Fri, 14 Apr 2017 Prynhawn Da
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Transcript
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-Subtitles - -Subtitles | 0:00:00 | 0:00:02 | |
-Hello and welcome to Prynhawn Da -on Good Friday. | 0:00:18 | 0:00:22 | |
-It's wonderful that you can join us -and this is what we have for you. | 0:00:23 | 0:00:27 | |
-We delve into our archive to -celebrate Jazz Appreciation Month... | 0:00:28 | 0:00:32 | |
-..with a performance -from Wyn Lodwick. | 0:00:33 | 0:00:35 | |
-Huw Tregelles Williams looks at -compositions that mark Good Friday. | 0:00:35 | 0:00:41 | |
-Alwyn Humphreys gives the Salt of -the Earth plate to another viewer. | 0:00:41 | 0:00:47 | |
-We learn about antiques -that are linked with Easter... | 0:00:47 | 0:00:51 | |
-..from our expert, Viv Watkins. | 0:00:51 | 0:00:54 | |
-Dylan Rowlands has wine -to accompany some seasonal dishes. | 0:00:54 | 0:01:00 | |
-Join us for all this on Prynhawn Da. | 0:01:00 | 0:01:04 | |
-We start in the kitchen with Dan. | 0:01:09 | 0:01:12 | |
-Happy Easter to you, Dan. | 0:01:12 | 0:01:14 | |
-Happy Easter to you, Dan. - -Thank you and to you too. | 0:01:14 | 0:01:15 | |
-You're starting with salmon so -let's see how you cook and serve it. | 0:01:16 | 0:01:22 | |
-I want to cook the salmon -in a simple way. | 0:01:22 | 0:01:25 | |
-We start it in the frying pan -and finish it in the oven. | 0:01:25 | 0:01:30 | |
-It's served with -a tapenade or olive paste. | 0:01:30 | 0:01:33 | |
-First, you want a decent -non-stick frying pan. | 0:01:33 | 0:01:38 | |
-Add a drizzle of either -vegetable oil or olive oil. | 0:01:39 | 0:01:42 | |
-Allow it to warm. | 0:01:43 | 0:01:45 | |
-You'll need a food processor... | 0:01:45 | 0:01:48 | |
-..or a stick blender and a jug. | 0:01:48 | 0:01:52 | |
-I'm using black olives -for this recipe. | 0:01:53 | 0:01:56 | |
-It's very Mediterranean. | 0:01:56 | 0:01:58 | |
-Make sure all the stones -have been removed. | 0:01:58 | 0:02:01 | |
-If they are in brine... | 0:02:02 | 0:02:04 | |
-..wash them in cold water -to get them clean. | 0:02:04 | 0:02:08 | |
-Add a handful -into your food processor. | 0:02:08 | 0:02:11 | |
-Whilst I'm doing this, -we can put the salmon in the pan. | 0:02:11 | 0:02:15 | |
-It should be skin-side-down. | 0:02:15 | 0:02:17 | |
-Don't move it -until it starts to spit. | 0:02:18 | 0:02:20 | |
-Why is it placed skin-side-down? | 0:02:21 | 0:02:23 | |
-We want to seal the skin -and get a crispy skin. | 0:02:23 | 0:02:26 | |
-You can eat the crispy skin -or peel it off in one piece. | 0:02:26 | 0:02:30 | |
-Do you like the skin? | 0:02:30 | 0:02:31 | |
-Do you like the skin? - -I eat everything! | 0:02:31 | 0:02:33 | |
-Down the hatch! | 0:02:33 | 0:02:34 | |
-It's very appropriate -to be serving fish on Good Friday. | 0:02:34 | 0:02:38 | |
-Next, I want to add a handful -of fresh basil to the olives. | 0:02:39 | 0:02:43 | |
-We also need some fresh coriander. | 0:02:43 | 0:02:47 | |
-It makes such a difference -to have fresh herbs. | 0:02:47 | 0:02:50 | |
-Don't use dried herbs because -they won't work in this tapenade. | 0:02:50 | 0:02:55 | |
-Next, we want a clove of garlic. | 0:02:56 | 0:02:59 | |
-It adds more flavour. | 0:02:59 | 0:03:00 | |
-Take the garlic -and press down on it... | 0:03:00 | 0:03:03 | |
-..and the skin will fall off easily. | 0:03:03 | 0:03:06 | |
-You peel it much quicker than I do! | 0:03:06 | 0:03:09 | |
-Press down on it -and it falls off easily. | 0:03:09 | 0:03:12 | |
-I spend hours peeling it off. | 0:03:12 | 0:03:15 | |
-You need plenty of olive oil -in the food processor. | 0:03:15 | 0:03:19 | |
-I'm using extra virgin olive oil. | 0:03:19 | 0:03:21 | |
-Avoid vegetable oil -as it won't work. | 0:03:22 | 0:03:24 | |
-The oil will be absorbed. | 0:03:25 | 0:03:26 | |
-Oh, it's spitting! | 0:03:27 | 0:03:28 | |
-We're ready to turn the salmon. | 0:03:29 | 0:03:31 | |
-The skin has started to seal. | 0:03:31 | 0:03:33 | |
-It's a good frying pan -so the skin won't stick to it. | 0:03:34 | 0:03:38 | |
-Seal the other side and bake it -for eight minutes in the oven. | 0:03:38 | 0:03:42 | |
-I'm starting to cook too, Dan! | 0:03:42 | 0:03:43 | |
-I'm starting to cook too, Dan! - -Sorry about that. | 0:03:43 | 0:03:45 | |
-Let's return to the tapenade. | 0:03:46 | 0:03:48 | |
-Put the lid on and give it a blitz. | 0:03:48 | 0:03:52 | |
-The paste comes together... | 0:03:56 | 0:03:58 | |
-..and we want to add -some tomato puree. | 0:03:58 | 0:04:02 | |
-You need about a tablespoon -of tomato puree. | 0:04:02 | 0:04:05 | |
-Stir that in before we serve it. | 0:04:05 | 0:04:10 | |
-Let's turn to the asparagus. | 0:04:10 | 0:04:12 | |
-I've got a pan of boiling water. | 0:04:12 | 0:04:14 | |
-You need to add -a large knob of butter... | 0:04:14 | 0:04:17 | |
-..because this is a luxurious dish. | 0:04:17 | 0:04:20 | |
-The natural snap-off point of -asparagus is where its most tender. | 0:04:21 | 0:04:27 | |
-You could add the stalk to a soup. | 0:04:27 | 0:04:29 | |
-The natural snap-off point -gives you the better part to eat. | 0:04:30 | 0:04:34 | |
-We're getting all the tips today. | 0:04:34 | 0:04:36 | |
-Let's add the asparagus which -will take about a minute to cook. | 0:04:37 | 0:04:41 | |
-It's very tender so you just want -to warm it through. | 0:04:41 | 0:04:44 | |
-Add a touch of salt -to the water too. | 0:04:45 | 0:04:48 | |
-It helps the flavour. | 0:04:49 | 0:04:51 | |
