# Kids Savagely Judged Our Cooking

## Метаданные

- **Канал:** Sorted Food
- **YouTube:** https://www.youtube.com/watch?v=xs_DCig6h9o
- **Дата:** 27.05.2026
- **Длительность:** 19:45
- **Просмотры:** 263,767

## Описание

It’s Jamie’s kids’ turn to take control of the food shop AND judge the results!

Evie and Finn have COMPLETE freedom in the supermarket, filling the trolley with ingredients that may not quite belong together. Sweet, savoury, snacks, random favourites…

Barry and Mike are challenged to turn the mystery haul into genuinely delicious dishes… while following three strict rules:

Use EVERY ingredient they buy
Make a dish the kids actually want to eat
Survive the midway curveball bag that could ruin everything!

Check out more Kids specific content on our Sorted Kids Channel: https://www.youtube.com/@UCiIiP5aAMeffdMxGaYo_kxw 

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## Содержание

### [0:00](https://www.youtube.com/watch?v=xs_DCig6h9o) Segment 1 (00:00 - 05:00)

What happens if you let the kids do all of the shopping buying whatever they want? We did exactly that and today two normal home cooks are going to turn that into dinner. Right then, do you want to see what E V and Finn have treated you to? If they're anything like their father, we're screwed. — I know. That's okay. That is not okay. Pineapple and almond — cream cheese ring. What is that? What an exotic ingredient. So the kids had three categories that they were choosing ingredients from. — Uh-huh. Exotic ingredients, holiday ingredients, and bitter ingredients. — you not going on holiday anywhere exotic? No, we don't. — dare say. Do you not tell. We're just basically getting the stuff that we eat in Spain. Chorizo ring, olives, prawns with we're down here. — Yes, please. We've got Yorkshire tea, we've got Guinness. What's bitter? We're thinking beer. What beer should we get? We might need your help on this one. What beer? Out of everyone that you've had, what do you think is the bitterest? This Guinness one. Chili peppers pickled, a melon, some form of Manchego. [snorts] I mean the kids spotted that and it was exactly the cheese they enjoy on holiday, Manchego. There's a lot of things in this shop that don't go together. — There's not one dish, is there? Doesn't have to be one, but you do have to use at least some of everything. Shall we start by putting things that go together together? Okay. That'll go with that. Jamie, is Yorkshire tea exotic cuz it's grown in India, holiday food cuz you never pack without it, or is it bitter? It's bitter, apparently. — Okay, just checking. They didn't know that coffee was more bitter. — Right, you guys happy with all of your choices? Uh yeah, I think so. And we have also got five more ingredients that might fall into exotic, bitter, or holiday that we'll throw upon the boys as a curveball later on. All right, there's going to be some bloody posh Spanish ham in there, isn't there? Fry off the chorizo with some garlic, the chili, and the With the prawns in there, you've got like a gambas pil type of thing. That's going to be horrible. — Could we plump it out with cream cheese and make a dessert? Stop trying to get that into anything other than being dessert. — All right. Could do like a coconut rice with some of this grated through it to go. At least then you've got a starch to go there. — Let me guess, Thai inspired? No, just coconut rice. — Right. Gambas pil pil, I'll watch you do the whisking thing. And then I'll watch you I'll watch you. Remember boys, this is a team effort. Sorry, sorry. Come on, yeah. Rice, rice. You've got 45 minutes on the clock, which starts now. Okay. I'm on cheesecake and rice and figuring out Guinness, you're on prawns Yes. Again, we're making two portions, aren't we, here? You've got to make a portion for Ben to try, so you get a chef's opinion, and then I'm going to take a portion home for the kids to try, so you get the real judgment. — Okay, cool. Chef's judgment. I love that they were picking these ingredients based on the categories you gave them without any knowledge they were all going to be combined together. No, absolutely no idea. All they knew was go and find five exotic ingredients, and apart from Finn asking whether an onion was exotic, um — I think they actually did quite well. Onion? Onion is not exotic. — How are you doing those prawn heads? I'm not. I've got heads left over, and I try and keep the end of the tail on. Shall I put those through boiling water, and I'll use some of the water from that with coconut milk to make the rice? Langoustine heads rice. Yeah, yeah, yeah. It's flavor. Uh in this one here? Uh yeah, that'd be great. Do remember Taste It Make It where they put a whole bunch of fish stuff into a pan and just boiled it? Fine, but what you really want to do is force the flavor out of a heavy sear and fry first along with some root vegetables and bits and pieces, then add in your liquid. Do your kids get pissed off when they see the shell or is that an exciting journey? Uh, it's exciting. Uh, Evie doesn't like prawns at all. Oh, okay. She'll constantly try them, but she doesn't like them. Finn loves prawns, isn't comfortable with peeling them himself yet cuz he's worried about missing a bit and crunching into it. — Gotcha. Fresh coconut, this can go through the rice, too. We could possibly I'm going to hold some of this back cuz this could go really well with um the cheesecake that I'm going to make. Probably. Barry, I'm going to taste the pineapple ring. Oh god. The pineapple cheese — There's no way that's going to taste good at all. Texture-wise, it makes no sense. It's confused in my head, which is the shame cuz it's a delicious cheese brand. Now, I can't be trusted when it comes to cheese, but that actually tastes all right. Oh, no. I'm so confused. Where's the pineapple? It is there. It's a tad of

