Food UK
Chefs Test VEGAN “Fish and Chips” | Sorted Food
With so many delicious vegan alternatives out there, it’s about time that we jumped on the bandwagon to experiment with our own vegan recipes. This time, we’re switching up the British classic, fish and chips, to see if banana blossom or aubergine works best as a vegan substitute. Check out the episode to see how we got on!
Pre-order your copy of Can’t Be Arsed 2 now! https://bit.ly/3h1VUDr
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: https://bit.ly/3tfFgsR
#SortedFood
#Vegan
#FishandChips
#Chef
#Recipe
#CookingChallenge
source
All conjured up for Chester See… A soft brioche bun, glazed with maple and finished with bacon crumb holds the all American burger. 100% home-ground beef seasoned with salt and pepper is shaped into a 1/2 pounder, and topped with a duo of molten and oozing Monterey Jack and blue cheese as well as three rashers of crispy streaky bacon. All this is cleverly balanced out by fresh raw red onion rings, oak leaf lettuce and lashings of homemade tangy and sour chive ranch dressing. To hold it together it’s spiked with a skewer, but not any old skewer, one laden with 3 crispy, golden southern fried peppers.
Check out Chester here: https://www.youtube.com/user/chestersee
Have you downloaded our BRAND NEW app yet? http://bit.ly/SortedYT
Get tonnes of behind the scenes stuff and extra foodie loveliness here:
Posts by sortedfood
http://facebook.com/sortedfood
http://instagram.com/sortedfood
http://pinterest.com/sortedfood
http://sortedfood.tumblr.com
source
Join us for our biggest, weekend-long live-streamed show featuring incredible food, hilarious cooking challenges and fairytale festive fun with the tyrannical Queen Janice… And yes, we’ve actually got a real castle!!! Get your tickets HERE: https://bit.ly/3AdyjyW
source
Welcome to episode 1 of Bad Taste – our mischievous new gameshow, where secretly sabotaged dishes force guest players to disguise reactions, deceive fellow diners and survive suspicion-filled vote-offs.
A massive thank you to our Baker guests, go follow them here:
Matt Adlard
https://www.youtube.com/@MattAdlardOfficial
https://www.instagram.com/mattadlard/
Chetna Makan
https://www.youtube.com/@FoodwithChetna
https://www.instagram.com/chetnamakan/
Juliet Sear
https://www.youtube.com/@JulietSear
https://www.instagram.com/julietsear/
Philip Khoury
https://www.youtube.com/@philkhoury
https://www.instagram.com/philkhoury/
A Sorted Studios production, commissioned by Fox Creator Studios.
They say it takes a village to get a project like this off the ground and they’re not wrong, here’s the incredible team we assembled to make this happen:
Hosts and Executive Producers:
Barry Taylor
Ben Ebbrell
Jamie Spafford
Mike Huttlestone
Bad Taste Chefs and Food Consultants:
Kush Bhasin
Philli Armitage-Mattin
Showrunner – Tom Hemsley-Jones
Series Producer – Emma Jones
Talent Consultant – Lucy Loveridge
Casting Producer – Lynsey Routledge
Hair & Makeup Artist – Sarah Panigada
Series Multi-Camera Director – Abigail Dankwa
Consultant Director of Photography – Alex Knowles
Lead Camera Operator – Chris Fergusson
Camera Operators – Izzy Lee, Alex Evans
Gaffer – Lorenzo Guerrieri
Studio Manager – Ed Neely
Sound Designer – James Everett
Location Sound Recordist – Jonny Horne
Location Sound Assistant – Seb Knee-Wright
Art Director – Ben Clark
Standby Art Director – Maria Abad
Construction Managers – Matthew Ince, Nick Abbott
Construction Team – Ben Poynter, Beren Day, Charles Edwards, Jamie Morley, Sam Corazza-Watson
Scenic Painter – Rhiannon Edwards
Floor Runner – Rachel Bennett
Kitchen Runner – Rafael James
Editor – Christopher Poole
Graphic Designer – Harry Lilof
DIT – Josh Hughes
Series Branding – Ann Moyse
Photographer – Sonny McCartney
Production Manager – Charlie Panapa
And of course a special shout out to the whole Sorted Food team for all their work with the production, management, finance, food, publishing, studio setup and everything else that made this possible.
0:00 Introduction
0:32 First course
6:00 Second course
11:09 Third course
15:59 Final course
23:24 Winner announcement
source
Chef Ben and Normal Barry are testing kitchen gadgets that some say… feel illegal. From the terrifyingly dangerous, ridiculously powerful, or simply so good at their job that they feel like cheating – the lads put them to the test to find the truth.
All Our Gadget Reviews: https://bit.ly/4eireh8
STOP EATING BORING DINNERS!
