0:00:00 > 0:00:00- Subtitles
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0:00:22 > 0:00:26- This series was inspired - by the land and seas of Wales.
0:00:27 > 0:00:33- My roots lie here - the place where - I discovered my instinct for food.
0:00:34 > 0:00:36- During this series, - I travel across Wales...
0:00:37 > 0:00:42- ..to meet people who are - passionate about food, just like me.
0:00:46 > 0:00:49- I meet a fisherman, - a forager and a beekeeper.
0:00:50 > 0:00:55- There's also a Tongan feast and I - cook a whole lamb on a rugby field.
0:00:57 > 0:01:01- I cook indoors and outdoors...
0:01:02 > 0:01:04- ..on dry land and at sea.
0:01:07 > 0:01:10- Welcome to Cegin Bryn Tir A Mor.
0:01:15 > 0:01:16- In this programme...
0:01:17 > 0:01:20- ..I cook beef indoors - and langoustines outdoors.
0:01:20 > 0:01:23- I also enjoy a Tongan feast - in West Wales.
0:01:23 > 0:01:27- Beef In Ale
0:01:27 > 0:01:32- I'll use beef cheeks - for this recipe.
0:01:32 > 0:01:36- It's the perfect cut of beef - for braising.
0:01:37 > 0:01:40- It's ideal for stewing - and braising.
0:01:43 > 0:01:45- First, cut the cheek in half.
0:01:51 > 0:01:53- Place the meat in a bowl.
0:01:56 > 0:01:57- Add a stick of celery.
0:02:03 > 0:02:05- I'll keep the vegetables chunky...
0:02:05 > 0:02:09- ..because I'll cook the meat - for three hours.
0:02:10 > 0:02:14- It's important to use chunky - vegetables, so they don't overcook.
0:02:15 > 0:02:17- Add one onion.
0:02:19 > 0:02:21- Two star anise.
0:02:24 > 0:02:26- Black pepper.
0:02:26 > 0:02:28- Use whole peppercorns.
0:02:31 > 0:02:33- Some thyme...
0:02:33 > 0:02:35- ..and some bay leaves.
0:02:35 > 0:02:40- To finish the marinade, - pour beer over the whole thing.
0:02:41 > 0:02:45- The beer - starts to break down the fat...
0:02:47 > 0:02:49- ..in the meat.
0:02:55 > 0:02:58- Chill it in the fridge overnight.
0:02:59 > 0:03:01- The colour of the beer changes.
0:03:03 > 0:03:06- The colour of the beef also changes.
0:03:07 > 0:03:09- The cooking process has begun.
0:03:14 > 0:03:17- Pour the marinade into the saucepan.
0:03:19 > 0:03:23- I'll put this heavy-bottomed - casserole dish on a high heat.
0:03:25 > 0:03:27- Pour some oil in the casserole dish.
0:03:29 > 0:03:31- Season the beef cheeks.
0:03:37 > 0:03:39- SIZZLING
0:03:42 > 0:03:44- Put the beer marinade - on a high heat.
0:03:45 > 0:03:49- Spoon off the froth which - appears when it comes to the boil.
0:03:53 > 0:03:55- Remove it all.
0:03:56 > 0:03:58- The beef cheeks are ready.
0:03:59 > 0:04:00- Turn down the heat.
0:04:03 > 0:04:04- Remove the meat.
0:04:11 > 0:04:14- Pour some oil in the casserole...
0:04:17 > 0:04:21- ..then add the drained, - marinated vegetables.
0:04:27 > 0:04:30- When the vegetables - have caramelized...
0:04:31 > 0:04:35- ..add the herbs, - the star anise and the peppercorns.
0:04:40 > 0:04:45- Pour the beer marinade - over the vegetables and beef cheeks.
0:04:48 > 0:04:53- It's important to reduce the beer - by 50% to intensify the flavour.
0:04:55 > 0:04:58- Once it's ready, - add some chicken stock.
