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: Christmas Recipes

Christmas Trifle Recipe

Trifle Photo : Karen E Photography

Trifle
Photo : Karen E Photography

Christmas Recipe One
South African Trifle

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

South African Trifle

The South African trifle. Malva pudding, dried fruit compote, Kahlua Crème Anglaise, fresh orange jelly and dark chocolate chunks.

Malva Pudding

Yields: about 8 portions-oven tray 16x25cm

Ingredients:

  • 200g White Sugar
  • 2 Eggs
  • 15ml Apricot Jam
  • 150 g Cake Flour
  • 5ml Bicarbonate of Soda
  • Pinch Salt
  • 15g Butter
  • 5ml Vinegar
  • 100ml Milk
  • Sauce
  • 200ml Cream
  • 50g salted Butter
  • 150g White Sugar
  • 100ml Hot Water
  • 50g Apricot Jam

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), cover with foil and bake at 180̊C 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.

Dried Fruit Compote

Yields: about 8 portions

Ingredients:

  • 500g Dried Fruit
  • 100g Prunes
  • 200g Apricots
  • 100g Dried banana
  • 60g Pears
  • 40g Apple
  • 5g Star Anise
  • 10 whole Cloves
  • 5ml Cinnamon
  • 1 Vanilla Pod – Split
  • 4 cups Orange Juice
  • 1 cup Sugar

Method:

  1. Place all the above ingredients into a pot and bring to the boil.
  2. Allow to simmer until the fruit is soft.

Crème Anglaise

Yields: 250ml

Ingredients:

  • 2 whole Eggs
  • 30 ml Sugar
  • 1/3 cup full cream Milk
  • ½ cup Cream
  • ½ Vanilla Pod, beans scraped from pod

Method:

  1. Bring the sugar, milk, cream and vanilla to the boil.
  2. Combine the eggs lightly.
  3. Add the hot liquid to the eggs.
  4. Place over a double boiler and stir continuously until a custard is formed. To test this-the mixture should coat the back of a spoon. What this means if one runs their finger over the back of the spoon a line should be created and hold itself, this would then mean the sauce is ready if the line closes as in runs all together then it is still too thin.

Fresh Orange Jelly

Yields: 16x20 cm tray

Ingredients:

  • 500ml Fresh Orange Juice
  • White Sugar, to sweetened if nessesary
  • ¼  Vanilla Pod
  • 3.5 sheets of Gelatine or 7g or 10.5ml powdered Gelatine

Method: 

  1. Slice the vanilla bean in half.  With the back of your knife scrape out all the seeds and set aside.
  2. Bring to the boil the orange juice, sugar and split vanilla bean and seeds.
  3. Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out. Then add to warm orange mixture. Strain and set aside.
  4. Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style) and place teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm orange mixture. Strain and set aside.
  5. Grease the tray and fill with the orange mixture.
  6. Cover with plastic and place in the fridge overnight to set.

Extras

  • Whipped Cream
  • Roughly Chopped Nuts
  • Brandy, to taste
  • Putting the Trifle together

Yields:8

Method:

  1. Hand-break the malva pudding into chunks and layer this alternately with jelly, compote fruit, crème anglaise and brandy.
  2. Top with a dollop of whipped cream and nuts.

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

Christmas Turkey Stuffing Recipe

Guinea Fowl Photo : Karen E Photography

Guinea Fowl
Photo : Karen E Photography

Christmas Recipe Two
Christmas Turkey... or Guinea Fowl Stuffing

 

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Turkey… or Guinea Fowl. Roasted fowl with the most savoury of savoury stuffings.

