Rhaglen 1 Cegin Bryn

-Subtitles

-Subtitles

-

-Subtitles

-This series

-is all about veg, veg and more veg.

-But don't worry,

-fish and meat are also on the menu.

-Welcome to Cegin Bryn.

-I've written about meat and fish...

-..so I decided to write a book about

-getting the best out of vegetables.

-This new series

-is about one simple idea.

-I'll cook lots of tasty dishes

-which are packed with vegetables...

-..some of which

-you can serve with meat or fish.

-I'll hit the road again...

-..but, this time, to meet people

-who grow, cook and taste vegetables.

-From sweetcorn to carrots

-to tomatoes...

-..and much more.

-I'll prove you can create a starter,

-a main and a dessert...

-..from one vegetable.

-I have a new, spacious kitchen...

-..but I'll also cook one dish

-in a pop-up kitchen on an allotment.

-Where better

-to set up a pop-up kitchen...

-..than in a thriving allotment

-in the middle of Cardiff?

-Carrots are on the menu, so let's

-cook a starter in the allotment.

-Carrot & Orange Salad

-With Goat's Cheese

-Carrot and orange salad

-with goat's cheese is our starter.

-It contains carrots

-of different varieties and colours.

-Ordinary, orange carrots

-plus yellow and purple ones too.

-Peel them and place all the

-thin strips in a bowl of iced water.

-As you can see, this carrot

-is purple on the outside...

-..and orange in the middle.

-I'm placing the strips of carrot

-in iced water to keep them crisp.

-You can use only ordinary,

-orange carrots for this...

-..but it's nice to have

-different colours in the salad.

-Next, prepare a vinaigrette dressing

-to go with the carrots.

-I use blood oranges for this recipe

-when they're in season.

-I'll use an ordinary orange today.

-The next step

-is to segment the orange.

-The easiest way to do this...

-..is to follow the white lines

-to the centre with a knife.

-Squeeze the juice from the centre.

-I need the juice for the dressing.

-Next, set aside

-some of these segments.

-Next, add white wine vinegar...

-..sugar, salt and olive oil

-to make the dressing.

-Break down these orange segments.

-Add some sugar.

-You only need a pinch of sugar.

-Salt.

-Black pepper.

-White wine vinegar.

-Finally, the olive oil.

-You should always use

-good quality oil for dressings.

-Mix it well.

-The next step is to dry the carrots.

-It's important to dry the carrots.

-If the carrots are wet, it affects

-the flavour of the dressing.

-Dry them thoroughly.

-Be careful as you do this.

-The carrots are crisp,

-so they snap easily.

-Put the carrots

-straight on the plate.

-Add the orange segments

-which were set aside.

-Next, add some goat's cheese.

-Break off chunks of cheese

-and scatter them over the carrots.

-Don't worry if crumbs of cheese

-fall onto the plate.

-Next, add the dressing.

-Drizzle it onto the plate.

-This is a light starter which you

-place in the middle of the table...

-..and let everyone help themselves.

-For the finishing touch,

-add some watercress.

-Watercress is bitter and pungent...

-..and it cuts through the sweetness

-of the carrots and the orange.

-There it is - orange, carrot

-and goat's cheese salad.

-A tasty, light and colourful salad.

-Carrot Confit & Pork Belly

-The first kitchen recipe

-is carrot confit and pork belly.

-First, rub salt into the pork

-to draw the moisture from the skin.

-Add some olive oil.

-Cook it in a 140 degree oven

-for four to five hours.

-While the pork cooks,

-I turn my attention to the carrots.

-First, we need some duck fat.

-While the fat heats up,

-I'll add a star anise...

-..black pepper

-and some cardamom pods.

-Next, some thyme.

-Next, the carrots.

-Use small, sweet young carrots.

-Don't remove all the green.

-Leave an inch at the top.

-Next, clean the carrots

-but don't wash them.

-I'll add the carrots to the fat...

-..but water would cause the fat

-to boil too rapidly.

-I use this technique

-in my restaurant.

-Nothing beats

-seeing whole carrots on a plate.

-The carrots

-are ready to be added to the fat.

