Tyddewi Dudley ar Daith

-*

-What are you doing

-over the next few weeks?

-My tour around Wales is at an end,

-and I've had a ball.

-I've dined at the best places,

-from the summit of Snowdon...

-..to a sunny seaside cove.

-Through my mentoring, I've pleased

-and shocked some novice cooks.

-So for the last time,

-join me on a mouth-watering journey.

-From delicious food

-in remote restaurants...

-..fishing for supper

-from sheer cliffs...

-..to local farm produce,

-it's all here in Pembrokeshire.

-Pembrokeshire's mild climate

-suits potatoes, and I adore them!

-For the perfect location

-in which to cook a potato dish...

-..I've come to St David's.

-One of the most sacred sites

-in Wales...

-..it is the resting place

-of our patron saint.

-The best way to eat Pembrokeshire

-potatoes is with butter.

-Today, I'll mix them with other

-ingredients to make a warm salad.

-It combines sweet tomatoes

-and fried onions, salty lardons...

-..crunchy spring onions,

-peppers and lettuce...

-..with chicken and potatoes.

-First, we fry the lardons.

-They'll release fat as they cook,

-and I'll fry the chicken in it.

-Cut the chicken...

-..into cubes.

-There's plenty of fat

-in the frying pan from the lardons.

-If you can't get hold of lardons...

-..cut bacon into strips or cubes,

-retaining the fat.

-It will grease the pan,

-allowing the food to fry.

-I'm using smoked lardons

-because they provide more flavour.

-The potatoes

-have already been boiled.

-Cut them in half.

-Cook them until crisp

-to enhance the flavour.

-I'm frying them on the flat side...

-..because that's the side

-I want to crisp.

-While they're frying,

-chop the peppers.

-You'll only need

-quarter of a red pepper...

-..and quarter of a yellow pepper

-cut into different shapes.

-Add the onions.

-While they're frying,

-here's a history lesson for you.

-The cathedral

-is situated on the site...

-..where St David founded a monastic

-community in the sixth century.

-St David imposed strict rules

-at his monastery.

-Prayer time was lengthy, the

-staple diet was bread and water...

-..and the work was laborious.

-Work on the present cathedral

-started in 1181.

-For a sweet and sour flavour...

-..add raspberry vinegar.

-I've been fortunate

-over the years...

-..to cook for many members

-of Merched Y Wawr across Wales.

-But today, I've been invited

-by a bunch of men...

-..from the Beca branch

-of the Hoelion Wyth society.

-Hello!

-Are you well?

-You're a noisy bunch.

-I bet you're here for a free meal.

-The troublemakers are sitting

-at the top of the table.

-Are you ready to sweat?

-Let's get cracking.

-Let's go for it.

-You're chancing it, lads.

-Good luck.

-We'll need it.

-I'm mentoring two brothers

-this week.

-Eurfyl and Tudur.

-Eurfyl is fond of singing

-while Tudur loves rallying.

-To the kitchen!

-Right then, lads,

-how much cooking do you do?

-None.

-Do you do more or less than him?

-Do you do more or less than him?

-

-Slightly more.

-What's the most

-adventurous meal you've made?

-A Sunday roast.

-It's not easy,

-but I can manage a Sunday roast.

-You'll manage this dish then.

-You can be head chef.

-I make corn flakes, no problem.

-With milk and sugar?

-With milk and sugar?

-

-No, I just put them into a bowl.

-I have my work cut out here

-because I'm teaching them...

-..to make duck in cranberry sauce

-with stuffing and rosti.

-We want to cook it

-so that the fat is released...

-..but the meat doesn't dry out.

-You'll need to use a sharp knife...

-..to score the skin.

-Do you see?

-Why do you do that?

-Why do you do that?

-

-When it cooks...

-..the fat will seep out,

-leaving a crispy skin.

-Add seasoning.

-Hopefully, this frying pan is hot.

-Do you hear that?

