0:00:00 > 0:00:00- Subtitles
0:00:00 > 0:00:02- Subtitles- - Subtitles
0:00:18 > 0:00:22- In this series, - cooking, advice and ingredients.
0:00:22 > 0:00:26- Welcome to - Cegin Bryn - Y Dosbarth Meistr.
0:00:30 > 0:00:32- In this new series...
0:00:32 > 0:00:37- ..there's an exciting new element - on the menu, a masterclass.
0:00:37 > 0:00:40- I'll be visiting homes - across Wales...
0:00:41 > 0:00:46- ..giving cooking lessons - and plenty of support and praise.
0:00:48 > 0:00:53- Six programmes, six apprentices, - each with unique requirements.
0:00:53 > 0:00:57- What I enjoy about teaching people - is seeing their reaction...
0:00:57 > 0:01:02- ..when they experience and hopefully - learn something new in the kitchen.
0:01:02 > 0:01:05- If they're happy, I usually am too.
0:01:05 > 0:01:09- I'll seek local producers - and ingredients...
0:01:09 > 0:01:11- ..to make marvels on the barbecue.
0:01:14 > 0:01:17- I'll invite every apprentice...
0:01:17 > 0:01:22- ..to join me for a masterclass at - my restaurant, Odette's, in London.
0:01:25 > 0:01:28- Something for everyone this time.
0:01:28 > 0:01:33- Cooks of all standards - but cooking of the highest standard.
0:01:34 > 0:01:36- I hope it stops raining.
0:01:36 > 0:01:39- The Masterclass
0:01:40 > 0:01:43- On this programme, - Welsh pigs on Lleyn...
0:01:43 > 0:01:47- ..the apprentice tackles pork - in a small kitchen...
0:01:47 > 0:01:51- ..and then a big plate of food - at my London restaurant.
0:02:01 > 0:02:04- Iolo Williams - joins me by the oven this week.
0:02:05 > 0:02:10- His wife Siwan says he's hopeless in - the kitchen, but he likes to eat...
0:02:10 > 0:02:12- ..which is a good start.
0:02:23 > 0:02:26- Iolo, I've heard - you need help in the kitchen.
0:02:26 > 0:02:30- Yes. Well, the wife - says I need help in the kitchen.
0:02:30 > 0:02:34- First of all, - what do you like to eat...
0:02:34 > 0:02:37- ..and what do you cook - if you do cook at all?
0:02:38 > 0:02:39- Um...
0:02:39 > 0:02:43- I'm a traditional Anglesey boy.
0:02:43 > 0:02:46- There's nothing wrong with that.
0:02:46 > 0:02:48- Meat and potatoes.
0:02:48 > 0:02:50- A meat and two veg man.
0:02:50 > 0:02:52- Yes.
0:02:52 > 0:02:57- I don't do much cooking at all.
0:02:58 > 0:03:03- I can use the microwave. - I cook an egg in it.
0:03:03 > 0:03:04- In the microwave?
0:03:04 > 0:03:06- Come on? Do you?
0:03:06 > 0:03:08- Yes, and beans too.
0:03:08 > 0:03:10- You need help!
0:03:10 > 0:03:11- Maybe I do.
0:03:16 > 0:03:20- I've met Iolo, and I think I have - a good idea of what he likes...
0:03:20 > 0:03:22- ..quality meat and vegetables.
0:03:22 > 0:03:25- For that reason, - I'm visiting Oinc Oink farm.
0:03:25 > 0:03:27- I've heard the meat is excellent.
0:03:27 > 0:03:31- I hope I'll get a good piece of meat - to cook in Iolo's house later.
0:03:34 > 0:03:37- On Lleyn, there are pigs - that produce good meat...
0:03:37 > 0:03:40- ..that win prizes - at the major shows.
0:03:40 > 0:03:43- They're reared - by the Roberts family...
0:03:43 > 0:03:46- ..Huw, Ela, Emyr and Anest.
0:03:47 > 0:03:51- What happens in this room - and in the business in general?
0:03:51 > 0:03:53- Over the last 12 months...
0:03:53 > 0:03:58- ..we've started cutting and - making the sausages here ourselves.
0:03:58 > 0:04:02- The pigs go to be slaughtered...
