Recipe by Jackie Cameron

For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.

Yields : 4

Ingredients :

Extras:

Gorgonzola to taste

Pine Kernels or Nuts to taste

Olive Oil for a light drizzle

Vegetable Stock:

As per Pea risotto recipe.

Risotto :

• 35g salted Butter
• 30ml sunflower Oil
• 160g Onion, chopped
• 2 (8g) Garlic, crushed
• 160g Risotto Rice
• 250ml White Wine
• Vegetable Stock
• 1kg well roasted and pureed Butternut

Method :

1. Before you start making the risotto make sure vegetable stock is on the heat.
2. In a heavy based pot place the butter and oil amount.
3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour.
4. Add the risotto; make sure all the granules are covered with a layer of oil.
5. Add the white wine, stirring all the time till the liquid is reduced.
6. Add the vegetable stock small ladle by ladle at a time, stirring continuously, till risotto is cooked. Lovely and creamy with a slight bite to it-al-dente.
7. Finish with hot butternut puree, season very well and serve with extras.

Please post your comments and any food-related questions below.

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

Recipe by Jackie Cameron

Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.

Yields : 4

Ingredients :

Vegetable Stock :

Ingredients :

• 2 (300gr) Onions, peeled, cut in ¼
• 3 (12gr) Garlic Cloves
• 2 (367gr) Carrots, peeled, cut roughly
• 2 (92gr) Leeks cut into chunks
• ¼ (160gr) Celery, cut into chunks
• 2 Bay Leaves
• 1sprig Fresh Thyme
• 10 Whole Black Peppercorns
• 2L Water

Method :

1. Bring to the boil, turn down and allow simmering for 20 minutes.
2. Strain and discard solids, place the liquid back into the pot on the heat.

Risotto :

Ingredients :

• 40g salted Butter
• 40ml sunflower Oil
• 280g Onion, chopped
• 12g Garlic, crushed
• 280g Risotto Rice
• 40ml dried mushroom powder (shittake powder), optional extra- if not available add double the amount of mushrooms
• 5-10ml truffle oil, to taste
• 200g mushrooms sliced, pan seared or cooked in a little butter
• Vegetable Stock, as per pea risotto recipe

Method :

1. Before you start making the risotto make sure vegetable stock is on the heat
2. In a heavy based pot place the butter and oil amount
3. When melted and slightly browned, add the onions and garlic. Cook until translucent in colour
4. Add the risotto; make sure all the granules are covered with a layer of oil
5. Start adding the hot stock, stirring all the time till the liquid is reduced- small ladle by ladle at a time
6. Finish with mushroom powder, truffle oil and well seared mushrooms, season well.

Please post your comments and any food-related questions below.

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

Recipe by Christina Martin

Rich, hearty pies with homemade quick puff pastry always excite me. This recipe is so easy. There is no reason to ever buy a commercial, ready-to-make roll. The rich, buttery aromas and flavours of homemade puff, from the minute the heat of the oven hits the pastry, are incomparable.

QUICK PUFF PASTRY

Ingredients :

• 1kg cake flour
• 15ml salt
• 1kg unsalted butter
• 500ml iced water

Method :

1. Sift the flour onto a clean work surface and make a well in the centre, have the butter out of the fridge for 15 minutes and cut into small dice.
2. Put the butter together with the salt into the well in the centre of the flour.
3. With your fingers, quickly work the ingredients together, gradually working the flour with your left hand.
4. When the butter becomes very small and half squashed and grainy, pour in the iced water and incorporate it into the pastry.
5. Do not knead it and stop working it as soon as the pastry comes together but still contains flakes of butter.

Rolling :

1. Lightly flour a pre-chilled area and roll out the pastry into a 40x 20cm rectangle.
2. Fold into thirds and turn this to the right (if you were looking at this as a book) so the spine is on the left side.
3. Roll out again and then re-fold into thirds.
4. Wrap and chill in the fridge for 20 min.
5. Roll into desired shape and rest for a further 20min before baking at 220ᵒC.

Please post your comments and any food-related questions below.

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

Recipe by Christina Martin

As students of the Christina Martin School of Food and Wine we were exposed to many different cooking styles, and functions ranging from top-quality private home dinner parties and gourmet restaurant food; to deli combinations, in-store launches and cocktail parties - all very stimulating. We would make whatever the menu dictated, fill the clients serving dishes and they would return home for their dinner party for which, they led their guest to believe, they had spent the whole day preparing. One specific dish I remember often preparing for this type of occasion was Cape Malay pickled fish. Guests always went crazy for it.

