Blaenau Ffestiniog 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 Blaenau.

-Welcome to Blaenau Ffestiniog.

-I have a lush menu

-for these marvellous people...

-..using that tasty animal, the pig,

-apart from pudding, of course!

-Brython Shag are here to perform.

-APPLAUSE

-We'll see how well Blaenau

-people can cook in our cake contest.

-So off we go!

-I've taken over CellB,

-the coolest place in Blaenau.

-The former police cells are now

-an arts centre and restaurant.

-Blaenau is famous for its quarries.

-I've done a bit of research

-into what quarrymen used to eat.

-I've based the menu on some of those

-meals, with my own twist of course.

-First, the classic

-pea and ham soup.

-From Gran to Heston Blumenthal...

-..every good cook

-has a pea and ham soup recipe.

-I love it.

-You need dried peas

-to make a proper one.

-I've soaked these overnight.

-In the past, they were handy to keep

-in the pantry. They never went off.

-I think the taste is amazing.

-In the saucepan, there's a lot

-of water and a lump of ham.

-I've boiled it

-and got rid of that water.

-I'll also add these ingredients.

-Dried peas...

-..bay leaves...

-..carrots, celery and onions.

-That's it. Really easy.

-Add the dried peas to the ham...

-..then the onions, carrots,

-celery and bay leaves.

-Stir and simmer for

-an hour and a half to two hours.

-Take the ham out. Add frozen peas

-to give the soup a fresh flavour.

-Then blend

-until it's nice and smooth.

-The ham should be very tender.

-Take the fat off the meat.

-I serve the soup in cups

-and put the ham on top.

-Fresh, home-made bread

-is perfect with it.

-The recipe is on the website.

-It's saltier at home.

-Maybe we buy different ham.

-But this is definitely better!

-I enjoy cooking soups.

-They're handy to make.

-I enjoyed it.

-Lovely, just like Gran used to make.

-Now, the main course.

-I'm making pulled pork...

-..and serving it with barbecue

-sauce and macaroni cheese.

-This is a lovely cut

-of pork shoulder...

-..from the Moch Llyn company

-at Penarfynydd farm.

-I want to make a rub first.

-I'm putting onions and garlic

-in the food processor.

-Put the chopped onions

-and garlic in a bowl.

-Toast fennel seeds

-and star anise in a dry pan.

-Grind them finely

-and add black pepper.

-Then I add salt, smoked paprika and

-brown sugar. Mix with sunflower oil.

-Rub the mix over the pork.

-Leave in the fridge for four to six

-hours, or overnight if possible.

-After marinating it, put the pork

-on a bed of apples and onions.

-Add pineapple juice,

-to stop the meat drying.

-Cover with foil and bake

-for at least three hours.

-While the pork cooks,

-there's time to enjoy a drink.

-There's nothing better

-than beer with the meal.

-With me and Brython Shag

-is Arwel from Nant Brewery...

-..in the nearby Conwy Valley.

-Arwel will give us

-a lesson about beer.

-Maybe it's not a lesson,

-but you can taste some beer.

-You had some of this earlier, lads.

-This is Chwaden Aur.

-We've had a lot already!

-Wheat and oats...

-..are used in the malt...

-..to make the beer.

-These are hops.

-We use the American

-Cascade hops in that beer.

-Do you know what hops are?

-That?!

-They're a kind of flower.

-Is that all that's in it?

-Is that all that's in it?

-

-No.

-The time they're put

-in the beer is important.

-For more bitterness, they're put in

-early, when the beer is boiled.

-Does that make it more bitter?

-Does that make it more bitter?

-

-Yes.

-Towards the end of the process,

-it's added for taste.

-We use about ten

-different hops and malts.

-When they're blended

-and added at different stages...

-..you get a different product.

-No wonder there are

-so many new breweries.

-It's marvellous.

-It's marvellous.

-

-It's great.

-Have some!

-We're dying of thirst!

-I'll have a sample too.

-I feel like a giant with this.

-Beca, do you drink beer?

-I like Guinness.

-I like fairly heavy beers, with

-a chocolate or espresso flavour.

-We'll come to that.

-LAUGHTER

-We'll try this now.

-Who invited them?!

-This is more like bitter.

-As a boy, I'd go to a pub

-and ask for a pint of bitter.

-You can't do that now.

-You can't do that now.

-

-How old were you?

-Old enough!

-There's a slight difference.

-The colour is darker.

-It's a marvellous colour.

-It is.

-Some experts can tell which hops

-or even which oats we put in.

-That's my favourite so far.

-It's lovely.

-It's lovely.

-

-Great.

-It has more body, it's more bitter.

-You said you liked a dark beer.

-This is more like the old porter.

-Breweries used to throw this type

-away, because it had burnt.

