Y Bannau Dudley ar Daith


Y Bannau

Similar Content

Browse content similar to Y Bannau. Check below for episodes and series from the same categories and more!

Transcript


LineFromTo

-*

0:00:000:00:00

-*

-

-*

0:00:000:00:00

-What are you doing

-over the next few weeks?

0:00:000:00:03

-How about joining me

-on a journey around Wales?

0:00:030:00:06

-From the foggy summit of Snowdon...

0:00:070:00:09

-Oh, there you are!

0:00:100:00:12

-..to a sunny seaside cove.

0:00:120:00:14

-On this culinary tour,

-I will also be mentoring.

0:00:150:00:18

-Some will be happy,

-others will be shocked.

0:00:180:00:22

-Join me on a mouth-watering journey.

0:00:230:00:25

-Subtitles

0:00:270:00:29

-The Brecon Beacons National Park...

0:00:340:00:37

-..has its own history,

-traditions, culture...

0:00:370:00:41

-..heritage and cuisine.

0:00:410:00:44

-There is so much fresh produce

-in this area.

0:00:450:00:48

-You could say the fresh air and

-clean rivers enhance that freshness.

0:00:480:00:52

-From cheeses and smoked foods

-to cider...

0:00:530:00:56

-..not forgetting one product

-that should be on your list.

0:00:560:00:59

-Venison.

0:01:030:01:04

-The Welsh Venison Centre is situated

-in the heart of the Beacons.

0:01:080:01:12

-This family business

-was founded in 1985.

0:01:130:01:16

-If you're a fan of red meat,

-it's a fantastic option.

0:01:160:01:20

-It's low in fat, calories

-and cholesterol. Perfect!

0:01:200:01:24

-Andrew Morgan and wife Elaine

-run the company.

0:01:270:01:30

-As well as being a farm...

0:01:300:01:32

-..it's also a processing unit,

-supplying different meats.

0:01:320:01:37

-High quality produce

-is sold in the farm shop.

0:01:370:01:41

-Why did you turn a conventional farm

-into a venison farm?

0:01:440:01:48

-Me and my brother

-had both been to New Zealand.

0:01:480:01:51

-There's a lot

-of venison production out there.

0:01:510:01:55

-We thought we'd keep deer at home.

0:01:550:01:57

-We've always marketed our produce

-- beef, lamb and potatoes.

0:01:580:02:02

-We started

-in the meat business then...

0:02:030:02:06

-..adding value to our own products.

0:02:060:02:08

-We had a coal shed converted

-up the yard.

0:02:090:02:11

-As the business has grown, we moved

-into this facility five years ago.

0:02:120:02:17

-Their produce won three prizes

-at the 2011 True Taste awards.

0:02:170:02:22

-Venison is certainly

-a meat you should try.

0:02:220:02:26

-I've found the ideal location

-to cook the perfect meal.

0:02:260:02:31

-The National Park

-offers wonderful scenery...

0:02:340:02:37

-..and I've found an ideal spot

-to cook, near Beacon Park Boats.

0:02:370:02:42

-This recipe

-doesn't take long to cook.

0:03:420:03:45

-It's important

-to choose the right cut of meat.

0:03:450:03:49

-I'm using venison loin

-for this dish.

0:03:490:03:53

-It's a similar cut

-to sirloin or chops.

0:03:530:03:57

-It's important to add oil...

0:03:580:04:00

-..because it has very little fat.

0:04:010:04:03

-If you don't,

-the meat will become dry.

0:04:030:04:07

-Make sure you season it well.

0:04:080:04:10

-Don't leave any

-on the chopping board.

0:04:100:04:13

-Before I place it in the pan,

-I want to seal the ends first.

0:04:160:04:20

-Take the meat and seal it

-in the hot oil.

0:04:210:04:25

-We want this meat to brown,

-because it'll add lots of flavour.

0:04:270:04:32

-When you cook venison...

0:04:380:04:40

-..it should be a little pink because

-it's more succulent and less tough.

0:04:410:04:45

-If you aren't used

-to rare or medium meat...

0:04:460:04:49

-..close your eyes and try it.

0:04:490:04:51

-It has a wonderful flavour.

0:04:520:04:54

-As you can see,

-it has browned at both ends.

0:04:550:04:58

-Now we cook the sides.

0:04:590:05:00

-Venison is also

-a great source of iron.

0:05:010:05:05

-Because it's lower in fat,

-it's easier to digest.

