0:00:00 > 0:00:00- *
0:00:00 > 0:00:00- *- - *
0:00:00 > 0:00:03- What are you doing - over the next few weeks?
0:00:03 > 0:00:06- How about joining me - on a journey around Wales?
0:00:07 > 0:00:09- From the foggy summit of Snowdon...
0:00:10 > 0:00:12- Oh, there you are!
0:00:12 > 0:00:14- ..to a sunny seaside cove.
0:00:15 > 0:00:18- On this culinary tour, - I will also be mentoring.
0:00:18 > 0:00:22- Some will be happy, - others will be shocked.
0:00:23 > 0:00:25- Join me on a mouth-watering journey.
0:00:27 > 0:00:29- Subtitles
0:00:34 > 0:00:37- The Brecon Beacons National Park...
0:00:37 > 0:00:41- ..has its own history, - traditions, culture...
0:00:41 > 0:00:44- ..heritage and cuisine.
0:00:45 > 0:00:48- There is so much fresh produce - in this area.
0:00:48 > 0:00:52- You could say the fresh air and - clean rivers enhance that freshness.
0:00:53 > 0:00:56- From cheeses and smoked foods - to cider...
0:00:56 > 0:00:59- ..not forgetting one product - that should be on your list.
0:01:03 > 0:01:04- Venison.
0:01:08 > 0:01:12- The Welsh Venison Centre is situated - in the heart of the Beacons.
0:01:13 > 0:01:16- This family business - was founded in 1985.
0:01:16 > 0:01:20- If you're a fan of red meat, - it's a fantastic option.
0:01:20 > 0:01:24- It's low in fat, calories - and cholesterol. Perfect!
0:01:27 > 0:01:30- Andrew Morgan and wife Elaine - run the company.
0:01:30 > 0:01:32- As well as being a farm...
0:01:32 > 0:01:37- ..it's also a processing unit, - supplying different meats.
0:01:37 > 0:01:41- High quality produce - is sold in the farm shop.
0:01:44 > 0:01:48- Why did you turn a conventional farm - into a venison farm?
0:01:48 > 0:01:51- Me and my brother - had both been to New Zealand.
0:01:51 > 0:01:55- There's a lot - of venison production out there.
0:01:55 > 0:01:57- We thought we'd keep deer at home.
0:01:58 > 0:02:02- We've always marketed our produce - - beef, lamb and potatoes.
0:02:03 > 0:02:06- We started - in the meat business then...
0:02:06 > 0:02:08- ..adding value to our own products.
0:02:09 > 0:02:11- We had a coal shed converted - up the yard.
0:02:12 > 0:02:17- As the business has grown, we moved - into this facility five years ago.
0:02:17 > 0:02:22- Their produce won three prizes - at the 2011 True Taste awards.
0:02:22 > 0:02:26- Venison is certainly - a meat you should try.
0:02:26 > 0:02:31- I've found the ideal location - to cook the perfect meal.
0:02:34 > 0:02:37- The National Park - offers wonderful scenery...
0:02:37 > 0:02:42- ..and I've found an ideal spot - to cook, near Beacon Park Boats.
0:03:42 > 0:03:45- This recipe - doesn't take long to cook.
0:03:45 > 0:03:49- It's important - to choose the right cut of meat.
0:03:49 > 0:03:53- I'm using venison loin - for this dish.
0:03:53 > 0:03:57- It's a similar cut - to sirloin or chops.
0:03:58 > 0:04:00- It's important to add oil...
0:04:01 > 0:04:03- ..because it has very little fat.
0:04:03 > 0:04:07- If you don't, - the meat will become dry.
0:04:08 > 0:04:10- Make sure you season it well.
0:04:10 > 0:04:13- Don't leave any - on the chopping board.
0:04:16 > 0:04:20- Before I place it in the pan, - I want to seal the ends first.
0:04:21 > 0:04:25- Take the meat and seal it - in the hot oil.
