Rhaglen 1 Cegin Bryn

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-In this series,

-I'll be on the coast, on hills...

-..in gardens and in the kitchen.

-Welcome to Cegin Bryn Tir A Mor.

-I've reached several crossroads

-during my career.

-I've had a thousand experiences and

-I've worked with some of the best...

-..such as Marco Pierre White

-and Michel Roux Junior.

-Perfect!

-Being honoured by the Gorsedd...

-..was the boost I needed to write

-a book in Welsh, called Tir A Mor.

-And the book inspired me

-to make this cookery series.

-Mm!

-My roots are here and I discovered

-my instinct for food here.

-During this series,

-I travel across Wales...

-..to meet people who are

-passionate about food, just like me.

-I go fishing and foraging.

-I collect honey from a beehive.

-I cook a whole lamb

-at Denbigh Rugby Club...

-..and find a corner of Tonga

-in South Wales.

-A series to feed you and me.

-In this programme,

-I fish for sea bass near Aberdyfi...

-..I prepare a simple salad in my

-temporary kitchen in West Wales...

-..and in my main kitchen,

-I bake a wonderful plum tart.

-First, a tasty bird.

-This is the first recipe.

-Pheasant in breadcrumbs,

-fried egg and chips.

-Pheasant In Breadcrumbs

-With A Fried Egg

-Remove the skin.

-We only need the breast meat.

-Wrap the meat in cling film.

-Use a pan or a rolling pin.

-We need it to be the same thickness

-from one end to the other.

-The next step

-is to tip some flour on a plate.

-Add salt and pepper.

-A whole egg.

-Add salt and pepper.

-Beat it with a fork.

-Next, place the pheasant breast

-in the flour.

-Next, in the egg.

-Finally, coat the meat

-in breadcrumbs.

-The next step is to prepare

-and half cook the chips.

-I peeled these potatoes earlier.

-Cut it down the centre...

-..then into thirds.

-Dry the potatoes.

-It's important to get rid

-of the water before frying.

-Cook for four or five minutes

-at 130 degrees.

-The aim is to cook the potatoes

-but with no colour at all.

-The potatoes have had

-four or five minutes.

-They're warm and soft in the middle.

-This is the secret

-of twice cooked chips.

-Part-cook them, then chill in the

-fridge until you need them later.

-I'm ready to cook the pheasant.

-I'll cook it

-in rapeseed oil and butter.

-I'll blend the two.

-Once the butter has started to melt,

-I'll add the pheasant to the pan.

-SIZZLING

-Turn down the heat slightly.

-It's important to cook the pheasant

-relatively quickly...

-..so that the meat doesn't dry up.

-We also want

-the breadcrumb coating to be crispy.

-The chips are in the fryer and

-they'll be ready in three minutes.

-The pheasant is ready.

-It's important

-to let the meat rest...

-..before you serve it.

-Put it on kitchen paper.

-Next, the fried egg.

-Cook the egg at the last minute.

-A drop of oil in a pan.

-I don't want the pan to be too hot.

-People cook eggs

-on too high a temperature.

-Add the egg

-and gradually warm the pan.

-Add a knob of butter to the pan.

-Stack the chips on the side.

-Place the fried egg

-on top of the pheasant.

-Finally, add some capers

-to the egg...

-..to give it

-a strong, fresh flavour.

-I'll also add some anchovies...

-..and a few parsley leaves.

-All done.

-Pheasant in breadcrumbs,

-chips and a fried egg.

-The pheasant is nice and soft,

-the breadcrumb coating is crispy...

-..and one of the best combinations

-in the world - egg yolk and chips.

-Very nice.

-Perfect.

-Next, there's sea bass on the menu.

-Sea bass has grown in popularity...

-..and the best way to catch one

-is off a boat out at sea.

-Rhys Llywelyn, the fisherman...

-..invited me to try my luck

-on the Dyfi estuary.

-Bass is one of my favourite fish.

-I hope I enjoy catching them

-as much as I enjoy cooking them.

-Rhys, we're on a boat.

