(egg cracks) (frying pan sizzles) - Well what's happening? Have we- have we started? - [Mike] Play me. - [Barry] Okay. - [Jamie] It feels far less
passy-aggie over there. (laughter) - It's very true, but I
feel like whatever's on here will be filling the passy-aggie void. - [Ben] Hey boys. - Ben] Sorry I can't
be there this afternoon but I thought to make up for it I would leave you a fun little activity. So under the cloche is
your very favorite cookbook - [Ben] and I'd like
you to cook up the dish on page 93, line 15. - Ah, we're in trouble. (all groan) - [Mike] Okay. We're in trouble - What's it say? - Cou- Coulibiac - [Ben] Yep. My cuisine
we've never done before. It's Russian. It's Coulibiac. - [Ben] You've got everything in the kitchen you should need. And I'll be back around
six o'clock to judge it. Plus given how much everyone loved the teamwork badge before, Nice to see you working
together for a change. I thought we should go for
teamwork badge number two except this time, the community gets to decide who is most deserving of that badge. Good luck. - Has anybody here heard
of a Coulibiac before? - Yeah its got salmon in it (laughter) - [Barry] Oh - So the reason why we
love this book so much is because it's not a recipe book. It's a set of prehistoric recipes (laughter) - They're essentially lists
of instruction with no detail. So it'd be like, make a sandwich. They'll be like, get some
bread, put some stuff in it, cut it, eat it. And you're expecting
to have a specific dish at the very end of it. - It also described like the bread This is how to make the bread. This is how to make this specific filling. - Yeah you have to then go
to the page with the bread - Lots of components - To know how to make the bread - Roll some brioche paste into rectangles. Spread in successive layers
some cache or pilau rice, collops of salmon chopped for seizure, mushrooms, quarters of
hard-boiled egg, onions, and chopped parsley. Finish with a layer of cache or Pilau rice. Moisten the edges of the paste and join the two rectangles
of paste together. Make a slit on top, set
to rise for 30 minutes and cook in oven. Fill with melted butter
when about to serve. The Coulibiac can be done with puff paste or in small turnover. - In my head I now have a Millefeuille slash Samosa slash fish pie. Oh and maybe a bit of Biryani as well. - It sounds like Salmon en croute on rice - In a wellington - In a (laughs) - Brioche loaf. (all laughing) - What?! - [Jamie] What - [Barry] Well there's no like - [Jamie] There's no - [Barry] Nothing in bold to say there's another recipe on the- on any given bit there. That's it. - That's, that's it. - Is it? Okay. - That's, that's it. - Teamwork. Teamwork a level up from the last time. - Okay. And last time we learned that there needs to be a leader. - So I would suggest let's
go put some aprons on, sort this out, get a notebook and lets
just bang on with it - Someone's just taken
the leadership badge - We've got to have one - Congratulations - One hour starting now! - Pilau rice, Collops of Salmon, we need to figure out what that is. Mushrooms, Quarters of hard boiled egg. So we need to hard boil an egg. - I can do that! - Onions, and chopped Parsley. I assume you cook the onions? - Yeah. - Yeah. - So brioche paste. It says at the beginning - Two rectangles - And you bring it together - Into triangles - [Mike] And then at the end it says it can be done with puff paste - [Barry] okay - [Mike] So I think that's pastry. (parchment crinkles) - Okay. - We've got puff pastry - So we don't have to make a brioche. Hallelujah. - [Jamie] That's good. My question would be are we making one big one or are we
making multiple small ones? - I was thinking wouldn't
it small Samosa like things? - But it doesn't say multiples. It says one. - One big triangle - Its a wellington! - It's a fish pastie. - It's a fish pastie - Rice instead of potato - He's getting us to make a fish pie - Fire. - [Jamie] We've delegated jobs and split off into our
own responsibilities. I'm dicing onion, sweating it off with some garlic. Barry's working out how
to cut up some Salmon, and Mike is making Pilau rice which he's found an actual recipe for. - A collop, a collop is a slice of meet. - So its a slice of Salmon? - So just di- - I mean technically that's a slice. - Just collop the Salmon (music playing) - [Mike] I need to know
how much rice to make if we're gonna do a layer on the bottom and a layer on the top. - I reckon I'll, I'm gonna get some puff pastry out and create a massive rectangle for that to go on one side and then fold over - The whole thing? - The whole triangle? - You're gonna cook the whole thing? - Whole thing. (chopping) - Shallots frying up in butter. After about 5 minutes I'm gonna chuck in the dry rice and fry that rice off in the stuff. Then I'm gonna add water, some stock, wack a lid on it, leave it for 10 minutes, take it off the heat, let it steam through and hopefully we'll have Pilau rice. I'm reading Pilaf. You handed me this and pointed at Pilaf and I didn't check your work! - I, I thought it was the same thing. - Why didn't I li- This is my fault. (laughter) I take responsibility for this. - Okay. - Whoosah. - I use rice. It's cooked delicious rice. - I'm dying to make use of these shallots. Fry the rice off in here and then just add water and a stock cube. And we've got halfway between Pilau and P-rap Pilaf - That's fine. - Pilaf! - Okay, guys are you happy if I cut this to the size of the tray then fold it over now I'll try and trim off into one big square? - [Mike] Yeah. I reckon so. - [Barry] One big rectangle. - While I'm doing this
