CHRISTMAS LUNCH AT HARTFORD HOUSE

Chocolate Fondant
(Photo : Sally Chance)

"...a World Class Experience"

My 10^th year in the industry means it's my 10^th Christmas away from home. Making a festive-season impression is a family tradition and this custom came with me when I started at Hartford House. This means Christmas lunch guests at the hotel can expect a lavish affair with many scrumptious tastings. The menu's first draft is complete and now the trials begin so we can confirm the finer details of each course. This involves tastings and kitchen discussions. We all know there are busy days ahead.

Contrary to my family's preference I've planned a fine-dining braai and salads. They will be joining the celebrations at Hartford House so the pressure is on! I believe in the old adage "when in Rome…" so I'm encouraging you to do the South African thing! But you have to be innovative and present unusual and exciting dishes.

I'd like to share a few of the recipes on the Hartford House Christmas tasting menu - a sneak preview of the 12 or so courses, you may say. One of the first dishes will be a garden-fresh pea soup with a bright green-pea puree, gammon "brawn", Bacon-infused panna cotta and a creamy crème fraiche. A delicious hint of Christmas! This dish may be a bit "over kill" for those of you at home but any of the options with the soup will work well.

Duck is a favourite of mine so I've planned a crispy duck confit with hummus, sultanas and local honey mead, the drink of the gods. Duck thighs cooked in their own juice for three hours are delicious. I prefer doing this on the stove rather than in the oven. It gives me full control and I like to witness the changes as they take place. Serving this with hummus (a crushed chickpea puree) takes the richness from the dish and adds a pleasing creaminess. The sultanas and the honey mead add a sweetness that balances the duck flavour.

A recent trip to Spain inspired the next dish, and is the basis of my Christmas menu. I had the most luscious beef tartar and foie gras "tapas" burger, served with a mouthwatering fresh truffle mayonnaise. So my take on this is : hay-roasted Midland's beef fillet with truffle oil aioli and beef tartar toasty. Home-grown beef from the Summerhill farm coupled with the award-winning Hartford restaurant promise a world-class experience.

The cheese course comprising camembert with fresh asparagus, rocket and pear delivers a savoury light freshness with a slight sweetness. This prepares the palate – and the mind – for dessert, which is still many days of preparation away but it will include toasted marshmallows, chocolate fondants (oozing decadent Belgium chocolate) and lots of fresh summer fruits and berries.

Cheers to your Christmas celebrations. May they be the success we at Hartford House are working towards.

Take these recipes and try them.

WHITE BREAD
"LA PETITE FRANCE" CAMEMBERT
CRISPY DUCK CONFIT
GARDEN PEA SOUP
MARSHMALLOW
CHOCOLATE FONDANT

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

LIGHT SUMMER DISHES SERVED WITH FRESH SALADS

SUMMER IN SOUTH AFRICA IS HOT!

Summer in South Africa is hot! It renders my kitchen as steamy as any sauna; even with an industrial extractor fan working overtime. The team and I survive on large jugs of iced water with lots of fresh lemon and mint. The current heat wave inspires me to create light, summer dishes that can be served with a large, crisp, freshly-picked mixed salad of your choice.

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.

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.  

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!

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!

Here is to hot summer days and mouth-watering cuisine.

Take these recipes and try them.

THINLY SLICED NORWEGIAN SALMON
BEEF SALSA WITH GINGER
ROASTED MEDITERRANEAN VEGETABLES
PHYLLO TULIPS FILLED WITH PARMA HAM

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

BEST SALAD RECIPES FOR A SUMMER BRAAI

 

"WHEN YOU SAY SUMMER I SAY BRAAI..." 

It’s a common belief that South African men were born with braai tongs in one hand and a beer in the other. This suits many women as it relieves them of the intricate cooking most dinner parties require. The following recipes put a feminine touch to the predominantly male braai. They are unusual yet quick and easy. 

Firm, plump, rosy-red tomatoes with a slight acidity are perfect for my Italian salad. Topped with a soft ball of buffalo mozzarella, home-pressed basil pesto, lemon-marinated artichokes, juicy olives, thinly sliced salami and a fresh grind of black pepper. The result is many sensational flavours. A real wow! 

A braai “aint” a braai without the humble butternut. Try this roasted and pan-caramelised butternut salad served with brown lentils, “shisa” red chillies, seared tender baby leeks and creamy feta cheese. It provides for an interesting combination of slightly sweet and savoury. Tantalising! 

An entire salad devoted to the versatile avocado is nutritious and tasty. The sliced red onion awakens the palate allowing the flavours to come through. Fresh green apples, bean sprouts and the optional extra of smoked salmon enhance everything the avo has to offer. Delicious! 

Strawberries are superb now, I suggest a strawberry, Parma ham, blue cheese and walnut salad, with fresh rocket leaves. The saltiness of the blue cheese and Parma ham compliments the sweetness of the fruit. Sensational! 

Also in season is green asparagus. In its case I believe the simpler the better. A platter of blanched asparagus drizzled with a maltaise sauce (similar to a hollandaise but flavoured with loads of freshly squeezed orange juice and orange zest) is ideal for a hot summer day. Scrumptious! 

Take these recipes and allow them to revitalise your braai menu.

 Italian Salad
Roasted Butternut Salad with Brown Lentils
Avocado Salad
Strawberry Salad
Fresh Asparagus with Maltaise Sauce

Post your comments and food-related questions below or email me at jackie@hartford.co.za. I look forward to hearing from you.

Jackie Cameron 
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713