Aberteifi Parti Bwyd Beca

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-I'm Beca. I'm back on the road

-ready for a party.

-I want to share my recipes with you.

-I'm holding pop-up food parties

-all over Wales.

-From Anglesey to Carmarthenshire,

-I'll meet people who love food.

-There'll be a few familiar faces

-and some new ones too.

-If you're hungry,

-you've come to the right place.

-Welcome to the party.

-Today, we're in Cardigan.

-Pizzas and seafood

-are on the menu.

-TV and radio presenter Dot Davies

-is here to help me in the kitchen.

-Our lovely wine expert, Arwel,

-is here.

-We'll see how good Cardigan people

-are at baking in our competition.

-I'm expecting big things.

-No pressure!

-So off we go!

-I'm in Pizza Tipi restaurant

-on the banks of the Teifi.

-There's an Italian flavour

-to the menu.

-I'll cook two of my favourite pizzas

-- margherita and garlic prawn.

-Yum!

-I'll catch local crab

-for an incredible linguine.

-First, an Italian favourite -

-fritto misto.

-I'm joined by the TV

-and radio presenter Dot Davies.

-Welcome.

-Welcome.

-

-Thank you. I'm excited to be here.

-Excellent. Thank you for coming.

-I've known Dot for years.

-I've known you

-since you were a schoolgirl.

-I could reveal a few secrets.

-I could reveal a few secrets.

-

-But you won't do that.

-I could pin something on you.

-I could pin something on you.

-

-Yes. Shh!

-So, are you going

-to help me prepare something?

-Go on. What are we making?

-Go on. What are we making?

-

-Something called fritto misto.

-It's an Italian dish -

-catch of the day.

-Whatever they catch, they fry it

-and have it as a starter.

-It's tasty. Posh fish and chips

-without the chips.

-I have tartare sauce.

-I have tartare sauce.

-

-Without the chips?!

-There's no need for chips

-when the fish is good.

-To make the batter,

-I mix flour and eggs.

-I add a little local beer

-and a pinch of salt.

-If you don't want to use beer,

-use sparkling water instead.

-Cut your fish into chunks.

-I'm using squid and pollack.

-Dip them in flour

-and then in the batter.

-You now have your own radio show.

-You do some sports commentary.

-How did you get into that?

-How did you get into that?

-

-I'm not really sure!

-I always enjoyed sport.

-I was a sports fan.

-I was lucky enough to get a job

-in the BBC sports section.

-I got opportunities from that.

-I got opportunities from that.

-

-I saw one of your first appearances.

-I phoned Mam and said,

-"Dot's on the television!"

-"How have they let her on?!"

-I'm a big fan of rugby.

-I've been so lucky.

-I've seen lots of Grand Slams...

-..and interviewed

-lots of players and coaches.

-I've really enjoyed it.

-I've been really lucky.

-I've had the opportunities

-to cover Wimbledon. I still do that.

-Incredible.

-When I was young,

-I was such a fan of Wimbledon.

-I remember revising

-for GCSEs and A levels...

-..and saying to Mam,

-"I'm going into the garden."

-I'd have the radio.

-I'd pretend to swot but actually

-I was listening to the tennis.

-I'm now part

-of that commentary team.

-Every time I go in, I think,

-"I get paid to do this!"

-Who are you usually with?

-I work with, catch this name,

-John McEnroe.

-He's a legend.

-It's stupid that they let me

-work with John McEnroe.

-I've now worked with him

-for over a decade.

-I see him every year.

-For the first five years, he looked

-at me as if he'd never met me.

-But he does now say, "Hi, Dot."

-"Hello, John! Hi, John!"

-"Shwmae!"

-"Shwmae!"

-

-"How are you?!"

-"How's your Welsh?"

-I'm very lucky.

-I still get to do it. It's great.

-After dipping

-the fish in the batter...

-..I fry them for two to

-three minutes until they're ready.

-I'll serve the fish

-with tartare sauce.

-First, I finely sliced a red onion,

-gherkin, capers, tarragon and dill.

-I then added home-made mayonnaise...

-..made by whisking egg yolk

-with lemon juice and olive oil.

-The perfect partner to fried fish.

-Beca!

-There's no way of eating this

-in a dignified way.

-It's so nice.

-Full marks from Dot.

-I hope the guests

-will enjoy them too.

-Squid can be really rubbery

-but this was nice.

