- [Barry] We are Sorted, a
group of mates from London exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. (laughter) We've got chefs, we've got normals. (beep) And a whole world of
stuff for you to explore, but everything we do starts with you. (upbeat music) - Hello, I'm Barry and this is Jamie. - And today, it's up to Mike
to see if he can beat the chef. Off. - This is our mystery box challenge where a chef goes up against a normal to cook one dish using
the same ingredients in the same amount of time,
and it all gets tasted by this guy. - Barry will judge the two dishes without knowing who cooked
which and pick a winner. How are you feeling? - I have everything to lose,
but at least I'm against Mike. - Anything is possible. - Underneath the tea
towel, your mystery box contains ingredients inspired from our food pairing video a few weeks back. - We have some fruit,
pesto, peanut butter, cucumber and chili. - Ginger, pickles. - Parma ham. Smoked chicken. And salad. - You are to come up with one dish that is inspired by combining
tastes, flavors and textures. - (lip trills) I am struggling. - Peanut butter and gherkin and cheese, I could do a sandwich. - Off the back of our
flavor pairing video, I know that those go together well. I could do something Asian-y. - All of this, and I
came up with a sandwich. No, no! - Your 30 minutes. - Don't start the timer. - Starts now. - Ohh. - Okay, so first things first, I've got a pot of oil heating up because I think I'm going
to pane my smoked chicken and make, essentially, nugs. I'm gonna serve that with a peanut and sambal sauce, and
some sort of Asian slaw. - I'm gonna make a caramel, and then put some peanuts in it and make a brittle-y thing to put on top. - So in terms of flavor pairings, I don't even know if
peanut butter and sambal go together yet, but I
know that peanut butter and pickle go together really well. Asian cooking, there's a
lot of satay, chicken satay. - Obvs I'm gonna bake the
Parma ham for some crispy bits. I'm putting this pan on, and I'm gonna put blueberries in there
with a little bit of sugar. - I'm going to grate this. Carrot! Now I'm just gonna put
this in here for now, just as a mixer, 'cause
I'm just gonna season them. It's smoked chicken, so I
don't wanna go too nuts. - Definitely gonna need more cheese. Surely you've got more cheese somewhere. - I love your panicked run. - Ow! (laughter) - [Ben] Mind that. It's quite narrow here. You've got to be very
careful as you walk in. Why gherkin? - When we were trying, it
was cucumber and lemon curd, and gherkin and peanut butter,
and they went well together. So I really wanted to do use it in a dish. - Right, let's see if
I can make this work. So this is going to be a dipping sauce. - So you've started the slaw,
you've started the panko. - [Mike] Yep. - And you're starting the dipping sauce. - Absolutely. Start building blocks, foundations, and then build each time upon those. - [Jamie] Cool, cool, cool. - So I've just added a little bit of water to let down my peanut and sambal. Oh, that tastes lovely. - In theory, I can see
why that would work, because you get chili nuts. - Yeah. Oh, yeah, that's right. - That idea absolutely works. One thing was key from a couple weeks ago was realizing that 80%
of the flavor experience is from aroma and smells
rather than the basic tastes. His seasoning went for
garlic, not just salt, celery salt, and paprika, and I find they're all quite aromatic flavors as opposed to just, I'm adding salt, I'm adding sugar, I'm adding bitter. - Correct, you're right Ben. I did exactly that, I chose aromats. - I mean, I take him up for it. - [Mike] Thank you, mate. - Why did I put so much water in you? How long have I got? - [Jamie] 20 minutes to go. - I'm pretty chill, what
else can I add to this? - I mean, you are only
making a sandwich, so. - What do you mean,
only making a sandwich? - You know I have nothing
against sandwiches. I am the king of sandwiches. - Do you think I should
push myself a little harder? - Yes. - I think it's gonna be a great sandwich. I really think it's gonna
be a great sandwich. Blueberries are done. They're all gooey and