could you line another tray and put it in the freezer? - Yeah - Because then we could just spread this right on it - And it will already be cool - Yes yes yes - Onions are sweated down. They can come off the heat We can chill them. - Bit- quick bit of
advice, got a stock cube in - No salt. - No salt. (lid clangs) There's no cooking instructions. - That Salmon will take at
least a half an hour to cook. - Okay, so we've got to get everything in the oven in 10 minutes? - Yeah. - Good. (Swing music) This is so vague! - [Mike] I can fish out the burnt bits. - Why is the alphabet ending- end in K in this book? - So the mushrooms and the
onions are a different layer? - I don't think it matters - But that's exactly what the recipe says. So you can't say it doesn't matter. - Please, please don't do this. - How do you dry out mushrooms
whilst they're cooking? - Why are you doing it in batches? - Did you not see how
many mushrooms there were? - Why didn't you- What, use a bigger pan! (bickering) No one's getting a teamwork badge. Who likes Pilau? Who likes the bottom of a Paella? - We have Packet rice, that might just save things. - No, we're better than packet rice! - [Barry] I should chop Parsley as I think it is the final element. - [Jamie] Should our pan be preheated so that when we put the pastry on it it starts cooking from underneath? - No! No! - Shouldn't we want the pastry
to cook from underneath? - That's very clever. That's a smart suggestion. - No, that's not how you cook pastry. - What's the worst that could happen if we do preheat the tray? - We could burn the pastry. - Preheat the tray. - Alright. - Because then that will go with the delicious burn of the rice. So the moment you put our pastry down its going to start cooking? - Yes. Cause otherwise it won't have the opportunity to cook as
much in the hot oven. - The pastry isn't the problem. It's the Salmon that's the problem. - Collops to that. - Preheat the Salmon! (laughs) - Preheat the Salmon. - That rice needs to be in the freezer. - I know. - Right. - Well I finally just literally put the last spoonful in it. - I know. - Onions, mushrooms, chilled. - Eggs, Parsley, ready. - Rice chilling. - Egg wash good to go. - Pan preheating. - Why I don't know. - Because of the 66-33 vote. (laughs) - Okay. - [Mike] Right. Considering how quick we've got to move - [Jamie] There's a lot of layers and there's a lot of crimping that's all I'm gonna say. - [Mike] There's a lot of us. So we each do a layer each. - Of one thing - Yeah I like that. I like it. - Think formula one but
there's only three wheels - Yeah. - It's, it's Trotters
Independent Traders van - Yeah and we've each got a wheel. - Right. - Pastry. - Rice first? - Rice first. - Okay so Barry get ready with the Salmon. - Lovely collop of Salmon. Fantastic. Mike I need you on the mushrooms. - Yes. - Eggs? - [Jamie] On with the
eggs. Yes, excellent. Mike, when you finish with the mushrooms - [Mike] Yeah? - [Jamie] Barry's going in with the eggs, you're going in with the onions. - Okay. Very nice Basil. Very very nice. - Parsley. (wheezes) - Egg wash! - Fill the sides. Put that on top. Flop it on top! - This is so wet mate. - Are you good? Are you good? - It's not gonna get- - Just go go go go go. - [Mike] And then we're gonna have to seal that in quick. - Crimp it. Crimp it. - I'll do this side. - [Jamie] Okay. (boisterous laughter) - It's an egg bath. - [Jamie] It's an egg bath! - Open! - Teamwork. - Quickly. - Yes! - Good. - It's so heavy. - It looks impressive - I reckon - Just slide it. Slide it, slide it - Ow - Come like this - Slide that. - [Jamie] Good start. - Now the paper out - Now we gotta get the paper out. - No - [Mike] Paper towards me, towards me (yelling) - Oh don't push it - Don't push it! - Back up again. Would you move it to
the center of the board? - Spatch! I got a little too
excited with the teamwork. - [Mike] Nice. Good. (Wheezes) - Okay. - Is that always- - Um. - It's a pillow with a hole in it. - [Barry] Very nice. Very nice. - [Jamie] Yeah? - Yeah, it's a really nice result. (music) - [Jamie] Okay, Ebers. - [Ben] I'm excited for this - Look what you made us do - [Barry] Where have you been? - Somewhere very special. (gasps) Its, It's rare that I get to- - It's a date. (laughter) - Matinee. It's rare that I get to judge something that I haven't seen any process of. - It's rare we get to cook something what we have no idea what it is. - No, that's everyday. - Oh, yeah. (laughter) - Oh, okay. - So no then? - I mean do you know what? Yes. If the ingredients
in there are what I expect then its something wrapped in puff pastry in a kind of parcel like form. I've seen a lot more neater versions - Oh.. - But think- think
