Rhaglen 4 Cegin Bryn

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-Courgettes are small marrows.

-They may not be as familiar to us

-as peas and carrots...

-..but they're easy to grow

-and to cook.

-The courgette

-is the star of this show.

-Welcome to Cegin Bryn.

-You can stuff or deep-fry

-the courgette flower.

-You can eat a courgette raw

-or cook it on the barbecue.

-You can even bake a courgette cake.

-Courgettes go well

-with meat and fish.

-It's a subtle flavour...

-..which combines perfectly

-with strong-tasting ingredients.

-I'll cook a three-course meal...

-..plus a dish on the barbecue

-with a Caernarfon family.

-I'll prepare the courgette starter

-on the allotment.

-Marinated Courgette, Pine Nut

-and Parmesan Salad

-I'll cook this courgette, pine nut

-and balsamic salad on the allotment.

-First, I'll toast the pine nuts.

-I'll keep an eye on them

-because they burn quickly.

-Keep tossing them.

-I need to see a bit of colour

-on the nuts...

-..but I don't want to see

-any signs of burning.

-I can smell them.

-Very nice.

-Pine nuts taste better

-once you've toasted them.

-I'll let them cool.

-The next step is to thinly slice

-a green courgette and a yellow one.

-I'll use a mandolin to do that.

-I'll serve them raw,

-so it's important that they're thin.

-I was in Italy the first time

-I tasted raw courgette.

-The courgette tasted fresh and pure.

-Next, I'll season the courgette.

-Courgettes contain a lot of water,

-so salt draws out that water...

-..and it draws out the flavour.

-Let the salt and pepper sit

-on the courgette for five minutes...

-..to draw out the water.

-Let the salt and pepper get to work

-for five minutes...

-..and extract the water

-from the courgette.

-Meanwhile,

-I'll prepare the dressing.

-It contains lemon juice, balsamic,

-olive oil, salt and pepper.

-First, a squeeze of lemon juice.

-Add some balsamic vinegar...

-..and some olive oil.

-Always use olive oil in dressings

-because it tastes great.

-Next, add some black pepper.

-Mix it thoroughly.

-There we are. It's ready.

-The salt and pepper

-has done its work.

-The salt has drawn some of the water

-from the courgette.

-It's important to make sure

-the courgette is nice and soft.

-Get as much of the excess water

-out of the courgette as possible.

-Pat it dry,

-just like you'd dry lettuce.

-Get rid of most of the water.

-I'm now ready to put the courgette

-in the serving dish.

-We're nearly ready.

-Add the pine nuts.

-They'll give the salad

-some good texture.

-Next, add some rocket leaves.

-Rocket tastes peppery, so it works

-well with the fresh courgette taste.

-Finally, add the balsamic dressing.

-Spoon it over the salad.

-That lemon and balsamic flavour

-works well.

-Finally, I'll add

-some parmesan shavings.

-The salad is ready.

-Courgette, pine nut

-and parmesan salad.

-It's a simple recipe

-and it's a light dish.

-It's perfect for cooking outdoors.

-Summer on a plate.

-Courgette Flowers and Halibut

-You saw me prepare a raw salad

-on the allotment.

-I'll cook courgette flowers

-and halibut.

-The first step

-is to make a spiced tomato chutney.

-I blanched these tomatoes

-in boiling water for ten seconds.

-I then placed them in iced water

-before peeling them.

-Next, cut them all in half.

-I'm doing this because

-I must squeeze out all the seeds.

-If you leave the seeds in tomatoes

-when you cook them, they get bitter.

-It doesn't taste good,

-so I must deseed the tomatoes.

-I'll do that

-by squeezing out all the seeds.

-A deseeded tomato.

-Next, roughly chop the tomatoes...

-..and put them in a frying pan.

-Turn on the heat.

-Add brown sugar...

-..and malt vinegar, but you

-could also use white vinegar.

-Add a pinch of chilli powder

-and a pinch of ginger.

-Finally, add some tomato puree

-and a pinch of salt.

-Stir it well

-and keep it on a high heat.

-The tomatoes must cook quickly to

-preserve their colour and flavour.

-Cook the chutney

-for between 30 and 40 minutes.

-It's ready when the tomatoes

-have broken down...

-..and the liquid and the tomatoes

-become one thick chutney.

