(group laughing) (upbeat music)
- Hello, welcome to the channel.
- We're on our own again, and we've been left with this.
Why is he doing this to us?
- Ebber's impression,
"Hello, boys.
(laughing)
Sorry I couldn't be with you today
as I'm living my best life on safari."
- I hate you so much.
- "However, I have sent you a little challenge
to keep you busy.
Under the cloche is 'Mrs. Beeton's
Cookery and Household Management',
a 160 plus year old cookbook,
which was a bestseller at the time.
I'd like you to test your skills
and show what you have learned by turning to page 988
and cooking a classic."
- This is the Aspic Fingers.
To about six slices of bread,
allow half a pint of aspic jelly.
- Aspic jelly? - And then it's got like,
a selection of toppings for the bread.
Sardines, anchovies, tiny pieces of smoked salmon,
prawns, shrimps, peas, carrots, asparagus tips
(Jamie laughs)
with a garnish of anchovy butter,
savoury butter or tomato butter.
Are these like, - What?
- Are these like posh soldiers?
- Making aspic fingers is a troublesome,
rather than difficult task.
(hand slams)
- Ebbers! (laughter)
Should we just start, see what happens?
- Start what, dipping bread in jelly?
(giggling)
I'm just gonna have a look at aspic jelly.
- Oh, not again. (beep) off.
(all laughing)
(beep) no, we're not doing this, we did it last time.
It didn't work. (laughing)
We are not do, right.
Last time we tried this, it said we had to make it
with egg whites and the shells, to make sure that's clear.
Kush did it, it went perfectly.
We did it, - It didn't go clear.
- it was a car crash.
- Maybe this is our shot at redemption.
- I don't know this is possible.
I'll go and make some toast.
(both laugh)
This is thinking toast.
- Just gotta follow a recipe.
Follow a recipe.
Two egg whites and shells. - I'll keep an eye on this.
- Whisk the egg whites slightly.
- That means don't get too many bubbles in them.
- How's your toast doing?
- Perfect, thank you.
- [Jamie] Peel the lemon rind as thinly as possible.
Strain the juice, crumble the cubes,
and put them with the rest of the ingredients into a pan.
One quart of water.
What is a quart?
1.13652297 litres.
(laughing) - Sorry, where?
Where was the decimal point in that?
(Jamie laughs)
- A quarter pint of malt vinegar.
- A quarter pint?
Right, do we have to think about this J?
Like, this book was written time ago.
Has vinegar,
- Has vinegar changed?
- vinegar changed?
Like, that was like a lot of vinegar.
- [Jamie] Follow the recipe, Barry follow the recipe.
One onion, along with one carrot,
and two to three sticks of celery.
(celery cracking)
Excellent.
Tekkers.
A bouquet garni of parsley, thyme and bay leaf.
- A bouquet garni is basically
herb arranging when you tie 'em all together.
Can we have string, please?
(Jamie chuckles) Just throw it in, see? Look.
Even the chef is ignoring it.
- Right. - Okay, bouquet garni.
- Bay leaves. (scoffs)
They're not gonna do anything. (Barry laughs)
Ten peppercorns.
How many is that?
Barry! - Ten.
- (laughing) How many, that was not 10!
You can't count to ten that quickly.
(Barry laughing) How many was that?
- We are not gonna lose this on a couple of peppercorns.
Are we?
- [Jamie] And a teaspoon of salt.
(upbeat music)
Baz there was one thing in the recipe
that I've left 'til last on purpose.
'Cause I know we're gonna have an argument about it.
Two and half ounces of gelatin.
- Okay, we can do this this time, Jamie.
What we learned last time is ignore the recipe,
but also, ignore, - Ignore you.
- Mike and myself.
- Yes, what does that say it does, liquid wise?
- Five leaves per one pint.
(Jamie laughs)
My towers. (laughing)
- Four leaves set approximately one pint of liquid.
So we need eight leaves.
- It was ten for,
- Hard. - hard.
- Hard, is for a terrine or a mousse.
We're not making that.
(fumbles) - What are we making?
- Just, jelly.
- You just want wibble wobble jelly on a plate.
- Yes.
- On toast on butter and anchovies.
- I don't want that, but Ben does.
- Okay. (both laugh)
Wanging this in.
- Now you got to whisk that whilst bringing it up to a boil.
