Llanarthne 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.

-Today, we're in Llanarthne.

-On the menu tonight, food to give

-you a warm cwtch on a cold night.

-Helping me in the kitchen,

-presenter and entertainer Aled Sam.

-His wonderful wife, Rhian Morgan,

-will help me judge the competition.

-So, off we go!

-Wright's Restaurant has been serving

-good food to locals for years.

-My food is on the menu tonight.

-The star of the show is my version

-of the French cassoulet.

-I'll be taught how to make

-special sausages for the casserole.

-For dessert, peach cobbler.

-First, a sausage trio.

-I need help for the first.

-Hello.

-I'm looking for someone

-to help me in the kitchen.

-I hear that you're the house chef.

-I hear that you're the house chef.

-

-Only when I have to be.

-In emergencies only.

-Oh, really.

-Who does most of the cooking?

-I was away with work

-for three months last year.

-I filled the freezer with chilli

-and goodness knows what.

-When I came home, it was still full.

-Aled had stepped into the breach.

-He'd stood up to be counted.

-Sort of.

-What did you cook?

-Different versions of potatoes

-and ham, if I'm totally honest.

-I can cook chicken too.

-Potatoes and ham

-is the signature dish.

-You want to make something

-your children will eat.

-They wrote a song -

-potatoes and ham.

-Remember?

-# Potatoes and ham, potatoes and ham

-# Potatoes and ham, potatoes and ham

-# Potatoes and ham,

-potatoes and ham #

-Every version of what I cooked

-included potatoes and ham.

-What kind of food do you remember

-eating as youngsters?

-Faggots on my side of the family.

-The Samuels.

-My mother, grandmother

-and my aunt had different recipes.

-I remember watching them use the

-mincer and stuffing things into it.

-Fantastic.

-Mam-gu used to make faggots

-and I never tasted them...

-..but Mam had stories

-about having a pig on the farm.

-They used every part of the pig

-to make sausages and faggots.

-We're cooking sausages tonight -

-we have three different types.

-Frankfurters, brats...

-..and Glamorgan sausages.

-That's why I need help, Aled.

-Will you help me?

-Will you help me?

-

-If I must.

-You come from Glamorgan

-so step up to the challenge.

-You can chill out here!

-You can chill out here!

-

-I have three bottles of beer now!

-I love Glamorgan sausages.

-The combination of leek and cheese

-is lovely.

-Use good cheese if you can.

-I've chosen some delicious

-Caerphilly and French gruyere.

-Everything's been weighed. Pour the

-cheese and breadcrumbs into a bowl.

-Here we have some chives.

-It looks nice already.

-That's why I add the herbs.

-The cheese would be a bland colour.

-We have the green chives, and the

-leeks are more of a yellow colour.

-In it goes.

-That was a large leek.

-I'll just chop some thyme.

-I know we're making

-vegetarian sausages...

-..but are sausages on the menu

-in your house?

-We love sausages.

-We buy them regularly,

-especially venison sausages.

-Nice. Lovely.

-People think we're strange.

-When we tell people in Cardiff

-that we eat venison sausages...

-..they think we're posh.

-It's the same price

-as other sausages.

-It's a healthier meat too.

-There's less fat.

-Do you only use the yolk?

-Do you only use the yolk?

-

-Only the yolk.

-I'm going to put another one in too.

-I keep the egg white

-to bind the breadcrumbs.

-To bind it all together.

-After adding the yolk to the bowl,

-mix the ingredients...

-..add Dijon mustard

-and a pinch of salt and pepper.

-You can shape into long sausages...

-..but for tonight,

-I'm rolling them into small balls.

-Thanks for your help.

-I'll put these in the fridge.

-You can enjoy them later.

-Thank you, Aled.

-I'll cover these in breadcrumbs,

-fry them and serve them.

-First, the other sausages.

-I have beef frankfurters.

-I know you've heard horror stories

-about frankfurters.

-These are 100% minced beef

-and they're lush.

-These are bratwursts made of pork.

-The ideal partner for a beef

-frankfurter is mustard sauce.

-I love making my own sauce.

-Finely crush mustard seeds.

-Add fresh tarragon. I love it.

-It adds an aniseed flavour

-to the sauce.

