- Hi everyone!
This is just a quick reminder that
Cooking To The Beat is now available for 20 pounds.
If you want to get a copy, all the info is downstairs.
Now, it's amazing to see the recipes that
you guys have been cooking from Cooking To The Beat.
Keep sending us the great work.
We absolutely love it!
Now, as we enter another three weeks of lockdown
here in the UK,
we thought we'd cheer you up
with a super sassy Pass It On that
we filmed earlier in the year.
Enjoy!
(cheerful string music)
- I don't know what to do!
(cheerful string music)
(food splattering)
(blow torch blowing)
(food splattering)
- That's annoying!
- That looks terrible.
We're hiding these.
- Ow!
- What is going on here?
- This is a joke.
- Where's the dish.
- This should be really obvious!
- [Janice] Oh dear, oh dear.
- Buongiorno, welcome to Fridge Cam.
I am Jamie and this is Michelangelo.
- And if you're Italian and are offended by that,
then I'd just switch off from this video altogether.
- These are the best days for the audience.
Janice, reveal all.
Oh!
- Not that much Jan, put it back!
- Sorry, I didn't mean that.
Okay Janice, what have you got for us today?
- [Janice] First up, the order.
Due to the community's interest in
Jamie's recent facial hair crisis,
our Pass It On order will be determined by
your ability to grow facial hair from most to least.
You decide!
- Oh.
- [Mike] I would say that these two
have thickest follicle grouping.
- I am going down here, cause--
- Does that mean I'm going first or last?
- This has taken 33 years.
I've never shaved.
(laughs)
- Do we actually have a theme?
- [Janice] Today you will all try to cook the same dish.
That dish will only be revealed to the person going first.
Here you go!
- Oh, this is going to be fine!
- Should we leave you to it?
- Please.
- Let's do this!
- Right, we can do this!
- I'll be back in 40.
- Ugh.
(powerful, solid rock music)
(buzzer honks)
- Right.
I'm going to go for this.
Janice told us that we're going to do spag bol,
which I think is really great.
At first, I've gotta do a...
Oh no, what is it in Italian?
Sofrito is Spanish.
Carrots, onion, and celery,
and I feel like we probably all cook bolognese
in very different ways.
There is pasta on the table.
There is also flour and egg yolks.
I'll leave that to Barry, he can work that out.
- [Janice] James has trust issues,
in that he clearly trusts Barry too much.
- I'm also heating up the pan,
'cause I want to start with the pancetta.
I always put chopped tomatoes in.
Is that traditional?
I'm not sure.
Also traditionally, what goes into a bolognese is
a lot of time, as in hours, and we have 50 minutes.
I think also a lot of people put in red wine,
and I've chosen white wine.
What I'm trying to do right now is get pancetta crispy.
Get all the veg prepped
so that Barry can just come in
and start chucking things in and getting it cooking.
Noticed some bread on there,
so maybe a nice garlic bread would be good.
I feel like that's got Jamie all over it.
I've always made spaghetti bolognese, very regularly.
I always take under an hour to do it.
I know it's not right.
I just want people to know that I do respect it,
but also spaghetti bolognese is such a great midweek dish
if you do it in under an hour.
I don't see how anybody could not understand that
this is a spaghetti bolognese
by looking at that table and these ingredients.
I've got the carrots, onion, and celery on.
Two and a half minutes, oh my goodness.
Okay, so, what I've done for Barry is get the two minces,
so this pork mince and this beef mince.
I think that's really important.
The pork mince will be really fatty.
Oh, I should definitely put water in for the pasta.
It will need seasoning,
but if Mike doesn't get the pasta on,
we do not have a dish.
How long do I have? A minute, right.
I'm going to get some more ingredients
so I can kind of steer Barry in the right direction
a bit more.
He can do whatever he wants,
but I hope he uses milk, tomato puree, beef stock, and wine.
I don't think it's 100% necessary.
Salt.
