2 CHEFS attempt a 3 COURSE EASTER FEAST in 3 HOURS!!

hey everyone Mike here for many of us East as a time to be spent with amazing food family and friends and this may be the first Easter that we don't actually get to spend the time with the people we truly care about so whilst we filmed this video before the UK look down we wanted to still roll it out so that you have some foodie inspo for when this whole thing blows over and most importantly we just wanted to let you all know that we're all in this together and through friends fun laughter and collectively drooling over some delicious food we will come out the back of this stronger big thank you to everyone who's been tuning in to our Instagram lives every Tuesday and every Thursday will be hosting cook Long's so go to sorted doctor up forward slash cook along to grab your ingredients list and your recipes and whilst this is all happening we may as well cook up a storm together thank you so much for watching and please enjoy the video we are sorted a group of mates who have your back when it comes to all things food from cooking battles to gadget reviews and cookbook challenges to a midweek meal packs at crack your eggs we uncover the tools that will help us all cook and eat smarter join our community where everything we do starts with you hello I'm James and he's been mrs. fridge conch now if you're anything like us Easter is a time for friends family and it goes without saying good food and we're going to show you how to cook up a sheffy three-course meal by doing it for our three little Easter bunnies a few months ago our three normals cooked us a delicious Valentine's Day meal and we thought it's only fair to return the favor so with Easter just around the corner we thought together we would cook up and Easter feast we're doing three courses is gonna be super technical and sheffy and I think we're actually going to be put to our limits but fear not we are also cramming it full of loads and tips and tricks so even if the entire fee doesn't quite work out you'll be happy we put the spring clocks forward and we're giving ourselves three hours you ready James I'm ready so here's our thinking three courses that celebrate spring the first a simple soup of asparagus with an edible crispy bird's nest in the middle made of phyllo pastry and a slow-cooked egg yolk up next Bunyan carrots slow-cooked balantine of rabbit with a coriander mousse in the middle lots of nods to Morocco with a preserved lemon couscous a harissa carrot puree and a pasty of the rabbit legs I'm starting with the end of our meal which is going to be hot cross bun flavored Oh nuts around cream eggs so when they fry and they're open up they just ooze and are delicious so the dough is strong bread flour salt yeast sugar a generous tablespoon of mixed spice and then we're gonna need that with milk eggs and once it's been kneading for a good sort of eight minutes or so we're gonna go in with softened butter to turn it into that soft doughnut dough we're gonna cover it in the tea towel and leave it in a warm place our airing cupboard equivalent for about an hour and a half till it's doubled in size [Music] okay what I'm doing is I'm gonna break down and Deebo in a saddle of rabbit so I'm going to take the head off I'm gonna take the front legs off then I'm going to take the ribcage out and then I'm going to take the back legs off and then I'm gonna debone the saddle I've done this once in my whole life before very classical simple recipe for a protein heavy mousse we're gonna do a chicken and coriander moves to go inside of the rabbit it's chicken breast egg white blend it up with coriander and seasoned with salt and then you put it into a bowl and loosen it with cream weights measurements are important it's the ratio of egg white to protein to cream that means you end up with a delicious mousse and you can make so many different chicken corn fish mooses using the same method do you think it's insensitive us to do a bunny rabbit at Easter do you know mr. arrow I think it's a really fascinating story how the Easter Bunny came to be and how the Easter Bunny delivers what have you know today anything why why is it and there's a rabbit that's delivering eggs rabbits don't lay eggs wouldn't make more sense to be like an Easter lizard one day now is laying out strips of pancetta on to cling film I'm gonna lay the saddle out onto the pancetta and then I'm gonna pipe the mousse into the middle of the saddle and roll it all up get it really really tight put it in a ziplock bag and then we're gonna cook it sous-vide for about an hour and a half but I'm also gonna add in four eggs for the same length of time at the same temperature because we want perfectly subi 62-degree egg yolks to sit in on this anybody who's ever eaten rabbit and thought it was a little bit dry or tough that's because it wasn't cooked this way by sous-vide in it at exactly the right temperature it is still so succulent on the inside the darker meat of the rabbit legs both the back end and the front although we're actually for this recipe gonna use four of the back legs because they've got slightly more meat on them I guess more bouncing we're gonna sear them off in oil then take them out pan and add in onion and garlic into the softened onions and garlic we go with cinnamon and wrassle her Newt then apricots white wine to deglaze the pan and the rabbit can go back in I'm just taking the very ends off because there's gonna be no meat or benefit from that and at least then they'll fit into our little pressure cooker just enough to sort of cover it really but it's gonna be cooking in the steam in the pressure in the pan I'm gonna carry on with our main course by making a character and harissa puree and for now I've just sliced the carrots poured some water over them and I'm gonna boil them until they're very very soft and I've weighed the carrots and I've weighed the water because we want it to be the perfect consistency add all the carrots to the blender harissa paste and as it's blending I'm gonna knob some butter and it's gonna come together into a silky delicious puree pre-bought filo pastry already comes wrapped and rolled and nicely floured train each layer so just slice them into wafer thin noodle strips and then we were tossed that in seasoned butter press it into muffin cases and create an edible crispy golden and bird's nests and that's what we end up with delicate golden crispy buttery edible bird's nest unlike the original one a Chinese delicacy that was made from the solidified saliva of Swift Ling's quite a delicacy aside from the rabbit this main course is super simple I've got the puree on now I'm just gonna peel these carrots and then continue peeling into strips put them into ice water