[MUSIC PLAYING]
Hey.
How's it going?
We're sorted.
We're a group of mates from London looking
for exceptional things in food that
will make a difference to you.
Or just make you laugh.
Some of us are chefs.
The rest of us, hmm.
We're normals.
But every video we make always starts
with a suggestion from you.
Pancake chicken, I take the cake.
I'm gooey in the middle, baby.
Let me bake.
Hello.
This is Jamie, and I'm Ben.
We found a famous TV chef here in the UK who could give us
a lovely Swedish recipe.
Couldn't she, Ben?
[INAUDIBLE]
Hey-- hey, hey.
Hey hey.
Which is apparently Swedish for hello.
Welcome to Rachel Khoo's kitchen.
And if you don't know who Rachel Khoo is, google her.
She's a big deal.
Amazing TV shows, and some beautiful cookbooks.
Now the reason we're here today is
Rachel's got a new Swedish cookbook out,
having lived in Sweden for the last couple of years.
And we thought it'd be really good fun
if Rachel showed us how to make her Swedish shakshuka recipe.
And then we got the two chefs, Ben and James,
to recreate the Swedish shakshuka recipe--
using a recipe written fully in Swedish.
This is nice.
Awesome.
[RACHEL LAUGHING]
What are we here for?
So boys.
Here's what's going to happen.
We have laid out some ingredients for you.
Those ingredients will make one of the recipes
from Rachel's cookbook.
Exciting.
Nice.
We have the recipe for you.
But seeing as it's a Swedish cook,
we've given you the recipe in Swedish.
Oh.
It's quite a short recipe.
So that's good.
It shouldn't take that long.
Like, half an hour.
If not less.
Out of interest, do you have any idea what you're making?
(LAUGHING) No, not yet.
There's no pictures.
It's a Swedish shakshuka.
Swedish?
Yeah.
Wow.
OK.
You should know that we know what
this is supposed to taste like.
And it's delicious.
Oh, trust me.
It's going to be delicious.
So we're going to be comparing.
Some delicious ingredients in front of us.
Surely we can't mess it up that much.
So I'm going to start off by chopping my onion.
It'll be interesting to see how Ben and James, their Swedish
is.
Whether they understand how to chop a "lok".
in Swedish.
Or what even a "lok" is.
Here, I'm just going to use half a red onion.
Because that should be enough.
You can put as much or as little chili as you like.
I'm going to add a little white wine vinegar.
So the white wine vinegar-- what it does
is it actually takes some of the heat
of the red onion and the chili.
So that helps.
A bit of sugar.
And some salt.
Right.
So just let that sit.
You could even make this the day beforehand.
The longer you let it marinate, the more odor the onions
and the chili becomes.
One "lok."
How do you know "lok" is onion?
I don't.
But it says one of something, and then it
suggest something "fenaked".
Which possibly means finely hacked.
You're right.
"Lok" is onion.
Because we've got one "lok".
And then we've got one "rodlok", which
is red onion, because we've got one "rod chili peppar".
[LAUGHTER]
Great.
"Roat?"
"Grode".
Shall I just start slicing this up?
Slice.
Do you want me to slice or dice?
Shakshuka, I would say slice.
OK.
I'm going to say oil.
The "vaten".
Butter?
Oh, it's butter.
It's butter and vinegar.
Do you reckon we're basically going to fry it off
in vinegared butter?
Yes.
That's why I think we're doing.
I've never heard of doing that.
It's going so well already that Rach is having
to disconnect the smoke alarm.
That is not a reflection on what we're doing.
But we need to do the vinegar.
Salt.
[TRYING TO PRONOUNCE WORD]
"Vinageren".
Salt and white pepper.
Salt and pepper.
Oh, dear!
OK.
But, no.
I've got to keep this.
Because if I don't have this in my hands,
I'll have to do something.
What's next?
I can read none of this.
OK.
You know what we've done wrong?
I don't what we've done wrong.
Now we know this first instruction,
we should have sliced the red onion
and put it with the vinegar, the water, the salt, and the sugar
to cure with the onion, because it's
pickled to go on at the end.
No!
So what we're going to have to do--
Oh god, it's a pickle.
Now we realize this--
I love your recipe, Rachel.
But what we've done is swapped the onions out.
Because the red onion in the shakshuka is delicious.
And then we're going to pickle this one.
So Dave, what you've done is by taking control of the iPad
and trying not to cook, you've instructed
completely wrong instructions.
You've taken all the blame and responsibility
by telling me what to do.
Teamwork.
[LAUGHTER]
The vinegar and the water go in here
with a little bit of pepper.
That's why we've never heard of doing that before.
A little bit of salt.
And we're just going to pickle that while we
cook everything else.
That's the first step.
So step two is frying your onion in some butter,
and then adding your spinach with your cream, and milk,
and making this really rich, and unctuous.
a green spinach something.
[LAUGHING]
I'm gonna grate in some nutmeg.
Be generous with you salt and pepper.
So the consistency you want is, you want the cream
and milk to thicken up slightly.
So you want the spinach to absorb some of the cream
and milk, and you want the flavors kind of you
to come together.
And then it will be ready.
[TRYING TO PRONOUNCE WORD]
So first your spinach and onion in a little bit of butter.
[SWEDISH SPEECH] A little bit.
Right?
And then we've got the diary.
Then the diary goes in.
