(lively rock music)
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(funky rock music)
- Welcome to FridgeCam.
Now, today we've teamed up with Heinz,
to challenge our three normals Barry,
Jamie and Mike to an ultimate
20 minute cooking battle.
Now, underneath each cloche,
is a bottle of their seriously
good flavoured mayonnaise
and we want you to come up
with a dish that uses it
as a key ingredient in
the most creative way.
So not just a sandwich today,
something a bit more creative than that.
- I'm excited, I'm pumped.
- Boys, lift your cloches.
- Here goes.
(slow rock music)
- Oh, garlic and caramelised onion.
Oh, I could go places
with that, couldn't I?
- So mine is lemon and black
pepper which sounds delicious.
- Oh, rich and creamy truffle mayonnaise.
- [Ben] Got your name all over it.
- Yes, oh, this is gonna be a good one.
- One by one.
You will each have 20
minutes to pull this off
but before that we're
gonna give you a few days
to go away, to come up
with a dish and then,
create and test a recipe.
Good luck and we'll see you in a few days.
(slow rock music)
- Mayonnaise, it's made
up of egg yolks, oils.
So what foods exist that
contain those ingredients
and could I sub-in the mayo to
compliment those ingredients?
Stuff like cake batters,
pancake batters, waffle batters,
fried chicken and waffles but
what's one up from a chicken
and can swim?
Duck! So I'm making duck
with truffle waffles
and a truffle mayo ranch in 20 minutes.
- All right Mike, you're up first, ready?
- Yes.
- In that case your 20 minutes start now.
- All right, first thing I've got to do,
is get an oven preheated
and my waffle iron.
What's great about this
tin of confit duck is,
the slow cooking has already been done
so I just need to reheat it.
- Confit duck is really delicate.
The meat gently falls off the bone.
- I want the bone in, I
don't want it to fall off.
Now, I know what you're thinking,
it doesn't look great but it will do.
Duck in the oven for 15 minutes.
- You're 90 seconds down.
- That's good.
- I'm going to start on my waffle batter.
There's a Huttlestorm a'brewing.
I can feel it in my loins.
Now, egg white and I've
got egg yolk in another.
So I'm making a normal waffle batter.
So I'm whipping up these egg
whites to soft peak, ah nearly.
- Oh, they're getting there.
They're definitely getting there.
I did not account for
five minutes of whisking.
- You've had a quarter of your time.
- Wow, that's so quick,
I'd be scared right now.
- Great, that'll do, I'll
come back to those later.
- So I've got the garlic and
caramelised onion mayonnaise.
There are 100 different directions
that I could go in with this but for me,
I want to make a full meal so I've decided
to make glazed pork chop with garlic
and caramelised onion mash.
The big area that this
could go wrong is my pork.
It's either gonna be undercooked
or the pan is gonna be too
hot and I over char it
and it looks burnt.
- On a scale of nervous
to nervous excitement,
where are we?
- I'm about a 10 I think.
(men laughing)
- Your time starts now.
- First of all, I've got
to prick my potatoes,
get them into the microwave.
That's gonna become my mash.
Also for my potatoes,
there's gonna be some milk,
some double cream and some butter.
The flavour is gonna come from the mayo,
which will come at the end.
Ah, right, next up, pork.
I haven't got long
and I want to get as much
flavour in as possible,
as quickly as possible
and this to me feels
like a really good hack.
- Great for caramelization.
Be generous with that flavour.
- And then season with
salt and pepper and then,
into this pan which is
going to be smoking hot.
Three to four minutes on each side.
Next up, right, I'm
going to go with my side.
So I've got walnuts, apple and cabbage.
I'm gonna chop my walnuts up.
This is gonna provide
a nice bit of texture
with the walnuts.
Some sweetness from the apple.
Little bit of freshness
as well with the cabbage.
I'm also gonna fry this in the frying pan
once the pork is done.
- [Ben] Time check,
you've had five minutes,
fifteen to go.
- [Chef] You're racing.
- So I got lemon and black
pepper which is probably one
of the most versatile options out there,
which got me thinking?
Could I go sweet?
I am making lemon
and black pepper mayonnaise
ice cream cookies.
I'm almost certain this
is gonna taste amazing.
If it holds together or not,
that's another question.
- Are you ready for your 20 minutes?
- Are you ready for a sandwich?
- I said no sandwiches.
- You're getting a sandwich.
- [Ben] Your 20 minutes
starts in three, two, one, go.
