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: Sauce Recipes

Court Bouillon Recipe

Court Bouillon for Ostrich Salad Photo : Jackie Cameron

Court Bouillon for Ostrich Salad
Photo : Jackie Cameron

Poaching Court Bouillon (Flavoured Liquor)
For Ostrich

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I’m unsure about a piece of meat, I draw the cooking process out as long as possible - even when it comes to good cuts and especially when the meat is very lean. I make a red-wine court bouillon (flavoured liquor or stock). I then pan sear the cut (all sinew removed) in a hot pan with a dash of butter, which is at the stage of releasing nutty aromas. This seared cut gets poached in the red wine court bouillon off of the heat and then is allowed to rest before serving. The result is a flavoursome, juicy piece of venison.

Yields : 4

Ingredients :

  • 4 (15gr) Garlic
  • 1 (190gr) Onions, cut in quarters
  • 2 (65gr) Leeks, chopped
  • 3 (240gr) Carrots, peeled and chopped
  • 40gr Celery, chopped
  • 2x Bay Leaves
  • 8gr Fresh Thyme
  • 10ml Black Pepper
  • 10ml Maldon Salt
  • 250ml Red Wine
  • 250ml White Wine
  • 1000ml Beef Stock
  • 40gr Salted Butter
  • 10ml Sunflower Oil
  • 400gr Any venison, and this also works well with: Ostrich fan-fillet, 4x100g portions, all sinew removed

Method :

  1. Place all the court bouillon ingredients together into a pot and bring to the boil, allow simmering for 15 minutes and then strain, place the liquid back on the heat.
  2. In a pan get the butter and oil to the beurre noisette stage (brown in colour, releasing the nutty aromas), sear the ostrich on all sides.
  3. Turn the liquid down to a simmer and place the ostrich inside the pot. Remove the pot from the heat, cover with tin-foil and allow cooking for 10 minutes within the hot bouillon off of the heat, this will result in a juicy medium-rare ostrich fillet serve as a hot main or with a country garden 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

Strawberry and Rosemary Relish Recipe

Strawberry and Rosemary Relish Photo : Jackie Cameron

Strawberry and Rosemary Relish
Photo : Jackie Cameron

Strawberry and Rosemary Relish

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

From Dargle Valley Ducks I order Serene and Dean’s whole birds and they also sell the thighs separately, which is good to know should you want to make confit. I recently tried their sausages and duck liver pate and was very favourably impressed. We make our own at Hartford House but I recommend this pate for home use. Serve with crispy, thin Melba toast and sweetened strawberry-and-rosemary relish.

Yields : 150ml

Ingredients :

  • 125ml White Sugar
  • 125ml Vinegar
  • 250ml Water
  • 1 (65gr) Red or White Onion, chopped
  • 10gr Fresh Ginger, grated
  • 2gr Chillies, sliced
  • 1pun (260gr) Strawberries, cut roughly
  • 3sprigs (10gr) Rosemary, chopped
  • Pinch Black Pepper

Method :

  1. Place the sugar, vinegar and water in a small pot
  2. Stir until the sugar is dissolved, and bring to the boil
  3. Add all the other ingredients and turn the heat down to simmering allow reducing until a thick consistency
  4. Allow cooling

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

Sundried Tomato Smear Recipe

Sundried Tomato Spread Photo : Jackie Cameron

Sundried Tomato Spread
Photo : Jackie Cameron

Sundried Tomato Smear

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here’s an idea to make your picnics interesting yet stress free for the person hosting the occasion. Freshly-baked health bread layered with butter, sliced beef fillet and a sundried tomato smear goes down a treat. Remember to keep this cool.

Yields: 600ml

70 g Sundried Tomatoes, soaked for a few minutes in boiling water

100g Almonds, roasted

60 g salted Butter

265 ml Olive Oil

25g Garlic

100g pecorino, finely grated

Salt and Pepper

Method:

1) Liquidise or blend all ingredients together, store in the fridge in an air tight/sterilised container

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

Mustard and White Wine Sauce for a Poached Egg Recipe

Mustard and White Wine Sauce  Photo : Jackie Cameron

Mustard and White Wine Sauce
Photo : Jackie Cameron

Quick and Easy Mustard and White Wine Sauce for a Poached Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette. A classically-poached soft egg with tart mustard velvety sauce and wilted baby spinach comes a close second.

Yields: about 110ml

Ingredients:

125 ml White Wine

10 ml Wholegrain Mustard Sauce

125 ml Cream

Method:

1) Reduce wine by half, add mustard and then cream and slowly reduce until desired consistency.

