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: Fish Recipes

Haddock with Mushrooms and Egg Bake Recipe

Haddock with Mushrooms and Egg Bake Photo : Karen E Photography

Haddock with Mushrooms and Egg Bake
Photo : Karen E Photography

Haddock with Mushrooms and Egg Bake

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Breakfast for her has to include a piece of haddock. I was surprised when last in the English countryside, the haddock I ordered looked nothing like the haddock we get here. It had a delicate, smoked colour and a lingering smoked-fish flavour. But back to South Africa and to working with what we have... prepared the night before and popped into the oven when everyone is ready to eat is simply ideal; so the individual ramekins filled with creamy, flaked haddock, mushrooms, free-range egg and caviar, commemorates a special occasion and starts the day with a celebratory tone.

Serves: 4

Ingredients:

  • 2 (180gr) Haddock
  • 5gr Butter
  • 5ml Sunflower Oil
  • 75gr Onions, chopped
  • 155gr Mushrooms, chopped
  • 1 Whole Egg
  • 100ml Cream
  • Extra Butter for greasing
  • 4 Whole Eggs

Method:

  1. Place the Haddock in a pan with boiling water, allow to cook for about 5 minutes.
  2. Remove the Haddock from the heat, shred finely and set aside.
  3. In a small pan, heat the butter and sunflower oil.
  4. Add the onions and sauté, then add the mushrooms.
  5. When cooked, remove from the heat and add the egg and cream.
  6. Place this mixture into 4 tea cups, that has been greased with butter.
  7. Break open a egg on top of the mixture inside of each cup.
  8. Place on a baking tray and cook in the oven at 200°C for 10 minutes or until the egg on top is cooked.
  9. When ready serve with fresh Chives and Caviar.

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

Trout Rice Salad Recipe

Trout Rice Salad Photo : Karen E Photography

Trout Rice Salad
Photo : Karen E Photography

Trout Rice Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.

Aioli

Aioli is a homemade mayonnaise flavoured with garlic.

Yields: About 300ml

Ingredients:

  • 3 Egg Yolks
  • 7.5ml Dijon Mustard
  • 5gr Garlic
  • 7.5ml Warm Water
  • 125ml Olive Oil
  • 125ml Sunflower Oil
  • 10ml Lemon Juice

Method:

  1. Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.
  2. Add both the oils, to form a emulsion, very slowly, while whisking all the time. This will prevent splitting and will also ensure a think aioli.
  3. Finish with the lemon juice and taste for seasoning.
  4. Set aside for later use.

Rice Salad

Ingredients:

  • 5ml Durban Masala
  • 1 (120gr) Onion, grated
  • 4gr Garlic, crushed
  • 10gr Dill, chopped
  • 500ml Cooked Rice
  • 125ml Raisins
  • 125ml Saltanas
  • 2 Nectarines/Peaches cut in wedges
  • 150ml Aioli
  • Salt and Pepper

Method:

  1. Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl.
  2. Place in a serving dish.
  3. Place nectarines wedges.
  4. Spoon the aioli on top.
  5. Grind Black Pepper, garnish with fresh dill and lavender flowers.

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

 

Trout Stir Fry with Chinese Rice Noodles Recipe

Trout Stir Fry Photo : Karen E Photography

Trout Stir Fry
Photo : Karen E Photography

Trout Stir Fry with Chinese Rice Noodles

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Stir fries take me back to my junior school days. I had a friend, Bryan, and his parents organised a make-your-own-stir-fry birthday party! I was in my element! It was a very novel idea considering there were no cooking shows or Master Chef competitions in those days. Bowls of vegetables, meat, fish, seeds, oil and soya surrounded us and we were all encouraged compile then cook our own stir fries. So clever because children, generally, have different preferences. We all had a blast! And now when I think stir fry, I step back in time to a very happy place. This trout stir-fry recipe, using combinations you can find in your pantry, is tasty, quick and easy.

Serves: 4

Ingredients:

  • 45gr Monkey Nuts
  • 25gr Butter
  • 25ml Sunflower Oil
  • 15ml Sesame Oil
  • 100gr Onions, sliced
  • 60gr Red or/and Yellow Peppers, sliced
  • 10gr Garlic, grated
  • 10gr Ginger, grated
  • 50gr Carrots, peeled and sliced lengthways
  • 160gr Baby Marrows, sliced lengthways
  • 10ml Lemon Zest
  • 30ml Fresh Mint, chopped

Method:

  1. Place the monkey nuts in the oven to slightly roast, set aside.
  2. In a pan/wok heat the butter, sunflower oil and sesame oil.
  3. Add the onions, peppers, garlic and ginger, sauté until cooked.
  4. Add the carrots and baby marrows, cooking until al dente (firm to the bite).
  5. Finish off with the lemon zest, mint and reserved monkey nuts.

