Rhaglen 1 Cegin Bryn

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-In this series,

-cooking, advice and ingredients.

-Welcome to

-Cegin Bryn - Y Dosbarth Meistr.

-In this new series...

-..there's an exciting new element

-on the menu, a masterclass.

-I'll be visiting homes

-across Wales...

-..giving cooking lessons

-and plenty of support and praise.

-Six programmes, six apprentices,

-each with unique requirements.

-What I enjoy about teaching people

-is seeing their reaction...

-..when they experience and hopefully

-learn something new in the kitchen.

-If they're happy, I usually am too.

-I'll seek local producers

-and ingredients...

-..to make marvels on the barbecue.

-I'll invite every apprentice...

-..to join me for a masterclass at

-my restaurant, Odette's, in London.

-Something for everyone this time.

-Cooks of all standards

-but cooking of the highest standard.

-Beef is the chief

-on this programme.

-I'll cook beef on the hob,

-on the barbecue...

-..and in my London restaurant.

-Three different cuts of meat -

-fillet, sirloin and on the bone.

-Each one is mouthwatering.

-Nia Erain from Cardiff

-is the first masterclass apprentice.

-She's happy baking but her husband

-Rhys is the chef in this house.

-Nia, how can I help you

-in the kitchen?

-What's going wrong with you?

-What's going wrong with you?

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-Quite a bit's going wrong!

-Timing is a big problem for me.

-I manage to put things on

-but then leave them.

-Do you overcook or undercook?

-Overcook.

-I burn food.

-OK.

-The smoke alarm

-works very well in this house!

-You don't use a timer?

-I tend to forget to put it on.

-I have a ten-month-old son.

-So as you're cooking,

-you have to go and look after him.

-When you come back, it's burnt.

-Right, OK.

-I'm not sure

-how I can help with that.

-What else?

-I'm not sure how to combine herbs

-and different foods...

-..to get the best out of them.

-Basil goes in everything.

-It's quite possible it shouldn't.

-What do you use basil with?

-Beans. Baked beans.

-There's tomato in the beans.

-If you'd like to learn one thing,

-what would that be?

-I'd love to be able

-to cook a steak with a sauce...

-..and to do it well.

-My husband cooks it every year

-for me on my birthday.

-I'd like to cook it for him.

-I want to feel relaxed

-in the kitchen.

-To be confident enough

-to enjoy myself cooking a meal.

-The Masterclass

-It's good for a cook

-to be flexible in the kitchen.

-The same is true for farmers.

-Diversification is important as I

-found out in the Vale of Glamorgan.

-Before I give Nia

-a cookery lesson...

-..I'm meeting Rhodri and

-Gaynor Davies in Llantwit Major...

-..for inspiration

-and hopefully a piece of meat.

-Rhodri, I can see lots of cattle.

-How many are on the farm?

-We keep around 100 suckler cattle.

-We rear beef calves

-and slaughter them on the farm.

-That's what these are behind us.

-That's what these are behind us.

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-Which breed are they?

-Belgian Blue crosses, mostly.

-We put them to a Limousin bull.

-They're a crossbreed.

-What's the reason for that -

-is the meat better?

-Conformation.

-The conformation is better.

-They can be slaughtered

-when they aren't that old.

-We did use an Aberdeen Angus...

-..but we got better cuts

-with the Limousin.

-Where do you sell the meat?

-At a butcher's shop. We have two.

-We slice the meat on the farm...

-..and take it to the shops

-when required.

-We also sell it wholesale to

-restaurants in Cardiff or Swansea.

-What do chefs think about the meat?

-Is it good?

-There's something about it.

-It's a very good standard.

-It hasn't travelled far.

-It's local. Local, local, local.

-It's local. Local, local, local.

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-Yes.

-The cattle go from here

-to the abattoir...

-..and then the carcasses

-come back to the farm to be treated.

-The meat is being prepared.

-What's this room used for?

-This is the cutting room.

-All the meat comes back.

-The lads slice it up.

-They take the orders.

-The phone doesn't stop ringing.

-The phone doesn't stop ringing.

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-What do the locals think?

-The meat is produced here, sent to

-the abattoir, prepared here...

-..and sold locally.

-The most important thing

-is the taste. What do they think?

-We get feedback from the shops.

-Young families come in.

-The women haven't been taught

-by their mothers or grandmothers.

-They usually shop in supermarkets.

-We now prepare stir fries, Kievs,

-our own produce.

-It's easier for them

-as they're busy. They're working.

-They come back

-and their kids are hungry.

-What they tell us is fantastic.

-Where organic food was important...

-..and people wanted their kids

-to eat the best produce...

-..there's more emphasis now

-on local food.

-So they understand traceability.