Yields: Just over 3 cups or about 1.120 kg

Ingredients:

  • 160g Onion
  • 295g Bacon
  • 250g cleaned Chicken Livers
  • 500g Pork Sausages
  • 35g Pistachio Nuts (chef's note: or any other Nut of choice. I like the green colour of the Pistachio Nuts which adds interest)
  • 3 Eggs
  • 6 T Brandy
  • Salt and Pepper
  • ½ t Nutmeg
  • 125g Breadcrumbs

Extras

  • 2 x 1.6kg Guinea fowls
  • 100g Salted Butter
  • 10ml coarse Salt
  • Fresh grind of Black Pepper

Method:

  1. Sauté chopped onion and bacon and set aside.
  2. Bring a small pot of water to the boil. Lightly poach livers in water and set aside.
  3. Squeeze the pork mince out of the sausages.
  4. Roast and roughly chop the pistachio nuts.
  5. Mix all the above ingredients together.
  6. You are now ready to stuff the turkey/guineafowl - under the breast skin and inside the turkey's cavity.

Stuffing and Cooking of the Guinea fowl

  1. Stuff the guinea fowl underneath the breast skin and within the cavity.
  2. Place onto an oven tray, covered with tin-foil and within the oven. (For every 500g of undressed Guinea Fowl cook for 20 minutes at 190°C. The last ten minutes turn up the heat to 220°, remove the tin foil and get crisp.)
  3. Let the guinea fowl relax for 20 or so minutes and then serve.

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

 

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


Christmas Egg Pedro Recipe

Eggnog Photo : Karen E Photography

Eggnog
Photo : Karen E Photography

Christmas Recipe Four
Boozy Egg Pedro

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Boozy Egg Pedro... a take on the South African Dom Pedro with an eggnog twist!

Yields: 4 glasses

Ingredients:

  • 500g Vanilla Bean Ice Cream
  • ¼ cup Brandy
  • ¼ cup Rum
  • 1/3 cup Cream
  • ½ t Nutmeg, Powder
  • 1 t Cinnamon, Powder

Method:

  1. Blend all together and divide between four glasses.

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

Christmas Pudding Recipe

Christmas Pudding Photo : Karen E Photography

Christmas Pudding
Photo : Karen E Photography

Christmas Recipe Five
Christmas Pudding

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Traditionally Christmas pudding is served with brandy sauce but in South Africa we add a hint of Sherry to add the desired sweetness.

Pudding

Yields: 1 Pudding serves 6-8

Ingredients:

  • 3 whole Eggs
  • 125ml Brandy
  • ½ cup Brown Sugar
  • 3 cups or 500g Mixed Fruit
  • Pinch salt
  • 10ml Mix Spice
  • 1 ½ cups fine Suet
  • 5ml Nutmeg Powder
  • 6 soaked Prunes, chopped
  • 2 Carrots, grated
  • 1 Lemon, zest
  • 5ml Lemon Juice

Method:

  1. Beat the eggs well, add brandy and sugar.
  2. Fold in all the other ingredients.
  3. Place into a clasped-boiling pudding tin or into a large pudding bowl.
  4. Cover both tightly with foil and if using the tin clasp closed.
  5. Place this into a large pot with boiling water ensure that the pudding does not touch the base of the pot by placing an object beneath it. I use a thin brick tile. When needed top up with water to cover ¾ of the tin.
  6. Reduce heat and simmer for six hours, serve straight away.

Sherry Sauce

Yields: 350ml

Ingredients:

  • 40g salted Butter
  • 20g all-purpose Flour
  • 60g Caster Sugar
  • 30ml Golden Syrup
  • 150ml Milk
  • 150ml Cream
  • 30ml Sherry
  • 30ml Brandy

Method:

  1. Melt butter in a sauce pan on a low heat.
  2. Add flour slowly to ensure no lumps form and cook for one minute.
  3. Add caster sugar and syrup to the above mixture and stir continuously.
  4. Add milk and cream and cook the mixture until the correct consistency is reached. Set aside.
  5. Just before serving add Brandy.