0:04:59 > 0:05:01- Bring it to the boil, cover it...
0:05:03 > 0:05:06- ..and cook it for three hours - at 140 degrees.
0:05:09 > 0:05:13- Plenty of time to have a cuppa, - enjoy a pint or mow the lawn.
0:05:22 > 0:05:28- I'll prepare carrots and dumplings - to go with the braised beef cheeks.
0:05:30 > 0:05:32- Dumplings are easy to make.
0:05:32 > 0:05:36- All you need is flour, - breadcrumbs, beef suet...
0:05:36 > 0:05:38- ..thyme for flavour and colour...
0:05:39 > 0:05:42- ..and an egg and milk mixture - beaten with a fork.
0:05:43 > 0:05:47- Gradually add the wet ingredients - to the dry ones...
0:05:47 > 0:05:51- ..and, finally, - add some horseradish.
0:05:54 > 0:05:57- Knead the mixture - and roll it into small balls.
0:06:03 > 0:06:07- Boil the dumplings - in the carrots' salty water.
0:06:12 > 0:06:16- Braised beef cheeks cooked in beer.
0:06:36 > 0:06:38- Fantastic. - You really must try this.
0:06:40 > 0:06:42- It's light - and bursting with flavour.
0:06:44 > 0:06:46- A wonderful, perfect combination.
0:06:50 > 0:06:51- Mm!
0:06:55 > 0:06:59- During this series, I'll step out of - the kitchen into the fresh air...
0:07:00 > 0:07:02- ..to be inspired - by the land and sea.
0:07:02 > 0:07:06- I've set up a temporary kitchen - in Lleyn...
0:07:06 > 0:07:08- ..and on a farm in West Wales.
0:07:10 > 0:07:12- This week, we're by the sea.
0:07:15 > 0:07:18- Langoustines And Garlic Butter
0:07:19 > 0:07:24- I'm by the sea and the next recipe - is langoustines and garlic butter.
0:07:24 > 0:07:28- First, melt the butter - and add garlic to it.
0:07:30 > 0:07:32- Into the pan.
0:07:32 > 0:07:35- Peel and finely chop the garlic.
0:07:40 > 0:07:44- The more you chop garlic, - the more oil comes out...
0:07:44 > 0:07:47- ..and the more intense - its flavour becomes.
0:07:52 > 0:07:53- Salt.
0:07:54 > 0:07:55- Pepper.
0:07:58 > 0:08:03- Let it cook, to allow the garlic - to flavour the butter.
0:08:03 > 0:08:06- Next, cut the langoustines - down the middle.
0:08:06 > 0:08:11- Take a sharp knife and push it - into the middle of the langoustine.
0:08:16 > 0:08:18- Slice down the entire body.
0:08:24 > 0:08:26- You can see the meat inside.
0:08:26 > 0:08:28- Next, I'll add some salt...
0:08:31 > 0:08:34- ..and pour oil - over the langoustines.
0:08:38 > 0:08:40- Take the butter off the heat.
0:08:40 > 0:08:42- Make sure the barbecue's hot.
0:08:45 > 0:08:47- Put them straight on there.
0:08:48 > 0:08:49- SIZZLING
0:08:49 > 0:08:52- You want to hear - that sizzling sound...
0:08:52 > 0:08:55- ..as though - you were frying something.
0:08:55 > 0:08:58- It's important the barbecue's hot.
0:09:00 > 0:09:04- The langoustines will take - three to four minutes to cook.
0:09:07 > 0:09:11- I'll chop some parsley - and add it to the butter.
0:09:15 > 0:09:18- Add the zest of one lemon - to the butter.
0:09:26 > 0:09:29- Add the juice of half the lemon...
0:09:29 > 0:09:33- ..and cook the other half - of the lemon on the barbecue.
0:09:36 > 0:09:40- The lemon gives it a totally - different flavour.
0:09:43 > 0:09:44- This is what you need.