-Do they understand how lucky they

-are to have this on their doorstep?

-They are very fortunate.

-Can I try a piece?

-I want to cook some later.

-I can see the fillet on the table.

-Can I borrow it?!

-I'm sure you can have that.

-I'm sure you can have that.

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-Thank you.

-I've been given a sirloin

-to take back to Nia.

-First, I'm going to cook a fillet

-in a shed.

-Beef, pears & parmesan

-This recipe

-is beef, pears and parmesan cheese.

-First, I'm cooking to prepare

-and cook the meat.

-I have a fillet tail here.

-First, I'm going to season it

-with salt and pepper...

-..smoked paprika...

-..and a little olive oil

-on the meat only.

-I'm going to cook the meat

-in the frying pan.

-The frying pan is extremely hot.

-In it goes.

-I'm going to sear it.

-I want the outside to be black. It

-doesn't matter if it starts to burn.

-I want the middle to be raw.

-That's the origin of the term black

-and blue. It comes from America.

-It's ready.

-As you can see...

-It's hot.

-I'll take the pan off the heat

-first.

-I'll leave it to cool...

-..before slicing it.

-While the beef cools,

-the next step is to slice the pear.

-I'm not going to cook it

-as the meat is almost raw.

-I'll slice the pear in half.

-Horseradish sauce.

-This is the best bit.

-Oh!

-The meat goes on the plate.

-I'm going to add sea salt.

-It adds texture.

-Then I'll add the pear.

-Parmesan cheese.

-Chives.

-A bit of olive oil.

-There we are.

-Beef with pear and parmesan cheese.

-Perfect.

-Gaynor, time to taste.

-Do you like raw beef?

-I love it like that.

-I love it like that.

-

-Good start!

-Try some.

-It's good you like raw meat.

-It's good you like raw meat.

-

-A dream come true!

-Mmm! That's magnificent.

-It is. It's tender

-but the taste comes through first.

-Exactly. It's a superb combination.

-It really is.

-It really is.

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-Lunchtime.

-I'd never have believed it -

-Bryn cooking in the shed!

-By the Massey!

-Eat it before the crew eat it.

-They'll eat anything that's left!

-I've cooked a fillet

-on the barbecue.

-I have a different cut

-to cook with Nia.

-I have ingredients

-that combine perfectly with beef.

-Sirloin, bacon and mushroom

-Nia, what I'm going to cook for you

-is steak, mushrooms and bacon.

-The ingredients

-go perfectly with beef.

-In France,

-it's known as bourguignon.

-Bacon, mushrooms and onions

-cooked in red wine...

-..with slow-cooked meat.

-The combination

-works just as well with steak.

-How do you like your steak?

-How do you like your steak?

-

-Rare.

-OK. It won't be in the pan

-for very long at all.

-First, prepare the mushrooms.

-I'll show you how to do it.

-Slice the stem.

-If you could do those for me please.

-Half a dozen at most.

-I'm going to peel the onions.

-I'll remove the skin.

-This one is a little large.

-I want each one

-to be around the same size.

-If they're the same size, they cook

-for the same amount of time.

-That helps with timing.

-If an ingredient

-is of an uniform size...

-..it'll all cook

-in the same amount of time.

-When you're cooking, is everything

-cut into different sizes?

-Yes, especially if it's me

-slicing them!

-It's usually done in a rush...

-..because there's something

-already cooking.

-OK.

-Here, we're preparing everything

-before we start cooking.

-Next, I'm going to peel the potato

-and then cut it...

-..so that it's the same size

-as the onions and mushrooms.

-I hope this is going to work.

-By using this spoon...

-..the potatoes will be around

-the same size as the mushrooms...

-..and they'll cook

-for the same amount of time.

-You like your beef, don't you?

-You like your beef, don't you?

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-Yes. My family farms in North Wales.

-My uncle gives me some lamb

-every now and then.

-My auntie keeps hens

-so she gives me eggs.

-Nice.

-OK. Here we have some beef sirloin.

-Nice?

-Nice?

-

-It looks nice!

-Enough talking. Time to cook.

-I'm going to cook the meat now.

-Help me out - is it the middle one?

-That one.

-A stranger's kitchen

-making me look stupid!

-Salt and pepper.

-A little bit of oil. Not much.

-That's enough.

-I'll start cooking it

-on the fatty side.

-OK.

-You want it to sizzle.

-It's starting cooking immediately.

-Then add the onions into the water.

-Straight in.

-It's salted water. Leave it to cook

-for two or three minutes.

-It's important not to cook it

-too quickly.

-Look.

-The heat is quite low

-but the pan is hot.

-Then add the potatoes to the onions.

-There you are.

-That's ready.

-Turn off the heat.

-It's important to leave it to rest

-in a warm place.

