4 x 3 Ingredient recipes 2 try 1 time in your life! Part 7

4 x 3 Ingredient recipes 2 try 1 time in your life! Part 7

October 31, 2019 100 By William Morgan


– Oh my gosh, look at that. (laughs) (grand music) (words popping) Good morning, everybody! I hope you’re doing well today. Welcome to part seven of 4321 playlist. It was gonna end on part six, but as I teased on part six, there’s a drink that I wanted to do, and it’s gonna be in part seven, which is the one you’re
watching right now. Very, very simple, if you
missed the playlist already, don’t forget to start from number one, and have a Barrathon after this video. Four recipes that are three ingredients, to try one time in your life. And there’s bloomin’
stonkin’ some of the things we’ve come up with. Today might be my favourite, if it works. Hazelnut iced latte, shakshuka
with bacon, all right, a shepherds pie and a
chocolate chip ganache tart. That is what we’re gonna make. Three ingredients each, 12 in total. No oil, no seasoning, anything like that, because I want you guys to do that. A lot of you are, like,
well you coulda done this, you coulda done that. There’s, trust me, when
you do the life online sometimes you get some
comments, you’re just, like, yah, just, it’s not worth the hassle. But my aim with this
playlist is to show you really simple, actually
budgeting recipes for students, a lot of you guys are lovin’ that. I will do a basic student
playlist, which actually might have more ingredients
but it’ll be nice and cheap, we’ll work on that, but the main thing is to just try and inspire you. So whereas I might not
use seasoning today, I want you to use oil, like, just, (mouth whooshing) yeah? The first thing I’m gonna
start with is actually dessert, ’cause there’s a few steps with that. So this is a chocolate
chip ganache tart, oh. All right, I’m just gonna
preheat my oven to 180C. (packet banging) (oven beeping) That’s 180C fan, which is 200C. I only know that ’cause that’s
what it says on the packet, but eh, it’s cookie dough. This is one of my favourite
trays that I’ve got, you might have a favourite
tray in your house. This is my favourite, I guess
it’s, like, ergonomically. It just looks cool and it just feels nice. It’s basically a small tart tray. Ingredient number one
for this is some of the store bought cookie
dough that you can get, which seem to be on every,
whenever I do a Tasty recipe, you know, when I do the
Barry Tries playlist, it seems to always be on those. So what I’m gonna do, and
you know I haven’t tested it, I never test any of my recipes, all right? I feel like it’s kinda
like trial and error and I’ll put the video
up anyway, but generally it’s been so far so good. If you are not being strict
to the three ingredients like me, I would lightly
grease this, but I think it should pop out anyway once
there’s a bit of shrinkage, which it will happen. What I’m trying to do is, you
can see I’m pressing it down to try and form that sort of bucket for our ganache to sit
in and as I’m doing that some more is coming to the surface, so you can just scrape that away, build it up for your rest of ’em. So that’s one done, that
looks pretty darn neat, look at that! (tray banging) Like a little swimming pool. (laughing) I’m gonna maybe do three more. Well I actually had quite
a lot of cookie dough, so I’ve done six cookie buckets. (tray rattling) Now I’ve got a feeling I
might have to press down the middles as it cooks, but once it firms it will give us a nice
little solid foundation. What are we gonna put in that bucket? We are gonna fill it
with chocolate ganache, which is made of, yes,
chocolate and cream, which we can then use again to top it and make it look stonkin’. Scales, all right, this
might look a bit weird, but when it comes to
ganache you can actually get a different kinda, like, vibe. Vibe isn’t the word. By changing your ratio you
get a different texture, yes. (jug clanking) So I’m using a jug, I don’t know why. I always find it tricky to
convert mils and grammes and stuff so I just shove everything in a scale. So for a standard ganache the
ratio of thick heavy cream or double cream, whatever
you wanna call it, and chocolate is one to one. So say 200 grammes of
chocolate, 200 grammes of cream. If you want it more thin
and runny you use double the amount of cream, because
obviously it’s more watery, than the chocolate. But I’m gonna go for the
opposite, I want it to be kinda like thick, so it’s
actually two parts chocolate to one part cream, you get me? Oh my gosh, and I (laughing)
completely missed the jug. I need 220 grammes, maybe
just a teeny bit more. So now I know that with this, 220, and 450 grammes of
