Now let me introduce ourselves.
We are Sorted Food, and this thing here is fridge cam.
Everyone's in this one--
Barry, myself, Jamie, James, and Ben.
We each get 10 minutes to create a dish together,
but we're not making a dish at the same time.
We're taking in turns.
Passing it on.
Hence the title.
Yeah, we don't have any idea what the others have
done until we get to the dish.
Then we just got to riff it, and, at the end of 50 minutes,
we will have something edible, perhaps, this time.
We didn't know.
Let's do this.
I mean, it's a surprise that we're even
trying to do this again.
It can be done.
I'm not sure how we can improve.
Don't make burgers.
Janice, what's today's theme?
Today's theme is classic with a twist--
so vague it barely means anything.
So in my opinion, what went wrong
last time, apart from us three being in it,
was Eb was going first.
I have a suggestion.
Go on, then.
I like to call it the club sandwich.
Continue.
A normal goes first, followed by a chef, followed by a normal,
followed by a chef.
Followed by a normal.
I think there's nothing else to say other than pass it on.
So we're looking at our table.
It's got to be classic, but it's got to have a twist.
So what I'm going to do is I'm going
to make Yorkshire pudding.
I'm going to make a batter.
I think it's three eggs--
equal quantities of eggs, flour, and milk, some salt. Excellent.
Great.
Cheers.
Is that the right thickness?
Let's clear up.
Stop Ebbers having an aneurysm.
It was the only thing he mentioned last time--
not the fact that it was an absolute cock up.
It was, oh, the kitchen was such a mess.
Let's give some clues.
Oil, oil, oil, oil.
Just to make sure they get my gist.
So you could go savory, or you could go sweet.
I think that's a good foundation.
[HONKING]
Done.
[HONKING]
Goes in at 3:15 oven.
Yorkshires-- sweet or savory.
So I'm going to take this really lovely rump steak
and leave it, because I don't need to cook that,
and I'm going to go grab a load of other veg.
He's used up every chopping board with flour.
It's fine.
I don't know if this is going to roast off whole in time,
but it would be super cool if it did.
I am going to roast up some celeriac in the oven.
It can go in about the same temperature as Yorkshires.
So that's fine, and it should be almost done
by the time they get round to going in.
That's the end.
I'm going to turn the oven up a little bit.
I'm going to get a frying pan.
And so they know what I'm thinking.
I could roast these off, but I'm going
to pan roast them so that they're very visual
and people can see them, and we're
using the oven for other stuff.
I'm going to try and leave a clue that I want someone
to think about a source.
We're going to do a pan gravy that I
hope Ben or Barry will do--
a little bit of cream mustard and a little bit
of cracked black pepper.
I'm leaving it open for interpretation.
I think I'm just going to cut that celeriac in half,
because I'm really worried about it,
and I don't want it to mess people up 30 minutes from now.
[HONKING]
There's writing.
Goes in at 3:15.
Steak.
That's going to be Yorkshire puddings.
There's a Yorkshire pudding tin in there.
What can I add to this?
I've got to put that in in five minutes.
That's fine.
Mashed potatoes is going to be my contribution.
This is honestly the worst peeler in the world,
and every time we use it, it breaks.
The last time we did this Ben made everyone's life really,
really difficult, but then somehow, at the end of it,
I got the blame.
So what I was thinking about doing
was leaving a load of clues for Ben
to lead him up a garden path, but unfortunately everything
seemed really well organized.
So I think, once again, it might put me in a bad position.
I might get blame given again.
Get going in the pan.
It's going really funny shapes.
I hope I've got this right.
Why else would there be a Yorkshire pudding tin?
Grab my milk.
The cheese.
Cream-- he's going to make a mustard sauce, of course.
Of course.
Maybe I should have done that.
I don't know, but I haven't, and I've
ignored the celeriac because I don't
know what you do with celeriac.
Let's write a message.
Yorkies out soon.
[HONKING]
Mash.
I'm done.
I don't think I've screwed it up.
[HONKING]
That is a sticky cloth.
This time we have clues on the board.
Oh, OK.
Have Yorkshire puddings on the go.
What I want to do is open the oven
to see if those celeriac are, in fact, going
to be cooked within the next 20 minutes,
because they still look pretty raw.
If I open it, our Yorkshire pudding goes to pot.
Instead, I'm going to make a quick sauce.
So there's so many sauces that can go with steak.
