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: Pasta Recipes

Brookdale's Vegetable & Bean Lasagne Recipe

Vegetable and Bean Lasagne / Brookdale Health Hydro (p)

Vegetable and Bean Lasagne / Brookdale Health Hydro (p)

Vegetable and Bean Lasagne

Lasagne - think vegetable and bean which can be made with corn or rice pasta for those who are gluten intolerant. I’m going through a bean phase and returned from my recent American trip with a variety of packets for my sous chef, Elaine Boshoff, and me to work with.

Serves 4 - 6

Vegetable Sauce

Ingredients:

  • 5 ml olive oil
  • 2 red onions, finely chopped
  • 10 ml garlic, crushed
  • 250 g button mushrooms, sliced
  • ½ red pepper, seeded and chopped
  • 200 g baby marrow, sliced and roasted
  • 2 brinjals cubed and roasted
  • 410 g red kidney or canneloni beans, cooked
  • 6 tomatoes, peeled and chopped
  • 125 ml vegetable stock
  • 5 ml fresh oregano, chopped herb salt and freshly ground black pepper
  • 500 g spinach, washed and roughly chopped
  • 200 g instant lasagne sheets (corn and rice pasta for gluten free)

Directions:

  1. Preheat the oven to 180 degrees and roast the brinjal, baby marrow, mushrooms and red pepper, rub with a little olive oil and seasoning and roast for about 10 minutes until tender.
  2. Heat the oil in a sauce pan. 
  3. Add onions and garlic and cook for 5 minutes. 
  4. Add tomatoes, vegetable stock and allow to simmer until tomatoes have softened. 
  5. Stir in the roasted vegetables, beans and herbs. 
  6. Simmer for 10 minutes. 
  7. Lastly stir in chopped spinach into vegetable sauce and allow to wilt in the hot sauce.

Bechamhel Sauce

Ingredients:

  • 30 ml butter
  • 60 ml cake flour
  • 500 ml skim milk herb salt and freshly ground black pepper
  • 30 - 40 g parmesan cheese, grated
  • 8 calamata olives, pitted and chopped
  • 15 ml fresh oregano, chopped

Directions:

  1. Melt butter in a saucepan, add flour and brown.
  2. Remove from the heat and slowly whisk in the skim milk, return to the heat, stirring and allow sauce to thicken. 
  3. Season to taste. 

To assemble:

  1. Pour half of the béchamel sauce into the bottom of casserole dish about 17 x 26 cm then cover with lasagne sheets then vegetable sauce over the lasagne sheets. 
  2. Cover with a layer of lasagne sheets. 
  3. Finish off with the balance of the béchamel sauce. 
  4. Sprinkle with parmesan, olives and oregano.
  5. Bake in a pre-heated oven @ 180 degrees for 30 - 40 minutes until golden in colour. 
  6. Serve hot with a simple salad.

Beans offer brilliant nutritional value! They are a source of carbohydrate and protein, as well as fibre and numerous vitamins and minerals including iron, folic acid, and magnesium. Although it’s quicker to use them straight from a can, tinned varieties are higher in sodium (salt) than the packet alternatives. Cooking them yourself is thus beneficial for those on a salt-restricted diet. Alternate with canned and fresh beans, as well as different types of beans for healthy variety!

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Elaine's Beef Lasagne Recipe

Beef Lasagne Photo : Jackie Cameron

Beef Lasagne
Photo : Jackie Cameron

Elaine's Beef Lasagne

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

My right-hand lady, Elaine Boshoff, present Sous chef at Hartford House, made the “Taste of Durban” exhibition possible for us, as she held the fort, immaculately, as she always does, while I was trekking between Durban and Mooi River. While running Hartford’s kitchen, she was prepping up stock levels and doing my daily demonstration preparations for the show. Our favourite staff or home-cooked meal is our ultra-rich lasagne, an irresistible Elaine speciality.

Ingredients :

  • 120gr Salted Butter
  • 60ml Sunflower Oil
  • 375gr Onions, finely chopped
  • 4cloves (12gr) Garlic, grated
  • 4sprigs (12gr) Rosemary, chopped
  • 6 Bay Leaves
  • 750gr Tomatoes, chopped
  • 200gr Tomato Paste, All Gold
  • 1kg Topside Beef Mince
  • Salt and Black Pepper

Method :

  1. In a large pot, heat the butter and oil.
  2. Add the onions and garlic, cooking it really well.
  3. Then add the rosemary, bay leaves and tomatoes, cooking till the tomatoes are nice and soft.
  4. Add the tomato paste, which will make the consistency of the mixture thicker.
  5. Cooking it for about 15 minutes, lastly add the mince.
  6. Combine it all well, don't overcook the mince.
  7. Season with salt and pepper and keep aside.

