0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:22 > 0:00:26- This series was inspired - by the land and seas of Wales.
0:00:27 > 0:00:32- From the beach to Tonga, I've tasted - some fine Welsh ingredients.
0:00:33 > 0:00:38- From lamb to wild plants, - from fresh fish to honey.
0:00:38 > 0:00:41- In the kitchen, on the plate...
0:00:42 > 0:00:43- ..in the tummy!
0:00:44 > 0:00:47- Welcome to Cegin Bryn Tir A Mor.
0:00:53 > 0:00:58- In this programme, I cook a - whole lamb at Denbigh Rugby Club...
0:00:59 > 0:01:04- ..and a lobster dazzles and - a Scotch egg oozes in the kitchen.
0:01:05 > 0:01:08- But let's start - in my outdoor kitchen in West Wales.
0:01:10 > 0:01:14- Gooseberry Fool
0:01:14 > 0:01:18- In this programme, - I'll start with a dessert.
0:01:18 > 0:01:21- This is my gooseberry fool recipe.
0:01:21 > 0:01:25- I'll use red gooseberries - and green gooseberries.
0:01:25 > 0:01:28- Red ones - give you a different flavour.
0:01:28 > 0:01:31- Green gooseberries - tend to be really sour...
0:01:32 > 0:01:36- ..but the red ones are sweeter, - without being too sweet.
0:01:36 > 0:01:39- First, prepare the gooseberries.
0:01:41 > 0:01:44- Top and tail them...
0:01:46 > 0:01:47- ..then put them in a pan.
0:01:54 > 0:01:59- Next, add the juice of one lime - to the gooseberries.
0:02:12 > 0:02:16- I'll also add some - elderflower cordial to the fruit.
0:02:16 > 0:02:20- We usually cook gooseberries - in water and sugar...
0:02:23 > 0:02:28- ..but to do that, we sometimes - overcook the gooseberries...
0:02:28 > 0:02:33- ..because we have to allow all the - liquid from the fruit to evaporate.
0:02:33 > 0:02:36- It's better to cook them - in a sweet cordial...
0:02:36 > 0:02:39- ..diluted with very little water.
0:02:44 > 0:02:45- That's plenty.
0:02:51 > 0:02:55- Cook the gooseberries slowly - for five, six or seven minutes.
0:02:55 > 0:02:58- It's important - not to overcook them...
0:02:58 > 0:03:01- ..as we need a bit of texture - in the mixture.
0:03:04 > 0:03:08- The cordial - is simmering quite rapidly...
0:03:08 > 0:03:12- ..so I'll take a fork - and press down on the gooseberries.
0:03:15 > 0:03:18- I want to break the skin, - release the liquid...
0:03:18 > 0:03:21- ..and let - the elderflower flavour in.
0:03:30 > 0:03:32- The gooseberries are cooked.
0:03:33 > 0:03:37- As you can see, the gooseberries - have held their shape.
0:03:39 > 0:03:40- Allow it to cool.
0:03:41 > 0:03:43- In the meantime, whip the cream.
0:03:43 > 0:03:45- This is double cream.
0:03:50 > 0:03:52- Add some icing sugar.
0:04:03 > 0:04:04- That's enough.
0:04:07 > 0:04:09- Next, add some natural yoghurt.
0:04:11 > 0:04:13- Mix it in carefully.
0:04:21 > 0:04:24- Spoon some gooseberries - into the glass.
0:04:28 > 0:04:31- There's lime juice in the mixture...
0:04:32 > 0:04:36- ..so grate some lime zest - onto the cream.
0:04:36 > 0:04:41- This will keep the lime flavour - running through the whole dessert.
0:04:45 > 0:04:47- There you go.
0:04:47 > 0:04:49- Gooseberry fool.
0:05:06 > 0:05:08- Mm!
0:05:09 > 0:05:13- This dessert is sour - but it's also sweet and rich.
0:05:13 > 0:05:16- You can really - taste the cream and the yoghurt.
0:05:17 > 0:05:21- It's a nice dessert to enjoy - when gooseberries are in season.
0:05:21 > 0:05:23- Enjoy!
0:05:27 > 0:05:31- Lobster And Chips
0:05:32 > 0:05:36- We're in the kitchen to cook - the next recipe - lobster and chips.
