0:00:01 > 0:00:05- We're the Hairy Bikers!- And we're on the road to find regional recipes to rev up your appetite!
0:00:05 > 0:00:10We're riding county to county to discover, cook and enjoy the best of British!
0:00:10 > 0:00:12- Come on!- Way-hay!
0:00:26 > 0:00:29Today we're in search of the real taste of Carmarthenshire.
0:00:37 > 0:00:40- You'll never guess who was born in Carmarthenshire?- No, dude, who?
0:00:40 > 0:00:44Merlin, the great wizard. You know, you can sense it in the air.
0:00:44 > 0:00:50You've got King Arthur, Guinevere, Lancelot, the Lady of the Lake, whoa! You can feel it!
0:00:50 > 0:00:54It feels a bit ethereal, doesn't it, you know, the whole landscape thing.
0:00:54 > 0:00:57And you know as a Welsh county, Carmarthenshire's got the lot...
0:00:57 > 0:01:01you've got the coast, you've got the pastures, the Black Mountains.
0:01:01 > 0:01:03I'm just wondering, if we're gonna get those things that
0:01:03 > 0:01:08are quintessentially Welsh here, you know in one melting pot...
0:01:08 > 0:01:10- Come on, let's hit the town... I'm hungry!- Yes.
0:01:10 > 0:01:12It's good this, innit?
0:01:15 > 0:01:19On our quest to find the true flavours of Carmarthenshire,
0:01:19 > 0:01:23we cook up a classic county dish at the Botanic Gardens of Wales.
0:01:23 > 0:01:27We harvest cockles from some of the richest beds in Britain.
0:01:27 > 0:01:30And meet the happiest goat herd in the lush Welsh hills.
0:01:30 > 0:01:32- Ooh, ooh, that's not your mammy! - He's hungry!
0:01:32 > 0:01:38And representing Carmarthenshire in the cook-off later, are Sue Manson and Maryann Wright.
0:01:38 > 0:01:41Will we be able to beat them in a blind-tasting judged by local diners?
0:01:49 > 0:01:54Llandeilo, 20 miles from the sea, underneath the Welsh Black Mountains.
0:01:54 > 0:01:57It's one of those really lovely Welsh villages. It's a real hidden gem.
0:01:57 > 0:02:02It is, lots of pretty pastel-coloured houses, and I bet some great food.
0:02:02 > 0:02:05What's great to eat down here?
0:02:05 > 0:02:08Bara brith is really good, soda bread is really good.
0:02:08 > 0:02:10Carmarthenshire is one of the...
0:02:10 > 0:02:14well, it is the biggest dairy area in Wales.
0:02:15 > 0:02:19Heavenly Ice Cream, chocolate and sweets.
0:02:19 > 0:02:21- Hi.- Hello.- Nice to meet you.
0:02:21 > 0:02:23Tracy, what have you got, cos it looks fabulous!
0:02:23 > 0:02:26Well, we've got a selection of ice creams but what's particularly local
0:02:26 > 0:02:29for this area is the Aberglasney Lavender.
0:02:30 > 0:02:32It's unbelievable!
0:02:32 > 0:02:35It's grown organically for us in the local gardens.
0:02:35 > 0:02:38I think you've got the level of the perfuming in it just right.
0:02:38 > 0:02:43It's a grown-up ice cream. Cor, look at the honey one! Is that local honey?
0:02:43 > 0:02:45Yeah, it's from Talley which is about five minutes from here.
0:02:45 > 0:02:47Wow, that's mega!
0:02:47 > 0:02:50The Italians make great ice cream, without a doubt, but this is...
0:02:50 > 0:02:52But they haven't got organic Welsh milk!
0:02:52 > 0:02:54No, they haven't, and that's the difference!
0:02:56 > 0:02:58- Good grief!- Green sludge!
0:02:58 > 0:03:01- What is it?- This is laverbread.
0:03:01 > 0:03:05Even though it's called laverbread, there's no bread in it, it's actually just the seaweed.
0:03:05 > 0:03:08It's served hot, with flour, cockles and bacon.
0:03:08 > 0:03:11Looks lovely!
0:03:11 > 0:03:13It doesn't look it, I've gotta tell you!
0:03:13 > 0:03:16- It smells a little bit of the sea. - I'll have a go!
0:03:16 > 0:03:21Come on, Kingy! Eat that, you'll be singing like Aled Jones!
0:03:21 > 0:03:26- Mmm.- So what is about the landscape of Carmarthenshire that kind of defines the food?
0:03:26 > 0:03:33Beautiful lush green landscape due to the huge amount of rain that we have over here!
0:03:33 > 0:03:37Just over the bridge there's a small butcher's that's got some lovely stuff, Dewi Roberts.
0:03:37 > 0:03:40Dewi, could you tell us about Welsh beef?
0:03:40 > 0:03:44Look at that, guys! Welsh Black... it's the best beef you can get.
0:03:44 > 0:03:49We've got the marbling, the fat cover, because that's where your flavour lies, as you guys know.
0:03:49 > 0:03:51- And have you heard of Carmarthenshire ham?- No.
0:03:51 > 0:03:56The Romans came to Carmarthen and when we kicked them out, because we gave them a tough time,
0:03:56 > 0:04:00they took the recipe for Carmarthen ham back with them, and they turned it into Parma ham.
0:04:00 > 0:04:06That's Carmarthen Ham, give it a go. You'll find it won't be as sweet as Parma ham, but I reckon it's better.
0:04:06 > 0:04:08This has been cured by the same family for about 70 years.
0:04:08 > 0:04:10This is the family jewels...
0:04:10 > 0:04:14- they'll never give the recipe away. - Mmm, that's lovely!
0:04:14 > 0:04:18There are some great dishes in Carmarthenshire, but what dish could really sum up the county?
0:04:18 > 0:04:21Well, in the middle of Carmarthenshire you've got
0:04:21 > 0:04:23some great Welsh ingredients I'm sure you're aware of...
0:04:23 > 0:04:25things like laverbread and cockles.
0:04:25 > 0:04:31- You've got laverbread, cockles...- Are there any kind of old recipes that your granny would have made for you?
0:04:31 > 0:04:38Well, I'll tell you what my husband likes, he lives laverbread with cockles, a little bit of onion,
0:04:38 > 0:04:42you can chuck a bit of home-cured bacon in as well, cut into nice little chunks.
0:04:42 > 0:04:46- I think I'm gonna live in Llandeilo! - It's fab, isn't it!
0:04:46 > 0:04:52It is fab! And I'll tell you what else sounds fab... cockles, laverbread and bacon.
0:04:52 > 0:04:54What a great Carmarthenshire dish!
0:04:54 > 0:04:56Ooh, let's go and find some.
0:04:58 > 0:05:03Parsons Pickles have been harvesting cockles and laverbread from Laugharne since 1947.
0:05:03 > 0:05:07- We're meeting the man in charge... Colin McDonald.- Pleased to meet you.
0:05:07 > 0:05:11- I'm Dave.- How do you do? OK, so jump in there, and we'll get over.
0:05:11 > 0:05:14Not just anyone can turn up and go cockling around here.
0:05:14 > 0:05:18There are regulations to ensure the picker's safety and to maintain
0:05:18 > 0:05:21sustainability so we've been granted special licences for the day.
0:05:21 > 0:05:23What makes the area so good for cockles?
0:05:23 > 0:05:27It must be all the nutrients in the water, because they go three or four
0:05:27 > 0:05:29times quicker than anywhere else in Britain.
0:05:29 > 0:05:35This is a cockling sledge, what's commonly known as a car bonnet.
0:05:35 > 0:05:37It's recycling at its best!
0:05:37 > 0:05:40It's better that spending a lot of money. Does the job!
0:05:40 > 0:05:43Peter is showing us the ropes.
0:05:47 > 0:05:51The tide has rushed them all into piles because their density is so thick as well.
0:05:51 > 0:05:54Yes, right, and you're allowed to pick them?
