Dal Ati: Galwch Acw Dal Ati


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-Hello and welcome to Galwch Acw.

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-This is the series where three Welsh

-learners cook a three-course meal...

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-..for each other, for Ioan Talfryn,

-the Welsh tutor, and for me.

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-Our learners live in South Wales.

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-Paula Gardiner,

-who lives in Pontygwaith, Rhondda...

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-..is the Head Of Jazz at The College

-of Music And Drama, Cardiff.

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-Huw Davies lives in Llantwit Fardre,

-Pontypridd with his partner...

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-..who's also learning Welsh.

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-Louise Gray is a mother of two

-who lives in Fairwater, Cardiff.

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-Ioan Talfryn, the Welsh tutor,

-joins them to discuss their menus...

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-..to shop and to cook the meals,

-all through the medium of Welsh.

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-That looks very professional.

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-For help to follow the programme,

-use the website and the app...

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-..and don't forget the subtitles!

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-Our journey begins

-in the Rhondda Valley.

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-Paula is the first

-of our three learners...

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-..to cook a meal for me,

-Ioan Talfryn, Huw and Louise.

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-Before we venture

-into the kitchen...

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-..here's Paula

-to tell us a bit about herself.

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-I'm a musician.

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-I'm also a composer.

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-I work at the Royal Welsh College

-Of Music And Drama in Cardiff.

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-I practice my Welsh with my friends.

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-We speak Welsh

-in the office at the college.

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-I send Welsh emails to my colleagues

-and also to my friends.

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-I've been learning Welsh

-for a long time.

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-Since 1972.

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-I started to learn Welsh

-when I was at school.

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-During the 1990s...

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-..I played with some Welsh bands.

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-I tried to understand Welsh

-and follow conversations.

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-It's really difficult.

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-I hope I can improve...

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-..and understand

-more and more Welsh.

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-I want to try to speak

-more and more Welsh.

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-I enjoy speaking Welsh.

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-I enjoy learning Welsh.

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-And now, I have

-a little bit of confidence...

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-..to speak Welsh with my friends

-at the college...

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-..and with the students.

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-I'd love to become fluent

-but there's a long way to go.

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-I love to cook.

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-I cook every day.

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-I enjoy cooking Indian food.

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-That's because

-I enjoy eating Indian food!

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-When I'm working as a musician,

-I've got to improvise...

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-..and I enjoy

-improvising in the kitchen too.

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-My favourite Welsh word is...

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-..hyfryd - lovely.

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-Hyfryd is lovely!

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-Ioan Talfryn has arrived

-to talk about the menu with Paula...

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-..and to make sure

-there's a vegetarian option too!

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-Here's your menu, Paula.

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-Let's see what you'll cook

-and talk about the theme.

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-Here's your starter.

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-Fresh Indian salad with vegetable

-crisps, a poppadom and a pakora.

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-Mm! Interesting and different.

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-The main course is a curry,

-so you've gone for an Indian theme.

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-Lamb and spinach curry with

-red peppers and cherry tomatoes.

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-I don't eat meat,

-so you'll make a chana dhal for me.

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-I take it you like Indian food.

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-Well... yes.

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-Let's move on to the dessert.

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-Fresh red fruits

-with spiced yoghurt...

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-..and berry,

-rose and cardamom syrup.

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-It looks very interesting.

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-Your meal has an Indian theme.

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-Yes - Indo Wales.

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-Fusion!

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-Indo Rhondda!

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-Indo Rhondda!

-

-Yes. Indo Rhondda.

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-It's really a sauce

-served with Welsh vegetables.

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-Let's talk about the difference

-between Cymraeg and Cymreig.

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-Llysiau Cymreig -

-Welsh vegetables, from Wales.

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-Llysiau Cymraeg -

-Welsh-speaking vegetables.

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-Ah! Cymreig.

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-Cymreig and Cymraeg.

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-Llysiau Cymreig -

-vegetables which come from Wales.

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-Llysiau Cymraeg -

-vegetables which can chat in Welsh!

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-Llysiau Cymreig.

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-Paula ordered boxes

-of organic meat and vegetables.

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-Has everything she ordered arrived?

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-We don't have to go out shopping

-for all the ingredients...

