Rhaglen 3 Cegin Bryn

-Subtitles

-Subtitles

-

-Subtitles

-The classic recipe for rhubarb

-is a crumble.

-Its colour and flavour also works

-well with cheese, meat and fish...

-..to create a fantastic feast.

-Rhubarb is the star of the show.

-Welcome to Cegin Bryn.

-I focus on vegetables

-in this series.

-I'll cook a three course meal

-with one vegetable every week.

-A starter, a main course

-and a dessert.

-Many people sweeten rhubarb

-and serve it as a dessert.

-Rhubarb also works

-in a savoury dish...

-..when you serve it with meat

-or fish which has a strong flavour.

-Rhubarb originates

-from China and Siberia.

-It thrives in the cold, so it's

-ideally suited to the Welsh climate!

-In this series,

-I meet people from across Wales...

-..whose passion is growing

-and eating vegetables.

-Rhubarb

-Rhubarb, Beetroot

-And Goat's Cheese Salad

-The first recipe

-I'll cook in the kitchen...

-..is a rhubarb, beetroot

-and goat's cheese salad.

-First, prepare and cook the rhubarb.

-I'll cook it in orange juice, thyme,

-black pepper and sugar.

-Put the rhubarb pieces

-in a roasting tin.

-Add the juice of one orange.

-Next, add some sugar,

-some black peppercorns...

-..and some thyme,

-to keep the fresh flavour.

-Stir it and make sure the sugar

-and the orange juice have combined.

-Into the 160 degree oven it goes

-for four to five minutes.

-While the rhubarb cooks,

-I'll prepare these beetroots.

-I wrapped them in foil and cooked

-them in the oven for three hours.

-Out it comes.

-I'll remove the skin.

-Straight through.

-I used golden beetroots

-rather than red ones.

-Cut them in half,

-then into quarters.

-I'll check the rhubarb.

-When you cook it slowly,

-it keeps its shape.

-I'll let it cool.

-Next, prepare the goat's cheese.

-I'm going to whip it.

-I'll do that because goat's cheese

-can be a little bit dry.

-Adding cream and creme fraiche to it

-makes the flavour lighter...

-..and it stops it being so dry.

-Double cream.

-That's plenty.

-Next, I'll add some creme fraiche.

-I'll make a dressing for the salad.

-I'll use the liquid

-which came off the rhubarb.

-This liquid is quite sharp and

-it works well instead of vinegar...

-..in a dressing.

-Add olive oil.

-Mix it well.

-We're now ready to plate up.

-When I serve this at home, I put the

-salad in the middle of the table...

-..and let everyone help themselves.

-Make sure you drizzle the dressing

-over the whole dish.

-Finally, finish the salad

-by adding a handful of rocket.

-Scatter rocket leaves

-over the whole plate of food.

-There we are. A colourful plate.

-Rhubarb, beetroot

-and goat's cheese salad.

-I'm on my way to Blaenau Ffestiniog,

-hoping to dodge the showers!

-I'm here to meet the keen gardener,

-Paul Williams.

-Paul has a back garden

-plus an allotment...

-..and he's a keen cook.

-I'm in Blaenau Ffestiniog

-but it isn't raining!

-It never rains here.

-What do you grow here?

-This is a perennial kale.

-I also grow broccoli and leeks.

-I take different approaches.

-I leave carrots in the soil

-until I'm ready to use them.

-I hope to do the same thing

-with my turnips.

-Up to the time when frost sets in,

-I can just pick whatever I need.

-I hear you write a blog.

-I don't follow any blogs

-and I'm not a blogger.

-What happens on your blog?

-I write about everything.

-Triumphs and disasters!

-I also use it as a diary,

-so I can go back and read it.

-I use it to remind me

-what didn't quite work last year...

-..so I can try something different

-this year.

-I don't give tips to other growers.

-I'm a complete amateur.

-You grow vegetables

-and you also love to cook them.

-Yes, I share some of the vegetables

-with my family...

-..and everything else

-comes into my kitchen.

-We either eat fresh produce...

-..or I use them to experiment

-and make jams and chutneys.

-Ah, I see.

-So you eat them all year round.

-This is your allotment.

