(egg clinking)
(egg cracking)
(egg sizzling)
(festive music) (fire whooshing)
(festive music) (screen whooshes)
- Hello, and welcome back to SORTEDfood.
Today, my three little elves
are going head to head to head
in a Christmas mashup battle.
We're gonna ask them to take iconic dishes
or flavours of Christmas,
and twist them into something new.
What was that for?
(group laughing)
- Already full of so much festive cheer.
- We're gonna give you 90 minutes on the clock.
The question is,
will they deliver?
Begin in three,
two, one,
twistmas! (drums thudding)
- [Barry] Oh, good!
Good!
- Okay, so, you know you have turkey curry,
because you use the turkey to make the curry,
because you've got leftover turkey after Christmas?
What if you put that in a cinnamon roll,
and served it with a sweet raita?
That's mashed up.
- [Barry] Sorry, does a cinnamon roll
still have cinnamon in it,
with frosting on top?
'Cause that sounds fricking vile.
- Well, let me prove you wrong.
My curry is going into a food processor
along with some coriander,
I'm gonna zhuzh that up to create a paste.
- [Ben] Interestingly,
one of the most searched for things
after Christmas,
is turkey leftover recipes.
I think it's normally a recipe to use up
the leftover turkey,
not recipes using leftover turkey curry.
- This is leftovers leftovers.
It's gonna be 2021's final food trend,
so, you've heard it here first.
- Ebbers, let me tell you what Christmas
is really all about this year.
- [Mike] Snow!
(everyone laughing)
- [Jamie] Yorkshire pudding burrito wraps.
There are always leftovers
and it's always lots of different bits
and pieces.
What if you took all of those leftovers,
baked them into a Yorkshire pudding batter,
wrapped it up,
put some more on the inside,
and then made a gravy to dip it all in?
- I'm liking the sound of it,
but I remember you once made paella burrito wrap.
And what you've basically done is,
what's the second most regional thing
that people are protective over?
The Yorkshire pudding,
I'll use that this time.
(Mike laughing) - Yeah.
Let's start by making
a really simple Yorkshire pudding batter.
Flour,
milk,
eggs,
into a bowl,
whisk it up,
let it rest for about 20 minutes.
- [Barry] Now, for my dish,
I think it's one of the first time
all three of us agree
on the best part of a Christmas dinner.
Pigs in blankets.
- Oh yeah. - Yeah, definitely,
- The highlight, okay. - definitely.
- What I am doing,
is I'm taking pigs in blankets,
and combining it with my favourite thing
on a Christmas plate,
bread sauce.
I am making bacon-wrapped bread sauce fingers.
So, my base.
Butter,
bacon,
garlic,
onions,
rosemary.
Frying off until the onions are soft
and the bacon is crispy.
Then, in with my flour,
nutmeg,
cook the flour out.
Make it a Roux-y sort of thing.
Then milk,
cheese to make it a Mornay.
And then bread's to make your bread sauce.
- [Ben] So, you're making a Roux,
then the Bechamel,
then a Mornay,
and none of those are really bread sauce,
so, why are you doing it?
- [Barry] A lot of people don't understand
why bread sauce is such a important part of the dish,
'cause some may say it's rather simple and plain.
Usually, it's just a studded onion.
Um--
- Are you cooking (beep)?
- I'm not cooking any (beep) no,
but it's a certain whiff of it,
isn't there? - Yeah,
must be coming from somewhere else.
- Yeah.
- So, therefore,
I've got loads of flavour of bacon and cheese
in it as well,
to make it super rich.
What's wrong? (soft rock music)
- Sounds great. - Yeah.
- Okay, story time.
I am using
a pre-made,
pre-rested dough
that is wonderful.
It's a cinnamon roll dough,
but slightly less sweet.
It is enriched with things like yoghourt.
It is wonderful to work with.
So, I'm going to roll this out,
cover it with my curry paste,
and then roll it right up into a big log.
- You'll all be glad to know,
you've had 20 minutes.
- [Jamie] Here comes to smart bit
of my really simple recipe.
I'm gonna heat up some beef fat
on a greaseproof paper-lined tin,
chop up all of my leftovers
into bite size pieces,
cook them off for about 10 minutes
to get really hot,
and then I need my batter,
put them in the Yorkshire pudding,
and then we can wrap it up later.
- Good variety in colour on the board.
- Well, I think the important thing is,
Ebbers,
you always have a lot of leftovers
of different veg that people don't eat,
but then it's important
to make sure you only put things in there
that you are going to eat.
So, we'll save the brussels sprouts
and the parsnips for another time.
- I quite like brussels sprouts.
(upbeat music swells)
- [Mike] So, next,
I have to slice my log into... (Jamie giggles)
12-ish.
Then place them top-up or bottom-down
into (chuckles) a buttered baking tray.
So, I've arranged them four by four by four.
You will see some gaps,
but now I'm gonna put them in a proving drawer
of our oven of our brand new kitchen,
because over the next 20 minutes,
they're just gonna rise,
prove,
fill some of that space
before they get baked.