-Let's return to the tapenade. | 0:04:51 | 0:04:53 | |
-Add the paste, put the lid on -and give it a blitz. | 0:04:53 | 0:04:58 | |
-These are fresh flavours -that smell wonderful. | 0:05:00 | 0:05:05 | |
-We're almost ready to serve this. | 0:05:06 | 0:05:08 | |
-Make sure the asparagus -has cooked through. | 0:05:08 | 0:05:12 | |
-It's almost ready. | 0:05:12 | 0:05:14 | |
-I've got some salmon that has been -in the oven for about eight minutes. | 0:05:14 | 0:05:19 | |
-It's such a quick recipe. | 0:05:19 | 0:05:21 | |
-Yes, and it's so easy. | 0:05:21 | 0:05:23 | |
-It's sealed in the pan and -goes in the oven for eight minutes. | 0:05:23 | 0:05:27 | |
-Yes, but don't overcook it. | 0:05:28 | 0:05:30 | |
-You'll notice a white substance. | 0:05:30 | 0:05:33 | |
-It's protein and -this helps to keep the fish moist. | 0:05:33 | 0:05:37 | |
-Don't eat it if it's dry! | 0:05:38 | 0:05:39 | |
-It's ready when -the white substance oozes out. | 0:05:40 | 0:05:43 | |
-Yes, but you can check -how it feels too. | 0:05:44 | 0:05:46 | |
-You can leave the skin -on or remove it. | 0:05:46 | 0:05:49 | |
-You should be able -to peel it off easily in one piece. | 0:05:50 | 0:05:55 | |
-Fish isn't like meat so it doesn't -matter if it's a tad raw. | 0:05:56 | 0:06:00 | |
-No, you want that moistness as -there's nothing worse than dry fish! | 0:06:00 | 0:06:05 | |
-It tastes horrible. | 0:06:05 | 0:06:07 | |
-How hot was the oven? | 0:06:07 | 0:06:08 | |
-It was gas mark 4 -or 180 degrees Celsius. | 0:06:09 | 0:06:12 | |
-That's hot enough. | 0:06:12 | 0:06:14 | |
-Let's plate up -with our fresh tapenade. | 0:06:14 | 0:06:17 | |
-It looks wonderful. | 0:06:18 | 0:06:19 | |
-The natural oils will help -when dressing the plate. | 0:06:19 | 0:06:24 | |
-Place the fish on top of it. | 0:06:24 | 0:06:27 | |
-Let's move this out of the way. | 0:06:28 | 0:06:31 | |
-Next, we turn to the asparagus -and I'm happy that it's cooked. | 0:06:31 | 0:06:35 | |
-It cooks so quickly in the water. | 0:06:35 | 0:06:38 | |
-You just need to be organized -so it's ready at the same time. | 0:06:38 | 0:06:42 | |
-Oops! | 0:06:43 | 0:06:44 | |
-They've come to life. | 0:06:44 | 0:06:45 | |
-Decorate the plate -with the asparagus. | 0:06:45 | 0:06:48 | |
-You can form your own pattern. | 0:06:49 | 0:06:51 | |
-It's a very quick dish. | 0:06:52 | 0:06:54 | |
-That looks absolutely delicious. | 0:06:54 | 0:06:57 | |
-It's perfect! | 0:06:57 | 0:06:59 | |
-You're back later -so what are you making then? | 0:07:00 | 0:07:03 | |
-It's a lamb dish. | 0:07:03 | 0:07:05 | |
-We can't wait. | 0:07:05 | 0:07:07 | |
-You can try that in a minute. | 0:07:07 | 0:07:10 | |
-April is Jazz Appreciation Month. | 0:07:10 | 0:07:13 | |
-We delved into our archives -in order to celebrate the month. | 0:07:13 | 0:07:17 | |
-We're celebrating in style -with Wyn Lodwick. | 0:07:17 | 0:07:20 | |
-Wyn recently had his 90th birthday. | 0:07:20 | 0:07:23 | |
-Let's enjoy him performing a track -called In A Sentimental Mood. | 0:07:23 | 0:07:29 | |
-That sounded fantastic! | 0:08:53 | 0:08:55 | |
-The food was amazing -and the sauce was lovely too. | 0:08:55 | 0:08:58 | |
-It was delicious. | 0:08:59 | 0:09:00 | |
-You've got a bit by there. | 0:09:00 | 0:09:02 | |
-After the break, we discuss music -inspired by Good Friday... | 0:09:02 | 0:09:07 | |
-..with Huw Tregelles Williams. | 0:09:07 | 0:09:10 | |
-Alwyn presents -the Salt of the Earth plate... | 0:09:10 | 0:09:13 | |
-..to another worthy viewer. | 0:09:13 | 0:09:15 | |
-Join us in a few minutes. | 0:09:15 | 0:09:17 | |
-. | 0:09:22 | 0:09:22 | |
-Subtitles | 0:09:26 | 0:09:26 | |
-Subtitles - -Subtitles | 0:09:26 | 0:09:28 | |
-Welcome back. | 0:09:33 | 0:09:34 | |
-There's a wealth of music that's apt -for Easter in the Welsh language. | 0:09:34 | 0:09:39 | |
-Let's learn about a few of them -and hear some excerpts too... | 0:09:39 | 0:09:43 | |
-..with Huw Tregelles Williams. | 0:09:44 | 0:09:46 | |
-Welcome to you and it's always -lovely to have you in Llanelli. | 0:09:46 | 0:09:50 | |
-How did the tradition of celebrating -Good Friday through music start? | 0:09:51 | 0:09:56 | |
-If we step back -to the ninth century... | 0:09:56 | 0:09:59 | |
-..you would have heard -the story of the Passion... | 0:09:59 | 0:10:03 | |
-..in the Gregorian chants. | 0:10:03 | 0:10:05 | |
-These were written -especially for Good Friday. | 0:10:05 | 0:10:09 | |
-Next came the Protestant Reformation -and Martin Luther. | 0:10:09 | 0:10:14 | |
-Martin Luther was a composer -as well as being theologian... | 0:10:15 | 0:10:19 | |
-..but banned the use of any musical -instrument in church during Lent. | 0:10:19 | 0:10:23 | |
-This meant musical arrangements -were very simple. | 0:10:24 | 0:10:27 | |
-After Luther's death -in the mid 16th century... | 0:10:28 | 0:10:31 | |
-..the arrangements gradually became -more complex and interesting. | 0:10:31 | 0:10:36 | |
-The tradition hit its climax... | 0:10:36 | 0:10:39 | |
-..in the first quarter -of the 18th century... | 0:10:40 | 0:10:43 | |
-..with Bach's St Matthew Passion -and St John Passion. | 0:10:43 | 0:10:48 | |
-Last night, S4C aired a documentary -with Elin Manahan Thomas... | 0:10:48 | 0:10:53 | |
-..about the St John Passion. | 0:10:54 | 0:10:56 | |
-We can see a performance of it -tonight. | 0:10:56 | 0:10:59 | |
-Why is this -such a special performance? | 0:10:59 | 0:11:01 | |
-There's many reasons. | 0:11:02 | 0:11:03 | |
