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Pan Fried Cilcennin Lamb Fillet, Bon-bon, Sweetcorn Puree
Rare Recipe from Ty Mawr Mansion near Aberaeron
Head Chef Geraint Morgan is a local Welshman who has already won two True Taste of Wales awards. His passion for cooking is extensive and his style encompasses many techniques including molecular gastronomy to showcase the best local produce in a unique and modern way.
Pan Fried Cilcennin Lamb Fillet, Bon-bon, Sweetcorn Puree
INGREDIENTS - LAMB
- 1 x 200g lamb fillet (vacuum packed)
- Micro herb
METHOD - LAMB
- Cook the lamb fillets briefly in a water bath.
- In a hot pan seal and remove from the heat.
- Season and rest for 5 minutes.
- Slice lamb ready for presentation.
INGREDIENTS - BON-BON TO DECORATE THE PLATE
- 240g x lamb belly confit meat
- 4 eggs
- 50g flour
- 50g fine breadcrumbs
METHOD - BON-BON TO DECORATE THE PLATE
- Mould the confit lamb into neat balls. Mix flour, egg and breadcrumbs.
- Deep fry the bon-bon until golden brown.
- Dry on a paper and season ready for presentation.
INGREDIENTS - SWEETCORN PUREE
- 1 x 250g sweetcorn tin or frozen
- Milk
METHOD - SWEETCORN PUREE
- Place the sweetcorn in a food processor. Add milk to make a puree and season.
- Warm up and place into a plastic bottle ready to decorate the plate.
TO SERVE
- Assemble the ingredients on a plate and serve with damson jelly.