- Blitz-up my bread. (upbeat music)
(blender whirring)
The final part of my bread sauce
is the bread of course,
and then a bit of lemon zest.
And don't forget to remove the bay leave,
because that's in part
all of this magical flavour.
Whoo.
Did nothing,
It's just there for show.
- No!
All good chefs use bay leaves.
They add something.
- [Barry] Then wanna pack it down,
because then I'm gonna stick it in the freezer,
It's gonna set-up,
and I'm gonna cut some bread fingers.
- [Jamie] As you'll notice,
I've still got more leftovers.
We can cook them off a little bit,
snack on them and use them for the filling
of our burrito.
- So, while my rolls are baking,
I'm going to make a frosting
inspired by a raita.
So, cream cheese,
Yoghurt,
cinnamon,
cumin,
bit of sugar.
Then I'm gonna pipe it
over the top of my baked rolls,
like a frosting.
It's just it can be cleverly inspired
by the curry.
Why're you lumpy? (batter sloshing)
- Speaking of lumpy,
should we make some gravy?
So, how about having something
to dip our Yorkshire pudding burrito wrap into?
We're gonna make a whiskey gravy,
yeah.
A whiskey gravy.
(bottle thuds)
(bowl thuds)
(whisk clatters)
(plate clinks)
(distant chattering)
Whiskey gravy
(upbeat music rises)
- To go with my bacon bread fingers,
I'm making a spicy cranberry dipping sauce.
Cranberries,
redcurrants,
malt vinegar,
port,
chilli jam,
add some Christmassy spices.
- Guys, look, this is what - Chilli sauce,
I'm talking - you really care about.
- about my-- Look at those,
they proved lovely,
now they're gonna get baked in an oven.
- Then I add some lemon,
some orange,
some Christmas spices,
port and more vinegar.
It's a balancing act this.
- Time check!
You've got 40 minutes remaining.
(rock music)
- [Mike] So, you've made like a toad in the hole,
but... (jug thuds)
You've added other pond animals
to your toad. (Barry chuckles)
(rock music)
- [Jamie] 20 Minutes
until success.
- Soots me. (drums thudding)
- No. (cymbals chime)
- So, you toast up some cashew nuts
for garnish,
chop them up and then top everything
with all the remaining stuff I have.
- Key plan,
whoever's gonna be first,
remember to receive yourselves too many time
to spruce it up.
(rock music)
Snow joke,
you only got 30 minutes left.
- He spent four years training as a chef.
He could've had a real career,
but instead of he's making (beep) Christmas puns.
(Barry giggles)
(rock music)
- [Barry] So, now my bread sauce is solid
and I'll wrap it around.
Well, I'll wrap bacon around my bread sauce.
- [Mike] Barry, look at this.
- [Barry] Oh, oh, oh, oh, oh.
- [Mike] It's actually quite impressive.
- [Barry] Oh.
- [Mike] And it's really funny,
'cause how is he gonna roll that?
(Jamie chuckles) (Barry chuckles)
- It looks great.
- [Jamie] I mean, I don't know where to put it,
but I think it's done.
(tray clunks)
(rock music)
- The brief was to twist something up.
I feel like he's invented
something completely new.
- It's toad in the hole, Ebbers.
Don't start thinking
like that. (Jamie giggles)
- [Ben] So, then you just roll it up
on itself like a Swiss roll
or is there something else going in the middle?
- Ebbers, listen, I feel like you've taken
a slightly negative tone today
and I don't appreciate it very much.
What I'm gonna do next,
is spread some cranberry sauce
and some wholegrain mustard over the insides,
get some sauce in
that's already in there.
I'm gonna add some more
of my leftover roast dinner
into the middle and then roll it up.
(soft rock music) (Barry chuckles)
- [Barry] Oh my God!
(Barry chuckles)
Jamie, that's more of a Swiss roll.
(rock music)
Bread sauce...
Wrapped up in bacon.
I'm now gonna dip that in whisked egg whites,
keep it light and fluffy,
and then into my flour,
then deep fry it.
(rock music)
- Boys, looks like you're slaying it,
you've only got 15 minutes left.
- Oh, mate.
(rock music)
- [Ben] The pressure will be on your buns to cool
in time for frosting Mike- - I bloody,
know, Ben!
(rock music)
- [Ben] Jamie, Barry,
looking tremendous.
Mike, you've got two minutes left.
Now it looks like you've gone to Iceland.
25 seconds. (soft rock music)
five,
four,
three,
two,
one.
(hands clap)
- Boys, I'm proud of all of us.
I think we have all spaffed it.
(Barry chuckles)
- You know what?
Yeah. (Barry laughing)
- [Ben] Merry Christmas,
and let's get them into the sexies.
(festive music)
(festive music fades)
- Well, I'm proud of myself.
- The brief was a twist on leftovers.
It's definitely that.
This is (chuckles) a monstrosity.
(group laughing)
I'm kind of looking forward to trying it.
I'm just gonna cut into it.
I know like,
just...
Oh, I got a good big carrot there.
- Yeah.
