Dal Ati: Galwch Acw Dal Ati

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-Hello and welcome to Galwch Acw.

-This is the series where three Welsh

-learners cook a three-course meal...

-..for each other, for Ioan Talfryn,

-the Welsh tutor, and for me.

-Our learners live in South Wales.

-Paula Gardiner,

-who lives in Pontygwaith, Rhondda...

-..is the Head Of Jazz at The College

-of Music And Drama, Cardiff.

-Huw Davies lives in Llantwit Fardre,

-Pontypridd with his partner...

-..who's also learning Welsh.

-Louise Gray is a mother of two

-who lives in Fairwater, Cardiff.

-Ioan Talfryn, the Welsh tutor,

-joins them to discuss their menus...

-..to shop and to cook the meals,

-all through the medium of Welsh.

-That looks very professional.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Our journey begins

-in the Rhondda Valley.

-Paula is the first

-of our three learners...

-..to cook a meal for me,

-Ioan Talfryn, Huw and Louise.

-Before we venture

-into the kitchen...

-..here's Paula

-to tell us a bit about herself.

-I'm a musician.

-I'm also a composer.

-I work at the Royal Welsh College

-Of Music And Drama in Cardiff.

-I practice my Welsh with my friends.

-We speak Welsh

-in the office at the college.

-I send Welsh emails to my colleagues

-and also to my friends.

-I've been learning Welsh

-for a long time.

-Since 1972.

-I started to learn Welsh

-when I was at school.

-During the 1990s...

-..I played with some Welsh bands.

-I tried to understand Welsh

-and follow conversations.

-It's really difficult.

-I hope I can improve...

-..and understand

-more and more Welsh.

-I want to try to speak

-more and more Welsh.

-I enjoy speaking Welsh.

-I enjoy learning Welsh.

-And now, I have

-a little bit of confidence...

-..to speak Welsh with my friends

-at the college...

-..and with the students.

-I'd love to become fluent

-but there's a long way to go.

-I love to cook.

-I cook every day.

-I enjoy cooking Indian food.

-That's because

-I enjoy eating Indian food!

-When I'm working as a musician,

-I've got to improvise...

-..and I enjoy

-improvising in the kitchen too.

-My favourite Welsh word is...

-..hyfryd - lovely.

-Hyfryd is lovely!

-Ioan Talfryn has arrived

-to talk about the menu with Paula...

-..and to make sure

-there's a vegetarian option too!

-Here's your menu, Paula.

-Let's see what you'll cook

-and talk about the theme.

-Here's your starter.

-Fresh Indian salad with vegetable

-crisps, a poppadom and a pakora.

-Mm! Interesting and different.

-The main course is a curry,

-so you've gone for an Indian theme.

-Lamb and spinach curry with

-red peppers and cherry tomatoes.

-I don't eat meat,

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

-I take it you like Indian food.

-Well... yes.

-Let's move on to the dessert.

-Fresh red fruits

-with spiced yoghurt...

-..and berry,

-rose and cardamom syrup.

-It looks very interesting.

-Your meal has an Indian theme.

-Yes - Indo Wales.

-Fusion!

-Indo Rhondda!

-Indo Rhondda!

-

-Yes. Indo Rhondda.

-It's really a sauce

-served with Welsh vegetables.

-Let's talk about the difference

-between Cymraeg and Cymreig.

-Llysiau Cymreig -

-Welsh vegetables, from Wales.

-Llysiau Cymraeg -

-Welsh-speaking vegetables.

-Ah! Cymreig.

-Cymreig and Cymraeg.

-Llysiau Cymreig -

-vegetables which come from Wales.

-Llysiau Cymraeg -

-vegetables which can chat in Welsh!

-Llysiau Cymreig.

-Paula ordered boxes

-of organic meat and vegetables.

-Has everything she ordered arrived?

-We don't have to go out shopping

-for all the ingredients...

-..because you're very organized

-and you have food delivered here.

-Is this all organic?

-Yes.

-How many deliveries do you have

-per month?

-I have a weekly box.