0:05:54 > 0:05:58- Yes, we're allowed to pick them then. - So you just rake them into a sieve,
0:05:58 > 0:06:01- wash them, bag them and have a good feed?- Have a good feed!
0:06:01 > 0:06:06So how much do you expect to get out of here today, then?
0:06:06 > 0:06:08About a ton and a half to two tons.
0:06:08 > 0:06:11- Really!- So in a way it's a bit like being a miner, isn't it?
0:06:11 > 0:06:13You've got a rich seam. You've gotta get it out while you can.
0:06:13 > 0:06:19- Yeah.- You can have a bad day and it can be raining and blowing and you'll go home with virtually nothing,
0:06:19 > 0:06:22- but today, now, pickings are good! - Pickings are good!
0:06:28 > 0:06:29Oh, crumbs!
0:06:33 > 0:06:35There's nowt there, that's mud!
0:06:35 > 0:06:39It's not, man. Hold on. I've got a plan. Hold on.
0:06:40 > 0:06:44Hoo, hoo, hoo!
0:06:47 > 0:06:50Lads, give us a bag of those cockles, man.
0:06:50 > 0:06:54'Ere. Right-o, run like mad.
0:06:57 > 0:06:59Getting there, Kingy!
0:06:59 > 0:07:02- Got a few 'ere!- What's that? - Deal done.
0:07:02 > 0:07:07The only thing is, they're quite heavy, so you've got to run, OK?
0:07:08 > 0:07:10Not you, man, me!
0:07:24 > 0:07:26I was only joking!
0:07:27 > 0:07:29By fair means or foul, we've got 'em.
0:07:29 > 0:07:32Can you help us with our other ingredient, the laverbread?
0:07:32 > 0:07:36One of the lads picked some yesterday, so I've brought it along for you to see.
0:07:36 > 0:07:39It's got the same sheen to it, hasn't it, that laverbread has.
0:07:39 > 0:07:42- How lovely, you can eat this now, can't you?- If you want to.
0:07:42 > 0:07:45We wash all the sand out of it.
0:07:45 > 0:07:47Yeah, it really is quite sandy at this point!
0:07:47 > 0:07:54- And we boil it for 24 hours, then we mince it and put it into the tins.- Right.
0:07:54 > 0:07:55And there's your finished product.
0:07:55 > 0:08:00It's such a healthy product. The minerals in that is just...
0:08:00 > 0:08:05- Ooh, wow!- I can see why it's good with bacon, and indeed with cockles.
0:08:05 > 0:08:07By jove, I love it!
0:08:07 > 0:08:10With our panniers laden with cockles and laverbread,
0:08:10 > 0:08:15it's time to get cooking and we're heading to one of Carmarthenshire's newest treasures...
0:08:15 > 0:08:19the National Botanic Gardens of Wales, created to celebrate the Millennium.
0:08:19 > 0:08:23We'll be cooking a traditional Carmarthenshire breakfast
0:08:23 > 0:08:25of cockles, laverbread and bacon.
0:08:28 > 0:08:32Welcome to the National Botanical Gardens in Carmarthenshire.
0:08:32 > 0:08:33- That's in Wales. - It's beautiful!
0:08:33 > 0:08:40It's a paradise of glasshouses and undulating hills, and over there behind is Nelson's Tower.
0:08:40 > 0:08:44Column in London, Tower down here. We've had a pretty rough morning.
0:08:44 > 0:08:48We've been out cockling and these are what we were after...
0:08:48 > 0:08:50cockles, proper cockles.
0:08:50 > 0:08:56You put them in a bowl of water for about three hours with some flour in. That gets all the sand out.
0:08:56 > 0:09:01Once you've cleaned your cockles, you put them in a pan, you boil them for about four minutes.
0:09:01 > 0:09:04When they're open, they're done.
0:09:04 > 0:09:09If these were in Spain, this would cost like the price of a small car.
0:09:09 > 0:09:11The Spanish, the French, everyone goes bonkers for cockles...
0:09:11 > 0:09:15so once you've got them like this, you need to set them aside to cool.
0:09:15 > 0:09:17You put them out the shells,
0:09:17 > 0:09:20- and you end up with a plate of cockles.- That's them!
0:09:20 > 0:09:23So what we're gonna do is we're gonna make laverbread cakes,
0:09:23 > 0:09:27mix it with oatmeal and fry it in rendered-down bacon fat.
0:09:27 > 0:09:31Look at this bacon! Isn't that fantastic! Home-cured bacon, dry-cured.
0:09:31 > 0:09:36We reckon, like with the Carmarthenshire ham and the bacon, it's quite salty.
0:09:36 > 0:09:39They have a liking for salt, don't they, the Carmarthenshire folk?
0:09:39 > 0:09:42- And high blood pressure! - And high blood pressure!
0:09:42 > 0:09:48To make the laverbread cakes you mix it with oatmeal or porridge oats.
0:09:48 > 0:09:51Now, we've never done this before.
0:09:52 > 0:09:54Right, so I've got five cans.
0:09:54 > 0:09:56- I'm just getting there. - We're getting there, dude!
0:09:56 > 0:09:58I think it's still a bit sloppy.
0:09:58 > 0:10:03- What do you reckon? - You need to leave laverbread with the oats to swell up.
0:10:03 > 0:10:08Right. What we need to do now is to leave this for a bit to swell up,
0:10:08 > 0:10:11because obviously the oatmeal needs
0:10:11 > 0:10:14to absorb the liquid from the seaweed.
0:10:14 > 0:10:19As you can see, the texture has changed considerably,
0:10:19 > 0:10:22and it's become really quite firm and workable.
0:10:22 > 0:10:26- Bara lawr. That's laverbread in Welsh.- What's Hairy Bikers in Welsh?
0:10:26 > 0:10:28Beicwyr blewogs.
0:10:28 > 0:10:31- I'm Dave.- I'm Si.
0:10:31 > 0:10:35- And we're the "Bakewell Blowogs"! - LAUGHTER
0:10:37 > 0:10:41Right, the cockles. Butter and oil.
0:10:41 > 0:10:44Now this isn't so traditional but we reckon just the cockles for a bit of
0:10:44 > 0:10:47colour, we're just gonna chuck in a handful of chopped leek.
0:10:47 > 0:10:52We want the leeks to sweat down, not to go brown, so we put them in there.
0:10:52 > 0:10:56I'll just leave them to moulder for a bit and I'll get on with my laver rocks.
0:10:56 > 0:11:01- Bread!- Bread! Hands are clean, dive in.
0:11:01 > 0:11:04Obviously the cakes can be whatever size you want, but it's going
0:11:04 > 0:11:07to be lovely, toasted oatmeal, the essence of the sea.
0:11:07 > 0:11:10It's kind of like Welsh "surf and turf", isn't it?
0:11:10 > 0:11:14So we pop those in there.
0:11:14 > 0:11:19- Oh, yes!- Bacon fat, it's gonna toast all that oatmeal.
0:11:19 > 0:11:21- Ooh-hoo!- Right, the leeks are done.
0:11:21 > 0:11:24- We really don't need the cockles in yet, do we?- No!
0:11:24 > 0:11:27Do you have any residue of fat you could dribble into me laver rocks?
0:11:27 > 0:11:31- Bread!- Bread! That's just stuffed it for the vegetarians, sorry!
0:11:33 > 0:11:34How can you tell when these are done?
0:11:34 > 0:11:38Squash them with your hands so they get flatter and then you can see.
0:11:38 > 0:11:41If it's still moist inside, it's not cooked quite enough.
0:11:41 > 0:11:43Would you like to come and have a press?
0:11:43 > 0:11:47You can't just willy-nilly have people coming in pressing your laverbread!
0:11:47 > 0:11:51- I'm washing my hands!- Good god! I'm touching bacon fat!
0:11:51 > 0:11:52- It's all at the bottom.- See?
0:11:52 > 0:11:55- Don't break them up! - No, they need to be broken.