-While the chutney cooks,

-I'll prepare the courgettes.

-A green one and a yellow one.

-I don't need the seeds

-in the middle of the courgettes.

-If you cook the seeds, you'll end up

-with lots of water on your plate.

-Heat up a pan and in goes the oil.

-In go the chopped courgettes.

-Add some salt and pepper.

-Cook them for three to four minutes

-until they're soft but not browned.

-I'll also add some thyme

-for colour and flavour.

-It's important

-not to brown the vegetables.

-In goes the thyme.

-I'm using a frying pan...

-..because I want all the water

-to evaporate from the vegetables.

-Steam can escape easily

-from a large frying pan.

-Water tends to stay in there

-if you use a saucepan.

-The vegetables are ready,

-so I'll let them cool in a bowl.

-In they go.

-I'll add some tomato chutney

-to bind the mixture together.

-The mixture is now ready

-to fill the flower.

-I need one courgette flower.

-It's important to clean the inside

-of the flower and remove the seeds.

-We're now ready to fill the flower

-with the courgette mixture.

-The final step is to wrap it tightly

-in cling film.

-I'll cook the flower in a steamer

-for five to six minutes.

-In it goes.

-While the flower cooks,

-I'll prepare and cook the halibut.

-The halibut also takes

-five to six minutes to cook.

-The great thing is you can

-prepare the flower in advance...

-..and cook it at the last minute.

-It takes the stress

-out of cooking dinner parties.

-I need a good colour on the fish.

-It's a thick piece of fish so

-I must make sure it doesn't dry up.

-You do that by spooning butter

-over the fish as it cooks.

-You use the same basting technique

-when you roast a chicken.

-I want to keep the flavour

-and the moisture in the fish.

-Courgette flower and halibut.

-Very tasty.

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-Next, we're in Caernarfon...

-..to meet Lowri Gwyn and her

-children Math, Olwen, Myfi and Llew.

-The whole family

-loves to grow and cook vegetables.

-Lowri, why do you grow vegetables?

-Lowri, why do you grow vegetables?

-

-I enjoy cooking.

-That helps!

-I like growing produce and I love

-being in the garden with the kids.

-It's a relaxing hobby, even though

-I'm not always successful!

-Do you grow the same things every

-year or do you chop and change?

-I grow tomatoes in the greenhouse.

-They're always good.

-I grow various types of tomatoes.

-I grow various types of tomatoes.

-

-Different colours?

-Yes. Green ones and one of my kids

-will only eat yellow tomatoes.

-At least he eats tomatoes!

-Courgettes.

-Yes - this is a yellow one.

-There are some small ones

-over there.

-These are marrows.

-That's a small courgette.

-It's not a marrow.

-What do you like to cook?

-What do you like to cook?

-

-Soup.

-I grow leeks and potatoes,

-so I make leek and potato soup.

-I also cook tomato soup.

-I make a lot of bean salads because

-I've got a glut of beans here.

-You walk from the kitchen into the

-garden, pick something and cook it?

-Lowri, can I cook that?

-Lowri, can I cook that?

-

-Yes, you're more than welcome.

-It came from your garden.

-It came from your garden.

-

-Yes.

-I'll cut it in half then sprinkle

-salt over it to draw out the water.

-I'll cut the bottom of the courgette

-so it sits neatly.

-You can instantly see water here.

-On goes the salt.

-When I cook it, I want it to roast

-rather than boil.

-If the pan or the barbecue isn't

-hot enough, the courgette boils...

-..and you don't get any colour.

-Let the salt work for four minutes,

-then add some pepper.

-Next, I'll add olive oil

-directly onto the courgette.

-If you put oil on the barbecue,

-it burns...

-..and you'll taste the fire.

-On goes the oil.

-Onto the barbecue they go.

-They'll take four to five minutes

-to cook.

-I'll create a dressing using garlic,

-a red chilli, oil and thyme.

-That looks nice.

-I'll cook the garlic and the chilli

-in oil...

-..but rather than fry them,

-I'll just warm the oil...

-..to get the flavour

-from the chilli and the garlic.

-Place it on the heat

-and keep an eye on it.

-This is ready.

-Why cook something on the barbecue

-unless you get that flavour?

-That's soft.

-Once it's ready,

-remove it from the heat...

-..and add some thyme.

-I'll put some in the dressing

-and some on the top...

