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: Tomato

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

 

Sun-dried Tomato Bread Recipe

Sun-dried Tomato Bread Photo : Jackie Cameron

Sun-dried Tomato Bread
Photo : Jackie Cameron

Sun-dried Tomato Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.

Makes : 2 Small Loaves

Ingredients :

500gr Cake Flour

4ml fine Salt

4ml White Sugar

20gr Fresh Yeast

160ml Warm Water

60ml Olive Oil

90ml Tomato Paste

125ml (85gr) Sun - Dried Tomatoes, soaked in boiling water, then chopped

1 whole Eggs, lightly whisked

2 sprigs Rosemary

5ml aldon Salt

Method :

1) Mix all the dry ingredients together

2) Combine fresh yeast and warm water, stirring till yeast is dissolved, add to dry ingredients

3) Add the remaining ingredients, forming a dough

4) Cover the bread dough with cling wrap within the bowl and set aside, till the dough has doubled in size

5) Divide the dough in 2, make two loaves, place on an oven tray that’s been spray and cooked and floured

6) Score the top of the breads with a knife or blade, egg wash, then sprinkle with rosemary and Maldon salt

7) Bake in pre-heated oven at 180ºC for about 20 minutes or until cooked.

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

Roasted Tomato Soup Recipe

Roasted Tomato Soup Photo : Jackie Cameron

Roasted Tomato Soup
Photo : Jackie Cameron

Roasted Tomato Soup

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Soups or herb frittatas are ideal hunger stoppers.

Yields : 2 - 4

Ingredients :

650gr Red, ripe tomatoes, cut in ¼

15gr Sundried Tomatoes

40gr Tomato Paste

50ml Olive Oil

Method :

1) Place all the ingredients in an oven tray, cover with foil and roast just until the tomatoes are soft.

2) Remove from the oven and allow cooling slightly with plastic covering the tray.

3) Liquidise and strain. When heating up you might need to add a little bit of water to get it to the right consistency. Season with salt and pepper and serve with basil cream, see below recipe.

Basil Cream :

Ingredients :

250ml Cream

20gr Fresh Basil

Method :

1) Blend together.

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

Sundried Tomato Smear Recipe

Sundried Tomato Spread Photo : Jackie Cameron

Sundried Tomato Spread
Photo : Jackie Cameron

Sundried Tomato Smear

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Here’s an idea to make your picnics interesting yet stress free for the person hosting the occasion. Freshly-baked health bread layered with butter, sliced beef fillet and a sundried tomato smear goes down a treat. Remember to keep this cool.

Yields: 600ml

70 g Sundried Tomatoes, soaked for a few minutes in boiling water

100g Almonds, roasted

60 g salted Butter

265 ml Olive Oil

25g Garlic

100g pecorino, finely grated

Salt and Pepper

Method:

1) Liquidise or blend all ingredients together, store in the fridge in an air tight/sterilised container

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

Dipping Sauce of Grated Tomatoes Recipe

Grated Tomato Sauce Photo : Jackie Cameron

Grated Tomato Sauce
Photo : Jackie Cameron

Tasting of sundried tomatoes, balsamic seared cherry tomatoes and a dipping sauce of grated tomatoes

For my dad's recent birthday I started the feast with a tasting of hot pumpkin seeds and salted nuts. This kick starts the salivary juices and entices the palate for what is to come. Dad enjoys tomatoes in any form or fashion so I felt it fitting to serve a tasting of sundried tomatoes, balsamic seared cherry tomatoes and a dipping sauce of grated tomatoes with hot, crispy, white olive bread. This went down as a treat! Breaking bread together somehow binds a gathering in an intimate embrace.

Yields : Enough for 4-5

Ingredients :

490g Red Whole Tomatoes

1/3 cup good quality Olive Oil

Salt and Pepper to taste

Extra Olive Oil for drizzling

Method :

1) Roughly chop tomatoes and place into a liquidiser

2) Add olive oil and liquidise until semi smooth or a desired consistency

3) Place into a low-sided bowl to allow for dunking. Drizzle with olive oil

4) Serve with marinated sundried tomatoes and seared cherry tomatoes (allow salted butter to get brown in a pan - the beurre noisette stage - add halved cherry tomatoes, sear and flash with balsamic vinegar before serving) on the side.

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