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

 

Christmas Apple Puff Tart Recipe

Apple Puff Tart Photo : Karen E Photography

Apple Puff Tart
Photo : Karen E Photography

Christmas Recipe Six
Red Wine Poached Apple Puff Tart

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

    Christmas means fruit-preserved, crystallised, fresh, baked, grilled for hot Summer menus. Serve this rich buttery dessert with a homemade Amarula ice cream.

    Puff Tart

    Yields: 12 0r 6 Large Portions

    Ingredients:

    • 6 Apples, peeled, decored and cut in half or quarters depending on apple size
    • 2 Star Anise
    • 125ml Treacle Sugar
    • 2 Bay Leaves, fresh
    • 200ml Orange Juice
    • 1 Lemon, cut in quarters
    • 1 Orange, cut in quarters
    • 750ml Red Wine

    Extras :

    • 1 roll Puff Pasty, I do recommend making your own as nothing can compare to this
    • 2 Egg Yolks, lightly whisked
    • Honey

    Method:

    1. Put all ingredients into a pot and simmer for about ten minutes.
    2. Leave the apples over night in the refrigerator to absorb and infuse.
    3. Remove these apples from red wine mixture and place on paper towelling so excess moisture is remove.
    4. Change paper when necessary and leave them on this paper for as long as possible-over night would be ideal.
    5. Cut a nice size round of puff pastry (9cm cutter), glaze with egg yolk, top with an apple piece and a drizzle of honey.
    6. Oven bake at 200°C until the puff pastry is fully cooked.
    7. Serve hot with below amarula ice cream.

    Amarula Ice Cream

    Yields: about 1.5 litres

    Ingredients:

    • 175ml Amarula liqueur
    • 1 litre cream
    • 6 egg yolks
    • 250g white sugar

    Method:

    1. Heat the Amarula and cream in a pot.
    2. Whisk the egg yolks and sugar well. Add the warm cream to the egg mixture and mix well.
    3. Return mixture to the stove and cook in a double boiler to form custard. Strain and cool overnight.
    4. Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer.
    5. Whisk every 30 minutes until frozen to create a light, fluffy ice cream.

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

 

Christmas Chocolate Fridge Tart Recipe

Christmas Chocolate Fridge Tart Photo : Karen E Photography

Christmas Chocolate Fridge Tart
Photo : Karen E Photography

Christmas Recipe Seven
Christmas Chocolate Fridge Tart

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Can be made beforehand and kept for guests, if this is possible... a South African kids' Christmas favourite because of it chocolate sweetness.

Yields: About 18 nice-sized pieces

Ingredients:

  • 2pkt Tennis Biscuits
  • 2 medium Eggs
  • 15ml Vanilla Essence
  • 250g salted butter
  • 30ml Cocoa Powder
  • 500g Icing Sugar
  • ½ cup De-skinned Hazelnuts
  • ½ cup Raisins
  • ½ cup Cranberries
  • 10ml Cinnamon Powder
  • 5ml Nutmeg Powder

Method:

  1. Crumble the biscuits coarsely and set aside.
  2. Whisk the eggs and vanilla together.
  3. Melt the butter; add the cocoa, icing sugar, nuts, raisins, cranberries and spices to this.
  4. Add the butter mixture to the egg mixture.
  5. Pour over the crumbled biscuits, stir and spoon into a greased tray; use a hot palate knife to smooth over the top.
  6. Cut into desired shapes when firm.

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

 

Christmas Mince Pies Recipe

Mince Pies Photo : Karen E Photography

Mince Pies
Photo : Karen E Photography

Christmas Recipe Eight
Christmas Mince Pies

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Christmas Mince Pies

My desired delight over the Christmas period, a family tradition, to always make a wish on the first eaten. The orange and Van Der Hum flavours of the mince-meat add an interesting and un-expected flavour within the mouth.

