(upbeat music) A group of mates who have your back when it comes to all things food. From cooking battles, to gadget reviews. – Ben, it’s not worth it. – And cookbook challenges to a midweek meal packs app. Crack your eggs and bake. We uncover the tools that will help us all cook and eat smarter. Join our community where
everything we do starts with you. Hello I’m Barry, and this is Michael. – Now, a couple of weeks ago we put 20 different cuisines into a bowl. – [Barry] And we each, took in turns, to select two cuisines from that bowl. – And they became our. – [Both] Ultimate Normals
Fusion Battles Dishes. – What’s the opposite of confident? – Unconfident. – Unconfident. – Anxious, really anxious right now. – Gentlemen, synchronise watches. We have three hours,
starting in three, two, one. Good luck, good luck. But not much luck, but not much luck. – Just shut up. – So, the two cuisines
that I drew out of the hat were British and Moroccan. So the dish I’ve chosen
to make is a roast dinner. That looks like a roast dinner but has the flavours of Morocco. Component one, the protein. I’m going for roast beef. I’m rubbing it in Ras El Hanout. Which is a North African spice blend. Once I’ve covered my blade
of beef in the Ras El Honout, seasoned with salt and
pepper on all sides, I’m then lowering it into a pan and searing it on each side
for two to three minutes so it’s a really deep, dark brown. Whipping it out, putting it on
a plate, and then chucking in a whole lot of onions and garlic. – For my two cuisines I got
Greek and South African. The one thing that jumped
out at me about South Africa was Bunny Chows are amazing. It won Jamie a battle once. So I thought, you know what, let’s work off the back of that. Create a Bunny Chow, but inside of it I’m going to create a Beef Stifado and of course some spicy
paprika chips to go along side. And I’m pretty certain, this time, for once in my life, I’m
going to win this battle. – Oh that’s so bold. – I know. – You idiot. – Now my battle actually
started about three hours ago. (bag thuds) I made my own dough. Flour. (laughs) Water, yeast, sugar,
olive oil, and some olives into a dough, let it prove,
put it into a baking tray, grease, covered, leave
it for half an hour. – What were your two cuisines? Italian and what? – No, Greek and South African. I’ve got focaccio in there. – So when you’re given two countries to take inspiration for bread from. – I chose, I chose to go a Bunny Chow. Which was, okay how do
I make the Bunny Chow have a Greek influence? So I basically laced it with olives. And I used a, there is
a Greek type of bread that is like a focaccia. – So why don’t you call it that not– – I don’t know what it’s called. But it’s focaccia like. – For my two cuisines I picked
out Creole and Japanese. I’ve decided to bring together
some of my favourite foods. It’s classic, but everyone loves it. It’s Chicken Katsu, I’m
then gonna match that with the most amazing creole sauce. It’s just gonna add some warmth and bring it altogether
in the most delicious way. I’m gonna start, by making
some amazing pickles. These are actually inspired by pickles that we made, whilst we were
in Tokyo feeding people. It was delicious. Let’s see if I can recreate it. – Another important part of my dish is the marinade for my beef ribs. Which is the first
component of my Stifado. It’s all spice berries, cloves, oregano, red wine, red wine vinegar, and of course my short ribs. The key here is to leave
this marinating overnight. I don’t have overnight, so therefore I’m going to be searing
my beef rib from now and then chucking the rest of my marinade into my sauce later. Golden brown, perfect. (sizzling) – Golden brown? – Huh? – Do you know the difference
between golden brown and grey? – Shut up. – I’m just helping. I’m just helping. Spaff, You’re the beef guy. – I am the beef guy. – You’re the beef guy. Golden brown? – Oh. – Oh, get over yourself. – Suddenly, there were
two players in the game. – Shut up! – Oh, golden grey. – There is so much chopping. My creole sauce starts
with the holy trinity. It’s onion, it’s celery, it’s bell pepper, there’s garlic there as well. Peel and dice all of them. – Oh, we’ve had 45 minutes already. – Are you having a laugh? – No. – It’s been 47 and a half years. I’ve finally finished chopping every vegetable in London. I’m now going to fry
them in some olive oil. Once my holy trinity has sweated
off for about 10 minutes, I’m going to add in my
garlic, some bay leaves, a little bit of thyme, and
a little bit more cayenne than I should. – Component number two. Yorkshire puddings
flavoured with cumin seeds. Standard Yorkshire pudding batter, eggs, milk, whisked together
adding flour bit by bit. Then adding thyme and cumin seeds, covering it, sticking it in the fridge. So I’ll come back to
that in about an hour. – Now I’ve seared my beef on all sides. I’ve then got my pearl
onions which are integral to a Stifado. Frying off with some tomato puree. Now everything that I’ve prepared goes into the pan with my beef. I’m going to put my beef soak and my beef to go into the oven. As long as possible. Then my loaf is also going into the oven but it’s gonna have half an hour. – With everything now having sweated down and smelling amazing, it’s time to add in some
tomatoes, chicken stock, and some Louisiana hot sauce, or if not, New York hot sauce. (laughs) – Saffron roast potatoes. Cold water with saffron,
chopped up potatoes, all of similar size. Going into the cold water then being brought up to a boil. Test them, to see if they’re cooked, poke it with a knife,
see if they slip off. Once they are cooked, into a colander, where I jooge them, fluff them, throw them into some Polenta,
and then they get roasted. – So yeah, I’m gonna bash my chicken. Flatten it out, and then I can pané it, which I know is a french technique, but let’s make it Japanese today. (energetic rock music) Whoop. (beep) It’s stuck. I think that’s worked though, mate. – Oh I don’t, I just don’t trust it. – It looked clean, it looked clean. Whoa! Yeah it’s clean. – Now my oil is at 130. I’m going in with my chips. Cooking until they’re light golden. Then removing, draining,
