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I have been disappointed by tinned pears recently. There seems to be a deliberate effort to always put one half of a much harder pear with the lovely soft ones. Please investigate Del Monte. Thank you.
Great idea, I approve. I liked that part of the budget meals for a week videos, where they showed what the cook team came up with for the same ingredients afterwards.
I used to work at a bakery. We had 2 products that used dill. On the day that we made both products one of the guys would yell "Double dill dough day!" Good times.
Hearing Ben say he would like to recreate Barry's dish gave me an idea! I would love a series where either Ben tries to chef up dishes from past challenges or the boys trying to improve them!
could be a great one of those more sadistic episodes where Ben taketh away badges if they perform under par for their own standards, or made egregious errors in what they ought to know. Ebbers has praised the boys these last couple of times for not really being all-that-normie anymore in their various skills when it comes to recognition, presentation, and insights on improvising with what they're given, they did pretty damn well lately which to me means: "high time to drag them through the gauntlet and prove their worth again" i'd love to see another episode of those harder smell tests too, perhaps the smell test combined with this, where they pick their ingredients to cook with without prior knowledge of the next ones in line, but pick them based on smell alone i think smell on a good nose, can give one a better indication on whether it goes together more in a dish than the mere sight of it, so perhaps also more a test of skill in their recognition of scent and flavors in an improvisation challenge could be some bonus badge for the ones correctly guessing more than xx% of the ingredients in the blindfolded phase. maybe even some mini game of letting them taste 1 thing, then letting them choosing 1 out of 3 options to go with that, and have the 3 choices smell very awkward and hard to guess, could even go 3 layers on that just stacking on pre-made stuff based on smell, that would proabably be hilarious if you get some real good strong smellers in there :D also, deliberately ruining a dish a bit and letting them improvise the best ways to try and get it back to life, that would be cool too
For Jamie's list, I would have gone Asian inspired. Togarashi seared salmon, rare, sliced thin, served with a miso and chive sauce, and bruleed grapefruit segments. For Barry's ingredients, I probably would have cried and then ordered takeout lol
This is what I personally want/like to see. As much as I like to see the normals cook planned meals with help from Ben and the food team, nothing beats the chaos cooking and randomness
The way Ben delivered feedback to Jamie was really tactful. Especially for a dish that probably tasted like, well, like salmon, grapefruit and tomato in a sweetcorn pie!
I think this video explains how Jamie and Baz think and why pass it ons end up how they do. Baz is wildly creative. He has some outlandish ideas but he does understand food. If done well, the idea can stick. Jamie understands food but plays to what he knows. When he isn’t given time or the plan he struggles along, pushing through to the end. Sometimes it works sometimes it doesn’t. Good job to the both of them 👏🏼
For the Salmon/Chive/Grapefruit: The grapefruit would take place of a classical spritz of lemon or acidity typically put with salmon, so I would have baked the salmon with some of the grapefruit pieces in tin foil, used the rest of the grapefruit and juice with the chives and some honey to make a sauce to go with the salmon. If it was a bit runny I'd heat it up and run some cornstarch through it for thickening. Top the salmon with the cooked grapefruit pieces. No waste! Serve with whatever you like on the side: a quick salad, some rice, mashed potatoes, etc. that can easily be whipped up in 15 minutes while waiting for the salmon to cook.
This is exactly what I was thinking, though I would have gone for the dill just cos it what I use on salmon. Jamie really did show that if you don’t use a ingredient you a much less likely to know the common combinations. I wonder if there is a good book for food combinations (I have some memories Ben did a book case tour which might have had something similar).
I'm so proud of how Baz made such a winning dish even after he didn't get to pick the ingredients. I was panicking for him when he got them, and initially felt he'd just tap out (caz...liver AND pears). This was a challenge on 2 levels for him, and he totally aced it. Great job, Baz!! 😁
It was the dill that was worrying because that has a very strong flavor in contrast to liver and pears. Never heard of either pears or liver combined successfully with dill.
I'm sure it's been said before, but these boys have to do the following whilst trying to cook a delicious meal that will be JUDGED after completion: talk to the camera, act, hit all the highlights, know where the camera is, stay on script, be mindful of lighting and sound, and be funny! All while they are timed! Because of this, they're both winners in my eyes.
I know right?! If I got told "You have liver, pears, dill, and 15 minutes to make a plate of food" I'm pretty sure the only thing you'd hear from my kitchen would be lots of cussing with the occasional clang of me hitting myself in the head with a pot or pan before I served you a plate of burned liver with dill on top of it, and a smoothie made with the pears on the side.
Baked salmon with grapefruit slices, i'd have used the dill and grapefruit juice for the acid part of the reduced butter sauce (beurre blanc?) With boiled new potatoes and peas?
For Jamie's ingredients I likely would have made a Hawaiian inspired Salmon and grapefruit Poke bowl with avocado and cucumber a side of crostini since that is too short a time to make rice. For Barry's I would have taken it to a Greek place and gone with a liver gyro. Likely floured and seasoned the liver before a quick fry and then slicing it thin. Made a tzatziki using pear and dill with lots of lemon and pepper. Ribbon some cucumber and thinly sliced onion plus some additional chunks of pear.
