Granny Mouse Country House & Spa is a truly luxurious country hotel nestled in the heart of the KwaZulu-Natal Midlands Meander, South Africa.
Having recently undergone a breath-taking transformation that has aligned the property with both international and local design trends and created glamourous new spaces, the Mouse House is not only a “home away from home,” but a sumptuous haven away from the rat race.
Join us at this serene and picturesque location along the Lions River and soak in our special combination of country ambience and modern comforts that are all around you in our well-appointed rooms, restaurants, spa and venues.
During our refurbishment, we gutted the Bistro dining area as well as the Mouse & Lion Bar to create a fresh new look for both areas. The Bistro renovation included the addition of a glass conservatory with stacking glass doors allowing for more seating and exquisite views of the stunning night sky or the rolling-green hills of the Midlands during the day.
A new deck was also added to the front of the dining and bar area, wrapping around to join the Caversham Room. The hotel’s main pool deck was upgraded to ensure a consistent flow from one area to the next.
The ever popular Eaves restaurant, run by culinary artist Theodasious Mannie has risen to the occasion with the maestro continuously crafting new creations to satisfy even the pickiest of food connoisseurs. If you enjoy the cool winter country air, a comforting log fire and the ultimate warm winter meal, head to Granny Mouse.
For more info – go to www.grannymouse.co.za – Meanwhile, here’s a perfect winter warmer to try at home from Granny Mouse’s head culinary artist Theodasious Mannie:
- 800g Beef Chuck, cubed
- 1 Onion, diced
- 1 Stick of Celery, diced
- 2 tbsp. Fresh Ginger, diced
- 30g Fresh Coriander, chopped
- ¾ tsp. Cumin Seeds
- 1 tsp. Coriander Seeds
- ½ tsp. Crushed Chilli
- 1 ¼ tsp. Ground Cinnamon
- 1 ½ tsp. Paprika
- ½ tsp. Ground Cardamom
- ½ tsp. Ground Ginger
- ½ tsp. Ground Turmeric
- 1 Chilli, chopped
- 4 tbsp. Tomato Paste
- 4 Large Tomatoes, chopped
- 1 litre Beef Stock
- 100g Prunes, deseeded
- 100ml Oil
For the Cous Cous
- 1 cup Cous Cous
- 1 tbsp. Paprika
- 1 tsp. Cinnamon Powder
- 1 tsp. Coriander Powder
- ½ Green Pepper, diced
- ½ Yellow Pepper, diced
- ½ Red Pepper, diced
- 3 tbsp. Olive Oil
- 1 ½ Cups Veg Stock
- In a casserole dish, sauté the beef in a little oil until it is golden brown on the outside but not cooked all the way through
- Reduce the heat and add the onions and celery.
- Sauté for a further 5 mins, until they become soft and translucent
- Add all the dry spices, including the ginger and chilli
- Continue to cook on low to medium heat for a further 3 mins before adding the chopped tomatoes.
- Allow to simmer on low heat for a further 5 to 10 mins until the tomatoes begin to break down.
- To this, add the chopped coriander and beef stock. Cover with a lid or with tin foil and cook in a preheated oven for 3 hours at 100 degrees.
- In the meantime, place the couscous in a heatproof bowl, add the paprika, cinnamon powder, coriander powder and oil. Mix in well.
- Bring the veg stock to a boil and then pour over the couscous and cover with cling film immediately. Leave to rest for about 10 mins or until the couscous has absorbed the stock and doubled in size.
- With a fork, break the couscous until the grains have completely separated, and has become almost a rice like consistency. To this, add the chopped peppers.
- Once the beef has cooked and is so soft it begins to fall apart, adjust the seasoning before adding the prunes and leave for another 5 min.
- Serve the beef in a deep bowl and layer the couscous on top of it. Garnish with fresh coriander. This serves 4.