chocolate, I’ve pretty much got the ratio I want, so it’s gonna be a bit thicker to go in our buckets. Ah-ha, yes, look, see
the middles are rising up a little bit, not much. I think the actual best
way here is to actually scoop a little bit out
the centre, like that. Oh there we go, that’s much better. There we go then, so I’ve
cored out the middle, uh, (pan rattling) obviously making sure
there’s still a bottom for it ’cause we don’t want the
ganache spillin’ out, and we’ll keep baking them. The other thing, of course, you can do is once they are done we’ll
take them outta the oven and then press them down again, so they kinda cool into that shape. And if you ever wanna
annoy someone with OCD, just post a picture of
this on your Twitter. (laughing) True story, so for ganache normally you would grate the
chocolate, but I’m just gonna slice it fairly fine, all right? (gentle music) It’s the actual heat of the cream that is gonna melt the chocolate, so for them being in smaller
pieces it’ll melt quicker. Either that or chocolate chips, or grating it if you
wannoo, is the best way. Mm, yas! Nice. As you can see, they’re
not completely light golden in colour, they’re like
more darker golden, but what I’m gonna do, I’ve
had this little idea, look. It’s the bottom of a glass,
this is working great. I’m just gonna sit that in there. So in fact I would scrap what I did, so don’t scoop out the middle, and then just use your glass just to create an, look at that, that looks amazing. Okay, so for the ganache (stove clicking) low flame, little saucepan
and the cream goes in on its own first of all, okay? Just the cream and we’re gonna bring it up to just a boil. I just said just quite a bit, didn’t I? But that’s just the way I roll. And I put, just to make
this easier, the chocolate into a jug so I can pour
it in there in a minute. And you might be able to
see from where I’ve chopped that chocolate up I’ve
got these little sort of bits of chocolate leftover,
just leave that, okay? Leave that right for the end. In goes our chocolate, oh my gosh. ♪ Ah ♪ What I want you to do
is turn it off the heat. Whenever I say turn it off the heat it always reminds me of a dog on heat, but that’s another story altogether. Off the heat and it’s just
gonna sort of fall in, okay? So make sure the cream is
submerging all the chocolate but then just leave it,
so that it’s still got the residual heat on the hob, it’ll just start to melt it for us. (pot stand banging) All right, hopefully, ah, here it comes. This should look really, really good. (upbeat music) Just make sure that underneath
is all stirred in too and it’s there, look at that. (chuckling) Love it. And amongst all that craziness,
this pan is basically nice and cool now, so we
can get the ganache in there using our jug, oh my gosh,
look at that. (laughing) (sighing) You could do
so much more to this if you weren’t restricted
to three ingredients, which is where you guys come in. So, (pan banging) a little tap for it just
to settle and, you know, kind of go smooth with no air bubbles, all that sorta stuff and
we stick it in the fridge. (pan banging) That dessert isn’t done
yet, but now we’re gonna go onto the main, which I
really hope is gonna work. You know what a shepherds pie is, right? If you’re not sure, imagine
that Boston is a cow, okay, this is roleplay,
and he’s beef mince, so that is a cottage pie,
because everyone who owns a cottage has a cow in their house. That’s a well known fact here in England. But a shepherds pie, I
want you to think shepherds and shepherds are lambs. (dog snorting) So shepherds pie has lamb mince, that’s what we’re doin’, shepherds pie. Not you, we’re not gonna cook you. And I don’t know if this is gonna work, but a shepherds pie is
gonna have the lamb mince, normally it’s packed with vegetables, you can flavour the heck out of it. Then of course, you’ve got a
gorgeous potato topping on, which you can flavour that
too, mustards and creams. No, you can, this is gonna
be my version. (laughing) I don’t know if it’s gonna work. We’re gonna use lamb mince, not pug mince. Also gonna need some potatoes,
these are baby potatoes, I’m gonna keep the skin on
because keeping the skin on, I think, enhances vitamin B and calcium. But also they’re small,
so I’m feelin’ lazy, and we’re gonna try out a hack for that, so that will be our potato
topping, it’s just potatoes. Our third ingredient is some soup. Chunky vegetable soup. I was actually thinking
about it, I went to the store and they had some beef
ones, they had chicken, so I could’ve omitted, like, the lamb, we coulda done a shepherds
pie and I could’ve had some other stuff, but
no, I’m feeling that this is a chunky one, it’s not
