Y Gogledd Dudley ar Daith

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-What are you doing

-over the next few weeks?

-How about joining me

-on a journey around Wales?

-From the foggy summit of Snowdon...

-Oh, there you are!

-..to a sunny seaside cove.

-On this culinary tour,

-I'll also be mentoring.

-Some will be happy,

-others will be shocked.

-Join me on a mouth-watering journey.

-My tour begins in North Wales,

-where Snowdonia's coastline...

-..provides a variety

-of fresh produce for your kitchen.

-From succulent lamb to the delicate

-flavour of freshwater trout...

-..not forgetting the produce

-you wouldn't expect to see.

-It's hard to believe...

-..that you own a vineyard

-in the Nantlle Valley, Richard.

-Hard for me to believe, anyway.

-What prompted you

-to start this venture? It's huge.

-I've always been interested

-in vineyards and wine...

-..from all over the world.

-We bought this farm in 2003,

-all 70 acres of it.

-The soil is fertile,

-and it's south-facing.

-I think we've transformed

-one half of the Nantlle Valley.

-There's a pretty vineyard on

-one side and quarries on the other.

-We have four red grapes.

-Rondo, Regent and two Pinot Noirs.

-We also have the Bacchus, Siegerrebe

-and Seyval Blanc green grapes.

-Those seven varieties...

-..allow us to produce

-dry and sweet white wine...

-..rose, sparkling and red wine.

-This is the first red wine

-to be bottled - the Rondo.

-The label, which has an outline

-of Snowdon, is as vital as the wine.

-Its beautiful red colour

-is certainly striking.

-I have a challenge for you, Dudley.

-These are three types of red wine

-from three countries.

-One of them is Pant Du. You have to

-guess where they're all from.

-I will tell you honestly

-which one is the Pant Du Rondo.

-Right, I'll start with this one.

-Well, it's red.

-Well, it's red.

-

-Correct. You have one right so far.

-Very nice.

-This one has a lighter bouquet.

-It's a lighter taste,

-but still fruity.

-Again, it's similar in colour.

-Interesting.

-I'd say that this one...

-..tastes like a French wine.

-It tastes similar

-to the wines I like...

-..which belong to

-the Beaujolais family.

-Light and fruity

-with a delicate taste.

-The other two...

-..I'd say this one...

-..which is light and flavoursome...

-..is an Italian wine.

-Again,

-because it's light and fruity.

-But this is heavier.

-It has longer legs and the colour

-stays for longer on the glass.

-I'd say this one is Pant Du,

-but I might be wrong.

-What you've had to say

-is very interesting.

-And you're absolutely correct.

-The French wine is Beaujolais,

-like you said.

-But am I right?

-For you to say that

-the Pant Du wine came from Italy...

-..is music to my ears.

-This is Pant Du Rondo, which means

-this is the Italian wine.

-So you were wrong.

-But it's great that you compared it

-to quality Italian wine.

-It compares very favourably

-with the others.

-Long live the long legs!

-Cheers!

-# Jump on the steam train

-to the summit of Snowdon... #

-My journey

-continues to the summit of Snowdon.

-It was fine starting out,

-but as we neared the summit...

-..fog and drizzle descended.

-Welcome to the summit of Snowdon.

-Ireland is over there.

-Cader Idris

-is apparently over there.

-I can't see a thing.

-Oh, there you are!

-I'm going to try and prepare a meal.

-The things I do for you!

-What could be better than steak

-in Pant Du red wine sauce?

-This is one of the quickest dishes

-I've ever prepared.

-Drizzle some oil over the steak

-rather than in the pan.

-I hope the pan's hot.

-Perfect!

-The secret to cooking steak

-is not to turn it often.

-Instead of using a fork

-to turn it...

-..I'm using

-a spoon underneath the meat.

-Just look at that. It's perfect.

-Here are a few guidelines

-for cooking steak.

-If you like it rare, it should

-resemble that part of your hand.

-Put your finger and thumb together

-and this part tightens.

-That's what medium rare

-feels like.

