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: Salad Recipes

Brookdale's Asparagus & Strawberry Salad Recipe

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus & Strawberry Salad with Chilli Line Dressing

Serves 6

Ingredients:

  • 300 g packet mixed salad leaves [rocket, baby spinach, watercress]
  • 1 cos lettuce, broken up
  • 250 g strawberries, cut in quarters
  • 1 yellow pepper, thinly sliced
  • 100 g snap peas
  • 100 g asparagus tips, blanched
  • 2 carrots, julienned
  • 1 cucumber, de-seeded and thinly sliced on the diagonal or strips
  • 6 red spring onions, chopped or sliced lengthways or one red onion thinly sliced sugared almonds handful of alfalfa sprouts or micro greens
  • Sugared Almonds

Ingredients:

  • 200 g whole almonds a few drops of water
  • 60 ml icing sugar

Method:

  1. Preheat oven to 180 degrees. 
  2. Sprinkle nuts with a little water. 
  3. Toss with icing sugar. 
  4. Place them on a baking tray and bake until golden for about 15 minutes. 
  5. Shake the tray frequently. 
  6. Cool well before storing in a sealed container and use when ready to serve.

Method:

  1. Assemble salad ingredients on flat platter or salad bowl.
  2. Drizzle dressing over salad or serve separately in a ramekin.
  3. Sprinkle with nuts just before serving the salad. 
  4. Garnish with fresh edible flowers.
  5. Chilli Line Dressing

Ingredients:

  • 80 ml sweet chilli sauce
  • 25 ml plain low fat yoghurt
  • 20 ml mayonnaise
  • 2 limes, juiced herb salt and ground black pepper
  • 30 ml Italian parsley chopped or mint or coriander

Method:

  1. With a whisk, mix together all dressing ingredients. 
  2. Adjust seasoning. 
  3. Stir in chopped parsley.

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

Potato Salad Recipe

Potato Salad Photo : Sally Chance

Potato Salad
Photo : Sally Chance

Potato Salad

I suggest you buy these ingredients on pay day when your bank account is fully stocked!

Makes approximately 4 portions

Ingredients:

  • 4 medium potatoes, peeled, boiled and cut into cubes
  • 50 g fresh chives, snipped
  • olive oil to drizzle
  • 100 g smoked salmon trout ribbons
  • 1 tablespoon salmon caviar, optional
  • 4 pickled quail eggs, quartered (or 2 hard-boiled
  • chicken eggs, chopped)
  • 2 tablespoons capers
  • fennel to garnish
  • lemon wedges
  • salt and pepper

Method:

  1. Mix potatoes, chives and olive oil. Season with salt and pepper and set aside for flavour to develop.
  2. Serve garnished with smoked salmon trout ribbons, caviar, quail eggs, capers, fennel and lemon wedges (remember to remove all pips). Add a sprinkle of freshly ground black pepper.
  3. Serve with pan-seared Norwegian salmon and fresh green beans with beurre blanc.

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

 

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

Tomato and Avocado Salad Recipe

Tomato and Avocado Salad Photo : Karen E Photography

Tomato and Avocado Salad
Photo : Karen E Photography

Tomato and Avocado Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I think simplicity; tomato, avocado and fresh basil salad springs to mind. It’s the foundation of traditional Caprese salad, a renowned Italian dish celebrated world wide for a very good reason - it’s delicious. The first time I ate it, in its home country, was while I was working in Switzerland and I crossed the border for lunch in Italy - so over the top! Buffalo mozzarella is the traditional accompaniment to this salad. It’s difficult to come by, and the price is restrictive so I use dollops of yoghurt. I have recently been introduced to The Gourmet Greek yoghurt. You’ll find it on the Midlands Meander and I strongly recommend it. For those of you who follow me on Twitter and Facebook you will have read me waxing lyrical about the quality of this thick and creamy yoghurt. It works so well in this salad. Try it you won’t be disappointed!

Serves: 4

Ingredients:

  • 125gr Cherry Tomatoes, cut in ¼
  • 2 medium (370gr) Avocado, sliced, seasoned and squeeze ½ a lemon’s juice over the avo
  • 65gr Sun-Dried Tomatoes
  • 170gr Thick Full Cream Greek Yoghurt

Method:

  1. Place all the ingredients on a serving platter.

Basil Pesto

Yields: 500ml

Ingredients:

  • 70gr Fresh Basil
  • 100gr Flaked Almond, roasted and cooled
  • 60gr Salted Butter
  • 250ml Olive Oil
  • 25gr Fresh Garlic
  • 100gr Pecorino Cheese, grated
  • Salt and Pepper

Method:

  1. Place all the ingredients in a blending machine, blend till everything comes together. Be careful not to over blend as this can cause the pesto to split. Season with salt and pepper.
  2. Make quenelles of the pesto on top of the salad, you will only use about a 100ml. Keep the rest in the fridge in a sterilised glass bottle for later use.
  3. Drizzle Extra Virgin Olive Oil over the salad, freshly grinded Black Pepper and garnish with fresh basil leaves.

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

 

Beef Fillet Salad Recipe

Beef Fillet Salad Photo : Karen E Photography

Beef Fillet Salad
Photo : Karen E Photography

Beef Fillet Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sweltering heat and an overindulgent festive season leads me to consider cool, refreshing, healthy eating. It’s a good way to start the year. See if you can make it last! Any hot, main course on such sultry evenings would be wasted on me. I have, therefore, chosen beef salad with peas, caramelised red onions and soft feta. I know you’ll like it too.

