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: Trout Recipe

Trout Rice Salad Recipe

Trout Rice Salad Photo : Karen E Photography

Trout Rice Salad
Photo : Karen E Photography

Trout Rice Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Trout rice salad is a refreshing and scrumptious light-lunch option. The slight spiciness with a touch of sweetness from the raisins complements the trout so well. Remember to include a side serving of lemon wedges.

Aioli

Aioli is a homemade mayonnaise flavoured with garlic.

Yields: About 300ml

Ingredients:

  • 3 Egg Yolks
  • 7.5ml Dijon Mustard
  • 5gr Garlic
  • 7.5ml Warm Water
  • 125ml Olive Oil
  • 125ml Sunflower Oil
  • 10ml Lemon Juice

Method:

  1. Whisk the egg yolks, mustard, garlic and water very well until thick and creamy in colour.
  2. Add both the oils, to form a emulsion, very slowly, while whisking all the time. This will prevent splitting and will also ensure a think aioli.
  3. Finish with the lemon juice and taste for seasoning.
  4. Set aside for later use.

Rice Salad

Ingredients:

  • 5ml Durban Masala
  • 1 (120gr) Onion, grated
  • 4gr Garlic, crushed
  • 10gr Dill, chopped
  • 500ml Cooked Rice
  • 125ml Raisins
  • 125ml Saltanas
  • 2 Nectarines/Peaches cut in wedges
  • 150ml Aioli
  • Salt and Pepper

Method:

  1. Mix the masala, onion, garlic, dill, rice, raisins and saltanas all together in a large bowl.
  2. Place in a serving dish.
  3. Place nectarines wedges.
  4. Spoon the aioli on top.
  5. Grind Black Pepper, garnish with fresh dill and lavender flowers.

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

 

Trout Stir Fry with Chinese Rice Noodles Recipe

Trout Stir Fry Photo : Karen E Photography

Trout Stir Fry
Photo : Karen E Photography

Trout Stir Fry with Chinese Rice Noodles

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Stir fries take me back to my junior school days. I had a friend, Bryan, and his parents organised a make-your-own-stir-fry birthday party! I was in my element! It was a very novel idea considering there were no cooking shows or Master Chef competitions in those days. Bowls of vegetables, meat, fish, seeds, oil and soya surrounded us and we were all encouraged compile then cook our own stir fries. So clever because children, generally, have different preferences. We all had a blast! And now when I think stir fry, I step back in time to a very happy place. This trout stir-fry recipe, using combinations you can find in your pantry, is tasty, quick and easy.

Serves: 4

Ingredients:

  • 45gr Monkey Nuts
  • 25gr Butter
  • 25ml Sunflower Oil
  • 15ml Sesame Oil
  • 100gr Onions, sliced
  • 60gr Red or/and Yellow Peppers, sliced
  • 10gr Garlic, grated
  • 10gr Ginger, grated
  • 50gr Carrots, peeled and sliced lengthways
  • 160gr Baby Marrows, sliced lengthways
  • 10ml Lemon Zest
  • 30ml Fresh Mint, chopped

Method:

  1. Place the monkey nuts in the oven to slightly roast, set aside.
  2. In a pan/wok heat the butter, sunflower oil and sesame oil.
  3. Add the onions, peppers, garlic and ginger, sauté until cooked.
  4. Add the carrots and baby marrows, cooking until al dente (firm to the bite).
  5. Finish off with the lemon zest, mint and reserved monkey nuts.

2 Sides - Raw Trout, seared in butter and roughly cut up

Yields: When cooked 220gr meat on average

Ingredients:

  • 125gr Chinese Rice Noodles, cook as instructed

Sauce:

  • 12.5ml Kikkoman Soya Sauce
  • 25ml freshly squeezed Lemon Juice
  • 5ml White Wine Vinegar

Method:

  1. Mix all together.
  2. Mix the sauce with the noodles and place into serving bowls, top with vegetables and the trout. Serve immediately.

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

Trout Quiche Recipe

Trout Quiche Photo : Karen E Photography

Trout Quiche
Photo : Karen E Photography

Trout Quiche

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

When I started at Hartford House trout quiche - with rich, flaky fennel-butter pastry - featured as a side dish to a fish main course. How food has changed over the years! Although culinary trends may have evolved nothing beats a quiche made with love and care. This dish screams savoury richness.

