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: South African Recipe

Steamed Amadumbe Recipe

 Steamed Amadumbe Photo: Jackie Cameron

Steamed Amadumbe
Photo: Jackie Cameron

Steamed Amadumbe

I will start with the simplest and most common way of eating amadumbe. The trick is to steam rather than boil. This results in a firmly textured vegetable rather than the common soggy mishmash that so often is served. I was amazed that my team of Zulus, who have grown up eating amadumbe, were unfamiliar with this method. It was Jabu Ngwane, who works for my parents, who taught me how to keep the vegetables firm.

Ingredients :

1 litre-750 ml Water

1 kg Amadumbies

Method :

1) Heat a heavy based pot up, add the water and bring to the boil. Add Amadumbies and allow to "steam" in this water amount. Keep turning around and topping up with water. Take about 2 hours or so to cook, obviously the timing will alter depending on the size as we were working with very plump amadumbies. A medium sized is better in flavour and quality. When a knife can cut through the Amadumbe easily, they are ready.

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

Amadumbe Mash Recipe

 Amadumbe Mash Photo : Jackie Cameron

Amadumbe Mash
Photo : Jackie Cameron

Amadumbe Mash

Next up, is a rich and creamy amadumbe mash, which adds a South African flavour to any main dish. It's great at a braai and just as good when accompanying a rare-roasted beef fillet. Delicious!

Yields: 4 Portions

Ingredients:

450 g steamed Amadumbe, peeled

225 g boiled Potato

80 g salted Butter

125 ml Cream

Fine Salt and freshly ground Pepper

Method:

1) Mash both the amadumbe and potatoes while hot, add butter and re-heat. Once heated add the cream.  Season very well as this makes all the difference.

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

Amadumbe Blini Recipe

 Amadumbe Blini Photo : Jackie Cameron

Amadumbe Blini
Photo : Jackie Cameron

Amadumbe Blini

I have fond memories of making and eating griddle scones with my grandmother. In a tribute to her I have developed an amadumbe version. I call this my amadumbe blini. It's like a potato crumpet, with an outer crispness and inner softness. It can be served with smoked salmon, caviar, chives and cream cheese or, for a complete ethic experience, with ostrich or springbok Carpaccio.

Yields: 6/7

Ingredients:

225g steamed and mashed Amadumbe

½ t fine Salt

25 g salted Butter, melted

50 g Cake Flour

5ml salted Butter

5ml Sunflower Oil

Method:

1) Add salt and 25g butter to already mashed room temperature Amadumbies - mix well to incorporate

2) Add flour lightly, using your fingertips, so to not over-incorporate. Then knead this dough, just to bring it together, on a lightly floured surface

3) Roll out to a 1cm thickness and use a cutter to cut out desired shapes and sizes

4) Heat a non-stick pan; add spray n cook and 5ml butter and oil amount

5) Reduce the heat and give colour to both sides of the blini, place onto paper towel and then onto a tray into the oven at 180˚C for 10-15 minutes

6) Serve or later heat in the oven with a blob of butter on top

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

Amadumbe Rosti Recipe

 Amadumbe Rosti Photo : Jackie Cameron

Amadumbe Rosti
Photo : Jackie Cameron

Amadumbe Rosti

The Swiss consider potato rosti one of their national dishes. It is commonly served for breakfast. Think crispy bacon, poached egg and hollandaise sauce with an amadumbe rosti - a brilliant start to any day. Farmers who strive to consider the environment and are dedicated to quality will definitely outshine the rest. I'm committed to supporting local growers, butchers, bakers and cheese-makers, where possible. We all need to 'live' locally.

Yields: 11

Ingredients:

*Rosti

255 g Amadumbe, steamed, peeled and grated

255 g raw Potato, grated

30 ml Chives, snipped

50 g White Onion, grated

2 Egg Yolks

Season very well

Extras for sautéing

40 ml salted Butter

40 ml Sunflower Oil

*Hollandaise Sauce

2 Egg Yolks

15 ml Water

10 ml White Wine Vinegar, reduce to 5ml

50 ml clarified Butter, heated (heat and skim any impurities within the butter)

Salt and Pepper

Method:

1) Mix all rosti ingredients together

2) Take a non-stick pan, heat, spray n cook, add 10 ml butter and 10 ml oil.  Using a cutter, full the rosti mixture 1 cm in height and fry until golden brown on both sides. Do four or so at a time and once browned, remove from the pan-place on paper towelling, add 10 ml butter and 10 ml oil for the next batch and continue frying

3) Place onto a tray, into an oven on 150˚C for about 15 minutes. Set aside for later heating

