(glass clinking) - Hello, this isn't a
normal start to a video. This is day one. 150 mils of Madeira, a
150 mils of Ruby Port, 75 grammes of, well, another port, and 50 grammes of brandy. Now, do not drink that. Mm! That does taste festive,
but yeah, don't, don't. On this chopping board,
I have three things. I kid you not, three grammes
of garlic (laughing), which turns out is a
clove, 15 grammes of thyme, which is, well, about that; and a 100 grammes of shallots. We'll give it a little
stir around together, (clunking) Wrapmaster 3000 it, and believe it or not, that's shallot for today. I'll explain what we're doing tomorrow. That's day one out the way. Good night! (triumphant music) (popping) Howdy-do-dee, welcome to day two. (bright beeps) We'll just smash something, whoops. Look, here it is! I have not opened this, I told the kids to stay way well away from it, 'cause it does look like some
sort of crazy, fun punch. Ooh! This is actually an alcohol reduction, so that's rammed full of
flavour and now we need to simmer this down. (clunking) Frying pan. Yeah, it smells like an onion-ey Christmas in a bowl, amazing! So we're getting all of that in there. But, (laughing) look at the
size of that wooden spoon. The head is as big as the handle. Anyhow, (flame snapping), medium flame and we'll just mix it around, break up that thyme a teeny-weeny bit. But this, all the fluid in
that we're gonna simmer it off, so from time to thyme
stir and reduce it down and whilst that's
starting, let me tell you what we're actually doing (laughing)! So today, or not today,
over the next few days, we are making meat fruit, do you see that? That is not a fruit, that is actually a chicken liver parfait and we're infusing it with
all these crazy flavours. You could probably do it
over two or three days, but we're pushing it a
little bit longer than that just to get it right and give it the time that I think it deserves. Now, a lot of people say,
"Barry, who is you favourite cook "or chef that's inspired you?" And obviously, Jamie
Oliver inspired my journey and you guys know that
and I think he's inspired a whole generation of the simplicity and getting into cooking, but what I'm really starting to find that I really like the
science-y side as well, so Alton Brown who did his
paprika chicken recipe recently as well, or Heston Blumenthal, we did his scrambled egg
bacon ice cream before, and this is his meat fruit recipe. I would love to do a video
with those two together, I will maybe just sit
in the room and go like, "Wow, this is cool". But they are just some people that take it to that level of understanding
how and why things are doing and just away from the norm, and that is what we are
doing over the next few days. So, yes, meat fruit, I have no idea what this
is gonna turn out like, we've gotta keep simmering this down. All right, I'm not sure if you can see, but there's not much fluid left in there. That's taken nearly half and hour though, so a surprisingly long time
that I'm having to mix it now. (laughing) I need 240 grammes of eggs. It's almost as bad as the
garlic clove yesterday. I've got four eggs in there
so it's slightly over. So I'm gonna have to try and
divide an egg in half, maybe. (laughing) I don't know. Maybe it'll be all right. I think that's done. Heat is coming off, need a little bit of fluid in there and it's deceptive; when it's warm it'll
look like there's more. Apparently the next
step is we get some bags like Ziploc ones. We've got these ones with ties on, but then I need to get as
much air out of it as I can. Now, this is some chicken liver. (plastic rustling)
I absolutely hate liver. This is 500 grammes and I do
not need the paper in there. I've drained it off as
well, given it a wash as best I can. And apparently, it needs 18
grammes of salt in there as well. Heston, I'm just gonna go for a pinch, salt-base style, all right? That's what we do here,
okay, that's what we do. (shuffling) (shuffling) I just don't like liver, I'm really sorry, and also steak and kidney pie, I would always eat the
steak and the pastry and the sauce and work
my way around the kidney. No! Anyhow, what I'm gonna do
is pinch really low down, (rustling) and try and get as much air out of this bag as possible, and tie a knot. There we go. (splats) Oh my gosh, I just did
this absoutely epic scene where I cracked three
eggs and I got another one and I forgot to press
record on the camera! You donkey! Basically, I had the three eggs, cracked the other one in, scooped it out, and you can see with my egg separator, I was able to get just half the egg out and push it through. Well, there we go, that's
three and a half eggs. I need a cameraman. (accordion music)
(rattling) Nice. (rustling) All right, so this go everywhere,
