0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:20 > 0:00:23- The classic recipe for rhubarb - is a crumble.
0:00:23 > 0:00:28- Its colour and flavour also works - well with cheese, meat and fish...
0:00:28 > 0:00:30- ..to create a fantastic feast.
0:00:30 > 0:00:33- Rhubarb is the star of the show.
0:00:33 > 0:00:34- Welcome to Cegin Bryn.
0:00:38 > 0:00:41- I focus on vegetables - in this series.
0:00:41 > 0:00:45- I'll cook a three course meal - with one vegetable every week.
0:00:46 > 0:00:49- A starter, a main course - and a dessert.
0:00:49 > 0:00:53- Many people sweeten rhubarb - and serve it as a dessert.
0:00:53 > 0:00:56- Rhubarb also works - in a savoury dish...
0:00:56 > 0:01:00- ..when you serve it with meat - or fish which has a strong flavour.
0:01:01 > 0:01:03- Rhubarb originates - from China and Siberia.
0:01:04 > 0:01:08- It thrives in the cold, so it's - ideally suited to the Welsh climate!
0:01:09 > 0:01:13- In this series, - I meet people from across Wales...
0:01:14 > 0:01:17- ..whose passion is growing - and eating vegetables.
0:01:21 > 0:01:23- Rhubarb
0:01:23 > 0:01:26- Rhubarb, Beetroot - And Goat's Cheese Salad
0:01:36 > 0:01:39- The first recipe - I'll cook in the kitchen...
0:01:40 > 0:01:43- ..is a rhubarb, beetroot - and goat's cheese salad.
0:01:43 > 0:01:47- First, prepare and cook the rhubarb.
0:01:48 > 0:01:52- I'll cook it in orange juice, thyme, - black pepper and sugar.
0:01:52 > 0:01:56- Put the rhubarb pieces - in a roasting tin.
0:01:57 > 0:02:00- Add the juice of one orange.
0:02:03 > 0:02:08- Next, add some sugar, - some black peppercorns...
0:02:10 > 0:02:14- ..and some thyme, - to keep the fresh flavour.
0:02:16 > 0:02:21- Stir it and make sure the sugar - and the orange juice have combined.
0:02:23 > 0:02:28- Into the 160 degree oven it goes - for four to five minutes.
0:02:28 > 0:02:32- While the rhubarb cooks, - I'll prepare these beetroots.
0:02:33 > 0:02:38- I wrapped them in foil and cooked - them in the oven for three hours.
0:02:38 > 0:02:40- Out it comes.
0:02:44 > 0:02:46- I'll remove the skin.
0:02:48 > 0:02:49- Straight through.
0:02:49 > 0:02:52- I used golden beetroots - rather than red ones.
0:03:02 > 0:03:06- Cut them in half, - then into quarters.
0:03:11 > 0:03:13- I'll check the rhubarb.
0:03:18 > 0:03:22- When you cook it slowly, - it keeps its shape.
0:03:24 > 0:03:26- I'll let it cool.
0:03:27 > 0:03:30- Next, prepare the goat's cheese.
0:03:32 > 0:03:33- I'm going to whip it.
0:03:33 > 0:03:37- I'll do that because goat's cheese - can be a little bit dry.
0:03:38 > 0:03:42- Adding cream and creme fraiche to it - makes the flavour lighter...
0:03:44 > 0:03:46- ..and it stops it being so dry.
0:03:52 > 0:03:53- Double cream.
0:03:54 > 0:03:55- That's plenty.
0:03:56 > 0:03:58- Next, I'll add some creme fraiche.
0:04:05 > 0:04:07- I'll make a dressing for the salad.
0:04:08 > 0:04:11- I'll use the liquid - which came off the rhubarb.
0:04:17 > 0:04:21- This liquid is quite sharp and - it works well instead of vinegar...
0:04:22 > 0:04:23- ..in a dressing.
0:04:24 > 0:04:26- Add olive oil.
0:04:30 > 0:04:32- Mix it well.
0:04:34 > 0:04:36- We're now ready to plate up.
0:04:40 > 0:04:45- When I serve this at home, I put the - salad in the middle of the table...
0:04:45 > 0:04:48- ..and let everyone help themselves.
