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: Traditional Cooking

Duck Breast Recipe

 Duck Breast Photo : Jackie Cameron

Duck Breast
Photo : Jackie Cameron

Duck Breast

Duck breasts, can be pan seared and cooked in a very hot oven. With all poultry I suggest you place a little water at the base of the pan to maintain as much moisture as possible. This means a combination of poaching and roasting. Internationally, duck breasts are served rare but I find our South African ducks a bit 'chewy', so I tend to serve this dish medium-rare to medium, depending on the quality of the duck.

Ingredients:

Duck Breasts

Duck Fat

Maldon Salt

Method:

1) Clean the duck breast, allowing a few mm of extra fat around the breast. If you cut the duck fat too close to the breast meat when you sear the breast it will curl up. Remove any thick sinew from the base of the breast and score the fat with a sharp knife forming a crisscross pattern

2) Heat a pan; add a small amount of duck fat. Place duck breast skin side down into the pan. The longer this step the better the more fat will be extracted from the duck fat. As the breast sears so the pan will full with duck fat, keep on removing this to ensure they are searing rather than frying. Continue searing until the fat is crispy. Then turn the breasts over for a few seconds

3) Place onto a tray with water underneath and a sprinkle of Maldon salt on top

4) Into a hot oven, 260°C, for a few minutes-anything from 5-10 minutes until desired doneness. Remove from the oven, cover with tinfoil and allow resting for a few minutes. Slice 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

Duck Confit Recipe

 Duck Confit Photo : Jackie Cameron

Duck Confit
Photo : Jackie Cameron

Duck Confit

Duck thighs can be confit (cooked in their own fat), on simmer, for three hours. Keep in an airtight container with an inch of duck fat to cover all the meat. This process, used in days gone by, preserves the flesh and the result is a deep, dark meat when oven heated to serve. It is succulently juicy with a crispy skin.

Duck Fat

Method:

1) When deboning and portioning a duck-remove all excess duck fat from the thighs and breasts together with any extra fat on the carcass

2) Place all of this into a saucepan and cover with cold water

3) Bring to the boil and allow simmering, you may need to top up with water, simmer until the duck fat pieces are very crispy and have released all the liquid fat. Refrigerate for later use

4) If you find you do not have enough duck fat to confit your thighs add equal quantities of salted butter to sunflower oil (cheats duck fat!)

Duck Confit

Ingredients:

Deboned Duck Thighs

Fine Salt

Duck Fat

Maldon Salt

Method:

1) Lightly salt the duck thighs and leave overnight in a covered oven tray

2) Rinse the salt off in the morning and pat dry

3) Place the thighs into a heavy based pot and cover with duck fat

4) Bring to the boil and allow simmering for three hours. Never allow the duck fat to boil, if this is the case, switch the pot off and allow slight cooling and then place back on the heat

5) When cooked and beautifully tender, cover the pot with tin foil and leave off the heat, out of the fridge overnight

6) On service heat an oven to 260°C. Trim and neaten up the duck thighs, place onto a tray, top with a sprinkle of Maldon salt or normal salt and add water to the base of the pan.  Place into the oven and heat up until the duck thigh is crispy.  Can take about 20 minutes

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

Duck a l’Orange Recipe

 Duck a l'Orange Photo : Jackie Cameron

Duck a l'Orange
Photo : Jackie Cameron

Duck a l’Orange

A great starting point is 'duck al 'orange' (roast duck with orange sauce). Memories of cooking this when I was training at Christina Martin's School of Food and Wine, spring to mind. It has since become one of my all-time favourites; a true classical expression of gourmet French cuisine. I appreciate the citrus flavours that offset the richness of the flesh.