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-..because you're very organized

-and you have food delivered here.

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-Is this all organic?

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-Yes.

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-How many deliveries do you have

-per month?

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-I have a weekly box.

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-Will you use some of the contents

-of this box in our meal?

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-Probably.

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-I'll start

-by making the curry sauce.

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-I'll use onions, black radish...

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-..beetroot and celeriac.

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-We have

-some of the key ingredients...

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-..but we need a few things

-from the shops.

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-Alright? Let's go!

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-Off they went

-to Madhav grocery store.

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-What do you need from this shop?

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-Ooh! I need

-some of these small onions.

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-Oh! They're really different.

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-They're really pretty.

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-Small, red onions.

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-I need a cucumber. It's important.

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-I'll put it in the salad.

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-I need a couple of chillies too.

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-Red chillies for a brave person.

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-The Welsh word for brave is dewr.

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-The Welsh word for brave is dewr.

-

-Dewr.

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-The red chillies are very hot.

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-Will the curry be hot?

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-The curry will be mild.

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-It will be mild.

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-Yes.

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-I don't like really hot curries.

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-I can't taste anything

-when I eat a hot curry!

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-What do you need next?

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-Okra.

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-There's another name for okra,

-isn't there?

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-What is it in English?

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-What is it in English?

-

-Ladies' fingers.

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-Let's translate it.

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-Fingers - bysedd.

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-Ladies - boneddigesau.

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-When you go to a wedding...

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-..they say foneddigion a

-boneddigesau - gentlemen and ladies.

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-Bysedd boneddigesau -

-ladies' fingers.

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-What do we need next?

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-You've got all the vegetables

-you need, so that's next?

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-I need some rice.

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-What sort of rice do you want?

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-Basmati.

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-It's my favourite rice.

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-Why do you like basmati rice?

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-I believe

-it's the easiest rice to cook.

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-It's sweet, like nuts too.

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-I see.

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-It tastes nutty.

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-How long does it take

-to cook basmati rice?

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-It's really quick.

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-You only have to boil it

-for five minutes.

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-Oh, really easy.

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-Let's go up here

-to look for the rice.

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-This is my favourite basmati rice.

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-How many grams is that bag?

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-It's two kilos.

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-I'm an old man!

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-How much is two kilos in pounds?

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-Almost five pounds.

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-There are 2.2lb in one kilo.

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-That means there's 4.4lb

-in that 2kg bag of rice.

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-You combined Welsh and maths!

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-It's really hard.

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-It's a magnificent combination.

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-Do you have everything you need?

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-Do you have everything you need?

-

-Yes, I think so.

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-To the till.

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-Well, the shopping

-has all been done.

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-Join us after the break,

-when we venture into the kitchen...

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-..to find out how Paula and Ioan

-get on as they prepare the food.

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-See you in two minutes.

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-Subtitles

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-Subtitles

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-Welcome back to Galwch Acw.

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-Here we are, in Paula's kitchen

-in Pontygwaith, Rhondda.

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-Paula, you've been shopping.

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-How much work is there to be done

-to prepare the food?

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-Five hours.

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-Five hours?

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-Five hours?

-

-Joke!

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-I won't keep you.

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-Ioan will help you. Good luck.

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-Paula, there's a lot of work

-to be done, so where do we start?

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-What's my first job?

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-We'll start

-by preparing the vegetable sauce.

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-It's for the curry.

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-The curry is the main course,

-but we'll start with that.

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-Yes.

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-Onions.

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-Those are for you.

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-I'll chop the beetroot,

-the black radish and the celeriac.

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-You'll chop those? Right.

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-Do you make a lot of curries?

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-Yes. I'll cook a curry once a week.

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-I usually cook a curry on Mondays...

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-..or Tuesdays.

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-After a Sunday roast.

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-Does that mean you use

-leftover meat in your curries?

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-Yes.

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-Sbarion - leftovers.

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-Yes. I use leftovers.

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-I've finished slicing the onions.

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-Wonderful. Excellent.

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-The onions are frying,

-so it's time to chop the vegetables.

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-You've finished

-peeling the celeriac.

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-I only need half this celeriac.