-If you like it well done, put your

-thumb and little finger together.

-It should feel very tight.

-A few minutes on either side,

-then allow the steak to rest...

-..while you fry the onion

-in plenty of butter.

-Balsamic vinegar.

-Although we can't see Mount Snowdon,

-its outline is on the label.

-Add a generous slurp

-of Pant Du red wine.

-Let it reduce

-so that the flavours strengthen.

-Add a little stock,

-and the dish is complete. Great.

-The weather

-might have got the better of me...

-..but I'm determined

-to eat my lunch.

-What could be better than a local

-steak in Pant Du red wine? Tasty!

-My journey

-around North Wales continues.

-Each week, I'll be helping

-a few budding chefs.

-Sometimes, I'll succeed.

-Sometimes, I won't.

-A special vegetarian dish

-is on the menu this week...

-..for Elin Aaron's 30th birthday.

-I head over to Elin's house

-to prepare the surprise.

-Elin is a mischievous girl

-with a passion for travel.

-Running is another of her passions.

-Two of her running club partners

-are in need of my help.

-Catherine and Rhys, was it

-difficult to get rid of Elin?

-I don't think

-she suspects anything...

-..but I've had to persuade a few

-friends to get her out of the way...

-..for a few hours.

-..for a few hours.

-

-We're preparing three courses.

-For tiramisu,

-we must first separate the eggs.

-Give it a tap and crack it open.

-The next task requires elbow grease.

-The eggs need beating.

-The eggs need beating.

-

-Rhys is the man for that.

-We'll combine the yolk

-with some sugar...

-..to create a sabayon.

-We'll cook the yoke so it becomes

-fluffy, as you'll soon see.

-The colour has changed already.

-The secret here is not to put

-too much water in the saucepan.

-If water touches the bottom, you'll

-end up with sweet scrambled eggs...

-..which isn't very nice.

-Continue beating the egg.

-That looks a difficult job

-from here.

-Right, that's it.

-That's your job, Rhys.

-No time for rest, Catherine,

-because you have a job too.

-You can prepare the cream filling.

-In here, I have some double cream.

-I also have some mascarpone cream.

-Vanilla extract. This is strong,

-so you won't need much of it.

-Just a touch.

-Carefully mix these two together.

-This is quite thick at the moment.

-Look.

-Look at that. Lovely.

-We'll now let the sabayon cool down.

-Will you remember this?

-Will you remember this?

-

-No, but you will!

-You have a lot more

-to remember, guys.

-Soak the biscuits

-in coffee and spirits.

-And carefully pour

-the creamy mixture into glasses.

-Simple?

-Simple?

-

-We can do that.

-We'll soon find out.

-Now the main course.

-Lasagne,

-using crepes instead of pasta...

-..with wild mushrooms

-and field mushrooms.

-Different.

-Different.

-

-Very different.

-Mix together flour, egg, water

-and milk to make the batter...

-..and leave for half an hour.

-How long have you known Elin,

-Catherine?

-It must be ten years by now.

-Her birthday is at the end

-of the month - the big 30.

-We thought it would be nice

-to do something to celebrate.

-She's about to

-go travelling as well.

-She's going to New Zealand

-for two years.

-It's a bit of a farewell party too.

-Wales won't be the same without her.

-She's a confident person

-and a real go-getter.

-Going to the other side of the world

-for two years doesn't faze her.

-She just has fun.

-On to the filling. Soak the porcini

-mushrooms in boiling water.

-Why do we need wild mushrooms

-instead of the usual ones?

-Can you smell the porcini? They're

-strong and much more flavoursome.

-For even more flavour, I'm going

-to add some white truffle oil.

-Lovely.

-Lovely.

-

-It'll be rich and tasty.

-A tip for the filling.

-Cook the ingredients separately.

-You'll get a fuller flavour

-that way. Add truffle oil to finish.

-Drizzle it over the ingredients.

-Smell that.

-This is white truffle oil.

-It hits you, doesn't it?

-It hits you, doesn't it?