-Will you use some of the contents

-of this box in our meal?

-Probably.

-I'll start

-by making the curry sauce.

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

-..beetroot and celeriac.

-We have

-some of the key ingredients...

-..but we need a few things

-from the shops.

-Alright? Let's go!

-Off they went

-to Madhav grocery store.

-What do you need from this shop?

-Ooh! I need

-some of these small onions.

-Oh! They're really different.

-They're really pretty.

-Small, red onions.

-I need a cucumber. It's important.

-I'll put it in the salad.

-I need a couple of chillies too.

-Red chillies for a brave person.

-The Welsh word for brave is dewr.

-The Welsh word for brave is dewr.

-

-Dewr.

-The red chillies are very hot.

-Will the curry be hot?

-The curry will be mild.

-It will be mild.

-Yes.

-I don't like really hot curries.

-I can't taste anything

-when I eat a hot curry!

-What do you need next?

-Okra.

-There's another name for okra,

-isn't there?

-What is it in English?

-What is it in English?

-

-Ladies' fingers.

-Let's translate it.

-Fingers - bysedd.

-Ladies - boneddigesau.

-When you go to a wedding...

-..they say foneddigion a

-boneddigesau - gentlemen and ladies.

-Bysedd boneddigesau -

-ladies' fingers.

-What do we need next?

-You've got all the vegetables

-you need, so that's next?

-I need some rice.

-What sort of rice do you want?

-Basmati.

-It's my favourite rice.

-Why do you like basmati rice?

-I believe

-it's the easiest rice to cook.

-It's sweet, like nuts too.

-I see.

-It tastes nutty.

-How long does it take

-to cook basmati rice?

-It's really quick.

-You only have to boil it

-for five minutes.

-Oh, really easy.

-Let's go up here

-to look for the rice.

-This is my favourite basmati rice.

-How many grams is that bag?

-It's two kilos.

-I'm an old man!

-How much is two kilos in pounds?

-Almost five pounds.

-There are 2.2lb in one kilo.

-That means there's 4.4lb

-in that 2kg bag of rice.

-You combined Welsh and maths!

-It's really hard.

-It's a magnificent combination.

-Do you have everything you need?

-Do you have everything you need?

-

-Yes, I think so.

-To the till.

-Well, the shopping

-has all been done.

-Join us after the break,

-when we venture into the kitchen...

-..to find out how Paula and Ioan

-get on as they prepare the food.

-See you in two minutes.

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-Welcome back to Galwch Acw.

-Here we are, in Paula's kitchen

-in Pontygwaith, Rhondda.

-Paula, you've been shopping.

-How much work is there to be done

-to prepare the food?

-Five hours.

-Five hours?

-Five hours?

-

-Joke!

-I won't keep you.

-Ioan will help you. Good luck.

-Paula, there's a lot of work

-to be done, so where do we start?

-What's my first job?

-We'll start

-by preparing the vegetable sauce.

-It's for the curry.

-The curry is the main course,

-but we'll start with that.

-Yes.

-Onions.

-Those are for you.

-I'll chop the beetroot,

-the black radish and the celeriac.

-You'll chop those? Right.

-Do you make a lot of curries?

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

-I usually cook a curry on Mondays...

-..or Tuesdays.

-After a Sunday roast.

-Does that mean you use

-leftover meat in your curries?

-Yes.

-Sbarion - leftovers.

-Yes. I use leftovers.

-I've finished slicing the onions.

-Wonderful. Excellent.

-The onions are frying,

-so it's time to chop the vegetables.

-You've finished

-peeling the celeriac.

-I only need half this celeriac.

-It's quite a big one.

-You chop the celeriac and I'll do

-the red radish and the beetroot.

-Red radish and beetroot.

-The vegetables

-are added to the onions.

-The sauce will have a lovely colour.

-Excellent.

-What's next?

-What shall I do now?

-The cinnamon.

-Do you remember

-the Welsh word for bark?

-Not the woof-woof variety

-but bark, as in cinnamon bark?

-Do you remember

-the Welsh word for bark.