0:09:45 > 0:09:48- The langoustines - are a lovely colour.
0:09:50 > 0:09:52- Place the langoustines - in a clean bowl.
0:10:00 > 0:10:02- To finish, heat the butter.
0:10:05 > 0:10:08- Pour all the butter - over the langoustines.
0:10:12 > 0:10:16- Barbecued langoustines - with garlic butter.
0:10:45 > 0:10:45- .
0:10:51 > 0:10:51- Subtitles
0:10:51 > 0:10:53- Subtitles- - Subtitles
0:10:57 > 0:11:00- The land and seas of Wales - inspired this series.
0:11:01 > 0:11:06- I'll travel across the country - to collect ingredients...
0:11:06 > 0:11:09- ..and meet people who, like me, - love to cook.
0:11:09 > 0:11:14- This week, I learn about the Tongan - tradition of cooking in the ground.
0:11:14 > 0:11:18- Polu and Gwenno, his wife, - invited me to a family feast...
0:11:19 > 0:11:22- ..in a back garden - in Narberth, West Wales.
0:11:25 > 0:11:28- Can you explain what Puku's doing?
0:11:29 > 0:11:30- He's starting a fire.
0:11:31 > 0:11:34- We'll cook food in that fire.
0:11:37 > 0:11:39- It's like an underground oven.
0:11:42 > 0:11:44- This is a Tongan tradition?
0:11:44 > 0:11:45- This is a Tongan tradition?- - Yes.
0:11:46 > 0:11:49- Is there a name - for this sort of cooking?
0:11:50 > 0:11:52- It's known as an umu.
0:11:56 > 0:11:58- This is now Tongan people cook.
0:12:00 > 0:12:04- A rock stores the heat - you use to cook food in the umu.
0:12:04 > 0:12:05- Yes.
0:12:06 > 0:12:09- The fire's going well, - so what's the next stage?
0:12:10 > 0:12:11- These are banana leaves.
0:12:11 > 0:12:12- These are banana leaves.- - Yes.
0:12:13 > 0:12:15- What's happening now?
0:12:17 > 0:12:19- We're softening the leaves.
0:12:22 > 0:12:26- When they're soft, - you can wrap them around the food.
0:12:26 > 0:12:28- Who taught Puku to do this?
0:12:31 > 0:12:33- THEY SPEAK TONGAN
0:12:49 > 0:12:53- Puku's family, - especially his father, taught him.
0:12:57 > 0:12:59- It's been handed down in the family.
0:13:02 > 0:13:04- The Tongan fire is warming up...
0:13:05 > 0:13:08- ..and, because - it's a social occasion...
0:13:08 > 0:13:12- ..they make sure - there's plenty food for everyone.
0:13:15 > 0:13:17- Do we put food in the leaves?
0:13:17 > 0:13:19- Do we put food in the leaves?- - Yes.
0:13:20 > 0:13:23- Meat, coconut milk and onions.
0:13:23 > 0:13:25- Is Paulo the boss?
0:13:25 > 0:13:27- Yes - he's definitely the boss.
0:13:29 > 0:13:31- Paulo will do the wrapping.
0:13:36 > 0:13:39- We'll prepare the food - and he'll wrap it.
0:13:40 > 0:13:42- This is lamb.
0:13:46 > 0:13:49- Is it important - to cut it into small pieces?
0:13:49 > 0:13:53- Yes, because it makes it easier - to cook.
0:13:55 > 0:13:56- It cooks faster.
0:14:00 > 0:14:02- In goes the lamb.
0:14:02 > 0:14:03- In goes the lamb.- - Straight in? OK.
0:14:03 > 0:14:05- And the spring onions.
0:14:08 > 0:14:10- Mind your fingers.
0:14:12 > 0:14:14- On go the onions.
0:14:15 > 0:14:16- Enough.
0:14:20 > 0:14:21- A master at work.
