0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:19 > 0:00:22- In this series, - I'll be on the coast, on hills...
0:00:22 > 0:00:24- ..in gardens and in the kitchen.
0:00:25 > 0:00:27- Welcome to Cegin Bryn Tir A Mor.
0:00:32 > 0:00:36- I've reached several crossroads - during my career.
0:00:37 > 0:00:42- I've had a thousand experiences and - I've worked with some of the best...
0:00:42 > 0:00:46- ..such as Marco Pierre White - and Michel Roux Junior.
0:00:48 > 0:00:50- Perfect!
0:00:51 > 0:00:54- Being honoured by the Gorsedd...
0:00:54 > 0:00:58- ..was the boost I needed to write - a book in Welsh, called Tir A Mor.
0:00:58 > 0:01:02- And the book inspired me - to make this cookery series.
0:01:03 > 0:01:05- Mm!
0:01:06 > 0:01:10- My roots are here and I discovered - my instinct for food here.
0:01:12 > 0:01:15- During this series, - I travel across Wales...
0:01:15 > 0:01:20- ..to meet people who are - passionate about food, just like me.
0:01:21 > 0:01:23- I go fishing and foraging.
0:01:24 > 0:01:26- I collect honey from a beehive.
0:01:28 > 0:01:30- I cook a whole lamb - at Denbigh Rugby Club...
0:01:31 > 0:01:33- ..and find a corner of Tonga - in South Wales.
0:01:37 > 0:01:39- A series to feed you and me.
0:01:47 > 0:01:51- In this programme, - I fish for sea bass near Aberdyfi...
0:01:52 > 0:01:57- ..I prepare a simple salad in my - temporary kitchen in West Wales...
0:01:58 > 0:02:02- ..and in my main kitchen, - I bake a wonderful plum tart.
0:02:03 > 0:02:05- First, a tasty bird.
0:02:07 > 0:02:08- This is the first recipe.
0:02:09 > 0:02:13- Pheasant in breadcrumbs, - fried egg and chips.
0:02:13 > 0:02:17- Pheasant In Breadcrumbs - With A Fried Egg
0:02:17 > 0:02:19- Remove the skin.
0:02:24 > 0:02:27- We only need the breast meat.
0:02:30 > 0:02:31- Wrap the meat in cling film.
0:02:34 > 0:02:38- Use a pan or a rolling pin.
0:02:40 > 0:02:44- We need it to be the same thickness - from one end to the other.
0:02:45 > 0:02:49- The next step - is to tip some flour on a plate.
0:02:51 > 0:02:53- Add salt and pepper.
0:02:55 > 0:02:56- A whole egg.
0:03:00 > 0:03:01- Add salt and pepper.
0:03:06 > 0:03:08- Beat it with a fork.
0:03:12 > 0:03:16- Next, place the pheasant breast - in the flour.
0:03:20 > 0:03:21- Next, in the egg.
0:03:28 > 0:03:31- Finally, coat the meat - in breadcrumbs.
0:03:38 > 0:03:42- The next step is to prepare - and half cook the chips.
0:03:42 > 0:03:44- I peeled these potatoes earlier.
0:03:48 > 0:03:50- Cut it down the centre...
0:03:55 > 0:03:57- ..then into thirds.
0:04:01 > 0:04:02- Dry the potatoes.
0:04:03 > 0:04:08- It's important to get rid - of the water before frying.
0:04:09 > 0:04:12- Cook for four or five minutes - at 130 degrees.
0:04:12 > 0:04:17- The aim is to cook the potatoes - but with no colour at all.
0:04:24 > 0:04:27- The potatoes have had - four or five minutes.
0:04:28 > 0:04:30- They're warm and soft in the middle.
0:04:33 > 0:04:37- This is the secret - of twice cooked chips.
0:04:38 > 0:04:42- Part-cook them, then chill in the - fridge until you need them later.
0:04:45 > 0:04:47- I'm ready to cook the pheasant.
0:04:48 > 0:04:51- I'll cook it - in rapeseed oil and butter.
0:04:51 > 0:04:53- I'll blend the two.
0:04:53 > 0:04:58- Once the butter has started to melt, - I'll add the pheasant to the pan.
0:05:04 > 0:05:05- SIZZLING
0:05:07 > 0:05:09- Turn down the heat slightly.
