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- [Narrator] We are Sorted. A group of mates who
have who have your back when it comes to all things food. From cooking battles to gadget reviews-- - That is not worth it. - And cook book challenges, to a midweek meal packed app. - Crack your eggs and bake. - We uncover the tools
that'll help us all, cook and eat smarter. Join our community where everything we do starts with you. - Here we are, another week of lockdown and another week of looking at countless sourdough loaves and banana breads on
your social media feeds. So , we thought let's give you three different doughs to have a go at. Number one, an easy naan bread. (upbeat music) Then we're gonna do steamed bao. (upbeat music) And then saving the best till last, it's sourdough chocolate chip cookies. Epic right? And to save me talking to myself, we're gonna dial in our very own resident
master baker, James Currie. (upbeat music) Hello James. - Hello Ben. - Right, should we start
with the first one? - Yes. (upbeat music) - I'm thinking we know
the basic recipe James. And we've done it before Peshwari style but I wanna mix up the feeling and we'll have a play with that later on. - Yeah, okay. I'm interested. - So I've changed it already because it should be, plain flour and baking powder, but I've got self raising, salt, milk and a little bit of oil. That's it. - Very simple as bread should be. Are you using self raising cause you couldn't find any plain flour? - Yes, I had a stash of self raising and I can't find any plain at the moment. 500 grams of that. Teaspoon of salt, tablespoon of oil. - It's not very scientific. - Bread is a science-ish. We know that bread started like, millennia ago, and they weren't weighing stuff out then, were they? - Yeah, but the bread
wasn't as good then either. The bread was like the rock. Wait you didn't put it all in. Did you leave some in? - Don't forget I can hang
up on you whenever I want. I was just thinking don't
add it all in at once. - I like that, yeah, I like that. (upbeat music) - Turns out, didn't need that James, it's like our recipes are tried and tested.
(mumbles) I'm always just a little bit skeptical because every flour is slightly different in terms of what it absorbs. - I always find that, I don't know how true it is to say that every flour is different but I always find that I'm adjusting things
slightly when I make bread. - Look what's good about this dough, is it's no yeast. Obviously no oven cause we're gonna do it in a grill. But also it's super flexible once you've got the basic right. So I'm just gonna add a bit more milk cause I don't think my
basic was quite right. I can see James wincing (laughs). He doesn't like when I go off peast. - I really am okay with that. - So it's just starting to
come together into a ball but it's not soft yet. It's still, it's kinda
crumbly and a bit messy so it's gonna need some work. I'm working up a sweat
in me own kitchen James. It's better, it's feeling better now. It's more bouncy. It's softer. Right, James I think we have a dough. We'll leave it to rest for a few minutes. I wanna talk you through my feeling. - Okay. - James in a nutshell,
what's our Peshwari mix? - Desiccated coconut, a mango chutney, is the base and then a load of spices including black onion seeds. - So in that case, my version isn't that far from that, except I'm using aubergine pickle rather than mango chutney. So it's a bit more of a pickley tart, a bit more heat in the mango chutney. But I'm gonna mix it
with desiccated coconut, a little bit of brown sugar and because it's not as
sweet as the mango chutney and some freshness from
some coriander I think. So with it all mixed together, you're looking for something like that. This resting is just chill out time. It's not really like, it's
not like a proof is it? - No, it's not like a proof. Well, you know, you'd
also rest pasta dough. Just to kind of let it relax a little bit and actually during that time, it does kind of become a
bit easier to work with. How long does it rest for? - 10 minutes. (upbeat music) I don't own a rolling pin James. - You don't own a rolling pin! - I'm just gonna take a chunk out. I'm gonna start to preheat my pan as well. The weight of a wine bottle helps. - Aah, is that your baby hands or is that a big wine bottle? - I do have very small hands, yes. But it is also a Magnum of Malbec. - I see, Okay. - So now we're happy with the dough. Gonna make myself a little pocket and put some of that mix in. Try to seal it all in, before any leaks because it's quite an oily mix because of the chutney. Little bit of flour. I'm gonna roll it out. Uh-oh I might get some
