Практика английского по видео: Can a Chef Cook THIS Random International Dish? A-Z Challenge E: ENGLAND
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- Alright, ready?0:00
- Yep, spin the wheel.0:01
- Here goes.0:02
- Where we going, where we going?0:04
- All these, England!0:05
- England!0:08
- It's coming home, it's coming home.0:09
- Did it, did it, did it.0:12
- I didn't.0:12
- Okay, so it's been a couple of weeks.0:13
- We've collated all of your comments.0:15
- Thank you so much for this.0:17
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- And boys, the dish that the community have selected for you to make from England is.0:19
- I'll say it, the Wigan Flappy.0:26
- Know what?0:28
- The Wigan Flappy.0:29
- I mean, I like the name.0:31
- Here's a photo for you guys at home.0:33
- We provided all the ingredients you need, so if you'd like to unveil those and have a guess at what you think, you're making.0:35
- Do you have any idea what this is?0:46
- Well, now I've seen some ingredients.0:48
- I've got a steer, but the only thing I can think with a Wigan Flappy, which is why these two are so excited and know that I have no idea0:49
- is it something to do with football.0:58
- Mm.1:00
- Well, we're going to provide you with some clues at the right time to steer you in the right direction, but let's get cracking.1:01
- Step one, make your bombs.1:07
- Ah.1:10
- Can I ask one question?1:11
- Sure.1:13
- Has anyone ever made a Wigan Flappy from scratch before?1:14
- I'm sure some people have, but yes, this could be a world first.1:18
- Okay, good.1:23
- Do you know what it is?1:23
- Yeah, I think I know what this might be.1:24
- Has the community done a good job in particular?1:26
- The community have done an incredible job.1:28
- What are bombs?1:30
- I would imagine a bomb is a bit like a bat.1:31
- 100 % correct.1:34
- In the Midlands, it would be a bat, or we'd probably call it a roll.1:35
- A roll, a bomb, a butty, yep.1:37
- A cob.1:40
- These are all oldy -worldy names and very regional names for bread rolls.1:40
- Get cracking!1:46
- So what have you got there?1:47
- Right, flour, yeast.1:48
- Sugar.1:50
- We will need some salt and some flour.1:51
- First of all...1:53
- Hydrating our yeast.1:54
- Yep.1:55
- Do you want to, or should I?1:56
- So this is just tepid water.1:58
- Typically, you'd give that a couple of minutes to start and kind of bubble and activate just to make sure that you know it is alive, because it's a dried2:02
- yeast and it'll just come back to life.2:11
- Alternatively, you could just throw it all in and hope that it's fresh and it'll do its job.2:13
- Don't you put the yeast in one side, the sugar in one side, the salt in one side, and then pour the water over the top, and then you can2:17
- Isn't that a quicker way of doing it?2:22
- This is a traditional way of doing it, and I'm presuming this is quite a regional traditional dish.2:23
- It absolutely is, Ebbers.2:27
- Some say the dish was created as a cheap dinner by school children.2:28
- Others say it was created to provide, on the go, hard -working wigglers an easy way to eat whilst on the move with minimal mess.2:32
- That is a clue.2:39
- We're starting off with our bread, strong flour, salt, sugar and yeast and water.2:40
- Brilliant.2:45
- And when it comes to a balm, a bat or a roll, what's the perfect bat?2:46
- Crusty on the outside, floured on the top, and then fluffy in the middle.2:51
- Ah, a crusty, a crusty slappy or a soft slappy?2:56
- Well, I think a slight crust.3:01
- I like a crusty roll, but I don't know if this is like a bat or like a cob.3:02
- Okay, yeah.3:08
- Just a question.3:09
- Yeah.3:09
- Isn't this series about celebrating the very best of a country's cuisine?3:10
- Absolutely.3:16
- Jamie, I'm going to be honest with you, I had one at the weekend.3:16
- Did you?3:19
- It was a highlight of the weekend.3:20
- When we were doing the resection, it was spectacular.3:22
- He went out and he made one himself.3:24
- But the traditional way.3:26
- He made one the traditional way.3:27
- Okay, good.3:28
- Right.3:29
- So we'll need that for five minutes or so to get the elasticity of the gluten going, and then we'll shape them, tray them and let them prove in a3:30
- proven draw.3:38
- Let's move on to the remainder of your ingredients.3:38
- Step two, use those.3:41
- Oh, I love these guesting games.3:43
