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: Beef Recipes

Beer Stew Pie Recipe

Beer Stew Pie / Karen E Photography (p)

Beer Stew Pie / Karen E Photography (p)

Beer Stew Pie

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.

Ingredients :

  • 50gr Salted Butter
  • 100ml Sunflower Oil
  • 1kg Onions, sliced
  • 4 whole Garlic cloves, grated
  • 60gr Cake Flour
  • 5ml Fine Salt
  • 2.5ml Black Pepper
  • 1kg Scotch (Rib Eye) Fillet, cut into cubes
  • 150ml Sunflower Oil
  • 60ml Soy Sauce
  • 60ml HP Sauce
  • 60ml Worcestershire Sauce
  • 2 Bay Leaves
  • 10 sprigs Fresh Thyme, remove from stalk
  • 2 cans (660ml) Beer
  • 60ml Brown Sugar

Method : 

  1. Pre-heat oven to 180°C.
  2. Heat the butter and sunflower oil in a large cast iron oven-proof pot.
  3. Cook the onions, until caramelised.
  4. Add the garlic. Turn off the heat and set aside.
  5. In a large bowl dust the flour, salt, pepper over the meat.
  6. Get a large frying pan on the heat, add half the oil, allow heating, add the meat (don't overload your pan), sear and add the rest of the oil as needed.
  7. Place the seared meat in the pot with the onions and place back on the heat.
  8. Add the soy sauce, HP sauce, Worcestershire sauce, bay leaves and thyme, combining this all very well.
  9. Add the beer ensure all the meat and onions are covered with beer.
  10. Cover the pot with a lid and braise in the oven, after half an hour stir in the brown sugar. Cover again and cook for another half an hour. When the meat is tender it is ready.
  11. Remove the stew mixture and place into a pie dish.

Rough Puff Pastry

Ingredients : 

  • 250gr Cake Flour
  • 5ml Fine Salt
  • 250gr Unsalted Butter, cold and cut in small cubes
  • 125ml Water - Ice Cold

Method :

  1. Sift the flour and salt onto your working surface and make a well in the centre.
  2. Place the butter in the centre, and with your finger tip, quickly work the butter into the flour.
  3. When the butter is mushed in, add the ice water and incorporate it, with your hands, into the pastry.
  4. Do not knead the pastry and stop working as soon as the pastry comes together, but still contains flakes of butter.
  5. Lightly flour your working surface and roll out the pastry into a long rectangle with a thickness of about 5mm.
  6. Puff the seam - must always be like a books spine on the left.

Ingredients : 

  • 1 Whole Egg
  • Extra Flour for Rolling Pastry
  • Cherry tomatoes

Method : 

  1. Pre-heat oven to 200°C.
  2. Roll the puff pastry to fit the size of your pie dish.
  3. Place and egg yolk in the edges of the dish (this will make the pastry stick to the dish).
  4. Pop a few cherry tomatoes on top of your pie mixture (this will prevent the pastry from going soggy when cooking almost like a little barrier).
  5. Place pastry over the dish and press the sides with a fork, neatly finishing off the edges.
  6. Then whisk the egg and brush over the pie.
  7. Place the pie into the oven and bake for 20 minutes or until golden on top.

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

 

 

Beer Marinated Beef Recipe

Beer Marinade / Karen E Photography (p)

Beer Marinade / Karen E Photography (p)

Beer Marinated Beef

Why not marinate your meat, such as beef fillet, in beer? It brings out a caramelised sweetness which is decadently delicious.

Ingredients : 

  • 1 (1180gr) Beef Fillet
  • 5 (25gr) Fresh Garlic, roughly chopped
  • 2 (340gr) Onions, sliced
  • 5 sprigs Fresh Rosemary
  • 350ml Olive Oil
  • 2 cans 660ml) Beer

Method : 

  1. Place all the ingredients in a container and cover, leave in the fridge overnight, turning over the beef fillet once.
  2. Take the beef out the marinating liquid and cook either by braaing or searing in a pan.

