Afalau Cegin Bryn


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Afalau

Afalau fydd y canolbwynt heddiw, a bydd y cogydd Bryn Williams yn coginio fflapjacs afal, afalau wedi eu pobi a phwdin moethus 'tarte tatin' hefo hufen Calvados. Bryn cooks with...


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-I live and work in London

-most of the time...

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-..but I get homesick.

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-As I filmed this new series...

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-..I was able to come back

-from time to time...

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-..and sample Welsh delicacies.

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-This time,

-I swim with crabs in the west...

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-..I bake bread

-and pick apples in the north...

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-..and I meet many

-interesting animals and people.

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-I'll be on the land, in the sea

-and on the road...

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-..gathering good Welsh ingredients

-to cook in my new kitchen.

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-Be it sour or sweet,

-the apple is a special ingredient.

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-Welcome to the orchard.

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-Welcome to Cegin Bryn.

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-There are many varieties of apple.

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-Some are good for cooking

-and some are good for eating.

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-You can roast them too.

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-It's important to use

-the right apple when you cook.

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-In this programme, I cook flapjacks,

-baked apples and tarte tatin.

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-Apple Flapjacks

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-The first kitchen recipe

-is apple flapjacks.

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-The first step is

-to melt the ingredients in a pan.

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-Butter.

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-Brown sugar.

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-Three tablespoons of golden syrup.

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-There's nothing better.

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-I know it's not good for you

-but it tastes good!

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-Everything's in the pan.

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-It's important to stir the mixture

-while it melts.

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-Next, turn off the heat...

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-..and add rolled oats

-to the mixture.

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-Next, peel an apple.

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-It's important to peel the apple

-at the last minute.

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-We want the juice of the apple

-to go into the flapjack too.

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-Grate the whole apple

-into the mixture.

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-The flavour of the apple cuts

-through the butter and the sugar.

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-In a way, it makes the flapjack

-a little bit healthier to eat.

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-To cook the flapjack,

-pour the mixture onto a baking tray.

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-It's important

-to do this quite quickly...

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-..so that the butter doesn't cool

-and solidify.

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-In it goes.

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-Make sure

-it covers the baking tray.

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-The apple flapjack

-is ready for the oven.

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-Bake at 180 degrees for 15 minutes.

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-It's time for a cup of tea.

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-Mm!

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-It's very sweet

-but I can still taste the apple.

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-Lovely.

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-Do you want some?

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-The dog likes it!

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-I'm on my way to Pant Du farm

-near Penygroes to pick apples...

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-..and to learn more about the fruit.

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-Richard Wyn started his venture

-with a vineyard.

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-He then planted an orchard

-and produced apple juice and cider.

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-I wanted to create

-a high quality cider.

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-To do that,

-I needed traditional apple trees...

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-..from Devon, Somerset

-and Herefordshire.

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-I planted 2,000 traditional

-cider apple trees.

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-To complement that, I also planted

-900 Welsh apple trees...

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-..in the knowledge they would grow,

-disease-free, no matter what.

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-Eating apples or cider apples?

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-They're eating, cooking, cider

-and juicing apples.

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-I'm told there are 7,500 varieties

-of apple in the world...

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-..and we grow 34 of them in Pant Du!

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-MUSIC

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-Richard, what grows in this field?

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-I know they're apples, of course!

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-This field is full of Welsh apples.

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-I take a lot of people

-on guided tours around Pant Du.

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-We've welcomed people from

-Hong Kong, China and America here.

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-I planted examples

-of the apples we grow here...

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-..to save me having to take people

-around the whole farm.

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-How do you know an apple is ripe

-and ready to eat or to juice?

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-As you can see,

-there are apples on the ground here.

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-I feel the tree talks to us.

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-If it falls, is it ready to eat?

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-It calls us and says,

-"Hey! Come and pick me!"

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-A quarter twist on the apple

-and it comes off the tree.

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-There's nothing better than an apple

-straight off the tree.

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-It smells like a Cox.

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-I can smell the freshness

-of that apple from here.

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-Give me a piece too.

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-Sour.

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-Yes, it's sour

-but it's full of flavour.

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-After the Cox apple,

-what do we have here?

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-This is the St Cecelia apple.

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-Cecelia is the patroness

-of musicians.

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-I tell people if they eat one,

-they'll be a harpist!

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-This is a tree which we planted

-in preparation for next year.

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-People don't realize but the number

-of buds you see here...

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-..tells me how many apples

-will be on this tree next year.

