Fashionable Watches



(upbeat music) 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. – And cookbook challenges to a midweek meal packs app. Crack your eggs and bake. We uncover the tools that will help us all cook and eat smarter. Join our community where
everything we do starts with you. Hello I’m Barry, and this is Michael. – Now, a couple of weeks ago we put 20 different cuisines into a bowl. – [Barry] And we each, took in turns, to select two cuisines from that bowl. – And they became our. – [Both] Ultimate Normals
Fusion Battles Dishes. – What’s the opposite of confident? – Unconfident. – Unconfident. – Anxious, really anxious right now. – Gentlemen, synchronise watches. We have three hours,
starting in three, two, one. Good luck, good luck. But not much luck, but not much luck. – Just shut up. – So, the two cuisines
that I drew out of the hat were British and Moroccan. So the dish I’ve chosen
to make is a roast dinner. That looks like a roast dinner but has the flavours of Morocco. Component one, the protein. I’m going for roast beef. I’m rubbing it in Ras El Hanout. Which is a North African spice blend. Once I’ve covered my blade
of beef in the Ras El Honout, seasoned with salt and
pepper on all sides, I’m then lowering it into a pan and searing it on each side
for two to three minutes so it’s a really deep, dark brown. Whipping it out, putting it on
a plate, and then chucking in a whole lot of onions and garlic. – For my two cuisines I got
Greek and South African. The one thing that jumped
out at me about South Africa was Bunny Chows are amazing. It won Jamie a battle once. So I thought, you know what, let’s work off the back of that. Create a Bunny Chow, but inside of it I’m going to create a Beef Stifado and of course some spicy
paprika chips to go along side. And I’m pretty certain, this time, for once in my life, I’m
going to win this battle. – Oh that’s so bold. – I know. – You idiot. – Now my battle actually
started about three hours ago. (bag thuds) I made my own dough. Flour. (laughs) Water, yeast, sugar,
olive oil, and some olives into a dough, let it prove,
put it into a baking tray, grease, covered, leave
it for half an hour. – What were your two cuisines? Italian and what? – No, Greek and South African. I’ve got focaccio in there. – So when you’re given two countries to take inspiration for bread from. – I chose, I chose to go a Bunny Chow. Which was, okay how do
I make the Bunny Chow have a Greek influence? So I basically laced it with olives. And I used a, there is
a Greek type of bread that is like a focaccia. – So why don’t you call it that not– – I don’t know what it’s called. But it’s focaccia like. – For my two cuisines I picked
out Creole and Japanese. I’ve decided to bring together
some of my favourite foods. It’s classic, but everyone loves it. It’s Chicken Katsu, I’m
then gonna match that with the most amazing creole sauce. It’s just gonna add some warmth and bring it altogether
in the most delicious way. I’m gonna start, by making
some amazing pickles. These are actually inspired by pickles that we made, whilst we were
in Tokyo feeding people. It was delicious. Let’s see if I can recreate it. – Another important part of my dish is the marinade for my beef ribs. Which is the first
component of my Stifado. It’s all spice berries, cloves, oregano, red wine, red wine vinegar, and of course my short ribs. The key here is to leave
this marinating overnight. I don’t have overnight, so therefore I’m going to be searing
my beef rib from now and then chucking the rest of my marinade into my sauce later. Golden brown, perfect. (sizzling) – Golden brown? – Huh? – Do you know the difference
between golden brown and grey? – Shut up. – I’m just helping. I’m just helping. Spaff, You’re the beef guy. – I am the beef guy. – You’re the beef guy. Golden brown? – Oh. – Oh, get over yourself. – Suddenly, there were
two players in the game. – Shut up! – Oh, golden grey. – There is so much chopping. My creole sauce starts
