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What happens if you let the kids do all of the shopping, buying whatever they want? Well, we did exactly that. And today, two normal home cooks are going to turn that into dinner. Right then, do you want to see what Eevee and Finn have treated you to? If they're anything like their father, we're screwed. I know. That's okay. That is not okay. Pineapple and almond cream cheese ring. What is that? What an exotic ingredient. So the kids had three categories that they were choosing ingredients from. Exotic ingredients, holiday ingredients, and bitter ingredients.
Do you not go on holiday anywhere exotic? No, we Spain. Can you not tell? We're just basically getting the stuff that we eat in Spain. To ring, olives, prawns would be down here. Yes, please. We got Yorkshire tea. You got Guinness. What's bitter? We're thinking beer. What beer should we get? We might need your help on this one. What beer? Out of everyone that you've had, what do you think is the bitterest? This Guinness one, chili, peppers, pickled, a melon, some form of manego. I mean, the kids spotted that and it was exactly the cheese they enjoy on holiday. Mano,
there's a lot of things in this shop that don't go together. There's not one dish, is there? Doesn't have to be one, but you do have to use at least some of everything. Shall we start by putting things that go together? Okay, that will go with that. Jamie, is Yorkshire tea exotic cuz it's grown in India? Mhm. Holiday food cuz you never pack without it. Or is it bitter? It's bitter, apparently. Okay, just checking. They didn't know that coffee was more bitter.
Right, you guys happy with all of your choices? Uh, yeah, I think so. And we have also got five more ingredients that might fall into exotic bitter or holiday that we'll throw upon the boys as a curveball later on. There's going to be some bloody posh Spanish ham there, isn't there? Fry off the chorizo with some garlic, the chili and the well with the prawns in there. You've got like a gambas pill type of thing. That's going to be horrible. Could we plump it out with cream cheese and make a dessert? Stop trying to get that into anything other than being dessert.
All right. You could do like a coconut rice with some of this grated through it to go. At least then you've got the starch to go there. Let me guess. Thai inspired. No, just coconut rice, right? Gambas pill. Let I'll watch you do the whisking thing and then I'll watch you. Oh yeah. Remember boys, this is a team sorry challenge and you've got 45 minutes on the clock which starts now. Okay. I'm on cheesecake and rice and figuring out Guinness. You're on prawns and Yes. Again, we're making two portions, aren't we? Here.
You got to make uh a portion for Ben to try so you get a chef's opinion. And then I'm going to take a portion home for the kids to try so you get the real judgment. Shoppers judgement. I love that they were picking these ingredients based on the categories you gave them without any knowledge they were all going to be combined together. No, absolutely no idea. All they knew was go and find five exotic ingredients. And apart from Finn asking whether an onion was exotic, um I think they actually did quite well. Onion. Onion is not exotic. How are you doing those prawn heads? I' I'm not I've got heads left over. Try and keep the entertainer on.
Shall I put those through boiling water and I'll use some of the water from that with coconut milk to make the rice. Heads rice. Yeah. It's flavor. Uh in this one here. Uh yeah, that would be great. Do you remember Taste It Make It where they put a whole bunch of fish stuff into a pan and just boiled it. Fine. But what you really want to do is force the flavor out of a heavy sear and fry first along with some root vegetables and bits and pieces. Then add in your liquid. Do your kids get put off when they see the shell, or is that an exciting journey?
Uh, it's exciting. Uh, Eevee doesn't like prawns at all. Oh, okay. She'll constantly try them, but she doesn't like them. Binn loves prawns. Isn't comfortable with peeling them himself yet cuz he's worried about missing a bit and crunching into it. Gotcha. Fresh coconut. This can go through the rice, too. We could possibly I'm going to hold some of this back because this could go really well with um the cheesecake that I'm going to make probably. Barry, I'm going to taste the pineapple ring. Oh god. The pineapple cheese.
I can't. There's no way that's going to taste good at all. Texture wise, it makes no sense. It's confused in my head, which is a shame cuz it's a delicious cheese brand. Now, I can't be trusted when it comes to cheese, but that actually tastes all right. Oh no. I'm so confused. Where's the pineapple? It's there. It's a tad of pineapple. I thought it was a pineapple coated in cream cheese. Yeah, I don't know. But no. Bliss it.
