Dal Ati: Galwch Acw Dal Ati

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-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

-and she 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.

-Very professional.

-For help to follow the programme,

-use the website and the app...

-..and don't forget the subtitles!

-This series of Galwch Acw

-started in the Rhondda...

-..and it ends in

-the Fairwater district of Cardiff.

-Louise will cook the third and final

-three-course meal of the series.

-Here she is

-to tell us a bit about herself.

-I'm Louise Gray

-and I live in Fairwater.

-I've lived here for two years.

-I like living in this area.

-I can get up in the morning

-and hear the birds singing.

-I moved here

-because I wanted a bigger garden.

-I decided to learn Welsh

-because I am Welsh.

-I grew up in Cardiff...

-..but nobody in my family

-spoke Welsh.

-When I had children of my own...

-..I decided that they'd be educated

-through the medium of Welsh.

-That's why I started to learn Welsh.

-I joined a lively

-Welsh learners' group last year.

-It's a group of friends

-called Clonc Yn Y Cwtch...

-..who meet at the Chapter,

-in Cardiff.

-The people in the group support me

-and I enjoy having a chat in Welsh.

-We do things together, as a group.

-We enjoy some Welsh culture

-through the medium of Welsh.

-It's the first time

-I've made friends...

-..with whom

-I speak nothing but Welsh.

-That's important to me.

-I enjoy all sorts of activities...

-..especially dancing.

-I enjoy folk dancing...

-..especially folk dancing

-from France or central Europe.

-Things like waltzes, mazurkas,

-bourre and similar things.

-I enjoy cooking and I cook a lot.

-My sons eat far too much!

-I'm a little bit nervous

-about cooking for new people.

-I don't use recipe books anymore.

-I use the internet.

-I experiment with different ideas

-and different things.

-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.

-As usual,

-Ioan Talfryn has arrived...

-..to see what's on Louise's menu.

-Louise, this is your menu.

-It looks really interesting.

-You've chosen some great dishes.

-What have you chosen to cook

-as your starter?

-Pea and leek soup with bread rolls.

-Does the soup contain milk?

-Does the soup contain milk?

-

-No.

-It's not a creamy soup.

-It's not a creamy soup.

-

-No.

-There's no milk in it.

-I see.

-Pea and leek soup

-with home-made bread rolls?

-I usually buy bread, but I'm going

-to bake my own for the first time.

-It's quite a challenge.

-Then, we come to the main course.

-Now then!

-You've gone for

-something traditional.

-Glamorgan sausages...

-..butternut squash with ginger

-tomatoes and green vegetables.

-What are Glamorgan sausages?

-Glamorgan sausages contain no meat.

-I decided to use local,

-Caerphilly cheese in the sausages.

-They don't contain meat

-but they do contain cheese.

-What else is in a Glamorgan sausage?

-Leeks and breadcrumbs.

-What binds the ingredients?

-Egg yolks.

-Egg yolks. I see.

-Yes - egg yolks and milk.

-OK.

-What's for dessert?

-Ooh, you've moved out of Wales.

-You've gone to another country

-for the dessert.

-Tell me about your dessert.

-It's a Persian rice pudding.

-In what way is Persian rice pudding

-different from Welsh rice pudding?

-It's completely different.

-It's quite rich.

-It contains double cream...

-..and spices

-such as cardamom and vanilla.

-There's rose water in there too.

-I'm looking forward to this meal.

-I can't wait!

-They've discussed the menu, so it's

-time to shop for ingredients...

-..through the medium of Welsh,

-of course!

-Good morning, Ceri.

-What do you need?

-I need to buy some leeks.

-Thick leeks? Thin leeks?

-A mixture of both.

-Thin leeks

-for the Glamorgan sausages...

-..and thick leeks for the soup.

-I also need some potatoes.

-White potatoes? Red potatoes?

-Big potatoes? Small potatoes?

