A Japanese chef who speaks Welsh and a TV chef collaborated to create an East Asian cosmopolitan Christmas feast.

Noriko Vernon’s fried chicken recipe was learned from her mother in Japan. Caernarfon’s culinary star Chris Roberts gave S4C’s Bwyd Byd Epic Chris a Welsh flavor.

In the shadow of the town’s historic castle, the barbecue pit master Chris lit his Christmas logs to serve a four-course world food tour. In addition to Japan, it also absorbed people from Jamaica and the Philippines. And Syria’s exotic cuisine.

On December 22 (Wednesday) at 9pm on S4C, in the one-hour special program, you can see all the global taste bud trailers-made with Welsh agricultural products and with the special style of Flamebaster Chris.

Noriko lives with her rock musician husband Richard in a converted chapel in Llansannan, Conway. Her husband Richard is from Anglesey. Their family often serves the dishes her mother taught her to friends.

Cwmni Da, the TV company of the series producer Caernarfon, once called for people to learn about Japanese cuisine on Facebook. When Richard, the former bassist of The Mission responded, Chris quickly got in touch with them and was invited to their home. Participate in a Japanese feast.

“I prepared sushi and chicken, we drank some sake, and we all enjoyed it,” said Kiko, who has learned Welsh since moving to North Wales 15 years ago.

Chris, who is bigger than his life, helped cooking and was shocked by its taste. Noriko said: "Chris and I made fried chicken together. I was invited to record the show in Caernarfon. We prepared this dish. His version. Christmas special.

"It's chicken marinated in soy sauce, ginger, garlic and sugar, dipped in flour and cornstarch, then deep-fried. Chris added some extra twists on it, adding more chili and grated mustard. Just like horseradish.

"This is absolutely great. I will add more of his flavors in the future. I will take the recipe back from him."

Chris' Karachi, bread topped with lettuce and grated mustard and seaweed garnish, Japanese seaweed, set off a storm among 100 spectators for filming at Caernarfon’s slate pier.

He said: "Now is the barbecue season. Winter is very suitable for outdoor cooking."

The preparations started very early. As night fell, Chris’ barbecue brazier glowed red, and Jeff Miller, a former cruise ship steward from Kingston, Jamaica but now Holyhead, started working very early. .

Geoff is a firefighter and the operator of Cegin Caribi. He cooked a West Indian goat curry rice, pea rice (actually black beans) and dumplings, and Chris prepared a spectacular meal for the feast. Jamaican grilled shrimp appetizer.

He said: "I started cooking when I was 10 years old, but on the cruise I was a bartender, making cocktails, and then I married a girl from Denby. Now I speak Welsh and live in Holyhead. .

"I make Caribbean cuisine, and everyone likes it. It's bendigdig—good in Welsh—it brings some sunshine to your life."

Chris’ prawns also received Jeff’s praise: "They are beautiful. This is the second time I have worked with Chris, and his opinion on this is very good.

"He matched the spices and Scotch bonnet peppers just right, and it tasted amazing."

The main dish is pork humba, which is a recipe Chris learned from Grace Windle. She came to Wales from the Philippines, worked at St David's Hotel in Cardiff, and opened her own restaurant Kalan Café and Noodle Bar in Mountain Ash. Years ago.

Grace said: "The Philippines has more than 7,000 islands, so we eat a lot of fish, but the humba made from pork belly is what we cook for special occasions.

"I think Cwmni Da discovered a blog that a student from the University of Wales made after visiting my restaurant. Then Chris and the producers of Cwmni Da went down to try humba and they liked it very much."

Pork is slowly simmered with fermented black beans and spices in a heavy cast iron pot covered with hot embers, and then served with rice and salad.

Grace was impressed: "I'm nervous because there are some Filipino nurses working here for the NHS, but they like it. Very good-I will get the recipe from him and put it on the menu."

The dessert comes from the Middle East, provided by Syrian refugee Aboga Farka, from the city of Homs, which was hit hard by the civil war.

He now lives in Gwynedd and prepares delicious, sticky filo pastries with flour, pistachios, clarified butter and soaked honey.

Chris said: "Everything is going well, and I believe everyone will like to see it on S4C during Christmas and go to the outdoor barbecue this winter.

“It’s great to work with such great flavors and recipes from all over the world and bring them real Welsh flavors with some great local products.

"I like to include my ideas in their recipes from all over the world, because I like this fusion cooking, but they are things that everyone can do at home, hope this will inspire them to try."

This website and related newspapers comply with the editorial code of conduct of the Independent News Standards Organization. If you have a complaint about editorial content related to inaccuracies or intrusions, please contact the editor here. If you are not satisfied with the response provided, you can contact IPSO here