CAPE MALAY PICKLED FISH

Ingredients :

• 1.5kg hake fillets or line fish
• Oil for deep frying
• 500ml water
• 187ml sugar
• 500ml brown grape vinegar
• 4 large onions sliced
• 12ml sultanas
• 3 bay leaves
• 30ml medium masala
• Salt
• 5ml pepper corns
• 30ml corn flour
• 3 lemon leaves

Method :

1. Cut the fish in to good serving size portions, remove any bones and skin.
2. Dry the fish well and deep-fry in the hot oil for 2 minutes.
3. Bring the water, sugar and vinegar to the boil.
4. Add more sugar if the vinegar is too sour.
5. Add the onions, sultanas, bay leaves, masala and salt and peppercorns.
6. Boil for 10 minutes.
7. Thicken with corn flour slaked in a little cold water.
8. Remove from the heat and add the lemon leaves, pour over the fish.
9. Allow fish to cool, then store in a sterilised glass jar, and store in the fridge. Fish will last up to 3 weeks.

Please post your comments and any food-related questions below.

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

Recipe by Christina Martin

A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...

DILL-AND-TUNA RING

Ingredients :

• 15ml gelatine
• 45ml cold water
• 125ml home-made mayonnaise
• 45ml fresh lemon juice
• 15ml Dijon mustard
• 45ml chopped chives
• 45ml chopped parsley
• 25ml chopped dill
• 125ml English cucumber, chopped
• 2 tins tuna
• Salt and pepper
• 187ml cream, whipped

Method :

1. Slake the gelatine in cold water and melt in a bain-marie.
2. Measure out and have all the ingredients ready.
3. Scoop the mayonnaise into a large bowl, add the melted gelatine and whisk until light and smooth.
4. Add lemon juice, mustard, chives, parsley,dill and cucumber.
5. Carefully fold in the flaked fish and season to taste with salt and freshly ground pepper.
6. Finally fold in the whipped cream.
7. Pour the mixture into an oiled 22cm mould and refrigerate until set.
8. Un-mould onto a wet platter.
9. Garnish with fresh cucumber slices, black olives and mashed avocado.
10. Serve with brown yoghurt bread.

Please post your comments and any food-related questions below.

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

Recipe by Christina Martin

A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.

CORONATION CHICKEN

Ingredients :

• 6 chicken breasts
• 100g soaked apricots
• 3 egg mayonnaise or 380 ml about
• 2 cups finely chopped celery
• 1 cup whipped cream
• 25ml curry powder
• 125ml apricot jam
• 25g Flaked almonds toasted

Method :

1. Flatten the chicken breasts between plastic layers and stuff the chicken breasts with the apricots, roll and wrap tightly in plastic.
2. Poach the chicken in boiling water for 8 minutes.
3. Mix mayonnaise, celery, whipped cream, curry powder and jam to make a sauce.
4. Slice chicken and pour sauce over.
5. Sprinkle with toasted almonds.

Please post your comments and any food-related questions below.

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

Recipe by Jackie Cameron

I would like to see more rabbit dishes on our country-restaurant menus. It is often our best seller on a Sunday at Hartford House. Try Ziggy's New-Zealand rabbits and make a superb hot terrine or casserole.

RABBIT CASSEROLE

Yield : 4-6 portions 

RABBIT MARINADE

Ingredients : 

• 2X (2,548kg) whole rabbits
• 90ml Dijon mustard
• 120ml olive oil
• 2 sprigs rosemary, taken off the stalk
• 30g garlic, grated
• 8 bay leaves

CASSEROLE

Ingredients :

• 100gm salted butter
• 62,5ml sunflower oil
• 330g onions, chopped
• 250g carrots, peeled and chopped
• 140g celery, chopped
• 30g garlic, grated
• 50g salted butter
• 50ml sunflower oil
• 1,5l good-quality stock
• 2 sprigs thyme
• 4 bay leaves
• 450g tomatoes, chopped
• 4 sprigs parsley, chopped for garnish

Method :

1. Portion the rabbit. Start by taking off the thighs and back legs. Separate the rib area from the loin area by cutting through the bone. The rib area can be used to make stock. Take a very sharp deboning knife and remove all sinew and silver skin - this becomes tough when cooked. Remove soft, flimsy, side-flap meat (often referred to as rabbit bacon) cook in butter as a taster while preparing the rest of the rabbit. Turn the rabbit over, take your knife and work down the spine separating the two sides of the saddle but not cutting through the bone. Cut the saddle to make four pieces. Discard (add to stock pot) pelvis piece. In total with both rabbits you will be left with 14 pieces (1610g in total) to go into the casserole.
2. Mix all marinade ingredients together and work this into the rabbit. Leave covered overnight in the fridge.
3. Heat a large pot, add butter and oil. Brown the onions, add the carrots, celery and garlic sauté until the vegetables are well cooked. Remove vegetables from the pot
4. Add 50g butter and 50ml oil to the same pot, sear the rabbit pieces a few at a time. Return the vegetables to the pot; add all rabbit pieces, stock, thyme, bay leaves and tomatoes. Bring to the boil and simmer for two hours.
5. Serve with mashed potato and garnish with chopped parsley.

