- [Narrator] We are
Sorted, a group of mates who have your back, when it
comes to all things food. From cooking battles, to gadget reviews- - Ben, it's not worth it! - [Narrator] And cookbook challenges, to a mid-week meal packs app. - Crack your eggs, bake.
- We uncover the tools that'll help us all cook and eat smarter. Join our community, where
everything we do starts with you. (bright music) - Welcome to the grotto. Now, today we have teamed
up with Lee Kum Kee again. You might remember earlier in the year, James and I did a Chinese
fusion cooking battle. Today, it's our normals turn. Mike, Jamie and Barry are
going head to head to head in an ultimate Christmas
cooking fusion battle. - We're gonna get them
to create a dish inspired by a traditional UK Christmas dinner, but with a delicious Chinese twist. And we're gonna give them a
whole range of Lee Kum Kee sauces to do it with. And before they get going, let's find out what they're gonna make. - I am making coconut mince pie buns, and they are vegan. Think a classic mince pie filling, but I'm adding the Lee Kum Kee plum sauce to give it a bit more of
a sweetness and the soy to season it perfectly. - I'm gonna utilise the
amazing umami flavours from things like sesame oil and soy sauce to create incredible
canapes, but with a twist. - I am making the
centrepiece of Christmas, the turkey roast dinner. But what happens when you
baste the turkey with an oyster glaze and add Lee Kum Kee
sauces for authentic Chinese flavourings, to all of
the Christmas trimmings? You get two chefs that cry
actual tears of Christmas joy. - If I don't win this battle, Christmas is cancelled. - Two hours on the clock. Three, two, one. - Christmas! - It's ruined already. (laughing) The reason I'm feeling quite
confident is we've got a couple of hours for this battle,
and this recipe really only takes about half an hour. - Oh wow, pushing yourself!
- Oh, are you serious? - Mate, oh yeah! - Right, get started. Mincemeat filling. Raisins and currants. More raisins and sultanas
and some mixed peel. Vegetable suet. Then I'm grating in an apple, squeezing in half an orange, some stem ginger, and some brandy. - First up, I need to get my turkey on. I'm gonna create a trivet. It's a base of veg that the
turkey is gonna cook on. There's gonna be onions, garlic, ginger, carrots, celery, mushrooms. That's all gonna be tossed
in some sesame wok oil. That's gonna add a really
lovely flavour to it, 'cause I'm gonna use that
veg later on, for my gravy. Then turkey goes on top. And I need to create my baste. - Okay, so the main bit of my
dish that I'm worried about is my pastry. So I'm putting it off and
I'm making pickled carrots in the meantime, while I build up to it. All I'm doing is peeling
carrots and then slicing them into thin strips, ready
to be pickled in some liquid. So my pickling liquid uses
a lot of the seasoned rice vinegar, which is amazing,
so you get the acidity, but it's got a real sort of
like umami savouriness to it. I'm gonna chuck a load of that in to a pan with some salt and sugar, bring it up to the boil
and then pour that all over my carrots for as long as possible. And then be pickled by the end, hopefully. - So far, in a bowl, a lot of very sweet and Christmasy flavours. And to kind of balance that out now, we're gonna add a little
bit of plum sauce, which is also quite sweet, but also a little bit sour as well. - So I don't think I'd think
about putting plum sauce into a dessert, because in my
head it's got a lot of savoury flavours as well, but actually yes, a lot of sugar in the plums, but it's things like
ginger, crushed pepper. I'm now quite intrigued. - And to finish off then rice wine vinegar and some soy sauce going in as well. Half a teaspoon of cinnamon
and some Christmasy nutmeg. - My baste is super simple. Butter, obviously, and then oyster sauce. And that oyster sauce is
gonna create a really lovely, salty, umami flavour to
the skin of the turkey and give it a really rich, dark colour. Every 15 minutes, I'm going
to re-baste it with my oyster sauce and butter glaze. Into the oven it goes. - My mince pie filling is going into a delicious steamed bun. Now, for the recipe, listen
closely, it's very detailed. Flour. No. (laughing) - Great job, mate.
