Rhaglen 3 Cegin Bryn

-Subtitles

-Subtitles

-

-Subtitles

-The finest ingredients

-from the land and seas of Wales...

-..are the stars of this series.

-After a week in a dark, hot kitchen,

-I'm happy to get out...

-..and travel across Wales seeking

-inspiration and cooking outdoors.

-You can't beat

-fresh food and fresh air.

-Welcome to Cegin Bryn - Tir A Mor.

-In this programme, I fish with

-two great anglers in Pwllheli...

-..I cook asparagus

-in my open air kitchen...

-..and I prepare

-a very special treacle tart.

-First, I head to my kitchen

-to cook aromatic spare ribs.

-Pork Spare Ribs

-First, place three racks of pork

-spare ribs in a pan of cold water.

-It's important to use cold water.

-Add some salt to the pan...

-..plus a cinnamon stick.

-Snap the cinnamon stick in half.

-Finally, add some black pepper

-and some star anise.

-Turn up the heat...

-..and simmer for 20 minutes.

-While the ribs cook,

-I'll prepare the marinade.

-I'll mix it in a bowl.

-Honey.

-Soy sauce.

-Hoisin sauce.

-Sesame oil.

-Not too much.

-It's really strong.

-Dried chilli flakes.

-Five spice powder.

-That's enough.

-The juice of one lime.

-The marinade is ready.

-The ribs have been

-simmering in the pan for 20 minutes.

-I'll now cover the ribs

-in the marinade.

-It's important

-to chill it in the fridge overnight.

-These ribs have chilled overnight.

-I'll cook them in a 160 degree oven

-for around half an hour.

-Serve the ribs with spring onions,

-cashew nuts and a lime.

-If you could smell this,

-you'd be as happy as me.

-It looks perfect.

-Place the ribs on a board.

-There we are.

-Slow-cooked pork spare ribs.

-They're very tasty and very cheap.

-Wonderful.

-The last time I was in Pwllheli...

-..I went out in a boat

-to catch scallops out at sea.

-Today, I hope to catch fish

-off dry land...

-..with a little help

-from two local women.

-Pwllheli beach

-at 6.30 in the morning.

-I'm half-asleep

-but I hope the fish are awake.

-Two members of the Wales Ladies Fly

-Fishing Team are here to help me.

-Enid Edwards and Marian Davies.

-We've got a lot of kit here.

-What's that?

-It's a stand to hold the rod.

-So when you go fishing,

-you don't hold anything?

-No - we settle down on our chairs.

-You have chairs

-and a stand to hold your rod.

-Yes, so we just keep an eye

-on the tip of the fishing rod.

-I borrowed this.

-Turn it up. That's right.

-Do you go fishing every day?

-Not every day,

-but I do go fishing regularly.

-As often as I can.

-How long have you been fishing?

-How long have you been fishing?

-

-For years.

-How long have you been fishing?

-Since I met my husband, in 1988.

-He was a keen angler.

-If he wasn't working,

-he was out fishing.

-That's how I started.

-Do you eat your catch?

-No. I only like smoked trout

-and smoked salmon.

-The expensive stuff!

-Pwllheli's posh!

-Why are you cutting off

-the heads and tails?

-To release the odour.

-Feed it through.

-This is to hide the hook?

-Yes.

-Push it all the way up.

-Make sure the hook's out.

-There we are.

-Make sure the hook's clear.

-Next, you need some elastic.

-Hold the hook and wrap the elastic

-around the bait.

-MUSIC

-I cast my line, so what now?

-Just wait?

-Yes.

-For how long? An hour?

-No, for around 15 minutes,

-then we'll change bait.

-The scent of the fish on the hook

-will fade in that time.

-That's why

-we have to change the bait.

-We'll sit here and wait

-for 15 minutes.

-This is a world away

-from my busy kitchen in London.

-I enjoy fishing.

-What do you enjoy about it?

-The thrill of competition?

-Yes, and the challenge.

-I love being outdoors too.

-It's relaxing to be outside,

-in the fresh air...

-..even if it's blowing a gale

-and raining.

-It's nice to be outside.

-How long have you been fly fishing?

-How long have you been fly fishing?

-

-For around 25 years.

-Oh, OK.

-You know your stuff then!

-You always learn something.

-You never know it all.

-Moc Morgan would say

-only a fool thinks he knows it all.

-That's very true.

-You compete all over Britain.

-Have you got some stories

-about the ones that got away?

-What happens on these fishing trips?

-What happens on these fishing trips?

-

-We get lost!

-What, you don't find the lakes?

-What, you don't find the lakes?

-

-We find them eventually.

-I have a sat nav in the car

-and Enid is my navigator...

-..but no matter where we go,

-we get lost.

-We're too busy talking

-to realize we've gone wrong.

-After a while on the beach...

-..I tried my luck

-spinning off the rocks.

-Hey-hey!

-I've caught a mackerel,

-although I was after bream.

-Never mind.

-I've caught it now...

-..so I'll cook it later.

-There's nothing better

-than fresh mackerel.

-Hello! I caught a fish.

-Well done!

-Have you caught anything?

-Have you caught anything?

-

-No - nothing.

-It's time to get cooking.

-Lovely!

-For my next recipe,

-I'll cook a sea bream.

-I didn't catch one today,

-so I bought one locally.

-I'll cook the mackerel I did catch

-a little later.

-I'll cook it whole...

-..and serve it with a grapefruit,

-lime and orange dressing.

-First, I must prepare the fish.