-The sauce - I just want

-to get a spoon and eat it all!

-I haven't had much squid before

-but it was very nice. Lovely.

-Second helpings?!

-Now, on to the pizzas.

-This place is well known in the area

-for their amazing pizzas.

-The foundation of a good pizza

-is the base.

-Mine is easy to make.

-I have flour in a bowl

-and to it I add dried yeast.

-Then salt.

-Water.

-Oil.

-At our house,

-Friday night is pizza night.

-I usually make the dough

-the night before.

-I put it in the fridge to rest.

-The girls

-love helping to make the sauce.

-They choose which toppings to add.

-The best bit, of course,

-is eating the pizzas.

-After bringing the dough together,

-I knead it for about five minutes.

-The dough will need to rest

-for an hour to double in size.

-On to the tomato sauce

-for the margherita pizza.

-Roasting fresh tomatoes

-with plenty of olive oil and salt...

-..gives the sauce a rich flavour.

-Twenty minutes in a hot oven

-and they're ready.

-All that's left to do

-is to give it a blitz.

-Once the dough has proved,

-it's time to make the pizza.

-A ball this size will make four.

-Put plenty of flour on the board and

-roll the dough as thinly as you can.

-A little tomato sauce, mozzarella

-and fresh oregano and basil...

-..are all you need

-to make a margherita.

-I believe that the simplest ideas

-are the best sometimes.

-A little oil on top and then into

-a very hot oven for six minutes.

-There we are. A perfect pizza.

-Perfect.

-Ooh! Lovely. Thanks.

-It's lovely!

-Lovely! I like a thin crust

-and that was perfect.

-It's the thinnest I've had

-and it was lovely.

-The other pizza I'm serving today

-is prawn.

-I fry the prawns in butter and oil

-with lemon zest, garlic...

-..white wine and parsley

-and I pour it all over the dough.

-Plenty of grated mozzarella,

-a little parmesan...

-..and into the oven it goes.

-What's nice is,

-although there's a lot of garlic...

-..I'm getting the lemon,

-white wine...

-..and the cheese, obviously.

-Nice.

-I think the one with the prawns

-and garlic was my favourite.

-It was different.

-It was garlicky.

-I'm not sure people

-will appreciate that tomorrow...

-..when I'm talking to them,

-but it was very nice.

-Do you like it?

-Do you like it?

-

-Mmm!

-Wonderful.

-I can taste the garlic, prawns,

-cheese and there's a hint of wine.

-I thought two would be too much

-but there's not much left.

-The prawns one was different

-because there's no tomato.

-The pizzas are a hit, I think.

-But now

-something to quench a thirst...

-..with our gorgeous drinks expert,

-Arwel.

-Isn't it lovely here in Cardigan.

-Isn't it lovely here in Cardigan.

-

-There are far worse places.

-Yeah. So, what do you have for us?

-As it's an Italian theme, we'll

-start with a white Pinot Grigio.

-Pinot Grigio

-gets a lot of bad press.

-People think it's too basic.

-I'm a fan.

-People don't realize

-it's originally from Alsace.

-It's the same grape as Pinot Gris.

-That's a lot deeper and oilier.

-Pinot Grigio is from Italy

-and is picked young...

-..so it keeps its acidity

-and freshness.

-I am a fan of PG.

-It's quite easy to drink

-but it does have some acidity.

-It'd go with fatty foods.

-It'd go

-with what we have this evening.

-It goes perfectly with seafood.

-It goes perfectly with seafood.

-

-Where did you buy it from?

-It's from Lidl.

-Believe it or not,

-it costs under a fiver.

-That's great value for money.

-It's quite light -

-there's not much colour.

-There's not much fruit but

-there's something fresh about it.

-I expected it to be drier.

-I got some sweetness

-then it was dry.

-I expected it to be smoother

-immediately.

-It's not a sharp wine.

-It's not like a Riesling.

-It's more delicate but I'd still

-class it as a dry wine.

-It'd go well with the crab linguine.

-That's why I chose it!

-I'm learning! Excellent!

-I'm learning! Excellent!

-

-Well done!

-We have another one.

-To make it more interesting...

-..the same grape, Pinot Grigio,

-but blush.

-Everyone thinks that

-Pinot Grigio is a white grape.

-But it's greyer, pinkish,

-red almost.

-That's how blush is made.