-Put oil, potatoes

-and the small onions into the pan.

-Add bacon, mushrooms and butter

-and brown.

-Put it in a sieve.

-Add red wine vinegar and oil

-and reduce.

-Put everything back into the pan,

-add parsley and it's ready to serve.

-What's the meat like?

-What's the meat like?

-

-Mmm.

-That's lovely.

-Sorry to my husband

-but his is not a patch on this.

-This is much better.

-This is much better.

-

-I hope it is.

-What's most important is the

-last thing you taste is the meat.

-It stays in your mouth.

-It's so lovely.

-I'm going to carry on!

-Shall I fetch the wine?!

-Do you want it all?

-Yes. I'm happy now.

-After the break...

-..Nia's in London for the

-masterclass with a huge rib of beef.

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-The next step for Nia is to join me

-for a masterclass at Odette's.

-It's obvious that Nia

-is very fond of beef.

-A really excellent piece

-is waiting for her.

-I've been looking forward to this

-for a while.

-I've had food here in the past

-and really enjoyed it...

-..so it'll be great to see

-the other side - the preparation.

-I'm really looking forward.

-Beef and hollandaise sauce

-Nia, welcome to the kitchen.

-Nia, welcome to the kitchen.

-

-Thank you.

-First, I'm going to cook the beef.

-It's a piece of bone-in ribeye.

-Do you want to do a bit of work?

-Do you want to do a bit of work?

-

-Please.

-There you are. Salt and pepper.

-Have you tried the recipe

-we did at your house since?

-Yes, I did the steak for my husband.

-He said, "Mmm, well done."

-The pan is hot enough.

-Add oil.

-Then add the meat.

-Don't touch it. Let it do its work.

-Don't touch it. Let it do its work.

-

-Right. OK.

-Which oil did you use?

-Which oil did you use?

-

-Vegetable oil.

-There's no point using good oil.

-Once it goes over 67 degrees,

-you lose the taste.

-Every oil's the same then.

-I'm now going to add garlic

-and thyme.

-Right, you can slice the potatoes...

-..to make the chips.

-Slice it into a square shape.

-If you try and cut it like this,

-it's dangerous.

-So slice it into a square.

-Slice it in half...

-..and then into uniform sizes.

-I'm now going to turn it on its side

-to get colour on the side.

-There you are.

-One's a little larger

-than the other.

-Just cut off a little bit

-and it'll be fine.

-I'm going to add the butter.

-I'm going to keep basting the butter

-over it.

-What you did just now

-looks fancy as well.

-It looks fancy?!

-It looks fancy?!

-

-It does to me!

-It's to ensure

-the meat doesn't dry up.

-It's ready now.

-So I'll leave it to rest.

-The meat goes there.

-You don't waste the butter at all.

-Pour it all over the meat.

-So, chips.

-How do you make your chips at home?

-Take them out of the bag!

-Mam did chips like this

-and they always tasted lovely.

-I'll cook these twice.

-The oil is 120-130 degrees.

-I'll cook them

-for four or five minutes.

-They don't look like they're cooking

-but they are.

-It's important they're soft.

-It gives us time to do the sauce.

-You need five yolks.

-OK.

-Which way round?

-Yolk.

-Egg white.

-It's broken!

-It's broken!

-

-You've broken it!

-Put it all in. Go on.

-Oh, dear.

-Right. Sink, go on!

-We have six eggs!

-NIA LAUGHS

-Add five egg yolks to a bowl

-above a pan of hot water and whisk.

-Add white wine vinegar...

-..which has been simmering with

-shallots, black pepper and thyme.

-I won't need to go to the gym after!

-Melted butter.

-Add it gradually.

-But you can't stop whisking!

-In the meantime,

-the chips have cooled.

-Back in the oil they go

-at 180 degrees to crisp the outside.

-After two or three minutes,

-it's ready to plate up.

-For full recipes, visit the website

-or write to this address.

-We usually taste at the table but

-I can sense you want to do so now.

-It won't reach the table!

-It won't reach the table!

-

-No!

-Tuck in.

-A bit of everything.

-I'm going to be like a cannibal!

-I don't need anything else - that's

-all I'm going to be doing now.

-I'll make hollandaise sauce

-with everything.

-And chips.

-Are you sure this serves two?

-There's enough for two.

-This is quite possibly

-life-changing.

-Are you going to cook this

-for your husband?

-I'm going to cook it for myself.

-I'm going to cook it for myself.

-

-All of it? OK.

-I'm confident I can do this

-and do it well.

-That's what's important - having

-the confidence to cook something.

-Definitely. Thank you.

-Definitely. Thank you.

-

-I hope your husband will be happy.

-If you cooked that for me,

-I'd be happy.

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