Rhaglen 2 Cegin Bryn

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-Sweetcorn is the perfect ingredient

-for a varied three course meal.

-Welcome to Cegin Bryn.

-I focus on vegetables in this series

-but I won't forget meat and fish.

-I'll cook a three course meal

-with one vegetable every week.

-A starter, a main and a dessert.

-This programme is about sweetcorn -

-a sweet, versatile vegetable.

-Sweetcorn is at its best straight

-off the barbecue, freshly buttered.

-I'll be in the kitchen, on the

-allotment and travelling Wales...

-..to meet people who love to see

-vegetables starring on a plate.

-Sweetcorn

-Sweetcorn Soup

-I'm on the allotment to cook

-the starter - sweetcorn soup.

-First, remove the sweetcorn kernels

-from the cobs.

-I'll use these cobs

-to create a stock.

-Take a sharp knife

-and cut them into small pieces.

-Chop them all up...

-..and put them in a large pan.

-Add water.

-To make the soup itself,

-melt some butter in a saucepan.

-Add some garlic and a chopped onion.

-The butter has melted, so I'll cook

-the garlic and the onion in it.

-Once the garlic and the onion

-are soft...

-..add the sweetcorn.

-Put it back on the heat

-and give it a stir.

-Next, add salt but not too much

-or you'll lose the sweetness.

-The stock has been simmering

-for ten minutes.

-I'll add stock to the pan.

-While the soup cooks,

-I'll toast some pine nuts.

-Toasted pine nuts

-give the soup an unusual texture.

-Toasted pine nuts taste wonderful.

-Next, I'll prepare a red chilli.

-This is a sweet soup, so it's nice

-to have a warm chilli to go with it.

-I'll only use an inch

-of the red chilli.

-Next, I need some white crabmeat.

-Mix the crabmeat, the pine nuts

-and the chilli together.

-I like the warmth of the chilli,

-so I'll add plenty of it.

-In go the pine nuts.

-It's important that they're cold.

-I don't want to cook the crabmeat.

-Add some salt and pepper.

-I'll also add the juice of a lime.

-You can use lemon but lime goes well

-with crab and chilli.

-That's enough.

-The sweetcorn is ready...

-..so I'll use an immersion blender

-to get it nice and smooth.

-That's enough.

-The soup is ready.

-That's a good colour.

-It smells good too.

-That's enough.

-Add the crab, chilli

-and pine nut mixture to the soup.

-I like the heat of the red chilli

-against the sweetness of the soup.

-Crab also goes well with chilli.

-Finally, I'll add a bit of colour

-to the soup.

-In they go.

-A few drops of olive oil.

-There we are - sweetcorn soup

-made on the allotment.

-It tastes and smells incredible.

-Sweetcorn Dressing With Sea Bream

-I cooked the starter

-on the allotment.

-The main is sweetcorn, caper and

-pine nut dressing with sea bream.

-I'll start with the dressing.

-Melt some butter.

-Add the pine nuts.

-Cook the nuts and the butter

-until they're brown.

-We need a beurre noisette in French,

-or nut-brown butter in English.

-As you can see,

-the butter and the nuts are brown.

-Next, add the juice of half a lemon.

-Lemon juice

-slows down the cooking process.

-I must stand back.

-The butter will spit.

-In it goes.

-The butter and nut mixture is ready.

-The sweetcorn is next.

-I cooked the corn on the cob

-in a frying pan.

-Next, remove all the kernels

-of sweetcorn from the cobs.

-The sweetcorn is soft and it comes

-off quite easily with a sharp knife.

-Add the sweetcorn to the butter.

-Mix it well and make sure

-the kernels are well separated.

-Butter and sweetcorn

-is a perfect combination.

-Next, add some capers

-to the dressing.

-A spoonful will be plenty.

-Add some sultanas which have been

-soaked in warm water for two hours.

-Soaked sultanas are plump and

-they don't taste like dried fruit.

-Their flavour changes

-when you've soaked them.

-Give it a good stir.

