Method
1. Heat 1 tablespoon of the oil in a large, non-stick frying pan and fry the onion and garlic over a medium-high heat for 2-3 minutes.

2. Transfer the onion and garlic to a large mixing bowl and add the venison mince, breadcrumbs, egg, mustard, Worcestershire sauce, ketchup and plenty of sea salt and freshly ground black pepper to season. Stir well with a fork to combine.

3. Divide the mixture into equal portions and, with wet hands, shape the mixture into burgers

Friday 19th April from 7.30pm

Some tribute artists look like their idol, some sound like their idol. Paul Bacon as Elton John does both! Close your eyes and you won’t believe your ears, open your eyes and you won’t believe them either! You simply won’t find close tribute to Sir Elton John.

Dine with Elton,
Lukes Dining room will be serving full A la Carte menu on the evening, please book a table to avoid disappointment.
Should you not wish to eat then please join us in the bar and dance the night away with some of Elton’s greatest hits.

For more information please email reception@sanctumonthegreen.com
or tel 01628 482638

Click here to view our April Newsletter

Highlights

• Easter Sunday and Family Fun Day
• Music nights at Sanctum on the Green presents…Ultimate Elton
• Wedding Open Day

We thought we’d be a bit different this month and send you a healthy recipe after indulging on all those Easter Eggs this weekend!

Ingredients

• 1 Large Handful of mixed salad leaves
• 1 Small Handful Marinated Artichoke Hearts (reserve the marinade)
• 1 Small Handful Sun-dried Tomatoes in olive oil
• Juice of half a lemon
• 100g Goat’s Cheese, Crumbled
• Salt and black pepper

Method

Place artichoke hearts, sun-dried tomatoes, and mixed leaves in a medium-sized bowl. Dress your salad with a couple of tablespoons of the reserved artichoke marinade, Juice of half a lemon then season and toss together.
Place salad mixture into a serving bowl and finish by crumbling the goats cheese over the top.

Click here to view our March Newsletter

Highlights

• Luke represents Wales on Great British Menu!
• Mother’s Day!
• Easter Sunday

Season duck leg with salt and white pepper. Then place the duck legs on a rack with a tray underneath to catch excess fat. Continue by placing the tray into the pre-heated over for 2-3 hours until soft or until the meat easily pulls away from the bone. Set aside to cool and place tray of excess fat to the side also.

Slice the onion as finely as possible into rings. Season with salt and leave for 10 minutes. Wash the salt off the onions and place in a pan with the white wine vinegar and sugar. Bring to just below boiling temperature and at this point, remove from heat and place in a container to cool. Set aside.

Cut the ring and white pith from the Chinese grapefruit and the pink grapefruits. Separate the flesh into segments. Cutting between the membranes and catching the juice in a bowl. Set aside.

Now the duck legs have cooled, remove the skin and discard. Gently flake all of the flesh into a bowl.
Place a large frying pan over the hob and add a tablespoon of the reserved duck fat. Once beginning to lightly smoke, add the flaked duck and fry until crispy.

Place the watercress soused, red onion, mixed leaves and grape fruit juice into a bowl and toss. Pour on enough of the dressing to coat the ingredients lightly and toss again. Portion the dressed leaves onto four plates, top with the warm crispy duck and serve.

Click here to view our February Newsletter

Highlights

• Valentines Day!
• Mother’s Day!
• Sanctum Spa Days
• Great British Menu

Click here to view our January Newsletter

Highlights

• New A La Carte Menu!
• Sanctum Romantic Valentine’s Package
• Sunday Lunch @ Luke’s Dining Room
• Luke’s Recipe of the Month

For the Lamb

• 12 lamb cutlets
• Salt and freshly ground black pepper
• Olive oil
• Small bunch Rosemary
• 4 garlic cloves

For The Salsa Verde

• 2 handfuls of green herbs (basil or parsley)
• 100ml olive oil
• 3 anchovy fillets (optional)
• 3 garlic cloves
• 1 tablespoons capers
• 1 teaspoon grain mustard
• 1 tablespoon white wine vinegar

Method

1. Firstly, heat a griddle pan on the stove.
2. Now take a tray and put in the Welsh Lamb cutlets,drizzle with olive oil and season with salt and freshly ground black pepper. Next, add the rosemary and garlic cloves.
3. Place the lamb into the griddle pan and leave for a few minutes before you turn, it’s important to allow them to brown and caramelise.
4. Turn over the lamb and cook for a further 2 minutes then remove from the stove, place onto plate and pour over the pan juices and leave to rest.
5. For the salsa verde, put everything apart from the olive oil into a blender or food processor and blitz.
6. Gradually pour in the olive oil to make a nice dressing consistency.
7. To serve, place the Welsh Lamb on a big plate and scatter over the salsa verde dressing.
8. Dress with some leaves and some baby potatoes