(mouth buzzes) (air whooshing) - Howdy Doody folks,hope you doing well. Today is possibly the last
video in this sort of setup. I'm gonna miss the
table going along there, but if you saw the last video
with a whole neck problem that was I literally
filmed that yesterday. For some reason,Mrs.Barry and I, we carried on last night, we did another coat on that ceiling. Oh what a feeling,when there's paint on the ceiling. The kitchen by the next time we do a video should be in there. But as I mentioned in the last video, it's gonna echo like absolute crazy. So it means we're going
to have to get creative for the next few weeks. But that's my problem,not yours. And ultimately it should look amazing with the light in there. And we're starting to get
to end and we're excited. So see you next time,Bye. - Check your level
player,no matter what you. - Only joking. I love it when the camera goes like that. There's all that white light
at first its gonna adjust. There's a very popular recipe that you guys have tagged me in, not at the moment,its by Tasty. This was gonna be a Barry Charlie's video where I literally try and replicate that. It was a 3 course dinner in one pan. I think they did pizza. They did jalapeno poppers. And they did a Nutella s'mores
kind of trade pie thing. And I loved that. But I also thought it was
kind of a bit too easy and also a bit too generic and I wanted to do something for a change just a
little bit less Tasty ish. I reached out to my lovely
supporters on Patreon. We had a bit of a discussion here about the ingredients to add. There was just loads of discussion. It seemed to be like chicken
and fish and vegetables seems to be what people
would want in there, rather than the pizza. So we've kinda gone for that. And then what is it Marjon? I think I pronounce this right, Marjon Vinck from The Netherlands, talked about something
called an apple bomb. So we're actually gonna stick this desert that I've never heard of, which is actually like
a puff pastry apple, as one of our desserts and the other one is gonna be a dunkable cheese thing,okay. Now amazingly next week,we should have the ovens available to start
using them,much bigger ones, rather than that legend that has got us through the last few weeks. But unfortunately,I didn't really think about this this morning I'm like Oh! Yes,it's not the biggest oven. So that's basically the space we've got to use for our 3 courses. So it's more of a challenge. The bread roll that I bought is enormous. So the start is gonna take up most of it, but we're gonna get there. So by the end,we should
have a lovely breed dip. We should have this
baked apple bomb thing. And then we're gonna actually
steam some fish in a parcel with loads of edge and
that's 3 courses in one pan. Lets do it! Okay,so this is the bread roll. I'm using the a pound of cheese
in it and as you can see, it's taking up a massive
portion of the pan already. I was gonna cut like a right angle on it so it tucks in neatly. It does have a random bumpy bit on it. So I might just take that bit off. Oh,there we go!(laughs loudly) Just put forward a couple of more angles. We get it's just a lot
tighter to that corner. Perfect! What I'm doing here is just taking off the lid like so(hums). Now this is a pack of camembert cheese. And for me,this is a real struggle 'cause it's not my top favourite thing but I'm gonna push on okay. But it's gonna help give us a shape to form a carcass for
this to sit in the bread. (upbeat music) Thankfully (laughs),I can't say anything. All I'm doing is ripping
out clumps of the bread into sort of cute inchy portions, but we're not going right
down to the bottom,okay. Foundation for the cheese to sit in. Let's have a look. I need a bit of play,come on
a little bit of pull it in. Yes,yes,I think we've gone low enough. But yes. (laughs) Look at that. And we're gonna (makes sound) yet you see. So I'm taking a little wedge
out on the top of the cheese. I'm gonna do that to all the other bits. So on top of the cheese,I'm gonna sprinkle a little bit of light brown sugar. This what I'd done when
we had it at Christmas, something like this and it made me go, Oh!I can kinda like this. And a little bit of lemon zest as well. We did have some cider, but I don't have any. I drunk it at all during a lockdown. Okay,so that's just a
teeny bit of oil in there. And for the crumbs,I'm
just gonna roll them around and get them just lightly coated in it. A bit of pepper. There we go. And they can be baked with
it to dunk in the cheese. Okay,so just for the time being, I'm gonna put that cover the whole area, but we've got those right
angles on the bread. So let's push that in there. The lid goes on,and I put in those chunks of bread just around the outside. So it should still give
me space over there that's my apple and then
the main along here. See I mean it's not gonna leak
much but yeah that will do. So the cheese is all there ready to go. When you would normally
bake camembert like that you would actually keep
that seal on there(hums) but bake it for about
like 15 minutes or so, then take the lid off and warm it through just to make it gooey. But the lid that we put
him back on the bread should act as the shield
to help us get through. Main course is gonna be
steamed teriyaki salmon. Oh yeah! Did we just hear someone bark? Was that you Amy? So we're gonna make our
little teriyaki glaze. First of all,you've seen me do this before I think one of 4321,honey
and then some soy sauce. And this is just a shot glass with some chopped garlic
that I did earlier. Now this is another reason why there's a barrier around the bread. Because I don't want any of this with the salmon getting
into the bread.(laughs) Okay,so we're kinda left with a bit of like a corridor
to put our salmon. I've got two salmon fillets actually and a bed of vegetables to sit under. I've cut a big old sheet
