(people laughing)
- Oh, yeah. - Oh, nice.
(chill music)
- Hello, everyone, and welcome to this.
- You guys have seen the title.
It's 15 minutes, two normal home cooks,
and they have zero idea
of the ingredients we're about to give them.
Come on, boys, you can do this.
- So why am I standing here
with four massive bunts in front of me?
(pops repeatedly) (upbeat music)
(fire crackling)
- Okay, boys, to keep things fair,
we're going to play a game.
Spin the Gin.
- [Barry] Spin the Gin?
- Whoever side of the kitchen the cork lands on
will get first choice of the ingredients under the cloche.
They will also cook first,
which gives the person with second choice ingredients
more time to think.
See, fair.
- It's the first time we've ever played
Spin the Bottle, isn't it Ebbers?
Right, let's do this.
Ready? - Yup.
(upbeat music)
- Barry. - Yeah?
- You get first pick of all of the ingredients.
- [Mike] Okay.
- Under cloche one, you can choose and must use
one of those ingredients.
- [Mike] Oh. (Barry laughs)
- [Ben] Which of those proteins would you like?
- Mike is left with whatever I don't use?
- Correct. (Barry laughs)
- [Ben] Which one would you like to cook with?
- [Barry] I will take the steak, please.
'Cause I know Mike is really bad with fish.
- Lift the cloche on number two,
a tin of chickpeas or lentils?
- Chickpeas.
- [Ben] Lift the cloche on number three,
cucumber or rhubarb?
- I'll have the cucumber, please. (stifles laughter)
- Barry, you are going first
with steak, chickpeas, and cucumber.
Mike, you're cooking second
with smoked haddock, lentils, and rhubarb.
(laughter)
- He's a top (beep).
- You've got a winning combination there, Mike.
- I'm not a chef, Ben.
How many times do I have to showcase that?
- Baz, you're cooking first, and your 15 minutes start now.
(bell dings) - Oh, come on, Baz.
- [Ben] So you have to use your three ingredients,
but you can use anything else we have in the kitchen.
- I'm gonna get the beef on the go straight away.
Oil both sides and season as well,
and then I wanna get that in a hot pan.
- What are you hoping for?
- Whilst it's cooking and resting,
I can pretty much finish the rest of my dish,
which is a chickpea and cucumber miso salad.
- Interesting, I like it.
Let the storm begin in three, two, one, go.
- Right, I'm going to pick up some ingredients first.
I'm gonna grab an onion, some garlic,
and oh, there's some ginger.
I'm gonna grab some ginger.
- They are all things that need chopping and peeling.
- Like holy Trinity.
- Ah. - You say that... (laughs).
Haven't got a huge amount of experience whatsoever.
I know kind of how to cook rhubarb.
I sort of know how to poach fish,
and I know how to drain a tin of lentils.
So I'm going to try and do some form of curry,
and I'm going to cook out the rhubarb
with the onion in the base.
- Okay, so he is got an onion, garlic, ginger base.
He's gonna save time by sticking it in a mini chopper
to get himself a paste that will cook quicker.
He's put a massive pan on the heat,
which gives him lots of surface area, which speeds up-
- Oh, I was doing all of this.
I was gonna tell you this, and then you were gonna be
so impressed. - So far, I'm impressed.
I am impressed 'cause you're doing it
without even thinking about it now.
- Now, normally, I wouldn't do this like this,
but I'm literally gonna put in everything together.
- And that is certainly a lot quicker.
- Right, but while it's heating up,
I'm gonna go and get some more ingredients.
- While you are doing that,
I'm also going to share with you
the fact that today there is a skills badge up for grabs.
- What?
- It's all about, speedy cooking.
If you can demonstrate and/or explain
all the things you're doing along the way
to make this possible in 15 minutes,
then you'll get a badge.
What are the tips and tricks and hacks
that make this super speedy?
- So aim is get this steak cooking
and get to prep everything else.
