Hello and welcome to fridge cam.
If you like to eat food then this is the show for you.
In the fridge today we list some stupid things
that you hear in hipster coffee shops.
Mike Barry and I try our hand at latte art.
But first...
We show you 3 amazing things to do with apples.
Apples are a super versatile fruit.
You can use them in sweet or savory dishes
and we’ve got three inspiring ideas for you.
We’ll be making apple tarte tatin.
Then we’re going traditional with an apple and pork stew.
And to heat things up we’re making apple and chili jam.
Now this must be for apple jam.
Like with any jam makes plenty.
More than you need and therefore jam jars to store them in.
All you wanna do is wash them in warm soapy water
and then just kinda rinse them out.
But before they’re dry these can go into an oven at 150°C for half an hour or so.
And that will sterilize the jam jars.
Means your jam jars will last longer.
And now to start the jam a big pan and lots of sugar.
So castor sugar apple juice Star Anise and cinnamon.
The chili bit comes from and this is up to you and it will
depend how hot your chili flakes are.
But we found when we tested it that a teaspoon was good.
You peel I’ll chop.
So the important thing here is to go for an eating apple.
Not a cooking apple cause a cooking apple will mush down too much.
But pick your favorite eating apple.
While you’re chopping your apples it’s best to place the apple dice in a glass bowl.
And squeeze over the juice of a lemon.
It will just stop them oxidizing depending on which apple you go for.
Some apples oxidize more than others.
So I saw this thing on the telly the other day.
That says you can break an apple in half with your bare hands.
Really?
Yeah.
-We’re literally... -We're gonna give it a go.
Ahhh! I might break my thumb instead.
I’m sure you loosened it for me.
Once your syrup is bubbling away and your apples are all diced.
We’ve put the lemon juice in there which also
counteracts the sweetness of the sugar.
As well as stopping them go brown they can all go in.
And then you basically just need to cook it until
the apple is soft but not mushy.
That could take about 20 minutes.
And the way to test it cold plate out of the fridge or freezer.
A little bit of that.
All that’s doing is speeding up the cooling process.
So once its cool enough you wouldn’t wanna put your finger in it when it’s hot.
But now that’s jam.
One more optional flavor…
Chili?
Alcohol.
Ooooh!
So you can either go with some brandy like some apple brandy.
You can go with a spiced rum whatever you want.
About 25ml it is optional.
Mix it in now before it cools.
My one as well?
Little bit.
No no. You want to fish out the whole spices.
And all of this can go into your now sterilized jars.
The thing to remember is to put the lid on nice and tight
once you’ve cleaned around the neck of the bottle.
And then turn it upside down leave it for a minute or so.
And then you can store it face upright and all that does
is the sugar helps to seal in a little bit.
But otherwise that’s chili and apple jam…
Sorted!
Where are we gonna start with this pork and apple stew?
It’s a big pork shoulder.
We’re gonna take off the top layer of fat and the rest just literally thumb pieces.
You can take a couple of shallots a couple cloves of garlic.
Yep
Peel them and just half them basically.
To start cooking our pork take a tablespoon of vegetable oil get it nice and hot.
And then the pork goes in.
You want to get some browning and good color on this
before we go in with everything else.
So this is a braised dish.
First you fry then you long slow cook.
So that’s the kind’ve brown golden color you want on the pork.
At which point you can go in with the shallot the garlic the time.
You can throw all of that in there.
Keep it chunky doesn’t matter.
Give it another few minutes to start to brown off.
And then all of the liquid.
And the liquid is half chicken stock half cider.
And the thyme.
Can this go in here and you stop drinking it that’s great.
Heat this up to a very gentle simmer.
It needs to bubble away for about two hours
until those pork pieces are super tender.
Two hours?
Coffee break?
Thank you.
Oh sorry is there any chance you can repour the milk in this.
I can’t put that on my Instagram as it is.
I only like to drink coffee from countries that I’ve visited.
I feel a lot more connected that way.
So I’m thinking of changing my name.
What do you think of Sebastian Nomad?
Oh.
Has the coffee been passed through a monkey’s anus?
Yes.
Okay good thank you.
Just checking.
I think it’s a variety of Williamsburg.
Tragus piecing.
Dalston Junction.
30 minutes free wifi?
How am I supposed to enquire about another one here?
Huckleberry Timber Yard.
The lack of exposed brickwork in here is killing my latte vibe.
You know what I love about this place?
I’m just surrounded by so many free thinkers.
Next up the actual apple.
So we’re gonna quarter these decore them
and then fry them off in some foaming butter.
Two shallots I’ll finely dice those.
All these button mushrooms need their storks taken out of them.
And these bits are great for stock.
Now this is if you’re in a fancy kind of restaurant
and you want your dish to look great.
If not leave them in and they can all cook down.
Your choice.
We can get the apples out of the pan.
And what’s left in here in with our shallots and mushrooms.
Okay after a couple of hours this is what we’re looking for with the pork.
It literally with a pair of tongs just breaks and falls apart.
It’s so soft.
Drain it off into a colander and now the beauty is that
we combine everything into one big pan.
Into that we can throw because there’s lots of kind of buttery goodness the flour.
So sprinkle the flour and we start to make a rhubarb sauce.
And then we’re gonna use the stock just to get you started.
In total we’re gonna want about 300-350ml of this stock.
All of the apples can go back in and if you’re being lazy the whole colander back in.
If you wanna be fancy with the presentation you can kinda pick around.
And just put in the pork without the pieces of thyme
and without the pieces of shallots.
Two more flavors that need to go into this.
A little dollop of Dijon mustard and a splash of brandy.
Heat this up to a bubble and then add in a little bit of more stock if it needs it.
