(upbeat music)
- Welcome back.
Today we have prepared four global desserts
for our normals Mike and Barry.
Once they've had a taste
and have heard a little bit more about them,
they have to guess where in the world they are from.
If they get the country spot on, they get five points.
If neither of them get it correct,
the closest takes a point.
- This is my favourite format.
I love it.
- Do you win it all the time?
- I've only lost once.
- Who to?
- Oh yeah.
(upbeat music)
- Okay boys, round number one, remove the blindfold.
- Okay, it's like risotto milanese.
- Looks more like a breakfast than a dessert.
- Oh, it smells syrup-y.
- Might typically be served hot or cold.
Can you work out what it is?
- It's sort of warm for a start.
- Yeah, it's warm or room temperature
in a hot country.
(Mike laughs)
Might be.
- The grains have a bite.
Is that barley?
- Gives me, is a spiced ripe pudding without dairy.
- Yeah, with a syrup-y, almost date-y type sweetness to it.
- You're right with barley.
This is pearl barley.
Sometimes it is made with wheat berry.
So the whole kernel of grass.
And you're right, it's cooked in stock,
like a sweet sugar syrup stock.
- I guessed 'cause it's got plump out and cook, hasn't it?
- It's almost as spiced as it is sweetened.
- It's got dried fruit and nuts in it.
- [Barry] Mm.
- The syrup has kind of got those spices of cinnamon,
got a good kind of chew and a bite.
- Mm. - And the reason
is it is the whole grain.
So what you're getting is the bran and the endosperm,
everything bar the husk, basically.
- I'm getting more breakfast vibes.
- Yeah, same.
- Particularly on one day of the year,
this is a dessert
because the dish itself is named after a saint.
Okay, boys, you've both scribbled a country.
Flip them around in 3, 2, 1.
(drum beat)
Greece and Kenya.
(Barry laughs)
- They are not close together.
- So I originally thought sort of Middle East,
and when he said it was perhaps a religious festival
and a saint, I then started thinking
of sort of like Christian Orthodox and Catholic countries.
Whereas, I was originally thinking Eid.
- I thought I had something similar in Kenya.
(group laughs)
- I can reveal that one of you
will absolutely kick yourself.
This dish stems from the Fertile Crescent
in the Middle East.
We're talking Lebanon.
- No!
- And the dish is named after Saint Barbara.
The dish called barbara because she was literally
locked away in the tower by her father
who didn't want her getting distracted
by this new religion of Christianity.
(board clatters) - Oh!
- The celebration is on Saint Barbara Feast day
on the 4th of December, which is Eid.
So your logic (board clatters)
was holy sound.
So now we know it is the Fertile Crescent.
Quite literally where grass was first cultivated,
both wheat and barley.
We are looking at two destinations,
and one of you is 1,475 miles closer.
That's Mike who takes a point.
(bell rings) - Oooh.
- That was nearly-
- He had better logic.
He got it wrong, but he still took the point.
- Well done.
- Feels like a loss.
- It's a shame, but yeah.
- The fact is Mike takes a point,
and we move on to round two.
(upbeat music)
Okay, number two.
Boys, remove the blindfold.
(Barry exhales) (Ben laughs)
- Oh wow.
- Fantastic, oh wow.
(group laughs)
(Mike slaps food)
- Ah, do you know what? (spoon clatters)
It's got a jiggle jiggle,
but it's almost like he's been solidified.
(upbeat music)
Oh, that looks satisfying.
Did that feel good?
- Ohh.
- That's beautifully set.
- It looks more-
- [Mike] Creme caramel-y?
- Yeah, but even the custard-y bit looks, doesn't it?
Very yellow.
- Is it custard? - Or bran?
(upbeat music)
- That is exceptional.
I'm a bit funny with things of this texture.
It's so smooth.
You can suck it away.
(group laughs)
- I think in terms of texture,
you probably are thinking sort of creme caramel.
- Tastes like a really sweet cup of tea.
- The caramel is really bitter though, isn't it?
- Mm, mm.
- Like in a great way.
(Mike groans) I can't figure this out.
- Oh, oh that depth.
- This dish kind of happened
in the north of the country we're talking about
because there was a surplus of egg yolks
because egg whites were being used to starch clothing
in the nunnery.
The nuns were using the egg whites to starch
their cloths and things and the egg yolks were therefore
surplus of requirement.
And it was actually an abbot
that pulled this dish together.
- I had a country in mind for what you just said.
It feels like it's only just strengthened
my opinion on that country.
- Are there any nuts in it?
It's got a nutty taste.