It might change completely by the time I get back,
but I think we're going to end up with something delicious
because it's spaghetti bolognese,
and I'm going to give myself an eight out of 10.
It's time for Barry.
Don't mess it up.
Barry!
(improvised and showy music)
- Okay, let's do this.
A lot of meat goin' on.
So it looks Italian what's that called, Mirepoix?
- [Janice] That would be a soffritto, Barry.
- We're doing some sort of stewey sort of thing.
You doing like a shepherd's pie?
Water.
What's that water for?
What can we be in the water?
There's no potatoes for like,
to create a kind of a mashed topping.
- I don't see how anybody can not understand that
this is a spaghetti bolognese.
- Argh!
What are we doing?
Clues wise, if there are no potatoes.
I really hope this is bolognese.
I'm committing.
It's not screaming at me because this isn't here.
I thought James would have made this a bit obvious.
Okay, wait, calm down Barry,
I make bolognese all the time at home.
Just make it like I make it at home.
Let's fry the beef off.
It's not hot, is it? (hisses)
I'm going to leave the pork out
'cause that's not what I do.
So what can I do in my time?
I've only got half my time left,
and all I've done is put that there.
Some red wine, I need some red wine.
Red wine?
Right, come on, fry off!
What else I can do?
Hm.
I'll make some garlic bread,
that's what I'll do.
Who's next to me?
Jamie.
He'll know what to do.
Going in.
Actually, it needs more meat.
Add some pork, that's what I'll do.
Not all of it.
I've now committed.
It's going to be a delicious spag bol, that's for sure.
Whether or not it should have been a spag bol
in the first place, I don't know.
I've just committed.
Whilst the pork cooks off,
I'm going to deglaze this pan with a bit of red wine.
I'm going to add some herbs to my pork mince.
Going in, get it in, Barry!
Get it in!
Okay, so in.
Pork.
In!
Tomato puree.
(buzzer honks)
In!
I'm not sure if this is traditional,
I'm sure there are better ways.
I've left the hob on.
- [Janice] Of course he has.
- I'm gonna give myself a nine as long as this is
a spaghetti bolognese.
Oh no.
Jamie!
(cheerful, goofy wind instrument)
- What are we making, what are we making,
what are we making?
Oh!
Spaghetti.
We're making spaghetti bolognese.
How long have we got left?
Half an hour?
How is that going to...
This needs to be on and going now.
So we've obviously got some mince going on in there,
What's it called when you have a thing with the onions
and the celery and the carrots?
It's called a--
- [Janice] A soffritto.
- We've got one of them.
Some people put milk in their bolognese, don't they?
Because that adds a really nice creaminess.
So let's add that in.
That'd be great.
How much? Who knows, that much!
That is red wine.
I wonder if there's any red wine in here already.
But just in case.
There isn't a lot that I'm going to be able to do to that,
cause that needs to cook.
So, what I can do instead,
start some garlic bread.
Oven on.
So James had to get all the chopping
out of the way for the...
It's really annoying me what it's called!
What's it called?
It's called a--
- [Janice] A soffritto.
- It's called a...
When you chop the onion and the celery and the carrot
and you put all of that.
- [Janice] A soffritto.
- It's called a--
- [Janice] A soffritto.
- It's called a--
- [Janice] A soffritto!
(hisses)
- [Janice] Almost got it!
- Now I'm just going to spend the next six minutes
making garlic bread,
and thinking about what it's supposed to be called,
because it's called a--
- [Janice] I don't care anymore.
- Salt.
Janice, is there any chance you could
put that in the microwave for ten seconds, please?
- [Janice] Yeah, sure!
'Cause that's in my job description!
- Thank you Janice, my sweetheart.
- [Janice] I'm sorry, what?
- Oh Janice, I'm such a fool.
- [Janice] I'm about to feed him that butter
through every one of his orifices.
- You ever leave me, there's nothing I won't do.
- Janice you will always be my sweetheart.
- [Janice] I'm getting 8.50 an hour for this.