- So this looks logical, because at first I thought this and this, and I thought hash brown, rosti kind of thing.3:44
- No.3:53
- Then I saw this, which is confusing.3:53
- So what's that?3:56
- Suit.3:57
- Suit, beef suit.3:57
- And what do you use suit for?3:58
- Typically use it in steamed puddings or dumplings.4:00
- Something that's called a pudding, but is actually savoury.4:05
- Yes.4:08
- Can I give you a fun clue?4:09
- Yeah.4:12
- We're going to an athletic football club.4:13
- Their mascot is this.4:15
- And how athletic would you say that mascot is?4:18
- So hang on a minute.4:25
- So we've got potential dumplings.4:25
- We've been given stock cubes, whatever we're doing is wet.4:27
- Lots of water, this, and a cut of beef that looks like it needs a fairly long slow cook.4:31
- And then plain flour, a bake up.4:36
- So that is screaming out dumplings.4:38
- And that's screaming out stew.4:42
- But I don't understand how that fits in a bomb.4:45
- What if, Ben, and I don't want to blow your mind.4:49
- I think you're out of it.4:52
- What if we didn't make dumplings with the suit, but we made an encasing for the beef and the potatoes?4:54
- I've got you.5:04
- Yeah?5:05
- This is where you put a pie in a bath.5:05
- Yeah!5:07
- Wow!5:09
- A Wigan slappy is a beef pie.5:09
- Beef and potato pie.5:12
- Inside a bread roll.5:14
- It is the traditional Wigan kebab, isn't it?5:16
- That's 100 % correct.5:19
- Yes!5:20
- Look at you!5:21
- How cute, dolly.5:22
- Do you want to check it?5:23
- Yeah.5:24
- I don't know how to do that.5:25
- No, not do I.5:27
- But that's easy.5:28
- You're a chef, Ben.5:30
- No, no, okay.5:30
- Peeled and finely diced potato.5:32
- Peeled and finely diced onion.5:35
- Finely chopped, almost minced beef.5:38
- Heavy on black pepper.5:41
- And then a beef stock cube, which will give you the salty umami -ness.5:43
- Yep.5:45
- I feel like a fair amount of liquid will come out of the onion, potato and meat as you cook it, like a pasty, but we might need to add5:46
- a little bit in there just to loosen it.5:52
- So something we all know about the north, aside from the fact that people are friendly and talk to each other, is that the pie is sacred.5:54
- Yep.6:02
- Like it is the cornerstone of the north diet.6:02
- And you can see why.6:06
- It's such a convenient food.6:07
- And it's awesome.6:09
- Yeah.6:10
- It's even better than a banana, in the sense that it has its own casing, except you can eat the casing as well.6:11
- Yes.6:17
- Like a banana is good, it has its own casing, but you can't eat the peel.6:17
- Just to help, 110 grams of dough will provide the right -ish size.6:26
- Very nice, Jay.6:34
- Some of those are even.6:35
- People like to come down on British food, and I think this video is going to prove them wrong.6:36
- For me, this dish is as much about how it makes you feel, and what it tastes like.6:42
- Yeah.6:48
- Like, it's really silly.6:48
- Yeah.6:50
- But everything about it, the texture, the flavours, simple but effective.6:51
- But look how happy we all are to make one and eat one.6:55
- That's like, that is the epitome of comfort food.6:59
- Yeah.7:01
- For those who haven't used it before, that is suet, beef fat, kind of beef dripping almost.7:06
- But it's great stuff, and it's going to be a two -to -one ratio flour to fat.7:13
- Oh, whoa.7:18
- No, like a short -crust pastry.7:19
- That would be the same.7:20
- Does the suet flavour the pastry as well?7:21
- I don't think it has as much flavour, ironically, as something like a butter, but it's a very, very cheap fat, because it is a byproduct of the beef industry.7:24
- What I love about this, this is like a proper food of the people.7:33
- This has become famous around the world because of what seems like a crazy idea of putting a pie inside a bread roll.7:38
- But it works, and it's delicious.7:46
- I like so much of UK food is borne out of necessity.7:49
- And this particular dish, very, very cheap ingredients, a cheap cut of beef, root vegetables, suet, which was almost a byproduct of the beef and flour, hugely calorific.7:54
- So in terms of calories per pound spent, very, very good, I feel like it's just missing a side of edge.8:05
- It's got onions in it.8:12
- What we're basically putting is carb inside carb inside carb.8:13
- It's just missing a few portions of edge.8:17