- [Ben] I've hacked into all three,
I've given you--
I tasted all three with the condiments
and frosting and drizzle and gravy.
So, we're all in the same boat.
- [Jamie] It's so brown.
- It's so brown.
- So brown. - It's so brown.
- Cheers, boys.
- [Mike and Barry] Cheers.
- I might try without the gravy first.
And then with...
(foil crinkling)
[Ben Chuckling]
- What?
Is there any whiskey in that gravy?
(Barry giggles)
(indistinct)
That's disgusting.
- That's the worst thing I've eaten in ages.
- That's disgusting.
- I was trying
the cranberry mustard Yorkie leftover thing first
and that I think it's quite good.
I don't know what you're moaning about with this.
(festive music)
Yes I do.
(chuckles)
- [Mike] I'll tell you what,
the cranberry sauce,
mustard monstrosity is delicious.
- It eats really well.
And the cranberry mustard
with those roasted veg and the Yorkie,
really, really, really good.
That is really, really, really terrible.
- To each their own.
- No,
it's you versus the world (Jamie chuckles)
on that.
- Now, the yogurt-based bread
with leftover turkey curry.
(festive music)
And I'm liking the cross-section.
Excellent dough.
- Cheers. - Cheers.
(festive music)
Mm.
All the delicious flavour of that
comes from the leftover curry,
which you didn't make.
But the technique of the rolling
and that tight fitting,
but allowing it enough time
and space to prove,
means you've got a really actually lovely texture
in the middle.
And that raita messes with your head,
because it's sweet and spiced,
but it's so good with that bread.
If I'm picking holes,
I think your consistency across the tray,
it's definitely bigger,
fluffier and nicer at the end I served first,
and thinner,
crispier at this end,
'cause I think the portion size perhaps ran out
towards the end of the tray.
- I put the thick end towards him,
'cause I was hoping
his depth perception (Jamie chuckles)
would be off. (Jamie chuckles)
(Jamie chuckles)
What do you do, smoke this?
- [Ben] Not everyone likes bread sauce,
because it's a weird texture.
It is soggy bread,
it's got that nutmeggy,
very savoury flavour.
I love it with roast chicken - I love--
and roast turkey. - I think bread sauce
is the main bit.
- Add the texture of the crisp
and the citrus I saw you zest in,
I'm intrigued. - Should we tip?
- Cheers. - Just touch the tip.
Oh God.
Cheers. (food crunching)
(festive music)
That tastes like Christmas in a mouthful.
- More for the flavours in that.
- [Ben] That is more Christmassy
than the other two combined.
It's got all the Christmas flavours.
Your cranberry condiment...
- Got a tingle in it?
- Is really quite sharp
from that acid
and from the lemon juice, - Quite.
- but really fruity too.
- [Mike] I like it though,
because it's really fatty and stodgy.
So, with the jam,
it properly comes through,
it's absolutely delicious.
- If you serve that up to people,
like New Year's Eve,
say it's like a party with drinks,
people will be so confused by it,
but I'm pretty sure
everybody who eats pork,
will be so delighted by it.
Presentation isn't great,
but then when you do that to recipe,
I don't know how else
or what else you do with it,
but not the most appealing,
once you've had one,
you'll definitely go back for a second.
Which puts me in a predicament,
because there's some very good ideas all round,
there's some excellent execution,
and there's some questionable bits.
(Jamie chortles)
In last place,
I think it has to be this,
'cause although the wrap
is excellent, (Barry chuckles)
that's not,
and that spoils that.
It's actually with the mustard and the cranberry,
you didn't need it.
For once,
less might've been more.
Even when it's that much more.
- So, wait a minute,
Jamie's taken a technique
of just throwing more flavour in it.
- Yeah, hasn't worked once - Once.
- In ten years.
- Wow.
- Which leaves me with these two.
(stand tapping)
My winner today for the twistmas award...
Surely I can't.
- No, you can't. (Barry chuckles)
- Go on!
- Is the curry rolls.
- Yeah! - Yes!
(hands clapping) - And the sweet raita,
just delicious. - Ah.
(festive music)
(hands clapping)
- First,
second,
third.
Generally though,
I think that's the one
that most people will be doing
on Boxing Day - 100%
- [Ben] with leftovers.
- It's so easy - And I think that one,
everyone should be doing at some point
with leftover curry,
not a Christmas,
anytime of the year.
Whether it's turkey curry or not,
that's brilliant.
As always though,
that's just my decision.
Over to you guys.
Which would've been your favourite?
Comment down below.
- And if you can believe it,
that was how we decided to finish this year.
That's our last video (Mike chuckles)
before Christmas.
Whatever you up to on the big day,
have a great one.
- [Mike] Yes, we're gonna see
you in the new year,
but from everyone at SORTED,
- [All] Merry Christmas!
- Who wants a dip (beep)
(Barry laughing)
- [Mike] 2022 is already a year ruined.
(beep)
- [Jamie] It does look like you're smearing
the contents of a nappy.
- Oh, don't say that.
- [Mike] Yeah, but you're gonna gobble
this nappy up and love it.
(Jamie giggling)