- Hey, everyone, it's Barry here,
welcome to My Virgin Kitchen.
I hope you are well.
Today we are doing another Sunday fun day,
it's a mini-food video, but, actually, Sunday fun day
may not be the fun day anymore.
Any day, I hope any day is fun day anyway,
but any day could be a fun day video very, very soon,
so more on that.
We are doing the heavily requested mini-lasagna.
I'm not sure if this is gonna work.
So, we are going to do our best, shoutout
to the person, I can't remember what they're
called now, but they left this comment about
Michael Jackson being in the background of
the cheesecake pops video, the king of pop
watching the pops being made for us, quite good.
Anyhow, mini-food.
You guys know the rules, the mini-food must
fit onto the mini ripoff Winnie-the-Pooh plate by the end.
This is a mould that I've made, okay, it's
not a perfect square shape, it's a silicon
sort of diagonal mould that I've wrapped
in foil and then put a little bit of baking
parchment on the bottom.
So, the first thing we're gonna do, we're
actually gonna put the pasta sheets at the bottom
to try and give it some stability so I can
actually get the thing out, hopefully.
So, that right there is a sheet of fresh pasta.
Way too big, what I'm actually gonna use is
my baking parchment that I'm gonna put at
the bottom as a bit of a template and then
cut it out.
Okay.
There we go, a square sheet of pasta.
So, I'll use this as a template, and I'm
probably gonna do, I don't need four I don't think,
we're gonna go for three, I think, at the most.
And, we'll just cut them out so we've got them to hand.
Alright, that'll do.
There's my pasta sheets, and they might be
a little bit too big, hey, we'll go with that.
Alright, baking parchment down, meatball, donk.
That's massive!
I'm just gonna rip it in half.
That's still way too much, in fact, let's just
take that smaller bit right there, okay.
Just trying to break it down a bit
with this sticky thing.
But, we can break it down more in the pan.
It's just basically not a meatball anymore.
Kind of like a cowpat.
Little frying pan, go on, sit, good boy.
Amy just literally looked up.
Amy, you can just about see her.
Winnie-the-Pooh mug thing with oil in it.
Now, normally, you would warm it straight away,
but I want to actually get this in the oil
quite quickly.
Go on, fall out.
Nice.
Lowest flame I can.
This will not take long 'cause the oil will warm up.
I've got this sticky proddy thing, you guys
know that I've got this dedicated mini-food
manicure kit, so I just want to break this
up as it cooks.
There we go, probably like brush it against
the side of the pan, it does eventually
start to want to break down.
It would've been easier to get a pack of mince,
but that would've been a heck of a lot,
and we are having meatballs for tea.
So, breaking this down, cooking it up,
it's actually getting insanely hot, I need
to be careful with my fingers here.
I need to get some mini-food safety gloves,
they must be marigold as well.
I've actually bumped the brightness of the
camera up a little bit 'cause it's a bit
dark in here today, but that is really...
That is hot, baby.
Nice, so I'm actually gonna turn the heat off
now immediately 'cause it will potentially overcook.
Let the residual heat just still fry it
for a teeny-weeny bit, and I've got a little
bit too much oil in there, damn you mini-mug,
so I'm just gonna drain that off.
You stay there.
Alright, that's better.
So, just to one side is a tin of tomatoes
with herbs already in it, and we are making
our own bechamel sauce, so I thought
I'd take this step quite easy.
Got an eighth of a teaspoon, and we're just
gonna add in...
If I do eight of these, I should've just got
a teaspoon, but that defeats the point
of the mini-food.
Oh, look at that chunk of tomato in there.
Let's go for, I don't know, I've lost count now.
That'll do.
Just give it a mix around, I love this little thing.
That's awesome.
Get it all nice and coated.
The meatballs, actually, were already seasoned
in salt and pepper, so the cool thing is
I don't need to season them either.
There we go.
That will be our sauce for the lasagna.
This is a pan I was very kindly sent,
and thank you so much for the ongoing mini-food
merchandise you guys are sending.
I believe I have a knife on the way, I've
got like six of these, really, really cool,
I need that for the cheese in a little bit.
I've got this whisk as well, we're gonna
attempt to try and make a bechamel sauce
in here, nothing fancy, we ain't gonna infuse
the milk, just like we didn't put wine in
with the mince and all that stuff, just in
mini stuff, hey, babes, hey, babes, what does
that even mean?
Alright, let's move on, babes.
So, for the bechamel, I've got half a tablespoon
of butter there, we're not gonna go too small
just to make sure we've got enough.
And, we're gonna melt this up.