- Self raising flour, and coconut milk. - Next up, roast potatoes. But are they roast potatoes? Well, they are, but they're, they've got a Chinese twist
to them, because of the video. (laughing) (rock music) Here is where the difference comes in. The sesame wok oil is
gonna add a really lovely nuttiness to the roast potatoes, but also because this oil
has a really high burning temperature, it's gonna make them really crispy and delicious. - Once that comes together, we're gonna tip it out and knead it for a couple of minutes. Delicious! I'm gonna let that rest, 'cause
I've got nothing else to do! (laughing) - Oh, it's looking good. So over the years, we've done turkey many, many different ways. The oyster sauce in this is kind of smart. You get that savoury umami and the colour. (playful music) - Has this turned into a two-way battle? - It was a two way battle
at the beginning, wasn't it? I've made some breadcrumbs
with flour, salt, and cubed cold butter, and now I'm gonna crack
an egg yolk into that. Bring it all together. (sniggering) It's okay, I only need the yolk. - Next up, I'm making braised
red cabbage with a difference. It starts by peeling and dicing an onion. That's gonna fry off in some vegetable oil for about 15 minutes. I'm gonna add cabbage,
raisins and my walnut halves that are chopped up into
my onions and fry them off. - You're putting walnuts in my pan! - That's my pan. - That is my pan. - Oh, that pan. - So I added that egg
yolk along with some milk, and I want to bring this
together as much as possible without overworking it, because then I'll get a crappy pastry. Pastry, I'm gonna to wrap
it, chill it in the fridge, come back to it later. So next up I'm making braised cabbage. It needs a lot of time. So I thinly sliced my red cabbage, diced some ginger and I'm frying that off in some sesame wok oil. After frying it for five minutes, I'm going to zest and squeeze
in the juice of an orange. Then into the cabbage goes red wine. Two tablespoons of light soy sauce, which is super rich in flavour, 'cause it's made from
naturally fermented soy beans. And then I let that bubble away
for 45 minutes on a simmer. This is the kind of work
ethic that Barry brings to Sorted in general. So none of us are really that surprised. - Yay! The lost elf!
- He's woken up. Oh, why is that bubbling? Why have you turned that on? - I haven't.
- You've turned mine on to six! - I may have-
- This cannot burn! If this burns, it becomes bitter! - Have they been okay? - They are not okay. - It's time to go in with some flavour. First up, hoisin sauce, this
is gonna add a really nice thick sweetness to it. And then some seasoned rice vinegar. - See, I would normally
associate hoisin sauce with the classic, like
crispy, aromatic duck, maybe classic stir fries, Kung Pao chicken, glazes for meat. Interesting that you've gone for cabbage. It's going in the vegetable
element, not the meaty element. - Last thing to add into my
cabbage is my chicken stock. And then I'm gonna turn
the heat right down low, simmer it away for about 45 minutes. - 47 minutes remaining. - Excellent. Ah, that's hot! - [Barry] I've taken my dough. I've divided it into 16 pieces, rolled those into balls
and then rolled them out into little circles
about 10 centimetres big. So my technique is I'm filling, I'm picking up the edges, I'm going tight. Then pulling off the top and
then crab... over the ball, give it a jiggle. - So I have rolled my pastry nice and thin and cut it into circles. And I'm now just putting
it in my tart case, pressing it down just to get that shape, making sure that I'm not
squishing it, overworking it. - I'm so sorry, Mike, I just
need to get into the oven. (tense music) - [Mike] I'm gonna prick
them, or dock them, cover them with baking
paper, baking beans. Then I'm gonna bake them in the oven for 10 to 15 minutes 'cause they're small, until they're golden brown all over. - Obviously, no Christmas
dinner is complete without some roasted vegetables. I'm going for carrots, parsnips
and tender stem broccoli. They're gonna go into a
tray along with my oil, honey for lovely sweetness, and then we're gonna
add some spice with... my Chiu Chow Chilli oil. This is hot. I don't need much of it. I'm gonna toss that all together. Then they're gonna go into
an oven for 30 to 40 minutes, become golden brown and delish. - All of your elements,
J, are pretty classic, as per brief, but each
one has a little twist. - Last bit of sesame wok
oil going into the potatoes. They're going back into
the oven for another 15 to 20 minutes. (bright music) Sorry, Mike. I need to get into the oven. Thanks, mate. - Making a little cartouche. Basically, how to make a circle
by folding it into triangles over and over again. Bit too small which is a good thing, and a hole in the middle. They're gonna need about
10 minutes of steam. (upbeat music) - What are you doing? - I need these two hobs.