Yields: 2-4 portions

Ingredients:

1 whole duck (2.6kg)

3 large Oranges

15 g or 6 small Garlic cloves

3 fresh Bay leaves

Maldon Salt

Mierpoix Vegetables

1 or 200g chopped Onions

3 or 160 g chopped Carrots

65g chopped Celery

1 or 125 g chopped Leeks

Method:

1) Prepare the duck by removing the “pope’s nose” and any excess duck fat.   Lightly score the breast fat and jab the rest of the duck with your knife point (to release fat while cooking.)  Squeeze a nice amount of orange juice over the duck.  Sprinkle with a healthy amount of Maldon salt.  Full the cavity with oranges which have been cut in half.  Place wherever possible the garlic and bay leaves, try getting under the skin

2) Place the mierpoix vegetables on the base of the oven pan.  Top with the whole prepared duck.  Cover with foil

3) Into the oven for one hour at 180°C, remove the tin foil and roast for 30 minutes at 260°C

4) Remove from the oven and allow resting for a few minutes and then serve

Duck Pate

Ingredients:

15 ml Salted Butter

25 ml Sunflower Oil

1 or 180 g sliced Onions

125g chopped Bacon

10 g chopped Garlic

15ml Rosemary

1 large Duck liver

150 g Shredded cooked Duck

¼ cup or 62.5ml Sherry

½ cup or 125 ml Cream

Salt and Pepper

Extra:

40 g Melted Butter

Method:

1) Heat a pan, add butter and sunflower oil

2) Sauté onions until translucent, add bacon, garlic and rosemary

3) Add duck livers and sear.  Finish with shredded duck, flambé with sherry and add cream

4) Top with extra melted butter and place into the fridge

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

Duck Spring Rolls Recipe

 Duck Spring Rolls Photo: Jackie Cameron

Duck Spring Rolls
Photo: Jackie Cameron

Duck Spring Rolls and Candied Vegetables

Off cuts and leftover meat can be used to fill Asian spring rolls made with lots of freshly sliced lemongrass, lemon zest and hand-picked spearmint. This is a taste and texture explosion!

Yields: 5 x 65 g

Ingredients

45 g Monkey Nuts

15 ml Sunflower Oil

15 g Salted Butter

5 ml Sesame Seed Oil

½ Onion or 80g

35g sliced Peppers

35g sliced Carrots

5 Baby Marrow or 110g sliced

10 ml chopped Lemongrass

10 ml Lemon zest

20 ml finely chopped Mint

100g shredded cooked Duck Meat

Spring roll pastry

Flour paste

15 ml Cake Flour

30 ml Water

Candied Vegetables

55g sliced Onion

50 g sliced Peppers

125 ml White Sugar

250 ml Water

Method:

1) Oven roast the monkey nuts together with the oil. Set aside

2) Heat a pan and add butter and sesame seed oil

3) Sauté the onions until translucent, add peppers and carrots and cook until al dente (firm to the bite). Add sliced marrow and cook for a few seconds as you do not want to lose the bright green colour

3) Finish with roasted monkey nuts, lemongrass, lemon zest, mint and shredded duck

4) Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 65g of mixture in the center of the spring roll pastry and roll up folding in the two side corners.

5) Deep fry on service until golden in colour place onto paper towelling and serve hot with candied vegetables. (Candied Vegetables: Bring water and sugar to the boil. Stirring continuously until sugar crystals are dissolved. Add finely sliced peppers and onions and cook in syrup until candied. Put aside and allow cooling in the fridge.)

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

Country Lamb Shank with Gremolata Recipe

 Lamb Shank Photo : Jackie Cameron

Lamb Shank
Photo : Jackie Cameron

Country Lamb Shank with Gremolata

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.

Serve with herbed creamy polenta or mashed potato.

(Gremolata - Chopped herb condiment of garlic, parsley and lemon zest. Add orange zest for a delicate sweetness. Traditionally served with Ossobucco.)