but to make it easier, I've stuck the bag in a glass. Get some of that juice in there as well. (scraping) So it looks like we've got the thyme and the stalks and all going in. I don't know if I've done that right, but it's too late now. It's all gonna get whizzed up. And now, we pour the
beaten eggs in with it. (laughing) The world's weirdest milkshake! All right, there we go. So again, to the bottom. Tie in a knot in there. (rustling) (laughing) Okay. (clunks)
Some of you might recognise this is the biggest pan that I own. In here are three bags, okay? So we've got that eggy mixture, we've got the liver and salt mixture, and also we've got 300 grammes of butter. That is all going in there and it needs to be at a steady temperature of 50 degrees C for
about 20 to 25 minutes. Now you can do that over
your hob really steady with a thermometer,
keeping your eye on it, or, (shuffling) luckily for me, (shuffling) I've got may little sous vide machine. Let's fill this up with some water first. (spraying) So, 50 degrees for 20 minutes. Yeah, it's starting. (whimsical music) Oh no, I turned it off! Ah no, what's going on? Ah! (laughing) I don't know how I've done it, but I've managed to get it to work. It just suddenly started, can you hear it? (machine humming) It's purring, so we've got it going for, if I can get the reflection out the way, it's up to nearly 18 degrees,
it's gotta get to 50, but for 20 minutes. So hopefully, we'll see you then and it should all be melted and stuff. All right, it is time to get this out. I'm just gonna hold it up. Oh my god, I've just
gotta show you the butter. Look! (laughing) That's amazing! (clunking) (rustling) (laughing) It's like I've been to the fair and won a goldfish! (clunking) Now then. (snipping) This might not look
very nice for a minute. (gurgling) That looks horrible, look at that! (rustling) Oh! Aargh! Gonna need a bigger blender, but I will whizz this up first. In fact, I'm gonna sort this out 'cause there's butter going
everywhere, oh my gosh! I'm gonna whizz up, the liver is the bit that needs to be blended, really. Do you know what we'll do, biggest bowl I've got
(clunking), and this! (whizzing) Stick blender. Let's get the rest of that
concoction in, oh my gosh. Let it all fall in. (gurgling) Ugh! (laughing) Deary me, this is food! (whizzing)
(whimsical music) Oh, jeez! (laughing) I'm just gonna
keep doing this, all right? It's getting a bit flesh-like. It smells good though. It looks disgusting,
but it smells amazing. (whizzing)
(whimsical music) Now that does actually
smell really, really good, I've gotta be honest. But now look at it. Wow. And we're gonna pour that mixture, which I must reiterate looks horrendous, (slopping) but it smells incredible. So we're pushing it through the sieve and this is just gonna
catch any straggly bits, bits of herb and shallots
and stuff like that that just don't wanna
be part of this anymore. Here you can see, I'm starting to get left with loads of clumpy bits there. Probably lots of stalks
as well from the thyme. So into a loaf tin. Apparently, you're supposed
to use a terrine dish, but I don't have one of those, I don't make my terrines. Not in the 80s. All right, we're just filling up this tray for a water bath. So this thing that still
smells really stonking is gonna go in the oven for
an epic hour and 15 minutes. So that's going in for a long old time and I have topped it with foil. Actually, I have to be honest, Mrs. B got that foil for me. She's just come home from work, having a sandwich. Does that smell amazing,
that chicken liver thing? - It smells different, what is it? - It's kinda like a mixture of everything you wouldn't wanna, actually, I'm so glad you didn't see that scene earlier. (crinkling) Oh, look at that. Well, it looks done, it's been over, it was supposed to only
be an hour an a bit and it's steamy. - It's been two hours. - [Barry] Yeah. - I think it's done. - This has cooled down to room
temperature really quickly so we're sticking it in the fridge and I'm leaving it overnight. So I'll see you for day three. (clunking) Good morning, and welcome
to day trois, day three. Yes, we are here. Day two yesterday was a little bit full on and intense, lots going on, but day three, much like
day one, very simple. It's been in the fridge overnight, and I don't understand
why it needed to do that, why we couldn't have
just put it, you'll see. Mm (sniffing lightly). Yeah, I mean, still smells the same. There's definitely a waft. So this is where it literally
starts to take shape. This is an old mould
that I've had in the past and I just think it's gonna be too big and if we use this one,
obviously you've got the two halves coming together, we pretty much make an orange. And this is quite rich and you don't wanna just end up doing all this
