Porthaethwy Parti Bwyd Beca

-Subtitles

-Subtitles

-

-Subtitles

-Subtitles

-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,

-I'm on the banks of the Menai.

-Welcome to this party

-in Menai Bridge, Anglesey!

-On the menu is an American feast.

-Some of the stars...

-..of Anglesey's most famous TV

-programme, Rownd a Rownd, are here.

-We'll see if the people of Anglesey

-are good bakers in our competition.

-So off we go!

-With family living in America, I've

-always been a big fan of their food.

-I've invited some of Anglesey's

-foodies and a few Americans...

-..for a party

-at the Hydeout restaurant.

-They specialize in smoked food

-from their purpose-built smokers.

-Today, I'm going to show you how

-to have a taste of America at home.

-I'll meet a huge fan

-of barbecue sauce...

-..and help him to prepare American

-chicken wings for Moelfre RNLI.

-For dessert,

-chocolate brownie with cherries.

-First, a tasty starter.

-Helping me in the kitchen is Gwion

-Tegid, or Barry from Rownd a Rownd.

-How are you?

-How are you?

-

-Great, thanks. Thanks for having me.

-You've acted in Rownd a Rownd

-since you were a boy.

-Yes, since I was 13.

-You obviously enjoy it.

-You obviously enjoy it.

-

-I love it.

-I've heard you're a bit of a foodie.

-I've heard you're a bit of a foodie.

-

-I love my food.

-I love eating it

-and I love preparing it.

-Open a bottle of wine,

-put the radio on.

-It's the best way of relaxing.

-I love it.

-Do you like American food?

-Do you like American food?

-

-There's not much not to like!

-Burgers, ribs.

-Glad to hear.

-Ribs are on the menu tonight.

-To start, we'll make pepper poppers.

-These are padron peppers.

-Some of them will be hot,

-some won't be.

-Russian roulette!

-It's really easy to make.

-They'll be filled with cream cheese.

-We'll then cover them with egg wash,

-breadcrumbs and fry them.

-A nice way to start the meal.

-Are you willing to help?

-Are you willing to help?

-

-Yes.

-These peppers are a perfect snack.

-I love having a big bowl of them

-with a cold beer...

-..while watching the Super Bowl

-or rugby.

-Stuff the cheese into the peppers

-and dip them in egg and breadcrumbs.

-For more crunch, dip them twice.

-Fry them in 170C oil

-for a few minutes until golden.

-Amazing. Pint of beer

-and a plate of these.

-Really good.

-I'm serving these to the audience

-with a simple barbecue sauce...

-..made with a tomato sauce,

-spices and vinegar.

-Hot.

-At the start...

-..I had a theory that the small ones

-were hotter than the big ones.

-I had a big one

-and it was really spicy!

-I come from Tennessee originally.

-We eat a lot of spicy food

-where I come from.

-I like cooking with spice.

-Anything with chillies and jalapenos

-is very good.

-Everyone seems to be enjoying

-the hot poppers.

-What about the Rownd a Rownd actors?

-What about the Rownd a Rownd actors?

-

-It's hot.

-Mine won't be.

-It has a kick to it.

-It has a kick to it.

-

-They're good, aren't they?

-I know that you, Sian, bake cakes

-with your vintage tea parties.

-Tell us more.

-Tell us more.

-

-I have a business called Siwgr Lwmp.

-We offer pop-up afternoon teas.

-I don't have a cafe

-or a fixed location.

-I serve afternoon teas using cake

-stands and cups and saucers.

-I make the cakes, sandwiches

-and scones myself...

-..and go to wherever

-the party's held.

-I hear you're involved in food too

-when you're not filming.

-Yes, a couple of friends and I

-decided to start a pizza business.

-Cool!

-We do mobile wood-fired pizzas.

-We do mobile wood-fired pizzas.

-

-Amazing!

-So you have a proper oven fired

-by wood on the back of a trailer.

-Yes. We spend time as friends

-making nice food for people.

-It's nice to know

-there are foodies here tonight.

-I'm going back to the kitchen.

-I'm going back to the kitchen.

-

-No pressure!

-Did you like these?

-Yes? Well done. Good job.

-Yes? Well done. Good job.

-

-I've had two, so they're yours.

-I'm going to make the ribs

-so I hope you enjoy them.

-See you in a minute. Ta-ra!

-See you in a minute. Ta-ra!

-

-Thank you!

-They're yours. I've had two.

-They're yours. I've had two.

-

-I've had two.

-I'll have these two then.

-American ribs is the main course.

-The secret to good ribs

-is good meat, of course.

-I'm told that Anglesey beef

-is up there with the best.

-I went up to see Glyn the butcher

-at Tredici Butchers, Beaumaris.

