Hartford House

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Filtering by Tag: Middle East Recipe

Pita Bread Recipe

Pita Bread Photo : Jack ie Cameron

Pita Bread
Photo : Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Pita Bread

Yields : +- 12

Ingredients :

1 pkt or 10g Instant Yeast

120 ml Lukewarm Water

3 ½ cups Cake Flour

1 ½ t fine Salt

1 t White Sugar

250 ml lukewarm Water

15-30 ml Olive Oil

Extra Cake Flour

Method :

1) Heat your oven to 200˚C and place a rack on the lowest part of the oven. Flour a large pan and put into the oven to get hot.   Removing all other racks for easy access

2) Add the instant yeast to the 125 ml lukewarm water and allow to sponge for 10 minutes

3) Mix the cake flour, salt and sugar together

4) Make a well in the centre and add the yeast mixture. Then add, slowly, the 250 ml lukewarm water to this. This mixture must be quiet sticky almost runny as this will allow the pitas to come alive and ‘pop’ on baking.

5) Place this dough onto a floured counter top and knead for 10 minutes or so until the dough is smooth and elastical.  (Keep the counter covered in flour and your hands dusted in flour. Continue adding flour to make it possible for you to knead for the 10 minutes but nothing extra, as it will change the consistency of the bread too much.)

6)  After kneading put into an oiled bowl and cover with a cloth. Place in a warm spot to rise.

7) When doubled in size, knock the dough back, and make a large sausage shape and pinch and pull off small ball sizes from this. Sizes of about 50 g. Place these individual ball shapes onto a floured tray, with a cloth to cover, and allow resting for 10 minutes in a warm area.

8) Flour a surface and roll round pitas out thinly. Bake in the hot oven for a few minutes until crispy and golden in colour. (You may require less cooking depending on what you prefer.)

9) Fattoush can be made with left over Pita bread. The Pita can be toasted and combined with mixed greens and other chunky vegetables. Often Sumac, a tangy purple spice, is added to Fattoush to give it its sour taste.

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

Hummus Recipe

Hummus Photo : Jackie C ameron

Hummus
Photo : Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern puree of eggplant), tzatziki (Greek dip of cucumber and yoghurt), tabbouleh (Lebanese salad of  bulgur wheat and vegetables) and fattoush (Levantine salad with  toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes  and spices were the norm as were goat’s cheese, eggs, olives, honey,  fruit, almonds and dates. A favourite of mine, the most popular dessert  in the UAE, was UmAli which means “queen of puddings”.  Scrumptious!

Hummus

Yields : a small bowl size

Ingredients :

1 tin Chickpeas (strain liquid off and discard it)

5 ml Durban Masala

30 ml Lemon Juice

Salt and pepper

5 g Garlic

120 ml Olive Oil

20 ml Tahini Paste (made from ground sesame seeds if not available add a few drops of sesame seed oil for flavour)

Method :

1) Place all the ingredients into a liquidiser and liquidise (on a high speed) until the desired consistency is reached

2) Garnish with Durban masala or paprika, extra chickpeas, olive oil and coriander. Serve with Pita bread and/or biscuits as a dip  I love it with beef fillet slices. In addition, I often use it to accompany vegetarian dishes. Eaten on a freshly-baked Portuguese bread roll is delicious as well.

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

Baba Ghanoush Recipe

Baba Ghanoush Photo : Jackie Cameron

Baba Ghanoush
Photo : Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Baba Ghanoush

Yields : one small bowl size

Ingredients:

280g or 3 Medium Bringals (with the skins on)

1 large Garlic Clove

15 ml Lemon Juice

15 ml Olive Oil

Salt and Pepper

Method :

1) Gas Stove. Ignite a burner on top of your stove and place the brinjals on top of this flame. Turn the brinjals over or around with a “carving” fork or long-nose tong, so not to burn yourself, as the skins start getting burnt. Continue these processes until the entire outer skin of the brinjals are “burnt.”  Place these into a plastic bag, tie closed, and allow cooling.

Electric Oven. Place the brinjals onto a tray, lightly drizzled with olive oil, into a hot oven. In addition, follow the same procedure as above.

2) When cool remove the skins

3) Liquidise this brinjal mixture up with the other ingredients. Season well and serve

4) Serve with Pita bread and/or biscuits as a dip. The smokiness of baba ghanoush compliments all venison dishes exceptionally well.

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

Tabbouleh Recipe

Tabboueh Recipe Photo : Jackie Cameron

Tabboueh Recipe
Photo : Jackie Cameron

Tabbouleh

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Yields : one bowl size

Ingredients :

½ cup uncooked Cous Cous

150 g chopped Cucumber

150 g chopped Tomato (only the skins no seeds to be used)

150 g chopped Red Onion

¼ cup freshly squeezed Lemon Juice

¼ cup Olive Oil

25g finely chopped Mint

1 t finely chopped Garlic

Salt and Pepper

Method :

1) Cook the cous cous as per packet directions and set aside

2) Add all the other ingredients to this and serve as a salad

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

UmAli Recipe

Umali Photo : Jackie Ca meron

Umali
Photo : Jackie Cameron

UmAli Recipe

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Yields : one tray enough for four

Ingredients :

400g ready-made Puff Pastry

½ cup Raisins

½ cup roughly chopped Pistachio Nuts

100g roughly chopped Pecan Nuts

4 cups Milk

½ cup Cream

1 cup White Sugar

2 t Vanilla essence

20 ml Cinnamon Powder

Method:

1) Unroll, the puff pastry and cut this into six pieces.  Spray n cook a tray and bake in a hot oven, 200˚C - 220˚C, until cooked

2) Butter an ovenproof dish. Divide each puff piece in half lenghways to form two layers. Place a layer of puff into this dish, braking pieces of puff to fit the base of the dish. Top the puff with some raisins and nuts and continue until the dish is fill. Ensure even distribution of nuts and raisins between the puff layers.

3) Bring the milk, cream, sugar, vanilla and cinnamon to the boil.

4) Pour over the Puff pastry and bake at 180˚C until browned on the top for about 30 minutes

5) Serve hot with whipped cream.  Very similar to a bread and butter pudding. Leftover croissants from breakfast can be substituted for the puff pastry amount.  Delicious!

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

Tzatziki Recipe

Tzatziki Photo : Jackie  Cameron

Tzatziki
Photo : Jackie Cameron

Tzatziki Recipe

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Yields : one small bowl size

Ingredients :

1 medium or 1 1/3 cup grated Cucumber

30 ml Salt

1 cup Plain Yoghurt

5 ml finely chopped Mint

5-10 ml finely chopped Garlic

Salt and Pepper

Method :

1) Grate the cucumber and lightly sprinkle or degorge, French term meaning to draw out moisture, with the 30 ml salt amount. Place this into a colander and allow to stand with a bowl underneath for a few minutes.  (This “degorging” works brilliantly when making cucumber sandwiches as it extracts all the moisture so soggy sandwiches are not a result. You can leave your salted cucumbers in a colander over night for best results.)  Wash the cucumber in running cold water. Squeeze out any excess liquid.

2) Take this cucumber mixture and add the yoghurt, mint, garlic, salt and pepper. Be careful not to over-salt

3) Serve with Pita bread and/or biscuits as a dip. Or as a accompaniment for seafood dishes. Tzatziki also compliments lamb dishes extremely well.

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