-Cut off the tail, using scissors.

-Cut off all the fins.

-It's important to do that because

-the fins burn as we cook the fish.

-Cut off anything which will burn

-before the meat is cooked.

-Next, remove the head.

-A lot of people don't like cooking

-whole fish and seeing the eyes.

-I'll cut off the head.

-Use a good knife for this.

-Push it through the bone.

-This is thyme.

-I'll also use some wild fennel.

-This fennel grows locally.

-Score the skin, through to the meat,

-to make sure the skin doesn't curl.

-Season it.

-Add a little oil.

-Make sure the pan's hot.

-In goes the fish.

-I'll prepare the dressing

-while the fish cooks.

-I'll use a grapefruit.

-Pull out some segments.

-Do the same thing with an orange.

-Remove the skin.

-Segment a lime in the same way.

-Add sugar...

-..salt...

-..and black pepper.

-Before I add the oil...

-..it's important

-to break up the fruit.

-Add olive oil very slowly.

-I'll add basil to the dressing.

-I'll use whole, small leaves.

-In they go.

-Mix well.

-Let it sit while the fish cooks.

-It's ready to be turned over.

-I hope there's colour on it.

-That's perfect.

-As you can see,

-the skin is nice and crispy.

-I can't forget

-the fresh mackerel I caught earlier.

-Season the fish

-and cook it in the pan.

-Would you like to taste it?

-Would you like to taste it?

-

-Yes.

-I caught this mackerel.

-Yes, and we didn't catch a thing!

-Is it alright? Not alright?

-Is it alright? Not alright?

-

-Yes.

-You don't eat fish, do you?

-You don't eat fish, do you?

-

-No, but that's lovely.

-I'll have some more, please.

-I'll have some more, please.

-

-Try the sea bream too.

-Which do you prefer -

-the mackerel or the sea bream?

-I like them both.

-They taste very different.

-Very nice.

-It was a team effort.

-Hang on! A team effort?

-I caught it and I cooked it!

-I caught it and I cooked it!

-

-Team effort. I'll wash up.

-Alright then.

-.

-Subtitles

-Subtitles

-

-Subtitles

-Next, I'll cook

-in my open air kitchen.

-This is asparagus

-with duck egg dressing.

-First, boil two duck eggs

-for four minutes.

-Asparagus With Duck Egg Dressing

-While the eggs cook,

-I'll prepare the dressing.

-It's really simple.

-I'll use two types of mustard.

-Dijon...

-..and English.

-White wine vinegar.

-Oil.

-Salt...

-..and pepper.

-Give it a stir...

-..then shake it in the jar.

-There we are.

-The dressing is ready.

-The eggs have had four minutes.

-Out they come.

-Next, with a chef's hands...

-..I'll peel the eggs

-whilst they're hot.

-It's important

-to cook the asparagus quickly.

-Snap off the lower section.

-You can't eat this part.

-Add lots of salt

-to a pan of boiling water.

-Salt enhances the taste of asparagus

-and it helps preserve the colour.

-Put the asparagus in the water

-and boil for three to four minutes.

-That gives me plenty of time

-to prepare the dressing.

-Slice the eggs

-whilst they're still warm.

-The warm, runny yolks

-should flow out.

-I hope the yolk oozes out.

-That's what gives us the dressing.

-It's important

-that the egg whites are cooked...

-..and the yolks are runny.

-That's perfect.

-Cut up the eggs in the bowl.

-Add some dressing to the eggs.

-To add colour to the dressing...

-..I'll use some parsley.

-It's important to add the parsley

-at the last minute.

-The eggs are still warm...

-..so if I added the parsley too soon

-you'd lose that green colour.

-Hopefully, the asparagus is ready.

-Season the asparagus.

-Add a bit of oil.

-We're ready to serve.

-Spoon the duck egg dressing

-over the asparagus.

-Asparagus with duck egg dressing.

-It looks great.

-There we are.

-Two perfect ingredients.

-Treacle Tart

-This is a treacle tart recipe.

-I'll use this chilled, sweet pastry

-which I prepared earlier.

-Roll it out.

-It's important to work quickly.

-Line the flan tin with pastry.

-Press it into the edges.

-Next, I need some greaseproof paper.

-In go the baking beans.

-Chill it in the fridge

-for at least 20 minutes.

-The pastry has chilled

-for the required time...

-..so it's time to bake it

-at 180 degrees for 20 minutes.

-While the pastry case cooks,

-I'll prepare the treacle filling.

-First, some soda bread.

-In it goes.

-Add some ground almonds

-and create some breadcrumbs.

-Turn on the machine and mix well.

-Next...

-..crack two eggs into a bowl.

-Double cream.

-In it goes.

-The star of the recipe

-is golden syrup.

-Mix it well.

-In it goes.

-Give it a good mix.

-A treacle tart

-should be dense and rich.

-That's why we'll store it

-in the fridge overnight.

-Here's one which has already been

-in the fridge.

-As you can see,

-the colour is totally different.

-The air has gone out of the mixture

-and it's become thick.

-When the pastry has cooked, remove

-the beans and bake until golden.

-Brush beaten egg on the crust

-to seal any holes.

-Pour the mixture

-into the pastry case...

-..and bake

-in a 160 degree oven for 30 minutes.

-The treacle tart is ready.

-All that's left to do now

-is wait for it to cool...

-..before I eat it.

-It's going to be a long wait!

-Further information is available

-on the website or by writing to us.

-S4C subtitles by Eirlys A Jones

-.