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: Recipes

Brookdale's Whole Wheat Scones Recipe

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole Wheat Scones / Brookdale Health Hydro (p)

Whole wheat scones served with avocado, pumpkin seed pesto and smoked salmon.

Whole Wheat Scones

Makes 12 small scones

Ingredients:

  • 250 g nutty wheat flour/brown bread flour
  • 250 g cake flour
  • 10 ml baking powder
  • 125 g butter
  • 125 ml brown sugar
  • 500 ml plain yoghurt or maas

Method:

  1. Mix together all dry ingredients. 
  2. Rub butter into dry ingredients to resemble fine bread crumbs. 
  3. Make a well in the middle of the mixture and fold in the yoghurt or maas so that it forms a soft dough.
  4. Lightly press out dough on a floured surface and use a scone cutter to cut out the shapes.
  5. Place on a greased baking tray and bake @ 200 degrees for 10 - 15 minutes.

Serving Suggestions:

Breakfast

Serve with sliced avo, low fat cottage cheese, Pumpkin Seed Pesto (see below) and smoked salmon.

Morning / Afternoon Snack  

Serve with low fat cottage cheese and honey.

Pumpkin Seed Pesto

Makes a small jar +- 300 ml

Ingredients:

  • 250 ml pumpkin seeds, lightly toasted
  • 3 - 4 cloves garlic ground organic salt and pepper extra virgin olive oil

Directions:

  • Place pumpkin seeds on a baking tray and toast at 180 degrees for 10 minutes or until you hear the seeds starting to pop. Allow to cool.
  • Blend together ingredients.
  • Add enough olive oil to form a paste.
  • Spoon the pesto into a sterilised jar, making sure olive oil covers the pesto to act as a seal. 
  • Refrigerate once opened and keep sealing with a little olive oil after you have used it.

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

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

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

Nicoise Salad Recipe

Nicoise Salad Photo : Karen E Photography

Nicoise Salad
Photo : Karen E Photography

Nicoise Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Nicoise salad is a traditional favourite. It’s gone out of fashion because it was over done and made without love. Make this salad with care otherwise it can go horribly wrong. Tuna, salty anchovies, perfectly-boiled new potatoes, boiled chicken/quail eggs, local olives, tomatoes and crunchy green beans - with or without croutons - promise a flavoursome explosion. We owe gratitude to the foodies/chefs of yesteryear whose experimentations have given us everlasting culinary masterpieces such as this one.

Salad

Serves: 4

Ingredients:

  • 8 (750gr) small Potatoes, boiled, cooled and roughly cut in blocks
  • 20ml Olive Oil
  • 15ml Chives, snipped
  • Salt and Black Pepper

Method:

  1. Mix all this together and place in the bottom of your serving bowl

Ingredients:

  • 1 (120gr) tin Tuna in Brine
  • 1 (45gr) tin Anchovy Fillets in Oil
  • 8 (35gr) Olives, de-pitted and broken in half
  • 30gr Red Onion, cut in slices
  • 10ml Capers
  • 4 Cherry Tomatoes, cut in ¼
  • 75gr Green Beans, blanched, refreshed and cut in ½
  • 4 Pickled Quail Eggs, cut in ½ (or 1 boiled egg)

Method:

  1. Arrange all the ingredients on top of the potatoes.

Salad Dressing

Ingredients:

  • 2.5ml Dijon Mustard
  • 20ml Lemon Juice, freshly squeezed
  • 95ml Extra Virgin Olive Oil
  • 5ml Fresh Rosemary, chopped
  • 15ml Fresh Basil, chopped
  • 5ml Fresh Oregano, chopped
  • 7.5ml White Sugar
  • Salt and Pepper

Method:

  1. In a mixing bowl place the Dijon Mustard and Lemon Juice
  2. Slowly add the Oil, whisking all the time.
  3. Add the herbs and sugar.
  4. Season to taste with salt and pepper.
  5. Just before serving drizzle over the salad.

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

Tomato and Avocado Salad Recipe

Tomato and Avocado Salad Photo : Karen E Photography

Tomato and Avocado Salad
Photo : Karen E Photography

Tomato and Avocado Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I think simplicity; tomato, avocado and fresh basil salad springs to mind. It’s the foundation of traditional Caprese salad, a renowned Italian dish celebrated world wide for a very good reason - it’s delicious. The first time I ate it, in its home country, was while I was working in Switzerland and I crossed the border for lunch in Italy - so over the top! Buffalo mozzarella is the traditional accompaniment to this salad. It’s difficult to come by, and the price is restrictive so I use dollops of yoghurt. I have recently been introduced to The Gourmet Greek yoghurt. You’ll find it on the Midlands Meander and I strongly recommend it. For those of you who follow me on Twitter and Facebook you will have read me waxing lyrical about the quality of this thick and creamy yoghurt. It works so well in this salad. Try it you won’t be disappointed!