Pastry

Yields: 850g of pastry

Ingredients:

  • 250g salted Butter
  • ½ cup White Sugar
  • 1 whole Egg
  • 3 cups Cake Flour
  • 5ml Baking Powder

Method:

  1. Beat butter, sugar and the eggs.
  2. Add the rest of the sifted ingredients.
  3. Hand-line thinly, using half of the pastry, small cupcake moulds using ones finger tips. Prick with a fork and oven bake at 160°C for 5-10 minutes or until cooked, cool, add below mince meat, grate left over pastry over mince meat. Place back in the oven at 180°C until pastry is cooked about ten minutes.

Orange Marmalade and Van der Hum Mince Meat

Yields: 1.6kg - store left over mince meat in a sterilised bottle

Ingredients:

  • 300g Granny Smith apples, peeled, cored and grated
  • 150g Suet, shredded
  • 360g Raisins
  • 200g Currants
  • 100g Candied Peel
  • 216g Treacle Brown Sugar
  • 120ml freshly squeezed Orange Juice
  • 1 Orange, zest
  • 65ml Lemon Juice
  • 1 Lemon, zest
  • 30ml Marmalade Jam
  • 50g Almonds - blanched, whole
  • 100ml Van Der Hum
  • 50ml Brandy
  • 20ml Mixed Spice
  • ½ Nutmeg, grated
  • ¼t Cinnamon, ground

Method:

  1. Mix all the above ingredients together, leave overnight, place into the oven the next morning in a tray - covered with tinfoil at 130°C for 1½ hour - 2 hours or until the suet is melted and coating the fruit mix.
  2. This can be kept in an airtight bottle for months.

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

 

Christmas Biscotti Recipe

Biscotti Photo : Karen E Photography

Biscotti
Photo : Karen E Photography

Christmas Recipe Nine
Christmas Biscotti

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

Christmas wouldn't be Christmas without a full cookie jar. Chocolate locally sourced from Madagascar or Ghana and Zambian coffee makes this an African pleasure.

Yields: 65x2cm little biscotti (so five piped line)

Ingredients:

  • 4 Egg Whites
  • ¾ cup Caster Sugar
  • 1 cup Flour
  • 20g Zambian Coffee Beans, chopped
  • 100g Dark Chocolate, roughly chopped
  • 100g Flaked Almonds - roasted

Method:

  1. Whisk egg whites until stiff
  2. Add caster sugar slowly and continue whisking until all sugar crystals are dissolved and mixture is stiff.
  3. Fold in flour, coffee, dark chocolate and nuts.
  4. Pipe onto a tray lined with greaseproof paper.
  5. Bake at 160ºC for 30 minutes.
  6. Cut thin slices at an angle, while warm, with a serrated knife. Place these onto an oven-wrack or on a tray lined with greaseproof paper, dry out in a cool oven (80°C with the door slightly open) until crisp (about 15 minutes).

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

 

Christmas Panforte Recipe

Panforte Photo : Karen E Photography

Panforte
Photo : Karen E Photography

Christmas Recipe Ten
Christmas Panforte

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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.

A Sienna, Italian, Christmas Cake-very different from the typical English cake. More like a spicy-nutty-chocolate dense nougat. The South African Flair instead of using traditional hazelnuts and flaked almonds... think Mozambique an Cashews.

Yields: 16x20cm - 2 trays

Ingredients:

  • 280g Cashew Nuts
  • 200g Castor Sugar
  • 200g Honey
  • 30ml Water
  • 350g Candied Peel
  • 50g Cocoa Powder
  • 110g Cake Flour
  • 3ml Cinnamon Powder
  • Rice Paper

Method:

  1. Roast the nuts, de-skin if necessary.
  2. Place the sugar, honey and water into a pot and bring up to 115°C.
  3. Place the candied peel, cocoa, cake flour and cinnamon powder into a large mixing bowl.
  4. Add the sugar mixture.
  5. Grease the tin, line with rice paper and then top with panforte mix.
  6. Bake at 130°C for 5 minutes, remove slightly cool and portion into desired shapes traditionally panforte is round.

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