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: Spring Rolls

Duck Spring Rolls Recipe

Duck Spring Rolls Photo: Jackie Cameron

Duck Spring Rolls
Photo: Jackie Cameron

Duck Spring Rolls and Candied Vegetables

Off cuts and leftover meat can be used to fill Asian spring rolls made with lots of freshly sliced lemongrass, lemon zest and hand-picked spearmint. This is a taste and texture explosion!

Yields: 5 x 65 g

Ingredients

45 g Monkey Nuts

15 ml Sunflower Oil

15 g Salted Butter

5 ml Sesame Seed Oil

½ Onion or 80g

35g sliced Peppers

35g sliced Carrots

5 Baby Marrow or 110g sliced

10 ml chopped Lemongrass

10 ml Lemon zest

20 ml finely chopped Mint

100g shredded cooked Duck Meat

Spring roll pastry

Flour paste

15 ml Cake Flour

30 ml Water

Candied Vegetables

55g sliced Onion

50 g sliced Peppers

125 ml White Sugar

250 ml Water

Method:

1) Oven roast the monkey nuts together with the oil. Set aside

2) Heat a pan and add butter and sesame seed oil

3) Sauté the onions until translucent, add peppers and carrots and cook until al dente (firm to the bite). Add sliced marrow and cook for a few seconds as you do not want to lose the bright green colour

3) Finish with roasted monkey nuts, lemongrass, lemon zest, mint and shredded duck

4) Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 65g of mixture in the center of the spring roll pastry and roll up folding in the two side corners.

5) Deep fry on service until golden in colour place onto paper towelling and serve hot with candied vegetables. (Candied Vegetables: Bring water and sugar to the boil. Stirring continuously until sugar crystals are dissolved. Add finely sliced peppers and onions and cook in syrup until candied. Put aside and allow cooling in the fridge.)

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

Prawn Spring Rolls Recipe

Prawn Spring Rolls Photo : Jackie Cameron

Prawn Spring Rolls
Photo : Jackie Cameron

Prawn Spring Rolls

Did you know the origin of the spring roll is associated with caterpillar breeders in China; hence its shape? It is considered an auspicious sign for a good harvest.

Yields : about 9

Ingredients :

5 g salted Butter

15ml Sunflower Oil

10 ml Sesame Seed Oil

125 g white Onion, sliced

110 g sliced, Red or Yellow Peppers

2 cloves fresh Garlic

5ml finely grated Ginger

15 ml Plain or White Sesame Seeds

10 cleaned King sized Prawns or 200g Prawn meat or shrimps

30 ml Kikkoman Soya Sauce

30 ml freshly squeezed Lemon Juice

Spring roll pastry

Slurry or Flour Paste

30ml cake Flour

45ml room temperature Water

Method :

1) Heat a pan, add butter and oil amounts. Sauté the onion and peppers until al dente, add the ginger, garlic and sesame seeds. Cook slightly and remove from the pan

2) Heat this same pan, add the chopped prawns and once the pan is really hot add the soya amount and allow reducing and then add the lemon juice and allow reducing. Turn the prawns once and quickly add all the vegetables. Season well and allow cooling

3) When cool, roll the spring rolls. Put the spring roll pastry on a surface with a corner facing you. Place the flour paste along the edges of the opposite 2 sides. Place about 30g of mixture in the centre of the spring roll pastry and roll up folding in the two side corners as you go

4) Deep fry and serve with a Ponzu dipping sauce (50 ml Kikkoman Soya Sauce, 100ml Lemon Juice and 25ml Rice Vinegar or White Wine Vinegar mixed together.)

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