Hollandaise Sauce

4) Over a double boiler, whisk in a bowl the yolks and water amount until light in colour.  Add reduced vinegar and continue whisking.  (Be careful not to over heat as you will make scrambled eggs)

5) Add warm butter slowly to egg yolks to form a permanent emulsion, season well and serve

Serve with

6) Heat rostis in the oven, top with fried bacon, fresh rocket leaves, poached egg and Hollandaise 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

Three Potato Salad Recipe

 Three Potato Salad Photo : Jackie Cameron

Three Potato Salad
Photo : Jackie Cameron

Three Potato Salad

Now, in a highly creative mood I experiment with a three-potato salad - amadumbe, potatoes and sweet potatoes with homemade mayonnaise, boiled eggs and grated onion. A slight variation to the original combination, which works well and adds interest to every mouthful.

Yields: 4

Ingredients:

*Mayonnaise

3 Egg Yolks

1 clove Garlic, crushed

10 ml Dijon Mustard

10 ml Water

125 ml Olive Oil

125 ml Sunflower Oil

Freshly squeezed Lemon Juice to taste

Fine Salt and freshly ground Black Pepper

*Potato Salad

240 g steamed Amadumbe, peeled and cut into even sizes

240 g normal boiled Potatoes, peeled and cut into even sizes

240 g boiled Sweet Potatoes, peeled and cut into even sizes

Fine Salt and freshly ground Black Pepper

½ medium sized Onion, grated

2 hard-boiled Eggs, grated

Method:

Mayonnaise

1) Whisk the yolks, garlic, mustard and water until pale yellow

2) Add the oils very slowly to this mixture to allow it to emulsify. If added too quickly it will split

2) Finish with lemon juice, salt and pepper - set side

Potato Salad

3) Mix all the potato salad ingredients together and finish with half of the mayonnaise amount. Season well 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

Side Serving of Amadumbe Recipe

 Amadumbe Side Serving Photo : Jackie Cameron

Amadumbe Side Serving
Photo : Jackie Cameron

Side Serving of Amadumbe

How many times have you been asked : "with mash, rice or baked potatoes"? Here we are in KZN and I have never been offered amadumbe! Try sautéing onion, bacon, rosemary and amadumbe with a dash of cream for an interesting and unusual side option.

Yields: 4

Ingredients:

350g steamed Amadumbies, cut into slices

15 ml salted Butter

½ medium White Onion, sliced

120g Bacon, rind removed

7 Thyme Sprigs

1 Rosemary sprig, chopped

¾ cup Cream

Fine Salt and freshly ground Black Pepper

Method:

1) Heat a large pan; add butter and then sauté onions until translucent

2) Add bacon and then thyme and rosemary

3) Once cooked push to the side of the pan and add thickly sliced rings of Amadumbies

4) Finish with cream, continue heating, season well 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

Amadumbe Soup Recipe

 Amadumbe Soup Photo : Jackie Cameron

Amadumbe Soup
Photo : Jackie Cameron

Amadumbe Soup

Moving from very simple ideas, to more of a fine dining sensation, I illustrate the unique quality and adaptability of amadumbe by creating this creamy amadumbe soup. With the addition of a velvety smooth spicy biltong ice cream, sliced biltong, crispy leeks and garlic chips this dish is a texture explosion. It's one of my favourites. (Alternatively, you could use biltong-flavoured cream rather than ice cream. Both will do, but the extreme temperature difference makes this soup extraordinary.)

Yields: 2/4 portions

Ingredients:

*Biltong Ice Cream

Yields: 300 ml

3 g salted Butter

3 ml sunflower Oil

45g White Onions, sliced

3 ml Garlic, crushed

5 ml Coriander Powder

3 ml Whole Peppercorns

150 g Biltong, sliced

500 ml Cream 

5 Egg Yolks

5 ml Glucose

Salt to taste, only if needed

*Leeks

1 Leek, finely sliced in 5cm slices and deep fried until crispy

*Biltong

20 g Biltong, sliced thinly

*Parsley Oil

Yields: about 100 ml

125 ml fresh Parsley

100 ml Sunflower Oil

*Garlic Chips

4 Garlic Cloves, finely sliced with a potato peeler

Full Cream milk for poaching

Sunflower Oil for frying

*Soup

Yields: about 400ml

25 g salted Butter

8 ml Sunflower Oil

80 g White Onions, sliced

250 g Amadumbi’s

125 g Potatoes

500 ml Water

Method:

Ice Cream

1) Heat a pan; add butter and oil - sauté onions and garlic, add spices and then biltong.  Finish with cream; bring to the boil for two minutes.  Turn this off and cover with plastic to infuse for 10 minutes and develop the flavour

