Rhaglen 3 Cegin Bryn


Rhaglen 3

Iolo Williams o'r Felinheli sy'n derbyn cyngor gan Bryn am sut i amseru wrth goginio pryd o fwyd. Iolo Williams from Y Felinheli gets Bryn's advice on timing when putting a meal...


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-Subtitles

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-Subtitles

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-Subtitles

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-In this series,

-cooking, advice and ingredients.

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-Welcome to

-Cegin Bryn - Y Dosbarth Meistr.

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-In this new series...

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-..there's an exciting new element

-on the menu, a masterclass.

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-I'll be visiting homes

-across Wales...

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-..giving cooking lessons

-and plenty of support and praise.

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-Six programmes, six apprentices,

-each with unique requirements.

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-What I enjoy about teaching people

-is seeing their reaction...

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-..when they experience and hopefully

-learn something new in the kitchen.

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

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-I'll seek local producers

-and ingredients...

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-..to make marvels on the barbecue.

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-I'll invite every apprentice...

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-..to join me for a masterclass at

-my restaurant, Odette's, in London.

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-Something for everyone this time.

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-Cooks of all standards

-but cooking of the highest standard.

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-I hope it stops raining.

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-The Masterclass

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-On this programme,

-Welsh pigs on Lleyn...

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-..the apprentice tackles pork

-in a small kitchen...

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-..and then a big plate of food

-at my London restaurant.

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-Iolo Williams

-joins me by the oven this week.

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-His wife Siwan says he's hopeless in

-the kitchen, but he likes to eat...

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-..which is a good start.

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-Iolo, I've heard

-you need help in the kitchen.

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-Yes. Well, the wife

-says I need help in the kitchen.

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-First of all,

-what do you like to eat...

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-..and what do you cook

-if you do cook at all?

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-Um...

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-I'm a traditional Anglesey boy.

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-There's nothing wrong with that.

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-Meat and potatoes.

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-A meat and two veg man.

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-Yes.

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-I don't do much cooking at all.

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-I can use the microwave.

-I cook an egg in it.

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-In the microwave?

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-Come on? Do you?

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-Yes, and beans too.

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-You need help!

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-Maybe I do.

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-I've met Iolo, and I think I have

-a good idea of what he likes...

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-..quality meat and vegetables.

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-For that reason,

-I'm visiting Oinc Oink farm.

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-I've heard the meat is excellent.

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-I hope I'll get a good piece of meat

-to cook in Iolo's house later.

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-On Lleyn, there are pigs

-that produce good meat...

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-..that win prizes

-at the major shows.

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-They're reared

-by the Roberts family...

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-..Huw, Ela, Emyr and Anest.

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-What happens in this room

-and in the business in general?

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-Over the last 12 months...

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-..we've started cutting and

-making the sausages here ourselves.

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-The pigs go to be slaughtered...

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-..and they come back here

-as a whole carcass.

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-We keep them in the cold storage

-and then they come to this room.

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-The butcher comes in once a week

-to cut up the pigs.

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-We went for Welsh pigs as

-they're the only Welsh native breed.

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-Even now, having handled the meat...

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-..we'd never consider changing.

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-It produces great pork

-and good bacon.

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-It's quality meat.

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-We've received praise

-for the meat's taste.

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-It's not too fatty either.

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-No. It depends how you feed them

-and control the way you feed them.

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-You'd know.

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-You'd know.

-

-It looks good.

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-I think there's a good cover of fat

-on the Welsh pig.

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-It looks superb.

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-You breed on this farm.

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-Yes. Everything that's fattened

-and slaughtered is reared here.

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-Is that important to you?

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-Yes, in terms of the meat's

-traceability and quality.

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-So you keep an eye

-on the quality from start to finish.

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-What exactly does fattening entail?

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-Fattening is making sure the pig...

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-..has the correct level of fat.

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-You run your thumb

-along its spine...

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-..to find out

-how much fat is on a pig.

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-OK.

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-We have different customers

-who want different levels of fat.