-I don't know it.

-I don't know it.

-

-Rhisgl.

-Rhisgl sinamon - cinnamon bark.

-Rhisgl sinamon - cinnamon bark.

-

-Rhisgl sinamon.

-Oh, it's lovely.

-Just one.

-You pull out the bark

-before you serve the sauce.

-Next, some water.

-This sauce will be the base

-for the curries in the main course.

-We're ready to prepare the dessert.

-Yes. I'll prepare it.

-Can you chop the ginger?

-Can you chop the ginger?

-

-Torri'r sinsir - chop the ginger.

-We'll make a syrup

-to serve with the dessert.

-We'll make it later.

-A syrup? I see.

-I'll use dwr rhosyn - rose water

-in the syrup.

-Dwr rhosyn. Yes.

-I'll use cardamom too.

-We'll pour

-saws cynnes - warm sauce...

-..over the cold yoghurt.

-That's a light dessert.

-It won't be heavy.

-Light. Yes.

-It won't be heavy,

-like a roly-poly pudding!

-No.

-A nice, light dessert

-to finish the meal.

-I'll put the berries in the yoghurt.

-Aeron - berries.

-I'll swirl it, so it looks like

-raspberry ripple ice cream.

-It'll look like

-something from the 1970s!

-Everything's under control

-in the kitchen.

-Let's meet

-the other two Welsh learners...

-..who'll join us

-to enjoy a great meal later.

-I'm Louise Gray

-and I live in Fairwater.

-I'm Huw and I live in

-Llantwit Fardre, near Pontypridd.

-I decided to learn Welsh

-because I am Welsh.

-I grew up in Cardiff.

-The language is important to me.

-I'm a Welshman.

-I enjoy cooking and I cook a lot.

-I don't use recipe books any more.

-I use the internet.

-I like to experiment with

-different ideas and different foods.

-I enjoy cooking.

-I cook three times a week or more.

-I like to cook all sorts of food.

-I'm a little bit nervous

-about cooking for other people.

-It'll be a surreal experience

-but I enjoy cooking...

-..and it's a nice experience

-to cook for other people.

-My tip for someone who's

-learning Welsh is to make friends.

-If you enjoy what you're doing,

-it makes a huge difference.

-Having fun is the secret.

-My favourite Welsh word

-is ysbrydoliaeth - inspiration.

-It's between that

-and chwyrligwgan - whirligig.

-The final jobs.

-The final jobs involve the starter.

-Yes, of course.

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

-The okra, or ladies' fingers,

-go into the batter...

-..for the pakoras.

-The rice is simmering.

-We must mix the salad now.

-That's mint and those

-are the onions which I chopped.

-Yes. Onions and mint.

-Do you want these too?

-Yes. Thank you very much.

-Cucumber.

-Do you want to put them in there?

-Carry on. Do it as you like it.

-Wonderful.

-A little bit of salt.

-The juice of one lime.

-That will make it taste nice.

-The salad is ready,

-but how will you cook the pakoras?

-I'll fry them.

-In a frying pan?

-No, not in a frying pan.

-In the deep fat fryer.

-Technology!

-I'm a bit nervous

-about the deep fat fryer.

-There we are. Experiment.

-Let's go!

-In the local pub, Huw and Louise

-are looking forward to their meal.

-What do they expect from Paula?

-Louise and Huw,

-welcome to the Rhondda Valley.

-Paula and Ioan

-have been very busy in the kitchen.

-There are some wonderful aromas

-in that kitchen, I must say.

-Huw, what three courses do you think

-Paula is preparing for us?

-What will she cook?

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

-I just hope it's something tasty.

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

-to be honest.

-You eat everything? I see.

-Louise, what do you think

-Paula will cook?

-I think she'll cook

-something sophisticated.

-Right.

-I think her food

-will have strong flavours.

-This is Paula's menu.

-One for you, Huw,

-and one for you, Louise.

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

-The starter is fresh Indian salad...

-..with vegetable crisps,

-a poppadom and a pakora.

-It sounds nice.

-Yes, it sounds amazing.

