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0:00:25 > 0:00:29- In this new series of Cegin Bryn, - I do more al fresco cooking.
0:00:30 > 0:00:32- I fish for mackerel in Lleyn...
0:00:32 > 0:00:36- ..discover a special chorizo - in West Wales...
0:00:37 > 0:00:39- ..pick berries in Swansea...
0:00:40 > 0:00:43- ..and use new techniques - and create new recipes.
0:00:46 > 0:00:49- I cook and smoke salmon - on the banks of River Teifi.
0:00:50 > 0:00:53- I meet food producers - like mushroom man, Cynan Jones.
0:00:54 > 0:00:56- I also cook an unusual cut of pork.
0:00:57 > 0:01:00- Six ingredients. Six programmes.
0:01:01 > 0:01:03- This programme is about cream.
0:01:03 > 0:01:07- Recipes to keep you busy - when the weather's miserable.
0:01:09 > 0:01:12- Cream is special - because it's so rich.
0:01:12 > 0:01:16- I'd fight over the top of the milk - with my brother at breakfast time.
0:01:22 > 0:01:25- Cream is rich - and it certainly contains fat...
0:01:25 > 0:01:29- ..and it's an unfashionable - cooking ingredient.
0:01:29 > 0:01:32- I think cream is very luxurious.
0:01:35 > 0:01:38- We're very familiar with cream - in Wales.
0:01:38 > 0:01:42- We have many yoghurt, buttermilk - and butter producers.
0:01:43 > 0:01:46- My grandmother - made rice pudding with cream.
0:01:46 > 0:01:49- In this programme, - an amazing rice pudding.
0:01:51 > 0:01:54- A farm which produces Jersey cream.
0:01:54 > 0:01:56- Bara brith and butter pudding.
0:01:56 > 0:02:00- A ginger wine which I need - for my panna cotta dessert.
0:02:03 > 0:02:05- Welcome to Cegin Bryn.
0:02:07 > 0:02:10- Cream
0:02:18 > 0:02:21- I've met many successful - food producers...
0:02:21 > 0:02:24- ..on my journey around Wales - to film this series.
0:02:25 > 0:02:29- Jersey cream and milk is produced - on Abergwenlais Farm, Llandovery...
0:02:30 > 0:02:34- ..by the herd owned by Mair Cavenagh - and her family.
0:02:34 > 0:02:38- Jersey cows are different - from traditional Welsh cows.
0:02:46 > 0:02:49- Mair, this programme - is about cooking with cream...
0:02:50 > 0:02:53- ..and your herd - produces a special cream.
0:02:53 > 0:02:54- Tell me about your cows.
0:02:54 > 0:02:56- Tell me about your cows.- - They're pure Jersey cows.
0:02:56 > 0:03:00- The breed is originally - from the island of Jersey.
0:03:00 > 0:03:04- We started in the 1970s with one cow - whose name was Stephanie.
0:03:04 > 0:03:08- The numbers increased gradually - since then...
0:03:08 > 0:03:10- ..and we now have a herd of 150.
0:03:11 > 0:03:13- Why did you choose Jersey cows?
0:03:14 > 0:03:16- We had two main reasons.
0:03:17 > 0:03:21- First, the Jersey suits the land - we have here, in Carmarthenshire.
0:03:22 > 0:03:25- They milk well - from the pastures we have here.
0:03:25 > 0:03:29- The second reason was we liked - the quality of the milk.
0:03:29 > 0:03:33- The Jersey produces milk - of the very highest quality.
0:03:33 > 0:03:36- It tastes great - and has a sweetness to it.
0:03:36 > 0:03:41- There's more butterfat in the milk - than you normally find...
0:03:41 > 0:03:43- ..so you get a creamier milk.
0:03:43 > 0:03:47- Is it true that every one - of your cows has a name?
0:03:48 > 0:03:49- Yes, it's true.
0:03:49 > 0:03:51- This is Lexington Louise.
0:03:52 > 0:03:54- This is Hallmark Itasca.
0:03:55 > 0:03:58- This one here - is one of the Stephanies.
0:03:59 > 0:04:03- There are 150 cows in your herd - and every one of them has a name?
0:04:03 > 0:04:05- Yes, every one of them.
0:04:05 > 0:04:09- Do you milk the herd twice a day, - in the morning and at night?
0:04:10 > 0:04:13- Yes, it's vital - to milk them twice a day...
0:04:14 > 0:04:17- ..for the animal's well-being.
0:04:17 > 0:04:21- We milk the herd at six in - the morning and six in the evening.
0:04:21 > 0:04:22- It's hard work.
