Rhaglen 1 Cegin Bryn


Rhaglen 1

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-In this new series of Cegin Bryn,

-I do more al fresco cooking.

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-I fish for mackerel in Lleyn...

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-..discover a special chorizo

-in West Wales...

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-..pick berries in Swansea...

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-..and use new techniques

-and create new recipes.

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-I cook and smoke salmon

-on the banks of River Teifi.

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-I meet food producers

-like mushroom man, Cynan Jones.

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-I also cook an unusual cut of pork.

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-Six ingredients. Six programmes.

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-This programme is about cream.

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-Recipes to keep you busy

-when the weather's miserable.

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-Cream is special

-because it's so rich.

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-I'd fight over the top of the milk

-with my brother at breakfast time.

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-Cream is rich

-and it certainly contains fat...

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-..and it's an unfashionable

-cooking ingredient.

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-I think cream is very luxurious.

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-We're very familiar with cream

-in Wales.

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-We have many yoghurt, buttermilk

-and butter producers.

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-My grandmother

-made rice pudding with cream.

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-In this programme,

-an amazing rice pudding.

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-A farm which produces Jersey cream.

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-Bara brith and butter pudding.

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-A ginger wine which I need

-for my panna cotta dessert.

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-Welcome to Cegin Bryn.

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-Cream

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-I've met many successful

-food producers...

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-..on my journey around Wales

-to film this series.

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-Jersey cream and milk is produced

-on Abergwenlais Farm, Llandovery...

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-..by the herd owned by Mair Cavenagh

-and her family.

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-Jersey cows are different

-from traditional Welsh cows.

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-Mair, this programme

-is about cooking with cream...

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-..and your herd

-produces a special cream.

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-Tell me about your cows.

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-Tell me about your cows.

-

-They're pure Jersey cows.

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-The breed is originally

-from the island of Jersey.

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-We started in the 1970s with one cow

-whose name was Stephanie.

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-The numbers increased gradually

-since then...

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-..and we now have a herd of 150.

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-Why did you choose Jersey cows?

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-We had two main reasons.

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-First, the Jersey suits the land

-we have here, in Carmarthenshire.

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-They milk well

-from the pastures we have here.

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-The second reason was we liked

-the quality of the milk.

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-The Jersey produces milk

-of the very highest quality.

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-It tastes great

-and has a sweetness to it.

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-There's more butterfat in the milk

-than you normally find...

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-..so you get a creamier milk.

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-Is it true that every one

-of your cows has a name?

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-Yes, it's true.

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-This is Lexington Louise.

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-This is Hallmark Itasca.

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-This one here

-is one of the Stephanies.

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-There are 150 cows in your herd

-and every one of them has a name?

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-Yes, every one of them.

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-Do you milk the herd twice a day,

-in the morning and at night?

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-Yes, it's vital

-to milk them twice a day...

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-..for the animal's well-being.

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-We milk the herd at six in

-the morning and six in the evening.

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-It's hard work.

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-It's hard work.

-

-Yes.

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-Come on! Come on!

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-In addition to farming,

-you've started a new business.

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-Tell me about that.

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-We built the creamery, behind me...

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-..so we can process

-our own dairy products.

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-We produce Jersey cream

-from the creamy milk.

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-We also sell buttermilk...

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-..which is produced

-when butter is churned.

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-We also bottle milk.

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-Did you do extensive research

-before you launched the venture?

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-Yes, to ensure

-our produce was top quality...

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-..we visited Jersey, America

-and Denmark...

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-..to find the best methods

-to create fine, Jersey produce.

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-Jersey milk reacts differently

-from other milk to being churned...

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-..and to being separated

-to create cream.

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-You work with local people too

-in the shed behind us.

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-Yes, working with businesses,

-farms and other producers...

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-..is an important element

-of the venture.

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-I think we'll branch out into

-yoghurt production in the future.

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-MUSIC

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-Several Welsh milk producers work

-together to create quality produce.

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-Abergwenlais supplies milk and cream

-to a Carmarthenshire company...

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-..which produces

-a special ice cream.

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-Cowpots use Jersey cream...

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-..for its unique, rich taste.

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-Emily Davies was at hand

-to explain more.

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-Why do you use Abergwenlais cream?

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-It's important to Cowpots...

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-..to use Welsh produce

-which is local to Whitland.

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-Abergwenlais is in Llandovery,

-so it's quite close to this farm.

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-It's extremely important to us

-to use top quality ingredients.

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-You can taste that commitment

-to quality in our ice cream.

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-It's important for everyone

-in rural Wales to help each other.

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-Absolutely. It's quite common in

-Pembrokeshire and Carmarthenshire.

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-Producers work together

-very successfully.

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-Rice Pudding

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-The first recipe of my new series

-is a sweet, rich rice pudding.