-They specialize in local beef.

-Do you cook this cut of meat

-at home?

-I like to cook anything

-that's on the bone.

-The bone helps a lot with taste.

-There's marrow in the meat.

-That softens and goes into the meat.

-Bones keeps the meat moist too -

-it stops it from drying.

-These ribs

-have been matured for 30 days.

-There's a fantastic layer of fat

-on them.

-This is where the taste is.

-I'll need a lot more!

-I'll need a lot more!

-

-No problem.

-Brilliant. Thank you.

-When I cook ribs, all I do is add

-a little salt, pepper and oil...

-..cover them with foil...

-..and cook them for seven hours at

-a very low temperature, about 100C.

-They're perfect.

-They're coming away from the bone.

-The fat has broken down.

-They're so tasty.

-All I need to do now...

-..is to use the meat juices

-that have come off the ribs.

-I'm going to boil them with ketchup,

-maple syrup, Worcestershire sauce...

-..cider vinegar, mustard,

-brown sugar, salt and pepper.

-It'll be nice and sticky.

-I'll pour it on the ribs

-and return them to the oven...

-..to give them an amazing glaze.

-Then we can eat them!

-The rib juices give

-the barbecue sauce a great taste.

-American lager adds a bitter note.

-The maple syrup and brown sugar

-adds sweetness.

-The vinegar is nice and sharp.

-The ketchup helps to thicken the

-sauce and mustard gives it a kick.

-Leave it to simmer

-before brushing it on the meat.

-After another half an hour

-in the oven, they're ready.

-I serve the ribs

-with American sides...

-..including cornbread,

-my American aunt's potato salad...

-..which includes eggs, gherkins,

-spring onions, mayo and vinegar...

-..and home-made beans with bacon.

-The beef was really nice.

-It came off the bone.

-Really lovely. It was tender.

-The potato salad too.

-It had egg in it.

-I'd never add egg

-but it was really nice.

-My favourite part of

-the main course was the cornbread.

-It was just like my husband's

-American grandmother's.

-It was a taste of home,

-which was nice.

-The meat was the best bit.

-It just came off the bone.

-Everything worked together well.

-I enjoyed it all.

-I could have eaten a lot more.

-Everyone

-seems to be enjoying themselves.

-At the bar is Arwel,

-our drinks expert.

-You have two wines for us to taste.

-You have two wines for us to taste.

-

-I had to bring wine as you're a fan.

-I am a fan.

-I thought we'd start with a rose.

-It's not what you'd choose normally.

-It's from Spain, it's a Bobal grape

-so it's heavier and fruitier.

-As there's a lot of fat in the ribs,

-you want acidity to cut through it.

-We'll start with this.

-It's an amazing colour.

-It's an amazing colour.

-

-Yes, it's darker.

-People expect a rose

-to be sweet and light.

-You can see this has more colour.

-It has more depth.

-Toro Loco

-is the name of the vineyard.

-It's available in Aldi.

-The price is so cheap, it's silly -

-less than 4 a bottle.

-No!

-No!

-

-You can have a sesh for a tenner!

-I can taste all the fruit.

-I like that it's cleansed my palate.

-As you said, it complements

-the fattiness of the meat.

-The acidity on the side of the mouth

-is what will cut through it.

-We'll move on to the red.

-I had to keep the American theme.

-We're going to California,

-specifically to Lodi.

-It's the zinfandel capital

-of the world.

-Zinfandel is fruity.

-Let's taste it.

-You could go wrong and choose

-a powerful red full of tannin.

-That would dry the mouth

-and spoil the meal.

-You don't want that with this meal.

-You still want the acidity

-with the fat.

-It has a nice aroma.

-It's not too dark.

-It's not too dark.

-

-No.

-You get cherries immediately.

-There's a toasty flavour.

-It's full of flavour.

-Before drinking the red,

-I thought the rose was going to win.

-It's the red, sorry!

-The red's more versatile

-for this meal.

-It's tasty

-and it reminds me of California.

-It should.

-Brilliant. Cheers. Thank you.

-Arwel will be back later

-with American whisky...

-..and a Welsh one for me to try too.

-I'll make cherry and nut brownies...

-..and we'll find out

-how good our bakers are.

-.

-Subtitles

-Subtitles

-

-Subtitles

-I'm in Menai Bridge preparing

-an American feast for the locals.

-Actors from Rownd a Rownd

-are tucking in...

-..but there are Americans

-who've settled here to impress too.

-Welcome.

-What did you think of the food?

-The food was so good.

-Superb.

-Excellent.

-It's made me long for America!

-That's good to know.

-Do you still cook

-American recipes?

-Well, I cook a lot of food

-from Louisiana - Cajun food.

-Gumbos, etouffees and jambalayas.

