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0:00:20 > 0:00:24- Sweetcorn is the perfect ingredient - for a varied three course meal.
0:00:25 > 0:00:26- Welcome to Cegin Bryn.
0:00:31 > 0:00:36- I focus on vegetables in this series - but I won't forget meat and fish.
0:00:36 > 0:00:40- I'll cook a three course meal - with one vegetable every week.
0:00:41 > 0:00:43- A starter, a main and a dessert.
0:00:45 > 0:00:50- This programme is about sweetcorn - - a sweet, versatile vegetable.
0:00:53 > 0:00:58- Sweetcorn is at its best straight - off the barbecue, freshly buttered.
0:01:02 > 0:01:06- I'll be in the kitchen, on the - allotment and travelling Wales...
0:01:06 > 0:01:11- ..to meet people who love to see - vegetables starring on a plate.
0:01:13 > 0:01:15- Sweetcorn
0:01:15 > 0:01:19- Sweetcorn Soup
0:01:49 > 0:01:54- I'm on the allotment to cook - the starter - sweetcorn soup.
0:01:54 > 0:01:59- First, remove the sweetcorn kernels - from the cobs.
0:02:02 > 0:02:05- I'll use these cobs - to create a stock.
0:02:06 > 0:02:10- Take a sharp knife - and cut them into small pieces.
0:02:12 > 0:02:14- Chop them all up...
0:02:14 > 0:02:17- ..and put them in a large pan.
0:02:19 > 0:02:21- Add water.
0:02:24 > 0:02:28- To make the soup itself, - melt some butter in a saucepan.
0:02:32 > 0:02:35- Add some garlic and a chopped onion.
0:02:41 > 0:02:47- The butter has melted, so I'll cook - the garlic and the onion in it.
0:02:48 > 0:02:51- Once the garlic and the onion - are soft...
0:02:52 > 0:02:54- ..add the sweetcorn.
0:02:57 > 0:03:00- Put it back on the heat - and give it a stir.
0:03:04 > 0:03:10- Next, add salt but not too much - or you'll lose the sweetness.
0:03:16 > 0:03:19- The stock has been simmering - for ten minutes.
0:03:21 > 0:03:22- I'll add stock to the pan.
0:03:26 > 0:03:29- While the soup cooks, - I'll toast some pine nuts.
0:03:31 > 0:03:35- Toasted pine nuts - give the soup an unusual texture.
0:03:41 > 0:03:43- Toasted pine nuts taste wonderful.
0:03:48 > 0:03:51- Next, I'll prepare a red chilli.
0:03:51 > 0:03:56- This is a sweet soup, so it's nice - to have a warm chilli to go with it.
0:03:58 > 0:04:01- I'll only use an inch - of the red chilli.
0:04:03 > 0:04:06- Next, I need some white crabmeat.
0:04:06 > 0:04:11- Mix the crabmeat, the pine nuts - and the chilli together.
0:04:12 > 0:04:17- I like the warmth of the chilli, - so I'll add plenty of it.
0:04:18 > 0:04:19- In go the pine nuts.
0:04:20 > 0:04:22- It's important that they're cold.
0:04:23 > 0:04:25- I don't want to cook the crabmeat.
0:04:28 > 0:04:30- Add some salt and pepper.
0:04:33 > 0:04:36- I'll also add the juice of a lime.
0:04:37 > 0:04:41- You can use lemon but lime goes well - with crab and chilli.
0:04:42 > 0:04:44- That's enough.
0:04:45 > 0:04:47- The sweetcorn is ready...
0:04:47 > 0:04:52- ..so I'll use an immersion blender - to get it nice and smooth.
0:04:56 > 0:04:57- That's enough.
0:04:57 > 0:04:59- The soup is ready.
0:04:59 > 0:05:01- That's a good colour.
0:05:01 > 0:05:02- It smells good too.
0:05:09 > 0:05:10- That's enough.
0:05:13 > 0:05:17- Add the crab, chilli - and pine nut mixture to the soup.
0:05:21 > 0:05:25- I like the heat of the red chilli - against the sweetness of the soup.
