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: Vegetable Recipes

Caramelised Beer Onions Recipe

Caramelised Beer Onions / Karen E Photography (p)

Caramelised Beer Onions / Karen E Photography (p)

Caramelised Beer Onions

We have always caramelised onions in balsamic vinegar, soy sauce, red and white wine - now, think beer! Why not? Try this recipe and serve with the next cheeseboard you present. It could also accompany your marinated, braaied beef fillet. The options are endless.

Ingredients : 

  • 2 (350gr) Onions, sliced
  • 1 can (330ml) Beer
  • 60 ml White Sugar

Method : 

  1. Place the onions, beer and white sugar into a heavy based sauce pan.
  2. Allow to simmer until the onions are caramelised and most of the liquid has reduced to make a syrup coating the onions, this will take about 20 minutes.

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

Beetroot Macaroons Recipe

Beetroot Macaroons Photo : Jackie Cameron

Beetroot Macaroons
Photo : Jackie Cameron

Beetroot Macaroons

Yields : 56 halves so about 28 macaroons

Ingredients :

  • 200g icing sugar
  • 100g ground almonds
  • 2t beetroot powder (thinly slide raw beetroot and oven dried at 70 degrees overnight until crisp, liquidise and place through a sieve)
  • 30g white sugar
  • 112g or +- 4 egg whites
  • Pink, red, purple and blue colouring

Method :

  1. Sieve the icing sugar, almonds and beetroot powder-set aside
  2. Beat the egg whites and slowly start adding the white sugar
  3. Add the colouring to this meringue mixture until the colour is correct be careful not to over mix
  4. Fold the dry ingredients (step one) into this meringue
  5. Pipe little rounds onto a lined oven tray and allow standing for 30 minutes to an hour
  6. Bake at 140°C for about 20 minutes, cool and store in an airtight container

Beetroot Cream Filling

Ingredients :

  • 250g cooked Beetroot
  • 1 ½ cups Cream

Method :

  1. Blend or liquidise these two ingredients together until the cream is thick and smooth.
  2. Put through a sieve and season

On Serving :

Sandwich the macaroon halves together with the beetroot crème and serve

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

Fancy but simple Cucumber Sandwiches Recipe

Fancy Cucumber Sandwiches Photo : Jackie Cameron

Fancy Cucumber Sandwiches
Photo : Jackie Cameron

Fancy but simple Cucumber Sandwiches

Ingredients :

  • 2 cucumbers, degorge - sprinkle with salt and leave overnight in a colander to remove any excess water-on service rinse in cold water and squeeze all liquid out
  • Mayonnaise
  • 2 Egg Yolks
  • 5ml Dijon Mustard
  • 1 cloves of Garlic - finely chopped
  • 5ml warm Water
  • 80ml Olive Oil
  • 80ml Sunflower Oil
  • 5ml Lemon Juice
  • 5ml warm Water
  • 1 loaf bread, use a cutter and for every slice you must get 4 rounds, butter these well as a "sealant"

Method (Mayonnaise) :

  1. Whisk the egg yolks, mustard, garlic and water (the first amount) 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 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.
  4. Mix the "washed" cucumber with the mayonnaise and make mini cucumber sandwiches with the bread.
  5. Serve with little rocket flowers or finely sliced lettuce as a traditional garnish so ensuring the sandwiches do not dry out.

