Hi, welcome to Sorted.
We're a group of mates from London looking
for exceptional things in food that will actually
make a difference in your life, or just make you laugh.
Two of us are chefs.
Don't worry, the rest of us are normal.
And everything we do starts with a suggestion from you.
[MUSIC PLAYING - JADED, "PANCAKE"] (Singing) Pancake
but I take the cake.
I'm gooey in the middle baby, let me bake.
Hello, this is Barry, and I'm Ben.
Today, back by popular demand, is
another chef-versus-chef battle.
Today, I'm tackling a sandwich from the British Isles
stuffed with the British Isles.
So what are you making today?
A sandwich.
I am making a banh mi.
And It is homemade French bread, homemade mayo, homemade paté,
some amazing Iberico pork, and then just loads of salad,
like pickles, daikon radish, carrot, cucumber, coriander,
chili oil.
My sandwich consists of everything
I think the boys will like--
garlic beer bread, cheesy leeks, a patty
of double-pork sausage and black pudding,
and a little bit of gentleman's relish.
Chefs-- knives at the ready.
We have 90 minutes, starting now.
[HORN SOUNDS]
It just made my tinnitus worse.
[LAUGHS]
Right.
My bread dough is so simple.
It is going to be plain flour, wholemeal
flour, a little bit of polenta.
The raising agent is baking powder,
because I'm not going to do a yeasted bread in 90 minutes.
Unambitious.
Then I'm going to add in all the flavor--
that's the thyme the rosemary, the garlic, and the salt--
before mixing it with beer.
I put plain flour, yeast, caster sugar, and a little bit of salt
into a bowl, poured some water in,
and I'm going to knead this for 10 minutes.
You're just taking too long, mate.
You're taking too long.
It's interesting, already, because James is already
stealing Ben's equipment.
I like the way this is going.
Look at Ben trying it and like he's enjoying it.
Such a lad.
[LAUGHTER]
Such a lad.
Where are the beers for the judges?
Oh, no!
You're my thirsty ferrets?
Oh no, no!
So my bread dough is pretty wet.
It's not the kind of dough you would want to knead.
It's going to go into a greased baking
tin, covered with more butter.
And I'm going to bake it at 200 degrees
Celsius for about 45 minutes.
I'm going to put some butter in the pan.
I'm going to fry up some chicken livers with some thyme
and garlic, and then I'm going to blitz those chicken livers
into a paté.
You'll notice that this is quite liquidy.
That's because it has to set up.
I've just put melted butter over the top of my paté.
That kind of protects it and stops the oxidizing,
so it's kind of acting like clingfilm.
That's going in the freezer.
Usually, it would go in the fridge for a few hours.
I'm going to try and set it in the freezer for like an hour
or so.
Are you going to put butter on the inside
of either bit of bread?
No, I'm going to make my own mayo
and put mayo on either side.
I'm putting butter on mine.
Yay!
I'm putting butter on mine, mate.
The next part of my sandwich, and a contribution from Wales--
I'm going to go for some cheesy leeks.
So leeks, and then a beautiful smoked Snowdonian cheddar.
Once the leeks are super sweet and soft,
I'm going to add in flour to combine around
all the butter they've have been cooked in, and then
the milk a bit at a time.
Cook it out into a white sauce that's quite thick,
and then I'm adding in the smoked cheese.
So it's almost like a Welsh rarebit,
with Welsh leeks and Welsh cheese.
The secret to a really good--
[BLENDING]
The secret to a really good crisp is a--
[BLENDING]
[LAUGHTER]
The secret to a really good crisp
is a nice, thick slice of potato,
and then I'm going to soak it in cold water.
Gets rid of excess starch.
Then we'll pat it dry later on and fry in vegetable oil
at 165 for a good eight minutes or so until they're crispy.
I'm going classic seasoning on my crisps--
sea salt. The only way is Essex, a little bit of Maldon.
This has thrown me, because they are back-to-front.
Ben would usually be cooking something
like a banh mi from his travels.
Yeah, that's true.
And James would stick to his origins
and do something British or Scottish.
When I think about a sandwich, banh mi is like--
I have to agree.
If I had to pick a favorite sandwich,
it would be a banh mi, or a BLT, or Marmite.
