Rhaglen 2 Cegin Bryn

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-This series was inspired

-by the land and seas of Wales.

-My roots lie here - the place where

-I discovered my instinct for food.

-During this series,

-I travel across Wales...

-..to meet people who are

-passionate about food, just like me.

-I meet a fisherman,

-a forager and a beekeeper.

-There's also a Tongan feast and I

-cook a whole lamb on a rugby field.

-I cook indoors and outdoors...

-..on dry land and at sea.

-Welcome to Cegin Bryn Tir A Mor.

-In this programme...

-..I cook beef indoors

-and langoustines outdoors.

-I also enjoy a Tongan feast

-in West Wales.

-Beef In Ale

-I'll use beef cheeks

-for this recipe.

-It's the perfect cut of beef

-for braising.

-It's ideal for stewing

-and braising.

-First, cut the cheek in half.

-Place the meat in a bowl.

-Add a stick of celery.

-I'll keep the vegetables chunky...

-..because I'll cook the meat

-for three hours.

-It's important to use chunky

-vegetables, so they don't overcook.

-Add one onion.

-Two star anise.

-Black pepper.

-Use whole peppercorns.

-Some thyme...

-..and some bay leaves.

-To finish the marinade,

-pour beer over the whole thing.

-The beer

-starts to break down the fat...

-..in the meat.

-Chill it in the fridge overnight.

-The colour of the beer changes.

-The colour of the beef also changes.

-The cooking process has begun.

-Pour the marinade into the saucepan.

-I'll put this heavy-bottomed

-casserole dish on a high heat.

-Pour some oil in the casserole dish.

-Season the beef cheeks.

-SIZZLING

-Put the beer marinade

-on a high heat.

-Spoon off the froth which

-appears when it comes to the boil.

-Remove it all.

-The beef cheeks are ready.

-Turn down the heat.

-Remove the meat.

-Pour some oil in the casserole...

-..then add the drained,

-marinated vegetables.

-When the vegetables

-have caramelized...

-..add the herbs,

-the star anise and the peppercorns.

-Pour the beer marinade

-over the vegetables and beef cheeks.

-It's important to reduce the beer

-by 50% to intensify the flavour.

-Once it's ready,

-add some chicken stock.

-Bring it to the boil, cover it...

-..and cook it for three hours

-at 140 degrees.

-Plenty of time to have a cuppa,

-enjoy a pint or mow the lawn.

-I'll prepare carrots and dumplings

-to go with the braised beef cheeks.

-Dumplings are easy to make.

-All you need is flour,

-breadcrumbs, beef suet...

-..thyme for flavour and colour...

-..and an egg and milk mixture

-beaten with a fork.

-Gradually add the wet ingredients

-to the dry ones...

-..and, finally,

-add some horseradish.

-Knead the mixture

-and roll it into small balls.

-Boil the dumplings

-in the carrots' salty water.

-Braised beef cheeks cooked in beer.

-Fantastic.

-You really must try this.

-It's light

-and bursting with flavour.

-A wonderful, perfect combination.

-Mm!

-During this series, I'll step out of

-the kitchen into the fresh air...

-..to be inspired

-by the land and sea.

-I've set up a temporary kitchen

-in Lleyn...

-..and on a farm in West Wales.

-This week, we're by the sea.

-Langoustines And Garlic Butter

-I'm by the sea and the next recipe

-is langoustines and garlic butter.

-First, melt the butter

-and add garlic to it.

-Into the pan.

-Peel and finely chop the garlic.

-The more you chop garlic,

-the more oil comes out...

-..and the more intense

-its flavour becomes.

-Salt.

-Pepper.

-Let it cook, to allow the garlic

-to flavour the butter.

-Next, cut the langoustines

-down the middle.

-Take a sharp knife and push it

-into the middle of the langoustine.

-Slice down the entire body.

-You can see the meat inside.

-Next, I'll add some salt...

-..and pour oil

-over the langoustines.

-Take the butter off the heat.

-Make sure the barbecue's hot.

-Put them straight on there.

-SIZZLING

-You want to hear

-that sizzling sound...

-..as though

-you were frying something.

-It's important the barbecue's hot.

-The langoustines will take

-three to four minutes to cook.

-I'll chop some parsley

-and add it to the butter.

-Add the zest of one lemon

-to the butter.

-Add the juice of half the lemon...

-..and cook the other half

-of the lemon on the barbecue.

-The lemon gives it a totally

-different flavour.

-This is what you need.

-The langoustines

-are a lovely colour.

-Place the langoustines

-in a clean bowl.

-To finish, heat the butter.

-Pour all the butter

-over the langoustines.

-Barbecued langoustines

-with garlic butter.

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-The land and seas of Wales

-inspired this series.

-I'll travel across the country

-to collect ingredients...

-..and meet people who, like me,

-love to cook.

-This week, I learn about the Tongan

-tradition of cooking in the ground.

-Polu and Gwenno, his wife,

-invited me to a family feast...

-..in a back garden

-in Narberth, West Wales.

-Can you explain what Puku's doing?

-He's starting a fire.

-We'll cook food in that fire.

-It's like an underground oven.

-This is a Tongan tradition?

-This is a Tongan tradition?

-

-Yes.

-Is there a name

-for this sort of cooking?

-It's known as an umu.

-This is now Tongan people cook.

