♪ It was a teenage wedding ♪ ♪ And the old folks wished them well ♪ (dramatic orchestral music) Five.
(deep bass music) Four.
(deep bass music) Three.
(deep bass music) Two.
(deep bass music) One.
(whooshing) Three ingredient recipes are go. See what I did there? I know this is not an instructional video on how to make your own Ireland thing like I did on Blue Pizza,
it's a British show. That was amazing, I
always wanted to do that. Hello everybody and welcome
to The Fifth Element. A good film, I've quite liked that film, of the four, three, two, one playlist. This is actually now a playlist
and this is the fifth one. So many of you were like,
you've got to get to five, because then you can go
five, four, three, two, one. So there we go, we've done it. We might even do six, except
you guys enjoyed it so much. Today were are doing some stonkers. We are going to start off with a pudding, which is kind of a
no-brainer, but I'm hoping, with a little tweak, we'll
pimp it up to the max. Egg-cellent smoothies. Yes, with some eggs, some lemon curd and one of these amazing, I've never bought one of these before. This is 50p. A pastry cake that's blind
baked already, it's ready to go. We are going to make a three
ingredient lemon meringue pie. That's right, so with
this lemon meringue pie, it's a little bit like I don't know what's going to happen to the meringue. That's the only concern, because we're not going to
get anything to stiffen it or make it glossy like with the sugars. I've got one sort of
idea so it's all about Indiana Jones style, psht! A whip. All right, so we're going to
use the cockerel egg separator. Okay, we'll stick that there. Look at that, it stands up! Like a giraffe. So, I'm gonna go for two yolks. Suck one up like this. Nice. Get him to poo that one out. Oh, you absolute donkey. These are 'cause they're room temperature. I've just bought them in the
supermarket and left them out. Cold eggs do this gadget so much better. All right, let's try that again. Ugh, gosh! Hey, it doesn't want to go, does it? So I'm gonna end up with three yolks. The yolks, I'll show you
what I'm gonna do with those, it's kind of optional. But let's just get the egg whites first. Ugh, phew, we did it. Right, whites, yolks. Whites first. All right, so two egg whites, it was nearly three, wasn't it? (upbeat music) So if you haven't guessed yet, I'm whipping the heck out of it, Indiana Jones style as I say. But what I would normally
do, is add sugar in. You can see it's go some peaks already. I'd add sugar to make it a bit glossy and sometimes, I'd add
some cream of tartar. Now tartargh, tartargh, which
actually helps to firm up too. But I'm not doing that, because I can't. We're gonna pray, but
I have a sneaky plan. (laughs) I was trying to reach for the lemon curd. I'll keep whipping it
a bit longer. (sighs) (upbeat music) All right, that is so foamy. It just feels weird to do
this, but I'm gonna try it. So, this is my idea. Rather than using sugar, I'm gonna take some of the lemon curd and see if this will act as
a bit of a sugar replacement. Just about a teaspoon to sweeten it. It's gonna flav our it as well. Why the heck not? (laughs) This doesn't wanna turn on. Oh, I'm pressing the wrong button, sorry. Doesn't it look like a big egg? Wait, egg-ception. I make an egg-ception to this. (beater whirring) That hasn't worked. (laughs) No. No. So instead, I'm gonna jump-cut
to me just whipping up some egg whites normally. No lemon curd in there, it
will just have to be meringue. Do you know what, I still wanna to try it. Just a teeny speck of lemon curd. A teeny speck. Like, this is an 1/8 of a teaspoon. Like just a 1/16 of a teaspoon. Just that. (laughs) Right, I'm sticking with it. It's in there. It does smell lemony actually. It was only a teeny bit, as you saw. We carry on. The lemon curd then. I've got two jars of it, just in case. But first, I'm gonna pre-heat my oven to a very low temperature. We're on about the equivalent
of a gas mark three, so we don't want to burn our meringues when it's slow and low, baby. Especially as we're now
adding the ed yolks. Ed yolks? Who's Ed Yolks? You probably know someone called Ed Yolks. Someone does. So here we are then, this is lemon curd. I don't know if you've
ever made it before, but it's really fun to make and very easy. But it does actually contain
a lot of egg yolks anyway. Egg yolks is kind of like
the fatty part of the egg. Make it a little bit of fattier. But they can also make things creamier and stabilise things. So rather than wasting the egg yolks, I'm gonna take one of my egg yolks. Boom, and sit it in there. Gonna get my noteworthy spoon. Ta ta da ta da! Oh, look at you. Even though the lemon