-It's important

-that the fat isn't too hot.

-We don't want to fry the carrots.

-We want to cook them slowly.

-Confit means to cook slowly.

-Water will be drawn

-out of the carrots...

-..but their sweetness will remain.

-I'll cook them for an hour

-on a low heat.

-I want the fat to simmer gently,

-but not to fry the carrots.

-It's very important.

-The pork is ready.

-It's had five hours in the oven.

-That's what I call

-a good piece of meat.

-I'll take the pork off the rack.

-I'll put another tray

-on top of it...

-..and weigh it down.

-As it cools...

-..it will compress to create

-a perfect piece of pork belly.

-Chill it in the fridge

-for four or five fours.

-The pork has had plenty of time

-to cool down.

-There we are. It's ready.

-It's nice and flat

-and it's held its shape.

-As you can see,

-it's a very neat piece of pork.

-The next step is to remove the skin

-from the pork...

-..before you warm it up again.

-I'll remove the skin.

-The pork is ready to be reheated.

-I need to get the fat

-nice and crisp.

-In goes the oil.

-Season the pork.

-In goes the pork.

-That sizzling sound

-is music to my ears.

-The pan is hot, so I'll

-get a good colour on the pork.

-The carrots are ready.

-As you can see...

-..they look raw but they are cooked.

-They cooked slowly in the fat...

-..and therefore kept their colour

-and their shape.

-Heat the fat and get that crackling

-nice and crispy.

-This makes it easy to eat.

-There we are.

-It's ready to be served

-and to be eaten.

-Carrot confit and pork belly.

-.

-Subtitles

-Subtitles

-

-Subtitles

-This series features vegetables...

-..and carrots

-are the stars of this show.

-Carrots have much more potential

-if they're not boiled in water.

-During this series,

-I'll meet lots of vegetable growers.

-Today, I'm in

-a rather unusual garden.

-Owain Roberts from Cerrigydrudion

-is a brilliant gardener...

-..who uses

-some innovative techniques.

-Your garden looks like a laboratory.

-Why does it look

-so different from most gardens?

-The main reason it's different...

-..is that I grow vegetables

-specifically for competitions...

-..and for exhibiting in shows.

-There are huge tubs

-around the garden.

-Why do you use unusual techniques?

-The main reason is that I try to

-grow vegetables which are perfect.

-I don't grow extra large vegetables

-or miniature vegetables.

-I strive to grow vegetables which

-have reached their full potential.

-You've been doing this since 2008.

-Yes, and I've won the British

-Championship with my potatoes...

-..for the past three years.

-I've won the Welsh Championship

-with stump carrots and potatoes...

-..and the British Championship

-with leeks.

-You know your stuff.

-You know what works.

-Does your family

-eat the vegetables...

-..which don't make it

-to competitions?

-Yes, they eat the rejects.

-Yes, they eat the rejects.

-

-I'd love to cook your rejects!

-Since they're being grown

-for competitions...

-..people assume

-the taste isn't the same.

-But I think the taste is better.

-My plants are given

-everything they could possibly need.

-Do competition judges

-taste the vegetables?

-No, unfortunately not.

-It'll all about the look.

-You only have to look at them.

-They're mouth-watering.

-I grow carrots

-in those wheelie bins.

-Did you nick these wheelie bins

-from the council?

-No, I found them online!

-I plant them this way

-for the depth of soil.

-You're lucky to have

-two feet of soil in a garden...

-..but this system

-gives me four feet of depth.

-What's in the polytunnel?

-Leeks down the centre

-and stump carrots on both sides.

-Only the roots are in the compost.

-I'm aiming to stretch the leeks

-and get 18 inches of white...

-..before the white turns green.

-How does it feel

-to win a competition?

-Very satisfying.

-You phone your wife and your dad

-to tell them you won.

-Oh, yes.

-Owain, I want to cook for you.

-Do you have spare carrots for me?

-Yes. I've got one you can use.

-There are dozens of carrots here!

-There are dozens of carrots here!

-

-Yes, but you can only have one.

-Look at that!

-One carrot that size will be plenty.