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

 

Beef Fillet with Coconut Milk, Hummus and Coriander Recipe

Beef Fillet Slices with Spicy Coconut Milk, Hummus and Coriander Photo : Sally Chance

Beef Fillet Slices with Spicy Coconut Milk, Hummus and Coriander
Photo : Sally Chance

Beef Fillet

Makes 6 portions

Ingredients:

  • 740 g beef fillet
  • 1 tablespoon sunflower oil
  • 1 tablespoon butter

Method:

  1. Cut all sinew and excess fat off the beef fillet.
  2. Add oil and butter to a hot pan and sear the meat.
  3. Bake on a tray at 260°C for about 10 to 15 minutes.
  4. Remove and allow the meat to rest. Slice the meat when cool.

Hummus

Ingredients:

  • 1 400 g can chick peas, drained
  • 1 teaspoon Durban masala
  • 2 tablespoons lemon juice
  • fine salt and pepper
  • 1 large clove garlic
  • ½ cup olive oil
  • ½ teaspoon paprika

Method:

  1. Place all hummus ingredients into a liquidiser and liquidise on a high speed until a thick and creamy consistency is reached.
  2. Place in a serving bowl and garnish with whole chickpeas and a sprinkle of paprika.

Spicy Coconut Milk

Ingredients:

  • 70 g butter
  • 400 g onion, finely chopped
  • 3 tablespoons spice mix (To make ½ cup anytime
  • spice mix, pulverise 1 tablespoon Durban masala,
  • 1 tablespoon turmeric powder, 1 tablespoon
  • coriander seed, 1 tablespoon cumin seed, 1
  • tablespoon cayenne pepper, 1 tablespoon fennel
  • seed and 4 dried chillies in a blender)
  • 200 ml coconut milk

Method:

  1. Heat a pan and add butter and then onions.
  2. Sauté onions until caramelised. Add 3 tablespoons of spice mix and cook until the aromas develop. Add coconut milk, salt and pepper and bring to the boil.

To serve:

  • Fresh coriander
  • Toasted sesame seeds
  1. Put the hummus bowl, fresh coriander sprigs and toasted sesame seeds on a platter.
  2. Heat the spicy sauce, add the sliced beef and heat through.
  3. Once warm, arrange on the platter and serve with chunky, fresh crispy bread.

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

 

Poached Beef Fillet Recipe

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives Photo : Karen E Photography

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives
Photo : Karen E Photography

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Poached Beef Fillet

Serves:: 4

Ingredients:

  • 4 x 100gr Beef fillet
  • 500ml Olive Oil
  • 500ml Sunflower Oil
  • 16 (175gr) Cherry Tomatoes
  • 12 (68gr) Campfire Olives

Method:

  1. Place all the ingredients into a saucepan.
  2. Onto the heat, time 10minutes to cook for medium-to-rare (we use gas to cook, time will change when cooking on a electric stove plate).
  3. Remove from the oil and allow to slightly cool.
  4. When serving slice the beef, sprinkle Maldon Salt over and serve with crispy fresh Lettuce, deep - fried Capers, Pecorino Cheese shavings and Lemon Wedges.

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.z

Beef Fillet Salad Recipe

Beef Fillet Salad Photo : Karen E Photography

Beef Fillet Salad
Photo : Karen E Photography

Beef Fillet Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sweltering heat and an overindulgent festive season leads me to consider cool, refreshing, healthy eating. It’s a good way to start the year. See if you can make it last! Any hot, main course on such sultry evenings would be wasted on me. I have, therefore, chosen beef salad with peas, caramelised red onions and soft feta. I know you’ll like it too.

Serves: 4

Ingredients:

  • 300gr Beef Fillet
  • 10gr Salted Butter

Method:

  1. Get a pan really hot on the heat, add the butter, when melted place the beef in the pan and sear on all the sides.
  2. Place on an oven tray, place in the oven at a 260C for about 5-7min (depending on how you would prefer it to be cooked), this will be medium to rare. Allow some cooling and resting time, then cut the beef into thin slices.

Caramelised Red Onions

Yields: 4

Ingredients:

  • 655gr Onions, thinly sliced
  • 500ml Red Wine
  • 150gr Treacle Sugar

Method:

  1. Place all 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 a red wine syrup that is coating the onions (which takes about 35 minutes).

Ingredients:

  • 60gr Feta Cheese, roughly broken
  • 65gr Peas, cooked
  • 25gr Red Onion, sliced
  • 45gr Caramelised Red Onions
  • 30g Pecan Nuts

Method:

  1. Place the sliced beef on a salad platter, top with feta, peas, red onions, caramelised red onions and pecan nuts.  Drizzle with Extra Virgin Olive Oil before serving.

