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: Madumbe

Steamed Amadumbe Recipe

Steamed Amadumbe Photo: Jackie Cameron

Steamed Amadumbe
Photo: Jackie Cameron

Steamed Amadumbe

I will start with the simplest and most common way of eating amadumbe. The trick is to steam rather than boil. This results in a firmly textured vegetable rather than the common soggy mishmash that so often is served. I was amazed that my team of Zulus, who have grown up eating amadumbe, were unfamiliar with this method. It was Jabu Ngwane, who works for my parents, who taught me how to keep the vegetables firm.

Ingredients :

1 litre-750 ml Water

1 kg Amadumbies

Method :

1) Heat a heavy based pot up, add the water and bring to the boil. Add Amadumbies and allow to "steam" in this water amount. Keep turning around and topping up with water. Take about 2 hours or so to cook, obviously the timing will alter depending on the size as we were working with very plump amadumbies. A medium sized is better in flavour and quality. When a knife can cut through the Amadumbe easily, they are ready.

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

Amadumbe Mash Recipe

Amadumbe Mash Photo : Jackie Cameron

Amadumbe Mash
Photo : Jackie Cameron

Amadumbe Mash

Next up, is a rich and creamy amadumbe mash, which adds a South African flavour to any main dish. It's great at a braai and just as good when accompanying a rare-roasted beef fillet. Delicious!

Yields: 4 Portions

Ingredients:

450 g steamed Amadumbe, peeled

225 g boiled Potato

80 g salted Butter

125 ml Cream

Fine Salt and freshly ground Pepper

Method:

1) Mash both the amadumbe and potatoes while hot, add butter and re-heat. Once heated add the cream.  Season very well as this makes all the difference.

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

Amadumbe Blini Recipe

Amadumbe Blini Photo : Jackie Cameron

Amadumbe Blini
Photo : Jackie Cameron

Amadumbe Blini

I have fond memories of making and eating griddle scones with my grandmother. In a tribute to her I have developed an amadumbe version. I call this my amadumbe blini. It's like a potato crumpet, with an outer crispness and inner softness. It can be served with smoked salmon, caviar, chives and cream cheese or, for a complete ethic experience, with ostrich or springbok Carpaccio.

Yields: 6/7

Ingredients:

225g steamed and mashed Amadumbe

½ t fine Salt

25 g salted Butter, melted

50 g Cake Flour

5ml salted Butter

5ml Sunflower Oil

Method:

1) Add salt and 25g butter to already mashed room temperature Amadumbies - mix well to incorporate

2) Add flour lightly, using your fingertips, so to not over-incorporate. Then knead this dough, just to bring it together, on a lightly floured surface

3) Roll out to a 1cm thickness and use a cutter to cut out desired shapes and sizes

4) Heat a non-stick pan; add spray n cook and 5ml butter and oil amount

5) Reduce the heat and give colour to both sides of the blini, place onto paper towel and then onto a tray into the oven at 180˚C for 10-15 minutes

6) Serve or later heat in the oven with a blob of butter on top

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