0:05:30 > 0:05:32- Crab also goes well with chilli.
0:05:33 > 0:05:36- Finally, I'll add a bit of colour - to the soup.
0:05:47 > 0:05:48- In they go.
0:05:49 > 0:05:51- A few drops of olive oil.
0:05:53 > 0:05:57- There we are - sweetcorn soup - made on the allotment.
0:05:58 > 0:06:01- It tastes and smells incredible.
0:06:08 > 0:06:13- Sweetcorn Dressing With Sea Bream
0:06:22 > 0:06:24- I cooked the starter - on the allotment.
0:06:25 > 0:06:29- The main is sweetcorn, caper and - pine nut dressing with sea bream.
0:06:30 > 0:06:32- I'll start with the dressing.
0:06:34 > 0:06:36- Melt some butter.
0:06:40 > 0:06:41- Add the pine nuts.
0:06:43 > 0:06:47- Cook the nuts and the butter - until they're brown.
0:06:48 > 0:06:53- We need a beurre noisette in French, - or nut-brown butter in English.
0:06:56 > 0:07:00- As you can see, - the butter and the nuts are brown.
0:07:00 > 0:07:03- Next, add the juice of half a lemon.
0:07:03 > 0:07:06- Lemon juice - slows down the cooking process.
0:07:09 > 0:07:11- I must stand back. - The butter will spit.
0:07:13 > 0:07:15- In it goes.
0:07:29 > 0:07:33- The butter and nut mixture is ready. - The sweetcorn is next.
0:07:33 > 0:07:37- I cooked the corn on the cob - in a frying pan.
0:07:38 > 0:07:43- Next, remove all the kernels - of sweetcorn from the cobs.
0:07:45 > 0:07:50- The sweetcorn is soft and it comes - off quite easily with a sharp knife.
0:07:52 > 0:07:55- Add the sweetcorn to the butter.
0:07:57 > 0:08:01- Mix it well and make sure - the kernels are well separated.
0:08:04 > 0:08:07- Butter and sweetcorn - is a perfect combination.
0:08:08 > 0:08:11- Next, add some capers - to the dressing.
0:08:11 > 0:08:13- A spoonful will be plenty.
0:08:15 > 0:08:20- Add some sultanas which have been - soaked in warm water for two hours.
0:08:22 > 0:08:27- Soaked sultanas are plump and - they don't taste like dried fruit.
0:08:27 > 0:08:30- Their flavour changes - when you've soaked them.
0:08:31 > 0:08:32- Give it a good stir.
0:08:33 > 0:08:36- Don't use - too many sultanas and capers.
0:08:36 > 0:08:39- You need plenty of butter in there.
0:08:40 > 0:08:46- To finish, add colour and freshness - with some thyme leaves.
0:08:49 > 0:08:54- Don't add the thyme - until the butter has cooled a bit.
0:08:54 > 0:08:56- If it's too hot, - the herbs will burn.
0:09:01 > 0:09:06- I'll serve sea bream - with this sweetcorn dressing.
0:09:11 > 0:09:14- I want to remove - one side of the fish.
0:09:14 > 0:09:19- Sea bream is a flatfish, - so it only gives you two fillets.
0:09:21 > 0:09:22- Make a cut at the bottom.
0:09:23 > 0:09:24- Cut towards the head.
0:09:27 > 0:09:29- Now cut down the backbone.
0:09:30 > 0:09:32- When you prepare a fish...
0:09:32 > 0:09:36- ..it's important to keep - your free hand flat on the fish.
0:09:37 > 0:09:38- Don't cut your fingers.
0:09:43 > 0:09:48- Next, remove the pin bones - from the middle of the fish.
0:09:50 > 0:09:54- It's important to remove the bones - before you cook the fish.
0:09:54 > 0:09:57- I think the bones - put people off eating fish.
0:09:57 > 0:10:00- As you can see, - these are quite sharp.
0:10:02 > 0:10:06- They're all out now - and that's very important.
0:10:06 > 0:10:09- When I worked - for Marco Pierre White...
0:10:09 > 0:10:13- ..we were fined 1 - for every bone we left in a fish.