Then simmer very gently for about twenty minutes.
And then we'll strain it through,
- I'm gonna whisk,
that?
Oh Lord.
- Whisk.
- God.
It honestly looks like all the leftovers.
Kush. Hold your (beep) together.
(Jamie laughs)
- Should I make an anchovy butter?
- Oh yes!
We're making three butters.
- I'm going to start with one pack of butter.
- And split it three ways?
- Split it three ways.
- Clever, clever sausage you. - Yeah.
For each two ounces of butter,
add one to two teaspoons of anchovy essence.
It's enough anchovies.
- You reckon?
- Savoury butter.
Add salt, cayenne pepper.
A little celery salt. - Nice, nice.
- A mixed mustard. - Yes.
- To creamed butter. - Oh.
- Tinted a pale green or pink as wished.
- What?
- It was sounding really good.
- Until the tinting.
- Cayenne pepper.
- I was thinking.
- Yep.
- Cayenne is quite red.
And you wanna add a green dye to it?
- Or pink? - I think maybe pink but it's,
- That's fine.
- Otherwise you might get a little a brown-y look,
- Right. - if you mix red and green.
- Okay.
(upbeat music)
- It's really frothy.
It smells pungent and kind of nice.
Mmm.
Do you wanna lick the whisk? (Jamie laughs)
- I'm alright for the moment.
Is that pink?
You let me do the colour bit, so.
- Yeah, my fault.
What's the last one at the last one?
Tomato butter?
Cool. - Tomato puree.
- Thank you.
- And lemon.
(bright music)
- Just a dash of white wine vinegar
for the rest of the lemon. - Mm hmm. Oh yeah.
- So now with these butters, do we put these aside
to butter the bread later?
Or, I was thinking quite old school
is to have like a sheet of butter
that sits on top of the bread,
- Mm hmm.
- that looks like a slice of cheese almost.
- Yep, yeah, yeah. Yeah. - And then toppings.
- Yep, so what I've done,
- That's quite old school looking.
- It is quite old school looking,
but what I've done is read the recipe.
- Oh! - And in that it says (laughs)
that we need to spread the butter on.
- Yes. Um, yes?
- (laughs) And then, and then later
we need to pipe it on, then
- Have we got enough butter though?
Well all we have to do is enough to butter the bread,
and do a little star nozzle on top of each one.
My gut says no.
Should we freestyle a few more butters?
- No, No.
This isn't a freestyle challenge.
- Make a green one of those now for fun?
- No, let's make the,
let's just make more of what we've already got.
- Okay. Right.
So we just also, while you do that, make those again.
(chuckles)
Shall I
prep the toppings?
- Yes.
- Okay.
I'm just gonna make some tasty food.
- Wouldn't you say you're just
going to make some tasty food?
- I was gonna fry it off in butter,
and some chilli and garlic.
I was going to blanch these off.
You know me.
- (laughing) With chilli and garlic?
- 'Cause it, that'd taste nice.
- No, but that's not gonna be the recipe is it?
- Oh! My! It doesn't matter,
it's going to be encased in some weird jelly.
- We're doing (laughs)
- Right, I've decided we're just going for,
there's a gelatin in there! Oh (beep).
- You mean there's a gelatin in there?
How does the gelatin, - Sorry.
- end up in there? Barry! Barry!
- (shushing) There there.
- No, that can't just go in there.
- It is going in there, it had, it has to go in there.
- It was in the jug the whole time.
We'll never know.
You'll never know, it's fine.
(festive music)
Okay. Right.
I've cooked our carrots and asparagus.
Now they're stopped cooking instantly in ice water.
They're done.
Peas have just defrosted.
So I dice the carrots up, mix them with that, one topping.
- Yep.
- Asparagus for another topping. No?
- Yep, asparagus tips. Yep.
- Let's try and grill some sardines.
- Yeah.
- That way up.
Just skin blisters. Yeah?
(gasping)
Blow torch. Hm?
Blow torch it all.
Let's blow torch.
- No, no 'cause 1860.
- No, but times have moved on.
We have, we use advantage.
Thank you very much, Kush.
Great idea. Yes, Kush!
Yeah!
- Baz I know, you're having fun.
- Too much fun.
- But we also need to strain the jelly.
Stop for a minute.
- Oh, I'm here, it was this bit.
