Gwledda - Pwllheli Dudley

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-I've travelled all the way to the

-Lleyn Peninsula for a special event.

-The Llyn Land and Seafood Festival.

-I'm ready for the feast, are you?

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-Situated between land and sea is

-one of Wales' most idyllic settings.

-It is an area of natural beauty...

-..attracting many

-to the charm of rural living.

-But that's not why I'm here.

-There's a food festival

-over at the marina.

-That's where I want to be.

-The food festival is situated

-waterside at Hafan Pwllheli.

-More than 30 food producers...

-..will be catering

-for the 4,000 expected visitors.

-Mike Parry is the festival's

-organizer. It's looking good, Mike.

-Yes, although it's quiet at the

-moment, it will be crowded later on.

-How long

-has this festival been running?

-This is its 12th year.

-Our focus

-is on high-quality produce.

-That's the festival's premise.

-We want visitors to sample the best

-produce that Wales has to offer.

-I'm going to sample a few more

-delights, as I'm sure you are.

-I'm going to enjoy myself.

-Don't forget to visit

-our health stand at the far end.

-You can get your weight

-and BMI checked, just in case.

-As if I need to!

-There is a wealth

-of produce on offer here...

-..including special pasties.

-I've made an early start to catch

-baker, Kurmang Aziz, at work.

-I've come to Blaenau Ffestiniog,

-where I'm hoping to have breakfast.

-Kurmang starts work

-at 5.00am every morning.

-Originally from Kurdistan,

-he speaks four languages fluently.

-Kurdish, Arabic,

-Persian and English.

-He's currently learning Welsh.

-Welcome to Model Bakery, Dudley.

-You run a bakery, selling produce

-which is familiar to everyone.

-But you also make

-traditional Kurdish food.

-Yes, I make Kurdish pasties.

-What's so special

-about this Kurdish recipe?

-I use original ingredients.

-Salt, black pepper, minced beef...

-..piri-piri chilli spice.

-That's hot.

-That's hot.

-

-Yes, very hot, and olive oil.

-Here's the filling

-I prepared earlier.

-I notice there are pine nuts

-and fruit in your filling.

-Secret ingredients!

-Are these additional ingredients

-for your secret recipe?

-Yes.

-What's the first step?

-Bread.

-Bread.

-

-Bread? No pastry?

-No, white bread.

-That's a generous portion of meat.

-I don't do small portions.

-That's the kind of pasty I like -

-plenty of filling.

-I'm looking forward to tasting them.

-I'm looking forward to tasting them.

-

-I have more bread to bake.

-I'll see you tomorrow then.

-Lovely. Thanks.

-Who'd have thought

-of adding Halen Mon to fudge?

-Very nice.

-How's it going, Kurmang?

-Very busy.

-These must be the special

-bread pasties. May I try them?

-Yes, of course.

-Yes, of course.

-

-This is very tasty but it's spicy.

-Very tasty?

-Very tasty?

-

-And spicy.

-It has quite a kick.

-Thank you very much.

-This week I'm preparing a dish for

-one of the area's familiar faces.

-She's a busy presenter,

-a mother of five children...

-..and she's recently launched

-her own business.

-Who am I talking about?

-Daloni Metcalfe.

-Since you're a busy mother, I'm

-cooking you a lobster recipe today.

-It's my favourite dish.

-This method is slightly more

-complicated than just boiling it...

-..but I hope

-you'll think it's worth it.

-I'm going to add it

-to this saucepan...

-..containing carrot, celery, fennel,

-bay leaf, thyme and seasoning.

-It's similar to court bouillon. I'll

-also make a sauce from the stock.

-Do you have much time

-to cook at home?

-Yes. I have a family

-who enjoys proper food, as they say.

-You have five children.

-You have five children.

-

-Yes, we have five hungry children!

-Do you always buy local produce?

-Do you always buy local produce?

-

-I wouldn't buy anything else.

-We're lucky we rear

-our own cattle, sheep and pigs.

