- [Mike] We are "Sorted," a group of mates from London
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughing) We've got chefs.
We've got normals. (beep)
And a whole world of stuff for you to explore,
but everything we do starts with you.
(energetic rock music)
- Well, hello. Welcome to our fridge.
This is Mike, and I'm Ben.
- And you lovelies, shall we see
if one of us can beat the chef?
- So, following our last flavor-pairing video,
there was a lot of conversation about how we'd like
to cook with some of those new combinations.
And that's what today's about, a mystery box
with some interesting flavor pairs underneath.
- Surely we can invest in a box.
- At the end, Mike is going to be the person
to blind judge both dishes and work out
which one is his favorite and then
try and work out who cooked which dish.
- Lift the tea towel, and I think
this one you're going to enjoy.
- Very well organized.
That's got Evers written all over it.
We've got some beautiful citrus and lemongrass,
honey, coffee, tomatoes, eggs.
- We have a lovely crusty loaf of bread.
Parmesan, classic.
A white fish. Interesting.
- Something creamy. (smacking) Cream cheesy.
(jar rattles) - What's this?
- What the hell is that?
What's that? What is that?
- What? - You can keep asking,
but we're not going to tell you
what it is. - It's ground almonds.
No, it's not.
- James, I think in your haste,
as you pulled off the tea towel,
you might've flipped one or so
important flavor ingredients somewhere.
(laughing)
- And a vanilla pod.
- You've got three minutes to have a think.
We can gather you any other ingredients.
You're allowed to use fresh herbs, some spices,
some seeds and nuts, maybe, maybe a little bit
dairy from the fridge, but basically,
base your dish around what's on the tray.
- Oh! (mumbles) - Whoa! Whoa, whoa, whoa!
Oh my God, what do I do?
- So my thinking straight away
is, oh no, I think I know what I want to do.
Think that I'll made a sandwich.
- Well, I really wanted to go sweet, and I don't think
Parmesan is gonna work sweet, or does it?
- Wait a minute. Wait a minute.
Wait a minute. Wait a minute. Wait a minute.
(clunking) - [Jamie] You can wait
one minute, but you can't wait two.
- Oh, crap. Okay! (laughing)
- What am I gonna make this into?
I'm thinking, like, a mayo-y thing.
I'm thinking fresh tomatoes and some less fresh tomatoes.
And I'm thinking, like, a crumb of some sort.
- Mike was a big fan of fish fingers and custard,
so I'm thinking I could make a fish finger sarnie
with a custard tartar sauce.
- In that case, your time starts now.
(bell rings)
- Okay, what I'm doing right now
is filling time while I think about the dish
by making a mayonnaise.
How am I gonna cook the fish?
Look, that mayo came together quick, didn't it?
- [Jamie] That was really quick.
- Right, let's get a panning station ready.
Take out breadcrumbs, flour.
And then going to get my custard.
I'll be going for my custard.
I think I need to get my egg mix together
and whisked up with the vanilla.
And I need to warm up some milk.
Then I pour the warm stuff in the cold stuff.
- So you're playing off the fish finger
- Of all the ones. - and custard.
So the vanilla and the fish flavor.
- [Barry] Yeah. - That was fictional.
- So, I'm gonna blitz the bread into breadcrumbs.
(whirring)
I'm gonna fry that off in butter.
Maybe with a half of the vanilla pod.
And the other half of the vanilla pod,
I'm gonna do with the tomatoes.
(energetic rock music)
- I hate separating eggs under pressure.
For some reason, I lose, I lose everything
when I separate eggs
under pressure. - [Ben] I can't crack a normal
egg suddenly.
- Let me get a bit done, and I'll try and justify
what the hell I'm thinking in a second.
- So tartar sauce would typically be a mayonnaise
with herbs and something tangy, maybe some lemon.
Either some gherkin or some caper.
And that works wonderfully with fish.
You're putting that into a custard,
which is typically sweet and vanilla-like,
and that's the flavor pairing you're
playing with off of fish.
- I'm just not gonna make this as sweet as a normal custard.
The main flavor in my custard is gonna be the vanilla.
- [Ben] You're just making a sandwich.
- I'm just making a sandwich.
Let's season the flour.
(energetic rock music)
- Oh, then. How long are fish's fingers?
That's what you're asking, isn't it?
- It's a fish hand.
- So, I'm in water 'cause I want to peel the tomatoes.
- [Jamie] You're gonna peel the tomatoes?
