Rhaglen 2 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 create 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.

-I hope it stops raining.

-The Masterclass

-On this week's programme,

-cheesecake on the barbecue...

-..a little cake in a happy house

-and a larger one in a happy kitchen.

-Heulwen Davies from the Machynlleth

-area is my apprentice this time.

-Before she joins me for

-a masterclass at my restaurant...

-..I went to meet her at her home.

-Heulwen, how can I help you

-in the kitchen? What's going wrong?

-Anything to do with cakes.

-I just can't do them at all.

-I just can't do them at all.

-

-You can't bake a single cake?

-Not even Corn Flakes cake?

-Not even Corn Flakes cake?

-

-No.

-I really want to learn...

-..so I can make a celebration cake

-for my daughter, Elsi.

-Whenever I try,

-the mixture goes wrong.

-It looks like it's curdled.

-I put it in the oven

-and cross my fingers!

-It comes out a complete disaster.

-What do you think is going wrong?

-Do you have any ideas?

-I think it's the process.

-I do always follow the recipe.

-Is everything weighed correctly?

-That's crucial when baking.

-Do you use a mixer or do it by hand?

-Do you use a mixer or do it by hand?

-

-I do it by hand.

-I've got so fed up with baking cakes

-that I've got rid of everything.

-I hardly have any baking equipment

-any more.

-It just doesn't work.

-Would you like to make a large cake

-for Elsi or cupcakes?

-I would like to be able to make

-a celebration cake one day...

-..so that I could offer it

-to other people too, not just Elsi.

-Maybe learning how to bake cupcakes

-first is a good idea.

-When baking, once it's in the oven,

-that's it.

-If it isn't right when it goes in,

-it won't be right when it comes out.

-That's especially true with baking.

-I feel I've progressed already

-just with this chat!

-We haven't started cooking yet!

-Before cooking with Heulwen

-in her house...

-..I went to look

-for some local ingredients...

-..to use in a recipe later.

-Suzanne Lloyd of Penlanlas Farm

-near Aberystwyth helped me out.

-She's very fond of strawberries.

-Why did you fall in love

-with growing strawberries?

-I like strawberries.

-Do you eat strawberries all summer?

-Do you eat strawberries all summer?

-

-Yes.

-I like seeing people's faces

-when they taste them.

-It makes me proud.

-How many acres are used for growing?

-How many acres are used for growing?

-

-Five.

-How many strawberries will you get

-from one tunnel or one acre...

-..in terms of weight?

-One ton.

-From one tunnel?

-So you get five tons of strawberries

-a year.

-Is everything natural? How

-do you grow things in the tunnel?

-Everything's natural.

-Water comes from the lake.

-Water comes from the lake.

-

-The lake's nearby.

-It is.

-We don't spray the strawberries

-at all.

-It's all natural.

-Who picks five tons of strawberries?

-You?

-You?

-

-Mostly.

-Not all. I get people in to help.

-Is it done by hand too?

-Is it done by hand too?

-

-Absolutely.

-Which variety of strawberry is it?

-Do you change it every year?

-This one is new this year.

-It's called Centenary.

-You've grown this especially for us.

-This crop is especially for you.

-What's special

-about this strawberry?

-Its taste.

-Everyone's been saying

-that it's so tasty.

-Can I try one?

-Can I try one?

-

-Absolutely.

-It's warm.

-It's nice.

-Lovely.

-Right.

-If I wanted some in London

-or North Wales...

-..could I have some?

-I'll send them through the post!

-A smoothie!

-A red cabin, a red pan

-and strawberries.

-It's almost time

-to return to Heulwen.

-First, I'm going to fire up

-the barbecue in a magical setting.

-Beudy Banc.

-Strawberry cheesecake

-This recipe

-is cheesecake with strawberries.

-You usually bake a cheesecake

-and serve the strawberries raw.

-This recipe's a bit different.

-I'm going to prepare and cook

-the strawberries...

-..and serve the cheesecake raw.

-The first step is to remove the

-green part from the strawberries.

-Slice it in half.

-I then add sugar and mix well.

-The juice

-comes out of the strawberries.

-When I cook them, they won't burn.

-They'll boil in their own juice.

-To make the cheesecake...

-..I'll add soft cheese to the bowl.

-In it goes.

-I'll add something you don't

-normally see in a cheesecake...

-..creme fraiche.

-Double cream.

-White sugar.

-Finally,

-I'll add some vanilla seeds.

-There are seeds left in the pod

-and so much taste too.

-So I'm going to add the pod

-to the strawberries.