-I'd like some potatoes which

-stay quite firm when they're cooked.

-Lovely.

-I also need some onions.

-Winwns - onions.

-Winwns.

-Winwns

-is similar to the word onions.

-Yes. Winwns - onions.

-What's that?

-Celeriac.

-How does celeriac taste?

-It tastes like celery.

-It's not a strong flavour.

-It's lovely.

-I like it in salads

-and in stir-fries.

-It must taste better than it looks!

-Yes. It's quite ugly, isn't it?

-It's great.

-Thank you. See you next week.

-Good morning.

-Good morning.

-I'd like to buy some cheese.

-I'd like a piece of Caerphilly...

-..and a piece of a stronger cheese.

-Hafod is stronger.

-Yes - Hafod is lovely.

-That's plenty.

-I'll cut the Caerphilly.

-How much do you want?

-How much do you want?

-

-A bit more.

-That's great.

-How will you use that cheese?

-I'll use it

-in the Glamorgan sausages.

-The Glamorgan sausages. I see.

-They've done the shopping...

-..but Ioan and Louise

-have a lot of work to do...

-..if they're going to

-get the food ready in time.

-We'll see how they get on

-in the kitchen after the break.

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-Welcome back to Galwch Acw.

-Here we are, in

-Louise's lovely, spacious kitchen.

-What's the first thing

-you'll prepare?

-I'm going to start

-by making the bread dough.

-It needs time to rise.

-You have lots to do

-but Ioan's here to help you.

-Good luck.

-Ioan will make all the difference.

-Where would you like me to start?

-What shall I do?

-First, we'll weigh the flour.

-As you're making the dough,

-shall I start chopping vegetables?

-Good idea.

-The vegetables for the soup

-are there.

-How do you want them chopped?

-Do you want big chunks

-or small pieces?

-Quite small.

-Louise adds salt,

-yeast and water to the flour.

-Have you made bread before?

-Yes. I used to bake bread

-fairly regularly at one time.

-More flour?

-More flour?

-

-Yes, I think so.

-It's too wet at the moment.

-Are you alright with that now?

-That dough looks good.

-It's elastic now, isn't it?

-It's elastic now, isn't it?

-

-Yes.

-I'm tired now.

-Why don't you show me how it's done?

-First, I must

-give my wrists a warm-up.

-You need plenty of flour.

-Cover it in flour.

-The important thing

-is to use the heel of your palm.

-Fold the dough.

-You want to get

-plenty of air in there.

-Is the bowl ready?

-Have you greased it?

-Have you greased it?

-

-Yes.

-Good.

-In goes the dough.

-It needs time to rise.

-Cover it with a damp towel.

-While the dough rises,

-I'll carry on chopping vegetables.

-You're preparing

-the butternut squash.

-A hard butternut squash!

-I forgot this was in the oven.

-I've dried these tomatoes.

-Did you put oil on them?

-Yes - oil and a bit of salt.

-This is just the first stage.

-When the butternut squash

-has been roasted...

-..I'll add ginger and chilli

-to the tomatoes.

-I'll then put the tray

-back in the oven to dry some more.

-Is the oven ready for the squash?

-Is the oven ready for the squash?

-

-Yes, it's ready.

-The frying pan

-is ready for the leeks.

-These are for the soup.

-The kitchen has been busy...

-..but there are

-one or two more jobs to be done.

-Things like clearing away

-and laying the table.

-In the meantime...

-..let's meet the other two learners

-who'll eat here later.

-I'm a musician.

-I'm also a composer.

-I'm Huw and I live

-in Llantwit Fardre, near Pontypridd.

-I've been learning Welsh

-for a long time.

-Since 1972.

-The language is important to me

-because I'm a Welshman.

-I love to cook.

-I cook every day.

-I enjoy cooking and I cook

-at least three times a week.

-I love to cook all sorts of food.

-It will be a surreal experience

-but I enjoy cooking.