0:04:50 > 0:04:54- Make sure you drizzle the dressing - over the whole dish.
0:04:55 > 0:04:59- Finally, finish the salad - by adding a handful of rocket.
0:05:02 > 0:05:05- Scatter rocket leaves - over the whole plate of food.
0:05:07 > 0:05:10- There we are. A colourful plate.
0:05:13 > 0:05:16- Rhubarb, beetroot - and goat's cheese salad.
0:05:42 > 0:05:46- I'm on my way to Blaenau Ffestiniog, - hoping to dodge the showers!
0:05:46 > 0:05:50- I'm here to meet the keen gardener, - Paul Williams.
0:05:50 > 0:05:53- Paul has a back garden - plus an allotment...
0:05:53 > 0:05:55- ..and he's a keen cook.
0:06:02 > 0:06:05- I'm in Blaenau Ffestiniog - but it isn't raining!
0:06:05 > 0:06:07- It never rains here.
0:06:09 > 0:06:11- What do you grow here?
0:06:12 > 0:06:13- This is a perennial kale.
0:06:15 > 0:06:17- I also grow broccoli and leeks.
0:06:18 > 0:06:20- I take different approaches.
0:06:21 > 0:06:26- I leave carrots in the soil - until I'm ready to use them.
0:06:26 > 0:06:29- I hope to do the same thing - with my turnips.
0:06:29 > 0:06:34- Up to the time when frost sets in, - I can just pick whatever I need.
0:06:41 > 0:06:42- I hear you write a blog.
0:06:43 > 0:06:46- I don't follow any blogs - and I'm not a blogger.
0:06:46 > 0:06:48- What happens on your blog?
0:06:48 > 0:06:50- I write about everything.
0:06:50 > 0:06:52- Triumphs and disasters!
0:06:54 > 0:06:58- I also use it as a diary, - so I can go back and read it.
0:06:58 > 0:07:02- I use it to remind me - what didn't quite work last year...
0:07:03 > 0:07:07- ..so I can try something different - this year.
0:07:07 > 0:07:11- I don't give tips to other growers. - I'm a complete amateur.
0:07:17 > 0:07:21- You grow vegetables - and you also love to cook them.
0:07:21 > 0:07:25- Yes, I share some of the vegetables - with my family...
0:07:25 > 0:07:28- ..and everything else - comes into my kitchen.
0:07:29 > 0:07:31- We either eat fresh produce...
0:07:32 > 0:07:36- ..or I use them to experiment - and make jams and chutneys.
0:07:37 > 0:07:40- Ah, I see. - So you eat them all year round.
0:07:55 > 0:07:57- This is your allotment.
0:07:58 > 0:08:00- It's a nice spot, near the mountain.
0:08:01 > 0:08:04- Yes, but we pay a price - for the landscape...
0:08:05 > 0:08:07- ..because the wind - whips across here.
0:08:08 > 0:08:11- The wind blows across the allotment.
0:08:12 > 0:08:17- Why do you grow vegetables in - your garden and on your allotment?
0:08:17 > 0:08:23- It's worth it, even just for one - panful of new potatoes every year.
0:08:25 > 0:08:30- That first potato which comes - out of the soil, into the pan...
0:08:30 > 0:08:32- ..and onto the plate.
0:08:32 > 0:08:35- Even if it's just - for the first peas from the pod...
0:08:36 > 0:08:37- ..it's worth the effort.
0:08:38 > 0:08:40- Just as my father taught me...
0:08:40 > 0:08:44- ..I wanted to teach my children - where food comes from.
0:08:44 > 0:08:46- That's important.
0:08:46 > 0:08:50- I wanted them to see the process - of planting a seed...
0:08:50 > 0:08:52- ..watching shoots appear...
0:08:52 > 0:08:55- ..and seeing it turn into - something like this.
0:08:56 > 0:09:01- Something you can cut with a knife, - prepare at home and enjoy eating.
0:09:03 > 0:09:06- You can make lots of things - with vegetables...
0:09:07 > 0:09:10- ..but I'll cook with rhubarb later.
0:09:11 > 0:09:15- I'll make two different dishes - using rhubarb, with your help.
0:09:29 > 0:09:33- The barbecue is ready, - so let's cook one recipe on there...
