Rhaglen 6 Cegin Bryn
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-Subtitles | 0:00:00 | 0:00:00 | |
-Subtitles - -Subtitles | 0:00:00 | 0:00:02 | |
-Welcome to the series that has -plenty of advice and ingredients. | 0:00:23 | 0:00:27 | |
-This time, -I'm travelling all over Wales... | 0:00:27 | 0:00:31 | |
-..visiting people in their homes -and kitchens. | 0:00:31 | 0:00:34 | |
-The aim is to help people -with their culinary needs. | 0:00:35 | 0:00:38 | |
-The climax is a masterclass -at a professional kitchen in London. | 0:00:38 | 0:00:43 | |
-It's a feast of vegetables -on this programme. | 0:00:45 | 0:00:48 | |
-Courgettes, runner beans -on the barbecue... | 0:00:48 | 0:00:53 | |
-..and to cap it all, -tasty sheep's milk cheese. | 0:00:53 | 0:00:56 | |
-Welcome to Cegin Bryn - -Y Dosbarth Meistr. | 0:00:58 | 0:01:00 | |
-The masterclass | 0:01:01 | 0:01:05 | |
-I'm cooking in North Wales -on this programme. | 0:01:10 | 0:01:14 | |
-Keeping me company -is a vegetarian, Colin Owen. | 0:01:14 | 0:01:17 | |
-He likes gardening and cooking. | 0:01:17 | 0:01:20 | |
-He's also keen to increase -his skills in the masterclass. | 0:01:20 | 0:01:24 | |
-Colin, -I understand you like cooking. | 0:01:28 | 0:01:31 | |
-How can I help you -to develop your skills? | 0:01:31 | 0:01:34 | |
-What would you like to learn? | 0:01:34 | 0:01:37 | |
-I would like to increase -my confidence when cooking. | 0:01:37 | 0:01:42 | |
-I really enjoy cooking. | 0:01:42 | 0:01:44 | |
-I follow recipes. | 0:01:45 | 0:01:48 | |
-But I'd like to have the confidence -to be creative in the kitchen. | 0:01:48 | 0:01:52 | |
-OK, so understand -how ingredients combine. | 0:01:52 | 0:01:56 | |
-Exactly. What goes with what. | 0:01:56 | 0:01:58 | |
-OK. And you're a vegetarian. | 0:01:58 | 0:02:01 | |
-No meat at all. | 0:02:01 | 0:02:03 | |
-Or fish either. | 0:02:03 | 0:02:05 | |
-I've been a vegetarian -for over 20 years. | 0:02:05 | 0:02:08 | |
-I've enjoyed the process. | 0:02:08 | 0:02:10 | |
-I didn't used -to take any interest in food. | 0:02:11 | 0:02:14 | |
-Since becoming vegetarian... | 0:02:14 | 0:02:17 | |
-..I've thought about what I eat -and what it tastes like. | 0:02:17 | 0:02:21 | |
-I now cook for myself every day. | 0:02:22 | 0:02:27 | |
-So you like cooking. | 0:02:28 | 0:02:31 | |
-Do you eat everything... | 0:02:31 | 0:02:34 | |
-..or are you a vegetarian who -doesn't like mushrooms and onions? | 0:02:34 | 0:02:38 | |
-No, I eat everything -and I enjoy them. | 0:02:38 | 0:02:41 | |
-I have no problem -eating any kind of vegetables. | 0:02:41 | 0:02:45 | |
-So I can cook you anything. | 0:02:45 | 0:02:47 | |
-So I can cook you anything. - -Absolutely. | 0:02:47 | 0:02:49 | |
-I'll try anything. | 0:02:49 | 0:02:51 | |
-OK. | 0:02:51 | 0:02:52 | |
-It's obvious -that Colin is fond of cooking. | 0:02:57 | 0:03:00 | |
