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.

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