Rhaglen 6 Cegin Bryn

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-This series was inspired

-by the land and seas of Wales.

-From the beach to Tonga, I've tasted

-some fine Welsh ingredients.

-From lamb to wild plants,

-from fresh fish to honey.

-In the kitchen, on the plate...

-..in the tummy!

-Welcome to Cegin Bryn Tir A Mor.

-In this programme, I cook a

-whole lamb at Denbigh Rugby Club...

-..and a lobster dazzles and

-a Scotch egg oozes in the kitchen.

-But let's start

-in my outdoor kitchen in West Wales.

-Gooseberry Fool

-In this programme,

-I'll start with a dessert.

-This is my gooseberry fool recipe.

-I'll use red gooseberries

-and green gooseberries.

-Red ones

-give you a different flavour.

-Green gooseberries

-tend to be really sour...

-..but the red ones are sweeter,

-without being too sweet.

-First, prepare the gooseberries.

-Top and tail them...

-..then put them in a pan.

-Next, add the juice of one lime

-to the gooseberries.

-I'll also add some

-elderflower cordial to the fruit.

-We usually cook gooseberries

-in water and sugar...

-..but to do that, we sometimes

-overcook the gooseberries...

-..because we have to allow all the

-liquid from the fruit to evaporate.

-It's better to cook them

-in a sweet cordial...

-..diluted with very little water.

-That's plenty.

-Cook the gooseberries slowly

-for five, six or seven minutes.

-It's important

-not to overcook them...

-..as we need a bit of texture

-in the mixture.

-The cordial

-is simmering quite rapidly...

-..so I'll take a fork

-and press down on the gooseberries.

-I want to break the skin,

-release the liquid...

-..and let

-the elderflower flavour in.

-The gooseberries are cooked.

-As you can see, the gooseberries

-have held their shape.

-Allow it to cool.

-In the meantime, whip the cream.

-This is double cream.

-Add some icing sugar.

-That's enough.

-Next, add some natural yoghurt.

-Mix it in carefully.

-Spoon some gooseberries

-into the glass.

-There's lime juice in the mixture...

-..so grate some lime zest

-onto the cream.

-This will keep the lime flavour

-running through the whole dessert.

-There you go.

-Gooseberry fool.

-Mm!

-This dessert is sour

-but it's also sweet and rich.

-You can really

-taste the cream and the yoghurt.

-It's a nice dessert to enjoy

-when gooseberries are in season.

-Enjoy!

-Lobster And Chips

-We're in the kitchen to cook

-the next recipe - lobster and chips.

-I enjoy cooking this

-and I enjoy eating it.

-In this simmering water

-there are carrots, half an onion...

-..black peppercorns,

-thyme and a bay leaf.

-They've been cooking

-for 20 minutes.

-The lobster had been in

-the simmering pot for five minutes.

-It's changed colour

-from a dark blue to a light red.

-Next, I'll let it cool.

-As the lobster cools,

-I'll make garlic butter...

-..which I'll use

-when I reheat the lobster later.

-Here, I have some softened butter

-and to it I'll add chopped parsley.

-Chop the parsley finely

-but not too finely.

-Try to keep the shape of the leaves.

-If you chop parsley too finely,

-you lose that flavour...

-..and it starts to turn

-from green to brown.

-I'll chop this shallot finely.

-Next, I'll add garlic.

-Plenty of it too.

-This recipe

-calls for a lot of garlic.

-It will give the butter

-a lovely flavour.

-Next add salt and black pepper.

-There's one more ingredient. Pernod.

-It tastes like aniseed.

-When I worked

-for Marco Pierre White...

-..he always added Pernod

-to garlic butter.

-It turns a good garlic butter

-into an excellent garlic butter.

-Add a little bit of Pernod.

-Mix it well.

-There we are.

-The Garlic butter is ready.

-Set it aside,

-as we prepare the lobster.

-The first step

-is to remove the claws.

-Get rid of whatever water comes out.

-It's important

-to use a sharp knife for this job.

-Insert the tip of the knife

-at the point just above the head.