0:05:37 > 0:05:40- I enjoy cooking this - and I enjoy eating it.
0:05:40 > 0:05:44- In this simmering water - there are carrots, half an onion...
0:05:44 > 0:05:48- ..black peppercorns, - thyme and a bay leaf.
0:05:48 > 0:05:51- They've been cooking - for 20 minutes.
0:05:51 > 0:05:55- The lobster had been in - the simmering pot for five minutes.
0:05:55 > 0:05:59- It's changed colour - from a dark blue to a light red.
0:06:04 > 0:06:05- Next, I'll let it cool.
0:06:10 > 0:06:13- As the lobster cools, - I'll make garlic butter...
0:06:13 > 0:06:17- ..which I'll use - when I reheat the lobster later.
0:06:17 > 0:06:22- Here, I have some softened butter - and to it I'll add chopped parsley.
0:06:24 > 0:06:27- Chop the parsley finely - but not too finely.
0:06:27 > 0:06:30- Try to keep the shape of the leaves.
0:06:31 > 0:06:35- If you chop parsley too finely, - you lose that flavour...
0:06:36 > 0:06:39- ..and it starts to turn - from green to brown.
0:06:41 > 0:06:43- I'll chop this shallot finely.
0:06:49 > 0:06:50- Next, I'll add garlic.
0:06:50 > 0:06:52- Plenty of it too.
0:06:52 > 0:06:55- This recipe - calls for a lot of garlic.
0:06:56 > 0:06:59- It will give the butter - a lovely flavour.
0:07:01 > 0:07:04- Next add salt and black pepper.
0:07:07 > 0:07:10- There's one more ingredient. Pernod.
0:07:10 > 0:07:12- It tastes like aniseed.
0:07:13 > 0:07:15- When I worked - for Marco Pierre White...
0:07:16 > 0:07:19- ..he always added Pernod - to garlic butter.
0:07:19 > 0:07:23- It turns a good garlic butter - into an excellent garlic butter.
0:07:24 > 0:07:31- Add a little bit of Pernod.
0:07:31 > 0:07:33- Mix it well.
0:07:35 > 0:07:38- There we are. - The Garlic butter is ready.
0:07:38 > 0:07:41- Set it aside, - as we prepare the lobster.
0:07:46 > 0:07:48- The first step - is to remove the claws.
0:07:53 > 0:07:55- Get rid of whatever water comes out.
0:07:57 > 0:08:00- It's important - to use a sharp knife for this job.
0:08:01 > 0:08:05- Insert the tip of the knife - at the point just above the head.
0:08:06 > 0:08:10- Bring it down quickly, - all the way through to the board.
0:08:16 > 0:08:19- Do the same thing - through the other end.
0:08:22 > 0:08:25- Bring the knife down - all the way to the board.
0:08:27 > 0:08:32- It's important to use fast movements - or you'll tear the meat inside.
0:08:36 > 0:08:38- There you are.
0:08:40 > 0:08:41- Next, remove the meat.
0:08:42 > 0:08:45- I'll ease the meat out - with the handle of a spoon.
0:08:47 > 0:08:49- Out comes the meat.
0:08:52 > 0:08:53- Set it aside.
0:08:54 > 0:08:57- Do the same thing on the other side.
0:09:01 > 0:09:02- Out comes the meat.
0:09:08 > 0:09:11- The next step is to clean the shell.
0:09:11 > 0:09:15- I'll remove everything - that's in the shell at the moment.
0:09:17 > 0:09:20- This green stuff - is the lobster's natural coral.
0:09:22 > 0:09:23- The shell is clean.
0:09:25 > 0:09:26- Don't wash the shell.
0:09:26 > 0:09:28- Don't put it under a tap.
0:09:28 > 0:09:31- If you do that, - you'll wash away the flavour.
0:09:32 > 0:09:34- Leave it like this. It's fine.
0:09:36 > 0:09:40- To get the meat out of the claws, - first tear it in half.
0:09:40 > 0:09:42- It comes away quite easily.
0:09:44 > 0:09:47- Then, crack them open - with the back of a heavy knife.
0:09:52 > 0:09:56- Slide the spoon handle - between the shell and the meat.
0:10:02 > 0:10:03- Remove it.
0:10:05 > 0:10:09- The next step is to put the meat - back in the shell...