and back in at 180 to go really crispy
and soft in the middle. No please. I need all these chips. (energetic rock music) – Another wonderful thing about this excellent kitchen
is how spacious it is. And the endless supply of hobs. – Mate, it brings us closer. All right? Stop whining. – I need space. So tahini, another Moroccan flavour. I’m gonna paint them, get loads of delicious tahini all over it, and then just roast them off. – Time to finally get started on my rice. I have a very exact amount of sushi rice. I also have a very exact amount of water. I’m going to drain my sushi rice in a minute of cold running water. And then that’s gonna help get rid of all the
glupiness when it cooks. Then I’m going to put it into the very precise amount of water, along with some cider-vinegar, some sugar, a pinch of salt. Bring that up to a simmer,
then put a lid on it. Turn the heat down to it’s lowest setting and leave it to absorb all of that liquid and get all yummy. (pans crash) Oh, God. (laughs) – You okay? – [Jamie] There’s no lids. – Now I’ve covered my chips
in some smoked paprika. Some fresh oregano. – [Jamie] They are quite– – Stop eating my fries! – How rude, mate. – No please don’t. I need all of them. – Yorkshire puddings are in. In that 25 minutes lets
make a horseradish hummus. – Usually we’d create some sort of drama with a big countdown, but Mike has flapped
and fleed this kitchen in order to finish his bowl. So we can go home tonight. He’s not very happy. – [Mike] Bull (beep). – I think things have
taken a turn for the worse. Yeah, mate. – [Mike] Yeah. – How’s it going? – [Mike] There’s only so much you can do. – Are you making hummus? – Yep. I’m desperate for the win. The veg stuff I’ve had a nightmare with that I couldn’t even char. I’ve brushed in tahini not harissa. – Sorry, you did what? – I brushed my veg in tahini. So who loves peanut butter courgettes? – [Barry] Lovely, lovely. – Exactly, good. Harissa would have been better, but we’re with tahini now. This is where we’re at. – Boys I don’t want to rush you, but we’ve got five minutes left. – Stop eating my chips! (intense rock music) – [Jamie] One minute left. – Three, two, one. Step away from your plates. – That was stressful. – These are the most unusual plates ever. Aren’t they? – Yes. (beeps) – Is that? (laughs) (intense orchestral music) Who else is physically
and emotional drained after that battle?
– Exhausted. – 100%. – This looks epic. Can we start in the middle? – Yeah, that’s me! My fusion between South
African and Greek cuisine. – I love the rich beef and the onions. But also, the yoghurt and the fresh herb kinds of bring it to life. A little bit of kick. But for me, one of the best bits is the fact that the Bunny Chow isn’t the shape I would associate. You’ve taken two things,
fused them together and mixed it up. – I agree, the bread is
excellent as a plate. The yoghurt on top is great. The flavours are all great. I’d say the beef could’ve
done with a little bit longer. – [Barry] Agreed. – But that is probably
the only comment I have. – Good work, mate. – That’s another platter feast to share. – This is a British roast dinner, that tastes like Morocco. – [Jamie] Wait, this is
a proper roast dinner. – But not. It’s everything I want it
to be and something else. – Yeah. – Every mouth full has a little twist that takes you on a journey that if you shut your
eyes, does feel Moroccan. – The beef is good. – [Jamie] All right, three for three. – I went for a creole chicken katsu. – That creole sauce has got
a nice warmth and kick to it. As you’d expect. But I feel like you’ve
got the right level. You haven’t gotten like Jamie spiced and balanced out with the pickle, and the rice and some very good golden bread crumbed katsu chicken. I like that. – I have to say. Spaff is king of pickles. Whether it’s a comeback sauce, or pickled anything, you are bloody excellent
at pickling stuff. – We should go chat. – I guess so. – Weirdly enough, I’d be happy for either of you guys to win. Because I think both of
your additions worked great. It’s coming last bit,
that’s not the nice bit. (laughs) – Like, not winning is okay, but– – [ Mike] Being the worst in the kitchen. – Yeah. – In third place, Jamie’s dish. – Yes! (laughs) – That’s fair. No I can, I can live with that. – Well you were just saying you can’t. – Well no, no I know. – No disrespect to you J, but whoa. – In first place, it was incredibly close and I’m sure the person
who comes into second place will be gutted ’cause it was so close. In first place it’s Mike. (clapping) It’s Mike. – It’s really annoying, but I also agree. – It was really deceptive,
it’s when you look at it and go, that is classic Sunday roast, and yet it still has
all the flavour fusion. – Yeah. – It’s a great fit, really did. But well done, everyone. – Well done you, mate. That was great. – [Judge] Good job all around. – The big question is,
what do you guys think? Comment down below, let us know. Who would your winner be? – And more importantly, last place. – And more importantly, last place. Absolutely fine. – We hope you liked our fusion dishes. – Now keep watching the channel, because in a few weeks we’ll be releasing our
chef’s fusion battle. – And if you’d like to have our, oh we held hands for a bit there. If you’d like our personal recipes, then comment down below and we’ll release them on the website so you can try them at home. – Much better. – Do a dad joke for me. (grunts) I am so ready to laugh. – Saw a chicken staring
at a lettuce and a tomato. Chicken Caesar Salad. – That’s, yeah! Come on, get in there. That was funny. – We’ve also
built the Sorted Club. Where you can get tonnes of foodie inspo using the Packs Midweak Meal app. Discover and share
restaurant recommendations using the Eat app. Listen and contribute to our Feast Your Ears Podcast. And send us ideas for new cookbooks you’ll receive throughout the year. Check it all out by
heading to sorted.club. And now a blooper. (beeps)

