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'Two of my passions are flying and food. | 0:00:05 | 0:00:08 | |
'And it's from up here you really get to appreciate | 0:00:12 | 0:00:15 | |
'the unique landscape that produces the food that I love to cook.' | 0:00:15 | 0:00:18 | |
So I've taken to the skies to show you how this land | 0:00:30 | 0:00:32 | |
has influenced our larders. | 0:00:32 | 0:00:34 | |
'I'm heading inland to an area just southwest of the Brecon Beacons. | 0:00:49 | 0:00:53 | |
'A region dominated by rugged hills | 0:00:57 | 0:01:00 | |
'where I'm looking forward to tasting one of the most famous foods | 0:01:00 | 0:01:03 | |
'to come out of Wales. | 0:01:03 | 0:01:05 | |
'Farming these hills is all about rearing livestock | 0:01:05 | 0:01:08 | |
'and some, like Bernard Llewellyn, are positively passionate about it.' | 0:01:08 | 0:01:13 | |
I've got a bit of a thing for these little black and white things. | 0:01:15 | 0:01:19 | |
They're called bals or balwen. | 0:01:19 | 0:01:21 | |
'These are Welsh mountain sheep | 0:01:22 | 0:01:24 | |
'whose flavour is so linked to their surroundings | 0:01:24 | 0:01:26 | |
'that they enjoy protected geographical status. | 0:01:26 | 0:01:30 | |
'Lamb from anywhere else just isn't the same.' | 0:01:30 | 0:01:34 | |
I just love them to bits. | 0:01:35 | 0:01:37 | |
They're pretty and they taste really good, which is probably the most important thing of all. | 0:01:37 | 0:01:42 | |
'Bernard's been farming at Carreg Cennen for over three decades. | 0:01:42 | 0:01:46 | |
'The sheep roam wild on the exposed hills for most of the year, | 0:01:46 | 0:01:50 | |
'but every summer, they're brought down to the farm.' | 0:01:50 | 0:01:52 | |
Well, I've got the last of the sheep to shear. | 0:01:52 | 0:01:55 | |
They don't shear that easily, | 0:01:55 | 0:01:57 | |
but they really are iconic to this part of the world. | 0:01:57 | 0:01:59 | |
'What allows these sheep to stay in the mountains | 0:02:01 | 0:02:03 | |
'in the worst of the weather are their dense fleeces.' | 0:02:03 | 0:02:07 | |
It's really warm underneath! | 0:02:08 | 0:02:10 | |
-Keep it tight on the skin. -Right. | 0:02:10 | 0:02:12 | |
Let me show you. Just like that. | 0:02:12 | 0:02:15 | |
'Even with Bernard's expert tuition, | 0:02:15 | 0:02:17 | |
'this makes shearing these sheep a rather thankless task. | 0:02:17 | 0:02:21 | |
'However, cooking their meat is a different story.' | 0:02:21 | 0:02:24 | |
-Bit more. -I feel like we should name her Rosemary or something like that. -Rosemary? | 0:02:24 | 0:02:28 | |
That's better! Another thousand ewes, you'll be really good. JAMES LAUGHS | 0:02:28 | 0:02:33 | |
-Well done! -Hurray! -Great stuff! | 0:02:33 | 0:02:37 | |
-I do apologise. -No, no, no. Don't apologise. | 0:02:37 | 0:02:40 | |
I'll finish her tail some time. | 0:02:40 | 0:02:41 | |
I'm not apologising to you, I'm apologising to Rosemary! | 0:02:41 | 0:02:44 | |
Sorry, Rosie. | 0:02:44 | 0:02:45 | |
Look at that! I reckon we'll get, what? | 0:02:45 | 0:02:47 | |
I reckon you might get 30p for that if we're lucky. | 0:02:47 | 0:02:51 | |
-Don't think we'll get a lot for that one, will we? -THEY LAUGH | 0:02:51 | 0:02:54 | |
Rosemary is somewhere round the corner there, | 0:03:00 | 0:03:02 | |
hiding like a woman with a bad haircut. | 0:03:02 | 0:03:04 | |
She's tucked away round the corner, not very happy with herself. | 0:03:04 | 0:03:07 | |
But I thought we'd do cooked lamb with hay. | 0:03:07 | 0:03:10 | |
It's quite an unusual way to cook it, but one that really | 0:03:10 | 0:03:13 | |
