Hartford House

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Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Leftover Recipes

Christmas Leftovers Dessert Recipes

Yesterday’s traditional eggnog – if you have leftovers, that is – can be frozen using the same method as you would when making ice cream. Serve this with fresh cherries and hot cherry sauce. You’ll never have made too much!

Christmas cake made into balls, drizzled with brandy and coated in crumbled shortbread and a dusting of icing sugar makes an unusual, morish treat.

One of my favourite flavour combinations is rich fruitcake with mature cheddar. The union of sweet and savoury tickles the taste buds while tantalising the appetite.

Most occasions call for a selection of cheeses and this, generally, results in many small portions of cheese leftovers.  Place the off-cuts neatly together and top with fresh or preserved fruit, nuts and hot caramelised sugar. This crispy, crunchy extravagance oozes splendid flavours.

Eggnog ice cream with fresh Cherries and Hot Cherry Sauce

Eggnog

Yields : 4 large glasses

Ingredients :

3 large Eggs

187 g Sugar

132 ml Brandy (Klipdrift)

62 ml Rum (Red Hart)

2 cup Full Cream Milk

2 cup Cream

62 ml Icing Sugar

10 ml Nutmeg – or to taste

10 ml Cinnamon – or to taste

10 ml Mixed Spice – or to taste

Method :

1) Separate your eggs

2) Whisk the yolks slowly and add sugar until pale yellow in colour

3) Add brandy, rum and milk and 1 cup of the cream to the above mixture slowly

4) Set aside until service

5) On service whisk egg whites until firm and fold into eggnog mixture

6) Whip the remaining of the cream and flavour with spices.  Add this to your eggnog before serving

Ice cream

7) Take the left over eggnog mixture and freeze in an ice cream machine as manufacture’s instructions or place the mixture into a freezer. Whisk every 45 minutes until frozen to allow for a light and fluffy textured ice cream. 

Hot Cherry Sauce

Yields : 4 portions

Ingredients :

1 tin Black cherries with syrup

30 ml White Sugar

Method :

1) Separate the cherries from the liquid by straining

2) Heat the liquid with the sugar amount, stirring continuously, and reduce by half

3) Add black cherries and heat up

Serve

1) Roll ice cream balls of the egg nog ice cream

2) Top with the hot cherry sauce, black cherries and fresh cherries if available

Eggnog Ice Cream with Fresh Cherries  Photo : Jackie Cameron

Eggnog Ice Cream with Fresh Cherries
Photo : Jackie Cameron

*Eggnog ice cream with fresh Cherries and Hot Cherry Sauce

Eggnog

Yields : 4 large glasses

Ingredients :

3 large Eggs

187 g Sugar

132 ml Brandy (Klipdrift)

62 ml Rum (Red Hart)

2 cup Full Cream Milk

2 cup Cream

62 ml Icing Sugar

10 ml Nutmeg – or to taste

10 ml Cinnamon – or to taste

10 ml Mixed Spice – or to taste

Method :

1) Separate your eggs

2) Whisk the yolks slowly and add sugar until pale yellow in colour

3) Add brandy, rum and milk and 1 cup of the cream to the above mixture slowly

4) Set aside until service

5) On service whisk egg whites until firm and fold into eggnog mixture

6) Whip the remaining of the cream and flavour with spices.  Add this to your eggnog before serving

Ice cream

7) Take the left over eggnog mixture and freeze in an ice cream machine as manufacture’s instructions or place the mixture into a freezer. Whisk every 45 minutes until frozen to allow for a light and fluffy textured ice cream. 

Hot Cherry Sauce

Yields : 4 portions

Ingredients :

1 tin Black cherries with syrup

30 ml White Sugar

Method :

1) Separate the cherries from the liquid by straining

2) Heat the liquid with the sugar amount, stirring continuously, and reduce by half

3) Add black cherries and heat up

Serve

1) Roll ice cream balls of the egg nog ice cream

2) Top with the hot cherry sauce, black cherries and fresh cherries if available

Christmas Cake Balls Drenched in Brandy and rolled in Crumbled Shortbread and Dusted with Icing Sugar  Photo : Jackie Cameron

Christmas Cake Balls Drenched in Brandy and rolled in Crumbled Shortbread and Dusted with Icing Sugar
Photo : Jackie Cameron

*Christmas cake balls drenched in brandy and rolled in crumbled shortbread and dusted with icing sugar

Ingredients :

13 Christmas cake balls

30 ml Brandy

½ cup crumbled Shortbread

15 ml Icing Sugar

Method :

1) Roll balls of Christmas cake and place onto a plate.  Top with brandy

2) Crumble the left over shortbread and roll the moist shortbread balls into this

3) Finish with a light sift of icing sugar

Christmas Cake served with Mature Cheddar, Honey and Roasted Pecan Nuts  Photo : Jackie Cameron

Christmas Cake served with Mature Cheddar, Honey and Roasted Pecan Nuts
Photo : Jackie Cameron

*Christmas cake served with Mature Cheddar, Honey and Roasted Pecan Nuts

Ingredients :

Christmas cake

Cheddar Cheese

Honey

Roasted Pecan Nuts

1) Slice both the cake and the cheese into finger pieces.  Serve with a bowl of honey and hot roasted pecan nuts.