-There's the translation -by Elin and Heini Gruffudd... | 0:11:04 | 0:11:08 | |
-..that remains true -to the original German intonation. | 0:11:08 | 0:11:14 | |
-There's also a team -of young, Welsh soloists... | 0:11:14 | 0:11:18 | |
-..who have learnt -this exceptional work. | 0:11:18 | 0:11:21 | |
-There's a choir made up of the -best choral singers in Cardiff... | 0:11:21 | 0:11:26 | |
-..and instruments made in the style -of those used in Bach's era. | 0:11:26 | 0:11:30 | |
-Musicology in the last century... | 0:11:30 | 0:11:34 | |
-..has revealed how this music would -have sounded in the time of Bach. | 0:11:34 | 0:11:40 | |
-It's a softer, clearer sound... | 0:11:40 | 0:11:43 | |
-..with a better balance -between the choir and instruments. | 0:11:44 | 0:11:48 | |
-Many of us were raised -in the Victorian tradition... | 0:11:48 | 0:11:53 | |
-..that saw grand, powerful -performances with slower tempos... | 0:11:53 | 0:11:58 | |
-..but this is a neat performance. | 0:11:58 | 0:12:01 | |
-The St John Passion differs -from the St Matthew Passion... | 0:12:01 | 0:12:06 | |
-..in that it's condensed. | 0:12:06 | 0:12:08 | |
-It's dramatic -and the story is fast-paced. | 0:12:08 | 0:12:12 | |
-The director, Hefin Owen... | 0:12:13 | 0:12:15 | |
-..has made good use of -the entire cathedral in Llandaff. | 0:12:15 | 0:12:21 | |
-You could say that he's taken -a tiny step towards dramatizing it. | 0:12:21 | 0:12:26 | |
-We see the characters in their -context as well as the choir. | 0:12:26 | 0:12:30 | |
-The choir has two roles as it did -in the classical Greek dramas. | 0:12:30 | 0:12:36 | |
-It plays the crowd... | 0:12:36 | 0:12:38 | |
-..and gives an objective commentary -of the progression of the drama. | 0:12:39 | 0:12:44 | |
-We've just seen a clip -and it looks incredible. | 0:12:44 | 0:12:48 | |
-It's wonderful that Rondo -has done this... | 0:12:48 | 0:12:51 | |
-..and was obviously -inspired by Elin... | 0:12:51 | 0:12:55 | |
-..and that S4C -has agreed to broadcast it. | 0:12:55 | 0:12:59 | |
-You mentioned the Victorian era. | 0:13:00 | 0:13:02 | |
-What are the pieces from that era -that were written for Good Friday? | 0:13:02 | 0:13:08 | |
-There aren't many -British compositions. | 0:13:08 | 0:13:11 | |
-The Crucifixion by John Stainer -is one example. | 0:13:11 | 0:13:14 | |
-We should refer -to the Catholic Church. | 0:13:15 | 0:13:18 | |
-You had Italian composers -who were quite operatic... | 0:13:18 | 0:13:22 | |
-..and arrangements -of the Stabat Mater became popular. | 0:13:22 | 0:13:26 | |
-The Stabat Mater was a poem -from the 13th century. | 0:13:26 | 0:13:30 | |
-It has a miserable -and sombre opening... | 0:13:30 | 0:13:32 | |
-..with Mary, the mother of Jesus, -at the cross. | 0:13:33 | 0:13:36 | |
-As is popular -in the Catholic tradition... | 0:13:36 | 0:13:39 | |
-..there's a plea for Mary -to protect us on Judgement Day. | 0:13:40 | 0:13:44 | |
-A section of the prayer... | 0:13:44 | 0:13:46 | |
-..is found in Rossini's arrangement -of Stabat Mater. | 0:13:46 | 0:13:50 | |
-It takes us to the heights of opera. | 0:13:50 | 0:13:53 | |
-Let's hear an excerpt from it. | 0:13:53 | 0:13:57 | |
-# Fac me cruce custodiri | 0:14:06 | 0:14:10 | |
-# Fac me cruce custodiri | 0:14:10 | 0:14:13 | |
-# Morte Christi praemuniri | 0:14:13 | 0:14:16 | |
-# Morte Christi praemuniri | 0:14:16 | 0:14:20 | |
-# Morte Christi | 0:14:20 | 0:14:23 | |
-# Praemuniri | 0:14:23 | 0:14:26 | |
-# Confoveri | 0:14:27 | 0:14:29 | |
-# Gratia! # | 0:14:29 | 0:14:33 | |
-That's an incredible piece, Huw. | 0:14:33 | 0:14:35 | |
-It was certainly operatic! | 0:14:35 | 0:14:38 | |
-I mentioned Judgement Day and nobody -portrayed that quite like Verdi... | 0:14:38 | 0:14:43 | |
-..with that terrifying fresco -in the requiem. | 0:14:44 | 0:14:47 | |
-Someone criticized this requiem... | 0:14:47 | 0:14:50 | |
-..for being an opera hidden -in an ecclesiastical form... | 0:14:50 | 0:14:54 | |
-..but Verdi gave a concise response. | 0:14:54 | 0:14:57 | |
-"A man like Verdi has to -compose like a man like Verdi!" | 0:14:58 | 0:15:02 | |
-Verdi was a master -at creating a musical atmosphere. | 0:15:02 | 0:15:07 | |
-He created an atmosphere -in his operatic scenes. | 0:15:07 | 0:15:11 | |
-In the opening -of his Stabat Mater... | 0:15:11 | 0:15:14 | |
-..you hear the orchestra -chiming like a funeral bell... | 0:15:14 | 0:15:18 | |
-..and the choir bursts in. | 0:15:18 | 0:15:20 | |
-It's as if Mary has been stabbed -by her own grief. | 0:15:20 | 0:15:24 | |
-Let's hear it. | 0:15:25 | 0:15:27 | |
-# Stabat | 0:15:40 | 0:15:44 | |
-# Mater | 0:15:45 | 0:15:49 | |
-# Dolorosa | 0:15:49 | 0:15:56 | |
-# Juxta Crucem | 0:15:57 | 0:16:00 | |
-# Lacrimosa # | 0:16:00 | 0:16:05 | |
-As we just heard... | 0:16:06 | 0:16:07 | |
-..Good Friday has inspired -so many composers. | 0:16:07 | 0:16:11 | |
-Yes, exactly. | 0:16:11 | 0:16:13 | |
-If we move into the Classical era... | 0:16:13 | 0:16:15 | |
-..I'd choose The Seven Last Words -of Christ by Haydn. | 0:16:16 | 0:16:19 | |
-It was commissioned by a minister -from Cadiz. | 0:16:19 | 0:16:22 | |
-These are short choral -and instrumental meditations. | 0:16:23 | 0:16:26 | |
-The minister paid for the commission -in an unusual way. | 0:16:27 | 0:16:32 | |
-He sent Haydn a massive cake. | 0:16:32 | 0:16:35 | |
-Haydn cut into it and found -that it was full of gold pieces. | 0:16:35 | 0:16:40 | |
-Whoa! | 0:16:41 | 0:16:43 | |
