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: Summer Recipe

Roasted Mediterranean Vegetables Recipe

Roasted Vegetables Photo : Jackie Cameron

Roasted Vegetables
Photo : Jackie Cameron

Roasted Mediterranean Vegetables sitting on a Whole-Wheat Crouté with Gorgonzola, White Caramelised Onions and Coriander Cream Recipe

Roasted vegetables are delicious. My particular preference is to roast Mediterranean veggies. Think courgettes (zucchini / baby marrow), aubergines (brinjals / eggplant), sundried tomatoes, olives and mushrooms. I include butternut and lots of rosemary to add a South Africa flavour. Place these vegetables on a crusty whole-wheat croute layered with gorgonzola, white caramelised onions, and finally a coriander crème. This offers a scrumptious savoury kick of note!

Yields : 2

Ingredients :

Caramelised Onions

435 g White Onions

500 ml White Wine

200 g Sugar

Roasted Vegetables what ever you enjoy-suggestions :

¼ small Butternut

2 Courgettes

½ Red Onion

4 Button Mushrooms

6 Sundried Tomatoes

1 Red Pepper

8 Cherry Tomatoes

Olive Oil for cooking

3 sprigs Fresh Rosemary

Salt and Pepper

Coriander Cream

10 sprigs Fresh Coriander

250 ml Cream

1 Lemon freshly squeezed

Whole-wheat bread rounds

Salted Butter

30 g Gorgonzola or any Blue Cheese

Method :

Caramelised Onions

1) Place all the caramelised onion ingredients into a heavy based pan.  Allow to simmer until onions are caramelised and all of the white wine has reduced to make a white wine syrup that is coating the onion slices.  Cool and refrigerate for later use

Roasted Vegetables

2) Peel, slice and chop the vegetables and drizzle with olive oil. Season and roast with rosemary in a hot oven until cooked

Coriander Cream

3) Liquidise the coriander and the cream.  Do this for a short period as you do not want the cream to get thick just to be flavoured with the coriander.  Add the lemon juice and start heating in a saucepan

4) Butter your whole-wheat bread rounds.  Place in the oven to toast. 

Serving :

5) Place warm toasted whole-wheat bread rounds at the base of your plate.  Layer the hot roasted vegetables with caramelised onions and gorgonzola.  Finish with hot coriander cream and garnish.

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

Beef Salsa Recipe

Beef Salsa Photo : Jack ie Cameron

Beef Salsa
Photo : Jackie Cameron

Beef Salsa with Ginger, Chilli, Garlic, finely sliced Snap Peas and creamy homemade Aioli Recipe

Another favourite is what I call a beef salsa. Guests often refer to it as a ceviche because it’s citrus marinated. However, it’s actually a tartar as it’s finely-chopped, raw beef fillet. Some guests are apprehensive when hearing the word “tartar”. Fear not; this is a taste explosion! Crunchy, finely-sliced snap peas add texture and all the flavours are enhanced with a creamy homemade aioli. Every mouthful embraces a harmony of ginger, chilli, garlic, sesame seeds and snipped chives.

Yields : 2 portions

Ingredients :

165 g Beef Fillet - all sinew and extra fat removed and then finely cubed

10 g Ginger

1-2 cloves Garlic

2 Chillies – seeds removed

1 T Snipped Chives

30 ml toasted Sesame Seeds

40 ml freshly squeezed Lemon Juice

100 ml Kikkoman Soya Sauce

90 ml Olive Oil

10 ml Sesame Oil

5 Snap Peas

Method :

1) Prepare beef fillet. Finely slice ginger, chilli and garlic. (To about 1 ½ - 2 cm pieces in length and 1mm thickness). Add this to the beef together with the snipped chives and sesame seeds.

2) Mix the lemon juice and soya together and then mix the olive oil and sesame oil together. Pour the lemon mixture over the beef and then the olive oil mixture. (Not the other way around as then the olive oil will coat the beef fillet and not allow the lemon and soya to cure it.). Leave for anything from 5 minutes to 30 minutes before eating.

3) When serving you will find extra liquid that was needed for the above stage but is not needed when eating. When plating squeeze this off and serve with finely sliced snap peas (chef’s note: slice the snap peas and then place in iced water to crisp up) and Aioli (Homemade mayonnaise flavoured with garlic). See thinly sliced salmon recipe for the Aioli recipe just add extra garlic.

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

Phyllo Tulips Recipe

Phyllo Tulips Photo : Jackie Cameron

Phyllo Tulips
Photo : Jackie Cameron

Phyllo Tulips filled with Parma Ham, Country Mushrooms and Chives Recipe

Every household should have a roll of phyllo pastry in the freezer at all times. Phyllo is so very versatile. It lends itself to sweet (apple strudel and baklava) and savoury (meat and /or vegetable fillings in the form of pies). In this instance, I suggest individual Parma ham, broccoli and country mushroom filled phyllo tulips. This “new-age” quiche looks great and tastes even better!

Yields :  2-4

Ingredients :

Phyllo Pastry

1 whole Egg

15 ml salted Butter

100g chopped Onions

100 g Ham (suggestions: Parma Ham and Gammon)

120 g Mushrooms (suggestions:  Woolworths is selling an “exotic mushroom mix” which I used)

1 cup Cream

Salt and Pepper

Chives

Method :

1) Unroll the phyllo pastry and cut square sizes of 9x9cm. Lightly whisk an egg. Take your 8cm or so individual tart bases and layer the phyllo to create a base. Brush each individual piece of phyllo with egg wash to ensure all these pieces stick together and make a firm base. Cook at 160˚C until evenly browned and crispy. Remove carefully from the tin and set aside

2) Heat a pan, add butter and then onions.  Sauté until caramelised. Add the sliced ham, cream and season carefully making sure to not over salt. Allow to reduce slightly and then on service add the mushrooms. Cook quickly and serve within the phyllo tulip.  Garnish with chives

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

Fresh Summer Fruit Sparkling Wine Recipe

Fruit Wine Jelly Photo  : Jackie Cameron

Fruit Wine Jelly
Photo : Jackie Cameron

Fresh Summer Fruit White Wine Jelly with Sparkling Wine Recipe

Yields: 4

Ingredients :

500 ml White Wine

60 ml Sugar

3 Gelatine Sheets or leaves (Supplier: Parklane SuperSpar in Commercial Road - they sell them in punnets of 10)

Optional fruits and herbs:

10 Gooseberries cut in half

12 Orange Segments

3 Strawberries cut in quarters

8 Mint Sprigs

8 Lavender Sprigs

½ Lemon's Rind – sliced

Method :

1) Heat a medium sized pot up. Add white wine and sugar (chef's note: taste this mixture to ensure there is enough sugar within. Sugar content in all wines vary). Bring to the boil.

1) Fill a large bowl with cold water. Place gelatine sheets into the water and allow to sponge. When the sheets are soft squeeze all excess water out

3) Place gelatine into warm wine mixture and strain. Put this mixture into the fridge to cool slightly (chef's note: otherwise your fruit will discolour from the heat of the wine liquid).

4) Once mixture is cool fill your martini glasses half way with liquid jelly. Place your fruit (chef’s note: Be careful with your selection of fruit as pineapple, papaya, kiwi and figs can interfere with the setting of gelatine items) and herb selection into this. Cover tightly with plastic wrap and turn the glass on its side. Place into fridge and allow to refrigerate for 12 hours.

Plating :

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