(upbeat music)
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- [Jamie] Crack your eggs and bake.
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(upbeat music)
(Christmas music)
- Hello and welcome to Sorted.
- Today we are reviewing TikTok food trends
but obviously, they're Christmas themed
and we're gonna add a Sorted twist to each one.
Why are you so excited?
- I love TikTok!
- So Ben is going first.
Let's have a look at what you're making, mate.
- How to make the best homemade eggnog.
Sugar!
Whisk it until it is light and fluffy.
- Love eggnog.
- [TikTok Cook] Slowly strain in the hot milk.
- He pours like a normal.
- What's that supposed to mean?
- What does that mean?
- You guys make a bit of mess around as you go as well.
- [TikTok Cook] Add rum 'cause I'm not a child.
Pour it up.
- It started chaotic and got a bit silly
but the recipe's good.
- So have you made eggnog before?
- Yes
I have.
I also like eggnog, I've made it hot and cold.
I'm looking forward to being inspired by this to try again.
(Christmas music)
Okay, so we're making eggnog.
He made it a lot of fun, slightly messy.
I'm gonna use all the same ingredients he used,
we're still gonna make it adult by adding the alcohol
but with a twist on the method.
I'm just simplifying the process.
First up, crack the eggs into a food processor
and blitz them up.
This method is
stolen from an award-winning barman, Jeffrey Morgenthaler.
I've never made it this way before.
- Oh! - Oh this is good.
- [Ben] So this is news to me.
- Oh cool.
- [Ben] And scatter in your sugar, little bit at a time.
- Do you need
that extra bit of sugar that's on top of the blender
or is that just?
- [Ben] Shut up.
(Jamie laughs)
It's Christmas, leave me alone.
And then your spices: cinnamon, nutmeg.
- Now Ebbers, is the nutmeg one of those things that,
you know when you make a cocktail,
you just release it into the atmosphere
and it just adds an ambience?
Is that what that, 'cause none of it seemed
to go in the blender.
- Some of it went in the blender
and some of it around the rim,
which I can push in now, you see?
It's not a problem, it's not a problem.
The other flavouring that went in on top of cinnamon
and nutmeg was vanilla.
We've got some very aged wonderful sherry.
This can be our boozy element and because it is oaked,
it has essence of vanilla.
So that is one of our boozes going in.
- Is that the twist?
- It's a twist, he went with rum.
- Oh okay.
- 'Cause we're not kids.
I've twisted it for sherry.
- Because we're over 70, yes.
- That's the twist
plus
a little Ebbers' tinsel.
- Oh, oh.
- Is that the right?
- [Mike] Better than Ebbers' baubles.
(Ben laughs)
- It is better than Ebbers' baubles.
I've got my own little brew.
- What is it now?
- What's this?
Ebbers, for goodness' sake.
- I've made a batch of sloe gin
but I've used a different method, more like a rosé.
So very gentle maceration of skin contact,
just for a very short time to get
a little bit of that pink glow.
- Do you mean you had a bath in your gin?
- Bathtub gin, it's a thing, yeah.
- This is actually bathtub gin
and what I said was very little skin contact.
- So just a dip.
- [Ben] Just a little bit.
(Jamie laughs)
- Just the baubles.
(Jamie and Barry laugh)
- Unlike months of maceration
after the first frost of sloes,
these are picked slightly earlier and they have
less time in contact, so you get the same effect you get
on rose wine.
And this is my special.
- I'm gonna have to rethink
the twist on my TikTok food trend
because it's not anywhere near as elaborate as this.
(Barry laughs)
- [Barry] I do admire Ebbers going
to the effort of making that gin.
- [Jamie] Mm.
- But what I can't appreciate is
that he spent time writing out a label to himself.
- Not just to myself, if you have
a look in the freezer cabinet up there.
One for everyone on the team.
- It's really sweet.
- That is--
- Really sweet, Ebbers, to get,
it's actually quite, it's very...
- Anyway, they're for you.
I'm gonna add dairy in the form of milk
and a finish of double cream.
Now this method doesn't require any heating up,
unlike the TikTok trend and the traditional version.
All in one makes it quicker and less messy.
Just enough froth to catch that final nutmeg.
Done.
- Cheers. - Cheers.
- Cheers.
- [Jamie] Cheers.
- Is that not silky smooth?
- That is absolutely
delicious.
- Oh my goodness.
- That is incredible.
That's like drinking silk.
Nutmeggy, cinnamon-y, Christmas silk.
- Ooh that's good.
- And it's not sickly.
- I could bathe in that.
- Oh you know what?
I'll bathe in with you.
All together?
(beep)
- Silky smooth and delicious.
The original version would take
20 minutes to make a custard, plus chilling time.
This has shaved all that out.
Maybe ready in five minutes.
