Hi, welcome to Sorted. We're a group of mates
from London looking for exceptional things in
food that will actually make a difference in your
life, or just make you laugh. Two of us are chefs. Don't worry, the rest
of us are normal. And everything we do starts
with a suggestion from you. [MUSIC PLAYING - JADED,
"PANCAKE"] (Singing) Pancake but I take the cake. I'm gooey in the middle
baby, let me bake. Hello, this is
Barry, and I'm Ben. Today, back by
popular demand, is another chef-versus-chef battle. Today, I'm tackling a sandwich
from the British Isles stuffed with the British Isles. So what are you making today? A sandwich. I am making a banh mi. And It is homemade French bread,
homemade mayo, homemade paté, some amazing Iberico pork,
and then just loads of salad, like pickles, daikon radish,
carrot, cucumber, coriander, chili oil. My sandwich consists
of everything I think the boys will like-- garlic beer bread,
cheesy leeks, a patty of double-pork sausage
and black pudding, and a little bit of
gentleman's relish. Chefs-- knives at the ready. We have 90 minutes,
starting now. [HORN SOUNDS] It just made my tinnitus worse. [LAUGHS] Right. My bread dough is so simple. It is going to be
plain flour, wholemeal flour, a little bit of polenta. The raising agent
is baking powder, because I'm not going to do a
yeasted bread in 90 minutes. Unambitious. Then I'm going to add
in all the flavor-- that's the thyme the rosemary,
the garlic, and the salt-- before mixing it with beer. I put plain flour, yeast, caster
sugar, and a little bit of salt into a bowl, poured
some water in, and I'm going to knead
this for 10 minutes. You're just taking
too long, mate. You're taking too long. It's interesting, already,
because James is already stealing Ben's equipment. I like the way this is going. Look at Ben trying it and
like he's enjoying it. Such a lad. [LAUGHTER] Such a lad. Where are the beers
for the judges? Oh, no! You're my thirsty ferrets? Oh no, no! So my bread dough is pretty wet. It's not the kind of dough
you would want to knead. It's going to go
into a greased baking tin, covered with more butter. And I'm going to bake
it at 200 degrees Celsius for about 45 minutes. I'm going to put some
butter in the pan. I'm going to fry up some
chicken livers with some thyme and garlic, and then I'm going
to blitz those chicken livers into a paté. You'll notice that
this is quite liquidy. That's because it has to set up. I've just put melted butter
over the top of my paté. That kind of protects it
and stops the oxidizing, so it's kind of
acting like clingfilm. That's going in the freezer. Usually, it would go in
the fridge for a few hours. I'm going to try and set it in
the freezer for like an hour or so. Are you going to put
butter on the inside of either bit of bread? No, I'm going to
make my own mayo and put mayo on either side. I'm putting butter on mine. Yay! I'm putting butter
on mine, mate. The next part of my sandwich,
and a contribution from Wales-- I'm going to go for
some cheesy leeks. So leeks, and then a beautiful
smoked Snowdonian cheddar. Once the leeks are
super sweet and soft, I'm going to add in
flour to combine around all the butter they've have
been cooked in, and then the milk a bit at a time. Cook it out into a white
sauce that's quite thick, and then I'm adding
in the smoked cheese. So it's almost like
a Welsh rarebit, with Welsh leeks
and Welsh cheese. The secret to a really good-- [BLENDING] The secret to a really
good crisp is a-- [BLENDING] [LAUGHTER] The secret to a
really good crisp is a nice, thick
slice of potato, and then I'm going to
soak it in cold water. Gets rid of excess starch. Then we'll pat it dry later
on and fry in vegetable oil at 165 for a good eight minutes
or so until they're crispy. I'm going classic
seasoning on my crisps-- sea salt. The only way is
Essex, a little bit of Maldon. This has thrown me, because
they are back-to-front. Ben would usually
be cooking something like a banh mi from his travels. Yeah, that's true. And James would
stick to his origins and do something
British or Scottish. When I think about a
sandwich, banh mi is like-- I have to agree. If I had to pick a
favorite sandwich, it would be a banh mi,
