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Dirty Dancing — "Baby" Vegetables and Watermelon Plate

Dirty Dancing — "Baby" Vegetables and Watermelon Plate

Bite Club - Sn 1/Ep 6Bite Club - Sn 1/Ep 6

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This week, Jack and Laura have the time of their lives....and make dishes to pay homage to 1987's Dirty Dancing! These recipes are light and tasty — no need to worry about feeling weighed down during dance practice.

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Transcript

- Hello and welcome to Bite Club, the show where we don't just make food tributes to the latest cinema releases. This week we're going back in time and recreating food from the brilliant film that is, Dirty Dancing. - Back to the Future, you said. You said we were gonna do Back to the Future. Is that why you made me. I carried a watermelon. - We're gonna have the time of our lives. - I've never felt this way before. I'm so angry. ♫The Time of My Life - Our first dish is baby vegetables with mullet, get it? - That's a weak reference but I'll go with it. - So first of all we're gonna start by putting baby in the corner. By baby I mean baby vegetables and by corner I mean the oven. So Jack, if you put these onto a roasting tray, add a little bit of olive oil and then we're gonna put them into an oven that's 180 degrees. Think it's 350 Fahrenheit. And they're gonna roast for 30 minutes. And then we're gonna put the baby potatoes into some boiling water. We've got a pan actually on the stove. And I've salted the boiling water and they're gonna go in for about 15 minutes over medium heat. - No problem. - And now we're gonna make the beurre blanc sauce, which is some pepper corn, a bay leaf, tarragon, parsley, and some chopped shallot. Then we're gonna add it to some white wine, then we're gonna let the white wine reduce by half. So while this is reducing we're gonna get the baby courgettes and baby leeks, fry them for five minutes, and then we're gonna add a splash of water, add a lid and let them steam through. So once the white wine is reduced by half, we're gonna strain the mixture over a glass bowl which, underneath some simmering water. And then we're gonna add some cold butter to the strain mixture and we're gonna let it emulsify into a really lovely beurre blanc sauce. For the mullet part of the dish we're gonna coat it in the flour and then we're gonna add it to a pan that's got some butter in, and then we're gonna pan fry it with the skin down. - I don't have fish that often. I feel like I should have fish more than I do. I like fish, it's just one of those foods that I don't eat often. I should've explained that better. Brain food fish, I need to eat more of it. - [Laura] While the mullet's cooking we're gonna plate up the vegetables. - [Jack] This is art. And your face, Van Gogh. The mullet on the baby. Something that never happened in the film. - So we're just adding the beurre blanc to the baby vegetables to finish our fab dish. There is it is, baby vegetables and mullet. - That's a sophisticated looking dish, actually. - [Laura] Well, the only thing left to do now is taste it. - [Jack] Yay, yay. - You don't like the film but you wanna eat the dish, oh yeah. Have you ever had mullet before? - I haven't, no. No, I have never had it. I bet it just taste like fish though. - It would be great if you had your own veggie patch at home where you can grow your own baby vegs. - They do complement each other as well. It's a really, really good combination between the fish and the vegetables. - Mm. This is really delicious. - Yes, it is. - And anyone could make this at home. - Just follow the simple recipe that she did and I stood in the background for. - Hello, and welcome to Film Club. Corner. This isn't a club. Today I'm gonna give you five facts about Dirty Dancing. Film fact number one, Johnny always wore dark colors and Baby always wore light colors so they were contrasting. Film fact number two, because the filming went on into autumn someone from set design had to actually go around all of the trees and spray paint the leaves green. Film fact number three, with all that grinding everyone was getting a bit excited but actually nobody was allowed to have sexual relations during the whole time filming happened. Fact number four, Val Kilmer was actually offered the role as Johnny but he said no because of Jennifer Grey's nose. That last bit might not be true. And finally, fact number five, the director really liked improvisation and actually, the scene where Baby's got her hand up like this, and Johnny's running his fingers around is actually true. Your armpit stink. - Shut up. Why am I Baby? - She was really tired and couldn't stop laughing and he was actually really pissed off. One of the most famous scenes in the film is where Baby goes to the party and carries a watermelon, and in tribute to this really brilliant scene, we're making a watermelon tasting plate. We've got a variety of flavors. A little bit like the party that Baby went to. - [Jack] This next dish is based on melons, and it's got some mental flavors in it, like wasabi in ice cream. Ew? - [Laura] For the watermelon carpaccio, slice the watermelon into four squares, as thin as possible. Zest a lime over the watermelon, squeeze over a little lime juice and place a few mint leaves and salt flakes over each square. Place the tray, weigh it down with a very heavy object over the cling film so that there is an even weight over the slices. Store in the fridge over night. For the wasabi ice cream, whip the double cream into stiff peaks. Then fill in the condensed milk and the wasabi paste. Tip the ice cream into a tin lined with cling film and leave it in the freezer to set for at least two hours. For the watermelon granita, blend the watermelon flesh with the juice of a lime, the sugar and a pinch of sea salt. Strain it through a fine sieve into two plastic cups and stick one into the freezer. Stir the granita with a fork every 30 minutes until you need it. Do not leave it unattended or it will freeze into a solid. For the watermelon jelly, soak the gelatin leaves in cold water and grab the remaining watermelon juice. Heat the watermelon juice to a simmer, remove from the heat and dissolve the gelatin. Cut the limes in half and carefully scope out the flesh, not breaking the skin. Pour the jelly mix straight into the lime halves and place in the fridge for a few hours to set. For the soy syrup, add the soy sauce, orange juice and brown sugar into a small sauce pan and put it over a high heat. Reduce the liquid down to a looser consistency, stirring often. To assemble the dish, place two rectangles of the carpaccio end to end on a plate and add a pile of granita in one corner. Dot the soy syrup and a few extra mint leaves around the plate and add a scope of ice cream in the middle of the carpaccio. - Why would you do this? - Have you ever had wasabi? - I've, yeah, but not in ice cream and I think there's a reason for that. That is so strange. - Try the watermelon granita, it's amazing. Actually, when we get the granita with a bit of the wasabi it actually taste really nice. - That's nice. - Which is quite weird, it's a quite strange combination. - I'm gonna have this jelly. - If you had a party, and you just had these on the side, just how impressive would that be? - That's good. - It's a really acquired taste, this is. But I think you have to try the wasabi ice cream to know that you don't like it. - The same way that you should watch the film Dirty Dancing, just to say that it is, is bad. You can watch it and say that it's bad the same way you can try this and have an opinion on it. Whereas if you didn't try it, you got nothing to say. - Oh, you'd have this again. - I would definitely be there while someone else has it. Just to see their reaction to it. But yeah, come back next week, when we're gonna be talking about Jurassic Park. - I have not seen that film but I have heard it's about men in hats, khaki and some sort of animals on legs. - Dinosaurs, oh my god, you haven't seen Jurassic Park? Okay, come back next week so we can continue this.

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