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Entries in Jackie Cameron Recipe (13)

Wednesday
03Mar2010

Roasted Mediterranean Vegetables Recipe

DateWednesday, March 3, 2010 at 11:37AM

hartford house restaurant

Roasted Mediterranean Vegetables sitting on a Whole-Wheat
Crouté with Gorgonzola, White Caramelised Onions
and Coriander Cream

Recipe by Jackie Cameron

roasted vegetables

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!

Yields : 2

Ingredients :

Caramelised Onions

435 g White Onions

500 ml White Wine

200 g Sugar

Roasted Vegetables what ever you enjoy-suggestions :

¼ small Butternut

2 Courgettes

½ Red Onion

4 Button Mushrooms

6 Sundried Tomatoes

1 Red Pepper

8 Cherry Tomatoes

Olive Oil for cooking

3 sprigs Fresh Rosemary

Salt and Pepper

Coriander Cream

10 sprigs Fresh Coriander

250 ml Cream

1 Lemon freshly squeezed

Whole-wheat bread rounds

Salted Butter

30 g Gorgonzola or any Blue Cheese

Method :

Caramelised Onions

1) Place all the caramelised onion ingredients into a heavy based pan.  Allow to simmer until onions are caramelised and all of the white wine has reduced to make a white wine syrup that is coating the onion slices.  Cool and refrigerate for later use

Roasted Vegetables

2) Peel, slice and chop the vegetables and drizzle with olive oil. Season and roast with rosemary in a hot oven until cooked

Coriander Cream

3) Liquidise the coriander and the cream.  Do this for a short period as you do not want the cream to get thick just to be flavoured with the coriander.  Add the lemon juice and start heating in a saucepan

4) Butter your whole-wheat bread rounds.  Place in the oven to toast. 

Serving :

5) Place warm toasted whole-wheat bread rounds at the base of your plate.  Layer the hot roasted vegetables with caramelised onions and gorgonzola.  Finish with hot coriander cream and garnish.

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

I look forward to hearing from you.

jackie cameron

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

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Wednesday
03Mar2010

Beef Salsa with Ginger Recipe

DateWednesday, March 3, 2010 at 11:24AM

hartford house restaurant

Beef Salsa with Ginger, Chilli, Garlic,
finely sliced Snap Peas and creamy homemade Aioli

Recipe by Jackie Cameron

beef salsa

 

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.

Yields : 2 portions

Ingredients :

165 g Beef Fillet - all sinew and extra fat removed and then finely cubed

10 g Ginger

1-2 cloves Garlic

2 Chillies – seeds removed

1 T Snipped Chives

30 ml toasted Sesame Seeds

40 ml freshly squeezed Lemon Juice

100 ml Kikkoman Soya Sauce

90 ml Olive Oil

10 ml Sesame Oil

5 Snap Peas

Method :

1) Prepare beef fillet. Finely slice ginger, chilli and garlic. (To about 1 ½ - 2 cm pieces in length and 1mm thickness). Add this to the beef together with the snipped chives and sesame seeds.

2) Mix the lemon juice and soya together and then mix the olive oil and sesame oil together. Pour the lemon mixture over the beef and then the olive oil mixture. (Not the other way around as then the olive oil will coat the beef fillet and not allow the lemon and soya to cure it.). Leave for anything from 5 minutes to 30 minutes before eating.

3) When serving you will find extra liquid that was needed for the above stage but is not needed when eating. When plating squeeze this off and serve with finely sliced snap peas (chef’s note: slice the snap peas and then place in iced water to crisp up) and Aioli (Homemade mayonnaise flavoured with garlic). See thinly sliced salmon recipe for the Aioli recipe just add extra garlic.

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

I look forward to hearing from you.

 

jackie cameron

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

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Wednesday
03Mar2010

Phyllo Tulips filled with Parma Ham Recipe

DateWednesday, March 3, 2010 at 11:08AM

hartford house restaurant

Phyllo Tulips filled with Parma Ham, Country Mushrooms and Chives

Recipe by Jackie Cameron

phyllo tulips 

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!

