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0:00:23 > 0:00:26- I caught scallops - the last time I was in Lleyn.
0:00:27 > 0:00:29- This time, I'll fish for mackerel.
0:00:29 > 0:00:31- Welcome to Cegin Bryn.
0:00:35 > 0:00:40- I think fresh mackerel - is one of the best fish you can eat.
0:00:41 > 0:00:43- Yeah! I won't starve today!
0:00:44 > 0:00:48- It's tasty, it's healthy - and its stock numbers are high.
0:00:51 > 0:00:56- I caught my first mackerel - on a family holiday on Anglesey.
0:00:56 > 0:01:01- I caught three mackerel on one line - and I couldn't stop smiling.
0:01:02 > 0:01:05- On this programme, - I catch mackerel in Lleyn...
0:01:05 > 0:01:08- ..prepare mackerel on the beach...
0:01:08 > 0:01:11- ..and cook three dishes - in the kitchen.
0:01:11 > 0:01:16- I also visit a special place - to find a unique chorizo.
0:01:21 > 0:01:24- Mackerel
0:01:39 > 0:01:41- I'm in Porth Dinllaen...
0:01:41 > 0:01:43- ..to enter a competition.
0:01:44 > 0:01:48- Lifeboat crew member, Robert Jones, - is one of the organizers.
0:01:48 > 0:01:52- Robert, how does the - mackerel-catching contest work?
0:01:53 > 0:01:58- We hold it ever year to raise funds - for the Porth Dinllaen lifeboat.
0:02:00 > 0:02:03- Local people and holidaymakers - bring their boats...
0:02:04 > 0:02:08- ..and fish for two hours to catch - as many mackerel as possible...
0:02:08 > 0:02:10- ..then sell them.
0:02:10 > 0:02:11- It sounds like fun.
0:02:11 > 0:02:13- It sounds like fun.- - Yes, if we have fine weather.
0:02:13 > 0:02:17- Do you prepare the mackerel? - Do you have a barbecue?
0:02:17 > 0:02:22- No, we simply sell them to people - who come here to buy them.
0:02:22 > 0:02:26- Next time, you can cook them all - on the beach...
0:02:26 > 0:02:28- ..and charge everyone to eat them.
0:02:29 > 0:02:30- We'd need a great chef for that.
0:02:30 > 0:02:32- We'd need a great chef for that.- - I'll find one for you!
0:02:36 > 0:02:39- I'll share the boat - with three local lads.
0:02:39 > 0:02:42- John, Dewi and Gareth, the skipper.
0:02:45 > 0:02:47- Where are we going?
0:02:47 > 0:02:48- Towards Trwyn.
0:02:49 > 0:02:53- We can't go too far out because - we must get back in two hours.
0:02:53 > 0:02:58- We've only got two hours and - whoever catches most mackerel wins.
0:02:58 > 0:03:02- What's the prize for the person - with the biggest catch?
0:03:02 > 0:03:04- No idea! We've never won!
0:03:04 > 0:03:06- You've never won?
0:03:06 > 0:03:08- Oh, boy!
0:03:19 > 0:03:20- Oh, a bass!
0:03:20 > 0:03:22- Is it yours or mine?
0:03:22 > 0:03:23- Is it yours or mine?- - Mine!
0:03:32 > 0:03:33- One caught, 300 to go!
0:03:35 > 0:03:36- Yes, if I land this one.
0:03:39 > 0:03:40- One!
0:03:41 > 0:03:42- Two, three!
0:03:44 > 0:03:46- Four!
0:03:46 > 0:03:47- I won't starve!
0:03:52 > 0:03:54- I hope you're not hungry!
0:03:57 > 0:03:59- Wahey! Come on!
0:04:03 > 0:04:06- Do you enjoy eating cooked mackerel?
0:04:06 > 0:04:08- Do you enjoy eating cooked mackerel?- - Yes, I love it.
0:04:08 > 0:04:12- I'll prepare a mackerel I've caught - and eat it raw.
0:04:12 > 0:04:13- Will you try it?
0:04:13 > 0:04:15- Will you try it?- - Yes.
0:04:17 > 0:04:22- I want to demonstrate how easy it is - to fillet fresh mackerel.
0:04:24 > 0:04:25- Cut here and behind the fin.