0:05:09 > 0:05:13- It's important to cook the pheasant - relatively quickly...
0:05:14 > 0:05:16- ..so that the meat doesn't dry up.
0:05:16 > 0:05:20- We also want - the breadcrumb coating to be crispy.
0:05:22 > 0:05:27- The chips are in the fryer and - they'll be ready in three minutes.
0:05:27 > 0:05:29- The pheasant is ready.
0:05:29 > 0:05:33- It's important - to let the meat rest...
0:05:33 > 0:05:35- ..before you serve it.
0:05:35 > 0:05:37- Put it on kitchen paper.
0:05:38 > 0:05:39- Next, the fried egg.
0:05:39 > 0:05:41- Cook the egg at the last minute.
0:05:44 > 0:05:45- A drop of oil in a pan.
0:05:46 > 0:05:48- I don't want the pan to be too hot.
0:05:49 > 0:05:52- People cook eggs - on too high a temperature.
0:05:52 > 0:05:55- Add the egg - and gradually warm the pan.
0:06:01 > 0:06:04- Add a knob of butter to the pan.
0:06:06 > 0:06:09- Stack the chips on the side.
0:06:12 > 0:06:15- Place the fried egg - on top of the pheasant.
0:06:17 > 0:06:20- Finally, add some capers - to the egg...
0:06:21 > 0:06:25- ..to give it - a strong, fresh flavour.
0:06:25 > 0:06:27- I'll also add some anchovies...
0:06:28 > 0:06:30- ..and a few parsley leaves.
0:06:32 > 0:06:33- All done.
0:06:34 > 0:06:37- Pheasant in breadcrumbs, - chips and a fried egg.
0:06:52 > 0:06:58- The pheasant is nice and soft, - the breadcrumb coating is crispy...
0:06:58 > 0:07:03- ..and one of the best combinations - in the world - egg yolk and chips.
0:07:05 > 0:07:06- Very nice.
0:07:06 > 0:07:08- Perfect.
0:07:12 > 0:07:15- Next, there's sea bass on the menu.
0:07:15 > 0:07:18- Sea bass has grown in popularity...
0:07:18 > 0:07:23- ..and the best way to catch one - is off a boat out at sea.
0:07:27 > 0:07:29- Rhys Llywelyn, the fisherman...
0:07:30 > 0:07:33- ..invited me to try my luck - on the Dyfi estuary.
0:07:34 > 0:07:36- Bass is one of my favourite fish.
0:07:37 > 0:07:41- I hope I enjoy catching them - as much as I enjoy cooking them.
0:07:43 > 0:07:45- Rhys, we're on a boat.
0:07:45 > 0:07:47- Where are we and where are we going?
0:07:47 > 0:07:49- Where are we and where are we going?- - We're leaving Aberdyfi.
0:07:49 > 0:07:52- We're heading out - to try to fish the bar.
0:07:52 > 0:07:54- 'Try'?
0:07:54 > 0:07:56- 'Try'?- - We'll catch fish - don't worry.
0:07:57 > 0:07:59- We'll try to fish the bar...
0:07:59 > 0:08:02- ..the sandbank - at the mouth of the estuary.
0:08:03 > 0:08:05- You can see waves washing over it.
0:08:07 > 0:08:11- The weather isn't great today - but, with a bit of luck...
0:08:11 > 0:08:13- ..we'll find plenty of fish.
0:08:13 > 0:08:15- Champion.
0:08:23 > 0:08:27- Rhys, explain what sort of rod - we'll use to catch bass.
0:08:27 > 0:08:31- We're hoping for success, - so we're using light tackle.
0:08:31 > 0:08:35- A small rod, a small reel - and a really thin line.
0:08:37 > 0:08:41- Look behind us and you'll see waves - breaking over the sandbank.
0:08:41 > 0:08:43- That churns everything up.
0:08:43 > 0:08:45- Especially small fish.
0:08:45 > 0:08:46- Especially small fish.- - Yes, exactly.
0:08:47 > 0:08:50- We try to replicate that - by casting these out...
0:08:50 > 0:08:54- ..in the hope that the bass - are waiting for them.
0:08:55 > 0:08:57- Cast into the white water.
0:08:57 > 0:08:59- All the way back.
0:08:59 > 0:09:01- Let it settle, then flick!
0:09:01 > 0:09:03- OK.
