- This all sounds very nice,
but, baked beans.
(Barry laughing)
You can taste the beans.
(inspiring music)
Hey everyone, it's Barry here.
Hope you are well.
Today, we are reviewing this.
This folks is the Heinz Baked Bean Cookbook.
It is a cookbook for baked beans by Heinz,
that specific brand.
They've done a recipe book dedicated to it
and I bloomin' love it.
Now, this book,
I love that, look.
(Barry laughing)
That is brilliant,
that is just,
an amazing wallpaper for a wall, right?
Wallpaper for a wall,
wouldn't be called wallpaper if it wasn't.
Now, this book is semi-story,
but semi-recipes as well.
It's a lot about the history,
it's compact more sort of like pamphlet recipe
book if you will.
It's not really like loaded with loads of recipes
like the Ninja Turtle one was,
remember this is part of the Cookbook Corner playlist,
where we've done some really cool books so far.
So, it's not loaded with recipes,
but it goes into the history of Heinz, right?
So, if you don't know,
there's a guy called Henry J. Heinz,
I actually know a little bit about this
and he founded Heinz,
hence his surname.
And he started with pickles,
and ketchup, things like that. So, there he is right there
and he basically,
well he started in Pennsylvania I believe
and has slowly conquered America.
Going straight from that history,
boom, into a recipe.
This is some baked bean mushroom
and brie filled pancakes,
which sounds quite cool.
Then there's a soup recipe,
there's another recipe
and then it goes back into the history.
I'm not gonna go get crazy into it,
it's actually quite a cheap cookbook,
but why I like it versus something
like the The Coca-Cola Cookbook,
which was all right.
There's some really quirky recipes in here
and that's for me,
what I like about it,
it's not just beans on toast.
They got some fajitas,
they've got nachos,
nice simple stuff.
They got a risotto,
I thought, "Yeah, that looks cool."
And even baked bean sushi.
(Barry laughing)
But, see what I mean?
There's a little bit of thought there,
there's some creativity,
rather than just, "Oh, we're just gonna put this in this."
And that's what I think for me a good cookbook is,
some creativity
and fun ideas,
which is why I have decided to go for this,
that is baked bean ravioli.
We're getting the pasta machine out folks, yes.
Whereas Boston stays in his bed,
he is very comfortable.
I wanted to get him a smaller bed,
but it fits inside his big bed
and he's a little cold,
so I've got him this thing that like it's got a hood on it
and he bloomin' loves it, don't you?
Hey? You almost have to be when I start cooking though,
which starts now.
All being well by the end of this video,
you see that there?
Looks like a pile of nachos, doesn't it?
(Barry laughing)
That'd be easier to make.
We should have something that looks a little bit like that.
All right, in this bowl is three eggs,
three large eggs,
I'm just gonna shimmy in a little bit of salt.
(salt shaker shaking)
Nice. Pasta needs some pasta flour,
this is some zero-zero or 00,
I don't know if they,
do they call it 00,
is it like secret agent flour?
It's just basically super fine.
So, we got our salted eggs.
So, we're gonna let the egg absorb into the flour
and make a dough.
(dramatic music)
Now, that might not look like a lot of dough,
but trust me,
by the time we get it through that pasta machine,
it's gonna be quite a lot
and probably way more than I need for today's video.
Which is great because I might be able to reuse it
and make some of a pasta for tea.
But like the book says,
we need to let it rest for a little bit,
so we're wrap master.
(upbeat music)
All right, cool.
You've probably bean wondering when the beans get involved
and that is of course for the filling.
So, we have got some Parmesan,
we've got some goats cheese,
we have got some soft cheese.
Because the supermarket last night,
I wanted to get ricotta,
they didn't have any.
I'm like, "You always have."
They're like, "No. We don't, no." I'm like, "Okay."
So, soft cheese,
AKA sometimes cream cheese is a good alternative
and the baked beans.
So, we don't need the whole tin,
it is not telling me to drain them off,
so we will get a little bit of the sauce in there
and we need about half a tin,
so about 200g.
Let's bring it together.
Right, the goats cheese should hopefully just pop out
like a little bus,
there we are.
2 1/2 tablespoons of Parmesan.
The soft cheese, boom.
(bean can sliding open)
Oh, my gosh.
I must admit,
most UK folks will know this
because baked beans is a very British thing.
The smell of cold baked beans is right up there, folks.
(Barry laughing)
It's really not very enticing right now.
Pepper.
(pepper grinder grinding)
This starting to come together to some sort of crazy,
like a light orange feeling colour, all right.
The colour is very bland
and beige actually,
the orange is completely gone.
Ugh! I just stirred that
and I just got some in my eyeball,
oh my gosh.
And I must've got some down here as well 'cause Boston,
yeah I did, look.
Boston's literally having a lick.
(Barry tasting food)
Oh, that is really strange
and actually quite sweet, wow.
It's okay, it'll be encased in the pasta.
Ugh, which we're gonna roll out now.
'Cause this is my pasta machine.
(pasta machine rattling)
And I mean, it's seen better days.