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-We can choose a pig with a lower

-level of fat for one customer.

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-A pig with more fat is nicer for

-a hog roast for better crackling.

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-We shouldn't really talk about

-cooking in front of them!

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-They don't understand!

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-They don't understand!

-

-No.

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-On the other side of the farm...

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-..is a big and dear character

-that I have to meet.

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-I've had him since he was born.

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-We've been to many shows together.

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-He's a friend of the farm.

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-Yes, he is a friend.

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-He's one of the animals

-that established us...

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-..as a company.

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-A company

-and a breeder of Welsh pigs.

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-In a way, Waldo is the reason

-why Oinc Oink is successful.

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-Both for its meat and at shows.

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-Both for its meat and at shows.

-

-Yes.

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-It's all down to him!

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-It's all down to him!

-

-At the beginning, yes, he was.

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-I can't leave here

-without sampling the produce.

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-I have a pork fillet

-to take back to Iolo...

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-..and a couple of chops

-to cook on the barbecue.

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-Grilled Pork Chop

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-Right. I've prepared the pork chop.

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-I'm going to cook it

-on the barbecue...

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-..and make a simple dressing

-to go with it.

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-First, I'm going to put

-some curry powder on the pork.

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-The spice brings out

-the taste of the pork.

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-I have spiced salt too.

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-Pepper.

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-Olive oil.

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-I'll just rub it into the meat

-and put it on the barbecue.

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-Right.

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-That's the colour we want to see.

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-Right. Now I'll put them

-on the cooler part of the barbecue.

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-I'll leave them to cook slowly.

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-Or maybe a bit quicker.

-It's started to rain.

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-To serve with the pork chop...

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-..I'm going to make

-a very simple dressing.

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-I'm adding pine nuts to the pan.

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-Next, I'm removing the peel

-from a lemon.

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-The lemon peel brings out the pork.

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-I'm slicing it finely.

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-The next step

-is to remove the sage leaves.

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-I just need the small leaves

-to add to the dressing.

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-It's important

-to move the pork often.

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-Oil to make the dressing.

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-Small capers.

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-Add the vinegar too.

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-When making a dressing,

-it's important to add vinegar.

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-I've never cooked

-in the rain before!

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-I'm not sure if it's the vinegar

-or the rain causing it to sizzle!

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-I'm going to add the sage leaves.

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-The leaves will cook quite quickly

-in the dressing.

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-I'll now add the lemon peel.

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-Golden raisins go in next...

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-..and the spiced salt.

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-The dressing is ready.

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-Let's see if the pork's ready.

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-I hope it stops raining.

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-It's ready to serve.

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-Ela, come here.

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-A pig umbrella!

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-It's strange

-what people give you as presents!

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-There we are.

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-It looks fantastic.

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-There we are.

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-Barbecued pork chop...

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-..with a pine nut, sage and lemon

-dressing.

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-If I had a fork, you could taste it.

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-Fingers?

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-Right. It's hot.

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-It's hot.

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-Mmm. Very nice.

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-Fantastic.

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-I love the pine nuts too.

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-The pork is fantastic.

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-Thank you.

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-Thank you.

-

-The pork is the star of the plate.

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-Excellent. Thank you.

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-Next, it's time to return to Iolo

-in the kitchen.

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-Pork fillet with summer vegetables

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-Iolo, it's time to cook.

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-Iolo, it's time to cook.

-

-OK!

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-We're going to prepare

-pork fillet with vegetables.

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-Everything will be cooked

-in one pan.

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-As the pork cooks,

-I'm going to prepare the vegetables.

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-We have peas, broad beans,

-mushrooms, carrots and fine beans.

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-Shell the peas.

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-Do you know how to do that?

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-Do you know how to do that?

-

-Yes.

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-Remove them all.

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-Do the same with the beans.

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-Take the beans out of the shell.

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-Put them into the bowl.

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-Have you tasted or cooked this

-before?

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-Never.

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-You need to put the pan on the heat

-first then add the oil.

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-So, season with salt and pepper.

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-The pan is hot.