I've peeled and julienned my daikon radish and my carrot.
I'm now going to just sprinkle a little bit of salt
on top of them and leave them for 10 minutes.
Salt draws out the moisture, so it makes
the pickle nice and crisp.
Then I'm going to drain that, and then
pour a hot pickling to put over, which
is rice wine vinegar, water, sugar, and more salt.
And that's going in the freezer to cool down.
I know that one of the most important things for a banh mi
is how delicately and thinly-sliced the daikon
and carrot are--
Well, no, usually--
--because you don't want bigger chunks, do you?
No, usually you use a mandarin.
A mandarin?
Mandarin.
What's it called?
Mandolin.
Mandarin is very different.
Is a mandarin an orange, but like a little one,
and a bit sweeter?
I thought it was a language.
Yeah, it is.
And what's a clementine then?
What do I know?
Mandarin is like the language they speak in China
with Cantonese and--
But it's also an orange.
No?
Is that a mandarin?
I feel like it is a mandarin.
Now I feel like-- you've made me question myself.
A mandolin is a guitar, though, isn't it?
Yeah, it's a guitar, and it's a slicing thing.
And a mandarin is an orange and--
Language.
--and language.
There we go.
What I've just done is I have taken my dough, which has
kneaded for about 10 minutes.
I've rolled it into baguette shapes,
and I've put some cling film with a little bit of oil on it.
I'm going let it proof for 20 minutes,
I'm brushing my bread with egg white.
Still a little bit of color on them.
And then it goes in the oven for 20 minutes
at about 230 degrees.
So coming up to about halfway through--
bread is in, cheesy leeks done.
I'm now going to concentrate on the patties.
Sausage meat is one of the finest things in the world.
Absolutely.
No one does a sausage like the UK.
I don't want to do this in a food processor
because I do want little pockets of black pudding.
It looks like beef, but it's pork.
Oh.
So why does that look like steak?
Because it's just the best quality pork ever.
What is it again?
Shoulder steak.
It's Iberico.
I'm going to marinate my pork in onion granules, soy sauce, fish
sauce, sugar, and a little bit of [INAUDIBLE] oil.
If there's one thing you need to know about James,
it's that he'll never, ever, ever eat
a store-bought mayonnaise.
Are you doing a flavored mayo?
Or is it just a good old homemade mayo?
Homemade mayo.
Oh, I could put some chili oil in it.
Right.
I'm going to give you a choice here.
You can try this, but it's really hot.
OK, I'll try it.
It's burning inside my nose.
Wow, yeah-- that is-- oh wow, that goes.
No.
Yes, that's really oily.
And you're like, this isn't spicy at all.
And then for the next five minutes,
your mouth is going to burn.
And now it's starting to hurt a little bit.
What's amazing is it feels like a dynamite trail.
Oh, it's getting worse--
how?
So as you eat it, as you swallow it,
the burn starts in the front of your tongue and your lips,
and then just slowly goes back down.
And then down your throat-- that's really spicy.
As they talk about this, I'm adding it to my mayo.
I deliberately haven't salted the mayonnaise,
because I'm going to add to it about an equal quantity
of the gentleman's relish.
And that is naturally very salty because of the anchovies.
Oh wow!
What are they?
I'm almost at an equal ratio of anchovy and butter--
Yeah.
--and then seasoned.
In this case, I'm going in with cayenne, cinnamon, and nutmeg.
But I'm going to put some of it on the sandwich as butter.
That is absolutely minging.
Quickly eat them like a seal at Sea World.
[LAUGHTER]
[CLAPPING]
[SEAL NOISES]
I'm heating some peanut oil up in a pan,
and I'm going to roast these peanuts off
in it, get them really evenly brown,
and it's just the most delicious thing.
You have to roast the peanuts, though.
I am going to blitz these up.
30 minutes.
What?
I'm going to have to put my bread in the fridge.
I should do that.
Great-looking bread.
Good color.
Decent.
I want to cut them open to make sure that they--
Are you OK with the fact that Ben just spanked your baguette?
[LAUGHS]
I gave it a little tap on the bottom, that's all.
That is good.