- No matter where we go.
Just got a minute left, right, let's get this.
In here like this.
I've given up on spreading because
I'm running out of time.
Time!
Ah, my score is, 7.77.
Mike!
Cooee!
(chilled, sassy piano music)
- Oh my...
I'm already nervous.
Uh, okay.
We have a bubbling mince.
Nothing in the oven.
Butter, garlic bread, we are making spaghetti bolognese.
Right, whew!
20 minutes.
I assume that that's going to be garlic bread.
So that just wants to go in.
What can I do?
Is this just like the remnants of some snacking bread?
That can't be touched, cause that's just got to bubble away.
I think I'm right.
This has to be spaghetti bolognese.
So don't I want to do this now?
Oh!
Right, just act.
Yes, oh no, I didn't check whether that was salted.
No!
Not at all.
And if there's one thing I've learned
from working with chefs,
it's that if you're going to cook pasta,
you need to cook it in almost seawater saltiness.
Right.
Bubble away, please.
I have no idea what's gone into this,
there's a mirepoix.
- [Janice] Oh, (beep)
- Italians will hate me for saying this.
I would chuck some Worcester sauce,
or something to get that umami sort of depth into that.
Is that a job for Ebbers though?
I've done nothing.
So we've got garlic bread there.
Mmm garlic bread seems a bit basic.
Oh, what shall I do, what shall I do?
- [Janice] Good old Mike, ever dependable in a crisis.
- Uh...
I don't want to do a veg.
I know what I'm going to do.
I've got an idea!
Okay, whoa, I'm going to have to be quick.
Right, okay, ugh I should have thought of this earlier!
So, what I'm going to do, I love the idea of a bread.
I'm not in love with the idea of doing garlic bread.
What if I did like a bruschetta mix?
And for that I've got to blanch some tomatoes.
Basil, do we have any basil?
Yes!
Hot water.
I'm going to say crosshatched.
(scoffs)
Put little crosses on the tomatoes,
because it will make it easier to peel the skin.
Salt, loads of pepper,
really good quality olive oil in there,
balsamic vinegar.
Normally I'd put some garlic in that,
but I hope that there's enough garlic in there.
Let's get these out.
Let's peel these.
I'm hoping this will give Ebbers enough to go on.
(buzzer honks)
I didn't get as far as I'd wish.
I would have like to have finished this,
but I thought about it too late.
I'm going to score myself a four,
because I didn't really do much.
It is literally up to Ben now.
(magical fairy chimes)
(buzzer honks)
- Right, it smells and looks like
we've got spag bol on the go.
What else have we got?
Some ciabatta, it's nice and crispy.
This is very fancy, I think someone
wants to do tomato concassé with
some tomatoes into boiling water,
but then it will need to be drained into ice-cold water.
I wonder if we've got that
and all the time for that.
A bold dish to try and get done in this amount of time.
We'll drain our pasta.
I think this was a lovely idea,
but I just don't think in the time left
we've got the time to do that.
So instead let's do what they were aiming to do,
which was getting rid of the wet bits.
A little bit of that with our tomatoes.
So far this is a pretty good team effort.
This is bubbling rapidly.
I think we're pretty close.
If you are cheating with a ragu,
you're not cooking it for hours and hours and hours,
there's a couple of other things you can do
to add an extra oomph of flavour.
Again, the people of Bologna will probably wince,
but I love putting anchovies into meatballs.
It gives it not a fishiness, but umaminess.
Tell you what, that's not bad at all.
The classic bolognese with a tagliatelle
wouldn't use much meat ragu.
Kind of the version you get around the rest of the world
tends to be more saucy and does use spaghetti.
A little bit of our sauce,
just to bind it all together.
The pasta is well seasoned.
Should be just enough to kind of coat it.
Tell you what would be nice, some Parmesan and a plate.
Even that is a generous portion.
I'll take some of this garlic bread now.
Whack some of this tomato on there.