2 Sides - Raw Trout, seared in butter and roughly cut up

Yields: When cooked 220gr meat on average

Ingredients:

  • 125gr Chinese Rice Noodles, cook as instructed

Sauce:

  • 12.5ml Kikkoman Soya Sauce
  • 25ml freshly squeezed Lemon Juice
  • 5ml White Wine Vinegar

Method:

  1. Mix all together.
  2. Mix the sauce with the noodles and place into serving bowls, top with vegetables and the trout. Serve immediately.

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

Trout Quiche Recipe

Trout Quiche Photo : Karen E Photography

Trout Quiche
Photo : Karen E Photography

Trout Quiche

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I started at Hartford House trout quiche - with rich, flaky fennel-butter pastry - featured as a side dish to a fish main course. How food has changed over the years! Although culinary trends may have evolved nothing beats a quiche made with love and care. This dish screams savoury richness.

Filling

Makes: 2 Medium Sized Quiches

Ingredients:

  • 4 whole Eggs, beaten
  • ¾ cup Cream
  • ¾ cup Milk
  • 45ml Fennel, chopped
  • 35gr Butter
  • 280gr Onions, chopped
  • 105gr Carrots, chopped
  • 35ml Gherkins, chopped
  • 42ml Capers, chopped
  • 45ml Fennel, chopped
  • 350gr cooked Trout, shredded
  • Salt and Pepper

Method:

  1. Make the custard by whisking the eggs, cream, milk and fennel together. St Aside.
  2. In a pan heat the butter, add the onions and carrots, sauté.
  3. When cooked place in a large mixing bowl, add the gherkins, capers, fennel and trout. Mix well.
  4. Add the custard, and taste for seasoning
  5. Cover and set aside.

Pastry

Ingredients:

  • 180gr Mashed Potatoes
  • 330g Cake Flour
  • 157.5gr Butter, chilled and cubed
  • 2whole Eggs
  • 15ml Cold Water
  • 50ml Fennel, chopped

EXTRA:

  • 1 Egg Yolk
  • 40gr Parmesan/ Pecorino, grated

Method:

  1. In a large bowl combine the mashed potatoes and flour.
  2. Using your finger tips work in the butter, not over working the pastry.
  3. Whisk the eggs, water and fennel together.
  4. Make a well, pour in the liquid and cut the liquid within the flour to form a dough. Bring together.
  5. Wrap the pastry and place in the fridge to rest for at least 2 hours.
  6. Line the quiche tin and prick with a fork.
  7. Place back into the fridge and allow to rest.
  8. Blind bake at a 180°C for 15minutes then turn down the heat to 160°.
  9. Place the filling inside the base, top with the grated cheese and bake for 30minutes at a 160°.

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

Nicoise Salad Recipe

Nicoise Salad Photo : Karen E Photography

Nicoise Salad
Photo : Karen E Photography

Nicoise Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Nicoise salad is a traditional favourite. It’s gone out of fashion because it was over done and made without love. Make this salad with care otherwise it can go horribly wrong. Tuna, salty anchovies, perfectly-boiled new potatoes, boiled chicken/quail eggs, local olives, tomatoes and crunchy green beans - with or without croutons - promise a flavoursome explosion. We owe gratitude to the foodies/chefs of yesteryear whose experimentations have given us everlasting culinary masterpieces such as this one.

Salad

Serves: 4

Ingredients:

  • 8 (750gr) small Potatoes, boiled, cooled and roughly cut in blocks
  • 20ml Olive Oil
  • 15ml Chives, snipped
  • Salt and Black Pepper

Method:

  1. Mix all this together and place in the bottom of your serving bowl

Ingredients:

  • 1 (120gr) tin Tuna in Brine
  • 1 (45gr) tin Anchovy Fillets in Oil
  • 8 (35gr) Olives, de-pitted and broken in half
  • 30gr Red Onion, cut in slices
  • 10ml Capers
  • 4 Cherry Tomatoes, cut in ¼
  • 75gr Green Beans, blanched, refreshed and cut in ½
  • 4 Pickled Quail Eggs, cut in ½ (or 1 boiled egg)

Method:

  1. Arrange all the ingredients on top of the potatoes.

Salad Dressing

Ingredients:

  • 2.5ml Dijon Mustard
  • 20ml Lemon Juice, freshly squeezed
  • 95ml Extra Virgin Olive Oil
  • 5ml Fresh Rosemary, chopped
  • 15ml Fresh Basil, chopped
  • 5ml Fresh Oregano, chopped
  • 7.5ml White Sugar
  • Salt and Pepper

Method:

  1. In a mixing bowl place the Dijon Mustard and Lemon Juice
  2. Slowly add the Oil, whisking all the time.
  3. Add the herbs and sugar.
  4. Season to taste with salt and pepper.
  5. Just before serving drizzle over the salad.

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