Date of birth: 09.12.1960
Occupation: builder for over fifteen years
Describe himself: grumpy little git, according to his wife!
Added information: Huw has been interested in food since an early age when he cooked banana soup for his parents when he was about three or four years old. He loves cooking for friends on Saturday nights and they seem to be happy with his attempts. He has had Indian cooking night classes and his favourite dish is Lamb Passanda. He likes drinking too much wine, playing too much golf and travelling. His favourite chefs are Rick Stein and Nigella Lawson and his favourite restaurants are the Sunderbam in Ammanford and the Angel in Salem. He is taking part in the competition as a bit of a laugh even though he would love to go to Spain because he has never been.
Huw on the experience
What experience stay's in your mind the most?
Spending two hours with Benito Gomez in his kitchen.
What have you gained from the experience?
Confidence to go further with my cooking and the experience of meeting new friends.
Describe the experience in one/two words?
Huw on the others
Gethin a big personality.
Hefina full of life.
Aneira amiable and always with a smile on her face
Daniel bad boy!!
Llŷr a quiet person, dangerous!!
Sion my younger brother.
Wendy very friendly and interesting person.
Just for fun
If you could take any person in the world out for a meal, who would it be and why?
Amanda Protheroe Thomas because she is gorgeous!
If you were put on a dessert island with only one meal what would it be and why?
Paëlla by the grandmother of the Venta in Ronda.
What was going through your mind when Dudley told you that you were going to Spain?
I can have time off work!
What were your first impressions of the hotel, cookery school and area?
Everything was perfect, utopia!
Sea bass with a red wine sauce
2 tbsp olive oil
1 filet sea bass
Salt and pepper
4 shallots finely chopped
100g streaky bacon finely chopped
150ml red wine
150ml chicken stock
2 tbsp fresh parsley finely chopped
Salt and pepper
3 potatoes cleaned, cooked and mashed
650g artichokes boiled in salted water until soft
4 tbsp olive oil
- Place butter and olive oil in frying pan.
- Once the butter has melted add the fish and fry for about 3-4 minutes each side, depending on the thickness of the fish.
- Once the fish is cooked season with salt and pepper.
Red wine sauce:
- In a frying pan, cook bacon and shallots until soft.
- Add red wine and chicken stock.
- Leave on the heat until it has reduced by half.
- Before serving add the parsley.
Mashed potatoes with artichoke
- In a bowl place potatoes and artichokes and mix well until you have a soft paste.
- Add olive oil and mix well.
- Keep mixture warmed in an oven until ready to serve.
- On a white plate, place potato and artichoke mash and place a piece of the sea bass on top.
- Two or three spoonfuls of the red wine sauce on one side of the fish.
- Serve with capers and a slice of lemon.
Meatballs in Tomato Sauce
500g tinned tomatoes, chopped
2tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 red pepper, deseeded and finely chopped
1 small glass dry sherry
1 small cinnamon stick
1 bay leaf
For the meatballs:
350g minced beef
1 egg beaten
100g fresh breadcrumbs
1 garlic clove, very finely chopped
1 medium onion, very finely chopped
1 tsp ground cumin
1 tbsp fresh coriander
1 tsp orange zest
Salt and freshly milled black pepper
For the sauce:
- Heat the oil in a large pan, add the onion and pepper and cook until soft.
- Add the garlic, cinnamon and bay leaf and cook for a further minute or so before putting in the tomatoes, sherry and salt to taste.
- Cover and remove from the heat.
For the meatballs:
- In the meantime, place all the ingredients for the meatballs - apart from the flour - in a large bowl and mix together well, before forming ten small meatballs.
- Dust the meatballs with a coating of flour. Heat 2-3 tablespoons of olive oil in large frying pan and cook the meatballs for around 10 minutes, until brown all over.
- Add the meatballs to the tomato sauce and cook for a further 20 - 25 minutes, until the sauce has become thick and sweet.
- Remove bay leaf from sauce.
- Serve hot.