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: Christmas Recipe

Christmas Apple Puff Tart Recipe

Apple Puff Tart Photo : Karen E Photography

Apple Puff Tart
Photo : Karen E Photography

Christmas Recipe Six
Red Wine Poached Apple Puff Tart

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

    Christmas means fruit-preserved, crystallised, fresh, baked, grilled for hot Summer menus. Serve this rich buttery dessert with a homemade Amarula ice cream.

    Puff Tart

    Yields: 12 0r 6 Large Portions

    Ingredients:

    • 6 Apples, peeled, decored and cut in half or quarters depending on apple size
    • 2 Star Anise
    • 125ml Treacle Sugar
    • 2 Bay Leaves, fresh
    • 200ml Orange Juice
    • 1 Lemon, cut in quarters
    • 1 Orange, cut in quarters
    • 750ml Red Wine

    Extras :

    • 1 roll Puff Pasty, I do recommend making your own as nothing can compare to this
    • 2 Egg Yolks, lightly whisked
    • Honey

    Method:

    1. Put all ingredients into a pot and simmer for about ten minutes.
    2. Leave the apples over night in the refrigerator to absorb and infuse.
    3. Remove these apples from red wine mixture and place on paper towelling so excess moisture is remove.
    4. Change paper when necessary and leave them on this paper for as long as possible-over night would be ideal.
    5. Cut a nice size round of puff pastry (9cm cutter), glaze with egg yolk, top with an apple piece and a drizzle of honey.
    6. Oven bake at 200°C until the puff pastry is fully cooked.
    7. Serve hot with below amarula ice cream.

    Amarula Ice Cream

    Yields: about 1.5 litres

    Ingredients:

    • 175ml Amarula liqueur
    • 1 litre cream
    • 6 egg yolks
    • 250g white sugar

    Method:

    1. Heat the Amarula and cream in a pot.
    2. Whisk the egg yolks and sugar well. Add the warm cream to the egg mixture and mix well.
    3. Return mixture to the stove and cook in a double boiler to form custard. Strain and cool overnight.
    4. Churn in an ice cream machine. If an ice cream machine isn't available place chilled mixture into freezer.
    5. Whisk every 30 minutes until frozen to create a light, fluffy ice cream.

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

 

Christmas Panforte Recipe

Panforte Photo : Karen E Photography

Panforte
Photo : Karen E Photography

Christmas Recipe Ten
Christmas Panforte

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. The format I have chosen is to highlight the 12 days before Christmas and start with what needs to be done first, working down to the last-minute items which have to be done on the day - the final preparations and putting everything together. African inspired, traditional recipes! I challenge one to get the traditional recipes correct before venturing off into the unknown. Nothing can be better than a chilled glazed gammon in this hot African sun.

A Sienna, Italian, Christmas Cake-very different from the typical English cake. More like a spicy-nutty-chocolate dense nougat. The South African Flair instead of using traditional hazelnuts and flaked almonds... think Mozambique an Cashews.

Yields: 16x20cm - 2 trays

Ingredients:

  • 280g Cashew Nuts
  • 200g Castor Sugar
  • 200g Honey
  • 30ml Water
  • 350g Candied Peel
  • 50g Cocoa Powder
  • 110g Cake Flour
  • 3ml Cinnamon Powder
  • Rice Paper

Method:

  1. Roast the nuts, de-skin if necessary.
  2. Place the sugar, honey and water into a pot and bring up to 115°C.
  3. Place the candied peel, cocoa, cake flour and cinnamon powder into a large mixing bowl.
  4. Add the sugar mixture.
  5. Grease the tin, line with rice paper and then top with panforte mix.
  6. Bake at 130°C for 5 minutes, remove slightly cool and portion into desired shapes traditionally panforte is round.

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

Coconut Ice Recipe

Coconut Ice Photo : Jackie Cameron

Coconut Ice
Photo : Jackie Cameron

Every Christmas my sister and I would give our teachers a large glass  jar filled with picture-perfect homemade coconut ice. We’d cover the  lids with pink and white gingham material. So pretty! We still claim  we made them but Mom smiles because she knows better…

Coconut Ice

Yields : 12 (20cm x 16cm)

Ingredients :

4 cups of White Sugar

1 cup full cream Milk

2 pinch’s fine Salt

2 cup desiccated Coconut

1 t Vanilla Essence

Few drops Red Food Colouring

Method :

1) Bring sugar, milk and salt to the boil stirring all the time.  Stop stirring and allow simmering for ten minutes

2) Remove from the heat and beat in the vanilla essence and coconut.  Work very quickly.  Stir until a thick pouring consistency is reached

3) Pour half of your mixture into a greased tray

4) Add a small quantity of red food colouring into the coconut mixture left in your pot.  Incorporate quickly

5) Pour this pink coconut mixture on top of the, relatively firm, white coconut mixture

6) Cool slightly and then cut into desired shapes

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