sticky, and they're kind of holding together a little
bit, which is perfect. - I don't feel like I'm doing enough here. Oh, I sliced that, didn't I? That's annoying. That's come out in full old wedges, I'm gonna have to chop that up. You get to a point where
efficiency goes out the window. I'll do whatever it takes to get something on the plate at the end. - [Ben] For those doing
this at home with a bit more thought behind it-- - [Mike] You wouldn't have done that. - I guess you could've sliced the onion and then grated the carrot. - Yeah, I did not do that. I just whacked it all in. - Plume of smoke out of the
oven, always, always positive. I think it's quite good
bread for a grilled sandwich. It's got loads of sugar in
it, but it is (beep) bread. - James, you have 15 minutes
and 33 seconds remaining. - This is just, this is easy. This is easy, guys. - Stick some ginger in my slaw as well. Ah, right, do I wanna go apple slices? Yes, I do. How do I slice an apple? We're about to find out. I topped and tailed it, that
is not how you slice an apple. (laughter) - [Ben] It's amazing how-- - This is insane, isn't it? You just completely lose everything. There's your sharpness of ginger. My red onions, sweet. Carrots, sweet again. Sesame oil will sort of give
that a nutty, fatty feel. Hoping that the apple will also bring out a bit of sweetness. Coriander is going in also. Some brown sugar, rice wine vinegar. I'm gonna come back to that
and do last-minute seasoning. - [James] Should definitely have asked for a food processor or something. - If Ben's gone to help James,
I'm gonna be really angry. - I'm so terrified right now. Gonna have to flip a
triple-decker sandwich. And now I can do that,
and then turn it over. Okay, so we have fat, followed by acidity, followed by savory
meatiness, followed by sweet, followed by fat, followed by
exactly the same thing again. It's an art, creating
a sandwich, you know. - Okay. Pane time. - I'm really enjoying the panic. The panic is my favorite bit. - Oh no, I wanna do it in that. - I'm confused why you're separating out an egg for a pane. - Yeah, I only want egg yolk, don't I? - Do you? - Do you? - Oh no, I don't. (laughter) Yeah, what am I doing? - [Ben] Now he's gonna
move that from that bowl. - [Jamie] Why are you
moving that into there? - Because I don't wanna make that wet. - [James] I feel like the
cross-section is gonna benefit from the salad. What's this gonna taste like? - [Ben] I'm intrigued,
there's lots going on. - [James] There's a lot going on. - The salad confused me most, and the slight bitter
botanically leafy element. - I just worry about it
standing up to the heat. - The thing I'm worried about for you is that you've got to
communicate all of this to Barry. - If I was really, really, genuinely thinking about Barry, I
might have skipped the salad, 'cause he will question that, I'm sure. But, at the same time, you've gotta stick to your guns, haven't you? - [Jamie] And what great guns you have. (laughter) - Stuff it in. This is, I'm an idiot. - I'm worried about these nugs. This is always gonna be a difficult thing, 'cause it's actually
relatively time-consuming. - [Jamie] You have ten minutes left. - Okay, cool. I'm just gonna get those ones in. Good. Waiting for oil is good
on a time-sensitive. Yeah, that'll do. Genuinely thinking two
or three minutes of that. - I think in this instance,
you said it earlier on, your chicken's cooked. All you're looking to do is crisp up and golden the outside. - I can't tell if I'm
doing a good job or not. I really, really can't tell. - You haven't forgotten about
your peanut brittle, have you? - [James] Oh yeah, I have, yeah. - Right, these need to come out. Bear with me and don't question. Do we have any maple syrup? I'm thinking fried chicken and waffles go together really well. I can make like, maple
syrup and mustard thing. - You're still pane-ing nugs. Why are you still pane-ing nugs? - I need to do all of these. How long have I got left? - You have five minutes left. - That's okay, cool. - Just been asked to talk
about the nut brittle that I forgot about. Just put it in the fridge
