[Movie Clip] "A Welsh rarebit with a poached egg on top, not too runny, and bacon... Scones: butter
cream, jam- not strawberry." "Raspberry." "I'll have a pot of lapsang please. And some
Sausages." "and some sausages" [Move clip ends]
Hey what's up guys. Welcome back to Binging with Babish
where this week we're taking a look at the breakfast order from "The Phantom
Thread" thanks to an idea from fellow youtuber Lindsey Daly. Now this
breakfast requires a few things to be prepared a few days in advance so let's
start with jam. Raspberry- not strawberry. Last thing I want to do in the world
is piss off Daniel Day-Lewis. We're simply measuring out two cups each:
sugar and mashed up raspberries; that we're gonna place into a small saucepan
mix them all together and applied medium heat. You could add a little bit of
cinnamon or lemon zest but just raspberries and sugar is gonna make a
damn fine jam. Simmer gently for 5 to 10 minutes scrape the foam off the top once
you have discontinued the heat, let cool a bit and pour into a mason jar. Normally
I'd show you how to properly can this but since there's so little of it I'm
just gonna fridge it and let it firm up. It should last in the fridge for about
three weeks. Now to take a page out of my man Brad Leone's book and make some
cultured butter we are simply combining three and a half cups of heavy cream
with a few tablespoons of yogurt which is going to act as our active live
culture. You could also use kefir if you have it on hand it's a little bit easier
to mix- either way, we're covering it with four layers of cheesecloth securing with
a rubber band or zip tie and letting sit for 48 to 96 hours at room temperature.
After which time we end up with a thick, spreadable cream fraiche that we are going
to turn into butter. If you want to skip the culturing part you can just do this
with heavy cream. Just place it into the bowl of a stand mixer with the whisk
attachment and whisk until it goes well beyond the whipped cream stage and
separates into butter and buttermilk like so. An important side note: do not
use ultra pasteurized heavy cream for either of these processes once you've
got butter strain it through a few layers of cheesecloth, reserve the liquid.
This is just buttermilk and it's the best buttermilk you're ever gonna get
your hands on hang on to this because we're gonna be using it later to make
scones. For now we need to wash our butter, this is an important step to keep
it from spoiling in the fridge, we're going to massage it into ice water up to
six times until the water runs relatively clear then we can salt it
using fine sea salt or table salt if desired.
Normally I'm against this but this eatin' butter so I want to have a little
bit of seasoning in there.. and there you go you just did the impossible and made
butter in your own home. We're gonna put this to a few good applications
momentarily. Next up: clotted cream which first we got
to get the heavy cream out of the jug here give it a nice shake so you can get
all that extra milk fat. Make sure you're using non ultra pasteurized cream placed
in a shallow baking dish and place in a 180 degree fahrenheit oven for 12 whole
hours. Best to do this in an electric or toaster oven if possible. If you do
this in a gas oven just be extra careful and make sure that your apartment
doesn't smell like gas like mine did. Once this cools down a bit we're going
to wrap it in plastic wrap and very carefully place it in the fridge for an
additional 12 hours. Just one more step to go here, we need to drain off the
liquidus parts of the mixture and then we are left with clotted cream one of
life's very very few true unabashed pleasures. You can leave the brown bits
on top separate if you like but I like to mix it all up into a creamy paste. Use
caution when making this you will get addicted to it and it is hilariously
unhealthy. Now on to the business of making scones. Into a food processor we
are combining ten ounces of flour with four teaspoons of baking powder, and 2
teaspoons of kosher salt- or one teaspoon of table salt- and a third of a cup of
sugar. Pulse just a few times to combine before adding 6 tablespoons or about 3
ounces of our recently cultured butter. Process this together for 10 to 15
seconds with your chin rested atop the feed tubes is sort of keep an eye on
thing..s there we go. Pour this crumbly sandy mixture into a
mixing bowl and measure at two-thirds of a cup of buttermilk into which we are
going to beat a single egg. Pour this into a well you've dug in the middle of
your flour mixture and gently fold together and just as it becomes a
cohesive shaggy mass we're going to turn it out onto a generously floured worktop.
Where we are going to gently knead the dough, taking care not to over mix
because these are just kind of like the British version of our biscuits too much
kneading leads to gluten development, which leads to tough, tiny, terrible
scones. We're going to roll this out to about a half inch thickness I'd go
thicker if you want to be more movie accurate. But, either way we are placing
them on a parchment lined baking sheet and brushing them with our buttermilk.
We are then placing these into a 450 degree fahrenheit oven for 12 to 15
minutes or until gorgeously brown. Now, as you can see mine came out a little dinky
so you might want to roll yours out thicker and make sure that you're using
fresh baking powder. Now scones are best eaten while still warm so we got to work
in making the rest of this meal we're going to start making our Welsh rarebit
which I'm sure I'm not pronouncing correctly by making a roux into which
we're going to pour some stout beer while whisking constantly. We're then
going to add just a huge amount of English cheddar again I'm not doing
things totally right here you probably want to double the amount of cheddar
that I used. And then we're gonna add a little bit of Worcestershire and English
mustard powder. Now we're gonna slice us a thick slice of bread that we're going
to thoroughly toast before spreading with our cheese and beer mixture. Which
we've given a few minutes to let cool we're then going to broil this and again
messing up a little bit here the beer that I used made mine come out very very
dark here should come out sort of golden and almost mustard colored. A poached egg
on top, some crispy sausages and bacon on the side, and a steaming mug of lapsang
tea or as I like to call it barbecue tea because this stuff is smokey. Clotted
cream, jam, and butter flanking the plate and we're ready to eat now. My Welsh
rarebit might not look totally correct but it tasted really good if you want to
see a better iteration of this go check out Lindsey Daly's video in this
episode's description. the real pleasure here is fresh clotted cream, fresh jam, on
a fresh english scone. Sometimes something is so good that when you take
your last bite you just kind of got a walk off camera think about things, take
stock of your life, and this breakfast did join the clean plate club because I
fasted all day to make sure that I could finish it.