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Entries in Jackie Cameron Recipe (17)

Tuesday
Jun012010

Bangers And Mash Recipe

DateTuesday, June 1, 2010 at 12:14PM

hartford house restaurant

Bangers and Mash

Recipe by Jackie Cameron

union jack

 

And as I sit with a cup of tea and the creamiest of cream scones, I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.

The simple pub food of bangers and mash, baked beans, bubble ‘n squeak (left over vegetables from dinner presented for breakfast in a stir up), Sheppard’s Pie and Cottage Pie are all must haves; so, too, is a full-house English breakfast.  Nothing sets the tone for a day of celebrations better than a good fry up.

Ingredients :

Mash

Yields : 2 Large portions or 2 - 4 smaller ones

Ingredients :

600g Potatoes

125 ml Cream

75 g salted Butter

Salt and Pepper

Method :

1) Place the whole potatoes, with skin on, into a pot of cold water.  (chef’s note: any food item that grows under the ground must be cooked in cold water to start and anything above the ground – boiling water.)

2) When cooked push the potatoes through a sieve so to ensure no lumps and skins

3) Heat a heavy based pot and add the cream and butter.  Reduce this until you can see the butter splitting away from the cream

4) Then add the mashed potato.  Stir to incorporate and allow heating

5) Season with salt and pepper

6) Serve with your bangers and a thick onion sauce

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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Tuesday
Jun012010

Full-House English Breakfast Recipe

DateTuesday, June 1, 2010 at 11:52AM

hartford house restaurant

Full House English Breakfast
with Corn Fritter and Fried Banana

Recipe by Jackie Cameron

english breakfast

 

A firm English favourite is fish and chips. Go to Brighton Pier/Beach where sidewalk eating is the norm and fish & chips the preferred dish. There you’ll find a selection to confuse any hungry fish lover. The simple pub food of bangers and mash, baked beans, bubble ‘n squeak (left over vegetables from dinner presented for breakfast in a stir up), Sheppard’s Pie and Cottage Pie are all must haves; so, too, is a full-house English breakfast.  Nothing sets the tone for a day of celebrations better than a good fry up. 

Corn Fritter - goes under the egg

Yields : about 8 – 4 portions

Ingredients :
410g Sweet corn - Cream Style
1 whole Egg
Salt and Pepper
180 ml Cake Flour
5 ml Baking Powder

Method :
1) Mix all the ingredients together
2) Do not allow this mixture to stand. Shallow fry straight away. Place onto paper towel when cooked
3) Cut into desired shapes and serve

Fry up for four

  • Pork Chipolatas - poach for a minutes and pan sear in butter
  • Back bacon - 2 pieces per person
  • Free Range Eggs - scrambled, poached, boiled or fried
  • Button Mushroom

Heat a pan, add a small knob, 20g, of butter and cook until the beurre noisette stage/browning.  Add the quartered mushroom, 240 g, and cook.

Just before serving, add a splash, 25 ml, of Kikkoman soya sauce.

Cherry Tomatoes, 200g,

Heat a pan; add butter and the sear cherry tomatoes in this.  Finish with a splash, 15ml, of balsamic vinegar

Sliced Banana

Heat a pan, add butter and cook.  Finish with a sprinkle of cinnamon sugar. 

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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Tuesday
Jun012010

Fresh Scones Recipe

DateTuesday, June 1, 2010 at 11:47AM

hartford house restaurant

Fresh Scones

Recipe by Jackie Cameron

scones

 

A week in the English countryside sipping wine in the most distinguished luxury country houses is my kind of getaway. Father Time has placed a gentle hand on England’s grand old castles, ancient ruins and the many magnificent manors which stand as proudly as they did the day they were built. All are set in shrub-filled gardens surrounded by peaceful parklands dating back to as early as the 1600's.

And as I sit with a cup of tea and the creamiest of cream scones, I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.

Yields : 6

Ingredients :

500 ml Cake Flour

2 ml fine Salt

20 ml baking powder

25 ml White Sugar

50 ml Margarine

150 ml Milk

1 Egg

Extra

Milk – for glazing

Method :

1) Sieve all your dry ingredients

2) Rub in your chilled margarine with your fingertips

3) Whisk the milk and egg amounts together

4) Cut this into the dry ingredients.  Be careful not too add too much liquid – gauge this as you go.

5) Bring the dough together by extremely light kneading so to form a clear film

6) Roll the dough out on a floured counter top.  Cut the scones as you wish and glaze lightly with milk

7) Bake in a pre-heated oven at 200˚C for 10 minutes and then at 160˚C for 2 minutes

Serve with Berry Jam

Berry Jam

Ingredients :

1 kg Mixed Frozen Berries

1 kg White Sugar

Squeeze of Lemon Juice

Method :

1) Place all your berries into a heavy based pot and allow to come to the simmer

2) When you see liquid coming from the berries add the sugar.  Stir continuously until all sugar crystals have dissolved

3) Allow simmering until the correct consistency is reached.  Keep in mind this jam does firm up a lot when in the fridge

4) Just before bottling in sterilised bottles add a squeeze of lemon juice

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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Tuesday
Jun012010

Roasted Lamb with Fresh Mint Sauce Recipe

DateTuesday, June 1, 2010 at 11:39AM

hartford house restaurant

Roasted Lamb with Fresh Mint Sauce

Recipe by Jackie Cameron

mint sauce

 

As I sit with a cup of tea and the creamiest of cream scones, I reflect on the fact that English food is not thought of as fondly as, let’s say, French and/or Italian cuisine. This seems crazy when you consider everything the English have brought to the table.

Then there’s pork with applesauce and lamb or mutton with fresh mint sauce. I have fond recollections of scrumptious Sunday lunches with the family tucking into typical “English” fare. 

Yields : 4 portions

Ingredients :

2-3 Tomatoes

½  white Onion

40ml finely chopped Fresh Mint

75ml White Wine Vinegar

Salt and Pepper

5 ml White Sugar

Method :

1) Finely chop the tomato, removing all the seeds or centre part of the tomato resulting in about 80g chopped tomatoes

2) Finely chop ½ an onion so yielding about 40g chopped onion

3) Add chopped mint and white wine vinegar

4) Season with salt and pepper and finish with white sugar

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
Mar032010

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
Mar032010

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
Mar032010

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
Mar032010

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
Feb042010

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
Feb042010

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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