10 minutes down. Remember, halfway. We're going to give you five more ingredients. There's a few things on the bench that I haven't seen have a plan yet. Tea bags. Yeah. Pickles, cheese, melon, and Guinness. I've had a thought for the Guinness. What? What about a caramel? A Guinness caramel. Caramel is already bitter. For what? Uh to drizzle over the cheesecake. The tea and biscuit cheesecake with pineapple cream, cheese, and almonds. So what? Just sugar in a pan and leave it. As you know, there's a couple of ways of doing caramel. You can do it
with a dry pan, dry sugar, dry heat. Uh keep an eye on it. or there's a bit of a safety net by adding some water, but it will take longer cuz you've essentially got to evaporate off the water from the syrup before you can get to caramel stage. So, what you're saying is this is a silly thing for a mic to be doing. No, we've done it both ways in the channel countless times. I'm sure you'll be fine. I've I've done it like this, so I am actually more confident with this method. So, I've blended up the cheesy pineapple ring and just bulked it out with some cream cheese. I already think that's sweet enough. So, I don't think
we're going to need to add much more sugar to it. Especially if we're now going with the caramel on top. I think that's quite nice. Mike, is your coconut going through that or on top of that? I don't know yet. The coconut's actually going to go through the rice, but I've got lots left over to decide what to do for garnish. Mike, I'm just going to prep the garlic and the olives to go with our chorizo and the prawns, which are going later. I've got the tea bags in front of me. Yeah. Can you do a tea and biscuit buttery base? Yeah. Okay, cool. Okay, you've had 15 minutes. You got 30 minutes left.
Is that how you open a box of tea, though? Yep. Is now. We're now going to strain the prawn head juice off. Look at the color on that. That's more than just water. What do you reckon, Basil? Like a 5050 than coconut or do you think uh 2/3 coconut to one/3 that? I would say that would on the side of corn. Now you're I think you're you're more of a pro with rice than I am. I trust your gut. Mike, what method are you doing for the rice? Talk us through it.
I'm going absorption two parts liquid to one part rice using this ramkin as a measurer. Excellent. Bring it up to a simmer. Cover it. After 10 minutes, I'll take it off the hob and just let it start steaming through. How long before the five ingredients? cuz I've got like I'm I'm now at the point where I don't want to commit to some of the ingredients in case wall comes along throws it. I could use them somewhere else. If you want them exactly halfway through, then you've got another 2 minutes to go. Two more minutes. Okay, cool. You have steeped your tea bag in water. You could equally have done that in the butter in the melted pan.
Oh, that worked in the same way. The tea bag in there. Otherwise, I don't really know where you're going to put a lot of water cuz I wouldn't use water as an ingredient in a buttery biscuit base. You think put a tea bag in there? Tea bag in butter. Barry, it sounds like YOU'RE RIFFING. I'M NOT. Ever is questioning my riffing and therefore I'm questioning life. So, you are riffing and Ebers is doing the right thing. You might be right. Cheers. Lovely cup of tea. Barry, whilst you enjoy your cup of tea, you are now officially halfway through the challenge. Would you like five other ingredients?
Absolutely not. I think it I think I do. I think I need to know what the future holds. Oh, no. I knew they would. They can't go to the shop without buying posh holiday ham. That's expensive ham. Brilliant. That's great cuz those two can go together. Well, we could get expensive ham. We call it expensive ham cuz it's expensive and it's ham. This Yeah. That's it. This mango chutney grills. What are they? Snacks. Chili and lemon grills. Jalapeno grills. Mango chutney grills. Yeah, these might work. I feel like it's exotic. That's okay. That can go through there.
Do a chocolate. What is it? Chocolate. Chocolate powder. Chocolate. Okay. Chocolate. I've got more chocolate. Cocoa and dark chocolate. Both of which are bitter. As is. Grapefruit. A grapefruit. I'd say that's a bit exotic. Looks like a giant grapefruit. That's a grapefruit. This is really bitter. Okay. The best bitterness ever. This is cocoa powder. I can use this on top of the cheesecake. Easy. I think we have caramel. We're going to go in with some Guinness. Wow. Barry, come here quick. Smell that. That is brilliant.
