The Beauty of Sushi and Tinned Food Roulette

So, thanks. The beauty of sushi, as we can see now, is that you can pull against its own strength, so you can actually keep it nice and tight. That's it. Keep it nice and tight. And then to get the final bit to stick, you might want to dampen the edge.

I made a lot of fundamental errors in this video. Yep. The very nature of these dishes is that you're kind of thinking on your feet, and I'm sure if you started again now and wound back the clock half an hour, you'd think differently and you'd do things differently. But that's the nature of the challenge. You have 10 minutes left.

Okay, final bit of cheesy sauce. I bet we all have a cupboard at home with a handful, half a dozen or more of just random tinned food, many of which have been there a while. Try playing the game at home. Pick a few tins, see what you can come up with.

Right, that's ready to go in the oven. You have nine minutes left. I think that's good going. With four minutes to go, I'm gonna change the setting on the oven to grill, just to make sure that top does do something. But I've got about eight and a half minutes to clear up, and that never happens.

Tidy up. See if there's anything else you wanna do, but you might well be happy if I were Jay in this situation, I'd make a garlic bread, but I'm not. You could make like burger bread. You could make a nice spinach salad to go with it. We've got some there.

I was just gonna chuck some, yeah, chuck some greenery at it at the end. I'm not going to go mad. Last two and a half minutes, get it on a plate. Make it look goodish. Just spinach, salt. It's not terrible. It's the coughing fit, my favorite.

Smell something burning. Ebbers! Hold your horses. Looking good. Excellent gratination. (Mike blows) Always follow your nose in the kitchen. Something smells like it's burning, it's probably 'cause it's burning.

Gochujang and pineapple concoction with wasabi mayo going on the plate. Last 30 seconds. (Jamie squawks) Micro-cress always looks fancy. Ten, nine, eight. Both so wonderfully in control. Five, four, three, two, one. (hands slapping)

Nicely done. Obviously a lot of added fresh ingredients and staple store cupboard ingredients, but the focus was the tin roulette. I'm gonna dig into the beefy cherry lasagna. I'm less afraid to eat this as I was when you first mentioned it. It looks great.

Cheers, boys. Tomatoey, tangy, rich, and then with a very, very, very cheated cheesy bechamel. There's nothing wrong with that. Wow! That's really good. Oh no!

Let's have a taste. Cheers. So this is whelk and pineapple sushi. Kampai. That's very well seasoned rice. That's excellent. The whelk and the pineapple work really well together. And the wasabi mayo's great. Scattering of crispy onions at the end is important because it adds a texture, and because you chopped up the whelks, it's not one massive big chew, but it has got a bit of a chew as you'd expect from a tinned whelk.

That's really good. Ebbers, you have a hard decision to make, like genuinely hard. This is difficult because they're both absolutely delicious and I would happily finish both. So I have to judge this based on how well you used the three ingredients that you had. Pineapple, whelk, and wasabi, all key flavors in there, and absolutely delicious.

Remashing up hamburgers in that tomato sauce, but then like actually making it taste good, and a very clever use of evaporated milk. And it's not a big component part, but I don't think you'd want it to be. So what you did was quite restrained, and I think that's a good thing, which makes it even more different.

I think the win today probably for the biggest surprise is Mike. I think that's absolutely delicious. Well done.