### [5:00](https://www.youtube.com/watch?v=xs_DCig6h9o&t=300s) Segment 2 (05:00 - 10:00)

pineapple. — it was a pineapple coated in cream cheese. Yeah, I don't know, but No. This is bliss it. 10 minutes down, remember halfway we're going to give you five more ingredients. There's a few things on the bench that I haven't seen have a plan yet. Tea bags, Yep. pickles, cheese, melon, and Guinness. I've had a thought for the Guinness. What? What about a caramel? A Guinness caramel. Caramel's already bitter. — For what? Uh, to drizzle over the cheesecake. The tea and biscuit cheesecake. Okay. — cream cheese and almonds. — Uh, so what? Just sugar in a pan and leave it. As you know, there's a couple of ways of doing caramel. You can do it with a dry pan, dry sugar, dry heat. Uh, keep an eye on it. Or there's a bit of a safety net by adding some water, but it will take longer cuz you potentially got to evaporate off the water from the syrup before you can get to caramel stage. So, what you're saying is this is a silly thing for a mic to be doing? No, we've done it both ways in the channel countless times. I'm sure you'll be fine. I've done it like this, so I am actually more confident with this method. So, I've blended up the cheesy pineapple ring and just bulked it out with some cream cheese. I already think that's sweet enough, so I don't think we're going to need to add much more sugar to it. Especially if we're now going with a caramel on top. I think that's quite nice. Mike, is your coconut going through that or on top of that? — I don't know yet. The coconut's actually going to go through the rice, but I've got lots left over to decide what to do for garnish. Mike, I'm just going to prep the garlic and the olives to go with our chorizo and the prawns, which go in later. I've got the tea bags in front of me. Yeah. Can you do a tea and biscuit buttery base? Yeah, okay, cool. Okay, you've had 15 minutes. You've got 30 minutes left. Is that how you open a box of tea bags? Yep, it is now. We're now going to strain the prawn head juice off. Look at the color on that. That's more than just water. What do you reckon, Basil? Like a 50/50 that and coconut or do you think uh 2/3 coconut to 1/3 that? I would say that would err on the side of caution. You're I think you're more of a pro advisor than I am. Right. I trust your gut. Mike, what method are you doing for the rice? Talk us through it. — I'm going absorption. Two parts liquid to one part rice using this ramekin as a measurer. Excellent. Bring up to a simmer, cover it. After 10 minutes, I'll take it off the hob and just let it start — steaming through. How long before the final ingredients? Cuz I've got like I'm now at the point where I don't want to commit to some of the ingredients in case one comes along and throws it. I can use them somewhere If you want them exactly halfway through, then you've got another 2 minutes to go. — 2 more minutes, okay, cool. You have steeped your tea bag in water. You could equally have done that in the butter, in the melted pan. Oh, does that work the same way? Tea bag in there? Otherwise, I don't really know where you're going to put a lot of water, cuz I wouldn't use water as an ingredient in a buttery biscuit base. — You think put tea bag in there? Tea bag in butter? — Barry, it sounds like you're riffing. I'M NOT. EVERYBODY'S QUESTIONING my riffing, and therefore I'm questioning life. — You are riffing, and everybody's doing the right thing. You might be right. Cheers, lovely cup of tea. — Barry, whilst you enjoy your cup of tea, you are now officially halfway through the challenge. Would you like five other ingredients? Absolutely not. I think it I think I do. I think I need to know what the future holds. — Oh, no. I knew they would. They can't go to the shop without buying posh holiday ham. — That's great, cuz ham. That's great, cuz those two can go together. Well, we could get expensive ham. We call it expensive ham cuz it's expensive and it's ham. Is this it? Yeah. Yeah, that's it. This. Mango chutney. — Grills. What are they? — Snacks. Chili and lemon grills. Jalapeño grills. Mango chutney grills. Yeah. These might work. I feel like it's exotic. Ah. — That's okay. That can go through there. Do a chocolate. What is it? Chocolate powder? Chocolate powder. Chocolate, okay. Chocolate. I've got more chocolate. — Cocoa and dark chocolate, both of which are bitter as is. Grapefruit. A grapefruit. I think that's a bit exotic. That's a grapefruit. — That's a grapefruit. This is really bitter. Okay, the best bitterness ever. This is cocoa powder. I can use this on top of the cheesecake easy. I think we have caramel. We're going to go in with some Guinness. Wow! Barry, come here quick. Go. Smell that. That is brilliant. It smells like Guinness caramel. — Stop, that's perfect. But you need more of it otherwise it's going to be solid and — This is going to set. Do you want it to be set? NO. OH.