-I'm looking forward -to helping him later. | 0:03:00 | 0:03:02 | |
-First, I'm visiting the Coleg Menai -Food Technology Centre... | 0:03:03 | 0:03:07 | |
-..to meet cheese producer -Carrie Rimes. | 0:03:07 | 0:03:09 | |
-This resource is a big help -to food producers in the area. | 0:03:10 | 0:03:14 | |
-This is where Carrie started -producing her sheep's milk cheese. | 0:03:14 | 0:03:18 | |
-One of them -is suitable for vegetarians. | 0:03:18 | 0:03:21 | |
-As we're dressed like this... | 0:03:24 | 0:03:26 | |
-..something important -must happen here. | 0:03:26 | 0:03:29 | |
-Tell me about the business. | 0:03:29 | 0:03:31 | |
-I make cheese out of sheep's milk. | 0:03:31 | 0:03:36 | |
-I've done it -for just over a year now. | 0:03:36 | 0:03:42 | |
-Before then, I did three years' -work experience in France... | 0:03:43 | 0:03:49 | |
-..where I made cheese... | 0:03:49 | 0:03:52 | |
-..using cow's milk, sheep's milk -and goat's milk too. | 0:03:52 | 0:03:56 | |
-Why sheep's milk cheese? | 0:03:57 | 0:03:58 | |
-Well... | 0:03:58 | 0:03:59 | |
-It's a bit different, isn't it? | 0:04:00 | 0:04:01 | |
-It's a bit different, isn't it? - -It is. | 0:04:01 | 0:04:02 | |
-The demand for sheep's milk cheese -is going up and up. | 0:04:02 | 0:04:06 | |
-We import the majority -of sheep's milk cheese... | 0:04:06 | 0:04:10 | |
-..such as manchego and pecorino. | 0:04:10 | 0:04:14 | |
-So, in Wales especially... | 0:04:15 | 0:04:18 | |
-..you'd think... | 0:04:20 | 0:04:22 | |
-There are so many sheep about. | 0:04:23 | 0:04:24 | |
-There are so many sheep about. - -So many sheep. | 0:04:24 | 0:04:25 | |
-Why on earth do we not make cheese? | 0:04:26 | 0:04:28 | |
-Where does the sheep milk -come from? | 0:04:29 | 0:04:31 | |
-Though there are lots of sheep -in Wales... | 0:04:31 | 0:04:35 | |
-..no-one milks sheep in North Wales -at the moment. | 0:04:36 | 0:04:40 | |
-So I have to go quite far... | 0:04:40 | 0:04:42 | |
-..to the Forest of Bowland -near Preston in Lancashire. | 0:04:42 | 0:04:46 | |
-There's a gap in the market... | 0:04:47 | 0:04:48 | |
-..for a North Wales farmer -to start milking sheep... | 0:04:49 | 0:04:52 | |
-..so you can have milk -to make cheese. | 0:04:52 | 0:04:55 | |
-Are you listening, farmers? -A gap in the market. | 0:04:55 | 0:04:58 | |
-What's under this? | 0:04:59 | 0:05:00 | |
-I hope it's Brefu Bach. | 0:05:01 | 0:05:04 | |
-OK. | 0:05:04 | 0:05:05 | |
-This is the soft cheese? | 0:05:06 | 0:05:09 | |
-The soft cheese. | 0:05:09 | 0:05:10 | |
-Is it OK for a vegetarian? | 0:05:11 | 0:05:13 | |
-Is it OK for a vegetarian? - -Yes. | 0:05:13 | 0:05:14 | |
-It's been made with thistle rennet. | 0:05:14 | 0:05:20 | |
-The rennet is here. | 0:05:20 | 0:05:23 | |
-It's a special rennet. -Not many people use it. | 0:05:23 | 0:05:28 | |
-What about the milk - -is it pasteurized? | 0:05:28 | 0:05:31 | |
-No, it hasn't. | 0:05:31 | 0:05:33 | |
