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: Rice

Trout Rice Salad Recipe

Trout Rice Salad Photo : Karen E Photography

Trout Rice Salad
Photo : Karen E Photography

Trout Rice Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.

Aioli

Aioli is a homemade mayonnaise flavoured with garlic.

Yields: About 300ml

Ingredients:

  • 3 Egg Yolks
  • 7.5ml Dijon Mustard
  • 5gr Garlic
  • 7.5ml Warm Water
  • 125ml Olive Oil
  • 125ml Sunflower Oil
  • 10ml Lemon Juice

Method:

  1. Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.
  2. Add both the oils, to form a emulsion, very slowly, while whisking all the time. This will prevent splitting and will also ensure a think aioli.
  3. Finish with the lemon juice and taste for seasoning.
  4. Set aside for later use.

Rice Salad

Ingredients:

  • 5ml Durban Masala
  • 1 (120gr) Onion, grated
  • 4gr Garlic, crushed
  • 10gr Dill, chopped
  • 500ml Cooked Rice
  • 125ml Raisins
  • 125ml Saltanas
  • 2 Nectarines/Peaches cut in wedges
  • 150ml Aioli
  • Salt and Pepper

Method:

  1. Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl.
  2. Place in a serving dish.
  3. Place nectarines wedges.
  4. Spoon the aioli on top.
  5. Grind Black Pepper, garnish with fresh dill and 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

 

Garden Pea Risotto with Smoked Salmon Recipe

Garden Pea Risotto Photo : Jackie Cameron

Garden Pea Risotto
Photo : Jackie Cameron

Garden Pea Risotto with Smoked Salmon

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I recently represented Hartford House at the KwaZulu-Natal bubbly celebrations at Piggly Wiggly Farm Stall in Tweedie where some 20 bubbly makers showcased their products and four restaurants cooked up a few taste combinations. Our menu comprised a delicious creamy, garden-fresh pea risotto with a portion of smoked salmon, a light drizzle of a lemon-infused olive oil and freshly-ground black pepper.

Yields : 4 portions

Ingredients :

Extras :

  • 220g about 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 20 minutes
  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 :

Ingredients :

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g 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

Butternut Risotto with Crumbed Gorgonzola Recipe

Butternut Risotto Photo : Jackie Cameron

Butternut Risotto
Photo : Jackie Cameron

Butternut Risotto with Crumbed Gorgonzola and Oven-Roasted Pine Kernels

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

Yields : 4

Ingredients :

Extras:

Gorgonzola to taste

Pine Kernels or Nuts to taste

Olive Oil for a light drizzle

Vegetable Stock:

As per Pea risotto recipe.

Risotto :

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g Risotto Rice
  • 250ml White Wine
  • Vegetable Stock
  • 1kg well roasted and pureed Butternut

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 hot butternut 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

Oxtail Risotto Recipe

Oxtail Risotto Photo : Jackie Cameron

Oxtail Risotto
Photo : Jackie Cameron

Oxtail Risotto

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Little beats a winter treat of basic risotto finished off with left-over, shredded oxtail, lamb shank or even curry. This makes a hearty meal. Add red wine and a blazing fire!

Yields : 4

Ingredients :

  • 60g salted butter
  • 60ml sunflower oil
  • 210g chopped onions
  • 3 garlic, 10g, cloves
  • 240g risotto rice
  • 300ml red wine
  • 1.5l good-quality homemade stock
  • About 480g flaked oxtail to taste

Method :

  1. Heat a heavy-based pot. Add butter and oil. Then add onion, garlic and sauté well.
  2. Add rice and stir to allow each grain to be coated with the oil.
  3. Add the heated wine and stir.
  4. Once the wine has been completely absorbed start adding the simmering stock. Add one ladle at a time stirring continuously so the grains are evenly cooked. (Chef's note: the amount of liquid is only a guide line) When ¾ of the way add the shredded oxtail.
  5. At this stage you could always cook it fully or stop at ¾ of the way and then complete cooking just before serving by reheating and adding the last of the hot liquid. Either way is fine but must result in a slightly-textured, creamy risotto - not stodgy or dense.
  6. Serve with tomato and onion bredie and pecorino or Parmesan shavings.

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

Corn and Coconut Risotto Recipe

Corn and Coconut Risotto Photo : Jackie Cameron

Corn and Coconut Risotto
Photo : Jackie Cameron

Corn and Coconut Risotto

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

For something unusual try a corn-and-coconut-milk combination topped with Parma ham or crispy bacon. Add a few pieces of sushi ginger to enhance the freshness.

Yields : 4

Ingredients :

Extras :

  • Oven dried out "Parma Ham" slices, two per person
  • Pan seared chiffonade or rolled and sliced spinach
  • Sushi ginger for taste

Vegetable Stock:

Ingredients :

  • 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 20 minutes.
  2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto:

  • 35g salted Butter
  • 30ml sunflower Oil
  • 160g Onion, chopped
  • 2 (8g) Garlic, crushed
  • 160g Risotto Rice
  • 200ml White Wine
  • Vegetable Stock
  • 1 tin Coconut Milk
  • 2 corn-on-the-cob, slice off corn kernels to amount to 147g in all

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. Then add heated coconut milk, stirring all the time.
  7. Add the vegetable stock small ladle by ladle at a time, stirring continuously until risotto is cooked- freeze or refrigerate left over stock. In the final minutes add the corn and cook. A lovely creamy risotto with a slight bite to it-al-dente.
  8. Serve with additional extras if required.

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

Brown Mushroom Risotto Recipe

Brown Mushroom Risotto Photo : Jackie Cameron

Brown Mushroom Risotto
Photo : Jackie Cameron

Brown Mushroom Risotto

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.

Yields : 4

Ingredients :

Vegetable Stock :

Ingredients :

  • 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 20 minutes.
  2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto :

Ingredients :

  • 40g salted Butter
  • 40ml sunflower Oil
  • 280g Onion, chopped
  • 12g Garlic, crushed
  • 280g Risotto Rice
  • 40ml dried mushroom powder (shittake powder), optional extra- if not available add double the amount of mushrooms
  • 5-10ml truffle oil, to taste
  • 200g mushrooms sliced, pan seared or cooked in a little butter
  • Vegetable Stock, as per pea risotto recipe

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. Start adding the hot stock, stirring all the time till the liquid is reduced- small ladle by ladle at a time
  6. Finish with mushroom powder, truffle oil and well seared mushrooms, season well.

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