-Don't use

-too many sultanas and capers.

-You need plenty of butter in there.

-To finish, add colour and freshness

-with some thyme leaves.

-Don't add the thyme

-until the butter has cooled a bit.

-If it's too hot,

-the herbs will burn.

-I'll serve sea bream

-with this sweetcorn dressing.

-I want to remove

-one side of the fish.

-Sea bream is a flatfish,

-so it only gives you two fillets.

-Make a cut at the bottom.

-Cut towards the head.

-Now cut down the backbone.

-When you prepare a fish...

-..it's important to keep

-your free hand flat on the fish.

-Don't cut your fingers.

-Next, remove the pin bones

-from the middle of the fish.

-It's important to remove the bones

-before you cook the fish.

-I think the bones

-put people off eating fish.

-As you can see,

-these are quite sharp.

-They're all out now

-and that's very important.

-When I worked

-for Marco Pierre White...

-..we were fined 1

-for every bone we left in a fish.

-Any bones left in a fish cost

-me money at the end of the month!

-Put a frying pan on the heat.

-Add a little bit of vegetable oil.

-It's important that the pan is hot

-before you put the fish in there.

-You've got to hear a sizzle...

-..as soon as the fish hits the pan.

-Cook it three quarters

-of the way through, skin side down.

-The skin must be nice and crisp.

-This is ready to be turned.

-The skin is brown and crisp.

-Add a knob of butter...

-..and some thyme.

-Spoon the butter over the fish.

-There we are.

-The fish is ready.

-The next step is to plate up.

-There it is. A simple recipe.

-Sweetcorn, caper and

-pine nut dressing with sea bream.

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-This series is about vegetables and

-this programme is about sweetcorn.

-That flash of yellow

-reminds us of the summer...

-..but we can enjoy sweetcorn

-all year round.

-Next, we go to Llandeilo

-to meet Arwyn and Jean Davies...

-..on their allotment.

-Arwyn and Jean, when did you start

-using the allotment and why?

-It's quite simple really.

-I was a farmer and

-I was used to having a big garden.

-Did you farm animals?

-Yes, but the garden

-was important to me...

-..and I grew food for my family.

-You grew vegetables in the garden.

-You grew vegetables in the garden.

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-Yes, enough potatoes for the year.

-We grew lots of vegetables,

-though things have changed.

-We retired two years ago

-and moved to town.

-It's great to grow fresh vegetables

-on our allotment.

-I love it here.

-We grow a variety of vegetables

-to keep us going all year round.

-Jean, what exactly do you grow here?

-Up here,

-there's beetroot and celery.

-We also grow pumpkins.

-We grow leeks too.

-They're great in cawl.

-Yes, and in lobscouse.

-Your allotment is really neat.

-Do you spend a lot of time here?

-Not as much as we should, but we put

-in a few extra hours this week...

-..because you were coming, Bryn!

-There are no weeds here.

-There are no weeds here.

-

-Thank you for saying that.

-There's nothing

-but fresh, organic vegetables here.

-You were farmers, so it's important

-for you to work on the land...

-..but what do you find most

-satisfying about your allotment?

-The flavour of the fruit

-and vegetables we grow.

-Flavour is the most important thing

-for me, as a chef.

-It's good if it looks neat,

-but it's all about the flavour.

-Arwyn, is this sweetcorn ready?

-Arwyn, is this sweetcorn ready?

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-Yes, I think so. Let's check.

-Thank you. They look ready.

-Thank you. They look ready.

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-Yes. They've had plenty of sunshine.

-It feels good.

-I'll cook this

-on the barbecue later.

-My sweetcorn

-cooked by the best chef in Wales.

-I'm not so sure about that!

-Do you like sweetcorn?

-Do you like sweetcorn?

-

-Yes. I love it.

-I'll cook it whole

-and serve it on the cob.

-Very good. I look forward to it.

-It is ready, isn't it?

-You kindly gave me some sweetcorn...

-..and I'll cook it on the barbecue

-in its leaves.