-The next step is to put

-the frying pan on the heat.

-I want it to be hot

-before adding the strawberries.

-It's important to whip the double

-cream to get it nice and light.

-But it still needs to be rich.

-Right. That's ready.

-It's not dropping.

-It's just ready.

-Add the strawberry mixture.

-You need to cook it quite quickly.

-I don't want to mix it too much

-and break up the strawberries.

-To finish, before taking the pan

-off the heat...

-..I'm going to add balsamic vinegar.

-I'll let it cool before serving the

-strawberries with the cheesecake.

-Now for the final step...

-..plating up.

-Lovely.

-To finish,

-I'm going to add some shortbread.

-Break it up into small pieces.

-The cheesecake is light but rich.

-The strawberries come through.

-It's sweet.

-The balsamic vinegar

-brings everything together.

-It cuts through the cheesecake.

-Heulwen, do you like strawberries?

-Heulwen, do you like strawberries?

-

-I love them.

-I've found a local farm

-that grows and sells strawberries.

-So we're going to bake a cake

-using strawberries.

-It's not a classic British cake.

-It comes from the financial district

-in Paris, the financier.

-It's usually baked in a rectangle

-tin. It looks like a gold bar.

-The first step is the butter.

-I'm going to use most of it.

-I know it looks like a lot.

-Do you use that much butter

-in every cake?

-No, not every one.

-In goes the butter.

-Next, it goes on the heat

-until it turns brown.

-Not burnt.

-Beurre noisette is the term.

-Once it's ready,

-I'll take it off the heat...

-..and add lemon juice.

-The lemon juice stops it cooking.

-It also adds another flavour

-to the mixture.

-As that softens,

-you can start weighing everything.

-Ground almonds and flour first.

-I have scales that isn't digital.

-It is better to have digital scales.

-If you shake the table...

-..you can see that it moves.

-When you bake cakes,

-it has to be perfect.

-If you're weighing

-and it's not quite right...

-..and you have half a dozen

-ingredients going into the cake...

-..things will go wrong.

-140g ground almonds...

-..and 100g soft flour.

-There are two types of flour.

-You bake bread with one

-and cakes with the other.

-I didn't know that.

-So do you use the same type of flour

-for bread and cakes?

-That could well be the problem.

-Can you see the colour?

-Can you see the colour?

-

-Yes.

-Stand back for this.

-Add lemon juice.

-It's important to let it cool

-before adding it to the mixture.

-That's what gives

-the gold colour to the financier.

-The gold bar

-from the Paris financial district.

-250g icing sugar.

-Sieve that...

-..and I'll separate the eggs.

-Sieve the flour...

-..and gradually whisk the egg whites

-and the icing sugar.

-Why are you doing it gradually?

-Why are you doing it gradually?

-

-We're trying to keep the air in.

-If I poured it all in,

-I'd lose the air.

-Though you can mix it again,

-it's not the same.

-The egg white is ready.

-It's holding its shape in the bowl

-without taking it out.

-It's important

-that it's holding its shape.

-I'm going to add vanilla seeds.

-I've never used them before.

-No? Right. OK.

-Slice it down the middle

-using a knife.

-Turn it upside down.

-Then, put the knife in

-and scrape it.

-Oh, wow.

-Look.

-I'm going to add the pod

-to the butter.

-It's time

-to mix everything together.

-The spoon goes in

-and you turn the dish.

-Would you like to have a go?

-Would you like to have a go?

-

-OK.

-Turn the dish and the spoon

-at the same time.

-Slowly?

-Women can usually do two things

-at once.

-Maybe not me!

-There you are.

-I'll now pour in the butter.

-It's not hot.

-In it goes.

-I'll mix it again.

-Once it's mixed, clear up...

-..and put the mixture

-in a piping bag.

-Grease the tin

-before piping the mixture.

-I usually feel so nervous

-at this time...

-..because I know

-what's going to happen.

-But I'm feeling confident.

-Pop it in a 180-degree oven

-for 20 minutes.

-Wow!

-That's lovely.

-That's lovely.

-

-Nice?

-It tastes like

-and looks like a cake!

-The strawberry comes through.

-After the break...

-..Heulwen rolls up her sleeves

-in the masterclass in London.

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-The next step for Heulwen...

-..is a masterclass

-at the restaurant kitchen.

-The city streets and the kitchen

-are usually buzzing.

-But the restaurant's closed today...

-..so the cooking lesson

-can take place in peace.

-I'm hoping to learn how to bake

-a larger cake in this lesson.

-I'm sure there's more to it

-than just doubling the ingredients.