0:14:28 > 0:14:32- Beef is also prepared - in the same way.
0:14:36 > 0:14:38- The meat is ready for the umu.
0:14:38 > 0:14:42- Do you cook fruit and vegetables too - or just meat?
0:14:42 > 0:14:45- We're about to prepare some fruit.
0:14:45 > 0:14:48- Does it go in the umu too?
0:14:48 > 0:14:49- Does it go in the umu too?- - Yes.
0:14:50 > 0:14:51- That's papaya.
0:14:53 > 0:14:56- We eat papaya for dessert in Tonga.
0:15:02 > 0:15:06- I was soon - helping to prepare papaya.
0:15:17 > 0:15:18- He's removing the seeds.
0:15:27 > 0:15:29- He says you're very good.
0:15:29 > 0:15:31- He says you're very good.- - Thank you.
0:15:32 > 0:15:36- We filled one with shallots - and one with banana and honey.
0:15:37 > 0:15:40- Of course, we filled both - with coconut milk.
0:15:43 > 0:15:44- On go the lids.
0:15:47 > 0:15:49- It's a great way to cook.
0:15:49 > 0:15:52- It keeps the flavours - and the liquid in.
0:15:52 > 0:15:54- Yes. It's really good.
0:15:54 > 0:15:55- It's ready for the umu.
0:15:56 > 0:15:57- Yes, it's ready to go in the umu.
0:15:57 > 0:15:59- Yes, it's ready to go in the umu.- - Not the oven but the umu.
0:16:01 > 0:16:02- MUSIC
0:16:13 > 0:16:15- Does the basket go straight in?
0:16:15 > 0:16:17- Does the basket go straight in?- - Yes.
0:16:19 > 0:16:20- Lovely.
0:16:25 > 0:16:27- A lot of leaves.
0:16:27 > 0:16:29- Yes - banana leaves.
0:16:32 > 0:16:34- Is that Tongan carpet?
0:16:34 > 0:16:36- No. Sorry!
0:16:36 > 0:16:38- THEY LAUGH
0:16:39 > 0:16:41- And a duvet.
0:16:45 > 0:16:49- It's important to do this quickly, - to trap the heat.
0:16:49 > 0:16:52- MUSIC
0:17:10 > 0:17:12- It smells great.
0:17:13 > 0:17:14- Yeah!
0:17:14 > 0:17:16- Yeah!- - Nice.
0:17:21 > 0:17:25- After an hour or two in the ground - and a short prayer...
0:17:25 > 0:17:28- ..it's time for the feast.
0:17:38 > 0:17:41- What do you make of - the whole occasion?
0:17:41 > 0:17:44- The way they cook in the ground - and the flavours?
0:17:45 > 0:17:49- It's great because it's different - from anything in my background.
0:17:50 > 0:17:54- When you go to Tonga, you may start - with something small in the umu...
0:17:55 > 0:17:56- ..for Sunday lunch.
0:17:56 > 0:17:59- People hear you're visiting...
0:17:59 > 0:18:03- ..and relatives bring a pig, - a watermelon or some fish...
0:18:03 > 0:18:05- ..and it becomes a feast.
0:18:07 > 0:18:08- Lamb.
0:18:08 > 0:18:10- Lamb.- - It smells fantastic.
0:18:10 > 0:18:12- Really good.
0:18:13 > 0:18:15- Mm!
0:18:16 > 0:18:17- Really nice. Tasty.
0:18:18 > 0:18:21- You can serve it in your restaurant!
0:18:22 > 0:18:24- I'd definitely serve that one.
0:18:31 > 0:18:32- What do you think?
0:18:32 > 0:18:34- That's nice.
0:18:34 > 0:18:36- The honey adds something to it.
0:18:36 > 0:18:38- A sweetness.
0:18:39 > 0:18:41- Nice.
0:18:41 > 0:18:43- Very nice.
0:18:44 > 0:18:45- Thank you very much.