0:09:33 > 0:09:36- ..and one which requires no heat.
0:09:36 > 0:09:38- First, I'll make rhubarb gin.
0:09:42 > 0:09:45- Have you ever done - something like this before?
0:09:45 > 0:09:49- Have you added rhubarb or fruit - to vodka or gin?
0:09:50 > 0:09:53- I had an attempt - at making rhubarb vodka...
0:09:54 > 0:09:57- ..but it wasn't sweet enough for me.
0:09:57 > 0:09:59- It didn't taste very nice.
0:10:00 > 0:10:04- I had more success using - wild berries from the mountain.
0:10:05 > 0:10:07- They tasted wonderful in vodka.
0:10:08 > 0:10:12- If I use a handful of rhubarb, - I add a handful of sugar.
0:10:12 > 0:10:15- Use an equal amount - of sugar and rhubarb.
0:10:15 > 0:10:19- If you're not sure, - use 90% sugar to rhubarb...
0:10:19 > 0:10:21- ..then taste it three weeks later.
0:10:21 > 0:10:25- It's a good excuse - to taste it before it's ready!
0:10:25 > 0:10:27- OK, that's plenty.
0:10:27 > 0:10:30- In goes the sugar.
0:10:31 > 0:10:33- Put the lid on and shake it.
0:10:33 > 0:10:37- The sugar will begin to draw liquid - out of the rhubarb...
0:10:37 > 0:10:39- ..before we add the gin.
0:10:39 > 0:10:42- Shake it for three or four minutes.
0:10:44 > 0:10:49- The second recipe is rhubarb sauce - to go with sausages.
0:10:49 > 0:10:54- The pan's on the barbecue, - so in goes the oil and the shallots.
0:10:55 > 0:10:57- Add some salt and pepper.
0:11:01 > 0:11:04- Put the rhubarb in the pan - and cook it gently...
0:11:05 > 0:11:07- ..until it's soft.
0:11:08 > 0:11:12- This combination works - in the same way as apple and pork.
0:11:12 > 0:11:15- We're just using rhubarb - instead of apple.
0:11:18 > 0:11:21- You've shaken that, - so now it's time for the best bit.
0:11:22 > 0:11:24- Let's add the gin - to the mixture.
0:11:28 > 0:11:33- Pour gin onto the sugar and rhubarb.
0:11:38 > 0:11:43- The gin will turn lovely and pink - when it's ready.
0:11:46 > 0:11:48- Get rid of that funnel.
0:11:48 > 0:11:51- Put the lid back on - and shake it really well.
0:11:54 > 0:11:56- It's ready...
0:11:56 > 0:11:59- ..to go into a cupboard - for three months.
0:12:00 > 0:12:02- BRYN LAUGHS
0:12:03 > 0:12:06- It's important - to give it a shake once a week.
0:12:06 > 0:12:09- When it's ready, - take out all the rhubarb...
0:12:09 > 0:12:12- ..leaving you with rhubarb gin.
0:12:24 > 0:12:25- It's ready.
0:12:27 > 0:12:28- Would you like to taste it?
0:12:28 > 0:12:29- Would you like to taste it?- - Yes, please.
0:12:30 > 0:12:32- Cut the sausage in half. It's hot.
0:12:33 > 0:12:35- I'll eat it with my fingers.
0:12:41 > 0:12:42- Mm!
0:12:49 > 0:12:50- Very nice.
0:12:51 > 0:12:52- It's moreish.
0:12:54 > 0:12:55- Wonderful. Thank you.
0:12:55 > 0:12:56- Wonderful. Thank you.- - My pleasure.
0:12:57 > 0:12:58- .
0:13:00 > 0:13:02- Subtitles- - Subtitles
0:13:05 > 0:13:09- Vegetables take centre stage - in this series...
0:13:09 > 0:13:12- ..not forgetting meat and fish, - of course.
0:13:13 > 0:13:17- The focus is on rhubarb this time - and though I won't make a crumble...
0:13:17 > 0:13:21- ..I'll share some - mouth-watering recipes with you.
0:13:24 > 0:13:27- We're back in the kitchen - to cook the main course.
0:13:31 > 0:13:36- Rhubarb Tart And Confit Duck Leg
0:13:37 > 0:13:40- The main course is rhubarb tart - and confit duck leg.