Cheese Sauce

Ingredients :

  • 2L  Full Cream Milk
  • 5  Whole Black Peppercorns
  • 1  Bay Leaf
  • 5ml  Salt
  • 1  Onion, chopped
  • 2 sprigs  Rosemary
  • 250ml  Cake Flour
  • 250ml  Salted Butter
  • 200gr  Cheddar Cheese, grated

Method :

  1. Bring the milk with the peppercorns, bay leaves, salt, onions and rosemary to the boil allowing all the flavours to infuse. Strain and set aside.
  2. Make a blond roux (chef's note: a cooked mixture of equal amounts of flour and butter, used to thicken many sauces. For a blond roux the flour and butter must be cooked until golden in colour to ensure the floury taste is lost). Get a pot on the heat and add the butter. When melted add the flour and cook until golden.
  3. Slowly add the warm milk so no lumps form. Bring to the boil and allow simmering until correct consistency is reached. Finish with cheese and seasoning with salt and pepper.

Lasagne

Ingredients :

  • 5L  Water
  • 10ml  Salt
  • 45ml  Olive Oil
  • 1box (500gr) Lasagne Sheets
  • 100gr  Cheddar Cheese, grated

Method :

  1. Place the water, salt and olive oil on the heat in a big pot.
  2. When this is boiling, blanch the lasagne sheets in the water, till al dente (firm to the bite) doing only a few sheets at a time.
  3. Place on a tray with some olive oil sprinkle over and set aside.
  4. You can make this in one big dish or small individual dishes, spray and cook them well.
  5. Start by a layer of white sauce, then lasagne sheet and then layer of mince, keep layering like this until you get to the top of the dish. Sprinkle with the cheese.
  6. Place in pre-heated oven, 180ºC for 30 minutes or until golden on top.

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

Caprese Pasta Salad Recipe

Caprese Pasta Salad Photo : Jackie Cameron

Caprese Pasta Salad
Photo : Jackie Cameron

Quick and Simple Caprese Pasta Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.

Hand pressed Basil Pesto

Yields : about 400 - 500 ml

Ingredients :

70 g Fresh Basil

100 g Pine Nuts or Pine Kernels (chef's note : Flaked Almonds can be substituted as a more reasonable alternative and they taste as delicious!)

60 g Butter (chef's note :  gives the Pesto a thicker consistency)

250 ml Olive Oil

25 g Garlic

100 g finely grated Parmesan or Pecorino

Salt and Pepper

Method :

1) Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser

2) Roast and slightly cool the pine nuts (chef's note: roast nuts just before adding to the other ingredients to ensure a fresh roasted flavour)

3) Add the nuts to the liquidiser and liquidise until the correct desired consistency is reached

250ml (115gr) Penne Pasta, uncooked

Drizzle of olive oil

60ml Basil Pesto

20gr Sundried Tomatoes, soaked in boiling water, cut into strips

150gr Cherry Tomatoes, cut in half

15gr Fresh Basil shredded in pieces

15ml Pine Nuts, roasted

70gr Mozzarella Cheese, cut in little cubes

Fresh Basil and Freshly Grinded Black Pepper to garnish

Method :

Pasta

1) Fill a large pot with water and salt (chef's note : work on an average that for every 100 g of pasta use 1 litre of water. Pasta loves salt (10 g salt per 100 g pasta) so don't be scared to add)

2) When water is boiling add pasta and stir to prevent pasta sticking

3) Cook until al dente (firm to the bite)

4) When the pasta is cooked, spoon the pasta out of the water with a slotted spoon into a colander. (chef's note : to prevent the starch sticking to the pasta and making the pasta quills stick to each other)

5) Put the pasta under cold water

6) Drizzle olive oil and basil pesto over the pasta for flavour (chef's note : I always add pesto or freshly cut herbs to pasta to enhance the flavour)

7) Finish with all the other ingredients

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

"Coq au vin" Pasta Recipe

Coq au vin Pasta Photo  : Jackie Cameron

Coq au vin Pasta
Photo : Jackie Cameron

"Coq au vin" Pasta

By drawing from local resources we can reduce our carbon footprints. And always remember 'local is lekker'! With the ever-increasing demand more wholesome food is being produced - this often with a cheerful twist. Simplicity is the keyword but remember simple does not always mean quick and easy.