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-It's quite a big one.

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-You chop the celeriac and I'll do

-the red radish and the beetroot.

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-Red radish and beetroot.

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-The vegetables

-are added to the onions.

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-The sauce will have a lovely colour.

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-Excellent.

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-What's next?

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-What shall I do now?

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-The cinnamon.

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-Do you remember

-the Welsh word for bark?

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-Not the woof-woof variety

-but bark, as in cinnamon bark?

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-Do you remember

-the Welsh word for bark.

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-I don't know it.

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-I don't know it.

-

-Rhisgl.

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-Rhisgl sinamon - cinnamon bark.

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-Rhisgl sinamon - cinnamon bark.

-

-Rhisgl sinamon.

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-Oh, it's lovely.

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-Just one.

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-You pull out the bark

-before you serve the sauce.

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-Next, some water.

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-This sauce will be the base

-for the curries in the main course.

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-We're ready to prepare the dessert.

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-Yes. I'll prepare it.

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-Can you chop the ginger?

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-Can you chop the ginger?

-

-Torri'r sinsir - chop the ginger.

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-We'll make a syrup

-to serve with the dessert.

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-We'll make it later.

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-A syrup? I see.

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-I'll use dwr rhosyn - rose water

-in the syrup.

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-Dwr rhosyn. Yes.

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-I'll use cardamom too.

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-We'll pour

-saws cynnes - warm sauce...

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-..over the cold yoghurt.

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-That's a light dessert.

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-It won't be heavy.

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-Light. Yes.

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-It won't be heavy,

-like a roly-poly pudding!

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-No.

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-A nice, light dessert

-to finish the meal.

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-I'll put the berries in the yoghurt.

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-Aeron - berries.

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-I'll swirl it, so it looks like

-raspberry ripple ice cream.

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-It'll look like

-something from the 1970s!

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-Everything's under control

-in the kitchen.

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-Let's meet

-the other two Welsh learners...

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-..who'll join us

-to enjoy a great meal later.

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-I'm Louise Gray

-and I live in Fairwater.

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-I'm Huw and I live in

-Llantwit Fardre, near Pontypridd.

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-I decided to learn Welsh

-because I am Welsh.

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-I grew up in Cardiff.

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-The language is important to me.

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-I'm a Welshman.

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-I enjoy cooking and I cook a lot.

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-I don't use recipe books any more.

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-I use the internet.

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-I like to experiment with

-different ideas and different foods.

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-I enjoy cooking.

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-I cook three times a week or more.

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-I like to cook all sorts of food.

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-I'm a little bit nervous

-about cooking for other people.

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-It'll be a surreal experience

-but I enjoy cooking...

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-..and it's a nice experience

-to cook for other people.

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-My tip for someone who's

-learning Welsh is to make friends.

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-If you enjoy what you're doing,

-it makes a huge difference.

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-Having fun is the secret.

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-My favourite Welsh word

-is ysbrydoliaeth - inspiration.

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-It's between that

-and chwyrligwgan - whirligig.

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-The final jobs.

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-The final jobs involve the starter.

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-Yes, of course.

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-The thing is, it's got to be fresh.

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-The okra, or ladies' fingers,

-go into the batter...

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-..for the pakoras.

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-The rice is simmering.

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-We must mix the salad now.

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-That's mint and those

-are the onions which I chopped.

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-Yes. Onions and mint.

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-Do you want these too?

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-Yes. Thank you very much.

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-Cucumber.

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-Do you want to put them in there?

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-Carry on. Do it as you like it.

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-Wonderful.

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-A little bit of salt.

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-The juice of one lime.

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-That will make it taste nice.

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-The salad is ready,

-but how will you cook the pakoras?

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-I'll fry them.

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-In a frying pan?

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-No, not in a frying pan.

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-In the deep fat fryer.

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-Technology!

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-I'm a bit nervous

-about the deep fat fryer.

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-There we are. Experiment.

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-Let's go!

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-In the local pub, Huw and Louise

-are looking forward to their meal.

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-What do they expect from Paula?

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-Louise and Huw,

-welcome to the Rhondda Valley.

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-Paula and Ioan

-have been very busy in the kitchen.