Yeah!
Blister baby, blister!
Come on you can't tell me that's not satisfying.
- Yeah, of course it's satisfying.
- Lovely jovely.
Okay, right. Should we cool this down first then?
- Barry! We need to strain it!
- Strain then cool it down. Yeah?
- Yes!
- Okay. Yes, Chef.
Ready? Jamie, that's pretty clear.
Oh yeah so you're right.
You can't cool it down before doing this.
Otherwise jelly won't strain very well, will it?
(laughter) - It won't.
- That's a really good point.
I love the idea of cooling it down first though.
- Try to put cubes of jelly through.
(laughter)
- Oh you totally (laughs and shouts)
- It's gonna, it's gonna need another strain.
- Is it?
- Dodgy bowl isn't it?
- [Ed] Dodgy bowl.
- Shut up, Ed.
(laughter)
We doing six, yeah?
Know what? Compared to last time,
I'm actually really happy with the colour that jelly.
- If I had the inclination,
I would say you should do one more sieve, but,
- I don't think at the time.
- Or patience.
- Setting.
- You should taste it.
- Tastes like a stock cube.
(Jamie laughs)
With some vegetables.
- It's quite cold and it's not doing anything.
- That has not.
Gelatin is honestly the bain of my life (Jamie laughs)
at the moment.
I hate this stuff.
- Two and a half. - [Kush] What?
- Ounces.
- How much does that weigh?
That's eight sheets.
So that's all we used.
Jamie?
- So, these eight sheets of gelatin weigh
half an ounce.
(laughter)
- We were fighting over two sheets earlier.
- I know.
- So do you think back in
I should get that warmed up or just water?
- That's not even funny. That's not funny. (laughter)
That's not even remotely humorous.
- I might just leave. - That's not.
I really miss Ben. (laughter)
- I never got (indistinct) that.
- So Baz, here's the problem.
I've stopped caring.
- We're so close, mate.
- We're really not, because we,
- Toast, toast is done.
Butter done, toppings done.
- Yeah, now we've got to make the dish.
- Yeah, I know.
Just, just this is just like making a sandwich in this bit.
With jelly.
- It's not a sandwich.
Right. Two with each butter, yeah?
This should be the most normal bit.
But even this is mental.
- Jamie, can you stir? - Is that--
What am I doing? What am I doing? (stuttering)
Whisk what, whisk what?
- [Barry] Whisk in.
- This instantly feels thicker.
(Barry grunting)
- Holy crap.
Load it in. So do I have to put the toppings on this
while you're doing that?
- Alright this is getting quite cold.
Barry! Barry! - Okay what?
- A bowl of hot water! - Well in that case it's,
- It's going on the hob! (shouts)
- Yeah, yeah.
Start glazing on top of this.
- Where? - On top of this!
- Read the recipe! Either spread this over the topping
with a knife dipped in hot water, or brush it over.
Brush. Can we have a brush, brush, brush, brush?
- It looks like wallpaper paste though, Jamie.
- Would you call those asparagus tips?
- Yes. What is that then? (laughing)
- Just put it on top, it's fine!
What else are they?
- That's a whole asparagus.
- Yeah.
- That's not asparagus tips! - That's fine!
- Do you know what just the tip is?
(both laugh)
- So this is like a mini roast dinner here.
(upbeat music)
- I've forgotten the flavours again.
(Jamie laughs)
Well it's just pretty.
- This is so stupid.
Barry. We're back, we're back, we're back in business.
- Just spoon it, they'll like, both be bold.
- Have you used a brush before?
- With jelly, no.
- Oh, Barry, I'll tell you something.
- You know what I mean? - Spooning is brilliant.
- Excuse me, chef.
I think this is what Mrs. Beeton would've wanted.
- Now there's two options.
You put your toppings on, and then you pipe the butter on,
and then you cover it in jelly.
- Well they say you're sealing the butter in jelly.
- Or, you put the jelly on
and then you put the butter on top.
But there is a risk that maybe the butter will go dry.
- I'm fine with that. - I, do you know what?
- Of all things I'm fine with that.
- Yep, yep.
- We're going crusts on or crusts off?
- Crusts off.
Come on, this is posh.
(laughter)
- This one looks actually quite fancy.
- It does, doesn't it?