"WEBVTTKind: captionsLanguage: en(upbeat music)- Today, we're challenging the boysto come up with a dishusing three mystery tins,one of which will be a protein,one will be a fruit or vegetable,and one is random or miscellaneous.They must use all or some of each tin.Plus they have accessto the store cupboard.And we're gonna give them 40 minutesto craft their masterpiece.- Good stuff.- Let's start with the protein.Pick a tin.- I'm going big and wide, straight away.- I'm going long and black.- Okay.- Now pick a fruit or vegetable.And finally, the randommiscellaneous ingredientfrom the third batch.- This one went out ofdate in March, 2022.- Great.That's gonna be fermented.Oh, you little (beep).- Can. (laughs)- Decisions made.Let's open them up.- What is that?Oh, it's meat.Oh, is it burgers?- Have you got burgers? (laughs)- Have I got bean burgers?- You got yourself somebeef burgers in sauce.- I'm happy with that.- Jamie, what have you got?- I don't know what those are.- Seafood.- You've got whelks, plural.Shell-less mollusks.- Do you wanna swap?- No. (laughs)This could be a game changer.Cherries?- Correct.- Okay.(Mike laughs)- I have pineapple chunks.(both laughing)- And last tin, a miscellaneousflavour or ingredient.- Oh, no.- What is that?It looks like a tin of paint.- Evaporated milk.- Oh dear.- And Jamie.- What have you got?- I don't know.I have a powder.- You've got dust.- Like a mustard.- Close.- Wasabi?- Correct.(Mike laughs)Some nice combinations there.You have 40 minutes.- This is already superb.- Start thinking.(upbeat rock music)- Oh!- Boys, your 40 minutes starts now.- I've got an idea,but I don't know whether it's a good idea.- Yeah, me too.- But by starting, it meanscommitting to. (laughs)- That's exactly what I'm doing,committing and thenfiguring it out as I go.- The wasabi powder and the pineappleare leading me down a sushi root.And I'm thinking, whydon't I use the whelksinstead of like where you wouldgenerally use salmon and crab.(Mike laughs)So we're going for like asweet and sour spicy sushi.- Sounds nice.Have you ever hadhamburgers in a tin, Mike?- Maybe.Have I?I don't think I've ever purchased them.- Are you happy with your picks?- I am in comparison to Jamie's picks.Whether or not I can actually use themin an effective and delicious way,especially with this idea.- What is this idea?- Obviously when you opencans of tinned burgers,cherries and evaporated milk,everyone thinks lasagna.So I'm basically going toadd some fresh tomatoesand some tomato paste,with some of the cherries to the saucethat my burgers are in,which is kind of like a tomatoey,almost baked beanie sauce.And then I'm basicallygoing to use pasta sheets,cheese, the evaporated milkto add that creaminess.I've no idea whether it's gonna work.Add the meat in at somepoint, layer it up.Challenge over.(upbeat music)- Thinking on your feet and improvingwith the tins you openis always a challenge.I'm surprised you added the tomatoesfirst and then the onions, Mike.- Yeah, I was actingand then thinking later,whereas I should have fried off onionsthen added the tomatoes.But whatever, we're inthe position we're in.- And the beauty of tinned foodis you always know when you open the tin,it's gonna be the same.Consistent, perfectlyripe, wonderfully sweet.- Okay, we're actually gettingsome frying action now,which is positive.- Jamie going in with the flavour bombs.We love the fermented spice of gochujang,with the sweetness of pineapple.- What if I sweeten it upwith a bit of pineappleand some of the syrup.- Juice, I think.- Oh yeah, it is juice, yeah.- Tinned fruit still countsas one of your five a day,even though it's beenthrough the heat treatmentand isn't as high inthings like vitamin C,still counts.- Okay, so I'm gonnachop up some cherries.That's gonna add a littlesweetness to my sauce,but that is already quite sweet.So I need to balance thisout with tonnes of acidity,perhaps white wine vinegar.It's gonna really have to bea taste and balance as you go joby.- So we need you to use all three tins,not necessarily all ofeverything in the tin,but all three have tohave a place in your dish.What are you seasoningyour rice with, Jay?- Rice is being seasoned with some mirin,some rice vinegar and some sugar.- This is mad.- I have no idea the quantities.I've just gotta tryand get the balance right by tasting.A bit more vinegar.I have some soy.- So you're gonna colour the rice?- Colour the rice slightly.- Is this?- Sugar.- Thanks.Very helpful.- You've got 30 minutes left.You've had a quarter of your time.- Ah.How many layers is this gonna have?