0:04:22 > 0:04:24- It's hard work.- - Yes.
0:04:35 > 0:04:36- Come on! Come on!
0:04:56 > 0:05:00- In addition to farming, - you've started a new business.
0:05:00 > 0:05:02- Tell me about that.
0:05:03 > 0:05:06- We built the creamery, behind me...
0:05:07 > 0:05:10- ..so we can process - our own dairy products.
0:05:10 > 0:05:13- We produce Jersey cream - from the creamy milk.
0:05:13 > 0:05:15- We also sell buttermilk...
0:05:15 > 0:05:18- ..which is produced - when butter is churned.
0:05:19 > 0:05:20- We also bottle milk.
0:05:20 > 0:05:25- Did you do extensive research - before you launched the venture?
0:05:26 > 0:05:28- Yes, to ensure - our produce was top quality...
0:05:29 > 0:05:32- ..we visited Jersey, America - and Denmark...
0:05:32 > 0:05:36- ..to find the best methods - to create fine, Jersey produce.
0:05:37 > 0:05:43- Jersey milk reacts differently - from other milk to being churned...
0:05:43 > 0:05:46- ..and to being separated - to create cream.
0:05:46 > 0:05:50- You work with local people too - in the shed behind us.
0:05:50 > 0:05:55- Yes, working with businesses, - farms and other producers...
0:05:55 > 0:05:57- ..is an important element - of the venture.
0:05:58 > 0:06:02- I think we'll branch out into - yoghurt production in the future.
0:06:09 > 0:06:11- MUSIC
0:06:15 > 0:06:20- Several Welsh milk producers work - together to create quality produce.
0:06:21 > 0:06:27- Abergwenlais supplies milk and cream - to a Carmarthenshire company...
0:06:27 > 0:06:30- ..which produces - a special ice cream.
0:06:30 > 0:06:33- Cowpots use Jersey cream...
0:06:33 > 0:06:36- ..for its unique, rich taste.
0:06:40 > 0:06:42- Emily Davies was at hand - to explain more.
0:06:43 > 0:06:46- Why do you use Abergwenlais cream?
0:06:46 > 0:06:48- It's important to Cowpots...
0:06:48 > 0:06:53- ..to use Welsh produce - which is local to Whitland.
0:06:54 > 0:06:59- Abergwenlais is in Llandovery, - so it's quite close to this farm.
0:06:59 > 0:07:03- It's extremely important to us - to use top quality ingredients.
0:07:04 > 0:07:08- You can taste that commitment - to quality in our ice cream.
0:07:09 > 0:07:14- It's important for everyone - in rural Wales to help each other.
0:07:14 > 0:07:20- Absolutely. It's quite common in - Pembrokeshire and Carmarthenshire.
0:07:20 > 0:07:23- Producers work together - very successfully.
0:07:29 > 0:07:34- Rice Pudding
0:07:34 > 0:07:39- The first recipe of my new series - is a sweet, rich rice pudding.
0:07:39 > 0:07:42- It's a perfect way to keep warm - on cold days.
0:07:44 > 0:07:46- First, some pudding rice.
0:07:47 > 0:07:50- It's important to use - the correct rice.
0:07:50 > 0:07:54- One vanilla pod, - a little bit of milk...
0:07:55 > 0:07:56- ..and some double cream.
0:07:57 > 0:08:01- First, pour the rice - into the saucepan.
0:08:04 > 0:08:08- To that, add the seeds - of half the vanilla pod.
0:08:09 > 0:08:12- Split the pod and use a knife - to scrape out the seeds.
0:08:15 > 0:08:19- Add the vanilla pod and the seeds - to the rice.
0:08:19 > 0:08:22- Next, a splash of milk.
0:08:22 > 0:08:24- In goes the milk.
0:08:25 > 0:08:28- The next ingredient - is some Jersey double cream.
0:08:28 > 0:08:31- It's lovely and yellow, - as you can see.
0:08:33 > 0:08:34- It's also nice and thick.
0:08:36 > 0:08:39- Bring it to the boil, - stirring regularly...
0:08:39 > 0:08:43- ..and continue to cook - at a rolling boil for ten minutes.
0:08:43 > 0:08:47- The idea is to cook the rice - and to reduce the milk and cream.
0:08:47 > 0:08:52- You want it to thicken - in a similar way to a risotto.
0:09:07 > 0:09:11- When it's boiled for ten minutes, - the rice is ready.
0:09:11 > 0:09:14- The liquid has reduced - and it's nice and thick...
0:09:15 > 0:09:17- ..just coating the rice.