-

-Yes, it's strong.

-White truffles are very expensive.

-Once you taste this, you'll

-understand why they're so costly.

-It's a very different taste.

-It's a very different taste.

-

-Elin's in for a treat.

-I don't know.

-You're the ones cooking it!

-I'd better not say too much!

-A smooth bechamel sauce

-is required for the main course.

-The crepes must be perfectly round.

-And that's it.

-It's over to you from now on.

-Now the fun begins.

-Yes.

-Yes.

-

-I hope you remember it all.

-Problem is, I don't!

-While the two get excited about

-the task ahead, Elin arrives home.

-Surprise!

-I'm sure she wasn't expecting me.

-Nice to meet you.

-I'm glad you've returned.

-I understand you're celebrating

-a special birthday soon.

-Yes.

-I've been preparing something

-special for you in the kitchen.

-Strictly speaking, it's not me who's

-prepared this special feast for you.

-I just provided some help.

-There was yet another surprise

-waiting for her in the kitchen.

-I said I'd had a bit of help.

-Come in.

-Don't be shy.

-You're like a stranger

-in your own home!

-I said it wasn't me

-who was preparing the meal.

-I've given you a bit of help.

-Good luck,

-and good luck to you tonight.

-I'm leaving now.

-Good luck. Have fun.

-Thanks. I take it you had no idea.

-None at all!

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-Subtitles

-Subtitles

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-Subtitles

-Having shown

-Catherine and Rhys what to do...

-..it's time to check up on them.

-Good start!

-Stop wasting time!

-I'm confident you can do this.

-Don't laugh.

-Well done. In it goes.

-Use a little elbow grease now.

-Show us what you're made of.

-Fantastic!

-I'll start on the mascarpone.

-Rhys is doing well.

-But how's Catherine doing?

-I don't think it's going well,

-Catherine.

-That's too much mixing.

-I told you to do it carefully.

-That doesn't look how it should.

-Do you want to swap?

-I think it needs more elbow grease.

-I think it needs more elbow grease.

-

-I'm not sure about that.

-The only place for that

-is in the bin.

-We have a problem here.

-We'll have to phone Dudley.

-Already?

-Already?

-

-Look at it!

-MOBILE RINGS

-Hello?

-Hello?

-

-Hello, Dudley. Sorry to trouble you.

-We have a bit of a problem

-with the mascarpone.

-I don't know what's happened,

-but I've mixed it with the cream...

-..and it looks a bit like butter.

-You've beaten it too much.

-Right, we've beaten it too much.

-OK, no problem.

-You'll have to start again.

-You'll have to start again.

-

-OK, we'll start again.

-Do we have to do this again?

-Yes. Bye. Thanks. Ta-ra!

-Plan B.

-We have to do this...

-Did you hear that?

-Did you hear that?

-

-Yes, I heard something.

-Elin, go and see

-if a car has pulled up.

-Yes, some cars have pulled up

-and another surprise for Elin.

-The rest of the running club,

-along with its newest little member.

-The gang has come for the meal

-if the two cooks can pull it off.

-Elin doesn't sound too confident.

-I think something's

-already gone wrong in the kitchen.

-I'd keep out of there if I were you.

-Come inside.

-For a meal, hopefully.

-Whilst travelling around Wales...

-..it's a pleasure staying

-in top-class accommodation...

-..endorsed by Welsh Rarebits.

-A combination of hotels,

-pubs and farmhouses...

-..these 52 unique locations

-offer something very special.

-Under the microscope this week

-is Rhiwafallen near Caernarfon.

-A traditional farmhouse

-with contemporary interiors...

-..it offers a classic menu

-with a modern twist.

-With Snowdonia as its backdrop,

-Rhiwafallen is worth a visit.

-While you relax...

-..Rob, the owner of Rhiwafallen,

-is busy creating masterpieces.

-From his kitchen, Rob creates

-deliciously fresh meals...

-..from the best local produce.

-The pork is sourced

-from a small farm on Anglesey.

-Belly pork

-is cooked for a few hours...