I want it to melt quite slowly, wow, it's going quick.
I don't want to rush this.
Hehe, this is cool, I love doing mini-foods, guys.
Some of you guys actually asked me what is your
favourite food videos to do, and, I don't know,
I just get, I find this really therapeutic.
Alright, that is pretty much there,
look at that, so, what we do, I'm gonna do
this off the heat to give me optimum time,
is the same amount of flour, so about half
a tablespoon, in that goes, and that will
actually cook flour.
Do you know what, years ago, I never knew
you had to cook flour, but you do, my friends.
There we go, ah, yeah, it's working.
So, normally on a large size bechamel sauce
you do this for about two minutes just to
cook the flour through, maybe a teeny bit
more flour, why not.
Just do not want this to burn, oh my God,
there we go, thicken her up, me beauties,
thicken her up.
So I just take off the heat for a minute,
turn the flame off, there we go, back on there,
I'm gonna slowly add some milk in.
A little bit at a time, and we're gonna
whisk it through.
That should, over time, thicken up.
Oh, there you go, you can see that.
Yeah, baby.
A bit too thick now, so we keep adding milk.
I haven't made just a real decent lasagna
video on the channel yet, I need to do that.
There we go, you can see how that, by
adding the milk, it's getting absorbed
and drying out a little bit, but I don't
want to add too much, otherwise it will
be too runny, you want to get that right consistency.
So, keep whisking it.
I love how I'm talking as if like you guys
are all gonna do this.
You need to do a proper one, but this is fun for me.
Still a little thick, see?
(humming a tune)
There we go.
I am happy with that.
Let's bring it together.
Winnie-the-Pooh, out of the way for a minute, mate,
and in comes our mould, so the baking parchment
is sat in there, and, as I said, I'm gonna
stick a sheet of, oh yeah, that's quite good,
I want it to push out, of the pasta down
the bottom, okay.
I think, normally, I do anyway, you put beef mince
at the bottom.
Gonna stick some of the bechamel in there.
Come on, now, yes, don't be shy.
Some of our beef mince.
Go on, yes.
That should weigh it down a little bit.
We need some Parmesan.
This the mini grater.
Come on, now, yes.
Little sprinkle on top.
Another pasta sheet in there to hold it in place.
This time I'm gonna go beef mince on top
then the bechamel, haha, it's all merging together,
beautiful, well it will in the oven anyway, won't it?
And, it's not like we're gonna put this on the
internet or anything, is it?
A bit more Parmesan.
And, one last layer of pasta, try and hold it together.
Bechamel on top of that.
Bet yo mama!
And, then Parmesan over there.
Now, we're gonna put this in the oven, this
could be the first mini-food fail, but I am
gonna upload this video no matter what happens, alright.
It's like a little basket, isn't it.
Oh, and just a reference, I do have some herbs here,
this is some chopped basil, but I think I'll sit
it on top once it's baked, it might make it
look, I don't know Michelin Star?
Alright, so it's gonna go on this baking tray.
I don't have a a mini-baking tray as of yet,
but this will do.
I have no idea how long it's gonna take.
Let's just go with it.
Alright, so just while that is in the oven,
if you want more Virgin Kitchen, don't forget
there's a free podcast to download every week
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so let all your requests come in there,
and, of course, subscribe for regular
recipes and food fun.
Let's see if this has worked.
Alright, folks, let's cut to the chase.
Little plate of herbs here, let's take
that out of the shot, it's all about
Winnie-the-Pooh right now.
I've taken our lasagna out of the packaging,
and does it fit?
Yes, it does!
The kind of bottom pasta layer is hiding
miles away there.
What I think we'll do is just a little bit
more Parmesan on top, that nice golden-brown finish.
And, just a few herbs, like that.
Yes, yes, that looks good, I love it, I love it.
So, let's get something for scale.
Well, it's the classic, but a tangerine.
Folks, mini-lasagna.
Thought this was gonna be tricky.
To be fair, it was.
All done.
Alright, here we go, bottoms up, ladies and gents.
It worked!
Wow.
Out of all the mini-foods to date, and, boy,
I know you're gonna request some down below,
but check the playlist, I've done a lot,
that's probably the most filling out of
all of it, it took me quite a while
to get it down in one bite, and that was
surprisingly like I feel like I don't
need to eat anymore.
It's good for weight loss and, you know, diets.
Maybe the mini-food diet is a new thing.
That's it, folks, really hope you enjoyed
the video, do check out the mini-food playlist
and let me know down below any requests you've got.
Follow me on social media for the behind the
scenes bits and bobs, and I'll see you again next time.
Mini-food-tastic!
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