Yes, we are back for another
season of Fridge Cam, and this is going to be-- [CLAP] [STOMP] Amazing! Bigger videos, bigger events,
bigger stomachs, and we're also launching a newsletter
so that we can work together on some big projects that
we've got coming up this year. Sign up in the link downstairs. Remember, same as always,
like, comment down below, and let's get this battle on. [THEME MUSIC] Welcome to another
battle where these three are going head to head
to head to come up with their ideal
bottomless brunch. That's an amazing
plate of food that gets the best of both
breakfast and lunch combined, and that has got to
work with a cocktail. We want a jug of cocktail so we
can keep going back for more. That's the bottomless part. Let's do it. We? We? Bottoms up. So we can keep going back. Where I'm starting, most
importantly, with my cocktail. I've got some ginger beer,
some smoky whiskey, some lime, some thyme, some honey. I'm just going to mix it
all together and drink it. How do you make a mimosa better? You add whiskey. That's how. I'm going to make a
whiskey style mimosa. Orange juice, prosecco,
Irish whiskey, some honey, and then just a splash of
whatever is in this bottle. [DING] Dreams. I'm making my version
of a hot toddy. It has some apple juice,
some spiced rum, some cloves, some cinnamon sticks,
some star anise, and a bit of honey in a pan. Get it bubbling. Get it into a jug,
and then drink it. But let it cool in between. Otherwise you might
burn yourself. Whoa, what was that? It didn't shoot out how
I wanted it to, so I-- I forgot my [INAUDIBLE]. Bye. Wow, where is Rachel when
you want her to edit in what Barry just said. I forgot to mention mine
has some citrus in it. I'm a freaking genius. That's delicious. Well, that was a bit
thyme-y, that bit. Your using two different-- Oh, get over yourself. You're using single
malt in a cocktail. Oh, someone out of
whiskey once decided, oh, I've got babies now, so I
have to really have a whiskey-- just shut up. It's delicious. Hold onto your bum cheeks
because it's brunch time, and I'm going to
make things mental. I am making a million
eggs Benedict. It's an eggs Benedict where
every component is subbed out for something
sweet, yet it still looks like an eggs Benedict. Mate, I'm very confused
by what you're making. You start by toasting muck,
which sounds disgusting. Then you follow up with a
bunch of very sweet ingredients for a brunch. Yeah, it's a sweet eggs-- Are you making a pudding? Yeah, absolutely. I am making an incredible
waffle based brunch because they are the best
brunches known to mankind. And on top of mine,
slow-cooked pork, applesauce, and homemade velouté. It's both elegant and
umptuous at the same time. Brunches are meant to
be a little bit filthy. This just lifts it slightly
so you can enjoy it more. What was the second
word you said? Umptuous. How do you spell that? U-M-P-- Oh, hey, you've just
joined me in the middle of making a custard. In here, egg yolks, corn
flour, sugar, whisk it up. In here was my double
cream and my vanilla extract that I brought
up to almost a boil. Now, it's hot. I'm going to slowly pour it in
here while whisking and then combine the whole
thing, bit by bit, and it's going to
make a custard. There you go. It's as easy as that. Then it goes back
in the pan, and I'm going to bring it up to a heat
to quicken it, to thicken it. Pork into a pan. Slow pork. You see? So white wine, some nutmeg, some
thyme, and some orange juice. This thing goes into an
oven for three hours. If you don't have an oven,
then give it to a James, and he'll bring you back
what must be made earlier. The thing I love about brunch
is that, realistically, you can have any meal you want. So I'm going for steak,
home fries, eggs. First of all, I got to boil
my potatoes so I can turn them into home fries. Once my potatoes are
heating up, I'm going up you start prepping
my peppers, which is really difficult to say. For this, we're going
to blowtorch them. OK, one of my seriously guilty
pleasures is applesauce. If I had a choice, I would
put it with everything. Stuff the rolls, horseradish
with beef, mint sauce of lamb. Applesauce should
go with everything, including pork and waffles. And this is going to set this
apart from everything else. And the velouté. And the celery leaves
on top, little touch. In fact, this dish has
a lot going for it. What's-- what is a velouté? Oh, it's like a bechamel
sauce, but take the milk out and put in-- well, in this case, I'm putting
in some cider and some stock. Oh, this old thing? Just a Swiss meringue-- egg whites, sugar,
in a bain-marie Soft and silky enough already
to go into a bowl and get whisked up in a machine. [GROANING] Hey, can
you do it for me? That was rubbish. Brad, can you do it? You've got good arms. Put your back into it. Thank you. Here, I have whipped
cream to soft peaks, with dulce de leche and a little
bit of yellow food coloring. In this bowl, I
have normal cream, unwhipped, with a little
bit of yellow food coloring, so I've got the top
of my yolk, yellow, and the runniness of my yolk,
yellow, so that when I put it onto my poached egg,
it's going to look like an actual yolk
that's dribbling down. It's one of the things that
you've got to see it probably, so let's move on. For my waffled eggs, I've got
some flour, some brown sugar, and some baking soda. Some milk goes in, and I
have to fold in my egg whites into that as well. My potatoes have been
boiling for a few minutes. They just cooked. I'm going to drain them. Then I'm going to cut
them into quarters, and I'm going to fry
them in a frying pan to get them all nice and crispy. Once that's done, I'm going
to add in more onions, take out the
potatoes, and then I'm going to cook it with
a load of butter, some chives, some thyme,
chuck in the peppers. Home fries, baby. The way you make a
series like Fridge Cam or something like that, it's the
kind of the running jokes that gets people coming
back for more, and they feel like
they're in a kind of club, and they really like
it because they get it. So to all those people who have
seen one of our battles before, please join me in saying,