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

Red Wine Marinated Beef Fillet Recipe

Red Wine Beef Fillet Photo : Jackie Cameron

Red Wine Beef Fillet
Photo : Jackie Cameron

Red Wine Marinated Beef Fillet

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

While driving along the R103, it came as a surprise - but I suppose it shouldn’t have - to see so many people out with their portable braais as snow turned the Midlands into a winter paradise. Does this only happen in South Africa? Keep my red-wine-marinated-steak recipe for next year - you won’t be sorry. Or you may prefer to try it on a few friends this weekend.

Serves : 4

Ingredients :

  • 4 x 150gr Beef Fillet
  • 1 (165gr) Onion, skin off, cut Chinese style
  • 4 cloves (20gr) Garlic, grated
  • 20 Whole Black Peppercorns
  • 8 Fresh Bay Leaves

Method :

  1. Place all the ingredients into a container and cover, leaving in the fridge overnight, turning the beef fillet around once.
  2. Take the beef out the marinating liquid and cook either by braaiing or searing in a pan.

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

Elaine's Beef Lasagne Recipe

Beef Lasagne Photo : Jackie Cameron

Beef Lasagne
Photo : Jackie Cameron

Elaine's Beef Lasagne

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

My right-hand lady, Elaine Boshoff, present Sous chef at Hartford House, made the “Taste of Durban” exhibition possible for us, as she held the fort, immaculately, as she always does, while I was trekking between Durban and Mooi River. While running Hartford’s kitchen, she was prepping up stock levels and doing my daily demonstration preparations for the show. Our favourite staff or home-cooked meal is our ultra-rich lasagne, an irresistible Elaine speciality.

Ingredients :

  • 120gr Salted Butter
  • 60ml Sunflower Oil
  • 375gr Onions, finely chopped
  • 4cloves (12gr) Garlic, grated
  • 4sprigs (12gr) Rosemary, chopped
  • 6 Bay Leaves
  • 750gr Tomatoes, chopped
  • 200gr Tomato Paste, All Gold
  • 1kg Topside Beef Mince
  • Salt and Black Pepper

Method :

  1. In a large pot, heat the butter and oil.
  2. Add the onions and garlic, cooking it really well.
  3. Then add the rosemary, bay leaves and tomatoes, cooking till the tomatoes are nice and soft.
  4. Add the tomato paste, which will make the consistency of the mixture thicker.
  5. Cooking it for about 15 minutes, lastly add the mince.
  6. Combine it all well, don't overcook the mince.
  7. Season with salt and pepper and keep aside.

Cheese Sauce

Ingredients :

  • 2L  Full Cream Milk
  • 5  Whole Black Peppercorns
  • 1  Bay Leaf
  • 5ml  Salt
  • 1  Onion, chopped
  • 2 sprigs  Rosemary
  • 250ml  Cake Flour
  • 250ml  Salted Butter
  • 200gr  Cheddar Cheese, grated

Method :

  1. Bring the milk with the peppercorns, bay leaves, salt, onions and rosemary to the boil allowing all the flavours to infuse. Strain and set aside.
  2. Make a blond roux (chef's note: a cooked mixture of equal amounts of flour and butter, used to thicken many sauces. For a blond roux the flour and butter must be cooked until golden in colour to ensure the floury taste is lost). Get a pot on the heat and add the butter. When melted add the flour and cook until golden.
  3. Slowly add the warm milk so no lumps form. Bring to the boil and allow simmering until correct consistency is reached. Finish with cheese and seasoning with salt and pepper.

Lasagne

Ingredients :

  • 5L  Water
  • 10ml  Salt
  • 45ml  Olive Oil
  • 1box (500gr) Lasagne Sheets
  • 100gr  Cheddar Cheese, grated

Method :

  1. Place the water, salt and olive oil on the heat in a big pot.
  2. When this is boiling, blanch the lasagne sheets in the water, till al dente (firm to the bite) doing only a few sheets at a time.
  3. Place on a tray with some olive oil sprinkle over and set aside.
  4. You can make this in one big dish or small individual dishes, spray and cook them well.
  5. Start by a layer of white sauce, then lasagne sheet and then layer of mince, keep layering like this until you get to the top of the dish. Sprinkle with the cheese.
  6. Place in pre-heated oven, 180ºC for 30 minutes or until golden on top.

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