0:05:050:05:09

-It contains even less fat

-than skinless chicken.

0:05:090:05:13

-The meat

-has browned enough in the oil.

0:05:160:05:20

-There isn't much oil left

-in the frying pan...

0:05:200:05:24

-..so I'll add some butter

-for the last minute of cooking time.

0:05:240:05:29

-It will give the meat

-much more flavour.

0:05:300:05:32

-There we go.

0:05:390:05:41

-Allow the meat to rest.

0:05:420:05:44

-For a simple sauce...

0:05:440:05:46

-..chop some garlic.

0:05:460:05:48

-In it goes.

0:05:510:05:53

-Add some balsamic vinegar.

0:05:530:05:56

-It's sweet

-and a good basis for the sauce.

0:05:560:05:59

-I can't see you over there!

0:06:010:06:03

-It's important to work quickly

-to avoid burning the garlic.

0:06:030:06:07

-That would make the sauce bitter.

0:06:080:06:11

-Pour in some chicken stock.

0:06:130:06:16

-A good spoonful of redcurrant jelly

-thickens the sauce...

0:06:200:06:24

-..and gives it a glaze.

0:06:240:06:26

-All that's left to do

-is to add the fruit...

0:06:290:06:32

-..and the dish is ready.

0:06:330:06:34

-You won't get a simpler meal,

-or a better location.

0:06:350:06:40

-I've come to a very wet Llandovery

-to meet two friends...

0:06:560:07:00

-..who want my help

-to prepare a special meal.

0:07:000:07:03

-I can guess from your clothes

-what you want me to cook.

0:07:360:07:42

-Yes, Mexican. We want to make

-fajitas for tonight's guests.

0:07:420:07:46

-The first thing I need to know

-is what you like and dislike.

0:07:470:07:51

-I'm a fussy eater.

-I don't like cheese.

0:07:520:07:56

-I don't like salad, I don't like

-tomatoes, I don't like crisps.

0:07:560:08:01

-I like simple, traditional food.

0:08:010:08:05

-What about you, Dylan?

0:08:050:08:07

-What about you, Dylan?

-

-I like traditional food...

0:08:070:08:09

-..but I also love Chinese.

0:08:090:08:11

-Why do you want me here?

0:08:110:08:13

-Why do you want me here?

-

-We haven't a clue where to start.

0:08:130:08:16

-I have a simple, colourful dish

-in mind for the boys.

0:08:160:08:20

-Chicken fajitas

-with guacamole and salsa.

0:08:210:08:24

-It's not complicated. There's a lot

-of chopping but not much cooking.

0:08:260:08:31

-I'll keep it simple for you.

0:08:310:08:33

-Create a marinade for the chicken.

0:08:340:08:36

-Because I've rolled the limes,

-the juice is easier to extract.

0:08:360:08:41

-Make sure you remember that.

0:08:420:08:44

-Make sure you remember that.

-

-A little cumin...

0:08:440:08:46

-..paprika, fresh chilli...

0:08:460:08:48

-..garlic, olive oil and coriander.

0:08:490:08:51

-Was that difficult, lads?

0:08:580:09:00

-Was that difficult, lads?

-

-No.

0:09:000:09:01

-I told you it was easy.

0:09:020:09:03

-I told you it was easy.

-

-At the moment.

0:09:030:09:05

-We'll leave this to marinade

-for at least half an hour.

0:09:090:09:12

-All the flavours

-will penetrate the meat.

0:09:120:09:16

-It's important

-to keep everything clean.

0:09:160:09:19

-We chopped raw meat on this board,

-so use another board for veg.

0:09:190:09:25

-You'll need yellow and red peppers,

-red onion, courgette and aubergine.

0:09:270:09:32

-I'm sure you're busy on the farm

-but do you have time for hobbies?

0:09:330:09:38

-Yes, I play rugby and I'm captain

-of the Llangadog team.

0:09:380:09:43

-Well, you try to be.

0:09:430:09:45

-Oh! Are you Telor's captain?

0:09:450:09:47

-He's the water boy!

0:09:470:09:50

-That's the main course done.

-The meat and the veg are ready.

0:09:540:09:58

-Now for the salsa.

0:09:590:10:01

-Deseed the tomatoes

-and chop into cubes.

0:10:010:10:06

-Finely chop the onions.

0:10:070:10:09

-What are your chopping skills like?