2) Beat the egg yolks and glucose until light and fluffy

3) Blend well and strain the cream mixture, heat slightly and add to egg yolk mixture slowly

4) Cool and then churn in an ice cream machine.  If an ice cream machine is not available place chilled mixture into freezer.  Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

Parsley Oil

5) Liquidize parsley with sunflower oil together and strain, set aside

Garlic Chips

6) Poach the garlic chips in milk three times changing the milk every time.  This will prevent the garlic from going bitter on frying.  Remove from milk and place onto paper towelling

7) Fry garlic chips very slowly in warmish oil to allow even cooking and set aside on paper towelling

Soup

8) Heat a heavy based pot; add butter, oil and then onions.  Caramelise very well.  Add peeled and chopped amadumbis and potatoes, sauté and then cover with the water amount

9) Lightly simmer until potatoes are cooked, liquidise and strain

10) Add an additional 500 ml water, or so, on service when heating to get this soup to the correct consistency.  This soup must be seasoned very well

On serving

11) Pour a portion of soup within a soup bowl, top with a smallish ball of ice cream.  Top with finely sliced biltong, garlic chips and crispy leeks and a drizzle of parley oil

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

Mince Meat Bobotie Recipe

 Bobotie Recipe Photo :  Jackie Cameron

Bobotie Recipe
Photo : Jackie Cameron

Mince Meat Bobotie

The South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.

Ingredients :

5 ml salted Butter

5 ml Sunflower Oil

2 medium onions, chopped

15 ml Durban Masala

5 ml Turmeric Powder

1 kg Topside Beef Mince

30 ml White Wine Vinegar

15 ml White Sugar

Salt and Black Pepper

1 slice Bread, soaked in 80 ml Full Cream Milk

75g seedless Raisins

45 ml Fruit Chutney

1 lemon, rind

160 ml plain Yoghurt

2 whole Eggs

Bay Leaves

Method :

1) Heat a pan and add butter and oil. Add onions and sauté until well cooked

2) Add the spices and allow cooking

3) Then add the mince and start the cooking process. While this mixture is cooking, add the vinegar and sugar amount. Season well

4) Squeeze any extra liquid out of the bread and reserve the liquid for later. Add this bread to the mince. Finish off with the raisins, chutney and lemon rind

5) Check the seasoning and push this semi-cooked mince mixture into a tin. Place this into the oven, 180˚C, for 20-30 minutes or until cooked

6) While cooking whisk the yoghurt and egg mixture together... if any milk is left over add to the above. Once cooked, place a layer of this on top of the mince mixture and garnish with bay leaves. Return to the oven until the egg custard is set about 15 minutes.

7) Serve with Apricot Blatjang or chutney and yellow rice

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

Malva Pudding Recipe

 Malva Pudding Photo : J ackie Cameron

Malva Pudding
Photo : Jackie Cameron

Malva Pudding

The welcome from the Kosi Forest Lodge team included South Africans' favourite dessert - Malva pudding. It's a back cooking/travel show! The experience left us ravenous and ready for a feast of hearty dishes.

Yields : about 6 portions

Ingredients :

200 g White Sugar

2 Whole Eggs

15 ml Apricot Jam

150 g Cake Flour

5 ml Bicarbonate of Soda

Pinch Salt

15 g Butter

5 ml Vinegar

100 ml Milk

Sauce :

200 ml Cream

50 g Butter

150 g Sugar

100 ml Hot Water

Method :

1) Beat the sugar and eggs very well until light and creamy

2) Add apricot jam

3) Sieve the flour, bicarbonate of soda and salt and set aside

4) Melt the butter and vinegar together and then add to milk

5) Alternatively add the milk mixture and the flour mixture to the egg mixture

6) Put mixture into an oven tray (18 x 22cm) and bake at 180 ̊ C for 30 minutes. Take the foil off and bake for a further 15 minutes

7) While the pudding is baking make the sauce. Heat all the sauce ingredients in a saucepan. Continue stirring until the sugar granular are dissolved. Pour straight over the malva pudding when it comes out of the oven.

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

Potato and Amadumbi Mash Recipe

 Amadumbies Photo : Jackie Cameron

Amadumbies
Photo : Jackie Cameron

"Supplies in the market place were limited but we made the most of what we had. Justin braaied a spicy beef fillet and cooked up a textured amadumbi and potato creamy mash."

Potato and Amadumbi Mash

Yields : 4

Ingredients :

450g Amadumbies, peeled

225g Potatoes, peeled

350ml Cream

80gr Butter

Salt and Pepper

Method :

1) Cook the amadumbies and potatoes together until cooked. Mash the two potatoes and add the cream, butter, salt and pepper

2) Serve hot

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