0:04:27 > 0:04:32- We want this meat to brown, - because it'll add lots of flavour.
0:04:38 > 0:04:40- When you cook venison...
0:04:41 > 0:04:45- ..it should be a little pink because - it's more succulent and less tough.
0:04:46 > 0:04:49- If you aren't used - to rare or medium meat...
0:04:49 > 0:04:51- ..close your eyes and try it.
0:04:52 > 0:04:54- It has a wonderful flavour.
0:04:55 > 0:04:58- As you can see, - it has browned at both ends.
0:04:59 > 0:05:00- Now we cook the sides.
0:05:01 > 0:05:05- Venison is also - a great source of iron.
0:05:05 > 0:05:09- Because it's lower in fat, - it's easier to digest.
0:05:09 > 0:05:13- It contains even less fat - than skinless chicken.
0:05:16 > 0:05:20- The meat - has browned enough in the oil.
0:05:20 > 0:05:24- There isn't much oil left - in the frying pan...
0:05:24 > 0:05:29- ..so I'll add some butter - for the last minute of cooking time.
0:05:30 > 0:05:32- It will give the meat - much more flavour.
0:05:39 > 0:05:41- There we go.
0:05:42 > 0:05:44- Allow the meat to rest.
0:05:44 > 0:05:46- For a simple sauce...
0:05:46 > 0:05:48- ..chop some garlic.
0:05:51 > 0:05:53- In it goes.
0:05:53 > 0:05:56- Add some balsamic vinegar.
0:05:56 > 0:05:59- It's sweet - and a good basis for the sauce.
0:06:01 > 0:06:03- I can't see you over there!
0:06:03 > 0:06:07- It's important to work quickly - to avoid burning the garlic.
0:06:08 > 0:06:11- That would make the sauce bitter.
0:06:13 > 0:06:16- Pour in some chicken stock.
0:06:20 > 0:06:24- A good spoonful of redcurrant jelly - thickens the sauce...
0:06:24 > 0:06:26- ..and gives it a glaze.
0:06:29 > 0:06:32- All that's left to do - is to add the fruit...
0:06:33 > 0:06:34- ..and the dish is ready.
0:06:35 > 0:06:40- You won't get a simpler meal, - or a better location.
0:06:56 > 0:07:00- I've come to a very wet Llandovery - to meet two friends...
0:07:00 > 0:07:03- ..who want my help - to prepare a special meal.
0:07:36 > 0:07:42- I can guess from your clothes - what you want me to cook.
0:07:42 > 0:07:46- Yes, Mexican. We want to make - fajitas for tonight's guests.
0:07:47 > 0:07:51- The first thing I need to know - is what you like and dislike.
0:07:52 > 0:07:56- I'm a fussy eater. - I don't like cheese.
0:07:56 > 0:08:01- I don't like salad, I don't like - tomatoes, I don't like crisps.
0:08:01 > 0:08:05- I like simple, traditional food.
0:08:05 > 0:08:07- What about you, Dylan?
0:08:07 > 0:08:09- What about you, Dylan?- - I like traditional food...
0:08:09 > 0:08:11- ..but I also love Chinese.
0:08:11 > 0:08:13- Why do you want me here?
0:08:13 > 0:08:16- Why do you want me here?- - We haven't a clue where to start.
0:08:16 > 0:08:20- I have a simple, colourful dish - in mind for the boys.
0:08:21 > 0:08:24- Chicken fajitas - with guacamole and salsa.
0:08:26 > 0:08:31- It's not complicated. There's a lot - of chopping but not much cooking.
0:08:31 > 0:08:33- I'll keep it simple for you.
0:08:34 > 0:08:36- Create a marinade for the chicken.
0:08:36 > 0:08:41- Because I've rolled the limes, - the juice is easier to extract.
0:08:42 > 0:08:44- Make sure you remember that.
0:08:44 > 0:08:46- Make sure you remember that.- - A little cumin...
0:08:46 > 0:08:48- ..paprika, fresh chilli...