'cause it's not set, because I put too much water in the sugar. Why, James, why? And I forgot to put it in my sandwich, so I'm making a salad so
I can put it in the salad. So I'm gonna put some lemon in there to offset the slightly
bittersweet peanut brittle. - [Ben] Feel like the Huttle
storm is beginning to set in. - [Mike] It absolutely is. - [Jamie] Mike, I do not want to rush you, but I also do have to rush you. You have two minutes left. - Cool, you silly sausage. - [Jamie] (laughs) He's attacking it. - [Ben] Ever put brittle
in a salad before? - [James] No. - [Jamie] No, has anyone? - That's literally the only thing I did, so I have to put it on the plate. - Just gonna halve these. How the hell do I plate this one? - Tell you what, guys. It's a good-looking sandwich. - [Ben] Triangles or squares? - It's gotta be triangles, surely. Come on, come on. - That's a decent-looking cross-section. 26 seconds. - That's no time. Just wanna get my slaw on here. I want that in there. - Ten, nine, eight,
seven, six, five, four, three, two, one. - Where's my honey? Aw, there. Well, I need to drizzle that. - You say sandwich, I say art. - Uh, relieved that that's over, but also devastated that that's gonna be on the Internet forever. (laughs) - I made it look too good, he's never gonna believe Mike did that. (laughter) - It's very noisy this rain, isn't it? I'm gonna reference that. - It's monsooning. (laughter) - [Mike] You can never
tell what Barry's thinking when he's tasting
something, 'cause he looks like he's gonna throw up. - He's got those hamster cheeks. It's just like he's got... - (imitates vomiting) I love it! (laughter) - (imitates vomiting) It's
the best thing I've ever had! - (imitates vomiting) Yummy! (laughter) - [Mike] Ooh, he's deconstructing. - He's really taking this seriously. - Go out tonight, come on. (laughter) - You haven't been out for two years. He loves the hot seat, doesn't he? (upbeat music) - [Mike] Thanks, man. - The individual who created
the winning dish was Mike. - He's only gone and beat the chef. He's only gone and beat the chef! - Yours is almost as good as mine. That's true. Fair play to Barry, yours
is almost as good as mine. - Can't even be gracious, can you? - I do just wanna pipe back to you, literally the first thing you said when you walked into the kitchen is. - Like, what do you make? A sandwich, and I'm not gonna
win this with a sandwich. - So hang on a sec, we've now all... We've now all had a go
at this, haven't we? Because... - And only you lost to the chef. - Why don't we come over here. Jamie, you stand over there. Better, there we go. (laughter) - Well, you did walk into that one. - You are setting a dangerous precedent. - I know, are we no longer normal? - I don't know what's happening. - If you'd like these
videos, then make sure you like them, and also
if you want a video every Wednesday and every Sunday, you have to subscribe and ring that bell. - This week, we have launched season six of Feast Your Ears, our podcast where we debate trending
topics around food. - This week we ask, are
we addicted to sugar? If you have an opinion or wanna find out what our answer was, then go check it out. All the information is downstairs. This episode is free to everybody, but if you do wanna sign up to club, you'll get a new podcast
every single Friday at 4 p.m. - I'm gonna apologize
in advance for this one. - That is terrifying. When you apologize for a joke. - Pork and leek, great
flavor for sausages. Terrible brand name for condoms. (laughter) - [Barry] Good, back in form. - [Jamie] As we've
mentioned, we don't just make top quality YouTube videos. - [Man] LOL! - [Jamie] We've built the
Sorted club, where we use the best things we've
learnt to create stuff that's hopefully interesting and useful to other food lovers. Check it out if you're interested. Thank you for watching, and
we'll see you in a few days. (beep) - Chicken or turkey? (Ben imitates chicken) - Smoked chicken. - [Ben] Yep. - I mean, if it was smoked turkey, would that have changed things? - Yeah, it's more like
gobble, gobble, gobble. - I meant for him. - Oh. - In terms of what he's gonna cook, not the noises you're gonna make. (laughter)
