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The World's End Nitro Cornetto and Epic Pub Snacks

The World's End Nitro Cornetto and Epic Pub Snacks

Bite Club - Sn 1/Ep 8Bite Club - Sn 1/Ep 8

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Jack and Laura honor the Edgar Wright's 2013 film, The World's End, by making a trio of amazing pub snacks, plus a giant 2.5 pint mint cornetto... with a twist!

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- Hello. I'm Laura and this is Jack. Welcome to Bite Club. - Do want anything from the shops? A Cornetto? You don't need to go, we got one right here. Two and a half pints worth of it. [Laura] Today we're cooking food inspired by the latest film directed by Edgar Wright. - It's "The World's End" starring Simon Pegg and Nick Frost and we've taken the pub theme and made two exciting dishes out of it. Aha! [Voiceover] We're just five friends on a night out, having a good time. - Ah, how's that for a slice of fried gold? Because "The World's End" is all about barmaggedon, we are making posh pub grub. - We've got scotch egg, pork scratchings and some really nice honey roasted peanuts. First of all, gonna get your pork belly skin. I'll do salt and you do celery salt. [Jack] Absolutely. [Laura] We just wanna cover the top of the skin. Coat it. [Jack] Following your lead. - We're gonna put it into the fridge for four to eight hours and it needs that long because basically the salt is gonna take out all of the moisture out of the skin, but tell you what, the results are definitely worth it. Obviously, we haven't got four to eight hours for the pork belly, so, in true cookery style, here's what we made earlier. [Jack] Lupita. - We're gonna dry our pork belly with a cloth like this and then put it onto a clean roasting tray. Jack have you got one? - Yes, I have in this convenient drawer. - Put that one in the drawer down there. Brilliant. We're just gonna add a little bit more salt. Only a little bit, and we're gonna pop that into the oven for 10 minutes at 180 then we're gonna turn the oven down to 140 and put it in for 90 minutes so, Jack. [Jack] On it. - Thank you. - Not in the drawer? - No, in the oven. So that's the first of our pub snacks done, now we're gonna get on with the peanuts. Basically, you want raw monkey nuts that you can buy in a shop like this. So, you shell them and then we're gonna put them in the oven for 10 minutes so you can get the red husk off and they'll look like this. - Also, there's a little trick you can do. Just get them in a tea towel and rub 'em and then they'll come off. [Laura] We're almost there. We need to crack on with the coating for the nuts, which is some butter and some honey and we need to melt these together over a medium heat. Then we're gonna add in the spices which are paprika and cayenne pepper. Then we're gonna pour that over the nuts, put it in the oven to roast for about 20 minutes at 160 degrees centigrade but do keep an eye on them because we don't want them to stick to the bottom so maybe every few minutes go in and give it a bit of a stir. That's a good job for Jack. - You've got red on you. - And finally, our homemade scotch egg. Can I just tell ya, this is with a twist, because in the sausage mix, we're adding salt and vinegar crisps. [Jack] Oh, what a twist, that is - We're gonna start off by boiling our eggs. How are you at boiling an egg? - Pretty good. [Laura] You can put these on for six minutes, then. [Jack] Pffft. I don't know if it cracked or not. Okay, I need a spoon, of sorts. Is there a spoon Good. [Jack] Gentle. Like a lady. [Laura] Are you a tender lover, Jack? - I'm an easy lover. - Okay. We're gonna put these salt and vinegar crisps and we're gonna smash them up. We want them to be... That's what a 21 year old boy would do. And then when you've done that, put in the English mustard and while you're doing that, I'm gonna chop up the herbs which are parsley, some sage, and some thyme. You never see a lady eating a scotch egg, do you? You always see a man at a bar, nice strong man. [Jack] Nice strong man. - So to that, we're gonna add our sausage meat. [Jack] Throw it in. - Okay, so we're gonna make sure it's all kneaded together, like that. [Jack] Oh, the mustard is... Can you smell that? - Yeah, it's uh... Just gonna wash my hands. - I love the smell of mustard. Anytime of day. - When your eggs are done, like this, what you're gonna do is let them cool and then peel them and here's some that we did earlier. Okay, we're gonna form an assembly line, now. Get your sausage meat first. [Jack] Yep. - And you'll roll it in your hands, flatten it out and you're gonna get your egg and basically, cuddle your egg with the sausage mix. When your scotch egg looks a little bit like this, gonna roll it in some flour. Roll it in some egg. Roll it in the bread crumbs with the salt and vinegar crisps. Set it to one side before you deep fry it. - Mine's egg-shaped, yours is in a ball - All that's left to do is serve our posh pub grub. - It does look a bit too posh for my liking. Doesn't look like it belongs in a pub. [Laura] So you put the pork scratchings in the ashtray, as you put the peanuts in a glass. [Jack] Doesn't matter if you get them on the table, it adds to the pub experience. Can't wait to eat that. [Laura] Mmm. - Oh, this is