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

Mushroom and Pepper Creamy Sauce for Hot Dogs Recipe

Mushroom and Pepper Sauce  Photo : Jackie Cameron

Mushroom and Pepper Sauce
Photo : Jackie Cameron

Mushroom and Pepper Creamy Sauce for Hot Dogs

When I crave a hot dog I prefer a sweet, soft bun roll; loads of butter; cheesy, smoked butcher–made Vienna sausage and a 'smothering' of All Gold tomato sauce. A variation on this theme includes Dijon mustard, rosemary, sautéed butter onions and a mushroom-and-black-pepper sauce. Something completely different!

Yields: enough for 4

Ingredients:

10 g salted Butter

10 ml Sunflower Oil

120 g sliced Onions

1 sprig Rosemary, fresh

140 g sliced Mushrooms

125 ml Cream

Method:

1) Sauté onions in butter and oil, add rosemary. Finish with mushrooms and cream, season well, with freshly ground black pepper, 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

Chunky Barbeque Relish Recipe

Barbeque Relish Photo : Jackie Cameron

Barbeque Relish
Photo : Jackie Cameron

Today chicken burgers are my burger of choice. Flavours must be authentic so a chicken burger needs a flame-grilled chicken breast rather than a patty. Served with lots of crispy lettuce, creamy homemade aioli (garlic mayonnaise), gherkin slices and chunky barbeque relish; this mixture of spicy creaminess produces a delicious, juicy burger.

Yields: 175 g

Ingredients:

25 g Salted Butter

250g chopped Onion

30 ml Treacle Brown Sugar

15 ml freshly grated Ginger

15 ml freshly grated Garlic

15 ml chopped Chillies, seeds removed

15 ml Honey

15 ml Mustard Seeds

15 ml White Wine Vinegar

15 ml Dijon Mustard

250 ml freshly squeezed Orange Juice

90 ml Kikkoman Soya Sauce

Method:

1) Heat a pan, add butter and sauté onions

2) Once the onions are translucent add all the above ingredients and allow simmering until the liquid amount is reduced

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

Chunky Onion and Tomato Relish Recipe

Onion and Tomato Relish  Photo : Jackie Cameron

Onion and Tomato Relish
Photo : Jackie Cameron

Chunky Onion and Tomato Relish

I have early memories of my mom making delicious, chunky onion and tomato relish. This we would spoon on top of thick butcher-made patties and place within a freshly-baked bread roll. Filled to the brim, the result was a truly finger-licking process. Yummy!

Yields: 4

Ingredients

10 ml salted Butter

1 small Onion, when sliced +- 85g

2 medium Tomatoes, when chopped 270g

3 crushed Garlic Cloves

15 ml All Gold Tomato Paste

10 ml Mrs Balls Chutney

10 ml HP Sauce

 5 ml Worcestershire Sauce

Method:

1) Heat a pan; add butter and then sauté onions well

2) Add chopped tomatoes, garlic and cook well

3) Finish with tomato paste, chutney, hp and Worcestershire sauce and allow reducing until desired consistency is reached

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

Rhubarb and Strawberry Compote Recipe

Rhubarb Photo : Jackie  Cameron

Rhubarb
Photo : Jackie Cameron

Rhubarb and Strawberry Compote

Rhubarb and strawberry compote is so versatile and can be served sweet, in a tart, or savoury, with a seared duck breast.

Ingredients :

1 bunch Rhubarb, chopped

2 punnet fresh Strawberry, chopped

3 cups Water, just to cover

3 cups White Sugar

Method :

1) Remove any coarse or dry pieces from the rhubarb

2) Place all the above ingredients into a pot and bring to the boil, stirring until all sugar crystals are dissolved. Simmer until the rhubarb is soft

3) Store in a sterilised bottle

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

Sweet Chilli Sauce Recipe

Sweet Chilli Sauce Photo : Jackie Cameron

Sweet Chilli Sauce
Photo : Jackie Cameron

I enjoy something slightly spicy when having a drink or two. This sparks  memories of Dodo’s vegetable market in Church Street, Pietermaritzburg  where my mom would stock up on supplies and my dad would buy a large  paper packet filled with greasy chilli bites for my sister and I. The  outer crispness and the inner slightly-spicy softness - almost  sponginess - is a texture sensation. I add onion, tomato, pepper and  lots of roughly chopped dhanya. For its intensity and versatility I rate  dhanya one of my favourite fresh herbs and served on Camembert it makes  a memorable meal with a homemade sweet chilli sauce, or with curry, or  in samoosas, or in salads or with chicken livers. The options are  endless.

Sweet Chilli Sauce

Yields: about 70 ml

Ingredients :

½ cup White Wine Vinegar

½ cup Water

½ cup White Sugar

4 Red Chilli (remove the seeds and thinly slice to result in about 10g of Chilli)

7 g Garlic, grated

15 g Ginger, grated

Method :

1) Heat the vinegar, water and sugar together in a saucepan.  Stirring all the time until all sugar crystals are dissolved

2) Add the chillies, ginger, garlic and reduce until a syrup consistency is reached

3) Serve chilled

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