UNPLANNED PASTA BATTLE

Welcome to Sorted Food! It’s time for another head-to-head-to-head unplanned battle and this time the topic is FRESH PASTA! What will each of the guys come up with and who will come up with the best creation… watch to find out.

#food #chef #funny

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– No, no, no. Oh, you piece of… – You’ve joined us in the middle of an unplanned pasta battle. So unplanned, in fact, Mike didn’t turn up. Instead, we have this man replacing him. – An idea of his that I have to bring to life. – He’s so angry. – [Jamie] He’s so angry! – I like cooking my ideas in the kitchen, not somebody else’s. – Right. Ready? – Yeah. – We’re all making pasta to start? – Yes. – [Ben] Yeah. – [Barry] This doesn’t look right to me. – You do yours by hand, Baz? – Yep. Why? Do you not? – [Ben] No, I’m just… No, I’m not. I do sometimes, if I’m at home, and I want, like, nice, calm, chilled, therapeutic vibes, but that’s not what I’ve been given today. – [Barry] Eggs. Ah, leakage! Leakage! Leakage! No, stop it! Good. – [Ben] Pasta down and resting, how are you doing, boys? – [Barry] I’m slightly behind! – Pasta done. I’m making lamb keema, tikka masala and saag paneer lasagna. – That was a lot of words. – Imagine, beautiful layers of lamb keema, tikka masala, saag paneer, pasta, little bit of mozzarella, and then some fried onions, and then some more layers… – Wow! – And that is gonna be a beautiful lasagna. – Fusion, Jamie! – A beautiful fusion lasagna, a fus-lagna.

– No! – Nope. Nope. A lasagn-sion. It’s gonna be delicious. Might annoy a few people. Kush isn’t here today, and he gave me permission to do it, and I think that makes it alright. – [Barry] Ben, what’s Mike left for you today? – [Ben] I think Mike just went, “What’s big SEO and food-trend crazy? Let’s smush ’em together.”

And he’s seen the pasta made in the Parmesan wheel. – [People] Yep. – [Ben] Classic. – [Barry] Brilliant. – And he loves a Philly cheesesteak. So he’s left me all the ingredients for Philly cheesesteak, and a whole provolone to put it in. He’s also given me a ciabatta, which will offend everybody

Who knows what a Philly cheesesteak is. – If it goes really well, he’s taking all the credit. If it goes really badly, you get all the blame. My funny-looking pasta dough is now done, now needs to be rested. First of all, my pasta, a chocolate, giant raviolo twirl. Then inside, I’ve got a sweet, cinnamon, ricotta, cannoli filling, drizzled over with a carbonara sauce and candied bacon. – My god, that sounds like something I vomited

When I was seven, because I ate too much. – It is a slightly confusing title, but I think, I think it’ll come together nicely. Now, for filling. Ricotta, ice and sugar, cinnamon. Mix-y, mix-y. Piping bag, fridge. – Not only did Mike not plan a recipe, he was just gonna riff with an idea. He also didn’t plan a food order.

So I’m basically scrounging around, and I found some old parsley from last week. Been wrapped up in the fridge to keep it as fresh as possible. I’m gonna blend it with the breadcrumbs that might well be the sub of the Philly cheesesteak. Some garlic, some good olive oil, salt and pepper.

And then, crisp ’em up so they can go on top of my pasta dish. – Steaming up, smelling good! Right, I’ve made my tikka masala sauce by adding in a load of aromatics, some onion, ginger, garlic, tomato paste, honey, all of that kind of stuff. It’s gone into there with some double cream. Garam masala is looking a beautiful colour. I’ve crisped up some lamb mince.

That’s gonna go into my sauce, and then, that just needs to simmer away for a few minutes whilst I get on with my saag paneer, which really is a saag puree, but we’ll come onto that. – So the aim here is, I’ve got my cannoli mix, my ravioli filling, basically, in here. And the idea is, I’m gonna be pouring this into the middle of my ravioli, but it needs to be really thick, and I think that’s too loose. Yeah. So, I’m going to take the egg whites

From my custard, and mix that back in. To give it… To make it more mousse-y and lighter. – I’m gonna lay the crumbs on here and put them in an oven, just below 100 degrees, to dry them out for as long as I can, to avoid Jamie putting his lasagna in the same oven at a high heat. Now, I’ve gotta hack into this.

