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: Pea Recipe

Pea Risotto Recipe

Pea Risotto Photo : Jackie Cameron

Pea Risotto
Photo : Jackie Cameron

Pea Risotto

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A risotto must always be straight forward. If enhanced, it loses its Italian roots. Served with a sizeable helping of smoked salmon or piece of fresh Norwegian salmon or line fish brings a summery touch to a hearty dish.

Yields : 4 portions

Ingredients :

Extras :

220g abouts Salmon Rosette (on average 55gr per person)

Pea shoots or any herb garnish

Olive Oil, drizzle

Black Pepper

Vegetable Stock :

2 (300gr) Onions, peeled, cut in ¼

3 (12gr) Garlic Cloves

2 (367gr) Carrots, peeled, cut roughly

2 (92gr) Leeks cut into chunks

¼ (160gr) Celery, cut into chunks

2 Bay Leaves

1sprig Fresh Thyme

10 Whole Black Peppercorns

2L Water

Method :

1) Bring to the boil, turn down and allow simmering for 20minutes

2) Strain and discard solids, place the liquid back into the pot on the heat

Pea Puree :

250gr Frozen Peas

Method :

1) Blanch the peas in boiling water, until just soft

2) Strain, blend, add 62.5ml water and blend very well. Strain through a sieve again and set aside

Risotto :

35gr salted Butter

30ml sunflower Oil

160gr Onion, chopped

2 (8gr) Garlic, crushed

160gr Risotto Rice

250ml White Wine

Vegetable Stock

Pea Puree

Method :

1) Before you start making the risotto make sure vegetable stock is on the heat

2) In a heavy based pot place the butter and oil amount

3) When melted and slightly browned, add the onions and garlic. Cook until translucent in colour

4) Add the risotto; make sure all the granules are covered with a layer of oil

5) Add the white wine, stirring all the time till the liquid is reduced

6) Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.

7) Finish with pea puree, season very well and serve with extras

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

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