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- National Accolade
- Still Number one
- Finalists in Four Categories
- Sundial Group support Oxfam Unwrapped this Christmas
- Highgate House named Training Venue of the Year
- Godiva Awards 2007
- Enjoy England, Excellence in Tourism Awards 2007
- Corporate Social Responsibility
- Sundial Group supports Industry Charity
- Woodside Sponsor Local Football Team
- Highgate House Strikes Gold
- Sundial Group retains top-performing venue group title
- Sundial Group among the First to Make Skills Pledge
- Highgate House hosts afternoon of Jazz
- Highgate House supports Creaton in Bloom
- Stay connected...
- A step in the right direction...
- Woodside Dining Room Refurbished
- Bedroom refurbishment at Highgate House
- No more waiting to be connected
- Newly refurbished rooms at Barnett Hill
- Further success for Sundial in BDRC's Meetings Benchmark Tracker
- Sundial Chef Wins IACC Copper Skillet
- Top of the League - twice
- Sundial Group scoops five further award nominations...
Sample Recipe from 36for6
Shank of lamb (kleftico) with crushed olive oil potatoes, green beans and redcurrant sauce
8 lamb shanks
2 carrots, chopped
2 medium onions, chopped
4 celery sticks, chopped
4 garlic cloves, finely chopped
2 bay leaves
8 black pepper corns
A few sprigs fresh thyme
1.5kg washed new potatoes
200g unsalted butter
1kg fine green beans
2 shallots, peeled and chopped
1 small jar redcurrant jelly
200ml red wine
good olive oil
Heat the oven to 180 degrees (celcius). Place the lamb shanks in a suitable casserole dish with the chopped vegetables, bay leaves, a few black pepper corns and the fresh thyme. Cover with water and bring to the boil on top of the stove. Cover with a lid or silver foil and transfer to the oven for about two hours or until the meat is completely tender and is coming off the bone. This can be done in advance
Bring the new potatoes to the boil and cook for 20-25 minutes. Drain into a colander and tip back into the pan with a good splash of olive oil. Using a traditional masher, crush the potatoes, taking care not to completely mash them. Season to taste.
Top and tail the fine green beans and cook in salted boiling water for 8 minutes or so until they are al dente. Place the chopped shallots, redcurrant jelly and red wine in a saucepan and reduce by half. Add 250ml of the cooking liquor from the shanks as stock. Reduce by half again, pass through a fine sieve and taste for seasoning.
Heat the oven to 180 degrees (celcius). Place the lamb shanks on a roasting tray and coat them with a little of the redcurrant sauce, then roast for approximately 20 minutes or until golden brown.
Toss the fine green beans in a little butter and arrange on the serving plate. Place the crushed potatoes in the middle of the plate with a lamb shank on top. Spoon the sauce over the lamb and serve.
36 for Eight is not only a wonderful opportunity to enjoy very special entertaining with family and friends in your home, it's an ideal gift too.
The book is on sale now priced at £14.99 - call 01604 731731 to order your copy.