Serves: 4

Ingredients:

  • 125gr Cherry Tomatoes, cut in ¼
  • 2 medium (370gr) Avocado, sliced, seasoned and squeeze ½ a lemon’s juice over the avo
  • 65gr Sun-Dried Tomatoes
  • 170gr Thick Full Cream Greek Yoghurt

Method:

  1. Place all the ingredients on a serving platter.

Basil Pesto

Yields: 500ml

Ingredients:

  • 70gr Fresh Basil
  • 100gr Flaked Almond, roasted and cooled
  • 60gr Salted Butter
  • 250ml Olive Oil
  • 25gr Fresh Garlic
  • 100gr Pecorino Cheese, grated
  • Salt and Pepper

Method:

  1. Place all the ingredients in a blending machine, blend till everything comes together. Be careful not to over blend as this can cause the pesto to split. Season with salt and pepper.
  2. Make quenelles of the pesto on top of the salad, you will only use about a 100ml. Keep the rest in the fridge in a sterilised glass bottle for later use.
  3. Drizzle Extra Virgin Olive Oil over the salad, freshly grinded Black Pepper and garnish with fresh basil leaves.

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

 

Beef Fillet Salad Recipe

Beef Fillet Salad Photo : Karen E Photography

Beef Fillet Salad
Photo : Karen E Photography

Beef Fillet Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sweltering heat and an overindulgent festive season leads me to consider cool, refreshing, healthy eating. It’s a good way to start the year. See if you can make it last! Any hot, main course on such sultry evenings would be wasted on me. I have, therefore, chosen beef salad with peas, caramelised red onions and soft feta. I know you’ll like it too.

Serves: 4

Ingredients:

  • 300gr Beef Fillet
  • 10gr Salted Butter

Method:

  1. Get a pan really hot on the heat, add the butter, when melted place the beef in the pan and sear on all the sides.
  2. Place on an oven tray, place in the oven at a 260C for about 5-7min (depending on how you would prefer it to be cooked), this will be medium to rare. Allow some cooling and resting time, then cut the beef into thin slices.

Caramelised Red Onions

Yields: 4

Ingredients:

  • 655gr Onions, thinly sliced
  • 500ml Red Wine
  • 150gr Treacle Sugar

Method:

  1. Place all the above ingredients into a heavy based pan. Allow to simmer until onions are caramelised and most of the red wine has reduced to make a red wine syrup that is coating the onions (which takes about 35 minutes).

Ingredients:

  • 60gr Feta Cheese, roughly broken
  • 65gr Peas, cooked
  • 25gr Red Onion, sliced
  • 45gr Caramelised Red Onions
  • 30g Pecan Nuts

Method:

  1. Place the sliced beef on a salad platter, top with feta, peas, red onions, caramelised red onions and pecan nuts.  Drizzle with Extra Virgin Olive Oil before serving.

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

Smoked Salmon Salad Recipe

Smoked Salmon Salad Photo : Karen E Photography

Smoked Salmon Salad
Photo : Karen E Photography

Smoked Salmon Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A smoked salmon terrine, in many different forms, is a popular dish on our menu here at Hartford House. As the years go by - and I get more adventurous - the ingredients become more complicated. But now I’m focussing on simplicity and highlighting the delicate smoked salmon. For me, eating an apple on the core is uninteresting - unlike a peach, plum, litchi and mango - but when it comes to using it in a dish it offers a fresh crisp texture. This terrine is the heart of any seafood starter - on its own or as a side dish. Let your creativity loose.

Ingredients:

  • 300gr Smoked Salmon
  • 20gr Salted Butter, melted

Method:

  1. In a terrine mould, 9x4.5cm and 3.5cm in height. Spray and Cook the mould, line it with plastic cling wrap. Cutting the smoked salmon to fit the size of the mould, layer the smoked salmon and the butter, until you reach the top off the mould, wrap the plastic wrap over and cover. Leave in the fridge for at least 2hours to firm up.
  2. Remove the terrine from the plastic and mould, cut as you desire and place on a serving platter.

Ingredients:

  • 1 (155gr) Apple, cut in slices
  • 1 (120gr) Lemon, cut in ½
  • 180gr Cream Cheese

Method:

  1. Place everything onto a serving plate and garnish with fennel and edible flowers.
  2. Drizzle with Extra Virgin Olive Oil and freshly ground black pepper.

