Fresh Strawberries with Reduced Balsamic and Freshly Ground Black Pepper

Yields: 4

Ingredients :

500g Strawberries

2 cups Balsamic Vinegar

Freshly ground Black Pepper to taste

Method :

1) Wash and dry strawberries and set aside

2) Place balsamic vinegar into a small saucepan and bring to the boil. Reduce the heat and simmer (chef’s note: to prevent the reduction from becoming bitter) until a half a cup of liquid is left and set aside

3) On service drizzle the strawberries with balsamic vinegar and give a good grinding of black pepper and serve with champagne

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za

Brandy Sauce

Yields: 350 ml

Ingredients :

40 g Butter

20 g all purpose Flour

60 g Caster Sugar

30 ml Golden Syrup

150 ml Milk

150 ml Cream

60 ml Brandy

Method :

1) Melt butter in a sauce pan on a low heat

2) Add flour slowly to ensure no lumps form and cook for one minute

3) Add caster sugar and syrup to the above mixture and stir continuously

4) Add milk and cream and cook the mixture until the correct consistency is reached. Set aside

5) Just before serving add Brandy

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za

Egg Nog

Yields: 4 large glasses

Ingredients :
3 large Eggs
187 g Sugar
132 ml Brandy (Klipdrift)
62 ml Rum (Red Hart)
2 cup Full Cream Milk
2 cup Cream
62 ml Icing Sugar
Nutmeg, Cinnamon or Mixed Spice

Method :

1) Separate your eggs

2) Whisk the yolks and then add sugar. Continue whisking until pale yellow in colour

3) Add brandy, rum and milk and half the cream to the above mixture slowly

4) Set aside until service

5) On service whisk egg whites until firm and fold into egg nog mixture

6) Whip the remaining of the cream with icing sugar and flavour with spices. Use this to top every glass as garnish

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za 

Chocolate Mouse

Yields: about 4 portions

Ingredients:

Extras

100g White Chocolate

360 ml Milk

500 g Chocolate – the best that money can afford (chef’s note: we use Belgium Callebaut couverture – meaning coating and covering- chocolate with a cocoa percentage of 65%)

3 sheets Gelatine (Supplier: Parklane SuperSpar in Commercial Road)

240 ml Cream

Method :

1) Melt the chopped white chocolate in a cup in the microwave. Be careful not to burn the chocolate.

Pour about one tablespoon of white chocolate into the base of a glass, we use a large martini glass, and turn the glass over onto a wire wrack. Allow chocolate to run and set hard on the inside of the glass. Place into the fridge for later use

2) Put the chocolate and milk into a large bowl and liquefy the chocolate using the Bain Marie style (a water bath – “double saucepan” with water at the base to ensure slow cooking)

3) Sponge the gelatine in cold water, squeeze and add to the warm chocolate mixture

4) Whisk the cream until firm and add to the cooled chocolate mixture

5) Refrigerate until semi-set for about two hours

6) Pipe into the prepared martini glasses and allow to set in the fridge for 30 minutes

Biscotti

Yields: about 150 small biscuits

Ingredients:

4 Egg whites

¾ cup Caster Sugar

1 cup Flour

100 g White Chocolate

100 g roasted Pecan Nut

Method :

1) Whisk egg white until stiff

2) Add caster sugar and whisk until sugar is dissolved

3) Fold in flour, chopped nuts and white chocolate

4) Spray and cook a tray and dust with icing sugar. Pipe the mixture onto the tray. A nozzle isn’t necessary

5) Bake at 100ºC for 50 minutes

6) Cut thin slices with serrated knife and dry out in cool oven

Garnish with fresh berries and serve with a tot of sherry or any alcoholic or non-alcoholic tot of your choice

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za