-Thank you very much, Huw. | 0:16:43 | 0:16:45 | |
-Alwyn Humphreys is visiting -Drefach Felindre today... | 0:16:46 | 0:16:49 | |
-..to present the Salt of the Earth -plate to someone very worthy. | 0:16:49 | 0:16:54 | |
-The recipient has cared for people -in the area and further afield. | 0:16:54 | 0:16:58 | |
-The whole community -wanted to thank her. | 0:16:59 | 0:17:02 | |
-We're at Drefach Felindre to present -the Salt of the Earth plate... | 0:17:08 | 0:17:13 | |
-..to someone who is linked -with the woollen industry... | 0:17:13 | 0:17:17 | |
-..and the National Wool Museum. | 0:17:17 | 0:17:20 | |
-She's described as the backbone -of the community. | 0:17:20 | 0:17:23 | |
-I can't wait to meet -and surprise her. | 0:17:24 | 0:17:27 | |
-I'm looking for Diane Jones. | 0:17:32 | 0:17:34 | |
-Are you Diane? | 0:17:34 | 0:17:36 | |
-Are you Diane? - -Yes. | 0:17:36 | 0:17:37 | |
-Diane, I'm honoured to present you -with the Salt of the Earth plate... | 0:17:38 | 0:17:44 | |
-..and wish you -a heartfelt congratulations. | 0:17:44 | 0:17:47 | |
-What do you think about that? | 0:17:52 | 0:17:54 | |
-I don't know what to say. | 0:17:55 | 0:17:57 | |
-Congratulations to you and thank you -for everything that you do. | 0:17:58 | 0:18:02 | |
-Why did you decide -to nominate Diane? | 0:18:04 | 0:18:08 | |
-She's wonderful. | 0:18:08 | 0:18:10 | |
-She's been -an incredible friend to me... | 0:18:10 | 0:18:13 | |
-..and has helped a lot of people -in the area. | 0:18:13 | 0:18:16 | |
-You don't need to ask twice. | 0:18:16 | 0:18:18 | |
-She's active in the community -and really deserves this. | 0:18:19 | 0:18:22 | |
-She's a lovely lady and very kind. | 0:18:23 | 0:18:26 | |
-She does a lot -to help those who are ill. | 0:18:26 | 0:18:29 | |
-I've known Diane -since she came here. | 0:18:29 | 0:18:31 | |
-She's very funny -and has a good heart. | 0:18:32 | 0:18:35 | |
-She should be a carer -and not a wool spinner! | 0:18:35 | 0:18:38 | |
-How do you value someone like her? | 0:18:38 | 0:18:41 | |
-She's priceless! | 0:18:41 | 0:18:43 | |
-Melin Teifi is directly next door -to the National Wool Museum. | 0:18:43 | 0:18:48 | |
-It's the former mill on the site. | 0:18:48 | 0:18:50 | |
-Diane and her husband, Raymond -started the company in 1980. | 0:18:50 | 0:18:55 | |
-Is this the room -where you come to hide, Diane? | 0:18:55 | 0:18:58 | |
-Yes, that's right! | 0:18:59 | 0:19:01 | |
-What do you do here? | 0:19:01 | 0:19:03 | |
-I make shirts -and blankets for babies. | 0:19:03 | 0:19:08 | |
-There's also costumes -for St David's Day... | 0:19:08 | 0:19:11 | |
-..for local schools -who have children in the Eisteddfod. | 0:19:11 | 0:19:16 | |
-You're very busy so why go the -extra mile to help the community? | 0:19:16 | 0:19:21 | |
-I don't know. | 0:19:21 | 0:19:23 | |
-It's how my mother raised me. | 0:19:24 | 0:19:26 | |
-She said that if you can't be kind -then you shouldn't be wicked. | 0:19:26 | 0:19:30 | |
-I've lived that way -and tried to help everyone I can. | 0:19:31 | 0:19:34 | |
-Are you happy that people -have shown you their gratitude? | 0:19:35 | 0:19:39 | |
-I didn't realize people -thought so highly of me. | 0:19:40 | 0:19:44 | |
-I hope you have many more years -of serving this community. | 0:19:44 | 0:19:49 | |
-Thank you. | 0:19:49 | 0:19:50 | |
-Thank you. - -Congratulations to you. | 0:19:50 | 0:19:52 | |
-Is she the Salt of the Earth? | 0:19:54 | 0:19:56 | |
-Is she the Salt of the Earth? - -Yes, she is the Salt of the Earth. | 0:19:56 | 0:19:59 | |
-Diane deserves the title -of Salt of the Earth. | 0:19:59 | 0:20:02 | |
-She's the Salt of the Earth -and a true angel. | 0:20:03 | 0:20:07 | |
-Congratulations to Diane. | 0:20:17 | 0:20:19 | |
-Congratulations to Diane. - -She's a worthy recipient. | 0:20:19 | 0:20:21 | |
-Join us in a few minutes... | 0:20:21 | 0:20:23 | |
-..when Viv tells the story -of some antiques linked with Easter. | 0:20:24 | 0:20:30 | |
-We'll also sample Dan's lamb -in the kitchen. | 0:20:30 | 0:20:33 | |
-It smells absolutely delicious! | 0:20:34 | 0:20:37 | |
-. | 0:20:44 | 0:20:44 | |
-Subtitles | 0:20:45 | 0:20:45 | |
-Subtitles - -Subtitles | 0:20:45 | 0:20:47 | |
-Welcome back. | 0:20:52 | 0:20:53 | |
-Next, we take a look at antiques -associated with Easter... | 0:20:53 | 0:20:57 | |
-..with our expert, Viv Watkins. | 0:20:57 | 0:21:00 | |
-Happy Easter, Viv. | 0:21:00 | 0:21:01 | |
-Happy Easter, Viv. - -And to you. | 0:21:01 | 0:21:04 | |
-As we expected, there are many -items here that are egg-related. | 0:21:04 | 0:21:09 | |
-Where shall we start? | 0:21:10 | 0:21:11 | |
-We've got a lovely collection -of egg cups. | 0:21:11 | 0:21:15 | |
-They all vary in age. | 0:21:15 | 0:21:17 | |
-Here are the older ones. | 0:21:18 | 0:21:19 | |
-These are made from china. | 0:21:20 | 0:21:22 | |
-They're quite old -and stem from the early 1900s. | 0:21:22 | 0:21:25 | |
-This one is two-sided. | 0:21:25 | 0:21:28 | |
-A big egg goes in one side -and a small one goes in the other. | 0:21:29 | 0:21:33 | |
-The double-yolker goes on the top! | 0:21:34 | 0:21:36 | |
-The double-yolker goes on the top! - -And a small one on the bottom. | 0:21:36 | 0:21:40 | |
-There are Bakelite egg cups -from the 1930s. | 0:21:40 | 0:21:44 | |
-If you were posh, -you had a silver-plated one. | 0:21:44 | 0:21:47 | |
-They take a long time to clean -and these haven't been cleaned. | 0:21:47 | 0:21:52 | |
