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0:00:22 > 0:00:27- This cookery series is inspired - by the land and seas of Wales.
0:00:28 > 0:00:29- The smell...
0:00:29 > 0:00:30- ..is fantastic.
0:00:31 > 0:00:35- From field to sand, - I'm on a culinary odyssey...
0:00:36 > 0:00:40- ..to find great food and people - who are passionate about food...
0:00:41 > 0:00:43- ..on dry land, - in the sea and in the kitchen.
0:00:44 > 0:00:48- In this programme, I'll use a duck, - chocolate and a blowtorch...
0:00:49 > 0:00:51- ..but not at the same time!
0:00:51 > 0:00:53- Welcome to Cegin Bryn Tir A Mor.
0:00:59 > 0:01:04- The first recipe is a great one to - put on the table for a family meal.
0:01:04 > 0:01:07- Roasted duck - with a yellow endive salad.
0:01:07 > 0:01:10- First, I'll prepare the duck.
0:01:11 > 0:01:15- Roasted Duck - With A Yellow Endive Salad
0:01:15 > 0:01:19- I'll start by cutting off - the parson's nose.
0:01:20 > 0:01:21- This is the duck's rump.
0:01:22 > 0:01:23- It's not nice to eat.
0:01:25 > 0:01:29- Next, I'll take my sharp knife - and score the duck's skin.
0:01:30 > 0:01:32- I'm scoring the skin...
0:01:34 > 0:01:39- ..because I want the fat to flow - out of the duck as it cooks.
0:01:42 > 0:01:43- Salt...
0:01:45 > 0:01:46- ..and black pepper.
0:01:46 > 0:01:48- Crushed, black peppercorns.
0:01:49 > 0:01:50- Mix it well.
0:01:52 > 0:01:55- I'll place the duck - on a rack in a roasting tin.
0:01:59 > 0:02:01- I don't want the duck - to sit in the fat.
0:02:03 > 0:02:05- On goes the salt and pepper.
0:02:06 > 0:02:07- Rub it in.
0:02:09 > 0:02:12- It goes in a 180 degree oven - for 20 minutes.
0:02:21 > 0:02:23- Whilst the duck's in the oven...
0:02:23 > 0:02:28- ..I'll show you how to prepare - Odette's Dressing.
0:02:31 > 0:02:36- In this jar, I have English mustard, - Dijon mustard, a shallot...
0:02:37 > 0:02:40- ..white pepper - and white wine vinegar.
0:02:41 > 0:02:45- I added salt and vegetable oil - to those ingredients...
0:02:45 > 0:02:47- ..and mixed it all up in a jar.
0:02:48 > 0:02:53- You must leave this dressing - for a minimum of 24 hours...
0:02:55 > 0:02:58- ..then blend it - to get it perfectly smooth.
0:03:00 > 0:03:03- Mix it really well - for three to four minutes.
0:03:16 > 0:03:17- Pour it through a sieve.
0:03:20 > 0:03:21- It's now nice and smooth.
0:03:23 > 0:03:27- The dressing's ready and the duck - has had 20 minutes in the oven...
0:03:28 > 0:03:29- ..at 180 degrees.
0:03:34 > 0:03:37- Next, I'll turn down the heat - to 140 degrees.
0:03:38 > 0:03:41- I'll pour all the fat - out of the tin.
0:03:45 > 0:03:49- The duck goes back in the oven - for 75 minutes at 140 degrees...
0:03:49 > 0:03:54- ..then you turn up the heat again - to 180 and cook it for 20 minutes...
0:03:54 > 0:03:56- ..before you serve it.
0:04:10 > 0:04:14- The duck's cooked for 75 minutes - at a low temperature.
0:04:14 > 0:04:18- It's time to turn the heat - back up again to 180 degrees.
0:04:19 > 0:04:21- This is the final step.
0:04:24 > 0:04:27- Add coriander seeds to some honey.
0:04:37 > 0:04:39- Spoon the honey over the duck.
0:04:42 > 0:04:44- It needs another 20 minutes...
0:04:44 > 0:04:49- ..but take it out after ten minutes - and baste the duck with the honey.
