Page 29 - Dainfern Precinct Living Issue 10 2025

• 100g of butter for basting veg through a sieve to get the perfect crispy and vibrant in color.
• 50ml oil soft texture mash.

For the mash:
• 600g potatoes
• 300g turnips
• salt to taste
• 100g of butter
• 75ml milk or cream, warmed
For the veg:
• Veg mix of choice (carrots, broccoli,
cauliflower, green beans, baby on-
ions, etc)
• 2g chopped rosemary
• 2g chopped thyme
• Salt and pepper to taste
• Oil for sauteing
•
METHODS:
For the sauce:
1. Add butter, cranberries and thyme to
a saucepan or pot and begin to cook
on medium heat.
EASY
2. Once the cranberries have started to
soften, season with salt and pepper
and add in 100ml of lamb stock.
PAELLA
3. Let the following boil until all flavors
are well combined. You can add
in additional stock as needed and
check seasoning again, adjusting to
your taste.

4. Once done, switch of and set aside.
Sauce can be blended to be served
like a smooth gravy or left chunky for
additional texture.

For the meat:
1. Marinate lamb loin chops with salt,
pepper and thyme. 4. In a separate pot, heat up the milk 3. Once all veg is blanched, strain out
and butter. Once you have put all veg any excess water and get ready to
2. Add oil to a pan on a medium to high through the sieve, add into the milk sauté.
heat. Once desired temperature has butter mix and mix through thorough-
been obtained, place lamb chops in ly making sure to fold and not stir. 4. To sauté, add oil to a pan on a me-
the pan and seal. Once sealed, se Aggressive stirring will lead to glue, dium to high heat, add veg to pan
them aside for 5-7 minutes. good enough for the arts and crafts cook.
projects but not for eating.
3. Finish off frying your lamb chops 5. At this point you may season with
once they have rested and cooked 5. Season to taste and serve. your salt, pepper and fresh herbs.
to the desired temperature. Should
you want them medium well or well For the veg: To assemble your dish, grab your finest plates
done, placing them into an oven is 1. Chop up vegetables as desired and and get ready to serve your guests the tasti-
preferable as you will be less likely to set aside.
burn your lamb chops. est plates meal or set it up buffet style for ev-
2. Bring a pot of water to the boil, and eryone to dish their meals themselves. If plat-
4. When ready to serve, add butter once boiled start blanching your veg ing, you can make use of molds or spoons to
and herbs to the pan and baste your individually. The process of blanch- se your mash, dish out some veg next to that
lamb chops for the perfect buttery ing includes adding into hot, boiling and place your lamb chops on the plate atop
herby finish. water to start the cooking process that. Finish off with your hot sweet and savory
and them into an ice bath to stop the sauce and garnish with a sprig of rosemary or
For the mash: cooking process and keep your veg edible microgreens.
1. Peel and chop your potatoes and tur-
nips and place them into a pot.
If the thought of spending your holidays tied to the stove doesn’t sound like your idea of festive
2. Top the pot of with water, covering all fun, let the team at Granny Mouse do the work for you. With exquisite festive dining, luxurious
the turnips and potatoes and bring accommodation, and a truly magical Midlands setting, it’s the perfect place to unwind, indulge,
to a boil for about 15-20 minutes. and make memories that last long after the last mince pie has been eaten.
Times may vary depending on the
type of potato used and time count- So why not swap the kitchen apron for a glass of bubbly this Christmas? Book your festive stay
ed should only be counted down or meal at Granny Mouse Country House & Spa today and let the season’s magic unfold, without
once boiling has begun. lifting a finger. Book by sending an email to banqueting@grannymouse.co.za or call +27 33 234
4071 and get ready for a festive feast like no other.
3. Once boiled, removed from the heat
and strain and immediately put the Recipes and article Courtesy of https://grannymouse.co.za

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