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 Tag: Avocado

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

 

Lettuce-Free Salad Recipe

Lettuce-Free Salad Photo : Jackie Cameron

Lettuce-Free Salad
Photo : Jackie Cameron

Lettuce-Free Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.

Serves : 2

Ingredients :

150gr Cherry Tomatoes, cut in ¼

¼ (20gr) Red Onion, half-moon slices

8 (40gr) Green Beans, blanched and cut in half

1 (155gr) Avocado, skin removed, cut in slices, drizzled with freshly squeezed lemon juice and sprinkled with salt and pepper

70gr Cucumber, cut in half moon slices

50gr Feta Cheese, cut in little cubes

Method :

Toss all the ingredients together and serve with Extra Virgin Olive Oil and Balsamic Vinegar or freshly squeezed lemon juice, optional extra: crisp rocket 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

New-Age Avocado Ritz Recipe

Avocado Ritz Photo : Jackie Cameron

Avocado Ritz
Photo : Jackie Cameron

New-Age Avocado Ritz

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Reviving the classical avocado Ritz seems appropriate for this traditional occasion. That’s what we’ll have because my parents’ avocado pear trees are laden with the very best of the creamy - smooth fruit. A crème fraiche spicy dressing drizzled over lightly-blanched, firm shrimps is best with a generous squeeze of fresh lemon juice and some crisp Melba toast. There are some flavour combinations that will never die.

Yields : 4 portions

Ingredients :

Dressing :

250ml Crème Fraiche

6 drops Tabasco Sauce

1.5ml Worcestershire Sauce

10ml All Gold Tomato Sauce

2.5ml Whiskey

2.5ml freshly squeezed Lemon Juice

Fine Salt and Black Pepper

Extras :

4 small Avocado

1 Lemon, into Wedges

Micro Herbs or fresh herbs as garnish

Homemade crispy one day old bread made into Melba Toast

500gr salted Butter

24 King Prawns, shelled and deveined

Method :

1) Mix up all dressing ingredients and set aside for later serving

2) Prepare avo, lemon, garnish and melba toast

3) Heat a pan-just before serving, add butter and allow heating until the beurre noisette stage or until nutty aromas are released

4) Do prawns in stages so to not over load your pan. Place prawn in butter, leave until colour changes and curling just starts, turn over and continue process until slightly cooked. Final cooking can take place on serving to heat.

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

Avocado Guacamole Recipe

Avocado Guacamole Photo  : Jackie Cameron

Avocado Guacamole
Photo : Jackie Cameron

On a healthier note, an avocado guacamole served with crudités (raw  vegetables cut into bite-size strips) is light and satisfying. Nearby,  place slices of old-style homemade cumin flavoured white bread and  excellent-quality balsamic vinegar and olive oil. This will allow guests  to drizzle vinegar and oil on the bread and, for a more substantial  portion, finish with a spread of guacamole.

Avocado Guacamole

Yields : 1 bowl size

Ingredients :

2 Avocados, about 200g

15 ml freshly squeezed Lemon Juice

¼ Red Onion, chopped

½ Red Chilli, seeds removed and sliced

10ml fresh Mint, finely chopped

1 small garlic clove

½ medium Tomato, seeds removed and chopped

40g Cucumber, chopped

Tabasco, to taste

Salt and Pepper

Method :

1) With a fork lightly work the avocado until semi-smooth, add lemon juice and all the other ingredients

2) Finish with the Tabasco, 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

Avocado Salad Recipe

Avocado Salad Photo : Jackie Cameron

Avocado Salad
Photo : Jackie Cameron

Avocado Salad Recipe

An entire salad devoted to the versatile avocado is nutritious and tasty. The sliced red onion awakens the palate allowing the flavours to come through. Fresh green apples, bean sprouts and the optional extra of smoked salmon enhance everything the avo has to offer. Delicious!

Avocado, Red Onions, sliced Green Apple and Bean Sprouts with Smoked Salmon Salad

Yields :  4

Ingredients :

Dressing

6 T Olive Oil

3 T freshly squeezed Lemon Juice

Salt and Pepper

1 t Sugar

Salad

2 Avocado-sliced

1 Granny Smith Green Apple

80g Red Onion – sliced

½ punnet Bean sprouts

100g Smoked Salmon

Method :

1) Add the lemon juice to the olive oil and whisk. Season with salt and pepper, then add the sugar

2) Slice the apple and the avocado and place the above dressing over this. Remove the apple and avocado on service and keep the left over dressing

3) Use a flat plate (we used a mirror as our “plate”) and layer your salad as you wish including all the ingredients

4) Finish with a grind of black pepper and a drizzle of the remaining dressing

 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