0:04:28 > 0:04:31- Pull your knife down the bone.
0:04:34 > 0:04:35- That's one fillet.
0:04:36 > 0:04:39- The next step - is to remove the rib bones.
0:04:41 > 0:04:44- The rack of rib bones - runs down the side of the fillet.
0:04:45 > 0:04:48- Slot your knife under the bone - to remove it.
0:04:50 > 0:04:51- Cut it.
0:04:55 > 0:05:00- Next, remove the pin bones which - run down the middle of the fillet.
0:05:00 > 0:05:04- Run a knife along either side - of the dorsal line.
0:05:04 > 0:05:07- Don't cut - all the way through the skin.
0:05:07 > 0:05:11- It's important - to keep the fillet in one piece.
0:05:16 > 0:05:20- Next, take a pair of scissors - and snip the base of the bone.
0:05:22 > 0:05:25- Grab the top - of the pin bone section...
0:05:25 > 0:05:28- ..and pull it - down the length of the fillet.
0:05:28 > 0:05:30- A boneless fillet of mackerel.
0:05:31 > 0:05:33- The next step is to remove the skin.
0:05:34 > 0:05:35- Use a sharp knife.
0:05:38 > 0:05:39- One, two fillets...
0:05:39 > 0:05:42- ..and skin to make a handbag - for your wife!
0:05:44 > 0:05:46- Cut the mackerel into small pieces.
0:05:48 > 0:05:53- I've never prepared mackerel - which is as fresh as this before.
0:05:57 > 0:06:00- Drizzle some white wine vinegar - over the fish.
0:06:01 > 0:06:04- Season with sea salt - and ground black pepper.
0:06:07 > 0:06:09- Next, add some olive oil.
0:06:11 > 0:06:13- Set it aside for five minutes...
0:06:14 > 0:06:17- ..and let the fish absorb - the salt, pepper, vinegar and oil.
0:06:24 > 0:06:25- Sushi, Lleyn style!
0:06:26 > 0:06:28- It's something new!
0:06:28 > 0:06:30- It's something new!- - I've never had raw meat before.
0:06:35 > 0:06:38- I've never prepared fish - which is as fresh as this.
0:06:39 > 0:06:41- It's wonderful.
0:06:41 > 0:06:43- Really nice.
0:06:44 > 0:06:45- Wonderful flavours.
0:06:45 > 0:06:46- Wonderful flavours.- - Yes. Fantastic.
0:06:47 > 0:06:48- Do you want some more?
0:06:48 > 0:06:49- Do you want some more?- - Yes!
0:06:49 > 0:06:51- Thank you.
0:06:54 > 0:06:58- I caught a lot of fish - but I've eaten one of them!
0:07:00 > 0:07:03- And the winner is Murray.
0:07:12 > 0:07:16- These mackerel were caught - half a mile from this beach.
0:07:17 > 0:07:18- Add some seasoning.
0:07:22 > 0:07:23- A drizzle of oil.
0:07:27 > 0:07:30- Push the skewer - through the meat, like so.
0:07:31 > 0:07:32- Cook it skin-side down...
0:07:33 > 0:07:35- ..so the skin becomes crispy.
0:07:46 > 0:07:51- Fresh mackerel, cooked very simply, - with a dash of lemon juice.
0:07:51 > 0:07:52- Perfect.
0:07:54 > 0:07:56- Mm!
0:08:06 > 0:08:12- Mackerel Pate
0:08:12 > 0:08:15- The first kitchen recipe - is mackerel pate.
0:08:15 > 0:08:17- We need some mackerel.
0:08:17 > 0:08:21- First, finely shop a shallot - and a clove of garlic.
0:08:28 > 0:08:30- Add a little bit of olive oil.
0:08:32 > 0:08:33- That's enough.
0:08:36 > 0:08:37- Put it on a low heat.
0:08:38 > 0:08:43- Cook the shallot and the garlic - until soft, but not coloured.
0:08:45 > 0:08:49- As it cooks, - add a little bit of grated nutmeg...
0:08:49 > 0:08:52- ..and a little bit - of cayenne pepper.
0:08:54 > 0:08:55- A pinch of cayenne pepper.
0:08:56 > 0:08:57- It's quite hot.
0:09:00 > 0:09:02- Next, grate some fresh nutmeg.