Yields :  2-4

Ingredients :

Phyllo Pastry

1 whole Egg

15 ml salted Butter

100g chopped Onions

100 g Ham (suggestions: Parma Ham and Gammon)

120 g Mushrooms (suggestions:  Woolworths is selling an “exotic mushroom mix” which I used)

1 cup Cream

Salt and Pepper

Chives

Method :

1) Unroll the phyllo pastry and cut square sizes of 9x9cm. Lightly whisk an egg. Take your 8cm or so individual tart bases and layer the phyllo to create a base. Brush each individual piece of phyllo with egg wash to ensure all these pieces stick together and make a firm base. Cook at 160˚C until evenly browned and crispy. Remove carefully from the tin and set aside

2) Heat a pan, add butter and then onions.  Sauté until caramelised. Add the sliced ham, cream and season carefully making sure to not over salt. Allow to reduce slightly and then on service add the mushrooms. Cook quickly and serve within the phyllo tulip.  Garnish with chives

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

I look forward to hearing from you.

 

jackie cameron

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

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Wednesday
03Mar2010

Thinly Sliced Norwegian Salmon Recipe

DateWednesday, March 3, 2010 at 10:31AM

hartford house restaurant

Thinly sliced Norwegian Salmon cured in “Kikkoman” Soya Sauce
with Capers, Fennel, Red Onion, croutons
and homemade mayonnaise

Recipe by Jackie Cameron

norwegian salmon

 

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.

Yields :  2

Ingredients :

Mayonnaise

6 Egg Yolks

15 ml Dijon Mustard

1-2 cloves of Garlic – finely chopped

15 ml warm Water

250 ml Olive Oil

250 ml Sunflower Oil

15 ml Lemon Juice

15 ml warm Water

Salad

200 g Fresh Salmon

4 T Kikkoman Soya Sauce

10 Capers

2 Red Onion slices cut into Rings

10 Cherry tomatoes-in half

Fennel Sprigs

Croutons (Chef’s note: small pieces of rebaked, cubed bread that is seasoned.  Adding texture and flavour to a dish.)

Lemon Wedge on the side

Method :

Mayonnaise

1) Whisk the egg yolks, mustard, garlic and water (the first amount) very well until thick and creamy in colour 

2) Add both of the oils, to form a permanent emulsion, very slowly.  (Chef’s note:  This will prevent the Mayonnaise from splitting and will result in a thick consistency.  A perfect situation is when a spoon can stand up right in the Mayonnaise when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside.

Salad

4) Portion the fish into two pieces of 100g or so.  (Portion sizes that would be sufficient for you)

5) Slice the fish as thinly as possible and place onto a chilled plate.  Top this with the “Kikkoman” soya sauce (chef’s note: you have too use “Kikkoman” as it makes all the difference) and set aside for a few minutes

6) Get all the other ingredients ready.  Treat this above ingredient list as a guideline

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

Smoked Salmon Rolls Recipe

DateThursday, February 4, 2010 at 2:28PM

hartford house restaurant

Smoked Salmon Rolls

Recipe by Jackie Cameron

smoked salmon rolls 

A starter of smoked salmon rolls filled with horseradish crème and topped with micro greens is delectable. Add herbed croutons, cherry tomatoes, red onions and a squeeze of fresh lemon juice and the result is a mouth-watering explosion of textures and flavours. Dreamy!

Ingredients :

Smoked Salmon Pieces

Cucumber

Horseradish Cream

Whipped Cream

Micro-herbs or other Baby Herbs

Croutons

Red Onion

Cherry Tomatoes

Method :

1) For every 2t of Horseradish crème add 4t firmly whipped cream. Place your smoked salmon pieces on a board and cut to about 8cm in length and about 3cm in width. (chef’s note: cover board with plastic before doing this to ensure your board doesn’t smell like fish) Pipe one line of horseradish cream along the width and then roll up. 