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-There are some wonderful aromas

-in that kitchen, I must say.

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-Huw, what three courses do you think

-Paula is preparing for us?

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-What will she cook?

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-I haven't got a clue to be honest.

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-I just hope it's something tasty.

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-I'll be happy, no matter what it is,

-to be honest.

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-You eat everything? I see.

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-Louise, what do you think

-Paula will cook?

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-I think she'll cook

-something sophisticated.

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-Right.

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-I think her food

-will have strong flavours.

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-This is Paula's menu.

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-One for you, Huw,

-and one for you, Louise.

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-I'll go through it, dish by dish.

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-The starter is fresh Indian salad...

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-..with vegetable crisps,

-a poppadom and a pakora.

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-It sounds nice.

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-Yes, it sounds amazing.

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-The main course is a curry.

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-That's a traditional touch here

-because she's using Welsh lamb!

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-Lamb and spinach curry with

-red peppers and cherry tomatoes.

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-It's going to be colourful.

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-Yes - very colourful.

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-The dessert is fresh red fruits

-with spiced yoghurt...

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-..and berry,

-rose and cardamom syrup.

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-Huw, what do you reckon?

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-Huw, what do you reckon?

-

-Well, it sounds amazing.

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-I like Indian food.

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-I like Indian food.

-

-What about you, Louise?

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-I'm excited about it.

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-It sounds as though the salad

-and the Indian delicacies...

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-..will please Paula's guests.

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-Join us after the break to find out.

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-Subtitles

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-Welcome back.

0:24:390:24:41

-The guests have arrived and

-we're ready to enjoy a tasty meal.

0:24:410:24:45

-Fingers crossed!

0:24:450:24:47

-Welcome.

0:24:470:24:49

-This is the starter.

0:24:490:24:50

-It's an Indian salad

-with cucumber, tomatoes, lime...

0:24:510:24:56

-..a little bit of green chilli...

0:24:570:25:00

-..and mint.

0:25:030:25:05

-The mint is very tasty.

0:25:060:25:07

-It's fresh mint.

0:25:070:25:09

-We also have pakoras

-to go with the salad.

0:25:120:25:15

-The pakoras are made with potatoes,

-aubergine, ladies' fingers...

0:25:160:25:22

-..and onions, of course.

0:25:240:25:26

-I put onions in everything!

0:25:260:25:29

-LAUGHTER

0:25:290:25:31

-Enjoy.

0:25:340:25:35

-I hope you enjoy it.

0:25:350:25:36

-I hope you enjoy it.

-

-Thank you very much.

0:25:360:25:38

-It looks very healthy.

0:25:410:25:43

-Lovely. It's colourful.

0:25:430:25:45

-That's the first time

-I've used my deep fat fryer.

0:25:490:25:53

-Were you worried

-about using it for the first time?

0:25:540:25:57

-Yes. It's new to me.

0:25:590:26:00

-Ooh!

0:26:040:26:05

-Ooh!

-

-It's really nice.

0:26:050:26:06

-Don't sound so surprised!

0:26:090:26:11

-I'm sure you feel very relieved.

0:26:120:26:14

-Huw, may I have the chutney, please?

0:26:180:26:20

-Huw, may I have the chutney, please?

-

-No problem.

0:26:200:26:21

-I'll have to make this again.

0:26:250:26:27

-Llwyddiannus.

0:26:290:26:31

-Llwyddiannus? What's that?

0:26:310:26:33

-Llwyddiannus? What's that?

-

-Successful.

0:26:330:26:36

-I love the lime in the salad.

0:26:380:26:40

-It's lovely.

0:26:410:26:43

-Yes - lime is lovely.

0:26:430:26:44

-It isn't as strong as lemon juice.

0:26:500:26:54

-It isn't as sharp as lemon.

0:26:580:27:00

-Paula, are you happy

-with the starter?

0:27:050:27:08

-I know you were a little bit worried

-about the pakoras.

0:27:090:27:13

-As Ioan said earlier,

-it was successful.

0:27:140:27:17

-Thank you very much.

0:27:190:27:20

-Before the main course, I have

-a question to put to you three...

0:27:220:27:26

-..starting with you, Paula.