- Okay, I've got to work mega fast.
- Go!
- Everything is going into the bowl.
Sugar, flour, bicarbonate soda,
teaspoon of vanilla extract
and 220 grammes of mayonnaise.
- Mayonnaise in a dough.
- Because I'm using mayonnaise,
I don't need to put any eggs
or butter or any other fats in there.
I've got the mayonnaise.
It does all the work for me.
I just need to give this a quick mix up.
- [Ben] You've had two minutes.
- Oh no!
Mix up, mix up, mix up.
- This batter will make how many cookies?
- 12 cookies.
- [Ben] Are you making them all?
- I am going to put as many
as I can on the the tray
so I'm going to cut them
out with discs later on.
All right, into the oven
at 180 for 12 minutes.
(man laughs)
- Choosing not to squash those.
You're going in full,
kind of bulbous balls.
- I think they're gonna sink down anyway.
- Well, let's hope so.
You've had four minutes, you've
got 16 minutes remaining.
- You keep looking at me but
I'm just as worried as you are.
Okay, good.
(slow rock music)
- So, right, yolk.
I would normally for a
batter use two egg yolks
but I'm only using one
because I'm gonna supplement
that with two tablespoons
of my truffle mayonnaise.
Oh, my waffle iron has
come up to temperature.
So my flour is going in,
bicarbonate of soda, sugar,
melted butter and a pinch of salt
and we're gonna whisk that together.
- You've had eight minutes.
- Okay, so now, milk goes in slowly.
So I'm adding this bit by
bit so I don't get lumps
that's called foreshadowing.
(slow rock music)
- [Ben] You've had half your time.
- Okay, batter done.
- [Ben] He seems like his in control.
- [Chef] Yeah.
- [Ben] Good board management.
- Oh, yeah, it's got a
nice bit of colour on it.
That mayo is acting as
a really nice glaze,
that's what I wanted.
Flavour and colour.
- That is a great use of mayo.
- And cabbage, going for nice long strips.
I think that would look good.
Sauce, let's go with.
I've got to get cider,
yep, cider's got to go in.
- Cider, another classic combo with pork,
but where is it going
to end up in the dish?
- That's going to go into the
sauce with the chicken stock.
I'm also going to put a little
bit into this frying pan
with the veggies once the pork comes out.
I'm just gonna give it another
30 seconds just to be sure.
Honestly this is where the
dish could fall down if
that pork is not cooked
or if it is over-cooked.
- The colour is looking fantastic.
(slow rock music)
- Yes, look at that.
Right, so pan's still hot.
It's got all the flavours
from the pork in it.
In goes apple, walnuts, cabbage.
Cider's now bubbling, that's reducing down.
Can I have a time check?
- 10 minutes and five seconds remaining.
- Right, we might be in control.
- Cookies in the oven, I
know, easiest cookies ever.
Now, onto the ice cream.
I need some creme fraiche,
some mixed berries and some
icing sugar into a blender.
I've not added, or ever added
mayonnaise into an ice cream.
- You're gonna put it in there as well?
- Yeah.
- Well then again, if you
think about what ice cream is.
It's normally thickened
with eggs and fat, yeah.
- Two tablespoons of
mayonnaise into your ice cream.
All right and ice cream.
- [Chef] That's looking good.
- It's all right, it's all right.
- [Chef] That's looking really good.
- One of my favourite simplest desserts,
is just tropical fruit with
a pinch of cayenne pepper.
So I quite like this whole idea
of having black pepper in here.
- How are my cookies looking?
Quite dome-y still.
I hope they flatten out a bit more.
- I'm surprised you put
them in without sort
of squishing them down a bit.
- I know, so am I (laughs).
- [Ben] You have 10
minutes and 22 seconds.
- My batter is going to go
into my preheated waffle iron.
- Ahhhhhh.
- What makes your batter so airy?
- Oh yeah (laughs).
Thanks guys, okay.
Then, the previously whisked
egg whites from earlier.
Okay, let's do this.
We are gonna ladle this in.
- [Ben] I can start to smell
the duck from the oven.
- I can really smell the
truffle coming through
on the batter and it
actually smells amazing.
That goes down, boom, four
minutes, four and a half minutes.
- All the fives remaining.
Five minutes and 55 seconds.
- [Mike] Wonderful, okay.
- That side has had a little bit of time.
I'll probably go in with my
chicken stock right about now
that can then thicken and reduce down
and I left a little bit
of my cider as well so I'm gonna stick
that into this pan.