2) Cut a cucumber into 8cm pieces. Take a potato peeler and peel the cucumber, making sure you get a bit of the outer green part, on both sides, every time. (Peel until you get to the seeds and then start on the next side and continue until you are left with a rectangular piece of cucumber seeds) Cut these cucumber ribbons in half, lengthways, and wrap around the base of the smoked salmon roll to ensure everything stays together.

3) Garnish with some micro herbs and top with a crouton.

4) Serve with a lemon wedge, cherry tomatoes and red onion slices.

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

White Wine Poached Apple With Camembert Recipe

DateThursday, February 4, 2010 at 2:17PM

hartford house restaurant

White Wine Poached Apple Served With Camembert, Sliced Celery,
Hot Roasted Walnuts and Honey

Recipe by Jackie Cameron

white wine poached apple with camembert

 

I prefer ending a meal on a savoury note and my current favourite is creamy gorgonzola-filled strawberries, and camembert topped with honey, white-wine poached apples, finely sliced celery and walnuts. Perfection!

White Wine Poached Apple

Ingredients :

2 whole apples-peeled

2 cups white wine

1 cup water

½ cup Fine Sugar

4 Cloves

Method :

1) Allow this mixture to come to the boil and simmer until apples are cooked.  Set aside for later use.

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

Heart Shaped Lavender Biscuits Recipe

DateThursday, February 4, 2010 at 2:03PM

hartford house restaurant

Heart-shaped Lavender Biscuits, White Chocolate and Lemon Mousse finished with hot roasted Hazelnuts, Pomegranate Rubies and Belgian Chocolate Sauce

Recipe by Jackie Cameron

lavender heart biscuits

 

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish Delight and decadent hand-made chocolate truffles. However, if you still have the energy I suggest heart-shaped lavender biscuits. Serve these with a white chocolate and lemon mousse finished with hot roasted hazelnuts, pomegranate rubies and Belgian chocolate sauce. Always a hit!

Lavender Biscuits

Yields : 4 large heart biscuits

Ingredients :

30g Caster Sugar

60g Salted Butter

120g Flour

Fresh Lavender to taste

Method :

1) Cream the sugar and butter together

2) Add the chopped lavender

3) Finish with the flour amount

4) Knead the dough together.  Place the dough onto a piece of greaseproof paper.  Top with another piece of paper and roll this mixture out thinly with a rolling pin.  Remove the top piece of paper.  Use a heart stencil or cutter and cut the desired size of the biscuits out.  Place the heart shaped uncooked biscuits into the refrigerator

5) Remove each individual heart biscuit from the paper and place onto a greased oven tray and bake at 140ͦ C until cooked

White Chocolate and Lemon Mousse

Yields : Halve the recipe for 2 portions

Ingredients :

5 Eggs –large

2/3 cup Sugar

150ml Lemon Juice

187ml Cream

100g White Chocolate-melted

Method :

1) Whisk the eggs, sugar and lemon Juice over a double boiler until the mixture gets thick and creamy.  (Chef’s Note: This is ready when you can: take a spoon of mixture and draw a figure of eight in the bowl of leftover egg mixture.)

2) Refrigerate this. When set add melted chocolate and put back in the fridge

3) When this is set add firmly whipped cream and set aside for later use

Chocolate Sauce

Yields : +- 250 ml

Ingredients :

125ml Cream

100g Dark Chocolate

Method:

1) Melt both ingredients together over a double boiler

Extras

Roasted Hazelnuts

Fresh Mint

Pomegranate Rubies or any other Fresh Berries

(chef’s note: Cleaning a pomegranate can be a messy job.  I suggest cutting the top and bottom of the pomegranate off.  Then take a knife and slice through the skin lengthways at even intervals.  Full a bowl with lots of water and place your hands and the fruit into the water.  Start by peeling off the skin and separating the flesh from the rubies.  You will notice how the flesh rises to the top and the rubies with sink to the bottom.  Remove all the excess pieces, strain and you will be left with undamaged pomegranate rubies.)

