Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

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Cooking with Craft Beer

Beer... Beer... Beer!

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Beer is constantly being reinvented and remains as fresh and as sparkling as it was some 6000 years ago when it was invented. It should be celebrated as a triumph of humankind over wild yeast and acknowledged as a cultural phenomenon as well as a great conversation companion - as good natured as most of its fans. Craft beers, known to most hip-hop-and-happening beer drinkers, even manage to tickle my champagne-loving taste buds and succeed in quenching a summer thirst. They may be a little more expensive but the proof of this pudding is in the tasting! Craft beer - crafted from natural ingredients such as malt, yeast and water, and brewed using traditional methods - is produced by small, independent brewers or artisans; hence the verb 'crafting' a beer. They are unpasteurised which means the flavour is full and rich. I hope all these interesting facts will encourage you to research and to appreciate all that goes into craft beers. I was inspired so chose to share some appropriate recipes with you. As with any food component, always use the best ingredients - in this case beer - that money can afford. This will make a difference to the final product.

'Can-Can' Chicken is simply delicious! My first trainee at Hartford House, Werner Wolff, taught me how to do it. After a few years he came back as my sous chef (for those who know my kitchen - yes I have had males cooking with me over the years even though I presently pride myself with having an all-female team). We were preparing for a braai demonstration and I was showcasing interesting and different ideas. I had never heard of 'Can-Can' Chicken so put this braai brilliance down to him having grown up in Bloemfontein. The crowd was amazed. These days, however, popularity has led to it being less uncommon. If you have never made this before I strongly recommend you do. The result is the most succulent beer-infused, crispy chicken that you could ever imagine.

On another braai note, why not marinate your meat, such as beef fillet, in beer? It brings out a caramelised sweetness which is decadently delicious.

Beef-stew pie, topped with homemade rough puff pastry, is perfect for these chilly evenings. It's my kind of home-cooked, winter meal, especially when paired with a glass of fine, red wine. Rough puff is simple to make compared with the traditionally-made puff pastry. Try it, you will be amazed. We always keep a few batches in our freezer so when needed we pop it into the fridge to defrost overnight. The freezing process does not spoil the quality; it gives you the opportunity to stock up when time allows and be ahead of the game when time isn't on your side.

We should all be serving beer bread in our homes. South Africa is a beer-drinking nation so this perfectly crusted; fine crumbed; slightly sweet bread, served with thick lashings of butter, compliments any meal time.

We have always caramelised onions in balsamic vinegar, soy sauce, red and white wine - now, think beer! Why not? Try this recipe and serve with the next cheeseboard you present. It could also accompany your marinated, braaied beef fillet. The options are endless.

Beer ice cream is the piece de resistance - the ultimate cherry on the top. I have to admit to scepticism when I embarked on creating this recipe. The result, however, was so successful that I decided to serve it with my Peanut Butter Semi-freddo, a recipe in my book Jackie Cameron Cooks at Home; impressing your beer-drinking friends is guaranteed. When taking the photos for this article, photographer Karen Edwards suggested a beer float (I wish I could claim the idea). So a beer topped with beer ice cream and served as dessert evolved!

Allow your creativity to flow and remember no idea is bad - especially when it comes to food. Try it all, experimentation is always fun!

You'll find more recipes in my recently-launched book Jackie Cameron Cooks at Home. At R250 from any well-known bookstore, or online, it's a worthwhile buy. I look forward to receiving your comments.

Please take these recipes and try them.

Can-Can Chicken
Beer Marinated Beef
Beer Stew Pie
Beer Bread
Caramelised Beer Onions
Peanut Butter Semi-Freddo and Beer Ice-Cream

Send comments and food-related questions to jackie@hartford.co.za. I always look forward to hearing from you. For the latest on local foodie news add me as a friend on FACEBOOK, find me on Twitter - jackie_cameron and visit my website, www.jackiecameron.co.za. Assisted by Elaine Boshoff for recipe development and food styling.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Photography courtesy of :
Karen Edward's Photography
082 441 7429
karene@bundunet.com
www.karenephotographysa.com
www.midlandsphotographers.wordpress.com

 

Recipes just for Mum

"My Mother's Birthday"

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For me there is nothing as heartwarming as a mother-daughter relationship. Most bonds change over the years and for those who have a good rapport the constant will be love, dedication, support and complete devotion. This is what my mother has showered not only on me, but on our entire family.  Sometimes I struggle to understand how she could give up a career and make her life about my father and her 'girls'. In the early days she was faced with endless fetching and carrying - Sheldeen and I played every sport possible. Swimming practise and modern dancing followed - and the continual waiting... then getting home and having to prepare dinner for the family - and remember a day's work was completed before we were picked up from school. Oh my! To fill my mother's shoes one day will be a momentous task. In recognition of all she does we pull out all the stops for her. Why? Because she is the best!

