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.

Filtering by Category: AFRICAN RECIPE

Roasted Nectarines, Cinnamon-Crème Fraiche, Honey, Pine Nuts and “Lindt” Mint Chocolate

 Roasted Nectarines Photo : Jackie Cameron

Roasted Nectarines
Photo : Jackie Cameron

Roasted Nectarines, Cinnamon-Crème Fraiche,  Honey, Pine Nuts and “Lindt” Mint Chocolate

It is summer fruits that make me wish we had only one season! Dessert  therefore is made up of roasted nectarines served with cinnamon-crème  fraiche, honey, pine nuts and “Lindt”  mint chocolate. The difference in textures, temperature and flavours  makes this mouth watering and memorable.

Yields : 4

Ingredients :

4 Nectarines

15 ml Brown Sugar

10 ml Honey

5 ml Cinnamon Powder

1 Vanilla pod or Vanilla Extract or Essence for flavour

20 g Butter

2 large Mint Sprigs

Crème fraiche :

5 ml Cinnamon Powder

30 ml Honey or to taste

125 ml Crème Fraiche

Honey for drizzling

20 ml Pine Nuts or flaked Almonds

100 g “Lindt” Excellence – Mint Intense Dark Chocolate

Method:

1) De-pip nectarines and place onto an oven tray. Top nectarines with the brown sugar, honey, cinnamon powder, vanilla, butter and fresh mint. Set aside until later oven roasting

2) Mix the Crème Fraiche ingredients together and place into the fridge

3) On service roast nectarine until soft ( for about 5 minutes with the tin foil on; 10 minutes with tin foil off at 250ͦC)

4) Top with a tablespoon of cinnamon-crème fraiche and garnish with honey, pine nuts and chocolate pieces

5) Serve with a dessert fork and spoon together with a knife for the nectarine skin

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Beef Fillet Roasted and Pringle Crisps

 Beef Fillet Photo : Jackie Cameron

Beef Fillet
Photo : Jackie Cameron

BEEF FILLET, FRESH ASPARAGUS, ROASTED - MEDITERRANEAN STUFFED BUTTERNUT WITH PRINGLE CRISPS

A five-course dinner party sounds extremely lavish. My guests, however,  expect nothing less! With little available social time on my hands I wow  my friends with fresh flavours and quick, clever substitutes. Food that  is stress free allows me to enjoy my dinner party.

In order to make a fabulous dish, the ingredients you are working with  need to excite you. The main course is a perfect example of my  favourites: beef fillet, fresh asparagus, roasted Mediterranean stuffed  butternut with Pringles crisps.  The texture of the crisps adds a fun element to this dish. This is a  homely main course with a touch of style.

Yields: 4

Ingredients :

*1 kg Beef fillet

Oil for frying

*2 small Butternut

Stuffing

2 rounds of Herbed Feta

2 large Garlic Cloves - sliced

10 ml Dried Oreganum

4 Olives – chopped up

8 Sundried Tomatoes - sliced

3 Egg Yolks

2 slices of Bread

Salt and Pepper

*1 punnet Asparagus

60 ml Butter

*1 large Pringles Original

Method:

1) Remove sinew, portion and pan sear beef in a very hot pan with a little oil. Set aside for later cooking

2) Cut the butternut in half length ways and remove the seeds. Place into the microwave and cook for 5-7 minutes on high

3) Mix all the ingredients together for the stuffing. Place into the butternut onto a tray and cover and cook for 10 minutes, at 220̊ C, and set aside for later heating

4) Blanch asparagus and refresh in iced water and set aside for later searing

5) On service place butternut in the oven for final cooking (220ͦC for 15 minutes) and finish cooking of the beef fillet in the oven until desired doneness. When the beef is ready remove it from the oven and allow it to relax until the butternut is hot and sear the asparagus in the butter

6) Serve with Pringles crisps

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Chilled Spanspek and Coconut Soup Recipe

 Melon Coconut Soup Photo : Jackie Cameron

Melon Coconut Soup
Photo : Jackie Cameron

Chilled Spanspek and Coconut Soup with toasted  Pine Kernels, finely sliced Sushi Ginger and fresh Mint Recipe

The aromas from the melon shelf alert and entice me. I allow the fruit’s  natural flavour to develop in my mind and the result is a chilled melon  and coconut soup. A perfect summer starter, complemented with lightly  toasted pine kernels, finely sliced sushi ginger and fresh mint. This  new-age soup has a depth without the kick of richness.

Yields : 4 (about 250ml per person)

Ingredients :

1 medium to large sized Sponspek

1 tin Coconut Milk

20ml Pine Kernels

Sushi Ginger to taste (about 8 pieces of sushi ginger. Supplier: Woolworths, Midland’s mall)

4 Mint Sprigs

Method :

1) Peel and de-seed the spanspek. Liquidise with coconut milk and then strain

2) Serve with roasted pine kernels, finely sliced sushi ginger and fresh mint

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Fresh Strawberries with Reduced Balsamic and Freshly Ground Black Pepper

 Strawberries and Champagne  Photo : Jackie Cameron

Strawberries and Champagne
Photo : Jackie Cameron

Fresh Strawberries with Reduced Balsamic  and Freshly Ground Black Pepper

A five-course dinner party sounds extremely lavish. My guests, however,  expect nothing less! With little available social time on my hands I wow  my friends with fresh flavours and quick, clever substitutes. Food that  is stress free allows me to enjoy my dinner party.