Good Wholesome, Fresh Cooking

Yields: 2 large portions

Ingredients:

15 g Salted Butter

15 g Sunflower Oil

275gr Onions, chopped

115gr Carrots, chopped

50gr Celery, chopped

300gr Tomatoes, chopped

2ml Lemon, Zest

2 (1800gr) Lamb Shanks

62ml Cake Flour

3 ml Paprika Powder

20 g salted Butter

15 g sunflower oil

500ml Red Wine

1liter Beef Stock

5ml Thyme, dried

4no Fresh Basil Leaves

5ml Fresh Oregano

15gr fresh Garlic, crushed

15gr fresh Ginger, grated

5ml Nutmeg Powder

45ml fresh Coriander, chopped

5no Bay Leaves-fresh

BEURRE MANIÉ

(A well-kneaded mixture of equal quantities of flour and butter, small quantities of which are used to progressively thicken liquids and sauces)

62ml Cake Flour, salt and pepper

62ml salted Butter

125ml Red Wine

Method:

1) Heat a heavy based pot; add 15g butter and 15g oil. Then add onions and allow cooking followed by carrots, celery and then tomatoes and lemon zest. Remove from pot and set aside

2) Dust the Lamb Shank in the flour, paprika, salt and pepper

3) Using that same pot add 20gr butter and 15gr oil, sear the lamb shanks until golden in colour

3) Score around the leg bone- about one inch down

4) Add vegetables, red wine, stock, thyme, basil, oregano garlic, ginger, nutmeg, coriander and bay leaves

5) Bring to the boil and allow light simmering for about 2 hours or until tender.

6) Remove lamb shanks and reduce the sauce by half

7) If thickening is needed slowly add bit by bit the Beurre manié mixture and allow simmering

8) Finish with the 125ml Red Wine

9) Garnish make a Gremoulata:

5gr Lemon Zest

5gr Orange Zest

5gr Garlic, crushed

5gr Parsley, chopped

Mix all the ingredients together and sprinkle over when plating the lamb shank.

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

Thyme Roasted Mushrooms on Goat's Cheese Recipe

 Thyme Roasted Mushrooms on Goat's Cheese  Photo : Jackie Cameron

Thyme Roasted Mushrooms on Goat's Cheese
Photo : Jackie Cameron

Thyme roasted Mushrooms sitting on "Swissland" Goat's Cheese, Crisp Vegetables, Fresh Oregano and Herbs with Burnt Sage Butter

Thyme roasted Mushrooms sitting on "Swissland" Goat's Cheese. Crisp Vegetables, Fresh Oregano and Herbs with Burnt Sage Butter

Food trends for 2011 conjure images of garden fresh, light and delicate - ingredients that are refreshing and require pickings from your garden, visiting farms and shopping at markets. It's worth the effort.

Fresh Local Vegetables in Season

Yields: 2

Ingredients:

VEGETABLES

A selection of in-season vegetables – for instance:

5 (30gr) Cherry Tomatoes, cut in quarters

6 ( 65gr) Broccoli Tips, blanched

1 (70gr) Carrots, blanched and cut in quarters lengthwise

½ (20gr) Baby Marrows

6 (35gr) Green Asparagus Spears

THYME ROASTED MUSHROOMS

8 (100gr) Button Mushrooms

5gr fresh Thyme

15gr salted Butter

10ml freshly squeezed Lemon Juice

BURNT SAGE SAUCE

20ml salted Butter

5ml freshly squeezed Lemon Juice

2 sprigs of fresh Sage

EXTRAS

Fresh herbs and/or Oregano

2 nice size slices, about 20g a slice, of Goat's Cheese

Method:

1) Prepare vegetables and set aside

2) Place thyme roasted mushroom ingredients into an oven pan and roast, covered with tinfoil, until cooked- for a few minutes

3) Heat the butter until beurre noisette stage, so just turning golden brown and releasing the nutty aromas, add lemon juice

4) On plating. Place the goat's cheese round in the centre, surround with freshly blanched vegetables, top the goat's cheese with the hot roasted mushrooms and drizzle the burnt sage butter around the plate. Garnish with fresh herbs

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

Gnocchi Gorgonzola Recipe

 Gnocchi Gorgonzola Photo : Jackie Cameron

Gnocchi Gorgonzola
Photo : Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional Caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Gnocchi
(A potato dumpling of Italian origin)

Yields : 25 small dumplings

Ingredients :

700g Potatoes

120g Cake Flour

Salt and Pepper

Sauce - 75 g Gorgonzola

250 ml Fresh Cream

Fresh Lemon

Method :