0:10:13 > 0:10:18- Any bones left in a fish cost - me money at the end of the month!
0:10:18 > 0:10:20- Put a frying pan on the heat.
0:10:22 > 0:10:24- Add a little bit of vegetable oil.
0:10:26 > 0:10:30- It's important that the pan is hot - before you put the fish in there.
0:10:31 > 0:10:33- You've got to hear a sizzle...
0:10:33 > 0:10:36- ..as soon as the fish hits the pan.
0:10:46 > 0:10:50- Cook it three quarters - of the way through, skin side down.
0:10:50 > 0:10:52- The skin must be nice and crisp.
0:10:54 > 0:10:56- This is ready to be turned.
0:10:56 > 0:11:00- The skin is brown and crisp.
0:11:02 > 0:11:03- Add a knob of butter...
0:11:04 > 0:11:07- ..and some thyme.
0:11:07 > 0:11:09- Spoon the butter over the fish.
0:11:16 > 0:11:17- There we are.
0:11:17 > 0:11:19- The fish is ready.
0:11:21 > 0:11:23- The next step is to plate up.
0:11:31 > 0:11:33- There it is. A simple recipe.
0:11:34 > 0:11:38- Sweetcorn, caper and - pine nut dressing with sea bream.
0:11:44 > 0:11:44- .
0:11:48 > 0:11:48- Subtitles
0:11:48 > 0:11:50- Subtitles- - Subtitles
0:11:53 > 0:11:58- This series is about vegetables and - this programme is about sweetcorn.
0:11:59 > 0:12:02- That flash of yellow - reminds us of the summer...
0:12:03 > 0:12:06- ..but we can enjoy sweetcorn - all year round.
0:12:06 > 0:12:10- Next, we go to Llandeilo - to meet Arwyn and Jean Davies...
0:12:10 > 0:12:12- ..on their allotment.
0:12:22 > 0:12:27- Arwyn and Jean, when did you start - using the allotment and why?
0:12:28 > 0:12:30- It's quite simple really.
0:12:30 > 0:12:34- I was a farmer and - I was used to having a big garden.
0:12:34 > 0:12:36- Did you farm animals?
0:12:37 > 0:12:40- Yes, but the garden - was important to me...
0:12:41 > 0:12:43- ..and I grew food for my family.
0:12:44 > 0:12:46- You grew vegetables in the garden.
0:12:46 > 0:12:48- You grew vegetables in the garden.- - Yes, enough potatoes for the year.
0:12:48 > 0:12:52- We grew lots of vegetables, - though things have changed.
0:12:54 > 0:12:56- We retired two years ago - and moved to town.
0:12:57 > 0:13:01- It's great to grow fresh vegetables - on our allotment.
0:13:07 > 0:13:08- I love it here.
0:13:09 > 0:13:14- We grow a variety of vegetables - to keep us going all year round.
0:13:21 > 0:13:24- Jean, what exactly do you grow here?
0:13:26 > 0:13:29- Up here, - there's beetroot and celery.
0:13:29 > 0:13:31- We also grow pumpkins.
0:13:33 > 0:13:36- We grow leeks too. - They're great in cawl.
0:13:37 > 0:13:40- Yes, and in lobscouse.
0:13:43 > 0:13:45- Your allotment is really neat.
0:13:47 > 0:13:49- Do you spend a lot of time here?
0:13:49 > 0:13:54- Not as much as we should, but we put - in a few extra hours this week...
0:13:54 > 0:13:57- ..because you were coming, Bryn!
0:13:57 > 0:13:58- There are no weeds here.
0:13:58 > 0:14:00- There are no weeds here.- - Thank you for saying that.
0:14:00 > 0:14:04- There's nothing - but fresh, organic vegetables here.
0:14:05 > 0:14:10- You were farmers, so it's important - for you to work on the land...
0:14:10 > 0:14:14- ..but what do you find most - satisfying about your allotment?
0:14:14 > 0:14:18- The flavour of the fruit - and vegetables we grow.
0:14:18 > 0:14:22- Flavour is the most important thing - for me, as a chef.