or a BLT, or Marmite. I've peeled and julienned my
daikon radish and my carrot. I'm now going to just
sprinkle a little bit of salt on top of them and leave
them for 10 minutes. Salt draws out the
moisture, so it makes the pickle nice and crisp. Then I'm going to
drain that, and then pour a hot pickling
to put over, which is rice wine vinegar,
water, sugar, and more salt. And that's going in the
freezer to cool down. I know that one of the most
important things for a banh mi is how delicately and
thinly-sliced the daikon and carrot are-- Well, no, usually-- --because you don't want
bigger chunks, do you? No, usually you use a mandarin. A mandarin? Mandarin. What's it called? Mandolin. Mandolin. Mandarin is very different. Is a mandarin an orange,
but like a little one, and a bit sweeter? I thought it was a language. Yeah, it is. And what's a clementine then? What do I know? Mandarin is like the
language they speak in China with Cantonese and-- But it's also an orange. No? Is that a mandarin? I feel like it is a mandarin. Now I feel like-- you've
made me question myself. A mandolin is a guitar,
though, isn't it? Yeah, it's a guitar, and
it's a slicing thing. And a mandarin is
an orange and-- Language. --and language. There we go. What I've just done is I have
taken my dough, which has kneaded for about 10 minutes. I've rolled it into
baguette shapes, and I've put some cling film
with a little bit of oil on it. I'm going let it
proof for 20 minutes, I'm brushing my
bread with egg white. Still a little bit
of color on them. And then it goes in
the oven for 20 minutes at about 230 degrees. So coming up to about
halfway through-- bread is in, cheesy leeks done. I'm now going to
concentrate on the patties. Sausage meat is one of the
finest things in the world. Absolutely. No one does a
sausage like the UK. I don't want to do this
in a food processor because I do want little
pockets of black pudding. It looks like beef,
but it's pork. Oh. So why does that
look like steak? Because it's just the
best quality pork ever. What is it again? Shoulder steak. It's Iberico. I'm going to marinate my pork in
onion granules, soy sauce, fish sauce, sugar, and a little
bit of [INAUDIBLE] oil. If there's one thing you
need to know about James, it's that he'll
never, ever, ever eat a store-bought mayonnaise. Are you doing a flavored mayo? Or is it just a good
old homemade mayo? Homemade mayo. Oh, I could put some
chili oil in it. Right. I'm going to give
you a choice here. You can try this,
but it's really hot. OK, I'll try it. It's burning inside my nose. Wow, yeah-- that is--
oh wow, that goes. No. Yes, that's really oily. And you're like, this
isn't spicy at all. And then for the
next five minutes, your mouth is going to burn. And now it's starting
to hurt a little bit. What's amazing is it feels
like a dynamite trail. Oh, it's getting worse-- how? So as you eat it,
as you swallow it, the burn starts in the front
of your tongue and your lips, and then just slowly
goes back down. And then down your throat--
that's really spicy. As they talk about this,
I'm adding it to my mayo. I deliberately haven't
salted the mayonnaise, because I'm going to add to
it about an equal quantity of the gentleman's relish. And that is naturally very
salty because of the anchovies. Oh wow! What are they? I'm almost at an equal ratio
of anchovy and butter-- Yeah. --and then seasoned. In this case, I'm going in with
cayenne, cinnamon, and nutmeg. But I'm going to put some of
it on the sandwich as butter. That is absolutely minging. Quickly eat them like
a seal at Sea World. [LAUGHTER] [CLAPPING] [SEAL NOISES] I'm heating some
peanut oil up in a pan, and I'm going to roast
these peanuts off in it, get them
really evenly brown, and it's just the
most delicious thing. You have to roast
the peanuts, though. I am going to blitz these up. 30 minutes. 30 minutes. What? I'm going to have to put
my bread in the fridge. I should do that. Great-looking bread. Good color. Decent. I want to cut them open
to make sure that they-- Are you OK with the fact that
Ben just spanked your baguette? [LAUGHS] I gave it a little tap on
the bottom, that's all. That is good. I'm going to slice two
decent slices from the loaf to fill my sandwich. I've toasted one