0:09:04 > 0:09:07- Should you come back in - quickly or slowly?
0:09:08 > 0:09:10- Try a little bit of everything.
0:09:11 > 0:09:14- Reel in slowly, - then quicken the pace.
0:09:15 > 0:09:17- Throw in a twitch now and then.
0:09:17 > 0:09:18- Think like a fish!
0:09:19 > 0:09:21- I think like a chef, not a fish!
0:09:24 > 0:09:26- You've caught a small one.
0:09:26 > 0:09:28- Reel it in.
0:09:30 > 0:09:31- Whoa!
0:09:31 > 0:09:33- Whoa!- - Have you got it?
0:09:33 > 0:09:35- Yes! Ha, ha, ha!
0:09:35 > 0:09:36- One bass.
0:09:37 > 0:09:39- Unfortunately, - it's too small to keep.
0:09:42 > 0:09:45- It's gone back! Catch and release.
0:09:45 > 0:09:49- If that one was too small, how big - does it have to be to be kept?
0:09:49 > 0:09:53- Since the 1st of September, - the size has increased to 42cm.
0:10:04 > 0:10:07- We've caught two, - but both were too small.
0:10:11 > 0:10:12- Is it big enough?
0:10:12 > 0:10:13- Is it big enough?- - Not quite.
0:10:19 > 0:10:21- Bryn, you'll eat tonight!
0:10:21 > 0:10:23- Perfect!
0:10:23 > 0:10:24- We won't starve!
0:10:25 > 0:10:27- That's supper sorted for tonight.
0:10:31 > 0:10:34- We caught one which is big enough.
0:10:35 > 0:10:36- It's a pretty fish.
0:10:36 > 0:10:39- It's important to put them back.
0:10:40 > 0:10:44- They're too small today - but they'll be perfect next year.
0:10:44 > 0:10:48- Fishing brings a lot of money - into the local economy.
0:10:59 > 0:11:01- Time to cook.
0:11:01 > 0:11:03- Do you cook whatever you catch?
0:11:03 > 0:11:05- Do you cook whatever you catch?- - Yes, I enjoy doing that.
0:11:05 > 0:11:09- I like to think that I show respect - to the fish I catch.
0:11:11 > 0:11:16- I removed the scales - from the sea bass we caught earlier.
0:11:16 > 0:11:18- I've also cleaned it.
0:11:18 > 0:11:20- Next, I'll fillet it.
0:11:22 > 0:11:24- Cut under the fin...
0:11:25 > 0:11:26- ..to the bones.
0:11:29 > 0:11:30- Cut above the tail.
0:11:31 > 0:11:34- Run the knife - along the whole fillet.
0:11:34 > 0:11:36- Place your hand on the top.
0:11:39 > 0:11:41- You get a whole fillet.
0:11:44 > 0:11:45- I'll score the skin.
0:11:48 > 0:11:50- It's really fresh.
0:11:50 > 0:11:52- No more than 90 minutes.
0:11:52 > 0:11:56- When it starts to cook, it will bend - because it's so fresh.
0:11:56 > 0:12:00- Scoring the skin helps it - stay on the bottom of the pan...
0:12:00 > 0:12:02- ..and create crispy skin.
0:12:02 > 0:12:05- Next, I'll prepare the cucumber.
0:12:05 > 0:12:08- Peel it, then cook it - directly on the barbecue.
0:12:09 > 0:12:12- I've never had - barbecued cucumber before.
0:12:13 > 0:12:15- There's a first time for everything.
0:12:15 > 0:12:16- There's a first time for everything.- - Absolutely.
0:12:17 > 0:12:19- Cut it in half, lengthways.
0:12:21 > 0:12:22- Salt.
0:12:23 > 0:12:25- On the hot section it goes.
0:12:25 > 0:12:28- It starts cooking immediately.
0:12:29 > 0:12:31- Next, the dressing.
0:12:31 > 0:12:32- Fresh ginger.
0:12:33 > 0:12:35- Grate it.
0:12:35 > 0:12:38- We'll create - a ginger and garlic oil.
0:12:40 > 0:12:42- A bit of fingernails too!
0:12:42 > 0:12:45- Don't tell anyone, - or they'll all want some!
0:12:47 > 0:12:48- Add some honey...
0:12:51 > 0:12:52- ..and some soy sauce.
0:12:54 > 0:12:56- Oil.