0:27:260:27:29

-If you were allowed to sing a duet

-with absolutely anyone...

0:27:300:27:35

-..who would he or she be?

0:27:350:27:38

-Tom Jones.

0:27:410:27:43

-What would you sing?

0:27:440:27:46

-What would you sing?

-

-Pardon?

0:27:460:27:47

-What song would you sing

-with Tom Jones?

0:27:470:27:50

-It's Not Unusual.

0:27:520:27:53

-You could accompany your own duet!

0:27:590:28:01

-It's Not Unusual for Paula.

0:28:020:28:04

-How unusual would your dream

-singing partner be, Huw?

0:28:040:28:08

-Who would you like to duet with?

0:28:090:28:10

-Who would you like to duet with?

-

-Good question.

0:28:100:28:12

-I'd like to duet

-with James Dean Bradfield.

0:28:120:28:16

-From the Manics.

0:28:170:28:18

-Yes. I love the Manics.

0:28:190:28:21

-Louise, what about you?

-Who's your dream duetting partner?

0:28:230:28:27

-Bryn Terfel, perhaps...

0:28:270:28:30

-..for two reasons.

0:28:320:28:33

-It would look

-pretty good on my CV.

0:28:330:28:36

-Activities -

-singing with Bryn Terfel!

0:28:360:28:40

-The other reason is you wouldn't be

-able to hear me if I sang with Bryn!

0:28:440:28:49

-That's fine by me!

0:28:500:28:52

-He has a voice

-which would drown out everyone else.

0:28:520:28:56

-Those answers were very interesting.

0:28:560:28:59

-I notice that the three of you

-chose Welsh men.

0:28:590:29:03

-Tom Jones, James Dean Bradfield

-and Bryn Terfel.

0:29:040:29:07

-The pakoras were lovely.

0:29:090:29:11

-They were light.

0:29:120:29:14

-They weren't fatty either.

0:29:170:29:19

-They were lovely.

0:29:190:29:20

-The salad was outstanding.

0:29:210:29:23

-I loved the lime juice.

0:29:230:29:25

-It took the flavour

-to the next level.

0:29:270:29:31

-The main course.

0:29:350:29:36

-It's curry.

0:29:370:29:39

-I made a lamb curry.

0:29:400:29:42

-I used Welsh lamb.

0:29:450:29:46

-Enjoy.

0:29:480:29:49

-Cyri mwyn - a mild curry.

0:29:540:29:56

-What's mwyn?

0:29:580:29:59

-What's mwyn?

-

-Mild.

0:29:590:30:01

-There are lots of spices in there...

0:30:010:30:05

-..but only one whole chilli.

0:30:050:30:08

-It's lovely and quite sweet.

0:30:110:30:13

-Is that the onions and the beetroot?

0:30:140:30:16

-Is that the onions and the beetroot?

-

-Yes.

0:30:160:30:18

-Winwns - onions.

0:30:190:30:21

-There's also

-celeriac and spinach in there.

0:30:220:30:26

-I found a chilli.

0:30:290:30:31

-A whole, uncut chilli.

0:30:320:30:34

-It's lucky!

0:30:340:30:36

-Everyone's bowl is empty

-and that says it all.

0:30:370:30:40

-We all enjoyed that main course.

0:30:400:30:43

-Before the dessert,

-I have another question for you.

0:30:440:30:48

-What's the best place or the most

-interesting place you've visited?

0:30:490:30:54

-My favourite city

-in the whole world is Prague...

0:30:570:31:00

-..in the Czech Republic.

0:31:000:31:02

-It's wonderful.

0:31:020:31:04

-The buildings are brilliant.

0:31:070:31:10

-The atmosphere is really special.

0:31:110:31:13

-Louise, what about you?

0:31:140:31:15

-I'll choose Merthyr Mawr.

0:31:210:31:24

-I adore the coast...

0:31:250:31:26

-..and I go back there

-time after time...

0:31:280:31:32

-..to run up and down the sand dunes.

0:31:330:31:38

-I'm thinking about Lapland,

-and a town called Saariselka.

0:31:410:31:47

-Saariselka is a small town...

0:31:500:31:52

-..in the Arctic Circle.

0:31:540:31:57

-It's wonderful.

