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: Camembert

Devils On Horseback Recipe

Devils On Horseback Photo : Jackie Cameron

Devils On Horseback
Photo : Jackie Cameron

Bacon, Camembert and Prune Rolls

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here are some ideas to make your picnics interesting yet stress free for the person hosting the occasion. Devils-on-horseback (prunes filled with camembert and rolled in bacon) are a popular, yet often overlooked, option. Their make up ensures limited oozing and provides savoury bursts of flavour.

Method:

1) De-pip prunes and place a nice sized square of camembert into the prune. Surround with streaky bacon

2) Heat a pan and add butter and a splash of sunflower oil

3) Add rolls and sear, finish off in the oven and serve warm

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

"La Petite France" Camembert Recipe

Camembert Photo : Jacki e Cameron

Camembert
Photo : Jackie Cameron

"La Petite France" Camembert with fresh Green Asparagus, Pear, Candied Almonds, Rocket and Caesar's Dressing

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say.

The cheese course comprising camembert with fresh asparagus, rocket and pear delivers a savoury light freshness with a slight sweetness. This prepares the palate - and the mind - for dessert.

Caesar's Dressing

Ingredients :

3 Egg Yolks

1 medium Garlic Clove

10 ml Dijon Mustard

15 ml Water

125 ml Olive Oil

125 ml Sunflower Oil

30 ml freshly squeezed Lemon Juice

60 g Onions, chopped and sautéed

10 g caper, chopped

10 ml Worcestershire Sauce

20 g finely grated Parmesan

Salt and Pepper

Method :

1) Whisk the egg yolks together with the garlic, mustard and water until light and cream

2) Slowly start adding while whisking the two oils to form a permanent emulsion. Finish with lemon juice

3) Add all the other ingredients and season

Serve the camembert with the Caesar's dressing, freshly blanched asparagus, sliced fresh pear, olive oil and caramelised sugar with roasted almonds

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

Oozing Camembert and Parma Ham Recipe

Camembert and Parma Ham Recipe  Photo : Jackie Cameron

Camembert and Parma Ham Recipe
Photo : Jackie Cameron

Oozing Camembert with Orange Segments, Candied Walnuts, fresh herbs and sizzling, crisp Parma Ham

We rounded off the evening with espresso coffee and a few slices of oozing camembert with orange segments, candied walnuts and fresh herbs.  Crisp Parma Ham on the side puts the sizzle into this dish.

Yields : Enough for 5

Ingredients :

1 "La Petite France" Camembert, cut into small cheese wedges

1-2 fresh Oranges, segmented

Fresh Herbs

1 pkt, 70g, Parma Ham, oven roasted or dried

Candied Walnuts

Yields : More than enough. Enough for later eating and enjoyment

Ingredients :

3 cups Walnuts

90ml Honey

15ml Kikkoman Soya Sauce

¼ t Maldon Salt or any good quality salt

¼ t Cinnamon Powder

Method :

1) Cover walnuts with cold water and allow standing overnight

2) Pat dry with paper towelling. Mix honey, soya, salt and cinnamon together. Add this to and over the walnuts

3) Place this walnut mixture onto greaseproof paper onto a tray into a cool oven, 80˚C, until the walnuts are crisp. This should take about 1½ hours, be sure to turn the walnuts around within the pan every now and then

On serving :

Take the Camembert pieces top with an orange segment, candied walnuts and fresh herbs. Finish with crisp Parma ham and accompany with biscuits

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

Asparagus, Camembert, Artichoke, Caesar Dressing Recipe

Asparagus, Camembert, Artichoke, Pear Salad  Photo : Jackie Cameron

Asparagus, Camembert, Artichoke, Pear Salad
Photo : Jackie Cameron

Asparagus, Camembert, Artichoke, Caramelised Pear Salad  with Candied Almonds and Caesar Dressing

Yields: 4 portions

Ingredients :

SALAD

*Asparagus

16 Asparagus Spears

15 ml Butter

5 ml Lemon Juice

Salt and Pepper

*Pears

50 ml Butter

30 ml Brown Sugar

2 Pears

*2 Artichoke hearts bottled in brine (Supplier: Woolworths Midlands Mall)

*120 g Rocket

5 ml Truffle Oil (Supplier: Parklane SuperSpar in Commercial Road - Black Truffle Extra Virgin Olive Oil)

*1 round "la Petite France" Camembert (Supplier: Parklane Superspar in Commercial Road)

CANDIED ALMONDS

*50 g Sugar

30 g Flaked Almonds

CAESAR DRESSING

*30ml Cream

80 ml Mayonnaise

25 ml Capers

4 slices of cooked Bacon

5 ml Lemon Juice

1 small clove of Garlic

Method :

SALAD

Asparagus

1) Heat a saucepan and add water to this with a teaspoon of salt. Bring to the boil. Once boiling add asparagus and cook until al dente (chef’s note: firm to the bite). Take the asparagus out of the boiling water and place into an ice water bath and refresh the asparagus (chef’s note: to prevent further cooking and maintain the bright green colour of the asparagus)

2) Heat up a pan. Melt butter until the beurre noisette stage (chef's note: when the butter is golden in colour and releasing a nutty aroma.)

3) Place blanched and refreshed asparagus into the above pan and sauté for about 1 minute. Add lemon juice, salt and pepper and set aside

Pears

1) Peel, decore and cut pears into eighths

2) Melt the butter and add pears. Cook until slightly translucent

3) Add the brown sugar and cook for a further few minutes until golden in colour and set aside

Artichokes

1) Slice the artichokes into long thin pieces and set aside

Rocket

1) Dress the rocket leaves with 2ml truffle oil and set aside

Camembert

1) Slice Camembert lengthways getting 12 slices from one Camembert round

CANDIED ALMONDS

1) Roast almonds lightly in an oven on a tray

2) Melt sugar in a pan and add warm flaked almonds

Plating

1) Place 3 slices of camembert flat on the centre base of the plate

2) Layer up with 4 asparagus spears, then artichoke heart pieces, caramelised pears and top with leaves

3) Around the plate place caesar dressing and candied almonds

Please post your comments and any food-related questions below.

I look forward to hearing from you.

3) Turn mixture out onto a greaseproof paper trying to separate the nuts from each other

3) Brake this mixture when cooled into bite size pieces

CAESAR DRESSING

1) Blend in a liquidiser the cream, mayonnaise, capers, bacon, lemon juice and garlic clove. Season accordingly and set aside

jackie cameron

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za|
+27 33 263 2713