of bacon parchment here. And the aim is to sit
all the ingredients on and then fold it over neatly
so none of it escapes. I don't know if that's gonna happen. (Barry buzzes and laughs loudly) Just trying to work out
what to do next,right. I think we'll get it all lined up and then try and lift it in. So this is some stuff that I've prepped to go with the salmon that's gonna steam easily
and cook in the same time. Because remember this whole concept, the key is that you put it
all in the oven in one go and it comes out as a 3 course meal. So we've got some spring
onions,aka scallions, I think tender stem broccoli, some mini salad potatoes right here that I've cut nice and
thin so they cook quick. They'll go nice and soft. And this will absorb all the juices from that teriyaki as well. Oh! And also Patreon wanted a carrot so, I'm gonna julliene one of them right now. Using the Barry Lewis one of course. Just some strands, some matchsticks of carrots. Oh there we go,some matchstick
carrots right there. That's going to add some more texture. Let's make this work. This kind of feels like I'm about to wrap a Christmas present, which if you've ever received
a Christmas present for me, which of course many of you have, you'll know I'm not amazing at. But what we can do is use this to gauge the width we've got. So we can use this as a sort of area. All right, that's that's
looking all right actually. That's quite good,I like this. Can we leave it at that? No. So I'm now gonna place,wrong fish, but you get the idea,two salmon fillets. This is still got the skin on but I don't mind the skin its up to you can remove it if you want. I'm not going to add the fluid just yet 'cause it could just
spill all over my table. We've been there before people
but what I think I'll do (upbeat music) I'll be honest with you,that's
turned out amazingly. So let's get our teriyaki over the top of the salmon like this. It doesn't matter cause all that honey and soy is gonna soak into it. And like sort of tenderise
all the vegetables too and give it some insane flavour. Wow!look at that. So now I just fold it up. (upbeat music) Oh my gosh! Yes. Look. - Wow!looks good. - I'm making a three course dinner. - Amazing. - Do you want some? - Okay,as long as the dessert
doesn't taste of fish. - Yeah. Now over the years I've loved when Mrs.Barry makes a hint on camera. So I have basically just made a separate dam for our dessert,okay. So I've got a foil that
I've just lit up like so and then just put a baking
parchment bass inside it just to make it easier
to get off potentially. So nearly ready that it looks like the world's craziest lunchbox. So Marjon said this is
something called an apple ball but other people call it an apple ballen and I'm not quite sure and I hope it's the same thing but effectively I believe
it is a whole apple that is caught and optionally peeled. Then filled with a filling and wrapped in puff pastry and baked. I am gonna be doing that right down there. I dove into my website
and I found that someone had submitted a recipe for
this about three years ago but they actually had
raisins and nuts in there. So we're gonna do that just to give it a bit more padding out. So this obviously is optional. If you've got like a nut
allergy or something like that, you could probably just ommit that and just have the
raisins or I think Marjon suggested just doing
the cinnamon and sugar. Which is obviously this bit. So a good shake like that about a teaspoon and some light brown sugar. Now last but not least what goes in there is some apple juice to kinda soak up that cinnamon and sugar and make it a bit more pliable to go
inside the core of the apple. But I love it when,I don't
know if it's just me in the UK, you go to the shop and
it says apple juice. Now this just says from concentrate and it's very hard to get
pure 100% apple juice. Next time you're in a
supermarket look for it. It says 100% apple juice and then in really tiny letters concentrate. Literally 2% Apple 98% pulp. And give it a good old mix together. And it should get absorbed up
by the sugar and the cinnamon and be a lot more in a minute. The actual cheese came with its own sort of amazing dish which I think, I've caught my apple
already will double up as a lovely little holder for it. So what we're going to do is cause I already have caught it got all the seeds and stuff out,we're gonna peel it. I might regret this I'm kinda thinking maybe the puff pastry will slide off. I don't know what it is I'm
all right with skin on fish, but like something like peel
on an apple when it's baked, it always made me feel like
really(doubt) as a kid. And a baked apple was one of
my favourite things growing up. This is some puff pastry sheet that's quanta room temperature. I'm just gonna get a square for now. It might be plenty but
I just want to make sure that I've got enough(laughs)I
got plenty there right. Now we put the filling in that
we've just did a minute ago. So the cinnamon flavour with the raisins and the nuts and the sweetness,the sugar and the apple juice too, just go in there. So now we completely
encase the apple,Okay. (laughs loudly)It's kinda like Play-Doh Just make sure that's nice
and tightly sealed in place. By a(hums)I don't think
it's gonna look amazing like an apple one that
by the time I'm done. But giving it an egg wash
which could really change the cooking time of this
compared to the other bits. This is gonna make it good
nice and golden brown. And then we can just
sprinkle some more sugar. Oh and I'm covering
this in chocolate sauce and serving it with ice cream
by the way,so life is good. But that is gonna sit hopefully, yes, in our little cheese dish and be baked as a dessert,now. I hope this works. Okay,so my oven has preheated to 350F like a moderate heat really. It's hard to think that I've got(laughs) 3 courses in my hand right here. I'm praying this works.