curd was probably made with a billion egg yolks anyway, we might as well use it. So the great thing about these as well, is they come in your own sort of tray that can go straight in the oven, so we can load the lemon
curd directly into this. Like that. (laughs) That is strangely fun to do. On the tray like this. Nice and stable. And now, speaking of something
that's finally stable, not a horse, our meringue. So I'm hoping we can just sit it on top. (upbeat electronic music) (laughs) That was amazing! Al right, doo too doo too doo. In this goes, and I'm
a little bit uncertain as to whether to stop my other steps here. I might just, don't know,
I might just focus on this. It's only 15 minutes. So whilst I do keep my eye on that, I wanna show you something
I picked up the other day. With the kids, we went to Garden Centre and this thing, it blows bubbles. But not just any bubbles. These are pet friendly,
peanut butter bubbles. I tease this on my Twitter. Boston and Amy aren't so sure about it. All right, stay there. Ready, steady! Bubbles. They're peanut butter bubbles, eat them! If they're normal ones, there you go, go for it, mate! They're bubbles! No? Brilliant. (laughs) Oh my gosh, it's
really, really wobbly. I think the heat's really
warmed that lemon curd up, so I spilled it a little bit. And the meringue has shrunk a teeny bit, but it's charred, so I'm
gonna let this cool down to room temperature and the
bung it it in the fridge whilst we do our other three recipes. Okay, next up, one of my favourite
types of food is Mexican. Like Senor Bean over here, and quesadillas, for some reason,
are probably my favourite. I love the charring effect that you get and there's also a teeny
bit of skill involved. I'll show you a hack on that. We're gonna do some pepper,
roasted pepper quesadillas. And what I also love about it, get yourself a really nice,
deep, hard, high-ridged griddle pan, if you can, You can do it in a frying pan. They might even do it
in a microwave as well. I'll show you that
another day, if you want. But, you can actually build it in the pan. One man, one pan. So, you're gonna need some tortillas. Remember, we made some
of them quite recently. You're gonna need one straight in the pan. About there. We've got some grated cheese as well. And this is what we're
gonna flavour it with. What I was gonna do, was
just buy a load of peppers, and roast them, so you
caramelise them and they blister. I love that sweetness
that comes out of it. But by buying it in a jar like this, it's already marinated,
it's already charred. It's in sunflower oil,
so it's got a teeny bit of extra cheating flavour in there. That's why I'm going for it. Otherwise, just blister up some peppers. So it's just really a way of, (laughs) It looks a
little bit like a tiger. So I've just take advantage
of those oils in there as well as that flavour. So I'm just gonna. Ugh, that's the other cool thing about it, 'cause it's sort of set
in there marinating, it's super soft. (upbeat piano music) There we go, look at that. Ugh, smells so good, but
it's nice and even as well. The cheese is kid of
like the main thing here. It kind of acts as the glue, so try and get it as covered as you can. And then we'll just bring the peppers in and layer them on top. Squish it down a little bit, 'cause you do want it to be flat. I tell you what, scrap
the quesadilla idea. Just fry that now and
then bung it in the oven with some more cheese on top,
which you're about to do. That would make it like a tortilla pizza, which is a recipe. It's a cool thing to do. Let's get some more on top. There we go. Lid on. On to that and it will not take long. Once this heats up, you get
these amazing char marks. Okay, it's turn time,
and I actually bought a few more of these the other day because I absolutely love 'em. Gonna sit it here just so I'm quite close, and I can show you there. So, that is off the heat. It's very hot. I've turned the heat off
the hob for the minute, just because I'm trying to be safe today. I'm gonna stick my plate on there, okay, Hold down, like that. And then off. Huh? Check that out. Obviously, you wanna get it back in this. So, what you do, you get
another plate the same size, or you could, if you
want, just shimmy it in, that would be fine. Flip over, huh, like that. You sit it on. You get your other oven glove. You can do that a bit
more neater if you want. And then you do one quick huh. Boom chick ka wow wow. Heat it up again on your hob. So I've got a board to put it down on. It's just finishing off
