Hartford House

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

Filtering by Category: Pork Recipes

Christmas Ham Recipe

  Christmas Gammon Photo : Karen E Photography

Christmas Gammon
Photo : Karen E Photography

Christmas Recipe Three
Pineapple & Cherry glazed Beer-poached
Christmas Ham

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

Yields: 3kg Gammon

Ingredients:

  • 3 kg Gammon
  • Court-Bouillon
  • About 4.5 litres Water (Chef’s note: water to cover the Gammon)
  • 5 Freshly picked Bay leaves (Chef’s note use one or two of the dried Bay leaves)
  • 500ml Beer
  • 1 Onion
  • 1 Carrot
  • 1 Leek Stick
  • 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
  • Whole Cloves
  • 1 small tin Pineapple Rings
  • 1 small box Red Cherries
  • 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 1kg of gammon, boneless, I suggest to simmer for about 40 minutes. With bone in, as in this case I suggest cooking for 45 minutes per 1kg). So this gammon we cooked for 2 hours and 25 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. Glaze the Gammon, insert cloves in and around the meat. Finish by using toothpicks to attach pineapple and cherries into the gammon.
  7. Place in the oven at 180 ̊C for 40 minutes or until beautifully glazed. 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 Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za


Pork Mince Balls Recipe

 Pork Mince Balls Photo : Jackie Cameron

Pork Mince Balls
Photo : Jackie Cameron

Pork Mince Balls
with Barbeque-Pineapple Relish

 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Back to ‘local is lekker’ and the suppliers I am currently using. Pork pies, sausages, sliced gammon and well-smoked, streaky bacon from Caz, of Dargle Valley Pork, are top class. They help make breakfast memorable. Pork mince balls with chunky barbeque/pineapple sauce is an unusual dish and worth a try.

PORK MINCE BALLS

Yields : 15 x 50gr

Ingredients :

  • 20gr Salted Butter
  • 10ml Sunflower Oil
  • 1 (115gr) Onion, chopped
  • 10gr Garlic, grated
  • 2sprigs Thyme
  • 2sprigs Oregano
  • 500gr Pork Mince
  • ½ (50gr) Apple, small cubes
  • 1 Whole Egg
  • 2 slices Fresh Breadcrumbs
  • Cake Flour
  • 40gr Salted Butter
  • 15ml Sunflower Oil

Method :

  1. Heat a frying pan, add the butter and oil
  2. Saute the onions and caramelised really well
  3. Add garlic, thyme and oregano
  4. Take off the heat and add this to the pork mince
  5. Add the apple, egg and breadcrumbs
  6. Make the mixture into balls, weighing 50gr and roll them lightly in flour
  7. Place onto an oven tray, and into the oven 200ºC for 10minutes or until cooked

BARBEQUE PINEAPPLE SAUCE

Yields : 220g

Ingredients :

  • 25gr Salted Butter
  • 250gr Onions, chopped
  • 30ml Brown Treacle Sugar
  • 15ml Fresh Ginger, grated
  • 15ml Fresh Garlic, grated
  • 15ml Chillies, seeds removed
  • 15ml Honey
  • 15ml Dijon Mustard
  • 15ml Mustard Seeds
  • 15ml White Wine Vinegar
  • 250ml Freshly squeezed Orange Juice
  • 90ml Kikkoman Soya Sauce
  • 75gr Pineapple, cut in blocks

Method :

  1. Heat a pan, add the butter and sauté the onions
  2. Once the onions are translucent add all the above ingredients (except for the pineapple) and allow simmering until the liquid amount is reduced
  3. Remove from the heat and add pineapple

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Devils On Horseback Recipe

 Devils On Horseback Photo : Jackie Cameron

Devils On Horseback
Photo : Jackie Cameron

Bacon, Camembert and Prune Rolls

 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here are some ideas to make your picnics interesting yet stress free for the person hosting the occasion. Devils-on-horseback (prunes filled with camembert and rolled in bacon) are a popular, yet often overlooked, option. Their make up ensures limited oozing and provides savoury bursts of flavour.

Method:

1) De-pip prunes and place a nice sized square of camembert into the prune. Surround with streaky bacon

2) Heat a pan and add butter and a splash of sunflower oil

3) Add rolls and sear, finish off in the oven and serve warm

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Bangers And Mash Recipe

 Union Jack Image : UK Flags

Union Jack
Image : UK Flags

And as I sit with a cup of tea and the creamiest of cream scones, I  reflect on the fact that English food is not thought of as fondly as,  let’s say, French and/or Italian cuisine. This seems crazy when you  consider everything the English have brought to the table.

The simple pub food of bangers and mash, baked beans, bubble ‘n squeak  (left over vegetables from dinner presented for breakfast in a stir up),  Sheppard’s Pie and Cottage Pie are all must haves; so, too, is a  full-house English breakfast.  Nothing sets the tone for a day of  celebrations better than a good fry up.

Bangers and Mash

Ingredients :

Mash

Yields : 2 Large portions or 2 - 4 smaller ones

Ingredients :

600g Potatoes

125 ml Cream

75 g salted Butter

Salt and Pepper

Method :

1) Place the whole potatoes, with skin on, into a pot of cold water.  (chef’s note: any food item that grows under the ground must be cooked in cold water to start and anything above the ground – boiling water.)

2) When cooked push the potatoes through a sieve so to ensure no lumps and skins

3) Heat a heavy based pot and add the cream and butter.  Reduce this until you can see the butter splitting away from the cream

4) Then add the mashed potato.  Stir to incorporate and allow heating

5) Season with salt and pepper

6) Serve with your bangers and a thick onion sauce

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

Roasted Lamb with Fresh Mint Sauce Recipe

 Mint Sauce Photo : Jack ie Cameron

Mint Sauce
Photo : Jackie Cameron

As I sit with a cup of tea and the creamiest of cream scones, I  reflect on the fact that English food is not thought of as fondly as,  let’s say, French and/or Italian cuisine. This seems crazy when you  consider everything the English have brought to the table.

Then there’s pork with applesauce and lamb or mutton with fresh mint  sauce. I have fond recollections of scrumptious Sunday lunches with the  family tucking into typical “English” fare.

Roasted Lamb with Fresh Mint Sauce

Yields : 4 portions

Ingredients :

2-3 Tomatoes

½  white Onion

40ml finely chopped Fresh Mint

75ml White Wine Vinegar

Salt and Pepper

5 ml White Sugar

Method :

1) Finely chop the tomato, removing all the seeds or centre part of the tomato resulting in about 80g chopped tomatoes

2) Finely chop ½ an onion so yielding about 40g chopped onion

3) Add chopped mint and white wine vinegar

4) Season with salt and pepper and finish with white sugar

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