- [Narrator] We are Sorted,
a group of mates who have your back
when it comes to all things food.
We've spent the last months making our recipe book CBA2,
a load of rebellious shortcuts and hacks
to get food into your mouth quicker and/or easier.
And we thought we'd collect some of those tips
and share them with you here,
because sometimes you just can't be arsed to cook.
(light chimes)
- In celebration of the release of our book CBA2,
I've set Jamie a little challenge.
Now, one of the chapters in the book is called CBA2 Chop,
and then that is a selection of recipes
that don't use a knife.
So in this challenge, he's not allowed to use a knife.
- This should be fun.
What are we cooking?
- We are making pulled chipotle mushroom tacos.
(electronic music)
Your kinda dish.
- Yeah, it is.
- And I made this earlier in 13 and a half minutes.
(laughs)
- Okay.
- But you're gonna cook it faster than I did.
Because this recipe requires no knife,
it's super speedy,
and it's great for people who aren't too confident
with a knife,
and also it kinda forces us to think outside the box.
Let's see how close you can get to my time.
Are you ready?
- I am so ready.
- Let's do it.
(light chimes)
- Okay, mate, your time starts in three, two, one.
(horn blares)
Would you put the grill on, please.
So pro tip number one is something
that I'm always gonna say.
It's preheat your grill or your oven or your pan.
Get something on the go before you start prepping
so that when you actually need it, it's ready.
Okay, grab a baking tray.
Nice, nice.
Now grab your mushrooms.
And we're gonna pull the mushrooms.
These are king oyster mushrooms.
They're really good for pulling.
So grab a fork and you're gonna stab the fork in the top
and then pull it all the way down to the bottom.
You're gonna hold the mushroom at the same time.
And then go round the whole mushroom.
And then you should just be able to pull it into strips.
- [Jamie] Okay, and it comes like this.
- Yeah, see? There, you've got it.
- [Jamie] How's this looking?
- That's looking great.
Little bit faster.
(laughs)
So this is currently my second pro tip.
You don't have to always use a knife.
Mushrooms are really good for ripping and tearing,
and you don't need even slices.
You can just tear them up, can't you?
And king oyster machines are excellent
for the pull type thing.
- Also mushrooms work perfectly for this,
'cause if this was pork,
which you would pull,
or chicken that you would pull,
that takes ages to cook first
before you get the opportunity to pull it,
whereas this is raw.
- Yeah, you'd be cooking it a long time.
Right, shift all of that to one side of the board.
You're gonna do the same with the spring onions.
So just tear them across
and then just kind of split them up into strips.
- This would be great to get the kids involved with.
No danger of knives,
but also just rip it up and see how you get on.
- Yeah, you don't have to look after them.
Oh, should we move on?
- Always look after your kids.
- Okay.
(both laugh)
And then what you're gonna do now
is chuck a third of those spring onions
into one of those little bowls
and you're gonna grab your sugar and vinegar.
You're gonna put a tablespoon and a half,
so about three quarters of that sugar in the bowl,
and all the vinegar.
Grab a spoon and give it a little mix,
because pro-tip three is chucking this in the microwave
for one minute,
and it's gonna speed up the pickling process.
So you're heating up the liquid with the sugar,
dissolving the sugar really quickly,
and also slightly cooking the spring onions.
So they all kind of dissolve.
- We're getting pickled onions
in under 13 and a half minutes?
- Yes, yes.
Yeah, looking good.
Let's move on.
Now mix up your mushrooms with the rest
of the spring onions.
So we're gonna put a tablespoon of paprika onto that tray.
Just scatter it over.
Same with the oil.
And then you're gonna add the rest of your sugar, as well.
And onto that tray goes my next pro tip, chipotle paste.
You've got your basic store cupboard,
and I think there are certain ingredients
you can add to it that help you along the way
with a lot of dishes.
Chipotle paste is one of those things.
It instantly adds a sweet, smoky,
slightly hot kinda flavour,
and I think it's delicious,
and it goes in loads of stuff.
It's just like the perfect ingredient.
- You know I love big flavours,
so any shortcut to get big flavours in little time,
I'm a massive fan of.
- [James] Another pro tip is one tray goes a long way.
- I love me a tray bake because I am lazy AF.
(laughs)
- So we're literally cooking all the ingredients
on one tray.
That means you've only got one thing to worry about.
It means you're only washing up one tray,
and it means you don't have anything on the hob
with direct heat.
It's all indirect heat,
so it's hard to burn stuff.
Flavour, flavour.
That's got eight minutes on it.
So all you have to do,
your creme fraiche is going into that bowl.
- Okay.
- And then you're gonna zest in your garlic clove
and your lime.
- That's a mushroom.
Garlic clove, lime.
(both laugh)
So, creme fraiche in.
- [James] That is gonna be grated.
- Peeled first?
- No. - Ooh.
- Pro tip, get yourself a good grater,
a fine grater specifically,
and you can do all sorts with it.
You can zest citrus, you can grate Parmesan,
and you can grate garlic without peeling it.