-Porters picked it up to make beer.

-They began making dark beers.

-They began making dark beers.

-

-Right.

-Cheers.

-Cheers.

-

-Thanks.

-Those are our beers.

-That's my favourite, definitely.

-That's my favourite, definitely.

-

-Me too.

-Have some.

-If you want to make a stew...

-..it's great.

-The taste of that one depends more

-on barley and oats, than hops.

-Which meat would you cook with it?

-Which meat would you cook with it?

-

-Beef.

-Definitely. I bake

-a chocolate cake with Guinness too.

-It would be perfect in that recipe.

-It would be perfect in that recipe.

-

-Don't use the best cuts.

-Use chuck.

-Or brisket. Cook it slowly

-with a bit of that.

-The next programme!

-Thank you.

-Cheers, enjoy!

-Remember, Nant Brewery!

-Remember, Nant Brewery!

-

-Nant Brewery!

-While everyone enjoys the beer...

-..it's time to prepare

-the macaroni cheese.

-Traditionally in the US, pulled pork

-is served with macaroni cheese...

-..or as they say, mac and cheese.

-This is my version.

-I start with the sauce.

-Add onions and garlic to warm milk.

-In another saucepan, add plain flour

-and mustard powder to melted butter.

-Then add the warm milk gradually,

-until it's a thick white sauce.

-Then add Cheddar,

-gruyere and cream cheese.

-Stir, then add jalapenos,

-sweetcorn and macaroni pasta.

-I put the macaroni

-cheese in bowls...

-..and sprinkle crispy onions

-and grated Parmesan on top.

-Bake in the oven

-until they're golden brown.

-You want the pork to be tender...

-..and pull apart easily.

-Barbecue sauce

-is a perfect accompaniment.

-This is a simple

-but effective sauce.

-Best of all, you probably have

-the ingredients in your cupboards.

-The blend of sharp vinegar, tomato

-sauce, brown sugar and spices...

-..makes an amazing sauce.

-I also serve a crunchy slaw

-made with red cabbage and apple.

-All the recipes are on the website.

-I'm not too fond of macaroni cheese,

-but that was very tasty.

-The jalapenos were nice.

-The fresh coleslaw was nice

-with the macaroni and pork...

-..which is quite rich.

-Something fresh

-was a lovely contrast.

-Hello! Are you enjoying it?

-Hello! Are you enjoying it?

-

-It's really nice.

-What do you like so far?

-Everything.

-I like the way the coleslaw

-goes with the pulled pork.

-Good.

-A lot of people said that.

-It surprised them.

-I liked the starter course too.

-The pea soup.

-It prepared the palate.

-Good!

-LAUGHTER

-What?!

-What's the matter?

-I've never heard him

-use that word before!

-It prepares a party in your mouth.

-Brilliant!

-Champion.

-After the break, I bake a Cacen

-Rwtsh, taste beer cocktails...

-..and sample Blaenau

-people's cooking.

-Back in two!

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-I'm having a fantastic time

-with the people of Blaenau.

-Everyone enjoyed the soup

-and pulled pork.

-I'm tasting cocktails

-before I make pudding.

-The pork went down a bomb.

-The beer isn't to everyone's taste,

-certainly not to Nia.

-Arwel is our lovely drinks expert.

-What have you got for us?

-I'm making beer cocktails.

-Which one first?

-Black Velvet.

-It's a simple

-stout and champagne cocktail.

-You can use Guinness and Prosecco.

-What do you think?

-Cheers.

-Tasty.

-There's a strong Prosecco taste.

-I would drink it, but

-I'm not sure I like the look.

-I like stout and Prosecco.

-That'll do me!

-Prosecco is lovely.

-The next one is aptly called

-Shock Me.

-It's made with Brown Ale.

-I've added two shots of bourbon...

-..one shot of Southern Comfort

-and maple syrup.

-What do you think?

-What do you think?

-

-Cheers.

-Cheers.

-Oh. That's really nice.

-It's strong and smooth.

-It's nice. Personally,

-I wouldn't add maple syrup.

-It's a bit too sweet.

-It's a bit too sweet.

-

-Without the syrup...

-..the Southern Comfort

-and bourbon...

-..can be too sharp.

-It needs something for sweetness.

-That's lovely!

-Don't drink too much.

-It's quite potent!

-The last one is a summery cocktail.

-It's a Raspberry Beer Cocktail.

-I used lager...

-Hooray!

-Hooray!

-

-The lager lout likes it!

-I added vodka, but not too much.

-There's a raspberry lemonade

-concentrate.

-It's a summery colour.

-It matches my top.

-Cheers.

-Cheers.

-

-Cheers.

-Perfect.

-Perfect.

-

-You don't taste the beer.

-Most of it is beer.