More than any other dish my mother enjoys seafood. Imagine her horror when she developed an allergy and was forced to abstain for a few years. Now, in moderation, I like to treat her with one of my speciality fishy dishes.

Breakfast for her has to include a piece of haddock. I was surprised when last in the English countryside, the haddock I ordered looked nothing like the haddock we get here. It had a delicate, smoked colour and a lingering smoked-fish flavour. But back to South Africa and to working with what we have... prepared the night before and popped into the oven when everyone is ready to eat is simply ideal; so the individual ramekins filled with creamy, flaked haddock, mushrooms, free-range egg and caviar, commemorates a special occasion and starts the day with a celebratory tone.

My parents recently came to me for lunch and, knowing my mother would expect something fishy, I made a fresh mussel soup; one of my newest additions to the Hartford House menu. In the restaurant we serve the soup in a bowl that looks like an ocean floor - well in my opinion it does... with its many smoky-flavour combinations we aptly name it 'smoked-mussel soup; with fond seaside memories'. In our family no holiday was a holiday without spending time at our beach cottage in Pennington where, every morning, we picked our daily mussel allocation. As I served my parents I wondered if my soup compared favourably with my mother's well-known Pennington, creamy, half-shelled, mussel gratin. What a savoury kick to get any palate excited it is truly yummy!

Another fishy suggestion... with oranges in full season there is no excuse to not be squeezing your own juice. For a unique touch that compliments any seafood dish I suggest a black-pepper and orange-butter sauce. By the way, I always associate oranges with chocolate - my mother's favourite combination.

For a light-lunch option I recommend a double-baked cheese soufflé with rocket pesto and shaved parmesan. So old school but so delicious - especially for those, like my mother, who enjoy cheese. There is a simple reason that an old classic endures; and mostly it's because the flavour combinations just work!

In our family home olives are always readily available. In my opinion beef fillet, cherry tomatoes and olives poached in olive oil with fresh rocket, pecorino shavings and a crispy caper salad is a lunch-time suggestion fit for any mother.

A birthday isn't a birthday without a cake. I remember the many cakes my mother used to bake for us girls - Barbie, heart, rainbow, floral hat and the train crafted from a Swiss roll, with loads of sweets in the coaches. Almond and white chocolate with rich coffee icing is my choice for this year's celebration cake. For years, my mother succumbed to her daughters' aversions to coffee-iced cakes but now our palates have matured and we appreciate its flavour enhancing quality.

My toast to readers is wishing you many more birthday celebrations with the special people in your lives as you 'break bread' around one table. There is no better way to celebrate life than together.

You'll find more of my recipes in my recently-launched book 'Jackie Cameron Cooks at Home'. At R250 from any well-known bookstore, or online, it's a worthwhile buy. I look forward to receiving your comments.

Please take these recipes and try them.

mussel

Good Taste - What is life without it?

Good Taste Magazine

"Cooking with Heart"

Good Taste Magazine
June 2013

The dense scenery of Mooi River zips past the windows of our rented  car. The terrain is hilly and tropical, saturated with green, and  spiked with gold grain. We've been travelling through the Midlands for a  few days now, winding our way from farm to pub to restaurant; soaking  up the strangeness of this mysterious place.

The valley unfolds, rural and quiet. The first thing to greet us as we  arrive at Hartford House is a horse, its tail lazily flicking in the  air. Not much can prepare us for the entrance to the estate though; as  we drive through the wrought iron gates, I feel like Orphan Annie  arriving at the Warbucks Mansion; it's so positively sweeping and grand.