It is a full-fat, cow’s-milk cheese from the north of Italy. If we take it out and hollow it out, it’s gonna become the bowl and plate for our dish. And at the same time, lend more of that provolone goodness. I’m just shaving my bottom, so that I’ve got a nice flat surface,

And my bowl won’t roll around too much. Now, there is an art to cracking into the wheel of a cheese. Like any art, I’m not very good at it. – Now for my carbonara, AKA a crème anglaise. Eggs. We start with some vanilla sugar. Cream warming up in there. Back in there. Mix-y, mix-y, mix-y. Custard, not scrambled eggs. – The general consensus is, you’re allowed to fuse and change traditional dishes when you fully appreciate and understand the originals. – What I’m doing is…

– And every one of the comments has also said, you need to take that chef’s jacket… Chef’s apron off, because it’s not really suiting for you. Get it right before you mix it up, is what they’re saying. – Appreciate. You’re not even gonna be in this video. – I’d love… – You’re lucky to be here. – I’d love to not be in this video. I’d love to be in an ultimate pasta battle where I get to cook something I wanna cook. But I feel like Mike had this idea at three o’clock in the morning, when he couldn’t sleep. Oh, boys, this is the toughest spooning I’ve ever done. How deep do you reckon Mike would’ve gone? – From previous experience, not that deep. – [Ben] Good, ’cause I’m exhausted after this spooning. – Wilted spinach, double cream, and, obviously, feta. Now, I know what you’re thinking. Feta is a deliciously salty, fantastic cheese. It’s gonna melt really nicely as we simmer this sauce.

– There are Italian cheeses that would do that, and there are Indian cheeses that would do that. – There are, yeah. Feta is what we had in the fridge. – That’s how unplanned it was. – Yep. – Excavations done. I have myself a cavity inside the bottom half of a bowl of provolone.

It’s not smooth on the bottom, but actually, if we’re putting hot pasta in there, that’s the bit that will kind of… – Why would you say hole? – As people eat it, mix around. Job done. All my Mise en place is done. I’m gonna sauté them off.

High, fierce heat. I want some sear. – So what I want from my bacon is render out the fat, get rid of the fat, and replace that with sugar. Cook it out until it starts to candy. I’ve seen it done. Never done it myself. – Quick clear-down.

It’s time to roll out some pasta. Make a lasagna. – So I’ve rolled out my rested pasta, I’ve gone one less than the thinnest setting, because I do want to mix this in the cheese bowl later, I don’t want it to fall apart. And I’ve gone for this length. Which is, well, however long that is. What’s bizarre about Mike’s unplanned battle idea,

Was he said, “I just want to do one long piece of pasta.” And my question is, “Why?” Not how, ’cause we can do that, but why? – We all want it longer, Ebbers. – But we sometimes just have to work within our own parameters. And with my little hands, this is long enough. – [Barry] Oh, dear. – [Barry] J, what you doing? – I think the official term is, I’m screwing it up. – Couple of top tips, J when you put it through the first time, you’ll always have scraggly ends, if you fold it over book form and put it back through twice

You end up with something that’s much easier to work with. – Well, that way. – Yep. And then… – [Barry] Make an envelop! – And now you’ve got two straight sides. So those sides now go in that way, and you’ve got more control. Shall I do your washing up, boys?

– I think it’s all Jamie’s. (laughs) – [Ben] I think it’s not. I think three of those bowls are your custard bowls. Actually. – Ah it might have been me. – Sorry, chef. That’s not good. Looks like I’m making shredded beef. Oh no. I started on the wrong side. – Move. – The pasta machine’s here, mate. – Let’s start the construction process. I have my traditional lasagna dish. Start with a little bit of our saag puree. – [Ben] This is likely to offend a lot of people, but I bet it’ll be delicious. – I think it’s gonna be one of those ones that’s an absolute hot mess.

That’s going into an oven. 200 degrees, 20 minutes. When it’s done, it’s done. – I reckon that’s going on the menu at the “Sorted” pub. – Oh, imagine that. – I just… I already… Just in my head, it just sounds… It reads on the menu so well. So offensive, but so well. – Stop being nice! That’s not what we do! – So well.