0:09:17 > 0:09:19- That's ready.
0:09:19 > 0:09:24- I know it looks thick, but there's - one more step to this recipe.
0:09:24 > 0:09:26- Allow the mixture - to cool a little...
0:09:28 > 0:09:30- ..then add sugar and egg yolks.
0:09:33 > 0:09:36- The egg yolks give this recipe - a wonderful richness.
0:09:38 > 0:09:41- It's like a rice pudding - served in custard.
0:09:45 > 0:09:46- Add some caster sugar.
0:09:54 > 0:09:56- Whisk it thoroughly.
0:09:59 > 0:10:02- The mixture - must become very creamy and light.
0:10:03 > 0:10:06- The sugar and egg yolk mixture - is ready.
0:10:08 > 0:10:11- It's important the rice isn't hot.
0:10:11 > 0:10:14- If the rice is too warm - when you add the yolks...
0:10:14 > 0:10:19- ..the yolks will cook too quickly - and you'll make scrambled eggs!
0:10:23 > 0:10:27- It's important - to stir it very thoroughly...
0:10:28 > 0:10:31- ..before you put the pan - back on the heat.
0:10:31 > 0:10:34- You must heat it up - to cook the yolks.
0:10:36 > 0:10:39- As you can see, it's nice and thick.
0:10:40 > 0:10:44- It's a rich yellow, - flecked with black vanilla seeds.
0:10:45 > 0:10:46- It's ready.
0:10:47 > 0:10:50- Chill it in the fridge - for half an hour.
0:10:53 > 0:10:57- When you serve it cold, add whipped - double cream to enrich it.
0:10:58 > 0:11:02- You don't need additional cream - to serve it hot.
0:11:03 > 0:11:07- Here comes the best bit - - tasting it before you serve it.
0:11:10 > 0:11:11- Mm!
0:11:12 > 0:11:13- Sweet and rich.
0:11:14 > 0:11:15- Perfect.
0:11:19 > 0:11:23- I like to eat rice pudding - with a spoonful of lemon curd.
0:11:23 > 0:11:27- Its fresh taste - complements the rich rice pudding.
0:11:29 > 0:11:33- This delicious rice pudding is - even better with a touch of lemon.
0:11:36 > 0:11:38- Mm! Very nice.
0:11:47 > 0:11:47- .
0:11:51 > 0:11:51- Subtitles
0:11:51 > 0:11:53- Subtitles- - Subtitles
0:11:56 > 0:11:59- The next recipe - is bara brith and butter pudding.
0:11:59 > 0:12:03- I'll use Nain's bara brith, - which I made in the first series.
0:12:03 > 0:12:07- Bara Brith And Butter Pudding
0:12:08 > 0:12:11- First, cut the bara brith - into thin slices.
0:12:14 > 0:12:19- The crust on the bara brith is soft, - so it's fine to leave it on there.
0:12:20 > 0:12:24- If it is a hard crust, - it's better to remove it.
0:12:25 > 0:12:29- The next step is to butter - each and every slice of bara brith.
0:12:31 > 0:12:37- It's important to cover the slices - of bara brith with plenty of butter.
0:12:39 > 0:12:42- It will give the pudding - an added richness.
0:12:44 > 0:12:47- Take a large dish - which will fit into the oven...
0:12:50 > 0:12:53- ..and cover its bottom - with slices of bara brith.
0:12:56 > 0:13:01- Arrange another layer of bara brith - in the opposite direction.
0:13:01 > 0:13:02- Cover the whole bowl.
0:13:04 > 0:13:08- Warm some milk in a pan - but don't bring it to the boil.
0:13:10 > 0:13:13- Add a little bit of vanilla - to the milk.
0:13:16 > 0:13:20- As the milk heats up, - I need some caster sugar...
0:13:20 > 0:13:23- ..and whole eggs.
0:13:29 > 0:13:31- Add a little bit of sugar.
0:13:39 > 0:13:43- It's important to whisk the eggs - and the sugar thoroughly...
0:13:43 > 0:13:46- ..before the warm milk is added.
0:13:47 > 0:13:49- Mix it well.
0:13:49 > 0:13:52- Release all those vanilla seeds.
0:13:55 > 0:13:57- Remove the pod.
0:13:57 > 0:13:58- The mixture is ready.
0:14:00 > 0:14:03- As you can see, - this is a very simple recipe.
0:14:03 > 0:14:07- There's often a loaf of bara brith - in Welsh kitchens.
0:14:07 > 0:14:11- We all have eggs, milk and sugar - in the house.
0:14:12 > 0:14:15- Pour the mixture - onto the bara brith.