0:09:07 > 0:09:12- While the shallots and garlic cook, - melt some butter in a pan.
0:09:13 > 0:09:17- The next step - is to cook the mackerel.
0:09:23 > 0:09:25- It will take - two to three minutes to cook.
0:09:30 > 0:09:35- Turn the fillets over, - turn off the heat and count to ten.
0:09:36 > 0:09:39- Remove the mackerel from the pan.
0:09:40 > 0:09:45- It's important to take it out of - the pan before it finishes cooking.
0:09:48 > 0:09:52- The mackerel will continue to cook - as it cools down.
0:09:52 > 0:09:56- Let the mackerel cool - before you remove the skin.
0:10:01 > 0:10:03- The mackerel has cooled...
0:10:03 > 0:10:06- ..so I can now remove the skin.
0:10:08 > 0:10:14- The skin hardens when it cools and - it can turn the pate slightly black.
0:10:18 > 0:10:22- The next step is to blend - all the ingredients into one pate.
0:10:25 > 0:10:29- Add the zest and juice of one lemon.
0:10:29 > 0:10:32- Fish and lemon - are a perfect combination.
0:10:37 > 0:10:41- Squeeze it in there, - then add the shallots and garlic.
0:10:41 > 0:10:44- Use all the oil in the pan too.
0:10:46 > 0:10:47- That's a strong flavour.
0:10:48 > 0:10:50- Add a sprinkling of salt.
0:10:53 > 0:10:55- Finally, add the melted butter.
0:10:56 > 0:11:00- Pulse it through a couple of times - but don't mix it too much.
0:11:00 > 0:11:02- In goes the butter.
0:11:04 > 0:11:07- The mackerel pate - is ready for the fridge.
0:11:13 > 0:11:15- The toast is almost ready.
0:11:17 > 0:11:21- I'll add some parsley to the pate - to give it some colour.
0:11:23 > 0:11:26- Food must look good and taste good.
0:11:28 > 0:11:33- This is the perfect combination - - warm toast, mackerel pate...
0:11:34 > 0:11:37- ..and pickled cucumbers.
0:11:38 > 0:11:39- It's time to taste it.
0:11:42 > 0:11:44- Mm!
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0:11:56 > 0:11:56- Subtitles
0:11:56 > 0:11:58- Subtitles- - Subtitles
0:12:08 > 0:12:17- Marinated Mackerel
0:12:17 > 0:12:21- The first thing you must do - when you make this recipe...
0:12:21 > 0:12:26- ..is slice a carrot very thinly, - using a mandoline.
0:12:27 > 0:12:30- It's very important - to cut the vegetables thinly.
0:12:30 > 0:12:33- You could use a knife to do this.
0:12:33 > 0:12:37- If you do use a mandoline, - mind your fingers.
0:12:40 > 0:12:41- That's plenty.
0:12:42 > 0:12:44- Slice the onion very thinly.
0:12:44 > 0:12:47- Aim for the same thickness - as the carrots.
0:12:49 > 0:12:52- The vegetables must cook - in the same time.
0:12:54 > 0:12:57- Peel the garlic - and slice it very thinly.
0:13:02 > 0:13:04- In goes the oil.
0:13:04 > 0:13:07- Just enough to cook the vegetables.
0:13:10 > 0:13:12- Add some salt and pepper.
0:13:14 > 0:13:17- Next, some coriander seeds...
0:13:18 > 0:13:20- ..and a tiny bit of saffron.
0:13:20 > 0:13:25- Saffron can be really strong, - so you only need a pinch of it.
0:13:27 > 0:13:31- Cook the vegetables - but don't allow them to colour.
0:13:33 > 0:13:35- Keep the heat quite low.
0:13:36 > 0:13:39- Cook for three to four minutes.
0:13:56 > 0:13:59- The vegetables are nice and soft.
0:13:59 > 0:14:02- The next step - is to add a splash of white wine...
0:14:05 > 0:14:08- ..and a little bit - of white wine vinegar.
0:14:10 > 0:14:14- It's important - to bring the liquid to the boil...
0:14:17 > 0:14:22- ..and let it simmer - while you cook the mackerel.
0:14:24 > 0:14:27- Pan fry the fish, skin-side down.
0:14:30 > 0:14:33- The vegetables are now ready.