0:04:02 > 0:04:07- ..and they come back here - as a whole carcass.
0:04:07 > 0:04:12- We keep them in the cold storage - and then they come to this room.
0:04:12 > 0:04:18- The butcher comes in once a week - to cut up the pigs.
0:04:18 > 0:04:23- We went for Welsh pigs as - they're the only Welsh native breed.
0:04:24 > 0:04:28- Even now, having handled the meat...
0:04:28 > 0:04:32- ..we'd never consider changing.
0:04:32 > 0:04:37- It produces great pork - and good bacon.
0:04:38 > 0:04:42- It's quality meat.
0:04:42 > 0:04:45- We've received praise - for the meat's taste.
0:04:46 > 0:04:47- It's not too fatty either.
0:04:48 > 0:04:52- No. It depends how you feed them - and control the way you feed them.
0:04:54 > 0:04:55- You'd know.
0:04:55 > 0:04:57- You'd know.- - It looks good.
0:04:57 > 0:05:01- I think there's a good cover of fat - on the Welsh pig.
0:05:01 > 0:05:03- It looks superb.
0:05:07 > 0:05:10- You breed on this farm.
0:05:11 > 0:05:15- Yes. Everything that's fattened - and slaughtered is reared here.
0:05:15 > 0:05:17- Is that important to you?
0:05:17 > 0:05:22- Yes, in terms of the meat's - traceability and quality.
0:05:22 > 0:05:26- So you keep an eye - on the quality from start to finish.
0:05:27 > 0:05:31- What exactly does fattening entail?
0:05:31 > 0:05:37- Fattening is making sure the pig...
0:05:37 > 0:05:43- ..has the correct level of fat.
0:05:44 > 0:05:46- You run your thumb - along its spine...
0:05:47 > 0:05:49- ..to find out - how much fat is on a pig.
0:05:50 > 0:05:51- OK.
0:05:51 > 0:05:56- We have different customers - who want different levels of fat.
0:05:57 > 0:06:03- We can choose a pig with a lower - level of fat for one customer.
0:06:03 > 0:06:08- A pig with more fat is nicer for - a hog roast for better crackling.
0:06:08 > 0:06:12- We shouldn't really talk about - cooking in front of them!
0:06:13 > 0:06:14- They don't understand!
0:06:14 > 0:06:15- They don't understand!- - No.
0:06:22 > 0:06:24- On the other side of the farm...
0:06:24 > 0:06:27- ..is a big and dear character - that I have to meet.
0:06:34 > 0:06:38- I've had him since he was born.
0:06:38 > 0:06:41- We've been to many shows together.
0:06:42 > 0:06:44- He's a friend of the farm.
0:06:44 > 0:06:46- Yes, he is a friend.
0:06:46 > 0:06:51- He's one of the animals - that established us...
0:06:51 > 0:06:52- ..as a company.
0:06:52 > 0:06:55- A company - and a breeder of Welsh pigs.
0:06:55 > 0:06:59- In a way, Waldo is the reason - why Oinc Oink is successful.
0:07:00 > 0:07:01- Both for its meat and at shows.
0:07:01 > 0:07:02- Both for its meat and at shows.- - Yes.
0:07:02 > 0:07:03- It's all down to him!
0:07:03 > 0:07:05- It's all down to him!- - At the beginning, yes, he was.
0:07:20 > 0:07:23- I can't leave here - without sampling the produce.
0:07:24 > 0:07:26- I have a pork fillet - to take back to Iolo...
0:07:26 > 0:07:30- ..and a couple of chops - to cook on the barbecue.
0:07:33 > 0:07:36- Grilled Pork Chop
0:07:36 > 0:07:40- Right. I've prepared the pork chop.
0:07:41 > 0:07:43- I'm going to cook it - on the barbecue...
0:07:43 > 0:07:46- ..and make a simple dressing - to go with it.
0:07:46 > 0:07:51- First, I'm going to put - some curry powder on the pork.
0:07:52 > 0:07:56- The spice brings out - the taste of the pork.
0:07:56 > 0:07:59- I have spiced salt too.
0:08:02 > 0:08:03- Pepper.
0:08:06 > 0:08:08- Olive oil.
0:08:10 > 0:08:14- I'll just rub it into the meat - and put it on the barbecue.