-Add cider vinegar, rapeseed oil,

-honey and a pinch of salt.

-Bind the ingredients with mayo.

-I'm happy with that.

-I'll leave it to rest for a while.

-Next, the bratwurst sauce.

-Finely chop an onion and fry it

-in a saucepan until it's soft.

-Add sweet paprika, curry powder.

-Cook for two minutes.

-Tomato ketchup, water.

-Mix to thicken.

-This is a curry sauce.

-They love it in Germany.

-They call it currywurst.

-It goes well with bratwurst.

-Boil the Franks in water.

-To add flavour to the brats,

-cook in beer and onions.

-I finish them off on the griddle.

-Serve the curry sauce hot.

-The meat is so soft.

-The currywurst sauce is sweet.

-I can taste the curry.

-It works perfectly.

-I like the currywurst.

-It was spicy, had a kick

-and was just enough for me.

-I like the Glamorgan sausages,

-the melted cheese and leek.

-They were fantastic.

-Better than potatoes and ham,

-that's for sure.

-I've been joined by Arwel,

-our drinks expert. Hello, Arwel.

-What's on the menu?

-Three different beers

-from different areas of Wales.

-They have different styles too.

-We start in North Wales,

-the Geipel brewery.

-This is a pilsner,

-a traditional kind of lager.

-From Penlon, in Pembrokeshire...

-..we have a premium ale.

-It's darker and bottle conditioned.

-From Tiny Rebel, we have a red ale

-called Cwtch from Newport.

-That's another different style

-similar to a light beer.

-We start with Geipel.

-As I said, this is a pilsner.

-It's a traditional style of lager.

-Forget Carlsberg and Carling.

-This is the original style.

-The taste is similar

-if a little hoppy.

-It has a much drier style.

-Try that first.

-Nice.

-It's smooth.

-Right at the end,

-it dries the mouth.

-I like that. That would complement

-the sausages perfectly.

-This is the more versatile

-and the lightest of all three.

-The heavier the beer, the more

-flavour you need in the sausages.

-The pilsner will match anything.

-That's the pilsner.

-Next, Penlon.

-We move on to Penlon

-in Pembrokeshire.

-This is a different style,

-bottle conditioned.

-You need more care with this one.

-Try this one. It doesn't look

-that much darker but it is heavier.

-It tastes sweeter.

-Definitely not as dry

-as the first one.

-It's more traditional. You'd expect

-bitter to taste like that.

-It's hoppy.

-It is sweeter

-but it's packed with flavour.

-Let's move on to the Cwtch

-by Tiny Rebel.

-It's described as a red ale.

-There's a hint of red in it.

-Definitely.

-Definitely.

-

-Smell it first.

-It has a strong, floral aroma.

-Ooh, yeah. Elderflower.

-You can't miss it.

-That continues to the mouth.

-Cheeky. I like that.

-Yes, that one, that's the one.

-That's so strong, you need sausages

-packed with flavour.

-Otherwise, the beer would

-overpower the taste of the sausages.

-That's definitely my favourite.

-Thank you.

-Thank you.

-Cheers. I'll keep this bottle.

-I could see you topping up!

-I could see you topping up!

-

-Would you like some?

-Later, Arwel will be back with wine

-to complement the main course.

-I'll make jumbo sausages

-with a local expert.

-All this, a dessert

-and the competition - see you soon!

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-Welcome back to Llanarthne.

-I'm serving food to local people

-including Aled Sam and Rhian Morgan.

-We've already eaten sausages

-and there's more to come.

-We're ready for the main course.

-It's my version of the classic

-French cassoulet.

-First, I went to find

-one of the main ingredients.

-Felin y Glyn farm in Pontnewydd...

-..is home to Illtud Dunsford

-and his pigs.

-Illtud has won many accolades

-for his produce...

-..including

-the BBC Food and Farming Awards.

-He's been praised by none other

-than Heston Blumenthal.

-His sausages are sold across Wales

-and the world's poshest food shop...

-..Fortnum & Mason in London.

-He keeps pedigree Welsh pigs

-and makes all kinds of sausages.

-I've asked him to help me prepare

-Toulouse sausages...

-..the traditional cassoulet sausage.