Welli meets kind of like - Salmon en croute? (chatter) - [Ben] Salmon en croute, yeah - Beats Biryani? (laughter) - Do you want to see some
photos of what I had in mind? - Um, no (Mike and Jamie in unison) - Yeah - [Barry] No, leave (Mike And Jamie in unison) - Oh! - [Ben] Boys I tell you what, that's not far off. - I mean we gotta see the cross section - [Mike] Ooh, a lattice - [Barry] No chance - [Mike] Do you know what? I mean its not any of those. But its structurally the same thing. (pastry crunches) - [Ben] Got a soggy buttery bottom. Successive layers, you've protected the
Salmon with that rice. Egg, mushroom, puffed and crispy and golden on the top. Soggy on the bottom. - Riddle me why does the bottom go? - [Ben] It's there. And a bit like the crepe in a beef Welli- it should absorb a lot
of the moisture from the mushroom and the fish as it- as it cooks. - [Jamie] I feel like it provided a lot of the moisture. - Do you know what? This is a classic dinner party fave. Because you can do the
whole thing way in advance up until the point of baking it when its all cooked inside and cooled. Whack it in the fridge, and then you can bake it off just before you want main course. And its impressive right? - [Jamie] So you've got some
Pink Diamond vodka there. - [Mike] It's also got
bits of Siberia in it! (laughter) - Cheers. - Cheers. - Cheers. - Cheers. What I like about this
dish that's done well, is that it tastes of what
you expect it to taste of. So you've got the herbiness, you've got the Salmon which is still punching on Salmon. It's got budgy pastry but it's kind of no additional spice or
anything to play around with. It's just well seasoned
individual elements wrapped in puff pastry. - [Jamie] It's actually really nice. - It's gorgeous. - I'd go a bit smaller on the eggs. If you get a whole egg, it's quite big. - The Salmon is perfectly cooked. It's flaking, it's not drying out, it's not become chewy. It's just wonderful. Individual grains of rice
that are cooked through. Well seasoned. I would have liked the herbs a bit smaller if I'm being super picky because occasionally you can get a bit of Parsley stuck in your teeth. And the egg, maybe a minute less on the yolk. But the pastry and the parceling, very very good. The only thing you perhaps could have done was trimmed it so it wasn't quite so much pastry without filling. - The best bit about
that whole description was that every bit of criticism in that was Barry's job. (snickering) - [Mike] Are you enjoying the Pilaf rice? - The rice is good. Like I said, individual grains and cooked to the point where it then absorbs the rest of the flavors. So it doesn't become stodgy. It's just really lovely. - [Jamie] Ebers, we can't decide whether we deserve a teamwork badge. You definitely can't decide
because you weren't here. So it must be up to you! Do we deserve a teamwork badge, or do we not? Head over to our Instagram There is a story and there is a poll in that story. Vote yes or no - And give this video a like if you think I should have more days off! Suggest things like capture London and then come back for dinner. - So how did it go? Was it all right? Was it successful? - It was great. - Well you're here so which means it didn't go that well. - Didn't go that well. - Yeah. - He's drinking that quite quickly. (laugher) - [Ben] We have an app. It's called Meal Packs and it helps you plan and then cook a weeks worth off meals
using one set of ingredients saving you money, cutting down on food waste, and answering the age old question "What should we have for dinner?" It's free to try for a whole month. The link is in the description box below. (blooper noise) - [Barry] What I don't understand is how does this thing work cause - Oh, its a book so its got words in it. - Yeah but its, its not a vessel because the alphabet ends at "L" in this book. (laughter)
I missed these types of videos so much!! Pilauf rice haha.
Interesting twist not having Ben in the studio while they were cooking so he was not there to help.
Anybody notice that Ben said "as long as the filling is cooked in advance", but the boys cooked the salmon with the pastry?
This was so refreshing and fun, especially watching Mike and Barry pulling a Stefon when Jamie read the recipe. (This dish has everything...) I'm repeating myself, but I would watch a team cooking as a live event, too. (I also had the impression this was the Nestle day 😃)
So nice to see a video with just the original sorted crew again. I get them wanting to branch out with guests, but for me I love sorted because of the chemistry and friendship they all share.
Its the sort of friend group you wish you'd had growing up.
I miraculously saw the video right before it was made private - maybe it was a glitch? I didn't see anything in the video that might constitute it being taken down or such
Oh the video is private now….
Where did it go? 🤔
Fantastic video, best in a while I think!
Oh I saw this cooked by Royal Chef Darren. It's actually a favourite of the late Prince Phillip as well.
He did his own version, he's another YouTube chef who does amazing food