- Right. The steaks in, the
steaks in ladies and gents. Toaster problems. This
is absolutely bonkers. I don't want you to try this. Please don't try it at home. Please, if you do try this, don't try it. (upbeat music) Well howdy, doody, dandy folks. Hope you are well. Welcome to my kitchen, today we are attempting to
make a three course meal in my favourite appliance of choice. It is of course the toaster. We do have some history. Oh, it's on fire. Killing the sockets. Oh my gosh. - [Mrs. Barry] Barry is that on fire? - Why does this always happened to me? Ah, as I say, there is a little
bit of a relationship there, I've even had the toaster,
there's no crumbs in it, we've given it a nice little clean and I've asked my supporters on Patreon to come up with some ideas, and
boy, did you not disappoint? Some were a little bit crazy but some, I was like, that's genius. So let's start off with the starter which is going to be
creamy garlic mushrooms, most of the internet hates
mushrooms but I love them, on ciabatta. To make this possible, and I
don't know if it's gonna work actually 'cause I haven't put
any fluid in it whatsoever. These are some toaster bags. I don't know what it's for really. I don't actually, I never looked. But I certainly need this for
all three courses we're doing. I'm actually gonna use my veggie prep kit to help with this video from time to time because they are actually
now back in stock. In fact, I even have one for myself because there were so many that were gone, I didn't even have one, so here we go. First thing I'm gonna do is
slice me old mushrooms on there. Push down like that. (Barry laughs) Easy peasy. Yeah, that'll do, also
gonna need some garlic. So additionally in the
kit is a garlic peeler. This is not video about
the kit, by the way. There we go, perfect. Bingo. Cor that's good garlic
that stinks don't it guys, it does smell. No, Amy's not sure. Garlic I've said this before,
is one of those smells when you're doing it,
when you're prepping it, you're expecting it, it's lush. - Yep. - The garlic is in there. Do you think this is gonna work? - I'm just more worried about the house still being in one piece. - I'm just gonna put the bag. Oh no. Pushing the garlic to one end, and just getting that in there. Alright perfect. So now let's cook some garlic. I'm trying to get the microphone
to pick up the sizzling. There's a very gentle
sizzling going on folks. (Barry yells) (Barry coughs) That is cooked, but it's
garlic onto the mushrooms. Just loading that bag up and I'm gonna try and keep it
to one sort of side like that so we can fold it over
and make sure they fit. Please. You've gotta go down, oh no. It's just not, gonna have
to encourage it down. Oh, get down, yes, Jenny get down. Yes, that did not wanna
fall in a minute ago, but it's in there. By goodness, it's in there. Oh, this is crazy. I don't want you to try this unless you're in a hotel room
and you just have a toaster and lots of toaster bags
and a whole weekly shop. I'm not sure if you can see, but that bag is actually
quivering with awesomeness. And you can see that steam
coming out, oh my gosh. That's moisture, we do not want that. Oh, oh, my gosh, we do not want that. All right, let's get you out. But you are cooked, you
are cooked, look at that. Oh my gosh it's cooked. Please, don't try it at home, and also it's a little thing
that I've agreed with myself, the minute I see any moisture
like that it's coming out because I do not want
it to hit the element. (gasps)
So hot. Because it's going back in, this is it, this is like the last two, I'm putting them on kitchen
towel just to pat out any extra moisture which of course the mushrooms will release. So now something a little bit more normal. We are going to serve it on a ciabatta. So serrated knife through there. And obviously this, this
can go in a toaster, oh yes it can. Okay, so the ciabatta half, I think I've only got enough
mushrooms for one half, that can go into one side. So you've got the control of the heat on this second lever here. The bag there we've got the
mushrooms and the garlic, and we're now gonna add some cream. So I've got some thickened cream here, just about a teaspoon or so. And I've wanted it thicker
rather than a runny one. Okay so there's a blob of cream
in there with the mushrooms and the garlic, little bit
of pug salt and pepper. So this is gonna be our
garlic mushroom sauce that goes with our toasted ciabatta, which we can cook at fairly the same time. In fact, I'm gonna get this going now, 'cause it will take a little bit longer. This is already cooked, we're
just warming it through. If this works, this is absolutely bonkers. The ciabatta just popped up,
it needs to go down again a little bit longer, but
this is starting to simmer. Oh my gosh. Can you see? I can ah, it's really therapeutic. I'm pushing the sauce around, so I'm manually by hand
mixing the mushrooms, the garlic and the cream together. We're doing it. But of course I want that
just a little bit warmer. You know what I'm thinking after all this, if I, Oh, I was gonna say if I burn the ciabatta look at the colour on that. This is ready, this is ready. Dinner is served. Let's have a look at our first thing, if the starter has worked. All right so there is the
ciabatta looking nice. We get out our garlic mushrooms, that looks brilliant. I don't know how it's
going to look on the er, I tell you what I've eaten far worse. And of course we finish it with