0:32:030:32:05

-Have you seen the Northern Lights?

0:32:060:32:09

-Yes.

0:32:100:32:11

-I saw the Northern Lights

-in Carlisle.

0:32:120:32:15

-Did you really? Well, well!

0:32:150:32:17

-Yes - back in 1991.

0:32:170:32:19

-It sounds more romantic...

0:32:210:32:23

-..to see the Northern Lights in

-the Arctic Circle than in Carlisle!

0:32:240:32:29

-I often cook Indian food...

0:32:300:32:32

-..and I eat Indian food

-when I go out.

0:32:370:32:40

-I enjoyed the main course.

0:32:440:32:47

-The lamb was really tender.

0:32:500:32:52

-It was excellent.

0:32:520:32:53

-I love curry,

-so the main course was ideal.

0:32:550:32:58

-I was delighted

-with the main course.

0:33:020:33:04

-To finish, we have a dessert.

0:33:110:33:13

-It sounds interesting.

0:33:160:33:18

-I'm not sure about this.

0:33:190:33:21

-I like the idea that

-you've experimented with food.

0:33:220:33:27

-It's lovely and there are

-lots of different textures in here.

0:33:350:33:39

-It's a bit like ice cream

-and a bit like cream.

0:33:410:33:45

-It was a very successful experiment.

0:33:490:33:51

-Thank you.

0:33:530:33:55

-Thank you.

-

-All your experiments worked.

0:33:550:33:57

-The pakoras and the dessert

-were lovely.

0:33:570:34:00

-I have one final question for you

-before we finish.

0:34:010:34:04

-Louise, I'll start with you.

0:34:060:34:08

-What's your favourite season?

0:34:090:34:12

-Spring, summer, autumn or winter?

0:34:120:34:15

-I think the autumn

-is my favourite season of the year.

0:34:200:34:24

-The fruit is ripe and the

-leaves on the trees are colourful.

0:34:290:34:34

-Everything starts up again

-after the summer break...

0:34:380:34:43

-..and the children

-go back to school.

0:34:450:34:48

-That's a good reason

-to love the autumn!

0:34:500:34:53

-Paula, what about you?

0:34:540:34:55

-Summer, spring, autumn or winter?

0:34:550:34:58

-Summer, spring, autumn or winter?

-

-Spring.

0:34:580:35:00

-Because flowers start to grow.

0:35:060:35:09

-Everything in the garden

-starts to grow.

0:35:130:35:16

-I enjoy working in the garden.

0:35:200:35:23

-Huw, what about you?

0:35:260:35:28

-I think the autumn

-is my favourite season.

0:35:280:35:32

-I love rugby and the rugby season

-starts in the autumn.

0:35:350:35:40

-Also, I'm getting married

-this autumn.

0:35:470:35:50

-Something to look forward to.

-Congratulations.

0:35:560:36:00

-Thank you.

0:36:000:36:02

-No wonder you chose the autumn.

0:36:020:36:04

-You'll also be glad you gave me that

-answer if your partner's watching!

0:36:050:36:11

-Thank you for answering my questions

-and thank you for the meal, Paula.

0:36:130:36:18

-It may have been

-an experimental menu...

0:36:180:36:22

-..but there's no doubt

-that experiment was very successful.

0:36:220:36:27

-Thank you very much.

0:36:280:36:29

-The dessert was interesting.

0:36:320:36:35

-There were several temperatures

-within one bowl.

0:36:390:36:42

-I liked the syrup in particular.

0:36:470:36:50

-It was made with rose water

-and cardamom.

0:36:500:36:54

-The dessert was my favourite course.

0:36:550:36:58

-I love desserts.

0:36:580:37:00

-The pistachio was excellent.

0:37:030:37:05

-It was really lovely.

0:37:070:37:08

-Paula, I know you were

-a little bit worried...

0:37:090:37:13

-..before you started

-to prepare the food.

0:37:150:37:19

-Looking back, did you enjoy it?

0:37:190:37:23

-Yes. It was really good.

0:37:240:37:25

-Ioan has helped me.

0:37:310:37:33

-Yn arbennig - especially?

0:37:370:37:39

-Yn arbennig - especially?