Bazs' ingredients: Stuck with the Banh Mi idea and served it on a long roll Introduce more fresh veggies that would be on a typical Banh Mi (to cut throught the fat of the liver and filled out the sandwhich) After rendering the bacon, candied the bacon in the pear juice with maybe a little bit of heat added like cayenne or fresh black pepper Started cooking the livers first to get it cooled down as quickly as possible Spaffs' ingredients: Cut the salmon in to two small planks to reduce cooking time and have a backup if you mess up the first one Use the chives with the creme fraiche to make a sauce or dressing to go with the salmon (no grapefruit) Made a fresh "summer" salad with the grapefruit segments over some peppery arugula, ribbons of carrot, and some red onions or radish topped with a simple vinaigrette made with the juice from the grapefruit OR If it was sushi grade salmon, he could have done a fun play on a poke bowl instead of a poor man's Salmon En Croute
@Evi1 M4chine Depends on what you're watching. I watch plenty of Brits content, and to be honest, the other ones are definitely not family friendly and never sugarcoat it, and when they do, it's to prepare the other person for the burn that's coming right after
@Evi1 M4chine "too bad Brits are never truly frank" Ben is a close friend and he is talking about his friend's cooking. Mike said "disgusting" to something Jamie cooked before.
They both did amazing!💞 For Jamie: I would have made a compound butter with the chives and put that on top of the salmon while it cooked. Then taken the canned grapefruit, juice and all, and reduced it down with a little bit of honey to mellow out the acidity of the fruit. For Barry: I would have sauted the liver, carrot, celery and onion in a pot and when then added beef broth or bone broth and made a simple stew. Thou that might have taken more then 15 minutes.
You guys should try a couple episodes where you go back and try to "save" some of these dishes that don;t quite measure up, but still have potential. I'd love to see these two perfected!
Would love to see how the Sorted Chefs and Food team handle going to he grocery store. I always find it’s the one part of food prep that’s never talked about and yet does take a substantial amount of time
15-minute cooks are always a blast to watch. Loved them since I first saw them on the head-to-head cooking show out of South Korea, _Please Take Care of the Fridge._
I would love to see a massive group project, everyone in SORTED randomly put into 2 groups... even you lot behind the cameras! and have a cook off, where the groups decide the ingredients for the other group
For Barry's mishmash of ingredients I would have pan fried the liver on its own, caramelised two pear halves with a bit of burnt sugar bitterness and served it with a dill potato salad. You can microwave potatoes to get them done in that time, especially since you only need 1 or 2. Just very, very simple plating of everything on its own.
I love how both times you guys did this, the person who had no say in the ingredients they had to use won because the other one was being cocky and overconfident about giving their opponent a list of difficult ingredients to work with
@@SortedFood overconfidence is usually the downfall of many people, especially when they pick up the ingredients they don't want the other to have rather than the ones they want to use themselves. Being stuck with ingredients you don't want to use makes you more creative and in the end it's usually a good thing.
Baz got it. Lol. Plain and simple, quadruple if he had finished/seasoned his pate. On a better note, had Jamie the time, he would have done what I try every time I make something new and rescued his dish. You guys are amazing!!
I do think you could pair the fish, grapefruit and chives to honey-mustard glazed/braised salmon on aglio et olio noodles with honey-glazed grapefruit and use chives for a salad at the side or on the salmon.
That would be so easy for Jamie, simply blitz the grapefruit and chives with some lemon juice. Then reduce it down and toss in some vinegar and butter for something of a demiglas, then drizzle that over the salmon with some more chives to garnish.
Actually Jamie could have made a wonderful sauce/toppping by using the grape fruit juice and chives and honey to simmer down into a sauce while adding the segments as it finishes to warm and spoon over the Salmon
I love the unplanned "Series"! It makes for a more realistic experience 😂 Do you plan to sell your Gin to other Countries as well? I'd love to buy a bottle but Sloe doesn't ship to Germany
if you'd have asked me after the ingredient choice who would've won there's no way I wouldn't have said Jamie, but Baz absolutely pulled this one out the bag! Also, definitely grabbing myself that avo jumper🥑
With Jamie's ingredients, I would've pan-fried the salmon and made a glaze by reducing the grapefruit juice with some sugar and chili flakes. Garnished with chives. With Barry's ingredients, I would've thrown the livers in Ben's face and run out from the studio in tears.
I really appreciate that they keep changing up their sidekick app ads. I never get the “Oh god. again!” vibe like I do with some other channels that do in-video ads. I find myself watching the ad!
I would have been quite happy with Baz's ingredients. I would also have gone the pate route. Throw a sheet pan or marble slab in the freezer at the start, then thinly spread the cooked puree on it to cool quickly. Not sure it would work, but worth a shot. Make a dill creme fraiche sauce with capers and lemon zest. Slice the pears, arrange in a fan and brulee. Pipe the pate and dill sauce on the pear fans, serve with garlic crostini.
i know it isn’t on topic but the cameras all have different colour and white balance between the shots, especially during the judging scene. If you guys are using the same cameras or cameras in the same line you could sync them all to a fixed colour temperature - it makes the editing much easier too! That aside, I LOVED the wildness of this episode, especially difficult for Barry as well. But keep up the good work! Would love to see what Ben would make out of those combinations!!