0:18:47 > 0:18:49- I've learned something today.
0:18:49 > 0:18:53- How to cook in a different way - and create tasty food.
0:18:53 > 0:18:54- Thank you.
0:18:54 > 0:18:55- Thank you.- - Well done, boys.
0:19:00 > 0:19:03- The sun's out and everyone's happy.
0:19:13 > 0:19:17- Vanilla Creme Brulee
0:19:17 > 0:19:19- This is a classic recipe.
0:19:19 > 0:19:21- Vanilla creme brulee.
0:19:21 > 0:19:23- We only need the egg yolks.
0:19:23 > 0:19:27- That's what makes this - such a lovely, rich recipe.
0:19:31 > 0:19:34- I'll add caster sugar - to the egg yolks.
0:19:35 > 0:19:37- In it goes.
0:19:38 > 0:19:41- It's important - to whisk it immediately.
0:19:42 > 0:19:45- If you allow the sugar - to sit on the egg yolks...
0:19:45 > 0:19:49- ..the sugar - will start to cook the egg yolks.
0:19:51 > 0:19:54- It's important - to whisk it straightaway.
0:19:56 > 0:19:57- Warm the double cream.
0:19:58 > 0:20:00- Add a little bit of milk.
0:20:03 > 0:20:04- That's plenty.
0:20:06 > 0:20:08- Now for the vanilla.
0:20:08 > 0:20:12- The easiest way to get all the seeds - out of a vanilla pod...
0:20:12 > 0:20:15- ..is to lay the pod - on a chopping board...
0:20:18 > 0:20:21- ..and run a sharp knife - down the middle.
0:20:24 > 0:20:27- Spread the pod open - and run a knife down it.
0:20:27 > 0:20:29- That's how you collect - all the seeds.
0:20:33 > 0:20:36- Add the seeds - and the pod to the cream.
0:20:39 > 0:20:42- Whisk it and make sure - you separate all the seeds.
0:20:43 > 0:20:46- Pour half the mixture into the bowl.
0:20:51 > 0:20:52- Mix well.
0:20:53 > 0:20:55- Add the rest of the cream.
0:20:59 > 0:21:02- Pour the mixture into ramekins.
0:21:05 > 0:21:06- Fill them to the top.
0:21:08 > 0:21:12- Pour warm water into the tray - where the ramekins sit.
0:21:14 > 0:21:18- The water will help cook - the mixture in the ramekins evenly.
0:21:19 > 0:21:23- If you don't add water, you can get - scrambled egg on the outside...
0:21:24 > 0:21:27- ..and a soft texture in the centre.
0:21:27 > 0:21:29- The warm water is important.
0:21:30 > 0:21:33- Cook at 120 degrees for 45 minutes.
0:21:46 > 0:21:49- The creme brulee - has had time to cool.
0:21:49 > 0:21:52- The next step - is the one which everyone loves.
0:21:52 > 0:21:55- We all love - to crack the top in a restaurant.
0:21:56 > 0:22:00- It's time to burn the sugar, - using a blowtorch.
0:22:03 > 0:22:07- You only need a thin layer of sugar.
0:22:08 > 0:22:09- Burn the sugar.
0:22:11 > 0:22:12- Do this quickly.
0:22:13 > 0:22:17- If you do it slowly, - you'll end up with scrambled egg.
0:22:17 > 0:22:20- It's important - to do this pretty quickly.
0:22:21 > 0:22:23- There we are.
0:22:23 > 0:22:25- A classic vanilla creme brulee.
0:22:26 > 0:22:29- Let the sugar cool - before you serve it.
0:22:36 > 0:22:41- The recipes are available - on the website or by writing to us.
0:22:42 > 0:22:45- Join me next week - for some more tasty recipes...
0:22:46 > 0:22:49- ..inspired - by the land and seas of Wales.
0:23:09 > 0:23:12- S4C subtitles by Eirlys A Jones
0:23:12 > 0:23:12- .