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: Meat Recipe

Lamb Burgers Recipe

Duck Confit Photo : Jackie Cameron

Duck Confit
Photo : Jackie Cameron

Lamb Burgers

For a burger with a difference try lamb mince - with loads of mint and chive to break down the richness. The light texture is enhanced with oven-seared cherry tomatoes and tatziki (Greek condiment consisting of yoghurt and grated cucumber). Served with triple-baked crisp potato slices this dish is simply marvellous.

Lamb Mince Burger Patty

Yields: 4 Patties

Ingredients:

500 g Lamb Mince

3 Egg Yolks

45 ml finely chopped Mint

45 ml finely chopped Chives

Salt and freshly ground Black Pepper

30 ml salted Butter

Extras

60 g Cake Flour

Method:

1) Mix the lamb mince, yolks, mint and chives together. Season well

2) Roll into a firm ball and roll in the flour to form an outer layer of flour. Push the patty meat into a cutter to form a neat, round shape.

3) Heat a pan, add butter and sear the patties. Place into a hot oven, 200°C for 17 minutes (turn the patties over at half time), remove from the oven and re-sear in a pan and serve

Tatziki

Yields: 4 portions

Ingredients:

½ Cucumber

5ml fine Salt

80 g plain Yoghurt

15 ml finely chopped Mint

2 cloves Garlic, chopped

Freshly ground Black Pepper

Method:

1) Grate the cucumber, add salt and place into a colander or sieve to remove any excess liquid. Leave overnight for best results

2) Rinse the salt off the cucumber and squeeze any excess liquid off. Add all the other ingredients and set aside for serving

Putting the Burger together

Toast the burger roll, butter well and top with crispy lettuce leaves or fresh herbs. Place lamb pattie on top of this, together with a tablespoon or so of tatziki. Finish with balsamic seared cherry tomatoes.

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 Burgers Recipe

Beef Burger Photo : Jackie Cameron

Beef Burger
Photo : Jackie Cameron

Beef Burgers

A beef burger must be completely savoury. Seared in beurre noisette (butter heated until slightly brown in colour and releasing nutty aromas) - with mounds of caramelised onions, Dijon-enhanced mayonnaise, fresh rocket, crispy bacon and sliced avocado all nestled within a homemade crusty cheese bun - it's a taste explosion.

Beef Burger Patties

Yields: 3 x 140 g

Ingredients:

200g Topside Mince

1 sprig Rosemary

2 cloves crushed Garlic

2 medium Tomatoes, 135 g chopped

½ medium Onion, 85g chopped

1 Egg Yolk

Salt and Freshly ground Black Pepper

Extras

40 g Cake Flour for dusting

15ml salted Butter

Method:

1)  Mix all the above ingredients together. Roll into a firm ball and roll in the flour to form an outer layer of flour.  Push the patty meat into a cutter to form a neat, round shape.

2) Heat a pan, add butter and get it to the noisette stage (just so it is releasing the nutty aroma), place burger into this and sear. Remove, place burgers onto a tray and set the pan aside

3) Place into a hot oven until cooked (200°C for 25minutes-turning over at half time). Just before serving heat up original pan and give the patty a good searing. Then serve

Burger Bun Rolls

Yields: 6 large rolls

Ingredients

1 pct. Instant Yeast

2 cups Lukewarm Water

5 cups of Cake Flour

8 ml fine Salt

10 ml White Sugar

54ml salted Butter

Method:

1) Sponge the yeast in ½ cup of the lukewarm water together with 2ml of the sugar amount. Let stand in a warm place for a few minutes or until double in size

2) Place this yeast mixture into a large bowl, add enough flour to make a batter, cover with a cloth and allow to form bubbles

3) Then add the other ingredients, mix well and hand-knead for ten minutes or until smooth

4) Place into a lightly oiled bowl, cover with a damp cloth, place in a warm place and allow to double in size

5) On a floured surface roll the bread rolls dividing the dough into 6 mounds

6) Place onto a greased tray, cover with a cloth and allow rising until double in size

7) Bake at 200°C for 20 minutes or until cooked

Homemade Mayonnaise (for Aioli just add garlic to the below recipe)

Yields: about 200 ml

Ingredients

2 Egg Yolks

10 ml Water

10 ml Dijon Mustard

90 ml Sunflower Oil

90 ml Olive Oil

Freshly Squeezed Lemon Juice for taste

Method:

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

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

3) Finish with lemon juice and warm water and set aside.

Caramelised Red Onions

Yields: 400-450g

Ingredients:

655g Chinese style (sliced) Onion

500 ml Red Wine

150 g Treacle Sugar

Method:

1) Place all of the above ingredients into a heavy based pan. Allow to simmer until onions are caramelised and most of the red wine has reduced to make red wine syrup that is coating the onion slices (which takes about 35 minutes).

Putting the Burger together

Toast the freshly baked buns in the oven-finish with a slice of cheese. Butter the buns, top the base bun with fresh rocket leaves and then the burger patty. Top this with the chunky tomato and onion relish then two crispy bacon pieces. Complete with two tablespoons of avocado guacamole (Avo, salt, pepper and lemon juice), caramelised red onions and a tablespoon of Dijon-enhanced mayonnaise. And serve with crispy Potato Chips

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

Mince Meat Bobotie Recipe

Bobotie Recipe Photo :  Jackie Cameron

Bobotie Recipe
Photo : Jackie Cameron

Mince Meat Bobotie

The South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.

Ingredients :

5 ml salted Butter

5 ml Sunflower Oil

2 medium onions, chopped

15 ml Durban Masala

5 ml Turmeric Powder

1 kg Topside Beef Mince

30 ml White Wine Vinegar

15 ml White Sugar

Salt and Black Pepper

1 slice Bread, soaked in 80 ml Full Cream Milk

75g seedless Raisins

45 ml Fruit Chutney

1 lemon, rind

160 ml plain Yoghurt

2 whole Eggs

Bay Leaves

Method :

1) Heat a pan and add butter and oil. Add onions and sauté until well cooked

2) Add the spices and allow cooking

3) Then add the mince and start the cooking process. While this mixture is cooking, add the vinegar and sugar amount. Season well

4) Squeeze any extra liquid out of the bread and reserve the liquid for later. Add this bread to the mince. Finish off with the raisins, chutney and lemon rind

5) Check the seasoning and push this semi-cooked mince mixture into a tin. Place this into the oven, 180˚C, for 20-30 minutes or until cooked

6) While cooking whisk the yoghurt and egg mixture together... if any milk is left over add to the above. Once cooked, place a layer of this on top of the mince mixture and garnish with bay leaves. Return to the oven until the egg custard is set about 15 minutes.

7) Serve with Apricot Blatjang or chutney and yellow rice

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