0:14:19 > 0:14:23- It's important to make sure - you use all the vanilla seeds.
0:14:25 > 0:14:28- Sprinkle the surface - with dark brown sugar.
0:14:30 > 0:14:34- As it cooks, it will give the - bara brith a lovely, brown colour.
0:14:34 > 0:14:38- It will also form a crust - on top of the pudding.
0:14:41 > 0:14:42- It's ready for the oven.
0:14:46 > 0:14:50- Cook it in the oven for 40 minutes - at 140 degrees Celsius.
0:14:54 > 0:14:56- I have time for a cuppa.
0:14:57 > 0:15:01- In this recipe, - the butter comes from cream.
0:15:01 > 0:15:04- You can also serve it with cream.
0:15:06 > 0:15:09- It's ready and it smells amazing.
0:15:09 > 0:15:11- The perfect Sunday pudding.
0:15:19 > 0:15:23- The recipes are available - on the website or by writing to us.
0:15:41 > 0:15:45- We're visiting Celtic Wine - because I need ginger wine...
0:15:46 > 0:15:50- ..to poach the rhubarb for my - buttermilk panna cotta recipe.
0:15:50 > 0:15:54- Celtic Wine produces - an award winning ginger wine.
0:15:54 > 0:15:59- Gillian Davies works here - and Darren Shipp is the owner's son.
0:15:59 > 0:16:01- They explain the process to me.
0:16:02 > 0:16:06- Darren, can you explain the process - of making ginger wine?
0:16:06 > 0:16:08- What do you do and how do you do it?
0:16:09 > 0:16:10- We start with a barrel.
0:16:10 > 0:16:15- In there we put water, apples, - sugar and yeast in there...
0:16:15 > 0:16:17- ..and then we add the ginger.
0:16:18 > 0:16:21- Are the details of the recipe - a secret?
0:16:21 > 0:16:23- Yes.
0:16:23 > 0:16:24- You can't elaborate?
0:16:24 > 0:16:26- You can't elaborate?- - No, my lips are sealed.
0:16:26 > 0:16:31- Everything's in the barrel, Darren, - so where do you store it?
0:16:33 > 0:16:35- We move it into a heated room.
0:16:37 > 0:16:39- Why do you need a heated room?
0:16:39 > 0:16:40- Heat helps it ferment.
0:16:41 > 0:16:45- That's how you develop - the full flavour of the ginger.
0:16:45 > 0:16:50- Yes, and once it's fermented it - goes through a filtering machine...
0:16:50 > 0:16:52- ..to clarify the wine.
0:16:52 > 0:16:53- Is this the machine?
0:16:54 > 0:16:58- Yes, it's passed down these pipes - and through the machine.
0:16:58 > 0:17:01- These are the filtering pads we use.
0:17:01 > 0:17:03- You pass the liquid through this?
0:17:03 > 0:17:04- You pass the liquid through this?- - Yes.
0:17:04 > 0:17:06- It's quite dense.
0:17:07 > 0:17:10- That's how you produce a clear wine.
0:17:10 > 0:17:15- Darren, you've cleaned the bottles - with this little machine.
0:17:16 > 0:17:17- What's the next step?
0:17:17 > 0:17:20- Next, we fill the bottles - with this machine.
0:17:30 > 0:17:35- We put the cap on the bottle, - then it's labelled in the shop.
0:17:48 > 0:17:51- Gill, the wine's journey - ends here, in the shop.
0:17:51 > 0:17:53- What's your role within the company?
0:17:53 > 0:17:55- What's your role within the company?- - I do a bit of everything.
0:17:55 > 0:17:59- I make the wine, label bottles - and pack the gift packs.
0:17:59 > 0:18:00- Do you taste it?
0:18:00 > 0:18:02- Do you taste it?- - Yes, before I bottle it!
0:18:03 > 0:18:06- You sell a wide variety drinks, - from wine to gin.
0:18:07 > 0:18:10- Tell me about the range of products - you sell here.
0:18:11 > 0:18:16- We sell nine different fruit wines - and nine different liqueurs.
0:18:16 > 0:18:18- You also sell jams and chutneys.
0:18:19 > 0:18:22- Yes. Darren makes the jams - and chutneys.
0:18:23 > 0:18:26- His piccalilli - has won a True Taste Award.
0:18:28 > 0:18:30- It's nice and clear.
0:18:30 > 0:18:32- Yes, it has to be absolutely clear.
0:18:33 > 0:18:34- It's very important.
0:18:35 > 0:18:38- You can smell the ginger - even before you taste it.