-Yes, I imagine so.

-It's perfect.

-I'll cook pickled carrots

-and mackerel for you.

-Owain, do you cook at home?

-Owain, do you cook at home?

-

-Not very often, to be honest!

-I'm going to pickle this carrot.

-The first step is to heat

-some white wine vinegar...

-..an equal amount of white wine...

-..double the amount of water...

-..a pinch of salt...

-..and some sugar.

-Add some thyme to the liquid.

-I'll let it come to the boil

-while I slice this carrot.

-Have a taste.

-You won't get that in a shop.

-You're right. It's sweet,

-and there's a lot of water in it.

-Yes. I water them every day.

-Next, I'll thinly slice a shallot.

-In goes the shallot.

-Add the carrots and let it all

-sit there for five to ten minutes.

-Keep some crunch. You don't want

-the carrots to be too soft.

-Next, I'll prepare the mackerel.

-Next, I'll prepare the mackerel.

-

-I've never tried mackerel.

-This will be a first for you.

-Cut it into three pieces.

-Oil the skin.

-I'm about to use a blowtorch

-to cook this.

-OK.

-The blowtorch works like a grill,

-but you can direct the heat.

-It's ready.

-It's really quick.

-People are used to using a blowtorch

-on a creme brulee...

-..but not to cook mackerel!

-Spoon some carrots

-and some of the liquid into a bowl.

-That's a really simple recipe.

-What do you think?

-It looks good.

-Try some mackerel

-for the first time.

-That's really good.

-I want some more!

-This sweet carrot works really well

-with the vinegar sauce.

-It's a good combination.

-I'll buy my wife a blowtorch!

-Before I came here today,

-I assumed large vegetables...

-..didn't taste as good

-as smaller ones.

-You've certainly proved me wrong.

-That carrot is full of flavour.

-Your carrot

-is the star of this dish.

-It's sweet and tasty.

-Thank you for your time.

-Thank you for your time.

-

-Thank you.

-Carrot Cake

-For my carrot dessert,

-I'll bake a carrot cake.

-Everyone loves carrot cake,

-but people never cook it at home.

-This is my recipe.

-First, you need some caster sugar.

-In go the eggs.

-Next, some vegetable oil.

-You usually use butter in a cake

-but not in this case.

-In goes the oil.

-Mix it until it doubles in size.

-It's vital to mix it well to get air

-in there and create a light cake.

-While this mixes,

-I'll grate the carrots.

-Grate the carrots coarsely.

-I want to be able to see and taste

-the carrot in the cake.

-There we are. The carrots are ready.

-The mixture is ready too,

-and I must keep the air in there.

-I'll do the rest of the mixing

-by hand.

-I've got to be careful.

-Add some plain flour to the mixture.

-In it goes.

-Add baking powder

-and ground cinnamon.

-The cinnamon will give the cake

-a distinctive flavour.

-Add a pinch of salt to draw out

-the sweetness of the carrots.

-Fold them into the mixture.

-It's important to try

-to keep the air in the mixture.

-There we are. All done.

-Add the grated carrots

-at the last minute.

-In they go.

-Fold the carrots into the mixture.

-Once again, try not to lose the air

-from the mixture.

-Pour it into a lined baking tray.

-It mustn't be too deep.

-I'm adding oil

-underneath the greaseproof paper...

-..because it'll help the paper

-stay in place...

-..as I spoon the cake mix

-into the baking tray.

-Get it all in there.

-Don't waste any of it.

-There's usually someone in the house

-who's keen to lick the bowl!

-Push the mixture into the corners.

-There we are.

-The cake is ready for the oven.

-Bake it for 30 minutes

-in a 160 degree oven.

-The cake has been in the oven for

-half an hour, so it should be ready.

-That's what we have - a carrot cake.

-I can smell the cinnamon.

-All that's left to do

-is wait for it to cool.

-Letting it cool is really hard!

-For the full recipes,

-see the website or write to us.

-The carrot cake is a classic.

-This one is light and tasty.

-Mmm! Very nice.

-S4C subtitles by Eirlys A Jones

-.