On Serving

Place a lavender biscuit on the place.  Top with mousse and chocolate sauce.  Finish with pomegranate rubies, warm hazelnuts and lots of finely sliced mint

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

Orange And Cointreau Granite Recipe

DateThursday, February 4, 2010 at 1:49PM

hartford house restaurant

Orange and Cointreau Granite with Campfire Olives
and Rose Geranium

Recipe by Jackie Cameron

orange cointreau granite

 

An orange and Cointreau granite, semi-frozen ice, with freshly-picked rose geranium and smoky campfire olives is a superb palate cleanser. Enticing!

Yields : two large portions or four smaller ones

Ingredients :

320g Fresh Oranges with the skin off or 4 Medium

30ml Cointreau – optional extra

200ml Water

Method :

1) Liquidise all the above and strain

2) Place into the freezer and using a fork, every 30 minutes – until frozen, scrape the semi-solid liquid to form ice crystals

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

Turkish Delight Recipe

DateThursday, February 4, 2010 at 1:35PM

hartford house restaurant

Turkish Delight

Recipe by Jackie Cameron

turkish delight

 

Dessert means time to relax so serve something effortless such as crispy crunchy popcorn, smooth-textured Turkish delight and decadent hand-made chocolate truffles.

Turkish Delight

Yields : +- 40 (2x2cm in size)

Ingredients :

50g powdered Gelatine

250ml Rose Water

750g Castor Sugar

88g Corn Flour

60ml Rose Syrup

15ml Rose Syrup

30g Icing Sugar

30g Corn flour

Method :

1) Sponge the gelatine in the rose water

2) Put the sponged gelatine and rose water into a pot and stir until all the sugar crystals are dissolved

3) Make slurry (flour, water paste) with the 88g corn flour and the 60ml rose water

4) Add this to the hot liquid and allow this to come to the boil

5) Add 15ml Rose syrup for colouring

6) Pour this mixture into an oiled tray (15x22cm) and allow setting over night at room temperature

7) Cut into blocks. Mix the 30g Icing Sugar and the 30g Corn flour together.  Dust the Turkish delight in this and serve when needed

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

I look forward to hearing from you.

 

jackie cameron

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

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Thursday
04Feb2010

Pan-seared Beef Fillet, Garlic and Mushroom Risotto Recipe

DateThursday, February 4, 2010 at 1:23PM

hartford house restaurant

Pan-seared Beef Fillet, Garlic and Mushroom Risotto
with Fresh Asparagus

Recipe by Jackie Cameron

beef fillet garlic mushroom risotto

 

After the delicately flavoured first course, I suggest a robust main dish. Pan-seared beef fillet, cooked to your required preference, with fresh asparagus and an intense garlic and mushroom risotto will fill your heart and satisfy your appetite. Superb!

Garlic and Mushroom Risotto

Yields : 2

Ingredients :

15ml Olive Oil

15ml salted Butter

100g chopped Onion or 1 medium

3 Garlic Cloves or to taste

½ cup Risotto Rice

250ml White Wine

40g chopped Button Mushrooms or 4

40g chopped Brown Mushrooms or 1 large

700ml excellent quality Beef Stock

Method :

1) Heat a heavy based pot. Add olive oil and butter. Then add the onion, garlic and sauté well

2) Add rice and stir to allow each grain to be coating with the oil

3) Add the wine and stir

4) Allow the wine to be completely absorbed and then start adding the hot beef stock.  Add one ladle at a time stirring continuously so the grains are evenly cooked. (Chef’s note: the liquid amount is only a guideline)

5) At this stage you could always cook it fully or ¾ of the way and then complete cooking on service by reheating and adding the last of the hot liquid.  The risotto must be creamy and moist with a slight textured to it. Not stodgy or dense.

6) Serve with beef fillet, prepared to your required preference, and fresh asparagus

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

I look forward to hearing from you.

 

jackie cameron

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

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