Aberystwyth Parti Bwyd Beca

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-I'm Beca. I'm going on a journey

-round our marvellous country.

-I want to share my recipes with you.

-I'm holding pop-up

-food parties all over Wales...

-..from Llandudno to Llandeilo.

-I'll invite you to taste my food.

-This is the type of food I love.

-It's tasty, simple

-and not too fussy.

-Today, I'm in Aberystwyth.

-Welcome to the seaside town of

-Aberystwyth. Tapas is on the menu.

-I'll show you

-how to cook tasty tapas.

-Let's go!

-We're in this lovely tapas bar

-in Aberystwyth.

-On tonight's menu,

-an amazing paella.

-Arwel sings the praises of sherry.

-That's nice.

-I cook for singer Georgia Ruth

-on the beach.

-She performs later.

-But first,

-a Scotch egg with a twist.

-I've been to Spain

-a couple of times.

-I eat a lot of this stuff there...

-..salt cod.

-I normally have it

-in a fried potato and cod croquette.

-I'm combining that with Scotch eggs.

-Delicious. This is how to do them.

-The cod is poached in milk

-for ten minutes.

-In the meantime, boil the eggs.

-Once cooked,

-remove the skin and bones.

-Break up with a fork.

-Now, mash boiled potatoes

-with olive oil and add to the fish.

-Roll the peeled eggs in flour.

-Then shape the cod and potato

-mixture around them.

-Roll in flour, eggs

-and breadcrumbs.

-Fry carefully in oil

-for five minutes.

-I serve it with garlic mayonnaise.

-The recipe is on the website.

-Here you are.

-Wow.

-Mmm!

-It was delicious, but quite salty.

-We're wary of salt nowadays.

-It's good.

-Next, prawns with garlic and chilli.

-I bought fresh prawns

-from the local fishmonger.

-I tried out the recipe on one

-of Aber's most famous daughters.

-The singer Georgia Ruth loves fish.

-It's a simple recipe.

-I know you're a pescatarian.

-Do you like prawns?

-I love prawns.

-I love prawns.

-

-Do you like garlic?

-I love garlic.

-It's really easy. I've heard

-you're not a brilliant cook!

-That's an understatement!

-I'm a terrible cook.

-I'll cook them simply,

-with garlic and chilli.

-Put them straight in.

-Oh, right.

-I'll finely chop the garlic.

-It's really easy.

-What sort of food do you like?

-Curries.

-I've travelled to India often

-over the past three years...

-..with my music.

-Fish curries are popular

-in the Bengal region.

-I could eat everything.

-The trips were an eye-opener.

-Why fish?

-I grew up here.

-On the beach!

-On the beach!

-

-I lived under the jetty!

-It was great! I swam every morning.

-Fish was a huge thing

-for our family.

-Dad was in the navy.

-We moved here

-when I was a little girl.

-He wanted to have a boat.

-The boat was a big part

-of Dad's life.

-There was something romantic

-about fish.

-Can I say that fish are romantic?!

-Then I stopped eating meat.

-But you couldn't give up fish.

-But you couldn't give up fish.

-

-I still can't.

-I love eating them.

-These are dried chilli flakes.

-I love chilli.

-I love chilli.

-

-Add as much as you want.

-I love chilli, too.

-I love chilli, too.

-

-Tell me if I put too much.

-A little bit more.

-The song you're singing later

-is "Hallt".

-This is a suitable place

-to talk about it.

-I lived in London,

-and then Brighton...

-..about five years ago.

-I wrote the song

-about missing Wales.

-I'd moved back within months.

-Interesting.

-The song describes the process

-of finding my way back.

-Hiraeth.

-Hiraeth.

-

-Exactly.

-I lived in England for ten years.

-I'm looking forward

-to hearing the song.

-It'll make me cry!

-It'll make me cry!

-

-Salty tears.

-These are ready.

-These are ready.

-

-It looks amazing.

-I haven't really helped you.

-I haven't really helped you.

-

-You added the chilli.

-I can't wait.

-Delicious.

-Delicious.

-

-Lovely.

-It's nice and smoky.

-Will tonight's audience like it?

-Definitely.

-It's impossible not to like it.

-Thanks for joining me on the beach.

-Thanks for joining me on the beach.

-

-Thanks for cooking.

-Cheers.

-It's worth trying this prawn dish.

-Sherry is the perfect partner

-for seafood and tapas.

-They drink gallons of the stuff

-in Spain!

-It's becoming popular in Britain,

-too.

-I'm going to have a drinky-poo

-with our wine expert, Arwel.

-What is sherry

-and why should we drink it?

-Sherry is white wine.

-The dominant grape is Palomino.

-It goes into most sherries.

-The method is different.

-It's a flexible wine.

-It can be one of the driest wines

-in the world...

-..or one of the sweetest.

