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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"Deviled" or Stuffed Eggs Recipe

Deviled or Stuffed Eggs  Photo : Jackie Cameron

Deviled or Stuffed Eggs
Photo : Jackie Cameron

"Deviled" or Stuffed Eggs

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Who could forget Deviled or stuffed eggs? These are regulars on a 'grown-up's' cocktail or snack menu. Dating back to ancient Roman recipes, Deviled describes a dark food, spicy and highly seasoned which is either chopped or ground and served hot or cold.

Yields: 4 halves

Ingredients:

2 Whole Eggs, boiled hard

3 Chives

2 t homemade Mayonnaise

2 Sundried Tomatoes

Method:

1) Remove egg from the boiling water, hard boiled, and place into ice water to cool. Peel under water as this loosens the membrane under the shell. Also start with the larger end as there is an air pocket under the shell.

2) Once peeled, cut lengthways and place egg yolk into a bowl.

3) Mash the yolks; add mayonnaise, sundried tomatoes and your choice of spices if you please.

4) Cut a section off the base of the egg white to ensure it stands nicely on a plate.

5) Pipe the egg yolk mixture within the white, garnish and serve (Tip, I have heard, if you place the eggs on their side within the fridge for 12 hours this will keep the yolks to the centre when cooking).

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

Toad In The Hole Recipe

Toad In The Hole Photo: Jackie Cameron

Toad In The Hole
Photo: Jackie Cameron

Toad In The Hole

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Fond recollections I have are making and eating 'toad in the hole', and boiled eggs with toasted dipping soldiers. I am amazed at how many people are unfamiliar with these dishes.

Yields: 1

Ingredients:

45 ml Sunflower Oil

1 slice white Bread

1 whole Egg

Method:

1) Get a pan hot, add oil and continue to heat

2) Cut the centre of the bread out, place into the pan, add the egg to the centre and cook-turn over if need be

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

One Dish Baked Breakfast Recipe

One Dish Baked Breakfast  Photo : Jackie Cameron

One Dish Baked Breakfast
Photo : Jackie Cameron

One Dish Baked Breakfast

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.

Yields: enough for four-six people

Ingredients:

650 g your choice of breakfast delights (Cherry tomatoes, bacon, sausages, mushrooms, onions, rosemary)

½ cup Cream

1 Whole Egg

Herbs for flavour

6 Whole Eggs

Method:

1) Place all cooked breakfast items into an oven proof dish. Whisk cream and 1 egg together and incorporate into the cooked items.

2) Top with whole eggs and oven bake at 180°C-200°C until eggs are cooked. 20 or so minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

jackie cameron

Jackie Cameron
Head ChefHartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Scrambled Egg Recipe

Scrambled Egg Photo : Jackie Cameron

Scrambled Egg
Photo : Jackie Cameron

Perfect Scrambled Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.

Yields: for one

Ingredients:

2 Whole Eggs

30 ml Cream

15 ml Salted Butter

Salt and Pepper

Herb Selection

Method:

1) Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).

2) Add butter and then egg mixture.

3) Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.

4) Season once eggs are cooked to ensure eggs do not toughen up.

5) Serve immediately as cooking continues.

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

Baked Egg Recipe

Baked Egg - Oeufs en Cocotte  Photo : Jackie Cameron

Baked Egg - Oeufs en Cocotte
Photo : Jackie Cameron

Baked Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

I tried a Parma ham and chive 'oeufs en cocotte' recently. It was baked in a ramekin and could be called baked or alternatively shirred eggs. Another idea is a one-dish, baked breakfast topped with whole eggs.

Yields: 1

Ingredients:

Onions, chopped

½ - 1 slice Parma Ham

1 Whole Egg

15 ml Cream

Chives, snipped

Salt and Pepper

Method:

1) Place the onion and Parma ham at the base of the ovenproof ramekin. Top with egg, cream and chives.

2) Bake at 180°C - 200°C in a warm water bath or Bain Marie until the egg is cooked about 15 minutes.

