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: Sauce

Court Bouillon Recipe

Court Bouillon for Ostrich Salad Photo : Jackie Cameron

Court Bouillon for Ostrich Salad
Photo : Jackie Cameron

Poaching Court Bouillon (Flavoured Liquor)
For Ostrich

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I’m unsure about a piece of meat, I draw the cooking process out as long as possible - even when it comes to good cuts and especially when the meat is very lean. I make a red-wine court bouillon (flavoured liquor or stock). I then pan sear the cut (all sinew removed) in a hot pan with a dash of butter, which is at the stage of releasing nutty aromas. This seared cut gets poached in the red wine court bouillon off of the heat and then is allowed to rest before serving. The result is a flavoursome, juicy piece of venison.

Yields : 4

Ingredients :

  • 4 (15gr) Garlic
  • 1 (190gr) Onions, cut in quarters
  • 2 (65gr) Leeks, chopped
  • 3 (240gr) Carrots, peeled and chopped
  • 40gr Celery, chopped
  • 2x Bay Leaves
  • 8gr Fresh Thyme
  • 10ml Black Pepper
  • 10ml Maldon Salt
  • 250ml Red Wine
  • 250ml White Wine
  • 1000ml Beef Stock
  • 40gr Salted Butter
  • 10ml Sunflower Oil
  • 400gr Any venison, and this also works well with: Ostrich fan-fillet, 4x100g portions, all sinew removed

Method :

  1. Place all the court bouillon ingredients together into a pot and bring to the boil, allow simmering for 15 minutes and then strain, place the liquid back on the heat.
  2. In a pan get the butter and oil to the beurre noisette stage (brown in colour, releasing the nutty aromas), sear the ostrich on all sides.
  3. Turn the liquid down to a simmer and place the ostrich inside the pot. Remove the pot from the heat, cover with tin-foil and allow cooking for 10 minutes within the hot bouillon off of the heat, this will result in a juicy medium-rare ostrich fillet serve as a hot main or with a country garden 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

Mustard and White Wine Sauce for a Poached Egg Recipe

Mustard and White Wine Sauce  Photo : Jackie Cameron

Mustard and White Wine Sauce
Photo : Jackie Cameron

Quick and Easy Mustard and White Wine Sauce for a Poached Egg

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette. A classically-poached soft egg with tart mustard velvety sauce and wilted baby spinach comes a close second.

Yields: about 110ml

Ingredients:

125 ml White Wine

10 ml Wholegrain Mustard Sauce

125 ml Cream

Method:

1) Reduce wine by half, add mustard and then cream and slowly reduce until desired consistency.

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

Mushroom and Pepper Creamy Sauce for Hot Dogs Recipe

Mushroom and Pepper Sauce  Photo : Jackie Cameron

Mushroom and Pepper Sauce
Photo : Jackie Cameron

Mushroom and Pepper Creamy Sauce for Hot Dogs

When I crave a hot dog I prefer a sweet, soft bun roll; loads of butter; cheesy, smoked butcher–made Vienna sausage and a 'smothering' of All Gold tomato sauce. A variation on this theme includes Dijon mustard, rosemary, sautéed butter onions and a mushroom-and-black-pepper sauce. Something completely different!

Yields: enough for 4

Ingredients:

10 g salted Butter

10 ml Sunflower Oil

120 g sliced Onions

1 sprig Rosemary, fresh

140 g sliced Mushrooms

125 ml Cream

Method:

1) Sauté onions in butter and oil, add rosemary. Finish with mushrooms and cream, season well, with freshly ground black pepper, and serve.

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

Sweet Chilli Sauce Recipe

Sweet Chilli Sauce Photo : Jackie Cameron

Sweet Chilli Sauce
Photo : Jackie Cameron

I enjoy something slightly spicy when having a drink or two. This sparks  memories of Dodo’s vegetable market in Church Street, Pietermaritzburg  where my mom would stock up on supplies and my dad would buy a large  paper packet filled with greasy chilli bites for my sister and I. The  outer crispness and the inner slightly-spicy softness - almost  sponginess - is a texture sensation. I add onion, tomato, pepper and  lots of roughly chopped dhanya. For its intensity and versatility I rate  dhanya one of my favourite fresh herbs and served on Camembert it makes  a memorable meal with a homemade sweet chilli sauce, or with curry, or  in samoosas, or in salads or with chicken livers. The options are  endless.

Sweet Chilli Sauce

Yields: about 70 ml

Ingredients :

½ cup White Wine Vinegar

½ cup Water

½ cup White Sugar

4 Red Chilli (remove the seeds and thinly slice to result in about 10g of Chilli)

7 g Garlic, grated

15 g Ginger, grated

Method :

1) Heat the vinegar, water and sugar together in a saucepan.  Stirring all the time until all sugar crystals are dissolved

2) Add the chillies, ginger, garlic and reduce until a syrup consistency is reached

3) Serve chilled

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