0:14:33 > 0:14:37- The liquid has simmered - for three or four minutes.
0:14:37 > 0:14:39- Turn off the heat.
0:14:40 > 0:14:44- Squeeze some lemon juice - onto the vegetables.
0:14:46 > 0:14:51- Add a little bit of olive oil - to stop the vegetables cooking.
0:14:53 > 0:14:56- This is the marinade - for the mackerel.
0:14:59 > 0:15:00- Stir it well.
0:15:03 > 0:15:05- Pour the vegetables into a bowl.
0:15:08 > 0:15:12- Make sure the bowl is big enough - to hold the mackerel too.
0:15:16 > 0:15:17- Add the mackerel.
0:15:21 > 0:15:24- For the finishing touch, - chop some parsley...
0:15:26 > 0:15:29- ..and sprinkle on top, - to add colour.
0:15:29 > 0:15:32- There we are - marinated mackerel.
0:15:48 > 0:15:52- I need a special meat - to serve with mackerel later.
0:15:52 > 0:15:56- In the Cardigan area, - two food producers work in tandem...
0:15:56 > 0:15:59- ..to create that very ingredient.
0:15:59 > 0:16:02- Will breeds pigs - and Carwyn makes cheese.
0:16:08 > 0:16:14- Carwyn, you're famous for producing - the excellent Caws Cenarth cheese.
0:16:14 > 0:16:18- You've diversified - to something totally different.
0:16:18 > 0:16:23- Yes, we've supplied Will and his - family with whey for several years.
0:16:24 > 0:16:28- They produce top quality bacon - and we wanted to work together...
0:16:29 > 0:16:33- ..on something - which could maximise our earnings.
0:16:33 > 0:16:38- Salami and chorizo was totally new - to us but there's a market for it.
0:16:40 > 0:16:41- Does it work?
0:16:41 > 0:16:43- Does it work?- - Yes, the meat has a unique flavour.
0:16:44 > 0:16:47- The pigs drink the whey - until they can drink no more.
0:16:48 > 0:16:50- Does it give the meat - a unique flavour?
0:16:51 > 0:16:52- What does it do to the pork?
0:16:53 > 0:16:56- Most importantly, - fat goes on gradually.
0:16:56 > 0:17:00- As the pig grows, the fat - slowly goes through the meat.
0:17:01 > 0:17:03- We breed pure Welsh pigs.
0:17:04 > 0:17:07- The Welsh pig is nice to handle...
0:17:08 > 0:17:10- ..and they're a nice shape.
0:17:10 > 0:17:15- All the sows are outside, - in around four acres of woodland.
0:17:15 > 0:17:16- They live in the woods.
0:17:18 > 0:17:22- Yes, but they're in the shed - when they farrow.
0:17:26 > 0:17:28- The pigs are reared - on Will's farm...
0:17:29 > 0:17:33- ..and the meat is cured in Cenarth, - on Carwyn's farm.
0:17:35 > 0:17:39- What parts of the pig do you use - in your chorizo?
0:17:39 > 0:17:41- We use only the best cuts of meat.
0:17:42 > 0:17:45- We use cuts of the loin, - some of the hams on the back...
0:17:46 > 0:17:49- ..and some cuts of the shoulder.
0:17:49 > 0:17:53- You use various cuts of pork - for your chorizo.
0:17:53 > 0:17:55- We have a minimum - of 15% fat content.
0:17:56 > 0:18:01- Without fat, the water in the meat - would dry to such an extent...
0:18:02 > 0:18:04- ..you'd be left with nothing.
0:18:05 > 0:18:07- Fat also preserves the flavour.
0:18:09 > 0:18:12- Will, what ingredients - do you add to the meat?
0:18:12 > 0:18:18- In here we have salt, pepper, - garlic powder, fennel seeds...
0:18:18 > 0:18:21- ..and a little bit of sugar.
0:18:22 > 0:18:25- We went out to Italy - to work on the recipe.
0:18:26 > 0:18:29- We also did some research in Spain.
0:18:29 > 0:18:33- We used that research to come up - with something very special...
0:18:34 > 0:18:36- ..which local people love.
0:18:36 > 0:18:38- That's a lot of red chillies!
0:18:38 > 0:18:41- Yes, it's an important ingredient.
0:18:41 > 0:18:44- People like a bit of heat - but not too much.