side of my bread. Yeah? The creamy leeks are
going on the other side. Nice, nice. 10 minutes left. [MUSIC PLAYING] Kapow. [SIZZLING] That is pure sauce. [COUGHING] Has it been a while since you
worked in a kitchen, mate? Ha, ha ha. Oh! Ohhh! Chefs, you have one
minute remaining. First up, we're
going to spread over that magma sauce butter
followed by the chili mayo. Then we're going
to add some paté. So two slices of bread,
toasted on one side. And the soft side
of one of those is our creamy,
cheesy, smoky leeks. And the other side-- the gentleman's relish. Followed by the cucumbers,
the Iberico pork, followed by the pickle. Going to torch the
cheese, and then end with a cooked patty,
top with watercress. We can top that with
the chilies, coriander, and the peanuts. Five, four, three, two, one-- stop cooking! [MUSIC PLAYING] Ebbers, you're up first. Give us the hard sell. This is the British
Isles sandwich-- a little taste of everything. It looks delicious. Where are the other
three quarters? Size doesn't matter. As 20% of the survey
said, size doesn't matter. 20%? The other 80%-- It was a three-year survey. Which particular survey? No, it was a three-year
survey that took place, and apparently 20% of people
said that size doesn't matter. So I'm sticking with it. [MUSIC PLAYING] That sausage patty is unlike
any sausage patty I've ever had. Ah, those crisps are
good, aren't they? I love crisps. It's amazing-- you know,
the difference between when you taste one that has actually
been freshly deep-fried to one that you buy in a packet that's
got a whole lot of rubbish it it. Thick cut, as well. Yeah, it's like you've got
two crisps stuck together. Shall we? There is a lot of paté in this. We are-- here's to living
the dream for Barry and Mike. Hallelujah. Cheers, this is
great-looking bread. Ours is not very
pretty to watch. I'm sorry. No, mine's not too spicy, too. So whereas yours, Ben,
was delicious stodge, this is delicious saag? But the paté, the
oils, the mayonnaise, the ridiculous amounts of
butter has all kind of eased into the bread, and
that's my favorite bit. Then you get to the
pork, and the freshness of the cucumber and the
coriander, and your daikons. You definitely need the daikon
and the peanuts in that, because it's almost like
every single possible texture from really crunchy to really
soggy is covered in that. Well there you go. Two sandwiches-- you
two can deliberate. Oh, I think I need to
go to the kitchen now-- Ahh. [MUSIC PLAYING] Our verdict is that
the winner can't be decided by the two of us,
because they were literally that good. Wait, what? So who goes through to
the next group round? I was staunchly for
the banh mi, knowing that that was also delicious. And I couldn't
convince Baz to not-- to move away to yours. And he couldn't convince
me to move away-- because they were
both unbelievable. That was delicious. That was also
incredibly delicious, but also for me, it edged
it, because I've never had anything bad before. I think the only thing to do
is to put it up entirely over to the vote for you
guys on the poll. I know you haven't
eaten it, and I know we've given you an
impossible job to pick one. But you're going to have to,
because they are both so good. I hate there to be a loser here. That's a first. And also, it's kind
of weirding me out that the conclusion
to this battle is that we kind of need Jamie-- No, no! No, never say aloud. --which is terrible. No, never say aloud. And we're absolutely serious--
the vote is in your hand. Get commenting, get
voting on the poll. Also, like this
video if you want to see more chefs versus chefs. Please make it good. I really want to like these. What goes in hard and dry,
and comes out soft and wet? Umm. Chewing gum. Well, what were you thinking of? I'm happy with the chewing
gum answer, and for that-- That's not a joke. As you mentioned, Sorted is
just run by a group of friends. So if you like what
we're doing, then there are loads of ways that
you can support us and get more involved. Everything you need to
know is linked below. [MUSIC PLAYING] Talk to me about
the hour time limit. Yep. 90 minutes, right? 90 minutes. [BREATHING HEAVILY] Jesus. [LAUGHTER]