0:12:58 > 0:12:59- Is the cucumber ready?
0:12:59 > 0:13:01- Is the cucumber ready?- - I hope so.
0:13:01 > 0:13:02- We need it to be black.
0:13:05 > 0:13:06- Salt on the sea bass.
0:13:11 > 0:13:12- Black pepper.
0:13:13 > 0:13:16- Pepper goes on the meat, - never on the skin...
0:13:16 > 0:13:18- ..because pepper burns easily.
0:13:20 > 0:13:21- In goes the oil.
0:13:24 > 0:13:26- Add the sea bass fillet.
0:13:27 > 0:13:31- Next, I'll take the cucumber - off the heat...
0:13:32 > 0:13:33- ..and slice it all.
0:13:37 > 0:13:41- Cook the fish 80% through - on the skin side...
0:13:41 > 0:13:44- ..and turn it over - at the last minute.
0:13:52 > 0:13:55- Remove the fish from the pan - and pour out the oil.
0:13:57 > 0:13:59- Put the pan back on the heat.
0:14:00 > 0:14:05- Add the cucumber and the oil - that's bursting with flavour.
0:14:08 > 0:14:11- The sea bass goes back in - to finish cooking.
0:14:11 > 0:14:14- It's ready - and it's hot, so be careful.
0:14:17 > 0:14:18- How does it taste?
0:14:18 > 0:14:20- How does it taste?- - Wonderful.
0:14:20 > 0:14:21- I like crispy skin.
0:14:23 > 0:14:26- Mm! The cucumber tastes lovely.
0:14:30 > 0:14:32- I must go fishing more often!
0:14:32 > 0:14:35- You catch the fish - and I'll cook it.
0:14:35 > 0:14:36- Alright. Deal.
0:14:45 > 0:14:45- .
0:14:51 > 0:14:51- Subtitles
0:14:51 > 0:14:53- Subtitles- - Subtitles
0:14:56 > 0:15:01- Next, we head outdoors to prepare a - salad with three simple ingredients.
0:15:02 > 0:15:07- During this series, I'll step out - of the kitchen, into the open air...
0:15:08 > 0:15:11- ..to be inspired - by the land and the sea.
0:15:12 > 0:15:17- I have a temporary home in Lleyn - and on a farm in West Wales.
0:15:18 > 0:15:20- This week, I'm on dry land...
0:15:21 > 0:15:24- ..to cook - a cobnut and blue cheese salad.
0:15:28 > 0:15:33- I'll use yellow endive - rather than lettuce in this salad.
0:15:33 > 0:15:37- You can also get red endive - but I'll use the yellow variety.
0:15:37 > 0:15:39- It's slightly bitter...
0:15:39 > 0:15:44- ..which works well with - the saltiness of blue cheese...
0:15:45 > 0:15:48- ..and the sweetness of cobnuts.
0:15:48 > 0:15:53- It's a perfect combination - of three contrasting flavours.
0:15:54 > 0:15:56- It works well on a plate.
0:15:58 > 0:16:02- It's a perfect sharing dish - for the middle of the table.
0:16:03 > 0:16:06- I'll make a simple, quick dressing.
0:16:09 > 0:16:12- Dijon mustard - and some English mustard.
0:16:15 > 0:16:17- White wine vinegar.
0:16:19 > 0:16:20- Vegetable oil.
0:16:24 > 0:16:27- Use twice the volume - of oil to vinegar.
0:16:28 > 0:16:29- Salt.
0:16:31 > 0:16:32- Black pepper.
0:16:35 > 0:16:38- Blend the ingredients.
0:16:39 > 0:16:40- Make sure the lid's on.
0:16:45 > 0:16:46- There we are.
0:16:46 > 0:16:48- The dressing's ready.
0:16:50 > 0:16:53- Next, add the blue cheese.
0:16:55 > 0:16:58- It doesn't need to be cut - into uniform pieces.
0:16:58 > 0:17:01- Cut it into random shapes and sizes.
0:17:04 > 0:17:08- It's important that the cheese - is soft and at room temperature.
0:17:10 > 0:17:12- Now, add the dressing.
0:17:24 > 0:17:27- Finally, add the cobnuts.
0:17:29 > 0:17:32- They're in season in late summer.
0:17:33 > 0:17:35- You can also use hazelnuts.