Sorry whoever wanted a concassé.
I've let you down.
A plume of basil,
couple of those.
Enough time to pour ourselves a glass of wine.
Bit of a mess, but one hell of a team effort.
I think I'll give myself eight,
to what I did to it was season it and stir it.
- Do it.
- Are we hungry?
(crowd agrees)
- Kapow!
- Oh, yes!
It's spaghetti bolognese, which I assumed was the dish.
- It was actually meatball sub.
No, it's spaghetti bolognese!
(cheering and clapping)
- [Jamie] Number one, we made the right dish.
- [James] Yeah, tick.
- [Ben] Spaghetti bolognese cheat style
with awesome garlic bruschetta.
- [James] That's a lot of ways
we could have gone, so I tried to guide us.
In hindsight, I feel like I should have
grated up all the soffritto
- Sofrito!
- Ah, I called it a mirepoix?
- [Ben] Should we try it?
- Oh, wow, bold Mike.
- Cheers!
(energetic pop music)
- Good, man!
- But for 50 minutes, that's a pretty good bolognese.
- It is!
- Rip some bruschetta.
- Right.
- Okay, well, cool.
- There is just enough garlic on that.
- (laughs) Whoa!
- So another tip is if you have time,
and in this situation, probably not,
just to soften the garlic in the butter and heat it up,
or to roast the garlic
is going to take away that raw garlic edge, but--
- That's what you want though, isn't it?
- I was really worried that was going to be--
- [Mike] Bland.
- Yeah, wet.
- Me too.
- I would be happy if I had cooked that
in two hours myself at home.
It felt like we worked as a team.
- Yeah!
- And it was like for the first time.
Coming in and seeing some bread out,
but then a hot pan already boiling.
It was that someone had considered the person coming next.
- Yeah.
- And that felt like a new experience for me.
Alright, James what'd you score yourself
and what would you score this, a pass or a fail?
- I gave myself an eight.
I'm going to say it passes,
it's very delicious.
- I gave myself a nine.
I didn't screw anything up,
so I couldn't pick any points off myself, so--
- Oh, you start at ten then take them out.
- Oh, right!
(laughs)
That is a real insight into how your brain works.
- Either way, it's a pass.
- I gave myself a 7.77,
and I'm going to class that as a pass.
- Great.
I gave myself a four,
cause I mostly spent it panicking
and then I dipped some tomatoes in hot water.
But I would definitely class this as a pass.
- You also could put 50% of it on at the right time
which was a pasta
in well-seasoned water.
- You're being lovely Ebbers,
but I put some pasta in some water.
(laughter)
- I felt like I brought it together
so I gave myself an eight.
But collectively,
I think we all did probably higher than that,
and I... definitely a pass.
- Is that our first 5-way pass!
(crowd)
(clapping)
- And, there you have it.
You did that!
- Yeah, let us know how we did in the comments.
Rank us from best to worst!
- Yay!
(laughter)
And please send us more themes,
more recipes for us to have a crack at next.
- Thought about having a crack.
- Oh no!
- You want a Dad joke!
- Crack a joke!
- Yeah!
- Yeah, nice! Good link!
- What's loud and sounds like apples?
- Don't know.
- Apples!
- Flipping heck!
(laughter)
- [Jamie] We've also built the Sorted Club,
where you can get tonnes of foodie inspo
using the Packs midweek meal app.
Discover and share restaurant recommendations
using the Eat app.
Listen and contribute to our Feast Your Ears podcast,
and send us ideas for new cookbooks
you'll receive throughout the year.
Check it all out by heading to sorted.club.
(modern electronic music)
And now a blooper.
- I was more worried about screwing it up
than I was getting it right at that point.
- It was more worried about the screwing it up
then I was about getting it right.
Are they two separate?
(laughter)
- Whatever.
Anyway!
- English isn't his first language.
(laughs)
Sorry, Baz, sorry.
(laughter)
Sorry.
It's no.
It's not fair anymore.