-The main course is a curry.

-That's a traditional touch here

-because she's using Welsh lamb!

-Lamb and spinach curry with

-red peppers and cherry tomatoes.

-It's going to be colourful.

-Yes - very colourful.

-The dessert is fresh red fruits

-with spiced yoghurt...

-..and berry,

-rose and cardamom syrup.

-Huw, what do you reckon?

-Huw, what do you reckon?

-

-Well, it sounds amazing.

-I like Indian food.

-I like Indian food.

-

-What about you, Louise?

-I'm excited about it.

-It sounds as though the salad

-and the Indian delicacies...

-..will please Paula's guests.

-Join us after the break to find out.

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-Welcome back.

-The guests have arrived and

-we're ready to enjoy a tasty meal.

-Fingers crossed!

-Welcome.

-This is the starter.

-It's an Indian salad

-with cucumber, tomatoes, lime...

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

-..and mint.

-The mint is very tasty.

-It's fresh mint.

-We also have pakoras

-to go with the salad.

-The pakoras are made with potatoes,

-aubergine, ladies' fingers...

-..and onions, of course.

-I put onions in everything!

-LAUGHTER

-Enjoy.

-I hope you enjoy it.

-I hope you enjoy it.

-

-Thank you very much.

-It looks very healthy.

-Lovely. It's colourful.

-That's the first time

-I've used my deep fat fryer.

-Were you worried

-about using it for the first time?

-Yes. It's new to me.

-Ooh!

-Ooh!

-

-It's really nice.

-Don't sound so surprised!

-I'm sure you feel very relieved.

-Huw, may I have the chutney, please?

-Huw, may I have the chutney, please?

-

-No problem.

-I'll have to make this again.

-Llwyddiannus.

-Llwyddiannus? What's that?

-Llwyddiannus? What's that?

-

-Successful.

-I love the lime in the salad.

-It's lovely.

-Yes - lime is lovely.

-It isn't as strong as lemon juice.

-It isn't as sharp as lemon.

-Paula, are you happy

-with the starter?

-I know you were a little bit worried

-about the pakoras.

-As Ioan said earlier,

-it was successful.

-Thank you very much.

-Before the main course, I have

-a question to put to you three...

-..starting with you, Paula.

-If you were allowed to sing a duet

-with absolutely anyone...

-..who would he or she be?

-Tom Jones.

-What would you sing?

-What would you sing?

-

-Pardon?

-What song would you sing

-with Tom Jones?

-It's Not Unusual.

-You could accompany your own duet!

-It's Not Unusual for Paula.

-How unusual would your dream

-singing partner be, Huw?

-Who would you like to duet with?

-Who would you like to duet with?

-

-Good question.

-I'd like to duet

-with James Dean Bradfield.

-From the Manics.

-Yes. I love the Manics.

-Louise, what about you?

-Who's your dream duetting partner?

-Bryn Terfel, perhaps...

-..for two reasons.

-It would look

-pretty good on my CV.

-Activities -

-singing with Bryn Terfel!

-The other reason is you wouldn't be

-able to hear me if I sang with Bryn!

-That's fine by me!

-He has a voice

-which would drown out everyone else.

-Those answers were very interesting.

-I notice that the three of you

-chose Welsh men.

-Tom Jones, James Dean Bradfield

-and Bryn Terfel.

-The pakoras were lovely.

-They were light.

-They weren't fatty either.

-They were lovely.

-The salad was outstanding.

-I loved the lime juice.

-It took the flavour

-to the next level.

-The main course.

-It's curry.

-I made a lamb curry.

-I used Welsh lamb.

-Enjoy.

-Cyri mwyn - a mild curry.

-What's mwyn?

-What's mwyn?

-

-Mild.

-There are lots of spices in there...

-..but only one whole chilli.

-It's lovely and quite sweet.

-Is that the onions and the beetroot?

-Is that the onions and the beetroot?

-

-Yes.

-Winwns - onions.

-There's also

-celeriac and spinach in there.

-I found a chilli.

-A whole, uncut chilli.