This is a level up from a garlic crusher.
It's a lot easier to clean, as well.
- I think peeling garlic,
anything like that takes so long.
If there is a way to get round peeling it, I'm all for it.
I can't tell you how long that would've taken me to dice up.
- [James] I know, right?
- [Jamie] Give that a stir up?
- [James] Yeah, give it a stir up.
- [Jamie] Yummy.
(electronic music)
(applause)
(grunting)
- [James] Yeah, I think so.
- I can smell it.
- Whoa. - Yes.
- Hello.
- [James] That's what we're looking for.
- That looks like pulled chicken.
- [James] You know you're on a time limit, right?
- Yeah, oh, sorry.
Yeah, right, fine.
- [James] Tacos under the grill.
We're literally just softening them a little bit.
Yes.
Get everything ready.
You can grab your pickle from the microwave.
- In one minute, we've made a pickle.
- [James] They're looking good.
- Warm and soft, ha, quite warm, quite warm.
Ha, ha, hee, right.
Tacos.
- [James] So we're going mushrooms.
- [Jamie] What quantities are we looking like?
- We're going for a decent amount,
a decent portion.
Nice.
Followed by pickles.
You can be generous on the pickles.
The mushrooms are very smoky and quite hot,
so it's nice to have a bit something to cut through.
- I'm gonna keep a pickle to eat now,
because I'm massively intrigued.
- Yeah, you are on a time limit, though.
If you could hurry up a little bit, that would be good.
- Sweet and vinegary, but also warm.
That gives me every pickle sensation plus warmth,
which is nice.
- [James] Followed by the creme fraiche mix.
- Dob? - Little dob, yeah.
- That's a new word. (laughs)
- He's a little bit relaxed.
And then key ingredient is the pickle juice.
(Jamie gasps)
Just a teaspoon over the top of each.
- Where, just- - Yeah, all over.
- [Jamie] Interesting.
- [James] And then coriander to finish.
And you are done.
- Stop the clock!
(horn blares)
- Those are looking good, mate.
I think you've done a good job.
I feel like I've done a good job.
I mean, I've made mushroom tacos in,
well, actually, what was more time?
- I'm not gonna tell you just yet,
but let's take them to the table
and see if lack of time and knife sacrificed
any of the flavour.
I don't think it did.
- He's more confident than me.
(electronic music)
(bell rings)
(crowd cheering)
(electronic music)
They look great, but how did I do?
- Well, I did it in 13 and a half.
- Yeah.
- You did it in 15 and a half.
- Oh. - I'm so sorry.
We were very, very relaxed.
- Yeah, to be fair, if I CBA2 cook,
I CBA2 stress, also.
But 15 minutes, I made a taco dish.
- Actual tacos, right? - Yeah.
Cheers. - Cheers.
(electronic music)
- Wow.
From what we were saying about does time take away flavour?
No, that has got all the flavour that I want in it.
- [James] And it all adds to it, right?
- It's really well balanced.
- You've got that sweet acidic flavour of the pickle,
and the pickle juice is necessary.
- The pulled mushrooms is something I've never had
or done before,
but the texture is really great, actually.
It's really reminiscent of eating pulled pork
or pulled chicken.
- That was new to me, as well.
It's messy, huh?
- It is as messy as a good taco should be.
I'm impressed by myself.
- Wow, good for you.
- I reckon I could have a lot of fun
making those at home with the kids.
- Yeah, it's perfect.
- And not having to worry about them using knives
and stuff like that.
Just get hands involved, pull things.
Yeah, great.
- And you can make them a little less hot, as well,
if they're not into the heat.
You can use a bit of tomato puree or something
instead of all chipotle paste.
I know you liked the pulled mushrooms,
but was that your favourite tip,
or have you got another one that kind of stood out?
- Using the microwave to make the pickles was sensational.
We've done quick pickles before,
but we've been talking 15, 20,
30 minutes to make quick pickles.
That was a minute.
- I know, it's crazy, isn't it?
And the texture of them is really good.
- Yeah.
Mate, I have to say I am massively impressed.
Decent tips and hacks, decent recipe,
and it's gonna make me rethink
when I'm cooking in the kitchen.
- Good.
I hope you do try these with your kids,
'cause I think they'd like them.
Right, what are your tips and tricks for when you're feeling
a little bit too lazy to cook?
Leave them in the comments below.
And if you liked the video, give it a, like.
- And if you liked this video,
you're gonna love our CBA2 cookbook.
It's full of hacks, tips, tricks,
and recipes just like this
for when you just can't be A'd to cook.
Next time I'm cooking,
you're gonna make me think about what I can do
without a knife.
- That's good.
- I'm gonna be trying to dice an onion without a knife
because of you.
- Okay, well, maybe don't take it too far, you know?
- [Narrator] CBA2 is available to buy right now.
And if you'd like a copy,
then check out the link in the description box below
or head to sorted.club/bookshop.
And now for a blooper.
(signal beeps)
- We are making pooled, pooled?
Pooled, pooled. - Pewled.