adds to the flavour of this fantastic cut. | 0:03:13 | 0:03:16 | |
'Remember, if it says Welsh lamb on the label when you buy your meat, | 0:03:22 | 0:03:26 | |
'by law, you really are getting some of this treasured lamb. | 0:03:26 | 0:03:29 | |
'For me, it goes particularly well with this mint and parsley-filled tabbouleh.' | 0:03:33 | 0:03:37 | |
So what I'm going to do first of all | 0:03:38 | 0:03:40 | |
is just trim this into lamb chops. | 0:03:40 | 0:03:42 | |
Now, roughly, you get about seven | 0:03:42 | 0:03:45 | |
per portion. | 0:03:45 | 0:03:47 | |
And you can see, what makes this so special | 0:03:47 | 0:03:50 | |
is really the distinct lack of fat that you get in there. | 0:03:50 | 0:03:53 | |
But what you get is this beautiful eye of meat, full of flavour. | 0:03:53 | 0:03:57 | |
But because it's a quite hardy...breed, | 0:03:57 | 0:04:02 | |
you get a really distinct flavour to Welsh lamb, | 0:04:02 | 0:04:05 | |
and one that really no other type from anywhere in the world matches. | 0:04:05 | 0:04:10 | |
So we've got our lamb chops ready. And now onto this. | 0:04:10 | 0:04:13 | |
Now, this may appear completely madness and unusual. | 0:04:13 | 0:04:17 | |
You get hay, and you get this from your pet shop, not from your rabbit hutch. | 0:04:17 | 0:04:22 | |
And you put the hay into a dry, hot pan. | 0:04:22 | 0:04:25 | |
And what this is going to do is add to the flavour. | 0:04:25 | 0:04:27 | |
It really gives it a unique taste. | 0:04:27 | 0:04:30 | |
And then to get a little bit a colour... | 0:04:30 | 0:04:33 | |
..just a touch of oil. | 0:04:34 | 0:04:36 | |
And then... | 0:04:36 | 0:04:38 | |
..no offence to my friend in the back of the shot somewhere, | 0:04:39 | 0:04:43 | |
a little bit of rosemary over the top. | 0:04:43 | 0:04:46 | |
With this, we're just going to lay these over the top, like that. | 0:04:46 | 0:04:51 | |
Bit of black pepper. Touch of salt. | 0:04:52 | 0:04:56 | |
And we could, if we wanted, | 0:04:57 | 0:05:00 | |
just for added benefit, | 0:05:00 | 0:05:03 | |
little bit of garlic in there. Why not? | 0:05:03 | 0:05:05 | |
We'll cover this with tinfoil and cook this for about 10, 15 minutes. | 0:05:05 | 0:05:09 | |
'If you want to get a taste of Wales, | 0:05:23 | 0:05:25 | |
'I reckon these are the ingredients and this is the way to do it. | 0:05:25 | 0:05:29 | |
'About halfway through the cooking, turn the lamb so it browns evenly | 0:05:32 | 0:05:36 | |
'and takes in the flavour of that hay.' | 0:05:36 | 0:05:38 | |
Now, with this, I thought I'd do a bulgur wheat salad, | 0:05:38 | 0:05:43 | |
and it's kind of like a tabbouleh, really. | 0:05:43 | 0:05:45 | |
But tabbouleh's not conventionally done with couscous, it's always done with bulgur wheat, | 0:05:45 | 0:05:50 | |
which is a cracked natural grain, | 0:05:50 | 0:05:52 | |
whereas couscous is actually a manufactured product. | 0:05:52 | 0:05:55 | |
But this is it in its dry form. | 0:05:55 | 0:05:57 | |
You can either cook it straight in boiling water and cook this for about ten minutes, | 0:05:57 | 0:06:01 | |
or alternatively, you can leave it to soak. | 0:06:01 | 0:06:04 | |
This has been soaking for about four or five hours. | 0:06:04 | 0:06:06 | |
And we can drain this, this is just cold water in here, | 0:06:06 | 0:06:10 | |
just get rid of the cold water... | 0:06:10 | 0:06:12 | |
..pour this back in, | 0:06:13 | 0:06:14 | |
and then literally just get a kettle full of water | 0:06:14 | 0:06:17 | |
and pour it over the top. | 0:06:17 | 0:06:19 | |
That way, you'll be able to serve this warm. | 0:06:20 | 0:06:22 | |