0:04:51 > 0:04:55- Cook it for another ten minutes - and it'll be ready.
0:04:59 > 0:05:03- At the last minute, - cover the endive in the dressing.
0:05:04 > 0:05:06- It's ready to be served.
0:05:10 > 0:05:12- The smell...
0:05:12 > 0:05:13- ..is fantastic.
0:05:35 > 0:05:39- This week, I return to my open air - kitchen on the Lleyn coast...
0:05:39 > 0:05:43- ..to cook traditional food - in a contemporary way.
0:05:45 > 0:05:51- Brown Trout, - Oyster Mayonnaise & Gem Lettuce
0:05:51 > 0:05:55- The next recipe is brown trout - and oyster mayonnaise.
0:05:55 > 0:05:58- First, I'll make the mayonnaise.
0:05:58 > 0:06:01- You use eggs - in ordinary mayonnaise...
0:06:01 > 0:06:03- ..but I'm going to use oysters.
0:06:03 > 0:06:07- Prise open the shell, - using a shucking knife.
0:06:08 > 0:06:10- In it goes.
0:06:10 > 0:06:16- Remove the lid but it's important - to keep all that liquid inside.
0:06:24 > 0:06:26- Add one egg yolk...
0:06:30 > 0:06:32- ..and some vegetable oil.
0:06:32 > 0:06:35- Blitz it with a hand blender.
0:06:41 > 0:06:46- Add the oil slowly as you would if - you were making ordinary mayonnaise.
0:06:53 > 0:06:58- You end up with this - - oyster mayonnaise.
0:07:02 > 0:07:05- It's ready, so I'll set it aside.
0:07:08 > 0:07:12- I'll cook the brown trout, - using a blowtorch...
0:07:12 > 0:07:15- ..and I'll serve it - with a gem lettuce.
0:07:17 > 0:07:19- Cut the lettuce in half.
0:07:23 > 0:07:27- Add salt and drizzle - with a little rapeseed oil.
0:07:28 > 0:07:31- Drizzle a little rapeseed oil - over the fish.
0:07:32 > 0:07:36- Next, use a blowtorch - to cook the brown trout.
0:07:39 > 0:07:43- You can use a grill, - but this is a little bit different.
0:07:44 > 0:07:47- You can direct the heat - to the exact spot you want it...
0:07:48 > 0:07:50- ..and the skin goes nice and crispy.
0:07:53 > 0:07:57- It's important to make sure you cook - the fish until it's charred...
0:07:58 > 0:08:00- ..and do that on a metal tray.
0:08:00 > 0:08:05- The heat spreads across the tray - and cooks the fish from below too.
0:08:19 > 0:08:22- Do the same thing - with the gem lettuce.
0:08:22 > 0:08:26- Blowtorch the lettuce - until it's a little blackened.
0:08:26 > 0:08:28- This transforms its flavour.
0:08:33 > 0:08:35- Make sure the fish is charred.
0:08:38 > 0:08:39- It's ready.
0:08:40 > 0:08:42- Add the lettuce.
0:08:44 > 0:08:47- Add lemon juice - to the mayonnaise.
0:08:54 > 0:08:56- Add lemon juice to the fish too.
0:08:58 > 0:08:59- Salt.
0:09:01 > 0:09:03- There we are.
0:09:06 > 0:09:09- Brown trout and oyster mayonnaise.
0:09:24 > 0:09:24- .
0:09:30 > 0:09:30- Subtitles
0:09:30 > 0:09:32- Subtitles- - Subtitles
0:09:35 > 0:09:38- Chocolate Mousse & Pear
0:09:39 > 0:09:42- The next recipe - is chocolate mousse and pear.
0:09:42 > 0:09:44- It's a classic combination.
0:09:45 > 0:09:50- I'll create chocolate crumb - to add texture to the plate.
0:09:51 > 0:09:53- Melt some butter in a pan.
0:09:54 > 0:09:56- Put flour in a bowl.
0:09:59 > 0:10:01- Add some cocoa powder...
0:10:02 > 0:10:04- ..some ground almonds...
0:10:05 > 0:10:06- ..and a pinch of salt.
0:10:08 > 0:10:10- I also need some sugar.