0:10:09 > 0:10:11- ..and add the garlic butter.
0:10:20 > 0:10:25- Place the lobster under the grill - for three to four minutes.
0:10:25 > 0:10:29- Heat until the butter has melted - and the lobster is hot.
0:10:36 > 0:10:39- I'll serve the lobster - with twice cooked chips.
0:10:39 > 0:10:43- I showed you how to make these - a few weeks ago.
0:10:43 > 0:10:46- Fry the chips - for four to six minutes.
0:10:46 > 0:10:48- Rest them in the fridge...
0:10:48 > 0:10:51- ..then fry them again - for three to four minutes.
0:10:53 > 0:10:56- These chips are so crispy, - they sound like stones.
0:10:59 > 0:11:01- These chips are ready.
0:11:11 > 0:11:14- For the final touch, - add a slice of fresh lemon.
0:11:15 > 0:11:18- Lemon and lobster - are a perfect combination.
0:11:23 > 0:11:26- There it is - lobster and chips.
0:11:41 > 0:11:43- Here comes the best bit.
0:11:43 > 0:11:45- It's time to taste it.
0:11:46 > 0:11:48- Mm!
0:11:48 > 0:11:52- The flavours of the lobster - and the garlic butter are lovely.
0:11:53 > 0:11:58- Later in the programme, we have - a feast at Denbigh Rugby Club.
0:11:59 > 0:11:59- .
0:12:04 > 0:12:04- Subtitles
0:12:04 > 0:12:06- Subtitles- - Subtitles
0:12:09 > 0:12:14- The next recipe - is black pudding Scotch egg.
0:12:14 > 0:12:18- Black Pudding Scotch Eggs
0:12:19 > 0:12:21- First, soften the black pudding.
0:12:22 > 0:12:26- I'm doing this because - I need to wrap it around the egg.
0:12:29 > 0:12:33- I think black pudding is one of the - best things I work with, as a chef.
0:12:34 > 0:12:39- Black pudding is full of flavour - and I always enjoy cooking with it.
0:12:41 > 0:12:45- Place a sheet of cling film - onto the work surface.
0:12:46 > 0:12:51- This is how you prepare the black - pudding to wrap around the egg.
0:12:52 > 0:12:54- Cover it with cling film...
0:12:56 > 0:12:59- ..and use a rolling pin - to roll it out.
0:13:01 > 0:13:03- It must be half a centimetre thick.
0:13:04 > 0:13:06- Boil the egg for six minutes...
0:13:07 > 0:13:10- ..put it in iced water - to stop it cooking...
0:13:10 > 0:13:11- ..then peel it.
0:13:12 > 0:13:16- The egg must be cold before - you sit it on the black pudding.
0:13:16 > 0:13:18- Cut a circle around the egg.
0:13:19 > 0:13:22- You don't need - too much black pudding.
0:13:24 > 0:13:28- Pull the corners of the cling film - into the middle.
0:13:29 > 0:13:32- This pulls the black pudding - around the egg.
0:13:38 > 0:13:41- Remove any spare pieces - around the edges.
0:13:48 > 0:13:51- The egg - is now covered in black pudding.
0:13:51 > 0:13:54- Place it in the fridge for an hour - to firm up.
0:13:54 > 0:13:59- Once you've done that, dip the egg - in flour, followed by beaten egg...
0:14:00 > 0:14:01- ..and then breadcrumbs.
0:14:15 > 0:14:16- Roll it in the flour.
0:14:18 > 0:14:22- It's important to make sure - it's totally covered in beaten egg.
0:14:22 > 0:14:26- If not, the breadcrumbs - won't stick to the egg.
0:14:29 > 0:14:30- Roll it in breadcrumbs.
0:14:34 > 0:14:36- Next, make some salad cream.
0:14:38 > 0:14:40- For this, you need egg yolks...
0:14:41 > 0:14:42- ..English mustard...
0:14:43 > 0:14:44- ..sugar...
0:14:46 > 0:14:48- ..and malt vinegar and whisk.
0:14:49 > 0:14:51- Slowly add the cream as you whisk...
0:14:54 > 0:14:58- ..and refrigerate - to make sure it stays thick.
0:15:01 > 0:15:05- It's time to cook - the black pudding Scotch egg.
