(music begins)
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when it comes to all things food.
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(music slows)
- Welcome to fridge cam.
Now, right now,
we should all be considering and supporting
local food businesses more than ever.
So today we have picked a few restaurants or businesses
that have been able to pivot in these tricky situations
and offer different service
in the form of restaurant or recipe meal kits.
- There are tonnes of these kits out there,
but we've picked our favourites,
which we're going to gift to each other, and then review.
Jamie, this is mine to you.
- I don't think you've ever bought me anything before.
I'm looking forward to this.
(rhythmic music)
Shuk.
(high pitched singing)
- What is Shuk?
Who is Shuk?
- Shuk Tel Aviv Market food.
We wanted to bring the smells and tastes of Tel Aviv
into your home.
So what better way than a freshly baked babka, babka, babka,
babka chocolate bread.
- You did it.
So this is the chocolate, hazelnut and cookie crumb,
DIY Babka kit from Shuk.
Do you know what babka means?
It means grandmother in Polish, so careful.
- The most sexy Polish grandmother image each week,
will win a bespoke Polish grandmother kit devised by Mark.
(laughing)
- Is that a direct translation Baz?
- If you literally just substituted the words Babka
for grandmother there? Yep, excellent.
- Right, roll dough with some plain flour on the workbench,
to about three millimetre thickness, into a big rectangle.
What, oh, pop.
What lovely dough, look at those air bubbles.
Right, step two,
spread the chocolate and hazelnut paste
over the surface of the dough.
Oh, this isn't very spread-y.
Leave one centimetre on each edge.
Step three,
spread an even layer of cookie crumbs and chocolate drops
on top of the chocolate and hazelnut paste.
- Is it buttery short-bread-y?
Is it like brown-sugar crumb?
Is it yeah, oat-y and kind of delicious?
Or is it, where is it at?
- Oh, very buttery.
Very short bread-y and buttery that's delicious.
Start to roll the pasty from the side closest to you,
away from you, in a spiral, keeping it quite tight.
- You get that wonderful almost Swiss roll spiral.
This is why your dough arrives cold.
Cause it's sticky and enriched and you need to be able to
roll it and slice it before it gets too warm and gooey.
In father duties, how often have you had to
braid or plait hair?
- Lucy takes that role on, cause when I do it Evie cries.
(laughing)
- Yeah.
- Basically create a bread twist
and all those layers you've spiralled
then prove and expand into what looks like
an incredibly intricate inside.
(singing)
- Hey mate, nailed that.
- We can leave that in a warm place for an hour
to swell and become puffy.
And then I need egg wash and then into an oven
at 170 degrees, about 30 to 35 minutes.
- I cannot wait.
- I took it out and I immediately brushed it
with vanilla syrup, with a bucket of vanilla syrup,
which felt like a lot, but it said keep going.
Cause it keeps the dough soft and ooh.
(victorious music)
- Still warm, right?
- What's the cross section like? Wow.
Well, sir
Not too shabby.
Look at that.
- Oh, that is naughty.
- Cheers boys.
- Cheers.
- That is horrific.
- Naughty, is that.
- Oozing chocolate sticky, vanilla and crunch
from the cookie.
That is everything.
- If it was just chocolate, hazelnut spread,
I'd know what I'm biting into.
I know what to expect.
But that dough is incredible.
And the crunch and the biscuit crumb, yum.
- So I think we can all agree, it's priceless.
But if you had to put a price on it,
how much do you reckon I paid for this gift?
- I have absolutely no idea how much I'd pay
for a loaf of babka.
- That slice there, is like having a delicious donut.
- I'm going to say 20 pounds.
(cash register ching)
I think Barry's sign language says I got it right.
- You did.
He's busy enjoying every ounce of this.
- I would pay 20 pounds for that.
- And to know that Shuk, who can't have their store
at Borough Market, despite the fact,
they only opened a few months before COVID
can still do something.
- For a kit to be successful,
I think it needs to take me outside of my comfort zone
to make something I wouldn't usually think of making
at home.
It needs to be simple enough to follow
that as a novice, I can do it.
I think that delivers on all of those.
- Great gift giver, apparently.
(electric guitar chords)
- Eleven's is done, what's next?
(laughing)
- How nice have you been?
- I'm about to become a Poke Pro.
- So this is the Poke kit box from Island Poke.
They were founded in 2015 and in the box,
you're going to get everything you need for four bowls,
two classic Ahi tuna and two Yuzu Lomi Lomi salmon
plus a load of Sriracha mayo to slather on top.
