We all have those festive horror stories – the singed turkey, the flopped pudding or the arrival of far more guests than you had planned – including that long lost great aunt twice removed who you’ve been avoiding for most of the year!

Because Christmas in South Africa usually means cooking up a storm in a hot kitchen at the height of summer, many of us don’t get to enjoy a Christmas holiday and are left completely burnt out with aching feet!

This year, why don’t you lose the stress and put the romance back into Christmas and head for the beautiful Midlands and a culinary delight accompanied by award-winning wine from our top cellar.

Whether you’re planning a short stay over or just coming for the day, Granny Mouse Country House & Spa is perfectly located – just 1 hour and 30 minutes from Durban and a friendly neighbour of Pietermaritzburg, right in the heart of Balgowan on the Midlands Meander route.

This year, Executive Culinary Artist, Theo Mannie, and his team in the kitchen, have created a scrumptious five course Christmas lunch on Wednesday December 25^th.

Welcome drinks on arrival at 13h00, with guests being seated at 13h30 so the Christmas celebrations can begin.

The set menu kicks off with beetroot parfait (rosemary salt, goats cheese shortbread) complemented by Vrede & Lust The Jess Rose.

Following this scrumptious entrée is smoked salmon timbal (citrus cream cheese, marinated cucumber and champagne caviar) paired with Louisville unwooded Chardonnay.

Next up is seared duck breast (herbed polenta, glazed baby carrots and Asian jus with orange compote) accompanied by Newton Johnson Pinot Noir.

Then there is smoked lamb (caramelized peach puree, poached baby onions, mint jus and herbed ciabatta crisp) paired with Louisvale Dominique.

Both the meat dishes can be replaced by vegetarian options.

Ending off this feast is pumpkin spice panacotta (almond crumble, chocolate Chantilly cream and pumpkin seed bark) together with Kahlua liqueur.

Lunch costs R790 per person.

For those wanting something more exclusive, Granny Mouse can also accommodate one group of 10 people in their award winning cellar. This includes a dedicated waiter or waitress, coffee and tea with macaroons after the 5 course meal plus a gift per person on departure – all for only R1 000 per person.

Every year, Christmas bookings come in rapidly. So, for more information or to reserve your place, contact Veronica on 033 234 4071 or email banqueting@grannymouse.co.za. Bookings close on Monday, 16^th December 2019. www.grannymouse.co.za. T&C’s apply.

Impress your guests this holiday with these quick and easy recipes from the chefs at Granny Mouse.

With the season to be merry in full swing, it is time to prepare for your special Christmas lunch. Why not break away from the heavy traditional Christmas fair and make something without breaking out into a sweat?

Below are two recipes, one as main, and a delicious dessert for the whole family to enjoy.

Sole with Tomato and Pela Pepa

• 2 fillets of Sole
• 1tbsp Olive Oil
• 2 cloves garlic, finely chopped
• 1 baby leek, sliced
• 2 rashes streaky bacon, chopped
• 100g pela pepa
• 1 green patti pan, chopped
• 1 Yellow patti pan, chopped
• ½ carrot, sliced
• 4tbsp smoked pela pepa pesto
• 100g gourmet cherry tomato, sliced in half
• 200g chopped tomatoes
• salt
• pepper

Herbed butter

• 100g butter
• 1tsp paprika
• 3 Sprigs fresh thyme
• 1tbsp fresh parsley, finely chopped
• pinch of salt and pepper

Method:

For the butter

Soften the butter in a small bowl. Add all the ingredients. Mix well, and then place in the fridge to set.

For the fish

1. Pour the oil into a wide frying pan. Season the fish then place into the pan. To this add a tablespoon of the herbed butter.
2. Fry gently for about 3 minutes, spooning the cooking liquid over the fish as you go. Turn the fish over and repeat the process.
3. Once the second side has been cooking for 3 minutes, transfer to an oven that has been preheated to 180 degrees. Allow to cook for between 8 and 10 minutes.
4. In the meantime, place the remaining herbed butter into a frying pan together with the bacon and cook on medium heat until the bacon starts to become crispy. To this add the chopped tomatoes, garlic, carrots and Patti Pan.
5. Cook gently until the vegetables are cooked. Add the sliced leek and Pela Pepa pesto, cook for a further 2 minutes. Adjust the seasoning.
6. To plate. First lay the sauce and vegetables on the plate. Arrange the Pela Pepa and tomatoes before gently placing the fish on top of this.

Peach and Blueberry Soufflé

Ingredients:

• 2 cups chopped peaches
• 1/3 cup castor sugar
• 2tbsp cornflower
• 2tbsp lemon juice
• 1 tsp. salt
• 2 egg yolks
• 1tbsp icing sugar
• 1 tsp. cream of tartar
• 1/3 cup castor sugar
• One cup of blueberries

Method

1. Preheat oven to 180ºC. Prepare 6 ramekins by brushing with butter evenly and then coating with sugar. Shake out any excess sugar.
2. Puree chopped peaches with 1/3 cup sugar.
3. Add peach mixture into a sauce pan with the cornflower, lemon juice, salt and egg yolks.
4. Cook at a low temperature, stirring continuously until thickened. Allow to cool
5. Put egg whites into a bowl with cream of tartar and icing sugar.
6. Whip until medium peaks form and add 1/3 cup of sugar.
7. Beat until stiff peaks form
8. Add 1/3 of the egg white mixture to the peach mixture and fold in gently.
9. Then add the rest of the egg white mixture and fold in gently.
10. Add half of the blueberries to the mixture and fold gently.
11. Distribute the rest of the blueberries evenly into the bottom of each ramekin.
12. Add heaped spoonfuls of the egg mixture into the prepared ramekins until level with the top.
13. Bake for 12-15 minutes, until a skewer comes out clean. Dust the soufflés with icing sugar.
14. Serve immediately with ice cream or clotted cream.