-It's rising.

-There's plenty of heat.

-That's the sound you're after.

-It sizzles.

-The fat is released immediately.

-Now for the rosti potatoes.

-The first thing we need to do

-is halve a shallot...

-..and chop it finely.

-For lots more flavour,

-I'm adding some lardons.

-What did you call them?

-What did you call them?

-

-Lardons are cubes of pork.

-Lardons. Haven't you heard of them?

-No. We're simple men.

-No. We're simple men.

-

-You'll be converted after today.

-Call yourself Hoelion Wyth members!

-These lads are mischievous.

-You both know what this is.

-Grate the potato coarsely.

-A lot of water escapes.

-The first step

-is to get rid of that water.

-Look how much water

-you get from one potato.

-Goodness me.

-It's important to do this.

-Do we want the water or the potato?

-Do we want the water or the potato?

-

-The potato.

-The water?!

-I add the shallot, fried lardons

-and duck fat to the potatoes...

-..for a rich flavour.

-Fry for four minutes.

-For the stuffing, combine

-sausage meat and breadcrumbs...

-..fresh sage, one shallot,

-one grated clove of garlic...

-..the zest of half a lemon

-and an egg, and mix well.

-So what you're cooking now

-is only enough for one or two?

-I'm just showing you what to do.

-I'm just showing you what to do.

-

-So this is only enough for one?

-Well, one of you, anyway!

-Fry the other side of the rosti,

-as well as the stuffing balls.

-Now for the sauce.

-You must have sauce.

-Yes, indeed.

-Yes, indeed.

-

-First, the onions.

-Now then, Tudur,

-what do you do for a living?

-I work

-for Menter Iaith Sir Benfro.

-I've been there

-for about a year and a half.

-We're raising awareness

-of the Welsh language.

-We're trying to encourage as many

-as possible to use the language.

-The dialect is different here.

-The dialect is different here.

-

-A little.

-It changes almost every five miles

-from Efailwen to Maenclochog...

-..and to Fishguard or St David's.

-Take the word for cold.

-It's pronounced one way here

-and differently further south...

-..and differently again

-if you go further south still.

-I've heard you like rallying.

-I've heard you like rallying.

-

-Yes, and I'm a fan of Formula 1.

-I'm built for speed.

-I love it.

-I don't have an engine here,

-but these shallots have softened.

-When they brown,

-they become sweeter.

-Do they brown quicker

-because they're finely chopped?

-Yes.

-Add some blueberries.

-They help to thicken the sauce.

-I'll return them to the heat.

-People usually use orange sauce...

-..with duck, don't they?

-..with duck, don't they?

-

-Yes, or cherry sauce.

-It depends where you go.

-Fruits go well

-with different meats.

-Duck is very rich,

-so a rich sauce complements it.

-That's why I'm adding cassis.

-You can make the sauce.

-You can make the sauce.

-

-You're making the sauce and rosti.

-I'm making everything.

-I'll lay the table

-and hand out the cutlery.

-Allow the sauce to simmer...

-..before adding stock.

-This is chicken stock.

-And that's it, lads.

-The sauce is ready.

-The meat, stuffing and potatoes

-are in the oven...

-..and the sauce is ready,

-so are you confident?

-I wouldn't say that,

-but we'll have a go.

-We'll see.

-You have to make dessert too.

-You have to make dessert too.

-

-Dessert?

-A sponge pudding

-with plums and a delicious syrup.

-Simple enough for you and me.

-First, grease the tin

-and line with baking parchment.

-On top of that...

-..simply add the syrup.

-Place the plums in the tin.

-Could you use honey?

-Yes, but it tends to be sickly

-if you put too much in.

-You can never have too much honey

-in my book. I love it.

-Now for the sponge.

-Butter and caster sugar,

-and lots of it.

-Eurfyl, you work for the Urdd?

-Yes, I've been there for 20 years.

