(upbeat music) - [Jamie] We are Sorted, a group of mates who have your back. When it comes to all things food. From cooking battles to gadget reviews. - That is not worth it. And cookbook challenges to a midweek meal Packs app. - Crack your eggs, bake. - We uncover the tools that will help us all cook and eat smarter. Join our community, where
everything we do starts with you. - Hello, welcome to fridgecam, a little while back, we tested one of these rotating grills in a gadget review video. - Now you guys love them so much. We've asked our friend Ben, a chef to come up with some recipes to push
them to their limits. Ben what are we making? - Bit of an experiment, but I think we'll have a play
with some rotisserie chicken, some dangly fish kebabs,
some rum glazed pineapple, and maybe even some bread
twists if we have time. And when I talk about time, I've got two grills to
try and save us time. - Well, we'll stand on the side and provide moral support and hope that there's food
that we can eat afterwards. - Number one, rotisserie chicken. - Yes. - Except I've gone poussin. Because in theory, right? They'll cook quicker
because they're smaller. And I'm also thinking
Peruvian, Peruvian poussin. - I honestly, I adore rotisserie chicken, but I would never in a million
years make it a home because. - You haven't gotten to these. - No. And doing it in the oven would be a right pain
the arse wouldn't it? (laughter) - So the question always
to brine or not to brine, I did. So this is in a solution
of salt water with bay and peppercorn. And they've been in
there for several hours, which should just make them
super succulent as we cook and now I need to pat them dry. I'm thinking Peruvian flavours. So I've got a paste of onion and garlic. I just blended up onion and garlic. We're going to add to that
zest of a lime, amarillo pepper and Pisco, the Peruvian Brandy. And hopefully we're going
to make a nice little glaze. - Is there a way that we can
guarantee that the flavour runs right through the bird rather
than just on the outside? - So a marinade does a number of things. It can tenderise, it can add flavour, and it can also give
something that will glaze. Now I've brined it. So the marinade is just going
on now at the last minute and the glaze and a flavour. It's not going all the way
through what you could have done is marinade them and leave
them overnight in a marinade instead of a brine. So I want this marinade all over. You've got the citrusy,
you've got the chilli, you've got the alcohol. Which obviously you'll cook-off. It gives it a lovely flavour
and has an acidity to it. And the onion and garlic
obviously raw at the moment, but should cook out. So one. - Wait, that looks like
a great kebab already, doesn't it? - Two. - Poussin on Poussin. And then the clip goes on the top there. Don't get rid of that,
because we're going to keep basting the birds as they go. What we do know is that
cooking meat on the bone adds flavour. So hopefully all of these
wonderful legs and the dark meat will be incredible. But also because the breast
on poussin are quite small, they should do wonderful things too. We know that potato really big
ingredient in Peru as well. So I've just boiled some new potatoes and they're going to go in the bottom. And then any juices that drip, which has all the amazing flavour
should start to roast those spuds as well. Hopefully it will be warm. While we let that do its
thing for maybe 35 40 minutes. I dunno. We'll come back to it and test. Why don't we do number two? Number two, let's do something with this. A rum glazed pineapple. - Just honestly. (laughter) - Just stop it. - I think we need to peel the pineapple, carve the pineapple, skewer
the pineapple and then get ready with a rum glaze, dark Brown sugar. - Cool. Chocolate fondant. - Apple juice. Same again of a nice dark rum and the lime that we zested
for our rotisserie chicken. I'm going to put the lime juice into here, heat it until the sugar dissolves. - Baz. Everything about this so far
is speaking to your flavour preferences, rum, sugar. And then he's going to
glaze that on pineapple. That must make your tongue
just go like mm, bleh. (laughter) - Sometimes you want to take
the eye out of pineapple. - Pnepple. (laughter) - Too easy. - What I'm trying to do is
cut out any of the tough bits. So that's it, more surface
area for your rum glaze. - Well, that's really cool. Like steam boat. - Yeah. - I'm going to start off with the glaze, but I think the glaze is going
to be something that will just continually bast as it gets more and more hot and sticky and cooked. - Do these grills operate at
a set temperature or are you choosing the temperature? - The one concept grill at 1800 Watts has one power setting and one rotating speed. So it's up to you to control when things are ready and stuff. But you just have the simple
bit of control of on or off. - For those of us who do