- It kind of sounds a bit silly, doesn't it?
And I might roast some of them as well.
- Do you think that's gonna give the game away
that this is a James dish?
- Yeah, I've kind of just committed to the dish.
(laughing) It's going in the oven for as
long as possible. (door opening)
- You have 20 minutes left.
Have you decided how to cook the fish yet?
- I was thinking of poaching it in milk
with a bit of vanilla extract in there again.
The inspiration was fish fingers and custard.
I'm not gonna deep fry it because that would be obvious.
That's-- that's not chef-y, is it?
- I already like the sound
of this. - I'm not here to do
what Barry would do. (pan rattling)
I kind of want hints of vanilla.
Fish goes in.
(energetic rock music)
- Here, I'm mainly playing off texture.
I want a really crisp, beautiful fish finger.
So I'm going to double panning.
- [Ben] Oh, a double panning.
- [Barry] Because, well, custard is notoriously quite wet.
- I think, yeah. Historically.
- How hot is this oil? That is good to go.
We're gonna guess about five minutes in the oil.
- So your custard is on, your fish is in the pan,
and you have 19 minutes left.
Always flip away from you. It doesn't splash you.
It splashes a cameraman. - Look what I just did.
(energetic rock music)
- James, you've half past your time.
You are 15 minutes through, and you have 15 minutes left.
(energetic rock music)
- I've decided to do something that might be really silly.
- [Jamie] Oh. Oh, no, no. What are you doing? What's that?
- It's like a brine, so it's like, salt, sugar, water.
And then just leave it with, like,
a herb in it, or like chili.
This time it's basil and vanilla.
And 'cause they're peeled, like,
they're just gonna absorb it all.
- [Jamie] Wow. - Let's make custard!
♪ Don't know what I'm doing ♪
♪ Just pouring milk in my eggs ♪
♪ Hopefully when scrambled ♪
♪ Do a bit at a time ♪
To stabilize the eggs.
- How much milk do you go for with your three eggs?
- Oh! That your measurements!
(laughing)
Measurements! - [Ben] As opposed to just
pouring out of a bottle, I mean.
What were you going for?
- Barry, you are halfway through.
Those two hobs are on. (pans clattering)
Are they all right? - Yep. Shut up!
How much corn flour do you add?
- [Ben] How do you pour flour?
- Just don't know. (gasps)
- Oh, I'm sorry. Sorry, Evers. (laughing)
- I think it's fair to say that panic
has well and truly set in.
- Custard. Why am I making custard?
What a stupid idea, Barry! That's not gonna thicken up.
(container clatters) Just put some more
right in there. (laughing)
- Classically, egg yolk, sugar, vanilla,
and then add your flour in at that stage.
Then warm up your infused milk.
The vanilla can be in either or both.
Then add hot milk into egg yolk,
then back into a pan to slowly thicken
as it comes up to temperature, stirring continuously.
Best to add the corn flour in earlier rather than later.
- Thank you!
- Well in the news, we have 10 minutes to go.
Ten minutes remaining!
(energetic rock music)
Bread's looking good.
(energetic rock music)
- [Ben] Tell you what, Baz.
- That's gonna be nice and smooth.
- So 10 minutes, yeah? Parmesan crisps.
I got to get that. - [Jamie] No, it was 10
minutes 10 minutes ago.
- Cool. Wicked. Damn.
I'll be happy with that.
It is flaky, still a little bit translucent.
I think that's perfectly done.
So, I am going to make some Parmesan, a couple of crisps.
And see if they work.
(energetic rock music)
So, into an oven. In my panic, I turned that off.
- I was gonna say I had already preheated the oven for you.
- Well, let's see if I have, that they work.
Fennel. I think it could work, fennel.
- (laughs) Five minutes left, Baz.
- Thanks, mate. Fennel custard.
- I wouldn't call it fennel custard
unless you're putting fennel in it, though.
- Dill, that's dill. Dill custard.
- [Ben] Also delicious.
(knife clatters)
- Do you want to go run that under water?
I'm gonna pull us a timer 'cause there's
no cooking going on at the moment.
(knife clatters) - Where's the nail gone?
- [Jamie] Oh, no!
- There it is. (whooshing)
- Nurse Spafford and Nurse April to the rescue.
A proper wipedown of boards and knives.
Four minutes back on the clock.
Your time restarts.
Intrigued that you are plating
two different versions here.
- I just want to know which - 'Cause you're just not sure
which one you're happy with. - one looks nice.