0:08:17 > 0:08:18- Right.
0:08:20 > 0:08:22- That's the colour we want to see.
0:08:23 > 0:08:29- Right. Now I'll put them - on the cooler part of the barbecue.
0:08:30 > 0:08:33- I'll leave them to cook slowly.
0:08:34 > 0:08:37- Or maybe a bit quicker. - It's started to rain.
0:08:37 > 0:08:40- To serve with the pork chop...
0:08:40 > 0:08:44- ..I'm going to make - a very simple dressing.
0:08:45 > 0:08:48- I'm adding pine nuts to the pan.
0:08:49 > 0:08:52- Next, I'm removing the peel - from a lemon.
0:08:52 > 0:08:57- The lemon peel brings out the pork.
0:08:57 > 0:09:00- I'm slicing it finely.
0:09:00 > 0:09:05- The next step - is to remove the sage leaves.
0:09:05 > 0:09:10- I just need the small leaves - to add to the dressing.
0:09:11 > 0:09:14- It's important - to move the pork often.
0:09:18 > 0:09:20- Oil to make the dressing.
0:09:24 > 0:09:26- Small capers.
0:09:26 > 0:09:28- Add the vinegar too.
0:09:29 > 0:09:33- When making a dressing, - it's important to add vinegar.
0:09:33 > 0:09:36- I've never cooked - in the rain before!
0:09:36 > 0:09:40- I'm not sure if it's the vinegar - or the rain causing it to sizzle!
0:09:40 > 0:09:43- I'm going to add the sage leaves.
0:09:43 > 0:09:48- The leaves will cook quite quickly - in the dressing.
0:09:48 > 0:09:52- I'll now add the lemon peel.
0:09:53 > 0:09:55- Golden raisins go in next...
0:09:56 > 0:09:58- ..and the spiced salt.
0:09:59 > 0:10:01- The dressing is ready.
0:10:03 > 0:10:05- Let's see if the pork's ready.
0:10:05 > 0:10:07- I hope it stops raining.
0:10:08 > 0:10:10- It's ready to serve.
0:10:10 > 0:10:12- Ela, come here.
0:10:12 > 0:10:14- A pig umbrella!
0:10:14 > 0:10:17- It's strange - what people give you as presents!
0:10:18 > 0:10:20- There we are.
0:10:20 > 0:10:22- It looks fantastic.
0:10:23 > 0:10:24- There we are.
0:10:25 > 0:10:28- Barbecued pork chop...
0:10:28 > 0:10:32- ..with a pine nut, sage and lemon - dressing.
0:10:33 > 0:10:35- If I had a fork, you could taste it.
0:10:36 > 0:10:37- Fingers?
0:10:39 > 0:10:41- Right. It's hot.
0:10:42 > 0:10:43- It's hot.
0:10:50 > 0:10:52- Mmm. Very nice.
0:10:53 > 0:10:54- Fantastic.
0:10:54 > 0:10:57- I love the pine nuts too.
0:10:58 > 0:11:01- The pork is fantastic.
0:11:01 > 0:11:02- Thank you.
0:11:02 > 0:11:04- Thank you.- - The pork is the star of the plate.
0:11:05 > 0:11:06- Excellent. Thank you.
0:11:07 > 0:11:10- Next, it's time to return to Iolo - in the kitchen.
0:11:11 > 0:11:16- Pork fillet with summer vegetables
0:11:16 > 0:11:18- Iolo, it's time to cook.
0:11:18 > 0:11:19- Iolo, it's time to cook.- - OK!
0:11:19 > 0:11:23- We're going to prepare - pork fillet with vegetables.
0:11:23 > 0:11:26- Everything will be cooked - in one pan.
0:11:27 > 0:11:31- As the pork cooks, - I'm going to prepare the vegetables.
0:11:31 > 0:11:36- We have peas, broad beans, - mushrooms, carrots and fine beans.
0:11:36 > 0:11:37- Shell the peas.
0:11:37 > 0:11:39- Do you know how to do that?
0:11:39 > 0:11:40- Do you know how to do that?- - Yes.
0:11:40 > 0:11:42- Remove them all.
0:11:43 > 0:11:46- Do the same with the beans.
0:11:47 > 0:11:49- Take the beans out of the shell.