and what I'm finding, is these oils the peppers have sat in, it kind of infuses and the flavor's drilling
into the tortillas. So it's kind of like an
added bonus in there. Nice. Ugh, what I'd like to do is just, oh my gosh, whilst it's still warm, cut it into quarters like that. Make sure you go all the way through, and you've got a gorgeous quesadilla. I really, really wanna eat that now, but I've got two more to do. Next up, we're gonna do
some Teriyaki Chicken Bites, which would actually
work well as a main meal with some veg and some rice, or something like that alongside it. Three ingredient Teriyaki Chicken. I wish I had a fourth, 'cause I want to sprinkle
sesame seeds on top. But you, you can do that. Get yourself a pack of
mini chicken fillets . Look at that, straight out of the pack. We're using any of the natural
oils that the chicken has, because obviously, we're not allowed to. So use a good non-stick pan. A good recent goose. (laughs) I love it, because we can
just put that to one side. Jug. This is 60 grammes of brown sugar and this is some light soy sauce, but I'm basically gonna
empty the entire bottle in because it's gonna make
a sort of marinade. It's gonna bubble and
simmer into the chicken with the sweetness of that sugar. I'm just gonna give that a courtsey stir. That's what I'm gonna
call it, a courtsey one. It doesn't really need it. You're just doing it 'cause you're polite. Like the kind, loving,
cooking person that you are. Let's get this warmed up. Moments where we made
the quesadilla before, so make sure the chicken's all evened out. I you wanted to, you could
cut this into smaller, bite-sized chunks. But what we've got to do right now, we actually do this with
thighs and wings as well, with all that stuff, all the
different parts of the chicken. A part from the carcass. You've got to be passionate about it. So yes, literally cook this through fully. So you want it white. It's gonna be a good 15 minutes. There we go then, folks. Nice, brown chicken on both sides. So I'm gonna pour that marinade in. See that? Oh my gosh. Let it drench, let it coat. See that bubbling? Ah, so good, but it's gonna caramelise with the sugar in there. So do sort of turn the chicken still and get it coated both sides. Oh my gosh, I love this. Reminds me of Cola Chicken, that's the recipe from my first cookbook. Insanely naughty. Now, I wasn't gonna do this, but I thought I'd show you anyway. Look what I'm doing
there with the spatula. Just pushing it down, and
I've cut into that chicken and made like a little
bite-sized piece of that. So if you wanna do that,
I think I might as well start doing that to all of it now. The chicken is so soft. Forward a bit, if I jump back to it now, can you see how much that's
reduced down already? These little bite-sized pieces. Ah, keep going though. Here we go, they're nearly there. Look how it's almost simmered off. It almost looks like something different, like it's sort of tanned chicken. It's stained it in the sugar and the soy and it's just disintegratin'! The chicken's gonna be tender, but it's that marinade that's
gonna give it so much flavour. Oh my gosh, I totally (laughs)
forgot to press record on the camera. It just pushed these out
and I was just saying how it's hot sugar. Please be careful. And it's the perfect time
now, with it being sticky, just to get some sesame
seeds on or whatever, 'cause then it will just stick to it and just add even more to it. I'm so tempted to do that, but
I ain't breaking the rules. So for the drink, we're doing
a non-alcoholic champagne. I wanna thank Andy for sending me this one through my website. It's a combination of
sparkling grape juice, pineapple juice and ginger ale. Not ginger beer. Turns out ginger ale and ginger
beer, I didn't know this, are two different things. Ginger beer is actually brewed, where as ginger ale is
just more of a carbonated ginger sparkling drink
that find as a mixer with alcohol, normally. I didn't know that, but I'm sure you do. And all I can think of ginger ale, is that a refrigerator was filled with TV dinners and ginger. Was that from a song? It's a song that was always in my car. Ah, that's it. ♪ It was a teenage wedding ♪ ♪ And the old folks wished them well ♪ Pulp Fiction, yes. That reminds me of years ago, when I did a actual Pulp Fiction tribute. No, good. ♪ Memories, scary pictures ♪ ♪ But this tells you that's behind ♪ All right, so pineapple juice
is pineapple juice you know. Is that a common thing that
you see on all juices now. From concentrate, but