-We have a constant supply of meat.

-It's a nice feeling preparing

-bacon and eggs for breakfast...

-..knowing the bacon

-has been home reared.

-This is still alive. There are

-various ways to kill a lobster.

-Some people suggest freezing it

-so that it dies gradually.

-Another way, of course, is to put

-a knife straight through its head.

-It dies instantly.

-Straight through.

-It will still continue to move.

-Those are the muscles contracting.

-It's dead,

-although it's still moving.

-I'm using

-a couple of wooden skewers. See?

-I have to hold it down

-or it'll be gone!

-In order to keep

-the tail straight during cooking...

-..I pierce the flesh

-with bamboo skewers.

-Add the claws to the stock

-for five minutes.

-Chop the remainder of the body

-into small pieces.

-Remove the claws and transfer

-to a bowl of iced water.

-Boil the tail in the stock

-for two minutes.

-You've recently embarked

-on a new venture.

-Yes, it's called Cwt Tatws...

-..that operates

-from a shed on our land.

-Which you've converted into a shop?

-Yes, it's a shop selling all kinds

-of beautiful items for the home.

-Transfer the tail

-to the iced water.

-That's exactly how it should be.

-Fry the vegetables until soft.

-I'm going to add a touch more oil

-before adding the lobster.

-Fry until pink

-and add a generous splash of Pernod.

-Not too much.

-Smells good.

-Smells good.

-

-Fry it until it's almost evaporated.

-For more colour and taste,

-add puree.

-I'm hopeless

-when it comes to adding ingredients.

-I cook very plain food.

-I don't

-tend to add any extras like this.

-Add the stock to the frying pan

-and make a red pepper puree.

-Blend the peppers to make a sauce...

-..cook it until it reduces down

-to half its volume.

-There are many ways

-to remove the flesh.

-A simple way is to use kitchen

-scissors to cut through the bone.

-Look how tender this is.

-And it's whole.

-Brush the skin with curry oil,

-grill for two minutes...

-..and it's ready to serve.

-I'm looking forward to this.

-Bardsey lobster with

-red pepper puree and Pernod sauce.

-Nice?

-The best lobster I've ever tasted.

-I hope you've picked up a few tips.

-Wonderful. Thank you.

-Wonderful. Thank you.

-

-You're welcome. Cheers.

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-Welcome back to Pwllheli.

-I enjoy meeting

-quality food producers...

-..and this is

-a great place to find them.

-The Oinc Oink company made its mark

-at the Royal Welsh Spring Festival.

-Fferm Gwyniasa is situated at

-the foot of Yr Eifl near Llithfaen.

-It is home to Huw and Ela Roberts...

-..and this is also where they run

-their family business...

-..producing Welsh pork.

-Hello, Huw. They couldn't wait

-to get at the food.

-Yes, it's feeding time.

-How many times a day

-do you feed them?

-Twice - morning and night.

-How did the company start?

-We started out in 2007...

-..when we bought two young sows

-from a couple in Llanidloes.

-They produced litters...

-..and bore around 22 piglets.

-They soon became one large litter...

-..and it's been growing ever since.

-These days...

-..we have 10 sows...

-..and we supply local shops,

-farmers' markets and so on.

-Every company needs a name, so

-how did you come up with Oinc Oink?

-It's a simple name.

-It was a joke to begin with.

-My brother-in-law came up with it.

-We were over at his home

-having dinner one evening...

-..and he jokingly said,

-"Why don't you call it Oinc Oink?"

-But the name has stuck.

-But the name has stuck.

-

-It obviously works.

-What breed of pigs do you rear here?

-These are pedigree Welsh pigs.

-These are pedigree Welsh pigs.

-

-Do they produce better quality meat?

-Yes, because of the marbling in the

-meat, it provides a better flavour.

-That's what counts, so you can

-charge a bit more for it then!

-Yes, I suppose so.

-I see you're busy packing, Ela.