I've had salmon and grapefruit before. We cooked the salmon with garlic, salt, pepper, chilli powder. Then made a salsa with diced grapefruit, lime zest, lime juice, avocado, red onion, touch of olive oil and some salt. Super refreshing with the salmon.
Just want to say thank you lads and the team for constantly creating fun and inventive content! Ever since I started watching it’s really helped me be creative with ingredients that I may have laying around. I think if I had to make something with either Barry’s or Jamie’s ingredients, I would have made a bed of salad using rocket, carrots, cucumber and possibly eggplant layering the salmon sliced into bite sized strips, topped with an olive oil, chives and grapefruit vinaigrette using Jamie’s ingredients. Where as with Barry’s I would have also gone along with making a chicken liver pâté, but also include the pears into it, where as I would then use toasted bread to put it on, pear-ing it with some yellow bell pepper, celery leaves and red onions as a garnish All in all keep up the great work! ❤
I would have blended the pear and avocado for Barry's sandwich to make it more like a pear/guacamole spread, to make it easier to eat without everything falling apart, but visually it wouldn't look as good
5:57 you guys tease Barry for it, but warm pork liver pate (leverpostej) with bacon and pickled cucumber/beetroot on bread is like THE archetypal danish comfort food - Usually the pickles are even flavored with dill!
Haven't gotten to the end of this but my instinct is that pear pairs better with salmon and that Barry played Jamie, lol. Edit: End of the video got to stand by my initial assessment, lol. Jamie got played!
@Evi1 M4chine Hey I'm not saying that grapefruit is a trash ingredient or that you can't absolutely make a good dish out of it. But the context here is that it is a 15 minute unplanned challenge so Jamie just made his task harder by having to work with an ingredient that has 2 prominent flavours (sour & bitter) he would have to balance instead of a pear that has a much simpler flavor profile. Also the context here is the person cooking is Jamie and Jamie lost here because he couldn't balance the flavours properly despite knowing the theory ....in theory he should add sugar to balance the bitterness...so he added honey and that didn't work and he added sweet corn and it didn't look like that worked either. I'm sure if it was you who was cooking in that kitchen, you would have come up with an amazing salmon grapefruit chives recipe that balances and compliments all the flavours and then cooked it all within 15 minutes and shoved it in Ben's and Barry faces but that's not the context here now, is it?
Someone, to Jamie: 'Be nice.' Jamie: 'Not a chance.' I get the feeling that's a familiar conversation for these guys (in a nice way). Also: Jamie: 'I'm gonna make a fish pie!' Me: 'Cue his music.'
The first thing I thought when dill and liver came up was a dill seasoned latke with a pear onion sauce and finely sliced well seasoned liver. And the salmon with such a strong acid would have made a great tartar, strangely I looked up recipes and saw several that included dill in the title.
Banh mi with the liver pate, thinly sliced pear and a fish sauce based sauce with herbs. Grilled salmon and grilled grapefruit salad over your choice of seasonal greens, toss the chives over it or make croutons with a ginger-chive compound butter
Barry's "dish" is a standard topping for smørrebrød. Paté, bacon + a pickle (usually cucumber tho, not the random mess he did). If he's never had that before, well done for stumbling into it. But it has been around forever in denmark.
I always have a bottle of wine knocking about, so I would have done Jamie's as a Robert May inspired salmon, with grapefruit and white instead of orange and red. Then turn the chives, with some mayo and grapefruit juice, into a delicious drizzle
You should give them a spread of different ingredients (protein, veggie, fruit, other) and have them roll a dice for each one to determine what they cook with.
I totally agree with the ingredient choices. My standard way of making salmon is glazed with honey lemon soy sauce and smoked paprika. Sub grapefruit for lemon could work real well
To be honest I can't really imagine it. Surely it wouldn't be any different than a worse version of lemon, with a more off-tasting sourness and astringent taste. It's almost like a "why not just use lemon for the same thing" scenario. Using pear though, with it's mellow sweetness against the mellow savoury of salmon would surely be better in this challenge.
Chicken Livers are so easy to cook with. I sautee them with mushrooms, bacon, and onions and make a little brown gravy over mashed potatoes! So, easy. Dill goes with Salmon, always! Dill and fish are a harmonious pairing!
For Barry’s I would have totally gone: liver in a bulgogi sauce (using the pear) topped with a fried egg and dill, either in a Korean inspired sandwich (plus some mayo) or as a main with rice. Well done though Barry, what a plot twist!
Yeah sometimes I don’t understand why they over complicate things sometimes. Like I am going to make a pie, what? Lol 😆 Just cook the salmon regularly, make a good sauce and side to go with it.
when the pear came down on Baz's side my brain immediately jumped to "appetizer plate". dill and goat cheese and pear are a classic combination. and then you can have your liver purée as another topping. and then you put them on a plate with some crackers.
One of the things I really like about Sorted is that they challenge you to think about different ingredients. Right now I'm over here googling different ways to use chicken livers and tinned pears 😂😂
Honestly really impressed with Baz this episode! Liver paté was the first thing on my mind as well but having to include pear would've stumped me for sure!!
Personally, I find it really abrupt! I'd appreciate a sentence or two introducing what theyre doing but love their content no matter what theyre doing. Goes to show you just can't please everyone!