- No you don't! You're just taking up every single cooking thing in the whole-
- No J, think about it. - Of both kitchens! - I'm gonna be honest, I don't like it when Mom and Dad fight. - My turkey has had just over
an hour or so in the oven. I've taken a temperature probe to it. It's about 64 degrees. I'm gonna take it out and let it rest. I want that to come up
to about 70 degrees. In the meantime, I can get
on with making my gravy, all of that trivet, all
of that cooking liquid is going to become my gravy. It's going onto a hob. I'm gonna squish the veg. I'm gonna fry that off. I'm gonna add some flour
and then I get to add some more sauce. My gravy's bubbling away
in my roasting tray. Whilst he's not looking, I'm gonna take some of Mike's
premium light soy sauce, just to add a little bit of seasoning. - So although these guys are normal, we've been told that these
sauces are used by Michelin star chefs all over the world. So a little bit here and there should elevate their dishes quite a lot. - Real sort of essence of
authenticity, but I mean, I've been using them for
years and used to buy them in the Chinese supermarkets, but now, pretty much every supermarket, if you can't find them
in the regular aisle, they're normally in the
world food aisle bit. But a little bit here and there
really makes a difference. - I am getting there. Next step, grill the salmon. But before I do, I want
to create the glaze in which I'm gonna glaze the
salmon whilst grilling it. That is premium dark soy sauce, which I've chucked a whole
bottle of into a pan with some brown sugar, reducing it right down, so it's nice and sticky. And then I'm gonna use
that to glaze my salmon. I'm gonna keep taking the
salmon out from under the grill to re-baste it, to make
sure that that sticky glaze caramelises and goes all
charred and delicious. - Like with anything that
we love that's fermented, it's adding another depth of flavour. In this case, soy beans. - Okay, now for my custard. What I'm gonna do is I've
got my coconut milk here, I'm gonna take a couple
of tablespoons of this, add it to a small bowl and
then mix in my cornflour, which I'll be adding back
into the mix later on. With the rest of my coconut
milk is going into a pan onto a hob. And then I'm gonna add vanilla paste, some sugar and some pure sesame oil. This gives it a really nice nutty flavour. It's really intense and gives
more body to my custard. And then if I add my coconut
milk and cornflour mix, warm it up, that should turn into a nice, silky, creamy custard. Delicious. (bright Christmas music) I don't know how you know they're cooked. (upbeat music) - You've used my sieve! - As a final touch, I'm
gonna create a little glaze out of the plum sauce and
some orange and orange zest, and then brush that over my dumplings. Just to give it a nice shine. - Now it's time to make my cream cheese and braised cabbage conglomeration. I finely chopped some coriander
and stirred that along with some cream cheese, and
white and some black sesame seeds through my chilled braised cabbage. - Having reduced my gravy
and the veg right down, I've now sieved the veg, so I have a beautifully delicious gravy. I reckon I could add
another sauce to my gravy and take it to the next level. So I've opted for the
chilli and garlic sauce. I added in a teaspoon. I tasted it and I thought,
my goodness, that's lovely. You know what that needs a bit more of? Chilli and garlic. So I added a little bit more. - Last few minutes. (rock music) - 10 seconds, ten, nine, eight, seven, six, five-
- Gold rings. - Four, three, two, one! Step away. (bright music) Jamie, are you're
compensating for something? (laughing) - What a feast. Shall we start here? (bright music) It looks dainty. It looks celebratory. - It's a really weird, odd
combination of elements, but it's delicious. - Yes! - Oh, got there in the end. - It looked good. It tastes good. Would you say quite creative? I wouldn't have thought of putting those combinations together. This is like the main event
on the main day, right? - [Jay] How is it, how is it, how is it? Yeah! - Should I splodge you?