have pineapple allergies, could you recommend another fruit to use? - We were thinking about
what else we could do. And we brainstormed lots of ideas. I think big chunks of
watermelon would be quite cool. What I've done is just dry toasted off some desiccated coconut. And we can sprinkle that over
the pineapple when it's done. I reckon that's probably
going to need 35, 40 minutes, much the same as the poussin. Unlike the poussin where
you want all the fat to dribble into your
potatoes and cook those. With the pineapple, the sugar will burn. So add a little bit of
water just to stop it getting too sticky. Poussin's had about 30, 35 minutes. Now's the time to take off
the spit and carve it up. Careful, every bit of metal is hot. - Brining, slow, even rotating cooking. Hopefully succulent meat. - Nope, that was the face. - That was a, "Oh
cheeky, naughty Poussin." (laughter) - So the flavours are simple enough. They compliment the chicken. We kind of knew that was going to happen. If you were doing this at
home without one of these, you could spatchcock it and
do a similar kind of thing. But what you get is the spectacle
of it turning and the very even cooking. And I think the dripping
of the fat and the marinade onto the potatoes is what makes
that whole plate so special. So the chicken is excellent, but the potato that benefits
from the rotisserie chicken. - That's where the magic is. - When I first saw that I
presumed it was novelty. This is anything but, I reckon. Oh. - I do have to say that though Ebbers, you buy a rotisserie grill. You make rotisserie chicken. You're not exactly
breaking any rules here. Let's try something bigger and better. - So the pineapples had
about the same 30 minutes. Even having carved it. You can see it is cooked and
softened all the way through. And then the caramelised
bit on the outside. - That is something special, that is fresh pineapple with a bite, but it's so sweet and caramelised. Are you sure you don't want to try some? - I don't want to risk it. - It's worth it. There's a hospital just there. - Yet again, the recipe
would work absolutely fine on a regular grill. Grill your pineapple
then glaze it afterwards or during is fine. - Little tip though. Don't stick the pineapple
on top of the machine. It gets a little bit stuck. - Oh yeah, it's cooked itself to it. (laughter) That's a show stopper. - Just a little bit, go on just a little. - I know it's not worth it. Trust me. - It's worth it. - Not for you at home. Don't do it at home if you're allergic. But for him, it's fine. - Number three, my dangly fish skewers. - Right. Need a better title please. - This time we've got this, which has got a little marks
in here and holes in here, and if you line it all up, you can basically put skewers like that. What I've gone for is a
nice meaty fleshy fish. So we've got monkfish. - Oh yes. - Nice Scottish. Just off the coast of Scotland, but you could go for big prawns. You could go for something
like hake or cod. You need something that's
going to hold its form. Not like a plaice or a haddock
or something that's much more flaky. I've marinated it in
yoghurt and a whole bunch of lovely spices that's
perfect for tandoor. - Garam Masala, paprika,
garlic, ginger chilli, lemon juice, yoghurt. And then we'll skewer some
stuff, some raw onion, nice big monkfish chunks, cherry toms. And keep going. - I'll tell you why I'm interested
in this because whenever I use a grill and I'm
cooking fish or meat. My biggest worry is it's
going to stick to the grill. - Yeah. - So this is not on a
grill and that works. That'd be decent. - Perfect with chicken or lamb. Paneer would be really
good in this situation. And I'll put a little bit of
a backstop on with our onion. And it's lots in there. - Job done. Trying to work out how that's
going to rotate, on a teacup ride, you go round and
round whilst the outer bit goes round and round. And that would mean in a cooking
sense that you're cooking all sides evenly. Whereas is this just
going to cook the outside? - I reckon this will need 15 minutes. Tomatoes to blister,
onion to char a little bit and the fish to cook through. Remember the metal skewer means
it is again and a cook from inside and out as it rotates. Good question, J, will you get a darker side
on one than the other? Probably. - Number four, bread dough. Now there was a logical
train of thought here. You know, chimney cakes? - [Jamie And Barry] Yes. - Cooked over rotating spit. I was just thinking what
cool stuff cooks on spits. And then I thought let's do that. So we're going to try. This was a really smart idea