Is it the kind of thing you would make at home?
- Yes, cause it's super easy.
The kit is nice and simple.
Simple in the sense that everything is labelled up,
portioned up,
you can see how fresh and vibrant it is.
And you get printed, laminated instructions.
- He loves laminated.
- Yes.
- He is he's that kind of guy.
- He's the only person that I think, I know,
who would own a laminator.
- The reason I said that is because
I actually think that beyond the box,
I would keep these because they're all
easy enough ingredients to get hold of
and you can do it again.
That's what I mean.
Like these are keepers.
Step one,
sushi rice washed in cold water
gets rid of all the starchiness
and then into a pan that has a lid
with your measured amount of water.
Interesting tip.
They say seal the lid in nice and tight with tinfoil.
While we wait for the rice,
I'm going to start prepping the other bits.
You'll need a little bit of slicing
and in the case of the tuna, a little bit of marinating.
- So from Island Poke side,
they say that they've always got the most sustainable, most,
most ethically sourced fish from a cooperative in Norway.
So from a quality perspective, it is up there.
- Pineapple salsa, deseed the chilli,
chopped finely, chop the pineapple into chunks,
transfer to a mixing bowl mix with a good pinch
of the chopped chilli, a pinch of the spring onion.
And mix together.
- I love the thought of these recipe kit boxes.
As a catalyst for an evening's entertainment.
- It's a great way of learning something new with less risk.
How's it looking?
- Now we gave it a couple more minutes and
an extra 50 mil of water, but we're there.
And then on with all of the seasoning.
Bowl of rice, pack it down.
Salmon, yuzu.
Edamame.
Mango.
Spring onion.
Sesame.
I actually think it's a really good entertaining dish
because you get your rice done and chilled.
And then when you want food, boom, throw it together.
Impressive, right?
Give him a Poke.
Give him a poke.
Perfect evening.
- It's a win win.
- You've been to one of my parties before Jamie.
Pineapple salsa.
Wakame.
Crispy shallots.
This drizzles into the rice.
Sriracha mayo on both.
Two poke bowls.
One, an Ahi tuna, pineapple salsa and wakame.
And one yuzu salmon, edamame and mango.
- They look great.
- At this point, you just poke around in the bowl, right?
Mix it all up.
- I don't do that.
I like to keep it separate
so I can add the flavour where I want it.
- Oh no, you're not one of those people.
- Yeah, I like to keep it, I like to add the flavour
where I want it.
- Yummy yummy.
I'm just going to try some of the yuzu salmon as well.
- Well that seems to take you places.
- There's more, it's more sexy, more sex-citrusy.
- Oo, more sex-trus-y?
- Sex-citrusy.
- Citrusy and sexy together.
- It's more citrusy and fruity because of the mango,
the sweet sort of fruit.
Where this is saltier and more tangy,
both yummy.
The fish is super fresh.
- In the true spirit of gifting.
- How much do you think I've spent on you?
- I have eaten Island Poke before
and I can't remember how much they cost.
But I imagine it would be four times that,
cause they're probably not any cheaper,
even though you're doing yourself
because of all the effort they go to to get it to you.
So I'm going to guess
nine quid, a pop 36.
It might be a bit steep.
I don't know, 35 quid.
- It's 32 pounds.
(cash register ching)
- Eight pound a bowl.
- Did the maths for you mate.
- I think that is a very good price when you're eating out.
I think that's also quite a good price,
when you have the fun of doing it at home.
As long as you follow the instructions,
you don't presume any knowledge.
It's super clear.
It's very inviting and super tasty.
(music)
- Ebbers has a gift for you, gift for you, gift for you.
- Oh wow!
I'm so excited by this purely because
everyone's been talking about this gift
and tracking it's whereabouts.
- Yeah, the delivery is important.
- Uh, dig in.
- It's not alive.
- This is from burger and lobster Baz.
(laughing)
- Do you have a net handy?
Fully loaded topping pack,
a milk chocolate ganache,
we've also got, a frozen cake.
Oh, it's Pleasecake.
This is fully-loaded, build your own at home cheesecake.
- A chocoholics dream with every element of this Pleasecake,
containing either chocolate or caramel.
- I also know that they are very talented
when it comes to decorating cake.
And this isn't decorated yet, is it?
- No, there's some competition now isn't there?
- Oh, no.
- This is where, we're going to be pleased,
at watching you make a Pleasecake.
- Best bag ever.
- Ah-ha!
This is no normal cheesecake.
- This is a Pleasecake.
- Ready for this.