0:14:22 > 0:14:26- It's good if it looks neat, - but it's all about the flavour.
0:14:41 > 0:14:44- Arwyn, is this sweetcorn ready?
0:14:44 > 0:14:46- Arwyn, is this sweetcorn ready?- - Yes, I think so. Let's check.
0:14:47 > 0:14:48- Thank you. They look ready.
0:14:48 > 0:14:51- Thank you. They look ready.- - Yes. They've had plenty of sunshine.
0:14:54 > 0:14:56- It feels good.
0:14:56 > 0:14:59- I'll cook this - on the barbecue later.
0:14:59 > 0:15:02- My sweetcorn - cooked by the best chef in Wales.
0:15:02 > 0:15:04- I'm not so sure about that!
0:15:04 > 0:15:06- Do you like sweetcorn?
0:15:06 > 0:15:07- Do you like sweetcorn?- - Yes. I love it.
0:15:08 > 0:15:10- I'll cook it whole - and serve it on the cob.
0:15:11 > 0:15:13- Very good. I look forward to it.
0:15:13 > 0:15:15- It is ready, isn't it?
0:15:26 > 0:15:29- You kindly gave me some sweetcorn...
0:15:29 > 0:15:33- ..and I'll cook it on the barbecue - in its leaves.
0:15:33 > 0:15:34- The leaves will burn...
0:15:35 > 0:15:38- ..and the sweetcorn - will cook in its own juice.
0:15:40 > 0:15:44- Once it's cooked, I'll remove - the leaves and it'll be ready.
0:15:45 > 0:15:47- They go on the barbecue.
0:15:47 > 0:15:51- Once they're ready, I'll melt - some butter and smoked paprika.
0:15:52 > 0:15:56- To that I'll add lime juice - to cut through the fat...
0:15:56 > 0:15:58- ..and a pinch of salt.
0:16:01 > 0:16:04- They're starting to burn, - so I must turn them over.
0:16:05 > 0:16:09- I want them to be black all over, - so I know it's cooked evenly.
0:16:10 > 0:16:12- Sometimes, - when you boil vegetables...
0:16:13 > 0:16:17- ..some of the flavour - can be lost in the water.
0:16:18 > 0:16:22- When you cook sweetcorn this way, - all the flavour is locked in.
0:16:22 > 0:16:26- The leaves are burnt - and the sweetcorn is ready.
0:16:27 > 0:16:29- Put some butter in a pan.
0:16:30 > 0:16:32- I want the butter to melt.
0:16:34 > 0:16:38- It's important to stand over - the butter because it burns quickly.
0:16:39 > 0:16:43- There's five seconds difference - between being ready and being burnt.
0:16:43 > 0:16:47- If you use low quality butter, - it burns quickly.
0:16:47 > 0:16:52- Good butter should take three to - four minutes to turn a nutty colour.
0:16:55 > 0:17:00- When the bubbles become very small, - you know it's nearly ready.
0:17:01 > 0:17:05- The water has evaporated, - leaving just the butter behind.
0:17:07 > 0:17:10- Add the juice of a lime.
0:17:17 > 0:17:20- Next, I'll add smoked paprika.
0:17:20 > 0:17:22- In it goes.
0:17:24 > 0:17:28- The butter's ready. - Now for the sweetcorn.
0:17:28 > 0:17:33- As you can see, a bit of colour - has carried through the leaves.
0:17:33 > 0:17:35- There's more on the other side.
0:17:46 > 0:17:48- Add the herbs.
0:17:51 > 0:17:54- Spoon the butter - all over the sweetcorn.
0:17:56 > 0:18:00- Calories don't count - when you're eating sweetcorn!
0:18:00 > 0:18:03- I'll certainly have a go - at making that.
0:18:03 > 0:18:06- Jean does most of the cooking - in our house...
0:18:06 > 0:18:09- ..but I think - even I could manage that!
0:18:13 > 0:18:15- Mm!
0:18:16 > 0:18:18- Does the butter work?
0:18:18 > 0:18:20- Yes, and the lime too.
0:18:21 > 0:18:22- It's very good.