-I have cooked with sherry.

-I'm adding it to the paella.

-I use it in different sauces.

-I don't drink it.

-Which should I go for first?

-We'll start with the Fino.

-It's very dry.

-It's quite light. Try it.

-Fino has to be served chilled.

-If it isn't in the fridge,

-don't buy it.

-That is dry.

-It's delicate. There's nothing too

-overpowering. It's slightly salty.

-It's strong and dry.

-I like dry wines.

-It is salty.

-Lovely, really nice.

-Fino is a flexible sherry.

-It'll go with any meal.

-What next?

-Amontillado.

-This is a Fino, too.

-It's slightly older.

-It has started to oxygenize.

-It's a different colour.

-It's a different colour.

-

-Because of that process.

-It's nuttier.

-That's nice.

-It's warmer.

-It's perfect with oily fish,

-like mackerel or sardines.

-Lovely. That's really nice.

-Lovely.

-I'm looking forward to this one.

-This is my favourite.

-I always have a bottle

-of Pedro Ximenez in the house.

-Pedro Ximenez

-is the name of the grape.

-The grapes are dried in the sun...

-..for a few days.

-That concentrates the sugar.

-It's very sweet.

-You can see from the colour.

-You can see from the colour.

-

-It's dark. It looks more syrupy.

-It's a special wine.

-It smells of raisins.

-Raisins, liquorice,

-all sorts of dark things.

-Wow. It's coating my mouth.

-It's lovely.

-Would this be nice with pudding?

-It's more like a dessert wine.

-Make it your pudding.

-I pour it over ice-cream.

-You can't

-beat ice-cream and Pedro Ximenez.

-I don't know

-which one is my favourite.

-That was lovely.

-I'd happily drink that with fish.

-Amontillado is easier to drink.

-It's so dry,

-and therefore better with food.

-Thanks. I'll take this with me.

-I'll take this one.

-Later, I'm cooking paella.

-And a lesson in cooking squid.

-Do the audience know their hams?

-Georgia will sing a song.

-Back in two.

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-I'm cooking tapas in

-the seaside town of Aberystwyth.

-Aled is helping

-with the next course.

-He's the chef

-of this lovely restaurant.

-You're cooking one

-of your star dishes, squid.

-The Welsh word is mor-lawes.

-What are you cooking?

-The squid will be cooked

-in garlic butter...

-..salsa verde, white wine

-and parsley.

-Off you go!

-The frying pan needs to be hot.

-Add the squid.

-In they go.

-It's baby squid.

-People are scared of cooking squid.

-They worry about undercooking...

-..or overcooking it.

-If it's overcooked...

-..it's tough.

-What is your tip? A hot pan?

-A hot pan.

-They curl up almost immediately.

-Add the garlic butter.

-A lot of butter.

-Lovely.

-I'll let that melt.

-How did you start as a chef?

-It was by accident.

-I was looking for a job.

-I started out

-washing dishes in the kitchen.

-One of the chefs left.

-I took his place.

-You worked your way up.

-It was about twenty years ago.

-I worked in hotels and cafes...

-..and learnt as I went on.

-Do you enjoy

-Ultracomida's style of food?

-Yes. It's totally different

-from what I did before.

-The produce is fresh.

-It's not complicated.

-It doesn't take a lot of time.

-It doesn't take a lot of time.

-

-No, like this.

-It takes five minutes.

-I've taken the squid out, the salsa

-verde goes in and some white wine.

-It's thickened a little.

-Then I put the squid back in.

-Some parsley.

-Stir it. That's done.

-Is it popular?

-It's quite popular.

-We introduced it six months ago.

-People like it.

-We want to get people

-to try different foods.

-That's the most difficult thing.

-In it goes.

-There you are, it's done.

-It smells fantastic.

-I'll take a big piece.

-Lovely. Really nice.

-Lovely. Really nice.

-

-What do you think?

-Easy, fresh.

-Full of flavour.

-Lovely.

-This is squid.

-Aled the chef made this.

-No worries.

-Thanks.

-Thanks.

-

-No problem.

-Very tasty.

-Very tasty.

-

-Nice.

-It's the first time I had squid.

-It was a lovely taste.

-I'd definitely have it again.

-I've never had it before.

-The sauce was really nice.

-The sauce was really nice.

-

-Garlicky.

-Spain is famous for Serrano ham.

-It's cured and air-dried.

-I love it!

-A leg can cost as much as 2,000.

-It's not cheap.

-But ham that is just as good,

-if not better and much cheaper...

-..can be found in Wales.

-I have a challenge

-for three audience members.

-Can they tell the difference between

-expensive Serrano ham and Welsh ham?

-What's your name?

-What's your name?

-

-Harry.

-Do you like ham?

-I do, luckily.

-Good. And your name is?

-Good. And your name is?

-

-Mair.