-I'm responsible for organizing

-the Urdd's activities...

-..ranging from football, netball,

-rugby and swimming...

-..to excursions to the Urdd camps.

-What's that shirt?

-Sir Benfro 2013.

-What's that all about?

-The 2013 Urdd Eisteddfod

-is in Pembrokeshire.

-There's a lot of excitement already.

-It's sure to be

-a successful Eisteddfod.

-How's the fund-raising going?

-People have been generous.

-You have to say that!

-You have to say that!

-

-Yes, indeed!

-Just a small amount.

-Ground almonds.

-A little vanilla essence.

-And self-raising flour.

-That doesn't need cooking.

-Leave it as it is.

-And that's it, lads. Good luck.

-I'll leave the kitchen

-in your capable hands.

-I'm going for a cuppa.

-.

-Subtitles

-Subtitles

-

-Subtitles

-Will there be a riot in Caffi Beca?

-Do you remember what he said?

-Do you remember what he said?

-

-We'll soon see.

-Have you grated potato before?

-Have you grated potato before?

-

-No, never.

-Here goes.

-I think I've started the wrong way.

-That isn't how Dudley did it.

-Are you using the right end?

-You hold the handle!

-Do you think

-we'll make Dudley proud?

-If anyone should know them,

-it's their brother-in-law.

-What are they like?

-I could have done a lot worse

-in terms of brothers-in-law.

-They're real cases

-and like joking around.

-Oh, hell, I'm using the wrong bowl!

-Maintain your tools, as they say!

-They're cooking for the first time.

-I'm not sure about their cooking.

-Whoa now! Remember which bowl.

-I almost did it again.

-They'll need to be supervised.

-They're cooking nicely now.

-Do you know what I've forgotten?

-I forgot to put salt and pepper

-on the ducks.

-Is it too late now?

-They get up to mischief.

-They get up to mischief.

-

-I'm making a mess of this.

-I'm nervous watching you.

-I'm sure they'll talk non-stop.

-I'm sure they'll talk non-stop.

-

-Potatoes contain a lot of water.

-It's surprising.

-I have to concentrate here now.

-Did you see how Dudley did it?

-Like this.

-This shallot keeps moving!

-I had the same trouble earlier.

-Oops!

-Is it safe to eat the food?

-You don't do this every day.

-You don't do this every day.

-

-Not at all.

-Eurfyl is a very good organizer.

-The other one is a real case.

-Crikey, it's hot in here!

-Now, I'll add a little sage.

-Sage?

-Sage?

-

-Yes, this is sage.

-I thought it was a weed.

-I thought it was a weed.

-

-These things are tricky to peel too.

-The bigger something is, the better.

-The bigger something is, the better.

-

-Not always.

-I'm on my last one.

-I'm slightly behind now.

-I'm slightly behind now.

-

-Look, I've still got all my fingers.

-And nails.

-I know Tudur and Eurfyl very well.

-My wife used to teach them

-at primary school many moons ago.

-Golf-ball sized? We'll never get

-a hole in one with those!

-My wife asked them to write a poem

-about something they liked doing.

-Tudur wrote about their pet dog.

-They had a little bitch.

-This is how the last verse went.

-"That was the story

-about our little bitch, Tess

-"She's yet to have a litter,

-she needs a dog, I guess!"

-Good, isn't it?

-You've got the hang of it.

-You've got the hang of it.

-

-Oops-a-daisy!

-The lads'll be proud of you tonight.

-They're cooking tonight,

-so how do you think they'll manage?

-Knowing them as I do, I'm hopeful.

-Here we go, Tudur.

-How much of this do we need?

-Fill it up.

-Fill it up.

-

-No, no, in here.

-Look, will that do?

-That's enough.

-We'll keep the rest for ourselves.

-We'll keep the rest for ourselves.

-

-Yes, don't waste it on the lads.

-We should add a little at a time.

-I thought

-you were making the dessert.

-You carry on with that.