(Barry laughing)
My handle's all good though,
that just goes in there
and I can go this way,
(pasta machine squeaking)
or that way.
(pasta machine cranking)
And there are some attachments you can get on there
to make all different types of spaghetti that cut if for you
and do the shapes as you roll it.
But we just want it to basically be like a blah,
like a tongue.
Ooh, actually I've just thought,
I think I've got a ravioli gadget
in my gadget boxes of wonder.
Ooh, I'll have a look for that in a minute.
I'm just gonna put some flour through the rollers.
Now, a pasta machine if you don't know
is kinda like a corset, all right?
You kind of like,
you start with the...
I don't wear corset,
actually I have,
that was a very bad stag do,
another story.
You start with a really wide setting
and then you slowly tighten it up like that
to make the pasta thinner,
did that make sense?
Like cooking in general, right?
Some people are experts at things,
some people are really fast a chopping a carrot,
just take your time with it
and enjoy it.
Like the nonnas in Italy that make homemade pastas
on a little table with a rolling pin
by the side of the street. They ain't using that generally,
they're just using their old-school skills, baby.
I'm not doing that.
This looks, I mean yeah it's sturdy,
it just looks quite sloppy,
I just wonder whether the book should've said
that the beans should've been drained?
So, I've got three pieces here that I put to one side.
I just want you to look at how thick
that is right now, okay?
And this might be wrong, but what I tend to do,
the end I'm gonna put in,
I pinch it a little bit to help it.
I don't want it sticking, okay?
That's the worst bit.
(Barry laughing)
So, we've got a nice thinner bit there,
see how thin that is?
So, we'll stick it in there.
(pasta machine cranking)
Look at that coming through.
(pasta machine cranking)
As I work down the settings,
I don't know if you have to do this,
this is just something I've always done.
(pasta machine cranking)
I do flour it.
Oh my gosh,
my handle's fallen off.
(Barry laughing)
But you can see,
a couple of rolls through each setting,
like even that,
it's way smoother.
The only problem is,
that is still way too thick for ravioli.
I mean, you could make it like that,
it would just cook a little bit longer
and be very, very...
It might be gummy actually.
No, don't do that.
And when it first goes through like that,
like feed it,
like grab it like that to help offer it
and pull it through.
Otherwise it can pile up
and stick to itself quite quickly.
(pasta machine cranking)
But look at that,
that is the nine setting
and you can already see already,
that's a little thinner
and a teeny bit longer.
So, hopefully you get the gist.
(calm music)
Nice. My handle keeps falling off.
Anyhow, I'll see you in a bit
once I get down to one.
We're down to the lowest setting,
but look how big that piece of pasta is,
it is so thin as well.
It's not bad when you think you've gone from that,
to that.
That's just like a belt.
Yeah, the only problem is,
it's sort of scagged a little bit
where it wound down.
And it was hitting like this
little point of my handle where,
yeah obviously I've just kind of bodged it,
but it's fine.
Do you know what?
I'm probably only gonna do one more piece
to end up with another strip like that
and I think I'll be fine with that.
In other news,
I'm replicating Home Alone on my camera lens,
there is flour all over it.
So, I'm not sure what I'm gonna do here,
I've got the two strips that I've cute down
to the width of the board.
And what I think I might try is just dollop
a couple of bits here first of all,
yeah, see it's expanding quite a bit?
I don't even know if doing one on the end here is sensible,
but we'll go for it.
This is some water,
just so that the pasta sheet above will stick to it.
I'm just gonna place this pasta sheet over the top of it,
so we can see the little indentations
with the filling, okay?
But as I'm pressing it,
I'm sealing these little bumps.
(relaxing music)
So, I'll just show you with one.
We've got this little pocket here
where that is all joined together, that pasta.
So, we can sort of tidy it up.
(relaxing music)
Get as close to that as you like,
but although it's already sealed.
♪ I compare you to a kiss from a rose ♪
We can make it look a little prettier,
but also adding a little bit more security to that seal.
♪ Baby ♪
By joining it even more so, okay?
And it sort of feels a bit weird
because it's like we're going through all this effort
and in the middle is baked beans. But have a look at that,
it's not something you see everyday,
baked bean ravioli.
(Barry laughing)
Yeah, what's not to love?
I was just saying to Patreon,
this is very,
very therapeutic.
But I can imagine doing this,
it's like anything you think, "Ah, I'd love to do that,
that'd be an amazing cool job,
to just make pasta for a living."
It might get very,
very repetitive.
That, I really enjoyed doing that.
I just don't know what it's gonna taste like.
Gonna make a lemon-sage butter sauce for that ravioli,
so that could completely override the baked-bean'ness
in this recipe entirely.
And there was actually a really cool hack video,
which I can do in one big group,
at the minute, I'll roll 'em up off camera.
But you just take the stalk off
and you just roll the sage leaf up
into like a little cylinder.
And then cut it really fine like that
to get these really diddy,
funky little strips.
And also, the zest of a lemon, okay?
So, I'm just gonna get that all on a board, the sage leaves
and the lemon together,
whilst hoping I don't grate my finger.
