| Nestling close to the banks of the Menai Straits Carreg Bran is the ideal spot to holiday. The proprietor, Nan Edwards, General Manager and staff pride themselves on the quality of service, comfort and cuisine offered to guests. All bedrooms are centrally heated, with en-suite bathrooms, there is a function room catering for 130 and ample car parking.Carreg Bran specialises in weekend breaks and wedding receptions. |
Lamb Wellington with Blackcurrant & Soubise Sauces.
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Seal the lamb and cool before wrapping in blanched strips of leek. Then wrap in puff pastry and egg wash.Bake at 160
o
C until golden brown.
Soubise sauce: Blanch the onions in a pan, add the white wine and heat gently. Add the cream and blend into the sauce. Add seasoning as required and serve without straining. Blackcurrant sauce: Blanch the blackcurrants for 3 minutes and drain well.Return to the pan and add the wine and demi-glaze. Simmer for 5 minutes. Purée and pour onto one side of the plate with the other sauce.Place the lamb in the centre of the plate between the 2 sauces and serve. |
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