[SCREAMING] Barry, turn your hub off! Now, why's he touchy-feely
about a bloody hub? It's rather warm in here. Lose some weight. I don't like this
new velouté Barry. No. He-- The time is-- it's changed. My velouté. I've got sand in my velouté. I was going to
play the clarinet, but my mum made me
play the fl-outé. You ever feel like you're
living in some kind of-- [SCREAMING] --weird dimension
where things just keep happening over and over again? [MUSIC PLAYING] Now, this is what
you call a steak. This is going to be my
bottomless steak brunch. Because it's so
thick, we're going to have to cook it in a
slightly different way, so we're going to season it
really well on the outside. We're going to oil
it on the outside. Then I'm going to
get it into a pan. I'll be going to crisp
up all of the outside, and then we're going to chuck
it into an oven for about 10 minutes until it's
perfectly cooked. Right, I've just
added everything back into my potato pan, so
we've now got the potatoes. We got the onion. We've got the thyme. We've got the red peppers,
and we've got some butter. And I'm just going to stir that
all through and let that cook off for about 10 minutes. In the meantime, let's
turn over my steak. Oh, baby. All that's left to do,
once that is resting, is fry up a couple
of fried eggs, stack it all up on a
plate, drink a cocktail. Bottomless steak brunch. [MUSIC PLAYING] Cheers, lads. Oh, yeah. Cheers. Cheers. Cheers. Right, I'm actually
going to start. Can I start with yours, Baz? I'll start at the end. So straight off the bat, that-- I've already tried it-- is the most incredible,
punchy malt cider. So it's slow-cooked pork,
applesauce, cider velouté, celery leaves, all on a waffle
with some pickled onions and pecan. [MOCKING] Your velouté
[NORMAL VOICE] tastes really nice. Good one. Proper cider, innit? If I saw this on a
menu, this is the one that would excite me most. I think it's the
most interesting. Jamie? Hello. Where is it? This reminds me of a good old
American breakfast-- in fact, the place we first had manmosis. We had incredible brunch there. This is that kind of food. What's your drink? Is that bro-secco? It's a mimosa with Grand
Marnier, some whiskey, and some honey. I'm not sure you'd
want to have many of those at bottomless brunch
with all of that alcohol, but the fresh orange
in it is delicious. This is quite simple. It's steak and potatoes,
but if it's done well, and that steak is
cooked properly-- Well done. Done well. OK, good. Just checking. Not well done. If that steak is done well,
then it has a chance of winning, if I'm honest. I'm actually really
worried about how this steak is done because it's
a different size to the one that James had when he
tested it in the recipe lab, and so we've had to do like-- I've had to go with the timing. It's had a good amount
of resting time, and that is delicious. Look at that. I think it's pretty damn good. What I'll do is just
carve [INAUDIBLE] a bit. And one of the best
smells in the studio today was charring those peppers. Ready for pudding? And that's exactly what it is. I wouldn't normally
go sweet at breakfast, and I know a lot of people do. I know it's not a
particularly brunch-y item. It looks it. But it looks like
a brunch-y item. It's a thing of beauty. And try and do
something differently. That is super savory, with
the ginger and the lime, as well, because I have a funny
feeling that blob of meringue is going to be a little
too sweet for me, and I have a sweet tooth. But I don't want to pass
judgment until we tried it. So you got all the flavors
of millionaire shortbread. You do need to bacon. Yeah, you have-- You absolutely need the
really dark chocolate sauce, and there is no denying that
a mouth of that is delicious. I'm not sure if you'd
want the whole thing. It's incredibly sweet, but I
like the fact that it's clever. It's different. Wow. It's more of a novelty
than anything, I think. Yeah, but it is an
explosion of flavor. I think if you were doing
brunch for your friends, and you served it
up, it's the one that people will
still be talking about in months to come. A malt drink for brunch. I'm confused, but the
flavors are delicious. The waffle-- a little dry. But the concept-- my favorite. The steak and potato and
eggs is obvious for Jamie, but I don't know if it's that
obvious as a brunch dish. It was cooked well. It tastes incredible. It's well-seasoned. That's delicious. I'm confused, the pair together. That has fooled me because
when I saw it the first time, not even today when
you were testing it, I genuinely thought
it was eggs Benedict, and I thought that's a little
on the safe side for a brunch. When I found out it was
sweet, I love the concept, and that is deliciously
savory, but I think it's too sweet
for brunch, which is why it takes third place. Second, and the
steak gets it first. And I think, if you'd
overcooked the steak or you hadn't
quite seasoned it-- that's what took that
through, is actually the delivery in the simple idea
but delivered very, very well. And I'm going back
for another slice. But I don't get the final say. You guys do. There's a poll on YouTube. Go and have your comment and
see if you completely disagree, completely agree, or
somewhere in between. Also, you get to do this. Which, let's be honest,
we all want to do that. Yeah, we do. If I was to host a bottomless
brunch at 9:00 tomorrow, that's the one I'd do. I've got to be honest with you. Even though I won,
I don't actually agree with Ben's judgment. I think maybe you
should have come second. I thought you said I should be-- I though you were going to
say I should have come fourth. Regardless, you guys
should like this video because not only will it
show your appreciation for this video that you
obviously did like, it would also help us out. It would do. Make sure you subscribe
and comment down below, and let us know who you
think should have won. Also, you know that
newsletter thing that we talked about
in the beginning? I do. You should sign up to that,
and you can find out all about it down below. Well, we will see
you next week, where I am going to be
hacking it like a chef. That's Wednesday. Hacking. Hacking. Hack it. Hacking.
