Llundain 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.

-This time,

-we've crossed Offa's Dyke.

-Today, we're in London.

-Singer and presenter Lisa Angharad

-is here to help me in the kitchen.

-I'll meet one of Wales's brightest

-stars, Tomos Parry...

-..who's cooked for Brad Pitt,

-no less.

-Our lovely drinks expert, Arwel,

-is here.

-We'll see how good the London Welsh

-are at baking in our competition.

-So off we go!

-I lived in London for ten years.

-One of my favourite places

-in the city is Borough Market.

-It's one of the oldest markets

-in London.

-Apparently, this is where the

-first orange was sold in Britain.

-Street food inspired by this lovely

-market is what's on today's menu.

-First, I'm going to make my version

-of my favourite Borough sandwich...

-..salted beef.

-I have a joint

-of Welsh brisket here.

-It comes from the breast of the cow.

-It's worked a lot so it should be

-cooked slowly at a low temperature.

-Or, you can cook it

-like I'm going to do - in brine.

-To make a simple brine, fill a large

-saucepan with water.

-Add sugar, salt, cloves, bay leaves,

-coriander seeds, mustard seeds...

-..black pepper and fresh thyme.

-Warm until the sugar and salt

-have melted.

-If you're going to do it, you need

-to prepare it well beforehand.

-The brisket needs to sit

-in the liquid for seven to ten days.

-I have one I prepared earlier.

-I have the same joint of brisket...

-..but, to get it to fit

-in the fridge at home...

-..I had to cut it in half.

-As you can see, I put plates on top.

-They keep the meat in the brine.

-It's very important to ensure that

-the meat is covered by the brine.

-I'll bring the meat out to show you.

-It's changed colour...

-..because of the brine.

-I'm now going to wash off the brine

-and all the spice...

-..then put it in cold water

-with carrots, onions and garlic...

-..and boil it

-for three to four hours.

-The meat will then be so tender.

-It'll melt in your mouth.

-I really recommend

-brining your meat.

-It works fantastic

-with chicken or pork too.

-To cut through

-the fattiness of the beef...

-..I'm making a cucumber pickle

-to go in the sandwich.

-Finely slice a cucumber, add dill,

-vinegar, salt, sugar...

-..white pepper and heat on the hob.

-The best bread to use is rye bread.

-I have home-made loaves.

-It's tasty and dense...

-..so it won't fall to pieces

-with a big slice of meat in it.

-Spread some Dijon mustard

-on one slice...

-..add the pickle and lots of meat.

-Finish with softened strong cheese.

-I have mature Gruyere

-from the market.

-That's it.

-It was really nice.

-I like my meat salty.

-I liked the mustard and pickle.

-The bread was thick and dense.

-Great.

-Very nice.

-The meat was cooked to perfection.

-It went very well with the mustard.

-There was just enough mustard

-and the bread was lush too.

-I tend to cook everything

-in one pot.

-It looked easy enough

-to give it a try.

-I'm joined by the singer, presenter

-and foodie, Lisa Angharad.

-Welcome.

-I'm only a foodie

-if it doesn't involve any skill.

-I just enjoy food.

-A foodie in terms of eating

-not cooking.

-This is the evening for you.

-This is the first thing for you

-to taste. Do you like salt beef?

-Yes.

-Shall we go for it?

-Shall we go for it?

-

-So we're eating on camera.

-I'll try not to make a mess.

-Mmm.

-Nice.

-The problem is we can't talk!

-It's really nice. The meat is lush.

-You made the bread.

-Yes, the pickles, the meat.

-The only things I didn't make

-were the cheese and mustard.

-That's OK.

-Do you eat a lot of street food?

-I do. I find it a bit stressful.

-I come to Borough Market

-and think I'll have a nice lunch.

-But I'm like this.

-I end up being so full

-having had three items...

-..and I've spent 30.

-You can have three items tonight

-but you won't be spending 30.

-Good. This is lush.

-Another Welsh Londoner who's made

-a name for himself is Tomos Parry.

-The Anglesey boy

-has cooked for celebrities...

-..at the Kitty Fishers restaurant

-in Mayfair.

-Brad Pitt and Bradley Cooper

-liked the food so much...

-..they ordered everything

-on the menu.

-He's about to open

-his first restaurant in London.

-He invited me to his house...