It’s easier than you think to cook up banging food… Click here to try Sidekick FREE for 30 days: https://onelink.sorted.club/vWe9/lx15b74h
Why’s it so awesome?
– Discover new ingredients and dishes
– Boost your confidence in the kitchen
– Reduce the stress of deciding what to cook EVERY day
– Make grocery shopping simple, with an automatically-generated list
– Cook more sustainably & reduce your food waste
0:00 Microwavable pressure cooker
5:31 Electric fish fillet knife
10:04 Salt-firing bug blaster
14:22 Intelligent sensor grill
source
Can the guys identify every meat from just looks, smell and taste? It’s another round of Identify the Ingredient! From familiar …
source
-
Food UK3 years agoPANCAKES EXPERIMENT: SAME Ingredients DIFFERENT Techniques
-
Other UK3 years ago
The BBC is on obtained time and is quick ending up being Bri…
-
Fashion UK2 years ago
TDX x TB Rock Band EDJ (“All For You”) Full Song + Lyrics – Tower Defense X Roblox
-
Other UK3 years ago
Making it through an honour killing – BBC News
-
Other UK3 years ago
Could Reform Cost the Tories the Next Election?
-
Fashion UK1 year ago
HIGH ON YOU – Jind Universe | Latest Punjabi Love Song 2024
-
Other UK3 years ago
Prince Harry was victim of phone hacking by Mirror Group New…
-
Business UK2 years ago
Martin Daubney | Wednesday 27th November
-
Fashion UK1 year ago
11 HR Trends for 2025: Embracing Disruption
-
Entertainment UK1 year ago
💥 Outlander star Sam Heughan on why ‘dark’ and ‘unsettling’ Season 6 is one of his favourites ❗️❗
@SortedFood
January 11, 2024 at 2:20 am
Pre-order your copy of Can’t Be Arsed 2 now! https://bit.ly/3h1VUDr
@thaisstone5192
January 11, 2024 at 2:20 am
WHY even attempt to create a food that mimics meat???
@victoriablanc761
January 11, 2024 at 2:20 am
So he adds fish flavor to the eggplant but not the banana blossom??? Why would not add the fish flavor to both? how do expect the banana blossom to taste like fish??? geez not a fair comparison.
@eloctavo1909
January 11, 2024 at 2:20 am
please make more of these vegan recipes, they're grate!
@judithham2320
January 11, 2024 at 2:20 am
What’s with the soggy chips? I would much rather have crispy potatoes. It must be a Brit thing. I am American, and I don’t know any American who wants soggy fries.
@angelkisses5933
January 11, 2024 at 2:20 am
I'd definitely give both the aubergine and banana blossom a try x
@ChrisWar666
January 11, 2024 at 2:20 am
Hmmm, i wonder how traditional mushy peas were made. Crushed in a mortar and pestle?
@ethancampbell215
January 11, 2024 at 2:20 am
How have I watched a video where such a timeless classic traditional national dish has been adapted to adhere to the rules of a certain eating style by removing the star of the show and replacing it with a vegan alternative 😂😂 it feels like a cardinal sin removing the pivotal ingredient in the national dish and feels like a if it ain’t broke don’t fix it situation😂! A sorry not sorry to any vegan reading this but if you choose to not eat fish you should miss out on this dish, you can’t change the dish by taking a component off the plate
@Goldenhawk583
January 11, 2024 at 2:20 am
lots of vegan videos.. how about a carnivore one.. animal products only, apart from salt, and maybe some spices.
After all, when vegans get sick from their diet, and they will at some point, a lot of them go full carnivore just to be able to heal.
84% of people that go vegan, quit within 5 years ( most before 2 years), and 90% of that that quit, report " catastrophic health failure" , as the reason.
@shannonsmith4174
January 11, 2024 at 2:20 am
UM BEN HERE IN THE US YOU DO NO YOUR IN THE UK RIGHT?
@ThePinkerton1776
January 11, 2024 at 2:20 am
The best vegan version of any food is just not eating. No animals hurt, and tastes better.
@genevataha9261
January 11, 2024 at 2:20 am
In NZ we pronounce it ( TAR-TEAR ) for some reason lol
@susannea4196
January 11, 2024 at 2:20 am
This doesn't contain much nutrition though like all vegan food…
@Snowshowslow
January 11, 2024 at 2:20 am
Soggy chips are why I can't have fish and chips in the UK… Such a waste when you can have a nice crispy texture. But I assume I will be chased out of the comment section now 😉
@danpettersson4671
January 11, 2024 at 2:20 am
7:16 Ben: "Here in the US". Where were they filming? Yes, I know it's two years ago, but I saw this today.
@GaryKidd
January 11, 2024 at 2:20 am
The blooper at the end has me crying
@philoctetes_wordsworth
January 11, 2024 at 2:20 am
They both sound delicious.