(lemon grating)
All right, so that's nice
and done,
and we do also need the juice of the lemon too,
so we use the whole thing in a bit.
But we don't really want that ready
until the pasta is ready.
Now, going back to some of the very first videos I did,
when I very first discovered to learn
how to even just cook very basic stuff.
I remember when I first discovered fresh pasta
and bizarrely, my favourite pasta
is now a brand called Rummo,
it's amazing
and that's a dried pasta.
But I remember with like going to the supermarket
and discovering fresh pasta,
and being like,
"Oh wow, this cooks in like 90sec to like 2min-ish."
Which is exactly what happens to this.
Well that is,
if you've rolled it thing enough.
(water pouring)
(pot knocking stove)
(gas stove sparking)
(salt shaking)
All right, the water is bubbling away,
so we'll just reduce that down,
we won't get it going just yet.
But I always wanted to do this.
(relaxing music)
(pan handle clinging)
(Barry laughing)
I remember when I first got sent these pans,
there's actually... This was from a brand deal, all right?
Like I talked about this recently,
like I don't have to use them in videos again,
I genuinely love them,
I've never seen anything like it.
And someone else was like,
"Yeah, but that's been around for years,
with like the camping pans."
And it's like,
"Oh my gosh."
Anyhow, butter's in there,
leave the lemon to one side.
But we will push in the sage
and the lemon zest.
And why not, just a little bit more pepper as well?
Let's just go for it.
(gas stove sparking)
It's a bit like a video we did recently,
we're gonna melt that butter until it's foamy.
It's time to add that pasta in
and hope that baked beans don't explode out of it.
All right, so the pasta's cooking away.
This is reducing down,
I love how it's got like a little hat.
Ah, the lemon juice goes in next.
(butter sizzling)
All right, I would say that is foaming,
so we take it off the heat.
(pan handle clinking)
The lemon juice goes in,
we've cooked the sage
and the lemon zest in that butter,
and now added extra acidity with the juice.
This gets drizzled over the ravioli,
which we'll get right now.
This all sounds very nice,
but baked beans.
(Barry laughing)
Straight outta the pan
and whenever you go to a nice restaurant,
and you order ravioli,
you always get quite disappointed you're like,
"Oh, I thought I'd get more than that."
But it is deceptively filling.
So, we now drizzle the butter
and the sage,
and lemon sauce on top.
Oh, my goodness.
That is really gonna flavour it.
I don't wanna put too much on there.
A good shimmy of Parmesan on there.
A complimentary sage leaf.
(Barry laughing)
And then some pepper, okay.
I'll tell you what,
that is pretty darn gourmet to be honest.
Oh, you cheeky thing.
And all from a tin of beans.
I've gotta be honest,
that looks pretty darn similar,
the only thing I would say is that it has been food styled,
and there's a bit more sage on it,
it looks a little bit nicer.
But you know what I'm like,
just like you hopefully,
just shove it on
and you wanna eat it.
Don't forget to keep the Cookbook Corner
book ideas coming in,
thank you to everyone that sent me one.
If you do wanna get in touch,
I'm still trying to get back to all of you,
get in touch via the contact form on my website.
Ooh, okay.
Ooh, it's quite dainty.
I can smell baked beans though,
it's just sat in there like that, okay?
Mm, oh my gosh.
You can taste the beans,
but I think it's the warmed cheese that's blended it all in
and then you've got that butter,
and lemon kick overriding it all.
Mm, the pasta is delicate anyway,
but this wasn't really about that.
The homemade pasta is really good,
I really like that.
But that filling just kinda works
and the lemon isn't too overriding,
we get a little hint of sage,
but that real strength is in the sauce of the beans.
You get that running through it
with the cream cheese filling.
Now, I think it all depends,
and it's quite a sensitive topic,
on the tin of beans that you buy.
Even in the UK,
there are other brands.
Branston for example is one or supermarket own brand,
a lot of people have their own choices
and I think that actually plays a critical role
in whether you would like this.
So ultimately, if it's beans that you buy anyway,
you're gonna like it
and if you mix it with that cream cheese warm filling,
it's bloomin' stonking.
In conclusion, I knew it was a fun book
and I wanted to do something a bit quirky,
and I thought that might've been bad.
There's baked bean sushi though,
is that cold?
Yeah, it is actually served cold,
but bizarrely, I think that would be okay
because you typically have sushi cold.
So, I mean if you wanna get the book
and find out for yourself,
but I'm really,
really impressed with that.
Don't forget to check out the rest of the videos
here on the Cookbook Corner playlist like I say,
the Ninja Turtle one is a particular highlight.
- Ninja Turtles Pizza Cookbook,
(indistinct), it's a video up (indistinct).
Come over to my house
and try it, bye.
- And of course,
if you're subscribed or not subscribed already,
please consider doing so
and make sure all your notifications are turned on,
so you're told about all new videos.
And I'll see ya later, cheers.
♪ 'Cause cooking is nice ♪
♪ Nice nice nice ♪
If I eat this now or if I eat it all,
it is a lot to eat.
I will fall asleep.
(Barry laughing)