### [10:00](https://www.youtube.com/watch?v=xs_DCig6h9o&t=600s) Segment 3 (10:00 - 15:00)

— I DON'T KNOW WHY I DID this now. Put more in it. But we don't want to ruin the flavor cuz I think this is great. Why did I do this now? What am I doing? — Put it on the bake baking paper parchment thing. — But they will still set though. That's okay. We have shards on top. Fine. Can you do that? Yeah. That would have been lovely to pour over the cheesecake wouldn't it and go solid on top. — Yeah, but So it's too late. I think at least you at least we can get it that into the thing now and get that made. — he's waiting for a biscuit base. I can do it. Shut up. — Mango chutney grilled and olives go really well together. Mike, I need your help over here, Mike. here. Okay. Flavor combination. These and that is incredible. Okay. — Works really well. Okay. It sounds like you're making it — to try probably. — Good luck. Could you wrap some of the Manchego in the cheese with some of this and just do the little hammy olivy crunched up cigars. That would be nice. That's fine. Yeah, that's fine. There's nothing It's basic but there's nothing wrong in that. But it's not creating a new dish for the sake I don't know if we have to. If all these go together. That's fine. Okay, would you like me to do that? — Yeah, do that. You've gone in with you're committed to that. No, I haven't committed to it. I pitched it. Right. And I think now I'll put some chocolate in there. So where did you put the two cube chocolate? Have you melted it or have you put it in I haven't done anything with it yet. Barry, why have you opted to break dark chocolate — there when you've got cocoa powder over there? Oh my god, you're right. You're taking dark chocolate and trying to turn it INTO A POWDER. — WHEN YOU PUT IT LIKE THAT. Remember cocoa powder is quite hydrophobic, so it doesn't really like water. What it loves is fat. That's why it works nicely in milk and it's why it's going to work beautifully in a buttery biscuit base that's got essence of tea. Do you mind if I start building the building the cheesecake? Yeah, sure. So I'm crunching up these just to still have a little bit of texture but not to break through the ham. And the cheesecake isn't very sweet. Yeah, well I was thinking with caramel and everything else, it's sweet enough. I'd prefer my cheesecake like that, but if you think it needs a little bit of extra sugar, then up to you. But I feel like the pineapple just gave it a hint of sweetness and knowing that the biscuits are also — sweet. They are buttery. Yeah. It could be a poor call though. Have you used icing sugar? No. There's been a change of order here where Mike's come to the front and Baz has gone to a different side. But the hog is still on. Mike, I'm putting pistachio cream into the mix. — You you're going to do it regardless of anything I have to say. It's already nutty. I think it's okay. Mike's on all desserts. How's his rice coming along on the back? It should be fine. I set a timer. Timer, good stuff. That's what I like to hear. Oh, and it is going up. Thank you for reminding me. — literally what I was hearing. Oh. Okay, you've got about 10 minutes left. — Barry, Barry, we still have all of this. And you've still got to use — grapefruit — and the chili. — melon and pickled chilies. — I think you dice it up and do a chili salsa to go with it. The grapefruits are slight curveball. Prawns going into an oven. You've already got your treacle and your garlic in the base of it. Less is more when it comes to pinchos. Happy with the rice, Mike? Yeah, coconut comes through. Not getting a huge amount of that prawn heady stuff, but hey, it was worth a try. — [snorts] — Baz? Yes. Yeah. Do we want some grapefruit zest perhaps through the rice as well? Zest, definitely. That works well on that. The chili will work well on that. We're then just left with this lonely melon. Yeah, that's the problem. So, I'm thinking like if you do the melon and the chili and the and maybe some grapefruit, I think that because that would be something. — squeeze some melon in the hand parcels. Grating a little bit of the grapefruit zest through the rice for more sort of fruity fragrance. 5 minutes left. This is really nice, — but what can I turn that into other than just chili and melon? Cuz it's really it tastes nice and it works. What happens if it was diced up really, really small so you've got a beautiful little salsa to drizzle over your prawns? Thank you. That doesn't feel like cheating. That feels like fantastic encouragement because we were on the right lines. Is that going to get in your teeth? Maybe. We're about to find warm it through now to see if it will drizzle just by warming it through in the pan. Chocolate has gone where? Oh, so you've already used the dark chocolate? — Dark chocolate hasn't been used. Okay. Cocoa has. So, it's been grated already. I might just do chunky cuz it'll be a different texture. Yeah, do you mind that, Baz? If I just chop it roughly like into shard-y bits Absolutely fine. then at least it will be a little bit different. Under 2 minutes. Okay. Barry, Barry, Barry, Barry. Mhm. Watch. Oh, Michael, well done. YOU SAVED THAT. BRILLIANT. 1 minute to go. Looking good.

