Rhaglen 5 Cegin Bryn

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-This week, I'll help an apprentice

-with unique requirements...

-..no gluten but plenty of taste.

-Welcome to Cegin Bryn -

-Y Dosbarth Meistr.

-In this series,

-plenty of advice and ingredients.

-This time,

-I'm travelling all over Wales...

-..visiting people in their homes

-and kitchens.

-The aim is to help people

-with their culinary needs.

-The climax is a masterclass

-at a professional kitchen in London.

-Eggs and gnocchi

-are on the menu on this programme.

-Interesting people, tasty food

-and beautiful views.

-Relax and enjoy.

-My journey begins in Porthmadog

-this week, with Myfanwy Gloster.

-She and her husband Tom

-run a shop in the town...

-..and live near the quay.

-Myfanwy, how can I help you

-in the kitchen?

-I'm quite good at cooking.

-You enjoy cooking. Good start.

-Three years ago,

-I was diagnosed as a coeliac.

-I can't eat anything

-that contains flour.

-Gluten.

-That includes bread, pasta

-and pizza.

-Soy sauce.

-Soy sauce.

-

-Stock cubes.

-Stock cubes as well? OK.

-So it's been a big change.

-So it's been a big change.

-

-Yes.

-What did you used to cook...

-..and what do you cook now

-after finding out you're a coeliac?

-I used to cook pasta and pizza.

-I now cook gluten-free pasta.

-I like a lot of fruit

-and vegetables...

-..eggs, meat.

-OK.

-So you want to learn new skills.

-When friends come round...

-..you want to have something

-to put in the middle of the table...

-..that doesn't look like a coeliac's

-food and everyone can share.

-You want my help to do that. OK.

-Eggs, vegetables. Are mushrooms OK?

-Eggs, vegetables. Are mushrooms OK?

-

-Yes.

-So you eat anything

-apart from flour.

-Flour's in everything!

-OK. Right.

-No flour. I must remember that.

-It's obvious that Myfanwy's

-coeliac disease is serious.

-I have one idea already

-of a good meal for her later.

-I have an ordinary ingredient

-in mind...

-..which maybe is taken for granted.

-That isn't the case

-with Llion Pugh near Llanegryn.

-There are over 1,700 chickens

-on the farm.

-How many eggs are produced every day

-- 1,700?

-No.

-Between 80%-90% will lay an egg.

-Do you lose some hens to the foxes

-that are around here?

-No, not here.

-If there's something out at night,

-we won't see it in the morning.

-No, we're lucky.

-They're free to roam at the moment.

-Do they go inside at night?

-The eggs are all free range.

-The hens go inside on their own

-when the sun sets.

-We just close the doors.

-There aren't 1,700 here.

-Where are the rest?

-There are around 300 here,

-1,000 in the shed...

-..and there's a flock

-of a few hundred in Caernarfon.

-Where do you sell the eggs?

-We sell them locally.

-Tywyn and Dolgellau.

-I started the Caernarfon flock

-last year.

-I sell those locally too.

-Llion, this is a wall of eggs.

-Explain what happens here.

-The eggs come in here.

-We put them on trays.

-We then grade them

-according to size.

-There are three sizes -

-medium, large and extra large.

-This is a large one.

-This is a large one.

-

-You can tell immediately.

-But how much does it weigh?

-But how much does it weigh?

-

-It has to be over 73.

-To be extra large.

-To be extra large.

-

-Extra large.

-That's 96.

-So it goes in the extra large tray.

-I know you sell

-everything locally...

-..but who buys the medium, large

-and extra large ones?

-The extra large ones

-all go to the shops.

-Restaurants and shops

-take the medium or large ones.

-How long do eggs stay fresh?

-What's an egg's shelf life?

-What's an egg's shelf life?

-

-We put 28 days on the label.

-The best way to tell

-if an egg's still fresh...

-..is to put it in a bowl of water.

-If it stays on the bottom,

-it's fine.

-If it floats to the surface,

-it's gone off.

-Can I have a dozen eggs?

-I want to cook

-on the barbecue later...

-..and with Myfanwy

-in the masterclass.

-Can I have a dozen?

-What size are they?

-Medium.

-Time to cook. I'm hungry!

-Off I go. Thank you.

-Eggs are perfect for a coeliac.

-Myfanwy will have to forgive me this

-time - I can't avoid using bread.

-Fried egg with chorizo

-Right, time to cook.

-This recipe is very, very simple.

-Fried egg with chorizo on toast.

-We all know

-that simple things are the best.

-When the eggs

-are as fresh as these...

-..fried eggs are perfect.

-First, I'm going to cook

-the chorizo sausage.

-The pan is hot.

-In goes the chorizo.

-I want to get colour on them.

-Right, the chorizo sausage

-has cooked.