You’re looking for a saucy consistency.
And then right at the last minute we’re gonna add
some crème fraîche some chopped parsley and a little squeeze of lemon.
Season to taste. And there we go family service stick it all on one pot.
You guys can then serve it with buttery mash and fresh cabbage.
Absolute licking!
A pork and apple stew…
Sorted!
Apple tarte tatin sweet sticky it’s got it all.
This is a very very classic recipe.
As ever one sort’ve twist.
The twist comes in the caramel castor sugar a little bit of water.
And this is the twist elderflower cordial.
A little bit of that inside the frying pan begin to swirl it around to caramel.
Well we wait for that we can do the apples.
So four apples they’re gonna need peeling quartering and decoring.
Simple as that.
And then we’re gonna finish this caramel with butter and the seeds of a vanilla pod.
We’re just gonna cut right the way down the pod.
And then back of the knife go in and scrape out.
All we can do is place that onto our butter so it’s ready for later.
Do you just wanna put a generous pinch of salt in there as well?
I will.
That will go into our caramel when we’re happy it’s dark enough for caramel.
Do you know if you tried to eat an apple a day
and didn’t repeat what apple you ate it would take you 27.3 years
to eat all 10 thousand varieties.
Next up the puff pastry.
So lots and lots of layers in there.
So this is prebought shop stuff.
Place it onto a floured surface and with one of those roll it out pretty thin.
You’re looking for about half a centimeter.
Sorry my mistake should of told you that.
With puff pastry because in those layers its been cut square
if you always roll it that way or that way…
I don’t feel impressed I screwed up in the first roll
What that reason is It’s not the end of the world
it means those layers will rise evenly.
There we go that’s kind’ve what we looking for.
And you want it to have that slight bitterness of burn
to cut through all the sweetness of sugar and the fragrance of the elderflower.
That color there I’m happy with.
Take it off turn that down and we’ll put the butter with the salt and vanilla in.
Oh look at that.
You get a lovely lovely caramel.
That’s gonna be the underside of your tarte taine.
Not done yet.
You never know.
Next place the apples in.
Presentation side down in a ring around the outside.
Please please please do not put your finger in this.
It’s super super hot.
I’m gonna stay away from this.
I’m gonna watch you.
Do you want a stencil?
I’ve got another one of these which fits ontop of this.
You can use this to cut yourself out..
Oh cool.
A circle.
Be super careful but drape this over the top of
your caramels and your apples.
And then not with your fingers but with something else that’s not gonna burn.
Someone else’s fingers.
Maybe a spoon.
Tuck in all those edges.
And then that whole thing goes into a preheated oven 190°C for about 20-25 minutes.
Once the tarte taine comes out of the oven a couple of things.
One leave it for a couple of minutes just so the caramel starts to solidify.
Otherwise when we turn it upside down it runs all over the place.
Two keep the hot handle covered in a tea towel
cause you will come back to that
get it and get burnt if you put your hand on it.
Not good.
Now for the flip.
Get yourself a nice big plate.
Put it ontop.
This bit could go terribly wrong.
You can hold the cloth at the handle.
Ah easy!
Flip it.
One swift movement and turn it upside down.
Ah that smells unbeleievable.
The final dribble.
Ignore the mess on the chopping board.
We’ve wiped around the rest.
The last thing what you guys said is absolutey absolutely serve it
with a generous dollop of crème fraiche.
So it’s got that slight tartyness to cut through the rich.
Vanilla pod ontop and a sprig of mint cause it’s ontop and sitting in front of me.
No other reason.
There we go.
Apple elderflower tarte taine sorted!
Bring all the sexes.
Just look at James reaction to the sprig of mint.
He looks so happy about it.
Lets go
Lets eat it
It’s gotta be stew first.
It’s got the pecan seed of sweetness doesn’t it?
It’s got a bit of tang
It’s really good
But also the sweetness of the...
Oh come on guys finish up with that leave my jam.
fruit and mint.
It’s a lot like cheese on a cracker.
Ah man I can smell that.
Lowers your cholesterol.
I’m gonna move onto here while you lot are cheesing off.
It’s got the crunch.
So whats good here is the apple just holds it form.
And here cooked in the caramel it’s just almost mush
but you can still see the shape of it.
What is that? Cause it’s wonderful.
I was not expecting that to taste that good.
I’m really quite taken back.
That’s really good.
Everybody dive in I know you want to.
Get everyone on on this.
Go on.
Literally all.
Okay.
That wasn’t her camera face.
Well that was 3 things to do with apples but I hear there’s actually over 37.
So if you wanted to comment down below and tell us what you would do with an apple.
Do that and keep it clean.
Yes. Whilst in that comment sections you should leave us a comment
cause we read them all.
Whether that’s cooking questions or just general reviews
that you think would make us laugh.
Please do cause we read every single one and we try reply to them all.
Also this is only our second episode of the new fridge cam show.
We’d love to know what you think about it.
Please let us know in the comment section.
Yeah do that.
Also subscribe cause we will make you hungry.
But I think that fridge have cam everything.
It had every cool action under the sun.
It had 3 things to do with 17 apples.
And it had a lot of hipsters not actually drinking coffee.
It sure did.
Stick with us right now cause we’re going back to that
coffee shop to learn how to do some latte art.
And give it a go ourselves.
Until Sunday have a great week.
Please do.
Goodbye.
See ya.
And welcome to the after taste.
How’s the after taste of all those apples?
Good or bad in English that’s the catchphrase. Is it?
It’s gonna catch definitely.
Woohoo.
Happy now?
Yeah very happy.
I guess we better link out to that time we went to the coffee shop to film that sketch.
But then we taught some artistic staff afterwards.
Link.