0:11:55 > 0:11:58That's what they're supposed to do, so they'll take up the taste of everything else.
0:11:58 > 0:11:59Right, no, that's a top tip!
0:11:59 > 0:12:04When you're doing laverbread cakes, after you've just got a nice crust on them, give them a nice
0:12:04 > 0:12:08press down to crack the edges, all that lovely bacon flavour will go in through those cracks.
0:12:08 > 0:12:11He's never had an original thought in his life, you know!
0:12:11 > 0:12:13Oh, now, aye, what are these?
0:12:13 > 0:12:17- Clogs.- Can you clog dance?
0:12:17 > 0:12:20- Oh...- Come on, girl, come on! - All right, then, OK.
0:12:20 > 0:12:25- So, what's happened?- The laverbread cakes are going really golden and crusting up nicely.
0:12:25 > 0:12:27They're just about done so I turn them down onto low
0:12:27 > 0:12:30and let it go into holding pattern while we watch the clog dancing!
0:12:42 > 0:12:44- There we are!- Yes!
0:12:46 > 0:12:48Kid, that was fantastic!
0:12:48 > 0:12:52Delia Smith would say, "That's why you always use a strong baking tray,
0:12:52 > 0:12:56"in case you feel the need to clog-dance". The laver bread is ready.
0:12:56 > 0:12:59Just give it a twist of pepper, because I forgot to put it in.
0:12:59 > 0:13:01That'll be fine.
0:13:01 > 0:13:05The bacon's done. In here it's just a leek that's been sweated
0:13:05 > 0:13:09down in some butter and olive oil and we chuck the cockles in.
0:13:09 > 0:13:11These cockles have just been blanched
0:13:11 > 0:13:12and taken from their shells.
0:13:12 > 0:13:14They were swimming this morning!
0:13:14 > 0:13:17Just treat them with a bit of love now and just warm them through.
0:13:19 > 0:13:21- Pepper.- Sweet, lovely!
0:13:21 > 0:13:24A little bit of sea salt.
0:13:24 > 0:13:28Now it's time to build our tribute to Carmarthenshire...
0:13:28 > 0:13:33a proper traditional Welsh breakfast Dillon Thomas would be proud of.
0:13:33 > 0:13:37- Yes. - And these are just starting to steam through, which is what we want,
0:13:37 > 0:13:39and lashings of Carmarthenshire cockles.
0:13:39 > 0:13:44So there we have it! A traditional Carmarthenshire breakfast feast.
0:13:44 > 0:13:46Oh, hey!
0:13:50 > 0:13:51Now it's the moment of truth.
0:13:51 > 0:13:57- Will the locals think our version of the Carmarthenshire breakfast is up to scratch?- There you are, madam.
0:13:57 > 0:14:00Now what do you think, sir?
0:14:00 > 0:14:05- Very good. I've broken my vegetarianism to your bacon as well! - Have you? Good lad!
0:14:05 > 0:14:08- It's the first piece of meat that's passed these lips!- Really? You liar!
0:14:08 > 0:14:10Bit of Welsh pig.
0:14:10 > 0:14:13It is, yeah. I haven't had one as good as that for a long time.
0:14:13 > 0:14:17I hate fish. But I'm willing to try fish all the time,
0:14:17 > 0:14:19but you've actually converted me!
0:14:19 > 0:14:22It's the first time I've had laverbread and I really am impressed!
0:14:22 > 0:14:25- It's gorgeous.- How does your mum do the cockles and laverbread?
0:14:25 > 0:14:28I don't know. I'm in the other room, she's bringing it to me!
0:14:29 > 0:14:33I think it's absolutely lovely because it's the taste of Welsh,
0:14:33 > 0:14:35and they all combine together.
0:14:35 > 0:14:40Our cockles, laverbread and bacon seem to hit the spot with the people of Carmarthenshire.
0:14:40 > 0:14:43Next, though, an even bigger challenge is around the corner.
0:14:43 > 0:14:47Today we're taking on two of the county's top chefs
0:14:47 > 0:14:51in their restaurant using local ingredients to see how can best define the taste of the region.
0:14:51 > 0:14:54It will be up to local diners in a blind-tasting to decide whose dish
0:14:54 > 0:14:58best represents the true flavours of Carmarthenshire.
0:14:58 > 0:15:00Our opponents today are...
0:15:00 > 0:15:05Sue Manson and Maryann Wright of Y Polyn Restaurant in Nantgaredig.
0:15:05 > 0:15:10Together with their husbands, friends Sue and Maryann have achieved their dream of
0:15:10 > 0:15:12running their own Michelin-recommended restaurant.
0:15:12 > 0:15:15Myself and Sue are mostly in the kitchen.
0:15:15 > 0:15:18Our husbands, Mark and Simon, are front of house.
0:15:18 > 0:15:21We've all got very similar tastes, which is one of the reasons
0:15:21 > 0:15:23we decided to have a restaurant together.
0:15:23 > 0:15:27We have some small farmers who will come to us and say, "We're about to kill some sheep."
0:15:27 > 0:15:32Then they come with two sacks, one Welsh black-faced and one Welsh white-faced lamb,
0:15:32 > 0:15:35and we can put it on the menu as that, which is great.
0:15:35 > 0:15:36It makes it personal to us.
0:15:36 > 0:15:38We have a coracle fisherman who phones us up.
0:15:38 > 0:15:43He's had sewin out the river two hours ago, which is sea trout in most parts of the world.
0:15:43 > 0:15:45It's so fresh, it's still glistening.
0:15:45 > 0:15:49Our customers do expect hearty food. We're a family community so people expect a lot of meat
0:15:49 > 0:15:52on the plate, really, compared to maybe other restaurants in cities.
0:15:52 > 0:15:56To take on the Bikers today, our taste of Carmarthenshire is...
0:15:56 > 0:15:59Welsh black beef cheeks with crispy ox tongue.
0:15:59 > 0:16:04Spring greens, Carmarthenshire bacon and local honey, Welsh tongue in cheek.
0:16:10 > 0:16:11- Hello!- Hi!
0:16:14 > 0:16:18- Hello!- Hello, I'm Dave. - Nice to meet you.- Thank you.
0:16:18 > 0:16:20- Do you want to come in.- Oh, yeah!
0:16:22 > 0:16:23Headline the dish for us, ladies.
0:16:23 > 0:16:28Well, today we're cooking Welsh black beef cheeks with crispy ox tongue.
0:16:28 > 0:16:34- I liked jellied tongue, but you don't think of tongue as being crispy, so crack on!- OK.
0:16:34 > 0:16:35This is a beef cheek.
0:16:35 > 0:16:39Trim off the sort of membrany bit which is gonna be quite tough otherwise.
0:16:39 > 0:16:43And then you're left with the lovely meat which will cook for about
0:16:43 > 0:16:47six hours or so, so it will become really lovely and tender by then.
0:16:47 > 0:16:51While Maryann finishes trimming the cheeks, I'm going to get the tongue underway,
0:16:51 > 0:16:56so basically we're gonna pop the tongue into a pan of water, some red wine, some white win,
0:16:56 > 0:17:00chopped onions, garlic, carrots and celery, some salt in there and some cracked black pepper.
0:17:00 > 0:17:03Right, I'm just going to tie these up, two or three bits of string
0:17:03 > 0:17:07and trim the ends so they make a nice shape when they come out on the plate.
0:17:07 > 0:17:09- Right.- Oh, nice!
0:17:09 > 0:17:12I'm just going to drop the tongue in there with the vegetables
0:17:12 > 0:17:15and leave to its own devices for the next four hours.
0:17:15 > 0:17:18Obviously it's quite a way away, so I cooked one yesterday
0:17:18 > 0:17:20- so we can show you what we do to it next.- Brilliant!
0:17:20 > 0:17:23I've just cut off the end, just again to make it into a sort of
0:17:23 > 0:17:27more of a regular shape rather than too flabby
0:17:27 > 0:17:29and then we keep the off-cuts of that and we can make that
0:17:29 > 0:17:34into a rich red wine sauce for our steaks, because it's perfect for that sort of thing,
0:17:34 > 0:17:40so we're just gonna put those in there with a bit more of the veg, just to marinate.