-..while the loin is wrapped in ham

-to be sealed and then cooked.

-Delicious pork accompanied by

-apples and seasonal vegetables.

-The food, ambience and location

-are perfect.

-With more than 25 years of

-catering experience behind them...

-..there's always a warm welcome

-from Rob and Kate at Rhiwafallen.

-After a long journey,

-it's nice to return home...

-..and prepare a hearty pudding

-to warm the soul.

-Over the coming weeks, I'll prepare

-a selection to make you go "Phwoar!"

-Snowdonia pudding is an old recipe

-dating back to 1887.

-Originally, it was eaten

-with a red wine syrup.

-The recipe is an old dessert

-that was served at a hotel...

-..at the foot of Mount Snowdon.

-But I'm going to make

-a different sauce.

-I'll start with the pudding...

-..by greasing the bowl and placing

-half the raisins on the bottom...

-..so that they don't sink

-into the middle of the mixture.

-The mixture contains breadcrumbs,

-suet, cornflower, raisins...

-..and plenty of lemon zest.

-Brown sugar sweetens the recipe.

-The wet ingredients

-are two beaten eggs...

-..a generous spoonful

-of orange marmalade and lemon juice.

-This mixture will make an

-incredibly delicious moist pudding.

-This is an inexpensive pudding

-to make.

-In the old days, people cooked with

-simple ingredients and leftovers.

-Folding the greaseproof paper and

-foil allows the pudding to swell...

-..while retaining its shape.

-Then, carefully...

-..fold the foil...

-..underneath the greaseproof paper.

-Steam the pudding

-for an hour and three-quarters.

-While that's cooking, I'll prepare

-a deliciously sweet lemon sauce.

-To achieve a rich, lemony sauce...

-..use the zest and the juice

-and sugar to balance the flavour.

-Bring it to the boil

-and add to a saucepan of milk.

-Thicken with cornflower...

-..and add butter for sheen

-and a velvety taste.

-Heat the ingredients

-until the sauce has thickened.

-This luxury pudding, along with the

-other recipes, are on the website.

-Has it been a triumph or a disaster?

-It's not sticky.

-It's not sticky.

-

-Well done.

-Pour it into the glass,

-not onto the worktop, Rhys!

-It's not as easy as it looks.

-That'll certainly make a difference,

-Catherine!

-I'm going to start

-on the bruschettas now.

-Off you go.

-Off you go.

-

-Wish me luck.

-Yes, this is a three-course meal.

-A simple starter, I hope...

-..or else I'll regret it.

-Everything appears to be going well.

-Hm, I think I spoke too soon.

-Ooh, I've just...

-Ooh, I've just...

-

-Rhys to the rescue!

-Isn't it too hot to do that?

-No, it isn't hot.

-You're turning into a pro, Rhys.

-Dudley had better watch out!

-I don't think so.

-I don't think so.

-

-Neither do I!

-Ever heard of drizzling, Rhys?!

-Right, time to feed the troops.

-What impeccable silver service!

-It looks lovely.

-Now then, what do the runners

-think of the meal?

-Is it good?

-Is it good?

-

-Yes, thanks.

-Thank goodness for that!

-That went down a treat.

-Now for the main course.

-It's a crepe and mushroom lasagne.

-It looks delicious.

-Good shovelling, Rhys!

-Good shovelling, Rhys!

-

-Are you happy?

-It looks lovely.

-Yes, it's nice.

-Elin looks shocked...

-..but they've all

-cleared their plates.

-Time for that messy pudding.

-Happy birthday, Elin,

-and good luck on your travels.

-Thank you. It's been lovely.

-Despite its appearance,

-it tasted great.

-There was plenty to go around.

-So, well done, you two.

-I think it went well.

-I think it went well.

-

-It went very well.

-We gave her a shock.

-There's only one job left to do.

-Come on, we have to wash up.

-The surprise party was a success,

-I think.

-There'll be more mentoring

-next time. Cheers!

-S4C Subtitles by Adnod Cyf.

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