0:08:49 > 0:08:51- ..garlic, olive oil and coriander.
0:08:58 > 0:09:00- Was that difficult, lads?
0:09:00 > 0:09:01- Was that difficult, lads?- - No.
0:09:02 > 0:09:03- I told you it was easy.
0:09:03 > 0:09:05- I told you it was easy.- - At the moment.
0:09:09 > 0:09:12- We'll leave this to marinade - for at least half an hour.
0:09:12 > 0:09:16- All the flavours - will penetrate the meat.
0:09:16 > 0:09:19- It's important - to keep everything clean.
0:09:19 > 0:09:25- We chopped raw meat on this board, - so use another board for veg.
0:09:27 > 0:09:32- You'll need yellow and red peppers, - red onion, courgette and aubergine.
0:09:33 > 0:09:38- I'm sure you're busy on the farm - but do you have time for hobbies?
0:09:38 > 0:09:43- Yes, I play rugby and I'm captain - of the Llangadog team.
0:09:43 > 0:09:45- Well, you try to be.
0:09:45 > 0:09:47- Oh! Are you Telor's captain?
0:09:47 > 0:09:50- He's the water boy!
0:09:54 > 0:09:58- That's the main course done. - The meat and the veg are ready.
0:09:59 > 0:10:01- Now for the salsa.
0:10:01 > 0:10:06- Deseed the tomatoes - and chop into cubes.
0:10:07 > 0:10:09- Finely chop the onions.
0:10:10 > 0:10:12- What are your chopping skills like?
0:10:12 > 0:10:14- What are your chopping skills like?- - We'll soon find out.
0:10:14 > 0:10:19- Chillies hold a lot of moisture, - and that juice is very hot.
0:10:19 > 0:10:22- If you're not careful...
0:10:22 > 0:10:26- ..you might do this, or that, - or possibly worse.
0:10:27 > 0:10:30- Believe you me, lads, it burns.
0:10:30 > 0:10:33- Are you speaking from experience?
0:10:33 > 0:10:34- Yes, I am.
0:10:35 > 0:10:38- And it was very painful!
0:10:38 > 0:10:42- Finely chop the chillies and add - lime juice, jalapeno and garlic.
0:10:43 > 0:10:44- Add sugar for sweetness.
0:10:45 > 0:10:51- The sugar will counteract - the heat of the chilli.
0:10:52 > 0:10:54- A pinch of salt and a little pepper.
0:10:56 > 0:10:59- Add some cumin.
0:11:00 > 0:11:03- You'll find cumin - in all types of Mexican food.
0:11:03 > 0:11:07- Now for the fresh herbs - - mint, parsley and coriander.
0:11:08 > 0:11:11- Roll them into a big cigar.
0:11:11 > 0:11:15- Aberystwyth University - has a strong singing tradition.
0:11:16 > 0:11:17- Do you sing?
0:11:17 > 0:11:22- Yes, I've been a member of Aelwyd - Pantycelyn choir for two years.
0:11:22 > 0:11:24- I'm now the conductor.
0:11:24 > 0:11:28- I also sing with Ger Y Lli choir - in Aberystwyth.
0:11:28 > 0:11:31- We're an older mixed choir.
0:11:31 > 0:11:34- I've recently joined Cor Cymru.
0:11:35 > 0:11:39- We're singing at the Albert Hall - during next summer's Proms.
0:11:39 > 0:11:42- Very nice. Do you sing?
0:11:42 > 0:11:44- No.
0:11:44 > 0:11:48- My mother was head teacher - at mine and Dylan's primary school.
0:11:49 > 0:11:54- We were banned from the school choir - because we were tone-deaf!
0:11:55 > 0:11:58- Olive oil - to bind the ingredients...
0:11:58 > 0:12:00- ..and the salsa's done.
0:12:00 > 0:12:06- I won't refrigerate it - because it tends to lose flavour.
0:12:06 > 0:12:10- Leave it out with a cover over it...
0:12:10 > 0:12:12- ..and it'll retain its flavour.
