Hello, and welcome
to SortedFood. We are fridge cam. This week, we're bringing
you back a classic with a new facelift. If you're enjoying
you should watch it. Remember, give it an up. Welcome, and we lead you
firstly to my kitchen, but also to James Currie. Hello. And we're here today
because, well, James has been banging
onto me recently about how amazing Italian
salads are, specifically panzanella salads. And if I'm being
deadly honest, I don't really get it
because it's just soggy, mushy, tomatoey bread. It is, yeah. It needs to be. It has to be. Every time I've had it in
Italy, it has been soggy bread, but it's the most flavorful,
most delicious soggy bread in the whole world. So I thought, let's
take that back home. OK, so one thing
James has told me is that everything
within this salad has to be very finely chopped. Why is that? Well, I just don't
think that it's nice to get like a
big chunk of onion. You just want like a little
bite of onion every so often. We're also going to run this
under boiling water, just a full kettle of boiling water. It's a blanchet? It's a blanchet, yeah. I have taken the crusts off the
bread, not going to waste it. I do want everything to kind of
go a bit mushy, so the crusts I'm going to blitz
rather than leave whole, because they are
a lot more solid. How you find cooking
in my kitchen? It's all right. I mean, I am going to be
honest and say I brought stuff from the studio. Panzanella salad is
probably one of those things that everybody has a recipe for,
and thinks is the right one. It's broken down
soggy bruschetta. It's the same flavors, isn't it? A lot of people put stuff
like cucumber into this. Well, what's this doing here? Well, a pepper I
think is normal. What's not normal is that
we're going to blowtorch it, so we're going to have
a little bit of char. I do not own a blowtorch. I brought a blowtorch. You could use a gas hub,
metal tongs over a gas hub. You could put it in a super hot
oven or under a grill, perhaps. It would cook it a bit more
than I want to cook it. You'll burn this apartment up. You want to hover
it over a flame because it's nice to brisque
up, pop, and then turn black? If you weren't here, I would
have thought to myself, oh, I've taken that too far. No, it's perfect. While Barry dices
that, I'm going to add some red wine vinegar
and some water to the bread. And then as we
prepare ingredients, we're just going to
add it to the bowl, and then we're going to put it
in the fridge for a long time. It really needs at
least a couple of hours, but six hours gives it time. I wouldn't keep it in
the fridge overnight. It's all right if these
are a little bit warm. I mean, I like to
mix the tomatoes. Those ones that
you've got right now have quite a lot of moisture
in them, which adds to the sog. And going through
them with a knife, like roughly dicing them and
going through with a knife, is what kind of releases. It kind of makes them all, you
see, they're all kind of mushy. Do you know what my mom used
to say when I was growing up to make me eat more
tomatoes is, tomatoes are good for your testicles. Have you heard that? No. After this, we are going to
be so fertile, aren't we? I have never heard
that in my life. Have you not?
Honest. I think maybe it's
a mother's tale. It's kind of disturbing that
that's your mother's tale. Yeah. Oh, just some garlic in that? I do want some garlic, yeah. Garlic, anchovies, and basil. OK, what now, man? Lots and lots of salt,
pepper, and olive oil. Oh, I can't see
where the bowl is. Oh, there it is. Hey, goodness I had that torch. That is ridiculous. Where's my olive oil? Do you want extra virgin,
extra virgin, or extra virgin? I want extra virgin. Of course you do. So what would you recommend
serving that with? So whenever I've
had it, it's been like the start of a
meal, or part of a lunch with lots of little bits. I was just like wowed by
it, because it's so simple but it's so delicious. Stick in the fridge,
and then FIFA? Yeah. This has been six hours and
20 minutes in the making. I'm going to say it's not
the best looking dish ever. And you managed to get every
item that went in there, you can taste them all. I thought I was going to
go, you need a tuna steak on top of that, or you
need a fresh bit of crisp. Thank you. I've now had a proper
panzanella salad. I hope it's the proper one. So now we've had a very
personal dish for yourself. Is it OK if I get
all up and close and personal with
some questions? Yeah. Yeah? Yeah. This is a good one. What's one food
you're embarrassed that you haven't tried? I haven't tried? There's a few dishes that
I've been taken the mick out for not having tried. For example, pop-tarts. Oh, God. Because that's a very American
thing, innit, pop-tarts. Why do we know what they are? I'm not embarrassed by it. Not that you should be. Maybe I'm talking more and more. Yeah, no. You're obviously very
conscious about it. What is your favorite
type of music, and do you ever listen
to it while cooking? Yes. Yes? I actually like a lot
of types of music. OK. Wolf Alice. I like Ronnie Ver. All right. I like Tay Tay. Tay Tay's great. They're two very
different genres. I know.
I like lots of different things. They're three different
genres of music, totally. James, I want a one word answer. This is an interesting
question, if you could build one thing with
Lego, what would it be? The Millennium Falcon. The proper one. The one where it's like-- Hundreds of pounds. Got it, got it. What is your favorite
Sorted memory? Oh no, I don't
want to get soppy. Go on. Over here. We're all here. It's when we were all on a road
trip from LA to San Francisco, and we were on Malibu Beach. Oh, playing football. And we were playing football,
and you and Jamie were surfing. And I filmed Mike
barbecuing in his pants. That's a true story. That's not why that's
my favorite memory. Lies. And what's your happiest memory
cooking for someone else? I love cooking Christmas dinner. Oh, nice. What, for family? I love doing supper clubs, and
we've done a few supper clubs. Yeah. We need to do a lot more,
get into a lot more of those. I love doing that,
because working here, we get to eat and cook
so much, but we don't get to give other people food. We don't get to
serve people food. You want to do more? I would like to do more. We will do more this year. Sweet. I'm really excited by the
prospect of more supper clubs and events and things that
we can get people along to. 2018 is going to be a busy year. It is. If you don't want to
miss out on any of that, make sure you sign up
to the club letter. The link is in the
box downstairs. And while you're in
that box, there's also a link to James's
panzanella salad recipe. Give it a go, it's
tastier than it looks. Also, comment down below
and let us know, what's your favorite James moment? I mean, there must be
hundreds to choose from, if not thousands. His was soppy. I think there's
better ones out there. Comment down below. We will see you next time. Goodbye. Ciao.
