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: Panna Cotta Recipe

Garden Pea Soup Recipe

Garden Pea Soup Photo : Jackie Cameron

Garden Pea Soup
Photo : Jackie Cameron

Garden Pea Soup with Pea Puree, Gammon "Brawn", Bacon |nfused Panna Cotta and Creme Fraiche

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say. One of the first dishes will be a garden-fresh pea soup with a bright green-pea puree, gammon "brawn", Bacon-infused panna cotta and a creamy crème fraiche. A delicious hint of Christmas! This dish may be a bit "over kill" for those of you at home but any of the options with the soup will work well.

Garden Pea Soup

Yields : 4 portions

Ingredients :

10 g Salted Butter

25 g Onion Chopped

25 g Leeks, chopped

1 small Garlic Clove

125 g Potato, peeled and chopped (chef's note: do not place in water)

625 ml Water or good vegetable stock

750 g Frozen Peas

Method :

1) Heat a pot and add the butter, caramelise the onions. Then add the leeks, garlic and potatoes – sauté

2) Add the water amount and bring to the boil allow simmering until the potatoes are cooked. When the potatoes are cooked, quickly add the peas and heat slightly. You do not want over cooking because the soup will go from bright green to a dull green. Liquidise and strain straight away. Heat on service

Green Pea Puree

Ingredients :

1 cup Green Peas-Fresh or frozen what ever is readily available

Method :

1) Blanch the peas and then liquidise while still hot, strain

Gammon and Tongue "Brawn"

Ingredients :

675 g Beef Tongue

1 kg Gammon

2/960 g Trotters

5 fresh Bay Leaves

15 ml Maldon Salt

5 l filtered water

Method :

1) Place all the over ingredients into a pot. You will find the water amount is too much initially but keep on topping up

2) Simmer for 4 hours

3) Separate meat from the liquid. Strain the liquid through a muslin cloth and set aside.  Shred the meat finely and then place both of these amounts into a pot and allow reducing until a thick porridge consistency is reached.  Line a mould with plastic and pour in, ensuring you have a good balance of meat to liquid

Bacon infused Panna Cotta

Ingredients :

400 g Back Bacon, rind removed and chopped

1 l Cream

6 Sheets Gelatine

Salt and Pepper

Extra

Add about 400 ml Cream or to make 1 litre

Method :

1) Heat a pan and sauté the bacon to release all the flavours and juices

2) Add the cream and infuse, liquidise and strain

3) Sponge the gelatine and add to the warm cream mixture. Strain and measure how much liquid is available. Top up with cream to make a litre

4) Pour into your desired tray, cover with plastic and place into the fridge to set

Serve the hot soup with the pea puree, "Brawn", panna cotta and a teaspoon of crème fraiche, fresh apple slices, crispy bacon chips, pea shoots and a drizzle of olive oil and a grind of black 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

Vanilla Bean Panna Cotta Recipe

Vanilla Bean Panna Cotta  Photo : Jackie Cameron

Vanilla Bean Panna Cotta
Photo : Jackie Cameron

Vanilla Bean Panna Cotta

Terminology and an understanding of foodie words excite me so chef/judge table discussions around topical flavours and recipes were stimulating. Call me a purist - and I'll agree! When a chef labels a dish panna cotta it must be so - cooked in the traditional way in accordance to its name or custom. Panna cotta is the Italian word for boiled cream hence the method should reflect this.

Yields : 11 (conical mould) or one 13cm  x 17cm tray

Ingredients :

1 L Long life Cream

1 Vanilla Pod-split

30 g White Sugar

6 sheets of Gelatine or 12 g or 18 ml powdered Gelatine

Method :

1) Slice the vanilla bean in half. With the back of your knife scrape out all the seeds and set aside

2) Bring to the boil the cream, sugar and split vanilla bean and seeds. Take off the heat as soon as boiling is seen

3a) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft, squeeze all excess water out. Then add to warm cream mixture and whisk to incorporate. Strain and set aside

3b) Put 30ml of cold water into a teacup. Sprinkle with gelatine powder and allow to sponge for 5 minutes. Put a small saucepan of water on the heat (Bain Marie style/double boiler) and place the teacup in the centre and with a teaspoon stir the gelatine and water mixture until all the gelatine is dissolved; otherwise, jelly babies may form in your end product. Once dissolved add to warm cream mixture. Strain and set aside

4) Grease the mould, may it be a conical mould, dariole or tray, with Spray 'n Cook and fill with the cream mixture

4) Cover and place in the fridge to set, a few hours are needed

5) Take the panna cotta out of the fridge and de-mould or cut. Place onto a plate with your choice of compliment. Serve with fresh fruit and/or berries. Sorbets also work well as it compliments the creaminess of the dessert. We serve ours with either apricot or cocoa sorbet together with a popcorn brittle, caramel sauce and crispy caramel popcorn. Yum!

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