- Interesting experiment today,I thought we've been verygenerous with our store cupboard,and then you both went and got completelydifferent ingredientsfrom the other kitchen.None of you looked at whatyou had to hand and created.You all just went withyour mind, your brain.- Popping my rice onto a tray.I've gotta cool that down quickly,and then work on my fillings.(upbeat music)- Mike, how are yougonna use your hamburgers?- I'm going to mush them andput them through my sauce.- Turn them back into ground beef.- They've alreadybeen formed, cooked,now I'm deconstructing them.- How much time do youneed for your lasagnathrough the oven at the end?- Maybe 10 minutes on a really high heat.I'm cooking pasta sheets,so that's going in cooked.So I'm hoping I can rely onjust a heat through joby.But I have no idea howthat's gonna pan out.Now cherries are going in,and I need to balancethat with some acidity.Splash of red wine vinegar,so I'm hoping that adds my zing, I think.- Can you turn wasabi powderinto wasabi mayo by juststirring it through mayo,or do I need to make a little paste?- It's a strong logic.(upbeat music)- He's only goneand made a wasabi paste.- Okay, so my onionsaren't as soft as I'd like,but I'm under time.- You've told us youwanna put it in the ovenwith about 10 minutes to spare,so you're gonna have to get a wiggle on.(upbeat music)- I don't know whether this is gonna work.I'm heating up the evaporated milkand I'm grating cheddar cheese in it.Seasoning in my sauce, now.Okay, that's now going into my sauce.- I feel like if that was me,I might have gone a versionof Swedish meatballs,like reform the hamburgers into meatballs.You've got the fruit coming from cherryinstead of lingonberry,and then use the evaporated milkwith lots of black pepper.That kind of vibe.- Yeah, the sauce is missing something,and I'm actually gonna put some Parmesanthrough the sauce just to give itthat little bit of umami and saltiness.I'm really worriedabout this cheese sauce.That is not thickening up.Damn!- 20 minutes left.You've had half your time.- Gonna add some pineapple in.Get that sweetness.Pineapple and whelks mightnot go together. (laughs)- So you got yourself with wasabi mayo,a spicy gochujang and pineapple sauce,and a whelk and pineapple chopped thing.- Yeah.Yeah, whelks and pineappleare not great together.- No?- No, actually, no.- (laughs) Oh no.- How do I disguise that?- How far are you down that road?- I'm at the service stationthree quarters of the way down.- Okay. Yeah.- Spring onionsdefinitely going in.- You've citrus, lime and lemon,if a little zest of that would help.- Might do.- Have you got time for a fun facton physics with tinned food?- Never any time for that, Ebbers.- Do we have a choice?- And which is stronger, tin or finger?Mike, pop your finger on the bench.- You are kidding me.If this is the first time.Ebbers-- Pop your fingeron the bench.- I have no time!- There we go.One, two, three.(tin bangs)- That hurt a little bit.- Tins are incrediblystrong, but only that way.They're designed to crushthat way very, very easily.- If you're enjoying this,there are some small thingsyou can do that make abig difference to us.Like the video.Subscribe if you aren't.Click the notificationbell and select all.Thanks.- Okay, I'm just gonna haveto start doing things that I can.So I'm layering up some of my sauce.Oh, look how bad that diced meat looks.- You've both got 15 minutes.Jay, you're gonna start rolling.Mike is constructing.Jamie has already combinedall three of his ingredients, as has Mike.So challenge complete.Now the question is, arethey gonna be any good?- That is the question.- Here's the thing,I'm terrible at rolling sushi.But Ebbers, what I've been trying to dosince you've been away is push myselfoutside of my comfort zone.- No, he hasn't.- I have and it hasn'tworked in my favour yet.So, maybe I'm due one.- Oh, dear.Oh, well.Schoolboy error, drainingall of that water,and now the pasta's stuck together.- So once you've cooked your pasta,what you can do is make sureit's in some sort of oil,so it doesn't stick together.Not just oil, but likea slightly oiled water,or slightly oiled so it doesn't cling.- Wet fingers- Going for the classicItalian tearing lasagna method here.- Nicely seasoned ricegoing onto the nori sheet.- Quite cold inplaces as well actually.- I tell you what, it'sonly gone and thickened up.- Is yours working?- Ish.- Damn.- You said you wanted it in the ovenfor about 10 minutes.- Yeah, can I have a time check?- Got about 12 minutes left.- So let's go.- I think we weregenerous on this time.- A little bit of sauce.I'm gonna have to use this sparingly.- Now, how many ofyour ingredients and saucesand dippy things are youputting in the middle?