0:17:40 > 0:17:45We'll pop some red wine over that and then leave that for the next batch, really.
0:17:45 > 0:17:48So how long would you leave this to marinate now, Maryann?
0:17:48 > 0:17:52A good 24 hours. These are ones that Sue marinated yesterday.
0:17:52 > 0:17:54Ooh, they look fantastic!
0:17:54 > 0:17:56They take on that lovely sort of deep colour in the wine.
0:17:56 > 0:17:58They've changed completely.
0:17:58 > 0:18:01So I'm gonna basically take the skin off of the tongue now.
0:18:01 > 0:18:04It makes your eyes water, doesn't it!
0:18:04 > 0:18:08Most of it you can just get your fingers in there and pull it off
0:18:08 > 0:18:10and then towards the top end,
0:18:10 > 0:18:12it tends to stick around where the tastebuds are.
0:18:12 > 0:18:15Get the knife, slide it underneath.
0:18:15 > 0:18:18- It's not the prettiest-looking thing.- No!
0:18:18 > 0:18:25- It's like when your tennis shoes start to shed their surroundings, isn't it!- Yes!- Ooh!
0:18:25 > 0:18:28How long are they in the pan for?
0:18:28 > 0:18:31- About four or five minutes altogether, I'd say.- Yeah, OK.
0:18:31 > 0:18:35Until they're well-browned and I'll put them in that casserole dish
0:18:35 > 0:18:38and then strain the vegetables out of here
0:18:38 > 0:18:39and cook those down a bit.
0:18:44 > 0:18:49Pop those in...to cook down a bit.
0:18:51 > 0:18:52They're smelling nice!
0:18:52 > 0:18:56I was going to add a bit of flour to here, just to help
0:18:56 > 0:19:00thicken the sauce a bit more and then a bit of tomato puree.
0:19:02 > 0:19:05- It's gonna be so rich this, isn't it?- Definitely filling!
0:19:05 > 0:19:07I'm gonna pour that on top of the beef cheeks.
0:19:07 > 0:19:13I've put the rest of the marinade in there as well as the red wine and that's enough to cover it,
0:19:13 > 0:19:16so I don't need any more to top it up and then I'm gonna wait for that
0:19:16 > 0:19:18to come up to the boil,
0:19:18 > 0:19:22- and then pop it in a low oven for about six hours.- Right!
0:19:22 > 0:19:25- So this would be a really good Aga one, wouldn't it?- Well, yeah.
0:19:25 > 0:19:28It's just worth checking it every now and again to make sure it's covered,
0:19:28 > 0:19:31because it does reduce the sauce, so...
0:19:31 > 0:19:35- How's the tongue?- We're just gonna trim some slices off of the tongue,
0:19:35 > 0:19:37get rid of the very, very end.
0:19:37 > 0:19:41We're gonna flour it, dip it in egg, and then into Japanese breadcrumbs
0:19:41 > 0:19:44- for the different texture.- Yes, they're wonderful, aren't they!
0:19:44 > 0:19:50It just gives a bit more texture, so as you go along you get towards the root of the tongue as well
0:19:50 > 0:19:52and we tend to take a slightly smaller slice
0:19:52 > 0:19:56than we're taking off the root and just using the top part.
0:19:56 > 0:19:58- Now look, you see...- I know...
0:19:58 > 0:20:01You've done that before! Little round-a-roony.
0:20:01 > 0:20:04Look at that... every one is identical!
0:20:04 > 0:20:06These are the bits that we're going to use to make the coating for the tongue.
0:20:06 > 0:20:10Into the flour, given them a little shake-off, into the egg.
0:20:10 > 0:20:12In the breadcrumbs...
0:20:12 > 0:20:14- Ready to fry, yeah.- Brill!
0:20:14 > 0:20:17The bacon, it's from Carmarthen.
0:20:17 > 0:20:20It's a little bit saltier than your average bacon,
0:20:20 > 0:20:22and it's well-cured.
0:20:22 > 0:20:23Yeah, it's very dry,
0:20:23 > 0:20:28so I'm cutting this up to go with the spring greens.
0:20:28 > 0:20:31Boy, you're perfect with your lardons, our Maryann!
0:20:31 > 0:20:33- You know?- I've had plenty of practice.
0:20:33 > 0:20:36- And, chef, how's your veggies? - Fairly, nearly there.
0:20:36 > 0:20:38- Yeah. - If you just basically...
0:20:38 > 0:20:43salted water, boil some potato and parsnip to make the mash.
0:20:43 > 0:20:45- Would you mind draining them off for me?- Not at all!
0:20:45 > 0:20:47You didn't want that bit, did you?
0:20:47 > 0:20:50Feel free! I'm just gonna put these back over the heat,
0:20:50 > 0:20:53draw some of the moisture out of it before we put it through a ricer.
0:20:53 > 0:20:58- This is spring green and cabbage, just to make it a bit more interesting.- I hope this is local!
0:20:58 > 0:21:02It is. It's my lovely organic supplier, about four miles away.
0:21:02 > 0:21:05- Brilliant! - Right, I'm gonna put these little...
0:21:05 > 0:21:08bacon into that batter, just to sizzle it away, OK?
0:21:08 > 0:21:11The potatoes and parsnips are dried out now.
0:21:11 > 0:21:15The extra moisture is gone so this, when it's mashed, is going to be
0:21:15 > 0:21:19- mixed with an unhealthy amount of butter.- Great!- It has to be!
0:21:19 > 0:21:22- Cheers!- Right, that's the bacon, all sizzled up, so...
0:21:22 > 0:21:27I'm gonna get butter in the pan, and melt that down a bit.
0:21:27 > 0:21:30Put the mash back into there, give it a good beat up.
0:21:30 > 0:21:32That was a big knob of butter!
0:21:32 > 0:21:36That's our sort of butter.
0:21:38 > 0:21:43I was gonna saute it with the spring greens and the cabbage.
0:21:45 > 0:21:48OK, so those spring greens are cooked enough now.
0:21:48 > 0:21:50Great! Is this local honey, Maryanne?
0:21:50 > 0:21:52Yeah, it's very local, actually, Llanpumsaint.
0:21:52 > 0:21:57And you're just balancing that savoury salt and sweet flavours out now, aren't you?
0:21:57 > 0:22:00Yeah, cos it's gonna be pretty tasty with the bacon anyway
0:22:00 > 0:22:03and you don't want too much honey. Just a little bit of sweetness.
0:22:03 > 0:22:04Right, that's ready to go.
0:22:04 > 0:22:10- That's about there, so two/three minutes to cook the tongue and then we'll be ready to plate up.- Brill!
0:22:10 > 0:22:12So how many per portion?
0:22:12 > 0:22:13- Two pieces.- Right.
0:22:13 > 0:22:18It's about three minutes, and to get it nice and warm right the way through and the crumbs crispy.
0:22:18 > 0:22:24- Brilliant!- Oh, now look, look... what's in this little Pandora's Box of loveliness?- Big cheeks!
0:22:24 > 0:22:26And they've already called me that!
0:22:28 > 0:22:30You are such a sad man!
0:22:31 > 0:22:33- Does that look good? - Oh, yes.
0:22:33 > 0:22:36That makes you really hungry!
0:22:36 > 0:22:38Aw, little pinky-pots!
0:22:42 > 0:22:43Aw, yes!
0:22:43 > 0:22:46Dollop of mash...
0:22:46 > 0:22:49and then a couple of bits of the tongue,
0:22:49 > 0:22:51reduced sauce.
0:22:51 > 0:22:53Oh, wow!
0:22:53 > 0:22:57The cabbage is in a little cabbage-coloured pot!
0:22:57 > 0:23:00Perfect! There we are!
0:23:00 > 0:23:03We've got Welsh black beef cheeks with crispy ox tongue.