and they're all gonna curl up go really crisp and they're gonna be a beautiful fresh element on the dish next up I'm starting our soup so that's gonna be shallot and garlic finely diced I sweated off in some butter add to that some celery and then asparagus we're not going to use the very woody ends and we're not going to use the tips we're gonna save those for garnish but the rest go into the pan along with stock and then we bubble it for about 15 minutes a handful of spinach to the end helps to give it a real green color as we blitz it with a little bit of cream and then season to taste because we given ourselves a time limit the first half now this was pretty mad to get the rabbit on and the last half an hour probably pretty crazy this bit calm chilled out but the whole menu can be pretty much done in advance the next element on our main course is preserved lemon couscous again super simple we're just going to season some couscous pour water over it that it's steamed until it fluffs up and then we're going to take the middle out of these preserved lemons and just dice the skin the middle is no good but the skin is a really nice kind of sour bitter e flavor we're also going to use some Korea [Music] fiddly bits still to come we've got to pick the meat from the rabbit legs and roll into pass steel and then we have to roll those doughnuts very soft dough around the big words that's all goes I'm only worried about the rabbit saddle guilty pleasure a cream egg so I might keep a couple back from myself the rest will wrap in this I think this is probably hard just over an hour it's looking fantastic [Music] and now we're gonna pull that meat off the bone take all the liquid and reduce it down to a sticky sticky sauce pour that over the meat cool the whole thing down and then wrap them in phyllo into a little parcels I think now is the time to come clean we were gonna put softly boiled quail eggs inside of our nest but we couldn't get hold in here this morning so we thought let's do confit egg yolk it's pretty much perfect but now it's too big to fit in our nest so I'm gonna try and trim it meanwhile I'll make our little phyllo parcels with our braised rabbit leg I'm just gonna brush the phyllo with butter fold it over a little tablespoon of rabbit leg in the middle and then fold it up into triangles maybe I can be more confident with it but I just don't trust it okay it's the big reveal we've got the rabbit out I'm very nervous but it's looking okay this is what they look right now we're gonna take the cling film off and then finish them in a bit of oil and a bit of butter just to brown the outside get the pancetta nice and brown and get those frying off turning occasion they're golden all over and then we'll drain them and toss them in sugar I really hope they appreciate this effort last few minutes and then it's time to get the first course out [Music] 7-up now hoping they're hungry I think we're actually gonna do this but other normals gonna appreciate it right let's get the table laid and give these boys and Easter feast that at least will be the best thing I've had this year [Music] [Applause] [Music] [Applause] I am hungry oh he's even doing it always even doing it oh oh oh that looks incredible cheers Cheers Happy Easter all that does all the things I want to do Wow that crunchy birth nest and that egg yolk is amazing it's probably the best soup I've ever had in my whole life so I should have whispered that because I might have heard that down ahead so maybe they're straight we just sit here have a nice last meal and we don't striking to me off we just have a good time oh this is wonderful I am ready for a Maine are you ready for a man Evers thank you that was wonderful that was delicious Oh boys this is spectacular look at the color of that cheers Cheers I've not seen any lies before because I we've shot a lot of books we lots of fancy food in it this is gonna be on what if that asparagus soup was the most asparagus thing I've ever tasted then that carrot puree yeah is the most carroty thing I've ever tasted yes fighting there John Parrott aroma eat the ear [Music] one thing I would say is I find it a little bit sadistic the fact that they're serving up rabbit when clearly the only link is Easter Bunny I'm getting very full oh this is sort of thing that we would have dreamt up yeah yeah and I've tried to exceed not me know what to do failed miserably yet so we're just picking these up and go straight in yeah Cheers oh there woman are they are waiting this is the moment I kind of wish I could eat this subscriber yeah I mean whenever I've seen you do it that way I have to bite into it yeah bite into it wipe your lips please please want your lip knowing all that oh you don't want any more when I go to a new place I love to find a bakery and get there for opening when the pastries donuts whatever even bread is whim and freshly baked like this is that and I don't even have to get up at 6:00 in the morning honestly stick those in a bakery and I think you'd have lines out the door for them come in come in grab a seat we knew you were good but you know worryingly this goes to show what you're capable of when we don't get involved genuinely like when people ask us in the future what's the best thing ever eaten I think I'm gonna take leave make it really I can't I've never been now mostly involved in a doughnut before hey happy Easter guys thank you so much good eating good good cooking it's been a pleasure hope you enjoyed a little Easter themed extravaganza and of course if you need any extra help there's always an idea or two in a sort of good cheese wink as well we've also built the sorted Club where you can get tons of foodie inspo using the packs midweek meal app discover and share restaurant recommendations using their eat app listen and contribute to our feast your ears podcast and send us ideas for new cookbooks you'll receive throughout the year check it all out by heading to sorted dot Club [Music] and now a blooper I forgot my boner in the kitchen can go get out in a second

Channel: SORTEDfood

Views: 714,306

Rating: 4.9618139 out of 5

Keywords: easter, easter food, easter recipes, easter guide to cooking, 3 course meal, chefy food, Edible Bird’s Nest, Asparagus Soup, cooking rabbit, Hot Cross bun, Creme Egg Doughnuts, homemade doughnuts, homemade donuts, food challenge, cooking challenge, how to make, 3 course meal ideas, easter food recipes, sortedfood, sorted food, sortedfood cooking challenge, easter feast, chef vs chef, cooking battle, sortedfood time challenge, sortedfood chefs, sortedfood normals

Id: Wra4YirEI7Q

Length: 15min 7sec (907 seconds)

Published: Wed Apr 08 2020

Reddit Comments

[u/dj_horizon]

I haven't seen a Sorted Food video that I didn't like.