- Hello everyone, it's Barry here.
Welcome to My Virgin Kitchen, I hope you are well.
Today we are doing another mini food.
This is part of a bigger playlist,
so if you've missed any of those, grab the popcorn,
just like all over the place and have a little look.
There's a link up here and down below
and if you leave a little request for a future one,
maybe have a little look there
and see if I've actually done it already, before asking,
which does happen quite a lot,
but today we are attempting to minuscule down the BLT,
the old Barry Looks Tangy,
or the Bacon, Lettuce, Tomato sandwich,
absolute stonker, one of my favourites.
I've actually done a genuine, full-sized version of that,
which was gorgeous, on the channel before,
so you might wanna try that out if you're feeling inspired,
but we're gonna mini it, so let's crack on.
Oh and for the purposes of the location,
the pugs join this video.
They are just lying down and sunbathing, baby, nice.
So, as always with the mini food,
very kindly provided by one of you guys, chopping board,
and the Winnie the Pooh, rip-off, naff plate thing,
which many of you randomly actually have.
The aim is to make the BLT fit on that plate
and normally it does, so I'm very excited about this.
We've got the little tools, a little reminder again,
that that is not secondhand (laughs),
it hasn't been used on people's feet and stuff
and also our ever-growing hamper,
actually I've been sent about 10 of these,
by the way, so thanks for that.
Rolling pin, most amazing sieve ever
and some other bits and bobs,
that I don't really need today, like jugs and stuff,
if I ever need to do a coffee,
but it's all about the BLT today.
So then, BLT, now the most exciting thing for me today,
obviously we need bacon, lettuce, tomato,
which we're gonna cook up.
I bought this bread from the supermarket,
but it's actually sold crustless.
Now, there's that myth, isn't there,
that bread with crusts on makes your hair curly.
That doesn't work, 'cause I eat loads of crusts
and I don't look like Annie, so there we go,
this is gonna be the form of our sandwich,
I'm just gonna cut it up into two, even-sized squares,
But I've just never seen crustless bread before,
it's kind of like a new invention to me.
Just getting a rough idea of how big I can go, OK, cool.
I wanna try and make it as big as I can,
I know that sounds really weird for mini food,
but I do want it, you know, I wanna make it worthwhile.
I'll just check that, ooh,
that's a little too big.
How about that?
Alright, that's pretty good,
it's actually quite a spongy bread as well, isn't it.
I just wanna make it a little bit flatter,
there we go, loving that.
Actually, hey hey (laughs),,
I just wanna get it just a teeny bit flatter, that's all,
yeah, that works.
I wanna use a very British phrase here to say,
"Oh, crumbs, I'm getting crumbs everywhere,"
so there you go, folks, if you're not from England,
you've learned a very British phrase there.
It's kind of like a very gentle, sort of like, "Oh, no!"
"Crumbs!" OK. Use it, especially if you're gangsters,
"Crumbs, man!"
There we go, nice.
So, let's get the old rolling pin again.
I wasn't intending on using you today, rolling pin,
but you know, I think my kids kind of want you back, but...
Nice, nice, nice.
Take a little bit off there.
Brilliant, there we go.
So for the lettuce bit, over here in my fridge,
we have got some leftover lettuce, let me show you.
We basically had a salad last night, and I was like,
"Ooh, I can use this,"
so that's where that's gonna come from,
I'm just gonna finely chop that.
As for the tomato though, boom (laughs),
I don't have a tomato, I could have got a cherry tomato,
but again, we just happened to have these in the fridge,
so I don't wanna waste buying unnecessary tomato-idge,
so I'm gonna take a little, I'm actually gonna try
and take just a wedge out of the side of the tomato
and leave the rest of it intact, see what I mean?
There we go,
that is plenty, that's all I need.
I'm probably gonna put that back into the fridge now
and freak Mrs. Barry out,
just wrap it in some tinfoil and yes,
I'm just cutting it into strips really, for the minute.
