Rhaglen 6 Cegin Bryn

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-We're familiar with

-the classic red tomato...

-..but there are

-over 7,000 different varieties...

-..big ones, small ones,

-green ones and yellow ones.

-Tomatoes taste good from the can...

-..but you can't beat one

-that's fresh off the vine.

-Welcome to Cegin Bryn.

-Tomatoes come in red,

-green and yellow varieties...

-..plus the old-fashioned

-Heritage tomatoes.

-A feast of colourful tomatoes

-awaits you this time.

-I'll also visit an urban allotment

-and cook in the rain.

-The tomato is the star

-of a tasty three course meal.

-There's nothing better than a

-sliced tomato with a pinch of salt.

-First, I'll cook the starter

-in the kitchen.

-The starter is a very simple dish

-which involves no heat.

-Tomato gazpacho.

-Prepare the vegetables, starting by

-cutting the tomatoes in half.

-Squeeze out all the seeds.

-We don't need any of those.

-Add half a banana shallot.

-Banana shallots aren't as strong as

-onions and they're slightly sweet.

-Add it to the tomatoes.

-Next, some garlic.

-Peel a red pepper.

-We don't need the skin.

-It's important

-to peel the red pepper.

-This is a good way

-to get rid of the seeds.

-Cut one side, then roll the pepper

-and slide the knife along.

-The seeds come out in one go.

-Add the pepper to the tomatoes.

-Next, add half a cucumber.

-It's important

-to peel the cucumber too.

-The skin doesn't taste great.

-Cut it in half,

-then into quarters.

-This is an easy way

-to remove the seeds.

-Run the knife under them.

-Cut the cucumber pieces

-the same size as the pepper.

-The vegetables are ready,

-so now I need some coriander seeds.

-Toast them in a dry pan.

-It takes about a minute,

-so while they toast...

-..I'll add some celery salt

-to the tomatoes.

-This is tomato passata...

-..which is between tomato puree

-and tomato juice.

-The coriander seeds are ready.

-Once you can smell coriander,

-they're ready.

-Next, add some white wine vinegar.

-Finally, some olive oil.

-You need a good oil for this

-because we're not cooking it.

-Mix it thoroughly

-to bring everything together.

-Cover the bowl with cling film

-and refrigerate it overnight.

-The gazpacho is ready.

-I chilled it overnight.

-Now for the final step.

-It's important to pass it through

-a sieve to make sure it's smooth.

-Push it through.

-Get all that liquid out of it.

-Add a little bit of salt.

-I remember the first time

-I tried gazpacho.

-I was on holiday in Ibiza

-with my mates.

-When I ordered gazpacho...

-..my friends all laughed at me

-for ordering cold tomato soup!

-But I still remember

-that fresh taste and that coldness.

-If the gazpacho isn't really cold,

-put it back in the fridge.

-It's got to be very cold.

-Serve the gazpacho

-garnished with black olives...

-..basil leaves...

-..and add a little bit of olive oil.

-There we are - tomato gazpacho.

-A very simple but very tasty recipe.

-I'm going to an allotment

-on the outskirts of Cardiff...

-..to meet Heulwen Jones,

-a talented gardener and keen cook.

-Heulwen, why did you decide

-to take this allotment?

-We have a back garden at home and we

-grew vegetables there for years.

-It wasn't enough for us!

-We were first given

-half an allotment...

-..and we developed from there.

-Why do you enjoy

-growing vegetables on an allotment?

-Well, seeing them grow

-and doing something with them.

-I also enjoy sharing the produce

-with my friends.

-Do you enjoy cooking?

-Do you enjoy cooking?

-

-Yes.

-Do you use all the vegetables

-you grow on the allotment?

-Yes. I freeze some, I pickle some

-and I make chutneys and jams.

-Pickling and making jam is a great

-way to eat the produce all year.

-Yes, as long as

-you've got the time to do it.

-Your greenhouse is full of tomatoes.

-Yes - tomatoes, cucumbers,

-aubergines and chillies.

-Are those bananas

-growing on tomato plants?

-No, they're not growing there!

-I put them there because bananas

-produce ethylene gas as they ripen.

-Ethylene is a gas

-which helps fruit ripen.

-Ripe bananas

-produce a lot of ethylene.