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-It's a perfect way to keep warm

-on cold days.

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-First, some pudding rice.

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-It's important to use

-the correct rice.

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-One vanilla pod,

-a little bit of milk...

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-..and some double cream.

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-First, pour the rice

-into the saucepan.

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-To that, add the seeds

-of half the vanilla pod.

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-Split the pod and use a knife

-to scrape out the seeds.

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-Add the vanilla pod and the seeds

-to the rice.

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-Next, a splash of milk.

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-In goes the milk.

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-The next ingredient

-is some Jersey double cream.

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-It's lovely and yellow,

-as you can see.

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-It's also nice and thick.

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-Bring it to the boil,

-stirring regularly...

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-..and continue to cook

-at a rolling boil for ten minutes.

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-The idea is to cook the rice

-and to reduce the milk and cream.

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-You want it to thicken

-in a similar way to a risotto.

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-When it's boiled for ten minutes,

-the rice is ready.

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-The liquid has reduced

-and it's nice and thick...

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-..just coating the rice.

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-That's ready.

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-I know it looks thick, but there's

-one more step to this recipe.

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-Allow the mixture

-to cool a little...

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-..then add sugar and egg yolks.

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-The egg yolks give this recipe

-a wonderful richness.

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-It's like a rice pudding

-served in custard.

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-Add some caster sugar.

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-Whisk it thoroughly.

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-The mixture

-must become very creamy and light.

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-The sugar and egg yolk mixture

-is ready.

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-It's important the rice isn't hot.

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-If the rice is too warm

-when you add the yolks...

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-..the yolks will cook too quickly

-and you'll make scrambled eggs!

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-It's important

-to stir it very thoroughly...

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-..before you put the pan

-back on the heat.

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-You must heat it up

-to cook the yolks.

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-As you can see, it's nice and thick.

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-It's a rich yellow,

-flecked with black vanilla seeds.

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-It's ready.

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-Chill it in the fridge

-for half an hour.

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-When you serve it cold, add whipped

-double cream to enrich it.

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-You don't need additional cream

-to serve it hot.

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-Here comes the best bit -

-tasting it before you serve it.

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-Mm!

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-Sweet and rich.

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-Perfect.

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-I like to eat rice pudding

-with a spoonful of lemon curd.

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-Its fresh taste

-complements the rich rice pudding.

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-This delicious rice pudding is

-even better with a touch of lemon.

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-Mm! Very nice.

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-.

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-Subtitles

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-The next recipe

-is bara brith and butter pudding.

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-I'll use Nain's bara brith,

-which I made in the first series.

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-Bara Brith And Butter Pudding

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-First, cut the bara brith

-into thin slices.

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-The crust on the bara brith is soft,

-so it's fine to leave it on there.

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-If it is a hard crust,

-it's better to remove it.

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-The next step is to butter

-each and every slice of bara brith.

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-It's important to cover the slices

-of bara brith with plenty of butter.

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-It will give the pudding

-an added richness.

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-Take a large dish

-which will fit into the oven...

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-..and cover its bottom

-with slices of bara brith.

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-Arrange another layer of bara brith

-in the opposite direction.

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-Cover the whole bowl.

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-Warm some milk in a pan

-but don't bring it to the boil.

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-Add a little bit of vanilla

-to the milk.

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-As the milk heats up,

-I need some caster sugar...

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-..and whole eggs.

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-Add a little bit of sugar.

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-It's important to whisk the eggs

-and the sugar thoroughly...

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-..before the warm milk is added.

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-Mix it well.

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-Release all those vanilla seeds.

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-Remove the pod.

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-The mixture is ready.

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-As you can see,

-this is a very simple recipe.

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-There's often a loaf of bara brith

-in Welsh kitchens.

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-We all have eggs, milk and sugar

-in the house.

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-Pour the mixture

-onto the bara brith.

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-It's important to make sure

-you use all the vanilla seeds.

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-Sprinkle the surface

-with dark brown sugar.

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-As it cooks, it will give the

-bara brith a lovely, brown colour.

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-It will also form a crust

-on top of the pudding.

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-It's ready for the oven.

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-Cook it in the oven for 40 minutes

-at 140 degrees Celsius.

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-I have time for a cuppa.

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-In this recipe,

-the butter comes from cream.

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-You can also serve it with cream.

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-It's ready and it smells amazing.

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-The perfect Sunday pudding.

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-The recipes are available

-on the website or by writing to us.

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-We're visiting Celtic Wine

-because I need ginger wine...

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-..to poach the rhubarb for my

-buttermilk panna cotta recipe.

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-Celtic Wine produces

-an award winning ginger wine.

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-Gillian Davies works here

-and Darren Shipp is the owner's son.

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-They explain the process to me.

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-Darren, can you explain the process

-of making ginger wine?