-The lads are waiting for their food.

-I don't know where to start.

-I'll have some more wine first.

-There's no rush for pudding.

-There's no rush for pudding.

-

-Hey, cheers.

-And here's to the supper.

-I hope the lads will enjoy it.

-Whilst travelling around Wales...

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-by Welsh Rarebits is a real treat.

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-Overlooking the Pembrokeshire

-seascape is Warpool Court.

-It boasts its own swimming pool

-and tennis court...

-..and plenty of places

-to walk and explore.

-Stroll around the secluded gardens

-and enjoy the breathtaking scenery.

-The first building on this site

-was constructed in 1870.

-In 1899, it was sold

-to Ada Lansdown Miller-Williams.

-She renamed it Warpool Court.

-Ada gave full rein to her hobby

-of decorating ceramic tiles.

-The exquisite panels can be seen

-in the dining room and bar.

-Warpool Court has long been renowned

-for its impeccable cuisine...

-..varied and imaginative menus...

-..and the best local produce.

-The hotel has recently appointed

-a new head chef.

-Tom Hunter

-is a Master Chef of Great Britain.

-A wide variety of fish, meat

-and vegetarian dishes...

-..are tastefully presented.

-Enjoy the dining experience

-with spectacular sea views.

-I have a classic pudding for you

-this week.

-A creamy and sweet dessert

-with a twist.

-This is a dessert

-that takes me back to my childhood.

-Creamy rice pudding.

-Every Sunday, Mam would prepare it

-in this very bowl.

-I only hope my pudding

-will be as tasty as hers.

-The first step is to heat the milk,

-cream and butter.

-As you can see, it's very rich.

-Add sugar for sweetness

-and vanilla seeds for flavour.

-For a stronger vanilla flavour,

-I like to add the entire pod.

-Rinse the rice to remove the starch

-to make it less sticky and lumpy.

-Add to the milk

-and bring to the boil...

-..continuing to stir

-until it thickens.

-I like adding raisins

-to sweeten the pudding.

-When my mother made rice pudding...

-..she used a little rice, milk

-and sugar and baked it in the oven.

-Though it was simple,

-it was delicious.

-This recipe is worth the effort.

-Like Mam's pudding...

-..it goes into the oven.

-I like adding a crispy top layer...

-..by caramelizing caster sugar.

-For another modern twist

-to the recipe...

-..add a splash of gin.

-It works perfectly. Try it.

-The recipe is on the website.

-At the cafe, dinner is served.

-Right, lads,

-food will be ready in two minutes.

-Be patient.

-The food

-is certainly worth the wait.

-Right then, the duck is on its way.

-Now then, one for Henry...

-..and one for Lyn.

-It looks delicious.

-What's the verdict?

-Are you sure

-Tudur and Eurfyl cooked this?

-I doubt it very much.

-I doubt it very much.

-

-It's not their style.

-We're all smiling.

-I wasn't expecting it

-to be so delicious.

-Considering who made it,

-it's good.

-That's the thanks I get!

-The main course has satisfied,

-but what about the plum dessert?

-Look at this.

-Fair play,

-they've put on a good show.

-You've all gone quiet, lads.

-Was it nice?

-Was it nice?

-

-Delicious!

-Have you eaten enough?

-Have you eaten enough?

-

-We could do with more pudding.

-There's some left over.

-These two

-have been fantastic in the kitchen.

-Well done.

-There's a first time for everything.

-They didn't quarrel once.

-There's still time.

-I'll have to grab a bag of chips

-on the way home.

-All that's left is a bit of cake.

-I have an important question to ask.

-I have an important question to ask.

-

-Everybody wants more cake!

-Would you ever employ these two

-at Caffi Beca?

-They've turned up trumps.

-Once they've washed up,

-they can start tomorrow.

-I've enjoyed my time here

-and I hope you have too. Cheers!

-S4C Subtitles by Adnod Cyf.