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: Gorgonzola Recipe

Butternut Risotto with Crumbed Gorgonzola Recipe

Butternut Risotto Photo : Jackie Cameron

Butternut Risotto
Photo : Jackie Cameron

Butternut Risotto with Crumbed Gorgonzola and Oven-Roasted Pine Kernels

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

Yields : 4

Ingredients :

Extras:

Gorgonzola to taste

Pine Kernels or Nuts to taste

Olive Oil for a light drizzle

Vegetable Stock:

As per Pea risotto recipe.

Risotto :

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g Risotto Rice
  • 250ml White Wine
  • Vegetable Stock
  • 1kg well roasted and pureed Butternut

Method :

  1. Before you start making the risotto make sure vegetable stock is on the heat.
  2. In a heavy based pot place the butter and oil amount.
  3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.
  4. Add the risotto; make sure all the granules are covered with a layer of oil.
  5. Add the white wine, stirring all the time till the liquid is reduced.
  6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.
  7. Finish with hot butternut puree, season very well and serve with extras.

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

Shortbread with Creamy Gorgonzola Recipe

Shortbread

Shortbread

Shortbread with Creamy Gorgonzola, Prune Compote, Walnuts and Honey

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

My grandmother’s shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.

Yields : 6 nice sized pieces for this dish

100ml White Sugar

235gr Salted Butter

2 ½ cups Flour, sifted

¼ cup Castor Sugar

Method :

1) Cream the sugar and butter very well

2) Add the flour

3) Knead well and press into an 18cmX14cm tray making sure the shortbread mixture covers the base

4) Prick the shortbread very well all over

5) Place in the oven and bake at 160ºC for about 35minutes or until cooked.

6) Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares

Prune Compote :

Ingredients :

500g Dried Prunes

5 g Star Anise

10 whole cloves

5 ml Cinnamon Powder

1 Vanilla pod- split

4 cups Orange Juice

1 cup White Sugar

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow simmering until the fruit is soft, place into a container and allow cooling

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

Gnocchi Gorgonzola Recipe

Gnocchi Gorgonzola Photo : Jackie Cameron

Gnocchi Gorgonzola
Photo : Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional Caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Gnocchi
(A potato dumpling of Italian origin)

Yields : 25 small dumplings

Ingredients :

700g Potatoes

120g Cake Flour

Salt and Pepper

Sauce - 75 g Gorgonzola

250 ml Fresh Cream

Fresh Lemon

Method :

1) Put the potatoes, skins on, into a large pot covered with cold water. Cook until soft. Push these potatoes through a sieve leaving the skins behind

2) Use your fingertips and lightly work the flour into the potato with salt and pepper. Bring this together and roll out cylinders or tubes. Cut small dumplings

3) Drop the gnocchi into a large pot of salted boiling water. When they rise to the top, remove and set aside

4) Sauce – melt the gorgonzola in the cream and set aside

5) On service pan sear the gnocchi in butter. Serve with gorgonzola cream sauce and a fresh lemon segment.

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

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

Gorgonzola Samoosas Recipe

Gorgonzola Samoosas Photo : Jackie Cameron

Gorgonzola Samoosas
Photo : Jackie Cameron

The easiest samoosas are the gorgonzola-filled option and they never  fail to impress. I relish the warm centre of oozing gorgonzola  surrounded by the crisp spring-roll pastry. Simplicity at its best!

Gorgonzola Samoosas

Ingredients :

Gorgonzola

Spring roll Pastry

Cake Flour

Water

Method :

1) Divide the spring roll pastry into three long pieces about 7cm wide and 21 cm long.  Cut down this division line and cover with a damp cloth

2) Make a slurry or flour/water paste and set aside

3) Make, 10g, balls of gorgonzola and set aside

4) Roll up your samoosa, deep fry and serve

Rolling instructions

*Place your individual spring roll pastry vertically in front of you.  Take the left hand bottom corner of the pastry and fold it, making it form a triangle that is touching the right hand side of the pastry. 

*Place the gorgonzola ball under this pastry flap and push this down securely making sure the corners are pointed and closed tightly so no cheese will later ooze out.  *Where the triangle forms a line on the pastry (the top open flap of your triangle shape).  Fold the pastry along this line and lift your triangle so the bottom point touches about ¾ its way up the right hand side of the pastry.

*Then take the bottom right corner of the pastry and fold this tightly over to the left hand side keeping in mind you want a triangular shape.  Allow each side to meet perfectly so all corners are tight so no later oozing on frying.

*Place a thin brush of the slurry or flour paste at the top of your pastry and continue the same process of rolling up.

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