- Tens of thousands of people, maybe hundreds of thousands of people, eat this every single week at football matches, rugby matches.8:30
- Do we get that many fans?8:39
- No, it's not Justin Wigan.8:40
- And they have a rugby team.8:43
- Yeah, this is universal.8:44
- This is the north.8:47
- So what we're going to do, Jay, bottom, side, and then crimper top.8:49
- Dice this as well.8:53
- Yeah, same size.8:54
- Oh, what UK brisket.8:56
- To me, it's corned beef.8:58
- If you look at it, I think with those ingredients, you could also make corned beef.9:00
- This will be news to you.9:04
- Wigan has taken pies very seriously.9:05
- It's said that once the Towns Pie Factory burned down and halting production was out of the question.9:07
- Instead, they brought in emergency pie makers to make up for the lack of production.9:12
- Evert, how are you feeling about creating a Wigan slappy?9:18
- With like this entire series, they've all been dishes that we've never done before.9:20
- I had heard of the name before, but I didn't really know what it was.9:24
- So again, it's another newbie, even though it's from our own shores.9:29
- How wet are you brave enough to go with it?9:45
- Because remember, you want this to be handheld, and the bread is there to mop up any of the juices that may come out of the pie.9:48
- It's got to be thick.9:53
- Like, it's a thick sauce.9:55
- So wet, yes.9:57
- But runny, no.9:59
- It's got to be a good viscosity to it.10:00
- Remember, it's the Wigan slappy, not the Wigan sloppy.10:02
- Oh, what a good, yeah.10:06
- That's a different thing altogether.10:08
- Are you making tops or bottoms, Ebbers?10:10
- That's the top.10:12
- OK.10:13
- Gonna sit on that.10:14
- Because it's smaller.10:14
- No, because it's above the size and bottom.10:16
- Right, fine.10:18
- Shall I give this a mix?10:20
- Yes, please.10:22
- Heavy on black pepper.10:24
- We've put our stock cube in for umami, onion, potato, beef.10:25
- It's gonna taste of all those ingredients.10:28
- Ebbers, step back for a second.10:31
- I know.10:32
- I was rolling onto my top.10:33
- Well, you let your top just wrestle the table.10:35
- Yes, my belly just wrestles the table.10:37
- I'm assuming we can slap it.10:40
- A little bit of water.10:42
- I feel like, actually, what we should have had was gravy granules.10:44
- Because then that would have thickened with potato starch, any of the liquid that comes out.10:47
- But you have got potato in there, which is gonna kind of do the same thing, I would hope.10:52
- We put a stock cube in, which is salty, but there's a lot of...10:55
- Did you season it?10:58
- Of course I seasoned it, man.11:00
- That's great shout.11:03
- But we had the conversation, let's do lots of black pepper and a stock cube.11:04
- I didn't realise you've sorted it as well.11:07
- Well, then whose fault is that for putting more salt in without asking if it had already been seasoned?11:09
- Jamie, it's on top.11:15
- Take off.11:16
- Did you put lots of salt in?11:17
- Yeah, I put the posh salt in because we're making a wig and slappy.11:19
- So, traditionally, to thicken it, a bit more flour.11:24
- Yep.11:27
- Oh, inside the...11:27
- Is that salt?11:29
- No.11:31
- Right, fine.11:31
- Now the challenge here is you want potato to cook enough to absorb some of the liquid, which the flour will also do, but not so much that it becomes11:32
- mashed potato in the pie.11:39
- Yeah, you still want to bite through it, don't you?11:41
- To pierce or not to pierce?11:50
- Something like a pasty, the beauty of the crimp as you keep all the raw ingredients inside so it is intensely and fiercely hot and cooks that tough cut of11:53
- meat quite quickly.12:01
- Mm -hmm.12:03
- The second option is you let the steam out so that it...12:03
- like that would be like a cooked filling maybe.12:06
- Do you want to do one of each?12:08
- And then we can feel which one we do the better.12:10
- Yeah, so good logic.12:12
- Good logic, isn't it?12:14
- You just...12:16
- You are a logic spock.12:16
- Ha ha ha ha.12:17
- So hypothetically, if I were to eat a Wigan slappy, but not finish it, and then hand you my other half and then you finish it, would you be getting...12:20
- Your slappy seconds.12:30
- How long are they going to go in the oven for?12:32
- I've got an oven at 200 degrees and I'm going to say 30 to 40 minutes.12:34
- Good.12:39
