Rhaglen 3 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.

-I hope it stops raining.

-The Masterclass

-On this programme,

-Welsh pigs on Lleyn...

-..the apprentice tackles pork

-in a small kitchen...

-..and then a big plate of food

-at my London restaurant.

-Iolo Williams

-joins me by the oven this week.

-His wife Siwan says he's hopeless in

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

-..which is a good start.

-Iolo, I've heard

-you need help in the kitchen.

-Yes. Well, the wife

-says I need help in the kitchen.

-First of all,

-what do you like to eat...

-..and what do you cook

-if you do cook at all?

-Um...

-I'm a traditional Anglesey boy.

-There's nothing wrong with that.

-Meat and potatoes.

-A meat and two veg man.

-Yes.

-I don't do much cooking at all.

-I can use the microwave.

-I cook an egg in it.

-In the microwave?

-Come on? Do you?

-Yes, and beans too.

-You need help!

-Maybe I do.

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

-a good idea of what he likes...

-..quality meat and vegetables.

-For that reason,

-I'm visiting Oinc Oink farm.

-I've heard the meat is excellent.

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

-to cook in Iolo's house later.

-On Lleyn, there are pigs

-that produce good meat...

-..that win prizes

-at the major shows.

-They're reared

-by the Roberts family...

-..Huw, Ela, Emyr and Anest.

-What happens in this room

-and in the business in general?

-Over the last 12 months...

-..we've started cutting and

-making the sausages here ourselves.

-The pigs go to be slaughtered...

-..and they come back here

-as a whole carcass.

-We keep them in the cold storage

-and then they come to this room.

-The butcher comes in once a week

-to cut up the pigs.

-We went for Welsh pigs as

-they're the only Welsh native breed.

-Even now, having handled the meat...

-..we'd never consider changing.

-It produces great pork

-and good bacon.

-It's quality meat.

-We've received praise

-for the meat's taste.

-It's not too fatty either.

-No. It depends how you feed them

-and control the way you feed them.

-You'd know.

-You'd know.

-

-It looks good.

-I think there's a good cover of fat

-on the Welsh pig.

-It looks superb.

-You breed on this farm.

-Yes. Everything that's fattened

-and slaughtered is reared here.

-Is that important to you?

-Yes, in terms of the meat's

-traceability and quality.

-So you keep an eye

-on the quality from start to finish.

-What exactly does fattening entail?

-Fattening is making sure the pig...

-..has the correct level of fat.

-You run your thumb

-along its spine...

-..to find out

-how much fat is on a pig.

-OK.

-We have different customers

-who want different levels of fat.

-We can choose a pig with a lower

-level of fat for one customer.

-A pig with more fat is nicer for

-a hog roast for better crackling.

-We shouldn't really talk about

-cooking in front of them!

-They don't understand!

-They don't understand!

-

-No.

-On the other side of the farm...

-..is a big and dear character

-that I have to meet.

-I've had him since he was born.

-We've been to many shows together.

-He's a friend of the farm.

-Yes, he is a friend.

-He's one of the animals

-that established us...

-..as a company.

-A company

-and a breeder of Welsh pigs.

-In a way, Waldo is the reason

-why Oinc Oink is successful.

-Both for its meat and at shows.

-Both for its meat and at shows.

-

-Yes.

-It's all down to him!

-It's all down to him!

-

-At the beginning, yes, he was.

-I can't leave here

-without sampling the produce.

-I have a pork fillet

-to take back to Iolo...

-..and a couple of chops

-to cook on the barbecue.

-Grilled Pork Chop

-Right. I've prepared the pork chop.

-I'm going to cook it

-on the barbecue...

-..and make a simple dressing

-to go with it.

-First, I'm going to put

-some curry powder on the pork.

-The spice brings out

-the taste of the pork.

-I have spiced salt too.

-Pepper.

-Olive oil.

-I'll just rub it into the meat

-and put it on the barbecue.

-Right.

-That's the colour we want to see.

-Right. Now I'll put them

-on the cooler part of the barbecue.

-I'll leave them to cook slowly.

-Or maybe a bit quicker.

-It's started to rain.

-To serve with the pork chop...

-..I'm going to make

-a very simple dressing.