-The leaves will burn...

-..and the sweetcorn

-will cook in its own juice.

-Once it's cooked, I'll remove

-the leaves and it'll be ready.

-They go on the barbecue.

-Once they're ready, I'll melt

-some butter and smoked paprika.

-To that I'll add lime juice

-to cut through the fat...

-..and a pinch of salt.

-They're starting to burn,

-so I must turn them over.

-I want them to be black all over,

-so I know it's cooked evenly.

-Sometimes,

-when you boil vegetables...

-..some of the flavour

-can be lost in the water.

-When you cook sweetcorn this way,

-all the flavour is locked in.

-The leaves are burnt

-and the sweetcorn is ready.

-Put some butter in a pan.

-I want the butter to melt.

-It's important to stand over

-the butter because it burns quickly.

-There's five seconds difference

-between being ready and being burnt.

-If you use low quality butter,

-it burns quickly.

-Good butter should take three to

-four minutes to turn a nutty colour.

-When the bubbles become very small,

-you know it's nearly ready.

-The water has evaporated,

-leaving just the butter behind.

-Add the juice of a lime.

-Next, I'll add smoked paprika.

-In it goes.

-The butter's ready.

-Now for the sweetcorn.

-As you can see, a bit of colour

-has carried through the leaves.

-There's more on the other side.

-Add the herbs.

-Spoon the butter

-all over the sweetcorn.

-Calories don't count

-when you're eating sweetcorn!

-I'll certainly have a go

-at making that.

-Jean does most of the cooking

-in our house...

-..but I think

-even I could manage that!

-Mm!

-Does the butter work?

-Yes, and the lime too.

-It's very good.

-It's very tasty and the sweetcorn

-tastes even better than the butter!

-I'm glad you think so.

-Have the plate. It's your sweetcorn.

-Thank you very much.

-Popcorn Panna Cotta

-My dessert using sweetcorn

-is popcorn panna cotta.

-Put a pan on the heat

-and add some olive oil.

-Add a spoonful of icing sugar.

-Once the icing sugar

-turns into a golden caramel...

-..I'll add the popping corn.

-Once it's ready, I'll reduce it

-to a powder in a blender...

-..and use that powder

-to flavour the panna cotta.

-On goes the lid.

-Shake the pan to make sure

-the sugar doesn't burn.

-Wait for the fun to begin.

-Can you hear it popping?

-The popcorn's ready.

-Add some salt

-to bring out the popcorn flavour.

-Mix it well.

-Let it cool for three to

-four minutes before you blitz it...

-..to create the powder.

-Popcorn powder.

-This is what gives the panna cotta

-its flavour.

-Next, the panna cotta.

-As with every panna cotta,

-you start with some double cream.

-Add some caster sugar...

-..and some milk.

-Bring it to the boil.

-It's important to stir it.

-While it comes to the boil,

-I'll soak some gelatine.

-The gelatine is what we use

-to make the panna cotta set.

-I'll put leaves of gelatine

-in this bowl of cold water.

-The sugar has melted and it's

-warming up, so I'll add the popcorn.

-It's important

-to bring it to the boil.

-The powder falls to the bottom

-and it can burn...

-..so keep stirring.

-It's come to the boil...

-..so I'll turn off the heat.

-Squeeze all the water

-out of the gelatine.

-Add it gradually.

-The gelatine has melted...

-..so I'll pass the mixture through a

-sieve to remove the popcorn powder.

-As you can see,

-its colour has changed.

-The final step

-is to pour it into glasses.

-Chill them in the fridge

-for two to three hours...

-..until the mixture has set.

-The panna cotta has been

-in the fridge for two hours...

-..and it's just about set.

-It's set, but it's nice and soft.

-For the finishing touch,

-sprinkle popcorn on top.

-There it is.

-This is a rich, tasty recipe...

-..but most importantly,

-it's lots of fun.

-Popcorn panna cotta.

-You can get the full recipes

-on our website or by writing to us.

-S4C subtitles by Eirlys A Jones

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