MASH POTATO

Ingredients : 

• 1.2kg potatoes
• 250ml cream
• 150g salted butter
• Salt and Pepper

Method :

• Place the whole unpeeled potatoes into a pot of cold water. (chef's note: for any food that grows under the ground the cooking process should start in cold water and anything above the ground in boiling water.)
• When cooked push the potatoes through a sieve so to ensure no lumps and skins.
• Heat a heavy based pot and add the cream and butter. Reduce this until you can see the butter separating from the cream.
• Then add the mashed potato. Stir and allow to heat through.
• Season with salt and pepper.

Please post your comments and any food-related questions below.

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

Recipe by Jackie Cameron

Back to 'local is lekker' and the suppliers I am currently using. Pork pies, sausages, sliced gammon and well-smoked, streaky bacon from Caz, of Dargle Valley Pork, are top class. They help make breakfast memorable. Pork mince balls with chunky barbeque/pineapple sauce is an unusual dish and worth a try.

PORK MINCE BALLS

Yields : 15 x 50gr

Ingredients :

• 20gr Salted Butter
• 10ml Sunflower Oil
• 1 (115gr) Onion, chopped
• 10gr Garlic, grated
• 2sprigs Thyme
• 2sprigs Oregano
• 500gr Pork Mince
• ½ (50gr) Apple, small cubes
• 1 Whole Egg
• 2 slices Fresh Breadcrumbs
• Cake Flour
• 40gr Salted Butter
• 15ml Sunflower Oil

Method :

1. Heat a frying pan, add the butter and oil
2. Saute the onions and caramelised really well
3. Add garlic, thyme and oregano
4. Take off the heat and add this to the pork mince
5. Add the apple, egg and breadcrumbs
6. Make the mixture into balls, weighing 50gr and roll them lightly in flour
7. Place onto an oven tray, and into the oven 200ºC for 10minutes or until cooked

BARBEQUE PINEAPPLE SAUCE

YieldS : 220g

Ingredients :

• 25gr Salted Butter
• 250gr Onions, chopped
• 30ml Brown Treacle Sugar
• 15ml Fresh Ginger, grated
• 15ml Fresh Garlic, grated
• 15ml Chillies, seeds removed
• 15ml Honey
• 15ml Dijon Mustard
• 15ml Mustard Seeds
• 15ml White Wine Vinegar
• 250ml Freshly squeezed Orange Juice
• 90ml Kikkoman Soya Sauce
• 75gr Pineapple, cut in blocks

Method :

1. Heat a pan, add the butter and sauté the onions
2. Once the onions are translucent add all the above ingredients (except for the pineapple) and allow simmering until the liquid amount is reduced
3. Remove from the heat and add pineapple

Please post your comments and any food-related questions below.

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

Recipe by Jackie Cameron

Croft Chickens are free-range, happy hens. I use Candy and Chris' delicious, plump livers and their whole chickens and can also recommend their pies, rolls, spatchcocks and stuffed roasts too. What is a tasty roast chicken without a super crispy roast potato? Try the accompanying recipe. It promises to please.

CRISPY ROASTED POTATOES

Method :

1. Potatoes, peeled and roughly cut in blocks.
2. Add them to a cold stock, preferably beef, bring to the boil and then allow simmering until semi-cooked, almost there.
3. Remove and place onto paper towelling and allow potatoes to dry out, if this makes sense.
4. Then add to stock and reheat, return to new paper towelling and dry out again do this once more so resulting in three times boiling.
5. Ensure the potatoes are fully cooked and allow cooling.

Deep Fry them in :

• 500gr Salted Butter
• 500gr Sunflower Oil

Method :

1. Place the butter and oil in a pot ( or use duck fat if you have)
2. Bring this to the boil, skim off any white foam
3. Fry the potatoes in small batches, until super crispy
4. Place on paper towelling and sprinkle with Maldon salt and Chopped rosemary
5. Serve immediately

Please post your comments and any food-related questions below.

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