0:15:07 > 0:15:10- Heat the deep fat fryer - to 160 degrees...
0:15:10 > 0:15:13- ..then cook - for three to four minutes.
0:15:18 > 0:15:19- The egg's ready.
0:15:19 > 0:15:22- The breadcrumb coating - is nice and crispy.
0:15:27 > 0:15:28- Salt.
0:15:30 > 0:15:32- The Scotch egg is ready.
0:15:33 > 0:15:37- Serve it with home-made salad cream.
0:15:51 > 0:15:53- I hope the egg yolk is soft.
0:16:01 > 0:16:02- Perfect.
0:16:24 > 0:16:27- I'm going back to the beginning.
0:16:27 > 0:16:31- This is the town where - it all started for me - Denbigh.
0:16:39 > 0:16:43- I'm at the rugby club - to cook for the young lads.
0:16:43 > 0:16:49- I've got lots of good memories - of fun times at Denbigh Rugby Club.
0:16:50 > 0:16:54- They play good rugby and - lots of Welsh-speakers come here.
0:16:54 > 0:16:56- I always enjoy coming back.
0:16:57 > 0:17:02- I'm going to prepare a meal - for the boys to have after training.
0:17:02 > 0:17:05- I'll cook a whole lamb - and Emyr will help me.
0:17:05 > 0:17:07- Here's your first job, Emyr.
0:17:08 > 0:17:12- Pass the aubergines, the salt - and the oil to me, please.
0:17:12 > 0:17:15- I'll show you - what we're going to do.
0:17:16 > 0:17:18- You're very quiet, Emyr!
0:17:19 > 0:17:23- Cut off the top - and slice it in half, lengthways.
0:17:23 > 0:17:24- Score the white flesh.
0:17:28 > 0:17:29- Yes, chef.
0:17:29 > 0:17:31- Yes, chef.- - Yes, chef!
0:17:32 > 0:17:35- First, I'll remove the shoulder.
0:17:35 > 0:17:37- This is a local lamb, Emyr.
0:17:37 > 0:17:38- Is it good quality?
0:17:39 > 0:17:40- The best.
0:17:41 > 0:17:44- Yes - the Vale Of Clwyd at its best.
0:17:46 > 0:17:48- You enjoy cooking, don't you?
0:17:48 > 0:17:50- You enjoy cooking, don't you?- - Yes. I love it.
0:17:51 > 0:17:54- Start by removing the shoulder.
0:17:54 > 0:17:57- Where did you learn - these butchery skills?
0:17:58 > 0:18:02- When I worked at La Gavroche, - London, with the Roux brothers...
0:18:04 > 0:18:08- ..we'd butcher meat - on a wooden table every morning.
0:18:08 > 0:18:10- I learned from Michel every day.
0:18:10 > 0:18:14- That's where I learned - butchery skills and I enjoy it.
0:18:14 > 0:18:17- The good thing is there's no waste.
0:18:17 > 0:18:20- Keep going with those aubergines!
0:18:20 > 0:18:21- Keep going with those aubergines!- - Sorry, chef.
0:18:21 > 0:18:23- Chef!
0:18:24 > 0:18:28- I'll show you how to remove it - without using a saw or a cleaver.
0:18:31 > 0:18:35- Hang it over the edge of the table - and snap it down quickly.
0:18:41 > 0:18:42- Have you finished?
0:18:43 > 0:18:44- Yes, I've finished.
0:18:44 > 0:18:45- Yes, I've finished.- - You were very slow.
0:18:47 > 0:18:48- Put them in this bowl.
0:18:48 > 0:18:51- Rub salt onto them - and add a bit of oil.
0:18:56 > 0:18:57- With the skin on?
0:18:57 > 0:18:59- With the skin on?- - Yes - as they are.
0:19:01 > 0:19:04- Once you've done that, - put them on the barbecue.
0:19:05 > 0:19:06- Face down?
0:19:06 > 0:19:07- Face down?- - Yes.
0:19:12 > 0:19:13- Turn them over.
0:19:16 > 0:19:18- Put them to one side.
0:19:20 > 0:19:22- Ouch! It's hot, lad.
0:19:23 > 0:19:25- Is it hot?
0:19:25 > 0:19:26- Is it hot?- - Yes - red hot.
0:19:28 > 0:19:29- The water's boiling.
