Jamie: Hello! Mike: Hello!
Jamie: Are you ready for Fridgecam? Mike: I think they are!
Jamie: Let's do it!
Hello there, boys and girls,
it's nearly time to start.
He's the cheeky little chap who's captured everybody's hearts.
His cousin is a wally,
with a tiny lolly,
so bring your border collie
'cos it's time for Ollie!
No, we haven't just stolen a child.
It's Ollie, Barry's cousin.
Cameo'd here once before on Fridgecam; you guys loved him so much we've invited him back.
He loves crisps. We're gonna make some homemade crisps but not just from potato, from all these root vegetables as well.
A sweet potato, carrot, parsnip, beetroot, squash, and mouli.
Yum!
Barry: This is going to go well.
While Ollie is busy showing Barry up, I'm gonna make some crisps,
so, over here, start with one of my favourites, parsnip, it's really sweet.
Peel it,
and just keep peeling.
Very, very thin strips of parsnip
going into our oil at 160 degrees Celsius
If you haven't got one, a pan of oil, only ever half-fill it, and never leave it unattempted (TN: Ben should have said unattended)
and use a temperature probe so that you get exactly the right temperature
so we dry out our crisps and they don't go greasy or soggy
but they're perfect.
Who's that?
Ummm, Ollie.
I don't know, it's not you.
After a couple of minutes,
fish them out
shake off excess oil
and transfer to some kitchen roll to drain,
a little pinch of salt
and leave them to dry and crisp up.
Beetroot, an amazing choice, because beautiful red colour
Cut the beetroot super fine
using a mandolin, keep your fingers back
And wafer-thin slices
What's your favourite food in the world?
Ungh, "onze dooze"!
Orange juice!
Barry: D'you have orange juice? Ben: That's a good one.
Not orange juice, but orange squash.
And they go into the oil just like the other veg
Ollie...
What's next?
"Kai-erts!"
Carrot. Good shout, 'nother root vegetable; exactly the same as the parsnip
Now, hang on a second, I've forgotten how to do this one.
"S'nice!"
Yup, that's right. Next up, really thin slices, continue with the peeler
for some vegetables, OR use a mandolin for others.
"Sawt!"
Our selection of crisps have come out of the oil, we've seasoned 'em up with a bit of salt, let 'em dry and crisp up properly.
Packaged them into individual packets of crisps
Ollie, here's a tradeoff, I wanna see your... woahhh
Barry: Ollie, that... Ben: Look at that for a sketch.
Ben: I.. I don't want instant responses. I like... I like someone who thinks about their food.
Barry: Aigh...
Mmm!
From one crisp-eating child to another, Jay, d'you wanna come and try these?
Really wanna be offended, but I also really want crisps.
I like this pepperoni ones.
Beetroot, I like the colour, and you actually still get the rings
Tasty?
Mmmm!
Jamie: They're lovely. Ben: And pretty simple
So this is homemade root crisps...
... "Sawted!"
Jamie: I mean, you can just tell that he loved those crisps.
Mike: Yep, he uh... Jamie: He loved them... to pieces.
Mike: First Fridgecam back after Christmas
Jamie: Yes, how was yours?
Mike: Uh, I loved it, it was fantastic, I... Jamie: You're looking, uh, you're looking festively plump
Mike: I am, um, I ate a lot...
Jamie: Good Mike: ... which is what you're supposed to do...
Mike: ... so I don't know why I'm being pulled up on that. Jamie: I'm not being... I'm not pulling you up.
Mike: Good. Jamie: I'm pulling you down.
Mike: I'd know if you were me pulling up. Jamie: Down to Chinatown
Jamie: Talking about touching, at The Table this week,
Jamie: we made some curried parsnip gnocchi.
Mike: What's that got to do with touching?
Jamie: You... obviously haven't seen the video.
Mike: Oh
Jamie: Do you think that I can get some?
Mike: Dim sum
Jamie: There we go.
Mike: Potstickers
Mike: Now, I didn't know what they were but they look like this
Mike: ... and they were yummy!
Jamie: And they tasted like this...
Jamie and Mike: Mmmmmmm!
Mike: I'd like to talk to you about floating islands.
Jamie: Surely every island is floating.
Mike: That is true, but look at this one.
Jamie: Ooh Mike: Not every island has a sugar cage.
Mike: That around it. Jamie: It's good, it was a cheat's floatin' island
Mike: It's to stop it floatin' away
Jamie: Yeah exactly, and also a cheating sugar cage.
Mike: Yeah. In fact, cheating was a... a running theme in this week's, uh, recipes
Mike: because we made a lazy one-pot pasta as well.
Jamie: That thing was incredible. Have you ever seen that before?
Jamie: You can put all of the ingredients into one pot, put it on the heat,
and walk away (obviously keep it attended) Mike and Jamie: Don't just walk away.
Jamie: But, you can like, just leave it, and it will cook, and then it's done and it's all in one pot and you...
Mike: And it tasted nice as well, more to the point. That's is my type of thing. Jamie: It was delicious.
Mike: Comment of the Week
Jamie: Comment... of... the... Week
Mike: I know exactly what you're doing there, and I don't like it.
Jamie: Okay. Comment Mike: Mmm
Jamie: oftheweek Mike: (whispers) idiot
Jamie: Leo Font Mike: Mmhmm?
Jamie: Now I think this was from our sausage video, a couple of weeks ago
Mike: Oh yeah Jamie: OK?
Jamie: So, Leo says, did you know...
Have a happy new year!
Thank you!
And... you!
And you!
And you, and you, and you.
Goodbye
We'll see you next year.
Jamie: Sounds like a long way away.
Mike: It does Jamie: It's only 3 days.
Jamie: Bye!
Keep waving, keep waving!
do it in the drawing
Barry: ok I
Mike: it looks like you Baz
Barry: it does... *sighs*
Ben: Go! Jamie: 1, no
Barry: 2, Jamie: no
Ben: and there we go, but your opinion doesn't really matter,
Ben:what I'm interested in is Ollie's.
Ben: as much as I appreciate your opinion, the person we're really trying to impress today is Ollie
Ben: how were they for you? Ben: they're a funny shape!