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: Cherry Tomatoes

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

Dipping Sauce of Grated Tomatoes Recipe

Grated Tomato Sauce Photo : Jackie Cameron

Grated Tomato Sauce
Photo : Jackie Cameron

Tasting of sundried tomatoes, balsamic seared cherry tomatoes and a dipping sauce of grated tomatoes

For my dad's recent birthday I started the feast with a tasting of hot pumpkin seeds and salted nuts. This kick starts the salivary juices and entices the palate for what is to come. Dad enjoys tomatoes in any form or fashion so I felt it fitting to serve a tasting of sundried tomatoes, balsamic seared cherry tomatoes and a dipping sauce of grated tomatoes with hot, crispy, white olive bread. This went down as a treat! Breaking bread together somehow binds a gathering in an intimate embrace.

Yields : Enough for 4-5

Ingredients :

490g Red Whole Tomatoes

1/3 cup good quality Olive Oil

Salt and Pepper to taste

Extra Olive Oil for drizzling

Method :

1) Roughly chop tomatoes and place into a liquidiser

2) Add olive oil and liquidise until semi smooth or a desired consistency

3) Place into a low-sided bowl to allow for dunking. Drizzle with olive oil

4) Serve with marinated sundried tomatoes and seared cherry tomatoes (allow salted butter to get brown in a pan - the beurre noisette stage - add halved cherry tomatoes, sear and flash with balsamic vinegar before serving) on the side.

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