-So it tastes good. | 0:05:33 | 0:05:34 | |
-So it tastes good. - -Hopefully. | 0:05:34 | 0:05:35 | |
-Lovely. What's the next step? | 0:05:35 | 0:05:38 | |
-Tipping it. | 0:05:38 | 0:05:39 | |
-Is that the whey? | 0:05:40 | 0:05:41 | |
-Is that the whey? - -Yes, the whey. | 0:05:41 | 0:05:43 | |
-I'm just removing the whey. | 0:05:43 | 0:05:48 | |
-There's a little bit of cream -at the top. | 0:05:48 | 0:05:53 | |
-I want to remove that as well. | 0:05:53 | 0:05:56 | |
-So a large one to begin with. | 0:05:58 | 0:05:59 | |
-So a large one to begin with. - -A large one, but not too large. | 0:05:59 | 0:06:02 | |
-There we are. | 0:06:03 | 0:06:04 | |
-Great. | 0:06:06 | 0:06:07 | |
-OK? | 0:06:08 | 0:06:09 | |
-Yes. A little cream. | 0:06:09 | 0:06:11 | |
-Is that enough? | 0:06:13 | 0:06:14 | |
-Is that enough? - -Yes. Brilliant. | 0:06:14 | 0:06:15 | |
-And now a smaller amount. | 0:06:20 | 0:06:22 | |
-And now a smaller amount. - -Just to cover the cream. | 0:06:22 | 0:06:24 | |
-Well done. | 0:06:24 | 0:06:25 | |
-Now a large amount. | 0:06:26 | 0:06:27 | |
-This is too large. | 0:06:28 | 0:06:29 | |
-This is too large. - -No, it's OK. | 0:06:29 | 0:06:31 | |
-Look at that - brilliant! | 0:06:31 | 0:06:32 | |
-Look at that - brilliant! - -Do you want a Flake?! | 0:06:32 | 0:06:33 | |
-Whoa! | 0:06:33 | 0:06:35 | |
-Well done. | 0:06:35 | 0:06:36 | |
-For a first attempt, -that's really good. | 0:06:36 | 0:06:39 | |
-A new job! -A chef to a cheese producer. | 0:06:40 | 0:06:43 | |
-After putting the cheese in pots, -salt is added... | 0:06:51 | 0:06:54 | |
-..and then it's turned upside down -every so often for 48 hours. | 0:06:54 | 0:06:58 | |
-After a week, mould will form -on the outside - the skin. | 0:06:59 | 0:07:03 | |
-Then it's wrapped -and placed in a fridge. | 0:07:04 | 0:07:07 | |
-The process takes three weeks -in all. | 0:07:07 | 0:07:10 | |
-You won the best new cheese -across Britain in 2016. | 0:07:16 | 0:07:21 | |
-Yes, it's amazing! | 0:07:21 | 0:07:23 | |
-With Brefu Bach. | 0:07:23 | 0:07:25 | |
-Yes, Brefu Bach. | 0:07:25 | 0:07:26 | |
-It wasn't in the business plan! | 0:07:27 | 0:07:30 | |
-If the cheese has won awards... | 0:07:30 | 0:07:32 | |
-..I'm sure Colin -will enjoy cooking with it later. | 0:07:32 | 0:07:36 | |
-I hope so. | 0:07:36 | 0:07:37 | |
-I hope so. - -Thank you for the lesson. | 0:07:37 | 0:07:38 | |
-I've learnt a lot today. | 0:07:39 | 0:07:40 | |
-I've learnt a lot today. - -Thank you. | 0:07:40 | 0:07:41 | |
-I'll keep your cheese separate. | 0:07:41 | 0:07:43 | |
-I'm sure I can sell it -for double the price! | 0:07:43 | 0:07:46 | |
-On now to Moelyci community farm -near Bethesda... | 0:07:51 | 0:07:54 | |
-..where Carrie -sells and stores the cheese... | 0:07:55 | 0:07:57 | |
-..to buy vegetables -and to fire up the barbecue. | 0:07:58 | 0:08:01 | |
