- [Ben] We are sorted, a group of mates from London
exploring the newest and best in the world of food
whilst trying to have a few laughs along the way.
(laughing)
We've got chefs, we've got normals (beep)
and a whole world of stuff for you to explore,
but everything we do, starts with you.
(upbeat music)
♪ Hi there ♪
♪ We are Sorted ♪
♪ This is FridgeCam ♪
♪ Here's a key change ♪
♪ Hello everybody ♪
♪ This is Jamie, this is Jamie, this is Jamie, ♪
♪ He's the jolly one ♪
♪ He has two chef friends ♪
♪ James and Ebbers, James and Ebbers, James and Ebbers ♪
♪ Ebbers, Ebbers, Ebbers ♪
♪ Sometimes he gets them to ♪
♪ Review cookbooks ♪
♪ Like Snoop Dogg's ♪
♪ And 50 Shades of Chicken ♪
♪ And today he's at it again ♪
♪ With Harry Potter, Harry Potter ♪
♪ I'm just joking it's Game of Thrones ♪
♪ Ha ha ha ha ♪
♪ Ebbers, Ebbers, Ebbers, Ebbers, Ebbers, Ebbers ♪
- Happy birthday, James.
Your gonna enjoy this one.
- Can't be as bad as Snoop Dogg's or as risque as 50 Shades.
- Snoop Dogg's was bad now, 'cause you held back
in that video.
- Bad as in what happened to Don.
- [James] That isn't good.
- Yeah, bad as in sick.
- [James] Sick.
(Jamie chuckling)
(paper ripping)
- None the wiser.
- Game of Thrones.
- Ah!
- Boys, you have A Feast of Ice & Fire.
This is the Game of Thrones Cookbook
with forward by actual author George R. R. Martin.
And it was recommended by pretty much everyone
in the comments section of the last video.
- James, you don't look as happy as I thought you would.
You love Game of Thrones!
- You know, full respect to George R. R. Martin,
literally no shame, like all
about the money right now isn't it?
(laughing)
- It's coming up to the final season of the TV show,
this is his last opportunity to make money from it!
- He's still got to write the last two books!
Write them!
(laughing)
Take your time, it's fine.
(laughing)
- Knowing nothing about the series or the books,
it's split down into region.
The wall of the north, the veil, the riverlands,
including Kings' Landing and across the narrow sea.
- [James] Of course, yes.
- And each time there is a very very traditional recipe,
which appears to have a date
of when it was originally published.
And then kind of a modern take on the same thing.
Interesting.
- Um, so we've picked on ya a few recipes
from that book for you to cook today,
and well, you know the drill.
There's gonna be costumes.
(triumphant horns)
- So, I think I'm supposed to be the Mother of Dragons,
the problem is with this outfit I am very close
to unleashing the dragons, so I'm gonna have
to hold it like this.
(laughing)
What have you come as?
- The end.
- James, Ben, happy with your costumes?
- Sorry, I just realized, they look like
the new British Bake Off series.
(laughing)
- Sandy and Noel!
(laughing)
- Chefs, we would like you to make
Quail drowned in Elizabethan butter.
Arya's Snitched Tarts.
And Lemon Sweet.
- This recipe is a bit labor intensive,
but the result is worth it.
The apple slices sweeten the quail from the inside out
and the sauce is lovely and complex.
Core and quarter and apple and stuff it
inside the cavity of each quail.
(metal knocking wood)
(laughing)
(metal knocking wood)
- [Barry And Jamie] Yeah!
- That was pretty good!
(upbeat bass music)
- I think I remember this scene from 50 Shades of Chicken.
(hen clucking)
- Elizabethan butter sauce.
A sauce from 1654.
Mash an egg yolk with a teaspoon of white wine,
combine this with the remaining wine, butter
and lemon juice.
In a small saucepan, simmer stirring constantly
for around 20 minutes.
- Have you ever made a butter sauce like that before?
- No.
- I mean, white wine and butter emulsion.
- But what is the hard-boiling the egg yolk do?
- Well you'd normally put egg yolk
into something like a mayonnaise, or a Hollandaise
to emulsify, and it's the lecithin in it,
which I get.
I've never done it with cooked egg yolk.
Transfer the quails to baking dish,
place them breast side up,
rub the quails with butter, salt, pepper.
(upbeat music)
Can I change my hair color?
Do I have to be blond?
- Yes.
- Much cooler without.
- Otherwise your just a (beep) in a coat and a crown.
(laughing)
- Roast!
Next is Arya's Snitched Tarts.
- She filched one away and ate it on her way out.
It was stuffed with chopped nuts and fruit and cheese,
the crust flakey and still warm from the oven.
