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: Free Recipes

Cauliflower Soup Recipe

Cauliflower Soup Photo : Jackie Cameron

Cauliflower Soup
Photo: Jackie Cameron

Cauliflower Soup Recipe

A winter vegetable that often misses the limelight on today’s menus is the unassuming but extremely versatile and tasty cauliflower. Nothing beats a thick creamy and velvety cauliflower soup. It’s perfect on its own but, at the restaurant, I often top it with truffle-oil-infused crème and caviar. A less extravagant but equally as impressive option is a rosette of smoked salmon.

Yields: about 2 litres (freeze extra soup for later eating)

Ingredients :

45ml Sunflower Oil

50g Butter

2 medium or 300g sliced Onions

1 sprig Rosemary

2 medium or 225g Potatoes

1 large Cauliflower

1 litre Milk

300 ml Milk

Salt and Pepper

Method :

1) Put a heavy based pot on the heat. Add oil and butter

2) When hot add onions and sauté until caramelised

3) Add the rosemary and chopped potatoes and sauté (chef’s note: after peeling and chopping the potato into small pieces do not put the potatoes into water as you need the natural starch in the potatoes to thicken the soup)

4) Finish with cauliflower and 1 litre of milk. Simmer until the potatoes are cooked

5) Liquidise and strain. Bring back to the boil; add the extra +- 300ml milk to get the soup to the correct consistency and season well with salt and pepper.(Chef’s note: as this is a milk based soup it does tend to burn easily so be careful when heating up.)

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

Koeksuster Recipe

Koeksusters Photo : Jac kie Cameron

Koeksusters
Photo : Jackie Cameron

Koeksuster Recipe

Over the years, I have cooked for a number of South African culinary events held abroad, and it has become apparent that South Africans are accustomed to eating rich, syrupy desserts. The best example of a proudly South African dessert is the koeksuster. This syrup-coated, plaited doughnut is fun to make and worth the effort. Your dad will never buy another koeksuster again!

Yields : 24 (extras can be frozen and slowly defrosted when need be)

Ingredients :

Syrup

1 kg Sugar

500 ml Water

3x4cm slices of Ginger

2 ml Cream Of Tartar

1 pinch Salt

1 Lemon Rind

5 ml Cinnamon

Dough

500 g Flour

2 ml Salt

30 ml Baking Powder

55 g Butter

1 Jumbo Egg

240 ml Milk

Sunflower Oil for deep frying

Method:

Syrup

1) Place all the syrup ingredients into a pot. Bring to the boil stirring continuously. Allow to simmer for one minute. Place in the fridge once cooled and allow chilling for two hours or overnight.

Dough

2) Sieve the dry ingredients together

3) Rub in the chilled butter

4) Whisk the egg and milk together. Cut this liquid into the dry ingredients until a soft dough is formed.

5) Knead well until bubbles form under the surface of the dough

6) Cover with a damp cloth and allow standing for one hour

7) Heat the oil until warm

8) Divide the dough into four equal amounts

9) Roll the one part of the dough out, on a lightly floured counter top, into a long rectangular shape with a width of 9cm and thickness of 5mm. Cut about 6 pieces of about 4cm in thickness from this main piece. Cut through each piece twice, but only ¾ of the way up, to form three long thin pieces to plait. Plait and pinch the end of the dough when finished. Deep-fry and place into chilled syrup for a few seconds. Remove and eat. Continue with the next dough amount.

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

Lemon Meringue Tart Recipe

Lemon Meringue Tart Pho to : Jackie Cameron

Lemon Meringue Tart
Photo : Jackie Cameron

Lemon Meringue Tart Recipe

Males have a sweet tooth. This makes it easy, and the safest bet is  lemon meringue tart. Men love it! The tart is made up of the intense,  sweet-and-sour flavours of lemon curd; the light, spongy but  crisp-textured meringue and the rich-flavoured biscuit base. A sugar  high of note!

Yields : 1 Tart

Ingredients :

1 pkt Tennis Biscuits

150 g Melted Butter

1 tin Condensemilk

Zest of 2 Lemons

100 ml Fresh Lemon Juice

4 Egg Yolks (Jumbo Eggs)

2 Egg Whites (Jumbo Eggs)

75 ml Castor Sugar

Method :

1) Place biscuits and melted butter into a liquidiser until semi-fine. Line the bottom of a pie dish with this mixture and place into the fridge to firm up

2) In a bowl mix condense milk, lemon zest, lemon juice and egg yolks together

3) Pour this into the chilled pie shell

4) Start beating the egg whites and slowly add the castor sugar until whites are firm and all sugar crystals are dissolved

5) Place this meringue on top of the condense milk mixture

6) Bake at 140ͦC for 25 minutes or until meringue is brown

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

Mille Feuille Recipe

Mille Feuille Photo : J ackie Cameron

Mille Feuille
Photo : Jackie Cameron

Mille Feuille Recipe

Pamper your mother with a memorable meal using methods which will  transport her on a journey of creativity. After all, all she ever does  is spoil you. Create this gastronomic experience in your home.

Mille Feuille,  when translated means “a thousand leaves”, is a classical dessert  consisting of thin layers of puff pastry separated with layers of  custard or Chantilly cream (flavoured cream with vanilla extract and  castor sugar) and fresh fruit and/or berries. With the variety of fruit  available this is the ideal dessert to round off a delectable lunch.