smooth, it’s gonna have the texture, we’re gonna cook up the lamb, we’re gonna mix it in with this and then the potatoes on top. We’ll do the potatoes first. Right, I’ve given these
a quick wash and I saw a hack the other day with potatoes where, if they’re bigger you slice them up, but when they’re like this
I’m just gonna leave it as is, but you can microwave them. So what you need to do
is get some clingfilm, aka, wrap master 3000. (clingfilm box clicking) (fork popping) Pierce a few holes in it, just to allow some steam to escape, and then bung it in, eh, your microwave over there. Now I’ve got no idea
if this is gonna work. (microwave beeping) So it goes in there for about 14 minutes, 14 and a half, there we go. Get yourself a pan, medium flame. (pan clanging) I’m not allowed to use oil,
but lamb is quite fatty anyway. (packet rustling) So I’m gonna take it
from the pack, oh yeah. Get that off. Hands are washed and this thing that looks a bit like a brain, we’re
gonna break down now and start to fry it up. So we’re gonna really fry this,
get some good colour on it and with colour comes flavour,
so we really wanna push that. Okay I’m not sure if you can see there, but it’s nice and brown
but this is the fat here and what I’m gonna try and do is simmer as much of that off as I can
and really push that colour. So I’m gonna keep going. Crikey, I’ve never seen that before. I’ve got steam coming out of my microwave. (microwave beeping)
I am gonna open the door a little bit and I am not
gonna go anywhere near that for a little bit. (laughing) So with the lamb I’ve just
taken it off the heat. I’m not sure if you can
see, there’s some specks that are darker than
others, which is great. That’s that charness that I wanted, almost like a caramelization and you just bring out those extra
colours, that sort of sweetness and that
charness that, you know, it’s just one ingredient but you’re really pushing the boundaries on it. But then, of course, you
could ruin the whole thing by putting some soup in it. (can banging) Why does cold soup
always smell of dog food? Right, so I’m gonna see what one tin does. Hmm, not much, good job I bought two. This is not a reduced
salt soup by any means, so that’s how I’m getting
around with, you know, seasoning and stuff like that. But of course you’d be adding
so much more to this now, but we’ve got quite a lot
of veg going in there, and flavour too. So I’m just gonna stir
it through, so the lamb gets to meet its vegetable soup friend. It’s actually off the
heat now, so you can hear what I’m saying a little bit. It’s gettin’ a bit hot
in here with the steam and the potatoes as well. (laughing) All right, so that is really
nice and mixed together. I’m gonna put it back on the
heat to warm up the filling and maybe just simmer it
just to reduce it down a teeny weeny bit. So there we go, it’s
just warmin’ up already, you can see it bubbling away. And my camera skills, as
you know, aren’t the best, but it’s not about that. The lighting in here doesn’t help, but for me, this is honestly
lookin’ really good. I’m positive. At the moment I’ve got
two things going on, my delicious filling, as you
know, that I’m ravin’ about, and also the steamed potatoes of doom. But with the steam comes
opportunity because, as I say, with mashed potato you normally, you get some milk in
there, all the good stuff, but because I’ve left the
clingfilm on, the moisture, I’m hoping, condensation
and all that other stuff, probably is not gonna work,
it’s gonna hit the clingfilm and that might seep in
the potatoes to kinda wetten them a little bit, so I’m gettin’ a bonus fourth ingredient of H2O. Look, see that condensation on the top, (mouth blowing) (laughing) it’s like a trampoline! That is dripping back
in with the potatoes, so it’s helpin’ me, givin’ it a little bit of lubrication, which
is what butter and milk and all that stuff will
do, as well as flavour. Ah, ho-ho, look at that. So, uh, my gosh. (bowl banging) Oops. (laughing) Mashin’ this up. Oh, these are like,
squishin’ like a dream. This is actually therapeutic,
they feel like big grapes. (playful music) All right, that’ll do. So whilst that’s steamin’
and the pan there, you can see the steam off, (laughing) it’s basically a steam video, this. I am gettin’ a facial
right now. (laughing) I’m gonna preheat the oven to 160C fan, which actually it might
not need that much, because we already had it on, didn’t we? All right, baking dish and I’m gonna push my fillin’ in. Ha, oh, look at that. And what I’m gonna do is
start to load me mash on top. Right, that might be the messiest toppin’ I’ve ever done in my life. (laughing) I don’t care. The really cool thing is
now, rather than put it in the oven if you don’t wanna do this, you could freeze it and