0:17:35 > 0:17:40- If you're walking the dog and - you see a nut tree, gather the nuts.
0:17:45 > 0:17:49- Cut them in half - and sprinkle them onto the salad.
0:17:55 > 0:17:58- For the finishing touch, - add a little more cheese.
0:18:02 > 0:18:03- That's it.
0:18:18 > 0:18:22- Plum Bakewell Tart
0:18:23 > 0:18:25- The final recipe - is a plum Bakewell tart.
0:18:27 > 0:18:29- First, prepare the jam.
0:18:29 > 0:18:32- Cut the plum in half - and remove the stone.
0:18:37 > 0:18:40- Cut it into quarters - and into a pan it goes.
0:18:43 > 0:18:45- Add some sugar...
0:18:46 > 0:18:48- ..and ground ginger.
0:18:48 > 0:18:53- You can use fresh ginger but ground - ginger adds more flavour to a jam.
0:18:54 > 0:18:57- I'll also add - the juice of half a lemon.
0:19:01 > 0:19:03- Let it sit for half an hour.
0:19:03 > 0:19:07- The lemon juice - will draw the liquid from the plums.
0:19:07 > 0:19:10- You won't need to add water - to this jam...
0:19:11 > 0:19:12- ..before you cook it.
0:19:14 > 0:19:17- It's important - to cook it on a low heat...
0:19:17 > 0:19:22- ..until the temperature of the jam - reaches 107 degrees.
0:19:22 > 0:19:24- Stir it every 20 minutes.
0:19:24 > 0:19:26- You don't want it to burn.
0:19:32 > 0:19:34- Next, roll out the pastry.
0:19:34 > 0:19:38- I made this sweet shortcrust pastry - beforehand.
0:19:52 > 0:19:53- Put it in the tin.
0:19:53 > 0:19:55- Work quickly.
0:19:58 > 0:20:00- Push the pastry into the corners.
0:20:03 > 0:20:06- Put some greaseproof paper - on the pastry...
0:20:09 > 0:20:12- ..then add some baking beans.
0:20:20 > 0:20:24- Chill in the fridge for 40 minutes - before you bake it.
0:20:27 > 0:20:29- While the pastry - rests in the fridge...
0:20:30 > 0:20:32- ..keep an eye on that plum jam.
0:20:33 > 0:20:35- It's starting to break up.
0:20:39 > 0:20:44- The pastry has rested for 40 minutes - so into a hot oven it goes.
0:20:45 > 0:20:47- Bake it in at 180 degrees - for 20 minutes.
0:21:01 > 0:21:04- The next step - is to remove the baking beans.
0:21:08 > 0:21:12- Put it back in the oven - for three or four minutes...
0:21:12 > 0:21:16- ..to cook the bits of pastry - which are still a bit raw.
0:21:26 > 0:21:28- As you can see, - the pastry's cooked.
0:21:29 > 0:21:34- While it's still warm, - brush it with a beaten egg.
0:21:36 > 0:21:41- The heat of the pastry - will cook the egg...
0:21:42 > 0:21:46- ..and seal any holes - which there may be in the pastry.
0:21:48 > 0:21:51- I'll let the pastry cool - which I make the frangipane.
0:21:52 > 0:21:55- Put some softened butter - in the bowl.
0:21:58 > 0:21:59- Add some sugar...
0:22:02 > 0:22:05- ..and beat it - until it's soft and white.
0:22:13 > 0:22:14- Add three whole eggs.
0:22:23 > 0:22:24- Ground almonds.
0:22:29 > 0:22:31- Finally, add plain flour.
0:22:36 > 0:22:38- The mixture's ready.
0:22:38 > 0:22:43- Make sure the jam is cool before - you spread it onto the pastry.
0:22:44 > 0:22:45- On goes the frangipane.
0:22:51 > 0:22:54- Flaked almonds.
0:22:54 > 0:22:57- Bake for 40 minutes at 160 degrees.
0:23:06 > 0:23:11- To give the tart a lovely sheen, - brush it with apricot jam.
0:23:15 > 0:23:19- The recipes are available on the - website or you can write to us.
0:23:20 > 0:23:23- Join me next week - for more tasty recipes...
0:23:23 > 0:23:26- ..inspired by the land and sea - of Wales.
0:23:46 > 0:23:49- S4C subtitles by Eirlys A Jones
0:23:49 > 0:23:49- .