0:10:11 > 0:10:12- Add it to the mixture...
0:10:13 > 0:10:15- ..then in goes the butter.
0:10:20 > 0:10:22- Mix it well.
0:10:23 > 0:10:25- It's ready now.
0:10:25 > 0:10:29- It's similar to crumble crumbs - but it includes cocoa and salt.
0:10:31 > 0:10:32- Bake for 15 minutes.
0:10:34 > 0:10:38- While the chocolate crumb cooks, - I'll prepare the chocolate mousse.
0:10:39 > 0:10:44- First, melt the chocolate in a bowl - placed over a pan of warm water.
0:10:45 > 0:10:48- It's vital that the water - doesn't touch the bowl.
0:10:49 > 0:10:54- If the water did touch the bowl, - the chocolate could burn.
0:10:56 > 0:11:01- Whilst the chocolate melts, - I'll put three egg yolks in a bowl.
0:11:03 > 0:11:04- Add some caster sugar.
0:11:09 > 0:11:10- Whisk it really well.
0:11:10 > 0:11:16- We want the egg yolks - and sugar mixture to double in size.
0:11:24 > 0:11:26- The chocolate is nearly ready.
0:11:26 > 0:11:29- The next step is to whip the cream.
0:11:29 > 0:11:30- This is double cream.
0:11:35 > 0:11:38- It's important - not whip the cream too much.
0:11:40 > 0:11:42- We want it to form soft peaks.
0:11:42 > 0:11:44- The cream holds its shape.
0:11:44 > 0:11:48- The cream is ready - and so is the chocolate crumb.
0:11:54 > 0:11:55- That's ready.
0:11:58 > 0:12:00- The egg yolk mixture is ready too.
0:12:00 > 0:12:04- First, pour the melted chocolate - onto the whisked egg yolks.
0:12:10 > 0:12:12- Fold it into the egg yolks.
0:12:13 > 0:12:16- Preserve the air - that's in the egg yolks.
0:12:17 > 0:12:18- In goes the cream.
0:12:21 > 0:12:26- Fold it in carefully, keeping - as much air in there as you can.
0:12:27 > 0:12:30- Never put this chocolate mousse - in the fridge.
0:12:30 > 0:12:33- It will make the mousse - cold and heavy.
0:12:34 > 0:12:37- Next, I'll caramelize a pear, - using a blowtorch.
0:12:43 > 0:12:44- Cut the pear in half.
0:12:47 > 0:12:50- Trim the underside of the pear, - so it sits neatly.
0:12:54 > 0:12:55- I'm using icing sugar.
0:12:58 > 0:13:00- It's important to do this quickly.
0:13:01 > 0:13:05- We want to keep the pear raw - but we also want to caramelize it.
0:13:06 > 0:13:09- That's why - it's important to do this quickly.
0:13:19 > 0:13:20- There we are. It's ready.
0:13:21 > 0:13:23- Now for the part I enjoy.
0:13:24 > 0:13:26- Plating up.
0:13:32 > 0:13:34- Place the pear on one side.
0:13:42 > 0:13:44- For the finishing touch...
0:13:46 > 0:13:49- Sprinkle salt on the mousse.
0:13:50 > 0:13:51- There you have it.
0:13:56 > 0:14:01- For more information, - see the website or write to us.
0:14:22 > 0:14:25- Sometimes, - I come down to the sea to sail...
0:14:25 > 0:14:29- ..but today, I'm here to forage - and to cook in a frying pan.
0:14:38 > 0:14:41- Dafydd Morse - is a maths teacher by profession...
0:14:41 > 0:14:45- ..but in his spare time, - he forages for ingredients.
0:14:45 > 0:14:49- Llantwit Major beach - is an ideal place for that.
0:14:49 > 0:14:52- Dafydd, what sparked - your love of foraging?
0:14:53 > 0:14:55- How long have you been doing it?
0:14:55 > 0:14:58- I've been doing it - for around six years.
0:14:58 > 0:15:02- It started with a desire - to live a simpler life.
0:15:03 > 0:15:05- OK.
0:15:05 > 0:15:07- I wanted to be self-sufficient.