Eating se--
I don't know what that says.
Okay, one bottle of I quote
"inexpensive sweet red wine such as Shiraz."
I'm not saying Shiraz isn't expensive.
One and a half cups of honey.
Bring it to a boil, reduce it, add the vinegar
and the Poudre Forte.
- What's a Poudre Forte?
- Poudre Forte, nice and easy, a teaspoon
of multiple spices.
Black pepper, cinnamon, mace, ginger, cloves,
grains of paradise.
(woodwind music)
Medieval pastry dough.
(small bells clinking)
Egg!
- Shh.
- Had it covered, but thank you.
- That could have had a dragon in it.
Egg on, Targaryen.
Oh.
(laughing)
- As our Shiraz continues to bubble down with the honey,
we're gonna add in red wine vinegar
and our Poudre Forte, that spice blend
which is seasonally delicious,
surprising amount of it, a tablespoon.
(choral music)
Come closer, no, closer than that.
I have a confession to make, an embarrassing confession
and I don't want anyone to hear.
And I'll whisper the sad truth in your ear.
I can't cook.
- I knew it, I knew it!
- And those are the words of George.
(laughing)
My topping for your pastry is carrying on reducing,
I'm gonna make some Lemon Sweet
while you cut and fry your pastry.
(bass music)
Lemon Sweet is like an old-fashioned lemonade.
Zest of an orange and lemon,
and then juice of about six lemons and 2 oranges.
Whisk it up with some powdered sugar, icing sugar,
and some ice-cold water,
sparkling or otherwise, your choice.
(upbeat horn music)
- My pastries are looking quite good with your jam.
- Quails are out, Lemon Sweet good to go.
(upbeat horn music)
There ya go, dig in, I'm cuttin' some chicken up,
see what you think.
- Oh, it's nice.
- Mm.
- [Ben] Luxury.
- Mm, my goodness, that's good.
- I don't think I've ever had apple with chicken before.
- And I don't know if I am getting the sweetness
and flavor of apple, or just the kind of white wine,
rich butter-ness, but it's delicious.
- That is really good.
- Good recipe.
Would you stick it in one of our books?
- I think it's delicious, as it is,
I wouldn't necessarily use the same method.
So yes, end result.
I'm not sure whisking the hard boiled egg yolk
into a sauce is Elizabethan butter sauce style.
I think there's other ways of achieving similar,
but taste wise, and a ro-pu-san,
that butter in gold with that flavor, absolutely.
- Yeah, I'd take that as inspiration,
like make a modern sauce, marinate it,
and you roast it, reduce the sauce
and the sauce goes over the top.
- Try the Lemon Sweet to clear your palate
before a medieval.
- [Jamie] Cheers. - [Barry] Cheers.
- Who's that one for?
- There's one for Mike.
(laughing)
Ice cold and tangy sweet.
- Oh, I'm a fan of that, that's nice.
- Arya's Snitched Tarts.
I filched one from your place and I'm going for it.
Mm!
- W-ah?
- That is like Figgy Pudding,
rich wine stickiness, with crispy sweet pastry.
It's not a texture of pastry I'm a massive fan of.
- I don't think this would go in our book,
but the idea would.
I mean, a slightly updated pastry or something.
- But it's like a chewy biscuit, rather than,
a chewy crispy biscuit rather than what I would define
as a tart.
- A cross between a pastry and a shortbread biscuit.
- Mm.
Well, let's sum up.
What did you make of the book?
How did you think the recipes were?
Was it easy to follow?
- I'm not sure this book was aimed at me
because I'm not a fan,
so I didn't get many of the references.
However, I like it as a slice of history.
- What I wasn't a fan of is the fact
that we had to go back and forth so much
between recipes.
But the recipes, decent.
- You're now building a collection, there you go, so.
- George likes it.
He's given it his approval.
- And he can't cook.
- It's good enough for me.
- If you're enjoying these guys review some,
well, weird cookbooks, then please like us fo-the-air,
and also comment below for some more book recommendations.
- Yeah, and make sure you are subscribed
and have your notifications clicked on,
so you can join us every Wednesday, every Sunday,
four o'clock for more of this gold.
Sundays, more fancy dress, I'm sorry about that.
- Is there?
- Yes, hashtag teaser.
- [Barry] Oh no.
- [Ben] As we mentioned,
we don't just make top quality YouTube videos.
- [Electronic Voice] No!
- [Ben] We've built the Sorted Club,
where we use the best things we've learnt
to create stuff that's hopefully interesting
and useful to other food lovers.
Check it out if you're interested.
Thank you for watching and we'll see you in a few days.
(beep)
(Game of Thrones theme music)
(laughing)
- I can't--