Rhaglen 5 Cegin Bryn

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-This cookery series is inspired

-by the land and seas of Wales.

-The smell...

-..is fantastic.

-From field to sand,

-I'm on a culinary odyssey...

-..to find great food and people

-who are passionate about food...

-..on dry land,

-in the sea and in the kitchen.

-In this programme, I'll use a duck,

-chocolate and a blowtorch...

-..but not at the same time!

-Welcome to Cegin Bryn Tir A Mor.

-The first recipe is a great one to

-put on the table for a family meal.

-Roasted duck

-with a yellow endive salad.

-First, I'll prepare the duck.

-Roasted Duck

-With A Yellow Endive Salad

-I'll start by cutting off

-the parson's nose.

-This is the duck's rump.

-It's not nice to eat.

-Next, I'll take my sharp knife

-and score the duck's skin.

-I'm scoring the skin...

-..because I want the fat to flow

-out of the duck as it cooks.

-Salt...

-..and black pepper.

-Crushed, black peppercorns.

-Mix it well.

-I'll place the duck

-on a rack in a roasting tin.

-I don't want the duck

-to sit in the fat.

-On goes the salt and pepper.

-Rub it in.

-It goes in a 180 degree oven

-for 20 minutes.

-Whilst the duck's in the oven...

-..I'll show you how to prepare

-Odette's Dressing.

-In this jar, I have English mustard,

-Dijon mustard, a shallot...

-..white pepper

-and white wine vinegar.

-I added salt and vegetable oil

-to those ingredients...

-..and mixed it all up in a jar.

-You must leave this dressing

-for a minimum of 24 hours...

-..then blend it

-to get it perfectly smooth.

-Mix it really well

-for three to four minutes.

-Pour it through a sieve.

-It's now nice and smooth.

-The dressing's ready and the duck

-has had 20 minutes in the oven...

-..at 180 degrees.

-Next, I'll turn down the heat

-to 140 degrees.

-I'll pour all the fat

-out of the tin.

-The duck goes back in the oven

-for 75 minutes at 140 degrees...

-..then you turn up the heat again

-to 180 and cook it for 20 minutes...

-..before you serve it.

-The duck's cooked for 75 minutes

-at a low temperature.

-It's time to turn the heat

-back up again to 180 degrees.

-This is the final step.

-Add coriander seeds to some honey.

-Spoon the honey over the duck.

-It needs another 20 minutes...

-..but take it out after ten minutes

-and baste the duck with the honey.

-Cook it for another ten minutes

-and it'll be ready.

-At the last minute,

-cover the endive in the dressing.

-It's ready to be served.

-The smell...

-..is fantastic.

-This week, I return to my open air

-kitchen on the Lleyn coast...

-..to cook traditional food

-in a contemporary way.

-Brown Trout,

-Oyster Mayonnaise & Gem Lettuce

-The next recipe is brown trout

-and oyster mayonnaise.

-First, I'll make the mayonnaise.

-You use eggs

-in ordinary mayonnaise...

-..but I'm going to use oysters.

-Prise open the shell,

-using a shucking knife.

-In it goes.

-Remove the lid but it's important

-to keep all that liquid inside.

-Add one egg yolk...

-..and some vegetable oil.

-Blitz it with a hand blender.

-Add the oil slowly as you would if

-you were making ordinary mayonnaise.

-You end up with this -

-oyster mayonnaise.

-It's ready, so I'll set it aside.

-I'll cook the brown trout,

-using a blowtorch...

-..and I'll serve it

-with a gem lettuce.

-Cut the lettuce in half.

-Add salt and drizzle

-with a little rapeseed oil.

-Drizzle a little rapeseed oil

-over the fish.

-Next, use a blowtorch

-to cook the brown trout.

-You can use a grill,

-but this is a little bit different.

-You can direct the heat

-to the exact spot you want it...

-..and the skin goes nice and crispy.

-It's important to make sure you cook

-the fish until it's charred...

-..and do that on a metal tray.