-It's a nice experience

-to cook for other people.

-My favourite Welsh word is...

-..hyfryd - lovely.

-Hyfryd is lovely!

-My favourite Welsh word is

-ysbrydoliaeth - inspiration.

-Either that or

-chwyrligwgan - whirligig.

-I must now weigh the ingredients

-for the rice pudding.

-We'll start with the milk.

-This is whole milk.

-Cream.

-Cream.

-

-Cream is hufen in Welsh.

-You can help me with the cream.

-How much do you want?

-I need 200ml of cream.

-You need 200ml of cream.

-Rose water.

-I also need some vanilla.

-Two large spoonfuls of honey.

-Llwy fwrdd - tablespoon.

-Dwy llwy fwrdd - two tablespoons.

-Ioan adds some ground cardamom,

-then he weighs the rice.

-That's the rice.

-Now for the hard work.

-The rice must be stirred

-continuously for 20 minutes.

-Poor Ioan!

-It's time to start preparing

-the Glamorgan sausages.

-I must finely chop some leeks.

-Louise fries the leeks in butter

-then she adds some nutmeg.

-I read up about

-what cheese I should use.

-I decided to use this Caerphilly

-because it's quite tasty.

-But I don't think

-it's strong enough.

-I'm someone who likes

-a lot of flavour in their food.

-That's why I'm mixing

-Caerphilly and Hafod cheeses.

-Hafod cheese

-is off the scale of loveliness!

-Next, I must separate the egg white

-from the egg yolk.

-Add two teaspoons of mustard.

-This is strong mustard.

-Next, I need 100g of breadcrumbs.

-Briwsion bara - breadcrumbs.

-Bara briwsion?

-Bara briwsion?

-

-No - briwsion bara.

-Briwsion bara - of course.

-Two teaspoons of thyme.

-I must add the leeks

-which are in the frying pan.

-You've mixed those,

-so what's the next step?

-The next step

-is to form the sausages.

-Ffurfio - to form.

-Where will you put them

-once they're formed?

-I'll put them in the fridge

-for half an hour.

-They need to harden.

-I galedu - to harden.

-In a nearby cafe, Huw and Paula

-are looking forward to their meal.

-What will they make of the menu?

-Paula and Huw,

-it's good to see you again.

-It's a nice day

-and the sun is shining...

-..so I thought

-we'd chat outside this time.

-What do you think

-she'll cook for us?

-Good question.

-I know that Louise

-likes spicy food...

-..so I think she'll cook Indian food

-or something along those lines.

-I think she may go for

-something Arabian.

-Arabian? Interesting.

-Yes. Moroccan maybe.

-Moroccan food is spicy.

-That's true.

-I have copies of the menu here.

-Looking at this, we've returned

-to Wales, more or less.

-Louise is cooking

-pea and leek soup...

-..with bread rolls.

-Louise made her own bread.

-Oh! Very nice.

-The main course is Glamorgan

-sausages with butternut squash.

-To finish, Persian rice pudding.

-Persian?

-What do you think of the menu?

-I like green soup.

-Pea and leek soup will be green.

-Huw, what do you think of the menu?

-It looks fantastic to me.

-I'm looking forward

-to the main course.

-I've never had

-Glamorgan sausages before.

-There we are.

-The three of us

-are looking forward to the meal.

-Join us after the break

-to see the feast.

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-Welcome back to Galwch Acw.

-Louise's guests

-are ready for a feast.

-Welcome to Fairwater, Cardiff.

-This is the starter.

-Pea and leek soup

-with basil oil and creme fraiche.

-Lovely.

-The soup looks really artistic.

-It looks green at least!

-The bread is really tasty.

-There's butter

-at the end of the table.

-Congratulations.

-I know you were

-worried about the bread, Louise.

-You'd only made bread

-once before, hadn't you?

-It's a huge success.

-Thank you for saying that.

-Huw, have you ever attempted

-to bake your own bread?