### [15:00](https://www.youtube.com/watch?v=xs_DCig6h9o&t=900s) Segment 4 (15:00 - 19:00)

Yeah, just scatter it. Uh Will you stay with me for 30 seconds? Just scatter scatter scatter. Yeah? Well, it's not going anywhere else. Tailor, it's fine. It's not Nine eight What a weird selection, but I think it's okay. five You've got everything, rice? — four three two one Couple of small plates. In 45 minutes. Well done. Let's get into the sexies. So, the good news is to get a chef's judgement, we have a chef in the building. He'll taste that now and then at the end of the video we'll see what the kids think about what you've cooked up. — No, and they will be brutal. It's screaming holiday vibes. I don't think any of it is a particular looker on the savory side. It would have been nice to have some herbs at least. — Yeah. Just to scatter on. It tastes really good. — I'll feed that back to the kids. — Yeah, thanks. Yeah. The coconut rice. Mhm, great stuff. — Yeah. — Really nicely cooked. It's got that sweet tropical without it being sweet. I think that once you combined it with all the garlicky chorizo prawny juices is really good. The prawns aren't overcooked. I'm confused about the texture of the mango crispy things in here, but you were giving them you had to put them somewhere. Crunch. Well, the crunch is the best thing about them you don't want to — take away from it completely. He's confused. — isn't it? Three of those ingredients work really nicely. — Yeah. The mango crisps I think should have been in that dish. — Do you think so? Cuz I think with the garlic and with the chili and with the smoked paprika and the pork and the prawn, I think that will go that way. I think the mango crisp is fighting with serrano ham and cheese and olive. Basically, would you take everything and bung it in the same bowl? — On that ball. But then this. And I'm deliberately digging deep to make sure we get some texture. I mean, it feels like you made a goo pot. Yeah. — I absolutely adore that. I know he's going TO BOLLOCK US. — BECAUSE THAT IS ON THE RIGHT SIDE FOR ME of grown-up dessert cheesecake. It has that bitterness from the dark chocolate and Guinness, and that tea, almost a tannin. It's subtle, but it's there. The cheese is really just there to give you a creamy dairy fat. — And to hide the pineapple. I know you were trying to hide the pineapple, but actually having a bit of fruitiness in there does help to make it not too rich, sweet, and bitter. Yep. And then the biscuit crunch. I don't know if the kids will like that. But I absolutely love it. Interesting. Oh, no. I'm not sure who's approval we're desperate for here. I'll take anything. — Well, Emma, you need to give them a rating out of 10. I think that is really high. I think this is pretty high as well. So, collectively, eight out of 10. Oh, look at that. There are things that I might have maneuvered into other places. There are processes that I might have done different in the making. But where you've ended up, I think that's great, given the curveball. Easy on the thing, please. Please be nice. Should we see what the kids think? Right, start with the rice, prawns, and chorizo. Mhm. It's nice. Like this is good. Good prawns. I like the chorizo. The crisps are soft. Well, they're crisps in it. Yep. Your mango chutney grills. No. Mhm, olives. — Oh, no, did you forget you bought olives? I didn't. Right, should we go for pudding? Mhm. Wait, that's actually really good. You like it? — Did you copy this out of a Google book? Okay, so you need to give a rating. All three of them. Out of 10. How do you think they did? I really like that one. I think together, I would say a four. Except for the prawns. Four out of? Five. Okay. Four out of five? Yeah. — Yeah. Yeah? And what about the pudding? Five. So it's a nine out of 10. Yeah. I don't think they deserve that, but —

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*Источник: https://ekstraktznaniy.ru/video/52464*