Good!
[TRYING TO PRONOUNCE WORD]
Do you reckon that's nutmeg?
Yeah.
I've decided to just start doing stuff.
[SWEDISH SPEECH]
Basically 10 minutes until it's softened and wilted down.
We don't have 10 minutes.
Then--
15 minutes left.
So crack as many eggs as you like.
You make a little spot.
Right.
I'm going to grab a lid.
And then that just helps to get the eggs cooked.
[TRYING TO PRONOUNCE WORD]
Crack?
No.
[LAUGHTER]
[TRYING TO PRONOUNCE WORD]
So it makes four wells.
Yeah.
And we're going to crack--
[SWEDISH WORD FOR CRACK] four [SWEDISH WORD FOR EGG]..
Five.
So the five is written as a number.
So I don't [SWEDISH SPEECH] five is in Swedish.
So I'm going to say that as five.
[SWEDISH SPEECH]
Oh.
It says shells OK.
Just pick it out with your fingers.
That's what it says.
Yeah, I thought that's what it said.
Oh god.
Oh god!
Stop panicking!
You'll be all right.
If you'd asked me before this whole thing who
was going to panic more, I would definitely have said Ben.
There was no way that Jamie would've panicked.
[SWEDISH SPEECH]
Ben's used to failing.
Put the lid on it, James.
[SWEDISH SPEECH]
We've got loads of time.
It's fine!
Cocked!
Cock!
I'm a cock!
I am a cock!
[LAUGHTER]
Great.
You're saying this out loud, Ben.
I am bilingual now.
I'm allowed to.
So I think we can switch it off.
It's bubbling away.
So you can have a look.
When the eggs looks like they're set, then you know it's ready.
And then, the finishing bit is a little bit
of lemon zest on top.
And then some fresh dill.
And then you're little kind of fiery pickle kind of thing.
[LAUGHING]
You need to get, like, the balance of flavors.
For me, it's always important.
You've got that creamy richness.
And then you set that off with something
with a bit of a punch and a zing.
Makes it more interesting.
Guys, you've got under the five minutes.
[ALL "MM"ING]
So that, we know is our red onion.
Which is now white onion.
--which is here.
We got our dill.
[SWEDISH SPEECH]
What's happening?
Fluffed.
Is this what yogurt looks like?
It's what I did to my cushions.
Or, like-- OK.
We finish.
Yeah.
Scatter.
We finish the dish.
Mixed.
And then we add the dill, and then we're like--
[SWEDISH SPEECH]
Wow.
OK.
[LAUGHING]
I've blundered it.
Uh-oh.
Oh, you've blundered it.
Oh!
Little bit of dill.
A little bit of pickled onion.
A little bit chili.
And a little bit of [SWEDISH SPEECH] You scatter.
Oh, I'm scattering?
Come on.
Scatter!
Do it!
Commit!
[LAUGHTER]
What was that?
3, 2, 1.
[SWEDISH SPEECH]
What was that?
Yay!
[APPLAUSE]
That was stressful.
It was a journey.
I feel like I would want to retrace
the steps of the journey now that we know.
I feel like you should have started with that.
Because you're more confident.
You told me you spoke Swedish.
I think it was like, how to learn Swedish in half an hour.
Yeah!
Yeah.
It looks all right.
It smells great.
I don't know what it's supposed to look or smell like.
But maybe that's what we find out.
Right.
Mm!
Surprisingly, I can't taste any pickled onion.
There was only a little bit of vinegar, and we cooked it out.
I mean, we shouldn't have done it at all.
Right at the end, I think you get a slight bit of vinegar.
Tang.
You know what is missing is that zing at the top.
So with this, we've got a lovely creaminess and richness.
And there's a little bit of heat.
I think you could have been more generous with the nutmeg.
Yeah.
I agree.
And the white pepper.
Be a bit more [EXHALES].
Out there.
I think you should have trusted your gut more.
Towards the end, you were doing that.
Yeah.
At the start, it was like headlights.
[LAUGHTER]
I mean, it's still delicious.
But it's just not got that little [CLICKS TONGUE]..
Well guys, first of all, I think you
do deserve a round of applause.
Because that was pretty good job.
I think we've had a bit of help from the sidelines.
Thank you.
It's much easier in English.
But if you are Swedish, the books
coming out in Sweden next year.
Yes.
So everyone wins.
I'll be buying one of those.
I actually do enjoy these a lot.
I love them.
They're so much fun to watch, and take part in.
Both.
If you want Rachel's book, please go and get it.
It's great.
And it's actually in English, so you can read the recipes.
Go and get the link down below.
James, I'm going to challenge you for Dad Joke of the Week.
I want something topical.
Ah!
Um, on what topic?
Sweden.
Swedish.
Shakshuka.
Eggs.
Spinach.
Rachel.
Any of these.
Got it.
I bought a fish at the market the other day.
I asked for the fishmonger to wrap it up
so I could take it home.
And when I got home, I realized he'd taken all the insides out.
"Gutted".
[LAUGHING]
(STAMMERING) Yeah, that that was it.
I don't know how it's topical.
As we mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways you can support us and get
more involved.
Everything you need to know is linked below.
Thanks, and hope see you in a few days.
All fine and dandy.
Thank you very much.
And then you can "cock" again.
[LAUGHING]
No.
[INTERPOSING VOICES]
Shouldn't say that.