- I think it's almost like a burned butter.
- No nuts.
However, it is a dish
that wouldn't be suitable for vegetarians.
(spoon clatters) - Why is this so hard?
- It's made with bacon and one other ingredient.
- It does not taste of bacon.
(marker clacks)
- Confirmed, locked.
- I've got nothing.
- Boys, now that you've locked in an answer
on this translation of bacon pudding,
turn it around in 3, 2, 1.
(upbeat music) (Barry laughs)
- Mexico and Italy.
- What gave it away then?
- Had some delicious flan in Italy.
And that is what I was thinking first of all,
but as soon as you said about nuns,
confirmed my thinking- - Catholicism.
- of Italy.
- I thought that was too obvious.
So I started thinking about South American countries
but then moved more towards eggs.
- No. - And I ended up in Mexico.
- Well, I can tell you
that one of you is 4,324 miles
closer. - Oh no.
- The dish originates in the north of Portugal.
- Oh yeah, no, I get that.
- And the other ingredient that is added
is a nice glass of port.
It is port- - That's the booze, yeah!
- in a citrus-y lemon and cinnamon sugar stock
that's thickened and set with egg yolks
and put over a caramel. - [Barry] Yeah.
- It has got Portuguese vibes, isn't it?
- Barry is definitely closer,
(bell rings) and takes one point.
But this is a phenomenal dessert
because it celebrates what was left over
and what was around and that is bacon fat.
And it was designed by Manuel Rubello
who was an abbot in Frisco.
It's literally gone down in history
as one of Portuguese's best dishes.
- Portuguese's?
- Portugal's. (group laughs)
- The Portuguys.
- The Portuguys. (Mike laughs)
- That is stunning.
- Phenomenal.
- Isn't it?
- Well that does put you at a point each.
as we move into round three.
- Bring it.
(upbeat music)
- One of the reasons I love Sidekick
is that it's a great way for me
to use up leftover ingredients in my fridge
that might be going bad.
So I had some green beans that were on their last legs,
searched that on the app with some other ingredients
that I had in the fridge,
30 minutes later, got this.
Now I'm gonna go eat it.
(upbeat music)
(curious music)
- Okay boys, number three.
Remove the blindfolds.
(Barry laughs)
- Oh wow.
- Chocolate soup!
(upbeat music)
- Why is Barry looking so suspect?
- I've had this before. (bowl clatters)
- Oh, I feel like I've had this before.
- It is topped with toasted oats.
- Oh my goodness.
- It is quite literally chocolate soup
or cacao soupa, literally cocoa soup.
- Well, damn.
(upbeat music)
(spoon clatters)
- [Barry] We did it in a book, didn't we?
- You're not allowed reference materials, sit down.
- We did this in a book, didn't we?
- You're chintzing.
- All you have to do is remember it.
- We did this in a book, right?
- We have done chocolate soup before.
It was six years ago.
- No, I wanna eat that, you dirty pig!
I bet you drink straight outta the orange juice carton
in your fridge as well, don't you?
You people have a special place reserved in hell.
(spoon clatters, Barry claps)
- [Ben] So it is not sickly sweet,
but it is slightly sweetened.
- Hm.
- It has a little bit of vanilla in it,
and then it is thickened
with either traditionally corn starch,
corn flour, or potato starch.
(spoon clatters)
- It feels like a warm yoghourt.
It's thick, it's gloopy.
- It's not really sweet as well.
- Mm. - Which is, I like it.
- It's not sickly sweet.
It's not like a hot chocolate sweet.
- [Mike] No, it's like a bitter chocolate sweet.
- Yeah, you can taste the fruitiness
of the chocolate as well.
- Sometimes it might be served
with rusks on the side to dip in it
or in this instance, toasted oats on top.
And think about where some of those ingredients come from.
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Thanks.
(air whooshes)
- I'm struggling with this one.
- If I get this wrong, I'm gonna be so angry.
(upbeat music)
- Flip the boards in 3, 2, 1.
Venezuela- - Oh!
- and Canada.
- Well, I had previously mentioned Mexico,
but I was thinking mole,
and they use chocolate in savoury dishes.
So a chocolate soup is kind of middle ground
of both of those.
- I can't imagine having a bowl
of hot chocolate in a hot country.
So yeah, I went, colder climate,
cozy-ing up against a fire with a bowl of hot chocolate.
- Both strong logic, both wrong.
- Oh.
- One of you though is 1,858 miles closer.
And this is based on the centroid of countries.
So the central point of the country
to the central point of the actual answer.
Chocolate soup comes from Iceland,
(bell rings) which means Barry wins
'cause he's only 2,791 miles away.