-

-Yes.

0:37:390:37:40

-Very good. Thank you.

0:37:410:37:43

-What's the next step for you?

0:37:440:37:46

-How will you take your Welsh

-to the next level?

0:37:460:37:50

-I'd like to become fluent...

0:37:530:37:56

-..but there's a long way to go.

0:37:560:37:59

-Not that long.

0:38:040:38:05

-I agree.

0:38:080:38:09

-Your Welsh is good enough for you

-to be able to speak it all the time.

0:38:090:38:15

-If you spoke German or French

-to the level you speak Welsh now...

0:38:160:38:21

-..you could go out to Germany

-or France and converse with people.

0:38:210:38:27

-Probably!

0:38:270:38:29

-I wish you well with

-the Welsh lessons in the future.

0:38:290:38:33

-As Ioan says, you're not far away

-from being fluent.

0:38:340:38:38

-That's certainly true.

0:38:380:38:40

-Thank you for the welcome

-and especially for the food.

0:38:410:38:45

-It was lovely. Thank you.

0:38:450:38:47

-It was lovely. Thank you.

-

-Thank you.

0:38:470:38:48

-That's all from the Rhondda Valley.

0:38:510:38:53

-In the second programme...

0:38:540:38:56

-..we head down the valley

-towards Pontypridd...

0:38:560:38:59

-..to Huw's home in Llantwit Fardre.

0:39:000:39:02

-It's his turn to cook next.

0:39:020:39:04

-Until then, goodbye.

0:39:050:39:06

-.

0:39:080:39:08

-Subtitles

0:39:170:39:17

-Subtitles

-

-Subtitles

0:39:170:39:19

-Welcome to Cegin Bryn

-with me, Bryn Williams.

0:39:250:39:29

-I've been working

-as a chef in London for 10 years.

0:39:290:39:33

-I now run my own restaurant

-here, in the city.

0:39:330:39:36

-Cooking is my life.

0:39:390:39:40

-I wrote a book because

-diners at Odette's asked for a book.

0:39:500:39:54

-They wanted recipes, so it was

-a case of supply and demand.

0:39:550:39:59

-They wanted a book and they

-got a book - Bryn's Kitchen.

0:40:000:40:03

-For help to follow the programme,

-use the website and the app...

0:40:040:40:10

-..and don't forget the subtitles!

0:40:100:40:14

-Mackerel Pate

0:40:230:40:29

-The first kitchen recipe

-is mackerel pate.

0:40:290:40:32

-We need mackerel.

0:40:320:40:34

-First, finely shop a shallot

-and a clove of garlic.

0:40:340:40:38

-Add a little bit of olive oil.

0:40:450:40:47

-That's enough.

0:40:490:40:50

-Put it on a low heat.

0:40:530:40:54

-Cook the shallot and the garlic

-until soft, but not coloured.

0:40:550:41:00

-As it cooks,

-add a little bit of grated nutmeg...

0:41:020:41:05

-..and a little bit

-of cayenne pepper.

0:41:060:41:08

-A pinch of cayenne pepper.

0:41:100:41:12

-It's quite hot.

0:41:120:41:14

-Next, grate some fresh nutmeg.

0:41:170:41:19

-While the shallots and garlic cook,

-melt some butter in a pan.

0:41:240:41:29

-The next step

-is to cook the mackerel.

0:41:290:41:34

-It will take

-two to three minutes to cook.

0:41:390:41:42

-Turn the fillets over,

-turn off the heat and count to ten.

0:41:470:41:52

-Remove the mackerel from the pan.

0:41:530:41:56

-It's important to take it out of

-the pan before it finishes cooking.

0:41:560:42:02

-The mackerel will continue to cook

-as it cools down.

0:42:050:42:08

-Let the mackerel cool

-before you remove the skin.

0:42:080:42:12

-The mackerel has cooled...

0:42:180:42:20

-..so I can now remove the skin.

0:42:200:42:23

-The skin hardens when it cools and

-it can turn the pate slightly black.

0:42:250:42:31

-The next step is to blend

-all the ingredients into one pate.

0:42:340:42:39

-Add the zest and juice of one lemon.