Energy Food with a Modern Twist

Yields: 2 large portions

Ingredients:

WHITE SAUCE

500ml Full Cream Milk

½ Small Onion

1 Peppercorn

1no Fresh Bay Leaves

25gr salted Butter

25gr Cake Flour

Season with salt and pepper

REST OF THE DISH

5 g salted Butter

5 g Sunflower Oil

110gr Bacon, rind removed

45gr Pearl Onions- cut in half or use sliced onions

315gr Chicken Breast (2 nice size breast)

150gr Red Wine

7gr chopped, Fresh Thyme

70gr Exotic Mushrooms or any readily available mushrooms

Method:

1) In a small saucepan allow the milk, onion, peppercorn and bay leaf to come to the boil, infuse and strain

2) In another saucepan melt the butter, whisk in the flour amount.  Cook for about 2minutes forming a roux. Add the hot milk mixture slowly to the roux and bring to the boil. Set aside

3) Heat a large pan with butter and oil, sauté bacon and push to the side of the pan when cooked. Then add the pearl onions-cut side down and sear. Push to the side as well

4) Cut chunky but neat slices of chicken, sear on the one side of the pan-do one breast at a time and push to the side again.

5) By this stage your pan should be very hot, add red wine and reduce to almost nothing

6) Once reduced add the warm white sauce and bring to the simmer reducing to your desired consistency, being careful not to overcook the chicken so ensuring it is a quick process

7) Finish with fresh thyme and exotic mushrooms

8) Mix around and serve with your favourite pasta

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

Macaroni and Cheese Recipe

Macaroni and Cheese Pho to : Jackie Cameron

Macaroni and Cheese
Photo : Jackie Cameron

Macaroni and Cheese Recipe

Recognizing that unhealthy eating habits in children result in unhealthy  adults, grown health awareness demands a new emphasis on the value of  sensible nutrition over convenience foods. Get into the habit of  “double” cooking, where possible, and freezing the surplus, so that  healthier food is available when time isn’t. When I think excellent  value-for-money, I think homemade macaroni and cheese. Plain or schussed  up, both are scrumptious.

Yields: 4 – 6 portions

Ingredients:

Pasta

500 g Macaroni

50 ml Salt

5 l Water

Mornay Sauce

2 L Milk

5 Peppercorns

1 Bay leaf

5 ml Salt

1 medium Onion - chopped

2 Sprigs of Rosemary

120 ml Flour

120 ml Butter

200 g grated cheese

Garnish

60 g grated cheese

2 Tomatoes sliced thinly

A few optional extras:

Sauté Bacon and Onion

Sage, Onion and Chicken

Selection of Herbs

Corn Kernels and finished with a bit of Coconut Cream

Tomato, Basil and Pine Kernels

Method:

Pasta

1) Fill a large pot with water and salt (chef’s note: work on an average that for every 100 g of pasta use 1 litre of water and 10 g salt. Pasta loves salt so don’t be scared to add.)

2) When water is boiling add pasta and stir to prevent pasta sticking

3) Cook until al dente (firm to the bite) about 10 minutes

4) When the pasta is cooked spoon the pasta out of the water with a slotted spoon into a colander. (Chef’s note: to prevent the starch sticking to the pasta and making the pasta quills stick to one another.)

5) Run cold water over the pasta

6) Drizzle the pasta with olive oil and mix in freshly chopped herbs. (Chef’s note: I always add pesto or freshly chopped herbs to pasta to enhance the flavour)

Mornay Sauce (An enriched béchamel sauce with grated cheese added for flavour)

7) Bring the milk with the peppercorns, bay leaves, chopped onions and thyme to the boil allowing the flavours to infuse. Strain and set aside

8) Make a blond roux (chef’s note: a cooked mixture of equal amounts of flour and butter, used to thicken many sauces. For a blond roux the flour and butter must be cooked until golden in colour to ensure the floury taste is lost.) Get a pot on the heat and add the butter. When melted add the flour and cook until golden.

9) Slowly add the warm milk so no lumps form. Bring to the boil and allow simmering until correct consistency is reached. Finish with grated cheese, salt and pepper.

Macoroni and Cheese

10) Combine the Mornay sauce with the pasta and put into a deep oven proof dish. Optional extras can always be added at this time. Grate Cheddar cheese over the top of the pasta and slice tomatoes thinly to garnish.

On service

11) Place into a warm oven and gratinée the top. Ready to 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