Aldwyn Jones
Living: Carmarthen
Occupation: Retired from the police force
Aldwyn retired from the police force about two years ago after 31 years of service. He was a detective for twenty years and then a senior chief inspector responsible for policing Carmarthen County before retiring in 2004. He has appeared on Crimewatch and 999.
In his spare time he loves to cook and has just started to attend a course at Piwbrlwyd, Carmarthen.
He likes to travel in his camper van around France and taste the lovely food that's available there.
Favourite Recipe: he loves making sauces
Three words to describe themselves: active, organised and keen
Programme 6
Herb Pudding Challenge
To combine fruits with herbs and create a mouth watering pudding that would impress Jeff Berard and Bryn Williams.
Aldwyn got to choose his partner because of his success in the previous challenge. He chose Nesta.
They decided to bake peaches in honey, orange juice and basil and server it with mascarpone. But the peaches from René's orchard were so soft they couldn't cut them. In the end, they had to substitute them with apricots.
Did it work? Yes it did, they won!
But unfortunately for Aldwyn, he wasn't through to the final just yet. Dudley wanted 3 in the next challenge and once again the girls chose Aldwyn.
Omelette Challenge
Simply, to create an omelette!
But not so simple for Aldwyn. He forgot to add butter and the omelette stuck to the pan.
He was devastated and was ready to pack his bags for home. But all was not lost; he had another chance - yet another challenge.
Challenge from René's Book
The highlight of the competition so far, was a special challenge from René, to recreate one of his recipes - Sea Bass in Puff Pastry with Mushrooms and a Champagne Sauce.
Aldwyn and Jan went head to head in an attempt to cook the best dish for a place in the final.
Strangely, Aldwyn was thrilled to bits to be given the opportunity to take part in this challenge!
"It was well worth scrambling the eggs this morning for a chance to go in and cook that! I'll definitely be trying that again."
It was very close, but unfortunately for Aldwyn, René preferred Jan's pastry. His time in Provence was at an end.
Programme 5
The Tapenade & Aioli Challenge
Following a trip to the market to buy the ingredients, the challenge was to make..not the tapenade ...but the aioli!
Aldwyn had sussed it!
"There are so many surprises in this competition, it's probably not the tapenade that we'll be making."
But it was Nesta's tapenade that pleased René the most and Aldwyn had 5 minutes before the next challenge began.
The Pairs Challenge
Following a visit to the vineyard, the challenge was to name the wine and pair it with the fruit; name the cheese and pair it to the animal; and to finish, pair the cheese and wine!!. Aldwyn was paired with Anna.
Although Aldwyn enjoys drinking wine, he's not too good at naming them, but he did spot the red herring - balsamic vinegar!?
Thankfully for him Anna came to the rescue and they won.
However, with a twist of fate, Dudley asked the losing team (Jan and Nerys) to choose either Aldwyn or Anna to join them in the next challenge.
They chose Aldwyn!
The Food and Wine Challenge
To choose a wine and having had an evening to taste it, decide on a dish to cook for the surprise judge - Bryn Williams.
Aldwyn got to choose first because he won the previous challenge. He chose the red wine and decided to cook the steak.
It was hot in the kitchen but Aldwyn decided to risk it and make potato dauphines to go with his steak.
"Now that's what I call a challenge - I'm definitely on my way home!"
But it paid off, Bryn chose the red as his favourite dish and Aldwyn was still in the competition.
Programme 4
Max's Challenge
To create a special meal for Max Calligari - a starter and pudding. Aldwyn was joined by Eleanor and Nerys.
Aldwyn was in charge of the starter, but felt that his team didn't work well together. "The devil comes out in some people when they are under competitive pressure like this".
And perhaps this affected the result - they didn't win! The pressure got to Aldwyn himself when, later he made a big mistake and chose Anna to compete in the next challenge - he thought he was giving her a break!
The Scorpion Fish Challenge
To create a traditional local recipe - stuffed scorpion fish. Aldwyn didn’t enjoy this challenge.
He found it very difficult to gut the fish and was worried that he’s overdone it! “It’s got a big tummy now. I really hope I haven’t stuffed it too much”. But the judges were happy and Aldwyn stays in Provence.
Programme 3
Aldwyn is 'safe' because of his success in the 5 Ingredient Challenge, but he still has to choose who is paired with whom.
He chooses Nerys and Nesta, Michael and Anna and Jan and Eleanor. And the reason behind his choice - the two N's together and the other two because they were standing next to each other!
Programme 2
Aldwyn could not believe that he had been chosen to go to Provence.
"It was a mixture of shock and pride, I could not believe it because I was not happy with my dish at Llandrillo".
But Aldwyn had pleased the judges so much in round one that he had guaranteed his seat on the plane. The only thing that worried Aldwyn was the flying and the language
"I don't like flying" he said "I had to have a couple of gin and tonics before leaving and I was also worried about my French (petit peu) knowing that others in the group were fluent."
"The experience that will stay with me was the location of the cookery school the beauty and the perfume of the land."
One word to describe the experience...amazing!
The 5 ingredient challenge Aldwyn created a garlick and lemon sauce to go with his fish and ratatouille.
How did they feel they did? "Phew, I'm glad that's over. I don't know, but the judges were eating it and seemed to like my sauce"
What did the judges think? Brilliant 18 out of 20. Aldwyn was the only one to make a sauce. Needs a little bit more salt.
Programme 1 - Round Two
Chicken breast filled with asparagus, wrapped in Carmarthen ham with a Nant y Bwla cheese sauce.
Aldwyn's Recipe
Serves 2Ingredients
4 chicken breasts
250g asparagus
220g Carmarthen ham
500ml chicken stock
25g butter
25g plain flour
60g Nant y Bwla cheese
400g sweet potatoes
400g parsnips
400g carrots
2 tbsp vegetable oil
pinch of nutmeg
pinch of salt and pepper
strip of leek - to decorate
Method
Clean the asparagus, cut the tips and place to one side.
Steam the bottom part of the asparagus for 5 minutes and place to one side.
Using a sharp knife, make a pocket in the chicken breasts and fill with the steamed asparagus and wrap the Carmarthen ham around the meat.
Heat the oil in a frying pan and fry the chicken for 7 minutes then place in the oven for 15 minutes at 190°C/Gas 5.
Allow the meat to stand before cutting the breasts into large round slices.
Sauce
Melt the butter in a saucepan, add the flour and stir for 2-3 minutes to create a 'roux'. Remove from heat and allow to cool before gradually adding the chicken stock. Place the saucepan back on the heat to boil the stock, turning continuously. Lower the heat and allow to simmer for 5 minutes. On a low heat, slowly add the cheese and stir well.
Vegetable
Boil the sweet potatoes in their skins for 15 minutes and place to one side.
Boil the parsnips and carrots for half an hour and mash together.
Remove the skin from the sweet potatoes and cut into cubes.
Pour a little of the vegetable oil over the potatoes and add a pinch of salt then fry in a frying pan for 10 minutes or until golden brown.
Place the vegetables in a timbale to create a tower on the plate.
Steam or boil the asparagus tips.
To Serve
Place the slices of chicken breast on a plate together with the timbale of vegetables and the asparagus tips tied with a strip of leek.
Programme 1 - Round One
Cockles and laver bread cake with a garlic and butter sauce
Judges opinion
Taste: exceptionally good, good balance of flavours. Presentation: simple, effective and clean