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: Lunch Recipes

Garden Pea Soup Recipe

Garden Pea Soup Photo : Jackie Cameron

Garden Pea Soup
Photo : Jackie Cameron

Garden Pea Soup with Pea Puree, Gammon "Brawn", Bacon |nfused Panna Cotta and Creme Fraiche

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say. One of the first dishes will be a garden-fresh pea soup with a bright green-pea puree, gammon "brawn", Bacon-infused panna cotta and a creamy crème fraiche. A delicious hint of Christmas! This dish may be a bit "over kill" for those of you at home but any of the options with the soup will work well.

Garden Pea Soup

Yields : 4 portions

Ingredients :

10 g Salted Butter

25 g Onion Chopped

25 g Leeks, chopped

1 small Garlic Clove

125 g Potato, peeled and chopped (chef's note: do not place in water)

625 ml Water or good vegetable stock

750 g Frozen Peas

Method :

1) Heat a pot and add the butter, caramelise the onions. Then add the leeks, garlic and potatoes – sauté

2) Add the water amount and bring to the boil allow simmering until the potatoes are cooked. When the potatoes are cooked, quickly add the peas and heat slightly. You do not want over cooking because the soup will go from bright green to a dull green. Liquidise and strain straight away. Heat on service

Green Pea Puree

Ingredients :

1 cup Green Peas-Fresh or frozen what ever is readily available

Method :

1) Blanch the peas and then liquidise while still hot, strain

Gammon and Tongue "Brawn"

Ingredients :

675 g Beef Tongue

1 kg Gammon

2/960 g Trotters

5 fresh Bay Leaves

15 ml Maldon Salt

5 l filtered water

Method :

1) Place all the over ingredients into a pot. You will find the water amount is too much initially but keep on topping up

2) Simmer for 4 hours

3) Separate meat from the liquid. Strain the liquid through a muslin cloth and set aside.  Shred the meat finely and then place both of these amounts into a pot and allow reducing until a thick porridge consistency is reached.  Line a mould with plastic and pour in, ensuring you have a good balance of meat to liquid

Bacon infused Panna Cotta

Ingredients :

400 g Back Bacon, rind removed and chopped

1 l Cream

6 Sheets Gelatine

Salt and Pepper

Extra

Add about 400 ml Cream or to make 1 litre

Method :

1) Heat a pan and sauté the bacon to release all the flavours and juices

2) Add the cream and infuse, liquidise and strain

3) Sponge the gelatine and add to the warm cream mixture. Strain and measure how much liquid is available. Top up with cream to make a litre

4) Pour into your desired tray, cover with plastic and place into the fridge to set

Serve the hot soup with the pea puree, "Brawn", panna cotta and a teaspoon of crème fraiche, fresh apple slices, crispy bacon chips, pea shoots and a drizzle of olive oil and a grind of black pepper.

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

Crispy Duck Confit Recipe

Crispy Duck Confit with Hummus  Photo : Jackie Cameron

Crispy Duck Confit with Hummus
Photo : Jackie Cameron

Crispy Duck Confit with Roasted Butternut Puree, Hummus, Sultanas, Popcorn, Fresh Oregano and local Honeymeed

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

Duck is a favourite of mine so I've planned a crispy duck confit with hummus, sultanas and local honey mead, the drink of the gods. Duck thighs cooked in their own juice for three hours are delicious. I prefer doing this on the stove rather than in the oven. It gives me full control and I like to witness the changes as they take place. Serving this with hummus (a crushed chickpea puree) takes the richness from the dish and adds a pleasing creaminess. The sultanas and the honey mead add a sweetness that balances the duck flavour.

Crispy Duck Confit

Ingredients :

Duck fat to cover

Duck Thighs

Maldon Salt

Method :

1) The making of duck fat-when deboning a duck reserve all the fatty off cuts. Place this into a pot and cover with water. Cook this fat until extremely crispy so all the duck fat has been extracted and all the water reduced off so leaving only the duck fat. If this is not enough - cheat duck fat - use half butter half-sunflower oil and you will get a similar result. You could also buy duck fat from Candice at Fragrantly Aromatic Foods-082 812 4648.