store it for, like, a month. And I’m just gonna run
a fork along the top, just to rake it a little bit. It is quite high to the
edge, so it might bubble over a little bit, but those
lines can get charred and go golden brown and
make it distinctive. The other thing I could’ve
done, which is very, very retro, oh my gosh,
is have you ever heard of piping potatoes? It’s like from the 80s,
where you get a piping bag and actually make it look
like buttercream icing. We ain’t doing that. All right, I got a little
bit excited on my filling, so I’m expecting it to bubble over. (pan clanging) Hence it going into a roasting tray. Should take about 25 minutes. All right, whilst that’s
browning in the oven we’ve got a little bit of
time to start the shakshuka, which would be good as a
kinda like a breakfasty brunch thing really, but
also a snack starter thing, which is what we’ve done on every video on this playlist so far, awesome. Shakshuka does kinda sound
like a dodgy cheap aftershave, or possibly a wrestler. Weighing 500 pounds, Shakshuka! Huh. But it’s a Middle Eastern,
Mediterranean kinda brunchy vibe thing with,
like, tomatoes, chilies, garlic, eggs, loadsa stuff, so we’re just gonna do a really simply spin on it. Let’s do it. All right, first up, grab
yourself a frying pan. This is the one that I just cooked me old shepherds pie filling in. (stove clicking) Still a little bit warm, actually, even though I’ve cleaned it out. Low flame. In this packet here are
some bacon lardons, okay? So little chunks of bacon
and still a teeny bit of fat on it, it’s all good. We’re gonna cook and caramelise this up. All right, check this out,
that’s only been a minute and we’re startin’ to
get some colour already. We’re gonna really push it. We’re not gonna burn it, but we’re gonna take it to its limits. To compensate for all that
gorgeous shakshuka filling what would normally be
there, we’re just gonna use a jar of chunky salsa. They do this in mild, hot,
loadsa different ones, you can get it in the supermarket. That will hopefully give
us that texture we need, so we’re gonna warm it up
with the juices of the bacon and with the bacon, ah. We’ve got the onions, the tomatoes, the peppers in these
jars, so it’s a really good little work around. And we’re gonna just stir
that through so the juice from the bacon goes in and it all becomes a bit of a medley, we’re
gonna warm this through, probably not simmer it too much. And so far so good, Boston, I
just checked my shepherds pie, it ain’t bubblin’ too much right now. It’s got a nice char in. Aw. Look at that, that is roarin’
away and all those flavours are mingled together,
so I am actually taking this off the heat for the
moment, but what you would normally do now, if you
were just making this, if you wanna do it in the pan you can, just make a little dip
there and stick your egg in and cook it, but we’re
gonna do it in the oven, so I can show you that method too. So what I’m gonna do is
take an oven-proof dish. That looks good, dunnit? I’m gonna let that cool for a little bit, ’cause I want it to finish near the end with all the other bits, so we’ll go back to our desserts and the shepherds pie. I just had a little sneak
and my shepherds pie is almost done, it’s hardly any bubbling, but that’s quite, like,
aesthetic, isn’t it, when you see, like, the
drizzle of the filling going down the side of the dish? We’re gonna get that, oh yeah. So I’m hoping that because
I couldn’t grease these (laughing) that they’re not stuck. Huh, huh, huh, sha! Yes, look at that, that’s beautiful! Because the cookie dough
has the butter in it it’s kinda greased the tray for us, but if you can just put
a teeny bit in there it’d probably help you get it out. All right, it’s shepherds pie time. (pan rattling) Oh, hot, hot, hot, hot,
hot, hot, hot, hot. (chuckling) Yes! It’s like a savoury
crumble, look at the sauce drippin’ out the side. Ah, and that charred top. I keep sayin’ it, but
that is flavour for free. For our chocolate tarts
one of the ingredients for the ganache was cream,
so here is some more double cream, whisky whisky. (whisk whirring) (lighthearted music) Whipped. So what I’m gonna do is, oh,
I got cream on my camera, (laughing) whoops. So what I’m gonna do is take me tarts (bowl banging) and just do a very rough dollop of cream. There’s no skill or art to
this, I’m just dolloping it on. The little bit of leftover
chocolate that I told you to leave, or whatever I said. That looks bloomin’ awesome. I’m gonna keep these in the fridge, otherwise the cream’ll go funny. Yeah, that cream will go
funny ’cause it’s hot in here and we need the oven one more time. Remember I said you can