It smells like Guinness. Caramel. Guinness. Stop. That's perfect. Do you need more in it? Otherwise, it's going to be solid. This is going to set. Do you want it to be set? NO. OH, I DON'T KNOW WHY I DID this now. Put more. Put more in it. But we don't want to ruin the flavor cuz I think this is great. Why did I do this now? What am I doing? Put it on. Put it on the um baking paper parchment thing. But it was still set though. That's okay. We have shards on top.
Fine. Can you do that? Yeah, that would have been lovely to pour over the cheesecake, wouldn't it? And go solid on top. Yeah, but so it's too late. I think unless we can get it that into the thing now and get that made. I think he's waiting for a biscuit base. I can do it. Shut up. Mango chutney grilled and olives go really well together. Mike, I need you I need your help over here. Mike, I need your help over here. Okay. Flavor combination. These and that is incredible. Works really well. Okay. You It sounds like you're making problem. Good luck.
Could you wrap some of the manego in the cheese with some of this and just do the little hammy olivey crunched up cigars? That would be nice. That's fine. Yeah, that's right. There's nothing. It's basic, but there's nothing wrong in that. But it's not creating a new dish for the sake of it. I don't know if we have to work together. That's fine. Okay. Would you like me to do that? Yeah, do that. You've gone in with committed to that. And I haven't committed to it. I pitched Right. And I think now I'll put some chocolate in there. Some Where do you put the cheese cube chocolate? Have you melted it or you put
I haven't done anything with it yet. Barry, why have you put dark chocolate into there when you've got cocoa powder over there? Oh my god, you're right. You're taking dark chocolate and trying to turn it into a powder. When you put it like that, remember cocoa powder is quite hydrophobic, so it doesn't really like water. What it loves is fat. It's why it works nicely in milk, and it's why it's going to work beautifully in a buttery biscuit base that's got essence of tea. Do you mind if I start building um the um building the cheesecake?
Yeah, sure. So, I'm crunching up these just to still have a little bit of texture, but not to break through the ham. Um the cheesecake isn't very um sweet. Yeah. Well, I was thinking with caramel and everything else, it's sweet enough. I'd prefer my cheesecake like that, but if you think it needs a little bit of extra sugar, then up to you. But I feel like the pineapple just gave it a hint of sweetness. And knowing that the biscuits are also sweet, they are buttery. Yeah, it could be a poor call though. Have you used icing sugar?
No. There's been a change of order here where Mike's come to the front and Baz has gone to a different side. But the hob is still on. Mike, I'm putting pistachio cream into the bit. Yeah, you're going to do it regardless of anything I have to say. It's already nutty. I think it's okay. Mike's on derves. How's his rice coming along on the back? It should be fine. I'll set a timer. Good stuff. That's what we like to hear.
Oh, it is going off. Thank you for quite literally what I was hearing. Okay, you've got about 10 minutes left. Barry, Barry, Barry, we still have all of this and you've still got to use What is that? Grapefruit. Grapefruit and the chili. Melon and pickled chilies. Dice up and do a chili salsa to go with it. The grapefruit's a slight curveball. Prawns going into an oven. You've already got your chorizo and your garlic in the base of it. Less is more when it comes to pinchos.
Happy with the rice, Mike? Yeah. Coconut comes through. Not getting a huge amount of that prawn heady stuff, but hey, it was worth a try. Baz. Yes. Do we want some grapefruit zest perhaps through the rice as well? Zest definitely. That works well on that. The chili will work well with that. We're then just left with this lonely melon. Yeah, that's the problem. So, I'm thinking like if you do the melon and the chili and the and maybe some grapefruit. I think that we could squeeze some melon the um in your hand parcels.