-Where are we and where are we going?

-Where are we and where are we going?

-

-We're leaving Aberdyfi.

-We're heading out

-to try to fish the bar.

-'Try'?

-'Try'?

-

-We'll catch fish - don't worry.

-We'll try to fish the bar...

-..the sandbank

-at the mouth of the estuary.

-You can see waves washing over it.

-The weather isn't great today

-but, with a bit of luck...

-..we'll find plenty of fish.

-Champion.

-Rhys, explain what sort of rod

-we'll use to catch bass.

-We're hoping for success,

-so we're using light tackle.

-A small rod, a small reel

-and a really thin line.

-Look behind us and you'll see waves

-breaking over the sandbank.

-That churns everything up.

-Especially small fish.

-Especially small fish.

-

-Yes, exactly.

-We try to replicate that

-by casting these out...

-..in the hope that the bass

-are waiting for them.

-Cast into the white water.

-All the way back.

-Let it settle, then flick!

-OK.

-Should you come back in

-quickly or slowly?

-Try a little bit of everything.

-Reel in slowly,

-then quicken the pace.

-Throw in a twitch now and then.

-Think like a fish!

-I think like a chef, not a fish!

-You've caught a small one.

-Reel it in.

-Whoa!

-Whoa!

-

-Have you got it?

-Yes! Ha, ha, ha!

-One bass.

-Unfortunately,

-it's too small to keep.

-It's gone back! Catch and release.

-If that one was too small, how big

-does it have to be to be kept?

-Since the 1st of September,

-the size has increased to 42cm.

-We've caught two,

-but both were too small.

-Is it big enough?

-Is it big enough?

-

-Not quite.

-Bryn, you'll eat tonight!

-Perfect!

-We won't starve!

-That's supper sorted for tonight.

-We caught one which is big enough.

-It's a pretty fish.

-It's important to put them back.

-They're too small today

-but they'll be perfect next year.

-Fishing brings a lot of money

-into the local economy.

-Time to cook.

-Do you cook whatever you catch?

-Do you cook whatever you catch?

-

-Yes, I enjoy doing that.

-I like to think that I show respect

-to the fish I catch.

-I removed the scales

-from the sea bass we caught earlier.

-I've also cleaned it.

-Next, I'll fillet it.

-Cut under the fin...

-..to the bones.

-Cut above the tail.

-Run the knife

-along the whole fillet.

-Place your hand on the top.

-You get a whole fillet.

-I'll score the skin.

-It's really fresh.

-No more than 90 minutes.

-When it starts to cook, it will bend

-because it's so fresh.

-Scoring the skin helps it

-stay on the bottom of the pan...

-..and create crispy skin.

-Next, I'll prepare the cucumber.

-Peel it, then cook it

-directly on the barbecue.

-I've never had

-barbecued cucumber before.

-There's a first time for everything.

-There's a first time for everything.

-

-Absolutely.

-Cut it in half, lengthways.

-Salt.

-On the hot section it goes.

-It starts cooking immediately.

-Next, the dressing.

-Fresh ginger.

-Grate it.

-We'll create

-a ginger and garlic oil.

-A bit of fingernails too!

-Don't tell anyone,

-or they'll all want some!

-Add some honey...

-..and some soy sauce.

-Oil.

-Is the cucumber ready?

-Is the cucumber ready?

-

-I hope so.

-We need it to be black.

-Salt on the sea bass.

-Black pepper.

-Pepper goes on the meat,

-never on the skin...

-..because pepper burns easily.

-In goes the oil.

-Add the sea bass fillet.

-Next, I'll take the cucumber

-off the heat...

-..and slice it all.

-Cook the fish 80% through

-on the skin side...

-..and turn it over

-at the last minute.

-Remove the fish from the pan

-and pour out the oil.

-Put the pan back on the heat.

-Add the cucumber and the oil

-that's bursting with flavour.

-The sea bass goes back in

-to finish cooking.

-It's ready

-and it's hot, so be careful.

-How does it taste?

-How does it taste?

-

-Wonderful.

