Mystery Box Challenge | Recreating Famous Signature Dishes: Omelette Arnold Bennett

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s to a midweek meal. Pat's At Drake's, we discover the tools that will help us all cook and eat smarter. Join our community. where everything we do starts with you and here we are back in the studio for the first time, it really is lovely to be back and see your faces again Mike, I can't touch you baby, please don't, the excitement will probably be short lived. Weeks ago my Christian Inge created a hundred layer berry lasagna, it's your turn to create a

mystery

box, so it's from the same book that Mike cooked

signature

dishes

that matter and these are a mix of some really simple recipes, some very complicated and a box with a lot of fish, oh thank you, smoked haddock, a lot of double cream, a lot of eggs, a selection of ingredients and the book has been bookmarked on the page, you will need page 59, okay, an omelet, Arnold Bennett , this was created by a French chef in 1929.

For English author Arnold Bennett, the description of this open, fluffy omelet is topped with smoked haddock cooked in milk and cream with bay leaves and nutmeg. The cooking liquid is used to make a béchamel which is added to a hollandaise sauce and then cut. with whipped cream is iconic and to this day is still on the menu at the Savoy Hotel or the Savoy Grill and must be made with precision and excellence, not just a few eggs smashed, boiled and with some smoked haddock shredded on top. We would like you to prepare an Arnold Bennett

omelette

according to that recipe.

All the details are in the book, so I'll freestyle it and we'll give you 30 minutes to do it and I hope I can pull it off. Come on. For me it's a

challenge

, well in that case your 30 minutes starts in a three, two and one

omelette

so start by making the mornay sauce which involves infusing the haddock trimmings into the milk and then straining it, just contain it Two minutes later, would you like to give him some cold fish? and a little bit of cold milk, it will infuse it any way you want, no, it doesn't tell me to warm you up, what good milk and haddock trimmings in a pan, hey, your time, Joe, did your friend have four minutes?

Now I have the latest he has. a twist you've done about a minute of cooking in about three minutes of reading and actually I don't blame you because it's important to get it right, cooking is a challenge when you've done it for a long time so I've got my Patek on the milk warming up so that it can infuse and then I move on to my béchamel. I have the butter melting, soon it starts to bubble a little and they go into my flour mixture which together they cook the flour and then they start. I add my milk and then I finish with Swiss cheese and parmesan so that's a summary a mornay sauce is basically a cheese sauce it's a bechamel base so you add milk with butter and flour in this case the milk it's infused with some leftover smoked haddock and then when it's cooked add the cheese now as we said this is going to be a challenge so you might want to do it while you're doing this read ahead because if you're doing a thing at a time time, it probably won't.

I have time, he doesn't tell me how to prepare the holidays. Oh no, you may have to make a cheat hollandaise sauce, but your ingredients are there. Well, vacation. 20 minutes left. My crazy recipe. Yes, it's in the morning menu book. Now I choose to cook it on the bench. Well, it was too difficult, she can win five minutes ago. I said you have to think ahead and do two things at once, yeah, no, I did two things at once to turn off the jump, keep picking it, okay, the Dutch girl is doing those fun things. holidays, what recipe is that?

Okay, so you have to make a reduction, of course, I have to make a reduction with 20 minutes left, maybe you don't have time for the classic reduction, maybe you just have to use the splash of vinegar. She was using another stroke, sorry, let's have another bowl. with these peppercorns, this is the bell I understand, it makes a difference, this is so, it adds flavor to the reduction powers 200 grams of salted butter, there are 15 that if a butter comes in blocks of 250 and you removed 50 before to Your Roux, how much do you have left? Here we go, here we go, my heart is pounding, so two egg yolks and you're back in your comfort zone.

You are only making mayonnaise but without oil, you are substituting clarified butter which is literally for two mothers. sauces mayonnaise hollandaise right now my depth is like I don't even have to make any omelet there yet just an omelette. I'm pretty sure it's where he said just at the time that one of London's best restaurants, Woolsley, has been serving their version of the Arnold Omelette. Bennett since 2005 as head chef mr. David Stephens has said that it's a dish that you'll have to make several times before you get it right, but sorry, it's just an object and the same with your Swiss cheese, it's really spongy, but he adapted and they brought it to the meeting. he's going to cut it smart my butter has clarified my eggs are separated my vinegar reduction is not a thing it's just soaking and my cheese is going into my cheese sauce tomorrow and night I think once all that is there I can start thinking about your minute Hello, it's halfway there.

I don't want to help you, but I do want to help you make it plausible. You may want to preheat an oven on the grill, but grill. Don't leave that until the last two minutes so you don't panic. go to the grills cold grill I just want to say, let's grill, read ahead where you can so you can do things like preview corrected halfway. I'm panicking right, hollandaise, hot water, steam, cook it medium but not overcooked. I made scrambled eggs, I'll definitely get a Rahab tape. I hate to say this wrong because I know I don't feel like you need to be reminded to leave the stove on, but you might want to turn it on to start preheating your omelet pan.