-We collect egg cups at home -over the years. | 0:21:52 | 0:21:55 | |
-Children receive them as gifts. | 0:21:55 | 0:21:59 | |
-They come with a chocolate egg -at Easter and you keep the cup. | 0:21:59 | 0:22:03 | |
-It's also a great way -to start a collection. | 0:22:04 | 0:22:06 | |
-They're inexpensive. | 0:22:07 | 0:22:09 | |
-They only cost a few pounds -and are very accessible. | 0:22:09 | 0:22:13 | |
-They're very collectible. | 0:22:13 | 0:22:15 | |
-Each one has a different story. | 0:22:15 | 0:22:17 | |
-And they all vary in age. | 0:22:17 | 0:22:21 | |
-We've also got the eggs here. | 0:22:21 | 0:22:25 | |
-They look like Faberge eggs. | 0:22:26 | 0:22:28 | |
-This is a Faberge egg -and worth 20,000. | 0:22:28 | 0:22:31 | |
-No, it isn't. -Your face was a picture! | 0:22:31 | 0:22:34 | |
-These eggs vary in price. | 0:22:34 | 0:22:39 | |
-They start from around -a few of pounds up to 20. | 0:22:39 | 0:22:43 | |
-There's nothing expensive here -and they're definitely not Faberge. | 0:22:43 | 0:22:48 | |
-It's great when someone doesn't -realize they own a Faberge egg. | 0:22:49 | 0:22:54 | |
-It would be a shock to the system. | 0:22:54 | 0:22:56 | |
-This egg resembles a Faberge egg. | 0:22:57 | 0:23:00 | |
-Unfortunately, we don't have one. | 0:23:00 | 0:23:03 | |
-They all vary in ages here. | 0:23:03 | 0:23:05 | |
-This is nice egg. | 0:23:05 | 0:23:08 | |
-This is a Holly Hobbie egg -from the 1980s. | 0:23:08 | 0:23:11 | |
-The egg spins around -and makes a lovely gift. | 0:23:11 | 0:23:17 | |
-You can give this -instead of a chocolate egg. | 0:23:18 | 0:23:21 | |
-It's a detailed piece. | 0:23:21 | 0:23:23 | |
-This is a hand-painted egg. | 0:23:23 | 0:23:27 | |
-It's a real egg that's been painted. | 0:23:27 | 0:23:29 | |
-That's a custom that continues now -among adults and children. | 0:23:30 | 0:23:35 | |
-The eggs in the basket -have also been painted. | 0:23:35 | 0:23:39 | |
-They're also lovely. | 0:23:39 | 0:23:41 | |
-Yes, they're very pretty -and involve a lot of skill to make. | 0:23:41 | 0:23:45 | |
-We've also got -a collection of egg timers. | 0:23:45 | 0:23:50 | |
-We still use egg timers -in our kitchens. | 0:23:50 | 0:23:54 | |
-We use one of those -during piano practice at home... | 0:23:54 | 0:23:59 | |
-..as well as for boiling eggs! | 0:24:00 | 0:24:02 | |
-They are still being used today. | 0:24:02 | 0:24:05 | |
-Here's a Welsh one from the front. | 0:24:05 | 0:24:08 | |
-How much as these egg timers? | 0:24:08 | 0:24:10 | |
-The larger one fetch around 20 -and the small one is around 5. | 0:24:10 | 0:24:14 | |
-They're cheap enough to collect. | 0:24:15 | 0:24:18 | |
-Where next? | 0:24:18 | 0:24:19 | |
-Where next? - -Here's Peter Rabbit. | 0:24:19 | 0:24:20 | |
-This is a Beatrix Potter book. | 0:24:21 | 0:24:24 | |
-It's in the Welsh language -and it's quite rare. | 0:24:24 | 0:24:27 | |
-It dates back to the 1970s -and is worth around 50. | 0:24:27 | 0:24:31 | |
-As much as that? | 0:24:31 | 0:24:32 | |
-It's the only one I've found. | 0:24:33 | 0:24:36 | |
-It's the Peter Rabbit story -and I haven't seen anything similar. | 0:24:36 | 0:24:40 | |
-It's in good condition too. | 0:24:41 | 0:24:43 | |
-It would be worth more in a sleeve -but it's still nice. | 0:24:43 | 0:24:47 | |
-It's worth looking -after these items. | 0:24:47 | 0:24:50 | |
-You don't consider its value -in the future. | 0:24:50 | 0:24:53 | |
-We've got an old basket here. | 0:24:53 | 0:24:55 | |
-It's similar to the one in -a Sydney Curnow Vosper painting. | 0:24:56 | 0:24:59 | |
-He painted Market Day in Old Wales -and Salem. | 0:25:00 | 0:25:03 | |
-The basket is similar to ones -that were used in old kitchens. | 0:25:03 | 0:25:07 | |
-It would store eggs. | 0:25:08 | 0:25:10 | |
-These were placed -under hens to lay more eggs. | 0:25:10 | 0:25:13 | |
-They are called china eggs. | 0:25:13 | 0:25:15 | |
-There are lot of these around. | 0:25:16 | 0:25:20 | |
-There are other baskets. | 0:25:20 | 0:25:22 | |
-They stem from different dates. | 0:25:22 | 0:25:25 | |
-We start with the oldest. -The new ones in the front. | 0:25:26 | 0:25:29 | |
-They are still popular -and people still use them. | 0:25:29 | 0:25:33 | |
-I used mine for cooking at school. | 0:25:33 | 0:25:37 | |
-They can store knitting wool -or you can grow flowers in them. | 0:25:37 | 0:25:41 | |
-They are still popular. | 0:25:41 | 0:25:44 | |
-We move on to -these chickens in the front. | 0:25:44 | 0:25:47 | |
-My aunty had one -of these ceramic egg nests. | 0:25:47 | 0:25:52 | |
-People stored eggs in them. | 0:25:52 | 0:25:54 | |
-They've had revival due to Bake Off -and lots of us like to cook now. | 0:25:54 | 0:25:59 | |
-They're back into fashion. | 0:25:59 | 0:26:01 | |
-People want the traditional -and homely look. | 0:26:01 | 0:26:05 | |
-The small Victorian milk glass egg -nest in the front stored quail eggs. | 0:26:06 | 0:26:10 | |
-It's a rare piece -and worth around 30. | 0:26:11 | 0:26:15 | |
-It stored small eggs. | 0:26:15 | 0:26:18 | |
-What about the religious icons -in this corner? | 0:26:18 | 0:26:22 | |
-Russia, Italy and Spain -always display Easter icons. | 0:26:23 | 0:26:29 | |
-We've got a few examples here. | 0:26:30 | 0:26:32 | |
-The Welsh don't tend to hang -these Easter icons on the wall. | 0:26:32 | 0:26:36 | |
-But other countries tend to take -this time of year seriously. | 0:26:37 | 0:26:41 | |
-Many people collect -Easter postcards these days. | 0:26:42 | 0:26:46 | |