-Runner beans, hazelnuts -and sheep's milk cheese | 0:08:01 | 0:08:05 | |
-This recipe is runner beans, -hazelnuts and Calan cheese... | 0:08:06 | 0:08:11 | |
-..which is the hard cheese -that Carrie makes. | 0:08:12 | 0:08:15 | |
-It's similar to pecorino. | 0:08:15 | 0:08:17 | |
-I'm using a hard cheese -to cook with. | 0:08:17 | 0:08:20 | |
-First, I'm going to roast -the hazelnuts. | 0:08:20 | 0:08:23 | |
-The pan goes on the barbecue. | 0:08:23 | 0:08:27 | |
-In go the hazelnuts. | 0:08:27 | 0:08:29 | |
-It's important that the pan is dry - -no oil. | 0:08:30 | 0:08:33 | |
-I'm going to roast them... | 0:08:33 | 0:08:35 | |
-..until the oil and flavour -come out the hazelnuts. | 0:08:35 | 0:08:38 | |
-As I'm roasting the nuts... | 0:08:39 | 0:08:42 | |
-..I'm going to prepare -the runner beans. | 0:08:43 | 0:08:46 | |
-Runner beans are in season now. | 0:08:46 | 0:08:51 | |
-I'm going to remove the tops. | 0:08:51 | 0:08:54 | |
-If it's rather large, -you can slice it down the middle. | 0:08:54 | 0:08:58 | |
-These are fine. | 0:08:58 | 0:09:00 | |
-I'm topping and tailing them. | 0:09:00 | 0:09:02 | |
-The beans are ready. | 0:09:03 | 0:09:05 | |
-The nuts are ready. | 0:09:07 | 0:09:08 | |
-You know they're ready -when you can smell them. | 0:09:10 | 0:09:13 | |
-They've roasted. | 0:09:13 | 0:09:14 | |
-I'm putting them into a bowl. | 0:09:15 | 0:09:17 | |
-Next, I'm going to add butter -into the pan. | 0:09:17 | 0:09:20 | |
-I'm going to make tarragon butter. | 0:09:20 | 0:09:24 | |
-I only want to melt the butter. | 0:09:25 | 0:09:28 | |
-I'm adding salt and pepper. | 0:09:28 | 0:09:30 | |
-I'll leave it to cool. | 0:09:30 | 0:09:32 | |
-Right, back to the runner beans. | 0:09:33 | 0:09:36 | |
-I'm seasoning the runner beans -with salt and pepper. | 0:09:37 | 0:09:41 | |
-A little olive oil. | 0:09:42 | 0:09:43 | |
-Not too much -or it'll burn on the barbecue. | 0:09:45 | 0:09:48 | |
-After mixing them well... | 0:09:49 | 0:09:51 | |
-..they go straight -on the barbecue. | 0:09:51 | 0:09:56 | |
-The nuts have cooled. | 0:09:57 | 0:09:59 | |
-I'm just going to slice them -in half. | 0:09:59 | 0:10:03 | |
-It's time to turn the beans over. | 0:10:05 | 0:10:08 | |
-I'm now going to add tarragon -to the butter. | 0:10:09 | 0:10:12 | |
-The beans are ready. | 0:10:13 | 0:10:14 | |
-I'm going to remove them -from the barbecue. | 0:10:14 | 0:10:17 | |
-I'm now slicing them in half. | 0:10:21 | 0:10:23 | |
-I'll now add the beans -to the butter. | 0:10:24 | 0:10:29 | |
-It's time to plate up. | 0:10:30 | 0:10:31 | |
-I'll add the hazelnuts. | 0:10:33 | 0:10:35 | |
-I'm going to slice the cheese -in half. | 0:10:37 | 0:10:41 | |
-I'm just adding shavings -over it all. | 0:10:43 | 0:10:47 | |
-There we are. | 0:10:48 | 0:10:49 | |
-I've had a good day. | 0:10:59 | 0:11:01 | |
-I've got a basketful -of fresh vegetables... | 0:11:01 | 0:11:04 | |