I enjoyed the content but was a bit put off by the number and positioning of the built-in plugs today. I didn't mind the short and amusing plug for the gin, or one pause partway into the battle for "like and subscribe" but the chyron around 5 mins in was intrusive as was the second pause to promote Sidekick. Sidekick promotion was better placed in the past at the end immediately before the blooper. I say this with great love and affection for your work boys but the placement of the plugs today was unpleasantly intrusive.
Barry's was tougher, but here you go: Pear salsa - Quick pickled onions with the dill - Fried chicken livers w/spiced flour - Put it all in a taco Jamie's (hard to resist tacos again, but okay) Grapefruit balsamic glazed salmon, microwave baked potato w/chives and cream
My dish would be a salmon wellington with a pear compote replacing the duxelle & a beaten brie substitution for mustard. Served with butter poached mushrooms with Chives. Salmon would need to par cook & be wrapped hot, but the dish is completely doable in 15m. Cheers
salmon tatar with onions ("pickled with grapefruit juice and chives ), grapefruit-cucumber-salad and toasted bread liverpate with caramalised pear and dill (mix of apple parsley liver pate and pate with dill and shallots), where part of pear is mixed smooth and rest is cut up in small cubs as part of a appitizer with cellery, fresh pear, cucumber and crackers
I think this series is interesting but as a normal I watch it wondering how could ANYONE make something amazing with those seemingly conflicting ingredients. I think if at the end we got to see how the chefs would prepare meals with the weird ingredients I would love these particular vids 10x more!
I would have made a glaze with the grapefruit, finely diced chives, some honey and black pepper and glazed the salmon both halfway through cooking and at the end. Simple and tasty.
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Oily fish like sardines with apricot jam... it's a taste Sensation
I have been disappointed by tinned pears recently. There seems to be a deliberate effort to always put one half of a much harder pear with the lovely soft ones. Please investigate Del Monte. Thank you.
Laxative roulette guys
@@ballconei 0ppppppppp
Does your app take allergies into account?
I think it would be great if there would be a follow up with Ben to show what a chef would do with these ingredient combinations
That's a great idea for future episodes 👌
@@SortedFood Please do! I also vote for this!
Wanted to say this as well!
Great idea, I approve. I liked that part of the budget meals for a week videos, where they showed what the cook team came up with for the same ingredients afterwards.
I agree, but I think the normals should get to pick the combination of ingredients that he uses if they feel it will be easy for him.
1:38 “Dill-Liver” superb joke from Jamie! He got BOTH ingredients into 1 pun! 😂
And Ben's fully unrestrained laugter shows how much he appreciated that and how good a pun it was on the fly!
It was a well peared dill-livery
Barry eventually got both ingredients into one bun! 😉
Made me miss dad joke of the week!
I used to work at a bakery. We had 2 products that used dill. On the day that we made both products one of the guys would yell "Double dill dough day!" Good times.
Hearing Ben say he would like to recreate Barry's dish gave me an idea! I would love a series where either Ben tries to chef up dishes from past challenges or the boys trying to improve them!
Love this idea!
could be a great one of those more sadistic episodes where Ben taketh away badges if they perform under par for their own standards, or made egregious errors in what they ought to know.
Ebbers has praised the boys these last couple of times for not really being all-that-normie anymore in their various skills when it comes to recognition, presentation, and insights on improvising with what they're given, they did pretty damn well lately
which to me means: "high time to drag them through the gauntlet and prove their worth again"
i'd love to see another episode of those harder smell tests too,
perhaps the smell test combined with this, where they pick their ingredients to cook with without prior knowledge of the next ones in line, but pick them based on smell alone
i think smell on a good nose, can give one a better indication on whether it goes together more in a dish than the mere sight of it, so perhaps also more a test of skill in their recognition of scent and flavors in an improvisation challenge
could be some bonus badge for the ones correctly guessing more than xx% of the ingredients in the blindfolded phase.
maybe even some mini game of letting them taste 1 thing, then letting them choosing 1 out of 3 options to go with that, and have the 3 choices smell very awkward and hard to guess, could even go 3 layers on that just stacking on pre-made stuff based on smell, that would proabably be hilarious if you get some real good strong smellers in there :D
also, deliberately ruining a dish a bit and letting them improvise the best ways to try and get it back to life, that would be cool too
For Jamie's list, I would have gone Asian inspired. Togarashi seared salmon, rare, sliced thin, served with a miso and chive sauce, and bruleed grapefruit segments. For Barry's ingredients, I probably would have cried and then ordered takeout lol
We're surprised Barry didn't cry too TBF 😂
honestly for barry, i wouldve done a bahn mi-esque type sandwich with a quick pickled pears
@@Stephaynator yes! A pate spread on toast would’ve been fantastic!
That actually sounds amazing
@@SortedFood 🤣
Jamie: Gets to make a nice meal with a bit of an odd addition of Peaches
Baz: Forced to compete on Chopped
Peaches?
@@Vyhox2000 pear - bad memory
It’s grapefruit!!
@@MinaF99 Yup. I just keep rolling in wrong answers today it seems!
