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.

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Court Bouillon Recipe

Court Bouillon for Ostrich Salad Photo : Jackie Cameron

Court Bouillon for Ostrich Salad
Photo : Jackie Cameron

Poaching Court Bouillon (Flavoured Liquor)
For Ostrich

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I’m unsure about a piece of meat, I draw the cooking process out as long as possible - even when it comes to good cuts and especially when the meat is very lean. I make a red-wine court bouillon (flavoured liquor or stock). I then pan sear the cut (all sinew removed) in a hot pan with a dash of butter, which is at the stage of releasing nutty aromas. This seared cut gets poached in the red wine court bouillon off of the heat and then is allowed to rest before serving. The result is a flavoursome, juicy piece of venison.

Yields : 4

Ingredients :

  • 4 (15gr) Garlic
  • 1 (190gr) Onions, cut in quarters
  • 2 (65gr) Leeks, chopped
  • 3 (240gr) Carrots, peeled and chopped
  • 40gr Celery, chopped
  • 2x Bay Leaves
  • 8gr Fresh Thyme
  • 10ml Black Pepper
  • 10ml Maldon Salt
  • 250ml Red Wine
  • 250ml White Wine
  • 1000ml Beef Stock
  • 40gr Salted Butter
  • 10ml Sunflower Oil
  • 400gr Any venison, and this also works well with: Ostrich fan-fillet, 4x100g portions, all sinew removed

Method :

  1. Place all the court bouillon ingredients together into a pot and bring to the boil, allow simmering for 15 minutes and then strain, place the liquid back on the heat.
  2. In a pan get the butter and oil to the beurre noisette stage (brown in colour, releasing the nutty aromas), sear the ostrich on all sides.
  3. Turn the liquid down to a simmer and place the ostrich inside the pot. Remove the pot from the heat, cover with tin-foil and allow cooking for 10 minutes within the hot bouillon off of the heat, this will result in a juicy medium-rare ostrich fillet serve as a hot main or with a country garden salad.

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

Prawn Ceviche with Fresh Asparagus and Caviar Recipe

Prawn Ceviche Photo : Jackie Cameron

Prawn Ceviche
Photo : Jackie Cameron

Prawn Ceviche with Fresh Asparagus and Caviar

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I have often written about ceviche (Peruvian cooking style of marinating seafood in soya sauce and lime or lemon juice). This time I have chosen prawn ceviche with asparagus and caviar for you. Leaving it to marinate improves the taste as it takes on the flavour combinations. Its added value is that it can be prepared beforehand.

Yields : 4 Portions

Ingredients :

Extras :

½ Cucumber, sliced with a peeler

Lemon Wedges

1 punnet Cherry Tomatoes cut in ¼

1 Apple, sliced

Optional extras :

Caviar

1 punnet Asparagus-blanched and refreshed, cut in half

Side Salad - Mixed Lettuce with herbs and flowers

Method :

1) Prepare all extras and set aside within the fridge

Court Bouillon or Poaching Liquid :

1L Water

500ml White Wine

½ (78gr) White Onion, chopped

1small (75gr) Lemon, sliced

5 Whole Black Peppercorns

1sprig fresh Thyme

24 King Prawns, deshelled and deveined

Method :

1) Place all the ingredients in a pot, bring to the boil

2) Reduce to simmer, poach the prawns for a few seconds to a minute

Marinade :

120ml Kikkoman Soya Sauce

120ml freshly squeezed Lemon Juice

40gr fresh Ginger

30gr fresh Garlic

Method :

1) Mix all the ingredients together

2) Remove prawns from hot poaching liquid and place straight into the soya/lemon mixture. Place into the fridge

On service :

1) Mix all the extra ingredients lightly together with the marinated prawns and marinade. Drizzle with Virgin olive oil. Serve with a side salad.

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

Seafood Ceviche Recipe

Seafood Ceviche Photo :  Jackie Cameron

Seafood Ceviche
Photo : Jackie Cameron

Seafood Ceviche Recipe

Extensive research reveals the obvious: the economy dictates people’s  eating and shopping budgets. People swipe less and save more. Food will  be cooked by the people for the people, so family meals and  stay-at-home dinner parties will be the next "big thing". Knowledge of  seasonal ingredients and the use of local produce are essential in  impressing your company.

Peruvian food is the new Thai, so Ceviche, or “Cebiche,”  to be phonetically correct, is perfect. Ceviche is the Peruvian style of  marinating seafood in soya and lime. The benefits of this chilled  seafood dish include a cure for hangovers, and is reputed to be an  aphrodisiac. Oh boy! Fresh ginger, garlic and coriander form an integral  part of the dish and the pantry gossip is that ginger is pushing mint  right off menus.

Yields: 14 – size: starter portion size

Ingredients :

Soya and Lemon Mixture

1 cup Kikkoman Soya Sauce or any good quality light Soya Sauce

1 cup freshly squeezed Lemon Juice

80 g Ginger

60 g Garlic

185 g Fresh Coriander

Court Bouillon Mixture

500ml White Wine

3 l Water

1 Onion - chopped

4 Bay leaves

1 Whole Lemon – cut into wedges

10 Whole Peppercorns

2 sprigs of Thyme

Our Selection of Seafood – use what is available to you

1 kg Scallop (20-30)

480 g Shrimps

1 kg Mussels

Vegetables

2 punnets Cherry Tomatoes (each 300g)

118g Red Onions

1 Cucumber or 515 g

Final touch

100 ml Olive Oil

Method:

1) Mix Soya sauce, lemon juice, finely grated ginger and garlic together and set aside

Court Bouillon

2) Mix all Court Bouillon (chef’s note: a spiced aromatic liquor or stock) ingredients together and bring to the boil. Once this mixture has boiled for five minutes remove onions, bay leaves and lemon from the liquid

3) Poach the Scallops for about 30 seconds to get the heat through them

Remove from the liquid and place into the Soya and lemon mixture and allow cooling

4) Do the same with the mussels

5) Lastly add shrimps and finely chopped coriander straight to the Soya and lemon mixture and set this dish aside until later use

6) Half or quarter the cherry tomatoes, slice the red onions and cut the cucumber into long thin slices.

On service

7) Combined the vegetables carefully into the seafood mixture and finish with olive oil

8) Garnish with fresh herbs

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