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: Chicken Recipes

Prawn and Chicken Liver Skewers Recipe

Prawn and Chicken Liver Skewers Photo : Nicolson's

Prawn and Chicken Liver Skewers
Photo : Nicolson's

Jonty's Prawn & Chicken Liver Skewers
with Harissa-Sherry Cream

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For my birthday I have invited family and friends from all corners of the globe to join me at Nicolson’s on Garlington Estate in Hilton. It is one of my favourite restaurants so, if you haven’t been there, I suggest you visit soon. It’s a popular spot, therefore, be warned - booking is essential. Jonty Nicolson, the chef, and his wife, Tanya, are good friends of mine. It was their recently-opened tapas section that struck my fancy and led me to the idea of a Spanish-themed birthday. Without giving too much away - and spoiling the surprise for my guests - I asked Jonty and Tanya to send through recipes for a few of the dishes they will be serving so you can try them at your leisure. They are sufficient for four guests and are all Jonty’s scrumptious creations.

Jonty knows my weakness for chicken livers. As a birthday treat he has combined them with prawns and Harissa paste, specifically with me in mind.

Ingredients :

  • 24 de-shelled Prawns (with tails intact if possible)
  • 16 chicken livers
  • Half onion finely chopped
  • 400ml Cream
  • 100ml medium sherry
  • Harissa Paste
  • Salt and Pepper to taste

Jonty's Harissa Paste :

  • 70g Long Fresh Red Chillies
  • 2 Tbsp coarsely ground caraway seeds
  • 2 Tbsp coarsely ground cumin seeds
  • 2 tsp ground black cumin seeds
  • 4 cloves garlic
  • 2 large red peppers, roasted, peeled and seeded
  • 1 Tbsp tomato paste
  • 1 Tbsp red wine vinegar
  • 2 tsp good smoked paprika
  • 12 Tbsp extra Virgin Olive Oil
  • Juice of 1 small lemon
  • 2 Tbsp Honey
  • Smoked Maldon Salt
  • Black pepper

Method :

  1. Slice Chillies in half and de-see. Place chillies in food processor and blend with half the spices, garlic and salt. Blend until smooth.
  2. Add the peppers and blend. Try get really smooth.
  3. Decant into a bowl and combine the rest of the ingredients with a small whisk or spoon. Season to taste.
  4. Pan-Flash livers and prawns with a knob of butter until cooked then set aside.
  5. Add onions to the same pan and sauté quickly. De-glaze the pan with the splash of medium sherry and allow to simmer for a few seconds.
  6. Add your cream and 2 or 3 Tbsp Harissa Paste and reduce to desired consistency and taste.
  7. Season and return your livers and prawns to the sauce.
  8. The rest of the Harissa can be stored and used later.

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

 

Coq au Vin Recipe

Coq au Vin Photo : Jackie Cameron

Coq au Vin
Photo : Jackie Cameron

Coq au Vin

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Coq au vin.. we can’t get more French traditional than this. I am sure you too will be captivated by its olde-worlde charm.

Serves : 4

Ingredients :

  • 4 (730gr) Chicken Breast, cut into chunky strips
  • 50gr Cake Flour
  • Salt and Black Pepper
  • 60gr Butter
  • 60ml Sunflower Oil
  • 280gr Back Bacon, rind removed
  • 8 (180gr) Pearl Onion, skin off and cut in half
  • 10gr Garlic, grated
  • 180gr Button Mushrooms, sliced
  • 500ml Red Wine
  • 1L Stock
  • 4 sprigs Thyme
  • 4 Fresh Bay Leaves

Method :

  • Coat the chicken in the flour, salt and pepper.
  • Getting your pot really hot, melt the butter and heat the oil.
  • Sear the chicken, golden all round and remove from the pot, and set aside.
  • Add the bacon, getting it crispy, remove from the pot and set aside.
  • Then add the onions and garlic, frying till golden, remove from pot and set aside.
  • Place the red wine in the pot, to deglaze all the flavours at the base of the pot.
  • Add all the ingredients that are set aside, finish with mushrooms, stock, thyme and bay leaves.
  • Bring to a simmer, when the chicken is cooked remove it from the pot and set aside. Reduce the liquid till thick in consistency and cook onions till soft.
  • Then add the chicken back in the pot to heat up and season well with salt and freshly grounded black pepper.  Serve with thick and creamy mash potato.