Serves: 4

Ingredients:

  • 300gr Beef Fillet
  • 10gr Salted Butter

Method:

  1. Get a pan really hot on the heat, add the butter, when melted place the beef in the pan and sear on all the sides.
  2. Place on an oven tray, place in the oven at a 260C for about 5-7min (depending on how you would prefer it to be cooked), this will be medium to rare. Allow some cooling and resting time, then cut the beef into thin slices.

Caramelised Red Onions

Yields: 4

Ingredients:

  • 655gr Onions, thinly sliced
  • 500ml Red Wine
  • 150gr Treacle Sugar

Method:

  1. Place all 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 a red wine syrup that is coating the onions (which takes about 35 minutes).

Ingredients:

  • 60gr Feta Cheese, roughly broken
  • 65gr Peas, cooked
  • 25gr Red Onion, sliced
  • 45gr Caramelised Red Onions
  • 30g Pecan Nuts

Method:

  1. Place the sliced beef on a salad platter, top with feta, peas, red onions, caramelised red onions and pecan nuts.  Drizzle with Extra Virgin Olive Oil before serving.

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

Smoked Salmon Salad Recipe

Smoked Salmon Salad Photo : Karen E Photography

Smoked Salmon Salad
Photo : Karen E Photography

Smoked Salmon Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A smoked salmon terrine, in many different forms, is a popular dish on our menu here at Hartford House. As the years go by - and I get more adventurous - the ingredients become more complicated. But now I’m focussing on simplicity and highlighting the delicate smoked salmon. For me, eating an apple on the core is uninteresting - unlike a peach, plum, litchi and mango - but when it comes to using it in a dish it offers a fresh crisp texture. This terrine is the heart of any seafood starter - on its own or as a side dish. Let your creativity loose.

Ingredients:

  • 300gr Smoked Salmon
  • 20gr Salted Butter, melted

Method:

  1. In a terrine mould, 9x4.5cm and 3.5cm in height. Spray and Cook the mould, line it with plastic cling wrap. Cutting the smoked salmon to fit the size of the mould, layer the smoked salmon and the butter, until you reach the top off the mould, wrap the plastic wrap over and cover. Leave in the fridge for at least 2hours to firm up.
  2. Remove the terrine from the plastic and mould, cut as you desire and place on a serving platter.

Ingredients:

  • 1 (155gr) Apple, cut in slices
  • 1 (120gr) Lemon, cut in ½
  • 180gr Cream Cheese

Method:

  1. Place everything onto a serving plate and garnish with fennel and edible flowers.
  2. Drizzle with Extra Virgin Olive Oil and freshly ground black pepper.

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

West Coast Lobster Recipe

West Coast Lobster Photo : Jackie Cameron

West Coast Lobster
Photo : Jackie Cameron

Lobster

Yields : 4

Ingredients :

  • 4 x Whole Crayfish
  • 4L Water
  • 30ml Salt
  • 240ml Vinegar

Method :

  1. Place the water, salt and vinegar in a large pot and bring to the boil.
  2. Place the crayfish in the pot and cover, allow to cook for 15 minutes.
  3. Serve immediately.

Salad

Ingredients :

  • 1pkt Mixed Lettuce
  • 5gr Fresh Basil
  • 5gr Fresh Rocket
  • 5gr Chive
  • 120gr Salted Butter
  • 45ml Freshly Squeezed Lemon Juice
  • 1 (180gr) Lemon, cut into wedges
  • Maldon Salt and Freshly grinded Black Pepper

Method :

  • Make a salad with the lettuce and herbs.
  • Melt the butter, getting it nice and golden brown, be careful not to burn. Set aside to cool down.
  • Add the lemon juice and mix well.
  • Pour over the salad and season well.
  • Serve immediately with the lemon wedges and crayfish.

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

Calamari And Quinoa Salad Recipe

Calamari and Quinoa Salad Photo : Jackie Cameron

Calamari and Quinoa Salad
Photo : Jackie Cameron

Calamari

Yields : 4

Ingredients :

  • 380gr Calamari Steaks
  • 8 small (300gr) Kiwi Fruit, skin removed and blended
  • 260ml Flour
  • 5ml Salt
  • 2,5ml Black Pepper
  • 50gr Butter
  • 30ml Sunflower Oil

Method :

  1. Place the calamari in the kiwi puree, for 30 minutes (nothing more, as this will cause the fish to disintegrate completely. Wash the puree off and cut the calamari into thick strips.
  2. Dust the calamari strips in the flour, salt and pepper.
  3. Heat a frying pan, add the butter and oil.
  4. Fry the calamari strips in batches, getting them crisp and golden brown.

Quinoa Salad

Ingredients :

  • 250ml Quinoa (said "Qin-wah" the nutrient composition is excellent in comparison to other grains - with essential amino acids and good quality calcium, phosphorous and iron.)
  • 500ml Water
  • ½ (50gr) Yellow Pepper, finely chopped
  • 8 (100gr) Cherry Tomatoes, cut in ¼
  • 50gr Flaked Almonds, roasted
  • 35gr Raisins
  • 70gr Cucumbers, cit in ¼ slices
  • 200gr Broccoli, blanched
  • 3gr Garlic, grated
  • 40ml Freshly Squeezed Lemon Juice
  • 60ml Extra Virgin Olive Oil
  • Salt and Black Pepper

Method :

  1. Rinse the Quinoa well.
  2. Place the Quinoa and water in a pot and bring to the boil.
  3. When boiling reduce the heat to a simmer, cover and cook for about 15minutes or until tender.
  4. Let slightly cool down, before mixing with the yellow peppers, cherry tomatoes, almonds, raisins, cucumber and broccoli.
  5. In a separate bowl whisk the garlic, lemon juice and oil together, pour this over the salad and mix well.

On Serving :

  • Serve the hot freshly seared calamari with the Quinoa salad

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

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