- [Ben] 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. (laughing) 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) ♪ Hi there ♪ ♪ We are Sorted ♪ ♪ This is FridgeCam ♪ ♪ Here's a key change ♪ ♪ Hello everybody ♪ ♪ This is Jamie, this is
Jamie, this is Jamie, ♪ ♪ He's the jolly one ♪ ♪ He has two chef friends ♪ ♪ James and Ebbers, James and
Ebbers, James and Ebbers ♪ ♪ Ebbers, Ebbers, Ebbers ♪ ♪ Sometimes he gets them to ♪ ♪ Review cookbooks ♪ ♪ Like Snoop Dogg's ♪ ♪ And 50 Shades of Chicken ♪ ♪ And today he's at it again ♪ ♪ With Harry Potter, Harry Potter ♪ ♪ I'm just joking it's Game of Thrones ♪ ♪ Ha ha ha ha ♪ ♪ Ebbers, Ebbers, Ebbers,
Ebbers, Ebbers, Ebbers ♪ - Happy birthday, James. Your gonna enjoy this one. - Can't be as bad as Snoop
Dogg's or as risque as 50 Shades. - Snoop Dogg's was bad
now, 'cause you held back in that video. - Bad as in what happened to Don. - [James] That isn't good. - Yeah, bad as in sick. - [James] Sick. (Jamie chuckling) (paper ripping) - None the wiser. - Game of Thrones. - Ah! - Boys, you have A Feast of Ice & Fire. This is the Game of Thrones Cookbook with forward by actual
author George R. R. Martin. And it was recommended
by pretty much everyone in the comments section of the last video. - James, you don't look as
happy as I thought you would. You love Game of Thrones! - You know, full respect
to George R. R. Martin, literally no shame, like all about the money right now isn't it? (laughing) - It's coming up to the
final season of the TV show, this is his last opportunity
to make money from it! - He's still got to
write the last two books! Write them! (laughing) Take your time, it's fine. (laughing) - Knowing nothing about
the series or the books, it's split down into region. The wall of the north,
the veil, the riverlands, including Kings' Landing
and across the narrow sea. - [James] Of course, yes. - And each time there is a
very very traditional recipe, which appears to have a date of when it was originally published. And then kind of a modern
take on the same thing. Interesting. - Um, so we've picked on ya a few recipes from that book for you to cook today, and well, you know the drill. There's gonna be costumes. (triumphant horns) - So, I think I'm supposed
to be the Mother of Dragons, the problem is with this
outfit I am very close to unleashing the
dragons, so I'm gonna have to hold it like this. (laughing) What have you come as? - The end. - James, Ben, happy with your costumes? - Sorry, I just realized, they look like the new British Bake Off series. (laughing) - Sandy and Noel! (laughing) - Chefs, we would like you to make Quail drowned in Elizabethan butter. Arya's Snitched Tarts. And Lemon Sweet. - This recipe is a bit labor intensive, but the result is worth it. The apple slices sweeten the
quail from the inside out and the sauce is lovely and complex. Core and quarter and apple and stuff it inside the cavity of each quail. (metal knocking wood) (laughing) (metal knocking wood) - [Barry And Jamie] Yeah! - That was pretty good! (upbeat bass music) - I think I remember this scene
from 50 Shades of Chicken. (hen clucking) - Elizabethan butter sauce. A sauce from 1654. Mash an egg yolk with a
teaspoon of white wine, combine this with the
remaining wine, butter and lemon juice. In a small saucepan,
simmer stirring constantly for around 20 minutes. - Have you ever made a butter
sauce like that before? - No. - I mean, white wine and butter emulsion. - But what is the
hard-boiling the egg yolk do? - Well you'd normally put egg yolk into something like a
mayonnaise, or a Hollandaise to emulsify, and it's the lecithin in it, which I get. I've never done it with cooked egg yolk. Transfer the quails to baking dish, place them breast side up, rub the quails with butter, salt, pepper. (upbeat music) Can I change my hair color? Do I have to be blond? - Yes. - Much cooler without. - Otherwise your just a
(beep) in a coat and a crown. (laughing) - Roast! Next is Arya's Snitched Tarts. - She filched one away
and ate it on her way out. It was stuffed with chopped
nuts and fruit and cheese, the crust flakey and
still warm from the oven. Eating se-- I don't know what that says. Okay, one bottle of I quote "inexpensive sweet red