-I like to cook and I like to eat.

-It's an excellent combination!

-Lots of seafood - shrimp and so on.

-Hot too. I like anything hot.

-Hot too. I like anything hot.

-

-Lots of spice.

-Very spicy - cayenne and so on.

-Tabasco too, of course!

-Thank you for coming.

-Enjoy.

-Enjoy.

-

-Thank you.

-There's no doubt that American food

-is very popular in Britain.

-One who's been influenced

-by that cuisine is Osian Roberts.

-He's a volunteer with the RNLI

-up the road in Moelfre.

-After a family holiday to Florida,

-he became obsessed with BBQ sauce.

-He loves preparing his creations

-in the station kitchen.

-I went over for a taste.

-Osian, I've heard you're the man

-for barbecue sauce in this area.

-Tell me more about it.

-Apparently, I'm the man -

-that's the story!

-It started when I went to America

-10-15 years ago.

-The barbecue I was used to was

-burnt sausages and burnt chicken.

-Over there,

-the meat's cooked for hours.

-It's smoked.

-The sauce was sweet

-and it went with the meat.

-That's when I came across a

-proper barbecue for the first time.

-They take barbecue sauce

-to the next level.

-It's very competitive.

-One bloke says his is the best, one

-says his is the best in the world...

-..and the bloke next door

-says so too!

-It's down to personal taste.

-I've come up

-with my own barbecue sauce.

-It wouldn't be traditional

-over there.

-They might turn their noses up

-that I use ginger.

-But it's what I like...

-..and that's how

-I've gone about developing it.

-Osian starts his barbecue sauce

-by frying an onion until it's soft.

-Then he adds garlic, ginger

-and fresh chilli.

-Next, he adds tomato passata,

-brown sugar and black treacle.

-He leaves it to simmer for a while

-before adding the dry spices.

-Plenty of paprika,

-then cloves and fennel.

-He finishes it with a pinch of salt,

-a squeeze of lime...

-..and some honey.

-That's lush.

-Osian has already roasted

-chicken wings.

-He covers them in the sauce before

-returning them for ten minutes.

-They're then ready to eat.

-They're then ready to eat.

-

-Food's ready!

-There are hungry mouths

-in the lifeboat station!

-Osh, we expect this

-every Wednesday night now!

-We'll see!

-Hi, Osian. Alright?

-Hi, Osian. Alright?

-

-Fine, thanks.

-Your barbecue sauce is lush.

-What did you think of the ribs?

-What did you think of the ribs?

-

-Fantastic.

-The best part of the meal for me.

-The best part of the meal for me.

-

-Really?

-The meat fell off the bone.

-That was the aim.

-It was obvious that

-it had been in the oven for a while.

-I'm so glad to hear that.

-Brownies are next.

-Are you looking forward to those?

-Are you looking forward to those?

-

-Definitely.

-You don't get a belly like mine

-without eating brownies!

-See you later. Thank you.

-OK. Pudding.

-You can't get a pudding

-more American than brownies.

-I love them.

-First, I need to melt the chocolate.

-I've got dark chocolate here.

-It'll go in the saucepan

-with butter.

-This will be melted

-on the hob slowly...

-..until it's smooth and shiny.

-I finely chop hazelnuts

-and white chocolate.

-It's a nice contrast

-with the dark chocolate.

-Now on to the brownie mixture.

-I add eggs to caster sugar

-and mix well...

-..before adding

-the melted chocolate and butter.

-Then plain flour

-and a pinch of salt.

-For a retro touch,

-I'm adding cocktail cherries.

-I love them.

-Then the white chocolate and nuts

-are added.

-The mixture goes in tins

-lined with parchment paper.

-To finish,

-I'm adding fresh cherries.

-Forty minutes in the oven

-then they'll be ready.

-While the brownies are cooking...

-..I'm back with Arwel

-for a little drinkypoo!

-I'm so excited because

-I have whiskies in front of me!

-I knew you'd be excited.

-We have three different ones.

-Carrying on with the American theme,

-we have two bourbons.

-We have one from Wales too though

-there's an American connection.

-We'll start with Maker's Mark.

-It's a bourbon from Kentucky.

-Bourbons don't have to come

-from Kentucky any more.

-It can come

-from any part of America.

-I won't give you too much.

-I won't give you too much.

-

-Why not?!

-Not the first one, anyway.

-Thank you.

-Thank you.

-

-Try that.

-It's similar to a normal whisky.

-The biggest difference is instead

-of barley, it's made using corn.

-On the nose,

-this gives you everything.

-You know

-you'll get vanilla and toffee.

-It's a bit sweeter

-than Scottish whisky.

-It's so smooth.

-I'm trying to stop smiling.

-I'm trying to stop smiling.

