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: Salad

Brookdale's Asparagus & Strawberry Salad Recipe

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus and Strawberry Salad with Chilli Line Dressing / Brookdale Health Hydro (p)

Asparagus & Strawberry Salad with Chilli Line Dressing

Serves 6

Ingredients:

  • 300 g packet mixed salad leaves [rocket, baby spinach, watercress]
  • 1 cos lettuce, broken up
  • 250 g strawberries, cut in quarters
  • 1 yellow pepper, thinly sliced
  • 100 g snap peas
  • 100 g asparagus tips, blanched
  • 2 carrots, julienned
  • 1 cucumber, de-seeded and thinly sliced on the diagonal or strips
  • 6 red spring onions, chopped or sliced lengthways or one red onion thinly sliced sugared almonds handful of alfalfa sprouts or micro greens
  • Sugared Almonds

Ingredients:

  • 200 g whole almonds a few drops of water
  • 60 ml icing sugar

Method:

  1. Preheat oven to 180 degrees. 
  2. Sprinkle nuts with a little water. 
  3. Toss with icing sugar. 
  4. Place them on a baking tray and bake until golden for about 15 minutes. 
  5. Shake the tray frequently. 
  6. Cool well before storing in a sealed container and use when ready to serve.

Method:

  1. Assemble salad ingredients on flat platter or salad bowl.
  2. Drizzle dressing over salad or serve separately in a ramekin.
  3. Sprinkle with nuts just before serving the salad. 
  4. Garnish with fresh edible flowers.
  5. Chilli Line Dressing

Ingredients:

  • 80 ml sweet chilli sauce
  • 25 ml plain low fat yoghurt
  • 20 ml mayonnaise
  • 2 limes, juiced herb salt and ground black pepper
  • 30 ml Italian parsley chopped or mint or coriander

Method:

  1. With a whisk, mix together all dressing ingredients. 
  2. Adjust seasoning. 
  3. Stir in chopped parsley.

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

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

Calamari And Quinoa Salad Recipe

Calamari and Quinoa Salad Photo : Jackie Cameron

Calamari and Quinoa Salad
Photo : Jackie Cameron

Calamari

Yields : 4

Ingredients :

  • 380gr Calamari Steaks
  • 8 small (300gr) Kiwi Fruit, skin removed and blended
  • 260ml Flour
  • 5ml Salt
  • 2,5ml Black Pepper
  • 50gr Butter
  • 30ml Sunflower Oil

Method :

  1. Place the calamari in the kiwi puree, for 30 minutes (nothing more, as this will cause the fish to disintegrate completely. Wash the puree off and cut the calamari into thick strips.
  2. Dust the calamari strips in the flour, salt and pepper.
  3. Heat a frying pan, add the butter and oil.
  4. Fry the calamari strips in batches, getting them crisp and golden brown.

Quinoa Salad

Ingredients :

  • 250ml Quinoa (said "Qin-wah" the nutrient composition is excellent in comparison to other grains - with essential amino acids and good quality calcium, phosphorous and iron.)
  • 500ml Water
  • ½ (50gr) Yellow Pepper, finely chopped
  • 8 (100gr) Cherry Tomatoes, cut in ¼
  • 50gr Flaked Almonds, roasted
  • 35gr Raisins
  • 70gr Cucumbers, cit in ¼ slices
  • 200gr Broccoli, blanched
  • 3gr Garlic, grated
  • 40ml Freshly Squeezed Lemon Juice
  • 60ml Extra Virgin Olive Oil
  • Salt and Black Pepper

Method :

  1. Rinse the Quinoa well.
  2. Place the Quinoa and water in a pot and bring to the boil.
  3. When boiling reduce the heat to a simmer, cover and cook for about 15minutes or until tender.
  4. Let slightly cool down, before mixing with the yellow peppers, cherry tomatoes, almonds, raisins, cucumber and broccoli.
  5. In a separate bowl whisk the garlic, lemon juice and oil together, pour this over the salad and mix well.

On Serving :

  • Serve the hot freshly seared calamari with the Quinoa salad

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

Lettuce-Free Salad Recipe

Lettuce-Free Salad Photo : Jackie Cameron

Lettuce-Free Salad
Photo : Jackie Cameron

Lettuce-Free Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.

Serves : 2

Ingredients :

150gr Cherry Tomatoes, cut in ¼

¼ (20gr) Red Onion, half-moon slices

8 (40gr) Green Beans, blanched and cut in half

1 (155gr) Avocado, skin removed, cut in slices, drizzled with freshly squeezed lemon juice and sprinkled with salt and pepper

70gr Cucumber, cut in half moon slices

50gr Feta Cheese, cut in little cubes

Method :

Toss all the ingredients together and serve with Extra Virgin Olive Oil and Balsamic Vinegar or freshly squeezed lemon juice, optional extra: crisp rocket 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

Caprese Salad Recipe

Caprese Salad Photo : Jackie Cameron

Caprese Salad
Photo : Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional Caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Caprese Salad

(Most popular summer Italian speciality featuring three primary ingredients : tomato, basil and mozzarella. Colours that reflect the national flag. Water buffalo mozzarella is always preferred.)

New Age Caprese Salad; Rosemary, Maldon Salt roasted Cherry Tomato Puff Pastry sitting on Fresh Basil Leaves and hand broken Buffalo Mozzarella drizzled with Olive Oil and Vinegar

Yields : 1

Ingredients :

Puff Pastry

4 strips of Mozzarella

5-10 ml Basil pesto

1 Sundried Tomato-soaked in boiling water and sliced

5 ml salted Butter

½ punnet Cherry Tomatoes-cut in half

Balsamic Vinegar

3 ml Maldon Salt

1 sprig Rosemary

½ ball Buffalo Mozzarella, if available

Fresh Basil Leaves

Olive Oil and Vinegar

Method :

1) Base. Roll out Puff Pastry and line a 8cm round tartlet base. Dock (Prick) the base all over. Put into the fridge for at least one hour for the pastry to relax. On top of the puff pastry base put a layer of greaseproof paper and fill with either baking beans, dried beans or rice and Bake Blind. (Chef's note: This is the term given to the method of cooking an empty pastry case.) Bake at 200̊C until the puff is cooked about 15 minutes

2) Cool the base and top with a thin layer of mozzarella. Place basil pesto on top of this layer together with sundried tomato slices

3) Heat a pan extremely well, add butter and tomatoes. Be careful not to overload the pan. Ensure searing. Splash the pan with balsamic

4) Place these hot tomatoes on top of the sundried tomatoes. Add a sprinkle of Maldon salt and chopped Rosemary. Finish with the buffalo mozzarella

5) Put this onto a tray and into a hot oven, 220˚C, allow heating until the buffalo mozzarella is just starting to melt

6) Serve on a bed of fresh basil leaves. Garnish with a good grind of black pepper and drizzle with olive oil and balsamic

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