with the holy trinity. It’s onion, it’s celery, it’s bell pepper, there’s garlic there as well. Peel and dice all of them. – Oh, we’ve had 45 minutes already. – Are you having a laugh? – No. – It’s been 47 and a half years. I’ve finally finished chopping every vegetable in London. I’m now going to fry
them in some olive oil. Once my holy trinity has sweated
off for about 10 minutes, I’m going to add in my
garlic, some bay leaves, a little bit of thyme, and
a little bit more cayenne than I should. – Component number two. Yorkshire puddings
flavoured with cumin seeds. Standard Yorkshire pudding batter, eggs, milk, whisked together
adding flour bit by bit. Then adding thyme and cumin seeds, covering it, sticking it in the fridge. So I’ll come back to
that in about an hour. – Now I’ve seared my beef on all sides. I’ve then got my pearl
onions which are integral to a Stifado. Frying off with some tomato puree. Now everything that I’ve prepared goes into the pan with my beef. I’m going to put my beef soak and my beef to go into the oven. As long as possible. Then my loaf is also going into the oven but it’s gonna have half an hour. – With everything now having sweated down and smelling amazing, it’s time to add in some
tomatoes, chicken stock, and some Louisiana hot sauce, or if not, New York hot sauce. (laughs) – Saffron roast potatoes. Cold water with saffron,
chopped up potatoes, all of similar size. Going into the cold water then being brought up to a boil. Test them, to see if they’re cooked, poke it with a knife,
see if they slip off. Once they are cooked, into a colander, where I jooge them, fluff them, throw them into some Polenta,
and then they get roasted. – So yeah, I’m gonna bash my chicken. Flatten it out, and then I can pané it, which I know is a french technique, but let’s make it Japanese today. (energetic rock music) Whoop. (beep) It’s stuck. I think that’s worked though, mate. – Oh I don’t, I just don’t trust it. – It looked clean, it looked clean. Whoa! Yeah it’s clean. – Now my oil is at 130. I’m going in with my chips. Cooking until they’re light golden. Then removing, draining,
and back in at 180 to go really crispy
and soft in the middle. No please. I need all these chips. (energetic rock music) – Another wonderful thing about this excellent kitchen
is how spacious it is. And the endless supply of hobs. – Mate, it brings us closer. All right? Stop whining. – I need space. So tahini, another Moroccan flavour. I’m gonna paint them, get loads of delicious tahini all over it, and then just roast them off. – Time to finally get started on my rice. I have a very exact amount of sushi rice. I also have a very exact amount of water. I’m going to drain my sushi rice in a minute of cold running water. And then that’s gonna help get rid of all the
glupiness when it cooks. Then I’m going to put it into the very precise amount of water, along with some cider-vinegar, some sugar, a pinch of salt. Bring that up to a simmer,
then put a lid on it. Turn the heat down to it’s lowest setting and leave it to absorb all of that liquid and get all yummy. (pans crash) Oh, God. (laughs) – You okay? – [Jamie] There’s no lids. – Now I’ve covered my chips
in some smoked paprika. Some fresh oregano. – [Jamie] They are quite– – Stop eating my fries! – How rude, mate. – No please don’t. I need all of them. – Yorkshire puddings are in. In that 25 minutes lets
make a horseradish hummus. – Usually we’d create some sort of drama with a big countdown, but Mike has flapped
and fleed this kitchen in order to finish his bowl. So we can go home tonight. He’s not very happy. – [Mike] Bull (beep). – I think things have