0:12:13 > 0:12:18- A great accompaniment - for spicy food is guacamole.
0:12:18 > 0:12:23- Insert the knife and turn it - and the stone will come out whole.
0:12:26 > 0:12:28- Some red onion...
0:12:29 > 0:12:32- ..tomatoes and garlic.
0:12:33 > 0:12:36- A touch of olive oil.
0:12:37 > 0:12:39- And that's it.
0:12:39 > 0:12:41- It looks simple enough.
0:12:42 > 0:12:44- It's simple, colourful and fresh.
0:12:45 > 0:12:49- This is hardly a complicated recipe. - I'm sure you'll manage.
0:12:50 > 0:12:55- I'll show you how to cook the veg - and chicken and how to serve them.
0:12:57 > 0:13:01- Lightly fry the vegetables - so that they stay crunchy.
0:13:02 > 0:13:04- Cook the meat thoroughly.
0:13:05 > 0:13:07- That's it, lads.
0:13:08 > 0:13:10- The completed dish. Simple?
0:13:10 > 0:13:12- It looks simple enough.
0:13:12 > 0:13:15- That's a positive start! Well done!
0:13:15 > 0:13:16- .
0:13:21 > 0:13:21- Subtitles
0:13:21 > 0:13:23- Subtitles- - Subtitles
0:13:24 > 0:13:27- I wonder - how they're doing in the kitchen?
0:13:27 > 0:13:31- You make the guacamole and salsa, - I'll make the chicken and marinade.
0:13:32 > 0:13:33- And the vegetables.
0:13:46 > 0:13:48- Boomf, and out it comes.
0:13:48 > 0:13:50- Boomf, and out it comes.- - Oh, there we go.
0:13:50 > 0:13:52- You're on a roll, Dylan!
0:13:55 > 0:13:57- Do you have a tea towel?
0:13:57 > 0:14:00- The hardest thing will be - remembering the ingredients.
0:14:01 > 0:14:04- I don't know - how we'll remember everything.
0:14:04 > 0:14:08- I hope Telor - has a better memory than me.
0:14:08 > 0:14:13- Dylan won't be much use. - He has a memory like a sieve.
0:14:14 > 0:14:17- If his cooking is like his rugby, - we've no chance.
0:14:19 > 0:14:21- Are you stiff, Telor?
0:14:22 > 0:14:24- Telor and Dylan are characters.
0:14:24 > 0:14:27- They've been friends - since primary school.
0:14:27 > 0:14:30- I know Telor better than Dylan - because he's my son!
0:14:31 > 0:14:33- The place is rocking now!
0:14:34 > 0:14:38- I can safely say - that Telor will never go hungry.
0:14:39 > 0:14:41- Next one!
0:14:42 > 0:14:44- Telor's quite a good cook.
0:14:44 > 0:14:46- Have I cut too much?
0:14:49 > 0:14:53- I haven't tasted Dylan's cooking, - so it'll be interesting.
0:14:53 > 0:14:59- If you listen to Dylan's mother, - there's a good chance he'd starve!
0:15:01 > 0:15:03- You've forgotten that. Slice that.
0:15:04 > 0:15:07- Do I just have to guess?
0:15:07 > 0:15:09- Dudley guessed, didn't he?
0:15:09 > 0:15:11- Dudley guessed, didn't he?- - I highly doubt that!
0:15:12 > 0:15:14- This needs to go in too.
0:15:15 > 0:15:17- Mam's job is safe in the kitchen.
0:15:17 > 0:15:19- Mam's job is safe in the kitchen.- - I'd better leave the knife alone.
0:15:19 > 0:15:21- I'm hopeless.
0:15:22 > 0:15:24- Do you think that's right?
0:15:24 > 0:15:27- You need a bit more. - You're almost done.
0:15:27 > 0:15:28- How much chilli do you want?
0:15:28 > 0:15:30- How much chilli do you want?- - Not much.
0:15:31 > 0:15:32- Whoa!
