Page 28 - Dainfern Precinct Living Issue 10 2025

ESTATE MATTERS
ESTATE MATTERS
RECIPES
FESTIVE FABULOUSNESS
In the kitchen

he festive season is almost upon us, and there’s no of Midlands warmth and sophistication to your holiday spread.
better way to celebrate than by gathering loved ones
around the table and indulging in the comforting Whether you’re hosting a lavish Christmas feast or simply look-
flavours of Christmas. This year, the talented culinary ing to sprinkle some gourmet flair into your seasonal menu, these
Tteam at Granny Mouse Country House & Spa is sharing recipes promise to make your celebrations both memorable and
a few of their favourite festive recipes, guaranteed to add a touch delicious.
Christmas Anti-
pasto Wreath
Makes a great sharing dish during parties
and family dinners, to be enjoyed with wine of
choice.
INGREDIENTS:
• 2 types of hams (salami, prosciutto,
sandwich ham, Coppa, etc.)
• 2- 3 types of cheeses of choice
(cubed or cut into shape of choice)
• Olives
• Peppadews
• Artichokes
• Fresh rosemary or parsley for gar-
nishes
• Fresh fruit & Nuts for garnishes
• Skewers

METHOD:
1. Arrange hams, cheeses, peppadews
and olives on your skewers alternat-
ing between each of the following.
2. Place onto board in a spiral shape,
creating the illusion of a Christmas
wreath.
3. Fill in the spaces with your artichokes,
fresh fruit and nuts.

4. Add some greenery to your board by
adding in some parsley and rosemary.

Lamb Loin Chops
(served with a seasonal vegetable mix, tur-
nip and potato mash and a cranberry thyme
sauce)
Serves 4

INGREDIENTS:
For the sauce:
• 100g dried or frozen cranberries
(dried cranberries will offer more
sweetness whereas frozen will need
a spoon or two of sugar to sweeten
them up)
• 5g thyme
• Salt and pepper to taste
• Lamb stock (can be bought at the su-
permarket and cooked down)
• 25g butter
•
For the meat:
• 8x lamb loin chops
• 4g thyme
• Salt and pepper to season

26 DPL issue 10 2025