-The skin stays in the wine...

-..while it macerates.

-The skin stays in

-for just over a day.

-It's light. It's blush.

-If the skin had stayed

-with the liquid for longer...

-..more colour

-would come out of the skin.

-Where did you get this?

-Where did you get this?

-

-Tesco. It was less than a fiver too.

-It's very good value for money.

-There's less on the nose

-on this one. It's more delicate.

-I can imagine drinking this

-when the sun's shining.

-It was.

-When the wine's cold and crisp.

-It would quench your thirst.

-I prefer this one.

-There's nothing wrong

-with either of them.

-I could drink this easily.

-I could drink this easily.

-

-Too easily sometimes.

-What's good about these is

-the alcohol isn't too strong - 12%.

-New World wines are 14% to 14%.

-A bottle and a half

-is enough even for you.

-Perhaps.

-Thank you.

-I'm impressed with their cost.

-I'm impressed with their cost.

-

-They're brilliant. Cheers.

-Later, I'll go out fishing

-for my next dish...

-..crab linguine.

-Look at its size. It's perfect.

-And we'll find out how the people of

-Cardigan fared in our competition.

-Back soon.

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-I'm throwing an Italian-flavoured

-food party in Cardigan.

-On the menu next is one of

-my favourite dishes, crab linguine.

-So simple but so tasty.

-To make the most

-of the local produce for the dish...

-..earlier today, I went fishing

-with Len Walters and his crew.

-Hello, Len.

-Hello, Len.

-

-Hello. Nice to meet you.

-Len has fished in Cardigan Bay

-for 40 years.

-He fishes for everything

-from lobster to mackerel.

-A shark.

-Oh, my gosh.

-Oh, my gosh.

-

-I'll put it back.

-I wasn't expecting to see a shark.

-But we're after crabs today. There

-are lots of them in Cardigan Bay.

-That's the male crab.

-The shell is quite flat.

-Large claws. A large crab.

-Under it is a little flap.

-Right.

-This is a female.

-Her claws are smaller.

-She has a round back.

-I can see that now.

-There's a difference underneath -

-her flap is large.

-So, in the spring,

-the male's the best one.

-At the end of the year,

-go for the hen.

-Is there a difference in the meat?

-Is there a difference in the meat?

-

-There's more white meat in this one.

-There's more brown meat in this one.

-From August,

-it's much better than the male crab.

-It's full of roe. Red meat.

-It's fantastic.

-What about the spider crab

-behind me?

-The spider crab.

-Its legs are remarkable.

-The meat is somewhere

-between crab and lobster.

-It's nice.

-The legs are sometimes

-on restaurant menus.

-Thank you for today.

-I've enjoyed myself.

-After fishing for crabs, I'm going

-to see Len's partner, Mandy.

-She cooks what Len catches.

-She sells the produce in markets

-across South Wales...

-..and has won countless prizes

-for her seafood.

-Wow, look at those!

-They look fantastic.

-The brown crabs are so tasty.

-All Mandy does

-is boil them for 20 minutes.

-I've removed the meat from the claws

-but I've never dressed a crab.

-I hope you're going to give me

-a masterclass on what to do.

-We're going open up the body.

-We then remove the legs...

-..and put the white meat

-in the bowl.

-Large legs.

-Large legs.

-

-They're meaty.

-How many crabs have you dressed

-in your lifetime?

-Thousands.

-You don't like eating crabs.

-You don't like eating crabs.

-

-No.

-A little.

-Is it because you're with them

-all day?

-You don't want to see them at night.

-After Mandy shows me what to do,

-it's my turn to have a go.

-I remove the body from the shell

-and collect the meat.

-There's loads!

-It's important that there are no

-guts or bits of shell in the meat.

-It's time-consuming

-but the result is very tasty.

-So tasty.

-Crab doesn't taste

-like any other seafood.

-It's unique.

-It's not like lobster

-or any other shellfish.

-It's light and sweet.

-You don't need anything else

-with it.

-It's perfect as it is.

-Thank you very much, Mandy.

-I've learned loads today.

-I'd happily stay here.

-A glass of wine would be nice!

-Do you agree?

-Do you agree?

-

-White wine.

-I hope you enjoy the crab linguine

-I'm going to make.

-Are you going to taste it?

-Are you going to taste it?

-

-Yes.

-Good.