0:23:03 > 0:23:05Spring greens, Carmarthenshire bacon, local honey.
0:23:05 > 0:23:07And you're gonna headline it as...?
0:23:07 > 0:23:09- Tongue in cheek!- Yes!
0:23:09 > 0:23:11Tongue in cheek, brill!
0:23:12 > 0:23:15- Don't be cheeky! Look at that! That's...- Aaw!
0:23:15 > 0:23:19When I say "beef's falling apart", that's falling apart!
0:23:20 > 0:23:22- What can I say!- That's beefy beef!
0:23:22 > 0:23:24Mmm! The parsnip mash is fab.
0:23:24 > 0:23:29The parsnip mash is interesting cos it sweetens the beef.
0:23:29 > 0:23:32- I'm dying to taste this. - Crispy tongue!
0:23:34 > 0:23:35Aaw, that's fabulous!
0:23:35 > 0:23:38Nice. It's a really subtle beef taste.
0:23:38 > 0:23:41As much as the cheeks are super-charged beefy,
0:23:41 > 0:23:43the honey and the bacon in the cabbage,
0:23:43 > 0:23:45that's something I'll be doing at home.
0:23:45 > 0:23:49It's all very well what we think but the real judges are the locals
0:23:49 > 0:23:53who will decide whose dish is best in a blind-tasting, coming up.
0:23:53 > 0:23:56Sue and Maryanne used some unusual cuts in their dish,
0:23:56 > 0:23:58but you can see why they chose beef
0:23:58 > 0:24:00in a county that's famous for its cattle.
0:24:00 > 0:24:04Well, we're going to fight fire with fire and use beef too,
0:24:04 > 0:24:08but we're gonna use the finest prime cuts.
0:24:08 > 0:24:12We're off to see John James who has been rearing native Welsh black cattle all of his life.
0:24:12 > 0:24:14- A very warm welcome.- Hello, John.
0:24:14 > 0:24:18It's a privilege to have you boys. Let me introduce you to my family.
0:24:18 > 0:24:23Well, this is Daffyd, my eldest son, Hazel, my wife, and Daffyd's grandchildren.
0:24:23 > 0:24:26- And Beth Ann, my daughter in law. - Hello!
0:24:26 > 0:24:28- And my third little grandson. - Hee-hee-hee!
0:24:28 > 0:24:30After living here for seven generations,
0:24:30 > 0:24:32these are the eighth generation.
0:24:32 > 0:24:36- Now that's a sense of place in history, isn't it, now? - You're telling me!
0:24:36 > 0:24:39And they're all raised on your Welsh black beef!
0:24:39 > 0:24:43Well, yes. When you look at them, they look healthy, I look healthy,
0:24:43 > 0:24:47Daffyd doesn't look as if he's starving, either!
0:24:47 > 0:24:48THEY LAUGH
0:24:48 > 0:24:53- Shall we go to the field and let me show you the animals?- Oh-aye!
0:24:59 > 0:25:02These are pedigree Welsh black cattle
0:25:02 > 0:25:05and these are the native breeds of Wales.
0:25:05 > 0:25:09They've survived for centuries on the hills and in the valleys,
0:25:09 > 0:25:10on grass and grass alone.
0:25:10 > 0:25:15That's one thing we can grow in Wales good, is grass...
0:25:15 > 0:25:16and plenty of it!
0:25:16 > 0:25:19A lot of land in this area are not ploughable,
0:25:19 > 0:25:25so over the years it has developed the various grasses and herbs...
0:25:25 > 0:25:30Wildflowers, so that gives then a distinct taste on the beef, then.
0:25:30 > 0:25:32How many herd of cattle do you have?
0:25:32 > 0:25:36It varies throughout the year but roughly about 80 herd of cattle.
0:25:36 > 0:25:38- And it's a pure blood-line?- Correct. - Yes.
0:25:38 > 0:25:41And that's what unique about them,
0:25:41 > 0:25:45the traceability of the animals take you back over a thousand years.
0:25:45 > 0:25:50It's not something that's just happened, it's historical.
0:25:50 > 0:25:53These animals are the best converters of grass to meat.
0:25:53 > 0:25:56I think that's summed up beef production in one line!
0:25:56 > 0:25:57That's just brilliant.
0:25:57 > 0:26:01"Best converters for grass into meat!" I'm gonna remember that.
0:26:01 > 0:26:03- That's a corker! - A little bird told us, John,
0:26:03 > 0:26:06that your beef was judged the "Best Beef in Europe"?
0:26:06 > 0:26:08Yes, well a couple of years ago
0:26:08 > 0:26:12our fillet went to a taste competition in London
0:26:12 > 0:26:16and our fillet was up against fillets
0:26:16 > 0:26:19- of all other European breeds.- Right.
0:26:19 > 0:26:24Now, to come out on top on that, with 12 Michelin chefs judging...
0:26:24 > 0:26:28Congratulations, cos whatever you are doing, you're doing it right!
0:26:28 > 0:26:31Right across the valley on the field over there
0:26:31 > 0:26:33- you can see those black spots over there.- Yes.
0:26:33 > 0:26:35Those are our rearing heifers,
0:26:35 > 0:26:39which will be put to the bull in about three months time.
0:26:39 > 0:26:41Any chance of meeting the lucky fella?
0:26:44 > 0:26:46- Cor, he's magnificent! - He's a big lad, isn't he!
0:26:46 > 0:26:50A bull is very important to any family, really
0:26:50 > 0:26:52because it's half his herd,
0:26:52 > 0:26:55because you rely on his calves to make you money.
0:26:55 > 0:26:59- Yes.- His pedigree name is Grygoll Berwyn.
0:26:59 > 0:27:00- Berwyn?- Berwyn, so...
0:27:00 > 0:27:03He's magnificent!
0:27:03 > 0:27:04Well, here we are.
0:27:04 > 0:27:08The fillet of beef, this one has been reared on the farm.
0:27:08 > 0:27:11It was three years old and it's been hanging for three weeks.
0:27:11 > 0:27:13Twenty-one days! I've gotta say,
0:27:13 > 0:27:16there's no challenge cooking this, it's a beautiful piece of meat!
0:27:16 > 0:27:19- There we are, the very best to you. - Precious cargo!
0:27:20 > 0:27:23- See ya! Thanks very much!- Bye-bye!
0:27:25 > 0:27:28We've got something really special on our hands, here.
0:27:30 > 0:27:35We'll use the fillet of Welsh black beef to make a classic Beef Wellington, served with broad beans,
0:27:35 > 0:27:38baby turnips and a delicious onion gravy.
0:27:38 > 0:27:40But, for the finishing touch,
0:27:40 > 0:27:43we're after another great taste of Carmarthenshire.
0:27:46 > 0:27:52We're off to visit Lynne Beard, and her herd of 240 goats.
0:27:52 > 0:27:55She uses their milk to produce a range of goat's cheeses
0:27:55 > 0:27:57all made entirely by hand.
0:27:57 > 0:28:00These were kidded yesterday so she's got a baby girl, there.
0:28:00 > 0:28:02Hello, darling!
0:28:02 > 0:28:04I'll tell you what, there's a couple looks like me!
0:28:04 > 0:28:06Got a goatee and everything!
0:28:06 > 0:28:08All your goats are for milk, not meat?
0:28:08 > 0:28:11They're all for milk, yeah, all milkers.
0:28:11 > 0:28:13Somebody said you know all their names!
0:28:13 > 0:28:16- Yep.- Right, what's that one called with big ears?- That's Cobweb.
0:28:16 > 0:28:20- And the brown goat, very pretty! - She's very, very pretty. That's Gilly.
0:28:20 > 0:28:21They're like pets!
0:28:21 > 0:28:25They hate being on their own. They stay in friendship groups.
0:28:25 > 0:28:28The kids that they grow up with, they stay friends with them for life.
