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: Beer

Beer Bread Recipe

Beer Bread / Karen E Photography (p)

Beer Bread / Karen E Photography (p)

Beer Bread

We should all be serving beer bread in our homes. South Africa is a beer-drinking nation so this perfectly crusted; fine crumbed; slightly sweet bread, served with thick lashings of butter, compliments any meal time.

Ingredients : 

  • 700ml Cake Flour
  • 15ml Baking Powder
  • 50ml White Sugar
  • 5ml Fine Salt
  • 1 can (330ml) Beer

Method : 

  1. Pre-heat the oven to 180°C.
  2. Place a tray in the oven, before starting to bake the bread to get this nice and hot.
  3. Mix the flour, baking powder, sugar ad salt together.
  4. Make a well in the centre of the flour mixture and pour in the beer, cut this to incorporate.
  5. Knead this well together.
  6. Take the hot tray out the oven and spray and cook and dust with flour.
  7. Scoop the bread out onto the hot tray and bake for 30 minutes.

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

 

Beer Stew Pie Recipe

Beer Stew Pie / Karen E Photography (p)

Beer Stew Pie / Karen E Photography (p)

Beer Stew Pie

Beef-stew pie, topped with homemade rough puff pastry, is perfect for these chilly evenings. It’s my kind of home-cooked, winter meal, especially when paired with a glass of fine, red wine. Rough puff is simple to make compared with the traditionally-made puff pastry. Try it, you will be amazed.

Ingredients :

  • 50gr Salted Butter
  • 100ml Sunflower Oil
  • 1kg Onions, sliced
  • 4 whole Garlic cloves, grated
  • 60gr Cake Flour
  • 5ml Fine Salt
  • 2.5ml Black Pepper
  • 1kg Scotch (Rib Eye) Fillet, cut into cubes
  • 150ml Sunflower Oil
  • 60ml Soy Sauce
  • 60ml HP Sauce
  • 60ml Worcestershire Sauce
  • 2 Bay Leaves
  • 10 sprigs Fresh Thyme, remove from stalk
  • 2 cans (660ml) Beer
  • 60ml Brown Sugar

Method : 

  1. Pre-heat oven to 180°C.
  2. Heat the butter and sunflower oil in a large cast iron oven-proof pot.
  3. Cook the onions, until caramelised.
  4. Add the garlic. Turn off the heat and set aside.
  5. In a large bowl dust the flour, salt, pepper over the meat.
  6. Get a large frying pan on the heat, add half the oil, allow heating, add the meat (don't overload your pan), sear and add the rest of the oil as needed.
  7. Place the seared meat in the pot with the onions and place back on the heat.
  8. Add the soy sauce, HP sauce, Worcestershire sauce, bay leaves and thyme, combining this all very well.
  9. Add the beer ensure all the meat and onions are covered with beer.
  10. Cover the pot with a lid and braise in the oven, after half an hour stir in the brown sugar. Cover again and cook for another half an hour. When the meat is tender it is ready.
  11. Remove the stew mixture and place into a pie dish.

Rough Puff Pastry

Ingredients : 

  • 250gr Cake Flour
  • 5ml Fine Salt
  • 250gr Unsalted Butter, cold and cut in small cubes
  • 125ml Water - Ice Cold

Method :

  1. Sift the flour and salt onto your working surface and make a well in the centre.
  2. Place the butter in the centre, and with your finger tip, quickly work the butter into the flour.
  3. When the butter is mushed in, add the ice water and incorporate it, with your hands, into the pastry.
  4. Do not knead the pastry and stop working as soon as the pastry comes together, but still contains flakes of butter.
  5. Lightly flour your working surface and roll out the pastry into a long rectangle with a thickness of about 5mm.
  6. Puff the seam - must always be like a books spine on the left.

Ingredients : 

  • 1 Whole Egg
  • Extra Flour for Rolling Pastry
  • Cherry tomatoes

Method : 

  1. Pre-heat oven to 200°C.
  2. Roll the puff pastry to fit the size of your pie dish.
  3. Place and egg yolk in the edges of the dish (this will make the pastry stick to the dish).
  4. Pop a few cherry tomatoes on top of your pie mixture (this will prevent the pastry from going soggy when cooking almost like a little barrier).
  5. Place pastry over the dish and press the sides with a fork, neatly finishing off the edges.
  6. Then whisk the egg and brush over the pie.
  7. Place the pie into the oven and bake for 20 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 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

 

 

Peanut Butter Semi-Freddo and Beer Ice-Cream Recipe

Peanut Butter Semi-Freddo and Beer Ice-Cream / Karen E Photography (p)

Peanut Butter Semi-Freddo and Beer Ice-Cream / Karen E Photography (p)

Peanut Butter Semi-Freddo and Beer Ice-Cream

Beer ice cream is the piece de resistance - the ultimate cherry on the top. I have to admit to scepticism when I embarked on creating this recipe. The result, however, was so successful that I decided to serve it with my Peanut Butter Semi-freddo, a recipe in my book Jackie Cameron Cooks at Home; impressing your beer-drinking friends is guaranteed.

Ingredients :

  • 115gr Chunky Peanut Butter
  • 60ml Cream
  • 4 Egg - Yolks
  • 60ml Sugar - Castor
  • 250ml Cream
  • 125ml Crème Fraiche

Method : 

  1. Heat the peanut butter and cream together over a double boiler.
  2. Whisk the egg yolks and sugar in a double boiler until light and fluffy. When you can form a figure of eight above your mixture, and coat the back of a spoon it is ready. If you don't have a double boiler, place a pot of water on the stove and put the eggs and castor sugar into a stainless steel bowl that will sit over your pot. Ensure your bowl does not touch the boiling water below.
  3. Combine the two mixtures.
  4. Whisk the cream and crème fraiche together to form stiff peaks.
  5. Fold into the peanut butter mixture.
  6. Place in the tray and put in the freezer.

Beer Ice-Cream

Ingredients : 

  • 6 Egg Yolks
  • 125ml Sugar - Castor
  • 375ml Cream
  • 375ml Beer
  • 15ml Liquid Glucose

Method : 

  1. In a mixing machine whisk the egg yolks and sugar until light and fluffy.
  2. In a pot bring the cream, beer and glucose to the boil.
  3. Combine the two mixtures.
  4. Strain the mixture and refrigerate over night.
  5. Churn and freeze, if an ice cream machine is not available... lace into the freezer and whisk ever 30 minutes to get an air-rated light and fluffy ice cream.

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