0:18:41 > 0:18:45- It isn't too sweet and the flavour - of the ginger is very rounded.
0:18:46 > 0:18:48- It isn't too strong either.
0:18:48 > 0:18:50- Ginger can be overpowering.
0:18:50 > 0:18:52- Ginger can be overpowering.- - Yes, it can sting your throat.
0:18:52 > 0:18:54- It's perfect for poaching rhubarb.
0:18:55 > 0:18:56- Thank you.
0:18:56 > 0:19:01- Buttermilk Panna Cotta - With Poached Rhubarb And Ginger
0:19:01 > 0:19:05- This is my recipe - for buttermilk panna cotta.
0:19:05 > 0:19:08- I use half buttermilk - and half cream.
0:19:08 > 0:19:13- The buttermilk lightens this recipe - and stops it being too sweet.
0:19:14 > 0:19:16- First, heat the cream.
0:19:17 > 0:19:19- Pour the double cream in the pan.
0:19:21 > 0:19:23- We need half a vanilla pod.
0:19:29 > 0:19:32- Add the seeds and the pod - to the cream.
0:19:33 > 0:19:36- While the cream, sugar - and vanilla heats...
0:19:37 > 0:19:41- ..soak gelatine leaves - in cold water.
0:19:42 > 0:19:48- I'll add them to the hot liquid - and the gelatine will dissolve.
0:19:50 > 0:19:53- I need a few gelatine leaves.
0:19:54 > 0:19:58- It's important - to soak the gelatine in cold water.
0:19:58 > 0:20:00- This will soften the gelatine.
0:20:01 > 0:20:04- The cream is hot, - so remove it from the heat.
0:20:05 > 0:20:07- The gelatine is ready to be used.
0:20:07 > 0:20:09- As you can see, it's soft.
0:20:09 > 0:20:14- It's important to squeeze the water - from the gelatine.
0:20:19 > 0:20:22- Add it to the hot liquid...
0:20:24 > 0:20:26- ..and mix thoroughly.
0:20:31 > 0:20:34- While the gelatine dissolves - in the cream...
0:20:35 > 0:20:36- ..I need the buttermilk.
0:20:37 > 0:20:41- It's vital to make sure - buttermilk is never boiled.
0:20:41 > 0:20:45- You must preserve the tangy flavour - of the buttermilk.
0:20:49 > 0:20:55- Pass the warm liquid through a sieve - onto the buttermilk in the bowl.
0:20:56 > 0:21:01- Make sure there are no large pieces - of gelatine in the mixture.
0:21:03 > 0:21:06- Get all those vanilla seeds - out of the pan.
0:21:11 > 0:21:14- The panna cotta - is ready for the fridge.
0:21:27 > 0:21:29- In goes the last one.
0:21:29 > 0:21:32- While the panna cotta - sets in the fridge...
0:21:33 > 0:21:37- ..I'll poach the rhubarb which - I'll serve with the panna cotta.
0:21:38 > 0:21:43- I'll cook the rhubarb in ginger wine - and soft light brown sugar.
0:21:52 > 0:21:56- Rhubarb and ginger - work wonderfully well together...
0:21:56 > 0:22:00- ..especially to contrast with - the buttermilk.
0:22:00 > 0:22:02- Not too much wine.
0:22:02 > 0:22:05- Gently heat the ginger wine - and sugar...
0:22:06 > 0:22:07- ..then add the rhubarb.
0:22:12 > 0:22:16- It's important that the pieces - of rhubarb fit on the spoon.
0:22:17 > 0:22:20- We eat this dessert - with just a spoon.
0:22:20 > 0:22:25- Poach the rhubarb in the pan - for three or four minutes...
0:22:25 > 0:22:28- ..until it's nice and soft.
0:22:31 > 0:22:35- It's important to allow it to cool - before it's served...
0:22:36 > 0:22:38- ..or it will melt the panna cotta.
0:22:38 > 0:22:40- Let it cool for an hour.
0:22:46 > 0:22:50- The great thing about this recipe - is you can prepare it in advance.
0:22:50 > 0:22:55- Add the rhubarb at the last minute - and it's ready to be served.
0:22:59 > 0:23:04- Spoon a little bit of rhubarb and - ginger sauce over the panna cotta.
0:23:06 > 0:23:08- A splash of colour.
0:23:10 > 0:23:12- There we are.
0:23:12 > 0:23:16- Buttermilk panna cotta - with poached rhubarb and ginger.
0:23:16 > 0:23:18- A perfect combination.
0:23:49 > 0:23:51- S4C subtitles by Eirlys A Jones