Grating a little bit of the grapefruit zest through the rice for more sort of fruity fragrance. 5 minutes left. This is really nice. But what can I turn that into other than just chili and melon? Cuz it's really It tastes nice and it works. What happens if it was diced up really, really, really small? So, you've got a beautiful little salsa to drizzle over your prawns. Thank you. That doesn't feel like cheating. That feels like fantastic encouragement because we were on the right lines. Is that going to go in your teeth? Maybe we're about to warm it through now. Just see if it will drizzle just by warming it through in the pan. Chocolate has gone where? Oh, so you've already used the dark chocolate.
Chocolate hasn't been used. Cocoa has. So, it's been grated already. I might just do chunky cuz it'll be a different texture. Yeah. Do you mind that, Baz? Yeah. If I just chop it roughly like into shardy bits. Absolutely fine. Then at least it will be a little bit different. Under two minutes. Okay. Barry, Barry, Barry, Barry, Barry. WATCH. OH, MICHAEL. WELL DONE. You save that. Lovely. Brilliant.
One minute to go. It's looking good. Yeah. Just scatter it. Uh, can you stay with me for 30 seconds? Just scatter. Scatter Yeah. Well, it's not going anywhere else. That's fine. It's lovely. Nine. Eight. What a weird selection, but I think it's okay. We've got everything, boys. Four. Three. Two. One. Couple of small plates in 45 minutes. Well done. Let's get me into the sexies. So, the good news is to get a chef's judgment. We have a chef in the building. He'll taste that now and then at the end of the video, we'll see what the kids think about what you've cooked up. And they will be brutal.
It's screaming holiday vibes. I don't think any of it is a particular looker on the savory side. It would have been nice to have some herbs at least just to scatter. It tastes really good. I'll feed that back to the kids. Yeah, thanks. Yeah, the coconut rice m with grapefruit. Really nicely cooked. It's got that sweet tropical without it being sweet. I think that once you've combined it with all the garlicky chorizo prawny juices is really good. The prawns aren't overcooked. I'm confused about the texture of the mango crispy things in here. But you were given them. You had to put them somewhere.
Crunch. Well, the crunch is the best thing about them and you don't want to take away from it completely. He's confused. It's weird, isn't it? Three of those ingredients work really nicely. Yeah. The mango crisps I think should have been in that dish. Do you think so? Cuz I think with the garlic and with the chili and with the smoked paprika and the pork and the prawn, I think that will go that way. I think the mango crisp is fighting with srano ham and cheese and olive.
Basically, we should take everything and bug it in the same bowl. Hold that thought. But then this. And I'm deliberately digging deep to make sure we get some texture. I mean, it feels like you made a goop pot. Yeah. I absolutely adore that mollus because that is on the right side for me of grownup dessert cheesecake. It has that bitterness from the dark chocolate and Guinness and that tea almost a tanning. It's subtle but it's there. The cheese is really just there to give you a creamy dairy fat and to hide the pineapple. I know you were trying to hide the pineapple, but actually having a bit of fruiness in
there does help to make it not too rich, sweet, and bitter. And then the biscuit crunch. I don't know if the kids will like that, but I absolutely love it. Interesting. Oh, no. I'm not sure who whose approval I'm really desperate for here. My mentor anyone. Well, you need to give them a rating out of 10. I think that is really high. I think this is pretty high as well. So, collectively, eight out of 10. Look at that. There are things that I might have maneuvered into other places. There are processes that I might have done different in the making, but where
you've ended up, I think that's great given the curveball. Eve and Finn, please be nice. Should we see what the kids think? Right. Start with the rice, prawns, and chorizo. M. It's nice. It's good. Good PS. I like the chorizo. Okay. The crisps are soft. Wait, there are crisps in it. Yep. Your mango chutney grills. No. M olives. Oh no. Did you forget you bought olives? I didn't.
Right. Should we go for pudding? M. Wait. That's actually really good. You like it? Did you copy this out of a goop? Okay. So, you need to give a rating. All three of them. Out of 10. How do you think they did? I really like that one. I think together I would say a four except from the prawns. Four out of five. Okay. Four out of five. Yeah. And what about for the pudding? Five. So, it's a nine out of 10. don't think they deserve that, but