-It's a nice spot, near the mountain.

-Yes, but we pay a price

-for the landscape...

-..because the wind

-whips across here.

-The wind blows across the allotment.

-Why do you grow vegetables in

-your garden and on your allotment?

-It's worth it, even just for one

-panful of new potatoes every year.

-That first potato which comes

-out of the soil, into the pan...

-..and onto the plate.

-Even if it's just

-for the first peas from the pod...

-..it's worth the effort.

-Just as my father taught me...

-..I wanted to teach my children

-where food comes from.

-That's important.

-I wanted them to see the process

-of planting a seed...

-..watching shoots appear...

-..and seeing it turn into

-something like this.

-Something you can cut with a knife,

-prepare at home and enjoy eating.

-You can make lots of things

-with vegetables...

-..but I'll cook with rhubarb later.

-I'll make two different dishes

-using rhubarb, with your help.

-The barbecue is ready,

-so let's cook one recipe on there...

-..and one which requires no heat.

-First, I'll make rhubarb gin.

-Have you ever done

-something like this before?

-Have you added rhubarb or fruit

-to vodka or gin?

-I had an attempt

-at making rhubarb vodka...

-..but it wasn't sweet enough for me.

-It didn't taste very nice.

-I had more success using

-wild berries from the mountain.

-They tasted wonderful in vodka.

-If I use a handful of rhubarb,

-I add a handful of sugar.

-Use an equal amount

-of sugar and rhubarb.

-If you're not sure,

-use 90% sugar to rhubarb...

-..then taste it three weeks later.

-It's a good excuse

-to taste it before it's ready!

-OK, that's plenty.

-In goes the sugar.

-Put the lid on and shake it.

-The sugar will begin to draw liquid

-out of the rhubarb...

-..before we add the gin.

-Shake it for three or four minutes.

-The second recipe is rhubarb sauce

-to go with sausages.

-The pan's on the barbecue,

-so in goes the oil and the shallots.

-Add some salt and pepper.

-Put the rhubarb in the pan

-and cook it gently...

-..until it's soft.

-This combination works

-in the same way as apple and pork.

-We're just using rhubarb

-instead of apple.

-You've shaken that,

-so now it's time for the best bit.

-Let's add the gin

-to the mixture.

-Pour gin onto the sugar and rhubarb.

-The gin will turn lovely and pink

-when it's ready.

-Get rid of that funnel.

-Put the lid back on

-and shake it really well.

-It's ready...

-..to go into a cupboard

-for three months.

-BRYN LAUGHS

-It's important

-to give it a shake once a week.

-When it's ready,

-take out all the rhubarb...

-..leaving you with rhubarb gin.

-It's ready.

-Would you like to taste it?

-Would you like to taste it?

-

-Yes, please.

-Cut the sausage in half. It's hot.

-I'll eat it with my fingers.

-Mm!

-Very nice.

-It's moreish.

-Wonderful. Thank you.

-Wonderful. Thank you.

-

-My pleasure.

-.

-Subtitles

-

-Subtitles

-Vegetables take centre stage

-in this series...

-..not forgetting meat and fish,

-of course.

-The focus is on rhubarb this time

-and though I won't make a crumble...

-..I'll share some

-mouth-watering recipes with you.

-We're back in the kitchen

-to cook the main course.

-Rhubarb Tart And Confit Duck Leg

-The main course is rhubarb tart

-and confit duck leg.

-First, prepare and cook the duck.

-Rub salt into the duck legs

-to draw the water from them.

-Leave it for two hours

-and let the salt do its work.

-This is what happens

-after two hours.

-I prepared these earlier.

-The salt has drawn the water

-from the legs.

-Next, dry and clean the legs,

-using kitchen paper.

-Brush off the salt.

-It's important

-to dry them thoroughly.

-We're about to cook them

-in duck fat...

-..and water

-doesn't mix well with fat.

-It's important

-that the legs are dry.

-Add the duck legs to the duck fat.

-In goes the second one.

-I'll use thyme

-to add some extra flavour.

-In it goes.

-Put it in a 120 degree oven

-for three hours.

-Now, the rhubarb tart.

-I need some puff pastry.