good. - What are the salt and vinegar crisps like on the outside? - I can't really... It just adds to the crunchiness a bit that you can't really taste the salt and vinegar, but the sausage is really, really tasty. Goes really well with that egg - Mmm. These nuts are amazing. They're quite sticky. - Mmm hmm. - But in, like, a nice sticky way, and the butter which makes them really delicious and they've got a really nice kick from the cayenne pepper. Did you try a pork scratching? [Jack] Let's go for it. - Mmm. I guess if you have people 'round to your house, this could be like canapes, like, if you had a pub themed or a "World's End" party, you could make these for people and they could be like the canape. - Can't get enough of this. Or that. Whatever it is your doing. - Welcome to Book Club, no, it's Film Corner. That's Book Club, that's Film Corner. Here are my top five facts for the film "The World's End". Fact number one. Those of you who know the show "Eastenders", the Americans won't know it, but there's a character called Ian Beale and for all you Americans, he's a sex symbol, so just know that. His son is playing Simon Pegg's younger self in the film "The World's End". The Americans won't care about this one. Some of the British won't care about it. That was a weak fact, let's move on. - Are we there yet? - Fact number two. Edgar Wright directed this film, as you all probably know, but what you might not know is that Edgar Wright directed one shot of "Star Trek: Into Darkness". Thanks, J.J., for letting him do that. That was nice, probably the crash scene one. Fact number three. "Shaun of the Dead" was inspired by one scene that was in "Spaced. Those of you who haven't seen "Spaced", watch "Spaced". It's pretty, it's good. For those of you that have seen "Spaced", do you think that anything in that might have inspired "The World's End"? Who knows? They go to the pub a lot, so maybe. Fact number four. Peter Jackson, big famous director, did "Lord of the Rings" makes a cameo in "Hot Fuzz". He plays the Santa Claus that stabs Simon Pegg in the hand. I didn't know that, I do now. And so do you. And final fact number five. "The World's End" is the last in "The Blood and Ice Cream Trilogy" or "The Cornetto Trilogy". If you don't know what that is, in each film, a Cornetto appears. "Shaun of the Dead", strawberry. "Hot Fuzz", chocolate. And apparently, in "World's End", we're gonna get a mint one, so that's exciting. In tribute to all of that, we are gonna make a giant Cornetto with a bit of a pub twist, so, mmmjoy, enjoy, mehenjoy, mmm bye bye. If you're a fan of ice cream, this is definitely the dish for you. Look at it, in all it's glory. It's glamorous. It's majestic. It's two and a half pints worth of mint and vanilla ice cream. Here's how you make it. Chuck the cast of sugar into a saucepan and drizzle over just enough water to wet all of the sugar. Heat the sugar, not stirring, until it starts to boil and turn a light amber color. Do not leave it unattended. It is like a child. It will misbehave. Pour the molten sugar into a large beer glass, remember, two and a half pints and turn it around so that it coats the glass up to about 2/3 of the way up. Heat the double cream and milk in a saucepan. Whisk the eggs and the sugar until pale and slightly thickened. Bring the mint cream to the boil and then remove from the heat. Add the mint essence to taste. Pour the hot cream through a sieve and into the eggs slowly, and then whisk loads. Keep whisking. Return the custard to a pan and heat gently, stirring constantly until it thickens and coats the back of a spoon. Halve the mixture and set one half aside. Add two drops of pandan extract to the other half of the custard and stir so that the mixture is an even pale green. - To make instant ice cream or, as we're calling it, Nitro Cornetto, all you need to do is... [Jack] Pour the mixture into food grade dry ice. In your face, Edgar Wright. Melt half of the chocolate and blitz the other half into a food processor. Take a little of each ice cream and press into a circular mold the same size as the top of your beer glass. Freeze solid. Take a hot knife and cut both ice cream discs into eighths. Scoop a bit of ice cream into a beer glass. Pour a little bit of melted chocolate over the top to form a disc. Snap the wafers and add those into the glass. Continue up to the point in the glass where the caramel stops. Push the two ice cream discs into the top of the glass. Sprinkle over the chocolate and serve. And I'm gonna enjoy it now. Oh, wow. [Laura] If you get a little bit of chocolate with the mint, it's like mint chocolate ice cream. - I want to get to this caramel base at the bottom. Now if there isn't a mint ice cream in "The World's End", we're gonna look pretty stupid, but I'm gonna still feel pretty good for eating it. - I think if Simon Pegg could see this ice cream, he would be so proud of us. - Tweet it to him. - Yeah. - Tweet it to Simon Pegg, Edgar Wright and Nick Frost and tell 'em that we've made a massive Cornetto. - They'd want us to eat the whole thing, wouldn't they? [Jack] Mmm. - That was weird. - Join us next week as we're gonna be looking at "Pulp Fiction". - We've got lots of tasty food, make sure you tune in mother fu...

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