@Evi1 M4chine i think his issue was pioritising making things harder for Barry rather than make things easier for himself
This is what I personally want/like to see. As much as I like to see the normals cook planned meals with help from Ben and the food team, nothing beats the chaos cooking and randomness
Absolutely agree. Really shows you how they have picked up some stuff, but are still pretty normal.
The way Ben delivered feedback to Jamie was really tactful. Especially for a dish that probably tasted like, well, like salmon, grapefruit and tomato in a sweetcorn pie!
With Jay's ingredients, I would have done a fish taco with a bruleed grapefruit salsa.
With Barry's, I would have cried.
Congratulations, I got something for you
That sounds amazing...Barry's list I'd panicked
I think this video explains how Jamie and Baz think and why pass it ons end up how they do. Baz is wildly creative. He has some outlandish ideas but he does understand food. If done well, the idea can stick. Jamie understands food but plays to what he knows. When he isn’t given time or the plan he struggles along, pushing through to the end. Sometimes it works sometimes it doesn’t.
Good job to the both of them 👏🏼
For the Salmon/Chive/Grapefruit: The grapefruit would take place of a classical spritz of lemon or acidity typically put with salmon, so I would have baked the salmon with some of the grapefruit pieces in tin foil, used the rest of the grapefruit and juice with the chives and some honey to make a sauce to go with the salmon. If it was a bit runny I'd heat it up and run some cornstarch through it for thickening. Top the salmon with the cooked grapefruit pieces. No waste! Serve with whatever you like on the side: a quick salad, some rice, mashed potatoes, etc. that can easily be whipped up in 15 minutes while waiting for the salmon to cook.
This is exactly what I was thinking, though I would have gone for the dill just cos it what I use on salmon. Jamie really did show that if you don’t use a ingredient you a much less likely to know the common combinations. I wonder if there is a good book for food combinations (I have some memories Ben did a book case tour which might have had something similar).
i was thinking this with baby potatoes, plenty of chive n butter
I'm so proud of how Baz made such a winning dish even after he didn't get to pick the ingredients. I was panicking for him when he got them, and initially felt he'd just tap out (caz...liver AND pears). This was a challenge on 2 levels for him, and he totally aced it.
Great job, Baz!! 😁
It was the dill that was worrying because that has a very strong flavor in contrast to liver and pears. Never heard of either pears or liver combined successfully with dill.
I'm sure it's been said before, but these boys have to do the following whilst trying to cook a delicious meal that will be JUDGED after completion: talk to the camera, act, hit all the highlights, know where the camera is, stay on script, be mindful of lighting and sound, and be funny! All while they are timed! Because of this, they're both winners in my eyes.
I know right?! If I got told "You have liver, pears, dill, and 15 minutes to make a plate of food" I'm pretty sure the only thing you'd hear from my kitchen would be lots of cussing with the occasional clang of me hitting myself in the head with a pot or pan before I served you a plate of burned liver with dill on top of it, and a smoothie made with the pears on the side.
Baked salmon with grapefruit slices, i'd have used the dill and grapefruit juice for the acid part of the reduced butter sauce (beurre blanc?) With boiled new potatoes and peas?
the 15mins unplanned feels a lot like how i cook with everything thats about to go bad in the fridge 😭😂
Same. Have made some real doozies that way! And a few winners.
"What grows together goes together" - Jamie
Truly amazing quote
His follow-up of ‘well, they’re in the same supermarket aisle’ was class!
For Jamie's ingredients I likely would have made a Hawaiian inspired Salmon and grapefruit Poke bowl with avocado and cucumber a side of crostini since that is too short a time to make rice.
For Barry's I would have taken it to a Greek place and gone with a liver gyro. Likely floured and seasoned the liver before a quick fry and then slicing it thin. Made a tzatziki using pear and dill with lots of lemon and pepper. Ribbon some cucumber and thinly sliced onion plus some additional chunks of pear.
Bazs' ingredients:
Stuck with the Banh Mi idea and served it on a long roll
Introduce more fresh veggies that would be on a typical Banh Mi (to cut throught the fat of the liver and filled out the sandwhich)
After rendering the bacon, candied the bacon in the pear juice with maybe a little bit of heat added like cayenne or fresh black pepper
Started cooking the livers first to get it cooled down as quickly as possible
Spaffs' ingredients:
Cut the salmon in to two small planks to reduce cooking time and have a backup if you mess up the first one
Use the chives with the creme fraiche to make a sauce or dressing to go with the salmon (no grapefruit)
Made a fresh "summer" salad with the grapefruit segments over some peppery arugula, ribbons of carrot, and some red onions or radish topped with a simple vinaigrette made with the juice from the grapefruit
OR
If it was sushi grade salmon, he could have done a fun play on a poke bowl instead of a poor man's Salmon En Croute
Never heard Ben laugh so loudly as in the background of Jamie's Dill-liver joke! The man lives for puns
Jamie getting the first pick is so fun. He's having the time of his life annoying Barry
He's making the most of it.
@@SortedFood He's having so much fun
Ben's face as he tastes Jamie's dish says a lot
@Evi1 M4chine Depends on what you're watching. I watch plenty of Brits content, and to be honest, the other ones are definitely not family friendly and never sugarcoat it, and when they do, it's to prepare the other person for the burn that's coming right after
@Evi1 M4chine "too bad Brits are never truly frank"
Ben is a close friend and he is talking about his friend's cooking. Mike said "disgusting" to something Jamie cooked before.
