CHRISTMAS Recipe Relay Challenge! | Pass It On S2 E2 | SORTEDfood

I don't know what to do as an annoying suburbanite with long delays. Oh, what's going on here? This is a joke. Where is the plate? This should be really obvious. Oh dear, oh dear. Hi, I'm Barry, I'm Jamie and welcome to the refrigerator chamber. And now that? It happens when you combine one of the best things in the world, Christmas, with one of the worst things in the world,

pass

it on, this already feels like a

challenge

. I'll be sure if we need to ask Janice what the topic is. that table Janice what's today's theme is Christmas so you must create a dish that appropriately celebrates the most wonderful time of the year.

We asked the ranked community to rate them all in order of holiday cheer from highest to lowest. It was incredibly amazing results from your first chains first Jamie second then Barry Mike and finally look I played Scrooge a couple of years ago doesn't mean it's great let's do this one at a time the kids have ten minutes to cook and add to the final dish. the remaining team will have no idea what's going on behind them until it's their turn. Oh, as you can see, I've chosen fair. I have decided on salty. I'm going to be pretty traditional, but with a little twist because I think that's going to provide a lot of elements for everyone to get involved in, so I went with duck and celery instead of potato and I'm going to try to start with fondant celeriac so Jamie knows where is it going and I'm going to start removing the breasts from the duck because it won't cook in time, but the duck may not necessarily be Christmas Eve, but it goes down the goose root, you know, instead of turkey, it's goose , obviously we don't have time to make a goose.

I hope we can accompany it with a good sweet mulled wine sauce; using the duck breast it would be very good if we had time to make a confit, but I don't think we have time and that's it. I can go in a cold pan, it doesn't have to be hot at all, the celery isn't here, well, JC turns it carefully so it's really really nice and browned on all sides and then what am I burying myself in for. He puts a lot of chicken broth in there so it cooks a little frozen. If I put it there, I just like to leave it on the edge, it's not going to work.

I don't want it to cook and burn. the butter and the carrots I think someone is going to roast the carrots but I also want to use a couple of them, hopefully they will understand what the source is because everything will be like in big chunks. I need to go quick because Gemma needs to get the duck so I'm going to give myself and seven and a half out of ten because I think I left it quite open and everyone will get involved and have fun, that was very quick, it got tasty, tasty, Christmas flavor, react.

I'm going to go with celeriac sprouts, just get rid of them, no one needs them, we'll put them here in the refrigerator, yeah, that's all that turned out, it looks great, take some credit for that later, yeah, but You know what else it really is. Well, actually, like a stewed red cabbage, it's not Christmas and this is pigs and blankets, so I'm going to add them to the pan to fry with our duck. Yes, we will put them here. Oh, make them with berries. Problem, yes, it is quite a problem. heavy I'm going to give myself a very Johnny six point eight nine many ingredients have disappeared from this table I thought it's a good thing or not ah this implies the normal to make some decisions ah what is it I don't want to cook too much this, well, there is no no one doing, I'm just fluffing, ah bonus, so I'm going to put that on the fire to start.

I've only been panicking for four minutes, I know if it's going that bad. Oh, stop and do whatever. I know how to do what I know how to do what I know well I don't care what's going on Christmas dinner is not complete without bread sauce that bothers me a little milk that is shit milk Repair cream indulgence they don't need so much onion onion pants onion I have to study onions with some teeth for their entire life, let's divide them in half and then grate some nutmeg in quick dough, no babies, no babies, never mind, 35 seconds literally, that's just horrible, shocking, absolutely shocking. berry I'm really home Me, Kris, I miss, it's better than this.

I'm going to indulge in - It's just a fact, rubbish, obviously, rubbish, less is more, okay, that's the lesson I learned, I can do that, I can do that, oh, there are knowing instructions on anything, what is that halloumi reboot? I have time for this, we can move our chin for 8 minutes and 12 seconds. I'll take it off the heat, there's no room in the pan, I don't know how long. This has been there but I'm already awake. I have a horrible feeling that this is supposed to be the start of a bread sauce. Oh, how do you make bread sauce?

I know. Those onions come out. I have no idea it could be something completely different. I could be ruining this, we put butter in it, this could also be very buttery because I have no idea if butters have been put in already. Hey, it's Christmas, so we're going to be genuinely generous with the butter. I don't know what this cabbage is doing. It's out of juice so I might put a little more vinegar in it because I mean there's a lot there you go we're going to put this in so you just want to reduce the bread sauce think about 20 minutes so put it in . a slow bubble I've really done anything to be honest except guess this is a pan sauce, it needs a sauce or it needs some kind of sauce and I'm not qualified to do that, all he needs to do is prepare a dish and work.

Find out how to make a sauce with just one bouillon cube and maybe some pantry. There is a huge Christmas oval plate. I didn't do very well. I haven't offered anything, so I'm going to give it a three. You're right. I have some work to do because if you guys think I'm NOT Christmassy, ​​then that's what I need to improve on more than anything else. Christmas is a time to give. Christmas is a time for love and family, so we'll make sure to give our A loving family there, some good food, which we did, but it's overcooked, pigs in blankets covered in duck fat, that would be nice , we can make it work very, very spicy, that's what a sauce that comes out of the weather in the refrigerator is supposed to be like. so we got cabbage and duck, so I guess the plan was Solaris.