-..and cheese -that's suitable for Colin. | 0:11:04 | 0:11:06 | |
-Fingers crossed, -he'll be happy with the end product. | 0:11:06 | 0:11:10 | |
-Baked courgettes and tomatoes | 0:11:10 | 0:11:14 | |
-Colin, here are the ingredients... | 0:11:15 | 0:11:17 | |
-..onions, tomatoes, yellow -courgettes, green courgettes... | 0:11:17 | 0:11:23 | |
-..and Brefu Bach cheese, -which is suitable for vegetarians. | 0:11:23 | 0:11:27 | |
-It's a good combination. | 0:11:28 | 0:11:30 | |
-Do you want to help? | 0:11:30 | 0:11:31 | |
-Do you want to help? - -I'd love to. | 0:11:31 | 0:11:32 | |
-The first step -is to peel and slice the onions. | 0:11:33 | 0:11:38 | |
-Chop off the top... | 0:11:39 | 0:11:41 | |
-..a little of the root... | 0:11:42 | 0:11:44 | |
-..and peel the outer layers. | 0:11:45 | 0:11:47 | |
-Do you cook often? | 0:11:48 | 0:11:49 | |
-You have more cookery books than me! | 0:11:49 | 0:11:52 | |
-You have more cookery books than me! - -I have a library! | 0:11:52 | 0:11:53 | |
-I love following recipes... | 0:11:53 | 0:11:55 | |
-..and getting inspiration from cooks -all over the world. | 0:11:55 | 0:12:01 | |
-I love cooking. | 0:12:01 | 0:12:03 | |
-Chop the onion in half. | 0:12:03 | 0:12:05 | |
-Then chop it as finely as possible. | 0:12:07 | 0:12:12 | |
-Slowly does it. It's not a race. | 0:12:13 | 0:12:15 | |
-Just slice the onion finely. | 0:12:15 | 0:12:17 | |
-The next step is to put the pan -on quite a high heat. | 0:12:22 | 0:12:26 | |
-Add some oil. | 0:12:27 | 0:12:29 | |
-We're going to cook the onions... | 0:12:31 | 0:12:34 | |
-The term is lyonnaise onions. | 0:12:35 | 0:12:37 | |
-You cook the onions right down. | 0:12:37 | 0:12:39 | |
-You don't add water. -They cook in their own liquid. | 0:12:40 | 0:12:43 | |
-They're ready -just before they turn brown... | 0:12:43 | 0:12:46 | |
-..when natural sugar -comes out of the onions. | 0:12:46 | 0:12:49 | |
-It looks a large amount... | 0:12:49 | 0:12:52 | |
-..but it will reduce -by at least 50%, if not more. | 0:12:53 | 0:12:58 | |
-Pepper. | 0:12:59 | 0:13:01 | |
-Some salt. | 0:13:05 | 0:13:06 | |
-Mix them well. | 0:13:10 | 0:13:11 | |
-They'll take 30-45 minutes to cook. | 0:13:11 | 0:13:14 | |
-So you put them on a high heat... | 0:13:16 | 0:13:18 | |
-..and keep the heat high -for the first 15 minutes. | 0:13:19 | 0:13:22 | |
-That brings the water -out the onions. | 0:13:23 | 0:13:25 | |
-Once the water starts coming out... | 0:13:26 | 0:13:28 | |
-..turn the heat down -and cook them slowly. | 0:13:29 | 0:13:32 | |
-The next step -is to slice the courgette. | 0:13:33 | 0:13:39 | |
-When you go on holiday, where do you -like to visit in terms of food? | 0:13:44 | 0:13:50 | |
-Italy, especially as a vegetarian. | 0:13:50 | 0:13:53 | |
-OK. | 0:13:53 | 0:13:54 | |
-Italian food without meat -is natural. | 0:13:55 | 0:13:58 | |