-I'm adding pine nuts to the pan.

-Next, I'm removing the peel

-from a lemon.

-The lemon peel brings out the pork.

-I'm slicing it finely.

-The next step

-is to remove the sage leaves.

-I just need the small leaves

-to add to the dressing.

-It's important

-to move the pork often.

-Oil to make the dressing.

-Small capers.

-Add the vinegar too.

-When making a dressing,

-it's important to add vinegar.

-I've never cooked

-in the rain before!

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

-or the rain causing it to sizzle!

-I'm going to add the sage leaves.

-The leaves will cook quite quickly

-in the dressing.

-I'll now add the lemon peel.

-Golden raisins go in next...

-..and the spiced salt.

-The dressing is ready.

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

-I hope it stops raining.

-It's ready to serve.

-Ela, come here.

-A pig umbrella!

-It's strange

-what people give you as presents!

-There we are.

-It looks fantastic.

-There we are.

-Barbecued pork chop...

-..with a pine nut, sage and lemon

-dressing.

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

-Fingers?

-Right. It's hot.

-It's hot.

-Mmm. Very nice.

-Fantastic.

-I love the pine nuts too.

-The pork is fantastic.

-Thank you.

-Thank you.

-

-The pork is the star of the plate.

-Excellent. Thank you.

-Next, it's time to return to Iolo

-in the kitchen.

-Pork fillet with summer vegetables

-Iolo, it's time to cook.

-Iolo, it's time to cook.

-

-OK!

-We're going to prepare

-pork fillet with vegetables.

-Everything will be cooked

-in one pan.

-As the pork cooks,

-I'm going to prepare the vegetables.

-We have peas, broad beans,

-mushrooms, carrots and fine beans.

-Shell the peas.

-Do you know how to do that?

-Do you know how to do that?

-

-Yes.

-Remove them all.

-Do the same with the beans.

-Take the beans out of the shell.

-Put them into the bowl.

-Have you tasted or cooked this

-before?

-Never.

-You need to put the pan on the heat

-first then add the oil.

-So, season with salt and pepper.

-The pan is hot.

-Add the oil.

-It's important that the pan is hot.

-If you don't hear a sizzling sound,

-the pan isn't hot enough.

-If it starts frying immediately,

-you're fine.

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

-..to the pork.

-Butter.

-You can smell the butter

-as it melts.

-Then put it into a preheated oven

-at 170 degrees.

-It'll take eight minutes and

-we'll check it after three or four.

-Can you prepare the peas and beans

-for me?

-I'll prepare the carrots

-and the fine beans.

-We'll check the pork.

-It's had three or four minutes.

-I know it's not ready.

-It's soft.

-It's soft.

-

-It is.

-A good way of knowing

-the readiness of meat...

-..is putting your thumb

-and your index finger together...

-..and touching here.

-It's soft.

-That's how the meat felt like.

-Put your thumb

-and middle finger together.

-It's harder. Oh, right.

-So, it's medium rare...

-..medium...

-..medium to well and well done.

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

-Next, fry the shallots

-and wild mushrooms.

-You said wild mushrooms just now.

-If they're hard to find,

-can you use something else instead?

-You can use

-normal supermarket mushrooms.

-But as these are in season,

-use them.

-The vegetables are ready.

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

-..under some cold water.

-The vegetables stops cooking

-and keep their colour.

-OK.

-Then add the vegetables to the pan.

-We'll now add some chicken stock.

-You can buy it in a supermarket.

-Pour it in.

-Grate an apple.

-Grate an apple.

-

-With the skin still on.

-Yes, as we're cooking it.

-Grate it all in.

-Any apple will do.

-Yes. I noticed

-you have some in the garden.

-Put it in.

-The next step is to slice the pork.

-It's ready to serve.

-Put the pork on top.

-Finish by seasoning the pork.

-It's ready to serve.

-It's lovely.

-I'm quite proud of myself.

-I'm quite proud of myself.

-

-You should be.

-Mmm!

-You get the different flavours.

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

-After the break, Iolo's in London

-and a feast is served on a plate.

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-Iolo is now in London.

-The restaurant's closed

-but the kitchen is open...

-..ready for the masterclass.