-And it helps turn tomatoes

-from green to red?

-Yes, and I do this

-at the end of every tomato season.

-I pick green tomatoes and put them

-in a bowl with brown bananas...

-..and they turn red.

-It really does work?

-It really does work?

-

-Oh, yes.

-Top tip! Bananas ripen tomatoes.

-What varieties of tomato

-do you grow?

-I can see some plum tomatoes.

-Yes, I grow four or five varieties,

-including Gardener's Delight...

-..a plant which produces

-tasty tomatoes.

-I grow yellow tomatoes and these

-are Blizzards and Super Sweets.

-What do you do with them all?

-What do you do with them all?

-

-All sorts of things.

-I use them to make pasta sauces

-and I make my own tomato puree.

-Making your own tomato puree

-is hard work.

-Yes, but it makes food so enjoyable.

-I also have a lovely recipe

-for tomato jam.

-Very tasty!

-Tomatoes never go to waste.

-They're versatile and you can eat

-them raw or cooked, hot or cold.

-Yes, and I think I eat tomatoes

-every day.

-The first tomato I eat

-from the greenhouse every year...

-..takes me back to my childhood,

-when my father grew tomatoes.

-The flavour is incredible!

-Shop-bought tomatoes

-don't taste the same.

-Heulwen, the sunshine's gone and

-the rain's arrived but let's cook!

-I'll make a simple Heritage tomato

-and chorizo salad.

-First, I must cook the chorizo.

-Put a pan on the barbecue

-and add some oil.

-Cut the chorizo into small cubes.

-I want to draw out the oil and the

-paprika flavour from the chorizo.

-I can smell it already!

-Next, prepare the tomatoes.

-THUNDER

-I think I'd better hurry up!

-I'm using different varieties

-of Heritage tomatoes.

-This may not look ready to eat, but

-you can eat green Heritage tomatoes.

-I'll chop them into small pieces

-before the lightning strikes!

-Do you remove the seeds?

-Yes, I'd remove them

-if I were in the restaurant.

-It's important to use a variety

-of tomatoes for the colour.

-This is a Tiger tomato.

-I grew some Tiger tomatoes last year

-but not that variety.

-The chorizo is cooking

-and I've prepared the tomatoes...

-..and now I must season them.

-I'll season them early because salt

-draws out the water from tomatoes.

-Next, some balsamic

-to cut through...

-THUNDER

-..the flavour and the thunder!

-In goes the balsamic.

-Next, I'll chop some spring onions.

-I need them to be nice and fine.

-In they go,

-then add some black pepper.

-I'll tear this bread

-into small pieces.

-The bread will absorb water from the

-tomatoes and oil from the chorizo.

-I'll put all the oil in

-with the chorizo.

-Finally, some basil.

-A tomato, chorizo and basil salad.

-It looks wonderful.

-Imagine you're on holiday

-in Majorca, not in the Cardiff rain!

-Oh! The chorizo

-has seeped into the tomatoes.

-Yes, I added the oil to the tomatoes

-and the bread absorbed it all.

-It ties the ingredients together.

-If you use old bread,

-it absorbs lots of oil.

-It would be nice on a sunny day

-with a glass of wine.

-That's what's missing!

-Yes - wine and sunshine!

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-Tomatoes are on the menu and I'm in

-the kitchen to cook the main course.

-Tomato Consomme And Poached Salmon

-Next, tomato consomme

-and poached salmon.

-You need lots of tomatoes

-for this recipe.

-It's perfect

-for using up a glut of tomatoes.

-First, cut the tomatoes in half

-and squeeze out the seeds.

-When you cook tomato seeds,

-they taste bitter.

-You don't get

-that sweet, tomato flavour.

-Chop the tomatoes.

-Chop two cloves of garlic.

-Add the garlic to the tomatoes.

-Next, add finely chopped

-sticks of celery.

-Add some chervil.

-Tear it to release the flavour.

-I'll also add some basil.

-Basil and tomato

-are a perfect combination.

-Tear it up.

-Add some celery salt

-to the tomatoes.

-Mix it well,

-then put it in a food processor.

-I don't want to create a puree.

-I just want to pulp the tomatoes

-and release the natural juices.

-What I'm trying to create here is

-a clear, tomato-flavoured liquid.