0:18:45 > 0:18:48- It adds a wow factor - to that first taste.
0:18:54 > 0:18:56- It's time to pipe it into the skin.
0:18:56 > 0:19:00- They mustn't be too small - or they'll dry out.
0:19:01 > 0:19:03- How long will it take to cure?
0:19:03 > 0:19:05- How long will it take to cure?- - Six or seven weeks.
0:19:06 > 0:19:08- The colour's fantastic.
0:19:09 > 0:19:10- Yes, it is.
0:19:33 > 0:19:37- I know you make great cheese - but is the chorizo equally good?
0:19:38 > 0:19:39- I'm sure it is.
0:19:39 > 0:19:41- Let's taste it.
0:19:46 > 0:19:48- Mm! It's quite sweet.
0:19:50 > 0:19:54- Yes, we add fennel to it - and that sweetens it a little.
0:19:56 > 0:20:01- You get the chillies in the chorizo - at the end but it's not too hot.
0:20:02 > 0:20:03- It tastes good.
0:20:03 > 0:20:05- Thank you.
0:20:06 > 0:20:10- Can I take a piece with me to cook - with mackerel and broad beans?
0:20:10 > 0:20:12- I only need a small piece.
0:20:12 > 0:20:15- This is cured, so it's ready to eat.
0:20:15 > 0:20:17- This is cured, so it's ready to eat.- - Thank you.
0:20:17 > 0:20:21- Take this home to cure yourself. - You made this earlier.
0:20:21 > 0:20:22- Thank you very much, boys.
0:20:22 > 0:20:23- Thank you very much, boys.- - You're welcome.
0:20:24 > 0:20:29- Grilled Mackerel, Broad Beans - And Chorizo
0:20:31 > 0:20:36- Chorizo, mackerel and broad beans - make a wonderful combination.
0:20:37 > 0:20:39- First, cut and cook the chorizo.
0:20:46 > 0:20:50- The next step is to cook the chorizo - very slowly, over a low heat...
0:20:52 > 0:20:54- ..with a little bit of oil.
0:20:54 > 0:20:57- It's important not to overcook it.
0:21:01 > 0:21:03- While the chorizo cooks...
0:21:04 > 0:21:08- ..take half a shallot - and chop it very finely.
0:21:20 > 0:21:23- Add the shallot to the pan.
0:21:24 > 0:21:25- Next, a pinch of salt.
0:21:26 > 0:21:30- The shallots - need to cook for two minutes.
0:21:33 > 0:21:36- The next step is to add some stock - to create a sauce.
0:21:37 > 0:21:39- Bring it all together.
0:21:42 > 0:21:47- As the stock simmers, the next step - is to cook the mackerel.
0:21:48 > 0:21:50- Salt and pepper.
0:21:52 > 0:21:54- Put some oil in the pan.
0:21:56 > 0:21:59- Make sure the pan is warm - before you add the oil.
0:22:00 > 0:22:03- Cook the fish skin-side down.
0:22:15 > 0:22:17- Add some broad beans.
0:22:17 > 0:22:19- I cooked these earlier.
0:22:22 > 0:22:26- Next, add parsley - to give it some colour.
0:22:26 > 0:22:30- To add the final touch to the sauce, - add a knob of butter.
0:22:31 > 0:22:35- It brings out the flavour of the - chorizo, the stock and the shallot.
0:22:36 > 0:22:38- Once the butter has melted...
0:22:38 > 0:22:40- ..it's ready to be served.
0:22:43 > 0:22:47- Spoon the chorizo mixture - and the broth into a bowl.
0:22:48 > 0:22:50- Add the mackerel.
0:22:50 > 0:22:51- There we are!
0:22:53 > 0:22:55- Mackerel, chorizo and broad beans.
0:22:57 > 0:23:00- The recipes are on the website.
0:23:09 > 0:23:12- There's plenty of tasty mackerel - in our seas.
0:23:12 > 0:23:16- We should appreciate this fish - a bit more.
0:23:16 > 0:23:20- Next time you're on holiday, - go mackerel fishing.
0:23:22 > 0:23:23- Mm!
0:23:24 > 0:23:25- It's wonderful.
0:23:45 > 0:23:47- S4C subtitles by Eirlys A Jones
0:23:47 > 0:23:48- .