I'm using butter and garlic to flavour the steak.
Then I'm mixing my miso to that to get a nice sauce
to go into everything else.
- Butter and miso, great combination.
We've talked about it as an extended cupboard ingredient,
just because it gives you all the umami hit
in a fraction of the time
'cause you're just dolloping it out of a jar.
We only need one plate from you in this instance,
so just a demonstration of what you do
in 15 minutes for quick supper.
So far, he's working with pace,
and he is choosing lots of hacks.
The only thing I might have changed,
spring onions rather than white onions.
- (groans) Yeah, that would be nice.
- Just because they'll cook in half the time.
- Right.
- The question is getting it all cooked down in time
without crying. (laughing)
- In with, oh, my God, that is the hardest butter ever.
Crack off a bit of butter. (Mike laughs)
Chuck it some garlic as well and start basting your steak.
- Now, given we criticise Mike
for cooking steak a while back,
how do you want yours cooked?
'Cause we'll judge you against it.
- I want medium rare.
'Cause I think that should be about right.
If it bounce back, it's probably on the side of rare.
That'll continue cooking and be pink inside.
So I think I'm happy of that.
- You've had seven minutes, nearly half your time.
15 minutes is not long, very deliberately.
We're looking for something super simple.
I think the idea of a salad with a seared steak
is keeping it simple,
but you've got some really nice flavours going on.
- Now, comes experiment number one,
experimental rhubarb time.
What happens if you blend up rhubarb
and cook it off with onions?
- Something like rhubarb, lots of ways of cooking it.
You don't even have to.
You could just kind of blanch and pickle it,
but in this instance, it will definitely puree out quickly,
and you'll draw out the natural sugars from it,
but it is a very sour fruit.
- See, I know how to do sweet stuff with rhubarb,
and I know what that tastes like.
What will I that add to a sort of creamy curry base?
(machine whirring) I dunno.
We're gonna find out.
- I have no idea what it's gonna taste like.
- But I'm familiar with the flavour.
So I feel like I can do something to control it.
- If that rhubarb wasn't combined with lots of red onion.
- Yeah. - I'd save that to the end
and add it almost like tamarind.
Do that same thing that tamarind would do
that fruity sour tartness. - Oh, okay.
- Can be delicious, but I don't know what it'll do
if you add it in too early.
I think he's got raw onion in there as well.
He's gonna have to.
- Do you know what, let's just do it.
(upbeat music) `
- Drain the chickpeas.
Then I wanna go into my butter
and a tablespoon of miso paste.
So I'm gonna mix that up, warm that through,
and taste what it's like.
- If you needed extra liquid,
what you poured into the sink would've been great.
- Oh, really, damn. - Yeah, the number of times-
- That starchy water?
- Yeah, if you think about the aquafaba, essentially.
That's already got loads of protein nutrition in there,
and it can help to thicken sauces
if that's what you're looking for.
How are you cooking your fish?
- I'm gonna poach it in liquid.
I would obviously use coconut milk,
but I don't have any coconut milk.
Could I use thick milk, whole milk?
Can I thicken that milk before it gets warmed up
with a teaspoon of corn starch?
I think I've seen it done before.
Yeah, maybe not.
I don't know.
- So what's happening with your lentils?
You know, this as well. - I'm gonna drain them
and just put them through the liquids.
and then warm everything through
'cause they're pre-cooked.
So garam masala, we're gonna go
for a decent amount of the kashmir.
- I love- - It's not spicy, is it?
- Have you tasted it? - Yeah, it's mild.
I tried a bit.
It's not spicy.
- I love how bold you are with these flavours.
- [Mike] Yeah, and then we'll go
for a little bit of cinnamon.
- In terms of time saving,
I like the fact you're using spice blends.
Garam masala has already got a whole bunch done for you.
You've got six minutes left, Mike.
- No, right, it's too late.
All that water in, all that milk.