-The heat spreads across the tray

-and cooks the fish from below too.

-Do the same thing

-with the gem lettuce.

-Blowtorch the lettuce

-until it's a little blackened.

-This transforms its flavour.

-Make sure the fish is charred.

-It's ready.

-Add the lettuce.

-Add lemon juice

-to the mayonnaise.

-Add lemon juice to the fish too.

-Salt.

-There we are.

-Brown trout and oyster mayonnaise.

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-Chocolate Mousse & Pear

-The next recipe

-is chocolate mousse and pear.

-It's a classic combination.

-I'll create chocolate crumb

-to add texture to the plate.

-Melt some butter in a pan.

-Put flour in a bowl.

-Add some cocoa powder...

-..some ground almonds...

-..and a pinch of salt.

-I also need some sugar.

-Add it to the mixture...

-..then in goes the butter.

-Mix it well.

-It's ready now.

-It's similar to crumble crumbs

-but it includes cocoa and salt.

-Bake for 15 minutes.

-While the chocolate crumb cooks,

-I'll prepare the chocolate mousse.

-First, melt the chocolate in a bowl

-placed over a pan of warm water.

-It's vital that the water

-doesn't touch the bowl.

-If the water did touch the bowl,

-the chocolate could burn.

-Whilst the chocolate melts,

-I'll put three egg yolks in a bowl.

-Add some caster sugar.

-Whisk it really well.

-We want the egg yolks

-and sugar mixture to double in size.

-The chocolate is nearly ready.

-The next step is to whip the cream.

-This is double cream.

-It's important

-not whip the cream too much.

-We want it to form soft peaks.

-The cream holds its shape.

-The cream is ready

-and so is the chocolate crumb.

-That's ready.

-The egg yolk mixture is ready too.

-First, pour the melted chocolate

-onto the whisked egg yolks.

-Fold it into the egg yolks.

-Preserve the air

-that's in the egg yolks.

-In goes the cream.

-Fold it in carefully, keeping

-as much air in there as you can.

-Never put this chocolate mousse

-in the fridge.

-It will make the mousse

-cold and heavy.

-Next, I'll caramelize a pear,

-using a blowtorch.

-Cut the pear in half.

-Trim the underside of the pear,

-so it sits neatly.

-I'm using icing sugar.

-It's important to do this quickly.

-We want to keep the pear raw

-but we also want to caramelize it.

-That's why

-it's important to do this quickly.

-There we are. It's ready.

-Now for the part I enjoy.

-Plating up.

-Place the pear on one side.

-For the finishing touch...

-Sprinkle salt on the mousse.

-There you have it.

-For more information,

-see the website or write to us.

-Sometimes,

-I come down to the sea to sail...

-..but today, I'm here to forage

-and to cook in a frying pan.

-Dafydd Morse

-is a maths teacher by profession...

-..but in his spare time,

-he forages for ingredients.

-Llantwit Major beach

-is an ideal place for that.

-Dafydd, what sparked

-your love of foraging?

-How long have you been doing it?

-I've been doing it

-for around six years.

-It started with a desire

-to live a simpler life.

-OK.

-I wanted to be self-sufficient.

-I thought I could grow

-some of my own food and forage too.

-I started to cook more

-and bake my own bread.

-My wife says I'm not capable

-of going for a normal walk.

-My eyes always dart here and there.

-You're always on the lookout.

-Yes, I'm always

-looking for something edible.

-What do you do with what you forage?

-Do you cook it, sell it or share it?

-What happens to the food you find?

-I cook whatever I can myself.

-I preserve anything I can

-to eat over the winter.

-I pickle things like rock samphire.

-I make jams, jellies and sauces.

-I also make some drinks.

-I make a lot of wine.

-Will we find a lot of things today?

-Will we find a lot of things today?

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-I hope we find quite a lot.

-I'm looking forward to finding

-sea beet and rock samphire.

-Dafydd, what's this stuff

-called in Welsh?

-Corn carw'r mor.

-Corn carw'r mor.