I'm sorry. What are you going to make an omelette and then you're going to transfer it to the serving platter so you can put it under the grill oh, he's recognized it but he hasn't done it yet vinegar now I forgot that it's going to season the flavor. you know you've got it basically beating these eggs is a point where they start to thicken and very lightly to make a little figure eight, we drizzle it pretty much in there dripping clarified butter, which is the clear butter on top of the foam, now it's swinging . over the pot of steaming water, don't let the eggs get too hot, but you want the heat to keep the butter from cooling, but you can always take it off the heat once you're happy it's cooked.

This works by dripping slowly as you whisk in the clarified butter which is quite cold so now I need to poach my habit so it crumbles beautifully so I put a little milk on the plate because it's a bit risky, it's been a long time undercooking in front of the camera because usually, but the cows are in my own kitchen no one is watching it's frustrating if I flap now I'm starting to feel a little silly I can turn on the scale he never cares about flapping in the studio before number four I'm a man four-legged, but is this the It's time to get off the track with six minutes left, let me find fun, so I have two whiskeys ready to add some double cream for salt and a little pepper after thinking and then I have to fight in that hot, smoking pan now probably "Too hot now," he says and then does nothing about it.

Right, figure out how much cream, butter, sure, five grams, sure you have a wonderful non-stick pan, so once you're happy with it, you just slide it out and check the copper pan. at what point are you going to add the frosting on top what is your frosting right what is the frosting was the clear answer with a frosting Tom make a more logical time okay that makes sense what you don't have a bowl just another bowl why not me I thought that I was just making omelet, so all those wonderful meals that you just made, the hollandaise, are the morning.

Now any combination in the right proportions with a little whipped cream to cut it, sorry Ben, this is a disaster for me. I mean, don't be sorry, you're eliminating James, this is so cheesy, we started together, that should be icing, how's your omelette? Three minutes left. Oh, very well done, bears, haddock, hot fish, hot fish, use a spoon, no. Now use a bowl, what am I doing under the grill for Gratton eight? and then you finish it with chives to garnish. Served in the copper pan. Thanks outrageously good. It's understandable that sometimes when you're in a hurry, you forget the finer details.

I haven't seasoned them to shoot them at the last minute please eat them and some hope so. I'm pretty sure that's how all the chefs at the Savoy Hotel do it while waiting to gratinate them, oh my goodness that's quite good and it's puffy waiting for it instead of folding it and serving it in those thirds and that wonderful pillow effect that we've recognized in a traditional French omelet, this open style allows for a large surface area to play with, you have the last 20 seconds if you need them gratin oh that's gratin I mean, that's wonderful five four three and now you're just showing off to my little stop Fowler It's outrageous now that I've done it it all makes perfect sense nice the most stressful and the The hardest I've ever worked to do it with the omelette aside I think he did it.

There's a slightly stressed 30 minute Bailey. You can see it well. I am very proud of this and it is unlike any omelette I have ever tried. I am fascinated. to see what they like, the time limit was maybe a little tight and increased the stress a little, but we want to replicate professional cooking, otherwise you tend to flutter too much, dig deeper, taste, this is one of my favorites and Yes I have ever seen it on a menu. I almost always choose it as an omelet option until now, it's just already straight. I look at it, it's light and fluffy, it's almost a light and flaky fish soufflé and you must surely get the richness, flavor and saltiness of the parmesan 1 and Swiss cheese, a little light smoke from the haddock, it's undeniably delicious anywhere, now the technique is enough, I'm not sure, but for my family's life it's exceptional, this is the perfect sample of French cuisine, but that's why it's

famous

, simple, really simple, French ingredients, but just a lot of technique.

I think maybe the omelette pan was too hot. I think it probably had some crunchy bits around the edge, but it actually looked pretty light and fluffy. It's definitely creamy. The consistency of your fish and the fat that you have, that Greta nation is great and rich, but I guarantee you will eat it all because it's light, it's forgiving, but look, we chose this because it's full of fish poaching skills. from making hollandaise sauce to making a roux and then a béchamel and turning it into a mornay plus the omelet, it has many skills and yet it is a classic dish that everyone should try when they come to the UK and that gives you a slight taste of how It's working at the Savoy and it's not easy, but it's worth it if you can make a good effort the first time cooking in the studio.

How do you think Barry got along and comment? Next, if you want to see us offer more iconic

dishes

, you know where I was wrong, it's not just an omelette, we've also created the Tidy Club where you can get tons of food inspiration using the Pack Weekday Meals app, discover and share. restaurant recommendations using eat up listen and contribute to our podcast delight your ears and send us ideas for new cookbooks that you will receive throughout the year. check it all out by heading over to sorted dot club and now a blooper one two three four five five bowls one two three four five six pans six bowls six pans