-I certainly haven't tried it.

-Have you ever given it a go?

-Have you ever given it a go?

-

-Yes, once, when I was at school.

-We made bread in a cookery lesson.

-It was awful!

-It was as hard as a hammer.

-It was terrible.

-I bought a bread machine

-last summer.

-Ah! So you don't have to

-do the kneading.

-No. I just tip the ingredients

-in the bread maker and off it goes.

-The soup is lovely, Louise.

-You should make bread more often.

-It's really good.

-We've finished the starter

-and it was very tasty.

-You know the routine.

-I have a question for you

-at the end of every course.

-Louise,

-here's today's first question.

-What was your first pet?

-A hamster.

-I had lots of hamsters.

-They'd escape pretty regularly.

-Paula, what about you?

-What was your first pet?

-What was your first pet?

-

-A budgie.

-His name was Joey.

-He'd fly...

-..all around the living room.

-I remember it well.

-Joey would warble away.

-Something like that.

-He couldn't speak Welsh.

-It would have been interesting

-if the budgie could speak Welsh!

-Huw, what about you?

-What was your first pet?

-What was your first pet?

-

-The same as Pauline.

-We kept budgies.

-Did they speak Welsh?

-No.

-Two budgies and one hamster but,

-thankfully, not in the same house!

-Thank you for the starter, Louise.

-I can't wait for the main course.

-The soup was lovely.

-The colour was lovely

-and it was sweet.

-Simply lovely.

-Fair play to Louise,

-the bread was great.

-It's difficult to make bread.

-It takes a lot of work.

-The bread rolls were brilliant.

-This is the main course.

-Butternut squash,

-roasted in the oven...

-..and sun-dried tomatoes,

-which contain ginger and chilli.

-Be careful with those!

-There's lime yoghurt

-and nuts on there too.

-Oh, great!

-The butternut squash is soft

-and the nuts give it a crunch.

-Yes, there are

-lots of textures in there.

-Do you think

-that the butternut squash dish...

-..goes well

-with the Glamorgan sausage?

-Yes.

-Is it something you've made before

-or is this the first time?

-No, I've made it before.

-There are several vegetarians

-in my family.

-I make this regularly.

-Do you like to experiment

-when you cook?

-Yes.

-It just seems to happen every time!

-I often don't have anything

-in the cupboard, so I experiment.

-I improvise.

-I'll put the second question

-to you first, Huw.

-Do you have

-or have you ever had a nickname?

-I don't have a nickname any more...

-..but when I was younger,

-my friends called me Headband Huw.

-Headband Huw?

-Whenever I took part in sports,

-I'd wear a headband.

-Like John McEnroe?

-Like John McEnroe?

-

-Yes.

-Paula, do you have a nickname?

-Have you ever had a nickname?

-Yes, I do have a nickname.

-Paula Bear.

-I have a white coat...

-..and apparently,

-I look like a bear when I wear it!

-Paula Bear, not Polar Bear.

-Louise,

-have you ever had a nickname?

-Some members of my family

-call me Looby Loo.

-As in Andy Pandy?

-As in Andy Pandy?

-

-Yes.

-That's the first time I've tried

-Glamorgan sausages like those.

-There was mustard in there.

-It was really tasty.

-The mixture of pumpkin, yoghurt,

-nuts and tomatoes...

-..was really tasty.

-This is the dessert.

-Persian rice pudding.

-It's straight out of the fridge.

-It's rice pudding with cardamom,

-vanilla and rose water.

-On the top,

-there are almonds, pistachios...

-..and a little bit of honey.

-There are rose petals on there too.

-It's very different from the rice

-pudding I used to have, years ago...

-..at the end of a Sunday lunch.

-There was always a thick skin

-on that rice pudding.

-Don't expect that here.

-Don't expect that here.

-

-I'm not comparing them at all!

-Not at all.

-It's really pretty.

-I must go home

-and experiment in the kitchen...