Oh, I literally look at that and I don't see that I like it, but it doesn't fit in the last 10 minutes and Christmas lunch is usually just heating up some plates to serve and putting things on. on the table for family service preparing the red wine, I can make a thicker line and sprouts like some flavors through the sprouts so that they are not afraid of people, what is that little pocket of cabbage. It has been cooked in duck fat. I'm adding some fresh thyme, a little salt and pepper, and some cranberries. Paracin sprouts. Okay, the cabbage will have two drinks and some fruit.

I've never done this before in my life, but I'm thinking outside. the mince box that you normally put in mince pies is very sweet, sticky and fruity and I could balance that with a nice Christmassy flavour, a little more citrusy and the cabbage a little firmer than I would really like and should be really Stew for a long time, but we'll have to make do with it already having a lot of vegetables, so don't leave too much of it. This won't be the best font in the world for a couple of reasons, not one of them.

If you are sure you have enough time to cook the wine, what it did have was a delicious flavor from the vegetables. I'm just going to strain it so I can reduce it to a hot pan and hopefully reduce it to a point, we can use it in a moment I think this duck took less time with it personally, but the skin could be a little crispy, it's not wrong, she's actually blushing. I guess the back is blushing, it could be a little less, but it's not a The problem is that we tend to be a little excessive when we get to Christmas, but I think it's that time of year when it's almost excused, community, we We'll see well, it won't look very good.

I don't think bread sauce is ideal. this situation, but it would be roots, leave it out if someone did it and I think Christmas is about tradition, its traditions, who your family is, how you like it, 10 seconds to pour some sauce on the plate, no I'm sure you would call it Christmas. dinner but it's definitely festive I'm going to write half past seven to put some things on a plate, ready guys Merry Christmas in 50 minutes the guys have prepared fried duck breast with minced meat stewed red cabbage roasted celery duck fat and cranberries cabbages and bread sauce someone found the brussels sprouts that I made.

Did you hide them? Of course, it's not offensive, it's not huge, but it could taste amazing and therefore be worthy of the Christmas celebration. You're right, we should celebrate what doesn't exist. What's not there is that there's not much there, which means that every element on that plate has to be perfect. I'll be honest, yes, I've never had a law in my life, the cabbage was stuck to the bottom of the pan when I arrived. So I practically doused it with cider vinegar, cider vinegar, not mulled wine, yeah, your dad, someone had put pickled cabbage in a Christmas dinner, yeah, you're not dead, doing research before we practice, so you gotta do it in the old days, why?

Did the oyster go home early because she tore a muscle? I'm in Tracy with the cooked insults, greetings. Cheers, I'll tell you what a decent bread sauce is really good, a nutmeg and a relish and that was good, no cabbage, it's delicious. true, it's a little tart, but it's better than being mild from Eva, you would literally save this mmm. I enjoyed everything, I played my heart out, not the celebrity, no slurring, I'm brutally honest, is this a festive flop or is it a Christmas miracle as elected head of Christmas I have to fail it, it's not enough Christmas for me.

I think there are enough redeeming features in that dish to give it a

pass

. You're not singing, you're not dancing, there's no Christmas cheer. I think I would have failed if I did. Give it a Christmas miracle, it's only because the chef did a good job and I don't think it's good enough to pass muster, so for me it's a festive fail. I think it's a better plate of food than many from our past. guys on the ice and so I think it's on the lower lower end of the pass and those things that we can get out of it no you can't you can touch it because of what we've done before.

What did people write down? I scored myself. a 7.5 which I thought was almost fair, but maybe I didn't even have it for you. I opted for a six point eight nine strong sausage addition. I would have given them the exact same six point eight from high school knowing that I think he just said I gave myself a - well that's just my bread sauce and I didn't do anything else under my clothes and I turned them green oh you did - the bread maker bed sauce hole congratulations well done for a very very good bread sauce I gave myself a three I think who took the celeriac in a pan oh I gave myself a 7.5 for putting things on a plate and season a few pieces.

There are our rankings, we would love for you to rank us in the comments from best to worst, one to five, let's not let this get ruined. Christmas, no no, we should serve a little more wine now, as always, Janice needs your help with more topics and orders, so please comment below with your ideas. I'm very happy because after my last performance no one else understands why not. No, these went to a cake shop the other day, yes, all the cakes were five pounds, except one that was ten pounds. Well, my last reason is 110 pounds and the shop owner said it's a Madeira cake, better that way.

Lilac, as we mentioned. Don't just make high-quality YouTube videos, we've created a neat Club where we use the best we've learned to create things that will hopefully be interesting and useful to other food lovers. Check it out if you are interested. Thanks for watching. and see you in a few days my chest is too wide for this baggy young man, you know, this part sticks out too big, too big for him.