-

-I can tell you've had it before!

-It's really nice.

-It's really nice.

-

-On to the next one, Knob Creek.

-OK...!

-Knob Creek is a village in Kentucky.

-This is a bit more special.

-It's nine years old.

-How old is this one?

-How old is this one?

-

-It only has to be two years old.

-What that means is it's aged

-in a barrel for two years.

-They're usually aged for three

-to four years. Two is the minimum.

-You can see a difference in colour

-immediately.

-It's much redder.

-What you notice immediately...

-..which is again quite typical

-of bourbons...

-..is you taste the alcohol.

-It's a punch to the mouth.

-It's just, wow.

-A Welsh one now.

-I've chosen Penderyn...

-..because once it's made,

-it's aged in old bourbon barrels...

-..and finished

-in old Madeira barrels.

-You still get

-a little oak, vanilla and toffee.

-It has a lighter colour, clearly.

-Yes, but a lot of that

-is down to the barrel.

-They use old bourbon casks,

-ones that have been used.

-So a lot of the colour

-has gone into previous whiskies.

-The Madeira it's finished in

-makes it smoother at the end.

-I can see how they all compare.

-I don't know which one I like most.

-They're different styles

-but the two most similar...

-..are the Knob Creek

-and the Penderyn.

-The taste in my mouth is incredible.

-That'll keep you going for a while.

-I'm not sure which...

-The Penderyn.

-The Penderyn.

-

-I think so too.

-Thank you very much.

-The brownies are ready

-and they look tasty.

-What will the audience think?

-Wow.

-The brownies were excellent.

-I'd never think of putting cherries

-in brownies but it worked so well.

-It's really rich.

-I enjoyed it. It was light.

-It was nice to have a light dessert

-after so much meat.

-If you want a go

-at making the brownies...

-..the recipes from this series

-are on the website.

-Time now

-for my favourite part of the show.

-The time has come to find out

-how good are our bakers.

-The task was to make a pudding

-or cake on an American theme.

-Helping me to judge

-are Robin Ceiriog and Sian Beca.

-What do you think of these?

-They all look lovely and colourful.

-Some have obviously

-followed the American theme.

-In terms of...

-..the cakes.

-Occasion cakes.

-I'm almost expecting General Lee

-to jump over this cake!

-They look like

-they're ready to be tasted!

-We have lots of cakes to taste

-but I'm not complaining.

-The work that's gone into these

-is incredible.

-It took me all day to make.

-I was up until 11.30pm last night

-making it.

-I forgot it was meant to be American

-so I added bourbon last minute.

-I hope I get away with it!

-It's lovely.

-I've made Butterfinger cake.

-Butterfinger is a chocolate bar

-with peanut butter and chocolate.

-Butterfinger is American chocolate.

-Candy!

-I think I'm going to win!

-Neither Robin, Sian nor me

-will know who's baked what...

-..until we've tasted everything

-and chosen a winner.

-Angel Food Cake.

-It has ten egg whites in it.

-It's sunk in the middle.

-It's supposed to be like that.

-It's supposed to be like that.

-

-Right.

-I made a pecan chess pie...

-..my aunt from Tennessee's recipe.

-It's sweeter than the other one.

-It was stressful

-but I'm sure it'll be nice.

-This is a marathon!

-This is a marathon!

-

-It is, but the best marathon ever!

-We've tasted all the cakes.

-We'll now choose three

-to go on the shortlist.

-Which three would you choose?

-They're all very tasty

-and it's been very difficult.

-The Butterfinger cake was tasty.

-OK. Robin.

-If Sian's going for that one, I'm

-going to choose the Angel Food cake.

-The Butterfinger cake

-or the Angel Food cake.

-I'm going to choose the cake

-I'd like to take home and eat.

-It's the pecan pie with nuts on top.

-It matches the brief

-and it was baked well.

-So those are the shortlisted three.

-Out of those,

-which comes out on top?

-You choose, Sian.

-You choose, Sian.

-

-I think this one.

-The Angel Food cake.

-Fantastic. Is there a name

-behind the label?

-Our winner is...

-..Lowri.

-Where is she?

-Come over here.

-Congratulations.

-Were you nervous

-waiting for the adjudication?

-Very, since I was last as well.

-Have you made it before?

-Have you made it before?

-

-No.

-Well done!

-Is there a reason why you chose

-to make it?

-It's American and it's light.

-There's no butter in it.

-It's a little bit healthy.

-It's a little bit healthy.

-

-It was fantastic.

-We're all agreed

-that it's the winner.

-Congratulations

-and well done to you all.

-Thank you, Lowri,

-and thank you, everyone.

-The party's in full swing here.

-See you soon.

-S4C Subtitles by Testun Cyf.

-.