-I've never made sausages,

-let alone Toulouse sausages.

-What makes a good Toulouse sausage -

-which ingredients do you need?

-We use pork shoulder.

-It's very traditional and simple.

-Salt and black pepper.

-We'll also use garlic and red wine.

-Looking at the history

-of the Toulouse sausage...

-..every local farmer and butcher

-has their own recipe.

-And theirs is the best!

-"He makes great sausages

-but he doesn't quite do it properly.

-"Ours are perfect!"

-I learnt how to make this in France.

-Mince the pork shoulder.

-Add some garlic,

-crushed into a paste, with salt.

-More salt, black pepper

-and Bordeaux wine.

-Next, in go the hands.

-That smells fantastic.

-Squeeze the mixture into the machine

-and we're ready to go.

-Illtud uses traditional pig gut

-to make the sausage skin.

-Once he's started,

-it's time for me to have a go.

-Is it OK?

-Perfect.

-Thanks, Illtud. I really enjoyed

-learning how to make sausages.

-I can't wait to taste that

-in the cassoulet.

-I hope you like it too.

-Thank you, brilliant.

-Thank you.

-Here's the beast of a sausage I made

-with Illtud on the farm.

-It's smells incredible and I can't

-wait to taste the cassoulet.

-I'm making a cassoulet

-for six people.

-I'm going to cut off

-the amount of sausages I need.

-It's such a pity to cut this

-but I have guests to feed.

-The sausages go in first

-because I want to brown them.

-It will also add flavour to the pan

-for the other ingredients.

-I'm adding some lard-ons,

-smoked bacon, to the sausages.

-After frying for five minutes,

-place them to one side.

-Add celery, carrots

-and onions to the pan.

-Leave them to sweat

-until they're soft.

-Add garlic, tomato puree,

-thyme and red wine.

-Bring to the boil, add some

-pearl barley, beans, bay leaves...

-..pepper and a pinch of salt.

-Pour in some stock.

-Slice the sausages in half

-and return to the pan.

-Cook in the oven for 40 minutes

-with the lid on.

-In a traditional cassoulet...

-..the French use confit duck

-cooked in oil.

-I like to roast them.

-There's a lot less fat.

-Pull the meat from the bone

-and add it to the cassoulet.

-Simmer for 15 minutes

-on the hob without a lid.

-You need a nice wine to complement

-this dish and I know just the man.

-I'm back with Arwel.

-Next on the menu, a cassoulet.

-You have two wines.

-Everyone thinks that red wine

-is the natural complement...

-..but we start with white.

-Cotes du Rhone - I know you'll say

-you know nothing about white wine...

-I was about to say that!

-There are plenty of white wines

-with plenty of grape variety.

-Roussanne, Marsanne, Clairette,

-Grenache blanc, Ugni blanc.

-Those are the main grapes.

-The style is remarkable.

-I'll pour some for you.

-What you'll see right away

-with the bouquet...

-..how much fruit you can smell -

-peaches, pears.

-That's nice.

-I chose this one because Sauvignon

-would be too light and too acidic.

-There's more depth to this one,

-it's a lot heavier.

-It fills the mouth, it's smoother

-and there's less acidity.

-We'll move on to the traditional.

-Again, we stay in the same area,

-Languedoc-Roussillon.

-This is Malbec...

-..but the village is Cahors.

-If you see Cahors on the label,

-it has to be at least 70% Malbec.

-Two other grapes can be added.

-Tanat and... Merlot.

-Well done, I'm glad you remembered.

-I can't help you.

-This is a red wine but it used

-to be classed as a black wine.

-This is going to be dark.

-This is going to be very dark.

-It's full-bodied.

-You know instantly

-it's going to be a fine wine.

-That's... oh, boy. Oh, yes.

-That's how it should be. It's heavy,

-it dries the mouth at the end.

-That's the ultimate.

-Definite ultimate. Thank you.

-Cheers.

-Details about the wines and all

-the recipes are on our website...

-..including the cassoulet.

-What do the locals think?

-I wouldn't usually choose duck

-but it's incredibly tasty.

-The cassoulet needed

-the pearl barley.

-The pearl barley absorbs the sauce

-and it's wonderful.

-It really is wonderful.