-Yes, it's market day tomorrow,

-so I'm busy packing sausages.

-Are they popular?

-Are they popular?

-

-Yes, sausages are very popular.

-Which flavours do you do?

-Plain, cracked black pepper,

-sweet chilli and pork and leek.

-You have your work cut out.

-Rearing pigs is one thing but you

-also take care of the business side.

-Yes, we rear the pigs,

-search for new customers...

-..and pack the meat ourselves.

-I also take the pigs to the abattoir

-in Denbigh once a week...

-..and return to pick up

-the fresh produce the following day.

-It's a 150-mile round trip.

-What other cuts of pork

-do you prepare?

-Anything that comes from a pig.

-We make joints out of the legs...

-..chops and loin chops...

-..and belly pork.

-We also cure it

-to make gammon and bacon.

-You recently

-enjoyed success at Llanelwedd.

-Yes, we exhibited our pigs and won

-the Pedigree Welsh Champion award.

-We were also very fortunate...

-..that our pigs

-were crowned Supreme Champions.

-It was an achievement

-since there were 98 pigs competing.

-You're going to the Pwllheli show

-tomorrow. Have you been before?

-No, never.

-It will be interesting to see how

-the produce will sell in Pwllheli.

-I hope you have enough produce.

-I hope you have enough produce.

-

-I hope so too.

-Otherwise you'll be back

-at the abattoir tomorrow!

-Carry on packing

-and I'll see you at the show.

-We've launched a new range

-of hard, white cheese.

-We haven't named it yet

-but you're welcome to try some.

-It's very dry.

-It's similar to Caerphilly.

-But it's Anglesey cheese.

-How's it going, Huw?

-How's it going, Huw?

-

-The sausages are selling very well.

-I notice you have

-kebabs here today...

-..which are great for barbecues.

-Let me try a piece.

-It tastes very meaty.

-Yes, plenty of flavour.

-It's delicious

-without being too hot.

-I have a selection of home-made

-chocolates here from Cathryn Cariad.

-I've recruited the help

-of these volunteers...

-..for a taste test.

-You're all members

-of Pwllheli Sailing Club.

-How sharp are your taste buds?

-We'll soon find out.

-What flavour is this chocolate?

-Think about it.

-It might not be familiar to you.

-It might not be familiar to you.

-

-It tastes like dark chocolate.

-It's dark chocolate with beer.

-It contains beer.

-It contains beer.

-

-I'll finish it in that case!

-You'll be wanting a pint of it now!

-Try the next one.

-Plain chocolate.

-Why are you laughing, Charlie?

-What does it contain?

-I'll leave that one.

-Aren't you keen on that?

-Aren't you keen on that?

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-Chilli.

-Try the last, the small white one.

-What do you think it is?

-What do you think it is?

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-Strawberry?

-Sloe gin.

-That was only a small selection,

-there are much more inside...

-..so why not go and try them?

-During recent years,

-Wales has earned its status...

-..as one of Europe's

-most gastronomic countries.

-One man

-quickly making a name for himself...

-..is Hugh Bracegirdle,

-head chef at Plas Bodegroes.

-I take it

-beef's on the menu today, Hugh?

-Yes, I'm going to cook

-braised rib of beef...

-..with chargrilled rib eye

-and onion sausage.

-Firstly prepare

-the different cuts...

-..and fry

-the cheaper pieces until brown.

-Add salt and pepper

-and half a bottle of red wine.

-Remember, the wine

-should be good enough to drink.

-What's next?

-Add the onions...

-..bay leaf, carrots and garlic.

-That's onions, garlic, bay leaf...

-..carrots,

-then the stock and some thyme.

-Mix well.

-Next I'll finish prepping the beef.

-Remove all fat...

-..wrap tightly in cling film...

-..and refrigerate.

-We return to the cheap cuts of meat

-which have been cooking overnight.

-So this has been thoroughly cooked?

-So this has been thoroughly cooked?