That's probably called deglazing.
- Very impressive.
(lively jazz music)
- Potatoes done.
- How are they done?
That's the question.
- Oh, James, they're so soft.
- [Chef] Are they?
- Oh lovely.
- [Chef] Yeah, yeah, yeah.
- Lovely, lovely.
- 06:36
- He seems very in control
but I think plating is gonna be tight.
- The great thing about potatoes is
it's such an excellent
vehicle for flavour.
- Half of my milk,
butter and cream mixture
going into my mash
and then I'm going to fold in my mayo
so I get a really nice garlicy,
caramelised onion flavour
into the mash as well.
- [Ben] Five minutes remaining.
- Oh, no.
- I've got mayonnaise in the ice cream.
Mayonnaise in the cookies.
I wondered, can we get
mayonnaise on the icing,
on the top as well?
So I've got a splash of grenadine
going in some icing sugar.
Mayonnaise with the icing.
So again, lemon, black pepper, grenadine,
icing sugar should work.
How long we've got?
- Not long enough.
- Oh crap!
I've also pre-cooled my cooling rack
because it wasn't cool enough.
All right, here we go, cookies!
Hoa, hello!
- That's a bold move to
take them out already.
- I put my finger in it to
see how well cooked it was
and my finger went through the cookie.
This has not worked (laughs).
You're thinking outside the box.
- Ah, maybe too far.
- Yep, so what you gonna do?
- Put me back in a box.
- Do you think it's
'cause you initially said
the dough makes twelve
cookies and then made six?
- Maybe so chef.
- 05:37 remaining.
- Cool.
- So let's go sauce.
So my sauce, two tablespoons
of my truffle mayonnaise.
Some chopped thyme and chopped chives.
We want some zested lemon.
I like the lemon in this
'cause it offsets against
that really, sort of,
rich truffly flavour.
Adds a bit of freshness which is nice
and buttermilk which I'm adding to taste.
Okay, duck is done, let's have a look.
- Confit duck is already cooked.
All you doing is heating it
through and crisping it up.
- Oh yes, yes.
- Nice!
- Fantastic!
- Three minutes on the dot.
- Okay, right.
- Right, that's looking good.
Let's get some flavour in there pewww.
- I like the attention to detail here.
Reduction of sauce, resting of meat,
tasting and seasoning as you're go.
- It needs a bit of flavour.
Oh, no, it comes to you.
It does, a bit more.
(Ben laughing)
- [Ben] When have you ever
been shy of flavour J?
All the threes, 3:33.
- Okay.
- Oh, they're done, they're so done.
They've flattened out, you know?
- [Chef] They look done.
- They are soft.
- [Ben] Now, typically, you'd leave them,
set up a little bit on the
tray before you put them
onto the wire rack but I
know you're rushed for time.
(lively rock music)
I love a cookie that's a
bit gooey in the middle
and a bit crispy on the outside.
- Get those (beep) cookies
in the freezer right now
and you might do this.
(lively rock music)
- [Chef] Do it, do it, do it.
- [Ben] Three and a
half minutes remaining.
See, now you can just
chill while things cool.
- Waffles are done, the moment of truth.
Oh, they're looking all right.
They might need a bit more.
I want them a bit darker
and I've got time.
Oh, that is fantastic, that's good!
I did a good thing.
I'm gonna serve this with hot sauce,
obviously and maple syrup, obviously.
- 90 seconds remaining.
- He's doing the waffle dance.
- Eww, this is stressful.
- [James] Oh, yes.
- Stop touching it.
- No, no, I always fall
down on presentation, so.
- You're falling down right now.
- You've still got just
over 90 seconds remaining.
- Let's get that flavour, that's done.
That's going on there.
- [Ben] He's the flavour man.
He doesn't need a nudge on that one.
Approaching your last minute.
- These are not cold
but they are less hot.
- Les hot.
- Come one, come on.
- Ooh, they have cooled
quite a lot but enough,
I don't know?
Okay, our ice cream scoop.
- [Ben] Lovely colour on it.
Last 35 seconds.
(fast orchestral music)
- Let's get the, ooh,
that's sticking, isn't it?
Oi, that's stuck!
- Come on!
- It's sticking.
- Mike!
- [Ben] Last 25 seconds.
I'll tell you what,
that waffle looks excellent, great colour.
- This is going on here.
- Yeah, clams, clams. Yeah.
- [Ben] Oh, I see.
