THE ULTIMATE HALLOWEEN BATTLE | Sorted Food

hello and welcome to a very special spooky fridge cam if you eat food then this is the show for you in the fridge today we collated all of your questions to ask our chefs we also give you a bunch of food pun related Halloween costume ideas but first we have a very scary ghoulish three-way it's an ultimate Halloween so before we get into the recipes I should probably explain we've all come dressed as food funds I have a pig in a blanket you notice the sausage I'm making quizon Apple garden and it begins with a chili chocolate ice cream double cream dense milk melted chocolate and cocoa powder always stop in this bowl here I'm kind of a big deal kind of a big can we have everyone screen to make a big zero of the spender dealing yeah so I'm making a gruesome but beautiful bloody cheesecake and we're going to start of an amazing Oreo base at Oreo butter into a food processor blend it up squish into the bowl the pan and that's your base done pron of the dead it's a second-generation pun and I am making a zombie cocktail it starts with the sugar syrup which is sugar water and a pinch of cinnamon in a pan over a hoot gingerbread man deviled eggs oh look look I got like what is it piggy in the middle guys guys what I'm a prawn sandwich okay I just realized you're making a cocktail yeah staff can save about five seconds yeah yeah I'm bringing this syrup up to the boil then I'm gonna reduce it down to a simmer for a bit and that's my sugar syrup done now just like a tea spoon to you I thought so okay are you confident like your idea sounds amazing the execution I am not convinced by the idea I'm really confident about the execution I am absolutely myself about okay yeah yeah I want to roll around and what I'm thinking about putting my chocolate creamy chili mixture into this bowl and that's going to go into the freezer to freeze and become ice cream then we can move on to our apples and now it's time for my filling I see my double cream into a bowl whisk that up into soft peaks then add my cream cheese and my icing sugar FairPoint you fill a whole weekend making a prawn edge yeah I'm committed to the cause add the recipe you just rarely cocktail this is great I'm gonna have a great time so it's 10 mils of white rum 20 mils of dark rum and 30 mils of golden rum then in with my rum 30 mils of grapefruit juice 30 mils of pineapple juice 60 grams of Meshuga syrup 2 tablespoons of lime now I need to shake it up over ice so this is the part of my recipe where it could all start to go really wrong I have to chop off the top of my apples that's well done we give that back it up yeah brilliant well done everyone then I have to spoon out the inside of my apples very very delicately just to leave the outer casing so that we can then fill the apples later on with our chili chocolate ice cream some character and now it's time for a bit of flavoring and this point I could use any normal little extra button stairs James come it James has spent all weekend making his own vanilla extract if you want to find out how to make this then James written a blog website making James and and now I'm going to put in a teaspoon of James's none into my she's going what that's what he described it for work anywhere delicious something level that off and then it's into fridge to set up what you don't mind is they do you mine now some of you may be wondering what's the deal when I ordered the lemon juice in the fingers inside the Apple well you know go Brown if they left out for a while the lemon juice stops that from happening central and now is time for my bloody sauce this beer I'm trying to make up as I go along to have never missed my life and but I'm going with liver glucose to port bow to a special water into a pan and now that gets poured over ice and cheering's that have been macerated in cherry brandy I finish it off with a splash of grenadine and then a fiery conclusion by setting some cinnamon on fire hours have passed and now my chili chocolate ice cream is ready I know you'll color blind everything but and this isn't my automated multicolored buy this but didn't you put that ice cream into a bread bowl huh I don't know guys I smell something fishy what why'd your problem in your chopping ice cream of a nice mate that's what the problem is you're not even using the bridge technique something's happened to my mix I dunno what hold your phone it's thickened I think that means something I'm gonna take it off a heat why have I called these poison apples Oh obviously you saw see the chili chocolate ice cream but actually in a cup of them which are going to remain secret we're also going to put a couple more chili flakes now my flavors a special Evan and now this is like industry-standard red dye oh my goodness luminous right now what no I feel very cold now somebody clever would have remembered which ones were the real point in Apple and which ones were not the poisoned apples I prefer poison apples Relays I'm going to put these apples back in the freezer whilst I make a caramel sugar into a pan glucose in to a pan water into the pan covering the sugar and then we let it cook now ask my caramel is caramelizing I can make what is basically garden it's something to rest my apples on it's just pistachios and dark chocolate into a mini chopper nutty creamy chocolatey day to finish off my cheesecake I'm adding my shoelaces on top basically creating a brain or a intestines type of thing take it out of this mold and then basically to little over libel lunch while those guys are placing up we thought we would introduce you to our chefs a table now we get loads of foodie questions from you guys and we'd like to take some time to answer some of them properly so question number one why do triangular pieces of a circular pizza come in a square box so square boxes tessellate much better not necessarily at home in transportation distribution so if you're in a pizza parlor or in a warehouse where they're literally selling 100,000 pizza boxes to various different outlets in time it's much easier for them to stack square