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-What do we have here?

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-This apple means the world to me.

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-This apple means the world to me.

-

-Bardsey Island.

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-Yes, this tree and this fruit

-have a great story.

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-There was only one surviving tree

-on Bardsey Island.

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-They knew nothing about the apple...

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-..so they sent a sample

-to Dr Joan Morgan in Brogdale.

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-She's the most famous

-apple historian in Britain.

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-She hadn't seen an apple like it

-in Britain.

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-It's unique.

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-We've since planted

-500 Bardsey Island apple trees.

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-May I taste one?

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-May I taste one?

-

-Yes. Take it off the tree.

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-Which one?

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-Which one?

-

-That one.

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-It's fresh.

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-It's a really clean taste.

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-It's light.

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-It's nice.

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-It's almost as though

-there's a hint of lemon there.

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-It leaves the mouth feeling clean.

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-Richard, that's a wonderful apple

-in both texture and taste.

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-May I use some Bardsey Island apples

-to cook a recipe later?

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-Yes, of course.

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-I'm interested to see how it cooks.

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-I've only had it in apple cakes.

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-I'll do something a bit different.

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-Baked Apples

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-The next recipe is baked apples

-with butterscotch sauce.

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-First, mix the filling.

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-Light brown sugar. In it goes.

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-Half is enough.

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-Sultanas.

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-Raisins too.

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-Flaked almonds.

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-Large flakes of almond.

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-Ground cinnamon.

-A teaspoon at the most.

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-It can be overpowering.

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-Orange zest.

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-I want the fresh zing from the zest.

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-We also need

-the juice of the orange.

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-Mix thoroughly,

-then let it rest for half an hour.

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-It needs to rest...

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-..to allow the orange juice

-to dissolve the sugar.

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-It's important that the sugar

-has dissolved before baking.

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-I'll also add some grated apple

-to the mixture.

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-I want the apple flavour

-to run through the whole dish.

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-Not too much.

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-Apple binds the mixture.

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-Next, I'll core four apples.

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-It's important

-to remove all the pips.

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-Next, I'll score the apples

-to help heat penetrate them...

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-..and cook easily.

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-In goes the stuffing.

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-Push it in the cavity.

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-Spoon some liquid

-from the stuffing on top.

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-The apples are ready to be baked

-at 180 degrees for 30 minutes.

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-While the apples cook, I have time

-to make a butterscotch sauce.

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-First, I need some butter.

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-Melt the butter and the sugar

-to create a caramel.

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-Add the caster sugar.

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-Stand above the pan and

-make sure the sugar doesn't burn.

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-Don't walk away

-and make a cup of tea.

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-Add cream to the caramel.

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-It's important to whisk it

-to combine the sugar and cream.

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-Bring it to the boil

-to thicken the sauce.

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-Once it comes to the boil,

-turn off the heat.

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-This is how you get

-that butterscotch taste.

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-Add a knob of butter.

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-The sauce is ready.

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-I'm sure the apples are ready too.

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-Yes.

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-They're baked beautifully.

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-Baked apples

-with butterscotch sauce.

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-The recipes are available

-on the website or by writing to us.

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-Subtitles

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-Subtitles

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-Apple Tarte Tatin

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-Apple tarte tatin with Calvados

-cream is my favourite dessert.

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-First, I have some peeled apples.

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-It doesn't matter

-if they turn brown.

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-Peel them in advance...

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-..to try to lose as much moisture

-from them as possible.

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-When you cook the apple...

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-..you don't want it to boil

-in its own juices.

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-These apples

-will be cooked in caramel.

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-Put the butter in a cold pan.

-Never use a warm pan for this.

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-Use your hands.

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-It's important to spread it evenly.

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-Next, add the caster sugar

-to create the caramel.

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-Sprinkle it all over the butter.

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-Lay the apples neatly

-around the pan.

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-The bottom will be the top of

-the tarte tatin, so it must be neat.

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-It's now ready for the puff pastry.

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-I'll use

-shop bought puff pastry today.

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-You don't have to make your own

-puff pastry.

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-This plate fits over the pan.

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-Place the pastry over the apple

-and tuck in the sides.

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-When we turn the tatin out,

-it forms a wall around the apples...

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-..to hold it all together.

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-I'll use a spoon to tuck it all in.

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-Tuck it all in, past the apples.

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-The final step

-is to make five holes in the pastry.

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-When we bake a tatin in the oven,

-water comes out of the apples.

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-If that water starts to boil, it

-creates steam and the pastry rises.

