Caprese Pasta Salad Recipe

Quick and Simple Caprese Pasta Salad

Recipe by Jackie Cameron

Potato or pasta salads are tasty and healthy, as are pumpkin fritters, potato cakes and corn on the cob.

Hand pressed Basil Pesto

Yields : about 400 - 500 ml

Ingredients :

70 g Fresh Basil

100 g Pine Nuts or Pine Kernels (chef's note : Flaked Almonds can be substituted as a more reasonable alternative and they taste as delicious!)

60 g Butter (chef's note :  gives the Pesto a thicker consistency)

250 ml Olive Oil

25 g Garlic

100 g finely grated Parmesan or Pecorino

Salt and Pepper

Method :

1) Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser

2) Roast and slightly cool the pine nuts (chef's note: roast nuts just before adding to the other ingredients to ensure a fresh roasted flavour)

3) Add the nuts to the liquidiser and liquidise until the correct desired consistency is reached

250ml (115gr) Penne Pasta, uncooked

Drizzle of olive oil

60ml Basil Pesto

20gr Sundried Tomatoes, soaked in boiling water, cut into strips

150gr Cherry Tomatoes, cut in half

15gr Fresh Basil shredded in pieces

15ml Pine Nuts, roasted

70gr Mozzarella Cheese, cut in little cubes

Fresh Basil and Freshly Grinded Black Pepper to garnish

Method :

Pasta

1) Fill a large pot with water and salt (chef's note : work on an average that for every 100 g of pasta use 1 litre of water. Pasta loves salt (10 g salt per 100 g pasta) so don't be scared to add)

2) When water is boiling add pasta and stir to prevent pasta sticking

3) Cook until al dente (firm to the bite)

4) When the pasta is cooked, spoon the pasta out of the water with a slotted spoon into a colander. (chef's note : to prevent the starch sticking to the pasta and making the pasta quills stick to each other)

5) Put the pasta under cold water

6) Drizzle olive oil and basil pesto over the pasta for flavour (chef's note : I always add pesto or freshly cut herbs to pasta to enhance the flavour)

7) Finish with all the other ingredients

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

Lettuce-Free Salad Recipe

Lettuce-Free Salad

Recipe by Jackie Cameron

A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.

Serves : 2

Ingredients :

150gr Cherry Tomatoes, cut in ¼

¼ (20gr) Red Onion, half-moon slices

8 (40gr) Green Beans, blanched and cut in half

1 (155gr) Avocado, skin removed, cut in slices, drizzled with freshly squeezed lemon juice and sprinkled with salt and pepper

70gr Cucumber, cut in half moon slices

50gr Feta Cheese, cut in little cubes

Method :

Toss all the ingredients together and serve with Extra Virgin Olive Oil and Balsamic Vinegar or freshly squeezed lemon juice, optional extra: crisp rocket leaves

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

Caprese Salad Recipe

Caprese Salad

Recipe by Jackie Cameron

On a recent visit to Switzerland, I unexpectedly crossed the border one day for lunch in Italy. Choosing a traditional Caprese salad with Foccacia bread and Gnocchi Gorgonzola seemed the right thing to do. And it was. What a meal!

Caprese Salad (Most popular summer Italian speciality featuring three primary ingredients : tomato, basil and mozzarella. Colours that reflect the national flag. Water buffalo mozzarella is always preferred.)

New Age Caprese Salad; Rosemary, Maldon Salt roasted Cherry Tomato Puff Pastry sitting on Fresh Basil Leaves and hand broken Buffalo Mozzarella drizzled with Olive Oil and Vinegar

Yields : 1

Ingredients :

Puff Pastry

4 strips of Mozzarella

5-10 ml Basil pesto

1 Sundried Tomato-soaked in boiling water and sliced

5 ml salted Butter

½ punnet Cherry Tomatoes-cut in half

Balsamic Vinegar

3 ml Maldon Salt

1 sprig Rosemary

½ ball Buffalo Mozzarella, if available

Fresh Basil Leaves

Olive Oil and Vinegar

Method :