0:11:49 > 0:11:51- Put them into the bowl.
0:11:51 > 0:11:54- Have you tasted or cooked this - before?
0:11:54 > 0:11:55- Never.
0:11:56 > 0:12:00- You need to put the pan on the heat - first then add the oil.
0:12:01 > 0:12:03- So, season with salt and pepper.
0:12:04 > 0:12:06- The pan is hot.
0:12:08 > 0:12:10- Add the oil.
0:12:10 > 0:12:13- It's important that the pan is hot.
0:12:16 > 0:12:20- If you don't hear a sizzling sound, - the pan isn't hot enough.
0:12:20 > 0:12:24- If it starts frying immediately, - you're fine.
0:12:24 > 0:12:27- I'm now going to add some thyme...
0:12:30 > 0:12:32- ..to the pork.
0:12:35 > 0:12:36- Butter.
0:12:37 > 0:12:39- You can smell the butter - as it melts.
0:12:41 > 0:12:44- Then put it into a preheated oven - at 170 degrees.
0:12:46 > 0:12:51- It'll take eight minutes and - we'll check it after three or four.
0:12:51 > 0:12:55- Can you prepare the peas and beans - for me?
0:12:55 > 0:13:01- I'll prepare the carrots - and the fine beans.
0:13:01 > 0:13:03- We'll check the pork.
0:13:04 > 0:13:06- It's had three or four minutes.
0:13:12 > 0:13:14- I know it's not ready.
0:13:15 > 0:13:16- It's soft.
0:13:16 > 0:13:17- It's soft.- - It is.
0:13:17 > 0:13:20- A good way of knowing - the readiness of meat...
0:13:21 > 0:13:24- ..is putting your thumb - and your index finger together...
0:13:24 > 0:13:26- ..and touching here.
0:13:26 > 0:13:28- It's soft. - That's how the meat felt like.
0:13:28 > 0:13:31- Put your thumb - and middle finger together.
0:13:31 > 0:13:33- It's harder. Oh, right.
0:13:33 > 0:13:35- So, it's medium rare...
0:13:36 > 0:13:37- ..medium...
0:13:37 > 0:13:39- ..medium to well and well done.
0:13:51 > 0:13:54- When the pork's ready, let it rest.
0:13:55 > 0:13:58- Next, fry the shallots - and wild mushrooms.
0:14:02 > 0:14:05- You said wild mushrooms just now.
0:14:06 > 0:14:11- If they're hard to find, - can you use something else instead?
0:14:11 > 0:14:14- You can use - normal supermarket mushrooms.
0:14:14 > 0:14:17- But as these are in season, - use them.
0:14:20 > 0:14:23- The vegetables are ready.
0:14:23 > 0:14:26- I'm now going to put the pan...
0:14:27 > 0:14:30- ..under some cold water.
0:14:30 > 0:14:35- The vegetables stops cooking - and keep their colour.
0:14:35 > 0:14:36- OK.
0:14:36 > 0:14:39- Then add the vegetables to the pan.
0:14:41 > 0:14:44- We'll now add some chicken stock.
0:14:44 > 0:14:46- You can buy it in a supermarket.
0:14:46 > 0:14:48- Pour it in.
0:14:51 > 0:14:53- Grate an apple.
0:14:53 > 0:14:55- Grate an apple.- - With the skin still on.
0:14:55 > 0:14:58- Yes, as we're cooking it.
0:14:58 > 0:15:00- Grate it all in.
0:15:02 > 0:15:03- Any apple will do.
0:15:04 > 0:15:07- Yes. I noticed - you have some in the garden.
0:15:07 > 0:15:09- Put it in.
0:15:09 > 0:15:13- The next step is to slice the pork.
0:15:14 > 0:15:16- It's ready to serve.
0:15:16 > 0:15:18- Put the pork on top.
0:15:18 > 0:15:21- Finish by seasoning the pork.
0:15:21 > 0:15:23- It's ready to serve.
0:15:28 > 0:15:29- It's lovely.
0:15:29 > 0:15:30- I'm quite proud of myself.
0:15:30 > 0:15:32- I'm quite proud of myself.- - You should be.
0:15:33 > 0:15:34- Mmm!