In the centre of this sprawling thoroughbred stud farm, is the  multi-award winning five-star boutique hotel and restaurant, Hartford  House (as its name suggests it evolved out of the property's stately  home). We pause at the top of the steps to the patio, and take in the  manicured gardens, the towering willow trees, the sea of green lawn, the  burbling fountain. (I'm told later by the general manager that the  cupid statue overlooking the pond is actually one of Leonardo Da Vinci's  designs, and that only three like it were made from the mould before it  was destroyed.)

Jackie Cameron bounces through the doors of the main entrance. The  pretty chef was born and bred in the Midlands, petite and blonde; Jackie  has that certain something that makes you immediately like her. She  radiates positivity.

"I cook from the heart," she says when I ask her to describe her style.  "I put plates together that I enjoy; and all my new dishes reflect mine  and my staff's childhood memories."

A champion of Midlands produce Jackie says that 95 percent of her ingredients are local.

Our table is on the edge of the covered stoep overlooking the  garden; diaphanous curtains hang down from a railing, billowing and  romantic, and oh-so colonial. I could be happy in this setting with a  pot of Earl Grey and a plate of cucumber sandwiches, but one glance at  the menu confirms I'm about to taste KwaZulu-Natal on a plate.

Lunch gets off to a swinging start with an onion and roasted garlic soup  paired with a sticky wine, a brave choice for an introductory meal. We  follow this with a 'Midland's Caprese Salad'. Halves of sweet, seared  cherry tomatoes are served on a square of mirror with a local yoghurt in  place of mozzarella, finished with rooibos vinegar, basil pesto, pecan  nuts and avocado purée.

We also share a trout terrine with 'Wayfarer' Trout Mousse. The Wayfarer  Trout farm, says Jackie is a 'picture-perfect haven'; and the  Brookland's pristine waters running through the property create an ideal  environment for the fish.

"I enjoy cooking for guests who know about food and wine, so I assume  that as a supplier it must be gratifying to supply a chef who  appreciates every little bit of effort spent on developing perfect  produce."

The picture-perfect terrine is presented with marinated North Coast palm  heart, caviar, and tomato essence espuma, topped with 'Kathy's  Sous-vide Quail Egg'.

Before our main courses arrive, I venture into the main house. It's  beautiful inside, colonial, yet contemporary, more African than Brit.  There are of course, the grand chandeliers and the gleaming antiques;  but also curiosities, like the line of wooden dogs. The kitchen flanks  the inside dining room - a relatively small, but appropriately sumptuous  space - and I've never seen one quite like Jackie's, each corner has a  window with light and greenery streaming in, it's airy and bright: a  boon I'm sure in the sweltering summers.

I'm shooed back to the table for the rest of my lunch. Simply plated  pan-seared crispy Dargle Valley Duck breast is served, paired with  potato spaghetti, butternut purée, hot roasted hazelnuts and a cinnamon  infused red wine sauce.

My date has an artful dish of 'two-hour poached Midland's  rabbit hot terrine'; which comes with Parma ham rosettes and potato  cylinders.

We linger over our plates, entranced with the scenery as well as the stories being told through the unique Midlands produce.

The afternoon light is turning a gold-pink by the time we're ready for  dessert. It comes served on a slab of red brick, an unusual creation  called 'Cream Cheese Fruit Cake Mince Balls' with crispy 'Kamberg' ham,  cherries, Gorgonzola and Parmesan ice cream and liquorice.

"I'm bringing together sweet and savoury, hot and cold, cheese and  dessert - all into one. Really just keeping the palate excited and  interested until the last mouthful. Desserts don't have to be same-old,"  explains Jackie.

The creative cook knew from 'a tiny tot' that she wanted to be a chef.  "I use to spend most holidays baking next to one grandmother's side; and  roasting and cooking up multi-course meals with my other grandmother.  From a young age I had an understanding and appreciation of good food."

Before we take to the gardens to walk off lunch, or perhaps to dream  under a tree, Jackie has some parting words of advice: "Get to know the  area in which you live. Visit the farms, shop at the farmers' market and  local farm stalls. Taste, ask questions, and get to the root of  ingredients. Meet the baker, the cheese-maker and the farmer behind the  various products you use, and ask to see the methods adopted. This  ensures an understanding of the process and a different eating  experience."

Visit www.hartford.co.za for more information.

Jackie Cameron Cooks At Home

The bubbly chef has just released her  first cookbook: Jackie Cameron Cooks At Home, we chat to her briefly  about it:

What’s your cookbook about?