– No one’s hidden an egg in my bum. And I feel weird. – I take it back, this idea of Mike’s is gonna work. I feel like, if anything, it’s too simple. Everything’s under control. It’s all done way ahead of time, just as I imagine it would’ve been if Mike was here. – [Jamie] Okay. – I don’t wanna overcrowd the pans, we’ve got some… A little bit of sear on those, I’ve taken ’em out of the pan, to go in with the steak. Then I’ll add the garlic, then I’ll mix it all back in together. In with provolone cheese, and cream, and then the pasta. – [Barry] Okay, right. Filling, back into the fridge. Going to wet this edge. – That’s something you’ve never tried? Well, that was a bit of my statement, then. – [Barry] Shut up! Made this work. I now have to roll it. – [Ed] You’ve made the poop emoji. I’ve made a… Thanks, Ed. I have made a giant poo. Bugger. – [Jamie] It’s floating. – [Barry] It’s floating. – [Jamie] It’s floating. – [Barry] It’s not gonna float. – Boys, do you reckon that’s what Mike was thinking? – Interesting! I’m sure it’ll be more delicious than it… Oh, my god, I’m hypnotised. – [Barry] What I’ve done, guys, is I’ve made a poop emoji. (laughs) – I’m sure it’ll be great! – That was high-pitched, Ebbers. I didn’t like… I don’t trust it. – [Ben] I don’t think that sauce helps it. – Oh, no. How does it feel to make the most obscure, ridiculous dish out of the three of us? – It’s fun, isn’t it? – Now normally, in these unplanned battles, I wouldn’t know what’s going on, and I would judge them. Today, we’re all gonna taste them, and then you guys get the final say in the comments, so comment down below which you think is the win. All we gotta do is tuck into them,

And tell you what they taste like. – Start with Mike’s. Yours. Mike… Yours and Mike’s. – [Barry] Mike’s concept. Ben’s delivery. – Mike’s concept. My delivery. Now, traditionally, it would be mixed in the cheese bowl and then served on a plate, but hey. Steaming and silky provolone in the middle, as well as on the bottom. – The sauce is absolutely delicious. – If you stuck that in the sandwich, it’d be great, wouldn’t it? – The sandwich on top. The sandwich is crumbled over the top, you see? – Obviously the flavours work. It’s a Philly cheesesteak with pasta instead of bread. – The carved-out, swinging bowl of cheese you serve it in would traditionally be used time and time again. Once you’ve served it to someone,

And they’ve saliva-ed into it… I’m not sure if you could, but as a concept, as an out-there idea. Tasty. – I love that we’ve gotta find a use for the rest of that cheese bowl. – Trust me, that won’t be a problem. I think we need to get the coconut shaver out, and just, like, hollow it out.

– Oh, yeah! – Oh, yes! – Hollow it out, and then we use it in all sorts of things. J, dig into yours. – Yeah… That’s good. Yeah, yeah, yeah. – Confidence. – [Barry] Yes, J! Jamie! Wow! – Didn’t expect the cheese pull. – That was brilliant! Look at that. – [Ben] Can we? – We have to. – [All] Cheers. – Oh, my god. And there’s a zing. There’s a spice. – There’s a little bit of spice. – You’ve gone heavy on Béch. – Heavy with the the saag puree. – But it needs it to combat the spice. – It’s delicious, because it holds its shape as you spoon it out.

But it’s not dry, it’s not crumbly. It’s really unctuous, it’s creamy. The pasta’s pretty good, and you’ve got these little bits outside that have gotten nice and crispy. Colour from the turmeric, I like it. – No. No, no, no, no, no, no, no. The internet does not deserve that. Wow. – That’s good, J. How does the pasta eat? How’s your mousse-y middle? – [Jamie] Your mousse-y middle stayed… – [Barry] Mousse-y. – [Jamie] Yeah. – [All] Cheers. – You got cinnamon in there. – Yeah, I was gonna say, it’s the right level of chocolate and cinnamon, and vanilla. – Actually, flavors-wise, I’m really happy with that. – [Jamie] That works. – It’s… The texture of the mousse is throwing me off a little bit. – As it’s cooked, it’s changed.

– It’s slightly split, but… – Yeah. – I think your pasta work, as in the thickness of the pasta, and the shape that it held as you cooked was great. So I can’t vote for my dish. But I didn’t have one. And still, I’d vote for Jamie’s. – Really? – My vote, if I can’t vote for myself, I’m gonna go with Barry’s. And I think it’s the most interesting, I think it’s more interesting than the Mike’s. Barry’s. Ben’s. – This one. I’m gonna have to go for Jamie’s, as well. Never had anything like that, that was sensational. – Luckily, it’s not up to us, although Jamie’s did win two-one, but it’s down to you. You are the final vote, because we don’t have an official judge here today. Comment down below.

– Good effort, boys! – Well done. – Great effort. – Mike, best dish yet!