@Evi1 M4chine The classic stiff upper lip.
well yes, there's grapefruit in it
nothing good can ever come from grapefruit
to be frank, i'm not anne frank, and frankly... i'm livid the trains aren't running on time
too soon ?
It was Jamies to lose. Panfry the salmon with citrus glaze, glass noodles with a grapefruit juice dressing and fresh herbs (including chives)
They both did amazing!💞
For Jamie: I would have made a compound butter with the chives and put that on top of the salmon while it cooked. Then taken the canned grapefruit, juice and all, and reduced it down with a little bit of honey to mellow out the acidity of the fruit.
For Barry: I would have sauted the liver, carrot, celery and onion in a pot and when then added beef broth or bone broth and made a simple stew. Thou that might have taken more then 15 minutes.
You guys should try a couple episodes where you go back and try to "save" some of these dishes that don;t quite measure up, but still have potential. I'd love to see these two perfected!
This seems like a car crash waiting to happen
Would love to see how the Sorted Chefs and Food team handle going to he grocery store. I always find it’s the one part of food prep that’s never talked about and yet does take a substantial amount of time
When you set yourself up for success but still fail 🤣
The laugh after dill-liver was a winner!
Surprised Barry didn’t go classic charcuterie. Something like a live pate, grilled baguette, pear chutney, and some dilled goat cheese
15-minute cooks are always a blast to watch. Loved them since I first saw them on the head-to-head cooking show out of South Korea, _Please Take Care of the Fridge._
I would love to see a massive group project, everyone in SORTED randomly put into 2 groups... even you lot behind the cameras! and have a cook off, where the groups decide the ingredients for the other group
For Barry's mishmash of ingredients I would have pan fried the liver on its own, caramelised two pear halves with a bit of burnt sugar bitterness and served it with a dill potato salad. You can microwave potatoes to get them done in that time, especially since you only need 1 or 2. Just very, very simple plating of everything on its own.
I love how both times you guys did this, the person who had no say in the ingredients they had to use won because the other one was being cocky and overconfident about giving their opponent a list of difficult ingredients to work with
It's incredible huh?
@@SortedFood overconfidence is usually the downfall of many people, especially when they pick up the ingredients they don't want the other to have rather than the ones they want to use themselves. Being stuck with ingredients you don't want to use makes you more creative and in the end it's usually a good thing.
Seeing the words ‘unplanned’ makes me worried as even the ‘planned’ stuff is often chaotic! I’m kind of worried but also intrigued!
Jamie focused more on Messing up Barry Rather then benefit Himself in my opinion dill and pears would fit better with Salmon
Baz got it. Lol. Plain and simple, quadruple if he had finished/seasoned his pate. On a better note, had Jamie the time, he would have done what I try every time I make something new and rescued his dish. You guys are amazing!!
Can there be an episode where the normals pick random ingredients for Ben and he has to make something up in the spot?
I do think you could pair the fish, grapefruit and chives to honey-mustard glazed/braised salmon on aglio et olio noodles with honey-glazed grapefruit and use chives for a salad at the side or on the salmon.
I will never get over Barry screaming PEARS at the can of pears in pure frustration 5:11
That would be so easy for Jamie, simply blitz the grapefruit and chives with some lemon juice. Then reduce it down and toss in some vinegar and butter for something of a demiglas, then drizzle that over the salmon with some more chives to garnish.
Actually Jamie could have made a wonderful sauce/toppping by using the grape fruit juice and chives and honey to simmer down into a sauce while adding the segments as it finishes to warm and spoon over the Salmon
Pan fried salmon with caramelized grapefruit using honey and black pepper and creme fraiche seasoned with chives and toasted garlic
I love the unplanned "Series"! It makes for a more realistic experience 😂
Do you plan to sell your Gin to other Countries as well? I'd love to buy a bottle but Sloe doesn't ship to Germany
Just UK shipping at the moment we're afraid - sorry!
@@SortedFood Drat... Hopefully there's room to grow in the future!
this is the most inspiring series you guys have made so far. I look forward to seeing more of it
if you'd have asked me after the ingredient choice who would've won there's no way I wouldn't have said Jamie, but Baz absolutely pulled this one out the bag! Also, definitely grabbing myself that avo jumper🥑
With Jamie's ingredients, I would've pan-fried the salmon and made a glaze by reducing the grapefruit juice with some sugar and chili flakes. Garnished with chives.
With Barry's ingredients, I would've thrown the livers in Ben's face and run out from the studio in tears.
Good on Barry for coming up with anything at all. I would’ve been so stumped.
I really appreciate that they keep changing up their sidekick app ads. I never get the “Oh god. again!” vibe like I do with some other channels that do in-video ads. I find myself watching the ad!
I’d have picked the salmon, chive, and pear and done a play on bagels and lox with a caramelized pear slice in the mix
I would have been quite happy with Baz's ingredients. I would also have gone the pate route. Throw a sheet pan or marble slab in the freezer at the start, then thinly spread the cooked puree on it to cool quickly. Not sure it would work, but worth a shot. Make a dill creme fraiche sauce with capers and lemon zest. Slice the pears, arrange in a fan and brulee. Pipe the pate and dill sauce on the pear fans, serve with garlic crostini.