0:15:34 > 0:15:38- What's up, Dyl? - I went a bit trigger-happy!
0:15:39 > 0:15:40- Don't make a mess.
0:15:40 > 0:15:41- Don't make a mess.- - What?
0:15:42 > 0:15:44- What do you expect from this meal?
0:15:44 > 0:15:47- I'm not too sure.
0:15:47 > 0:15:50- I'm expecting big things.
0:15:50 > 0:15:52- How much did he say? A teaspoon?
0:15:53 > 0:15:57- Maybe they've learnt something - and we'll get a tasty meal.
0:15:58 > 0:16:00- There's nothing left to do.
0:16:00 > 0:16:01- There's nothing left to do.- - Fancy a beer then?
0:16:02 > 0:16:04- Why not?
0:16:07 > 0:16:09- Here we go.
0:16:10 > 0:16:14- Whilst travelling around Wales, - staying at top-notch hotels...
0:16:15 > 0:16:19- ..endorsed by Welsh Rarebits - is a pleasurable experience.
0:16:19 > 0:16:24- A combination of hotels, - pubs and traditional farmhouses...
0:16:24 > 0:16:28- ..these 52 unique venues - offer something exquisite.
0:16:31 > 0:16:34- Peterstone Court is situated - in the heart of the Beacons.
0:16:35 > 0:16:38- The cellar has been converted - into a luxurious spa.
0:16:38 > 0:16:41- Most of the meat - is sourced locally...
0:16:41 > 0:16:44- ..and the head chef was named - Best Chef in Wales in 2010.
0:16:45 > 0:16:47- It's worth taking a look inside.
0:16:59 > 0:17:04- You can come to Peterstone Court - to relax or to be more active.
0:17:04 > 0:17:07- With Pen y Fan - only three miles away...
0:17:07 > 0:17:13- ..there are plenty of places - to walk, ride or canoe.
0:17:13 > 0:17:18- You can then unwind - in the hotel's luxurious spa.
0:17:30 > 0:17:35- Peterstone is run by restaurateurs - rather than hoteliers...
0:17:36 > 0:17:40- ..which means that the emphasis - is on cuisine.
0:17:40 > 0:17:43- The family-owned - Glaisfer Uchaf farm...
0:17:44 > 0:17:47- ..supplies 90% - of the meat and poultry.
0:17:47 > 0:17:50- The rest is supplied - by a network of local producers.
0:17:54 > 0:17:57- The hotel provides - two exquisite menus...
0:17:58 > 0:18:00- ..for lunchtimes and evenings.
0:18:01 > 0:18:04- All the produce is sourced - from within a seven-mile radius.
0:18:26 > 0:18:30- This week's dessert recipe - will warm the cockles of your heart.
0:18:38 > 0:18:41- This recipe - needs no introduction...
0:18:42 > 0:18:45- ..but my apple tart - contains apples from the garden.
0:18:49 > 0:18:51- I begin by making the crust.
0:18:51 > 0:18:54- Mix together flour, - sugar and butter.
0:18:54 > 0:18:57- Bind the ingredients with egg.
0:18:57 > 0:19:02- After kneading the dough, - wrap in cling film and refrigerate.
0:19:04 > 0:19:09- Allow the dough to rest - while you prepare the filling.
0:19:11 > 0:19:15- Blackberries - are one of my favourite fruits.
0:19:15 > 0:19:18- I'm using cooking apples...
0:19:18 > 0:19:20- ..but for extra crunchiness...
0:19:21 > 0:19:23- ..I'm adding an eating apple.
0:19:24 > 0:19:27- Peel and chop into cubes.
0:19:34 > 0:19:37- Add a little sugar to sweeten...
0:19:37 > 0:19:41- ..and cornflour to absorb - and thicken the juice.
0:19:43 > 0:19:47- Having rested it for half an hour, - cut the dough in two.
0:19:47 > 0:19:52- Roll out enough - to cover the bottom of the dish.