What's the matter? - That's a lot of milk.
- That's a lot of milk, which is fridge cold,
and probably won't come up to temperature
in the next six minutes.
- [Barry] It's a broth now.
- Yeah, that's what I was gonna do, a broth.
- I thought you wanted
a thick sauce. - No, I need to blend it.
I'm gonna run outta time. - You'll blend it?
- Well, yeah, to make it smooth.
- You've only got five minutes.
- Wow. - So what are you gonna do
in five minutes? - That's amazing.
- I've messed it, guys.
- Ooh, woo-hoo-hoo.
You're in trouble.
- It's good to hear.
I like the confidence.
That's what we need.
You got five minutes remaining.
- [Barry] Okay, spring onions go in here.
I don't want it too hot.
So I think I put half the chilli in.
- Can I pan fry this?
I must be able to pan fry this.
- Yeah. - With a 15 minute cook,
this was a bold choice of recipe
because there's a lot to get done.
(hand blender whirring)
Four minutes remaining.
It's smelling good.
- I do need to use these so they're all in.
- It's pretty good if you've got time to finish it
with a nice garnish of herb and something.
- Yeah, I need some herbs. - To make it special.
- Can you keep one eye on that fish?
- Yeah, I've got four of them on it.
- I'm not confident.
I really don't wanna ruin this.
- Happy with that.
- [Ben] How medium rare is your steak?
- It's more on the side of rare than it is medium,
but I think I'm happy that it's still medium rare.
- Mmm, I disagree.
I think that's rare, but it's fine.
I don't mind mind a rare steak on a salad,
but I think we should point now that's definitely rare.
- [Barry] Oh.
- Baz, in your last three minutes as you plate this up,
is there anything else you've done differently
to make this even speedier?
Your chance to win more points for the badge.
- No, I'm happy of this.
Yeah, I'm happy it's taken me 10 minutes to make so far.
Right, okay, cool.
- [Ben] You've still got a minute and a half if you need it.
- Oh, no, no, I think I'm done.
I think I'm done.
I'm gonna stop.
If I kept going, I'd be faffing,
and I'm happy of that as a plate of food for midweek.
- Yes, we are racing here and giving you 15 minutes at home.
You might wanna give yourself 16, 18.
(Barry laughs)
- You might wanna choose
a completely different dish together.
- I think you might have pulled this off, Mike.
You have, however, only got a minute to get it served up.
- Squeeze a lime. (Barry laughs)
- [Ben] Lovely, you're gonna have to get on a plate.
You've got 45 seconds. - Come on, Mike.
Oh, my God, that's wonderful.
- That looks like a nice dahl kind of thing.
If that fish is good to flake over.
- Yeah, just break it up.
Break it up, it's gone, it's gone, break it.
- You've got fifteen seconds. - Break it up.
Just break it up. - Six, five.
- Yes. - Four, three, two, one.
(bell dings) An apron swipe.
- How the hell did you do that?
(Mike sighs)
- Dunno what it taste like, mate.
♪ Pluggy plug, plug, plug ♪
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(transition scrapes) (man sighs)
- [Narrator] Sidekick bundles three inspiring meals together
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Then cook using the step by step recipe guides,
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(upbeat music)
(upbeat music continues)
- Right, boys, 15 minutes.
We are not looking for show stopper dishes.
We are looking for excellent cooking,
simple balance, and deliciousness.
Two inviting plates.
Right. - Get in.
- I'm gonna dig in this side
'cause I'm intrigued by miso butter chickpeas.
(upbeat music continues)
I have to be honest,
like not everyone likes steak that rare,
a good vet could probably still bring it back,
but for me, that's good on a salad.
The buttery miso chickpeas, really tasty,
if not a little salty.
- Uh-hmm.
- My goodness, it's delicious, that.
- In a hybrid to bring three ingredients together,
I think your third ingredient
was just kind of a afterthought.
You just kind of cucumbered on top.