boxes any good tips for a fancy but cheap student meal we're all students once and I still enjoy a cheap and cheerful meal for me I find it really difficult to cook one portion of something affordably so I cook in bulk four or five six portions whether it's a curry Bolognese chili con carne a slow-cooked beef dish a doll a chick gene you name it cook it freeze it down in individual portions and you've got ready meals in the freezer microwave them whenever you want except you know what's in them and they're good if you do want a one person meal carbonara is the way to go one egg pasta cheese in put bacon you can put sausage in it ten minutes easy peasy chicken I have a tendency to maximum overcook it because I don't know when it's done so many people do especially with chicken breast answers oh good question I mean the obvious answer is just to cut into it when you think it's almost done so you know exactly where it's at and then you can give it five more minutes or ten more minutes so you know exactly when it's done like you don't have to be afraid to cut into it yeah and if you're cooking chicken breast the shape of a breast means it's generally fatter at one end and it goes down to a thin bit that's why I always like to butterfly chicken breasts open so cut into it and open it out so it's all of an equal thickness and then it will cook more evenly and you won't overcook the thin end before the fat end is cooked what are some tips to make the best poached egg I think we disagree on this everyone has a different version but you can poach an egg as well as I can it's just very different methods you go first I like a really really deep pan we've been agar in it like champagne vinegar or white wine vinegar I like light fantasy if you've just got it simmering the egg will drop right to the bottom of the pan and then the bubbles will take it up so it will like form a natural tail it's like a teardrop yeah it's like a proper proper long teardrop that's how I was taught to do anyway for me very similar but it's then a vinegared water I prefer salted water and the eggs have to be fresh plus I prefer them at room temperature so I store my eggs in the fridge they do last longer but then just before i poach them I put them in a glass of warm water so while the panel water is coming up to a simmer then to be dropped down just to a poach the eggs chemical room temperature crack them in and just leave them this is just the first one of these we want to keep doing them to keep your Chevy foodie questions coming in either comment down below or tweet us so it looks like those guys are finishing plating up so let's go put our costumes back on make enjoy [Music] [Music] right time to taste the results right I'm going cheesecake first you lift up my - oh do i what this is good that was good so that is lemony Oh which is not where you expecting something is red but that's really good that is good but I think Ben's biased because if he had a choice he'd pick all of Barings recipes zombie you're about to have a fun time they get in your beard so that's tropical with the pineapple and the grenadine kind of flavors lots of grenadine there cinnamon is nice but it packs a punch on the rum yeah he didn't shrimp on the M oh oh yeah oh you've got the punch line you forgot the wrist line there's a cocktail you idiot right I'm intrigued with what intrigued them possibly slightly scared should I say pon it or head out look at that that's quite good no you looked caramel yeah and actually I was slightly scared for you doing that caramel do you know my reputation with caramel yeah and walk you've outdone it I'm so glad I didn't get the roulette one we look Jilly because that is perfect it's got a spice but it's got a creamy chocolate it's absolutely delicious well you go pick one mate have I got to pick a winner you've got pictures a winner based on the Halloween theme that's great but it's not enough of a recipe for a battle this this is the winner because I think that's clever and for once you've got the right amount of chili in that perfectly balanced but you guys can decide whether you agree with me or disagree comment with your favorite down below either fairy Mike and Jamie will also put a poll on YouTube so you can have a vote and based on your results we'll announce the winner and more importantly a loser who will get a forfeit chosen by you October 28th 10:00 a.m. - I feel hopeful about the outcome of that part you win on them prawn cocktail outfit for all of the dead this is good effort took a weekend it's made of chicken wire stabbing me every time you touch it as always you can copy those recipes by getting the full details on sorted food and if you liked this episode give it a like also remember to subscribe because we will make you hungry but for now I think that that fridge cam had everything it had a sensational e seasonal cinnamon Sparkle it had an entire weekend spent on this fancy dress costume for no gain and it had a whole ton of food puns but if you stick with us on the artful taste over budget food there's more to come as you can join us in our Halloween party until next Sunday see you then happy fridge can't wrap my head down and I realized together she said happy Halloween happy Halloween everybody happy Halloween so there's no song no song and they may know this will only ones dressed like idiots yeah they're fantastically colors and it is hot professor so I think we should have a passion for fashion sorry let's get the cat [Music]

Channel: Sorted Food

Views: 876,341

Keywords: Halloween, halloween recipes, battle, ultimate battle, ultimate, fridgecam, fridge, cam, sorted, sortedfood, the fridgecam show, episode 4, halloween special, aftertaste, party, party food, costumes, outfits, halloween puns, food puns, cheese cake, oreo recipes, zombie cocktail, apples, poison apples, caramel apples, how to, how to make, how to cook, scary recipe, rum, cocktails, easy halloween baking, ideas, decorations, halloween decorations, candy, trick or treat

Id: 66AIz2wv8fs

Length: 13min 35sec (815 seconds)

Published: Wed Oct 26 2016