0:28:28 > 0:28:31- Ow!- The reason we moved from Kent to Wales
0:28:31 > 0:28:33was because there's so much more grass in Wales
0:28:33 > 0:28:36and the hay just smells absolutely wonderful
0:28:36 > 0:28:39and it comes through in the product as well.
0:28:39 > 0:28:42- Right. It seems to me that you love your goats?- I do!
0:28:42 > 0:28:46As my husband will tell you, my goats come before everything.
0:28:46 > 0:28:47Can you pick them up?
0:28:47 > 0:28:51Yes, yeah, they love being picked up. He was born yesterday.
0:28:51 > 0:28:54- Hello!- Hold on, I've gotta pick up me jacket.
0:28:54 > 0:28:57- Aha!- Ooh!- Ooh, ooh, ooh! That's not your mammy!
0:28:57 > 0:29:00He's hungry! Mum obviously hasn't fed them yet today!
0:29:00 > 0:29:02Listen! Excuse me, excuse me! Oooh!
0:29:02 > 0:29:04Are you itchy? Fine, goat!
0:29:04 > 0:29:06I'm not your mammy!
0:29:06 > 0:29:09- Oh, bless!- Where's your mum? - D'you want a finger!
0:29:09 > 0:29:10They love human company
0:29:10 > 0:29:13and I always say, the love that you put into them when they're babies,
0:29:13 > 0:29:14it lasts all their life.
0:29:14 > 0:29:17- Do you make the cheese here on the farm?- The cheese is made here.
0:29:17 > 0:29:18It's all made on farm.
0:29:18 > 0:29:22We do a very big range. We do from two day old goat's cheese
0:29:22 > 0:29:24through to blue veins, we do feta-style,
0:29:24 > 0:29:28so all in all we do about 15 varieties of goat's cheese.
0:29:28 > 0:29:33- Wow!- Vegetarian rennet's, culture, salt and that's all there is in it.
0:29:33 > 0:29:36- It's brilliant!- It is! And what a beautiful, beautiful spot!
0:29:36 > 0:29:40Look, there's Julie Andrews on that hill over there, isn't it!
0:29:40 > 0:29:44The girls are ready so if you'd like to come and do some milking.
0:29:46 > 0:29:48That's it, good girls.
0:29:49 > 0:29:53It's amazing they know where to go, isn't it! I mean that's an...
0:29:53 > 0:29:54OK, unclamp
0:29:54 > 0:29:55and then guide
0:29:55 > 0:29:57the teats into the end of her...
0:29:57 > 0:29:59Here we are, darling!
0:30:01 > 0:30:03Give them a comforting...
0:30:03 > 0:30:08- That's it!- I've got the milk flowing now, so I can leave that one alone.
0:30:08 > 0:30:11I find the trust really quite special.
0:30:11 > 0:30:14There's a very special bond between goat and milker.
0:30:14 > 0:30:16Seeing the milk come out...aah!
0:30:16 > 0:30:19Well done, doll, it's fab!
0:30:19 > 0:30:21Fabulous! What a great thing to do!
0:30:21 > 0:30:22It is, it is!
0:30:22 > 0:30:25This is the Kinross. White rind, a little bit of colour on it as well
0:30:25 > 0:30:27which you get in farmhouse cheeses
0:30:27 > 0:30:31because we're not in such a sterile environment as you are in a factory.
0:30:31 > 0:30:33- That's gorgeous!- That is gorgeous!
0:30:33 > 0:30:38It's not half as strong as I think you would expect from the appearance of the cheese.
0:30:38 > 0:30:40It's crying out for that glass of port!
0:30:40 > 0:30:45- Then you've got the Arsey Garsey which is a soft ripen, so it starts off as...- Arsey Garsey!
0:30:45 > 0:30:47I love that! "Arsey Garsey!"
0:30:47 > 0:30:51My dad always called hawthorn berries "arsey garsey"!
0:30:51 > 0:30:54This is the one what you think of as being goats' cheese.
0:30:54 > 0:30:55- It's a typical... - Refined goat cheese.
0:30:55 > 0:31:00- That's it. It develops lovely flavours, it's got a lovely aftertaste to it.- Oh-aye!
0:31:00 > 0:31:05Then the Tallylass. You don't get many blue goat's cheeses, it's got lovely blue veining through it.
0:31:05 > 0:31:09- Now this is the one I'm excited about!- Mmm, it's not bad, even if I say so myself!
0:31:09 > 0:31:12It starts off very mild and then there's just a little whoosh of the blue.
0:31:12 > 0:31:16And then we've got the Ranscombe, which is semi-hard goats' cheese,
0:31:16 > 0:31:19allowed to mature for about five to six weeks.
0:31:19 > 0:31:21- That's fabulous, Lynn!- That is!
0:31:21 > 0:31:26- Thank you!- That would be a good one for cooking with, wouldn't it?- It cooks beautifully, goes into sauces.
0:31:26 > 0:31:30- We know the goats now, we've milked the goats.- That's it, you've been with the goats.
0:31:30 > 0:31:33We know you, sitting here with this wonderful landscape,
0:31:33 > 0:31:36you couldn't have a better restaurant in the world, could you?
0:31:36 > 0:31:40- You couldn't really, no! - And you've got the governor serving! - We're lucky fellas!
0:31:41 > 0:31:43OK, so what are you cooking?
0:31:43 > 0:31:45We're cooking a Welsh Black Beef Wellington.
0:31:45 > 0:31:49Served with mashed potato, infused with goats' cheese.
0:31:49 > 0:31:54And lovely buttered baby turnips, all served with a thick, hearty gravy.
0:31:54 > 0:31:59But will the local diners think our dish is good enough to beat Sue and Maryanne in the blind-tasting?
0:31:59 > 0:32:03Now look, I'm gonna put some butter in the pot here
0:32:03 > 0:32:06and then I'm going to add a little bit of Demerara sugar
0:32:06 > 0:32:10and that just starts the caramelisation process off.
0:32:10 > 0:32:12We want these onions to be well-caramelised,
0:32:12 > 0:32:16cos when you do a Wellington, we're a bit stuck for meat juices.
0:32:16 > 0:32:18If we're doing a roast, it's so easy to make the gravy
0:32:18 > 0:32:21but we want to keep the integrity of the fillet
0:32:21 > 0:32:24so we're kind of starting an onion gravy from scratch.
0:32:24 > 0:32:27A little bit of salt, just gonna get them on, let them moulder away.
0:32:27 > 0:32:30Kingy's gonna trim and skim.
0:32:30 > 0:32:33The Beef Wellington, it needs to be surrounded by a cream mushroom,
0:32:33 > 0:32:36a duxelle and mushroom, which is what I'm gonna get on and do.
0:32:36 > 0:32:40- We've never done this in the restaurant, have we? - Beef Wellington, no.
0:32:40 > 0:32:44I think Beef Wellington can be a bit old-fashioned, but when it's done well, I think it's lush!
0:32:44 > 0:32:46Now that should come off in a one-er!
0:32:46 > 0:32:48No! Huh!
0:32:48 > 0:32:52Not bad! For the mushroom duxelle, some butter and some oil.
0:32:52 > 0:32:55Sweat down, in this case, a shallot.
0:32:57 > 0:32:59Look at it, man! It's a gorgeous thing, isn't it!
0:32:59 > 0:33:02I must say, Mr King, that's beautifully butchered!
0:33:02 > 0:33:07Now I'm just gonna rub some oil in. I'm just rolling this in some salt.
0:33:07 > 0:33:10We're just gonna sear that off in a little bit of pepper.
0:33:10 > 0:33:13Now my shallot, it's sweated to a point of apathy.
0:33:13 > 0:33:16I'm gonna put in my mushrooms and I wanna sweat this down now as well.
0:33:16 > 0:33:18I'm just gonna sear off this beef.
0:33:18 > 0:33:21I'm gonna start at the ends first and just hold it up there, like that.
0:33:21 > 0:33:23Have you cooked this dish before?
0:33:23 > 0:33:26Actually, we've both cooked this independently at home.
