Rhaglen 2 Cegin Bryn

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-I caught scallops

-the last time I was in Lleyn.

-This time, I'll fish for mackerel.

-Welcome to Cegin Bryn.

-I think fresh mackerel

-is one of the best fish you can eat.

-Yeah! I won't starve today!

-It's tasty, it's healthy

-and its stock numbers are high.

-I caught my first mackerel

-on a family holiday on Anglesey.

-I caught three mackerel on one line

-and I couldn't stop smiling.

-On this programme,

-I catch mackerel in Lleyn...

-..prepare mackerel on the beach...

-..and cook three dishes

-in the kitchen.

-I also visit a special place

-to find a unique chorizo.

-Mackerel

-I'm in Porth Dinllaen...

-..to enter a competition.

-Lifeboat crew member, Robert Jones,

-is one of the organizers.

-Robert, how does the

-mackerel-catching contest work?

-We hold it ever year to raise funds

-for the Porth Dinllaen lifeboat.

-Local people and holidaymakers

-bring their boats...

-..and fish for two hours to catch

-as many mackerel as possible...

-..then sell them.

-It sounds like fun.

-It sounds like fun.

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-Yes, if we have fine weather.

-Do you prepare the mackerel?

-Do you have a barbecue?

-No, we simply sell them to people

-who come here to buy them.

-Next time, you can cook them all

-on the beach...

-..and charge everyone to eat them.

-We'd need a great chef for that.

-We'd need a great chef for that.

-

-I'll find one for you!

-I'll share the boat

-with three local lads.

-John, Dewi and Gareth, the skipper.

-Where are we going?

-Towards Trwyn.

-We can't go too far out because

-we must get back in two hours.

-We've only got two hours and

-whoever catches most mackerel wins.

-What's the prize for the person

-with the biggest catch?

-No idea! We've never won!

-You've never won?

-Oh, boy!

-Oh, a bass!

-Is it yours or mine?

-Is it yours or mine?

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-Mine!

-One caught, 300 to go!

-Yes, if I land this one.

-One!

-Two, three!

-Four!

-I won't starve!

-I hope you're not hungry!

-Wahey! Come on!

-Do you enjoy eating cooked mackerel?

-Do you enjoy eating cooked mackerel?

-

-Yes, I love it.

-I'll prepare a mackerel I've caught

-and eat it raw.

-Will you try it?

-Will you try it?

-

-Yes.

-I want to demonstrate how easy it is

-to fillet fresh mackerel.

-Cut here and behind the fin.

-Pull your knife down the bone.

-That's one fillet.

-The next step

-is to remove the rib bones.

-The rack of rib bones

-runs down the side of the fillet.

-Slot your knife under the bone

-to remove it.

-Cut it.

-Next, remove the pin bones which

-run down the middle of the fillet.

-Run a knife along either side

-of the dorsal line.

-Don't cut

-all the way through the skin.

-It's important

-to keep the fillet in one piece.

-Next, take a pair of scissors

-and snip the base of the bone.

-Grab the top

-of the pin bone section...

-..and pull it

-down the length of the fillet.

-A boneless fillet of mackerel.

-The next step is to remove the skin.

-Use a sharp knife.

-One, two fillets...

-..and skin to make a handbag

-for your wife!

-Cut the mackerel into small pieces.

-I've never prepared mackerel

-which is as fresh as this before.

-Drizzle some white wine vinegar

-over the fish.

-Season with sea salt

-and ground black pepper.

-Next, add some olive oil.

-Set it aside for five minutes...

-..and let the fish absorb

-the salt, pepper, vinegar and oil.

-Sushi, Lleyn style!

-It's something new!

-It's something new!

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-I've never had raw meat before.

-I've never prepared fish

-which is as fresh as this.

-It's wonderful.

-Really nice.

-Wonderful flavours.

-Wonderful flavours.

-

-Yes. Fantastic.

-Do you want some more?

-Do you want some more?

-

-Yes!

-Thank you.

-I caught a lot of fish

-but I've eaten one of them!

-And the winner is Murray.

-These mackerel were caught

-half a mile from this beach.