-Do you like ham?

-Do you like ham?

-

-I'm a farm girl. I eat any meat.

-Good! And lastly?

-Jack.

-He eats beans.

-I'd like you to wear the blindfolds.

-I'll get the ham and tell you

-which one to taste first.

-Try to guess which is

-the expensive Serrano ham.

-Blindfolds on.

-Can we have the ham, please?

-This Spanish ham

-costs 2,000 per leg.

-They'll taste that first.

-Then, Carmarthen ham,

-which costs 80...

-..and ham from Monmouthshire

-which costs 100.

-Taste the ham on your left first.

-There, there and there.

-That could be a shock.

-About 2,000 per leg

-What do you think, Mair?

-What do you think, Mair?

-

-Mm.

-Tasty, but a lot of fat.

-Move across to the next piece.

-There.

-No problem.

-Go for it.

-Carmarthen Ham, about 80 per leg

-What about that one?

-What about that one?

-

-It's saltier.

-Less sweet.

-Less sweet.

-

-It's difficult when you can't see.

-It really makes you focus.

-It really makes you focus.

-

-Very salty.

-Is it?

-Is it?

-

-Very salty, but less fat.

-We move on to the last one.

-That's it.

-Monmouthshire Ham,

-about 100 per leg

-Mm.

-Mm.

-

-It's drier.

-Take your masks off.

-Before you decide,

-what did you think of them?

-It's quite difficult,

-one after another.

-I liked the third one most.

-But it's not the most expensive.

-Don't say yet! Mair?

-I liked the second one most...

-..although it was saltier.

-It was tasty.

-What did you think?

-I'd say the first one.

-It was sweeter.

-Right.

-Write which one you think

-was the expensive Serrano ham.

-Was it the first, second, or third?

-Hold your boards up.

-First, first and first.

-You're all correct!

-That was the most expensive.

-That was the most expensive.

-

-Well!

-Thank you.

-Well done.

-For information about where to buy

-Welsh ham and specialist meats...

-..go to the website.

-Next, one of Spain's

-best-known meals, paella.

-Chorizo is one of my

-paella's most important ingredients.

-This is a special Welsh chorizo.

-If you can't find this, the one

-in your local supermarket is fine.

-It's nice to know you can find

-quality ingredients like chorizo...

-..in Wales.

-Chorizo is full of taste.

-It reminds me of Spain.

-It will give the paella

-a lovely taste and colour.

-I fry the chorizo

-on a medium heat for five minutes...

-..until the oil is a golden colour.

-Take it out,

-leaving the oil in the pan.

-Next, chicken thighs.

-Don't use breast, it will dry out.

-Add a pinch of salt and pepper.

-While the chicken cooks, there's

-time to make a simple tomato sauce.

-Blend fresh tomatoes with garlic.

-Wow. There's a marvellous smell

-of garlic and tomatoes.

-Once the chicken has browned,

-add a good glug of sherry...

-..then the tomato sauce.

-I'll leave this now.

-I'll turn the heat down.

-I don't want it to bubble too much.

-Simmer for ten minutes.

-Next, add sliced red peppers

-and green beans.

-I'll put the chorizo back with

-a bit of paprika, then paella rice.

-A pinch of saffron gives

-the rice a nice yellow colour.

-Next, add chicken stock

-and cook for twenty minutes.

-As a finishing touch, I put

-mussels on top of the paella.

-Cover with baking paper and foil.

-In five minutes, the mussels

-will open and I'll serve it.

-Who wants paella?

-Who wants paella?

-

-Hooray!

-Come forward. Take a plate.

-Mussels?

-Mussels?

-

-Please.

-Pick one.

-Very good.

-The paella was really nice.

-That was the best of the four.

-I've had paella with fish.

-It was different with chicken.

-I enjoyed it. It was nice.

-It's lovely to sit,

-chat and eat. Brilliant.

-I want to do this every day!

-Next time, I'm in Caernarfon,

-cooking kebabs for the Cofis.

-And Mr Phormula will be in

-the house with lots of cheesecake.

-We've come out

-to hear a song from Georgia.

-For all the recipes,

-go to the website.

-Off you go, Georgia!

-# I came back after some time

-# Signs of life in my arms

-# To the accompaniment of the wheels

-# A fair wind came to lead me back

-# Fair winds came to lead me back

-# On my tongue, there are traces

-# Of old verses

-that wouldn't stay away

-# They scratch from the edges

-# Whatever comes about

-# Whatever

-# Whatever comes about

-# Yes, the hour came

-to recall memories

-# Despite forgetting

-the land so pure

-# While there are two

-# There'll be a fissure

-# In this prodigal, salty heart

-# While there are two,

-there'll be a fissure

-# In this prodigal

-# Salty

-# Heart

-# Mm mm mm #

-S4C Subtitles by Gwead

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