My choice of arrival nibble is irresistible ruby-red, plump  strawberries. Topped with reduced balsamic and freshly ground black  pepper and served with Champagne,  it is an out-of-the-ordinary extravaganza of sweet and savoury  combinations which mingle with the lightness of bubbles. Simply  delicious!

Yields: 4

Ingredients :

500g Strawberries

2 cups Balsamic Vinegar

Freshly ground Black Pepper to taste

Method :

1) Wash and dry strawberries and set aside

2) Place balsamic vinegar into a small saucepan and bring to the boil. Reduce the heat and simmer (chef’s note: to prevent the reduction from becoming bitter) until a half a cup of liquid is left and set aside

3) On service drizzle the strawberries with balsamic vinegar and give a good grinding of black pepper and serve with champagne

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Smoked Chicken Open Sandwich Recipe

 Smoked Chicken Sandwhich  Photo : Jackie Cameron

Smoked Chicken Sandwhich
Photo : Jackie Cameron

Smoked Chicken Open Sandwich on Health Bread with Lettuce,  Sun-dried Tomato, Fresh Orange Segments,  Wholegrain Mustard Aioli, Sesame Seeds and Citrus Butter Recipe

The new trend is for smoking your food rather than frying, a blast  from the past. Imagine a stylish, healthy, tea-smoked chicken breast  sandwich for lunch.

Thinking of what works and what is best, remember how your  grandparents used to source and prepare their food. They were the trend  setters of all time, to the point that today we are looking back to what  they did, and more often than not, we nick ideas from yesteryear.

Yields: 4

Ingredients:

Citrus Butter

60 ml Soft Butter

Flavour with Orange zest (chef’s note: either use a zester to remove coloured and perfumed outer rind or finely grate this off)

Wholegrain Mustard Aioli

6 Egg Yolks

15 ml Wholegrain Mustard

2-3 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Sandwiches

4 Skinless Chicken Breasts

6 Rooibos Tea Bags

80 ml Water

8 slices of your favourite bread

1 pkt mixed Lettuce

40 g Sun dried Tomatoes

2 Oranges

60 ml roasted Sesame Seeds

Method:

Citrus Butter

1) Mix the citrus butter ingredients together and put into the fridge

Wholegrain Mustard Aioli (chef’s note: homemade mayonnaise flavoured with garlic)

2) Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.

3) Add both of the oils, to form a permanent emulsion, very slowly. (Chef’s note: This will prevent the Aioli from splitting and will also result in a thick Aioli. A perfect situation is when a spoon can stand up right in the Aioli when finished. A lot of whisking!

4) Finish with lemon juice and warm water and set aside.

Sandwiches

5) Open the tea bags and place the tea and water on the base of a tray with sides. Place a wire wrack (chef’s note: we had a large sieve in the kitchen that we cut to form this wire wrack) from one side of the tray to the other. Top with the chicken breasts – presentation side down. (Chef’s note: the side that the skin would have been on if it wasn’t skinless.) Cover with tin foil. Place this tray onto a medium flame for about 15 minutes or until the chicken breast is cooked.

6) Slice the bread, wash the lettuce, finely slice the sun dried tomatoes, segment the oranges and lightly roast the sesame seeds. Set all items aside.

Plating

7) Butter the bread and place all the prepared items onto the bread to make an interesting and exciting Open Sandwich

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Shortbread Recipe

 Shortbread Photo : Jack ie Cameron

Shortbread
Photo : Jackie Cameron

Shortbread Recipe

After the feast, coffee with shortbread is the perfect final touch. Shortbread, known by many to have originated in Scotland, is traditionally made in a round shape and cut from the centre in wedges. This symbolises the sun, a relic of the ancient New Year cake.

Yields: about 45 Portions

Ingredients :

200ml Sugar

470 g Salted Butter

5 cups All Purpose Flour

½ cup Castor Sugar (Estelle, half a cup)

Method :

1) Cream the sugar and butter very well

2) Add the sifted flour

3) Knead well and press into tin (30 x 36cm) making sure the shortbread mixture covers the base

4) Dock or prick the shortbread very well all over

5) Put in the oven and bake at 160 ˚C for about 35 minutes or until cooked

6) Remove from the oven and sprinkle the shortbread with castor sugar.While still hot cut into squares

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Turkey Stuffing Recipe

 Turkey Stuffing Photo : Jackie Cameron

Turkey Stuffing
Photo : Jackie Cameron

Turkey Stuffing Recipe

Sticking to tradition, I like turkey. It's juicy and delicious if cooked correctly. Should you browse through "Larousse Gastronomique" - the world's most famous culinary reference book – you'll see turkey described as a farmyard bird raised for its delicate flesh". A rich, pungent and textured stuffing completes and complements roast turkey. I promise, your guests will be back next year!