-It's not vegetarian food, is it? -It's food without meat. | 0:13:59 | 0:14:04 | |
-Yes, the food of the people. -They do eat meat-free meals. | 0:14:04 | 0:14:08 | |
-It's a part of that country. | 0:14:09 | 0:14:12 | |
-I love that type of food. | 0:14:12 | 0:14:15 | |
-Could you pass me -the plate and bowl? | 0:14:15 | 0:14:18 | |
-I'm going to put the courgette -in it. | 0:14:18 | 0:14:22 | |
-Salt to draw the water out -before cooking. | 0:14:24 | 0:14:27 | |
-We're doing the same -with the green courgette now. | 0:14:28 | 0:14:32 | |
-You can see water starting -to come out of the courgette. | 0:14:36 | 0:14:41 | |
-Fresh thyme from the garden. | 0:14:43 | 0:14:46 | |
-The courgettes -are dried on kitchen paper. | 0:14:56 | 0:14:59 | |
-The onions go into a baking dish.. | 0:15:01 | 0:15:04 | |
-..with a layer of vegetables on top. | 0:15:05 | 0:15:07 | |
-Oil then goes on top... | 0:15:13 | 0:15:15 | |
-..to help cook the courgette. | 0:15:15 | 0:15:19 | |
-Thyme leaves. | 0:15:21 | 0:15:22 | |
-Fantastic. | 0:15:22 | 0:15:23 | |
-It now goes in the oven -for 20 minutes... | 0:15:24 | 0:15:26 | |
-..just to cook the courgette. | 0:15:26 | 0:15:28 | |
-It's in the oven at 180C. | 0:15:31 | 0:15:33 | |
-After it's cooked, soft sheep's milk -cheese and basil leaves are added. | 0:15:33 | 0:15:38 | |
-Mmm. | 0:15:49 | 0:15:50 | |
-That's amazing. | 0:15:52 | 0:15:53 | |
-The fact the cheese is warm -makes a difference. | 0:15:55 | 0:15:58 | |
-Happy? | 0:16:03 | 0:16:04 | |
-Extremely. | 0:16:07 | 0:16:08 | |
-Next time we cook together -will be at Odette's. | 0:16:09 | 0:16:12 | |
-Make sure you get plenty of sleep -before you come down. | 0:16:12 | 0:16:16 | |
-Hard work! | 0:16:16 | 0:16:17 | |
-. | 0:16:20 | 0:16:20 | |
-Subtitles | 0:16:24 | 0:16:24 | |
-Subtitles - -Subtitles | 0:16:24 | 0:16:26 | |
-The next location is London. | 0:16:31 | 0:16:33 | |
-The next challenge -for my apprentice, Colin Owen... | 0:16:34 | 0:16:37 | |
-..is to join me for a masterclass -at my restaurant. | 0:16:37 | 0:16:40 | |
-I've no idea -what I'm going to be cooking... | 0:16:44 | 0:16:47 | |
-..but I'm looking forward -to finding out... | 0:16:47 | 0:16:50 | |
-..and to learn new things. | 0:16:51 | 0:16:53 | |
-New processes. | 0:16:53 | 0:16:55 | |
-The whole experience -of being at Odette's is great. | 0:16:56 | 0:17:01 | |
-Roasted whole cauliflower | 0:17:01 | 0:17:06 | |
-We're going to cook -a whole cauliflower... | 0:17:06 | 0:17:10 | |
-..with yogurt, cumin -and curry powder. | 0:17:10 | 0:17:14 | |
-I'm going to roast it whole. | 0:17:14 | 0:17:16 | |
-Have you made it before? | 0:17:17 | 0:17:18 | |
-Have you made it before? - -No. | 0:17:18 | 0:17:19 | |
-Right, this is what -we're going to do. | 0:17:20 | 0:17:22 | |
-If you could put half -the natural yogurt in this bowl... | 0:17:24 | 0:17:29 | |
-..with salt and pepper. | 0:17:29 | 0:17:32 | |