0:18:23 > 0:18:28- It's very tasty and the sweetcorn - tastes even better than the butter!
0:18:29 > 0:18:30- I'm glad you think so.
0:18:31 > 0:18:33- Have the plate. It's your sweetcorn.
0:18:34 > 0:18:35- Thank you very much.
0:18:39 > 0:18:43- Popcorn Panna Cotta
0:18:44 > 0:18:48- My dessert using sweetcorn - is popcorn panna cotta.
0:18:51 > 0:18:54- Put a pan on the heat - and add some olive oil.
0:18:57 > 0:19:00- Add a spoonful of icing sugar.
0:19:00 > 0:19:04- Once the icing sugar - turns into a golden caramel...
0:19:04 > 0:19:07- ..I'll add the popping corn.
0:19:07 > 0:19:11- Once it's ready, I'll reduce it - to a powder in a blender...
0:19:12 > 0:19:15- ..and use that powder - to flavour the panna cotta.
0:19:16 > 0:19:18- On goes the lid.
0:19:19 > 0:19:23- Shake the pan to make sure - the sugar doesn't burn.
0:19:25 > 0:19:29- Wait for the fun to begin. - Can you hear it popping?
0:19:41 > 0:19:43- The popcorn's ready.
0:19:49 > 0:19:53- Add some salt - to bring out the popcorn flavour.
0:19:54 > 0:19:55- Mix it well.
0:19:58 > 0:20:02- Let it cool for three to - four minutes before you blitz it...
0:20:02 > 0:20:04- ..to create the powder.
0:20:19 > 0:20:21- Popcorn powder.
0:20:22 > 0:20:26- This is what gives the panna cotta - its flavour.
0:20:26 > 0:20:28- Next, the panna cotta.
0:20:29 > 0:20:33- As with every panna cotta, - you start with some double cream.
0:20:34 > 0:20:37- Add some caster sugar...
0:20:38 > 0:20:39- ..and some milk.
0:20:43 > 0:20:46- Bring it to the boil.
0:20:48 > 0:20:50- It's important to stir it.
0:20:54 > 0:20:58- While it comes to the boil, - I'll soak some gelatine.
0:20:58 > 0:21:02- The gelatine is what we use - to make the panna cotta set.
0:21:02 > 0:21:08- I'll put leaves of gelatine - in this bowl of cold water.
0:21:11 > 0:21:16- The sugar has melted and it's - warming up, so I'll add the popcorn.
0:21:22 > 0:21:24- It's important - to bring it to the boil.
0:21:24 > 0:21:28- The powder falls to the bottom - and it can burn...
0:21:28 > 0:21:30- ..so keep stirring.
0:21:37 > 0:21:39- It's come to the boil...
0:21:40 > 0:21:42- ..so I'll turn off the heat.
0:21:46 > 0:21:50- Squeeze all the water - out of the gelatine.
0:21:51 > 0:21:53- Add it gradually.
0:22:00 > 0:22:02- The gelatine has melted...
0:22:03 > 0:22:08- ..so I'll pass the mixture through a - sieve to remove the popcorn powder.
0:22:08 > 0:22:11- As you can see, - its colour has changed.
0:22:13 > 0:22:17- The final step - is to pour it into glasses.
0:22:22 > 0:22:25- Chill them in the fridge - for two to three hours...
0:22:26 > 0:22:28- ..until the mixture has set.
0:22:45 > 0:22:48- The panna cotta has been - in the fridge for two hours...
0:22:49 > 0:22:50- ..and it's just about set.
0:22:52 > 0:22:54- It's set, but it's nice and soft.
0:22:55 > 0:22:59- For the finishing touch, - sprinkle popcorn on top.
0:23:04 > 0:23:05- There it is.
0:23:06 > 0:23:08- This is a rich, tasty recipe...
0:23:08 > 0:23:11- ..but most importantly, - it's lots of fun.
0:23:13 > 0:23:15- Popcorn panna cotta.
0:23:20 > 0:23:24- You can get the full recipes - on our website or by writing to us.
0:23:48 > 0:23:50- S4C subtitles by Eirlys A Jones
0:23:50 > 0:23:51- .