Hello! And welcome to FridgeCam!
If you eat food, then this is the show for you.
In the fridge today, Barry shows us how to level up some tomato pasta sauce...
...we have an electrifying cupcake decorating competition...
...but first!
This is gonna suck.
Gah!
Maybe a little bit.
What was that on?
It was 30.
Anybody who's watched a Sorted video knows
that I get picked on more than most, so today... my revenge.
I've given the three boys a spiced pumpkin
pavlova recipe for them to follow.
I've also hooked them up to an electric shocking device.
If they stray from the recipe, make a mess,
get things wrong, or just generally irritate me,
then they're gonna get a shock.
Right.
So we have a written recipe here.
Okay.
Which is good.
Right?
First thing we've got to do, preheat the oven to 200°C.
Boys... I've got this.
Peel and dice the pumpkin into 2x2 centimetre cubes
and tip them into a baking tray, Barry.
Don't pass that to me.
Go on, shock me. See what happens.
Don't! No! Don't!
Needless to say, I won't be shocking them with a knife.
But I am watching carefully;
and if they get it wrong, it might come back to haunt them later.
Ben's a nice guy, isn't he? He's a lovely guy.
I've always said it.
I have done my job.
Gah! God! What! What did I do wrong?
Barry said he'd finished his job, but as far as I can see,
all of his rubbish peel is still on the chopping board.
Ugh! That was horrible!
I want to keep these pumpkin seeds,
because I feel like I might get electrocuted for wastage.
Alright. Get (inaudible) out and get rid of the pit.
Gah!
What'd you do wrong?
I don't know!
I don't know what do do anymore!
Okay, right.
Okay. Before I get electrocuted...
Gah! Look at this!
Having just said that we're gonna keep the pumpkin seeds for later on,
Barry proceeds to throw it in the bin!
British technique.
-I have done chopping, and Mike is now up to play. -No! No! As soon as you put the knife down...
You're an idiot!
It's now fair game! Right.
Pumpkin goes in there.
Pumpkin's going in here.
No! What've I done wrong!
What've I done wrong? Why?
Look at the difference between these!
Toss with olive, brown sugar, allspice, and a pinch of spice.
Olives?
Oil.
Gah! That was just for not being able to read.
A bit of olive oil. Confidence.
Nice.
I've got a sweat on.
You poured all of it onto that one pumpkin!
No I didn't! Shut up! That is fine.
Okay, right.
Ah! What!
I didn't see that one. Jamie snitched him out.
So you got me?
Yeah, for ratting out! Stop being a little rat.
Let me know if you want more movement in that toss. Ah!
Next, bake until very soft.
Right. We've got to make a meringue.
Three large fresh egg yolks.
For the meringue?
What the...! Gah! No!
So here they are, moving onto the next stage,
having not removed the dirty knife, dirty spoon,
and pumpkin seeds from their board. Clear as you go!
Well, now we've got an egg to clear up as well!
-I'm gonna campaign against these things. -Come on, let's get rid of the dirty knife.
Everybody, knife being held.
The knife is clear and out of the way...
what was that!
Incredibly dangerous move with a knife across a kitchen!
Just confidence. Confidence.
Come on.
Confidence.
Hang on, right now...
Gah!
-No, no, no! Barry! Barry! No! Pass it! Pass it! -Pass! Concentrate! Concentrate! Barry! Barry!
Okay, what?
Concentrate.
It's gone. It's gone. It's gone. It's gone.
Nope, it's gone.
Eggs... pow! Good Lord, what'd I do wrong! What did I do wrong?
Whenever you mix up meringues, you have to make sure
-it's a clean bowl you're putting it into. -I looked in it!
If the bowl isn't clean and it's full of dust
because it's been on the studio site for a number of weeks...
Oh, well, who's fault was that for not cleaning it,
Benjamin? Sorry. Sorry, Ben.
Add castor sugar, corn flour, cinnamon powder,
then continue whisking until you have stiff, fluffy peaks.
A pavlova is all in the presentation,
so what I haven't told the boys yet is whoever I deem to
have done the worst job will present the entire dish
and construct it wearing all three bands.
Oh, look how soft that is.
Wow, that's so soft.
Oh!
Stiff!
It's holding itself!
Yes!
Fold the edge over, 'cause then it keeps all the mess on the inside.
I know. But I can't fold the edge over that.
That's the whole point of that bowl, so get out of my sight. Ah!
That was just for bickering.
Oh, J!
What?
Look, you're getting it...
Ooh!
J!
What!
You're getting it everywhere! Concentrate!
The thing is, you gotta pipe down the domes...
Ah! I've got scissors in my hand!
They're not left-handed scissors, J!
What!
What's a big dome?
It's bigger than a small dome.
“Onto a...” How many big domes?
I don't know how big these domes have to go be.
-Well, there you go. -Well, look, we've got four corners.
-Then do we do them circle-y and then go out? -Just do it!
I don't know what a dome is.
Blob and go.
You had so much confidence in that, and that is not right.
Well, I've not been shocked,
so therefore... Ah! I've been shocked!
Yep.
I'm getting shocked.
Yeah! I'm done.
I'm sick of this.
I think that may...
That looks absolutely... -It looks like a Mister Whippy.
One more poo emoji.
Into an oven.
-It should go into this one over here? -For one hour.
I'll go.
-And the oven was taken down to 125°C. -125. Like you did earlier.
To mix things up, we're gonna move the buzzers from their
arms to their legs and double the percentage.
What?
What!
No.