0:10:100:10:12

-What are your chopping skills like?

-

-We'll soon find out.

0:10:120:10:14

-Chillies hold a lot of moisture,

-and that juice is very hot.

0:10:140:10:19

-If you're not careful...

0:10:190:10:22

-..you might do this, or that,

-or possibly worse.

0:10:220:10:26

-Believe you me, lads, it burns.

0:10:270:10:30

-Are you speaking from experience?

0:10:300:10:33

-Yes, I am.

0:10:330:10:34

-And it was very painful!

0:10:350:10:38

-Finely chop the chillies and add

-lime juice, jalapeno and garlic.

0:10:380:10:42

-Add sugar for sweetness.

0:10:430:10:44

-The sugar will counteract

-the heat of the chilli.

0:10:450:10:51

-A pinch of salt and a little pepper.

0:10:520:10:54

-Add some cumin.

0:10:560:10:59

-You'll find cumin

-in all types of Mexican food.

0:11:000:11:03

-Now for the fresh herbs -

-mint, parsley and coriander.

0:11:030:11:07

-Roll them into a big cigar.

0:11:080:11:11

-Aberystwyth University

-has a strong singing tradition.

0:11:110:11:15

-Do you sing?

0:11:160:11:17

-Yes, I've been a member of Aelwyd

-Pantycelyn choir for two years.

0:11:170:11:22

-I'm now the conductor.

0:11:220:11:24

-I also sing with Ger Y Lli choir

-in Aberystwyth.

0:11:240:11:28

-We're an older mixed choir.

0:11:280:11:31

-I've recently joined Cor Cymru.

0:11:310:11:34

-We're singing at the Albert Hall

-during next summer's Proms.

0:11:350:11:39

-Very nice. Do you sing?

0:11:390:11:42

-No.

0:11:420:11:44

-My mother was head teacher

-at mine and Dylan's primary school.

0:11:440:11:48

-We were banned from the school choir

-because we were tone-deaf!

0:11:490:11:54

-Olive oil

-to bind the ingredients...

0:11:550:11:58

-..and the salsa's done.

0:11:580:12:00

-I won't refrigerate it

-because it tends to lose flavour.

0:12:000:12:06

-Leave it out with a cover over it...

0:12:060:12:10

-..and it'll retain its flavour.

0:12:100:12:12

-A great accompaniment

-for spicy food is guacamole.

0:12:130:12:18

-Insert the knife and turn it

-and the stone will come out whole.

0:12:180:12:23

-Some red onion...

0:12:260:12:28

-..tomatoes and garlic.

0:12:290:12:32

-A touch of olive oil.

0:12:330:12:36

-And that's it.

0:12:370:12:39

-It looks simple enough.

0:12:390:12:41

-It's simple, colourful and fresh.

0:12:420:12:44

-This is hardly a complicated recipe.

-I'm sure you'll manage.

0:12:450:12:49

-I'll show you how to cook the veg

-and chicken and how to serve them.

0:12:500:12:55

-Lightly fry the vegetables

-so that they stay crunchy.

0:12:570:13:01

-Cook the meat thoroughly.

0:13:020:13:04

-That's it, lads.

0:13:050:13:07

-The completed dish. Simple?

0:13:080:13:10

-It looks simple enough.

0:13:100:13:12

-That's a positive start! Well done!

0:13:120:13:15

-.

0:13:150:13:16

-Subtitles

0:13:210:13:21

-Subtitles

-

-Subtitles

0:13:210:13:23

-I wonder

-how they're doing in the kitchen?

0:13:240:13:27

-You make the guacamole and salsa,

-I'll make the chicken and marinade.

0:13:270:13:31

-And the vegetables.

0:13:320:13:33

-Boomf, and out it comes.

0:13:460:13:48

-Boomf, and out it comes.

-

-Oh, there we go.

0:13:480:13:50

-You're on a roll, Dylan!

0:13:500:13:52

-Do you have a tea towel?

0:13:550:13:57

-The hardest thing will be

-remembering the ingredients.

0:13:570:14:00

-I don't know

-how we'll remember everything.

0:14:010:14:04

-I hope Telor

-has a better memory than me.

0:14:040:14:08

-Dylan won't be much use.

-He has a memory like a sieve.

0:14:080:14:13

-If his cooking is like his rugby,

-we've no chance.

0:14:140:14:17

-Are you stiff, Telor?

0:14:190:14:21

-Telor and Dylan are characters.