I feel like something like a bearnaise would be great,
but that's added pressure.
I don't want to leave that kind of pressure
on Barry, so a mushroom, kind of really umami, deep flavor
steak, which could then go one of two ways--
red wine, or, quite deliberately so, I think,
it could go creamy with a bit of mustard.
I'm guessing they want a peppercorn sauce.
We won't.
Let's not do a peppercorn sauce.
I think we want some sort of fresh veg as well on the plate.
So we can do some awesome peas and just put some fresh herbs
through it right at the end just to bring some color
to the plate.
Another interesting point I'm noticing-- there's
not much I can do in this stage.
It's all cooking.
It's all doing its thing.
Boiling water for our peas.
They'll only need two minutes.
So a nice, herby mash--
delicious.
Some fresh peas with some lemon and tang through them,
and then all the earthy roast veg.
Not going to change what was already working.
I'll put it next to the colander,
and that says mashed potato.
Mushrooms got good color on it.
Now we go in with cream.
I don't want it to be just a cream sauce.
So a little bit of water so the cream doesn't burn,
but it'll reduce down.
I've got the most in my hand, but it's going to go here.
I'm going to give our steak a mustard seasoning,
so when it hits the pan, you get all sorts of a gorgeous sear.
This rosemary looks like a good flavor to go.
Last minute aromatics once the baking is done.
If you haven't got time to make an incredible beef stock,
a little bit of Marmite into our sauce
will just give it a real depth.
Some lemon-- that's going to go in here.
Once our steak-- how long?
Two seconds.
In that case--
[HONKING]
I've committed.
What's cooking?
[HONKING] He's going straight into hot water.
Lemon zest for later on, I reckon.
What's under-- what's this?
Potatoes.
Oh, crikey.
No, a bit longer.
A minute longer.
I've got 10 minutes, haven't I?
What is that in there?
Right.
They are nearly done.
Let's mash this up.
Butter, tarragon.
I'm hoping that's for that.
This is the worst job out of a all of them.
All the pressure is on me not to screw it up.
Oh, there's cream.
Mashed done.
What is that thing?
That must've been a chef.
What's that?
Lots of butter in with the peas.
Parsley-- that's going into this.
Oh, it's a salad.
Where did that come from?
Lemon zest in with the peas.
What the hell is that thing in the oven?
It's roasted celeriac.
I want the steak in there.
I have no time to rest this.
This is criminal.
It's a bitter salad.
It's going to go on there.
Sauce, sauce, sauce, sauce.
Punch up the Yorkie.
Damn, that's good looking.
[HONKING]
That was horrible.
That is a plate of food.
[APPLAUSE]
Should we eat it?
Yeah.
There is a twist.
Where is the twist?
I think it's the crunchy celeriac.
Well, I was going with roast dinner,
but we only had 50 minutes.
We did a steak--
I had some Marmite in somewhere.
--and with some celeriac.
There's some Marmite for umami.
I think we all put our own twist on it.
It just wasn't one defined twist.
Sauce is great.
Steak is great.
It's not bad at all.
But do you know what?
It's not a car crash like the last thing.
Even the things that aren't perfect, you've noted.
You knew that celeriac was going to be crunchy.
There's nothing you can do about it.
You ran out of time.
I think these kind of challenges rely
on those simple, simple formulas that you can remember.
It's not about following a recipe and weighing stuff out.
It's ratios, and methods, and skills, and techniques,
and balancing on a plate.
I think that is an overarching success.
[APPLAUSE]
This is going to be like a graph that improves, isn't it?
Can you let us know how you think we did?
Did we stick to the brief?
Is there enough of a twist on it?
What can we do next time to get even better at pass it on?
Comment below.
Why don't you put this all in order from top
to bottom of who do you think did it best?
Oh, no.
You'll have to subtitle what I just said there.
Now, the reason for a dad joke of the week
is because some people find Sundays a bit sad.
And they are sad.
Because you have to go back to work, or school,
or whatever on Monday.
So if I can just add just a little smile to your Sunday
evening, then I've done my job.
I actually love these so much.
What do Mexican penguins eat?
I don't know, Jamie.
What do Mexican penguins eat?
"Brrr-itos."
I withdraw my previous comment.
Well, hopefully that will get you through the Sunday blues,
and if you want to get through the Tuesday blues,
it's OK, because on Wednesday we've got another video.
So we'll see you then.