It's always difficult to judge
how much I need for these things.
Right, I'm gonna halve it a little bit like that, see.
That's a bit more tomatoey,
it's definitely a tomato, you guys have seen it,
so I've put it on my spare plate like that,
tomato is done.
Right,
ooh, there we go,
always tricky to balance that.
We're gonna do our bread first.
That's really hot, so I'm just keeping my eye on it,
I don't think it's gonna take that long to catch,
ahh, very hot as well, woo!
The edges are just starting to brown a little bit.
Edging closer now, folks, you can see,
it's just starting to catch on the sides, look at this,
oh wow, check that out (laughs).
Come on, baby, come on.
Do you know what, I'm actually happy with that,
I'm taking it off the heat,
'cause it is really, really hot today for some reason.
Right, that's one piece (laughs)
and the other, yes.
For the bacon, I'm not gonna risk it too much,
so I'm gonna cook a larger piece really.
This is a quarter of a teaspoon of oil
and I'm gonna chuck in my bacon
and this is not taking long at all,
but I really want it crispy,
so I am gonna cook it for quite a bit
(sizzling bacon)
and all of a sudden, look,
as if by magic, hello mate (laughs).
Nice, come on, baby.
Alright, I'm happy with that, I don't know if my pan is.
(laughs)
So just while that's cooling a little bit,
and I slice it up, I'll get me lettuce ready,
nice, bacon, lettuce, tomato, awesome.
That's nice and easy to handle now as well,
so let's use our tweezers to try and hold this in place,
(laughs) well actually, that works, doesn't it?
I'm just gonna pull stuff off, tear bacon, oh yeah,
that's my bacon rashers.
I was gonna like cut it into chunks
a little bit like that, more strips stuff, but hey,
this is gonna do, folks, this is gonna do.
I ran out of plates, so I'm just gonna put it on my sieve
to hold it for now, but I think we're ready to build it.
So, here comes our plate, cha-ching!
First piece of bread down,
mayonnaise on the bottom piece of bread.
That's quite a bit, so I'm gonna scrape some off,
just wanna, yeah.
Lettuce,
tomato, oh, this is really fiddly,
tomato, bacon
and I've taken it off the plate for the minute,
'cause it was getting really curvy,
I couldn't really get to it.
There we go, that's better.
Bacon, check that out.
It's really funny that I'm using tweezers actually,
because when they do professional cookbooks,
professional, things like food styling,
a lot of it's done with tweezers
or they put cotton wool in the microwave soaked in water,
just to steam it and get it really hot
and they'll make a soup photo look red hot,
even though it's cold, by putting the cotton wool behind it.
A bit more mayo on the underside of our lid.
Just a reminder, folks, if you're enjoying the video,
don't forget, I'm on all social media,
Twitter, Facebook, Insta-Snapchat, all that stuff
@Myvirginkitchen
So here we go, let's place this down.
The mayo's gonna act as a bit of a glue
and we have made (laughs) a little BLT.
Right, let's get it on the plate, see if that works.
Alright then, folks, let's see if we have done it.
There is our Winnie the Pooh plate
and in comes, oh yes, it's fine,
our BLT, check that out.
I feel like I need to put it on one of the flat plates
actually, just because of the curved edges,
you can't quite see it too well.
This one's a teeny bit flatter,
so you can get a better view of it, see that.
(laughs)
Love it!
And as always, for scale purposes
and to hopefully prove I'm not using
a really highly magnified lens, there is a tangerine
(laughs) for scale.
Mini BLT, all done.
Alright, here we go, tasting time (laughs)
I'm so excited for this, I love a BLT.
Just like the real thing, absolutely stonking!
So that's it, folks, so remember to check out
the rest of the mini food playlist
and then let me know down below
any other mini food attempts you wanna see next.
Don't forget to subscribe for regular recipes and food fun
and I will see you again, next time.
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