(energetic rock music)
- [Ben] Claw action.
- [Jamie] Straight back on the boards. I like that.
- [Ben] Two and a half minutes.
- [Jamie] I think you got this, mate.
- Flavors in. - [Jamie] (gasps) That's in!
One minute left!
(energetic rock music)
Oh, no! Barry, that's not a sandwich.
That's not a sandwich.
- Hello, sorry? - Twenty seconds.
- What am I doing? Why am I still plating two?
(utensil clatters)
- [Jamie] Ten. Nine. Eight. - Crap. Crap.
- [Jamie] Seven. (scraping)
Six (laughing). Five.
Four. Three! - Doesn't matter!
- Two!
One!
- Well done, James. (applauding)
- [Jamie] Oh no, did the crisps not make it?
- They didn't come off the plate.
I should have put a silicone mat down.
- I'm so sorry.
- I'm happy at those.
I'm happy at that. - [Jamie] It looks great.
(intense hip-hop music)
- Mike, in front of you, you have two dishes
cooked by one chef and one normal
using flavor pairings from our previous
flavor pairings videos.
- Gotcha!
- Which one are you gonna go with first?
- I'm gonna go on the left, your right.
Ooh, "Cod with buttery breadcrumbs,
"vanilla mayo, and cherry tomatoes."
It's pretentious enough to be a James dish
but also pretentious enough for Barry to aim for that.
(giggling)
This one?
Hello! (laughing)
It's got a whole dolphin panned.
(laughing)
- Contrary to your initial impressions,
I did not make that.
- "Fish finger sandwich, vanilla custard tartar."
I mean, this looks fantastic.
(driving rock music)
Cod's really nicely cooked.
I love the crunch of the breadcrumbs.
That's amazing.
(driving rock music)
Vanilla mayo is really good.
Really weird but really good because you expect it
to go sweet and it never does.
That's brand new for me. (utensil clatters)
That is a very, very, very good dish.
Oh, this is so delicately poised. (laughs)
(plate clatters) I mean, it claims to be
a sandwich, so, it needs to be eaten handheld, right?
- [Jamie] Hope you don't choke.
(laughing)
- I feel like I got stuff on my face.
(laughing)
These are, like, size 10 feet.
And it's absolutely delicious.
I want to try the vanilla custard in isolation.
I'm getting the creaminess and the custardiness from it.
I'm definitely getting vanilla.
I can't work out whether it's sweet or not.
And I don't think that matters
because as a combination, it all works really well.
Bloody hell, guys. This is so hard.
Like, these are, probably, two of the best things I've eaten
for a long, long time.
What a great job!
I'm looking at you (laughs)
because you've pulled this out of the bag
'cause I don't know which one you made!
Okay (clapping), I've made my decision.
- First of all, which dish are you crowning
Food Pairing Beat-the-Chef Champion?
- I would genuinely say that out of 10,
I would give one a nine
and one an 8.8.
Okay, that's how close I found this, really.
I'm gonna give my winner to
(suspenseful rock music)
this dish here. (applause)
- Congratulations to that dish.
- This was stunning, exactly what you'd want
from a fish finger sandwich.
You didn't lose any of the flavors,
but I just don't think you tasted
as many of them as I did in this dish.
And so, I'd say James made this?
He did. (applause)
Great, James.
- Well done. I'm so, I'm amazed we went
for the same thing with the same pairings.
- Holy crap, we're learning stuff!
- I know. - I mean, you guys are
learning stuff. - I'm scared.
- These are always judged by a normal,
but it's great to hear who you think
should have won out of those same ingredients.
Comment down below.
- If you have not checked out our podcast,
why have you not?
I'll tell you why you should.
Because you got three normals,
and you got two chefs, and they all have
differing opinions on the food.
And we pick some really contentious topics,
and then we argue about it, and it is amazing.
So, if you haven't, sorry.
Do you want to say something?
- No, I was just inhaling.
I was just getting short of breath.
- So, if you want to check it out,
then all the links are down below.
You can sign up for the club,
and you can get it every single week.
(enthusiastic band flourish)
- I bought my brother a fridge for his birthday.
'Can't wait to see his face light up when he opens it.
- Ha, ha, ha, ha. Nice, nice, nice.
(door closing)
As we mentioned, we don't just make top-quality
YouTube videos. Nope.
We've built the Sorted Club, where we use the best things
we've learned to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching, and we'll see you in a few days.
(beep)
- Oh, I got scared halfway through it.
I got scared halfway through it.