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

Apricot Sorbet and Meringues Recipe

Apricot Sorbet and Meringues Photo : Karen E Photography

Apricot Sorbet and Meringues
Photo : Karen E Photography

Apricot Sorbet and Meringues

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I’m ringing the changes and giving you two columns during December. They are about festive-season recipes so cannot be published on the last Saturday of the month as is usual. I shall showcase six recipes today and another six next Saturday - December 22, 2012. To end on the sweet side, homemade meringues, chunks of Belgian chocolate and my favourite... fresh apricot sorbet, with any available stoned fruit, add a hint of brilliance to the end of the meal.

Serves: 4

Preparation:

  • 2 Peaches, pit removed and cut in rough pieces
  • 100gr White Belgium Chocolate or any good-quality chocolate, roughly chopped

Apricot Sorbet

Yeilds: 1L

Ingredients:

  • 1kg Apricots, cut in ½ and pit removed
  • 500gr White Sugar
  • 500ml Water
  • 2 Freshly Squeezed Lemon Juice

Method:

  1. Place all the ingredients in a large pot and cook until the apricots are soft.
  2. Allow to cool. Then blend and strain.
  3. Place in the fridge to cool overnight.
  4. Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create for a light, fluffy sorbet.

Meringues

Ingredients:

  • 120gr Egg Whites
  • 250ml Castor Sugar
  • 5ml White Wine Vinegar
  • 7.5ml Cornflour

Method:

  1. In a mixing bowl whisk the egg whites until soft peak.
  2. Gradually add the castor sugar, until the mixture is stiff and firm.
  3. Sprinkle over the vinegar and cornflour, and lightly mix in.
  4. Place the mixture into a piping bag, and pipe small rounds of meringue onto the greaseproof paper.
  5. Place in the oven at a 100°C for about 2 hours.
  6. Let cool and break into rough pieces.
  7. Place the broken meringues, white chocolate and peaches in a serving glass bowl. Top with scoops of apricot sorbet. Garnish with Icing Sugar and Fresh Lavender Flowers.

Place the broken meringues, white chocolate and peaches in a serving glass bowl. Top with scoops of apricot sorbet. Garnish with Icing Sugar and Fresh Lavender Flowers

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

 

Marshmallows and Cocoa Sorbet Recipe

Marshmallows and Cocoa Sorbet Photo : Karen E Photography

Marshmallows and Cocoa Sorbet
Photo : Karen E Photography

Marshmallows and Cocoa Sorbet

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Have you ever tried homemade marshmallows? They are so easy when you know how. Just follow my recipe. You must make sure you have a sugar/digital thermometer - and check that it works! Serve these light and fluffy mouthfuls with fresh granadilla pulp, and cocoa sorbet, which is the ‘surprise’ component of silver sugar balls. Here you have an interesting balance between sweet and tart.

Marshmallows

Yields: 2 x 18 x 16cm trays

Ingredients:

  • 150ml Water
  • 30ml Gelatine Powder
  • 5ml Vanilla Essence
  • 450gr White Sugar
  • 200ml Warm Water
  • 225ml Liquid Glucose
  • 1 Egg White
  • 45ml Icing Sugar, sifted
  • 45ml Cornflour, sifted

Method:

  1. Place the 150ml water, gelatine powder and vanilla essence into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave this bowl on the double boiler.
  2. Dissolve the sugar and warm water over a low heat.
  3. Stirn in the glucose and once added stop stirring and bring this to 118°C.
  4. Place the liquid gelatine mixture into a mixing bowl. Start whisking and slowly pour in the glucose mixture while the machine is whisking. Continue whisking until this mixture is cooled down.
  5. Once cooled down add the egg white slowly.
  6. Oil the trays and then mix the cornflour and icing sugar together. Lightly sprinkle the trays with this.
  7. Pour the marshmallow mixture into these trays. Allow to set overnight.
  8. Cut into desired shapes and sizes with a knife that has been coated in the same cornflour and icing sugar mixture, as this makes it easier. Once cut roll the marshmallows in this mixture as well.

Cocoa Sorbet

Yields: 500ml

Ingredients:

  • 700ml Water
  • 250ml White Sugar
  • 250ml Cocoa Powder

Method:

  • Place all the ingredient in a pot on the heat, bring to the boil and stir until the sugar is dissolved.
  • Leave in the fridge overnight.
  • Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create for a light, fluffy sorbet.

Ingredients:

  • Granadillas, inside pulp removed

Method:

  1. When serving place the marshmallow balls onto a plate, scoop parisienne balls of cocoa sorbet and serve with granadilla pulp and candied sugar balls, if available.
  2. Garnish with fresh flowers and serve immediately.

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