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: Beef

Beer Marinated Beef Recipe

Beer Marinade / Karen E Photography (p)

Beer Marinade / Karen E Photography (p)

Beer Marinated Beef

Why not marinate your meat, such as beef fillet, in beer? It brings out a caramelised sweetness which is decadently delicious.

Ingredients : 

  • 1 (1180gr) Beef Fillet
  • 5 (25gr) Fresh Garlic, roughly chopped
  • 2 (340gr) Onions, sliced
  • 5 sprigs Fresh Rosemary
  • 350ml Olive Oil
  • 2 cans 660ml) Beer

Method : 

  1. Place all the ingredients in a container and cover, leave in the fridge overnight, turning over the beef fillet once.
  2. Take the beef out the marinating liquid and cook either by braaing or searing in a pan.

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

 

Poached Beef Fillet Recipe

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives Photo : Karen E Photography

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives
Photo : Karen E Photography

Poached Beef Fillet with Cherry Tomatoes and Campfire Olives

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

In our family home olives are always readily available. In my opinion beef fillet, cherry tomatoes and olives poached in olive oil with fresh rocket, pecorino shavings and a crispy caper salad is a lunch-time suggestion fit for any mother.

Poached Beef Fillet

Serves:: 4

Ingredients:

  • 4 x 100gr Beef fillet
  • 500ml Olive Oil
  • 500ml Sunflower Oil
  • 16 (175gr) Cherry Tomatoes
  • 12 (68gr) Campfire Olives

Method:

  1. Place all the ingredients into a saucepan.
  2. Onto the heat, time 10minutes to cook for medium-to-rare (we use gas to cook, time will change when cooking on a electric stove plate).
  3. Remove from the oil and allow to slightly cool.
  4. When serving slice the beef, sprinkle Maldon Salt over and serve with crispy fresh Lettuce, deep - fried Capers, Pecorino Cheese shavings and Lemon Wedges.

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.z

Beef Fillet Salad Recipe

Beef Fillet Salad Photo : Karen E Photography

Beef Fillet Salad
Photo : Karen E Photography

Beef Fillet Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sweltering heat and an overindulgent festive season leads me to consider cool, refreshing, healthy eating. It’s a good way to start the year. See if you can make it last! Any hot, main course on such sultry evenings would be wasted on me. I have, therefore, chosen beef salad with peas, caramelised red onions and soft feta. I know you’ll like it too.

Serves: 4

Ingredients:

  • 300gr Beef Fillet
  • 10gr Salted Butter

Method:

  1. Get a pan really hot on the heat, add the butter, when melted place the beef in the pan and sear on all the sides.
  2. Place on an oven tray, place in the oven at a 260C for about 5-7min (depending on how you would prefer it to be cooked), this will be medium to rare. Allow some cooling and resting time, then cut the beef into thin slices.

Caramelised Red Onions

Yields: 4

Ingredients:

  • 655gr Onions, thinly sliced
  • 500ml Red Wine
  • 150gr Treacle Sugar

Method:

  1. Place all the above ingredients into a heavy based pan. Allow to simmer until onions are caramelised and most of the red wine has reduced to make a red wine syrup that is coating the onions (which takes about 35 minutes).

Ingredients:

  • 60gr Feta Cheese, roughly broken
  • 65gr Peas, cooked
  • 25gr Red Onion, sliced
  • 45gr Caramelised Red Onions
  • 30g Pecan Nuts

Method:

  1. Place the sliced beef on a salad platter, top with feta, peas, red onions, caramelised red onions and pecan nuts.  Drizzle with Extra Virgin Olive Oil before serving.

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

Elaine's Beef Lasagne Recipe

Beef Lasagne Photo : Jackie Cameron

Beef Lasagne
Photo : Jackie Cameron

Elaine's Beef Lasagne

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

My right-hand lady, Elaine Boshoff, present Sous chef at Hartford House, made the “Taste of Durban” exhibition possible for us, as she held the fort, immaculately, as she always does, while I was trekking between Durban and Mooi River. While running Hartford’s kitchen, she was prepping up stock levels and doing my daily demonstration preparations for the show. Our favourite staff or home-cooked meal is our ultra-rich lasagne, an irresistible Elaine speciality.