0:13:41 > 0:13:43- First, prepare and cook the duck.
0:13:44 > 0:13:50- Rub salt into the duck legs - to draw the water from them.
0:13:52 > 0:13:55- Leave it for two hours - and let the salt do its work.
0:13:58 > 0:14:01- This is what happens - after two hours.
0:14:01 > 0:14:03- I prepared these earlier.
0:14:03 > 0:14:06- The salt has drawn the water - from the legs.
0:14:09 > 0:14:13- Next, dry and clean the legs, - using kitchen paper.
0:14:17 > 0:14:19- Brush off the salt.
0:14:26 > 0:14:28- It's important - to dry them thoroughly.
0:14:30 > 0:14:32- We're about to cook them - in duck fat...
0:14:34 > 0:14:36- ..and water - doesn't mix well with fat.
0:14:37 > 0:14:39- It's important - that the legs are dry.
0:14:40 > 0:14:43- Add the duck legs to the duck fat.
0:14:48 > 0:14:50- In goes the second one.
0:14:50 > 0:14:53- I'll use thyme - to add some extra flavour.
0:14:55 > 0:14:56- In it goes.
0:14:58 > 0:15:01- Put it in a 120 degree oven - for three hours.
0:15:06 > 0:15:07- Now, the rhubarb tart.
0:15:09 > 0:15:10- I need some puff pastry.
0:15:11 > 0:15:13- Roll it out nice and thinly...
0:15:15 > 0:15:17- ..then place rhubarb on the pastry.
0:15:18 > 0:15:19- Roll out the pastry.
0:15:25 > 0:15:27- Move it to a baking sheet.
0:15:33 > 0:15:37- Next, I'll prick the puff pastry - with a fork.
0:15:38 > 0:15:43- When you prick puff pastry, air - can't get into it and it won't rise.
0:15:48 > 0:15:49- Next, chop the rhubarb.
0:15:50 > 0:15:53- This is a different way - to use rhubarb.
0:15:54 > 0:15:59- The sharpness of the rhubarb - will cut through the duck fat.
0:16:07 > 0:16:09- Fold the edges around the rhubarb.
0:16:10 > 0:16:15- This will help - keep everything in place.
0:16:15 > 0:16:18- There we are. - It's ready for the oven.
0:16:18 > 0:16:21- Cook it for 15 minutes - at 180 degrees.
0:16:36 > 0:16:38- The tart - has had 15 minutes in the oven.
0:16:39 > 0:16:42- I'll now brush some honey - onto the rhubarb.
0:16:44 > 0:16:47- Rhubarb works really well - with the duck...
0:16:47 > 0:16:50- ..but it needs - a touch of sweetness.
0:16:54 > 0:16:55- That's enough.
0:16:57 > 0:17:00- Put it in the oven - for four or five minutes...
0:17:00 > 0:17:03- ..to caramelize and warm the honey.
0:17:03 > 0:17:06- In the meantime, heat the duck legs.
0:17:16 > 0:17:18- There's one more job to do.
0:17:18 > 0:17:20- Chop some pistachio nuts...
0:17:20 > 0:17:24- ..which I'll sprinkle over - the rhubarb tart once it's ready.
0:17:24 > 0:17:29- Pistachios will add colour - and texture to the rhubarb tart.
0:17:29 > 0:17:32- It's important that food - looks good too.
0:17:37 > 0:17:39- The honey has started to caramelize.
0:17:41 > 0:17:43- Sprinkle salt over the rhubarb.
0:17:46 > 0:17:48- Finish with pistachio nuts.
0:17:52 > 0:17:55- I'll put the duck legs on the side.
0:17:56 > 0:17:59- There it is - - rhubarb tart and confit duck leg.
0:17:59 > 0:18:02- This is a perfect combination.
0:18:02 > 0:18:05- The rhubarb is sharp and sour, - the honey is sweet...
0:18:05 > 0:18:07- ..and the duck is salty.
0:18:07 > 0:18:12- Three perfect elements - for a great plate of food.
0:18:12 > 0:18:14- I'd eat this all day long.
0:18:52 > 0:18:57- Rhubarb Fool
0:18:57 > 0:19:01- I'm on the allotment to make - the dessert - rhubarb fool.