- Only.
- If you've been especially out in the cold,
you come back in and it is a very warming, hearty dish.
- I could have had a bullseye, and now I've got a bulls up.
(lips smack)
- So that means Barry takes a lead
as we go into the final round.
It's two-one.
(upbeat music)
Last one, I'm intrigued to see what you can pick
out of this and whether you can locate it.
Blindfolds off.
- Oh, hey. - Whoa!
- It looks like a strawberry jam pie.
- It looks like sweet jam pie.
(upbeat music)
- [Mike] Oh!
- Oh, my man!
It's a strawberry jam tart.
- Yeah, there's nothing surprising
about the cross section.
- So far on eyes alone, we're going with strawberry.
Now you've tasted it.
What do you think?
- Sugar-y.
- It's really sweet.
Is it citrus-y?
- Mm.
- [Barry] Right, do you wanna play a fruit guessing game?
- [Barry] Yeah.
- Let's play hotter and colder.
- Passion fruit.
- Oh, how am I gonna do hot and cold?
I'm just gonna do no.
- Okay. (group laughs)
- Well yeah.
- Blood orange.
- No.
It's not a berry, it's not citrus, it's not a melon.
- Is it tropical?
- Ah, yes, one of them is tropical.
- Is it guava?
- [Ben] Correct.
(spoon clatters, Mike claps)
- This is a guava and quince tart
made with short crust pastry.
- What is quince?
- [Ben] It's kind of a cross between an apple and a pear
in the way it grows.
- It's incredibly sweet.
- [Ben] That's the guava on its own.
So it is a sweet tropical fruit,
but it's got a slight acidity to it.
- That is bangin'.
- [Barry] Oh.
- Any closer to working out where in the world this is from,
now that we've had the guessing game with the fruit?
This particular country
is one of the largest quince producers.
- Right, well that gives me nothing.
- Well, let's put it this way.
Where are 70,000 tonnes of quince produced each year?
- Oh.
- Any closer to working out where in the world this is from?
Your clues, think about it.
It's pasta frola.
It's got quince.
It's got guava.
You've both locked in your answers.
Turn around in 3, 2, 1.
(upbeat music)
Argentina and Colombia. - Oh, ho-oh!
- This is going to be close.
For me, I was thinking tropical climates,
somewhere big enough to be able to grow 70,000 tonnes.
- Mhm.
- And the name, pasta frola,
to me sounded like it could be Spanish or South American.
- Same logic apart from the name thing
that I haven't considered that bit.
- I can reveal that you are both surprisingly close
in the sense you're in the right corner of the world.
Pasta frola is literally Italian for short cross pastry
and travelled with the Italian immigrants to Argentina.
- Oh, bullseye!
- As part of the mining community.
- Get it in!
- However, it is not Argentina.
- VAR, VAR, VAR!
- What? (group laughs)
(Barry laughs)
- This dish kind of tumbles over
into a neighbouring country of Paraguay.
- Aww!
- I can reveal that Mike wins
(Barry claps) by 1,127 miles,
which makes it a draw. (Barry groans)
- Yeah, to be fair, if we think about Argentina,
there's been a lot of immigration with mining at its heart.
Italian and Welsh as immigrant communities
have moved to Argentina.
So I've gotta do more maths now
'cause you've both had two answers that have been closest.
We now need to work out
who has been the least furthest away.
- Or Kush, another pudding?
- We'll take a fifth.
(group laughs)
(upbeat music)
- [Ben] Boys.
- Oh.
- I'm not gonna lie.
I should have been keeping tallies winning along
but I've now done all the maths.
It's official.
None of you got an answer completely correct.
One of yours was closest.
However, one of yours was also furthest away.
So once we total up all of your distances,
one of you has won by over 4,000 miles.
- Whoa!
- And the winner is Barry with 8,431 missed miles.
- May I?
- I deserve this.
- Yeah!
- Yeah, it turns out, Mike,
although your first guess was your closest,
your second, Mexico to Portugal, kind of lost it for you.
- It's a big ocean in the way, isn't it?
- Very big ocean.
- Never have I celebrated a loss so.
(group laughs)
- Ultimately, I think we've all won
because we've had another four dishes
we've never tried before.
But it's over to you guys.
Of those four global desserts,
are there any that you have had and enjoyed?
Comment down below,
and tell us what we should be trying next time.
- And if you'd like to see more of these,
everyone right now, like the video in
- 3, 2, 1.
(Ben snaps)
- This is something that we do now.
- No one's gonna like it.
(Barry laughs)