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 Recipe

Red Wine Marinated Beef Fillet Recipe

Red Wine Beef Fillet Photo : Jackie Cameron

Red Wine Beef Fillet
Photo : Jackie Cameron

Red Wine Marinated Beef Fillet

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

While driving along the R103, it came as a surprise - but I suppose it shouldn’t have - to see so many people out with their portable braais as snow turned the Midlands into a winter paradise. Does this only happen in South Africa? Keep my red-wine-marinated-steak recipe for next year - you won’t be sorry. Or you may prefer to try it on a few friends this weekend.

Serves : 4

Ingredients :

  • 4 x 150gr Beef Fillet
  • 1 (165gr) Onion, skin off, cut Chinese style
  • 4 cloves (20gr) Garlic, grated
  • 20 Whole Black Peppercorns
  • 8 Fresh Bay Leaves

Method :

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

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