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 Recipe

West Coast Lobster Recipe

West Coast Lobster Photo : Jackie Cameron

West Coast Lobster
Photo : Jackie Cameron

Lobster

Yields : 4

Ingredients :

  • 4 x Whole Crayfish
  • 4L Water
  • 30ml Salt
  • 240ml Vinegar

Method :

  1. Place the water, salt and vinegar in a large pot and bring to the boil.
  2. Place the crayfish in the pot and cover, allow to cook for 15 minutes.
  3. Serve immediately.

Salad

Ingredients :

  • 1pkt Mixed Lettuce
  • 5gr Fresh Basil
  • 5gr Fresh Rocket
  • 5gr Chive
  • 120gr Salted Butter
  • 45ml Freshly Squeezed Lemon Juice
  • 1 (180gr) Lemon, cut into wedges
  • Maldon Salt and Freshly grinded Black Pepper

Method :

  • Make a salad with the lettuce and herbs.
  • Melt the butter, getting it nice and golden brown, be careful not to burn. Set aside to cool down.
  • Add the lemon juice and mix well.
  • Pour over the salad and season well.
  • Serve immediately with the lemon wedges and crayfish.

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

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

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

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

Tabbouleh Recipe

Tabboueh Recipe Photo : Jackie Cameron

Tabboueh Recipe
Photo : Jackie Cameron

Tabbouleh

Every restaurant I visited in Dubai included hummus (chickpea paste), baba  ghanoush (a Middle Eastern  puree of eggplant), tzatziki (Greek dip of cucumber and  yoghurt), tabbouleh (Lebanese salad of  bulgur wheat  and vegetables) and fattoush (Levantine salad with   toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes   and spices were the norm as were goat’s cheese, eggs, olives, honey,   fruit, almonds and dates. A favourite of mine, the most popular dessert   in the UAE, was UmAli which means “queen of puddings”.   Scrumptious!

Yields : one bowl size

Ingredients :

½ cup uncooked Cous Cous

150 g chopped Cucumber

150 g chopped Tomato (only the skins no seeds to be used)

150 g chopped Red Onion

¼ cup freshly squeezed Lemon Juice

¼ cup Olive Oil

25g finely chopped Mint

1 t finely chopped Garlic

Salt and Pepper

Method :

1) Cook the cous cous as per packet directions and set aside

2) Add all the other ingredients to this and serve as a salad

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

Norwegian Salmon cured in “Kikkoman” Soya Sauce Recipe

Norwegian Salmon Photo: Jackie Cameron

Norwegian Salmon
Photo: Jackie Cameron

Thinly sliced Norwegian Salmon cured in “Kikkoman” Soya Sauce with Capers, Fennel, Red Onion, croutons and homemade mayonnaise Recipe

I always “shotgun” the cleaning, deboning and portioning of fresh Norwegian salmon because there are always a few slivers that go begging. Nothing is more tantalising than this salmon drizzled with Kikkoman soya sauce. The combination will be remembered for its freshness and sheer simplicity. For the ideal light lunch I suggest preparing a few slices of fresh salmon, or any fresh fish of your choice, cured with soya sauce. Serve this with red onions, freshly-picked fennel, croutons and homemade mayonnaise. This satisfies the appetite leaving you feeling fulfilled not gorged.

Yields :  2

Ingredients :

Mayonnaise

6 Egg Yolks

15 ml Dijon Mustard

1-2 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Salad

200 g Fresh Salmon

4 T Kikkoman Soya Sauce

10 Capers

2 Red Onion slices cut into Rings

10 Cherry tomatoes-in half

Fennel Sprigs

Croutons (Chef’s note: small pieces of rebaked, cubed bread that is seasoned.  Adding texture and flavour to a dish.)

Lemon Wedge on the side

Method :

Mayonnaise

1) Whisk the egg yolks, mustard, garlic and water (the first amount) very well until thick and creamy in colour 

2) Add both of the oils, to form a permanent emulsion, very slowly.  (Chef’s note:  This will prevent the Mayonnaise from splitting and will result in a thick consistency.  A perfect situation is when a spoon can stand up right in the Mayonnaise when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside.