Filling

Makes: 2 Medium Sized Quiches

Ingredients:

  • 4 whole Eggs, beaten
  • ¾ cup Cream
  • ¾ cup Milk
  • 45ml Fennel, chopped
  • 35gr Butter
  • 280gr Onions, chopped
  • 105gr Carrots, chopped
  • 35ml Gherkins, chopped
  • 42ml Capers, chopped
  • 45ml Fennel, chopped
  • 350gr cooked Trout, shredded
  • Salt and Pepper

Method:

  1. Make the custard by whisking the eggs, cream, milk and fennel together. St Aside.
  2. In a pan heat the butter, add the onions and carrots, sauté.
  3. When cooked place in a large mixing bowl, add the gherkins, capers, fennel and trout. Mix well.
  4. Add the custard, and taste for seasoning
  5. Cover and set aside.

Pastry

Ingredients:

  • 180gr Mashed Potatoes
  • 330g Cake Flour
  • 157.5gr Butter, chilled and cubed
  • 2whole Eggs
  • 15ml Cold Water
  • 50ml Fennel, chopped

EXTRA:

  • 1 Egg Yolk
  • 40gr Parmesan/ Pecorino, grated

Method:

  1. In a large bowl combine the mashed potatoes and flour.
  2. Using your finger tips work in the butter, not over working the pastry.
  3. Whisk the eggs, water and fennel together.
  4. Make a well, pour in the liquid and cut the liquid within the flour to form a dough. Bring together.
  5. Wrap the pastry and place in the fridge to rest for at least 2 hours.
  6. Line the quiche tin and prick with a fork.
  7. Place back into the fridge and allow to rest.
  8. Blind bake at a 180°C for 15minutes then turn down the heat to 160°.
  9. Place the filling inside the base, top with the grated cheese and bake for 30minutes at a 160°.

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

Fish And Chips Recipe

Trout Fish and Chips Photo : Jackie Cameron

Trout Fish and Chips
Photo : Jackie Cameron

Fish And Chips

Yields : 4

Ingredients :

  • 6 (1499gr) Potatoes, peeled and cut into long strips
  • Sunflower Oil, for frying
  • 5ml Maldon Sea Salt
  • 2 (330gr) Lemons, cut in rough wedges
  • 4x 100gr Fresh, pin-boned Trout Sides
  • 10gr Butter
  • 10ml Olive Oil

Method :

  1. Spray and Cook and heat a non-stick pan, add the butter.
  2. Once the butter is golden brown and releasing a nutty aroma, add the olive oil (the oil prevents the butter from burning).
  3. Place the trout, presentation side down first in the hot pan.
  4. Allow a golden colour to develop on the trout, turn over and sear the other side as well.
  5. Only sear one or two trout sides at a time, to prevent from overloading your pan, because this will result in poaching, rather than searing.

Beurre Blanc

Ingredients :

  • 250ml White Wine
  • 180gr Salted Butter, cut into cubes. Keep chilled in the fridge
  • 15ml Cream
  • Salt and Pepper

Method :

  1. Reduce the white wine by half in a small saucepan.
  2. Whisk the butter into the white wine one block at a time off the heat.
  3. If you find the butter is not melting or taking a long time to melt place your saucepan back onto the heat.
  4. Do not allow boiling as the sauce will separate.
  5. Keep whisking and adding butter off and on the heat until butter has completely melted and incorporated within the sauce.
  6. To serve, add the cream and season, whisk well to combine.

On serving :

  • Fry the chips, sear the trout and serve with the beurre blanc sauce.

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

Smoked Trout Spread Recipe

Smoked Trout Spread Photo : Jackie Cameron

Smoked Trout Spread
Photo : Jackie Cameron

Smoked Trout Spread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Sue’s trout from Wayfarer Trout can only be explained to the initiated - once bitten you won’t go anywhere else. Hers are pin-boned and tastefully presented - seared with lemon is my choice, alternatively you could use the smoked trout in a spread.

Yields : 375ml

Ingredients :

  • 10gr Salted Butter
  • 5ml Sunflower Oil
  • 85gr seared Smoked Trout
  • 7gr Garlic, grated
  • 55gr Onion, grated
  • 15ml Freshly squeezed Lemon Juice
  • 6prigs Chives, snipped
  • 4sprigs Fennel, chopped
  • 200gr Cream Cheese
  • 60ml firmly whipped Cream
  • Salt and Pepper

Method :

  1. Heat  non – stick pan, add and melt the butter and oil
  2. Add the garlic, onion, lemon juice, chives and fennel
  3. Finish with cream cheese and whipped cream
  4. Season with salt and pepper

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