Lovely.
Meanwhile, also making a puree out
of some more tined pairs along with some passion fruit.
- I'm super intrigued by your dish Mike
because things like a water chocolate ganache
is notoriously difficult.
I've never made one.
I don't understand the science of it.
- Me neither,
but I watch some really good videos of some chocolatiers.
One of the key benefits apart from it being dairy free
of a water chocolate ganache
is that it actually accentuate the flavour of the chocolate.
It's not being masked by all that dairy.
And so I picked
some really, really high quality, fruity chocolate.
Okay into the fridge.
- So when you've only got five ingredients to play with
each one is a careful selection.
What path have you gone for?
- In true Barry style I'm going pretentious.
And if pretentious was a flavour,
I'd probably say it is a squid ink spaghetti.
If I was making this properly,
I'd be squirting a bit of squid ink into my sauce,
but actually you can buy squid ink spaghetti
from supermarket,
which is absolutely delicious.
(food processor grinding)
(pears sizzling) (water splashing)
(techno music)
- That's a silly idea.
(techno music)
- Next let's make a water ganache.
- So essentially it is the same as a regular ganache
where you pour hot cream over chopped chocolate
and the residual heat
typically would melt the traditional ganache.
And usually chocolate and water don't mix.
So how do you fight that?
- It's all about the ratios
and from what I could find a two to one ratio is good.
And it's quite similar
in that you pour the water over the top,
you leave it to sit for three minutes,
and then you whisk it as it cools
to get that thick ganachey velvety texture.
(upbeat music)
It's smooth.
It's glossy.
I'm just wanting to make sure that all the bits have melted.
(lively music)
- So far I have caramelised pears.
I have pear and passion fruit puree
and a pear and passion fruit salsa.
I've zhuzhed up some granola for a crumb
and then I'll use whole bits later on as well.
I've melted some chocolate,
but it's now time to make my cheesecake mix.
We'll see how stiff it is as I whip it.
(lively music)
- [Barry] Looking good.
- Whoa, okay.
It's going into the fridge to set up.
- Bas. - Hello.
- You've boiled and fried some pasta.
(Jamie laughs)
- Creative.
(upbeat music)
Is that what it's supposed to look like?
- So you've gone for very, very particular pasta.
- [Barry] Yep.
- What about the wine?
- A pretty basic white wine.
The aim here is I'm just gonna cook off the alcohol,
reduce it by a third,
and then I'll add that to my sauce later on.
Tomatoes going straight into the boiling water
and then take it into ice cold water
where the inside should shrink back
and the outside the skin should be able
to peel off nice and easily.
- [Ben] And what you do with tomato skins?
- [Barry] Yeah, I thought about that.
I wonder if I could blend them up and put in the sauce?
Is that a thing?
- Crisp them up? - You reckon?
Great idea.
Creative.
Creative!
I like it.
(food processor blending)
- I'm gonna temper some milk chocolate.
Temper.
(lively music)
- I'm going to heat this up.
I was aiming for somewhere between 45 and 50.
Now I've got to cool it down to 30
and I'm gonna add some excess finally chopped chocolate
to do that.
(lively music)
- So the reality is when you take it up
you probably wanna stop it at about 40, 42
because it's gonna carry on going
with the heat in the bowl? - Yeah.
- To a stop at about the 45, 46 mark
before you stop bringing it back down again.
If you do wanna bring it down,
you can put it into an ice bath.
(lively music)
- [Ben] If you're enjoying this,
there are some small things you can do
to make a big difference to us.
Like the video. (mouse clicking)
Subscribe if you aren't. (mouse clicking)
Click the notification bell (bell ringing)
and select all. (mouse clicking)
Thanks.
- The food team have not been able
to help us develop our recipes,
but they can still deliver snacking meat.
- Just 'cause I'm getting hungry,
I'm gonna say 20 minutes left on the clock.
(rock music)
- I'm just waiting for my tofu white chocolate mix
to set up a bit and then I can plate up.
So in the meantime,
I'm riffing,
taking some of my blitzed up granola,
mixed it with some of my syrup from the pears
and some white chocolate
and then put it on a baking tray
and put it in the oven.
I don't know what's going to happen,
but it'll be fun.
And now I'm just spooning out some passion fruits.
What could I do with them?
(rock music)
- And now onto a silicon mat.
(rock music)
That needs to set up.
(rock music)
And this is actually probably the most punchy thing
that I'm making,
an olive oil and white chocolate sauce.
Microwave.
(rock music)
- So Bas, you've used your pasta to make it crispy.
You've got some of it raw.
You've blanched and peeled your tomatoes
- Um-hm.
- and you've reduced your wine.
- Um-hm.
- Gives you two more ingredients to play with.
What are they?
- All I've got left is my butter and my fish.
But actually in fact,
I have about nine ingredients left
'cause in my butter,
I've got butter, garlic, dill, tarragon and parsley.
In my fish mix,
I've got muscles, prawns, octopus, and calamari.
- So you can buy a mixed seafood bag,
that one we did for sure.
- And it's already pre-cooked as well.
So I'm just gonna add that in at the last minute
to warm through.
My butter,
take a big chunk of,
get that in the pan melting down.
I'm also gonna stick in the stalks
from my tomatoes.
To get that flavour all this into the butter.