-..to keep the colour

-and that fresh taste.

-Let it cool.

-Add salt to draw out the flavour

-of the chilli and the garlic.

-It may look burnt but you see

-it isn't when you cut into it.

-Look at all those browns, yellows,

-greens and whites in these.

-To finish, I'll add the dressing.

-This fresh flavour

-cuts through the vegetables.

-One more.

-Courgettes from the garden

-with chilli, garlic and parmesan.

-Very nice.

-After you.

-Oh, it's nice.

-There's a slight kick to it.

-The thyme is really nice.

-It's a clean flavour.

-Yes, and there is a kick.

-Could you use mint?

-Could you use mint?

-

-Yes. You have plenty of it.

-Mint would be nice too.

-Bryn, we've baked a cake

-especially for you.

-I had some really good helpers.

-What do we have here?

-It's a courgette and orange cake

-and Llew is desperate for a slice!

-He can have the first slice.

-Did you all help Mam?

-Did you all help Mam?

-

-Yes, they all helped.

-Tell Bryn what the ingredients are.

-Taid's eggs.

-OK. What else?

-Sugar.

-Sugar.

-

-Flour.

-Courgettes.

-Courgettes.

-

-What colour were the courgettes?

-Yellow.

-It must be nice. Everyone's quiet!

-The children are quiet.

-The children are quiet.

-

-Is it tasty, Llew?

-It's really tasty

-and I like the curd in the middle.

-Can I come back again next week?

-Can I come back again next week?

-

-Can he come again?

-Can I? For more cake?

-Thank you.

-Courgette And Lemon Thyme Cake

-Put eggs, sugar and oil in a bowl

-and beat until it's doubled in size.

-I use oil in this recipe

-to stop the cake drying out.

-Beat it well

-until it's doubled in size.

-For dessert, we have

-courgette and lemon thyme cake.

-While this mixes,

-I'll prepare the courgettes.

-I'll grate them, making sure

-I don't use the seeds inside them...

-..because they're full of water.

-I only need the first half an inch

-of the courgette.

-This mixture is ready.

-You can see it's nice and light.

-I'll add baking powder...

-..and bicarbonate of soda

-to the plain flour.

-The flour goes in the egg mixture.

-Mix it well

-but keep the air in the cake.

-When you turn the spoon,

-you also turn the bowl.

-That's how

-you keep the air in there.

-The mixture is ready

-and it's nice and light.

-I've folded all the flour into it.

-It's time to add the courgette,

-starting with the yellow one.

-In it goes.

-The green one too.

-Once again, mix it well

-but keep the air in there.

-Next, the lemon thyme.

-The nice thing about lemon thyme

-is it smells and tastes like lemon.

-That's plenty.

-Mix it thoroughly.

-It's ready to go in the loaf tin.

-In it goes.

-Bake it in a 180 degree oven

-for half an hour.

-While it cooks,

-I'll make some lemon curd...

-..to go with the cake.

-It's great to serve something

-sweet and luxurious with the cake.

-Add butter to the lemon juice.

-It's important

-to use unsalted butter.

-Sugar.

-Next, add four whole eggs.

-Beat the eggs...

-..then put the bowl

-over a pan of hot water.

-Never let the water touch the bowl.

-This is one of those jobs

-you've got to do.

-Whisk the mixture

-every three to four minutes...

-..until it thickens.

-This has been on the heat

-for 20 minutes...

-..and it's starting to thicken.

-This process

-takes about half an hour.

-The best way to find out if it's

-ready is to put a spoon in there...

-..and if the mixture

-holds its shape, it's ready.

-This is ready.

-When it's not ready,

-the mixture slides off the spoon.

-This kept its shape, so it's ready.

-Let it cool

-until it's nice and firm.

-The cake's been in the oven for

-half an hour, so I hope it's ready.

-It looks ready.

-The best way to check

-that a cake is ready...

-..is to push a skewer into the cake.

-If the skewer comes out clean,

-it's ready.

-There we are.

-The cake's ready,

-so I'll let it cool.

-There it is - courgette and

-lemon thyme cake with lemon curd.

-Perfect with a cup of tea.

-The full recipes are available

-on the website or by writing to us.

-Mm!

-A light cake with sharp lemon

-is the perfect combination.

-Very nice.

-S4C subtitles by Eirlys A Jones

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