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-We want the pastry to touch

-the apples from start to finish.

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-I'll now start off the caramel.

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-Remember, there's butter, sugar

-and apple at the bottom of the pan.

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-It needs a medium heat.

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-You must start the caramelization

-process before baking.

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-The butter the sugar have melted,

-so it's ready for the oven.

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-Bake at 180 degrees for 40 minutes.

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-While the tatin cooks,

-I'll prepare the Calvados cream.

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-You need creme fraiche,

-whipping cream, Calvados and sugar.

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-The cream is in the bowl.

-Add some sugar.

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-Creme fraiche.

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-Calvados is an apple brandy

-and it's strong stuff.

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-It's ready to be served

-with the tatin.

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-As you can see, the sugar

-and the butter have caramelized.

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-We need golden brown pastry

-and a golden caramel.

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-This is perfect.

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-Oh! There we are.

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-Tarte tatin

-with Calvados cream.

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-Back in Pant Du orchard,

-I'll cook outside...

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-..using Bardsey Island apples.

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-I need some apple juice and Richard

-has the perfect tool for the job.

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-Shall I put them all in?

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-Shall I put them all in?

-

-Yes.

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-Thank you, Bryn.

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-Shall I help?

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-Shall I help?

-

-Yes, please. Hold that still.

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-It goes down easily

-because we quartered the apples.

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-This is the apple pulp.

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-It's a bit like mashed potato.

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-We're here to press some apple juice

-for your recipe.

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-It's for a sauce, isn't it?

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-It's for a sauce, isn't it?

-

-Yes.

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-Great.

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-Thank you. I'll close this.

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-That's great, Bryn.

-You'd think you'd done this before!

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-It's getting tight.

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-It's clear, isn't it?

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-It's clear, isn't it?

-

-Yes. It's amazing.

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-The great thing is

-there are no additives.

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-It came straight from the tree.

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-You need three Weetabix

-in the morning to do this!

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-Is that enough?

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-Is that enough?

-

-Yes, it's more than enough.

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-Do your best with it!

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-Do your best with it!

-

-I'll turn it into a sweet sauce.

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-I'll add sugar, honey

-and butter to it.

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-I look forward to tasting it.

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-I look forward to tasting it.

-

-Me too, unless I drink it first!

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-That's a sour apple.

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-Is that better?

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-Yes. It's the best.

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-Which apple is that?

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-Which apple is that?

-

-Bardsey Island.

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-Yes. Bryn likes it too.

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-I'll prepare a quick dessert

-using the apple.

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-Cut an apple in half.

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-Remove the core.

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-I'll use apple quarters

-for this recipe.

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-I've never used the Bardsey Island

-apple to cook before...

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-..but I hope it will keep its shape.

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-Sprinkle sugar over the apple.

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-Put some butter in a pan.

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-In go the apples.

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-Add them to the butter...

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-..sugar side down.

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-While the apple cooks, it's

-important not to burn the butter.

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-I need to caramelize the apple

-without burning the butter.

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-The next step is to warm a waffle

-on the barbecue.

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-No, I didn't make this myself.

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-I bought this waffle in a shop.

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-Place the waffle on the barbecue

-to warm it.

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-The apples

-are beginning to caramelize.

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-That's what we need.

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-A little bit of colour.

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-The waffle is warming nicely.

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-Next, create the sauce.

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-Remove the pan from the heat.

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-Add some honey...

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-..and some apple juice.

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-Place the apple on the waffle.

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-Next, reduce the sauce.

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-Add a knob of butter

-to make it nice and rich.

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-In it goes.

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-Finally, add a little bit of cream.

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-We don't want to lose

-the apple flavour.

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-The cream brings the sauce together.

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-There we are.

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-Fried apple with apple sauce

-on a waffle.

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-It's tasting time.

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-I'll try some too.

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-Is it nice?

0:22:520:22:53

-What do you say to Bryn?

0:22:550:22:56

-Thank you.

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-Thank you.

-

-You're welcome.

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-Shake hands with him.

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-Thank you, Bryn.

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-Thank you, Bryn.

-

-Thank you.

0:23:050:23:06

-It's been a pleasure.

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-S4C subtitles by Eirlys A Jones

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0:23:510:23:51

Afalau fydd y canolbwynt heddiw, a bydd y cogydd Bryn Williams yn coginio fflapjacs afal, afalau wedi eu pobi a phwdin moethus 'tarte tatin' hefo hufen Calvados. Bryn cooks with apples.