-I'm looking forward

-to the masterclass.

-I want to learn more about cooking.

-It'll be nice to see

-how a professional does it.

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

-..on top of what I learned

-from Bryn's first visit.

-Sunday lunch

-We're going to do roast chicken

-with bread sauce.

-Are you ready for some hard work?

-Are you ready for some hard work?

-

-Yes.

-First,

-we're going to cook the chicken.

-It's not going into the oven yet.

-We're going to put salt

-on the chicken.

-In its cavity.

-Into the saucepan.

-Have you cooked

-a whole chicken before?

-No.

-The legs take more time

-than the breast to cook.

-But using this method, they cook

-for the same amount of time.

-You put the chicken in water

-and turn on the heat.

-Add peppercorns. You can do that.

-Twenty at most.

-Thyme.

-You don't need to chop them.

-You don't need to chop them.

-

-No. The taste will come out.

-Add the thyme and three bay leaves.

-We have them in our garden.

-We have them in our garden.

-

-Do you? You're fine then.

-I'm tearing the bay leaves

-to get the oil out.

-While the chicken's cooking...

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

-You're going to do this.

-Something quite different.

-What do you think these are?

-They look like rulers.

-It says pastry wands here.

-I haven't used them before.

-They come from America.

-They're the same thickness.

-I'm going to put

-the potatoes between them...

-..then I'm going

-to slice the potatoes.

-I'm slicing them thinly.

-The name of this method

-is hasselback.

-It's a Swedish method.

-They're cooked in a frying pan

-with water, butter, salt and pepper.

-The top roasts

-and the bottom poaches.

-The bottom's soft

-and the top's like roast potatoes.

-Does it matter

-if some are slightly thicker?

-You want to try to keep them

-the same thickness.

-If they're about the same thickness,

-they cook at the same time.

-If not,

-they don't cook at the same time.

-What type of potatoes are these -

-Anglesey potatoes?

-They're Charlotte potatoes,

-from Llandyrnog.

-My brother grew these.

-They've gone from Llandyrnog

-to London.

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

-I'll show you the next step.

-Put softened butter

-on top of every potato.

-It's fine to use your fingers.

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

-Just about.

-Once it starts bubbling,

-turn off the heat...

-..and leave it for ten minutes

-to cool before removing the chicken.

-The next step

-is to remove the thyme leaves.

-Slide your finger and thumb

-up the stem.

-They all come off.

-Then put salt and pepper

-on top of the butter.

-That's ready to go into the oven.

-I'll now add a depth

-of half an inch of cold water.

-The chicken is ready.

-It's going into the oven

-at 180 degrees for 45 minutes.

-Bread sauce next.

-Slice the bread.

-Secure a bay leaf to the onion

-using a clove...

-..and add to the milk.

-Is that enough bread?

-Is that enough bread?

-

-Yes.

-Fry an onion in butter

-and add a pinch of salt and pepper.

-Add the milk.

-Pour it all in.

-We don't have to wait

-until it comes to the boil.

-It's come to the boil.

-Add grated nutmeg.

-We're going to leave it to one side

-to let the bread absorb the mixture.

-There's enough time

-to cook the carrots.

-In 15 minutes,

-the chicken will have cooked.

-Everything will be ready

-at the same time.

-Cook the carrots

-in water and butter...

-..and add thyme, a bay leaf

-and salt and pepper.

-There we are.

-We'll serve it on one large plate.

-You can walk out the kitchen,

-plonk it on the table...

-..everyone's happy.

-For full recipes, visit the website

-or write to this address.

-I have the confidence now

-to have a go at cooking something.

-Before, if my wife asked if

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

-Well, after the hard work

-is the best part - the tasting.

-Don't eat it all -

-I want to try some.

-Mmm.

-Excellent.

-Do you like carrots?

-I don't eat them often

-but I'll try one.

-It's tender and sweet.

-That's lovely. It's nice.

-Try the sauce now.

-That's lovely. Excellent.

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

-..the onions

-and the different spices.

-Sunday lunch.

-That's what you want.

-I'll attempt to do this.

-I'll attempt to do this.

-

-Come on!

-S4C Subtitles by Testun Cyf.

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