Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses

Award-winning hotel and restaurant situated on Summerhill Stud in the picturesque KwaZulu-Natal Midlands, South Africa.

Christmas Leftovers Lunch Recipe

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins Photo : Jackie Cameron

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins
Photo : Jackie Cameron

Christmas Leftovers Lunch Recipe

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

*Spicy Rice Salad with fresh Nectarine Slices, homemade Aioli and Raisins

Aioli

Yields : about 500 ml

Ingredients :

6 Egg Yolks

15 ml Dijon Mustard

2-3 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Aioli (chef’s note:  homemade mayonnaise flavoured with garlic)

1) Whisk the egg yolks, mustard, garlic and water 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 Aioli from splitting and will also result in a thick Aioli.  A perfect situation is when a spoon can stand up right in the Aioli when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside for later use

Salad

Yields : 4-6 portions

Ingredients :

200 ml Aioli

2 t Durban Masala

140 g Onion (Skin on)

1 Garlic Clove

2 sprig Rosemary

2-3 cups cooked Rice

4 whole Nectarines or any stone fruit

1 cup Raisins

Salt and Pepper

Method :

1) Add the masala, grated onion, garlic and rosemary to the aioli

2) Place the rice into a large bowl, add sliced nectarines, raisins and finish with the aioli mixture

3) Season with salt and pepper

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