BEAT THE CHEF: MYSTERY BOX COOKING CHALLENGE!! | SORTEDfood

Hello and welcome to classified food. Now a lot of people have pointed out that Mike hasn't won many

cooking

challenge

s lately. This might have something to do with Ben giving all the points. Well, today we're giving Mike the underdog Huttlestone. the chance to get revenge on ben in a very special

chef

's

mystery

box

challenge

, but to level the playing field, mike already knows what's in the box and has developed a recipe with the food team, on the other hand, Ben has no idea and I'll have to think of something at the moment. Do you want to see what's in the box?

Oh, a lot of things, so we have duck, some oysters, some green things in the form of cabbage, bok choy, ginger and root cookies, so Ben, you have free rain to use all the ingredients in that box, as well as a bunch of pantry stuff, but what you have to use is below the poker face challenge Szechuan sprouts. It's like chewing on a bumblebee. tickled, an electrified tickled bumblebee, floral, spicy and numbing, no, you don't look that excited, well, no one challenges, I know they work very, very well in things like cocktails, I don't think I've ever contemplated using them with food so well As if the steaks weren't tasty enough, we'll also give Mike a chance to win the Unusual Ingredient badge if he can create a dish that complements the flavors of the Szechuan sprout and shows that he understands why it works. at the plate, James will judge at the end to make sure points and badges are distributed fairly.

Are you ready? Yes, let's do it right, cook it well so you have 45 minutes. Your time starts in three, two, one. Okay, I'm getting started. doing the chevy thing of preheating the pan, so what are you doing? I'm using the white chocolate, rhubarb and citrus from the

mystery

box to make a white chocolate ganache and a rhubarb tart with the cheesecake crust. You are already adding how many szechuan. buds to the base, so I have instant cookies that are also in the mystery box that they go in and they are being bombarded with five szechuan buds five five five one goes in melted butter, just everything on top, that's my base The cookie base with butter has already been taken to the next level because it has the heat of ginger, but then we will be slapped with an electric shock of five szechuan sprouts, so my logic for putting szechuan sprouts in the base is the same. that if you were to add salt to pizza bases so that your tongue touches the salt first and then basically lifts the whole dish, then this was a great way to try to get that spicy kick into the dish very early without having to use tons This is a of the two ways I'm using the Szechuan buds in two ways, sorry, two ways and you've already put five in there, yeah, well I'm going to use 10 later so hold on to your pants, what are we going to do? doing evers he doesn't know I haven't really figured it out I have a few basically there are a ton of flavors here that are so beautiful this time of year I can't not use it first rhubarb blood orange I'm going to poach some of rhubarb and a pickle.

I'm going to pickle them in coconut vinegar, star anise, cinnamon and Szechuan buds. How many buds are you going to make for four? This way you are extracting the flavor of the Szechuan. bud without eating it at this stage at this stage, so I think the whole dish has a kind of Southeast Asian bias in that the kind of duck, the star anise and the cinnamon, but with this kind of numbing floral note , spicy but not spicy. from the szechuan, so the absorption method with added flavors, the zest of a blood orange and a little ginger, there is no szechuan in the rice, so now I'm putting my mixture in a pie crust and I'm going to level it in the bottom, but going up a lot on the sides.

The danger with this dish is whether the filling will settle over time, which is why I'm making two smaller ones instead of one large tarp because it definitely wouldn't set and cool in time. We will be happy to help you with that. When is it necessary to store it in the refrigerator to prepare it and will we notify you when that time passes? Well, now they go to the freezer to prepare it. You've had 10 minutes to make a cookie pie crust, the beautiful part here. is that this is essentially a recipe lab and real-time development process, so it's going to chop and shift a bit as the gears in my mind spin, unscrew, and then spin again in this mix of spices, salt , sugar, fennel seeds and then the Szechuan florets, mix that and it will be a final condiment that I haven't decided if it was going to go with the duck or the bok choy, but, oh, wait, wait a second, not a minute ago you knew if the seasoning was going to go. in the duck or in the bok choy and now you just put it in the duck, no, the final salt, I don't know, I put it here, but what I don't know is when you cook it, yes I lose the nuance of sugar from sprouts Szechuan on the duck breast on my head, which normally would caramelize and burn, but we'll see, but if you think about some of the best duck dishes, they have a soy, honey, and ginger type of this. of flavors and it's the honey which in this case I simply replaced with sugared fennel and buttery meaty biscuit base made with the next layer of rhubarb, so I cut my rhubarb to be the same size so it cooks evenly in a pan. with a little water and a little sugar stewed so that it is nice and soft.