1) Put the potatoes, skins on, into a large pot covered with cold water. Cook until soft. Push these potatoes through a sieve leaving the skins behind

2) Use your fingertips and lightly work the flour into the potato with salt and pepper. Bring this together and roll out cylinders or tubes. Cut small dumplings

3) Drop the gnocchi into a large pot of salted boiling water. When they rise to the top, remove and set aside

4) Sauce – melt the gorgonzola in the cream and set aside

5) On service pan sear the gnocchi in butter. Serve with gorgonzola cream sauce and a fresh lemon segment.

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

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

Roast Beef with Horseradish, Yorkshire Pudding and Caramelised Red Onions Recipe

 Yorkshire Pudding Photo : Jackie Cameron

Yorkshire Pudding
Photo : Jackie Cameron

As 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 first dish that springs to mind is roast beef served with pickled  walnuts, electrifying fresh horseradish, outer-crispy and inner-spongy  Yorkshire pudding and hot English Mustard. Delicious!

Roast Beef with Horseradish, Yorkshire Pudding and Caramelised Red Onions

Fresh Horseradish

Grow your own as it is simple and will last forever and has so many uses.  Fresh or preserved in white wine vinegar, sugar and salt.  Mix with homemade mayonnaise, whipped sour cream or yoghurt to make your very own horseradish crème.

Individual Yorkshire Puddings

Yields : 10

Ingredients :

180 ml Sunflower Oil

310 ml Full Cream Milk

3 Eggs beaten well

Salt and freshly ground Black Pepper

255g Cake Flour, sifted

Method :

1) Heat oven to 220˚C

2) Take a muffin tray and divide the oil evenly between each cup.  Place this muffin tray into the oven to get very hot for about 15 minutes

3) Whisk the milk, eggs and seasoning together.  Combine the flour within the egg mixture

4) Remove the hot pans from the oven, be careful and divide the mixture between 10 cups so to fill ¾ full

5) Bake in the oven for 11 minutes or until puffy and raised

6) Remove and serve straight away

Caramelised Red Onions

Yields : 405 g or 13 portions-served chilled

Ingredients :

655g Chinese style (sliced) Onion

500 ml Red Wine

150 g Treacle Sugar

Method :

Place all of the above ingredients into a heavy based pan.  Allow to simmer until onions are caramelised and most of the red wine has reduced to make red wine syrup that is coating the onion slices (which takes about 35 minutes) 

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

Full House English Breakfast with Corn Fritter and Fried Banana Recipe

 English Breakfast Photo: Jackie Cameron

English Breakfast
Photo: Jackie Cameron

A firm English favourite is fish and chips. Go to Brighton Pier/Beach where sidewalk eating is the norm and fish & chips the preferred dish. There you’ll find a selection to confuse any hungry fish lover. 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.

Full House English Breakfast with Corn Fritter and Fried Banana

Corn Fritter - goes under the egg

Yields : about 8 – 4 portions

Ingredients :

410g Sweet corn - Cream Style

1 whole Egg

Salt and Pepper

180 ml Cake Flour

5 ml Baking Powder

Method :

1) Mix all the ingredients together

2) Do not allow this mixture to stand. Shallow fry straight away. Place onto paper towel when cooked

3) Cut into desired shapes and serve

Fry up for four

  • Pork Chipolatas - poach for a minutes and pan sear in butter
  • Back bacon - 2 pieces per person
  • Free Range Eggs - scrambled, poached, boiled or fried
  • Button Mushroom

Heat a pan, add a small knob, 20g, of butter and cook until the beurre noisette stage/browning.  Add the quartered mushroom, 240 g, and cook.

Just before serving, add a splash, 25 ml, of Kikkoman soya sauce.

Cherry Tomatoes, 200g,

Heat a pan; add butter and the sear cherry tomatoes in this.  Finish with a splash, 15ml, of balsamic vinegar

Sliced Banana

Heat a pan, add butter and cook.  Finish with a sprinkle of cinnamon 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