-Bring it down quickly,

-all the way through to the board.

-Do the same thing

-through the other end.

-Bring the knife down

-all the way to the board.

-It's important to use fast movements

-or you'll tear the meat inside.

-There you are.

-Next, remove the meat.

-I'll ease the meat out

-with the handle of a spoon.

-Out comes the meat.

-Set it aside.

-Do the same thing on the other side.

-Out comes the meat.

-The next step is to clean the shell.

-I'll remove everything

-that's in the shell at the moment.

-This green stuff

-is the lobster's natural coral.

-The shell is clean.

-Don't wash the shell.

-Don't put it under a tap.

-If you do that,

-you'll wash away the flavour.

-Leave it like this. It's fine.

-To get the meat out of the claws,

-first tear it in half.

-It comes away quite easily.

-Then, crack them open

-with the back of a heavy knife.

-Slide the spoon handle

-between the shell and the meat.

-Remove it.

-The next step is to put the meat

-back in the shell...

-..and add the garlic butter.

-Place the lobster under the grill

-for three to four minutes.

-Heat until the butter has melted

-and the lobster is hot.

-I'll serve the lobster

-with twice cooked chips.

-I showed you how to make these

-a few weeks ago.

-Fry the chips

-for four to six minutes.

-Rest them in the fridge...

-..then fry them again

-for three to four minutes.

-These chips are so crispy,

-they sound like stones.

-These chips are ready.

-For the final touch,

-add a slice of fresh lemon.

-Lemon and lobster

-are a perfect combination.

-There it is - lobster and chips.

-Here comes the best bit.

-It's time to taste it.

-Mm!

-The flavours of the lobster

-and the garlic butter are lovely.

-Later in the programme, we have

-a feast at Denbigh Rugby Club.

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-The next recipe

-is black pudding Scotch egg.

-Black Pudding Scotch Eggs

-First, soften the black pudding.

-I'm doing this because

-I need to wrap it around the egg.

-I think black pudding is one of the

-best things I work with, as a chef.

-Black pudding is full of flavour

-and I always enjoy cooking with it.

-Place a sheet of cling film

-onto the work surface.

-This is how you prepare the black

-pudding to wrap around the egg.

-Cover it with cling film...

-..and use a rolling pin

-to roll it out.

-It must be half a centimetre thick.

-Boil the egg for six minutes...

-..put it in iced water

-to stop it cooking...

-..then peel it.

-The egg must be cold before

-you sit it on the black pudding.

-Cut a circle around the egg.

-You don't need

-too much black pudding.

-Pull the corners of the cling film

-into the middle.

-This pulls the black pudding

-around the egg.

-Remove any spare pieces

-around the edges.

-The egg

-is now covered in black pudding.

-Place it in the fridge for an hour

-to firm up.

-Once you've done that, dip the egg

-in flour, followed by beaten egg...

-..and then breadcrumbs.

-Roll it in the flour.

-It's important to make sure

-it's totally covered in beaten egg.

-If not, the breadcrumbs

-won't stick to the egg.

-Roll it in breadcrumbs.

-Next, make some salad cream.

-For this, you need egg yolks...

-..English mustard...

-..sugar...

-..and malt vinegar and whisk.

-Slowly add the cream as you whisk...

-..and refrigerate

-to make sure it stays thick.

-It's time to cook

-the black pudding Scotch egg.

-Heat the deep fat fryer

-to 160 degrees...

-..then cook

-for three to four minutes.

-The egg's ready.

-The breadcrumb coating

-is nice and crispy.

-Salt.

-The Scotch egg is ready.

-Serve it with home-made salad cream.

-I hope the egg yolk is soft.

-Perfect.

-I'm going back to the beginning.

-This is the town where

-it all started for me - Denbigh.

-I'm at the rugby club

-to cook for the young lads.

-I've got lots of good memories

-of fun times at Denbigh Rugby Club.

-They play good rugby and

-lots of Welsh-speakers come here.

-I always enjoy coming back.

-I'm going to prepare a meal

-for the boys to have after training.