taken a turn for the worse. Yeah, mate. – [Mike] Yeah. – How’s it going? – [Mike] There’s only so much you can do. – Are you making hummus? – Yep. I’m desperate for the win. The veg stuff I’ve had a nightmare with that I couldn’t even char. I’ve brushed in tahini not harissa. – Sorry, you did what? – I brushed my veg in tahini. So who loves peanut butter courgettes? – [Barry] Lovely, lovely. – Exactly, good. Harissa would have been better, but we’re with tahini now. This is where we’re at. – Boys I don’t want to rush you, but we’ve got five minutes left. – Stop eating my chips! (intense rock music) – [Jamie] One minute left. – Three, two, one. Step away from your plates. – That was stressful. – These are the most unusual plates ever. Aren’t they? – Yes. (beeps) – Is that? (laughs) (intense orchestral music) Who else is physically
and emotional drained after that battle?
– Exhausted. – 100%. – This looks epic. Can we start in the middle? – Yeah, that’s me! My fusion between South
African and Greek cuisine. – I love the rich beef and the onions. But also, the yoghurt and the fresh herb kinds of bring it to life. A little bit of kick. But for me, one of the best bits is the fact that the Bunny Chow isn’t the shape I would associate. You’ve taken two things,
fused them together and mixed it up. – I agree, the bread is
excellent as a plate. The yoghurt on top is great. The flavours are all great. I’d say the beef could’ve
done with a little bit longer. – [Barry] Agreed. – But that is probably
the only comment I have. – Good work, mate. – That’s another platter feast to share. – This is a British roast dinner, that tastes like Morocco. – [Jamie] Wait, this is
a proper roast dinner. – But not. It’s everything I want it
to be and something else. – Yeah. – Every mouth full has a little twist that takes you on a journey that if you shut your
eyes, does feel Moroccan. – The beef is good. – [Jamie] All right, three for three. – I went for a creole chicken katsu. – That creole sauce has got
a nice warmth and kick to it. As you’d expect. But I feel like you’ve
got the right level. You haven’t gotten like Jamie spiced and balanced out with the pickle, and the rice and some very good golden bread crumbed katsu chicken. I like that. – I have to say. Spaff is king of pickles. Whether it’s a comeback sauce, or pickled anything, you are bloody excellent
at pickling stuff. – We should go chat. – I guess so. – Weirdly enough, I’d be happy for either of you guys to win. Because I think both of
your additions worked great. It’s coming last bit,
that’s not the nice bit. (laughs) – Like, not winning is okay, but– – [ Mike] Being the worst in the kitchen. – Yeah. – In third place, Jamie’s dish. – Yes! (laughs) – That’s fair. No I can, I can live with that. – Well you were just saying you can’t. – Well no, no I know. – No disrespect to you J, but whoa. – In first place, it was incredibly close and I’m sure the person
who comes into second place will be gutted ’cause it was so close. In first place it’s Mike. (clapping) It’s Mike. – It’s really annoying, but I also agree. – It was really deceptive,
it’s when you look at it and go, that is classic Sunday roast, and yet it still has
all the flavour fusion. – Yeah. – It’s a great fit, really did. But well done, everyone. – Well done you, mate. That was great. – [Judge] Good job all around. – The big question is,
what do you guys think? Comment down below, let us know. Who would your winner be? – And more importantly, last place. – And more importantly, last place. Absolutely fine. – We hope you liked our fusion dishes. – Now keep watching the channel, because in a few weeks we’ll be releasing our
chef’s fusion battle. – And if you’d like to have our, oh we held hands for a bit there. If you’d like our personal recipes, then comment down below and we’ll release them on the website so you can try them at home. – Much better. – Do a dad joke for me. (grunts) I am so ready to laugh. – Saw a chicken staring
at a lettuce and a tomato. Chicken Caesar Salad. – That’s, yeah! Come on, get in there. That was funny. – We’ve also
built the Sorted Club. Where you can get tonnes of foodie inspo using the Packs Midweak Meal app. Discover and share
restaurant recommendations using the Eat app. Listen and contribute to our Feast Your Ears Podcast. And send us ideas for new cookbooks you’ll receive throughout the year. Check it all out by
heading to And now a blooper. (beeps)