Do you want me to do a different piping techniques
or are you happy with,
- I'll tell you what, jazz it, you do you.
Oh my god!
- I'm not sure that's gonna go with smoked salmon.
(Barry laughs)
Mmm.
- Hey guys, you keen for this?
Boys, only the best.
Jamie, we've got to eat all this butter!
- They're quite big nozzles.
- (laughing) Are they?
(jazzy music)
- [Jamie] We've done something.
- I'm kind of proud,
but not one bit of me wants to eat them.
Should we see how they compare to Kush's?
- Barry I tell you what.
- Jamie Spafford. - Barry! (laughs)
Barry!
(hands clapping)
- That's not a million miles away!
- That's really not!
- I mean, even though they're made by a chef,
the piping is immaculate.
The jelly is crystal clear.
It looks no more appetising.
(Jamie laughing)
You know what I mean?
- It's been done with exact precision.
But I don't want to eat it any more than I want to eat ours.
(both laugh)
What's nice to see is that he went for the other technique,
which was putting the jelly over the top of the butter.
Just to make it that bit better.
- Right.
The challenge of this video is,
can we cook as well as a chef?
So it's about a side by side, are they better?
Not, do we like it?
- Yes.
- Which one's, which one's calling you?
- (laughing) I'm going for asparagus, not tips.
- Okay.
- Which one are you gonna go for, Barry?
(Barry grunts) (laughter)
- I'm going for the smoked salmon and log of butter.
(laughter)
Cheers?
- Cheers.
You've not eaten it yet. (laughs)
- I know.
(all laughing)
- And, cut! Find out how we found them in part two.
(Barry laughs)
- Why is this so hard?
- I don't know if it's because we've covered it in jelly.
- Go for it. 1, 2, 3 go!
(upbeat music)
Well there's a lot of flavours going on in mine.
- It's so vinegar-y.
- Toast. Great. (laughter)
(upbeat music continues)
Jelly's horrible.
- What a waste of an afternoon!
- What it's just jelly and butter?
Jelly and butter doesn't work.
I mean, I don't know why that is a revelation to us.
It's, jelly and butter doesn't work.
You've got wobbly and greasy.
- I just need to check to see if Kush's are any better.
Cheers.
(upbeat music)
- They are better.
- Yeah.
But it's marginal.
- It's still a lot of butter.
(both gagging and laughing)
- The jelly, Barry!
- I can't do it, I can't do it.
- So can we cook from that cookbook?
- [Both] Yes! - Can we beat a chef?
No, but we came really, really close.
Is it one of the worst things we've ever eaten on the show?
- [Both] Yes.
- Kush do you want, why don't you come and,
- 'Cause I feel weirdly.
I've never eaten something that is as fine as this
in terms of when it's finished and so it's minging.
Oh, not that one.
(both laugh)
Not that one, Kush.
You haven't got a bin near you.
(laughter)
I know!
- Why is there so much vinegar in yours?
- We followed the recipe perfectly.
- Yeah, it's called to--
- Yeah, I didn't put any vinegar in my jelly.
- [Both] You didn't follow the bloody recipe!
- I'm a chef.
- [Both] Ohh!
- What? Oh, no. - Right.
Right, and on that note.
(laughter)
- You can't, double standards.
- This isn't to our tastes.
But I think we have learned some valuable lessons.
- Ooh, yeah, clear jelly.
- We can clarify jelly. - Yeah.
- When Mike's not here.
- That's the, yeah, good, yeah.
- Yep. That was what was bringing us down.
- Uh Huh. - And actually,
we work quite well as a team.
- Okay. If you, if you say so.
Do you think we've exhausted this book?
Do you think we should call it a day there?
Say yes, please.
- [Both] Or,
- should we give it to Ebbers next for a challenge?
- Comment down below, let us know a page number.
Just a page number and we'll give it to Ebbers to cook
- Are you finished there?
Just the page number.
- Yeah, yeah page number.
Did you know the average two person household
wastes thirty pounds per month
just by throwing away food they've already bought?
That's 360 quid a year in the bin!
We've all done it.
We made an app,
- Sidekick.
- that fixes exactly that, and more.
Sorted Sidekick.
Cook better, waste less, save more.
Try it.
It's free for thirty days and it's brilliant.
(beep)
- What is
one
- [Both] Q-T?
- Oh, right here.
(both laugh)