Ingredients :

  • 120gr Salted Butter
  • 60ml Sunflower Oil
  • 375gr Onions, finely chopped
  • 4cloves (12gr) Garlic, grated
  • 4sprigs (12gr) Rosemary, chopped
  • 6 Bay Leaves
  • 750gr Tomatoes, chopped
  • 200gr Tomato Paste, All Gold
  • 1kg Topside Beef Mince
  • Salt and Black Pepper

Method :

  1. In a large pot, heat the butter and oil.
  2. Add the onions and garlic, cooking it really well.
  3. Then add the rosemary, bay leaves and tomatoes, cooking till the tomatoes are nice and soft.
  4. Add the tomato paste, which will make the consistency of the mixture thicker.
  5. Cooking it for about 15 minutes, lastly add the mince.
  6. Combine it all well, don't overcook the mince.
  7. Season with salt and pepper and keep aside.

Cheese Sauce

Ingredients :

  • 2L  Full Cream Milk
  • 5  Whole Black Peppercorns
  • 1  Bay Leaf
  • 5ml  Salt
  • 1  Onion, chopped
  • 2 sprigs  Rosemary
  • 250ml  Cake Flour
  • 250ml  Salted Butter
  • 200gr  Cheddar Cheese, grated

Method :

  1. Bring the milk with the peppercorns, bay leaves, salt, onions and rosemary to the boil allowing all the flavours to infuse. Strain and set aside.
  2. Make a blond roux (chef's note: a cooked mixture of equal amounts of flour and butter, used to thicken many sauces. For a blond roux the flour and butter must be cooked until golden in colour to ensure the floury taste is lost). Get a pot on the heat and add the butter. When melted add the flour and cook until golden.
  3. Slowly add the warm milk so no lumps form. Bring to the boil and allow simmering until correct consistency is reached. Finish with cheese and seasoning with salt and pepper.

Lasagne

Ingredients :

  • 5L  Water
  • 10ml  Salt
  • 45ml  Olive Oil
  • 1box (500gr) Lasagne Sheets
  • 100gr  Cheddar Cheese, grated

Method :

  1. Place the water, salt and olive oil on the heat in a big pot.
  2. When this is boiling, blanch the lasagne sheets in the water, till al dente (firm to the bite) doing only a few sheets at a time.
  3. Place on a tray with some olive oil sprinkle over and set aside.
  4. You can make this in one big dish or small individual dishes, spray and cook them well.
  5. Start by a layer of white sauce, then lasagne sheet and then layer of mince, keep layering like this until you get to the top of the dish. Sprinkle with the cheese.
  6. Place in pre-heated oven, 180ºC for 30 minutes or until golden 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

Braaied Beef Fillet Recipe

Braaied Beef Fillet Photo : Jackie Cameron

Braaied Beef Fillet
Photo : Jackie Cameron

Braaied Beef Fillet

"Justin braaied a spicy beef fillet and cooked up a textured amadumbi and potato creamy mash..."

Ingredients :

Beef Fillet

Herbs and Spices of your choice (for instance : rosemary, dried coriander seeds, cumin, fennel and mustard seeds)

Sunflower oil

Method :

1) Prepare a braai

2) Clean and remove all sinew from your beef fillet

3) Use your hands and massage all your many herbs and spices around the beef fillet

4) Get your braai extremely hot, place your beef fillet on this and cook for 2 minutes, or until your desired doneness, on each side. When you can hear and see that the fire is extremely hot... pour a drizzle or so of sunflower oil over the beef while on the braai so the flames rise and give the beef fillet a beautiful smokey flavour.

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

Pan-seared Beef Fillet Recipe

Pan-seared Beef Fillet  Photo : Jackie Cameron

Pan-seared Beef Fillet
Photo : Jackie Cameron

On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!

Pan-seared Beef Fillet

Ingredients : 4 - 6 portions

100 ml Sherry

100 ml Brandy

60 g Frozen Butter

1 sprig Rosemary

1 garlic clove

Method :

1) Keep the pan to the side after searing the fillet

2) Heat this pan when the beef is ready for serving, add the two alcohols (or any two alcohols of your choice) and allow to reduce and lift off all the pan juices. Once boiling add the rosemary, garlic clove and whisk in the frozen butter. Add all beef juices and pan juices to this sauce to give a lovely meaty flavour. Serve hot or warm; both are just as delicious.

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