0:19:29 > 0:19:31- The water's boiling.- - So is my hand!
0:19:36 > 0:19:39- You've already - turned them over once.
0:19:39 > 0:19:41- OK! I'm in charge here.
0:19:44 > 0:19:47- The shoulders take longest to cook.
0:19:47 > 0:19:49- Salt.
0:19:50 > 0:19:51- Add a little bit of oil.
0:19:53 > 0:19:54- Rub it in.
0:19:59 > 0:20:04- The secret is to turn them - every five minutes.
0:20:04 > 0:20:05- That's your job.
0:20:06 > 0:20:08- Are they burning?
0:20:10 > 0:20:13- We need to cook them - nice and slowly.
0:20:14 > 0:20:15- On go the legs.
0:20:15 > 0:20:17- They go on the side.
0:20:22 > 0:20:24- I'll close the lid for five minutes.
0:20:28 > 0:20:31- I want to introduce new flavours - to this feast...
0:20:31 > 0:20:35- ..and salsa verde - goes well with the lamb.
0:20:36 > 0:20:40- Put parsley, mint, - capers and lemon juice in a bowl.
0:20:41 > 0:20:43- Mind your fingers, Bryn!
0:20:43 > 0:20:45- Add olive oil and mix well.
0:20:46 > 0:20:50- And then, the magic ingredient - - anchovies.
0:20:50 > 0:20:52- They work well with lamb.
0:20:55 > 0:20:57- Chop the cooled aubergines...
0:20:57 > 0:21:01- ..then add smoked paprika, - cumin and yoghurt and mix well.
0:21:01 > 0:21:03- Add mint at the last minute.
0:21:06 > 0:21:08- Can I taste it?
0:21:08 > 0:21:10- Can I taste it?- - Yes. Always taste before you serve.
0:21:10 > 0:21:12- It needs more yoghurt.
0:21:12 > 0:21:14- We don't want it to be too wet.
0:21:15 > 0:21:19- You added more regardless! - You're not listening to me.
0:21:20 > 0:21:22- It's time to clean up.
0:21:22 > 0:21:24- Get a move on then!
0:21:28 > 0:21:30- Is it ready? I hope so.
0:21:30 > 0:21:31- Is it ready? I hope so.- - Let's see.
0:21:31 > 0:21:33- Ooh!
0:21:39 > 0:21:40- Mm! It's good, Bryn.
0:21:41 > 0:21:43- THEY LAUGH
0:21:47 > 0:21:51- The standard of your cooking - is better than mine at home.
0:21:52 > 0:21:53- And what about Bryn?
0:21:54 > 0:21:56- I was talking about you!
0:21:59 > 0:22:00- Lads! Food's ready!
0:22:01 > 0:22:02- Look at them run!
0:22:02 > 0:22:05- That's the fastest they've moved - all day.
0:22:08 > 0:22:10- Thank you.
0:22:10 > 0:22:12- Nice?
0:22:12 > 0:22:13- Nice?- - Outstanding.
0:22:19 > 0:22:21- Dylan, what do you think - of the meat?
0:22:22 > 0:22:26- The meat is really nice but - I'm not sure about what's under it.
0:22:27 > 0:22:29- Emyr! Dylan hates the aubergines!
0:22:32 > 0:22:35- What do you think of the aubergines?
0:22:35 > 0:22:37- What do you think of the aubergines?- - Very nice.
0:22:40 > 0:22:43- That's all he did - the aubergines!
0:22:44 > 0:22:46- Emyr, did everyone enjoy that?
0:22:46 > 0:22:48- Emyr, did everyone enjoy that?- - Yes. It was wonderful.
0:22:49 > 0:22:50- Empty bowls!
0:22:50 > 0:22:51- Empty bowls!- - That says it all.
0:22:52 > 0:22:56- I'm home in Denbigh, - feeding local lamb to local lads.
0:22:56 > 0:22:58- You can't get better than that.
0:22:58 > 0:23:00- You can't get better than that.- - I agree.
0:23:00 > 0:23:02- Thank you, Bryn.
0:23:02 > 0:23:03- Can I come back next week?
0:23:03 > 0:23:04- Can I come back next week?- - Definitely!
0:23:35 > 0:23:38- S4C subtitles by Eirlys A Jones
0:23:38 > 0:23:38- .