About the author


  1. What episode is this!? This is very bad. Whole video just full of Barry said "stop eating my chips!" 🤣

    Edit: Barry's food looks amazing. Is there any recipes for that food that I can read?

  2. Mike – you may have put tahini on the veg instead of harissa, but even without tasting the dish I think the harissa would've been a smidge too much 🙂 A deserved winner I think 🙂

  3. All three dishes looked amazing, though I believe Barry should have won this one. But then again I didn't taste the dishes so I wouldn't know for sure 🙁

  4. Would love some more vegetarian/vegan recipes! To see things that normals can do and not weird things only chefs can do. ❤️ love your videos!

  5. Loved this video. Just a bunch of nice boys being nice and having a nice (but stressful time)

    Also definitely gonna try the polenta roasties

  6. Next on the news – Berry goes on a stabbing spree to stop the chip thieves!!

    So how is the kitchen/studio redesign going?

  7. Why am I watching this when I’m this hungry..?! 😱👍🏻😂🤣😂 Anyway another awesome video and to be completely honest.. I think 💭 you guys are getting so good at cooking that you won’t be able to use that “ normal” status for much longer. 😉

  8. Do a vietnamese noodle soup ultimate battle! There's so many great ones other than pho that people don't really know about.

  9. Thank god I’ve just eaten before watching this video, because I would’ve been straight back in the kitchen,

  10. Jamie so should have done a Japanese curry, with creole preparations and elements (like a Jambalaya curry topped with blackened chicken katsu or something). That would have been incredible

  11. The king of beef was the only one not to make beef! Jamie you got the two best cuisines in the world and decided to do something so unjamie like! I love you but you deserved that one!