0:14:220:14:24

-They've been friends

-since primary school.

0:14:240:14:27

-I know Telor better than Dylan

-because he's my son!

0:14:270:14:30

-The place is rocking now!

0:14:310:14:33

-I can safely say

-that Telor will never go hungry.

0:14:340:14:38

-Next one!

0:14:390:14:41

-Telor's quite a good cook.

0:14:420:14:44

-Have I cut too much?

0:14:440:14:46

-I haven't tasted Dylan's cooking,

-so it'll be interesting.

0:14:490:14:53

-If you listen to Dylan's mother,

-there's a good chance he'd starve!

0:14:530:14:59

-You've forgotten that. Slice that.

0:15:010:15:03

-Do I just have to guess?

0:15:040:15:07

-Dudley guessed, didn't he?

0:15:070:15:09

-Dudley guessed, didn't he?

-

-I highly doubt that!

0:15:090:15:11

-This needs to go in too.

0:15:120:15:14

-Mam's job is safe in the kitchen.

0:15:150:15:17

-Mam's job is safe in the kitchen.

-

-I'd better leave the knife alone.

0:15:170:15:19

-I'm hopeless.

0:15:190:15:21

-Do you think that's right?

0:15:220:15:24

-You need a bit more.

-You're almost done.

0:15:240:15:27

-How much chilli do you want?

0:15:270:15:28

-How much chilli do you want?

-

-Not much.

0:15:280:15:30

-Whoa!

0:15:310:15:32

-What's up, Dyl?

-I went a bit trigger-happy!

0:15:340:15:38

-Don't make a mess.

0:15:390:15:40

-Don't make a mess.

-

-What?

0:15:400:15:41

-What do you expect from this meal?

0:15:420:15:44

-I'm not too sure.

0:15:440:15:47

-I'm expecting big things.

0:15:470:15:50

-How much did he say? A teaspoon?

0:15:500:15:52

-Maybe they've learnt something

-and we'll get a tasty meal.

0:15:530:15:57

-There's nothing left to do.

0:15:580:16:00

-There's nothing left to do.

-

-Fancy a beer then?

0:16:000:16:01

-Why not?

0:16:020:16:04

-Here we go.

0:16:070:16:09

-Whilst travelling around Wales,

-staying at top-notch hotels...

0:16:100:16:14

-..endorsed by Welsh Rarebits

-is a pleasurable experience.

0:16:150:16:19

-A combination of hotels,

-pubs and traditional farmhouses...

0:16:190:16:24

-..these 52 unique venues

-offer something exquisite.

0:16:240:16:28

-Peterstone Court is situated

-in the heart of the Beacons.

0:16:310:16:34

-The cellar has been converted

-into a luxurious spa.

0:16:350:16:38

-Most of the meat

-is sourced locally...

0:16:380:16:41

-..and the head chef was named

-Best Chef in Wales in 2010.

0:16:410:16:44

-It's worth taking a look inside.

0:16:450:16:47

-You can come to Peterstone Court

-to relax or to be more active.

0:16:590:17:04

-With Pen y Fan

-only three miles away...

0:17:040:17:07

-..there are plenty of places

-to walk, ride or canoe.

0:17:070:17:13

-You can then unwind

-in the hotel's luxurious spa.

0:17:130:17:18

-Peterstone is run by restaurateurs

-rather than hoteliers...

0:17:300:17:35

-..which means that the emphasis

-is on cuisine.

0:17:360:17:40

-The family-owned

-Glaisfer Uchaf farm...

0:17:400:17:43

-..supplies 90%

-of the meat and poultry.

0:17:440:17:47

-The rest is supplied

-by a network of local producers.

0:17:470:17:50

-The hotel provides

-two exquisite menus...

0:17:540:17:57

-..for lunchtimes and evenings.

0:17:580:18:00

-All the produce is sourced

-from within a seven-mile radius.

0:18:010:18:04

-This week's dessert recipe

-will warm the cockles of your heart.

0:18:260:18:30

-This recipe

-needs no introduction...

0:18:380:18:41

-..but my apple tart

-contains apples from the garden.

0:18:420:18:45

-I begin by making the crust.

0:18:490:18:51

-Mix together flour,

-sugar and butter.

0:18:510:18:54

-Bind the ingredients with egg.

0:18:540:18:57

-After kneading the dough,

-wrap in cling film and refrigerate.