the freshly chopped parsley. (Barry laughs) Garlic mushrooms on toast
in a toaster, stonking. Oh yes, the crunch, ah, and
the sauce is all soaked in. That's where it's gone, I
was like where's it gone? I was gonna save this all for the end and have one big monster extravaganza but it will be freezing. That is delicious. You wouldn't have known
it was made in a toaster. Right time for the main. Alright, so for this next
one, this was requested a lot. Oakley Kennedy steak with garlic butter, tenderstem broccoli,
smores, maybe not soup. I don't know if that was all together, but steak was requested a lot. And actually I'm not that mad because the concept of this
original idea of this video came from where I saw
someone cook a steak. I mentioned it on a
hacks video with Mrs B, where they made a steak
using a toaster bag. My only concern is
seeing how much moisture came out of those mushrooms then. With a steak, I might have to
just cut it down a little bit the size, and really keep my eye on it. This is a really nice rib eye steak that I've had out for about 20 minutes. Just sat on kitchen towel to try and take as much moisture out as I can. I can already see it's gonna be too big for the toaster,
so I will trim that down. I've also got, not just broccoli, just like a pack of tenderstem mix So there's some other runner
beans in there and peas too, and the broccoli, so
we're ticking that box. I've got a peppercorn
sauce to go with this steak if we get that far. And I also thought it would be cool if I got some potatoes and just got them as thin as I can so they'll cook nice and
quick to serve alongside it. So hopefully we'll have a steak
dinner with vegetable sides. There we go, in this satchel, we have got the tenderstem broccoli,
the runner beans, peas, and some sliced potatoes and they're all kind of neatly tucked there. I'm feeling fairly confident about this. One very snug steak in there, it's a little thin, but I
love my steak not well done. I'm thinking we should be able to get some sort of medium rare, I don't think you can be that picky, and we've got the veg ready to go. The only other thing
is the peppercorn sauce that I'll add in here just
to heat it for a moment. So I'm gonna go for
the veg first actually. So we'll get that going, (Barry laughs) and I can neatly get my steak into the other compartment, ready to go, just like the bread was earlier and I'll drop that down in a minute. Drop it like it's hot, which
of course is what it is, and a little bit risky. So please, if you do
try this, don't try it. I'm a toaster professional. Let's raise a toast to the, nope. Got a little bit of a
problem, I've stopped it all. Turned the power off,
took my toaster tray out because as you can see somehow there is actually a pea in
there and it's not coming out. So I've gotta get a, I've turned
it all off, it's all safe. And I've got to get a bamboo skewer just to try and get that pee out. It's in there, just tucked in that corner. (Barry laughs) Toaster problems, don't mind me. Oh my Gosh, oh no. Oh I've pushed it onto the runners. I think it's stuck in there forever. Yeah, that's gone. But the good thing is, it's
away from the heating element, so it's probably just
gonna sit there forever. Like yeah, this is where
I live now, brilliant. We've got a common thing happening here where the bag is quivering. (toaster pops)
Oh my gosh. (Barry laughs) But yeah, oh, the potatoes they're pretty much cooked through anyway, and we're just sort of steaming the veg. So let's get that down a bit more, and then try and do the steak. Right, the steaks in, the
steaks in ladies and gents, we're gonna go medium rare. The really cool thing is you
can just leave it sat there. So it's still getting that
residual heat to keep it warm, 'cause those vegetables are ready and I'm thinking I might
put the sauce in there. Now the steak is starting to cook now. It wasn't, I was like,
no, but it turns out that this side was
turned down to like one, which is, as we know, one is a low number. Yes, it's browned on the outside. My whole family are
watching me like it's like a proud day for me. The steam coming off those
vegetables, that is amazing. The steak, I think it's done, but just like every other steak, you gotta let it rest a little bit. So let's get it out. It's definitely Brown around the edges. And to be honest, I do
like a really rare steak. I have no idea. Shimmy it out. Oh my gosh. That is definitely cooked through. Look, and it's cooked in
its own juices in a way, so is that good? Is it gonna make it moister? Actually gonna put a third
bag in total for this one in. This is some ready-made peppercorn sauce which of course we'll
put it in with the steak, it'll cover it, we won't
see how well cooked it is. The veg will get covered in it as well, and it'll just looked weird. So we'll warm it up completely separately. Turn that down, that does not need, we are not cooking that
fast, and see how it goes. I'll give that a minute, and
I think we're ready to serve our steak dinner. When you see the smoke coming
out of it, you know it's done. Oh yeah. Would you like some steak darling? - Oh well done. - Nicely rested. And I can present to you. - Yeah? - Some steamed, (laughs) oh no, steamed veg. But not only that Mrs. B, we've got some sauce to
come out, look at this. (both gasping) - Look at the steam, I can't believe it. Well done. - I've just drenched
it, I wanted to show you how well done or rare the steak is. I don't mind, you like yours well done. - Yeah, burnt.