2) Lightly salt the duck thighs for a few hours or over night. Rinse, pat dry and then poach the thighs in the duck fat for 3 hours. Never allow boiling only light simmering. Switch the pot off for a few minutes if needed during the process

3) On service place the duck thighs into a pan, place a little water at the base, top with a light sprinkle of Maldon salt and into a hot, 240˚C, oven until crispy

Creamy Hummus

Yields : a small bowl size

Ingredients :

1 tin Chickpeas (strain liquid off and discard it)

5 ml Durban Masala

30 ml Lemon Juice

Salt and Pepper

5 g Garlic

165 ml Olive Oil

20 ml Tahini Paste (made from ground sesame seeds if not available add a few drops of sesame seed oil for flavour)

30 ml Long life Cream

Method :

1) Place all the ingredients into a liquidiser and liquidise (on a high speed) until the desired consistency is reached

Serve the crispy duck thigh with home-style butternut puree, hummus, popcorn (for a texture), fresh oregano and a drizzle of honey mead (Produced and bottled in KZN-Born in Africa-033 2344796) that has been reduced by half

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

Pan-seared Norwegian Salmon with Potato Salad Recipe

Salmon Potato Salad Photo : Jackie Cameron

Salmon Potato Salad
Photo : Jackie Cameron

Pan seared Norwegian Salmon with Rich Man's Potato Salad, Fresh Green Beans, Lemon Wedge and Beurre Blanc

Fresh fish is always a winner so pan-seared Norwegian Salmon with a Rich Man's Potato Salad, fresh green beans and a lemon wedge is a good choice. A classic beurre blanc sauce rounds off this main dish and allows the fishy flavours to come through.

Pan-seared Norwegian Salmon

Yields : Five portions

Ingredients :

5 x 130g Norwegian Salmon

50g Salted Butter

Olive Oil

Method :

1) Heat a non-stick pan, add a knob of butter and once the butter is brown in colour and releasing a nutty aroma, add a splash of Olive Oil. (The olive oil prevents the butter from burning)

2) Place the salmon presentation side down first in the hot pan. Allow a beautiful golden colour to develop on the fish.  (Sear 1 or 2 fillets at a time so to ensure you do not overload your pan as this would result in poaching rather than searing.) Kiss, as we say, (just to seal rather than cooking) the other sides of the salmon with the hot pan.

3) Remove from the hot pan and place onto a tray for later cooking

4) On serving place the fish into a very hot oven, 220-240˚C, for 5-10 minutes until the fish is JUST cooked.  You can test this by placing your finger onto the fish, applying slight pressure in the direction of the flakes; if there is flake separation it is ready. Remember that the heat of the fish will continue cooking so be careful not to overcook as the flesh is so delicate.

Lemon Wedges (remember to remove all pips)

Rich Man's Potato Salad

Yields : Enough for 4-5

Ingredients :

4 medium potatoes, boiled, cut into cubes

50g Chives, snipped (with scissors)

Olive Oil to drizzle

80-100g Smoked Salmon Ribbons

3 t Salmon Caviar, optional

4 pickled Quail Eggs, quartered (or 2 hard-boiled eggs)

3 t Capers

Fennel to garnish

Salt and Pepper

Method :

1) Mix up potatoes, chives and olive oil. Season with salt, pepper and set aside for flavour development

2) On serving garnish chive-potatoes with smoked salmon ribbons, caviar, quail eggs, capers, fennel and lemon wedges. Serve with a grind of black pepper

Fresh Green Beans

Yields: 4-5 portions

Ingredients :

1 pkt, 700g, Fresh Green Beans, top and tail the beans

100g Salted Butter

Method :

1) Get a large pot of water on the heat and allow boiling

2) Place beans, in batches, into the boiling water. Add just enough beans so water does not stop boiling. You want this to be a quick process. When the beans are al dente, "to the tooth", tender but crisp remove from the boiling water. Place into an iced bath, allow instant cooling and halt cooking

3) Place beans into a pan with butter and oven roast until hot for serving

Classical Beurre Blanc

Yields : 4-5 portions

250ml good quality White Wine

180g Salted Butter, cut into cubes. Keep chilled within the fridge

15ml Cream

Salt and Black Pepper

Method :

1) Reduce the white wine by half. (so to about ½ cup)

2) Whisk the butter into the white wine one block at a time off the heat. If you find the butter is not melting or taking a long time to melt place you saucepan back onto the heat. Do not allow boiling as the sauce will split. Keep whisking and adding butter off and on the heat until all is incorporated

3) Add the cream amount on service, whisk, season 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

Mini Pavlovas with Fresh Fruit Recipe

Mini Pavlovas and Fruit  Photo : Jackie Cameron

Mini Pavlovas and Fruit
Photo : Jackie Cameron

Mini Pavlovas with Whipped Cream and Fresh Fruit

I am in Pavlova mode - to the point that I've included traditional pavlova on the Hartford House lunch menu. I, however, have added a modern touch to make my recipe a unique variation on a theme. On this occasion I cut up a selection of fresh fruit, whipped the cream and presented the individual mini pavlovas for each guest to fill as they chose. This is home-cooked elegance at its best!

