Christmas at Hartford House, KwaZulu-Natal Midlands, South Africa.Read More
Filtering by Tag: Christmas
It’s the most wonderful time of the year, Christmas has arrived and we are celebrating Hartford style. Christmas in the Midlands, a feast for the senses, with all the summer produce blooming right on our doorstep, it’s our privilege to be sharing these with you on the day as we celebrate together. We are delighted for you to be joining us for a taste sensation and a sensory extravaganza. We can’t wait to meet you and share in this special occasion. It’s a time of giving and sharing, Hartford House wants you to share in this day with us.Read More
For us at Hartford House Christmas is a celebration, a joyful time, peace and happiness, love and the chance to share.Read More
Christmas - that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia.Read More
New-Age Avocado Ritz
(Photo : Jackie Cameron)
"It's with starters that we can demonstrate flair and creativity..."
The spirit of Christmas surrounds us. It must have struck you too.
I have compiled a few recipes so you can woo family and friends with a traditional home-cooked dinner on the 24th or 25th - whichever you fancy. Mains and desserts are pretty much a given at this time of the year when old favourites such as roast turkey, glazed gammon and Christmas pudding make a profound statement.
It's with starters that we can demonstrate flair and creativity. Remember keeping things simple, homely and wholesome is imperative.
Reviving the classical avocado Ritz seems appropriate for this traditional occasion. That's what we'll have because my parents' avocado pear trees are laden with the very best of the creamy - smooth fruit. A crème fraiche spicy dressing drizzled over lightly-blanched, firm shrimps is best with a generous squeeze of fresh lemon juice and some crisp Melba toast. There are some flavour combinations that will never die.
I have often written about ceviche (Peruvian cooking style of marinating seafood in soya sauce and lime or lemon juice). This time I have chosen prawn ceviche with asparagus and caviar for you.
Leaving it to marinate improves the taste as it takes on the flavour combinations. Its added value is that it can be prepared beforehand.
A risotto must always be straight forward. If enhanced, it loses its Italian roots. Served with a sizeable helping of smoked salmon or piece of fresh Norwegian salmon or line fish brings a summery touch to a hearty dish.
Chicken-liver pate or parfait is ridiculously over served but still I enjoy smearing a thick layer onto crispy, homemade, white bread. Add your personal touch by preparing it with love and the finest ingredients.
My grandmother's shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.
And for the decadent, serve prawns with litchis and coconut cream. Butter poached prawns add a certain grandness that Christmas lunch deserves.
I wish you all the very best for this festive time of the year - happy cooking, eating and celebrating with friends and family.
Don't miss next week's article where I give you New Year's decadent dessert combinations.
Take these recipes and try them.
(Photo : Sally Chance)
"...a World Class Experience"
My 10th year in the industry means it's my 10th Christmas away from home. Making a festive-season impression is a family tradition and this custom came with me when I started at Hartford House. This means Christmas lunch guests at the hotel can expect a lavish affair with many scrumptious tastings. The menu's first draft is complete and now the trials begin so we can confirm the finer details of each course. This involves tastings and kitchen discussions. We all know there are busy days ahead.
Contrary to my family's preference I've planned a fine-dining braai and salads. They will be joining the celebrations at Hartford House so the pressure is on! I believe in the old adage "when in Rome…" so I'm encouraging you to do the South African thing! But you have to be innovative and present unusual and exciting dishes.
I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say. One of the first dishes will be a garden-fresh pea soup with a bright green-pea puree, gammon "brawn", Bacon-infused panna cotta and a creamy crème fraiche. A delicious hint of Christmas! This dish may be a bit "over kill" for those of you at home but any of the options with the soup will work well.
Duck is a favourite of mine so I've planned a crispy duck confit with hummus, sultanas and local honey mead, the drink of the gods. Duck thighs cooked in their own juice for three hours are delicious. I prefer doing this on the stove rather than in the oven. It gives me full control and I like to witness the changes as they take place. Serving this with hummus (a crushed chickpea puree) takes the richness from the dish and adds a pleasing creaminess. The sultanas and the honey mead add a sweetness that balances the duck flavour.
A recent trip to Spain inspired the next dish, and is the basis of my Christmas menu. I had the most luscious beef tartar and foie gras "tapas" burger, served with a mouthwatering fresh truffle mayonnaise. So my take on this is : hay-roasted Midland's beef fillet with truffle oil aioli and beef tartar toasty. Home-grown beef from the Summerhill farm coupled with the award-winning Hartford restaurant promise a world-class experience.
The cheese course comprising camembert with fresh asparagus, rocket and pear delivers a savoury light freshness with a slight sweetness. This prepares the palate – and the mind – for dessert, which is still many days of preparation away but it will include toasted marshmallows, chocolate fondants (oozing decadent Belgium chocolate) and lots of fresh summer fruits and berries.
Cheers to your Christmas celebrations. May they be the success we at Hartford House are working towards.
Take these recipes and try them.