do this in a frying pan if you want, put a lid on it to steam the egg whites and cook it through. I made a little canyon or dip in the salsa and there we go, the egg yolk’s gonna sit right in there like that, we bake this, 160C, until it’s white,
so about 10 minutes. I don’t know what it is, I love recipes where you stick an egg in
the middle of something. And the last thing is
the thing that I teased which actually resulted
in this whole video being a thing anyway,
the hazelnut iced latte, using ice cubes that I’ve already made. They’re not normal ice cubes,
these are coffee ice cubes. All you do is make some
black coffee and pour it into an ice cube mould. Once it’s got to room
temperature, freeze it. This has actually been
in my freezer for, like, 10 days and by adding a flavoured milk, I’m gonna go for a
sweetened hazelnut milk, we get a hazelnut latte. (lid rattling) So I’m gonna try and do this fairly quick, because obviously we’ve
got the egg cookin’ away, don’t wanna burn that. But, little beaker thing, try and get an ice cube in. (tray banging) Come on! They have been in there for a while. They probably live in there now. Probably got a mortgage
on it and everything. (tray banging) (upbeat music) (laughing) All right, there’s one. (tray banging) Two. I want five. (tray banging) Three. (tray banging) Four. (tray banging) Five, sorry about that. Gonna pour in my hazelnut milk. Oh yeah. (lid rattling) There it is, in there, so we’ve got our hazelnut milk and
those coffee ice cubes. Make sure that’s on. (blender whirring) (grunting) Oh, that is, oh my God, that is insane! It’s time for the sexy lens. And in comes, aw, look. Aw, I feel like I’m a barista. And if I change the setting on the camera it kinda looks like Senor
Bean is dunking in it. Check this out, look (laughing) you can see it through the window. Ah, that was about, just over 10 minutes. The egg white is cooked through. I love how a little bit spills out. There we go, that looks amazing. And I did just quickly
check with a bamboo skewer that the egg white was
cooked through, okay, very, very important. Shepherds pie, we’ve got our iced coffee, the shakshuka, bacon stylee, and our chocolate ganache tarts. So this is the one that
interests me the most. Oh, I should’ve broke
it, what’re you doin’? Ah (laughing) oh my gosh. That, that’s a shepherds pie, all right. Look, I’m breaking up my
egg yolk in my shakshuka. And I got a chunk of bacon. (inhaling deeply) Oh, it smells spicy. Aw, it’s still warm. Wow, it’s not spicy ’cause
it was a mild salsa. Gentle kick in there,
but there’s an overriding smokiness from the bacon
and then like the egg is kinda like a softener. It’s like, hey, I’m an egg. That makes a really nice brunch. Of course it’s not an authentic shakshuka, but it’s a hell of a hack on it. That would be an amazing brunch. Wash it down with this. Aw, that is soothing, ice cold, you’ve got those little granules of ice still in there, I’ve kept it in the fridge just to keep it nice and cold. A mild hazelnut coffee kick, which I love. The shepherds pie, a
bitta cheese on the top would be nice too, but here we go. Mm, oh my gosh, that is so rich and sort of
dense with the flavours in there. You’re just thinkin’, oh,
I’ve just got the lamb there, but that soup is the
real king of this recipe. The charness on the potatoes as well, there’s a softness there, that worked a charm in the microwave. But that is really good. If you’re in an emergency or on a budget and you wanna rustle that
together, like, you wouldn’t know. Mm, the flavours. I promised myself I wouldn’t cry. Wow. And the chocolate tart, I mean, come on I love that ganache
reveal, how it’s there, it’s sorta tempting you, it’s like, no, I’m not just cookie,
I’m not just cream, here we go. Mmm, uh, uh, uh. Because we’ve baked it a little longer those cookies give you like
a stonkin’ crunch on there, then you’ve got, like,
these depths of layers. You got, you know, the
cream is soft and oozy, the chocolate sprinkles,
they kinda work in, and then the ganache, this like
velvety layer just hits you. Ah. I think out of all of the
ones on this playlist so far, please have a Barrathon
and check out the rest, as I say, but I think this
might be my favourite. And this playlist isn’t gonna die, but I’m gonna put it on
hold for a little bit. We’re gonna be doin’ some budget meals and tastes of the world as well, which I love your opinions on already, so I hope you’ll love it. If you try any of these recipes send me a picture on social media. Don’t forget to subscribe
and I’ll see you later. ♪ Check your level player ♪ ♪ No matter what your style ♪ ♪ The kitchen’s for me ♪ ♪ Sideburns, moustache,
goatee, maybe all three ♪