I'm trying to imagine rhubarb, which is already very tart and makes your tongue move like that with a Sichuan sprout that electrifies you, oh Mike, what I'm noticing. So far, yes, you are taking the way of

cooking

spath, which has a lot of great flavors, yes, so they are in the research I made Szechuan buds from two regions of Africa and South America from when they used to be united, but essentially when I The I tried, yes, very spicy, very spicy, like they hit you, but they are used as palette cleansers and amplify the flavors of other ingredients like citrus, so I thought I would include as many spicy citrus things in this dish as possible, with luck that will amplify. all the flavor, but instead of making it feel like you're literally electrified on your tongue, it balances that with a really bright white chocolate that's smooth and incredibly delicious.

What I really hope to do with this dish is that the more you eat it, the more it builds and that just adds another experience to eating a dish. He really thought it through. Oh no, it's impressive, isn't it? Yes, it decreases as you get closer to the halfway point. Are you happy with the progress? I still have no idea what duck mate will look like in the oven, the challenge here and what scares me, essentially the danger of the dish, is that so far everywhere I have used szechuan sprout, I have heated up and I don't have I have an idea when you do it, if it loses that feeling, so I'm also going to have a little bit of this as a final salt at the end.

What I'm going to try to do with this is char it to slice it and blacken it. it's like caramelized orange oh here we go the rhubarb is nice and steamy so now I need to drain it on a plate lined with paper towel so this will be the layer that goes on top of the cookie base and then it will be lined with ganache . Why are you draining it then? Because I want to eliminate all that excess moisture. I mean, I'm going to need to do more of this. I think I might need to dry that out.

Oh friend, let's try this. Here we go. It looks better. Pour the rest of the rhubarb pan juice through a strainer because I'm going to reduce it and end up with a

chef

y dish. When you serve it, it now also goes into the freezer. Thanks, continue. the other half of the tree, luckily, is big enough, oh, wonderful Szechuan flavor, no buzz, oh, not bad, but you'll want to buzz, that's why we're using them well, so my white chocolate ganache is double cream heating in a saucepan. ginger infused, lots of fresh ginger, this is a ton of chopped white chocolate, I'm going to put it in a bowl and then pour it over my ginger infused cream and create a ganache that didn't look good today and doesn't look like enough cream when There are three normals standing around trying to figure out how to make a cinder.

You know we were wrong. Yes, how do you feel? Mike. I'm using the rest of my cream to use this as Bay Marie. It's called improvising because I need this white chocolate to melt. Don't do this the same way at home. It looks like berry cream. It looks like cake cream. Would I like to place this and make shoe buns? Please melt it. It was going well. oh, it's melted, it's ready, thank goodness for that, okay, now I'm zesting my lemons, four lemons again, another great taste, yeah, that confidence you were talking about, yeah, well, now I can't melt chocolate with cream, um, I'm suddenly having a little crisis of confidence you have a lot of time and it seems like you just have to prepare how long is 15 minutes left until the main course we have a giant cookbook on the way the ultimate culinary battles The regular edition features Fantastic recipes compiled from our battle videos rewritten especially for this illustrated cookbook.

Salty Club members can pre-order a copy right now at a discount and if you're not a member, don't worry, you can sign up now for free in an instant and get the amazing meal bundle app and get the discount on the Shazam book, How wonderful it is that five minutes have passed and it's been like inside, it looks like Ebbers has been rummaging through the mystery box and found some oysters, there are certain ingredients. When the chefs see them, if they are super fresh and in season you can't help but get a little excited. I don't want the oysters in this dish, but we could try something, but with a little shallot vinegar, what's better than shallot?

Szechuan sprout vinegar, rhubarb, pickled vinegar, I mean, you don't know that's better because you just made this up, but it sounds better in my chef head. Now you're getting bold like you have no idea this is going to work, right? Would you mind taking the boxes of rhubarb and tart out of the freezer please mate, the bases have cooled down nicely so now I'm just adding rhubarb to the base. Now ganache, oh oh, great, this is harder than I imagined. Well, ganache all the activity based on ganache. It's been a bit of a lollipop, the white chocolate ganache, I mean, part of the reason it didn't melt as easily is because it's so thick because it needs to set really quickly, so now that it's there, it needs to go back in the Freezer.