- So slightly bulbous on our palms, but still joined in the middle.12:42
- Oh, smell that.12:46
- Smell my baps.12:48
- Smell my balm.12:49
- That is perfect.12:51
- While they're still just warm, Jay, do you want to butter them?12:53
- Yes.12:55
- Look at that.12:55
- Just be very gentle with them because they're so soft and warm.12:56
- On that, yeah.12:59
- So yes, this has got to be hand -held and self -contained, but I'm presuming the kind of venues that serve these provide wet wipes or similar as well, because13:00
- you're going to get a little bit mucky, aren't you?13:08
- I think you get some newspaper.13:10
- Right, this is what I'm most intrigued by though.13:12
- How have our pies turned out?13:14
- Three, two, one.13:18
- Oh, there you go.13:20
- Pie.13:21
- Oh!13:22
- You happy with that?13:24
- I mean, it's a weighty pie.13:26
- Golden all around.13:29
- Now, at this point, how would you usually serve this pie?13:31
- I think that would be absolutely fabulous with a dollop of mashed potato heavy on the butter, maybe cold cannon.13:34
- I'm sorry, he's complaining about carbon -carb on carb on carb.13:42
- This potato in the pie, why would you put mashed potato in it?13:45
- Yes, Evers is thinking like a wiggler.13:48
- Heavy on the cabbage or a champ with some spring onion, extra veg on the side, and then a dousing of wonderful gravy.13:50
- Instead, let's put it in a bomb.13:58
- I'm kind of very happy with those little individual pies.14:02
- I think the bombs are good.14:05
- They proved a little bit lopsided, but you know what?14:08
- It's a flowery bomb.14:11
- I think that's good.14:13
- That is an English delicacy.14:14
- God save our gracious king, Lord King.14:17
- Great effort, boys.14:30
- Would you like to see a traditional Wigan slapy and what that looks like?14:32
- I didn't crimp the top, but otherwise...14:38
- Pretty good, right?14:41
- A Wigan kebab or a Wigan slapy.14:42
- Do you know what?14:44
- Never had one.14:46
- Loved making it.14:47
- I just hope it tastes as good as I want it to.14:48
- Come on then.14:50
- I feel like it's just a squish and eat, but kind of we've got to share it.14:51
- Yeah, cut it, squish it.14:54
- Got a good squidge, isn't it?14:56
- What is this going to taste like?14:59
- Where's the other one gone?15:01
- Wow.15:03
- Well, thank you, Wigan.15:06
- Cheers, Wigan.15:08
- Cheers.15:09
- Cheers, Wigan slapy.15:09
- That is so good.15:17
- Every bone in my body wants to just splash a bit of Henderson's relish over this, like keeping it in the north, but it doesn't need it.15:20
- It's more refined than you think.15:27
- It has everything that you needed it.15:29
- It's not hiding behind anything.15:32
- It just tastes of steak and onion pie.15:33
- The potato is the filler.15:35
- In a pretty damn good bath.15:37
- That is good honest food, that is.15:39
- The buttery pastry and the buttered bap.15:41
- On top of the fact that it's a stunning pie, boys.15:44
- That is a great pie.15:46
- A great pie.15:47
- It's a good balance of dry and wet, isn't it, actually?15:48
- We're genuinely gastronomically analysing this.15:52
- It's superb.15:55
- I never thought this would happen.15:57
- Look over there.15:58
- I'm so happy.15:59
- The chef had a lovely time eating a...16:00
- Eating a Wigan kebab.16:02
- It's also given us the chance to put into practice breadmaking, pastry making, lot of knife skills, and actually the potato and the onion are very, very funny dice, and16:04
- that's what makes it a pleasure to eat.16:13
- Who knew England could surprise us?16:15
- Let's see if country's beginning with F.16:17
- Can also surprise us.16:19
- Ebbers, where in the F do you want to go next?16:21
- Either France, Finland or Fiji.16:24
- What are you hoping for?16:28
- I think there's a lot to discover in France still, but Fiji would be more fun.16:31
- Yeah!16:37
- Fiji!16:38
- And I say fun and frivolous because I have no idea about that cuisine.16:38
- Comment below, let us know which Fijian dish should we cook next.16:43
- I don't think I know much about Fiji at all.16:47
- Excellent!16:49
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- Темп
- 220 слов в минуту — быстрее, чем 78% каталога
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- B2
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- savoury, dollop, bap, weighty, tepid, elasticity