0:33:26 > 0:33:28- Yes.- But it's not something we've ever cooked together.
0:33:28 > 0:33:30It's quite nice as well.
0:33:30 > 0:33:32We've obviously gone for extremes of the beef.
0:33:32 > 0:33:35That's the most expensive and tenderest part of the animal
0:33:35 > 0:33:38and we've gone for the bit that quite often gets thrown away.
0:33:38 > 0:33:41That's got a nice finish on it now.
0:33:41 > 0:33:44The mushrooms and the shallots have really moulded down
0:33:44 > 0:33:47into a nice kind of mess, so I'm gonna put in the fried mushrooms.
0:33:47 > 0:33:50They've been left to soak for about 20 minutes,
0:33:50 > 0:33:53re-hydrated them, chopped them fine, throw them in.
0:33:53 > 0:33:56- Use the dried mushroom juice. - Has so much flavour, doesn't it?
0:33:56 > 0:33:59Oh, yeah. And a splash of cream.
0:33:59 > 0:34:02I need to cook that down until there's no liquid left.
0:34:02 > 0:34:06I'm just de-glazing this pan with a little bit of local beer.
0:34:06 > 0:34:09I'm just hoping to get all of those flavours out.
0:34:09 > 0:34:13- You nearly took my hair off! - Sorry, dude!- What's left!
0:34:13 > 0:34:16- Are you all right there? - Ooh, I'm not sure, really!
0:34:18 > 0:34:22That beer that you just used is made about three fields that way!
0:34:22 > 0:34:26Yes, that's right, yeah! Ale named after the river! Lovely!
0:34:26 > 0:34:30So, I'm gonna get on with these herb pancakes, so I'm gonna add an egg.
0:34:30 > 0:34:33Now what we're doing is we're whisking a whole egg into that,
0:34:33 > 0:34:36and then we're just adding the milk as we go.
0:34:36 > 0:34:37We want that batter consistency.
0:34:37 > 0:34:42We're gonna add some softened milk and butter and we're just gonna whisk that in as well.
0:34:42 > 0:34:44The butter keeps it nice and elastic, so...
0:34:46 > 0:34:50I'll try and keep it in the bowl, instead of getting it all over us, you know!
0:34:50 > 0:34:54I'm gonna put some thyme, some chervil and some parsley.
0:34:54 > 0:34:55For the duxelle,
0:34:55 > 0:34:59the liquid's gone and I've got that lovely mushroomy mass and just put that in a bowl.
0:34:59 > 0:35:02This has to be stone cold before we build the Wellington,
0:35:02 > 0:35:05because otherwise it will just steam the pastry
0:35:05 > 0:35:07and it will all go horribly wrong.
0:35:07 > 0:35:09Now stir in some parsley
0:35:09 > 0:35:11and now whip in an egg white.
0:35:11 > 0:35:13So what do you use the egg white for, then?
0:35:13 > 0:35:15That's to bind the duxelle.
0:35:15 > 0:35:17Probably just to season a little bit.
0:35:17 > 0:35:20This is the fillet of beef's overcoat, really!
0:35:20 > 0:35:23I'm just gonna finish this pancake mixture off
0:35:23 > 0:35:24by adding the fresh herbs.
0:35:24 > 0:35:28- That's lovely!- Very nice, yeah. - That's supercharged mushrooms!
0:35:28 > 0:35:30Woah!
0:35:30 > 0:35:35- Let that go a bit more! - Oh, Kingy, every day is Shrove Tuesday in the House of the King!
0:35:35 > 0:35:39- Go, Beefy-Cheeks!- Will you stop calling me "Beefy-Cheeks!"
0:35:39 > 0:35:42- Beefy-Cheeks can't half make a noise!- Look at that!
0:35:42 > 0:35:45- His crumpet, look at that, you know! - Go on, toss it! Go on!
0:35:46 > 0:35:49- Look at that!- Very impressive. - Flipping marvellous!
0:35:49 > 0:35:52Now because we need to make 433 of these...we don't really,
0:35:52 > 0:35:55we need to make about eight, but they need to be stone-cold,
0:35:55 > 0:36:00we've cooked some off before and they're on standby just here.
0:36:00 > 0:36:05So you can see, the constituents of the Welsh black Wellington,
0:36:05 > 0:36:07it's starting to happen!
0:36:07 > 0:36:12This is a block of frozen puff pastry and we'll just start dusting-down.
0:36:12 > 0:36:14Before you get stuck into that...
0:36:14 > 0:36:18- Yes.- I'll finish the gravy off and I'll put some dry powdered mustard
0:36:18 > 0:36:20into the onion pan and then 450mls,
0:36:20 > 0:36:22which is half this bottle of beer,
0:36:22 > 0:36:25into the pan as well and then beef stock.
0:36:25 > 0:36:29We're just gonna let that moulder away because we want that to reduce by half.
0:36:29 > 0:36:34The pastry needs to be rolled out into a rectangular sheet.
0:36:34 > 0:36:36We line that with pancakes.
0:36:36 > 0:36:39It may sound crazy but I want a square edge.
0:36:39 > 0:36:40- I like tidy food!- Uh-huh!
0:36:40 > 0:36:44- Are you getting this dish? Are you frightened?- Are you loving it?
0:36:44 > 0:36:46- No, no, we're intrigued, so... - Intrigued!
0:36:46 > 0:36:50- Intrigued!- Hold on, quality control!
0:36:50 > 0:36:52- Oh, no!- Check which one!
0:36:52 > 0:36:53It's that one, I think!
0:36:53 > 0:36:56- Yes!- Oh, plastic-y layer!
0:36:56 > 0:36:58- It's never the best!- Dude, look!
0:36:58 > 0:37:03Can you imagine the tasters! "There's plastic in mine, I'm not gonna have that!"
0:37:03 > 0:37:09Right, so we've got the puff pastry, the pancakes, the chilled duxelle and mushrooms...
0:37:09 > 0:37:10Mr Beef, goes on there.
0:37:10 > 0:37:14Take a pallet knife and hopefully, if it hasn't got too hot,
0:37:14 > 0:37:19you start rolling that up and making the beef roly-poly. Look at that!
0:37:19 > 0:37:22- Perfect!- Just right!
0:37:22 > 0:37:25I feel the heart of Wales beating in this!
0:37:25 > 0:37:28So I'll just nip this. I'm really not worrying cos when we serve it,
0:37:28 > 0:37:31we're gonna be slicing from the middle,
0:37:31 > 0:37:33so the ends are kind of kitchen treats.
0:37:33 > 0:37:37- That pretty important, you don't want anything leaking out that will go soft.- No, not at all.
0:37:37 > 0:37:41Leakage means disaster! Si, could you grease me an oven tray, please?
0:37:41 > 0:37:42An oven tray, David?
0:37:43 > 0:37:46- Should I give it a...?- I think we should do it this end
0:37:46 > 0:37:49- cos that's where the air's likely to be trapped.- There?
0:37:49 > 0:37:52Yeah, just there! Yeah, perfect. Then that end there.
0:37:52 > 0:37:54So, that should do us, shouldn't it?
0:37:54 > 0:37:56That should do us perfect!
0:37:56 > 0:37:58That goes into a pre-heated oven,
0:37:58 > 0:38:01moderate to hot, 180 degrees centigrade.
0:38:01 > 0:38:06- So, not that much to do and we're nearly there!- Fantastic!
0:38:06 > 0:38:07Now we don't want lumpy mash.
0:38:07 > 0:38:11- We're gonna pass the potatoes through a sieve.- Oooh!
0:38:11 > 0:38:14What do you reckon, dude, what do you reckon?
0:38:14 > 0:38:15Aah, mate!
0:38:15 > 0:38:17Ohh!
0:38:17 > 0:38:18Broad beans! Look!
0:38:18 > 0:38:20I'm double-skinning them.
0:38:20 > 0:38:23If your hand gets really tired, we'll give it a go for you.
0:38:23 > 0:38:25Oh, thanks, my love, thank you!