Please, to prepare Jamie Carroll, you might get a freezer plate microphone. You have five minutes left. Okay, very good, that's down to solid rhubarb juice. I'll drop it in with some water. How's that sauce? Good liar, this is good, so are we still sure he's a chef or is he just a zouch? It's very much a judge made by Michael oh George Michael damn that was funny oh that was good that was great okay so the rice is ready I took it I'll take it off the heat it's been cooking in the residue I'm going to fish out the blood orange peel and the ginger they've already done their job they've merged finish it with coriander that will go to the dario on top of the char The orange burns the pak choy and the duck is now well rested.

I think it's just a matter of serving it fairly safely. When I made a dairy mold full of rice, they took it out. Yes, James will hate sugar in a food processor. and then 10 buds so I'm draining the rest of my Sheffield zoo. It actually looks good, doesn't it? You have 60 seconds left. Can you go get my cake? Bring me one of the pies from the freezer. Please, I'm going to make a jojo on a plate, wait, that's it, oh, how is this set? Come on, yeah, yeah, yeah, yeah, yeah, yeah, like 30 seconds, dude, we're good, come on, uh, silver plate, leave it for 10 seconds. 9 things above the first three two one step away oh, I think our two dishes are ready, you serve them both, yes, why don't we bring them to the table?

What's under that? Why are there three clutches? You know Eva has been in a video when there are more confrontations than people the show can't help it couldn't help but play with some of the fantastic ingredients so this is the dish this is just a little appetizer oh yeah it looks great I like it the smell of chard, it's good and my dish is like this, that's what I expected, I like the cheffy swell, it's great, well, I mean, if we start, we have an appetizer and a dessert left, how exciting, so look , we have fried duck with blood orange and ginger rice and then pickled poached rhubarb with Szechuan florets and I used some of the pickling liquid and the rhubarb to accompany the oyster, so it has a similar flavor profile, but I thought that in Shallot vinaigrette place is like a Szechuan rhubarb.

Dude I feel great, look how excited I am, okay, cheers, I don't like oysters, but I like that oyster, honestly, I feel like if you took five minutes instead, I would have been very happy if you received a slight numbing at the Final, don't you think it's okay, so let me have a little of this? You picked out a nice ingredient box of some lovely seasonal things that as a chef I just wanted to play with. It is very tasty. I reallyI like rhubarb, no. Pickling the duck is perfect and everything is going very well, isn't it?

I would like more rumors. Oh, I know, I know it's not lively enough for you. Yes, I would like more rumors. I think everything works very well together. I think everything is really delicious. I'm looking for that like a slight tingle. I have a little bit on my tongue. Just a little. It's not there enough. Yes? If you want a little more, I think this is a very difficult challenge because it's an ingredient that you never cook with, so you have no idea how to incorporate it, you have no idea how much you can take without trying it once and then do it again, okay? oh man I'm nervous I'm impressed with the color you got from the rhubarb it doesn't look that good it looks great okay I'm excited I'm excited cheers cheers rhubarb and ginger is a classic combination by a reason. and rhubarb and wonderful white chocolate and put three on the plate, what do you think is good?

I'm still looking for the buttons a little bit, yes, I'm the same, oh, it's a tasty dish, it's a delicious dish. oh yes, sorry, it's happening now yes, it's happening it's like once you finish eating you're left with that feeling that reminds me that you've already had it, it's the opposite of what you would normally do, which is take the bud and then try something to enhance the flavor. It goes with the flavors and then comes to the end. I wonder again if this is enough of an effect or if what is really done so brilliantly is extracting it. everything else, the warmth, the ginger, plus the flavor of the rhubarb, plus the creaminess, plus because it's an amazing dish as a lesson, using it as a final salt and final sugar definitely works, yes, I think it's something that should be done directly in the end so I have to choose a winner and if you were Mike you will get your unusual ingredient badge then you can continue being a chef if you win um wow hard decision hard decision let's be close I'm going to have to say the winner is ben I'm so sorry I I'm so sorry, I feel terrible, you did such a good job, oh I hate those guys so much, I can't really blame you, it was just annoying, it was outstanding, you literally pulled it off. your best improvisation skills straight out of the bag.

I took into account the oysters. I admit that I'm judging you more harshly for once because you already knew what would come in handy, friend. Well, let's hear what they have to say. I mean our. Chefs have to stick together, but do you think it was the right decision in this case? Comment below who should have won and we want your future recommendations on what ingredients we should use in these mystery box challenges, so join the conversation on Twitter with the hashtag mystery box sorted there's more no you're not allowed ok yes , thanks, salt, it's a spoonful of sugar, it was never, oh, not even close to sports