I find a lot of recipe books are trying to prove to the world that the  authors are creative and well informed regarding food, so they present  items that impress on paper, for example 'a stewed fruit with rose  syrup' this, and a 'lavender essence' that... In my book you'll find a  delicious stewed-fruit recipe just how my grandmother made it. No bells  and whistles, just interesting and tantalising flavours. I'm not trying  to prove to the world that I can cook; I'm aiming to help the home cook  improve her/his day-to-day cooking with a how-to recipe book filled with  recipes that work. I believe if people are cooking better at home they  will expect a higher level of food in restaurants and in turn the entire  food industry will step up a level.

What went into creating it?

I set a goal to write and have a book published by the time I turned 30.  I wrote a column for The Witness years ago and those articles gave me a  base to work from. As well as from the comments sent to me, I was able  to judge which recipes were popular, and which didn't impress the  readers. Everything I do is thoroughly researched before I throw myself  into a project.

Your favourite dishes?

That's like  asking a parent which child is their favourite! I have a connection with  every recipe in the book and there's a little story to go with each  one. They are all special in their own way.

"Going to Dargle Ducks is an education and it puts most farms to shame,"  says Jackie. "They've gone back to what really matters. They call their  ducks 'open range' because they are free to roam day and night. The  feed is grown specifically for the ducks and includes sunflowers,  mealies, cabbages, cauliflowers, broccoli, spinach, wheat, rye grass,  beans and kikuyu."

www.goodtaste.co.za

Simply Delicious Home Cooking

"Jackie Cameron Cooks at Home"

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Writing 'Jackie Cameron Cooks at Home' has taken me on an emotional and educational journey of discovery that started with a big bang and, once again, proved to me how important it is to 'show up'.

To précis a very long story... I had a really bad motor-car accident in 2010 and was told I needed to spend four days in hospital. I begged and pleaded with the doctor because I had committed myself to a function that afternoon which meant I could spare only four hours! The event was at The Pavilion, a shopping centre in Westville, Durban, and it was the launch of Justin Bonello's recipe book:'COOKED, Out Of The Frying Pan'. I truly looked terribly beaten up and Justin's greeting was, "Jackie, you could have just cancelled". My philosophical reply went something like this: "It's important to always show up". I think when the publisher of Justin's book saw me she knew, in a crazy sort of way, that I had something to offer the publishing house. Two years later all the conversations have been had and now 'Jackie Cameron Cooks at Home' is on the shelves.

So, a massive thank you goes to the Penguin publishing team for allowing me this platform. The supportive Hartford House management team has understood my need to explore, challenge myself and meet my long list of goals. My sous-chef, Elaine Boshoff, took a huge workload off me - without her I would never have managed. Robynne Balcombe played an intricate part in this cookbook coming together. She tirelessly cooked up every single recipe of mine - more than once - and helped me style each photograph. Olivia Schaffer has cast her journalistic eye over every culinary word I have ever written. She offers guidance, makes sense of my industry terms and sometimes has to tone down my foodie enthusiasm. Photographer Sally Chance and I have worked together for many years. We have mutual respect and understanding and always have a happy time together. I love the pictures she takes because they reflect our joy.

And this little team reflects 'girl power'!

Here I shall share three recipes from my cookbook - a little peep into what I prepare for myself at home. One day I'll compile a coffee-table cookbook of my signatures recipes but, for now, I want to share a decade of my tried-and-tested dishes in a user-friendly way.

When I crave savoury muffins I want loads of cheese, corn, biltong, and tomatoes. All those delicious ingredients ensure one mean muffin. Try it, you'll see!

I lost count when it came to debates in our household over what ingredients made the best macaroni and cheese. To enhance the dish my mother always added extra 'goodies', whereas my maternal grandmother preferred to keep things simple. 'Mothers always make it best', I would hear my dad mumble to us girls as we tried to rev up our mother. My hope is that this book inspires readers to take the time to make a proper white/cheese/mornay sauce. With a little extra care a simple dish can be made simply delicious!

Apple crumble with freshly-poached, in-season apples, raisins, loads of cinnamon and a dollop of fresh cream definitely warms my heart. It's without doubt one of my favourite home-cooked puddings.