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

Robynne's Chicken and Broccoli Bake Recipe

Chicken and Broccoli Bake Recipe Photo : Jackie Cameron

Chicken and Broccoli Bake Recipe
Photo : Jackie Cameron

Robynne's Chicken and Broccoli Bake

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Robynne Balcomb, whom I refer to as “my little one,” is a past trainee whose arm I have been trying to twist to leave her new-found passion for teaching children and to join us permanently. Her roots are still very foodie, she’s an absolute “natural”, and she jumps at any opportunity to help out. She recently assisted me in compiling my recipe book “Jackie Cameron at Home,” which Penguin Publishers will have on the book shelves early next year. I couldn’t have managed without her with all the food preparations for the photo-shoots, and her wonderfully creative food styling, critical to meeting our deadlines. More recently she was my “chef-model” for the launch of my ‘all-female chef range’ shoot. She sent through two recipes, which I can’t wait to try. The cracker biscuits with her “Mum’s chicken and broccoli bake” is wonderfully savoury and her coconut and yoghurt fridge tart of condensed and coconut milks, sounds like a hit in the Cameron household.

Serves : 4

Ingredients :

  • 2 Tbs olive oil
  • 400g chicken breast
  • 1 onion, diced
  • 300g mushrooms, sliced
  • 500g broccoli
  • 410g tin cream of mushroom soup
  • 2 TBsp sherry or 2tsp sugar
  • 1 cup mayonnaise
  • 1 Tsp curry powder
  • I cup grated cheese
  • 10 cream cracker biscuits, crushed
  • 2 Tbsp melted butter

Method :

  1. Heat oil and sear chicken breasts.
  2. Add onions to the same pan and sauté lightly. Add mushrooms. Remove from heat and set aside.
  3. Boil broccoli in salted water. Don’t overcook.
  4. Combine chicken, broccoli and mushrooms in an oven proof dish.
  5. In a separate bowl, mix together mushroom soup, sherry, mayonnaise and curry powder. Mix well and pour over chicken.
  6. Mix melted butter with crushed cracker biscuits and grated cheese. Sprinkle over chicken and bake in preheated oven 180 C for 30 minutes or until golden brown 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

Christina Martin's Coronation Chicken Recipe

Coronation Chicken Photo : Jackie Cameron

Coronation Chicken
Photo : Jackie Cameron

Christina Martin's Coronation Chicken

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.

Ingredients :

  • 6 chicken breasts
  • 100g soaked apricots
  • 3 egg mayonnaise or 380 ml about
  • 2 cups finely chopped celery
  • 1 cup whipped cream
  • 25ml curry powder
  • 125ml apricot jam
  • 25g Flaked almonds toasted

Method :

  1. Flatten the chicken breasts between plastic layers and stuff the chicken breasts with the apricots, roll and wrap tightly in plastic.
  2. Poach the chicken in boiling water for 8 minutes.
  3. Mix mayonnaise, celery, whipped cream, curry powder and jam to make a sauce.
  4. Slice chicken and pour sauce over.
  5. Sprinkle with toasted almonds.

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

Chicken and Ostrich Kebabs Recipe

Chicken and Ostrich Kebabs Photo : Jackie Cameron

Chicken and Ostrich Kebabs
Photo : Jackie Cameron

Chicken and Ostrich Kebabs

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Always choose extra-lean meat. For something different try ostrich. It’s important that you trim all the fat off the meat. At your next braai add low-fat, healthy, chicken kebabs to your menu and a side serving of yoghurt tatziki, as well as some low-fat ostrich kebabs with a slightly-spicy, dried-mango dipping sauce.

Ingredients :

Chicken, cut into cubes

Ostrich, cut into cubes

Selection of vegetables off your choice: peppers, onions, courgettes, mushrooms, celery, tomatoes.