The picking of ingredients is already amazing.
“What goes best with X? Or worst with Y?”
I like this line of thinking. 😂
Really hope an episode 3 of this comes out eventually. I really enjoy this format.
10/10 work from the editors on this one! I really thought Jaime was going to have the win until the sweetcorn made an appearance
i know it isn’t on topic but the cameras all have different colour and white balance between the shots, especially during the judging scene. If you guys are using the same cameras or cameras in the same line you could sync them all to a fixed colour temperature - it makes the editing much easier too!
That aside, I LOVED the wildness of this episode, especially difficult for Barry as well. But keep up the good work! Would love to see what Ben would make out of those combinations!!
I've had salmon and grapefruit before. We cooked the salmon with garlic, salt, pepper, chilli powder. Then made a salsa with diced grapefruit, lime zest, lime juice, avocado, red onion, touch of olive oil and some salt. Super refreshing with the salmon.
Just want to say thank you lads and the team for constantly creating fun and inventive content! Ever since I started watching it’s really helped me be creative with ingredients that I may have laying around.
I think if I had to make something with either Barry’s or Jamie’s ingredients, I would have made a bed of salad using rocket, carrots, cucumber and possibly eggplant layering the salmon sliced into bite sized strips, topped with an olive oil, chives and grapefruit vinaigrette using Jamie’s ingredients.
Where as with Barry’s I would have also gone along with making a chicken liver pâté, but also include the pears into it, where as I would then use toasted bread to put it on, pear-ing it with some yellow bell pepper, celery leaves and red onions as a garnish
All in all keep up the great work! ❤
Thanks so much for your lovely comment! Your PEARings sound great too 👌
Honestly impressed with what Baz managed to pull out of his hat.
I love how Jamie had zero fucks to give about how badly he screwed over Baz, true friendship right there. Also hilarious.
I would have blended the pear and avocado for Barry's sandwich to make it more like a pear/guacamole spread, to make it easier to eat without everything falling apart, but visually it wouldn't look as good
With 2 spread-ish ingredients in liver pate and guacamole it would've made the sandwich hard to eat tbh
5:57 you guys tease Barry for it, but warm pork liver pate (leverpostej) with bacon and pickled cucumber/beetroot on bread is like THE archetypal danish comfort food - Usually the pickles are even flavored with dill!
Wow he really accidentally had the right idea there! That's very cool, thanks for sharing.
Haven't gotten to the end of this but my instinct is that pear pairs better with salmon and that Barry played Jamie, lol.
Edit: End of the video got to stand by my initial assessment, lol. Jamie got played!
I would have picked salmon and grapefruit, fish goes well with citrus like lemon.
@Evi1 M4chine Yeh, butter. Butter baked salmon.
@Evi1 M4chine yeah but grapefruit isn't just any citrus now, is it? It's bitter too. Plus he selected chives not dill
@Evi1 M4chine Hey I'm not saying that grapefruit is a trash ingredient or that you can't absolutely make a good dish out of it. But the context here is that it is a 15 minute unplanned challenge so Jamie just made his task harder by having to work with an ingredient that has 2 prominent flavours (sour & bitter) he would have to balance instead of a pear that has a much simpler flavor profile. Also the context here is the person cooking is Jamie and Jamie lost here because he couldn't balance the flavours properly despite knowing the theory ....in theory he should add sugar to balance the bitterness...so he added honey and that didn't work and he added sweet corn and it didn't look like that worked either. I'm sure if it was you who was cooking in that kitchen, you would have come up with an amazing salmon grapefruit chives recipe that balances and compliments all the flavours and then cooked it all within 15 minutes and shoved it in Ben's and Barry faces but that's not the context here now, is it?
Someone, to Jamie: 'Be nice.'
Jamie: 'Not a chance.'
I get the feeling that's a familiar conversation for these guys (in a nice way). Also:
Jamie: 'I'm gonna make a fish pie!'
Me: 'Cue his music.'
The first thing I thought when dill and liver came up was a dill seasoned latke with a pear onion sauce and finely sliced well seasoned liver. And the salmon with such a strong acid would have made a great tartar, strangely I looked up recipes and saw several that included dill in the title.
Banh mi with the liver pate, thinly sliced pear and a fish sauce based sauce with herbs.
Grilled salmon and grilled grapefruit salad over your choice of seasonal greens, toss the chives over it or make croutons with a ginger-chive compound butter
Barry's "dish" is a standard topping for smørrebrød. Paté, bacon + a pickle (usually cucumber tho, not the random mess he did). If he's never had that before, well done for stumbling into it. But it has been around forever in denmark.
Salmon cakes with grapefruit Hollandaise. 😃
Who in the world chooses grapefruit over pears for a savory dish?? That's our Jamie! 🤣
Citrus pairs beautiful with fish in many dishes.
I always have a bottle of wine knocking about, so I would have done Jamie's as a Robert May inspired salmon, with grapefruit and white instead of orange and red. Then turn the chives, with some mayo and grapefruit juice, into a delicious drizzle
You should give them a spread of different ingredients (protein, veggie, fruit, other) and have them roll a dice for each one to determine what they cook with.