-I've never had duck before

-but this is tasty.

-I'll try and cook it at home.

-Definitely. This is lovely.

-Do you mind if I sit here?

-So, how was the cassoulet?

-Lovely. Excellent.

-The sausages were excellent!

-Really? I know someone

-who makes fantastic sausages.

-I'm glad to hear.

-Have you left room for the cobbler?

-Have you left room for the cobbler?

-

-I can't wait.

-Thank you.

-Yes, I'm making

-a peach cobbler for dessert.

-It's like a cwtch in a bowl

-and simple to make.

-First, remove the stone.

-Slice into segments

-and place in the bowl.

-Add some caster sugar,

-brown sugar, cinnamon...

-..grated nutmeg,

-ginger, cornflour...

-..and some lemon juice

-to break through the sweetness.

-Mix the ingredients and roast

-in the oven for 10 minutes.

-On to the topping.

-We start with flour.

-Butter.

-Rub the floor and butter.

-Caster sugar.

-Brown sugar.

-A pinch of salt.

-This will enhance the flavours

-coming through.

-You won't taste the salt but

-it'll be there in the background.

-Add some baking powder.

-Finally, boiling water.

-That will bind the mixture.

-It's almost like dough.

-Once the peaches

-have been in for 10 minutes...

-..spread the mixture over the fruit.

-Sprinkle caster sugar and cinnamon

-over the pudding.

-Return to the oven for 30 minutes or

-until the pudding is golden brown.

-Serve hot with ice cream.

-The best thing I've eaten

-in my life.

-I'm going back for more. The kitchen

-door is open and I'm going in!

-Out of this world. My favourite.

-The best course, it was lovely.

-It was very nice.

-The warmth of the peach cobbler,

-the cold ice cream...

-..a great combination.

-I really enjoyed it.

-It's time for my favourite part

-of the show.

-It's my time to enjoy -

-here's the competition.

-You've been busy.

-These look fantastic.

-To help me, I have Rhian and Aled.

-Thank you very much.

-It's a difficult job.

-It's quite a challenge!

-It's quite a challenge!

-

-Let's begin. The cheesecake.

-It comes out smoothly.

-The brief was to make a cake

-or pudding on a flower theme.

-The National Botanical Garden

-is just down the road.

-I like elderflower cordial.

-I used that in my recipe.

-The elderflower's coming through.

-We move on

-to the apple and custard tart.

-A sweet crust with pecan nuts in it.

-It's delicious.

-I've made it once before.

-It tastes lovely.

-It's a feast for the eyes.

-It's a feast for the eyes.

-

-Definitely.

-Cappuccino flowers.

-They were meant to be cappuccino

-flowers but they went a bit wrong.

-They don't look like flowers

-anymore but I like them.

-They're... hybrids.

-This has reached parts

-most puddings don't reach.

-Sponge.

-I enjoy decorating cakes.

-I enjoy cooking for the family.

-Recently,

-I've started to enjoy decorating.

-I've learnt about

-the skill of modelling...

-..and making flowers out of sugar.

-This is wonderful.

-This is wonderful.

-

-The final cake.

-This is a gluten-free rose cake.

-There are dried roses on it.

-They are edible.

-It's a taste explosion.

-I can taste the flowers.

-It's delicious.

-Five lovely puddings. Fair play

-to the people of Carmarthenshire.

-Who gets Aled and Rhian's vote?

-It's my pleasure to announce,

-and I hope we're in agreement...

-The cheesecake.

-That was special.

-I'd agree with that.

-I'd agree with that.

-

-Me too.

-Thank goodness for that.

-Are we ready to reveal the name?

-Bethan Griffiths.

-Come and join us. Congratulations.

-It was delicious.

-Yes, yes. Congratulations.

-Congratulations.

-Do you bake regularly? Yes?

-Is this a family favourite?

-Yes, a cheesecake

-always goes down well.

-I like making different flavours

-of cheesecake...

-..so that they can taste

-different flavours.

-That was a hit.

-Give Bethan a round of applause.

-Well done, everyone.

-That was brilliant.

-If you'd like to cook

-a cobbler or a cassoulet...

-..all the recipes

-can be found on the website.

-S4C Subtitles by Testun Cyf.

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