-With the crab prepared, it's time to

-make the main course - the linguine.

-I boil the pasta for about

-eight minutes in water and sea salt.

-In a frying pan, tomatoes, garlic,

-chilli, parsley and the crab.

-It's important to stir carefully so

-the meat doesn't break up too much.

-I add the linguine, lemon juice

-and a pinch of salt and it's ready.

-That's it.

-Really quick. Really tasty.

-There's just enough for me here.

-So lush.

-I'm going to have some wine.

-Thank you.

-To go with the linguine, the Pizza

-Tipi restaurant have made focaccia.

-It's an Italian bread

-that will go well with the dish.

-It was lovely. It tasted very fresh

-with the crab and tomatoes.

-I'd certainly order that again

-when I go out to eat.

-I used to cook crab

-but I hadn't tried it with linguine.

-It's very nice.

-Very nice.

-Very tasty. It's a taste of summer.

-It's simple, fresh and lovely.

-Very tasty.

-Lovely.

-The pasta was nice and light.

-The crab went really well with it,

-and the tomato sauce. It was lovely.

-I've never had crab before.

-It was nice to try it.

-It was nice, I must say.

-It's time for the competition.

-Are you excited, Dot?

-I am, but I'm worried

-because they're standing behind us.

-Ignore them!

-Ignore them!

-

-You're not there! I can't see you.

-As we've had pizza and pasta...

-..we decided that the sweet

-should have an Italian theme.

-OK?

-These look fantastic, don't they?

-You made these! Really?

-Really?

-Come on now.

-They'll start throwing stuff at you!

-There's talent in Cardigan

-I didn't know about!

-I'm one of you!

-It's just that I can't do it!

-Can I leave, please?

-On we go before Dot

-digs herself a deeper hole.

-This is Tiramisu Teifi.

-It's easy to make tiramisu - sponge,

-mascarpone and some chocolate.

-Boom!

-Boom!

-

-I just want to make sure I like it.

-She's just checking.

-Checking is fine.

-Limoncello drizzle.

-I have a young baby...

-..so I was making supper for her

-then my husband while baking it.

-It's something quick

-but I hope it tastes alright.

-That's lovely.

-On to Ricato.

-It's an Italian cheesecake.

-It has lemon zest, orange zest...

-..vanilla and currants in it too.

-There are raisins in it.

-There are raisins in it.

-

-We say currants around here.

-That's different.

-Next, Leaning Tower of Pisa.

-There are strawberries

-in the middle.

-I'm not a natural baker.

-It took up an evening by the time

-it had cooled and I'd decorated it.

-Do you know what?

-You'd pay for that.

-On to this one.

-The three of us came together...

-..and decided

-we'd have a night out to discuss it.

-I'm cutting into it. Ooh!

-We had spaghetti bolognese.

-It all developed

-from eating spaghetti bolognese.

-Ann made the sponges.

-I used the spaghetti-making machine

-to make the fondant icing.

-It's sweet.

-Good sponge. Well done.

-I'm sure it'll be a very sweet cake.

-It was a lot of fun.

-A lot of fun.

-This is going to be hard.

-Shall we taste them all again?

-Go and get a drink,

-we'll be with you soon.

-If you had another piece

-of one of the five...

-..to take with you over there

-to have with a cuppa...

-..which would it be?

-The tiramisu.

-The tiramisu!

-Is it? So is this the winner?

-Let's see who made it.

-Mererid Jones. Congratulations.

-You made it!

-Come over here.

-Do you know Mererid?

-Do you know Mererid?

-

-I do know Mererid.

-I didn't know!

-Did I? I didn't know.

-I said, "Don't say anything."

-What did you think when I said

-it was my favourite dessert?

-I thought, "Oh, dear."

-I thought, "Oh, dear."

-

-How did you make it?

-I made sponge and that was a hassle

-as my oven didn't work.

-Good. Well done.

-I went over to my aunt's house

-and put the sponge in her oven.

-I added mascarpone.

-There's coffee and brandy in it.

-Hello! That's why!

-There's some dark chocolate

-in it too.

-To finish off,

-to make the Italian flag...

-..I used white chocolate

-and coloured it red and green.

-Congratulations. Give her a clap.

-Well done to everyone else.

-We're going to carry on

-with the party.

-Thank you to the people of Cardigan.

-You've been fantastic.

-See you soon. Goodbye!

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