-Oh, no. That is... -No, no, no, no, no, no.
Blitz three quarters of the pumpkin with the orange juice
and the double cream until you get
a smooth puree that just holds its form.
Blender.
That's specific.
Ah!
I thought they were supposed to be working together as a team.
This is the stupidest video we've ever made.
I'll go chop up some dry cranberries
and some pistachio nuts and some pecans.
Mike, do you want to grate some chocolate?
I would love to.
And Baz, do you want to whip the double cream with the icing sugar?
I don't, but okay.
Okay, good.
We are prepped. Are you prepped?
I am prepped.
While the meringue continues baking and then cools,
why don't you show us a pasta sauce, Barry Taylor?
Okay! Can I please take this off?
Yes.
Gah!
Oh! Oh!
Welcome to Level Up, where we use a few tips and tricks
to take an everyday recipe a level up.
Because we're not chefs...
we're normal.
We are normal.
-I'm not normal. -Today:
pasta sauce.
So level one, you got onions.
You need jammy, beautiful onions.
And to get that, get them in a pan with a shot of
olive oil and a pinch of salt.
That salt will draw out as much of the moisture as possible,
and with a lid on, you can steam them and make them nice and juicy,
and (inaudible) and jammy.
And this is what you're looking for.
Then add in a chopped garlic and a glass of wine.
Reduce this by half with the lid off
and then add in a tin of chopped tomatoes.
Let it bubble for about 10 minutes until you have a thick, saucy consistency.
Now, for the most important level, a pinch of sugar and some vinegar,
with some seasoning at the end, helps bring out
the flavour of the tomatoes and everything else.
And of course, no pasta sauce can be complete without the basil.
And you have to do this last minute,
otherwise it all melts and you lose the basil-ness.
I've got a little Italian deli downstairs.
-Oh, yeah. -Boom town.
And that's my way of taking pasta sauce a level up!
Right! (Inaudible) in.
Oh! It's tangy. That's...
Flavoursome.
Can we just stay here now?
We're gonna need to go back to the kitchen and find out
whoever's the selected to wear all three shockers.
This is a travesty.
We need to go through some ground rules.
I just still want a really nice looking pavlova.
All I've ever wanted.
That's gonna be a problem for me, Ben.
I'm gonna treat mine like a lie detector.
If I think you're lying or making stuff up, you're getting shocked.
I was going to say that if you don't
deliver the recipe in French, you'll get shocked.
But I think that might be a bit harsh,
so what I'm going to do is just repeat what they do.
So, in order to construct our pavlova,
we are going to tap these with the back of a spoon to break them up.
You take your thumb off of that.
Okay, well, these are broken up enough, I think. Pure...
If you can't use pumpkin, (inaudible), what else would you recommend?
I would recommend mango and passion fruit.
Maybe a combination.
So what does pavlova translate to?
That I do not know.
But I'm not telling a lie, though, am I?
Oh, he knows.
Ah!
Cream, which was really, really well-whipped.
I think you've done a great job with here, and you're a top bloke.
Gah!
Oh, I know that's a lie.
-That's definitely a lie. -That was a lie. I know.
I was being nice!
Dollops of our cream on top of the puree and in and around the meringues.
Okay, now it's just the garnishing exercise with some pistachios and pecans.
Oh... Ah! What's that for!
Well, I don't think it's entirely your fault, but the cranberries didn't need chopping.
There's no need!
Stop! I can't hear him when you're shocking me, you idiots!
It looks brilliant.
Really good.
Gah!
It's a lie.
Just get yours over. Do yours now.
Just do it.
Did you do it?
Yeah.
Did it not work?
Ah! Yeah, it worked.
Gah!
I don't know what I'm doing anymore.
We're just gonna put them shaven chocolate.
Which you grated so well.
Was it supposed to be a coarse grate, then?
Mike...
I think it's up to the artist's decision.
No, look...
But I'd have done coarse.
Ah! No, the f**k!
Mike... your final challenge is to lift your pavlova up to camera
and basically give us an outro to the sexies.
One take.
So, this is a spiced pumpkin pavlova, sorted.
Over to the sexies.
Gah!
Got a little bit of everything on the spoon.
That's delicious, guys.
We did a great job.
All the textures from the nut and the meringue and your very soft pumpkin.
This is the most un-worth it recipe we've ever made.
If you wanna make this recipe, then you can get it at...
well, I won't even say the name 'cause it's a bit too blatant.
Yeah.
But we'll put a link on the screen.
Good. Back to the fridge.
Well, I hope you enjoyed that! Comment down below
and let us know if you've got any questions about cooking or about electrocution.
'Cause we have all the answers to that.
And remember, do subscribe as well, 'cause we will make you hungry.
Well, I think that FridgeCam had everything.
A surprising amount of guilt every time I pushed that button.
Really? It had Mike getting shocked quite a lot, like this.
Gah! That is up so high!
And stay with us while we decorate some cupcakes
with the rest of the team and a few more shocks.
Otherwise...
...we'll see you next time!
Ciao!
Bye!
Guys, welcome
-You're not allowed to swear, even if it's (inaudible). -to the After Taste.
That show took a wrong turn.
'Cause I started off that episode really down in the dumps and terrified,
but watching other people get shocked is really funny.
That was on 40!
Was it really?
I thought that was the vibration one.
I'm so sorry.
Oh, yeah, yeah.
I'm so sorry.
I think it's a trust exercise.
So now it's time to up the ante and pass the shocking over
to these guys as we try and decorate some cakes.