0:15:08 > 0:15:11- I thought I could grow - some of my own food and forage too.
0:15:12 > 0:15:15- I started to cook more - and bake my own bread.
0:15:16 > 0:15:20- My wife says I'm not capable - of going for a normal walk.
0:15:21 > 0:15:23- My eyes always dart here and there.
0:15:23 > 0:15:25- You're always on the lookout.
0:15:26 > 0:15:29- Yes, I'm always - looking for something edible.
0:15:30 > 0:15:33- What do you do with what you forage?
0:15:33 > 0:15:35- Do you cook it, sell it or share it?
0:15:35 > 0:15:38- What happens to the food you find?
0:15:38 > 0:15:41- I cook whatever I can myself.
0:15:44 > 0:15:49- I preserve anything I can - to eat over the winter.
0:15:49 > 0:15:52- I pickle things like rock samphire.
0:15:53 > 0:15:56- I make jams, jellies and sauces.
0:15:57 > 0:15:59- I also make some drinks.
0:15:59 > 0:16:01- I make a lot of wine.
0:16:02 > 0:16:05- Will we find a lot of things today?
0:16:05 > 0:16:06- Will we find a lot of things today?- - I hope we find quite a lot.
0:16:07 > 0:16:12- I'm looking forward to finding - sea beet and rock samphire.
0:16:21 > 0:16:24- Dafydd, what's this stuff - called in Welsh?
0:16:24 > 0:16:25- Corn carw'r mor.
0:16:25 > 0:16:27- Corn carw'r mor.- - Rock samphire in English.
0:16:28 > 0:16:30- Corn carw'r mor means sea antlers.
0:16:30 > 0:16:34- You can see how it got that name. - It looks like antlers.
0:16:34 > 0:16:37- It's tasty too, though it's salty.
0:16:37 > 0:16:39- It's tasty too, though it's salty.- - Yes.
0:16:39 > 0:16:43- I've seen the flavour described as - carrots and kerosene in one!
0:16:44 > 0:16:46- I know you use it in your - restaurant...
0:16:47 > 0:16:51- ..but I haven't seen sea samphire - on the menu anywhere else.
0:16:52 > 0:16:55- One of the reasons - I love to forage...
0:16:55 > 0:16:59- ..is I get to taste flavours - I wouldn't otherwise encounter.
0:16:59 > 0:17:01- This is pungent.
0:17:01 > 0:17:04- Two or three sprigs - is enough on any plate.
0:17:14 > 0:17:17- There are three types - of edible seaweed.
0:17:18 > 0:17:21- I don't know much about seaweed.
0:17:21 > 0:17:25- Can you explain what it is - and how you know if it's edible?
0:17:25 > 0:17:29- In general terms, - there are three types of seaweed.
0:17:29 > 0:17:31- Green, brown and purple.
0:17:33 > 0:17:37- The green seaweed is the easiest - to recognise and to cook.
0:17:37 > 0:17:40- You can eat - any type of green seaweed.
0:17:40 > 0:17:42- Green seaweed is edible? OK.
0:17:43 > 0:17:45- It's tasty and easy to prepare.
0:17:48 > 0:17:50- Scissors are handy for this.
0:17:54 > 0:17:56- That's plenty.
0:18:01 > 0:18:05- Dafydd, between the beach and - the car park, we've found sea beet.
0:18:06 > 0:18:08- Sea beet. Yes.
0:18:08 > 0:18:09- It's pretty thick.
0:18:10 > 0:18:15- Yes, and you can see - that the leaves are a bit rubbery.
0:18:17 > 0:18:18- It's not great raw.
0:18:18 > 0:18:22- No, but it's really tasty - when it's cooked.
0:18:23 > 0:18:25- This is sea purslane.
0:18:27 > 0:18:29- Eurllys penfelyn in Welsh.
0:18:30 > 0:18:32- I'll pick this.
0:18:32 > 0:18:33- I want to cook it later.
0:18:34 > 0:18:35- Are we allowed to pick it?
0:18:36 > 0:18:39- Yes - we're allowed to pick - the four Fs.
0:18:39 > 0:18:43- Fruit, foliage, flowers and fungi.
0:18:45 > 0:18:48- It doesn't matter where it grows - - you can pick it?