-It's important

-to get it nice and clear.

-That's enough.

-Transfer the mixture

-into a clean bowl.

-Chill it for five hours to let the

-liquid come out of the tomatoes.

-It's chilled for five hours

-and there's a lot of liquid here.

-That's what I needed.

-Next, pour the tomato mixture into a

-colander lined with a muslin cloth.

-Pour it all in carefully.

-Fold the muslin cloth

-over the mixture...

-..and cover it with cling film.

-Finally, add some weight to squeeze

-out the liquid from the tomatoes.

-Chill it overnight, if possible,

-to get all that liquid out...

-..and you'll end up

-with tomato consomme.

-This tomato consomme is ready.

-It many not look like much

-but it has a strong tomato flavour.

-Next, I'll poach the salmon.

-This pan contains water, lemon,

-thyme and black pepper.

-The water is warming gently,

-so in goes the salmon.

-Let it cook slowly

-for four to five minutes.

-It's important to cook it slowly.

-I'll now prepare the other

-ingredients to go with the salmon.

-Peas, which I cooked earlier...

-..and black olives.

-I'll prepare a tomato concasse -

-a peeled, seeded, chopped tomato.

-Cut it into perfect squares.

-That's what tomato concasse is.

-I'll use a little bit more chervil,

-as it's in the consomme.

-It's nice to have flavours

-going through the whole plate.

-I'll also pick

-some small basil leaves.

-Basil can be a bit strong.

-The ingredients are ready,

-the consomme is warm...

-..and the salmon is cooked.

-Take out the salmon.

-Add olives and the tomato concasse.

-The consomme is warm.

-Finally, I need to add

-some more colour to the plate.

-The peas are small,

-so there's no need to heat them up.

-Add a little bit of oil.

-There it is.

-Tomato consomme and poached salmon.

-For me, that's like

-summer in a bowl.

-Green Tomato Chutney And Cheese

-The final course of a meal

-needn't be sweet.

-I'm on the allotment

-to make a green tomato chutney.

-First, I'll finely chop an onion.

-It's important to chop it

-finer than the tomatoes.

-This is a tomato chutney,

-not an onion chutney.

-In the pan it goes.

-Next, I'll prepare

-some fresh ginger root.

-I only need a small piece.

-Peel it.

-I'll grate the ginger

-rather than chop it.

-The ginger is ready,

-so I'll add it to the onions.

-Next, add a courgette.

-I'm adding a courgette...

-..because you need something

-to bind the chutney together.

-The courgette will bind

-the onions, tomatoes and ginger.

-Without the courgette,

-you wouldn't have a chutney.

-You always need something soft

-to hold a chutney together.

-Courgettes contain a lot of water...

-..so they cook down to nothing.

-This chutney needs some spice...

-..so I'll add some ground

-Jamaican allspice to the mixture.

-That's enough.

-Next, the sugar.

-You always add sugar to chutney.

-The final ingredient

-is cider vinegar.

-It's important to use an

-equal amount of sugar and vinegar.

-Everything's in the saucepan

-apart from the tomatoes.

-Put the pan on the heat.

-While the mixture

-simmers and reduces...

-..I'll prepare the green tomatoes.

-If you grow tomatoes and you have

-some green, hard, unripe ones...

-..this is the perfect recipe

-for you.

-Hard tomatoes

-are ideal for this chutney.

-We add them to a hot pan, so they

-break down and taste wonderful.

-Cut the tomatoes into quarters

-and remove the seeds.

-The seeds contain a lot of water

-and I need a pretty dry mixture.

-Add the tomatoes to the pan.

-Simmer them but don't boil them

-or you'll lose the texture.

-The liquid has almost all gone.

-The courgette has cooked down

-and lost all its water.

-It's simmered and reduced.

-Now, add the tomatoes to the pan.

-Cook the tomatoes

-for five to ten minutes.

-When everything comes together,

-the chutney is ready.

-Let it cool before you serve it.

-The chutney has cooled and I like to

-serve it with Caerphilly cheese.

-I serve this combination

-in my London restaurant.

-The combination of a good cheese

-and a good chutney is hard to beat.

-Mm!

-The full recipes are available

-on the website or by writing to us.

-S4C subtitles by Eirlys A Jones

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