- The whelks are definitelygoing in the middle,but the wasabi mayo could goreally nicely in the middle.So I might have wasabi mayo inside,and then this as like a dipor to spoon on the topafterwards with my crispy stuff,and spring onions and sesame seed.- There's a few times in this kitchenwhere I've stood on the sideand I've really looked forwardto trying these dishes,and then there's other times.- Oh, come on.Ebbers, you set us areally tough challenge.Like this is hard.Jay-- Yes?- How are you doing?- Now's a good time to ask.He's starting to roll.- Not a good time, Mike.- I just really, I'mat a point in my recipewhere I really need to feel better.- Okay, maybe look around now.- So, thanks.- So the beauty of a sushi matis you can pull against its own strength,so you can actuallykeep it nice and tight.That's it.Keep it nice and tight.And then to get the final bit to stick,you might want to dampen the edge.- Oh, stop it, you butthole.(Jamie laughs)I made a lot of fundamentalerrors in this video.- Yep.- The very nature of these dishesis you're kind of thinking on your feet,and I'm sure if you started again nowand wound back the clock half an hour,you'd think differentlyand you'd do things differently.But that is the nature of the challenge.You have 10 minutes left.- Okay, final bit of cheesy sauce.- I bet we all have a cupboardat home with a handful,half a dozen or more ofjust random tinned food,many of which have been there a while.Try playing the game at home.Pick a few tins, see whatyou can come up with.- Right, that's ready to go in the oven.- You have nine minutes left.I think that's good going.- With four minutes to go,I'm gonna change the settingon the oven to grill,just to make sure thattop does do something.But I've got abouteight and a half minutesto clear up and that never happens.- Tidy up.See if there's anything else you wanna do,but you might well be happy- If I were Jay in this situation,I'd make a garlic bread, but I'm not.- You could make like burger bread.You could make a nicespinach salad to go with it.We've got some there.- I was just gonna chuck some, yeah,chuck some greenery at it at the end.I'm not going to go mad.- Last two and a halfminutes, get it on a plate.Make it look goodish.- Just spinach, salt.(Jamie coughs)- It's not terrible.- It's the coughingfit, my favourite.- Smell something burning.Ebbers!Hold your horses.- Looking good.Excellent gratination.(Mike blows)- Always follow your nose in the kitchen.Something smells like it's burning,it's probably 'cause it's burning.- Gochujang and pineapple concoctionwith wasabi mayo going on the plate.Last 30 seconds.(Jamie squawks)Micro-cress always looks fancy.10, 9, 8.Both so wonderfully in control.Five, four,three, two, one.(hands slapping)(upbeat music)Nicely done.Obviously a lot of added fresh ingredientsand staple store cupboard ingredients,but the focus was the tin roulette.I'm gonna dig into thebeefy cherry lasagna.I'm less afraid to eat thisas I was when you first mentioned it.It looks great.- Cheers, boys.- Tomatoey, tangy, rich,and then with a very, very, very cheatedcheesy bechamel.- There's nothing wrong with that.Wow!- That's-- I'm really happy with it.- Really tasty.- That's really good.Oh no!- Let's have a taste.Cheers.- Cheers.- So this is whelk and pineapple sushi.- Kampai.That's very well seasoned rice.- That's excellent.The whelk and the pineapplework really well together.- And the wasabi mayo's great.Scattering of crispy onionsat the end is important'cause it adds a texture,and because you chopped up the whelks,it's not one massive big chew,but it has got a bit of a chew,as you'd expect from a tinned whelk.That's really good.- Ebbers, you have ahard decision to make,like genuinely hard.- This is difficult because they're bothabsolutely delicious and Iwould happily finish both.So I have to judge this basedon how well you used the threeingredients that you had.Pineapple, whelk, and wasabi,all key flavours in there,and absolutely delicious.Remashing up hamburgersin that tomato sauce,but then like actuallymaking it taste good,and a very clever use of evaporated milk.And it's not a big component part,but I don't think you'd want it to be.So what you did was quite restrained,and I think that's a good thing,which makes it even more different.I think the win todayprobably for the biggest surprise is Mike.I think that's absolutely delicious.Well done.(upbeat rock music)- Well, you've heard thecorrect decision from Ebbers,but what do you think?Comment down below.- Well, it's a decision,but you can also check outall of the other tinned episodesthat we've done in theplaylist down below.- Well done, boys.- Brilliant. (claps)\n"