-A rock stores the heat

-you use to cook food in the umu.

-Yes.

-The fire's going well,

-so what's the next stage?

-These are banana leaves.

-These are banana leaves.

-

-Yes.

-What's happening now?

-We're softening the leaves.

-When they're soft,

-you can wrap them around the food.

-Who taught Puku to do this?

-THEY SPEAK TONGAN

-Puku's family,

-especially his father, taught him.

-It's been handed down in the family.

-The Tongan fire is warming up...

-..and, because

-it's a social occasion...

-..they make sure

-there's plenty food for everyone.

-Do we put food in the leaves?

-Do we put food in the leaves?

-

-Yes.

-Meat, coconut milk and onions.

-Is Paulo the boss?

-Yes - he's definitely the boss.

-Paulo will do the wrapping.

-We'll prepare the food

-and he'll wrap it.

-This is lamb.

-Is it important

-to cut it into small pieces?

-Yes, because it makes it easier

-to cook.

-It cooks faster.

-In goes the lamb.

-In goes the lamb.

-

-Straight in? OK.

-And the spring onions.

-Mind your fingers.

-On go the onions.

-Enough.

-A master at work.

-Beef is also prepared

-in the same way.

-The meat is ready for the umu.

-Do you cook fruit and vegetables too

-or just meat?

-We're about to prepare some fruit.

-Does it go in the umu too?

-Does it go in the umu too?

-

-Yes.

-That's papaya.

-We eat papaya for dessert in Tonga.

-I was soon

-helping to prepare papaya.

-He's removing the seeds.

-He says you're very good.

-He says you're very good.

-

-Thank you.

-We filled one with shallots

-and one with banana and honey.

-Of course, we filled both

-with coconut milk.

-On go the lids.

-It's a great way to cook.

-It keeps the flavours

-and the liquid in.

-Yes. It's really good.

-It's ready for the umu.

-Yes, it's ready to go in the umu.

-Yes, it's ready to go in the umu.

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-Not the oven but the umu.

-MUSIC

-Does the basket go straight in?

-Does the basket go straight in?

-

-Yes.

-Lovely.

-A lot of leaves.

-Yes - banana leaves.

-Is that Tongan carpet?

-No. Sorry!

-THEY LAUGH

-And a duvet.

-It's important to do this quickly,

-to trap the heat.

-MUSIC

-It smells great.

-Yeah!

-Yeah!

-

-Nice.

-After an hour or two in the ground

-and a short prayer...

-..it's time for the feast.

-What do you make of

-the whole occasion?

-The way they cook in the ground

-and the flavours?

-It's great because it's different

-from anything in my background.

-When you go to Tonga, you may start

-with something small in the umu...

-..for Sunday lunch.

-People hear you're visiting...

-..and relatives bring a pig,

-a watermelon or some fish...

-..and it becomes a feast.

-Lamb.

-Lamb.

-

-It smells fantastic.

-Really good.

-Mm!

-Really nice. Tasty.

-You can serve it in your restaurant!

-I'd definitely serve that one.

-What do you think?

-That's nice.

-The honey adds something to it.

-A sweetness.

-Nice.

-Very nice.

-Thank you very much.

-I've learned something today.

-How to cook in a different way

-and create tasty food.

-Thank you.

-Thank you.

-

-Well done, boys.

-The sun's out and everyone's happy.

-Vanilla Creme Brulee

-This is a classic recipe.

-Vanilla creme brulee.

-We only need the egg yolks.

-That's what makes this

-such a lovely, rich recipe.

-I'll add caster sugar

-to the egg yolks.

-In it goes.

-It's important

-to whisk it immediately.

-If you allow the sugar

-to sit on the egg yolks...

-..the sugar

-will start to cook the egg yolks.

-It's important

-to whisk it straightaway.

-Warm the double cream.

-Add a little bit of milk.

-That's plenty.

-Now for the vanilla.

-The easiest way to get all the seeds

-out of a vanilla pod...

-..is to lay the pod

-on a chopping board...

-..and run a sharp knife

-down the middle.

-Spread the pod open

-and run a knife down it.

-That's how you collect

-all the seeds.

-Add the seeds

-and the pod to the cream.

-Whisk it and make sure

-you separate all the seeds.

-Pour half the mixture into the bowl.

-Mix well.

-Add the rest of the cream.

-Pour the mixture into ramekins.

-Fill them to the top.

-Pour warm water into the tray

-where the ramekins sit.

-The water will help cook

-the mixture in the ramekins evenly.

-If you don't add water, you can get

-scrambled egg on the outside...

-..and a soft texture in the centre.

-The warm water is important.

-Cook at 120 degrees for 45 minutes.

-The creme brulee

-has had time to cool.

-The next step

-is the one which everyone loves.

-We all love

-to crack the top in a restaurant.

-It's time to burn the sugar,

-using a blowtorch.

-You only need a thin layer of sugar.

-Burn the sugar.

-Do this quickly.

-If you do it slowly,

-you'll end up with scrambled egg.

-It's important

-to do this pretty quickly.

-There we are.

-A classic vanilla creme brulee.

-Let the sugar cool

-before you serve it.

-The recipes are available

-on the website or by writing to us.

-Join me next week

-for some more tasty recipes...

-..inspired

-by the land and seas of Wales.

-S4C subtitles by Eirlys A Jones

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