-It's lucky!

-Everyone's bowl is empty

-and that says it all.

-We all enjoyed that main course.

-Before the dessert,

-I have another question for you.

-What's the best place or the most

-interesting place you've visited?

-My favourite city

-in the whole world is Prague...

-..in the Czech Republic.

-It's wonderful.

-The buildings are brilliant.

-The atmosphere is really special.

-Louise, what about you?

-I'll choose Merthyr Mawr.

-I adore the coast...

-..and I go back there

-time after time...

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

-I'm thinking about Lapland,

-and a town called Saariselka.

-Saariselka is a small town...

-..in the Arctic Circle.

-It's wonderful.

-Have you seen the Northern Lights?

-Yes.

-I saw the Northern Lights

-in Carlisle.

-Did you really? Well, well!

-Yes - back in 1991.

-It sounds more romantic...

-..to see the Northern Lights in

-the Arctic Circle than in Carlisle!

-I often cook Indian food...

-..and I eat Indian food

-when I go out.

-I enjoyed the main course.

-The lamb was really tender.

-It was excellent.

-I love curry,

-so the main course was ideal.

-I was delighted

-with the main course.

-To finish, we have a dessert.

-It sounds interesting.

-I'm not sure about this.

-I like the idea that

-you've experimented with food.

-It's lovely and there are

-lots of different textures in here.

-It's a bit like ice cream

-and a bit like cream.

-It was a very successful experiment.

-Thank you.

-Thank you.

-

-All your experiments worked.

-The pakoras and the dessert

-were lovely.

-I have one final question for you

-before we finish.

-Louise, I'll start with you.

-What's your favourite season?

-Spring, summer, autumn or winter?

-I think the autumn

-is my favourite season of the year.

-The fruit is ripe and the

-leaves on the trees are colourful.

-Everything starts up again

-after the summer break...

-..and the children

-go back to school.

-That's a good reason

-to love the autumn!

-Paula, what about you?

-Summer, spring, autumn or winter?

-Summer, spring, autumn or winter?

-

-Spring.

-Because flowers start to grow.

-Everything in the garden

-starts to grow.

-I enjoy working in the garden.

-Huw, what about you?

-I think the autumn

-is my favourite season.

-I love rugby and the rugby season

-starts in the autumn.

-Also, I'm getting married

-this autumn.

-Something to look forward to.

-Congratulations.

-Thank you.

-No wonder you chose the autumn.

-You'll also be glad you gave me that

-answer if your partner's watching!

-Thank you for answering my questions

-and thank you for the meal, Paula.

-It may have been

-an experimental menu...

-..but there's no doubt

-that experiment was very successful.

-Thank you very much.

-The dessert was interesting.

-There were several temperatures

-within one bowl.

-I liked the syrup in particular.

-It was made with rose water

-and cardamom.

-The dessert was my favourite course.

-I love desserts.

-The pistachio was excellent.

-It was really lovely.

-Paula, I know you were

-a little bit worried...

-..before you started

-to prepare the food.

-Looking back, did you enjoy it?

-Yes. It was really good.

-Ioan has helped me.

-Yn arbennig - especially?

-Yn arbennig - especially?

-

-Yes.

-Very good. Thank you.

-What's the next step for you?

-How will you take your Welsh

-to the next level?

-I'd like to become fluent...

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

-Not that long.

-I agree.

-Your Welsh is good enough for you

-to be able to speak it all the time.

-If you spoke German or French

-to the level you speak Welsh now...

-..you could go out to Germany

-or France and converse with people.

-Probably!

-I wish you well with

-the Welsh lessons in the future.

-As Ioan says, you're not far away

-from being fluent.

-That's certainly true.

-Thank you for the welcome

-and especially for the food.

-It was lovely. Thank you.

-It was lovely. Thank you.

-

-Thank you.

-That's all from the Rhondda Valley.

-In the second programme...

-..we head down the valley

-towards Pontypridd...

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

-It's his turn to cook next.

-Until then, goodbye.

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-Welcome to Cegin Bryn

-with me, Bryn Williams.