when I had it and I didn't really think it all the way through. What I have made is a classic bread dough, three, five ratio, yeast, salt, and sugar. And it's had plenty of proving times. So we've got this wonderful. Wonderful dough. - What are we hoping to gain from this? - That's my thinking, is you're never going to really have one of these and not have an oven. - I mean, it's fine to say that Mike asked you to come up with four ideas and you ran out after three. - I had lots of lovely ideas, but we decided bread was going to be one of those jeopardy ones. - We could make bread kebabs. You just make little dough balls, skewer them, skewer them, skewer them, skewer them. - That's actually not a bad idea. - Bread twists is
something that I used to do in an open fire as a boy scout,
bread twists were excellent. Good dough. - But can we do a dough ball one? - Is that what you meant, J? - Should we be basting
them in like butter or oil? - Yeah, let's get them
on, get them turning. And then we'll glaze them. So the bread is yeasted. It hasn't really got much flavour
to it other than a pinch of salt. However, this is a garlic butter. So I just warmed up finely
chopped garlic in some butter until it bubbled. Took it off the heat and
then stirred through salt, pepper and chives. - Do you think it's obvious which one of those skewers were your idea? - The one with the belly
hanging over the edge you mean? - The fish is the only one
that we're not basting. It's not going to affect the moisture? - The yoghurt should protect it. So like in a good tandoor oven, the yoghurt gives it
almost a protective skin. (upbeat music) (bell ringing) (cheering) - Fish is done. Skewers have had 15 minutes while we were doing our bread twists. Little bit of spiced pilaf
rice, cucumber, tomato, lime pickled salad. Feast. - Now I guess what we're
hoping to replicate is that fierce heat of a tandoor. You're not going to get the
fierce heat of a tandoor, but how close can we get? Some charring from the yoghurt, a cooked succulent fish,
blisted tomatoes chard onion. Give it a go. - Do you know what? There is a slight difference
on one side to the other, but it's not. Do you know, it's not as noticeable as what I think is going
to be on the bread. - The spices in that marinade where raw. - Wow. - Other than that it's as they cook, they begin to sort of mellow into that. It's got quite a kick to it. - That has got a kick to it. And actually I have to say, unlike the chicken, that
flavour goes right through. - Yep. - Really juicy, but it
hasn't got the same char on the outside that I was expecting. - I couldn't get that on a normal grill. The fish would have stuck. Anything I could've done to
avoid it wouldn't have worked. So that is far better than
I could have done normally. - I like the fact that you
can do it and leave it. You got it going round
you just hook in seven, you leave at 15 minutes, you unhook seven. You can hook in another seven.
You could just keep going. So it's up to you to make sure
that everything that goes on the skewer is the same size
and will cook it the same time. That's why they're cherry tomatoes. Because they will cook really quickly. like the fish. - I'll call that a success. - Definitely. I would use that at my
next social gathering. Whenever that may be. - Are we bready to see the other one? - We're on a roll mate. - You're be baguetting better at it. - Don't. - [Barry] Oh yes! - [Jamie] Yeah, yeah. What is that? - Oh dear. - They should be dough balls. (laughter) I feel like you're undermining my idea. Oh, dough balls, yes. - I'm not sure that's
quite what I had in mind, but should we try them? Tasty garlicky, buttery bread. But I wouldn't repeat them. - Dough balls are great actually. The smaller ones are
better because they cook through, the bigger ones still
a bit raw in the middle, but keep them small. Dough balls. Great. - Would you again? - Would I create seven
skewers of dough balls? Yes I would. - The recipe, as an
idea, I'm happy with it. Once you've skewered them up, you may as well wack them in the oven. I don't know if that's
adding anything to it. In fact, gravity is kind of
detracting from the end product. Nothing groundbreaking there. - We're going to agree to
disagree and call that one. So as a bit of kitchen
kit. What do you reckon? - Fun bit of a talking point. Unique with pineapple and rotisserie chicken. Will I use it every day
with midweek cooking? No. Will I use it occasionally? Maybe when someone comes around, yes, it's very cumbersome
and that's a hundred quid. If you've got the space, give it a go because we've
only done four things. I bet there's 40 you could try. - Okay over to you. Comment down below. Let us know. Is that worth it? And what other kitchen gadgets
should we give our chefs to test? - We've also built the Sorted Club where you can get tonnes of foodie inspo using the
Packs midweek meal app, discover and share restaurant
recommendations using the Eat app, listen and contribute to our feast your ears podcast. And send us ideas for new cookbooks you'll receive throughout the year. Check it all out by heading to sorted.club - And now a blooper. - My overhangs getting a lot worse. Isn't it? As it goes around. - It's like Olaf. (laughter)