0:15:34 > 0:15:38- You get the different flavours.
0:15:38 > 0:15:41- If you're happy, I'm happy.
0:15:47 > 0:15:52- After the break, Iolo's in London - and a feast is served on a plate.
0:16:00 > 0:16:01- .
0:16:03 > 0:16:03- Subtitles
0:16:03 > 0:16:05- Subtitles- - Subtitles
0:16:10 > 0:16:13- Iolo is now in London.
0:16:13 > 0:16:17- The restaurant's closed - but the kitchen is open...
0:16:18 > 0:16:20- ..ready for the masterclass.
0:16:27 > 0:16:30- I'm looking forward - to the masterclass.
0:16:30 > 0:16:34- I want to learn more about cooking.
0:16:35 > 0:16:39- It'll be nice to see - how a professional does it.
0:16:40 > 0:16:42- It'll be nice just to learn more...
0:16:42 > 0:16:46- ..on top of what I learned - from Bryn's first visit.
0:16:46 > 0:16:52- Sunday lunch
0:16:53 > 0:16:56- We're going to do roast chicken - with bread sauce.
0:16:57 > 0:16:58- Are you ready for some hard work?
0:16:58 > 0:16:59- Are you ready for some hard work?- - Yes.
0:17:00 > 0:17:05- First, - we're going to cook the chicken.
0:17:05 > 0:17:07- It's not going into the oven yet.
0:17:08 > 0:17:12- We're going to put salt - on the chicken.
0:17:13 > 0:17:15- In its cavity.
0:17:16 > 0:17:17- Into the saucepan.
0:17:18 > 0:17:21- Have you cooked - a whole chicken before?
0:17:21 > 0:17:22- No.
0:17:22 > 0:17:27- The legs take more time - than the breast to cook.
0:17:27 > 0:17:31- But using this method, they cook - for the same amount of time.
0:17:31 > 0:17:35- You put the chicken in water - and turn on the heat.
0:17:35 > 0:17:38- Add peppercorns. You can do that.
0:17:38 > 0:17:41- Twenty at most.
0:17:41 > 0:17:42- Thyme.
0:17:43 > 0:17:44- You don't need to chop them.
0:17:44 > 0:17:46- You don't need to chop them.- - No. The taste will come out.
0:17:47 > 0:17:49- Add the thyme and three bay leaves.
0:17:49 > 0:17:51- We have them in our garden.
0:17:51 > 0:17:52- We have them in our garden.- - Do you? You're fine then.
0:17:53 > 0:17:56- I'm tearing the bay leaves - to get the oil out.
0:17:56 > 0:18:00- While the chicken's cooking...
0:18:00 > 0:18:03- ..I'm going to prepare the potatoes.
0:18:04 > 0:18:06- You're going to do this.
0:18:06 > 0:18:08- Something quite different.
0:18:08 > 0:18:11- What do you think these are?
0:18:11 > 0:18:12- They look like rulers.
0:18:13 > 0:18:16- It says pastry wands here. - I haven't used them before.
0:18:16 > 0:18:19- They come from America.
0:18:19 > 0:18:21- They're the same thickness.
0:18:22 > 0:18:27- I'm going to put - the potatoes between them...
0:18:28 > 0:18:33- ..then I'm going - to slice the potatoes.
0:18:35 > 0:18:37- I'm slicing them thinly.
0:18:38 > 0:18:41- The name of this method - is hasselback.
0:18:41 > 0:18:43- It's a Swedish method.
0:18:43 > 0:18:48- They're cooked in a frying pan - with water, butter, salt and pepper.
0:18:48 > 0:18:51- The top roasts - and the bottom poaches.
0:18:51 > 0:18:54- The bottom's soft - and the top's like roast potatoes.
0:18:55 > 0:18:58- Does it matter - if some are slightly thicker?
0:18:58 > 0:19:02- You want to try to keep them - the same thickness.
0:19:02 > 0:19:07- If they're about the same thickness, - they cook at the same time.
0:19:07 > 0:19:10- If not, - they don't cook at the same time.
0:19:11 > 0:19:14- What type of potatoes are these - - Anglesey potatoes?
0:19:15 > 0:19:18- They're Charlotte potatoes, - from Llandyrnog.
0:19:18 > 0:19:20- My brother grew these.