-One of our staff members -enjoys collecting them. | 0:26:46 | 0:26:50 | |
-Here's a collection of Easter cards. | 0:26:50 | 0:26:53 | |
-They feature little chicks -and primroses. | 0:26:53 | 0:26:57 | |
-This silk card is French. | 0:26:58 | 0:27:00 | |
-These are quite rare and lovely. | 0:27:00 | 0:27:03 | |
-Again, they are reasonable to buy -and collect. | 0:27:03 | 0:27:07 | |
-You can also send greetings -to your friends and family. | 0:27:07 | 0:27:11 | |
-Thank you, Viv and happy Easter. | 0:27:11 | 0:27:14 | |
-Thank you, Viv and happy Easter. - -And to you both. | 0:27:14 | 0:27:16 | |
-Thank you. | 0:27:16 | 0:27:17 | |
-They were lovely items. | 0:27:18 | 0:27:19 | |
-Don't forget about Heno at 7.00pm. | 0:27:19 | 0:27:22 | |
-Mari and myself are joined by -the singer, Steffan Rhys Hughes. | 0:27:22 | 0:27:26 | |
-There are ideas for films to watch -this Easter and family activities. | 0:27:26 | 0:27:31 | |
-Eggs hunts are among them, I'm sure. | 0:27:31 | 0:27:35 | |
-Catrin is also in the kitchen -so tune in to Heno at 7.00pm. | 0:27:35 | 0:27:40 | |
-At 7.00pm on Monday night... | 0:27:41 | 0:27:43 | |
-..Heno has a special programme -from Everest. | 0:27:44 | 0:27:47 | |
-Here's a taster for you. | 0:27:47 | 0:27:49 | |
-Why does man climb mountains? | 0:27:55 | 0:27:57 | |
-For thousands of years... | 0:27:58 | 0:28:01 | |
-..the world's peaks -have drawn people to conquer them. | 0:28:01 | 0:28:04 | |
-Last year, Steff and I -came to Snowdon... | 0:28:05 | 0:28:07 | |
-..to prepare and train for -the biggest challenge of our lives. | 0:28:08 | 0:28:12 | |
-Steff had booked a trip -to the Eastern Himalayas... | 0:28:12 | 0:28:15 | |
-..to fulfil a dream and witness -one of the world's wonders. | 0:28:16 | 0:28:20 | |
-I joined him to see -what all the fuss was about. | 0:28:20 | 0:28:24 | |
-This wasn't any holiday... | 0:28:25 | 0:28:28 | |
-..but a twelve-day expedition -full of accents and descents... | 0:28:28 | 0:28:33 | |
-..with the aim of -climbing 5,300 metres.... | 0:28:33 | 0:28:37 | |
-..at the foot of -the world's tallest peak, Everest. | 0:28:37 | 0:28:40 | |
-What an experience. | 0:28:52 | 0:28:53 | |
-What an experience. - -We look forward to it. | 0:28:53 | 0:28:55 | |
-We're back in the kitchen. | 0:28:55 | 0:28:57 | |
-Lamb is on the menu, Dan. | 0:28:58 | 0:28:59 | |
-Lamb is on the menu, Dan. - -Yes, Welsh lamb. | 0:28:59 | 0:29:01 | |
-It's my favourite. | 0:29:01 | 0:29:03 | |
-I've got lamb chops here. | 0:29:03 | 0:29:05 | |
-French trim is on the recipe or you -can use whole chops for more meat. | 0:29:05 | 0:29:12 | |
-French trim means the bone is left -and stripped of any meat. | 0:29:12 | 0:29:19 | |
-I prefer some fat on my chops. | 0:29:19 | 0:29:21 | |
-It adds more flavour. | 0:29:22 | 0:29:24 | |
-Only if it's cooked well. | 0:29:24 | 0:29:26 | |
-Yes, cook it thoroughly. | 0:29:26 | 0:29:28 | |
-Season the meat with some pepper. | 0:29:29 | 0:29:32 | |
-The oil is warming in the pan, Dan. | 0:29:32 | 0:29:34 | |
-Yvonne's meddling with your pans! | 0:29:35 | 0:29:37 | |
-I'm just lending a hand. | 0:29:38 | 0:29:39 | |
-Season with salt too. | 0:29:39 | 0:29:41 | |
-The chops will brown quickly -in the frying pan. | 0:29:41 | 0:29:45 | |
-Leave them to brown. | 0:29:45 | 0:29:48 | |
-I'm frying them here -but you can fry and oven cook them. | 0:29:48 | 0:29:52 | |
-What's the best way to cook them? | 0:29:52 | 0:29:55 | |
-I prefer to seal them -in the frying pan... | 0:29:55 | 0:29:58 | |
-..and place them under a hot grill. | 0:29:58 | 0:30:01 | |
-There's no grill here so we'll -fry them to cook them quickly. | 0:30:01 | 0:30:05 | |
-Your salmon was fantastic -but what was the name of the sauce? | 0:30:05 | 0:30:09 | |
-Tapenade sauce. | 0:30:10 | 0:30:12 | |
-I'll serve the lamb with onions, -butterbeans, garlic and tomatoes. | 0:30:12 | 0:30:18 | |
-They are classic flavours. | 0:30:18 | 0:30:21 | |
-Thinly slice an onion. | 0:30:21 | 0:30:24 | |
-You can slice onions like that. | 0:30:24 | 0:30:27 | |
-That knife is bigger than mine! | 0:30:27 | 0:30:29 | |
-You scare me when you slice -and look at us at the same time. | 0:30:30 | 0:30:36 | |
-Keep your eyes on the onions! | 0:30:36 | 0:30:38 | |
-Fry the onions with garlic -in some olive oil. | 0:30:38 | 0:30:42 | |
-Rip open the garlic cloves. | 0:30:42 | 0:30:44 | |
-Add the garlic to the pan. | 0:30:44 | 0:30:49 | |
-Just throw it in the pan -and allow it to cook. | 0:30:49 | 0:30:55 | |
-Next, add some sherry vinegar -or red wine vinegar. | 0:30:55 | 0:30:59 | |
-Pour it into the frying pan. -It will spit a little. | 0:31:00 | 0:31:03 | |
-It'll give it a little kick. | 0:31:04 | 0:31:06 | |
-It smells delicious. | 0:31:06 | 0:31:08 | |
-It's a fantastic aroma. | 0:31:08 | 0:31:10 | |
-Add some fresh tomatoes. | 0:31:10 | 0:31:12 | |
-You're slicing these as well. | 0:31:12 | 0:31:14 | |
-Halve the tomatoes. | 0:31:15 | 0:31:17 | |
-You can use large tomatoes -but add plenty of them. | 0:31:17 | 0:31:21 | |
-Allow them to reduce to a pulp -in our little casserole. | 0:31:21 | 0:31:26 | |
-This has a fantastic aroma. | 0:31:26 | 0:31:29 | |
-It's just onions, -garlic and vinegar. | 0:31:29 | 0:31:32 | |
-Season with more salt. | 0:31:32 | 0:31:34 | |
-Add a touch of butter to the lamb. | 0:31:34 | 0:31:37 | |
-You're naughty, Dan! | 0:31:38 | 0:31:40 | |
-I love butter. | 0:31:41 | 0:31:42 | |
-Next, wash some tinned butterbeans. | 0:31:42 | 0:31:46 | |