You're gonna have to get your garnish
and any last flavours on there
in 10, nine, eight, seven,
six, five, four, three, two, one.
- Oh no!
- Whoa!
(Ben laughing)
- I mean, you "jooged".
- I "jooged" too hard (laughs).
(fast orchestral music)
- Baz I think we should get
those into the sexies quickly.
- Please quickly.
(upbeat pop music)
(slow piano music)
- We have the best job ever.
So first up Mike's dish,
20 minutes and he used
the seriously good truffle mayonnaise.
- [Chef] I'm super excited for this one.
I like how you're checking
how the duck is cooked.
- I'm just checking it all.
I like the crispy skin.
- It's interesting, don't
forget your sauces mate.
- You're going straight
in with the hot sauce
and the maple as well.
- Yeah 'cause you've got to
be able to taste the truffle
with everything else.
- Ching, ching.
(slow pop music)
it's really punchy, that's good.
- It definitely works.
Is it the most innovative use of mayo?
- I like that it's gone into
a batter which is still light
and crispy but now has the flavour,
and the ranch sauce maybe
more obvious, but it does work.
- I quite like the balance
of truffle in the sauce.
It's not like the overwhelming flavour.
It's helping everything else along.
- Strong start, Jamie's is next.
- Jamie used the seriously good garlic
and caramelised onion mayo.
- Very inviting.
- It's gonna fill you up.
- Right, I'm gonna tuck into some of this.
- I'm really, really interested
how its flavoured the pork.
'Cos I think it looks awesome.
I think his got some
amazing colour on it, whoa.
It's beautifully cooked.
- Beautifully cooked as in not over-cooked
but also he's still got the
colour on the whole thing
and on the fat there.
He went for that extra squeeze
in the mash and it's good.
The mash, yes it's creamy,
but it's also got that warmth of garlic.
- I like the way he's taken flavours
that would usually take a really long time
to get into this dish
and cheated with the mayo
and it works.
It's very rich.
I think the creative use of it,
spreading mayo over the chop instead
of oil is just helping
that caramelization.
- I'm not sure if there's
anything on the plate
that surprises me from
a flavour point of view
but it's all done really well.
I keep wanting to go back for more of this
and I guess we should test
Barry's before it melts anymore.
Last up Barry was using
the seriously good lemon
and black pepper mayonnaise.
Bold in 20 minutes.
- I'm pretty impressed.
- And it's worth pointing out
if those cookies are baked off
and cooled it is very
plausible to get something
that looks a little less sad.
- But hey, it's about flavour.
- And creative use.
I said no sandwiches
but not even I was thinking
ice cream sandwich.
(slow pop music)
Wow, that takes you on a journey,
'cause you get the super fresh
zesty creme fraiche and berry
and then you get the kind of citrus,
and just as you finish chewing.
You're left with a pepper
numbing which is so good.
- The black pepper is
standout in that, it's clever.
Berries, lemon, pepper all
work perfectly together.
He's got the mayo in the ice cream
which I think is a really nice idea.
I think it lends a little bit
of mouth feel to the ice cream
and I think the cookies are awesome.
- Little bit of a mess but a
real curve ball and surprise
with the creative use
of mayo in the cookie.
We've been left with a tough decision.
- They've all been delicious.
- Clever.
- But which is the cleverest?
- So the winner is underneath the cloche
but I have some
justification first of all.
Dear normals, all three were delicious,
and Incorporated the
mayonnaise in smart ways
but we thought the
standout performance is.
(fast pop music)
Presentation.
- Yeah, mm.
- But recipe wise it looked banging.
Like incorporating the mayo.
- Right, over to you guys.
Do you agree with the result?
Comment down below who
you think should've won.
- And we'd love to know
what you would do at home
with Heinz seriously
good flavoured mayos.
What recipes would you create?
Which mayo would you choose?
- If you want to give any
of these recipes a go.
They're all available in the
description box down below,
give them a go, they're brilliant.
If you've got 25 minutes
mine could be even better.
(men laughing)
- His just so, ah!
- I know.
- [Narrator] We've also
built the Sorted club
where you can get tonnes
of foodie inspo using the
packs midweek 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 cook books you
see throughout the year.
Check it all out by heading to sorted.club
(upbeat pop music)
And now a blooper.
(beep)
- Oh, no, don't get that out.
We don't want a whistle.
It's gonna go right through me (laughs).
I'll probably be hearing that in my dreams
or my nightmares.
