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: Pasta

Caprese Pasta Salad Recipe

Caprese Pasta Salad Photo : Jackie Cameron

Caprese Pasta Salad
Photo : Jackie Cameron

Quick and Simple Caprese Pasta Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.

Hand pressed Basil Pesto

Yields : about 400 - 500 ml

Ingredients :

70 g Fresh Basil

100 g Pine Nuts or Pine Kernels (chef's note : Flaked Almonds can be substituted as a more reasonable alternative and they taste as delicious!)

60 g Butter (chef's note :  gives the Pesto a thicker consistency)

250 ml Olive Oil

25 g Garlic

100 g finely grated Parmesan or Pecorino

Salt and Pepper

Method :

1) Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser

2) Roast and slightly cool the pine nuts (chef's note: roast nuts just before adding to the other ingredients to ensure a fresh roasted flavour)

3) Add the nuts to the liquidiser and liquidise until the correct desired consistency is reached

250ml (115gr) Penne Pasta, uncooked

Drizzle of olive oil

60ml Basil Pesto

20gr Sundried Tomatoes, soaked in boiling water, cut into strips

150gr Cherry Tomatoes, cut in half

15gr Fresh Basil shredded in pieces

15ml Pine Nuts, roasted

70gr Mozzarella Cheese, cut in little cubes

Fresh Basil and Freshly Grinded Black Pepper to garnish

Method :

Pasta

1) Fill a large pot with water and salt (chef's note : work on an average that for every 100 g of pasta use 1 litre of water. Pasta loves salt (10 g salt per 100 g pasta) so don't be scared to add)

2) When water is boiling add pasta and stir to prevent pasta sticking

3) Cook until al dente (firm to the bite)

4) When the pasta is cooked, spoon the pasta out of the water with a slotted spoon into a colander. (chef's note : to prevent the starch sticking to the pasta and making the pasta quills stick to each other)

5) Put the pasta under cold water

6) Drizzle olive oil and basil pesto over the pasta for flavour (chef's note : I always add pesto or freshly cut herbs to pasta to enhance the flavour)

7) Finish with all the other ingredients

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

"Coq au vin" Pasta Recipe

Coq au vin Pasta Photo  : Jackie Cameron

Coq au vin Pasta
Photo : Jackie Cameron

"Coq au vin" Pasta

By drawing from local resources we can reduce our carbon footprints. And always remember 'local is lekker'! With the ever-increasing demand more wholesome food is being produced - this often with a cheerful twist. Simplicity is the keyword but remember simple does not always mean quick and easy.

Energy Food with a Modern Twist

Yields: 2 large portions

Ingredients:

WHITE SAUCE

500ml Full Cream Milk

½ Small Onion

1 Peppercorn

1no Fresh Bay Leaves

25gr salted Butter

25gr Cake Flour

Season with salt and pepper

REST OF THE DISH

5 g salted Butter

5 g Sunflower Oil

110gr Bacon, rind removed

45gr Pearl Onions- cut in half or use sliced onions

315gr Chicken Breast (2 nice size breast)

150gr Red Wine

7gr chopped, Fresh Thyme

70gr Exotic Mushrooms or any readily available mushrooms

Method:

1) In a small saucepan allow the milk, onion, peppercorn and bay leaf to come to the boil, infuse and strain

2) In another saucepan melt the butter, whisk in the flour amount.  Cook for about 2minutes forming a roux. Add the hot milk mixture slowly to the roux and bring to the boil. Set aside

3) Heat a large pan with butter and oil, sauté bacon and push to the side of the pan when cooked. Then add the pearl onions-cut side down and sear. Push to the side as well

4) Cut chunky but neat slices of chicken, sear on the one side of the pan-do one breast at a time and push to the side again.

5) By this stage your pan should be very hot, add red wine and reduce to almost nothing

6) Once reduced add the warm white sauce and bring to the simmer reducing to your desired consistency, being careful not to overcook the chicken so ensuring it is a quick process

7) Finish with fresh thyme and exotic mushrooms

8) Mix around and serve with your favourite pasta

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