-Add them to the frying pan. | 0:31:46 | 0:31:49 | |
-It's quite nutritious. | 0:31:50 | 0:31:52 | |
-We need to add some more butter. | 0:31:52 | 0:31:55 | |
-This will create a sauce -and thicken it all. | 0:31:55 | 0:31:59 | |
-Do you want me to stir it? | 0:32:00 | 0:32:04 | |
-Leave the butter to melt first. | 0:32:04 | 0:32:06 | |
-Have you got any room for the lamb, -Yvonne? | 0:32:06 | 0:32:09 | |
-I love lamb. | 0:32:09 | 0:32:10 | |
-Your plate will be empty, Dan! | 0:32:11 | 0:32:13 | |
-Next, we've got anchovies. | 0:32:13 | 0:32:15 | |
-I'm not a fan of anchovies. | 0:32:16 | 0:32:18 | |
-You won't know -that they're in there. | 0:32:18 | 0:32:21 | |
-It acts as a seasoning. | 0:32:21 | 0:32:23 | |
-You can't taste them -in a Caesar salad either. | 0:32:23 | 0:32:27 | |
-You won't taste them here. | 0:32:28 | 0:32:30 | |
-The chops are curling -and it's time to turn them over. | 0:32:30 | 0:32:34 | |
-Leave the fat to brown... | 0:32:34 | 0:32:36 | |
-..for a little bit longer. | 0:32:37 | 0:32:40 | |
-Add fresh or frozen peas -to the frying pan. | 0:32:41 | 0:32:44 | |
-Just pour them in. | 0:32:45 | 0:32:46 | |
-Let's turn the chops. | 0:32:46 | 0:32:50 | |
-The grill also helps cook them. | 0:32:51 | 0:32:55 | |
-At this point I place them -under the grill to crisp up. | 0:32:55 | 0:33:00 | |
-Next, take some fresh herbs. | 0:33:00 | 0:33:03 | |
-Use plenty of fresh mint. | 0:33:03 | 0:33:05 | |
-Slice it quickly. | 0:33:05 | 0:33:07 | |
-You've got to serve lamb with mint. | 0:33:09 | 0:33:11 | |
-I was in Scotland recently -and sampled some Melrose lamb. | 0:33:12 | 0:33:18 | |
-I'm sure this will be just as nice! | 0:33:18 | 0:33:21 | |
-We finish with some tomato puree. | 0:33:21 | 0:33:24 | |
-Mix everything in the frying pan. | 0:33:24 | 0:33:28 | |
-Grab a small bowl. | 0:33:28 | 0:33:31 | |
-I've got a glass oven dish -in the oven... | 0:33:31 | 0:33:35 | |
-..topped with breadcrumbs -and parmesan cheese. | 0:33:35 | 0:33:39 | |
-It's like a hot pot. | 0:33:39 | 0:33:45 | |
-Yes, it is. Mind the mess. | 0:33:45 | 0:33:47 | |
-The fresh mint makes a difference. | 0:33:47 | 0:33:50 | |
-It's quite strong. | 0:33:50 | 0:33:53 | |
-I'll clean the plate -before adding the lamb chop. | 0:33:53 | 0:33:58 | |
-Serve the lamb with the casserole. | 0:33:58 | 0:34:02 | |
-They've cooked through. | 0:34:03 | 0:34:06 | |
-Are you going sample this? | 0:34:08 | 0:34:10 | |
-Why not? | 0:34:10 | 0:34:12 | |
-Top it with some tomatoes -and finish with some mint. | 0:34:12 | 0:34:18 | |
-Bring it over here. | 0:34:18 | 0:34:20 | |
-This looks great. | 0:34:20 | 0:34:22 | |
-I'll dive in. | 0:34:22 | 0:34:24 | |
-I won't get in your way. | 0:34:24 | 0:34:28 | |
-In it goes! | 0:34:28 | 0:34:30 | |
-Mmm! | 0:34:31 | 0:34:32 | |
-Thank you. | 0:34:34 | 0:34:35 | |
-Ten out ten. Delicious. | 0:34:36 | 0:34:39 | |
-That's it from us for now. | 0:34:39 | 0:34:41 | |
-When we return... | 0:34:41 | 0:34:42 | |
-..Dylan Rowlands -has wines to serve with lamb. | 0:34:43 | 0:34:46 | |
-He's got some red wine. | 0:34:46 | 0:34:48 | |
-See you in a few minutes. | 0:34:48 | 0:34:50 | |
-This is lovely. | 0:34:50 | 0:34:52 | |
-. | 0:34:55 | 0:34:55 | |
-Subtitles | 0:34:59 | 0:34:59 | |
-Subtitles - -Subtitles | 0:34:59 | 0:35:01 | |
-Welcome back. | 0:35:05 | 0:35:07 | |
-We've already sampled the food. | 0:35:07 | 0:35:09 | |
-But we're back in the kitchen with -the wine expert, Dylan Rowlands. | 0:35:09 | 0:35:14 | |
-Dan has also returned to sample -the wines to accompany his lamb. | 0:35:14 | 0:35:19 | |
-Happy Easter, Dylan. | 0:35:20 | 0:35:22 | |
-Happy Easter, Dylan. - -Thank you. | 0:35:22 | 0:35:23 | |
-Why have you chosen red wine -to serve with lamb? | 0:35:23 | 0:35:28 | |
-I'd recommend serving -red wine with red meat. | 0:35:29 | 0:35:32 | |
-It's flavoursome. | 0:35:32 | 0:35:34 | |
-The lamb has a strong flavour, -along with the casserole. | 0:35:34 | 0:35:39 | |
-You want a wine -that has some structure... | 0:35:40 | 0:35:45 | |
-..and cuts through -the fat in the meat. | 0:35:45 | 0:35:48 | |
-This is what tannins in red wine do. | 0:35:48 | 0:35:50 | |
-The fat from the meat -coats the tongue... | 0:35:51 | 0:35:55 | |
-..so you don't taste the tannins. | 0:35:56 | 0:35:58 | |
-Lamb and tomato based dishes... | 0:35:58 | 0:36:01 | |
-..should be served -with a more acidic wine. | 0:36:02 | 0:36:07 | |
-A merlot wine is too sweet. | 0:36:08 | 0:36:10 | |
-Therefore, I've opted -for a variety of grape wines. | 0:36:10 | 0:36:14 | |
-This first one is Italian. | 0:36:14 | 0:36:16 | |
-I thought of you... | 0:36:16 | 0:36:18 | |
-..because you're not a fan of red... | 0:36:19 | 0:36:21 | |
-..so, I've opted for -something light for you. | 0:36:21 | 0:36:26 | |
-This wine is light enough. | 0:36:27 | 0:36:28 | |
-Yes, Sangiovese is the grape. | 0:36:29 | 0:36:31 | |
-We'll taste it later in the Chianti. | 0:36:31 | 0:36:35 | |
-The wine is from the north, -is lighter and not so acidic. | 0:36:35 | 0:36:39 | |
-It's fruity and easy to drink. | 0:36:39 | 0:36:42 | |
-A great option -if you're not a fan of red. | 0:36:42 | 0:36:45 | |
-It isn't too full-bodied -and quite light. | 0:36:45 | 0:36:48 | |
-What do you think, Dan? | 0:36:48 | 0:36:50 | |
-What do you think, Dan? - -It's very nice and light. | 0:36:50 | 0:36:52 | |
-It's still acidic which we need. | 0:36:52 | 0:36:55 | |
-The second wine a pinot noir -from Central Otago in New Zealand. | 0:36:55 | 0:37:00 | |
