CRIKEY! Trying New Steak In Ale With Cheddar Dumplings

How we all doing out there? I hope you're all spot on. Now, my wife's been shopping to Aldi. Come and have a look what she's got. I've had this in the fridge for a while now. I dug it out the back. Uh, so it's out of date. It's the 21st today. It's the That was out of date by yesterday, but it'll be okay. Give it a sniff test. It'll be right. It's a gastro specially selected I'm new steak ale with cheddar dumplings. Tender diced beef in a rich ale gravy topped with delicious cheddar cheese dumplings. It's a main. It serves one. You'd hope so. As well, we have a traffic light system there for the nutrition. Couple of reds. Oh, that means it's going to be tasty and fatty and yes. So, the price now I've just been painting. The kitchen will hopefully be ready this Friday. I'll do a video on my other channel, Ball Foodie Guy Lifestyle, if you um if you're interested in that. So, I got it from Aldi, my wife did, and it was £349. So, let's uh let's take a look at it. So, let's just get straight in. There it is in there. Look, there's your sort of cheddar dumplings there. Um and you've got tender diced beef in rich gravy. Yeah. So, let's uh let's have a look at the the old um information on the back. You know what? I need me specs. I can just insult CGB sticker. Let me go and get me specaroonies. I've got them. Got them on. So, it's 380 grams. Why isn't it 400? We want 400 g. So, we got some spiel at the top there. Marinated cooked diced beef with diced carrots and hill gravy. Topped with two cheddar cheese dumplings. Directions for you. Do it in the oven. Fan 170. 30 minutes. It's not frozen. We've got some more nutritional information there. If you want to pause that and have a look at that, by all means, go ahead when it does eventually. Um, yeah, there we are. So, we got the ingredients there. Um, allergens, they're in bold, but it's very difficult to see. Uh, wheat, milk, um, barley, beef, 18%. Uh, we've got in there. Yeah. Um, cheddar cheese dumplings 21%. Yeah, I think I might have covered everything. If I miss anything out, I'll put it all in the description of the video. So, it's pair with one of our carefully uh curated wines from our specially selected collection. Yeah. With some more spiel, spiel on spiel on spiel. Right, let's uh let's get it in the old oven. So, I'm going to do mine in here. Uh you've got to pierce the film lid several times. I'm going to do it on the bake setting for about well I'll I'll do it for about 27 minutes at what temperature? 170. I'll probably do it for 25 I'll do it for 25 minutes and we'll have a look at it. So that's what I'm going to do. So let's get it going. It's done. Uh I think this is the first dish I've done that that is it's like reminds me of winter. I know it's not winter yet. We're in autumn, but you know this kind of a dish. Casserole type stews. Let's see if we can get it off. Do the sealed peel test. Let Oh. Oh yes. As Churchill would say. Oh yes. I'm on about that advert. the dog. That was amazing. That came off straight away. That gave me great pleasure. I know the littlest of things. E. So, I'll I'll bring you down. We'll have a look at it. There it is. Yeah. Yeah. I'm glad it is a one portion. And I know you'd probably have it with um other things. I mean, in there. That them bowls must be really small, mustn't they? Them dishes. Yeah, these these plates aren't overly sized. Um, but yeah, there it is. Right, let's get it out. The heavens have opened outside. It's absolutely teeming down. Absolutely teeming down. Right, there we are. Well, it's smelling sweet. That's probably the ale. Um, let's get let's get it out. Smells okay. And it's only a day over the day. That's absolutely nothing. That's fine. That really is. Just give it a sniff. Give it a whiff. You know what I mean? If it's if obviously if it's smelling you see mold and that and it's uh stinking like then you know it's not going to not going to taste good. Yeah. Maybe with a load of peas. Potatoes. New potatoes. Peas. Yeah. More gravy. Some bread and butter to dip in. Yeah. There's where you go. So there's your bit of steak there. That's quite a bit big bit of steak. Another bit of steak there. There bit of steak. More steak. Yeah, there's quite a few big bits of steak in there. I'm very surprised. I hope it all I hope it's not all fatty and chewy. Right, let's try it. So, there it is. So, like always, I'd like to thank you for for watching. I do appreciate it. I really do. And if I could ask you to hit that subscribe button if you want to do that. Can't ask for any more than that. and give the video a thumbs up. So, I'm going to get stuck into this bit of steak. That bit of steak there. It's absolutely red hot. There it is. Reminds me, you don't have to remind me. It's pouring down out there now. It's grim. Yeah. A meal like this warm warm your cockals of your heart up. And it gets stuck in. Oh, that is lovely. There was definitely not chewy that bit of steak. Definitely not chewy. Right, let's get into these cheddar dumplings. £349. M the top of them have gone a bit um nice and crisp as well. Gives it a bit of texture. Not too crisp if you know what I mean. You know what I mean? Not too crisp, but a nice tinge on top of the dumplings. I'm getting a mild flavor of cheese through. They're quite nice. Few big bits of carrot there as well. It's a little bit sweet probably from that the ale. It's not like, you know, not you can't pick the ale out. It's not like I'm going to say it's um, you know, I can't remember. I don't know any ales. Never used to drink ale anyway. M. That carrot el dente, quite tough. I like my carrots nice and soft. I'm going in with another bit of steak. It is rich as well. It's lovely and rich. It's well seasoned. It doesn't need any more salt. Um, just a touch of pepper for me. I do like me pepper though. That steak is lovely. It's not chewy at all. So, I'm going to get a bit of steak and a bit of a dumpling. Yeah, it's definitely you definitely do need some some lovely maybe some roast potatoes, boiled potatoes, even mash. Load of mash with some onion gravy as well. Throw that over the top. Yeah, maybe a couple of sausages. Cumbland sausages. Getting carried away now. It is lovely though. It really is. Look at that steak. Fair bit fair good chunks of steak in it as well. It's lovely. It is lovely. I'm quite impressed with that. I am impressed with it. Like I said, you just need all the um accompaniment to go with it. Um yeah, I like it. I like it. Marks out of 10. I'd say nine out of 10. Yeah, nine out of 10. So, I'm still in here. I'm painting at the moment. Well, I'm not at the moment because I'm doing this video, but I have been painting today. It's had its first coat. I'm hoping to have it finished by Friday because the kids break up. They're on half term. I want to get it done before the kids break up. Well, Thursday they break up. My kids finish on Thursday. So, uh what day is it today? Tuesday. Uh Tuesday, Wednesday, Thursday. Yeah, another two courts. Another two days it should be done. And Friday, I'll do a video on Ball Foodie Guy Lifestyle of of the sort of the big reveal. Um, and then I'll get reviewing in there next week. That's the plan in me. Yeah. Right. I'm going to scoff this now. This is my tea. Well, yeah, it is my tea. Yeah. Yeah, it is my tea. I might have another tea later on. This is a sort of a a before tea. Supposed to be on a diet. Anyway, I'm going going on and on. Like Aris, thanks for watching. Do appreciate. Keep your recommendations coming in and um I'll try and get all the stuff. If I don't get tea in the comments lately, it's cuz I'm very busy at the moment. I do apologize if I don't get tea in the comments. I I do get in there, but not as much as I do cuz I've got a lot I'm jiggling a lot around at the moment with painting and just trying to get the house back to normality again. Right, I'm off. Thanks for watching. Take care. All the best. And I'll get back to you on the next one.