0:18:48 > 0:18:53- As long as it isn't on a - Site Of Special Scientific Interest.
0:18:53 > 0:18:55- Or on private land, obviously.
0:19:09 > 0:19:14- There are certainly a lot of things - which will kill you if you eat them.
0:19:14 > 0:19:19- We walked past some hemlock today - and that will definitely kill you.
0:19:20 > 0:19:23- Socrates used it to commit suicide.
0:19:23 > 0:19:25- Socrates used it to commit suicide.- - Steer clear of hemlock.
0:19:36 > 0:19:41- Dafydd, I hope I manage to cook sole - with the vegetables we collected.
0:19:41 > 0:19:43- I'm sure the tide's coming in!
0:19:44 > 0:19:47- I'll poach the halibut - with the vegetables.
0:19:49 > 0:19:54- Put some white wine in a pan - and hope it comes to the boil.
0:19:54 > 0:19:57- I need it to boil - to get rid of the alcohol...
0:19:58 > 0:20:00- ..but keep the wine's flavour.
0:20:01 > 0:20:04- While the wine comes to the boil...
0:20:06 > 0:20:11- ..these are the vegetables - we collected this morning.
0:20:13 > 0:20:16- I washed them thoroughly - to get rid of all the sand.
0:20:17 > 0:20:20- They use this seaweed - to make laver bread.
0:20:20 > 0:20:22- I'll add this to the white wine.
0:20:26 > 0:20:30- I want to extract the flavours - but I won't serve it.
0:20:32 > 0:20:34- The wine's coming to the boil.
0:20:35 > 0:20:38- Hopefully, - the alcohol has evaporated.
0:20:40 > 0:20:41- Add salt...
0:20:43 > 0:20:45- ..and a dollop of butter.
0:20:47 > 0:20:50- Water will make sure - the flavours aren't too strong.
0:20:51 > 0:20:54- In a way, - I'm making seaweed stock.
0:20:54 > 0:20:56- Out comes the seaweed.
0:20:59 > 0:21:00- In goes the fish.
0:21:03 > 0:21:04- What's sea beet in Welsh?
0:21:04 > 0:21:06- What's sea beet in Welsh?- - Betys y mor.
0:21:08 > 0:21:11- Add seaweed - this is sea lettuce.
0:21:13 > 0:21:14- In it goes.
0:21:15 > 0:21:17- It's just coming to the boil.
0:21:18 > 0:21:20- It's important - to cook the fish slowly.
0:21:21 > 0:21:23- Add the rock samphire.
0:21:23 > 0:21:25- Add the rock samphire.- - Corn carw'r mor.
0:21:26 > 0:21:28- Finally...
0:21:30 > 0:21:33- ..I'll add some sea purslane leaves.
0:21:35 > 0:21:37- Make sure everything's cooking.
0:21:37 > 0:21:41- Spooning liquid over the fish - helps it cook?
0:21:43 > 0:21:47- Yes. The heat comes from below - and you need heat from above too.
0:21:49 > 0:21:52- For the final touch, - I'll add some rapeseed oil.
0:21:54 > 0:21:57- It introduces - a new colour to the dish.
0:21:59 > 0:22:01- Taste it. It's hot, mind you.
0:22:04 > 0:22:06- It just flakes away.
0:22:08 > 0:22:13- It's important not to overcook fish - or you lose the flavour.
0:22:16 > 0:22:19- It's like being in a restaurant.
0:22:19 > 0:22:20- It's like being in a restaurant.- - A restaurant on a beach!
0:22:22 > 0:22:24- The best thing I've eaten today.
0:22:24 > 0:22:26- The best thing I've eaten today.- - The only thing you've eaten!
0:22:26 > 0:22:29- You've taught me - a lot today, Dafydd.
0:22:30 > 0:22:35- I knew about one or two things - but you taught me about seaweed.
0:22:36 > 0:22:38- And you taught me how to cook it.
0:22:38 > 0:22:42- It's tricky to cook on a beach - but the flavour is there.
0:23:14 > 0:23:17- S4C subtitles by Eirlys A Jones
0:23:17 > 0:23:17- .