This week Dudley visits a farm with “kobe” cows. He also cooks in a gypsy caravan and helps prepare spicy meals. The pudding of the week is Bakwell tart.
Ifor Humphreys from Abermule runs Ifor’s Welsh Wagyu company. These are “kobe” cows and they come from Japan originally. The cows get something special in their diet – Monty’s beer. The beer calms the cows and gives a better taste on the meat.
In a gypsy caravan Dudley prepares a special recipe with Wagyu beef – a meal called steak tartare. You don’t cook the meat for this meal; you eat the meat raw.
Dudley uses red onions, gherkins, capers, ketchup, hot Tabasco sauce, Worcestershire sauce, Dijon mustard, pepper, fresh parsley and egg yolk.
Beryl Vaughan from Welshpool is an old friend of Dudley. Beryl wants Dudley’s help to prepare a spicy meal for her friends. Beryl hasn’t prepared spicy food before, but she’s been to India and she’s had very spicy food there.
Dudley shows Beryl how to make vegetable samosas. For the filling Dudley uses peas, potatoes and carrots. He also uses garam masala, tumeric and coriander.
Dudley prepares a yoghurt with fresh mint and cucumber to go with the spicy food. Then he makes the main course – chicken with coconut and spice.
The time has come for Beryl to start preparing the food on her own and Dudley is relaxing. Will her friends enjoy Beryl’s spicy supper?
This week the programme goes to the Metropole hotel in Llandrindod Wells. The fifth generation of the Baird-Murray family have been running this hotel; the main chef has had the AA rosette for his work.
The pudding of the week is Bakewell tart. Dudley uses icing sugar, almonds, butter, eggs, cream and rum. For the filling Dudley uses pears.