0:20:04 > 0:20:07- Add the fruit filling...
0:20:08 > 0:20:09- ..and cover with crust.
0:20:14 > 0:20:16- Seal the edges.
0:20:18 > 0:20:21- Lightly brush with milk...
0:20:22 > 0:20:26- ..and sprinkle with caster sugar - for a golden crunch.
0:20:27 > 0:20:30- Make a slit - for the steam to escape...
0:20:31 > 0:20:36- ..and bake for 30-40 minutes - at 190 degrees Celsius.
0:20:39 > 0:20:42- Don't forget that all the recipes...
0:20:43 > 0:20:45- ..can be found on the website.
0:20:50 > 0:20:55- Right, let's find out - how our two gringos are getting on.
0:20:56 > 0:20:58- What do we have here then?
0:21:02 > 0:21:04- Did you make this yourselves?
0:21:04 > 0:21:07- Did you make this yourselves?- - Yes, Dylan did the fancy stuff.
0:21:10 > 0:21:13- I think we succeeded - with the challenge.
0:21:13 > 0:21:16- There was a lot of preparation, - but it went well.
0:21:16 > 0:21:21- I don't cook much at all, - so I enjoyed my time in the kitchen.
0:21:22 > 0:21:26- I'd make fajitas again, but maybe - not the salsa and guacamole.
0:21:26 > 0:21:30- The vegetables and meat - were fine by themselves.
0:21:30 > 0:21:33- I'd probably make it again - because I've enjoyed it.
0:21:34 > 0:21:35- I should develop my skills.
0:21:36 > 0:21:41- I know how to make guacamole and - salsa now, so I've learnt a lot.
0:21:41 > 0:21:42- What do you think, Dad?
0:21:42 > 0:21:44- What do you think, Dad?- - It's delicious, Telor.
0:21:45 > 0:21:48- Someone must have told you - what I like to eat!
0:21:51 > 0:21:52- Who's the best?
0:21:52 > 0:21:54- Who's the best?- - I think I was the quickest...
0:21:54 > 0:21:56- ..but Dylan was the best.
0:21:57 > 0:22:01- I might as well say I was the best - because he'd say he was the best!
0:22:01 > 0:22:03- Neither of us were fantastic.
0:22:03 > 0:22:06- Neither of us were fantastic.- - But everybody seems to approve.
0:22:07 > 0:22:10- I've been impressed - by the boys' cooking.
0:22:12 > 0:22:16- It came as a bit of a surprise, - but the food was very tasty.
0:22:16 > 0:22:19- It's Telor's fault - if it's too hot!
0:22:21 > 0:22:24- The guacamole was quite good, - so well done, Dylan.
0:22:25 > 0:22:26- It was alright.
0:22:29 > 0:22:31- The food was delicious.
0:22:31 > 0:22:34- It was a little spicy, - but it was a lovely meal.
0:22:35 > 0:22:39- It was a change for them - to have Dylan and me cooking.
0:22:39 > 0:22:42- We cooked something - they wouldn't cook themselves.
0:22:46 > 0:22:49- I'd love them - to cook for me every night.
0:22:49 > 0:22:52- It'd be lovely after a day's work.
0:22:52 > 0:22:55- You're all smiling, - so are you pleased?
0:22:55 > 0:22:57- Lovely!
0:22:57 > 0:22:59- Have the boys given you a shock?
0:22:59 > 0:23:02- Have the boys given you a shock?- - They're in for more of a shock.
0:23:02 > 0:23:06- They're going to be cooking - from now on!
0:23:06 > 0:23:11- I'm glad you're pleased. - Have you enjoyed yourselves, lads?
0:23:11 > 0:23:13- Well... yes.
0:23:13 > 0:23:17- I have a feeling you're going - to be doing a lot more of this.
0:23:18 > 0:23:20- Cheers, boys. Well done.
0:23:43 > 0:23:45- S4C Subtitles by Adnod Cyf.
0:23:45 > 0:23:45- .