-It's ready.

-Right.

-The sausage is ready.

-I'll pour the oil over the sausage.

-I'm cleaning the pan.

-I'm going to toast the bread

-on the barbecue.

-I'm going to pour some rapeseed oil

-on the bread.

-Right.

-Can you see that?

-I'll turn it over.

-I'm pouring the fat and oil

-from the chorizo into the pan.

-The toast is ready.

-Now for the egg.

-The egg's cooking immediately.

-I'm pouring the oil over it.

-I know the oil looks dirty but it

-has the flavour of the chorizo.

-Don't worry that it looks dirty.

-HENS CLUCK

-I think they're hungry.

-It's time to plate up.

-There we are.

-I'd eat that all day, every day.

-Oh!

-That's perfect.

-Mmm!

-Is there anything better?

-I don't think so.

-I have half a dozen eggs.

-I'm going to cook with Myfanwy now.

-I just hope she enjoys the recipe.

-Baked eggs

-Myfanwy, it's warm in here.

-What's that behind us?

-What's that behind us?

-

-A pizza oven.

-We could cook using that...

-..if I knew what the temperature was

-and if I was used to it.

-But we'll cook it in the oven

-this time.

-What do you think we'll be cooking?

-What do you think we'll be cooking?

-

-I don't know.

-An omelette, frittata?

-Not far off.

-Baked eggs.

-Do you want to help?

-Do you want to help?

-

-Yes.

-If you could peel three or four

-shallots, chop them finely...

-..and I'll slice the bacon.

-OK.

-Do you want me to show you?

-Do you want me to show you?

-

-Yes.

-OK.

-When peeling onions or shallots...

-..chop off the root.

-It keeps everything together.

-If you chop too much off, it falls

-into pieces as you slice it.

-So I'll just cut off the end...

-..and peel it.

-Then, chop it in half.

-Turn it around,

-leave the root where it is...

-..then chop it finely.

-Watch your fingers.

-OK?

-OK?

-

-OK.

-Right. The bacon is ready.

-The next step

-is to prepare the wild mushrooms.

-I have a friend, Cynan, who grows

-mushrooms and collects wild ones.

-Do you know what these are?

-Girolles.

-Some people call them chanterelles

-but they're girolles.

-They're small and lovely.

-Using a brush...

-..you just need to remove the dirt.

-Can you see them?

-Remove it all.

-You could put it in water

-but you lose flavour.

-Would you like a go?

-Do it carefully.

-The black bits.

-Yes, they shouldn't be there.

-Those mushrooms are yellow. We don't

-want anything that's not yellow.

-As you're a coeliac, did you have

-to change all the equipment?

-You don't have an intolerance,

-you're a coeliac.

-Did you have to change

-all the equipment?

-I've changed the chopping boards

-as we use to cut bread on them...

-..in case there were traces.

-Just to be safe,

-we've changed the pots and pans.

-The pans too?

-Yes. We'd cooked normal pasta

-in them.

-We've also changed

-the wooden spoons...

-..in case

-there are traces there too.

-OK. So you've changed everything.

-And you're not ill now.

-Only if you eat flour.

-Only if you eat flour.

-

-Yes.

-You know immediately

-if you've eaten flour.

-Add oil and bacon to the pan.

-Then shallots and mushrooms.

-And salt and pepper.

-Leave them to cool.

-Then put them in a baking dish

-greased with butter...

-..and salt and pepper.

-Nice. OK.

-If you could pass me the eggs.

-Fresh eggs always taste better.

-If the eggs are fresh,

-it's perfect for this recipe.

-They'll hold their shape,

-which is important.

-I'm just going to break the eggs

-into the dish.

-Try to keep the egg

-quite close together.

-You don't want it to flow outwards.

-If you'd like to break another egg

-and put it there.

-So, in it goes.

-One there and one there.

-Double cream in every corner.

-Add parsley...

-..and then put into

-a 160-degree oven for ten minutes.

-no gluten

-After ten minutes in the oven,

-it's ready to taste.

-Time to taste.

-It's really nice.

-Very nice.

-A bit of bread.

-No bread!

-Try it on your friends...

-..and I'll see you in Odette's soon

-for more cooking.

-There'll be no flour or bread.

-Thank you.

-It's nice.

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-My challenge this time is to help

-my apprentice, Myfanwy Gloster...

-..to increase her repertoire

-using gluten-free ingredients.

-I'm looking forward to welcoming her

-to the restaurant...

-..for the masterclass.

-I'm looking forward

-to making something gluten-free...

-..that doesn't look like

-it's gluten-free.

-People think that gluten-free food

-will taste disgusting.

-I want to make something

-that's exciting and tasty.

-Gluten-free gnocchi

-Myfanwy,

-welcome to the kitchen at Odette's.