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-Rock samphire in English.

-Corn carw'r mor means sea antlers.

-You can see how it got that name.

-It looks like antlers.

-It's tasty too, though it's salty.

-It's tasty too, though it's salty.

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-Yes.

-I've seen the flavour described as

-carrots and kerosene in one!

-I know you use it in your

-restaurant...

-..but I haven't seen sea samphire

-on the menu anywhere else.

-One of the reasons

-I love to forage...

-..is I get to taste flavours

-I wouldn't otherwise encounter.

-This is pungent.

-Two or three sprigs

-is enough on any plate.

-There are three types

-of edible seaweed.

-I don't know much about seaweed.

-Can you explain what it is

-and how you know if it's edible?

-In general terms,

-there are three types of seaweed.

-Green, brown and purple.

-The green seaweed is the easiest

-to recognise and to cook.

-You can eat

-any type of green seaweed.

-Green seaweed is edible? OK.

-It's tasty and easy to prepare.

-Scissors are handy for this.

-That's plenty.

-Dafydd, between the beach and

-the car park, we've found sea beet.

-Sea beet. Yes.

-It's pretty thick.

-Yes, and you can see

-that the leaves are a bit rubbery.

-It's not great raw.

-No, but it's really tasty

-when it's cooked.

-This is sea purslane.

-Eurllys penfelyn in Welsh.

-I'll pick this.

-I want to cook it later.

-Are we allowed to pick it?

-Yes - we're allowed to pick

-the four Fs.

-Fruit, foliage, flowers and fungi.

-It doesn't matter where it grows -

-you can pick it?

-As long as it isn't on a

-Site Of Special Scientific Interest.

-Or on private land, obviously.

-There are certainly a lot of things

-which will kill you if you eat them.

-We walked past some hemlock today

-and that will definitely kill you.

-Socrates used it to commit suicide.

-Socrates used it to commit suicide.

-

-Steer clear of hemlock.

-Dafydd, I hope I manage to cook sole

-with the vegetables we collected.

-I'm sure the tide's coming in!

-I'll poach the halibut

-with the vegetables.

-Put some white wine in a pan

-and hope it comes to the boil.

-I need it to boil

-to get rid of the alcohol...

-..but keep the wine's flavour.

-While the wine comes to the boil...

-..these are the vegetables

-we collected this morning.

-I washed them thoroughly

-to get rid of all the sand.

-They use this seaweed

-to make laver bread.

-I'll add this to the white wine.

-I want to extract the flavours

-but I won't serve it.

-The wine's coming to the boil.

-Hopefully,

-the alcohol has evaporated.

-Add salt...

-..and a dollop of butter.

-Water will make sure

-the flavours aren't too strong.

-In a way,

-I'm making seaweed stock.

-Out comes the seaweed.

-In goes the fish.

-What's sea beet in Welsh?

-What's sea beet in Welsh?

-

-Betys y mor.

-Add seaweed - this is sea lettuce.

-In it goes.

-It's just coming to the boil.

-It's important

-to cook the fish slowly.

-Add the rock samphire.

-Add the rock samphire.

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-Corn carw'r mor.

-Finally...

-..I'll add some sea purslane leaves.

-Make sure everything's cooking.

-Spooning liquid over the fish

-helps it cook?

-Yes. The heat comes from below

-and you need heat from above too.

-For the final touch,

-I'll add some rapeseed oil.

-It introduces

-a new colour to the dish.

-Taste it. It's hot, mind you.

-It just flakes away.

-It's important not to overcook fish

-or you lose the flavour.

-It's like being in a restaurant.

-It's like being in a restaurant.

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-A restaurant on a beach!

-The best thing I've eaten today.

-The best thing I've eaten today.

-

-The only thing you've eaten!

-You've taught me

-a lot today, Dafydd.

-I knew about one or two things

-but you taught me about seaweed.

-And you taught me how to cook it.

-It's tricky to cook on a beach

-but the flavour is there.

-S4C subtitles by Eirlys A Jones

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