effort and only making one, so I've got this smaller
mould in the internet. Apparently what we do, oh! Look at that! See, it's just the top
cover that's sort of got that skin on it. (clunking) It's actually quite pink underneath. So we can push this in
like so to the mould. So that's all I'm gonna keep doing, but the most important
thing which I'll come to in a minute is to make sure
they're perfectly level. (whimsical music) So yeah, a big old lump like that, just take the top bit
off, encourage it in. I'm actually quite enjoying this. Just forget the fact that
I've actually gotta eat it. What I'm gonna do is run this spatula along the top like that. (clinking) Look at that smooth finish, you see that? Do exactly the same again, so run it along the red, effectively. Boom. Running it along the red is
actually Mrs. Barry's tactic when she has petrol in her car. You see we've got that nice,
perfectly flat edge on there? When we fuse it together,
that is essential. Okay, so that's going in the freezer, I guess it's gonna take, whoa! Knocked the tripod. (clunking)
I don't know, Boston, what do you think? Five or six hours to firm up? And then we'll see it in a bit. (clunking) Ah! (laughing) The really good thing about
this video taking so long over all these days is
I ordered this on Amazon about a week ago and it was
saying that I had an update, all of it said it was
gonna take two weeks, but it randomly just arrived. This is mandarin puree, which I think they use a lot in cocktail making. That's gonna become part of
the jelly on the outside. Now, if you can't get a hold of this, what you could probably do
is boil down some oranges with some water and
sugar in a pan for ages and then just squeeze all the
excess out through a sieve, but we've got exactly
what they told us to. Right, we're gonna get them out the mould. I want my pliers ready
for these bamboo skewers to make them a bit shorter
and my Wrapmaster 3000, AKA cling film, ready. And I know they worked,
because I popped them out of the moulds earlier, look. Semi-circles like this. (laughing) They are cold! Apparently, what we do is take two halves and you see how I'm just
warming one half like that to make it tacky? Actually, in fact, I
might warm both halves. Just to get it unfrozen. Oh my gosh! Drop it, no, we stick it
together like this and push. (grunts) That's not sealed perfectly, but... Does that help? Oh, yes, oh yeah, if you heat it like that you can just smooth that edge around. We have got ourselves a ball! I was gonna wrap it in cling film and in fact I just did that, but apparently it's a good time now, oh my gosh, that really
doesn't wanna go in there, to push the bamboo skewer in like that. Like a meatball on a stick! (snapping) There we go! And now, I'm gonna wrap just
the top part in cling film, (laughing) if I can. Oh my gosh. (rustling) I've noticed that these
are thawing quite quickly. So I'll put the others in the freezer whilst I do the others,
but they are gonna firm up in the freezer overnight. Well, they are some meaty cake pops. Back in the freezer for another day. (clunking) Hello, and welcome to day four! Well, random fact for you, it isn't actually day four. In fact, have I got that wrong? I don't know. But I've left them in the
freezer and at that point, I was like, "Hey, I can
leave this in for long time!" So it's actually been a week in real time, but this is actually day four if you wanna do it all in a row. Yeah, so basically for the last week, I've had chicken liver
lollipops in my freezer. There we go (laughing)! It's just sort of doing
its thing, isn't it? (clunking) Solid as a rock. Out of all the days, I
think this is gonna be my most favourite one
because this is where we suddenly make that sort of meat pop look like a fruit pop! Yes, we're gonna glaze it in jelly. Okay, so this might look like
a really weird deck of cards, but these are sheets of leaf gelatin. There's eight in a pack
and they weigh 13 grammes. So sometimes you get gelatin powder, this is just gonna help to make the jelly. (rustling) Apparently I need 45. Blimey! Of course the one cool
thing about gelatin sheets, we've used them in the past, is when you first dilute them like this, 'cause they're kinda crispy right now, it doesn't really matter how much water you use at this stage. You're just trying to soften them up. Kind of activate them. (clunking) But one thing you do need to make sure, just like a deck of cards, is that you're sticking them in separate. Just seems like a lot of jelly, but I've gotta stick with
it, I've gotta stick with it. Yep, so remember (snapping), that's what they're like now. In about five minutes, softly-softly. Gluten-free, coloured