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

Bread Basket with a Poached Egg Recipe

Poached Egg on Toast Photo : Jackie Cameron

Poached Egg on Toast
Photo : Jackie Cameron

Bread Basket with a Poached Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

As a refreshing change I suggest a perfectly-poached egg and crispy bacon in an individual toasted-bread basket.

Yields: 1

Ingredients:

Slice of Bread

Salted Butter

Whole Egg

15 ml White Wine Vinegar

Method:

1) Butter the bread, place into the microwave-for a few seconds-to get slightly warm, and then carefully place into a large muffin tray to form a basket. Oven bake at 180°C until crispy cooked, remove from oven and set aside.

2) POACHED EGG. Always use the freshest of egg.

3) Get a small pot on the heat, add water and bring to the boil and then reduce to a simmer. Perfect temperature is said to be between 71°C-82°C. Add the vinegar as this ensures the egg white congeals quickly.

4) Break the egg into a ramekin, stir the water and pour the egg into the simmering, rotating water. The circulation movement will bring the egg white all together.

5) Check if the egg is done by using a slotted spoon, lift the egg and put pressure on the yolk to check doneness.

6) Remove from water and drain on a piece of bread before serving.

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

French Toast Sandwich Recipe

French Toast Sandwich Photo : Jackie Cameron

French Toast Sandwich
Photo : Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

A French-toast sandwich, filled with carved gammon and finely sliced pecorino with a spicy tomato relish, is always impressive. It's a grand way to start a weekend.

French Toast Sandwich

Yields: 1

Ingredients:

2 slices Bread

20 ml salted Butter

50 g sliced Gammon

15 g Pecorino sliced

45 ml Sunflower Oil

1 whole Eggs

Method:

1) Butter two slices of bread, layer the gammon and pecorino within the sandwich as you normally would when making a sandwich.

2) Heat a pan, add oil.

3) Dip the sandwich into the egg mixture and allow slight absorption.

4) Slowly fry the sandwich in the heated oil until the cheese is melted within. Serve with spicy tomato relish.

Spicy Tomato Relish

Yields: about 80 ml

Ingredients:

5ml Salted Butter

5ml Sunflower Oil

45 g White Onions

1 clove Garlic

12o g Tomatoes

5 ml Tomato Paste

Hot Durban Masala to taste

5 Cumin seeds

Rosemary for flavour, chopped

3ml White Wine Vinegar

Method:

1) Heat a saucepan, add butter and oil followed by onions and garlic-caramelise well.

2) Add tomatoes and cook well, then add tomato paste and spices. Reduce down until thick and chunky.

3) Finish with rosemary and white wine vinegar.

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

Omelette Fillings Recipe

Omelette Photo : Jackie Cameron

Omelette
Photo : Jackie Cameron

Interesting Fillings for an Omelette

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Some believe that adding water, rather than cream, to an omelette mixture increases steam and results in a lighter omelette. Call me old fashioned but I believe there is no substitute for cream's richness. An omelette is defined as beaten egg cooked in a pan in a round shape which can be rolled or folded. Childhood memories include soufflé cheese omelettes prepared by my mother. We, however, serve a Japanese-styled omelette at Hartford House. Both preparations have their place. Fillings can include mature camembert and chunky cranberry sauce or hand-pressed basil pesto with sundried tomatoes, Buffalo mozzarella cheese and hot thyme-seared cherry tomatoes.

1) Mature camembert and cranberry sauce

2) Italian omelette-basil pesto, sundried tomatoes and buffalo mozzarella

3) Full house-bacon, sausages, tomatoes, mushrooms, spinach and onions

4) Ratatouille filled

5) Smoked salmon and cream cheese

6) Three cheese

7) Crispy bacon and blueberries

8) Well caramelised onions with spinach and feta

9) Biltong, avocado, cream cheese and sundried tomatoes

10) Leftover mince with lots of cheddar cheese

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