0:18:570:19:02

-Allow the dough to rest

-while you prepare the filling.

0:19:040:19:09

-Blackberries

-are one of my favourite fruits.

0:19:110:19:15

-I'm using cooking apples...

0:19:150:19:18

-..but for extra crunchiness...

0:19:180:19:20

-..I'm adding an eating apple.

0:19:210:19:23

-Peel and chop into cubes.

0:19:240:19:27

-Add a little sugar to sweeten...

0:19:340:19:37

-..and cornflour to absorb

-and thicken the juice.

0:19:370:19:41

-Having rested it for half an hour,

-cut the dough in two.

0:19:430:19:47

-Roll out enough

-to cover the bottom of the dish.

0:19:470:19:52

-Add the fruit filling...

0:20:040:20:07

-..and cover with crust.

0:20:080:20:09

-Seal the edges.

0:20:140:20:16

-Lightly brush with milk...

0:20:180:20:21

-..and sprinkle with caster sugar

-for a golden crunch.

0:20:220:20:26

-Make a slit

-for the steam to escape...

0:20:270:20:30

-..and bake for 30-40 minutes

-at 190 degrees Celsius.

0:20:310:20:36

-Don't forget that all the recipes...

0:20:390:20:42

-..can be found on the website.

0:20:430:20:45

-Right, let's find out

-how our two gringos are getting on.

0:20:500:20:55

-What do we have here then?

0:20:560:20:58

-Did you make this yourselves?

0:21:020:21:04

-Did you make this yourselves?

-

-Yes, Dylan did the fancy stuff.

0:21:040:21:07

-I think we succeeded

-with the challenge.

0:21:100:21:13

-There was a lot of preparation,

-but it went well.

0:21:130:21:16

-I don't cook much at all,

-so I enjoyed my time in the kitchen.

0:21:160:21:21

-I'd make fajitas again, but maybe

-not the salsa and guacamole.

0:21:220:21:26

-The vegetables and meat

-were fine by themselves.

0:21:260:21:30

-I'd probably make it again

-because I've enjoyed it.

0:21:300:21:33

-I should develop my skills.

0:21:340:21:35

-I know how to make guacamole and

-salsa now, so I've learnt a lot.

0:21:360:21:41

-What do you think, Dad?

0:21:410:21:42

-What do you think, Dad?

-

-It's delicious, Telor.

0:21:420:21:44

-Someone must have told you

-what I like to eat!

0:21:450:21:48

-Who's the best?

0:21:510:21:52

-Who's the best?

-

-I think I was the quickest...

0:21:520:21:54

-..but Dylan was the best.

0:21:540:21:56

-I might as well say I was the best

-because he'd say he was the best!

0:21:570:22:01

-Neither of us were fantastic.

0:22:010:22:03

-Neither of us were fantastic.

-

-But everybody seems to approve.

0:22:030:22:06

-I've been impressed

-by the boys' cooking.

0:22:070:22:10

-It came as a bit of a surprise,

-but the food was very tasty.

0:22:120:22:16

-It's Telor's fault

-if it's too hot!

0:22:160:22:19

-The guacamole was quite good,

-so well done, Dylan.

0:22:210:22:24

-It was alright.

0:22:250:22:26

-The food was delicious.

0:22:290:22:31

-It was a little spicy,

-but it was a lovely meal.

0:22:310:22:34

-It was a change for them

-to have Dylan and me cooking.

0:22:350:22:39

-We cooked something

-they wouldn't cook themselves.

0:22:390:22:42

-I'd love them

-to cook for me every night.

0:22:460:22:49

-It'd be lovely after a day's work.

0:22:490:22:52

-You're all smiling,

-so are you pleased?

0:22:520:22:55

-Lovely!

0:22:550:22:57

-Have the boys given you a shock?

0:22:570:22:59

-Have the boys given you a shock?

-

-They're in for more of a shock.

0:22:590:23:02

-They're going to be cooking

-from now on!

0:23:020:23:06

-I'm glad you're pleased.

-Have you enjoyed yourselves, lads?

0:23:060:23:11

-Well... yes.

0:23:110:23:13

-I have a feeling you're going

-to be doing a lot more of this.

0:23:130:23:17

-Cheers, boys. Well done.

0:23:180:23:20

-S4C Subtitles by Adnod Cyf.

0:23:430:23:45

-.

0:23:450:23:45

Download Subtitles

SRT

ASS