And then, a bit like couscous and tabbouleh, | 0:06:23 | 0:06:26 | |
you need to infuse the flavours into this. | 0:06:26 | 0:06:28 | |
And to get plenty of flavour, I'm going to use some of this. | 0:06:28 | 0:06:32 | |
This is harissa, which is like a chilli paste, really, I suppose. | 0:06:32 | 0:06:36 | |
It's Moroccan. It's very, very hot, very spicy, | 0:06:36 | 0:06:39 | |
so you only want about a tablespoon. | 0:06:39 | 0:06:41 | |
However, the camera crew on this set, probably two tablespoons, | 0:06:41 | 0:06:45 | |
cos they like a bit of spice and a bit of kick. | 0:06:45 | 0:06:48 | |
And then all we can do now is just very quickly drain | 0:06:48 | 0:06:52 | |
our warm tabbouleh. | 0:06:52 | 0:06:54 | |
Now, the best way to do that is over the top of here. | 0:06:54 | 0:06:57 | |
Check to see if there's no painters and artists over the other side. | 0:06:57 | 0:07:00 | |
-HE LAUGHS -Straight over there. | 0:07:00 | 0:07:03 | |
And make sure Rosemary's not the other side, either. | 0:07:03 | 0:07:06 | |
Pour it in there. That way, it's still warm. | 0:07:07 | 0:07:09 | |
Take that straight back over | 0:07:09 | 0:07:12 | |
and this can go straight into your mix. | 0:07:12 | 0:07:14 | |
Like that. | 0:07:15 | 0:07:17 | |
'Mix in the harissa and then we can impart loads more flavours. | 0:07:21 | 0:07:24 | |
'I've got almonds, apricots and pistachio nuts. | 0:07:24 | 0:07:28 | |
'Then my favourite with lamb - mint, | 0:07:30 | 0:07:33 | |
'and a good bunch of parsley. | 0:07:33 | 0:07:35 | |
'Chop those up and mix them in.' | 0:07:37 | 0:07:39 | |
And then finally, we've got pomegranate. | 0:07:40 | 0:07:43 | |
To get rid of the pomegranate, cut them in half... | 0:07:43 | 0:07:45 | |
..tap the back of the pomegranate and the seeds just fall out. | 0:07:47 | 0:07:50 | |
Pomegranates. | 0:07:50 | 0:07:52 | |
Lovely. Mix all that lot together. | 0:07:52 | 0:07:55 | |
Lemon. | 0:07:55 | 0:07:57 | |
A good squeeze of lemon. | 0:07:57 | 0:08:00 | |
Bit of olive oil. Like that. | 0:08:00 | 0:08:03 | |
Salt and pepper. Season the stuff, as well. | 0:08:03 | 0:08:06 | |
Plenty of black pepper. | 0:08:06 | 0:08:08 | |
And then we've got a fancy bowl here. Mix this all up. | 0:08:10 | 0:08:13 | |
You can see the colours of this, it's just fantastic. | 0:08:13 | 0:08:16 | |
This is just delicious. | 0:08:17 | 0:08:19 | |
Look at that. We've got the nice tabbouleh. | 0:08:19 | 0:08:23 | |
And then the key to this... is the lamb. | 0:08:23 | 0:08:27 | |
Now, don't worry about the bits of hay. The lambs eat it so you might as well eat it, as well. | 0:08:28 | 0:08:33 | |
It's not going to do you any harm. | 0:08:34 | 0:08:37 | |
But look at this lovely lamb. | 0:08:37 | 0:08:39 | |
It's quite unusual. If you serve this at a table like this, | 0:08:40 | 0:08:43 | |
everybody will think you've just gone made. | 0:08:43 | 0:08:46 | |
Either that or just cut your lawn. | 0:08:46 | 0:08:49 | |
But it really is, there's so much flavour in this. | 0:08:49 | 0:08:52 | |
And while I leave you with a pretty fancy shot like that | 0:08:52 | 0:08:55 | |
to keep you lot happy, | 0:08:55 | 0:08:56 | |
I'm going to go and console Rosemary. Enjoy. | 0:08:56 | 0:08:58 | |
'Delicious Welsh mountain lamb. | 0:09:02 | 0:09:05 | |
'A national favourite whose distinct taste is down to | 0:09:06 | 0:09:10 | |
'the harsh environment of these hills.' | 0:09:10 | 0:09:12 | |
'Join me next time when I'll be flying over another location | 0:09:16 | 0:09:20 | |
'on my food map of Britain.' | 0:09:20 | 0:09:22 |