-Roll it out nice and thinly...

-..then place rhubarb on the pastry.

-Roll out the pastry.

-Move it to a baking sheet.

-Next, I'll prick the puff pastry

-with a fork.

-When you prick puff pastry, air

-can't get into it and it won't rise.

-Next, chop the rhubarb.

-This is a different way

-to use rhubarb.

-The sharpness of the rhubarb

-will cut through the duck fat.

-Fold the edges around the rhubarb.

-This will help

-keep everything in place.

-There we are.

-It's ready for the oven.

-Cook it for 15 minutes

-at 180 degrees.

-The tart

-has had 15 minutes in the oven.

-I'll now brush some honey

-onto the rhubarb.

-Rhubarb works really well

-with the duck...

-..but it needs

-a touch of sweetness.

-That's enough.

-Put it in the oven

-for four or five minutes...

-..to caramelize and warm the honey.

-In the meantime, heat the duck legs.

-There's one more job to do.

-Chop some pistachio nuts...

-..which I'll sprinkle over

-the rhubarb tart once it's ready.

-Pistachios will add colour

-and texture to the rhubarb tart.

-It's important that food

-looks good too.

-The honey has started to caramelize.

-Sprinkle salt over the rhubarb.

-Finish with pistachio nuts.

-I'll put the duck legs on the side.

-There it is -

-rhubarb tart and confit duck leg.

-This is a perfect combination.

-The rhubarb is sharp and sour,

-the honey is sweet...

-..and the duck is salty.

-Three perfect elements

-for a great plate of food.

-I'd eat this all day long.

-Rhubarb Fool

-I'm on the allotment to make

-the dessert - rhubarb fool.

-First, prepare and cook the rhubarb.

-I'll only use the red sections

-of the rhubarb.

-I'll use around half the stalk.

-I'll chop the rhubarb finely...

-..so that it cooks

-in five to ten minutes.

-I want to keep

-that fresh, rhubarb taste.

-The red part has more flavour

-than the green part.

-The more green rhubarb you use,

-the more sugar you must add.

-The rhubarb is ready,

-so I'll put it in a pan.

-Add sugar...

-..and a star anise, to give

-the rhubarb a wonderful flavour.

-Next, add a cardamom pod.

-Cardamom goes well with rhubarb.

-To cook the rhubarb,

-add some liquid.

-You can use water, but I'll use

-the juice of half an orange.

-That's plenty.

-I won't add too much liquid.

-Rhubarb releases liquid as it cooks

-and I need quite a dry mixture.

-It's ready for the heat.

-It's important to dissolve the sugar

-and bring the liquid to the boil.

-I must cook the rhubarb quickly

-to preserve its colour and flavour.

-While the rhubarb cooks,

-I'll prepare some cooked ginger.

-This ginger has been cooked

-in sugar and water...

-..which gives you a sweetness

-without losing that ginger taste.

-Chop the ginger very finely.

-Ginger can be really strong.

-You can use raw ginger

-in this recipe...

-..but it can overpower the rhubarb.

-Ginger cooked in syrup is perfect.

-The rhubarb has come to the boil,

-so I'll add the ginger.

-It goes back on the heat

-without a lid.

-I want to reduce the liquid

-to intensify the rhubarb flavour.

-The liquid has reduced

-and the rhubarb is ready.

-It's important to allow it to cool.

-Next, I'll whip some double cream.

-Add some sugar to the cream.

-I'll whip the cream

-into soft peaks.

-Don't overdo the whipping.

-It's important

-to keep the cream light...

-..because I want to

-add some yoghurt to it.

-I want to add some acidity

-to balance the sweet and the sour.

-Mix it again,

-but don't go overboard.

-The cream must hold its shape...

-..and just about

-drop off the whisk.

-That's perfect.

-I'll serve the rhubarb fool

-in glasses.

-Spoon the cream and yoghurt mixture

-onto the rhubarb.

-For the finishing touch,

-add some grated orange rind.

-There we are.

-A varied three course meal

-using rhubarb...

-..and every dish tastes great.

-The full recipes are available

-on the website or by writing to us.

-S4C subtitles by Eirlys A Jones

-.