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: Durban Masala

Cheese Straws Recipe

Cheese Straws, Biltong and Nuts  Photo : Jackie Cameron

Cheese Straws, Biltong and Nuts
Photo : Jackie Cameron

The reverberation of vuvuzelas, and motor vehicles of all makes and  shapes sporting a flag or three, heralded a national unity unseen since  1995. The 2010 Fifa Soccer World Cup has arrived – and anticipation is  behind us.  Continued enthusiasm, spirit and ubuntu are inspiring and  I’m stirred by a warm, fuzzy proudly-South African sensation. With the  month-long festivities and little time to indulge in cookouts, I suggest  a selection of sensational bites.

Ensure you always have available thinly sliced biltong, the cheesiest-of-cheesy cheese straws and a selection of lightly-salted hot nuts. An assortment of olives and pickled onions are also an option. These quick-and-easy nibbles are the basics of my 'emergency kit'.

Cheese Straws

Yields : 40

Ingredients :

30g Gorgonzola Cheese, Crumbed

250 ml finely grated Cheddar Cheese

125 ml finely grated Pecorino or Parmesan Cheese

250 ml Cake Flour

5ml Durban Masala or Paprika

2ml Freshly Ground Black Pepper

100g Salted Butter, cut into blocks

1 Egg Yolk

Water

Method :

1) Pre-heat the oven to 220ºC.  Line a tray with baking paper and set aside

2) Using your fingertips mix all the cheeses together.  Then add the flour, masala, salt and pepper

3) Rub in the butter amount and then add the egg yolk

4) Bring this all together with a few drops of water to form a dough

5) Roll this dough out onto a floured surface and cut the straws into desired sizes.  (We do a height of: 5 mm, length of: 10cm and a width of : 1 cm)

6) Place the straws onto the tray and refrigerate for 20 minutes

7) Bake for 10 minutes or until golden brown in colour and cooked within

8) Remove from the oven and serve

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

Christmas Leftovers Lunch Recipe

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins  Photo : Jackie Cameron

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins
Photo : Jackie Cameron

Christmas Leftovers Lunch Recipe

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

*Spicy Rice Salad with fresh Nectarine Slices, homemade Aioli and Raisins

Aioli

Yields : about 500 ml

Ingredients :

6 Egg Yolks

15 ml Dijon Mustard

2-3 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Aioli (chef’s note:  homemade mayonnaise flavoured with garlic)

1) Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour. 

2) Add both of the oils, to form a permanent emulsion, very slowly.  (Chef’s note:  This will prevent the Aioli from splitting and will also result in a thick Aioli.  A perfect situation is when a spoon can stand up right in the Aioli when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside for later use

Salad

Yields : 4-6 portions

Ingredients :

200 ml Aioli

2 t Durban Masala

140 g Onion (Skin on)

1 Garlic Clove

2 sprig Rosemary

2-3 cups cooked Rice

4 whole Nectarines or any stone fruit

1 cup Raisins

Salt and Pepper

Method :

1) Add the masala, grated onion, garlic and rosemary to the aioli

2) Place the rice into a large bowl, add sliced nectarines, raisins and finish with the aioli mixture

3) Season with salt and pepper

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