-I can taste the vodka.

-That's my fault!

-Would you order these in a bar?

-Would you order these in a bar?

-

-Definitely.

-We've done well.

-Pudding is my version

-of Cacen Rwtsh.

-Quarrymen's wives used whatever

-ingredients they had to hand.

-It's similar to bara brith.

-I'm giving it a twist.

-Mix flour, butter and brown sugar

-in a bowl.

-And now for the ingredients

-to enrich the cake...

-..cinnamon, nutmeg,

-orange rind and dried fruits.

-In a separate bowl, beat the eggs

-and add to the mixture.

-And now for the twist.

-Pour in a generous glug of rum.

-Put in a baking tray and pop it

-in the oven for half an hour.

-I'll serve the cakes

-with local ice cream...

-..and maybe a bit more rum!

-It was like a light

-Christmas pudding.

-The ice cream complemented it.

-Nice!

-Now it's competition time.

-I asked people to create a cake

-on a pig theme.

-I don't know who did what,

-but here's a look.

-I'm not too confident.

-I used a lot of dark chocolate.

-I hope the bitterness

-suits Beca's palate.

-There are choc chips and jam inside.

-It's very simple.

-I coloured the icing

-with strawberries.

-I made a pig cake called George.

-It's ordinary sponge, with icing,

-shredded wheat and chocolate.

-I made a chocolate

-bread and butter pudding.

-I wasn't sure about the pig theme.

-I put Peppa on top of it.

-I called it

-Jump Up And Down In Muddy Pools.

-Ceri from Brython Shag

-is helping me.

-They're amazing. I like them all.

-Let's try this one.

-These are Three Little Pigs.

-They're small cakes with pig faces.

-I'll cut it in two.

-There's jam inside!

-Wow.

-Go for it.

-Go for it.

-

-I can't get this wrong!

-Watch out, Ceri.

-Watch out, Ceri.

-

-Do you see!

-Do you see?!

-AUDIENCE MEMBER SNORTS

-I like that.

-Are you going to say that

-about every cake?!

-That is nice.

-I expected it to be sweet.

-It has a nice strawberry taste.

-I can't say I know a lot about food!

-It's light.

-This one is

-Jumping Up And Down In Muddy Pools.

-Tuck in.

-It's like fried bread.

-It tastes lovely.

-Oh!

-That takes me back to my childhood.

-That takes me back to my childhood.

-

-Lovely.

-Fantastic.

-It's cruel to cut the pig.

-Don't do it, don't do it!

-Please, don't.

-No!

-There you are. Have a fork.

-That's tough.

-AUDIENCE REACTS

-Joke. It's lovely.

-It is nice.

-It's been overworked.

-It's a bit tight.

-It's a bit tight.

-You overwork something,

-and then it's tight?!

-Cut the last one.

-It's a bitter chocolate tart.

-Do you want cream?

-They've made the effort

-to give us a nice jug.

-Go on.

-Oh.

-It's nice.

-Rather than cream...

-..a sharp strawberry sauce would

-have cut through the sweetness.

-Nice, though.

-We have to choose a winner.

-I can't. I seriously can't.

-If I do, I'm dead.

-Rubbish!

-You're leaving. I'll see

-these wonderful people every day!

-I'll go for the Three Little Pigs.

-Who is the winner?

-Who is the winner?

-

-Rhian.

-Come here.

-Congratulations. Well done.

-How did you make them?

-I kept it simple by making

-a little cake, then decorating it.

-The sponge was light.

-The icing was flavoursome

-and not too sickly.

-I used fresh strawberries.

-Lovely. Really, really nice.

-Well done, Rhian.

-Well done, everyone.

-Thank you very much.

-Next time,

-I'm in the Ginhaus, Llandeilo.

-I'll be cooking with what else,

-but gin. I can't wait.

-The recipes are on our website.

-Thanks, Blaenau!

-CHEERS

-We'll party on with Brython Shag.

-Take it away, boys!

-# Everyone is talking,

-just taking shop

-# Five quid on the door

-just to have a bop

-# From the Land Of Song,

-tongues on fire

-# It's always the same

-# Talk later, dance or listen

-# Do it now, dance or listen

-# Is it cool to go nuts?

-# Take centre stage

-if you've got the guts

-# Where's the passion,

-where's the fire?

-# Your soul

-was extinguished by the rain

-# Talk later

-# Dance or listen

-# Do it now, dance or listen

-# Everyone is talking,

-just talking shop

-# Five quid on the door

-just to have a bop

-# From the Land Of Song,

-tongues on fire

-# It's always the same

-# Talk later, dance or listen

-# Do it now

-# Dance or listen

-# Talk later, dance or listen

-# Dance first

-# Dance, dance! #

-Thank you.

-Subtitles by Gwead

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