with fruit and vegetables. So we're looking for 500 grammes. Oh, look at that! (laughing) That's a 100 grammes already, awesome. Have a look at that, wow! (laughing) That's awesome, brilliant! Okay, so you can see it's
quite a loose mixture. I've added it to a pan
and had a little taste. It is extremely intense,
just like the circus. So apparently, we add a little
drop of orange extract to it because, well, it's not orange-y enough. (laughing) Trust me, it is! Maybe this will, 'cause
this is just orange extract, I was supposed to get mandarin oil, but that stuff was expensive. And also, it needs some
orange food colouring. I don't get that, but we're
gonna put a bit of that in there too. But what it does need is
something called liquid glucose. I'm gonna squeeze this in. Now I'm not always entirely
sure what this does, I think it's something to
do with the sugar crystals and it's really good for mostly desserts and jelly setting things
and also terrines as well, which I guess is kind
of what we're making, is like a terrine in a ball. Mixing this together then. Okay, so I'm gonna start to warm this up and we can bring the gelatin, which is hiding just there, into play. Oh yeah, look at that! There is a lot of sheets in there. Just gonna squeeze as much
of that fluid out of that and I'm gonna plop them in there. Wow! That just feels like so much jelly! We're gonna carry on though! We're gonna warm it up which
is obviously gonna make the mandarin puree a
little bit more fluid. It's gonna break down the gelatin sheets and then it's gonna become dunkable. We need to get it the right temperature so that it'll cling straight away to our meaty cake pops. Oh, yes, look at that! It's so fluidey now, but
that's gonna be too much for our frozen meat pops
if we do it like that. So what I'm gonna do, take it off the heat and we'll let it lower to
maybe around room temperature so that it's still dunkable
but it won't melt the ball. You know, dip the stick in
and then it'll be like nothing will come out, you'll be like, "What?! "Where did Harry go?" Well, he went to Canada, but
that's a different story. Freeze! Yeah, it's in the 70 degree mark area. So we really wanna drop
it to the upper 20s, or maybe even the low 30s. Now whilst that cooling down, the perks of having kids is you tend to, they just get quite attached. You buy them a really nice
bike for their birthday or something and then they
just wanna keep polystyrene. (moaning) I actually found this under Clarey's bed. (groovy music) There we go, nice little block
that will fit in the fridge and my kid's still got a bit
of polystyrene to play with. (clunking) This is quite a messy
job that could get jelly in some places so I'm
just gonna help myself by lining a baking tray and having that as a bit of a spillage catchment area. Well, effectively what this is gonna be is a stand for the
jellies as we dunk them. And to make the dunking easier, I'm gonna use a wine glass and hopefully they'll fit in there. Oh, look at that colour, amazing! I'm gonna show you though, just with this being
almost room temperature, you can see how it's gripping
to my finger already. And what I'm hoping is there's
a couple of holes there, I'm hoping that it'll seal it
in by when we hit the jelly. Oh, that's too much, that'll do. But also, 'cause obviously
we're gonna defrost it, oh my gosh, look at that! (laughing) We're gonna defrost it so that the jelly, we want it to act like a
bit of a shield really. Now if I just stand that in
the polystyrene (grunts), (laughing) yes! By doing another layer that should give it an extra gloss and hopefully cover up nay of those teeny little holes and also where we bonded the two halves together, I intentionally decided not
to use the word seal then. (laughing) Oh yes, look at that! Going right up to the bamboo skewer. I'm gonna do a second dunk, okay? Straight in there, oh my gosh! It's actually making
it much bigger as well so I'm glad that I opted
for the smaller moulds rather than those big ones, otherwise we would've ended
up with massive oranges. But that's made a huge
difference, look at that! Brilliant! (laughing) It's just about
hanging on, all right. Nevermind, I love the difference of doing that second dunk though. So much glossier. I'm gonna be doing this
with the rest of them and what we need to do is don't put them back in the freezer, we're gonna slowly
defrost them in the fridge which is gonna take about
eight hours or overnight. There we go, I'm keeping
the sticks in them, because as they soften
they'll probably pull out way easier and I'll
see you in the morning. (clunking) (claps) The day has finally
arrived, it's day five! I'm actually here with Mrs. B. - Hello! - There's sort of been good and bad news. Good news is no-one died. And actually the other good
