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: Dinner Recipes

Pan-seared Beef Fillet Recipe

Pan-seared Beef Fillet  Photo : Jackie Cameron

Pan-seared Beef Fillet
Photo : Jackie Cameron

On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!

Pan-seared Beef Fillet

Ingredients : 4 - 6 portions

100 ml Sherry

100 ml Brandy

60 g Frozen Butter

1 sprig Rosemary

1 garlic clove

Method :

1) Keep the pan to the side after searing the fillet

2) Heat this pan when the beef is ready for serving, add the two alcohols (or any two alcohols of your choice) and allow to reduce and lift off all the pan juices. Once boiling add the rosemary, garlic clove and whisk in the frozen butter. Add all beef juices and pan juices to this sauce to give a lovely meaty flavour. Serve hot or warm; both are just as delicious.

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

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

Beef-and-Corn Pie Recipe

Beef and Corn Pie Photo  : Jackie Cameron

Beef and Corn Pie
Photo : Jackie Cameron

Beef-and-Corn Pie 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.

As the mornings get colder  and the days shorter so hearty winter recipes come out. Your dad  deserves a warm beef-and-corn pie with caramelised onions sitting on  wilted, green vegetables. This is a combination of slightly  sweet-and-savoury flavours with a crispy puff pastry topping. Tastes we  all enjoy.

Yields : 4

Ingredients :

15 ml Butter

1 medium Onion

1 Corn on the cob - remove kernels

15 ml Cumin

30 g Broccoli

15 ml Butter

2 sprigs Rosemary

450 g Beef Fillet – cut into bite sizes

2 T Flour

2 T Butter

250 ml Cream

5 ml Tomato Paste

Salt and Pepper

1 Egg

Method :

1) Heat a large pan. Add butter and when melted sauté onions until golden and add corn kernels, cumin and broccoli and sauté lightly. Remove from pan and set aside for later use.

2) Add the next amount of butter and rosemary and get the same pan very hot. Pan sear the beef fillet pieces in batches, a few at a time, as to not over load the pan. This should only take a few seconds if you have a hot pan. You want them to sear and not to poach. Remove from pan and set aside for later use

3) Make Beurre Manie (chef’s note: equal quantity of butter and flour mixed together by hand to thicken soups, sauces and stews). Mix together the flour and butter and set aside

4) Heat the same pan and add the cream and tomato paste and allow the cream mixture to come to the boil. Add half of the Beurre Manie and allow simmering for a minute. (Chef’s note: this will appear to be very thick but on later cooking it will thin down)

5) Finish by mixing all the ingredients together in the same pan and adding the rest of the Beurre Manie. Allow to cook for a minute while stirring continuously

6) Season with salt and pepper

7) Place mixture into four tea cups; three quarters of the way up. Top with a round of puff pastry and glaze with egg wash

8) Oven bake at 160ͦC for 20 minutes or until cooked

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

Beef Fillet Roasted and Pringle Crisps

Beef Fillet Photo : Jackie Cameron

Beef Fillet
Photo : Jackie Cameron

BEEF FILLET, FRESH ASPARAGUS, ROASTED - MEDITERRANEAN STUFFED BUTTERNUT WITH PRINGLE CRISPS

A five-course dinner party sounds extremely lavish. My guests, however,  expect nothing less! With little available social time on my hands I wow  my friends with fresh flavours and quick, clever substitutes. Food that  is stress free allows me to enjoy my dinner party.

In order to make a fabulous dish, the ingredients you are working with  need to excite you. The main course is a perfect example of my  favourites: beef fillet, fresh asparagus, roasted Mediterranean stuffed  butternut with Pringles crisps.  The texture of the crisps adds a fun element to this dish. This is a  homely main course with a touch of style.

Yields: 4

Ingredients :

*1 kg Beef fillet

Oil for frying

*2 small Butternut

Stuffing

2 rounds of Herbed Feta

2 large Garlic Cloves - sliced

10 ml Dried Oreganum

4 Olives – chopped up

8 Sundried Tomatoes - sliced

3 Egg Yolks

2 slices of Bread

Salt and Pepper

*1 punnet Asparagus

60 ml Butter

*1 large Pringles Original

Method:

1) Remove sinew, portion and pan sear beef in a very hot pan with a little oil. Set aside for later cooking

2) Cut the butternut in half length ways and remove the seeds. Place into the microwave and cook for 5-7 minutes on high

3) Mix all the ingredients together for the stuffing. Place into the butternut onto a tray and cover and cook for 10 minutes, at 220̊ C, and set aside for later heating

4) Blanch asparagus and refresh in iced water and set aside for later searing

5) On service place butternut in the oven for final cooking (220ͦC for 15 minutes) and finish cooking of the beef fillet in the oven until desired doneness. When the beef is ready remove it from the oven and allow it to relax until the butternut is hot and sear the asparagus in the butter

6) Serve with Pringles crisps

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