Peanut Butter Semi Freddo Recipes

Peanut Butter Semi Freddo

Recipe by Jackie Cameron

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields : 18x14cm Tray

Ingredients :

115gr Peanut Butter, chunky

62.5ml Cream

4 Egg Yolks

62.5ml Castor Sugar

250ml Cream

125ml Crème Fraiche

Method :

1) Heat the peanut butter and cream over a double boiler

2) Sabayon the egg yolks and sugar Bain Marie/double boiler style until light and frothy, when you can form a figure of eight above your mixture, and coat the back of a spoon-it is ready. (Place a pot of water on the stove; put the egg yolks, castor sugar into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below boiling water. Remove some water if needed. Whisk this amount until light and frothy.)

3) Combine the two mixtures

4) Whisk the cream and crème fraiche together

5) Fold into the peanut butter mixture

6) Place into tray and put in freezer

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

New Year's Dom Pedro Dessert Recipe

New Year's Dom Pedro Dessert

Recipe by Jackie Cameron

A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!

Yields : 2

Ingredients :

250gr Homemade Vanilla Ice Cream

2 tots Kahlau

1/3c Cream

Method :

1) Blend all together

2) Sprinkle on top with cinnamon sugar

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

White Chocolate and Fennel Mousse Recipe

White Chocolate and Fennel Mousse

Recipe by Jackie Cameron

White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!

Yields : 2L

Ingredients :

360ml Full Cream Milk

½ Vanilla Pod, cut lengthwise and all seeds scraped out

500gr White Belgium Chocolate, or the best white chocolate available

3 sheets Gelatine, sponged

500ml Cream, whipped

2 Lemon Zest

2 Orange Zest

15ml Fennel, chopped

Method :

1) Heat up the milk and vanilla pod in a little sauce pan

2) Over a double boiler melt 240ml of the heated up milk together with the white chocolate

3) Keep the remaining milk in the pot, add the gelatine to dissolve

4) When the chocolate is melted, strain the gelatine milk into it and mix well

5) Place into the fridge, allow to semi set, stirring every few minutes

6) Fold in the whipped cream

7) Add the zest and fennel to taste

8) Serve simply with a selection of sweet and savoury herbs and edible flowers

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

Tiramisu Cups Recipe

Tiramisu Cups

Recipe by Jackie Cameron

Tiramisu (Italian dessert made with sponge biscuits soaked in coffee and liquor, and topped with mascarpone or a soft cheese, and garnished with grated chocolate) cups are always a hit for their sweet and savoury combinations. They can be pulled out of the fridge at the last minute and win the day as a perfect "pick me up" - living up to the translation of the name.

Yields : 4 Large portions

Ingredients :

250gr Mascarpone Cheese

50gr Cream

100gr Castor Sugar

2 sheets Gelatine, sponge in cold water

2 Whole Eggs

250ml Cream, whipped

250gr Mascarpone Cheese

500ml Boiling Water

90ml Good Quality Coffee Powder

120ml Kahlua Liquor

1 box Boudoir Biscuits

Method :

1) Place the first amount of 250gr mascarpone, cream and castor sugar into a pot, stir all the time until the sugar is dissolved. Bring to the boil, but don't let reduce. Add the sponged gelatine

2) Let the mixture slightly cool down, then add to the whisked eggs

3) Place the mixture into the fridge and allow to semi set

4) Fold the whipped cream into the second amount of mascarpone cheese and set aside

5) Mix the water, coffee and kahlua together

6) Dip the biscuits in the coffee mixture and place into a glass dish ( 4 individual ones).

7) Then place a layer of the mascarpone mixture

8) Keep layering biscuits and mascarpone mixture

9) End with the mascarpone mixture. You should have some coffee mixture left over. Drizzle 2½ Tablespoons over each glass dish and place into the fridge

10) Decorate with chocolate curls, icing sugar and mint.

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

Simple Sorbet Recipes

Apricot, Litchi and Berry Sorbet

Recipe by Jackie Cameron

Another serving suggestion is three sorbets of your choice. This is created by sectioning your container into three. Once the sorbet is set, scoop out and roll balls incorporating all three flavours. Summer fruit sorbets are my favourite. Serve these balls of sorbet in good quality glasses and top with bubbles, fresh mint and lavender. My kind of dessert!

Apricot Sorbet :

Ingredients :

500gr Apricots, stoned and skin on

250ml Water

250ml Castor Sugar

1 Lemon Juice

Method :

1) Place all the ingredients into a pot and boil until the apricots are soft in texture

2) Blend and strain

3) Allow cooling overnight in the fridge

4) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

Litchi Sorbet :

Ingredients :

500gr Litchis, stoned and skin of

250ml Water

250ml Castor Sugar

1 Lemon Juice

Method :

1) Place all the ingredients into a pot and boil until the litchis are soft

2) Blend and strain

3) Allow cooling overnight in the fridge

4) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

Berry Sorbet :

Ingredients :

250gr Frozen Mixed Berries

15ml Icing Sugar

15ml Glucose Syrup

Method :

1) Heat the berries and icing sugar together until sugar crystals are dissolved

2) Blend, Strain and then add the glucose

3) Churn and freeze. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy texture.

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

Maple Syrup Ice Cream Recipe

Maple Syrup Ice Cream

Recipe by Jackie Cameron

For an entertaining suggestion try peanut-butter (only the crunchy variety must be used) semi-freddo dessert. Serve with loads of your favourite hand-broken chocolate bits and candied banana slices. This can be taken to another level by adding a large ball of maple syrup ice cream. Do it - it will make your day!