news for Mrs. B is she's like, "I cannot stand that smell in the fridge!" 'Cause overnight, it's a
bit of a waft, isn't it? - It is, yeah. Open it up just to get the
milk for breakfast and... Liver. - Pow, liver. But they have defrosted and thawed out and that's basically
what I saw was happening after a couple of hours. I think it only needed five, six hours, and they were fresh like that. As it's relaxed more, they've kind of flattened already for me. I mean, don't get me wrong, we've got an amazing
bit of jelly left over, which is gonna be a lovely snack, 'cause it's a really strong, rich jelly, but have a look at these. When I lied that one down
there, it got all flat, I mean, they look like
toffee apples, don't they? And what you're supposed to do, because it relaxes you're
supposed to push your finger into it to give it that
more orange-y looking indent rather than a whole dome. But as you can see, they've all kind of collapsed anyway (laughing). But amongst all of that, the
jelly is actually quite strong. So if I look at this one, you can see now the bamboo skewer will just
pull out easily like that, but because it's like a
soft patee in the middle, what we're supposed to do is just push down a little bit, hopefully,
to get that indent. Well, that's what I did with the other one and it's not working with this one! Oh, there you go, see? That's better. This one's just got a bit
of air in it, I think. Just a little indentation to make it look a bit more orange-like. We'll stick with this one. So apparently, there's a couple of ways to make it look more, well, orange-like. So this is a clove and what we do is just pop it through
the jelly like that. (laughing) Okay, so you're supposed to
serve it with some sourdough, I'm not doing anything crazy with this. It's all about the meat fruit, so I'm just buttering some freshly toasted sourdough like that. Hopefully now, with the kindness of Mrs. B and her bay leaf tree, we
can stick that in there and (laughing), it looks like a golden snitch! (laughing) Meat fruit baby! (slaps) Five days of pain! And smelly kitchens,
but I've never, ever had chicken liver patee. Mm. - [Mrs. B] Oh wow, look at that! - [Barry] Does that look cool? - [Mrs. B] It does. (laughing)
I would not think that's patee. - [Barry] How excited are
you to try this, Mrs. B., on a scale of one to two? - Zero. (laughing) - [Barry] All right, I'm
gonna slice this now. Break through that jelly. So obviously when you
have a patee or a terrine, you tend to get that jelly, don't you? What we talked about earlier. There it is! All in there, wow! Looks like a burger, doesn't it? Like a medium-rare burger. - I've kind of changed my mind. (sniffing) - That smell is weird. - It looks like mousse. - Yeah, well it sort of is, isn't it? So I think what we'll do is we'll cut this bread in half. (crunching) That face? You're slightly out of focus, but that face says it all, Mrs. B. - Sorry. (laughing) I think I might just try the toast? (mumbling) Oh, that makes me feel sick.
- Yeah, but you've only got to take a bite. Come on (laughing), are you sure? Do you not wanna try it? This has been five days' work for me. - I know, all right, all right. (crunching) (munching) - Oh, wow! (crunching) That's really nice! Are you convinced? - I do like it, it is nice. - What's cutting through that smell of the liver that we've had in the fridge is that powerful jelly. It balances out really nicely. You all right, you need the bucket? - I'm all right. - It's not the first choice
thing that I would eat, but, (crunching) if you really wanted to surprise someone, like Christmas Day, as
a really unique starter, you shouldn't have! No, you really shouldn't have! I just like having fun in the kitchen and this was a really
fun little project to do. And I will probably eat the rest of that and it's not gonna go to waste. I know lots of people that
do like liver as well, friends and family, but if you have got a "Barry Tries" that you'd like to see me try, and hopefully one Mrs. B might like a little bit more than that, do let me know down below and don't forget have a Barry-ful and check
out the rest of the playlist. Hit your tripod if you can, and see you later. ♪ Check you level player ♪ ♪ No matter what your style
the kitchen's for me ♪ ♪ Sideburns moustache
goatee maybe all three ♪ (steady percussion beat) I wonder if it turns into a face? (in wacky voice) Hello Barry! (laughing) No? Well, I had so much fun doing this Thanks guys, see you soon. (in wacky voice) Bye-bye! (laughing) It's a mouth, look! (in wacky voice) Bye-bye! (Mrs. B mumbling) It's not the worst thing
I've ever made is it? Surely? - Can you keep that in? - Yes, I can. What, does it look like something else?