- Just give me some gravy please. - Cheers.
- Cheers. - The oyster sauce glaze on the turkey, combined with the kind of
spicy garlic sauce going on in the gravy, I think is standout. - I really liked the
oyster sauce on the turkey because it was just enough on the skin and there's nothing in the meat. So you've got kind of the plain white meat and then it's seasoned
really well by just a thin layer of oyster glaze. - It's actually really
delicious, cooked just perfectly, unlike the broccoli, would
be my only criticism. And I like a little bit of
char, but I think maybe, maybe a little bit too much. Dessert time?
- Yep. - Well, chef's expectations
really high seeing as Baz didn't really do anything in
that battle, wouldn't you say? - We're looking for creative
use and deliciousness. This is out of the box. We'll see if it's delicious. - Cheers.
- Cheers. - Happy Christmas. (upbeat music) - Ooh! That is all the Christmas joy. The dried fruit with brandy and spices is what I know to love
of traditional Christmas. And then you've kind of
just turned it on its head and the plum sauce in that-
- That's it, isn't it? - Which in my head is
such a savoury sauce. Works so well in that with
a little bit of soy as well. - This is gonna sound really weird, but it's really well seasoned. It's a really well seasoned dessert because of the saltiness of the soy sauce. And I guess a little bit
about the plum sauce as well. This is gonna be a really
difficult decision. (tense music) - Put us out of our misery.
- In a very close third place is Mike. - What's the point? (laughing) I'm making a leftover sandwich next time with some sesame oil
and some dark soy sauce. - Come on James, who's is the winner? - Again, very close. But our winner today is Jamie. - Whoa! - That turkey was standout. - Well done, mate. - These two won it for you. And there's lots of lovely
other twists on the board. - Oh, thanks guys. - Well, we hope you enjoyed
our ultimate Christmas cooking fusion battle. You've heard what we think, but now over to you. Comment down below which elf
would have taken it for you. - Big thanks to Lee Kum Kee
for the cooking challenge. - And if you'd like some foodie inspo for what to cook in December, then click the link below
and you can download an ebook featuring 24 recipes from famous chefs across the EU and the UK and Lee Kum Kee. - You'll also be in with
the chance of winning a year's worth of Lee Kum Kee products, and also a year's membership
to the Sorted club. - All the details are down below. - [All] Merry Christmas! - Merry Christmas!
- Merry Christmas! - Who wants more turkey? - [Narrator] Before you go,
just a quick shout to say thanks to all of you who are using and sending us your
thoughts on our Packs app. We wanted to create a
tool to help you boss your mid-week meals,
cut down on food waste and reduce the cost of
your weekly food shop. And you are helping us do just that. So thank you. We want to make this as
accessible as possible right now. So if you haven't tried it,
you can now for a full month, absolutely free. The link is in the description box below. And now for the bloop. - And now I need to
use a hob, you're like, boom, boom, flavour, flavour,
flavour, flavour, flavour, flavour, flavour, oh! Basting, basting, basting, flavour, flavour, flavour, basting.
Who do you think should've won?
This had all the feels of the battles of old with costumes and the three of them annoying each other.
It's one of the battles which I'd happily give all three recipes a go as well, they all looked amazing!
I knew The winner had it in the bag the moment he announced his choice of dish(es).
I was raised in a place which food is already fused with Chinese, so many cooks I know glaze their turkey with soy sauce and ginger. I will be trying Jaime’s glaze at least on a chicken and I hope it will be soon. Also, the roasted potatoes with sesame oil have my name written all over it. I want them, NOW.
The salmon recipe sounds great, too.
Believe it or not, I think Barry’s dish is too complicated for me. Looked delicious, though.
I’m hungry and I just ate. I’m seriously, seriously motivated by this episode.
For me Barry hit all the right notes. He respected all the parameters of the battle and he was very smart about the whole thing. It's not because you're allowed two hours that you always have to use every single minute. :) I am of a mind to try his recipe out.
I was hoping for Mike to win this one. Making pastry ain’t easy. Jamie did a lot of dishes but his main one was in the oven for a bit and he didn’t wanna be a Barry and wait on his phone 😂
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