-..to try to create similar dishes to

-the ones we've had in this series.

-Once again, that was really lovely.

-Let's have one final question.

-It's quite

-an interesting question...

-..and I get the feeling

-I know what your answers will be.

-Paula, if you were

-to open a restaurant...

-..what sort of restaurant

-would it be?

-Not an Indian restaurant!

-Not an Indian restaurant!

-

-I assumed you'd go for Indian.

-French, I think.

-Louise, what sort of restaurant

-would you open?

-I'd serve modern cuisine.

-Modern food from all over the world

-and lots of cakes, of course!

-I'd love to open a cafe.

-When you open your cafe,

-let us know and we'll come over...

-..to sample those cakes.

-I couldn't do it alone,

-so maybe you could volunteer.

-Maybe Ioan

-could work in the kitchen.

-He could stand over the stove!

-Huw, what sort of restaurant

-would you open?

-An Italian restaurant, of course!

-I love Italian food.

-I've got to ask for the recipe

-for the vegetable dish from Louise.

-It was really tasty.

-That's the sort of thing

-I'd love to cook in my restaurant.

-Oh, you're so kind. Thank you.

-On that note

-of praise for your food...

-..I'd like to add my thanks for

-welcoming us into your home, Louise.

-Thank you for the tasty meal too.

-Thank you too.

-I enjoyed your company.

-The pudding was really pretty.

-It looked really beautiful.

-The pink of the rose petals...

-..and the green of the nuts.

-Pistachio nuts.

-It was really pretty.

-And then, the flavour was sweet

-but really delicate.

-The blend of flavours

-was outstanding.

-The blend of honey and nuts

-with the rice pudding was fantastic.

-Louise, as you learn Welsh...

-..do you find it easier to be

-surrounded by Welsh-speakers...

-..where you chat away in Welsh...

-..rather than in a formal classroom?

-Yes, I think so.

-I'm looking for opportunities

-outside the classroom.

-Opportunities to speak Welsh,

-to listen to Welsh music...

-..and to watch Welsh plays.

-Things like that.

-I want to meet new people

-who can speak Welsh.

-Louise, what do you hope

-will be the next step for you...

-..along the path to learning Welsh?

-The experiences I've had today...

-..of doing things through

-the medium of Welsh was great.

-Cooking in the kitchen and chatting

-away to people in Welsh was good.

-I think I'll invite my friends

-from Clonc Yn Y Cwtch over...

-..to cook with me.

-I wouldn't cook for them

-and have it ready for them...

-..but cook food with them.

-Ioan, it's fair to say...

-..that Louise has travelled far

-down the path to being fluent.

-Yes.

-You've reached the stage where

-you can speak Welsh the entire time.

-For you, it's a case of improving

-your Welsh rather than learning it.

-You've reached that high level.

-You've reached that high level.

-

-Thank you.

-In a city like Cardiff...

-..there are plenty of opportunities

-to speak Welsh every day.

-Yes, and plenty of

-interesting events are held locally.

-Good luck with the next step.

-Thank you for welcoming us

-into your home...

-..and for cooking

-that lovely, tasty meal.

-You're welcome.

-I enjoyed the week.

-It was hard work...

-..and there were

-a lot of things to do.

-I met lots of new people.

-And then, of course,

-I spoke a lot of Welsh.

-I spoke more Welsh than ever...

-..and I spoke it really quickly too.

-I tried to learn new words.

-I had a lot of fun

-through this experience.

-I met a lot of new people.

-It was brilliant to have a chance to

-speak Welsh with different people.

-It was really challenging to mix

-speaking Welsh with cooking...

-..but it was an enjoyable challenge.

-MUSIC

-There we are.

-The final meal is over.

-Thank you to Paula, Huw and Louise

-for participating in Galwch Acw.

-I hope it was

-a valuable experience for them...

-..and that they'll continue

-to learn Welsh.