Salad

4) Portion the fish into two pieces of 100g or so.  (Portion sizes that would be sufficient for you)

5) Slice the fish as thinly as possible and place onto a chilled plate.  Top this with the “Kikkoman” soya sauce (chef’s note: you have too use “Kikkoman” as it makes all the difference) and set aside for a few minutes

6) Get all the other ingredients ready.  Treat this above ingredient list as a guideline

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

Christmas Leftovers Lunch Recipe

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins  Photo : Jackie Cameron

Spicy Rice Salad with Fresh Nectarine Slices, Homemade Aioli and Raisins
Photo : Jackie Cameron

Christmas Leftovers Lunch Recipe

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

*Spicy Rice Salad with fresh Nectarine Slices, homemade Aioli and Raisins

Aioli

Yields : about 500 ml

Ingredients :

6 Egg Yolks

15 ml Dijon Mustard

2-3 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Aioli (chef’s note:  homemade mayonnaise flavoured with garlic)

1) Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour. 

2) Add both of the oils, to form a permanent emulsion, very slowly.  (Chef’s note:  This will prevent the Aioli from splitting and will also result in a thick Aioli.  A perfect situation is when a spoon can stand up right in the Aioli when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside for later use

Salad

Yields : 4-6 portions

Ingredients :

200 ml Aioli

2 t Durban Masala

140 g Onion (Skin on)

1 Garlic Clove

2 sprig Rosemary

2-3 cups cooked Rice

4 whole Nectarines or any stone fruit

1 cup Raisins

Salt and Pepper

Method :

1) Add the masala, grated onion, garlic and rosemary to the aioli

2) Place the rice into a large bowl, add sliced nectarines, raisins and finish with the aioli mixture

3) Season with salt and 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

Avocado Salad Recipe

Avocado Salad Photo : Jackie Cameron

Avocado Salad
Photo : Jackie Cameron

Avocado Salad Recipe

An entire salad devoted to the versatile avocado is nutritious and tasty. The sliced red onion awakens the palate allowing the flavours to come through. Fresh green apples, bean sprouts and the optional extra of smoked salmon enhance everything the avo has to offer. Delicious!

Avocado, Red Onions, sliced Green Apple and Bean Sprouts with Smoked Salmon Salad

Yields :  4

Ingredients :

Dressing

6 T Olive Oil

3 T freshly squeezed Lemon Juice

Salt and Pepper

1 t Sugar

Salad

2 Avocado-sliced

1 Granny Smith Green Apple

80g Red Onion – sliced

½ punnet Bean sprouts

100g Smoked Salmon

Method :

1) Add the lemon juice to the olive oil and whisk. Season with salt and pepper, then add the sugar

2) Slice the apple and the avocado and place the above dressing over this. Remove the apple and avocado on service and keep the left over dressing

3) Use a flat plate (we used a mirror as our “plate”) and layer your salad as you wish including all the ingredients

4) Finish with a grind of black pepper and a drizzle of the remaining dressing

 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

Italian Salad Recipe

Italian Salad Photo : Jackie Cameron

Italian Salad
Photo : Jackie Cameron

Italian Salad Recipe

Firm, plump, rosy-red tomatoes with a slight acidity are perfect for my Italian salad. Topped with a soft ball of buffalo mozzarella, home-pressed basil pesto, lemon-marinated artichokes, juicy olives, thinly sliced salami and a fresh grind of black pepper. The result is many sensational flavours. A real wow! 

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 just as delicious!)

60 g salted 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 consistency is reached

Salad

Yields : 4

Ingredients :

4 medium (550g) Tomato

10 ml Maldon Salt (chef’s note : or any good quality salt)

16 slices (100g) Salami

16 Olives

7 pieces (60g) Artichokes quarters

3 sprigs Fresh Basil

1 round Buffalo Mozzarella (chef’s note : substitute with slices of cow’s mozzarella)

Fresh grind Black Pepper

Home-pressed Basil Pesto to taste

Method :

1) Slice the tomatoes, add the salt and place onto a platter

2) Then add all the other ingredients and plate creatively as per the picture

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