-You're in a professional kitchen now -- you do things without... | 0:17:32 | 0:17:36 | |
-The front of a teaspoon -of ground cumin and curry powder. | 0:17:37 | 0:17:41 | |
-It's a good combination. | 0:17:41 | 0:17:43 | |
-If you don't like cumin, -you could use coriander. | 0:17:43 | 0:17:47 | |
-You could add different spices. | 0:17:47 | 0:17:48 | |
-You could add different spices. - -Experiment. | 0:17:48 | 0:17:50 | |
-Yes. | 0:17:50 | 0:17:51 | |
-A little more. | 0:17:53 | 0:17:54 | |
-There we are. | 0:17:56 | 0:17:57 | |
-As you're mixing, -I'll prepare the cauliflower. | 0:17:57 | 0:18:01 | |
-I'm going to chop off the end... | 0:18:01 | 0:18:05 | |
-..but try and keep it whole. | 0:18:05 | 0:18:08 | |
-So you chop off the end -and then the leaves. | 0:18:08 | 0:18:12 | |
-Now, I'm going to use -a small knife. | 0:18:13 | 0:18:18 | |
-I'm putting my thumb -an inch from the tip. | 0:18:18 | 0:18:21 | |
-I'm cutting into the core. | 0:18:21 | 0:18:23 | |
-My thumb ensures -I'm not going too deeply. | 0:18:23 | 0:18:27 | |
-The reason I'm removing the core -is it doesn't cook well. | 0:18:27 | 0:18:31 | |
-It remains hard. | 0:18:31 | 0:18:33 | |
-It also helps the heat -to get inside it. | 0:18:33 | 0:18:37 | |
-So we're going to roast -the cauliflower whole. | 0:18:37 | 0:18:40 | |
-I want to cover it all with yogurt. | 0:18:40 | 0:18:45 | |
-Try and keep it in the centre. | 0:18:45 | 0:18:47 | |
-Some of it will fall down -as it roasts. | 0:18:47 | 0:18:50 | |
-Leave it to fall naturally. | 0:18:50 | 0:18:54 | |
-Pour it all in. | 0:18:54 | 0:18:56 | |
-It'll now go in a 160-degree oven -for 30-45 minutes. | 0:18:57 | 0:19:00 | |
-I'm now going to make -a curry-flavoured oil. | 0:19:04 | 0:19:07 | |
-Put the cumin powder -and ground cumin on the heat... | 0:19:07 | 0:19:10 | |
-..along with a cinnamon stick, -lime leaves... | 0:19:11 | 0:19:14 | |
-..a green and a brown cardamom pod -and oil. | 0:19:18 | 0:19:21 | |
-Leave the cauliflower to cool -so it's easier to slice later. | 0:19:33 | 0:19:37 | |
-To turn the oil into a dressing... | 0:19:38 | 0:19:41 | |
-..I'm going to roast some pine nuts -in a dry pan until they're brown... | 0:19:41 | 0:19:46 | |
-..then remove it from the heat. | 0:19:46 | 0:19:48 | |
-I'll then add capers and sultanas. | 0:19:49 | 0:19:52 | |
-Before then, I'll put them in cold -water and bring it to the boil... | 0:19:52 | 0:19:57 | |
-..then set it aside. | 0:19:57 | 0:19:59 | |
-It brings out the sweetness. | 0:20:00 | 0:20:01 | |
-It brings out the sweetness. - -That's an interesting combination. | 0:20:01 | 0:20:04 | |
-Why capers and curry? | 0:20:04 | 0:20:06 | |
-Capers can be quite sour. | 0:20:06 | 0:20:09 | |
-When you have Indian food, -you sometimes eat lime chutney... | 0:20:09 | 0:20:13 | |
-..which is sour and hot. | 0:20:13 | 0:20:15 | |