0:19:01 > 0:19:04- First, prepare and cook the rhubarb.
0:19:05 > 0:19:09- I'll only use the red sections - of the rhubarb.
0:19:10 > 0:19:13- I'll use around half the stalk.
0:19:14 > 0:19:16- I'll chop the rhubarb finely...
0:19:17 > 0:19:20- ..so that it cooks - in five to ten minutes.
0:19:20 > 0:19:23- I want to keep - that fresh, rhubarb taste.
0:19:26 > 0:19:29- The red part has more flavour - than the green part.
0:19:31 > 0:19:35- The more green rhubarb you use, - the more sugar you must add.
0:19:42 > 0:19:45- The rhubarb is ready, - so I'll put it in a pan.
0:19:48 > 0:19:49- Add sugar...
0:19:50 > 0:19:55- ..and a star anise, to give - the rhubarb a wonderful flavour.
0:19:56 > 0:19:58- Next, add a cardamom pod.
0:19:59 > 0:20:02- Cardamom goes well with rhubarb.
0:20:03 > 0:20:06- To cook the rhubarb, - add some liquid.
0:20:06 > 0:20:10- You can use water, but I'll use - the juice of half an orange.
0:20:13 > 0:20:15- That's plenty.
0:20:16 > 0:20:19- I won't add too much liquid.
0:20:20 > 0:20:24- Rhubarb releases liquid as it cooks - and I need quite a dry mixture.
0:20:26 > 0:20:28- It's ready for the heat.
0:20:29 > 0:20:34- It's important to dissolve the sugar - and bring the liquid to the boil.
0:20:34 > 0:20:39- I must cook the rhubarb quickly - to preserve its colour and flavour.
0:20:40 > 0:20:44- While the rhubarb cooks, - I'll prepare some cooked ginger.
0:20:46 > 0:20:49- This ginger has been cooked - in sugar and water...
0:20:49 > 0:20:55- ..which gives you a sweetness - without losing that ginger taste.
0:21:01 > 0:21:03- Chop the ginger very finely.
0:21:03 > 0:21:05- Ginger can be really strong.
0:21:10 > 0:21:13- You can use raw ginger - in this recipe...
0:21:13 > 0:21:16- ..but it can overpower the rhubarb.
0:21:17 > 0:21:20- Ginger cooked in syrup is perfect.
0:21:24 > 0:21:28- The rhubarb has come to the boil, - so I'll add the ginger.
0:21:33 > 0:21:36- It goes back on the heat - without a lid.
0:21:37 > 0:21:41- I want to reduce the liquid - to intensify the rhubarb flavour.
0:21:43 > 0:21:47- The liquid has reduced - and the rhubarb is ready.
0:21:48 > 0:21:50- It's important to allow it to cool.
0:21:53 > 0:21:56- Next, I'll whip some double cream.
0:21:57 > 0:22:00- Add some sugar to the cream.
0:22:01 > 0:22:04- I'll whip the cream - into soft peaks.
0:22:06 > 0:22:08- Don't overdo the whipping.
0:22:18 > 0:22:21- It's important - to keep the cream light...
0:22:22 > 0:22:24- ..because I want to - add some yoghurt to it.
0:22:25 > 0:22:29- I want to add some acidity - to balance the sweet and the sour.
0:22:32 > 0:22:36- Mix it again, - but don't go overboard.
0:22:37 > 0:22:39- The cream must hold its shape...
0:22:41 > 0:22:44- ..and just about - drop off the whisk.
0:22:44 > 0:22:45- That's perfect.
0:22:48 > 0:22:51- I'll serve the rhubarb fool - in glasses.
0:22:55 > 0:23:00- Spoon the cream and yoghurt mixture - onto the rhubarb.
0:23:01 > 0:23:06- For the finishing touch, - add some grated orange rind.
0:23:11 > 0:23:13- There we are.
0:23:14 > 0:23:17- A varied three course meal - using rhubarb...
0:23:18 > 0:23:20- ..and every dish tastes great.
0:23:28 > 0:23:32- The full recipes are available - on the website or by writing to us.
0:23:57 > 0:24:00- S4C subtitles by Eirlys A Jones
0:24:00 > 0:24:01- .