-We're going to make gluten-free

-gnocchi, so there's no flour...

-..with salmon, broccoli

-and walnut pesto.

-It's a good combination

-but we want to focus on the gnocchi.

-Have you made gnocchi before?

-Have you made gnocchi before?

-

-No.

-I've eaten it but haven't made it.

-I've eaten it but haven't made it.

-

-Was it nice?

-Yes. It's similar to pasta.

-Yes.

-Instead of normal flour,

-you have to use different flour.

-When you make pasta,

-which flour do you add?

-Rice.

-OK. There's rice flour in this too.

-First, we're going to

-roast the potatoes in salt.

-The reason is

-when you make gnocchi...

-..you want a dry and warm potato.

-In its skin.

-In its skin.

-

-Yes.

-I have potatoes that have been

-cooking in the oven for an hour.

-We're going to remove the salt.

-Using a knife, cut it in half...

-..and let the steam escape.

-Do you use any kind of potato?

-You don't want to use new potatoes

-- they're too small.

-As you're roasting them,

-they'd shrink to nothing.

-You could use a Maris Piper,

-a large potato.

-But sometimes, people make gnocchi

-and forget the flavour of a potato.

-I use Charlotte potatoes

-as they're tastier and more yellow.

-It has more of a potatoey taste.

-You need a spoon for the next step.

-I'll show you how to do one.

-Remove the potato out of its skin.

-Remove it all.

-You could do this bit in the morning

-and cook it in the evening.

-Do you like salmon?

-Don't say you don't!

-I don't think I've had it

-since I was about ten.

-OK.

-What about broccoli?

-That's fine.

-Next, we're going to use this.

-We'll push the potatoes through it.

-It's important

-that you don't put it all in one go.

-We don't want to overwork

-the starch in the potatoes.

-If you mix it too much, you might

-get gnocchi that's like elastic.

-That happens because

-the starch has been overworked.

-So I'll just put a little on top...

-..then push it through.

-I'm not going to spread it -

-just push it through.

-Straight through.

-It ends up like this.

-You have half an hour.

-Oh, my God!

-It's harder than it looks.

-You made it look easy!

-Muscles, you see.

-Plenty of experience.

-Now...

-..we're going to add potato starch.

-Rice flour.

-Cornflour.

-I'm going to add one egg now.

-You can mix it all together.

-Could I use a mixer?

-You could.

-But with a mixer, you can't feel it.

-You don't know

-if you're overworking the mixture.

-It's important to use your hands

-to an extent.

-I'd never make gnocchi

-using a machine.

-You could if you want,

-there's no reason why.

-One more egg.

-Right.

-As you mix that...

-..I'm going to add salt...

-..and a bit of pepper.

-You can continue mixing.

-The next step...

-..is to put some of the rice flour

-on the board.

-Then, roll it into a sausage shape.

-Pinch it, slice it and put it into

-the fridge for at least an hour.

-I'm going to use salmon next.

-I'll roast it.

-Broccoli's in season.

-We'll serve it with walnut pesto.

-Instead of using basil,

-you use nuts.

-The other ingredients are the same -

-garlic, parmesan and olive oil.

-You get a nutty taste

-which works well.

-We're going to fry the salmon

-in this pan.

-We'll cook the gnocchi and broccoli

-together in water and some butter...

-..to combine the flavours.

-I'll finish the broccoli

-in the pan with the salmon.

-I'm going to add some pepper.

-Take the gnocchi...

-..out slowly

-and put it on the cloth.

-When the gnocchi

-rises to the surface, it's ready.

-For full recipes, visit the website

-or write to this address.

-It's time to taste.

-Gnocchi.

-It's really nice.

-Is it soft?

-You can tell it's soft there.

-The pesto's lovely.

-Thank you.

-The combination...

-Gnocchi is potatoes.

-You can serve anything with it.

-Are you going to try the salmon?

-You haven't eaten salmon...

-You haven't eaten salmon...

-

-..since I was ten.

-Why?

-I just think I told Mam

-I didn't like it and that was it.

-OK.

-It wasn't out of a tin, was it?

-It wasn't out of a tin, was it?

-

-I don't remember.

-I hope not.

-I don't want to admit

-I actually like it!

-You haven't had it for how long?

-Almost 20.

-Almost 20.

-

-Almost 20 years and you like it.

-Yes. It's nice.

-You live by the sea

-and you don't like fish!

-That's going to change!

-It's really nice.

-What's your favourite bit?

-What's your favourite bit?

-

-The gnocchi. It's lovely.

-It reminds me of pasta

-before I went gluten-free.

-It just tastes like it isn't

-gluten-free, that it's normal.

-That's the aim. If it tastes

-that good, there's nothing missing.

-It's perfect.

-S4C Subtitles by Testun Cyf.

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