-Add some seasoning.

-A drizzle of oil.

-Push the skewer

-through the meat, like so.

-Cook it skin-side down...

-..so the skin becomes crispy.

-Fresh mackerel, cooked very simply,

-with a dash of lemon juice.

-Perfect.

-Mm!

-Mackerel Pate

-The first kitchen recipe

-is mackerel pate.

-We need some mackerel.

-First, finely shop a shallot

-and a clove of garlic.

-Add a little bit of olive oil.

-That's enough.

-Put it on a low heat.

-Cook the shallot and the garlic

-until soft, but not coloured.

-As it cooks,

-add a little bit of grated nutmeg...

-..and a little bit

-of cayenne pepper.

-A pinch of cayenne pepper.

-It's quite hot.

-Next, grate some fresh nutmeg.

-While the shallots and garlic cook,

-melt some butter in a pan.

-The next step

-is to cook the mackerel.

-It will take

-two to three minutes to cook.

-Turn the fillets over,

-turn off the heat and count to ten.

-Remove the mackerel from the pan.

-It's important to take it out of

-the pan before it finishes cooking.

-The mackerel will continue to cook

-as it cools down.

-Let the mackerel cool

-before you remove the skin.

-The mackerel has cooled...

-..so I can now remove the skin.

-The skin hardens when it cools and

-it can turn the pate slightly black.

-The next step is to blend

-all the ingredients into one pate.

-Add the zest and juice of one lemon.

-Fish and lemon

-are a perfect combination.

-Squeeze it in there,

-then add the shallots and garlic.

-Use all the oil in the pan too.

-That's a strong flavour.

-Add a sprinkling of salt.

-Finally, add the melted butter.

-Pulse it through a couple of times

-but don't mix it too much.

-In goes the butter.

-The mackerel pate

-is ready for the fridge.

-The toast is almost ready.

-I'll add some parsley to the pate

-to give it some colour.

-Food must look good and taste good.

-This is the perfect combination -

-warm toast, mackerel pate...

-..and pickled cucumbers.

-It's time to taste it.

-Mm!

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-Marinated Mackerel

-The first thing you must do

-when you make this recipe...

-..is slice a carrot very thinly,

-using a mandoline.

-It's very important

-to cut the vegetables thinly.

-You could use a knife to do this.

-If you do use a mandoline,

-mind your fingers.

-That's plenty.

-Slice the onion very thinly.

-Aim for the same thickness

-as the carrots.

-The vegetables must cook

-in the same time.

-Peel the garlic

-and slice it very thinly.

-In goes the oil.

-Just enough to cook the vegetables.

-Add some salt and pepper.

-Next, some coriander seeds...

-..and a tiny bit of saffron.

-Saffron can be really strong,

-so you only need a pinch of it.

-Cook the vegetables

-but don't allow them to colour.

-Keep the heat quite low.

-Cook for three to four minutes.

-The vegetables are nice and soft.

-The next step

-is to add a splash of white wine...

-..and a little bit

-of white wine vinegar.

-It's important

-to bring the liquid to the boil...

-..and let it simmer

-while you cook the mackerel.

-Pan fry the fish, skin-side down.

-The vegetables are now ready.

-The liquid has simmered

-for three or four minutes.

-Turn off the heat.

-Squeeze some lemon juice

-onto the vegetables.

-Add a little bit of olive oil

-to stop the vegetables cooking.

-This is the marinade

-for the mackerel.

-Stir it well.

-Pour the vegetables into a bowl.

-Make sure the bowl is big enough

-to hold the mackerel too.

-Add the mackerel.

-For the finishing touch,

-chop some parsley...

-..and sprinkle on top,

-to add colour.

-There we are - marinated mackerel.

-I need a special meat

-to serve with mackerel later.

-In the Cardigan area,

-two food producers work in tandem...

-..to create that very ingredient.

-Will breeds pigs

-and Carwyn makes cheese.

-Carwyn, you're famous for producing

-the excellent Caws Cenarth cheese.

-You've diversified

-to something totally different.

-Yes, we've supplied Will and his

-family with whey for several years.