0:42:420:42:46

-Fish and lemon

-are a perfect combination.

0:42:460:42:49

-Squeeze it in there,

-then add the shallots and garlic.

0:42:540:42:58

-Use all the oil in the pan too.

0:42:580:43:01

-That's a strong flavour.

0:43:020:43:04

-Add a sprinkling of salt.

0:43:050:43:07

-Finally, add the melted butter.

0:43:100:43:12

-Pulse it through a couple of times

-but don't mix it too much.

0:43:120:43:17

-In goes the butter.

0:43:170:43:18

-The mackerel pate

-is ready for the fridge.

0:43:210:43:24

-The toast is almost ready.

0:43:300:43:32

-I'll add some parsley to the pate

-to give it some colour.

0:43:340:43:38

-Food must look good and taste good.

0:43:400:43:43

-This is the perfect combination -

-warm toast, mackerel pate...

0:43:450:43:50

-..and pickled cucumbers.

0:43:510:43:53

-It's time to taste it.

0:43:540:43:56

-Mm!

0:43:590:44:00

-Baked Scallops In The Shell

0:44:160:44:20

-This is a similar recipe...

0:44:260:44:28

-..to the one I cooked on the

-barbecue on the beach in Pwllheli.

0:44:280:44:33

-It's easy to cook this recipe

-at home...

0:44:330:44:36

-..because you can

-prepare all the ingredients.

0:44:360:44:39

-You cook the scallops in a shell

-sealed with pastry.

0:44:400:44:43

-One leek and one carrot.

0:44:440:44:46

-They're the only vegetables

-in this recipe.

0:44:470:44:50

-It's a simple, easy recipe.

0:44:510:44:53

-The first step

-is to chop the vegetables.

0:44:540:44:56

-Use a mandoline to cut the carrot

-into thin slices.

0:44:580:45:03

-Chop the leek

-into similar-sized thin strips.

0:45:100:45:13

-It's easier to chop a leek thinly

-because it comes in thin layers.

0:45:130:45:18

-Separate it into two halves.

0:45:180:45:20

-Put it down on the chopping board.

0:45:210:45:23

-Push the knife through the leek...

0:45:240:45:27

-..and you'll produce thin strips.

0:45:280:45:32

-Put the pan on the heat.

0:45:330:45:34

-Cook the vegetables in oil,

-not in butter.

0:45:340:45:37

-It's important to use only oil

-in this recipe.

0:45:380:45:41

-Start with the carrots.

0:45:430:45:45

-Carrots take slightly longer

-to cook than leeks.

0:45:450:45:49

-Add the leeks.

0:45:490:45:51

-Mix thoroughly.

0:45:510:45:52

-Put the lid on the pan.

0:45:550:45:57

-Cook for a minute,

-or a minute and a half at the most.

0:45:590:46:03

-Next, I need some sesame oil,

-some ginger and some soy sauce.

0:46:030:46:09

-That's perfect.

0:46:210:46:22

-The next step is to let it cool.

0:46:220:46:25

-I've already cleaned these scallops.

0:46:260:46:29

-I removed them from their shells.

0:46:290:46:32

-For me, the scallop

-is the king of seafood.

0:46:340:46:37

-Cut them in half.

0:46:380:46:39

-A bed of rock salt

-to stop the shells from wobbling.

0:46:430:46:47

-The vegetables must be cool because

-the scallop mustn't start to cook...

0:46:470:46:52

-..before it reaches the oven.

0:46:520:46:54

-We must put the top shells back on

-the bottom shells to cook the meat.

0:46:590:47:05

-It fits perfectly.

0:47:080:47:10

-Seal the edges

-with a strip of pastry.

0:47:100:47:13

-The juices from the vegetables

-will turn into steam...

0:47:130:47:17

-..which will cook the scallops.

0:47:170:47:19

-Cook them at 180 degrees

-for ten minutes.

0:47:200:47:23

-We won't eat the puff pastry.

-It's only there to seal the shell.

0:47:300:47:34

-That's it!

0:47:380:47:39

-Baked Scallops In The Shell.

0:47:400:47:42

-S4C subtitles by Eirlys A Jones

0:48:010:48:03

-.

0:48:040:48:04

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