- Anyone who has bought tomatoes on the vine
or has grown their own tomatoes will know
that distinct smell.
You can make tomato stalks, tomato consomme.
The fact you are adding it in
to infuse the butter is a nice idea.
(violin music)
- Here it goes.
It's like making mayo, right?
- I've got no idea.
I've never done this before either.
(violin music)
Given this is the game and a competition we set rules.
Some might argue Barry
that making a compound butter with five ingredients
and then calling it one ingredient is a cheat.
However, given a recent leftover challenge video
where you made compound butter
from otherwise leftover ingredients
that would've gone to waste,
I think it's kind of smart.
(upbeat music)
You've got about 10 minutes.
- We're gonna try making more caramel from my syrup
and putting some granola through it
and making like a brittle.
Will that work?
I don't know.
(oil sizzling) (violin music)
- These are the kind of recipes
that if you are perhaps cooking for a group or a crowd
in something like a self-catered accommodation,
it's perfect.
'Cause you start off with an empty cupboard.
So you really want to rely on what you're buying,
a handful of ingredients, just five
rather than a store cupboard full of spices and herbs
and vinegars and oils.
That's why this cooking is so smart.
Hopefully it looks like it's coming out nice.
- Okay. - Cool.
(upbeat music)
Two minutes.
- No - The technique badge
was in reach.
- [Mike] It's so floppy.
- God, Mike.
- You're looking for a snap
and you've ended up with a floppy one.
- Oh goodness.
- It's not floppy enough to make a rose.
No!
(dramatic music)
- Last 5, 4, 3, 2, 1.
(whistle blows)
- Hey stop!
- That's a great job,
but time's up, right?
Three dishes.
Let's get me to the sexys.
(beep)
♪ Pluggy, plug, plug, plug ♪
(beep)
(air whooshing) (tambourine clanging)
(metal rattling)
(drink bubbling) (utensil scraping)
(man exhaling)
(air whooshing)
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(organ sounding)
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(upbeat music)
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Then cook using the step by step recipe guides,
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(air whooshing) (upbeat music)
- Three dishes to the brief
of five ingredients only, or less.
- Or less,
especially if one of the main components
didn't even make it on.
(Mike laughs)
- Let's start this end with the pasta.
Straight off,
I like the fact that you've chosen a pasta
that gives you more than just basic pasta.
It's got the squid ink colour and flavour
and you've used it in two ways.
And I like the fact you saved the tomato skin.
That reduced white wine gives you a real acidity.
- [Mike] It's a zinger
- As you would kind of expect
of lots of freshly squeezed lemon.
- It's delicious.
These tomatoes are so fruity and sharp and amazing.
- I think buying ingredients
like the mixed seafood bag,
which is frozen so nothing goes to waste.
You only defrost what you need
is a really smart way of getting real variety into it
with one purchase.
- What's amazing is this looks really good.
And then you can see where Jamie's tried.
(Barry laughs)
Around the edge.
He's like I'm gonna go uniform,
blub, blub, blub, blub, blub.
(upbeat music)
- That is lovely.
- That has lots of little subtle flavours.
- The sticky caramel notes you get
from the reduced syrup both on the granola
and on the pear is excellent
with what is otherwise really tropical fruitness.
Like the passion fruit probably delivers more than the pear,
but with the white chocolate,
it's really, really good.
- It's a very naughty breakfast it feels like.
- A naughty breakfast?
- Cereal, milk, and fruit is kind of like
where my head went. (men chuckle)
- I think it's very much outside of your normal box.
I think it's well delivered
and I think it's pretty creative.
- Ah, what could have been.
- I was genuinely excited,
but the temper didn't quite work.
- No.
- I feel like this is more kind of chocolate truffle cake,
as opposed to a sort
of lighter ganache. - Oh my goodness.
- Wow.
- Oh that's how I always plated it isn't it?
- Yeah on top of it.
(Jamie laughs) - Man, get involved.
(upbeat music)
- The quality chocolate comes through.
If anything,
I think I'd have wanted more
of that white chocolate olive oil on top,
'cause that's also delicious and a really nice, lovely idea.
'Cause you do get that peppery grassy note through it,
as well as the sweetness of white chocolate.
Excellent.
In fact,
if espresso had been your fifth ingredient on the side,
- Don't say that. - That's gold dust.
- Evers? (men laugh)
- Or a little dessert wine or a little something on the side
as your fifth ingredient.
But for something that only has four ingredients,
that is yummy.
I think today for choice of ingredients
and then application to get multiple elements out of it
both of these get creativity badges.
(audience cheering)
The five ingredient badge is awarded to both of you.
But as an overall winner,
I feel like it has to be that one.
- Oh - Because
that is so unlike you.
And I think it's absolutely delicious.
It is subtle,
but the combination of white chocolate, sticky,
and tropical is absolutely delicious.
So you're learning.
Flavour upon flavour upon flavour isn't everything.
- It is 'cause that's got all of that.
- With subtleties.
- Yeah yeah. - The subtleties.
- I want espresso.
- I want some (beep) badges Everett.
(everyone laughs)
(electronic music)
(beep)
- Shame about your - Yeah.
- Your floppy finish.
- Yeah.
- Which leads me to a joke.
- That's the first time I've ever heard that.
(everyone laughs)
- From me. (Mike laughs)
- Wow.