Yields: 500ml

Ingredients :

500ml Milk

250ml Cream

250ml Maple Syrup

Pinch fine Salt

15ml Vanilla Extract

15ml Glucose

3 Egg Yolks

Method :

1) Bring the milk, cream, syrup, salt, vanilla and glucose to the boil

2) Whisk the egg yolks until light, pale in colour and fluffy

3) Add the warm milk mixture to the egg yolks slowly

4) Allow cooling overnight in the fridge

5) Churn and freeze the next day. If an ice cream machine isn't available place chilled mixture into freezer. Whisk every 30 minutes until frozen to allow for a light and fluffy ice cream

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

Pea Risotto Recipe

Pea Risotto

Recipe by Jackie Cameron

A risotto must always be straight forward. If enhanced, it loses its Italian roots. Served with a sizeable helping of smoked salmon or piece of fresh Norwegian salmon or line fish brings a summery touch to a hearty dish.

Yields : 4 portions

Ingredients :

Extras :

220g abouts Salmon Rosette (on average 55gr per person)

Pea shoots or any herb garnish

Olive Oil, drizzle

Black Pepper

Vegetable Stock :

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 20minutes

2) Strain and discard solids, place the liquid back into the pot on the heat

Pea Puree :

250gr Frozen Peas

Method :

1) Blanch the peas in boiling water, until just soft

2) Strain, blend, add 62.5ml water and blend very well. Strain through a sieve again and set aside

Risotto :

35gr salted Butter

30ml sunflower Oil

160gr Onion, chopped

2 (8gr) Garlic, crushed

160gr Risotto Rice

250ml White Wine

Vegetable Stock

Pea Puree

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 pea 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

Prawn Ceviche with Fresh Asparagus and Caviar Recipe

Prawn Ceviche with Fresh Asparagus and Caviar

Recipe by Jackie Cameron

I have often written about ceviche (Peruvian cooking style of marinating seafood in soya sauce and lime or lemon juice). This time I have chosen prawn ceviche with asparagus and caviar for you. Leaving it to marinate improves the taste as it takes on the flavour combinations. Its added value is that it can be prepared beforehand.

Yields : 4 Portions

Ingredients :

Extras :

½ Cucumber, sliced with a peeler

Lemon Wedges

1 punnet Cherry Tomatoes cut in ¼

1 Apple, sliced

Optional extras :

Caviar

1 punnet Asparagus-blanched and refreshed, cut in half

Side Salad - Mixed Lettuce with herbs and flowers

Method :

1) Prepare all extras and set aside within the fridge

Court Bouillon or Poaching Liquid :

1L Water

500ml White Wine

½ (78gr) White Onion, chopped

1small (75gr) Lemon, sliced

5 Whole Black Peppercorns

1sprig fresh Thyme

24 King Prawns, deshelled and deveined

Method :

1) Place all the ingredients in a pot, bring to the boil

2) Reduce to simmer, poach the prawns for a few seconds to a minute

Marinade :

120ml Kikkoman Soya Sauce

120ml freshly squeezed Lemon Juice

40gr fresh Ginger

30gr fresh Garlic

Method :

1) Mix all the ingredients together

2) Remove prawns from hot poaching liquid and place straight into the soya/lemon mixture. Place into the fridge

On service :

1) Mix all the extra ingredients lightly together with the marinated prawns and marinade. Drizzle with Virgin olive oil. Serve with a side salad.

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

Chicken Liver Pate Recipe

Chicken Liver Pate

Recipe by Jackie Cameron

Chicken-liver pate or parfait is ridiculously over served but still I enjoy smearing a thick layer onto crispy, homemade, white bread. Add your personal touch by preparing it with love and the finest ingredients.

Yields : 500ml

Ingredients :

45gr Salted Butter

75gr White Onions

140gr Back Bacon

2sprigs Fresh Rosemary

500gr Chicken Livers

45ml Old Brown Sherry

70ml Cream

Method :

1) Heat a heavy based pot. Add butter and onions - sauté until well caramelised. Add bacon and continue cooking, finish with rosemary and livers

2) Give the livers a few minutes to slightly start the outer cooking process

3) Finish with sherry and cream. Bring to the boil; be very careful to not overcook the livers. Season well, liquidise and strain

4) Top with a thin layer of butter if desired

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

Shortbread with Creamy Gorgonzola Recipe

Shortbread with Creamy Gorgonzola, Prune Compote,
Walnuts and Honey

Recipe by Jackie Cameron

My grandmother's shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.

Yields : 6 nice sized pieces for this dish

100ml White Sugar

235gr Salted Butter

2 ½ cups Flour, sifted

¼ cup Castor Sugar

Method :

1) Cream the sugar and butter very well

2) Add the flour

3) Knead well and press into an 18cmX14cm tray making sure the shortbread mixture covers the base

4) Prick the shortbread very well all over

5) Place in the oven and bake at 160ºC for about 35minutes or until cooked.

6) Remove from the oven and sprinkle the shortbread with castor sugar. While still hot cut into squares

Prune Compote :

Ingredients :

500g Dried Prunes

5 g Star Anise

10 whole cloves

5 ml Cinnamon Powder

1 Vanilla pod- split

4 cups Orange Juice

1 cup White Sugar

Method :

1) Place all the above ingredients into a pot and bring to the boil

2) Allow simmering until the fruit is soft, place into a container and allow cooling

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