Tactically, I think that's a TikTok tick.
- J, you're in.
(big band music)
- All right then J, what are you thinking?
- Ebbers, I am going to be reviewing
and then recreating with a twist,
baked brie with cranberry in bread.
This is from a TikTok foodie called Feel Good Foodie.
Let's see what it's about.
I am already liking this.
Squash it in there.
Oh so cran, oh what is that?
Do we have one of them?
This looks delicious.
Not only do we get a finished dish at the end,
we also get snacking bread whilst it bakes.
I think we can use this
as inspiration to create something amazing.
First up, we need to cut the top off our loaf of bread,
then cut around our wheel of cheese.
Twist number one: we're not using brie.
We're using Camembert.
- This is a Jamie recipe.
(Jamie laughs)
100%.
- So now, I scoop out the middle
and I cut around the edge,
which provides leverage
so when I push the cheese in, it expands.
Look at the weight.
Now she just did that
and these beautiful painted nails came out.
- Instead you got sausage fingers.
(Jamie laughs)
(Ben gasps)
- A little bit of sausage in there!
- Here's where I think we could add twist number two.
How about a little bit of mulled wine
over the top of our Camembert,
so that it soaks into the bread and when we bake it,
suddenly the bread has
all of the Christmas flavours of Christmas in it as well.
- Just the bread?
Or a bit like a lemon drizzle cake,
stabby stabby cheese too?
- We could stabby the cheese.
Yeah, let's stabby stabby the cheese!
(beep)
Before we place my Camembert into the bread,
we need to peel it, so that we get some nice cheese--
Why are you laughing?
- Who peels cheese?
- I'm not gonna use a peeler,
I'm just gonna slice it, you know, so it's open.
It's not really a circle anymore.
- I tell you what, that cheese looked really appealing
until you started butchering it.
- Look, they didn't show this in the video!
It was a pre-grated brie.
- Oh I get you, so it's gonna ooze more when it bakes.
- [Jamie] Yeah.
- [Ben] 'Cause normally you might just cut the top
and then dip it in.
- Mm.
Now I'm gonna add a little bit of mulled wine
to the top of my cheese, so it soaks in
and we get Christmas flavours all the way through.
Top it off with some cranberry sauce.
Last thing to do, sage leaves in the top,
on to a baking tray, spray with oil,
into an oven at 350 degrees Fahrenheit
for 20 t'five minutes.
- [Mike] 20 t'five minutes.
- 20 t'five minutes.
(Barry laughs)
(Christmas music)
You wanna see this wobble?
- I can't help but see...
- Oh my goodness.
- That's like a liquid centre.
- Oh my God!
Whoa.
(Jamie gobbles)
- I'm excited.
- I don't know what's gonna happen here.
- [Barry] Oh my!
- Oh!
Oh, you can't see this but it going down!
- It's a lava bread.
- It's lava bread, we've made lava bread.
- [Ben] Stop talking, start sharing.
I'm salivating.
- Is that or is that not the sexiest ooze we have
ever had on Sorted Food?
- Pretty filthy gorgeous.
- Cheers, boys.
- Merry Christmas.
- Cheers.
(rock music)
- Yeah!
- Yeah.
- Oh!
The mulled wine, it does a thing.
(Mike laughs)
I thought it wasn't gonna do a thing but it did one.
(Mike laughs)
- [Mike] J just did a little cheese jiggle.
- That's good.
- Oh!
And also you can't do this but I'm here so I can.
Oh, ooh.
- Crispy, fluffy,
oozy, sweet.
It's got it all.
- Baz, I'm not sure how you're gonna beat that
but you've gotta try.
- Uh-oh.
(upbeat Christmas music)
(cheering)
(upbeat Christmas music)
- What are you gonna give us, Baz?
- Christmas tree cupcakes!
- We are a legit food channel.
- What I like is they're using
an ice cream cone for the structure of their Christmas tree,
which is really smart.
- Good kitchen hack.
- It's a simple Christmas cake
with butter icing all over it.
I think I can give it a little twist by giving it
a grown up edge to it.
So my twist on this Christmas tree cupcake is
where do trees come from?
- When a mummy tree loves a daddy tree.
- Scandinavia.
- In the...
- Forest.
Right, forest.
(Barry laughs)
- We're gonna do this, are we?
Yeah, forest okay, and what's a really tasty forest?
- Ah,
black forest gateau chocolate cherry.
- And there you go.
So what I'll be doing is I'll be stuffing
my Christmas tree with a cheat's black forest gateau.
- Nice.
- First up I'm crumbling up
some chocolate homemade cupcakes, chopping up some cherries
and drizzling in some kirsch, moulding it together to make
a cupcake pop-like mould.
What?
(Jamie laughs)
They were all the words but in the wrong order.
So these are the cones I wanna go for.