chutney on me wine bottle. - Oh no. - There we go. I've actually got a hole in the middle but I'm also not that
bothered by that cause I want some bits to go
crispier than others. I remember watching them make them in the kind of the streets of Old Delhi and it was just mesmerizing to watch how quickly they
would flatten them out, roll them out, throw them around, stick them onto the inside of the tandoor. And how quickly they would cook. - Has Ben been to India? - Kinda got the chutney stuff on the inside a little bit of it burst but it's kind of naan shaped-ish, and it's going into a searingly hot cast iron pan. - Aah, it's looking
good, it's looking good. (upbeat music) - Straight off the hot grill. Brush with butter. Little pinch of salt. And this idea was just a little dull. - He snuck that out? That came from the freezer, didn't it?. - It did come from the freezer, James. Absolutely. And then look at that. Tear into it and you got that filling in there as well. A couple little bits of that. Boom. There we go James, our first bread. - Happy with that, that looks good. (upbeat music)
(whooshing) It's like a sweat. Like you're getting a sweat on them. - It has got a kick to it. But it's also got the sweet nuttiness of the coconut and the brown sugar. (guitar music) The battery saltiness,
we finished it with. And it'll mop up that dial a tree. (upbeat music) Dough number two is bao, steamed bao with just two ingredients, self raising flour, and coconut milk. It's a cheats version. And that's about all I know because this is your recipe James, you're gonna have to talk me through it. - Yes well, I said it's my recipe but it's a recipe that I found somewhere and we are including it in a book that we're writing right now. It's very similar to other recipes like yogurt and self
raising flour as well. It's just fat, and
flour and raising agent, which is already in the flour, put together and these
ones are just rolled out and steamed in bun shapes. - So no yeast, dairy free, cause it's using the coconut milk, plus, no proof, I like the sound of it. And can you remember off the top of your head the weights? - I believe it is 500
grams of self raising flour and 400 grams of coconut milk. Which is also useful cause you can get a 500 gram bag of flour. So you use up the entire bag of flour and an entire tin of coconut milk. Nothing leftover. - I mean that's definitely idiot proof. This looks very wet James. - With this, I'd probably
just add a little bit of flour to the work surface
and add it to my hands. - This is a lovely day. How much kneading? - So once this come together,
I didn't need it at all. - Alright then, how big
do we want to make these? - Slightly bigger than
the golf ball perhaps. I always cut little
squares of baking paper out rather than put them all on the same one so you can just pick them out and peel the square off. - So I'm happy with the dough. I'll just start shaping a few. - You're kind of making a little kind of oblong shape type thing. - And a little bit of oil. - A little bit oil in the middle. - The important thing is
they're all the same thickness and then fold them over like that. - That's it. And the trade off with this is that they're a little bit denser than the normal baober. - And I think you're right
in terms of trade off, because that was so simple. And work on your greaseproof. And we always say it. I mean, that bamboo steamer cost me about four quid
about four years ago. But if you haven't got one, a colander, over a pan of steaming water will work. I'll tell you what, we'll have a go, I'll put it on top of the pan. We'll come back in 10 minutes or so and check them they might need 15. (upbeat music) Let me talk to you about my filling. It's super simple. And I just had some pork mince that I fried off with ginger and garlic. And then I added two simple sauces. Some sambal and some plum sauce. Seasoned it with soy. And that's literally it, so it's kinda sticky and sweet, salty, fatty pork, some fresh spring onions, fresh ginger, and we're just going to
put all that in there and see what happened. - I'm getting jealous again. - There we go James. - Yay (claps) - Not super puffy. - But they should be slightly firmer, slightly glossy, quite hot. They should be very hot. Be generous servers. (upbeat music) - Tiny little bit of ginger, tiny little bit of spring onion. - What about those sesame seeds? - Little black sesame