-I'll cook a whole lamb

-and Emyr will help me.

-Here's your first job, Emyr.

-Pass the aubergines, the salt

-and the oil to me, please.

-I'll show you

-what we're going to do.

-You're very quiet, Emyr!

-Cut off the top

-and slice it in half, lengthways.

-Score the white flesh.

-Yes, chef.

-Yes, chef.

-

-Yes, chef!

-First, I'll remove the shoulder.

-This is a local lamb, Emyr.

-Is it good quality?

-The best.

-Yes - the Vale Of Clwyd at its best.

-You enjoy cooking, don't you?

-You enjoy cooking, don't you?

-

-Yes. I love it.

-Start by removing the shoulder.

-Where did you learn

-these butchery skills?

-When I worked at La Gavroche,

-London, with the Roux brothers...

-..we'd butcher meat

-on a wooden table every morning.

-I learned from Michel every day.

-That's where I learned

-butchery skills and I enjoy it.

-The good thing is there's no waste.

-Keep going with those aubergines!

-Keep going with those aubergines!

-

-Sorry, chef.

-Chef!

-I'll show you how to remove it

-without using a saw or a cleaver.

-Hang it over the edge of the table

-and snap it down quickly.

-Have you finished?

-Yes, I've finished.

-Yes, I've finished.

-

-You were very slow.

-Put them in this bowl.

-Rub salt onto them

-and add a bit of oil.

-With the skin on?

-With the skin on?

-

-Yes - as they are.

-Once you've done that,

-put them on the barbecue.

-Face down?

-Face down?

-

-Yes.

-Turn them over.

-Put them to one side.

-Ouch! It's hot, lad.

-Is it hot?

-Is it hot?

-

-Yes - red hot.

-The water's boiling.

-The water's boiling.

-

-So is my hand!

-You've already

-turned them over once.

-OK! I'm in charge here.

-The shoulders take longest to cook.

-Salt.

-Add a little bit of oil.

-Rub it in.

-The secret is to turn them

-every five minutes.

-That's your job.

-Are they burning?

-We need to cook them

-nice and slowly.

-On go the legs.

-They go on the side.

-I'll close the lid for five minutes.

-I want to introduce new flavours

-to this feast...

-..and salsa verde

-goes well with the lamb.

-Put parsley, mint,

-capers and lemon juice in a bowl.

-Mind your fingers, Bryn!

-Add olive oil and mix well.

-And then, the magic ingredient -

-anchovies.

-They work well with lamb.

-Chop the cooled aubergines...

-..then add smoked paprika,

-cumin and yoghurt and mix well.

-Add mint at the last minute.

-Can I taste it?

-Can I taste it?

-

-Yes. Always taste before you serve.

-It needs more yoghurt.

-We don't want it to be too wet.

-You added more regardless!

-You're not listening to me.

-It's time to clean up.

-Get a move on then!

-Is it ready? I hope so.

-Is it ready? I hope so.

-

-Let's see.

-Ooh!

-Mm! It's good, Bryn.

-THEY LAUGH

-The standard of your cooking

-is better than mine at home.

-And what about Bryn?

-I was talking about you!

-Lads! Food's ready!

-Look at them run!

-That's the fastest they've moved

-all day.

-Thank you.

-Nice?

-Nice?

-

-Outstanding.

-Dylan, what do you think

-of the meat?

-The meat is really nice but

-I'm not sure about what's under it.

-Emyr! Dylan hates the aubergines!

-What do you think of the aubergines?

-What do you think of the aubergines?

-

-Very nice.

-That's all he did - the aubergines!

-Emyr, did everyone enjoy that?

-Emyr, did everyone enjoy that?

-

-Yes. It was wonderful.

-Empty bowls!

-Empty bowls!

-

-That says it all.

-I'm home in Denbigh,

-feeding local lamb to local lads.

-You can't get better than that.

-You can't get better than that.

-

-I agree.

-Thank you, Bryn.

-Can I come back next week?

-Can I come back next week?

-

-Definitely!

-S4C subtitles by Eirlys A Jones

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