I'm going to slice two decent slices from the loaf
to fill my sandwich.
I've toasted one side of my bread.
Yeah?
The creamy leeks are going on the other side.
Nice, nice.
10 minutes left.
[MUSIC PLAYING]
Kapow.
[SIZZLING]
That is pure sauce.
[COUGHING]
Has it been a while since you worked in a kitchen, mate?
Ha, ha ha.
Oh!
Ohhh!
Chefs, you have one minute remaining.
First up, we're going to spread over
that magma sauce butter followed by the chili mayo.
Then we're going to add some paté.
So two slices of bread, toasted on one side.
And the soft side of one of those
is our creamy, cheesy, smoky leeks.
And the other side--
the gentleman's relish.
Followed by the cucumbers, the Iberico pork,
followed by the pickle.
Going to torch the cheese, and then
end with a cooked patty, top with watercress.
We can top that with the chilies, coriander,
and the peanuts.
Five, four, three, two, one--
stop cooking!
[MUSIC PLAYING]
Ebbers, you're up first.
Give us the hard sell.
This is the British Isles sandwich--
a little taste of everything.
It looks delicious.
Where are the other three quarters?
Size doesn't matter.
As 20% of the survey said, size doesn't matter.
20%?
The other 80%--
It was a three-year survey.
Which particular survey?
No, it was a three-year survey that took place,
and apparently 20% of people said that size doesn't matter.
So I'm sticking with it.
[MUSIC PLAYING]
That sausage patty is unlike any sausage patty I've ever had.
Ah, those crisps are good, aren't they?
I love crisps.
It's amazing-- you know, the difference between when
you taste one that has actually been freshly deep-fried to one
that you buy in a packet that's got a whole lot of rubbish
it it.
Thick cut, as well.
Yeah, it's like you've got two crisps stuck together.
Shall we?
There is a lot of paté in this.
We are-- here's to living the dream for Barry and Mike.
Hallelujah.
Cheers, this is great-looking bread.
Ours is not very pretty to watch.
I'm sorry.
No, mine's not too spicy, too.
So whereas yours, Ben, was delicious stodge,
this is delicious saag?
But the paté, the oils, the mayonnaise,
the ridiculous amounts of butter has all kind of eased
into the bread, and that's my favorite bit.
Then you get to the pork, and the freshness
of the cucumber and the coriander, and your daikons.
You definitely need the daikon and the peanuts in that,
because it's almost like every single possible texture
from really crunchy to really soggy is covered in that.
Well there you go.
Two sandwiches-- you two can deliberate.
Oh, I think I need to go to the kitchen now--
Ahh.
[MUSIC PLAYING]
Our verdict is that the winner can't
be decided by the two of us, because they were literally
that good.
Wait, what?
So who goes through to the next group round?
I was staunchly for the banh mi, knowing
that that was also delicious.
And I couldn't convince Baz to not--
to move away to yours.
And he couldn't convince me to move away--
because they were both unbelievable.
That was delicious.
That was also incredibly delicious,
but also for me, it edged it, because I've never
had anything bad before.
I think the only thing to do is to put it up entirely over
to the vote for you guys on the poll.
I know you haven't eaten it, and I
know we've given you an impossible job to pick one.
But you're going to have to, because they are both so good.
I hate there to be a loser here.
That's a first.
And also, it's kind of weirding me out
that the conclusion to this battle
is that we kind of need Jamie--
No, no!
No, never say aloud.
--which is terrible.
No, never say aloud.
And we're absolutely serious-- the vote is in your hand.
Get commenting, get voting on the poll.
Also, like this video if you want
to see more chefs versus chefs.
Please make it good.
I really want to like these.
What goes in hard and dry, and comes out soft and wet?
Umm.
Chewing gum.
Well, what were you thinking of?
I'm happy with the chewing gum answer, and for that--
That's not a joke.
As you mentioned, Sorted is just run by a group of friends.
So if you like what we're doing, then there
are loads of ways that you can support us and get
more involved.
Everything you need to know is linked below.
[MUSIC PLAYING]
Talk to me about the hour time limit.
Yep.
90 minutes, right?
90 minutes.
[BREATHING HEAVILY]
Jesus.
[LAUGHTER]