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-Add the oil.

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-It's important that the pan is hot.

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-If you don't hear a sizzling sound,

-the pan isn't hot enough.

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-If it starts frying immediately,

-you're fine.

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-I'm now going to add some thyme...

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-..to the pork.

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-Butter.

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-You can smell the butter

-as it melts.

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-Then put it into a preheated oven

-at 170 degrees.

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-It'll take eight minutes and

-we'll check it after three or four.

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-Can you prepare the peas and beans

-for me?

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-I'll prepare the carrots

-and the fine beans.

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-We'll check the pork.

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-It's had three or four minutes.

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-I know it's not ready.

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-It's soft.

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-It's soft.

-

-It is.

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-A good way of knowing

-the readiness of meat...

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-..is putting your thumb

-and your index finger together...

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-..and touching here.

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-It's soft.

-That's how the meat felt like.

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-Put your thumb

-and middle finger together.

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-It's harder. Oh, right.

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-So, it's medium rare...

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-..medium...

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-..medium to well and well done.

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-When the pork's ready, let it rest.

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-Next, fry the shallots

-and wild mushrooms.

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-You said wild mushrooms just now.

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-If they're hard to find,

-can you use something else instead?

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-You can use

-normal supermarket mushrooms.

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-But as these are in season,

-use them.

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-The vegetables are ready.

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-I'm now going to put the pan...

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-..under some cold water.

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-The vegetables stops cooking

-and keep their colour.

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-OK.

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-Then add the vegetables to the pan.

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-We'll now add some chicken stock.

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-You can buy it in a supermarket.

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-Pour it in.

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-Grate an apple.

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-Grate an apple.

-

-With the skin still on.

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-Yes, as we're cooking it.

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-Grate it all in.

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-Any apple will do.

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-Yes. I noticed

-you have some in the garden.

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-Put it in.

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-The next step is to slice the pork.

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-It's ready to serve.

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-Put the pork on top.

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-Finish by seasoning the pork.

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-It's ready to serve.

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-It's lovely.

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-I'm quite proud of myself.

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-I'm quite proud of myself.

-

-You should be.

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-Mmm!

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-You get the different flavours.

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-If you're happy, I'm happy.

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-After the break, Iolo's in London

-and a feast is served on a plate.

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-.

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-Subtitles

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-Subtitles

-

-Subtitles

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-Iolo is now in London.

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-The restaurant's closed

-but the kitchen is open...

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-..ready for the masterclass.

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-I'm looking forward

-to the masterclass.

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-I want to learn more about cooking.

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-It'll be nice to see

-how a professional does it.

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-It'll be nice just to learn more...

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-..on top of what I learned

-from Bryn's first visit.

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-Sunday lunch

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-We're going to do roast chicken

-with bread sauce.

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-Are you ready for some hard work?

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-Are you ready for some hard work?

-

-Yes.

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-First,

-we're going to cook the chicken.

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-It's not going into the oven yet.

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-We're going to put salt

-on the chicken.

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-In its cavity.

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-Into the saucepan.

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-Have you cooked

-a whole chicken before?

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-No.

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-The legs take more time

-than the breast to cook.

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-But using this method, they cook

-for the same amount of time.

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-You put the chicken in water

-and turn on the heat.

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-Add peppercorns. You can do that.

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-Twenty at most.

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-Thyme.

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-You don't need to chop them.

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-You don't need to chop them.

-

-No. The taste will come out.

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-Add the thyme and three bay leaves.

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-We have them in our garden.

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-We have them in our garden.

-

-Do you? You're fine then.

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-I'm tearing the bay leaves

-to get the oil out.

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-While the chicken's cooking...

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-..I'm going to prepare the potatoes.

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-You're going to do this.

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-Something quite different.

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-What do you think these are?

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-They look like rulers.

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-It says pastry wands here.

-I haven't used them before.

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-They come from America.

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-They're the same thickness.

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-I'm going to put

-the potatoes between them...

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-..then I'm going

-to slice the potatoes.

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-I'm slicing them thinly.