- Yeah. Look at this huh? So I could have separate all
these potatoes individually but let's just more importantly. - [Mrs. Barry] Looking
at the presentation. - [Barry] Oh, thanks mate. Let's try and cut through this. That's actually pretty darn good. - [Mrs. Barry] Nice. - I say, you know, that's
almost like a medium, isn't it? - Oh, that potatoes cooked. I'm going for some broccoli now too. (upbeat music) - That is amazing. - That is very good. - Shiver me timbers. - Well done. - Wait 'til you check out the desert. All right mate? - Yes. - Right, listen to Simon
Robinson, he came up with so many, he's literally started a menu that he could start his
own toaster restaurant. And if you do that Simon I will attend. But one that stood out, right? Just picture this okay, and come up with one
word that describes it. Could do a dessert inspired grilled cheese cinnamon bread/brioche with Nutella and like a sweet cream cheese. Maybe serve with chocolate
dipping sauce and fruit. Honestly, that's my favourite.
I want to try that now. Okay, Simon, this is gonna be amazing. Look, we took the lid
off and look how far down it is in the jar, and they get yah 'cause the label's
covering where it starts. Isn't that cheeky? Everyone's doing it, aren't they? It's very easy to rope you
in when it's a dessert. - Yeah have you noticed that? - That was how we got married. - Don't keep that in. - I am keeping it in, keep it real. Simon says spread
Nutella on, you tell her. Mrs. B, slather it on there. - [Mrs Barry] How much? - I want to loads, I want it to be drenched
because we now know that these toaster bags are invincible. Gonna slather the cream cheese on. We've gotta fuse this now
like a big old burger. Oh my God, this is so gonna work. - Like this?
- Yeah, just wedge it on Mrs. B, put that on there, and then press it down a bit. (Barry laughs) It looks like a burger. Brilliant. It's gonna fit. - Okay.
- It's gonna fit. - Good, good. - Simon, it's gonna fit mate. Honestly. That is so cool. So we've got a packet of
apple, pineapple and grape. - Yeah.
- This is gonna go into one bag. We're gonna get another bag and warm up a pot of chocolate ganache. So we're gonna have the bun, we're gonna have the
fruit which is hopefully gonna be sort of a little bit charred, maybe.
- Yeah. - And then hot sauce to pour over. - Nice.
- Simon. - Sounds amazing.
- Simon on come now. - Oh there we go, it's in. It's in. - And now we wait. - I think that might be done. - [Barry] Which one? - The sauce. - Oh gosh, press that, that's it. The sauce is warmed, look at that. Well we'll keep that there. - [Mrs. Barry] Oh no, it's gonna come out. Mrs. B, prepare a knife and fork. I think this is a little bit charred. Oh lush, it's like,
it's been on a barbecue. I love it. Is this fused together? Hello. I'm delicious. The cream cheese has merged, look at that. Now we see for portion control we have warm fruit alongside and I'll
get the grape off the floor because dogs will not like grapes. And hopefully all being well, we drizzle that chocolate sauce. Oh, Oh my gosh. Simon. I like you. - [Mrs Barry] It's crunchy. - Yeah got that sort of nice
sort of toasted edge on it, but the softness in the middle, actually hang on I'm
gonna put the camera down, I wanna eat this too. That is gorgeous. - That's good. - The toastiness of the brioche anyway, I think it increases the
butteriness of the actual bun. But you've got the warmth of the Nutella, and the cream cheese, there's
that a little bit of tang with the cream cheese right? - There is. - I didn't try the fruit. - Oh I did, I tried it all. - Is it good?
- Yeah. - Oh my gosh, there's
safer ways to make this, but this video's worked,
I can't believe it. But seriously though, if you do try this use toaster bags, pat
dry as much as you can, get as much moisture out
and do keep your eye on it, and have someone else around
to make sure you don't burn the house down, which
I've done in the past doing far safer things, so there we go. That's delicious. Oh my gosh. Thank you for the three
patrons that were picked. Thank you to all the
patrons that supported and gave me lots of options to pick from. There were so many good ones,
some very, very dangerous one. Some much more easier one,
so we went about halfway. Thanks so much for watching,
don't forget to subscribe. Press that subscribe button to be notified of all future videos of course. And I'll see you again next time. But right now gonna finish this off. Cheers, that's not gonna happen. She's literally gonna, she's literally gonna put me back in my cupboard under the
stairs, like Barry Potter. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchens for me ♪ ♪ Simon's moustache,
goatee, maybe all three ♪ - I'd like my steak like Mordor. - Like who? - Mordor, it's a Star Wars reference. Mate- - I haven't seen any of those films, you could tell me anything. - [Barry] Mate, it's a Lord
of the Rings reference. Oh really, oh my gosh. - I'd know if you said
something Harry Potter though. - [Barry] Oh right, well yeah.