Yields : 4

Ingredients :

1 roll Puff Pastry

1 Egg

Icing Sugar

Greaseproof Paper

740 g Rice

500 ml Long life Cream

120 g Caster Sugar

10 ml Vanilla Essence

125 g Raspberry

200 g Gooseberry

250 g Strawberry

Method :

1) Unroll puff pastry onto a surface that has sieved icing sugar on. Neaten up the sides of the pastry and cut in half. Evenly score the pastry. Whisk the whole egg and lightly brush over the pastry. Place greaseproof paper at the base, of the oven-baking tin, and then put the puff and top with another layer of greaseproof paper. Lastly put the rice on top of this. (This is to ensure even cooking and rising). Place into the fridge for 30 minutes. Set oven temperature - 200ͦC

2) Whisk cream until firm and add sugar and vanilla. Wash berries and cut the strawberries in quarters and gooseberries in half and set aside.

3) Remove the pastry from the fridge and put straight into the oven. Cook for about 20 minutes and then turn over and cook for another 15 minutes or so. The pastry must be crispy and cooked through completely

4) Remove from the oven and cut, with a sharp knife, each piece of puff into six pieces so ending in having 12 pieces. Three per plate. Sprinkle with icing sugar and allow cooling on a wrack

5) On service place one piece of puff on the plate; top with flavoured whipped cream and fresh berries; then do the same for the next layer; finish with the puff pastry layer and an icing sugar sprinkle. Garnish and serve.

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

Caesar Salad Recipe

Caesar Salad Photo : Ja ckie Cameron

Caesar Salad
Photo : Jackie Cameron

Caesar Salad Recipe

The savoury kick from a Caesar salad is a  great start to any meal as it stimulates the salivary juices. Over the  years this dish has evolved into a typical everyday table salad.  Disgraceful, if you ask me! This is a grand serving of food that was  created in 1924 by an Italian chef, Caesar Cardini,  at a restaurant in Tijuana Mexico. It was traditionally prepared at the  table, with the greatest attention to detail and, today, it should be  made with respect for its longevity. Interestingly, the original recipe  was without anchovies… which suits me perfectly. The crisp romaine  lettuce leaves, crunchy herbed croutons, salty capers, rich-creamy  dressing and finely shaved parmesan makes this my favourite salad. The  textures excite my palate. I often add sautéed bacon and onion or sliced  sesame chicken breast or smoked salmon to this enticing salad.  Scrumptious.

Yields : 4

Ingredients :

Dressing

3 Egg Yolks

1 Medium Garlic Clove

10 ml Dijon Mustard

125 ml Olive Oil

125 ml Sunflower Oil

30 ml Lemon Juice

15 ml Water

4 pieces or 40 g of Back Bacon (rind off)

½ medium or 60 g chopped Onion

10 g Capers

10 ml Worcestershire Sauce

20 g finely grated Parmesan

Salt and Pepper

Method:

1) Whisk the yolks, garlic, mustard until pale yellow

2) Add the oils very slowly to this mixture to allow it to emulsify. If added too quickly the mixture will split.

3) Finish with lemon juice and water. Set aside

4) Place the chopped bacon into a hot pan. Add onions and sauté until well caramelised. Add a drop of oil if need be.

5) Chop the capers roughly

6) Add the cooled onion-bacon mixture, capers, Worcestershire sauce and Parmesan to the dressing and season well. Set aside

Salad

Yields : 4

Ingredients :

2 packets Lettuce

230 g Onion-chopped

16 slices or 155 g Back Bacon – chopped

80 g shaved Parmesan or to taste

4 slices of Bread

30 ml chopped Herbs ( Rosemary, Thyme and Chives)

45 ml Olive oil

Salt and Pepper

20 Caper berries or Capers

Method :

1) Place bacon into a hot pan and sauté. Add onion and cook very well. Set aside

2) Croutons – Cut bread slices up into neat squares with the crusts off. Mix herbs, salt, pepper and olive oil and pour over the bread squares. Oven dry until crisp and crunchy. Set aside

3) Make salad up with the lettuce leaves, onion-bacon mixture, parmesan shavings (chef’s note: use a potato peeler to get your shavings), croutons and capers. Serve with caesar dressing on the side and maybe some extra olive oil and even a lemon wedge.

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

Roasted Nectarines, Cinnamon-Crème Fraiche, Honey, Pine Nuts and “Lindt” Mint Chocolate

Roasted Nectarines Photo : Jackie Cameron

Roasted Nectarines
Photo : Jackie Cameron

Roasted Nectarines, Cinnamon-Crème Fraiche,  Honey, Pine Nuts and “Lindt” Mint Chocolate

It is summer fruits that make me wish we had only one season! Dessert  therefore is made up of roasted nectarines served with cinnamon-crème  fraiche, honey, pine nuts and “Lindt”  mint chocolate. The difference in textures, temperature and flavours  makes this mouth watering and memorable.

Yields : 4

Ingredients :

4 Nectarines

15 ml Brown Sugar

10 ml Honey

5 ml Cinnamon Powder

1 Vanilla pod or Vanilla Extract or Essence for flavour

20 g Butter

2 large Mint Sprigs

Crème fraiche :

5 ml Cinnamon Powder

30 ml Honey or to taste

125 ml Crème Fraiche

Honey for drizzling

20 ml Pine Nuts or flaked Almonds

100 g “Lindt” Excellence – Mint Intense Dark Chocolate

Method:

1) De-pip nectarines and place onto an oven tray. Top nectarines with the brown sugar, honey, cinnamon powder, vanilla, butter and fresh mint. Set aside until later oven roasting

2) Mix the Crème Fraiche ingredients together and place into the fridge

3) On service roast nectarine until soft ( for about 5 minutes with the tin foil on; 10 minutes with tin foil off at 250ͦC)

4) Top with a tablespoon of cinnamon-crème fraiche and garnish with honey, pine nuts and chocolate pieces

5) Serve with a dessert fork and spoon together with a knife for the nectarine skin

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