-..to learn about his unique style

-of cooking with fire.

-I can't wait to taste this meal.

-Tell me what you're going to do

-and how you're going to cook.

-I'm going to make a warm salad

-cooked over charcoal and wood.

-I'm going to cook fennel, celery

-and cabbage quickly...

-..then serve it with white crab...

-..and brown crab -

-the meat from the head.

-Lovely. What are you doing first?

-Slice the vegetables finely,

-but not too finely.

-When you cook them on fire...

-..it's like stir fry in a way.

-You still want a crunch.

-A crunch but they've had enough heat

-to cook them a little.

-I also want the vegetables...

-..to get the char from the wood...

-..but not be overcooked.

-Some people would call it burning

-but it's charring.

-It gives it colour and draws a

-different taste from the vegetables.

-When you almost burn it...

-..it brings out

-the sweetness of the ingredient.

-What are you doing next?

-The mayonnaise,

-with the brown meat first.

-To spread the taste,

-I like to make a mini mayonnaise.

-Just with one egg.

-I've never seen this before.

-A little lemon.

-A little oil just to make it smooth.

-A bit of salt.

-Gosh, it's very easy.

-It's not like normal mayonnaise...

-..where you emulsifying the egg

-with the oil.

-You just bring it together.

-It's just to spread the taste

-throughout the plate.

-It tastes lovely.

-It's done, so I'll leave it.

-The crab mayonnaise is so simple.

-I'm going to try it at home.

-Tomos keeps things simple

-with the white crabmeat too.

-Lemon juice, salt and a little oil.

-I've never seen anyone

-cook vegetables like this.

-Tomos tells me

-that the taste is incredible.

-After a minute or two,

-the vegetables are ready...

-..and it's time

-to bring the salad together.

-The mayonnaise first, the vegetables

-next and then the white crabmeat.

-To finish the dish,

-I'm adding grey mullet roe.

-It's been dried.

-It has a taste of the sea and helps

-to bring everything together.

-Brilliant. Grate it over the top.

-One more ingredient to finish off,

-dried Welsh laver bread.

-So, a warm salad of crab,

-fennel, celery and cabbage.

-Excellent. Can I taste it

-after watching you cook it?

-The colours are incredible.

-I hope you can taste

-all the elements in the dish.

-That's so nice.

-I'm getting the taste of the sea

-immediately.

-There's the taste of the sea and

-a hint of the charcoal and wood too.

-But the taste of the crab

-doesn't get masked.

-The brown meat is so smooth.

-The brown meat is so smooth.

-

-It brings everything together.

-It certainly does.

-I've just had a little of

-the raw fennel with cooked fennel...

-..and the white crabmeat.

-It's wonderful. Thank you.

-Pleasure.

-I'm probably going to finish this!

-Do you want some more?

-Do you want some more?

-

-A little.

-It's lovely

-to see a young Welshman...

-..succeed in the food industry

-in London.

-Keep an eye out for him. I think

-Tomos Parry is going to be famous.

-The next dish is inspired by Tomos

-cooking with fire.

-Smoked aubergine chilli.

-It's really easy to make.

-The way I get the smoked aubergine

-taste is by cooking it on the hob.

-I've got an oven rack and I'll

-just put the aubergine on the rack.

-Easy.

-Preparing the aubergines like this

-brings out an incredible taste.

-But don't burn the skin too much.

-You want to char them

-not cremate them.

-I'm making vegetarian chilli

-with the aubergines.

-Believe me, you won't miss the meat.

-I fry carrots, green pepper

-and onions with a pinch of salt.

-Then I add dry spices.

-Coriander, oregano, cumin,

-smoked paprika...

-..chilli and cinnamon.

-Then, garlic, fresh chilli,

-tinned tomatoes...

-..black beans and some lentils

-to thicken the chilli.

-Dried porcini mushrooms soaked

-in water gives the chilli depth.

-Use a little water left over

-from soaking the mushrooms too.

-Loosen the mixture

-with boiling water.

-To finish, add a piece or two

-of dark chocolate.

-Let it simmer for 15 minutes

-before adding the aubergines.

-I serve it with tortillas from

-the market, a simple guacamole...

-..soured cream and cheese.

-The full recipe is on the website.

-It was very tasty.

-I'm guilty of not eating

-enough vegetarian food.

-That's inspired me.