I am already considering my next book because there are so many recipes to share. Top of the list right now are:

  • Pissaladière, a pastry base - we use homemade puff - topped with well-caramelised onions, tomatoes, anchovies and olives. It's a perfect light-lunch option when served with a green salad, and it takes me back to my French-classical training days. These roots, with happy childhood memories, are the corner stone of what I create today.
  • Citrus butternut cake combines sweet and savoury. It's a delicious little cake and, served with homemade vanilla-bean ice cream, it becomes an irresistible treat.
  • Oozing chocolate tart is, undeniably, the most delicious chocolate tart I have ever eaten - keep space for it. Seriously, you have got to be a true chocoholic to appreciate a slice of this indulgence.Please take these recipes and try them!

Please take these recipes and try them.

home cooking

Savoury Muffins
Chef's Macaroni and Cheese
Mom's Apple Crumble
Pissaladière
Butternut Cakes with Citrus Syrup
Chocolate Nemisis Tart

I urge you to go out and buy 'Jackie Cameron Cooks at Home'. It's an unbelievable deal for only R250 at any well-known bookstore, or online.

Send comments and food-related questions to jackie@hartford.co.za. I always look forward to hearing from you. For the latest on local foodie news add me as a friend on FACEBOOK, find me on Twitter - jackie_cameron and visit my website, www.jackiecameron.co.za.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Photography courtesy of :
Karen Edward's Photography
082 441 7429
karene@bundunet.com
www.karenephotographysa.com
www.midlandsphotographers.wordpress.com

'Jackie Cameron Cooks at Home' Launch Success

Jackie Cameron Cooks at Home

The launch of Hartford House Head Chef Jackie Cameron's new book, 'Jackie Cameron Cooks At Home', at our School Of Excellence function venue on Mother's Day was a fabulous success.

Here is a wonderfully light and fresh and fun video of the day shot by Midlands Photographer Karen Edwards of Karen E Photography.

hartford house logo

Jackie Cameron goes Biblical

Jackie Cameron Cooks at Home

JACKIE CAMERON COOKS AT HOME

Mick Goss Summerhill Group CEO

Mick Goss Summerhill Group CEO

Listen, I'm no gourmet critic, but I know good food and good wine. I earned my stripes in the viticulture world as a first year at Stellenbosch, and like horses and books, it's occupied my curiosity ever since.

I've always said you want to steer clear of creative women if you don't have deep pockets, because they're always looking for new things to do. But in my wife Cheryl, I think I got lucky. Firstly, I always ranked her in the "Top Ten" in the land, and while like me she's getting on now, I'd still rate her in the top ten in Mooi River! Besides, those who know her and know Summerhill and Hartford, will tell you she's extraordinarily gifted. In the creative sense, I mean.

Eleven years ago, she recreated Lynton Hall, and within a year of its opening, it made Conde Nast's Top 50 "Hot Hotels" of the world. Within three years, the man she sent from Hartford to head up the Lynton kitchen, Richard Carstens, had earned Eat Out's title as South Africa's leading chef.

The girl (literally) she recruited into Richard's place at Hartford House, was a nineteen-year-old stripling from St John's DSG in Pietermaritzburg. In ten years, Jackie Cameron has rocketed up the culinary ranks, taking just about every trophy there is to be taken. At 25, she became the youngest chef ever to make the Eat Out national "Top Ten", and these days, she's the pin-up girl in most worthwhile gourmet magazines.

It helps, of course, to be glamorous - she's the kind of blue-eyed blonde we all used to swoon over as youngsters, but glamour isn't part of the Cameron beat. Her feet are well and truly riveted to the soil that yields her vegetables, and she's about the best adjusted thirty-year old I know. What she is though, is obsessed, not only about cooking, but about work. If you're not of a matching passion as an aspiring chef, the Hartford kitchen's not for you.

That she's now one of cooking's most recognisable faces is a tribute to these things, and naturally, to an inborn talent of abiding proportions, nurtured by a doting grandmother from the time she first sat on a potty. Jackie Cameron has come an awful long way, to the point that Penguin Books finally managed to persuade her to put pen to paper in her first about-to-be-published "Jackie Cameron Cooks At Home".

This is the girl we know, the jeans-and-takkies type, sharing the secrets of her upbringing with a worshipping public who've been following her newspaper articles and the columns of this website, for years. I don't pretend to know how she ranks among the most-visited scribes on the internet, but I'm willing to bet the Alexa ratings will have her in the top five.