Reader Comments

  1. Sorry Jamie, but you earned third place. The others really put forth 3 hours worth of cooking. I’ve been to New Orleans a bunch of times.. creole sauce? :/. fried or charred oysters maybe would have worked better.

  2. Isn't Creole, by definition, already a fusion cuisine? Adding another culture to one of the commonly known "Creoles" just makes it more…Creole.

  3. Hey SORTED, I know traveling abroad is a big event for you with lots of cost and planning, but I would love to see SORTED come down to the US southwest and learn some Native American food and cooking. So often “American” food is burgers, fried food, pizza and chicken wings. I would love to see some traditional American cooking. I think it’s one of the least celebrated or known about cuisines on earth and there would be so much for the boys to lesrn

  4. First time hearing that Mike has BritishxMoroccan fusion: immediately thinks that Ben has been to Morocco and he's also British so thinks Mike shouldn't have any problems

  5. The end was the best bit 😁
    I think I don't envy James and Ben having to judge, as all 3 dishes looked really good and there was so little in the way of criticism for any of them. But Jamie should still go last because he said Panne is French but let's pretend it's Japanese… when CREOLE is French based, so it tied in that way. Mike's looked delicious, and Barry had the most creative one, imo.

  6. Totally unrelated to this video, but Ben! I found some fun things for you to buy and try! Star Trek Cookbook , Eparé Pocket Wine Aerator – Wine Lovers Travel Wand Decanter – Modes for Red White Port – Best Electric Wine Accessories , Outset B327 Cocktail Shaker, Glass and Stainless Steel, 12-Ounce , Secura E728.9251 Stainless Steel Electric Wine Opener Corkscrew Bottle Opener with Foil Cutter (Stainless Steel) , and finally this 1 pcs Stainless Steel Pan Pot Cover Lid Rack Stand Spoon Rest Stove Organizer Storage Soup Spoon Rests Kitchen Tool

  7. I would like to add some thing that the boy's should have done. First Jamie should have made a gumbo curry sauce that had some shrimp in it, and done a pork cutlet with creole seasoning mixed into the breading. Second mike should have done the famous Moroccan tea as he like to make drinks. Lastly barry I think should have made tzatziki instead of place yogurt, and in place of fries how about dolmadakia or Tomatokeftedes for a fried food.

  8. This was truly one of my favorite episodes. I loved these creative and omg mouth watering dishes. I honestly thought Barry was going to win but, I understand the way it went down lol Congrats to you all. P.S WHEN is a KITCHEN APPLIANCE Company going to SPONSOR A KITCHEN MAKEOVER!? YOU NEED IT!!

  9. The one I would want to eat is Barry Taylor's! Looked delicious and because Jamie couldn't stop eating his fries it must of been yum!

  10. Putting your own country's cuisine into the mix causes bias. Should have excluded English cuisine. Would love to see you redo the challenge. Do a spanish, or japanese, or russian poutine and it's an automatic win for me.

  11. With the wealth of South African dishes out there. You decide to go with the stupidest one… What more can I expect from Barry…

  12. Dude. American from the Deep South here. No one says Holy Trinity unless they’re Catholic and it’s Sunday. It’s just trinity.

  13. It was a 3 way tie for me. This was the best battle they've done. And for once not pranking each other!

  14. I really, really wanted James or Ben to say something like "you should have had more chips on there"

  15. BARRY!!! Feta on the fries, not yogurt! The combo is so traditional in Bulgaria, I think it should be in Greece as well. Thoughts from my greek friends?

  16. This is my favorite battle concept! I kind of want to recreate this with friends… If any of my friends could cook 😂

  17. I honestly think Barry won this one, his combination seemed much more difficult than the other two and he still managed to pull off a decent dish

  18. I always want to eat the food after every battle. But WOW. This was such a great idea. I think everyone did a frantic job. And the winners are the people eating. … I’m so hungry now.

  19. Mike had a dish that inspired me. That's it! I'm doing safforn/polenta roast potatoes!
    Jamie's tonkatsu chicken was imho not really fusion- If it was a music challenge, it would not be a remix but more like compilation of songs on the same CD. The common theme in creole/japanese is seafood and you could play around that. Barry's dish was interesting – it looked like awesome pub food.

  20. I mean, you already had my like, but as a Greek South African I unliked it at that point just to like it again.

  21. The other 2 eating Barrys chips are really saying "they are so good we need to eat them before he wins" lol.
    That said all of the dishes were very well done and looked sooo good.

  22. Don’t think I haven’t noticed the ‘E’ going from E to e in Mike’s animation… I did. 🧐

  23. I actually really want to try to cook every single one of those dishes just to know how it actually taste.

  24. I would have ordered mikes in a restaurant for sure ad if you could get a smaller version of Barry’s as a starter I’d be in ambrosia.

  25. I liked the look of Barry's the most but I can see why Mike won.
    I'd like to see a few things
    1) The recipes
    2) Some more of the London's/UK's best but doing it for dietary limitations, so Veg/Vegan/Gluten Free/Alcohol Free/Halal and so on
    3) I've said it before but it'd be great to see the nutritional info if possible

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