wine such as Shiraz." I'm not saying Shiraz isn't expensive. One and a half cups of honey. Bring it to a boil,
reduce it, add the vinegar and the Poudre Forte. - What's a Poudre Forte? - Poudre Forte, nice and easy, a teaspoon of multiple spices. Black pepper, cinnamon,
mace, ginger, cloves, grains of paradise. (woodwind music) Medieval pastry dough. (small bells clinking) Egg! - Shh. - Had it covered, but thank you. - That could have had a dragon in it. Egg on, Targaryen. Oh. Oh. (laughing) - As our Shiraz continues to
bubble down with the honey, we're gonna add in red wine vinegar and our Poudre Forte, that spice blend which is seasonally delicious, surprising amount of it, a tablespoon. (choral music) Come closer, no, closer than that. I have a confession to make,
an embarrassing confession and I don't want anyone to hear. And I'll whisper the
sad truth in your ear. I can't cook. - I knew it, I knew it! - And those are the words of George. (laughing) My topping for your pastry
is carrying on reducing, I'm gonna make some Lemon Sweet while you cut and fry your pastry. (bass music) Lemon Sweet is like an
old-fashioned lemonade. Zest of an orange and lemon, and then juice of about
six lemons and 2 oranges. Whisk it up with some
powdered sugar, icing sugar, and some ice-cold water, sparkling or otherwise, your choice. (upbeat horn music) - My pastries are looking
quite good with your jam. - Quails are out, Lemon Sweet good to go. (upbeat horn music) There ya go, dig in, I'm
cuttin' some chicken up, see what you think. - Oh, it's nice. - Mm. - [Ben] Luxury. - Mm, my goodness, that's good. - I don't think I've ever had
apple with chicken before. - And I don't know if I
am getting the sweetness and flavor of apple, or
just the kind of white wine, rich butter-ness, but it's delicious. - That is really good. - Good recipe. Would you stick it in one of our books? - I think it's delicious, as it is, I wouldn't necessarily
use the same method. So yes, end result. I'm not sure whisking
the hard boiled egg yolk into a sauce is Elizabethan
butter sauce style. I think there's other
ways of achieving similar, but taste wise, and a ro-pu-san, that butter in gold with
that flavor, absolutely. - Yeah, I'd take that as inspiration, like make a modern sauce, marinate it, and you roast it, reduce the sauce and the sauce goes over the top. - Try the Lemon Sweet to clear your palate before a medieval. - [Jamie] Cheers.
- [Barry] Cheers. - Who's that one for? - There's one for Mike. (laughing) Ice cold and tangy sweet. - Oh, I'm a fan of that, that's nice. - Arya's Snitched Tarts. I filched one from your
place and I'm going for it. Mm! - W-ah? - That is like Figgy Pudding, rich wine stickiness,
with crispy sweet pastry. It's not a texture of
pastry I'm a massive fan of. - I don't think this would go in our book, but the idea would. I mean, a slightly updated
pastry or something. - But it's like a chewy
biscuit, rather than, a chewy crispy biscuit rather
than what I would define as a tart. - A cross between a pastry
and a shortbread biscuit. - Mm. Well, let's sum up. What did you make of the book? How did you think the recipes were? Was it easy to follow? - I'm not sure this book was aimed at me because I'm not a fan, so I didn't get many of the references. However, I like it as a slice of history. - What I wasn't a fan of is the fact that we had to go back and forth so much between recipes. But the recipes, decent. - You're now building a
collection, there you go, so. - George likes it. He's given it his approval. - And he can't cook. - It's good enough for me. - If you're enjoying
these guys review some, well, weird cookbooks, then
please like us fo-the-air, and also comment below for
some more book recommendations. - Yeah, and make sure you are subscribed and have your notifications clicked on, so you can join us every
Wednesday, every Sunday, four o'clock for more of this gold. Sundays, more fancy dress,
I'm sorry about that. - Is there? - Yes, hashtag teaser. - [Barry] Oh no. - [Ben] As we mentioned, we don't just make top
quality YouTube videos. - [Electronic Voice] No! - [Ben] 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) (Game of Thrones theme music) (laughing) - I can't--
