Wendy
Date of birth: 19.11.1967
Address: Llanrug, Caernarfon
Occupation: Area Admin Officer for 'Cartrefi Cymru' also Front of House Manager at the Galeri in Caernarfon
Describe herself: traveller, sociable
Added information: Wendy loves cooking, travelling, painting and gardening. Her favourite food is Sticky Toffee Pudding. She likes eating at the Ship Inn in Red Wharf Bay on Anglesey and she would love either Jamie Oliver or James Martin as company! Her friends suggested that she competed in Casa Dudley this year.
Wendy - victorious!
Wendy on the experience
What experience stays in your mind?
Everyone! But especially the last challenge.
Which challenge was the best and which was the worst?
Best - Paëlla.
The worst - Tortilla with the pigs' brain!!
What have you gained from the experience?
Gained more confidence and learnt so many new techniques, also I've made good friends, an experience that I will never forget!
Describe the experience in one/two words
Fantastic!
How does it feel to be Casa Dudley's 2008 winner?
Amazing!!
I'm still in a dream - a good dream!!
Wendy on the others
Aneira sociable and kind.
Gethin funny and knowledgeable.
Hefina full of fun and friendly.
Daniel a character.
Llŷr quiet and friendly.
Huw reliable, it was a pleasure working with him! Thanks for helping me win Huw!
Sion a gentleman, talented. He also deserved to win!!
Wendy's Menu
FIRST COURSE
Tempura prawns with saffron and lemon mayonnaise.
SECOND COURSE
Lamb with cumin on a bed of couscous.
DESSERT
Pineapple with Cointreau cream.
Rhaglen 3
Just for fun
If you could take any person in the world out for a meal, who would it be and why?
The chef James Martin; he and his food are very dishy!
If you were put on a dessert island with only one meal what would it be and why?
Tiramisu made by my friend Sharon.
First Impressions
What was going through your mind when Dudley told you that you were going to Spain?
I was not expecting to go to Spain because of my Mango Salsa! It was a bit of a shock when he said that I was going!
What were your first impressions of the hotel, cookery school and area?
The hotel and area was beautiful, stunning and the cookery school was amazing!
Programme 2
Seared swordfish with a warm mango salsa, orange and pine nut couscous and asparagus salad
1 lemon, juice and zest
1 tablespoon olive oil
2 ripe mangoes, cubed
1 cup of concentrated orange juice
1 tablespoon coriander finely chopped
½ red chilli, finely chopped
28g butter
1 teaspoon dark brown sugar
Salt and pepper to taste
100g couscous
130ml boiling water
1 orange, juice and zest
2 tablespoons sultanas
1 tablespoon coriander finely chopped
1 tablespoon mint finely chopped
Cinnamon
28g butter
6 asparagus
1 small cucumber
1 small carrot
Mixed lettuce leaves
1 teaspoon olive oil
Salt and pepper
Method:
- Marinate the swordfish in the lemon and olive oil for around 30 minutes.
- Put the water, couscous, orange zest and butter in a bowl. Cover and let it stand for 5 minutes.
- In the meantime, steam the asparagus for around 1-2 minutes and allow to cool. Using a peeler create cucumber and carrot ribbons and place in a bowl. Mix in the lettuce and place in the refrigerator until ready to serve.
For the mango salsa:
- Place the mango, orange juice, butter, chilli, coriander and sugar in a pan and gently heat for 5 minutes.
- Stir the couscous with a fork, add the juice of two oranges and the herbs and gently heat for a minute or two, taking care not to allow the couscous to stick to the pan.
- Heat a griddle pan until it lightly smokes. Sear the swordfish for around 2 minutes on each side, depending on the thickness of the steak.
- Serve the swordfish with the mango salsa on top, and the couscous and the salad either side.
The Judgement
Dudley
The dish looked both fresh and colourful, but the plate was a little too busy.Llinos
A very colourful and tasty plate of food, but a little bit too much on it. There was Mango everywhere!Bryn:
The fish was well cooked, and the plate was colourfulOverall mark: 7/10
Programme 1
Salmon Pickled in Lemon and Lime with Salad and Brown Bread with Coconut
2 salmon fillets, cut into cubes
1 red onion
1 clove garlic
1 lemongrass, finely chopped
Juice of 2 lemons
Juice of 1 lime
1 red chilli finely cut
1 tsp ground cumin
Handful of fresh coriander leaves
Sunflower oil
Salt
Ground mixed peppercorns
For the Salad:
Lambs Lettuce
Tomatoes, peeled and de-seeded, finely chopped
For the dressing
2 tsp white wine vinegar
1 tsp olive oil
½ tsp Dijon mustard
Salt and pepper
For the bread
3 cups brown bread flour
½ cup dried coconut
½ cup coconut milk
1 tsp salt
1 tbsp olive oil
2 tsp sugar
1 small bag dry yeast
½ cup warm water
3 empty baked bean tins
For the Bread:
- Combine all the ingredients in a bowl, mix and knead on a floured worktop for 10 minutes.
- Line the tins with grease-proof paper and separate the dough into 3 different sausage-shaped pieces, each one around 3-4 inches long and 2 inches thick (enough to fill around ¾ of the tin).
- Place clingfilm on top of the tins and stand in a cool place for at least 30 minutes, until the dough has risen above the top of the tin.
- Remove the clingfilm and bake on a moderate heat for about 20 minutes.
For the Salmon:
- Cover salmon with lemon and lime juice and marinade in a non metallic bowl for 24 hours.
- Cut onion finely and fry in oil until tender, add garlic, chilli, lemongrass and fry for 2-3 minutes. Add cumin and fry for a further minute. Leave to cook and add marinated salmon. Add coriander and leave in fridge for one hour.
- Line a small bowl or ramekin with clingfilm and sieve the salmon mixture until juice has gone. Add mixed pepper and salt to taste.
- Place red onion on the bottom of the ramekin with salmon on top then another layer of onion, then salmon until bowl is full.
- Squeeze out any juice that is left and place in fridge to cool until ready to serve.
- Place lettuce mixed with some of the vinaigrette, salt and pepper in the centre of the plate, scatter the tomatoes around the side of the plate and place salmon carefully on top before removing the clingfilm.
- Serve with the fresh bread.