Yields: just over 3 cups or about 1.120 kg

Ingredients:

160 g Onion

295 g Bacon

500 g Pork Sausages

250 g cleaned Chicken Livers

35 g Pistachio Nuts (chef's note: or any other Nut of choice.I like the green colour of the Pistachio Nuts which adds interest)

3 Eggs

6 T Brandy

Salt and Pepper

½ t Nutmeg

125 g Breadcrumbs

Method :

1) Sauté chopped onion and bacon and set aside

2) Bring a small pot of water to the boil.Lightly poach livers in water and set aside

2) Squeeze the pork mince out of the sausages

3) Roast and roughly chop the pistachio nuts

4) Mix all the above ingredients together

5) You are now ready to stuff the turkey – under the skin and inside the turkey's cavity

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Brandy Sauce Recipe

 Brandy Sauce Photo : Ja ckie Cameron

Brandy Sauce
Photo : Jackie Cameron

Brandy Sauce Recipe

Christmas pudding is a must. Make it… buy it… but ensure it’s on your menu.

A simple, silky-textured brandy sauce will add zing to your rich dessert.

Yields: 350 ml

Ingredients :

40 g Butter

20 g all purpose Flour

60 g Caster Sugar

30 ml Golden Syrup

150 ml Milk

150 ml Cream

60 ml Brandy

Method :

1) Melt butter in a sauce pan on a low heat

2) Add flour slowly to ensure no lumps form and cook for one minute

3) Add caster sugar and syrup to the above mixture and stir continuously

4) Add milk and cream and cook the mixture until the correct consistency is reached.Set aside

5) Just before serving add Brandy

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Glazed Christmas Ham Recipe

 Glazed Christmas Ham Photo : Jackie Cameron

Glazed Christmas Ham
Photo : Jackie Cameron

Glazed Christmas Ham Recipe

A pickled or smoked hind quarter or shoulder of pork, commonly known as Christmas Ham, can be boiled or baked. The final touch is to stud the ham with cloves, and garnish with pineapple rings and cherries. Oh so pretty!

Ingredients :

2kg Gammon (Supplier : Dargle Valley Pork Products 033 2344159)

Court-Bouillon

About 3.5 litres Water (Chef’s note : water to cover the Gammon)

5 Freshly picked Bay leaves (Chef’s note : use one or two dried Bay leaves)

1 Onion

1 Carrot

1 Leek Stalk

2 Celery Stalks

2 sprigs Rosemary

10 ml Whole Black Pepper corns

Glaze

50 g Butter

100 g Treacle Brown Sugar

30 ml Dijon Mustard

1 small tin Pineapple Rings

1 small box Red Cherries

Whole Cloves

Toothpicks

Method :

1) Put the gammon into a large pot with water to cover

2) Chop the onion, carrot, leek and celery.Add to the liquid above together with the rosemary and pepper to form a Court-Bouillon (A spiced aromatic liquor or stock used for cooking meats in.Food cooked in this liquid absorbs the flavours of the ingredients).

3) Bring to the boil and reduce to a simmer (chef’s note: on average for every 500g of gammon I suggest to simmer for about 20 minutes)

4) Once cooked remove outer skin and score (chef’s note: with a knife cut fat to form shallow incisions which could result in shapes; for instance: triangles)

5) Glaze. Melt the butter and add treacle sugar and Dijon mustard

6)Using toothpicks place pineapple and cherries into the gammon.Finish with cloves and top with treacle butter mixture

7) Place in the oven at 180 ̊C for 80 minutes or until beautifully glazed (once again 20 minutes for every 500g of Gammon on average).Baste (chef’s note:a term meaning to lightly moisten meat while in the oven to prevent the outer surface from drying out) often.

8) Allow to cool and serve

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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

Egg Nog Recipe

 Egg Nog Photo : Jackie  Cameron

Egg Nog
Photo : Jackie Cameron

Egg Nog Recipe

Spicy egg nog sets the tone when handed to guests on their arrival. It's usually served to toast one's health; and that's what we all need for the coming year.

Yields: 4 large glasses

Ingredients :

3 large Eggs

187 g Sugar

132 ml Brandy (Klipdrift)

62 ml Rum (Red Hart)

2 cup Full Cream Milk

2 cup Cream

62 ml Icing Sugar

Nutmeg, Cinnamon or Mixed Spice

Method :

1) Separate your eggs

2) Whisk the yolks and then add sugar.Continue whisking until pale yellow in colour

3) Add brandy, rum and milk and half the cream to the above mixture slowly

4) Set aside until service

5) On service whisk egg whites until firm and fold into egg nog mixture

6) Whip the remaining of the cream with icing sugar and flavour with spices.Use this to top every glass as garnish

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

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