0:19:20 > 0:19:23- They've gone from Llandyrnog - to London.
0:19:24 > 0:19:27- When they're ready, they go in here.
0:19:29 > 0:19:31- I'll show you the next step.
0:19:32 > 0:19:37- Put softened butter - on top of every potato.
0:19:40 > 0:19:42- It's fine to use your fingers.
0:19:42 > 0:19:47- It's just coming to the boil, Iolo.
0:19:47 > 0:19:48- Just about.
0:19:49 > 0:19:52- Once it starts bubbling, - turn off the heat...
0:19:52 > 0:19:56- ..and leave it for ten minutes - to cool before removing the chicken.
0:19:57 > 0:20:00- The next step - is to remove the thyme leaves.
0:20:00 > 0:20:06- Slide your finger and thumb - up the stem.
0:20:06 > 0:20:07- They all come off.
0:20:08 > 0:20:13- Then put salt and pepper - on top of the butter.
0:20:15 > 0:20:17- That's ready to go into the oven.
0:20:18 > 0:20:21- I'll now add a depth - of half an inch of cold water.
0:20:21 > 0:20:23- The chicken is ready.
0:20:26 > 0:20:30- It's going into the oven - at 180 degrees for 45 minutes.
0:20:39 > 0:20:40- Bread sauce next.
0:20:40 > 0:20:42- Slice the bread.
0:20:43 > 0:20:46- Secure a bay leaf to the onion - using a clove...
0:20:47 > 0:20:49- ..and add to the milk.
0:20:52 > 0:20:53- Is that enough bread?
0:20:53 > 0:20:54- Is that enough bread?- - Yes.
0:20:55 > 0:20:59- Fry an onion in butter - and add a pinch of salt and pepper.
0:21:02 > 0:21:06- Add the milk.
0:21:07 > 0:21:08- Pour it all in.
0:21:10 > 0:21:13- We don't have to wait - until it comes to the boil.
0:21:13 > 0:21:15- It's come to the boil.
0:21:16 > 0:21:17- Add grated nutmeg.
0:21:17 > 0:21:22- We're going to leave it to one side - to let the bread absorb the mixture.
0:21:25 > 0:21:29- There's enough time - to cook the carrots.
0:21:29 > 0:21:34- In 15 minutes, - the chicken will have cooked.
0:21:34 > 0:21:37- Everything will be ready - at the same time.
0:21:39 > 0:21:42- Cook the carrots - in water and butter...
0:21:43 > 0:21:46- ..and add thyme, a bay leaf - and salt and pepper.
0:21:58 > 0:21:59- There we are.
0:21:59 > 0:22:01- We'll serve it on one large plate.
0:22:01 > 0:22:05- You can walk out the kitchen, - plonk it on the table...
0:22:06 > 0:22:07- ..everyone's happy.
0:22:14 > 0:22:18- For full recipes, visit the website - or write to this address.
0:22:26 > 0:22:31- I have the confidence now - to have a go at cooking something.
0:22:31 > 0:22:35- Before, if my wife asked if - I'd cook food, I'd say, "Ooh, no."
0:22:36 > 0:22:40- Well, after the hard work - is the best part - the tasting.
0:22:40 > 0:22:43- Don't eat it all - - I want to try some.
0:22:48 > 0:22:49- Mmm.
0:22:49 > 0:22:50- Excellent.
0:22:51 > 0:22:53- Do you like carrots?
0:22:54 > 0:22:57- I don't eat them often - but I'll try one.
0:23:01 > 0:23:03- It's tender and sweet.
0:23:03 > 0:23:05- That's lovely. It's nice.
0:23:06 > 0:23:08- Try the sauce now.
0:23:08 > 0:23:10- That's lovely. Excellent.
0:23:11 > 0:23:14- You can taste what we put in it...
0:23:15 > 0:23:19- ..the onions - and the different spices.
0:23:19 > 0:23:21- Sunday lunch.
0:23:21 > 0:23:23- That's what you want.
0:23:23 > 0:23:25- I'll attempt to do this.
0:23:25 > 0:23:26- I'll attempt to do this.- - Come on!
0:23:48 > 0:23:50- S4C Subtitles by Testun Cyf.
0:23:50 > 0:23:50- .