Yields : About 20 mini pavlovas

Ingredients :

4 Egg Whites, room temperature

1 cup Castor Sugar

Method :

1) Start whisking the egg whites. Add castor sugar slowly and whisk until all sugar crystals have dissolved

2) Place meringue mixture into a piping bag with a star nozzle and pipe small rounds onto greaseproof paper situated on an oven tray. Take the back of a teaspoon-heat slightly in a cup of boiling water. Use the back of the spoon and create a centre dip within the pavlovas

3) Place tray into an oven, 50˚C, for 45 minutes - one hour. Switch the oven off and allow drying within the oven. Keep in mind you want a softish centre with a crisp outside

4) Serve with whipped cream. I do not add any sugar to my cream as I feel the pavlovas are sweet enough. Garnish with beautiful in season fruit and serve. If you have to make the pavlovas up beforehand. Lightly paint the topside of the pavlovas with either white/dark chocolate to prevent the pavlovas from going soft or soggy.

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

Gnocchi Gorgonzola Recipe

Gnocchi Gorgonzola Photo : Jackie Cameron

Gnocchi Gorgonzola
Photo : Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional Caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Gnocchi
(A potato dumpling of Italian origin)

Yields : 25 small dumplings

Ingredients :

700g Potatoes

120g Cake Flour

Salt and Pepper

Sauce - 75 g Gorgonzola

250 ml Fresh Cream

Fresh Lemon

Method :

1) Put the potatoes, skins on, into a large pot covered with cold water. Cook until soft. Push these potatoes through a sieve leaving the skins behind

2) Use your fingertips and lightly work the flour into the potato with salt and pepper. Bring this together and roll out cylinders or tubes. Cut small dumplings

3) Drop the gnocchi into a large pot of salted boiling water. When they rise to the top, remove and set aside

4) Sauce – melt the gorgonzola in the cream and set aside

5) On service pan sear the gnocchi in butter. Serve with gorgonzola cream sauce and a fresh lemon segment.

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

Crispy Hot Pizza topped with Smoked Salmon, Cream Cheese, freshly picked Rocket and a drizzle of Olive Oil Recipe

Smoked Salmon Pizza Photo : Jackie Cameron

Smoked Salmon Pizza
Photo : Jackie Cameron

I hope you enjoy some of my latest ideas starting with a crispy, hot pizza topped with room-temperature smoked salmon, creamy cream cheese, freshly-picked, slightly-peppery rocket and a drizzle of lemon olive oil. A perfect light lunch option filled with exciting textures.

Crispy Hot Pizza topped with Smoked Salmon, Cream Cheese, freshly picked Rocket and a drizzle of Olive Oil

Yields : 6 medium-sided oval shaped pizzas

Ingredients :

10 g Instant yeast

5 ml White Sugar

¾ cup lukewarm Water

1 ¾-cup Cake Flour

½ t fine Salt

20 ml Virgin Olive Oil

Method :

1) Add the yeast, sugar to the water amount and allow standing for 10 minutes

2) Make a well in the centre of the flour, salt and slowly cut in the liquid amount; finishing with the olive oil

3) Knead this dough for three minutes on a lightly floured surface

4) Place into an oiled bowl, covered with a damp cloth, and allow rising until double in size

4) Once risen divide into 6 portions of about 100g per piece and roll out thinly into a desired shape

5) Dock, prick with a fork, the pizza base and place into a hot oven, 220˚C, until cooked

6) Serve hot topped with ribbons of smoked salmon, dollops of cream cheese, rocket and a drizzle of olive oil

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

Christmas Leftovers Lunch Recipe

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins  Photo : Jackie Cameron

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins
Photo : Jackie Cameron

Christmas Leftovers Lunch Recipe

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

*Spicy Rice Salad with fresh Nectarine Slices, homemade Aioli and Raisins

Aioli

Yields : about 500 ml

Ingredients :

6 Egg Yolks

15 ml Dijon Mustard

2-3 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Aioli (chef’s note:  homemade mayonnaise flavoured with garlic)

1) Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour. 

2) Add both of the oils, to form a permanent emulsion, very slowly.  (Chef’s note:  This will prevent the Aioli from splitting and will also result in a thick Aioli.  A perfect situation is when a spoon can stand up right in the Aioli when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside for later use

Salad

Yields : 4-6 portions

Ingredients :

200 ml Aioli

2 t Durban Masala

140 g Onion (Skin on)

1 Garlic Clove

2 sprig Rosemary

2-3 cups cooked Rice

4 whole Nectarines or any stone fruit

1 cup Raisins

Salt and Pepper

Method :

1) Add the masala, grated onion, garlic and rosemary to the aioli

2) Place the rice into a large bowl, add sliced nectarines, raisins and finish with the aioli mixture

3) Season with salt and pepper

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