-They produce top quality bacon

-and we wanted to work together...

-..on something

-which could maximise our earnings.

-Salami and chorizo was totally new

-to us but there's a market for it.

-Does it work?

-Does it work?

-

-Yes, the meat has a unique flavour.

-The pigs drink the whey

-until they can drink no more.

-Does it give the meat

-a unique flavour?

-What does it do to the pork?

-Most importantly,

-fat goes on gradually.

-As the pig grows, the fat

-slowly goes through the meat.

-We breed pure Welsh pigs.

-The Welsh pig is nice to handle...

-..and they're a nice shape.

-All the sows are outside,

-in around four acres of woodland.

-They live in the woods.

-Yes, but they're in the shed

-when they farrow.

-The pigs are reared

-on Will's farm...

-..and the meat is cured in Cenarth,

-on Carwyn's farm.

-What parts of the pig do you use

-in your chorizo?

-We use only the best cuts of meat.

-We use cuts of the loin,

-some of the hams on the back...

-..and some cuts of the shoulder.

-You use various cuts of pork

-for your chorizo.

-We have a minimum

-of 15% fat content.

-Without fat, the water in the meat

-would dry to such an extent...

-..you'd be left with nothing.

-Fat also preserves the flavour.

-Will, what ingredients

-do you add to the meat?

-In here we have salt, pepper,

-garlic powder, fennel seeds...

-..and a little bit of sugar.

-We went out to Italy

-to work on the recipe.

-We also did some research in Spain.

-We used that research to come up

-with something very special...

-..which local people love.

-That's a lot of red chillies!

-Yes, it's an important ingredient.

-People like a bit of heat

-but not too much.

-It adds a wow factor

-to that first taste.

-It's time to pipe it into the skin.

-They mustn't be too small

-or they'll dry out.

-How long will it take to cure?

-How long will it take to cure?

-

-Six or seven weeks.

-The colour's fantastic.

-Yes, it is.

-I know you make great cheese

-but is the chorizo equally good?

-I'm sure it is.

-Let's taste it.

-Mm! It's quite sweet.

-Yes, we add fennel to it

-and that sweetens it a little.

-You get the chillies in the chorizo

-at the end but it's not too hot.

-It tastes good.

-Thank you.

-Can I take a piece with me to cook

-with mackerel and broad beans?

-I only need a small piece.

-This is cured, so it's ready to eat.

-This is cured, so it's ready to eat.

-

-Thank you.

-Take this home to cure yourself.

-You made this earlier.

-Thank you very much, boys.

-Thank you very much, boys.

-

-You're welcome.

-Grilled Mackerel, Broad Beans

-And Chorizo

-Chorizo, mackerel and broad beans

-make a wonderful combination.

-First, cut and cook the chorizo.

-The next step is to cook the chorizo

-very slowly, over a low heat...

-..with a little bit of oil.

-It's important not to overcook it.

-While the chorizo cooks...

-..take half a shallot

-and chop it very finely.

-Add the shallot to the pan.

-Next, a pinch of salt.

-The shallots

-need to cook for two minutes.

-The next step is to add some stock

-to create a sauce.

-Bring it all together.

-As the stock simmers, the next step

-is to cook the mackerel.

-Salt and pepper.

-Put some oil in the pan.

-Make sure the pan is warm

-before you add the oil.

-Cook the fish skin-side down.

-Add some broad beans.

-I cooked these earlier.

-Next, add parsley

-to give it some colour.

-To add the final touch to the sauce,

-add a knob of butter.

-It brings out the flavour of the

-chorizo, the stock and the shallot.

-Once the butter has melted...

-..it's ready to be served.

-Spoon the chorizo mixture

-and the broth into a bowl.

-Add the mackerel.

-There we are!

-Mackerel, chorizo and broad beans.

-The recipes are on the website.

-There's plenty of tasty mackerel

-in our seas.

-We should appreciate this fish

-a bit more.

-Next time you're on holiday,

-go mackerel fishing.

-Mm!

-It's wonderful.

-S4C subtitles by Eirlys A Jones

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