made with a 100% fruit. You get it, she's like oh
yes, it's 100% pineapple. It's from concentrate, it's not. So this is Schloer, which
is a sparkling grape juice. I didn't think I'd had this before, but I think at every single Christmas, it's on some sort of
table or family thing, so I've probably had it. Yeah, it's all right, guys. Here is the ginger ale. Oh, diet ginger ale, nice. (hissing)
Oh, wow. And it's this thing, woo, tangy, that is the beast, no, wrong word, the captain, the boss man,
the leader of this recipe. So it's two parts of this,
on one part of the other two. That's the only thing
you need to remember. Oh, and let's put the sexy lens on. So I've never been a
massive fan of champagne. I did go to a wedding once in London, a very, very posh one, and all the drinks, me and my friend, we went
from Western Shipham, where I lived, was very expensive. And there was a lady
handing out free champagne, so we were like, oh my
gosh we need to drink this, because it's all free, because later, the bar's gonna be so expensive
'cause we're in London. And it turned out me and
my friend both had about five glasses of champagne before the actual wedding
thing had started. So I'm doing 200 mils of that. And let me tell you, that night, the West Country represented the wedding land in London. Oh, we danced, we partied hard. That's pretty much it, apparently. I think I'll just stir it together. Ooh. Oh, I like the foam on it. Look at that. It's no expense spared when
you come to our house, folks. We don't even own a champagne glass. This is a plastic disposable one, but anyhow, I already have that stable, There's sat a lot in
the neck of the glass. This is supposed to be it. That is a three ingredient
non-alcoholic champagne. While, I've got that sexy lens on, I bought the quesadillas in
just for, I don't know why. I actually don't know why I did that. But you can get yourself a cocktail stick. Eat your chicken like that, just a little pop and it's
a little bite-sized thing. Nom, nom, nom, nom, nom. Actually, you might wanna see it. Nom, nom, nom, nom, nom. Tasty. There is our lemon meringue pie. You really wanna keep this
chilled until it firms up. It still hasn't entirely. Just bear in mind that the
meringue did shrink back as I baked it, but obviously, you can make a meringue properly
without the sugar in it. It should be glossy, but
as a concept, it works. All right, let's do this. Oh, wow! That doesn't really taste
like champagne at all, but there's a hint of the grape in there, but it's a little bit fiery. Well, that's really refreshing. I like that a lot. It's a teeny bit tang in there. The pineapple is subtle,
it's not too much. You're really getting
the grape and the ginger and it taste grape. Oh my gosh. Wow. It's got a sticky coating on it. The chicken is still tender,
but it's like a glued salt. It's the saltiness obviously of the soy, but it's just enough balance
with the sweetness, the tang. It just wanna put sesame seeds on it, but ugh, oof. Quesadilla is a bit cold now, but this is a random fact for you. After I've had cheese melted,
and it goes back to like this, I actually like it. It's weird and I like a cold quesadilla. It's not my choice, I prefer it warm, but I can eat the cold one. Ah, I think that's the thing
with a good quesadilla, is the fillings, the cheese,
and the pepper is great. The peppers are moist, they got
that marinade in it as well. But it's actually the
caramelization and the charring of the tortilla, if you can nail that, that is what drives that flavour into it. It's just, yeah! Uh, meringue pie. I took a massive bite there. That is super good, but I'd
say it's maybe slightly more of a hack, that one. A decent meringue pie is
just teeny bit more effort and I'd love you to do it. So that is it. If you have missed anything that is on the four, three, two, one playlist, have a barrow for now. Check it out and if you
try any of these recipes, do send me your pictures. I love Retweeting them and sharing them because you inspire me to inspire you. Keep it going, guys. I love you. See you next time. ♪ Check your level, player,
no matter what your style ♪ ♪ The kitchen's for me ♪ ♪ Someone's moustache,
goatee, maybe all three ♪ I often wonder, Amy, is your nose like going
crazy when I'm cooking? Or do you just wanna have a sleep? Great. Because Amy slept with
another family before us, I think she's kind of like, yeh, I might not sleep, where as Boston, he's kind of
been with me from the start. So this is you life mate, isn't it? You just sit in the kitchen. He's actually the health
and safety department. De-pup-ment.