-We're all familiar with Marlborough -and Sauvignon Blanc. | 0:37:01 | 0:37:07 | |
-But a corked New Zealand -pinot noir is excellent. | 0:37:07 | 0:37:11 | |
-Central Otago is in the south -and makes wonderful pinot noirs. | 0:37:11 | 0:37:16 | |
-It's got a lovely fruity aroma. | 0:37:16 | 0:37:19 | |
-There are red fruits and violets. | 0:37:19 | 0:37:23 | |
-Are you a wine drinker, Dan? | 0:37:24 | 0:37:26 | |
-I enjoy a glass of wine. | 0:37:27 | 0:37:29 | |
-I prefer white wine. | 0:37:29 | 0:37:32 | |
-But I enjoy red wine -with the right food. | 0:37:32 | 0:37:36 | |
-It isn't too strong -and the tannins aren't overbearing. | 0:37:37 | 0:37:41 | |
-Hints of fruit and oak as well. | 0:37:41 | 0:37:43 | |
-It's also a great price. | 0:37:43 | 0:37:45 | |
-Central Otago wines -costs around 20... | 0:37:46 | 0:37:48 | |
-..so this is a bargain. | 0:37:49 | 0:37:50 | |
-It's a very reasonable quality wine. | 0:37:50 | 0:37:54 | |
-This New Zealand wine tastes great -and is very smooth on the palate. | 0:37:54 | 0:37:59 | |
-You tend to pay a lot -for a Burgundy red wine. | 0:37:59 | 0:38:02 | |
-It comes from the same place -as pinot noir in France. | 0:38:02 | 0:38:06 | |
-You pay a lot more -for wine like this in France. | 0:38:06 | 0:38:10 | |
-Where are we going next? | 0:38:10 | 0:38:12 | |
-Where are we going next? - -Back to Italy now. | 0:38:12 | 0:38:14 | |
-It's more or less the same grape -- sangiovese... | 0:38:14 | 0:38:18 | |
-..but it's from Chianti -in the heart of Italy. | 0:38:18 | 0:38:21 | |
-It's got more structure -and compliments food... | 0:38:21 | 0:38:25 | |
-..with more tannins -but it's still acidic. | 0:38:25 | 0:38:28 | |
-Italian wines suit most foods... | 0:38:28 | 0:38:31 | |
-..such as those beans, -anchovies and tomatoes. | 0:38:31 | 0:38:36 | |
-This is the cheapest of them all. | 0:38:36 | 0:38:40 | |
-It's a great price for what it is. | 0:38:40 | 0:38:44 | |
-What do you think, Dan? | 0:38:44 | 0:38:46 | |
-What do you think, Dan? - -Slightly drier. | 0:38:46 | 0:38:48 | |
-It dries out the tongue. | 0:38:49 | 0:38:49 | |
-It dries out the tongue. - -Yes, it does. | 0:38:49 | 0:38:51 | |
-That's the tannins. | 0:38:52 | 0:38:53 | |
-We need a drop more water! | 0:38:53 | 0:38:57 | |
-We need a drop more water! - -Or meat! | 0:38:57 | 0:39:00 | |
-When you're eating, -you don't notice the tannins. | 0:39:00 | 0:39:04 | |
-Fair play, Dan deserves -a glass after all the cooking! | 0:39:04 | 0:39:10 | |
-I'm sure Dan hasn't got time -to sit and enjoy his food. | 0:39:10 | 0:39:14 | |
-No, not really. | 0:39:14 | 0:39:16 | |
-Enjoy this! | 0:39:16 | 0:39:18 | |
-Thank you. | 0:39:18 | 0:39:20 | |
-The final wine is a Rioja. | 0:39:20 | 0:39:23 | |
-I'd recommend serving -this type of wine with lamb. | 0:39:23 | 0:39:26 | |
-Serve spring lamb with a Rioja. | 0:39:27 | 0:39:31 | |
-Most of the grapes are tempranillo -and there's American oak in it. | 0:39:32 | 0:39:37 | |
-But the wine is from 2004. | 0:39:37 | 0:39:41 | |
-It's had time to mellow -and bring everything together. | 0:39:42 | 0:39:48 | |
-Rioja is a worldwide name. | 0:39:49 | 0:39:54 | |
-It's marketed well but there -are various levels of Rioja. | 0:39:54 | 0:40:00 | |
-They stem from young Riojas... | 0:40:00 | 0:40:03 | |
-..and what we've got here -is Gran Reserva. | 0:40:03 | 0:40:08 | |
-It's all to do with how long it is -stored in oak barrels... | 0:40:08 | 0:40:12 | |
-..and how long it's kept bottled. | 0:40:12 | 0:40:14 | |
-This wine has aged from 2004 -and is pleasing. | 0:40:15 | 0:40:18 | |
-Is it worth the extra money? | 0:40:18 | 0:40:21 | |
-It's almost double -the price of the last one. | 0:40:21 | 0:40:25 | |
-That's the question. | 0:40:26 | 0:40:29 | |
-When I was researching -these wines... | 0:40:29 | 0:40:31 | |
-..the same wine cost over 20... | 0:40:31 | 0:40:34 | |
-..at another well-known wine shop. | 0:40:34 | 0:40:37 | |
-It costs just over 10 in ASDA. | 0:40:37 | 0:40:41 | |
-It may be the same price -in other shops. | 0:40:41 | 0:40:45 | |
-Just shop around. | 0:40:46 | 0:40:47 | |
-Do you have a favourite here, Dan? | 0:40:48 | 0:40:50 | |
-Do you have a favourite here, Dan? - -The last one. | 0:40:50 | 0:40:52 | |
-You like expensive wine! | 0:40:52 | 0:40:54 | |
-This wine sells well -in the restaurant... | 0:40:54 | 0:40:57 | |
-..and is very popular. | 0:40:57 | 0:40:59 | |
-It compliments lamb -and it's what they drink in Spain. | 0:40:59 | 0:41:04 | |
-In Rioja, they serve small chops -like what Dan served today. | 0:41:04 | 0:41:09 | |
-This is the type of food they eat. | 0:41:09 | 0:41:12 | |
-I like the second wine -from New Zealand. | 0:41:12 | 0:41:15 | |
-I tend to drink a lot of wine -from New Zealand... | 0:41:15 | 0:41:18 | |
-..and I like the one -from New Zealand... | 0:41:18 | 0:41:21 | |
-..but I also liked the wine -from Italy because it was light. | 0:41:21 | 0:41:26 | |
-Thank you, Dylan. | 0:41:26 | 0:41:28 | |
-Thank you, Dylan. - -Thank you. | 0:41:28 | 0:41:30 | |
-And thanks to you, Dan. | 0:41:30 | 0:41:32 | |
-The lamb was tasty. | 0:41:32 | 0:41:33 | |
-That's it from us, but we're back -on Monday with the usual delights. | 0:41:34 | 0:41:38 | |
-We also take a look at a collection -of hats that belong to Angela Skym. | 0:41:39 | 0:41:43 | |
-Enjoy the weekend and happy Easter. | 0:41:43 | 0:41:46 | |
-Goodbye. | 0:41:46 | 0:41:48 | |
-. | 0:42:03 | 0:42:04 |