-Maybe next time, Ioan and I will

-visit your house in Galwch Acw.

-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!

-Grilled Mackerel,

-Broad Beans And Chorizo

-First, cut and cook the chorizo.

-The next step is to cook the chorizo

-very slowly, on a low heat...

-..with a little bit of oil.

-It's important not to overcook it.

-While the chorizo cooks...

-..take half a shallot

-and chop it very finely.

-Add the shallot to the pan.

-Next, a pinch of salt.

-The shallots

-need to cook for two minutes.

-The next step is to add some stock

-to create a sauce.

-Bring it all together.

-As the stock simmers, the next step

-is to cook the mackerel.

-Salt and pepper.

-Put some oil in the pan.

-Make sure the pan is hot

-before you add the oil.

-Cook the fish skin-side down.

-Add some broad beans.

-I cooked these earlier.

-Next, add parsley

-to give it some colour.

-To add the final touch to the sauce,

-add a knob of butter.

-It brings out the flavour of the

-chorizo, the stock and the shallot.

-Once the butter has melted...

-..it's ready to be served.

-Spoon the chorizo mixture

-and the broth into a bowl.

-Add the mackerel.

-There we are!

-Mackerel, chorizo and broad beans.

-There's plenty of tasty mackerel

-in our seas.

-We should appreciate this fish

-a bit more.

-Next time you're on holiday,

-go fishing.

-Mm!

-It's wonderful.

-Buttermilk Panna Cotta

-With Poached Rhubarb And Ginger

-This is my recipe

-for buttermilk panna cotta.

-I use half buttermilk

-and half cream.

-The buttermilk lightens this recipe

-and stops it being too sweet.

-First, heat the cream.

-Pour the double cream in the pan.

-We need half a vanilla pod.

-Add the seeds and the pod

-to the cream.

-While the cream, sugar

-and vanilla heats...

-..soak gelatine leaves

-in cold water.

-I'll add them to the hot liquid

-and the gelatine will dissolve.

-I need a few gelatine leaves.

-It's important

-to soak the gelatine in cold water.

-This will soften the gelatine.

-The cream is hot,

-so remove it from the heat.

-The gelatine is ready to be used.

-As you can see, it's soft.

-It's important to squeeze the water

-from the gelatine.

-Add it to the hot liquid...

-..and mix thoroughly.

-While the gelatine dissolves

-in the cream...

-..I need the buttermilk.

-It's vital to make sure

-buttermilk is never boiled.

-You must preserve the tangy flavour

-of the buttermilk.

-Pass the warm liquid through a sieve

-onto the buttermilk in the bowl.

-Make sure there are no large pieces

-of gelatine in the mixture.

-Get all those vanilla seeds

-out of the pan.

-The panna cotta

-is ready for the fridge.

-In goes the last one.

-While the panna cotta

-sets in the fridge...

-..I'll poach the rhubarb which

-I'll serve with the panna cotta.

-I'll cook the rhubarb in ginger wine

-and soft light brown sugar.

-Rhubarb and ginger

-work wonderfully well together...

-..especially to contrast

-with the buttermilk.

-Not too much wine.

-Gently heat the ginger wine

-and sugar...

-..then add the rhubarb.

-It's important that the pieces

-of rhubarb fit on the spoon.

-We eat this dessert

-with just a spoon.

-Poach the rhubarb in the pan

-for three or four minutes...

-..until it's nice and soft.

-It's important to allow it to cool

-before it's served...

-..or it will melt the panna cotta.

-Let it cool for an hour.

-The great thing about this recipe

-is you can prepare it in advance.

-Add the rhubarb at the last minute

-and it's ready to be served.

-Spoon a little bit of rhubarb and

-ginger sauce over the panna cotta.

-A splash of colour.

-There we are.

-Buttermilk panna cotta

-with poached rhubarb and ginger.

-A perfect combination.

-S4C subtitles by Eirlys A Jones