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-What do you do and how do you do it?

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-We start with a barrel.

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-In there we put water, apples,

-sugar and yeast in there...

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-..and then we add the ginger.

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-Are the details of the recipe

-a secret?

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-Yes.

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-You can't elaborate?

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-You can't elaborate?

-

-No, my lips are sealed.

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-Everything's in the barrel, Darren,

-so where do you store it?

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-We move it into a heated room.

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-Why do you need a heated room?

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-Heat helps it ferment.

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-That's how you develop

-the full flavour of the ginger.

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-Yes, and once it's fermented it

-goes through a filtering machine...

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-..to clarify the wine.

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-Is this the machine?

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-Yes, it's passed down these pipes

-and through the machine.

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-These are the filtering pads we use.

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-You pass the liquid through this?

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-You pass the liquid through this?

-

-Yes.

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-It's quite dense.

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-That's how you produce a clear wine.

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-Darren, you've cleaned the bottles

-with this little machine.

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-What's the next step?

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-Next, we fill the bottles

-with this machine.

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-We put the cap on the bottle,

-then it's labelled in the shop.

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-Gill, the wine's journey

-ends here, in the shop.

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-What's your role within the company?

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-What's your role within the company?

-

-I do a bit of everything.

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-I make the wine, label bottles

-and pack the gift packs.

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-Do you taste it?

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-Do you taste it?

-

-Yes, before I bottle it!

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-You sell a wide variety drinks,

-from wine to gin.

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-Tell me about the range of products

-you sell here.

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-We sell nine different fruit wines

-and nine different liqueurs.

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-You also sell jams and chutneys.

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-Yes. Darren makes the jams

-and chutneys.

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-His piccalilli

-has won a True Taste Award.

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-It's nice and clear.

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-Yes, it has to be absolutely clear.

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-It's very important.

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-You can smell the ginger

-even before you taste it.

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-It isn't too sweet and the flavour

-of the ginger is very rounded.

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-It isn't too strong either.

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-Ginger can be overpowering.

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-Ginger can be overpowering.

-

-Yes, it can sting your throat.

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-It's perfect for poaching rhubarb.

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-Thank you.

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-Buttermilk Panna Cotta

-With Poached Rhubarb And Ginger

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-This is my recipe

-for buttermilk panna cotta.

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-I use half buttermilk

-and half cream.

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-The buttermilk lightens this recipe

-and stops it being too sweet.

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-First, heat the cream.

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-Pour the double cream in the pan.

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-We need half a vanilla pod.

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-Add the seeds and the pod

-to the cream.

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-While the cream, sugar

-and vanilla heats...

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-..soak gelatine leaves

-in cold water.

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-I'll add them to the hot liquid

-and the gelatine will dissolve.

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-I need a few gelatine leaves.

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-It's important

-to soak the gelatine in cold water.

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-This will soften the gelatine.

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-The cream is hot,

-so remove it from the heat.

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-The gelatine is ready to be used.

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-As you can see, it's soft.

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-It's important to squeeze the water

-from the gelatine.

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-Add it to the hot liquid...

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-..and mix thoroughly.

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-While the gelatine dissolves

-in the cream...

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-..I need the buttermilk.

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-It's vital to make sure

-buttermilk is never boiled.

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-You must preserve the tangy flavour

-of the buttermilk.

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-Pass the warm liquid through a sieve

-onto the buttermilk in the bowl.

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-Make sure there are no large pieces

-of gelatine in the mixture.

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-Get all those vanilla seeds

-out of the pan.

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-The panna cotta

-is ready for the fridge.

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-In goes the last one.

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-While the panna cotta

-sets in the fridge...

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-..I'll poach the rhubarb which

-I'll serve with the panna cotta.

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-I'll cook the rhubarb in ginger wine

-and soft light brown sugar.

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-Rhubarb and ginger

-work wonderfully well together...

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-..especially to contrast with

-the buttermilk.

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-Not too much wine.

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-Gently heat the ginger wine

-and sugar...

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-..then add the rhubarb.

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-It's important that the pieces

-of rhubarb fit on the spoon.

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-We eat this dessert

-with just a spoon.

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-Poach the rhubarb in the pan

-for three or four minutes...

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-..until it's nice and soft.

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-It's important to allow it to cool

-before it's served...

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-..or it will melt the panna cotta.

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-Let it cool for an hour.

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-The great thing about this recipe

-is you can prepare it in advance.

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-Add the rhubarb at the last minute

-and it's ready to be served.

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-Spoon a little bit of rhubarb and

-ginger sauce over the panna cotta.

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-A splash of colour.

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-There we are.

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-Buttermilk panna cotta

-with poached rhubarb and ginger.

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-A perfect combination.

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-S4C subtitles by Eirlys A Jones

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