I totally agree with the ingredient choices. My standard way of making salmon is glazed with honey lemon soy sauce and smoked paprika. Sub grapefruit for lemon could work real well
My chef brain is so mad at myself that I have never paired grapefruit with salmon. Thinking about it now they seem like a really great combination.
To be honest I can't really imagine it. Surely it wouldn't be any different than a worse version of lemon, with a more off-tasting sourness and astringent taste. It's almost like a "why not just use lemon for the same thing" scenario. Using pear though, with it's mellow sweetness against the mellow savoury of salmon would surely be better in this challenge.
Love this format!
I love how after all this time Spaf is still traumatized at the mere mention of the Spanish
Chicken Livers are so easy to cook with. I sautee them with mushrooms, bacon, and onions and make a little brown gravy over mashed potatoes! So, easy. Dill goes with Salmon, always! Dill and fish are a harmonious pairing!
For Barry’s I would have totally gone: liver in a bulgogi sauce (using the pear) topped with a fried egg and dill, either in a Korean inspired sandwich (plus some mayo) or as a main with rice. Well done though Barry, what a plot twist!
I've worked in kitches for a decade and what these two pulled off in 15 minutes was amazing.
Ahh, Long live Sorted videos.. :) Brightens any day...
a simple baked salmon with a drizzle of grapefruit juice and a dusting of dill would have been perfect.
Yeah sometimes I don’t understand why they over complicate things sometimes. Like I am going to make a pie, what? Lol 😆
Just cook the salmon regularly, make a good sauce and side to go with it.
when the pear came down on Baz's side my brain immediately jumped to "appetizer plate". dill and goat cheese and pear are a classic combination. and then you can have your liver purée as another topping. and then you put them on a plate with some crackers.
One of the things I really like about Sorted is that they challenge you to think about different ingredients. Right now I'm over here googling different ways to use chicken livers and tinned pears 😂😂
Honestly really impressed with Baz this episode! Liver paté was the first thing on my mind as well but having to include pear would've stumped me for sure!!
Not sure why it would. Pate very often has some kind of sweet fruit go with it.
1:40 was that Ebbers laughing? I have NEVER heard an absolute cackle like that from him before.
Congratulations, I got something for you
Skewered grilled livers are so darn tasty. Add in charred pear and a dill infused dip of some sorr and I'd have had a blast with the dish.
Can we have a moment for that rubber spatula, it is a trooper
Love how they just let ben say that avocados are a pear and then kept on going without addressing it
I like the new format where you go directly into the video. Feels refreshing.
Thanks Nikhil!
Personally, I find it really abrupt! I'd appreciate a sentence or two introducing what theyre doing but love their content no matter what theyre doing. Goes to show you just can't please everyone!
I enjoyed the content but was a bit put off by the number and positioning of the built-in plugs today. I didn't mind the short and amusing plug for the gin, or one pause partway into the battle for "like and subscribe" but the chyron around 5 mins in was intrusive as was the second pause to promote Sidekick. Sidekick promotion was better placed in the past at the end immediately before the blooper. I say this with great love and affection for your work boys but the placement of the plugs today was unpleasantly intrusive.
Barry's was tougher, but here you go:
Pear salsa - Quick pickled onions with the dill - Fried chicken livers w/spiced flour - Put it all in a taco
Jamie's (hard to resist tacos again, but okay)
Grapefruit balsamic glazed salmon, microwave baked potato w/chives and cream
The look on Ben's face when he's trying Jamie's dish is priceless
Warm liver and pear sandwich recipe, Liver, Pear, and Cognac Mousse, CHICKEN LIVER AND PEAR PANCAKES
Just some Ideas
I love these, the ability to adapt to what is given in a short time frame really tests a person's knowledge and creativity. Very exciting!
My dish would be a salmon wellington with a pear compote replacing the duxelle & a beaten brie substitution for mustard. Served with butter poached mushrooms with Chives. Salmon would need to par cook & be wrapped hot, but the dish is completely doable in 15m. Cheers
was gonns say.... too long a cook, but sounds sublime
These were the most unique ingredients, well done. Excellent video!
Glad you enjoyed it Chris.
salmon tatar with onions ("pickled with grapefruit juice and chives ), grapefruit-cucumber-salad and toasted bread
liverpate with caramalised pear and dill (mix of apple parsley liver pate and pate with dill and shallots), where part of pear is mixed smooth and rest is cut up in small cubs as part of a appitizer with cellery, fresh pear, cucumber and crackers
I think this series is interesting but as a normal I watch it wondering how could ANYONE make something amazing with those seemingly conflicting ingredients. I think if at the end we got to see how the chefs would prepare meals with the weird ingredients I would love these particular vids 10x more!
Jamie reminds me a lot my husband when he cooks. "what else should I put in there" 😂
I miss Pass It On...
Also, it feels weird that you never say the name of the channel anymore.
I would have made a glaze with the grapefruit, finely diced chives, some honey and black pepper and glazed the salmon both halfway through cooking and at the end. Simple and tasty.
Love this battle, they both did so well - love Barry's sandwich there
I really hope the gin is avaliable in the US soon!!! Would love to try!!!
I think I’ve actually had a salad with salmon, grapefruit, DILL,and fennel.