  12. kind of a similar idea but you could give everyone the same dish to make but then they each have to pick a cuisine to make the dish in the style of ?

  13. I was just leaning back in my chair, when they started to discuss how close it was between 1 and 2, and as they were about to reveal it i was like.
    "Yeah, but Barry deserved that win-
    "First place, Mike!"
    "… or not"

  14. That’s one of the best dad jokes! Well done Barry! I would love more of the fusion battles of different cuisine combinations (I mean more than the next chef vs chef). This is really cool!

  15. Love this. Such a fun way to think about classic versions with different flavours! P.S. you should go to Cape Town. I went in November and it has some INCREDIBLE FOOD!! So many recommendations for a 24hr eats tour.

  16. Can somebody, anybody, pleeeeeease explain to me why everything, no matter what, has to be "seasoned" with salt and pepper??? (looking at you, Brits). Ras al hanut is seasoning!! It's a delicious blend of spices. You rubbed it all over the meat. Why do you need pepper? Salt, okay – tenderizer and all that. But why do British chefs think that salt and pepper are the be-all, end-all and only spices? Even after they've seasoned? Help! I am confusion.

  17. You had Creole and Japanese and didn't make a Ramen Gumbo or a Teriyaki Jambalaya? You fool Two fish based cuisines and you made chicken?

  18. Those chips look delicious. Thievery is perfectly understandable.
    Think the English Moroccan fusion was easiest to achieve, in some ways. It looked impressive. Think Jamie's was relatively easy, but also looked like it tasted good. Pickling us an unusual talent, to me.
    That Barry pulled off what looked like an unlikely pairing of bread plate with meat and potatoes (to me) seemed harder and more impressive that it was lauded. Barry's was the surprise. I think Barry has unusual instincts that are underestimated. Fortunately Barry is affable and takes it in stride, generally. Barry at the end…

  19. Another great video chaps! Keep up the great work! I would have to say if you can’t stop eating Barry’s chips he made, that has to count for more points. 😉

  20. All three did excellent this time that even I cannot choose my fav. Jamie was surrprisingly restrained, Barry imagination was on point and Mike's mistake still net him the win.

  21. That is the first battle where I actually want to make the dishes at home! Barry's dish looked so good!!

  22. I think it is a bit unfair to judge three different fusions instead of all of them getting the same fusion and seeing where they take it

  23. I reckon the ranking is right, but frankly even last place? Jamie's Creole Chicken Katsu? That looked damn nice.

  24. This opening is more universal and informative, so I can see why they switched. But it's also a lot more boring somehow. Maybe I just got used to the way the old ones sounded.

  25. Add a new component to a contest: who can use the most adjectives to describe their ingredients and dish, and then use something like poll maker in comments so video viewers can decide who used the most mouthwatering descriptions and who used the worse, results announced future video.

  26. For Jamie's information, the French technique he used that he wanted to call Japanese, he could have just left French. Creole culture, including it's food takes its roots from many sources. Mainly, French and Spanish.

  27. I love these battles but I miss the chefs being around to critique and drive them up the wall. Please bring the chefs back

  28. The best thing about this video: You get to put the slips with the cuisines back into the bowl and do another one – this was great, give us more.

  29. Jamie: "Who else is physically and emotionally drained after that battle? "
    James who did literally nothing raises hand


  30. I love watching you guys the meals you make are beautiful and amazing but my mom can’t eat them cause she is doing keto with is a low to no carb diet she does 20 carbs a day and only 20 so I was wondering if you guys can do a keto week

  31. I’ve been waiting for an ultimate cooking battle for so long!!! Also this got uploaded when I just turned 25! I’ll take it as my birthday gift from you guys 😂

  32. i loved mike's reaction to the dad joke
    It was too good how excited he was
    An i have to say as much fun as it was to watch these battles and have there be a curve ball. I'm glad that there isn't anymore, just me ?
    An ya i have to say Mike's dish did look fucking delicious and by the sounds and comments tasted delicious. So JAMIE WHAT THE @UCK! You need to do better!
    Love you 😛

  33. I was really afraid The Ultimate Battles had gone away since it had been awhile. Other than Pass It On, they're my favorite! All this needed was some brownie points. 😂 Can't wait for the chef's battle.

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