- Whoa, whoa, whoa, (stammers)
whoa, whoa, whoa, whoa,
whoa, whoa, whoa, whoa.
- Tell you, you can't go. - Careful, careful.
You just cucumbered on top. (laughs)
- You did, and that's how you know it's cucumbered
(all laugh) as opposed to something else.
- That's great.
- You've been looking forward that line
for a long time, haven't you?
- No, I don't know what is so funny about cucumbered.
(Barry laughs) - Is when you do that.
- Well, at least he had it on his board.
He just kinda went, well, just dumped it on top.
- I didn't go cucumbered, did I?
- I think the cucumber was a bit of an afterthought.
- It wasn't.
- But it is perfectly delicious and tasty and actually,
given how salty and misoey your chickpeas are,
that cucumber's quite fresh.
- That's really delicious, mate.
- This was a whirlwind. - Yeah.
- But you know what?
I am so excited to try it because in my head,
the use of rhubarb as like a tart fruit,
almost tamarindy with the lentils,
and I can see perfectly cooked fish.
You weren't sure if it was done, but it is just done
as opposed to overdone.
I can see that.
Let's dig in.
(upbeat music continues)
- Oh, man, I'm nervous. - Cheers, cheers.
- I'm happy with that.
- You don't need the coconut milk in that.
That's delicious.
Milky, it is spicy, but also spiced
with the garam masala and the cinnamon
and the smoked fish flaked on the top.
- What's making it so sweet?
- Saved with the squeeze of lime to bring it all together,
that's really lovely.
And you chuffed with that?
- I'm really, really happy with that.
- Should be. - I dunno how I did it.
- I think it's clever.
I think it's delicious.
I think it's really simple midweek speedy cooking
that you wanna tuck into.
- I can't believe I did it.
- I'm surprised. (laughs)
- I've blown away by that.
- That is delicious.
Now, today we had speedy badges up for grabs.
Baz, you had kind of like start with the steak,
get the pan hot, sear it, rest it,
and ingredients like miso, that cut out a lot of time
because of the flavours they pack.
Whereas this, the blending up of the paste
to speed up the cooking, the use of the lid on the pan,
the large surface area,
the fact that you pan fried the fish,
which was gonna be quicker than waiting for it to poach
might have been accidental in the time pressure,
but the point is you found a solution,
and it made it quicker cooking.
So both deserve the speedy badge.
- Oh, yes. - Yes.
- [Mike] Although that does nothing for me
'caus I'm still last.
- But in terms of a winning dish,
and honestly, two minutes before the end of the time,
I wasn't sure,
but it is absolutely that.
That is delicious, well done.
- Thanks, thanks. (clapping)
- I think it's an accidental worldy.
- I told you could do it.
- I needed a bit of retribution.
Also, the takeout of the video is Ben was right all along.
(Ben laughs) - No, no.
- Great. (Mike laughs)
- Start positive and look what you end up with.
- I've gotta agree that it's a worldy, but do you agree?
Is that the winning dish?
Let us know down below and also,
did we deserve these badges?
- Plus, as always, if you enjoyed the video,
give it a like and a thumbs up
so we know to make more.
- And check out our Sidekick app
if you want check out other speedy recipe packs.
It's free for 30 days.
Man, that's a weird place to end, isn't it?
But it is free for 30 days.
- Yeah. - Why not, nothing to lose.
- Have you been lemon juicing or, what's that...
- Doesn't look it, doesn't it?
- What's the squeezy. - No, and I never juice.
- Implications for you? - I think that was foils.
- I actually sat with foil
in a chair for an hour. - Foils on Sunday,
the annoying thing is this is what I wanted,
and I got it done, but that
is not what I expected. - Why?
- I think it looks all right.
- But it's too much. - It looks sun blushed.
- It does look like. - It's not,
it's really blonde. - He's lemon juiced.
and gone out and sat in like. - Yeah