Oh my gosh,please work. Please work. Okay oh no!my shelves too high. I'm gonna give this 20 minutes. Disclaimer,it might be a
little bit longer than that, but I'm gonna trust my
instincts,we're just gonna go for it. So hopefully by the end,the
fish will be steamed the teriyaki sauce drizzling through their softened vegetables. The apple cinnamon block thing, will basically just be a big block thing which should taste
phenomenal and the bread should be gooey cheesy with little toasted like off cuts just on the side that we've ripped out earlier. I'm just gonna keep my eye on it and that's all I'm gonna
do,its literally on Monday. I actually really like this concept. So if you've got any ideas
for more of these yourself and I've got like 3 main
starters and desserts on one tray maybe we could do
like a mini playlist of this. It is doesn't smell a fish
though,it's not a bad thing. Literally got 30 seconds to go It's times like this that I really wish we didn't just have the table here like that and this kitchen was ready. I'm gonna do my best to present this but I just need to let you know the smell all of a sudden
has just got amazing. The cheese wolfed around here,oh! The smell honestly is so good. The biggest question
mark,Oh,wow,have a listen. (baking sound) I can see that's done,this looks good. A little crispy,is that crispy. But I don't know what's going
on in here,let's find out. Oh my gosh! Look,let's look.(laughs loudly) Oh my gosh!It's gonna steam
the camera now.(laughs) Look at that. That's amazing. I put a little lemon zest,basil, and pepper into
there(laughs)its also good. Not that I think it needs it
but I've got some ice cream. I'm just putting that
oh my gosh!Oh my gosh! Oh my gosh,it nearly nearly
nearly touched the salmon. Don't do it now mate,don't do it now. Wow we got away with that,we
just so got away with that and a little drizzle of
chocolate sauce,oh my gosh! I'm dancing,I'm actually
dancing,I'm done dancing. I'm sorry if you see
a really bad thumbnail but I'm here on my own
and this is the best I can do without all spilling out. I'm so much more excited to eat some. I love the fact that these
croutons are toasters. Well look at that. thats good. I mean,I'm tolerating it because I love cheese when it's melted apart from that can be a bit strong. Tastes like Christmas and very muddy. But it's nice,I didn't sell that,did I? I'm going to try and
get a bit of everything and let's not forget it's got
that honey teriyaki taste too. Delicate, succulent, flavour
packed, sweet, wholesome. Oh! What have we done? I don't know what's gonna happen here. What's gonna happen is my knife's
gonna go right through it. We've got a nice soft baked
apple with the raisins and nuts inside of
cinnamon infused in there, and the ice cream but let's
not care about the ice cream. Lets just get some of this. Its soft smell it,smell it,smell it. That is phenomenal. We've got kinda like three
times of the year in this tray. We've got like kind of
like a festivy vibe here. We've got like a summer vibe with this like teriyaki and the
salmon,that outdoor eating thing. And that's kind of like a
Halloween autumnal vibe it. And this tray is quite hot. Do you know what I think we have now created another playlist I think we should. This
has been really fun for me. And they all taste phenomenal, it worked. Maybe we'll just call
this one pan three meals or one three course meal
pan part one,I wanna more. So bombard me down below
with your suggestions and we will fill this playlist up with vegetarian options,maybe
different cuisines I nearly did a curry one
like a whole Indian vibe that was gonna be interesting. One perk of being here on my own that is going to make a
stonking brunch indeed. So that's what I'm doing. Don't forget to follow me on social media for loads of behind the
scenes bits and bobs. Subscribe if you haven't already for regular videos each week. And of course if you would like to consider becoming a
patreon and getting involved in coming up with ideas like this, please consider doing
so nothing essential, but it does help support the channel. I love you,and I'm gonna love you in this. See you next time, Bye. - Check your level player. No matter what your style
the kitchen for me sideburns moustache, goatee, maybe all three. - I wonder if we could do a dog version. Three dog treats in one
tray,they would go mental. Cheers.