-It was wonderful.

-It was lovely.

-I'm not usually a fan of

-vegetarian food but it was so nice.

-It's nice to have something fresh at

-this time of night as it's so hot.

-The avocado and creme fraiche

-was lovely. Very nice.

-It was wonderful. A little messy

-to eat but it was very tasty.

-I enjoyed it.

-It was almost meaty despite it

-being vegetarian. It was nice.

-Later, I'll be tasting wine

-with Arwel...

-Amazing!

-..I'll have Lisa Angharad's help

-to make a cheeky pudding...

-Really nice. Not too sweet.

-And we'll find out how good

-the London Welsh are at baking.

-Back in two.

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-I'm in Borough Market, London...

-..cooking street food for some

-of the city's Welsh inhabitants.

-I've cooked smoky vegetarian chilli

-and a salted beef sandwich...

-..my favourite sandwich.

-Later, my guest Lisa Angharad

-will help me make a pudding.

-First, something to quench a thirst.

-We couldn't come to London without

-bringing our wine expert, Arwel.

-Welcome.

-Welcome.

-

-Thank you.

-What do you have for us?

-Two wines.

-We'll start with the white.

-It's from the Loire valley

-in France.

-It's a Muscadet,

-Sevre et Maine Sur Lie.

-A tongue twister, but it's tasty.

-I believe you.

-This would go well with the chilli.

-People think it goes with red wine

-but some white wines go with it too.

-Let's see what you make of it.

-Is it expensive?

-No. It's very reasonable.

-You can buy a bottle of Muscadet

-for less than 7.

-It's only one grape -

-melon de Bourgogne.

-Some people think that Muscadet

-is the name of the grape.

-It's so fresh.

-You get freshly-cut grass

-and it's citrusy.

-Hello! It's lush!

-When you have this Muscadet...

-..the fact it's sur lie

-means it's on the lees.

-It's in contact with dead yeast

-for about six months.

-It has a bit more of a yeasty

-texture, giving it more body.

-It's going down very easily!

-Next, something

-a bit more interesting.

-We've done France, Spain and Italy.

-We're now going to Lebanon.

-We're now going to Lebanon.

-

-I've never had wine from Lebanon.

-As you do! Chateau Musar

-is the name of the winery.

-There's so much I can say about it.

-It's located

-around 15 miles outside Beirut.

-It was established in 1930.

-They've never missed a vintage...

-..even in 1983, during the war.

-The owner had to sneak in by boat

-to make the wine at night!

-Even the cellar

-where the wine is stored...

-..has doubled up as a bomb shelter

-for the locals.

-That's the history.

-The wine itself is excellent.

-It's influenced by Bordeaux.

-There are four grapes...

-..Carignan, Cinsault, Grenache

-and Cabernet Sauvignon.

-A typical Bordeaux blend.

-It isn't released

-until five years after the vintage.

-So 2012 is the freshest one. We're

-a bit posher - this is a 2006 one.

-A special one for me.

-A special one for me.

-

-It matures. It improves with age.

-You won't get a bottle younger

-than a 2012.

-How much does it cost?

-It's not an everyday wine.

-You won't get much change from 30.

-OK!

-But when you taste it,

-you can see the difference.

-When I smell it, it fills my lungs.

-You get oak, plums.

-Even some leathery notes.

-It's incredible.

-Oh, my goodness!

-You could live on that.

-I liked that, but this...

-It has so much depth.

-It's so smooth.

-It will carry on maturing

-for another decade.

-This bottle won't. But it would

-give you another 10 or 15 years.

-Brilliant. Thank you very much.

-Brilliant. Thank you very much.

-

-Cheers.

-It's time now for the pudding.

-I'm going to cook beignets -

-a type of French doughnut.

-I've made a dough

-by rubbing butter in flour.

-Then, I added sugar, yeast, salt,

-egg and milk...

-..before mixing and kneading.

-The sweet dough needs two hours

-to double in size before I use it.

-Lisa, are you going

-to help me make a pudding?

-I'm not very good with puddings.

-Do you have a sweet tooth?

-Do you have a sweet tooth?

-

-No.

-Although it's developing and

-I'm not sure if that's a good thing.

-Good. We're going to make

-a type of doughnut called beignets.

-They're famous in New Orleans

-in the French Quarter.