-Using capers, you get the same. | 0:20:15 | 0:20:17 | |
-You get the sour taste -and the heat comes from the oil. | 0:20:17 | 0:20:21 | |
-So it's those two together. | 0:20:22 | 0:20:24 | |
-It works the same -but in a different way. | 0:20:24 | 0:20:27 | |
-Clever! | 0:20:27 | 0:20:28 | |
-I wouldn't say that! | 0:20:30 | 0:20:31 | |
-It's the combination -that works well. | 0:20:31 | 0:20:34 | |
-The pine nuts are ready. -You can see the change in colour. | 0:20:35 | 0:20:38 | |
-The oil has come out. | 0:20:38 | 0:20:40 | |
-They're ready. | 0:20:40 | 0:20:41 | |
-I now need a teaspoon. | 0:20:41 | 0:20:44 | |
-Add two teaspoons of capers -without the oil, please, in there. | 0:20:44 | 0:20:50 | |
-We'll now add the oil. | 0:20:50 | 0:20:52 | |
-Add half the oil to the mixture. | 0:20:52 | 0:20:55 | |
-The sultanas are ready. | 0:20:56 | 0:20:58 | |
-Put them in. | 0:20:58 | 0:20:59 | |
-I'm now slicing a lime. | 0:21:01 | 0:21:03 | |
-If you could put the juice in. | 0:21:04 | 0:21:07 | |
-There's a lot of oil in there. | 0:21:07 | 0:21:09 | |
-You need the lime juice -to cut through the oil. | 0:21:09 | 0:21:13 | |
-Mix it well, add some -salt and pepper and taste it. | 0:21:13 | 0:21:16 | |
-Tell me if you think it's ready. | 0:21:17 | 0:21:19 | |
-The last step is to cook some chard. | 0:21:20 | 0:21:24 | |
-It's similar to beetroot leaves. | 0:21:24 | 0:21:27 | |
-It's quite sweet -so it'll cut through everything. | 0:21:27 | 0:21:30 | |
-It also adds colour. | 0:21:30 | 0:21:33 | |
-For full recipes, visit the website -or write to this address. | 0:21:36 | 0:21:40 | |
-Mmm. | 0:21:48 | 0:21:49 | |
-Good start. | 0:21:50 | 0:21:51 | |
-It's tasty. | 0:21:53 | 0:21:55 | |
-You can taste the spice, can't you? | 0:21:56 | 0:21:58 | |
-The dressing goes well -with the spice too. | 0:21:59 | 0:22:02 | |
-It's been incredible. | 0:22:03 | 0:22:04 | |
-I was looking forward to it so much -and it's been better than expected. | 0:22:04 | 0:22:08 | |
-What will you take -from the experience? | 0:22:08 | 0:22:11 | |
-Food or techniques. | 0:22:11 | 0:22:13 | |
-The mixture of ingredients. | 0:22:13 | 0:22:16 | |
-I'd never have thought of putting -this type of dressing with spices. | 0:22:16 | 0:22:22 | |
-I've learnt to mix -and achieve a different balance. | 0:22:24 | 0:22:29 | |
-There's more than one way. | 0:22:30 | 0:22:32 | |
-It's Indian food... | 0:22:33 | 0:22:35 | |
-..but the dressing -is from a completely different part. | 0:22:35 | 0:22:39 | |
-It works amazingly well. | 0:22:39 | 0:22:41 | |
-What's most important is if -the plate's empty, everyone's happy. | 0:22:41 | 0:22:45 | |
-No matter what the ingredients are, -what the combination is... | 0:22:45 | 0:22:49 | |
-..if everyone eats it, -everyone's happy. | 0:22:50 | 0:22:52 | |
-S4C Subtitles by Testun Cyf. | 0:23:11 | 0:23:13 | |
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