Tzatziki

Yields : 250ml

Ingredients :

180gr Cucumber

5ml Garlic, grated/crushed

15ml Fennel, chopped

60ml Low Fat Yoghurt

Method :

1) Grate cucumber, sprinkle with about 10 ml fine salt and leave overnight if possible. Rinse and squeeze excess liquid out-set aside

2) Grate garlic

3) Mix all the ingredients together and season well

Mango Dipping Sauce

Yields : 800ml

Ingredients :

250gr Dried Mango

5gr Ginger, grated

5gr Garlic, crushed

2gr Chilli, seeds removed and sliced

15gr Fresh Coriander

300ml Coconut Milk

1) Rehydrate or soak dried mango in boiling water for a few minutes

2) Blend all the ingredients together

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

"Skinny" Chicken Soup Recipe

Skinny Chicken Soup Photo : Jackie Cameron

Skinny Chicken Soup
Photo : Jackie Cameron

"Skinny" Chicken Soup

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

It’s a good idea to use chicken for its versatility and high-protein, as well as vitamin and mineral content. Try my very simple nutrient booster which I call skinny chicken soup. It’s a thin soup with mushrooms and shredded chicken. Left-over or extra chicken can be used in the following day’s lunch salad. If you find you’re missing a creamy soup or stew, make it with evaporated milk or even sour cream. Yoghurt for your dips, spreads, dressings and stews works well too.

Yields : 6 People

Ingredients:

Stock

3(145gr) Carrots, peeled, cut in ½

65gr Celery

1 (125gr) Leeks

2 (340gr) Onions, cut in ¼

3 (15gr) Garlic Cloves

1 (1500gr) Chicken, whole

15 Whole Black Peppercorns

2 Bay Leaves

2 Thyme sprigs

3L Water

5ml Fine Salt

Extras :

150 g Button Mushrooms, sliced

5 g Grated Garlic

1 Squeeze Lemon Juice

20 g Chives, snipped

Method :

1) Place all the stock ingredients into a medium sized pot

2) Bring to the boil, reduce heat and simmer for 20 - 30minutes until flavours develop

3) Remove chicken from the liquid and then from the bones-roughly flake

4) Stain the liquid through an oil filter. Keeping chicken but discarding cooked vegetables

5) Place the liquid back into the pot, reduce by half

6) When almost reduced, add button mushrooms, the flaked chicken meat (about 500gr), 5gr grated garlic, squeeze of lemon juice, snipped chives and season with salt

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

Thai Green Curry Chicken Skewers Recipe

Thai Green Curry Chicken Skewers  Photo : Jackie Cameron

Thai Green Curry Chicken Skewers
Photo : Jackie Cameron

Thai Green Curry Chicken Skewers Recipe

Men are tricky to buy gifts for - especially fathers. They seem to have  everything they need and what they don’t have is completely out of reach  of my pocket. I’m reminded that a well-fed man is a happy man and I  organise a selection of tasty treats that will illustrate my  appreciation of all he’s done for me.

And if it’s a braai your father is wanting, no matter the weather, then  add Thai marinated chicken skewers to your menu. Skewers are inexpensive  to buy and with a little imagination you can create your own  combinations. A smart way to use left-overs.

Yields : 9

Ingredients :

9 Wooden Skewers

30 g Basil

30 g Coriander

5 ml Cumin

3 Green Chillies

1 small Leek

3 medium Garlic Cloves

1 T finely grated Ginger

1 tin Coconut Milk

Salt and Pepper

520 g or 6 small Chicken Breasts

1 punnet Baby Marrow

Method :

1) Liquidise basil, coriander, cumin, chillies, leeks, garlic and ginger with the coconut milk and season with salt and pepper.

2) Cut chicken breast into small bite size pieces

3) Place chicken breast pieces into liquidised mixture (chef’s note: this same quantity of marinate can be used for 1 kg or so of chicken) and marinate for a few hours

4) Soak Skewers in water until use

5) Cut baby marrow into pieces

6) Take pieces of chicken out of marinade

7) Place a piece of baby marrow at the base of the skewer. Top with three pieces of chicken, then a baby marrow and then three more chicken pieces and finish with a piece of baby marrow

8) Place on braai and cook until done. Alternatively, heat a pan and pan sear in a little butter. Finish off the cooking in a hot oven (180ͦC) for about 15 minutes turning over after half time. Serve with lemon wedges

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