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

Robynne's Chicken and Broccoli Bake Recipe

Chicken and Broccoli Bake Recipe Photo : Jackie Cameron

Chicken and Broccoli Bake Recipe
Photo : Jackie Cameron

Robynne's Chicken and Broccoli Bake

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Robynne Balcomb, whom I refer to as “my little one,” is a past trainee whose arm I have been trying to twist to leave her new-found passion for teaching children and to join us permanently. Her roots are still very foodie, she’s an absolute “natural”, and she jumps at any opportunity to help out. She recently assisted me in compiling my recipe book “Jackie Cameron at Home,” which Penguin Publishers will have on the book shelves early next year. I couldn’t have managed without her with all the food preparations for the photo-shoots, and her wonderfully creative food styling, critical to meeting our deadlines. More recently she was my “chef-model” for the launch of my ‘all-female chef range’ shoot. She sent through two recipes, which I can’t wait to try. The cracker biscuits with her “Mum’s chicken and broccoli bake” is wonderfully savoury and her coconut and yoghurt fridge tart of condensed and coconut milks, sounds like a hit in the Cameron household.

Serves : 4

Ingredients :

  • 2 Tbs olive oil
  • 400g chicken breast
  • 1 onion, diced
  • 300g mushrooms, sliced
  • 500g broccoli
  • 410g tin cream of mushroom soup
  • 2 TBsp sherry or 2tsp sugar
  • 1 cup mayonnaise
  • 1 Tsp curry powder
  • I cup grated cheese
  • 10 cream cracker biscuits, crushed
  • 2 Tbsp melted butter

Method :

  1. Heat oil and sear chicken breasts.
  2. Add onions to the same pan and sauté lightly. Add mushrooms. Remove from heat and set aside.
  3. Boil broccoli in salted water. Don’t overcook.
  4. Combine chicken, broccoli and mushrooms in an oven proof dish.
  5. In a separate bowl, mix together mushroom soup, sherry, mayonnaise and curry powder. Mix well and pour over chicken.
  6. Mix melted butter with crushed cracker biscuits and grated cheese. Sprinkle over chicken and bake in preheated oven 180 C for 30 minutes or until golden brown 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

Marinated Beetroot Recipe

Marinated Beetroot Photo : Jackie Cameron

Marinated Beetroot
Photo : Jackie Cameron

Marinated Beetroot

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Nothing can compare when it comes to goat’s cheese from Fran’s Swissland Cheese. If you live in KZN I suggest you visit her farm on the Midlands Meander. Her St Maure, slightly warmed on a bruschetta with home-marinated beetroot, is a delicious snack.

Ingredients :

  • 2kg Fresh Beetroot
  • 500 ml Vinegar
  • 500ml White Sugar
  • 100ml Water

Method :

  1. Place beetroot into a pot, skin on, cover with water.  Simmer for about 1 hour or until cooked
  2. Heat vinegar, sugar and water, stirring until all sugar granules are dissolved
  3. Once the beetroot is cooked, place into a sterilised bottle and pour over hot vinegar sugar. Leave to marinate and serve

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

Crispy Roasted Potatoes Recipe

Crispy Roasted Potatoes Photo : Jackie Cameron

Crispy Roasted Potatoes
Photo : Jackie Cameron

Crispy Roasted Potatoes

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Croft Chickens are free-range, happy hens. I use Candy and Chris’ delicious, plump livers and their whole chickens and can also recommend their pies, rolls, spatchcocks and stuffed roasts too. What is a tasty roast chicken without a super crispy roast potato? Try the accompanying recipe. It promises to please.

Method :

  1. Potatoes, peeled and roughly cut in blocks.
  2. Add them to a cold stock, preferably beef, bring to the boil and then allow simmering until semi-cooked, almost there.
  3. Remove and place onto paper towelling and allow potatoes to dry out, if this makes sense.
  4. Then add to stock and reheat, return to new paper towelling and dry out again do this once more so resulting in three times boiling.
  5. Ensure the potatoes are fully cooked and allow cooling.

Deep Fry them in :

  • 500gr Salted Butter
  • 500gr Sunflower Oil

Method :

  1. Place the butter and oil in a pot ( or use duck fat if you have)
  2. Bring this to the boil, skim off any white foam
  3. Fry the potatoes in small batches, until super crispy
  4. Place on paper towelling and sprinkle with Maldon salt and Chopped rosemary
  5. Serve immediately

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