-My favourite doughnut

-is crab doughnuts.

-I had them in Chiltern Firehouse.

-Amazing. Amazing.

-It sounds amazing.

-It sounds amazing.

-

-It is. The doughnuts are so soft.

-It's lush.

-Anyway!

-I've done the dough

-as it takes time to prove.

-We're going to cut it,

-you're going to roll it...

-..and we're going to fry it.

-We have a blueberry sauce

-and some icing sugar.

-Superfood! We're good.

-Superfood! We're good.

-

-Superfood!

-Roll it carefully -

-don't be too aggressive.

-It needs to be around

-a centimetre thickness.

-OK. It's really soft!

-There you are. A bit more.

-Lovely!

-You're fine.

-A little more then we'll cut it.

-The oil's come up to temperature

-over here.

-What is the temperature?

-What is the temperature?

-

-It's 170C.

-Normal doughnuts are circular

-and you fill them with jam.

-Churros are longer.

-Beignets are a square or diamond

-shape. They're not too exact.

-So, literally,

-I'm just going to slice them.

-They're quite big.

-I'm going to slice it again.

-Then across.

-They cook very quickly -

-two minutes each side.

-I serve them

-with a simple blueberry sauce...

-..made with fresh blueberries,

-lemon juice and some sugar.

-These are traditionally served

-with icing sugar.

-Lush.

-Really nice. Not too sweet.

-What do you think?

-Well, I want to eat half of them,

-if I'm allowed.

-Of course. Thank you for your help.

-I wasn't a lot of help.

-I helped to eat them!

-I helped to eat them!

-

-That's fine.

-The pudding was lovely.

-The jam was wonderful.

-The doughnuts were very tasty too.

-I really enjoyed it.

-It was lovely. Very light.

-I've enjoyed the whole evening.

-I want another one.

-Can I have another one?

-It's time

-for my favourite part of the show.

-It's time for our competition.

-Wow!

-Wow!

-

-They look good.

-The theme was a sweet or a cake

-based on Borough Market.

-OK. I see.

-Which do you want to taste first?

-Which do you want to taste first?

-

-This one.

-We don't know who's baked what

-until we've tasted everything.

-But here's a peek for you at home.

-But here's a peek for you at home.

-

-Nice.

-Borough Market

-was full of inspiration.

-When I go there,

-I want to eat a bit of everything.

-So my idea was to make

-a bit of everything.

-The standard was good throughout.

-The standard was good throughout.

-

-Fair play.

-Pistachio cake.

-I spent half of today

-deshelling the pistachios!

-I have a mountain of them

-in the kitchen at the moment.

-I put it in the oven. It was

-meant to be in for 40 minutes.

-I took it out and it was soupy!

-It's nice. It's a little bit salty.

-Uh oh! Has someone put salt in

-instead of sugar?!

-I'll cut this cake.

-I like the Tupperware box lid

-as a plate to exhibit the cake!

-Under the layers of icing

-is a chocolate and orange cake.

-Look at the chocolate inside!

-I think

-it looks better than it tastes.

-Really chocolatey. Really nice.

-We'll taste the brownies next.

-We'll taste the brownies next.

-

-They look cool.

-There are so many

-fruit and veg stalls there.

-So I decided to add

-some raspberry sauce too...

-..to make it sweeter.

-I like it. It's quite rich.

-Dense.

-Dense.

-

-It's chocolate and rum.

-There's alcohol in it.

-There's alcohol in it.

-

-Yeah! Hello!

-The winner!

-This and this one are my favourites.

-What about you?

-The lemon drizzle I liked.

-But I'm not a cakes person.

-That doesn't matter.

-I thought this was pretty

-just it was a bit salty inside!

-That's unfortunate.

-You know more about cooking than me,

-so we'll say this one.

-The market stall. I agree.

-The market stall.

-Llyr, come on down.

-It tasted incredible.

-You could taste the orange.

-It was tasty.

-It was tasty.

-

-Lush.

-The fact you did the fruit.

-The fact you did the fruit.

-

-I enjoyed the Matchsticks too.

-I didn't make those, unfortunately.

-I didn't make those, unfortunately.

-

-Nostalgic.

-Congratulations and well done

-to everyone who took part.

-Our bellies are full.

-See you next time. Ta-ra!

-S4C Subtitles by Testun Cyf.

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