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-The name of this method

-is hasselback.

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-It's a Swedish method.

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-They're cooked in a frying pan

-with water, butter, salt and pepper.

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-The top roasts

-and the bottom poaches.

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-The bottom's soft

-and the top's like roast potatoes.

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-Does it matter

-if some are slightly thicker?

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-You want to try to keep them

-the same thickness.

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-If they're about the same thickness,

-they cook at the same time.

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-If not,

-they don't cook at the same time.

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-What type of potatoes are these -

-Anglesey potatoes?

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-They're Charlotte potatoes,

-from Llandyrnog.

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-My brother grew these.

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-They've gone from Llandyrnog

-to London.

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-When they're ready, they go in here.

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-I'll show you the next step.

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-Put softened butter

-on top of every potato.

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-It's fine to use your fingers.

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-It's just coming to the boil, Iolo.

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-Just about.

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-Once it starts bubbling,

-turn off the heat...

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-..and leave it for ten minutes

-to cool before removing the chicken.

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-The next step

-is to remove the thyme leaves.

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-Slide your finger and thumb

-up the stem.

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-They all come off.

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-Then put salt and pepper

-on top of the butter.

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-That's ready to go into the oven.

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-I'll now add a depth

-of half an inch of cold water.

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-The chicken is ready.

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-It's going into the oven

-at 180 degrees for 45 minutes.

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-Bread sauce next.

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-Slice the bread.

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-Secure a bay leaf to the onion

-using a clove...

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-..and add to the milk.

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-Is that enough bread?

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-Is that enough bread?

-

-Yes.

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-Fry an onion in butter

-and add a pinch of salt and pepper.

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-Add the milk.

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-Pour it all in.

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-We don't have to wait

-until it comes to the boil.

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-It's come to the boil.

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-Add grated nutmeg.

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-We're going to leave it to one side

-to let the bread absorb the mixture.

0:21:170:21:22

-There's enough time

-to cook the carrots.

0:21:250:21:29

-In 15 minutes,

-the chicken will have cooked.

0:21:290:21:34

-Everything will be ready

-at the same time.

0:21:340:21:37

-Cook the carrots

-in water and butter...

0:21:390:21:42

-..and add thyme, a bay leaf

-and salt and pepper.

0:21:430:21:46

-There we are.

0:21:580:21:59

-We'll serve it on one large plate.

0:21:590:22:01

-You can walk out the kitchen,

-plonk it on the table...

0:22:010:22:05

-..everyone's happy.

0:22:060:22:07

-For full recipes, visit the website

-or write to this address.

0:22:140:22:18

-I have the confidence now

-to have a go at cooking something.

0:22:260:22:31

-Before, if my wife asked if

-I'd cook food, I'd say, "Ooh, no."

0:22:310:22:35

-Well, after the hard work

-is the best part - the tasting.

0:22:360:22:40

-Don't eat it all -

-I want to try some.

0:22:400:22:43

-Mmm.

0:22:480:22:49

-Excellent.

0:22:490:22:50

-Do you like carrots?

0:22:510:22:53

-I don't eat them often

-but I'll try one.

0:22:540:22:57

-It's tender and sweet.

0:23:010:23:03

-That's lovely. It's nice.

0:23:030:23:05

-Try the sauce now.

0:23:060:23:08

-That's lovely. Excellent.

0:23:080:23:10

-You can taste what we put in it...

0:23:110:23:14

-..the onions

-and the different spices.

0:23:150:23:19

-Sunday lunch.

0:23:190:23:21

-That's what you want.

0:23:210:23:23

-I'll attempt to do this.

0:23:230:23:25

-I'll attempt to do this.

-

-Come on!

0:23:250:23:26

-S4C Subtitles by Testun Cyf.

0:23:480:23:50

-.

0:23:500:23:50

Iolo Williams o'r Felinheli sy'n derbyn cyngor gan Bryn am sut i amseru wrth goginio pryd o fwyd. Iolo Williams from Y Felinheli gets Bryn's advice on timing when putting a meal together.