@philoctetes_wordsworth
January 11, 2024 at 2:20 am
I am glad of the explanation about soggy chips. 8:03 If I ever find myself in GB, eating fish and chips, I shall not be disappointed when the chips are soggy.🤗🤗🤗🫶🏻🫶🏻💋🇺🇸🌸
@whydoineedanameiwillneverp7790
January 11, 2024 at 2:20 am
It's so interesting that James chose to go for aubergines.
Batter fried fish is a fairly common appetizer in any Bengali event. The vegetarians always get sliced brinjal fried with the same batter instead! We follow the same method as James, just different spices for the cure and batter (no alcohol in ours and we typically use rice or chickpea flour instead of wheat flour). Batter fried brinjal is really good.
@jonahwhale9047
January 11, 2024 at 2:20 am
I've seen oriental version of a vegan fish use a sheet of nori, as used in sushi, to work as a "fish skin" as well as to add flavor.
@tom_something
January 11, 2024 at 2:20 am
As a non-Brit, I had no idea that soggy chips were considered by some to be part of the experience of F'n'C (effancy? effancy). After all the work of double-frying for a fluffy interior and crispy exterior, you sprinkle them with vinegar and cover them up for a while.
I get that it's a cultural thing, but making good fries (now I'm using _my_word for the things to season the context) is an exercise in conscientiousness, right? You have to be mindful of the time and the temperature. They're not just going to manifest from ingredients and half-hearted interest. Well, unless you do it for a living and can do it all by reflex like a line cook who can brunoise a carrot without looking at it. Digression.
When I hear (paraphrasing), "These fries we just double-fried are too crispy and well executed, so we're going to douse them in liquid to make them soggy," it is indistinguishable from the hypothetical "My carefully laminated dough yielded croissants are are way too flaky and tender, so before I proceed I'm just going to step on them a little."
@SnowyRVulpix
January 11, 2024 at 2:20 am
Soggy chips are a crime against food!
@JoannaHammond
January 11, 2024 at 2:20 am
I do not get this one, you prepped the aubergine in seeweed to and sea flavour but not the bannana blossom. That taste is one of the key things to make it taste like fish.
@JoannaHammond
January 11, 2024 at 2:20 am
They where not mushy peas, no bicarb.
@brekerr
January 11, 2024 at 2:20 am
Love this type of thing. Food hacks that happen to be vegan would be good. I've just worked out: blend a can of chickpeas liquid and all, and you have a white sauce ready to be flavoured, heated and served
@gem_shw5243
January 11, 2024 at 2:20 am
ive had banana blossom a lot here in the philippines in dishes where i cant even tell the difference whether its meat or not ! (i didnt even know it was called banana blossom in english!) and it always made me think that people are always looking for meat substitutes that taste and feel like meat,, and here we have banana blossom that does such a good job of it,, i would love to see more applications for it as a meat substitute in the future
@jadedelite
January 11, 2024 at 2:20 am
Wait, fish aren't a vegetable?
😉
@jamesaclarkjr7116
January 11, 2024 at 2:20 am
I live in the US and in Colorado Springs, Colorado to be exact. We have an English Pub company here. they have a sit down restaurant west and more like a chip shop a little east. I had mushy peas the first time a couple of years ago. They were the marrow peas.. I honestly say I didn't prefer them. I'd prefer garden mushy peas. Your cooking on this episode was brilliant!
@milaszczecina5553
January 11, 2024 at 2:20 am
I shan't 😂
@thequiettiefingbard1969
January 11, 2024 at 2:20 am
God I love this opening cinematic so much more then the current one, always made me feel like part of the team, makes ya feel warm on the inside.
@ori-yorudan
January 11, 2024 at 2:20 am
I'm an on-and-off vegan, I'll go vegan for a couple years, then eat a bit of seafood and eggs for a while, call myself a pescatarian, then go back to being vegan for a bit… for the last 10 years or so. Fried banana blossom is one of those things that I'll eat at any point. It's always so satisfying.
@Erigato2010
January 11, 2024 at 2:20 am
“Here in the US”? Huh
@donise8406
January 11, 2024 at 2:20 am
So my question is when ever I see Fake Meat dishes, If you are Vegan why do you need to eat pretend meat?
@kristine6981
January 11, 2024 at 2:20 am
Thank you for doing a vegan recipe! Looked GREAT! I'd love to see more vegetarian recopies. I'm a huge fan of all of you!
@Lexy60
January 11, 2024 at 2:20 am
Mushy peas are marrowfat peas not garden peas. The texture is much creamier with a nicer mouthfeel. Other than that, loving watching you guys, keep up the good work!
@balbarith45
January 11, 2024 at 2:20 am
When Jaime said to sog up the fries, my anxiety had a meltdown. I love crispy on the outside, soft on the inside fries.