(cracking)
(moaning noises)
- Oh, such clean lines.
And it starts with melting the chocolate
and then spreading it over the top
and letting it drip down the sides.
- The key with this is you have to work quickly
cause the moment that ganache hits the frozen cheese cake
it also sets.
And you need it liquid enough and thick enough
for all of your confectionery to stand in it.
- It's gone,
gone
gone.
Oh, no.
(laughing hard)
- Oh, you've got me knack now you're doing all the drips first,
and then you're gonna fill in the gap.
- Yeah.
(uptempo music)
- Now it's a race against time
before this completely sets up.
So you get all your-
Whoa!
Get all your chocolate out.
- It's like gold!
- Now what is this one?
I've never had this before.
- Go full cross-section on one.
Right down longways.
Yeah!
It's so frozen!
So fudge-y.
Right, look at it height.
We need height.
Bang.
Stacking chocolate,
ridiculous.
Yes.
It's the shard.
The ganache is still really sticky.
So everything actually stands really well.
I'm trying to get as much height as possible.
- Not a flake in site yet.
- Not yet.
I'm losing room, which seems bonkers.
Right, go flakes around here.
- What I want to see is an Oreo
Loch Ness Monster.
- So it's a great one to do at home for a special event.
- The box came with a lot of chocolate,
but do you ever think that sometimes less is more?
- I think we're long past that mate.
- Yes.
Yeah, I see what we're going to do.
- It's raining biscuits, hallelujah.
- That looks great.
- Now I'm pleased.
- That was a crazy five minutes, but it looks sensational.
- Silly isn't it.
- A very pleasing Pleasecake.
Does it taste as good as it looks?
It's been four hours, and we've let it soften.
And I'm not gonna lie to you,
cutting it was quite messy.
But we now will have a slice.
Look how soft and mousse-y it is for cheesecake.
Cheers.
- Cheers.
- Oo, oui.
- That is as naughty on the bottom as it is on the top.
- Isn't that your style?
- It really is, yeah.
- Okay, at the end of the day,
we all know what a crunchy tastes like
and what a flake tastes like.
It all comes down to the quality of the cheesecake.
- It's not what I was expecting from a cheesecake.
It is more like, a mousse.
- But what I'm really thankful for is
I don't think it's too sweet.
- I was going to say, yeah,
it's almost got that tang to it of cream cheese.
But then you've got the lightness of mousse.
- Oh, you know what the next bit is?
Go on, you know what the next bit is.
- Yeah, go on.
- How much was it?
- I've actually recently bought a couple of cakes
for people.
Knowing that I'm not the best at decorating.
And I've paid around about 60 pounds for a cake
that's been decorated with little cookies on top of that,
they're really really cool.
This is DIY, so let's say 40 pounds.
Whoa, that seems steep.
(laughing)
- Thirty two pounds for everything to make
(cash register ching)
your fully-loaded showstopper of a Pleasecake.
- Thank you very much for that.
Really enjoyable and turns out I can decorate cakes,
who knew?
- So we had the babka from Shuk.
We had the poke bowl from Island Poke,
and we've had the show-stopping cheesecake
from Pleasecakes.
- How did we find them?
- I'd put Pleasecake and babka in the same bracket
in terms of the job they're doing.
Because all the hard work at the beginning has done for you.
All you had to worry about was the fun bit of decorating,
and put it together.
And that's, that's
where the sense of achievement comes from.
And they were both delicious.
- Pretty much each of these,
I think you can do at home cheaper, scratch cooking,
but that's not the point of these.
This is about supporting businesses
while they're in lockdown.
And I think it's not aimed at chefs.
It's certainly not aimed at even big foodies.
It's aimed at people who want to step into that
and want to give it a go for the first time.
- I have had a great day,
but we'd love to know from you,
have you found restaurants in your local town or city
that are doing these DIY home kits
and have you given them a try.
If so, comment down below,
let us know how have you got on
and which one of these would you love to try as well?
- We've also built the Sorted Club
where you can get tonnes of foodie inspo
using the packs midweek meal app,
discover and share restaurant recommendations,
using the Eat app, listen and contribute
to our Feast Your Ears podcast,
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all out by heading to Sorted.club.
And now a blooper.
- So Shuk,
I just looked up the definition of Shuk
and it's a market or if you go to urban dictionary,
there's another definition.
- Oh, okay.
- Have you been shukked?
Turn around, just turn around.
Yes, you're right, I can see a Shuk.
- Shuk is also an ugly fat bum crack of a (honk),
who normally talks poo 100% of the time.
(laughing heartily)