-

-Yes, it's ready.

-It's been left to cook

-for 12 hours overnight.

-Separate the stock and meat...

-..and tear the meat

-into thin pieces.

-The meat has cooked, so what's next?

-The leftovers...

-..are put back in to boil

-to make the sauce.

-I'm going to add some diced carrots,

-chopped parsley and horseradish.

-If it tastes as good as it smells,

-I'm in for a treat.

-Add the stock

-which has already reduced down...

-..to provide moisture

-and bind the ingredients.

-It looks delicious, Hugh.

-It's very colourful.

-The meat is going to be so tender.

-When the mixture has solidified,

-cut into cubes...

-..cover with flour and egg

-and roll in breadcrumbs.

-Deep fry until golden.

-Cook the meat on a hot griddle for

-four minutes either side and serve.

-Here we are - one piece of meat

-prepared in two different ways.

-I can't wait to taste it.

-Fantastic.

-I've found a stall

-which you wouldn't expect to find.

-It's a health stand, and Llyr has

-been busy testing people all day.

-What kind of tests do you do?

-We test blood pressure,

-cholesterol, BMI and diabetes.

-Cholesterol?

-Would you mind testing me?

-People assume because I use lots

-of butter and cream in recipes...

-..that my cholesterol level is high.

-Let's find out.

-You do that for me and I'll prepare

-a healthy meal for you later.

-A small prick.

-What's the result, Llyr?

-What's the result, Llyr?

-

-Your cholesterol level was five.

-I'm sure

-that's shocked your viewers.

-I'm quite fit and eat healthily,

-so it goes to show...

-..that if you eat

-a healthy, balanced diet...

-..occasional butter and cream

-and so on is fine.

-Yes, everything in moderation.

-I describe

-the human body as an engine.

-You have to put the right stuff in

-to make it work.

-The correct fuel.

-The correct fuel.

-

-Precisely.

-This is a healthy recipe consisting

-of tender loin, scallops...

-..and local black pudding.

-I hope you're not vegetarian.

-No, I'm not.

-The first step

-is to prepare the meat fillet.

-Do you cook much at home?

-Do you cook much at home?

-

-Yes, I do.

-With a young family, it's hard to

-find the time, but I do enjoy it.

-Take the black pudding

-and cut into two slices...

-..which will sit on top of the pork.

-Can you hear it sizzling?

-Can you hear it sizzling?

-

-Yes. The pan must be hot.

-Yes. In goes the black pudding.

-While that's cooking...

-..I can prepare the scallops

-by slicing them open.

-The scallop itself is stuck

-to the top and bottom of the shell.

-It needs to be sliced neatly...

-..so that none of the

-expensive flesh inside is wasted.

-How long do they take to cook?

-How long do they take to cook?

-

-I'll cook them for 30 seconds.

-If they were bigger, I'd cook them

-for a minute each side.

-Any longer

-and they lose their taste.

-Turn the meat over.

-Notice the colour.

-Caramelizing the outside

-gives them a sweeter taste.

-For more flavour, add butter.

-Allow them to rest before serving.

-Prepare a celeriac and pesto puree

-and a yellow pepper puree to serve.

-Add tomatoes for colour.

-What a delicious combination!

-Here you are, Llyr.

-Here you are, Llyr.

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-It's good that it's low in fat.

-It looks delicious,

-so if you don't mind, I'll tuck in.

-Carry on. It's a nice, healthy dish.

-Nice?

-Wonderful. Delicious.

-You announced my cholesterol level

-to the nation, but what's yours?

-It's higher than yours,

-I must admit.

-I've been making healthy meals

-for quite some time now.

-If you made more meals like that...

-..your cholesterol level

-would drop too, Llyr!

-That's the end of the show.

-Our next instalment

-comes from Lampeter.

-All the recipes

-can be found on the website.

-Good food

-needn't be complicated to prepare.

-It's the produce that matters.

-S4C Subtitles by Adnod Cyf.

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