There's a slight problem, they're a bit wonky at the bottom.
I need them to sit up straight,
so I'm shaving off the bottom.
- Snacking cone, mm.
- Now I need to fill these.
I'm trying to work out how much I fill them.
What's the best thing about a Cornetto?
- When you get
the little chocolate bit at the bottom of the cone.
- So let's take
that chocolate bottom all the way to the top.
So taking my chocolatey cakey mix and prodding it in.
That is a weighty cone.
For the topping, the icing's really simple,
it's a butter icing.
Butter, icing sugar, vanilla.
That's going on top of the chocolate cakes to form our snow.
Into a piping bag, I'm not gonna go for a nozzle
'cause I think it's gonna have a smooth texture to it.
- What he means is
he actually put the icing in the piping bag
before he thought about the nozzle.
- That's more likely.
That one's all right.
- [Jamie] Feel like I would've started with the edge
and worked my way in.
- [Ben] Mm.
- [Barry] You reckon?
- 'Cause then you've got a guide, haven't you?
And the top's gonna be hidden by the cone.
- All right, we'll go then.
(Jamie mumbles)
- [Ben] There you go, oh he still missed the edge, right.
(Jamie laughs)
- I think I prefer my ones, if I'm honest.
I've now got a green mixture, where I've just added
well, a tonne of green colouring.
They had theirs like, scraped
on the outside of the cone first,
so the needles had something to stick to.
- I guess here, you don't even have to be that neat.
You're just giving it a covering.
- It's a crumb coating.
- At this point,
he looks like the world's worst ice cream man.
(Barry laughs)
- Uh, excuse me mate, I don't think that's right.
No!
This is my way of doing it!
Okay and then...
- [Ben] Hold the tip, hold the tip Baz.
- [Jamie] Whoa!
(Christmas music)
- [Ben] He's got so much here's one we made earlier,
this is excellent.
I take it off to you, Barry, you're so prepared.
- Oh remembered the nozzle in this one.
- [Barry] I remembered the nozzle in this one, right.
There's a lot of them to do, isn't there?
In the video, they sped this bit up.
- [Ben] And they had a turn table.
- It's working.
I mean, I'm gonna be here forever.
- I think this is the polar opposite to my eggnog,
which was if you've got people round
and you wanna make eggnog, it's a super quick way.
Where this is let's turn it into an afternoon activity
with the kids.
- Fortunately for you, we'll have sped this up in the edit
but think of us who have had to be here the whole time.
(upbeat Christmas music)
- If in doubt, roll it in glitter.
Gold anyone?
Really happy with that one.
Ignore this one.
I got a bit bored.
- Barry Taylor got bored half way through a job?
(Jamie gasps)
- Shock horror!
(Jamie laughs)
I think from looks alone, that's passed the TikTok test.
(upbeat Christmas music)
Okay, shall we taste this?
I only made two, so I'll have to chop a tree in half.
- It's almost painful watching you do that,
having watched you spend an hour doing it.
- [Ben] A little baby one.
- [Barry] You know what?
Actually, I think the little one's nicer.
- The little one's nicer.
- Should've done little ones in the first place.
- They'd have been quicker as well.
- [Barry] It would've been a lot quicker.
- Thank you.
- There you go.
Cheers.
- Cheers.
(cones crunching)
- Mm!
- I like the booze in it.
I mean the base is a decent cupcake
and icing, it looked fantastic but the flavour in the cone.
- Your teeth are bright green.
- So are yours.
(upbeat Christmas music)
- [Barry] That is horrible.
(Jamie laughs)
- The cone and the filling, absolutely delicious
and they looked impressive and let's be honest,
you had so much fun making it, so it ticks all the boxes.
- Now it's done, I'd be happy to do that again.
- I think you've done a great job, mate.
All right Ebbers, final chef thoughts on all three?
- They all tasted great, they all looked fun and festive
and let's be honest, booze is the answer at Christmas.
- Wow.
- Tell us what you thought though,
we gave three recipes we found
on TikTok our own little twists,
comment down below which was your favourite.
- And comment down below
and let us know which TikTok food trends
should we be reviewing in the new year.
- Please drink responsibly.
This guy right here is
loving it!
Because he can now gift sortedfood membership
in 3, 6 and 12 month bundles
So he doesn't have to worry about last
minute gifts for all the foodies on his list.
Ah... would you believe it?
He's now watching the utter carnage of our Big Night In Cooking Battle
from earlier in the week
Look at him... absolutely buzzin'
And you can be too...
By checking out both in the description box below.
Now... here is where I think we could add a twist
Numero dos
Number 2
Comes after one.
Sorry! I am, I am going to start being less condescending.
I am sorry.
Condescending is when you talk down to somebody
But you're shorter than me.
How does that work?
Naughty Naughty!