-I like crispy skin.

-Mm! The cucumber tastes lovely.

-I must go fishing more often!

-You catch the fish

-and I'll cook it.

-Alright. Deal.

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-Next, we head outdoors to prepare a

-salad with three simple ingredients.

-During this series, I'll step out

-of the kitchen, into the open air...

-..to be inspired

-by the land and the sea.

-I have a temporary home in Lleyn

-and on a farm in West Wales.

-This week, I'm on dry land...

-..to cook

-a cobnut and blue cheese salad.

-I'll use yellow endive

-rather than lettuce in this salad.

-You can also get red endive

-but I'll use the yellow variety.

-It's slightly bitter...

-..which works well with

-the saltiness of blue cheese...

-..and the sweetness of cobnuts.

-It's a perfect combination

-of three contrasting flavours.

-It works well on a plate.

-It's a perfect sharing dish

-for the middle of the table.

-I'll make a simple, quick dressing.

-Dijon mustard

-and some English mustard.

-White wine vinegar.

-Vegetable oil.

-Use twice the volume

-of oil to vinegar.

-Salt.

-Black pepper.

-Blend the ingredients.

-Make sure the lid's on.

-There we are.

-The dressing's ready.

-Next, add the blue cheese.

-It doesn't need to be cut

-into uniform pieces.

-Cut it into random shapes and sizes.

-It's important that the cheese

-is soft and at room temperature.

-Now, add the dressing.

-Finally, add the cobnuts.

-They're in season in late summer.

-You can also use hazelnuts.

-If you're walking the dog and

-you see a nut tree, gather the nuts.

-Cut them in half

-and sprinkle them onto the salad.

-For the finishing touch,

-add a little more cheese.

-That's it.

-Plum Bakewell Tart

-The final recipe

-is a plum Bakewell tart.

-First, prepare the jam.

-Cut the plum in half

-and remove the stone.

-Cut it into quarters

-and into a pan it goes.

-Add some sugar...

-..and ground ginger.

-You can use fresh ginger but ground

-ginger adds more flavour to a jam.

-I'll also add

-the juice of half a lemon.

-Let it sit for half an hour.

-The lemon juice

-will draw the liquid from the plums.

-You won't need to add water

-to this jam...

-..before you cook it.

-It's important

-to cook it on a low heat...

-..until the temperature of the jam

-reaches 107 degrees.

-Stir it every 20 minutes.

-You don't want it to burn.

-Next, roll out the pastry.

-I made this sweet shortcrust pastry

-beforehand.

-Put it in the tin.

-Work quickly.

-Push the pastry into the corners.

-Put some greaseproof paper

-on the pastry...

-..then add some baking beans.

-Chill in the fridge for 40 minutes

-before you bake it.

-While the pastry

-rests in the fridge...

-..keep an eye on that plum jam.

-It's starting to break up.

-The pastry has rested for 40 minutes

-so into a hot oven it goes.

-Bake it in at 180 degrees

-for 20 minutes.

-The next step

-is to remove the baking beans.

-Put it back in the oven

-for three or four minutes...

-..to cook the bits of pastry

-which are still a bit raw.

-As you can see,

-the pastry's cooked.

-While it's still warm,

-brush it with a beaten egg.

-The heat of the pastry

-will cook the egg...

-..and seal any holes

-which there may be in the pastry.

-I'll let the pastry cool

-which I make the frangipane.

-Put some softened butter

-in the bowl.

-Add some sugar...

-..and beat it

-until it's soft and white.

-Add three whole eggs.

-Ground almonds.

-Finally, add plain flour.

-The mixture's ready.

-Make sure the jam is cool before

-you spread it onto the pastry.

-On goes the frangipane.

-Flaked almonds.

-Bake for 40 minutes at 160 degrees.

-To give the tart a lovely sheen,

-brush it with apricot jam.

-The recipes are available on the

-website or you can write to us.

-Join me next week

-for more tasty recipes...

-..inspired by the land and sea

-of Wales.

-S4C subtitles by Eirlys A Jones

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