Cheese with extra Nuts, Dried and Fresh Fruit finished with Caramelised Sugar  Photo : Jackie Cameron

Cheese with extra Nuts, Dried and Fresh Fruit finished with Caramelised Sugar
Photo : Jackie Cameron

*Leftover Cheese with extra Nuts, Dried and Fresh Fruit finished with Caramelised Sugar

Ingredients :

Left Over Cheese

Variety of : Fresh, Dried and Preserved Fruit

Nuts

1 cup White Sugar

Method :

1) Place all cheeses next to each other

2) Top with a variety of your cheese favourites

3) Caramelise sugar in a pan and pour this over the cheese on 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

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

Christmas Leftovers Breakfast Recipes

Herbed Scrambled Egg with Bubble ʼn Squeak  Photo : Jackie Cameron

Herbed Scrambled Egg with Bubble ʼn Squeak
Photo : Jackie Cameron

Christmas Leftovers Breakfast Recipes

The kitchen door will hardly have closed on Christmas supper when it’s reopened for breakfast the following day. Vegetables from yesterday’s gourmet lunch can kick-start day two’s laid-back celebrations. I create an irresistible “bubble ’n squeak” corn fritter and serve it with scrambled egg to which I’ve added freshly-picked herbs. With smoked salmon rosette, cream cheese and the optional caviar, I add a final delicious touch. This, served with crispy, crunchy homemade bread drenched in butter, is scrumptious.

Breakfast :

*Herbed Scrambled Egg with Bubble ʼn Squeak Corn Fritter, Smoked Salmon Rosette, Cream Cheese and Caviar

Served with toasted one day old bread and homemade Butter

Easy Breakfast Bread - Toasted

Yields : 1-2 loaves

Ingredients :

4 cups White Bread Flour (if making Brown Bread Bread use 2 cups White and 2 cups Brown Bread Flour)

10 g Instant Yeast

5 ml Salt

20 ml Milk Powder

20 ml Sugar

30 g Margarine

250 ml warm Water

5 ml Vinegar

1 Egg

Method :

1) Put all your dry ingredients into a large bowl and mix together

2) Rub in the margarine

3) Cut in the warm water and vinegar (chef’s note: you may need to add a little extra liquid nothing more than 90 ml extra)

4) Bring the dough together and knead for five minutes

5) Put into a bowl, cover and place in a warm area to prove

6) Knock back the dough and place into the greased tin or tins

7) Allow rising until double in size

8) Whisk the egg lightly.  Glaze the bread before cooking

9) Oven bake at 180ͦC for 15-20 minutes or until cooked

Homemade Quick and Easy Butter

Yields : about 280 g of Butter

Ingredients :

1 l fresh Cream

Salt and pepper

Method :

1) Whisk your cream until the curd and whey separates completely (chef’s note: a good idea is to make butter from any cream you over whisk)

2) Take the leftover solid amount and place under a running tap of cold water.  In a way you are washing the curd

3) Squeeze out all excess liquid (chef’s note: take care in doing this properly as the least amount of moisture the better.  The longer it will take to go rancid)

4) Season if necessary and mould into a desired container

Bubble ʼn Squeak Corn Fritter

Yields : about 10

Ingredients :

1 x 420g tin Cream Style Sweetcorn

1 whole Egg

180 ml Cake Flour

1 t Baking Powder

200g ready made vegetables

Method :

1) Heat a little sunflower oil in a pan

2) Mix all the above ingredients together not allowing this mixture to stand

3) Using a cutter spoon this mixture into the hot pan and allow cooking until golden brown on each side.(chef’s note: you may need to increase the amount of cake flour added depending on what type of vegetables are used) 

4) Place on paper towel and set aside for later heating and use

Scrambled Egg

Yields : 2

Ingredients :

5 Whole Eggs

100 ml Cream

Salt and pepper

2 T finely chopped Herbs

15 ml Salted Butter

Method :

1) Whisk all the ingredients together

2) Put the butter into a pan allow to get hot

3) Add the scrambled egg mixture and cook until correct consistency

Plating

1) Place corn fritters into an oven to heat

2) Make the scrambled egg

3) Serve the scrambled egg with the warm fritters, cream cheese, smoked salmon rosette, caviar, crispy toast and homemade butter

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