0:38:25 > 0:38:29I'm gonna saute some finely chopped shallots
0:38:29 > 0:38:32and then we'll add the beans to that, hopefully.
0:38:32 > 0:38:34Is that chicken stock?
0:38:34 > 0:38:35Yes, it is chicken stock, yeah.
0:38:35 > 0:38:39To this, I'm going to add the garlic butter.
0:38:39 > 0:38:46That's garlic that has been slightly smashed and it's been infusing in the melted butter for six hours.
0:38:46 > 0:38:50I tell, you won't be using this again for jam!
0:38:50 > 0:38:53Now, give that a whisk-up.
0:38:53 > 0:38:56We just need to combine that now with the garlic butter
0:38:56 > 0:38:57and the pureed garlic.
0:38:57 > 0:39:00To that, I'm gonna add some cream to loosen it up.
0:39:00 > 0:39:03- Is that double cream? - Yes, and some butter.
0:39:03 > 0:39:06Mash that all together and we're gonna warm that on the heat,
0:39:06 > 0:39:09check the seasoning and crumble in the goats' cheese.
0:39:10 > 0:39:13Beef's done! Look at that little darling!
0:39:13 > 0:39:15- Oh, yes!- Golden and lovely. - It looks lovely.
0:39:15 > 0:39:17And totally intact!
0:39:17 > 0:39:19Here we go.
0:39:19 > 0:39:23I hope that will do. Right, I'm just letting that cheese melt in.
0:39:23 > 0:39:27I'm just gonna pass this gravy, just to strain it off.
0:39:27 > 0:39:31It's part of your personality, Kingy, cos he likes his rustic duxelle sauce.
0:39:31 > 0:39:34You see, I'm quite happy, I'd just chuck that on.
0:39:34 > 0:39:36It's a paradox!
0:39:36 > 0:39:39Beefy-Cheeks, you're a paradox!
0:39:39 > 0:39:41Will you cut that out!
0:39:41 > 0:39:46I'm just gonna add some chervil to this and the chervil goes brilliantly with the goats' cheese.
0:39:46 > 0:39:49- Yep.- Little baby swedes here.
0:39:49 > 0:39:50Saute these off.
0:39:50 > 0:39:53Shall I start serving the Wellington, Kingy?
0:39:53 > 0:39:55Yeah, yeah, absolutely, Dave!
0:39:56 > 0:39:57Yes! Yes!
0:39:57 > 0:39:59Yes!
0:39:59 > 0:40:01That's looking good!
0:40:01 > 0:40:02That's good beef!
0:40:06 > 0:40:08- It looks really nice! - Yeah, it does.
0:40:08 > 0:40:10Right, dude!
0:40:10 > 0:40:14I'm now gonna put the broad beans into our gem lettuce and just stir it through.
0:40:14 > 0:40:18- So it literally just sort of wilts the lettuce?- Yeah.
0:40:18 > 0:40:21Aye, just pool it a bit there.
0:40:21 > 0:40:25So that's our tribute to Carmarthenshire.
0:40:25 > 0:40:28It's a Welsh black-beef Beef Wellington.
0:40:28 > 0:40:33With local goats' cheese mash, and little baby butter sauteed turnips.
0:40:33 > 0:40:36- With broad beans.- And gravy.
0:40:36 > 0:40:40- Oh, yes! I'm looking forward to this! - Now there's no pressure!
0:40:41 > 0:40:44It's such good beef, you don't have to chew that!
0:40:44 > 0:40:47No, that's great and the mushrooms, lovely as well.
0:40:47 > 0:40:50Really nice flavour from that, and the mash,
0:40:50 > 0:40:53it's quite subtle, but no, delicious, and smooth.
0:40:53 > 0:40:56- Your hard work paid off, obviously! - Aw, thank you very much.
0:40:56 > 0:40:58- That's lovely! - Let's try these broad beans.
0:40:58 > 0:41:01Mmm, no, that's really good.
0:41:01 > 0:41:04- This is lovely as well! - Yeah, that's great!
0:41:05 > 0:41:06It's crunch time.
0:41:06 > 0:41:10The diners here will taste both dishes, but without any idea of who cooked which.
0:41:10 > 0:41:16First up is Sue and Maryanne's braised beef cheek and crispy ox tongue with spring greens.
0:41:16 > 0:41:18Well, I thought the presentation was a bit plain,
0:41:18 > 0:41:22but when you started to eat the cheek, the flavours were exquisite.
0:41:22 > 0:41:25The spring greens with the bacon go really well with the tongue
0:41:25 > 0:41:27and the parsnip mash was delicious!
0:41:27 > 0:41:29The components are definitely of the county.
0:41:29 > 0:41:32The high point was tongue, cos I've never tasted it before.
0:41:32 > 0:41:36To cut it was a bit of an effort but when I chewed it, it was really tender.
0:41:36 > 0:41:37When I cut into the beef,
0:41:37 > 0:41:41it was all soft and just fell off the knife and it just melted.
0:41:41 > 0:41:43The cheek was gorgeous, it was beautiful!
0:41:43 > 0:41:48We love our beef here in Carmarthenshire and it's ideal to see the whole of the beef being utilised.
0:41:48 > 0:41:50Oh, some glowing reviews there.
0:41:50 > 0:41:52What will they think of our dish? Fingers crossed!
0:41:52 > 0:41:55When it first came out to the table,
0:41:55 > 0:41:59my taste buds started to go into overdrive immediately.
0:41:59 > 0:42:01I just wish I'd had the plate to myself!
0:42:01 > 0:42:03That's exactly my sort of meal.
0:42:03 > 0:42:06Very eye-appealing, beautiful variety of aromas.
0:42:06 > 0:42:08Initially I thought it looked very French.
0:42:08 > 0:42:10Once you actually tucked into the beef,
0:42:10 > 0:42:12then you realised the quality of it.
0:42:12 > 0:42:15I don't think it could be anything else apart from Welsh beef.
0:42:15 > 0:42:18I like my beef charcoaled, I don't like it like that,
0:42:18 > 0:42:19but I thought, "I've got to try it,"
0:42:19 > 0:42:21and I'm glad I did cos I could taste it more.
0:42:21 > 0:42:23Hello, there, how are you?
0:42:25 > 0:42:27Hello! Thank you very much for coming.
0:42:27 > 0:42:30We've had a fantastic time in Carmarthenshire.
0:42:30 > 0:42:34You've got everything, the coast, the pastures, the mountains...
0:42:34 > 0:42:38And Dylan Thomas had a big influence here an' all, didn't he?
0:42:38 > 0:42:41His good health... Ay-hay, good lad, good lad!
0:42:41 > 0:42:46- No, you're a lucky lot! - OK, now down to the nitty-gritty of it all, really.
0:42:46 > 0:42:52For the Welsh Black Beef Cheeks, can I have a show of hands, please?
0:42:52 > 0:42:56One, two, three, four, five. Thank you.
0:42:56 > 0:43:00For the Beef Wellington, can I have a show of hands, please?
0:43:00 > 0:43:03One, two, three, four. Thank you.
0:43:03 > 0:43:07The Welsh Black Beef Cheeks was the ladies' dish!
0:43:09 > 0:43:12- Thank you very much!- Well, done!
0:43:12 > 0:43:16Well, I think all that remains for us to do is to thank you all very much for coming,
0:43:16 > 0:43:22- especially, though, thanks, Sue and Maryanne, for letting us into your wonderful restaurant.- Yes.
0:43:22 > 0:43:24Thank you very much, thank you.
0:43:24 > 0:43:27Well, Sue and Maryanne deserved that win because they did a great job
0:43:27 > 0:43:29with some really unusual cuts of beef.
0:43:29 > 0:43:32We've had a great time eating our way around Carmarthenshire
0:43:32 > 0:43:35and we'll definitely be back!
0:43:43 > 0:43:46Subtitles by Red Bee Media Ltd
0:43:46 > 0:43:49E-mail subtitling@bbc.co.uk