seeds, cause I've got them. Do you know what James? I like that. - That was very quick. (upbeat music) - Now the moment of truth. (upbeat music) Mmh, that is a lot softer to eat than it is to look at. I genuinely thought they
were gonna be quite dense, but that's actually really really good. - It does everything about, it's to do. - And the thing with 90% of the fillings you put into them, they tend to be quite rich, quite fatty or sweet or salty. Like this pork, and
therefore you're right. It's so good. I wish you could try them. - Thanks mate, cheers. (mumbles) (whooshing)
(upbeat music) - Number three, our
sourdough cookie dough. And they make incredible cookies. Ingredients wise pretty classic. Sugar, egg, butter, flour, salt, dark chocolate, and I put hazelnuts and maybe a grating of orange zest. But, sourdough starter, the discard. When you get rid of half every day, if you're not baking with it, it goes into this mixture. Do you always bake with your discard or do you have other uses for it or is it discarded? - I have often discarded
it and it's weird. Since we've been in lockdown, I've been seeing all sorts of recipes for rent sourdough discard that I could used like pancakes. And now you're giving me another one that I haven't heard of. - Caveat this is a recipe from Lance the baker, Lance Gardner. He's not a gardener. He's a baker. And it's his recipe and I've just changed some of the flavors and stuff. Melted butter, egg and sugar. And you just bring it together, you kind of want to, I think there is a recipe
where's to whisk it, but you know me, I'll
always find a shortcut. I've weighed out all of these ingredients, except for the starter. Teaspoon of salt. And it will look like a
relatively dry cookie mix cause the other bit you're
adding is your starter. It's just been plain flour and water in equal weight. And then leave it a day. Get rid of half and then equal again. So every single time I'm going to add in 100 grams into this. (upbeat music) So the basic cookie mixture was from Lance the baker, but I'm adding dark chocolate, hazelnuts and the zest of orange. And chocolate hazelnut's pretty classic but the orange is a nice touch as well. So yes, you can just use
this like cookie dough now, but what I like to do cause nobody needs this much cookie dough when you're on your own. Is just roll it up into a log. Ingressed with paper and chill it or freeze it even. The irony is James, I told you I tested it last week is, here's on I made earlier. So lots of cookie dough. And then you can just slice off discs as when you want them and bake them. So it's like having cookie dough on hand whenever you want. That goes back in the fridge or freezer. Job done. A little pinch of sea salt. I'm gonna put a couple of those hazelnuts that I've got left in as well. - I kinda like that,
I like the pushing in. - 170 degrees, 15 minutes. (upbeat music) Although they're soft now and you want to leave them a little bit, you can actually get
them off and onto a rack. They're not like a shortbread
that you have to leave. Very, very rich but that is partly because of the excessive amount of dark chocolate. Right, they need to cool down before I taste them and tell you just how good they are. In the meantime, I'll get some sexies. (upbeat music) I think James while they're
still slightly warm. Now's the time to break in. - Yeah. - Look at that. So it's kinda a cross between bready, cakey and cookie like. - I think I can imagine it. I mean, that doesn't, that sounds silly. - Any freshly baked
cookies are gonna be good. But these are pretty special. - You can taste the sourdough right? - I think if you didn't
tell me it was there, I would struggle to identify it. But it gives it like a
real extra dimension. There we go grilled and filled naan. Steamed coconut bao, and sourdough chocolate chip cookie dough made into cookies. Epic. I'm gonna have to say goodbye now, James cause I've got a lot of food to eat. - That's okay, I will see you next time. - Bye, James. - Bye. - If you want to see more doughs comment down below which doughs you'd love us to demonstrate. If we're still in lock
down, James can do them. If not, we'll do them together. - [Narrator] 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 the 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.club. (upbeat music) And now a blooper. (beeping)
- Actually, sometimes fisting it just works. - There's no need though, is there?