Besides being one of the continent's best chefs, she's as good a teacher. And she's doing what all good South Africans should be doing. Ten years ago, she recruited a handful of young "casuals" out of the Summerhill stables, and she taught them to wash dishes. And then to wash "veggies", to bake bread, and finally, to cook. Four years ago, one of these Zulu ladies, with just a Grade 7 education, represented South Africa at an international cooking expo in Zurich. Another followed a year later in Prague, while yet another cooked for the country in Shanghai last August; while a third generation member of the farm staff, made the January page of Unilever's "Twelve Inspiring Chefs". Inspiring, isn't it? It gets you up in the mornings.

"Jackie Cameron Cooks At Home" is not about the recipes that've made her famous, nor the cooking that has "foodies" from around the globe making the Hartford pilgrimage. It's about the path she's walked thus far; the tastes, the scents and the scenery that've shaped her life, and the people that've made her the woman she's become. For the home-cooker or the desperate housewife, it's the "must have" Bible of the modern culinary era.

Visit www.jackiecameron.co.za for more information.

Not all 'Seafood' is Equal

"The KZN Midlands is renowned for trout fishing..."

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Local is lekker - and remember eating fish with a clear conscience is responsible behaviour and makes for a relaxed, indigestion-free meal! Always think green listed. It's the recommended fish from the Sassi (Southern Africa's Sustainable Seafood Initiative) list and is fish sourced from the healthiest and most well-managed populations. Find out more on www.wwf.org.za/sassi. I challenge you to make a difference.

The KZN Midlands is renowned for trout fishing but there are noticeably few interesting, home-cooked combinations on dining room tables. Today we'll look at some simple ideas and tantalising combinations that are quick and easy to whip up at home. Try them - you will be pleasantly surprised.

Let us start off with the most common way of cooking a whole trout. Braaing or oven roasting trout - the cavity filled with fresh herbs and flavouring - makes a relaxed meal for a lazy day at the pool or the dam.

Ideas don't have to be off the wall to be impressive. The slightest ingredient changes can make all the difference. Think creamy-trout cottage pie for a variation of the traditional minced-meat cottage pie. This promises to be an interesting alternative to your normal weekly meals.  Serve with a freshly-picked leafy, green salad drizzled with butter-lemon dressing; crunchy, sage leaves and a warm, crisp seed selection. This is healthy - and delicious.

Trout spring rolls are a tasty variation to a theme. I'm a spring-roll fanatic yet so often I feel short changed because the centres are almost empty of ingredients. When making trout spring rolls ensure you are generous with the filling. I always serve them with home-made sweet chilli sauce.

Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.

I struggle to find a good home-made fish cake. The key word is 'home-made'; I will never ever eat those terrible processed fish cakes - so I have to make my own. Serve as a starter with thick garlic mayonnaise or, more traditionally, with silky-smooth potato crème and mushy peas.

When I started at Hartford House trout quiche - with rich, flaky fennel-butter pastry - featured as a side dish to a fish main course. How food has changed over the years! Although culinary trends may have evolved nothing beats a quiche made with love and care. This dish screams savoury richness.

Stir fries take me back to my junior school days. I had a friend, Bryan, and his parents organised a make-your-own-stir-fry birthday party! I was in my element! It was a very novel idea considering there were no cooking shows or Master Chef competitions in those days. Bowls of vegetables, meat, fish, seeds, oil and soya surrounded us and we were all encouraged compile then cook our own stir fries. So clever because children, generally, have different preferences. We all had a blast! And now when I think stir fry, I step back in time to a very happy place. This trout stir-fry recipe, using combinations you can find in your pantry, is tasty, quick and easy.

I wish you happy cooking with one of our local and best fish - the trusty trout.

I am putting the final touches to 'Jackie Cameron Cooks At Home'. Keep a look out for this user-friendly recipe book. It will be on the shelves in April 2013.

Best trout in the Midlands - Wayfarer Trout
Contact Sue on 082 415 3780.
Susan Hofman - wayfarer.dargle@gmail.com

GO TO : youtube.com/watch?v=dqyBGtP6rDs FOR A YOUTUBE VIDEO OF ME COOKING TROUT!

Please take these recipes and try them!

rainbow trout