-I'm looking forward to learning

-about the process again...

-..and hope

-the outcome's just as good...

-..so I can go home

-and bake a large cake...

-..for Elsi, Dad

-and Gareth my husband.

-I've been given a Cegin Bryn apron.

-I'm ready to wear it

-and to go for it.

-The Masterclass

-Victoria Sponge

-Heulwen, welcome to the kitchen.

-Heulwen, welcome to the kitchen.

-

-Thank you.

-It's quiet here today.

-But the fans are on.

-When the oven's on, the fans are on.

-Are they on all the time?

-Are they on all the time?

-

-Yes. They keep the temperature down.

-It's strange for me being in

-the kitchen with no-one else here.

-There are usually six chefs here.

-The place is noisy.

-The place is noisy.

-

-Crazy.

-It is crazy.

-It might get crazy here in a minute!

-It might get crazy here in a minute!

-

-I hope not!

-It's nice today

-so we can focus on one thing.

-We're going to make

-a Victoria sponge.

-OK.

-You wanted to learn

-how to make a sponge.

-Yes.

-Butter, eggs, baking powder,

-self-raising flour, sugar...

-..and that's it.

-Just five ingredients in a bowl and

-I hope we get a good cake out of it.

-Hopefully!

-We will.

-First, we'll weigh everything,

-which is important.

-I've ordered digital scales

-since your visit.

-We need four eggs.

-OK.

-225g butter.

-225g sugar...

-..and 225g flour.

-The same amount of everything.

-The same amount of everything.

-

-I like that.

-224!

-225.

-225.

-

-Come on.

-Are you there?

-That's it. Right, OK.

-Put the butter into the mixer bowl.

-Put it all in.

-OK. Turn the handle up.

-There you are.

-Oh, the other side.

-Turn it on now.

-This'll make it nice and soft.

-Add the sugar gradually

-to the butter.

-I'm going to prepare

-the baking tins.

-We're baking two cakes.

-That's what's right.

-This is tinned fat.

-First, put a piece

-of greaseproof paper on the bottom.

-We're going to add

-one egg at a time.

-When you add an egg, it's important

-that it's mixed well...

-..for about 30 seconds

-before the next one is added.

-If you add them all in at once,

-they can separate.

-I've just been putting it all in!

-A little bit of flour.

-When you're first adding the flour

-is the most important part.

-You're bringing everything together.

-Turn the bowl around.

-We're now going to divide the

-mixture between the two baking tins.

-Do this quite quickly.

-It doesn't look like a lot

-when you see it like that.

-But it's two cakes

-rather than one cut in half.

-Yes.

-Put it in at 180 degrees

-for 20 minutes but check after 10.

-Heulwen, they're out.

-You're smiling.

-I'm smiling, I'm amazed

-and I'm grateful.

-Thank you.

-Do you know how to check

-if it's ready?

-It's had 20 minutes.

-It can take a little more...

-..but in the oven I have here,

-I know 20 minutes is enough.

-In the oven at home, it'll take

-another four minutes to cook.

-You know it's ready if it starts

-to come away from the baking tin.

-If it comes away too much,

-it's overcooked.

-It's important that it

-just comes away from the sides.

-As well as that, put a knife

-or skewer into the centre.

-If it comes out clean, it's cooked.

-If it doesn't, if it's wet,

-it hasn't cooked.

-Look, it's clean and warm.

-Put jam in the middle

-and icing sugar on the top.

-If you want to adapt the classic

-recipe and have fun with the kids...

-..add a decoration on the top.

-A scoopful of cream.

-A Victoria sponge...

-..that's good enough

-for Merched y Wawr.

-Definitely.

-For full recipes, visit the website

-or write to this address.

-We've finished.

-It looks great.

-It looks great.

-

-What do you think?

-It looks fantastic -

-too good to eat!

-But maybe not.

-But maybe not.

-

-It will be.

-Have you enjoyed the experience?

-Do you think

-it'll improve your cakes?

-Definitely.

-I've learnt a lot. I really have.

-I've learnt so much

-about the process...

-..and little tips

-which will help me along the way.

-I've learnt not to be scared

-and not to rush cakes either.

-Time to taste.

-A big piece or a small piece?

-Small.

-Small.

-

-As you're on camera.

-When they've gone, we'll go for it.

-It looks good, doesn't it?

-It looks good, doesn't it?

-

-Mmm. Lovely.

-Light?

-Light?

-

-Very light.

-Mmm.

-Really nice.

-I can't believe I've been part

-of making something so lovely.

-Thank you, Bryn.

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