-I've been working

-as a chef in London for 10 years.

-I now run my own restaurant

-here, in the city.

-Cooking is my life.

-I wrote a book because

-diners at Odette's asked for a book.

-They wanted recipes, so it was

-a case of supply and demand.

-They wanted a book and they

-got a book - Bryn's Kitchen.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-Mackerel Pate

-The first kitchen recipe

-is mackerel pate.

-We need mackerel.

-First, finely shop a shallot

-and a clove of garlic.

-Add a little bit of olive oil.

-That's enough.

-Put it on a low heat.

-Cook the shallot and the garlic

-until soft, but not coloured.

-As it cooks,

-add a little bit of grated nutmeg...

-..and a little bit

-of cayenne pepper.

-A pinch of cayenne pepper.

-It's quite hot.

-Next, grate some fresh nutmeg.

-While the shallots and garlic cook,

-melt some butter in a pan.

-The next step

-is to cook the mackerel.

-It will take

-two to three minutes to cook.

-Turn the fillets over,

-turn off the heat and count to ten.

-Remove the mackerel from the pan.

-It's important to take it out of

-the pan before it finishes cooking.

-The mackerel will continue to cook

-as it cools down.

-Let the mackerel cool

-before you remove the skin.

-The mackerel has cooled...

-..so I can now remove the skin.

-The skin hardens when it cools and

-it can turn the pate slightly black.

-The next step is to blend

-all the ingredients into one pate.

-Add the zest and juice of one lemon.

-Fish and lemon

-are a perfect combination.

-Squeeze it in there,

-then add the shallots and garlic.

-Use all the oil in the pan too.

-That's a strong flavour.

-Add a sprinkling of salt.

-Finally, add the melted butter.

-Pulse it through a couple of times

-but don't mix it too much.

-In goes the butter.

-The mackerel pate

-is ready for the fridge.

-The toast is almost ready.

-I'll add some parsley to the pate

-to give it some colour.

-Food must look good and taste good.

-This is the perfect combination -

-warm toast, mackerel pate...

-..and pickled cucumbers.

-It's time to taste it.

-Mm!

-Baked Scallops In The Shell

-This is a similar recipe...

-..to the one I cooked on the

-barbecue on the beach in Pwllheli.

-It's easy to cook this recipe

-at home...

-..because you can

-prepare all the ingredients.

-You cook the scallops in a shell

-sealed with pastry.

-One leek and one carrot.

-They're the only vegetables

-in this recipe.

-It's a simple, easy recipe.

-The first step

-is to chop the vegetables.

-Use a mandoline to cut the carrot

-into thin slices.

-Chop the leek

-into similar-sized thin strips.

-It's easier to chop a leek thinly

-because it comes in thin layers.

-Separate it into two halves.

-Put it down on the chopping board.

-Push the knife through the leek...

-..and you'll produce thin strips.

-Put the pan on the heat.

-Cook the vegetables in oil,

-not in butter.

-It's important to use only oil

-in this recipe.

-Start with the carrots.

-Carrots take slightly longer

-to cook than leeks.

-Add the leeks.

-Mix thoroughly.

-Put the lid on the pan.

-Cook for a minute,

-or a minute and a half at the most.

-Next, I need some sesame oil,

-some ginger and some soy sauce.

-That's perfect.

-The next step is to let it cool.

-I've already cleaned these scallops.

-I removed them from their shells.

-For me, the scallop

-is the king of seafood.

-Cut them in half.

-A bed of rock salt

-to stop the shells from wobbling.

-The vegetables must be cool because

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

-..before it reaches the oven.

-We must put the top shells back on

-the bottom shells to cook the meat.

-It fits perfectly.

-Seal the edges

-with a strip of pastry.

-The juices from the vegetables

-will turn into steam...

-..which will cook the scallops.

-Cook them at 180 degrees

-for ten minutes.

-We won't eat the puff pastry.

-It's only there to seal the shell.

-That's it!

-Baked Scallops In The Shell.

-S4C subtitles by Eirlys A Jones

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