1) Base. Roll out Puff Pastry and line a 8cm round tartlet base. Dock (Prick) the base all over. Put into the fridge for at least one hour for the pastry to relax. On top of the puff pastry base put a layer of greaseproof paper and fill with either baking beans, dried beans or rice and Bake Blind. (Chef's note: This is the term given to the method of cooking an empty pastry case.) Bake at 200̊C until the puff is cooked about 15 minutes

2) Cool the base and top with a thin layer of mozzarella. Place basil pesto on top of this layer together with sundried tomato slices

3) Heat a pan extremely well, add butter and tomatoes. Be careful not to overload the pan. Ensure searing. Splash the pan with balsamic

4) Place these hot tomatoes on top of the sundried tomatoes. Add a sprinkle of Maldon salt and chopped Rosemary. Finish with the buffalo mozzarella

5) Put this onto a tray and into a hot oven, 220˚C, allow heating until the buffalo mozzarella is just starting to melt

6) Serve on a bed of fresh basil leaves. Garnish with a good grind of black pepper and drizzle with olive oil and balsamic

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

Tabbouleh Recipe

Tabbouleh

Recipe by Jackie Cameron

Every restaurant I visited in Dubai included hummus (chickpea paste), baba ghanoush (a Middle Eastern puree of eggplant), tzatziki (Greek dip of cucumber and yoghurt), tabbouleh (Lebanese salad of bulgur wheat and vegetables) and fattoush (Levantine salad with toasted pita bread) on the menu. All were served with pita bread and accompanied main courses of chicken, lamb and or fish. Dried limes and spices were the norm as were goat’s cheese, eggs, olives, honey, fruit, almonds and dates. A favourite of mine, the most popular dessert in the UAE, was UmAli which means “queen of puddings”. Scrumptious!

Yields : one bowl size

Ingredients :

½ cup uncooked Cous Cous

150 g chopped Cucumber

150 g chopped Tomato (only the skins no seeds to be used)

150 g chopped Red Onion

¼ cup freshly squeezed Lemon Juice

¼ cup Olive Oil

25g finely chopped Mint

1 t finely chopped Garlic

Salt and Pepper

Method :

1) Cook the cous cous as per packet directions and set aside

2) Add all the other ingredients to this and serve as a 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

Thinly Sliced Norwegian Salmon Recipe

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

Recipe by Jackie Cameron

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

Christmas Leftovers Lunch Recipe

Christmas Leftovers Lunch

Recipes by Jackie Cameron

Lunch on the Day of Goodwill should be relaxed and stress-free. I could suggest recipes for pizza, pasta, risotto and quiche with all the leftover meat but, because my mom makes the very best glazed gammon, I choose to serve it on an elegant platter with a few mouth-watering salads. These include a creamy, spiced rice salad using the left-over rice. I wait 365 days for this treat! Its simplicity never ceases to impresses me.

*Spicy Rice Salad with fresh Nectarine Slices, homemade Aioli and Raisins

Aioli

Yields : about 500 ml

Ingredients :

6 Egg Yolks

15 ml Dijon Mustard

2-3 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

Aioli (chef’s note:  homemade mayonnaise flavoured with garlic)

1) Whisk the egg yolks, mustard, garlic and water 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 Aioli from splitting and will also result in a thick Aioli.  A perfect situation is when a spoon can stand up right in the Aioli when finished.  A lot of whisking!)

3) Finish with lemon juice and warm water and set aside for later use

Salad

Yields : 4-6 portions

Ingredients :

200 ml Aioli

2 t Durban Masala

140 g Onion (Skin on)

1 Garlic Clove

2 sprig Rosemary

2-3 cups cooked Rice

4 whole Nectarines or any stone fruit

1 cup Raisins

Salt and Pepper

Method :

1) Add the masala, grated onion, garlic and rosemary to the aioli

2) Place the rice into a large bowl, add sliced nectarines, raisins and finish with the aioli mixture

3) 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

Avocado Salad Recipe

Avocado Salad

Recipe by Jackie Cameron

An entire salad devoted to the versatile avocado is nutritious and tasty. The sliced red onion awakens the palate allowing the flavours to come through. Fresh green apples, bean sprouts and the optional extra of smoked salmon enhance everything the avo has to offer. Delicious!

Avocado, Red Onions, sliced Green Apple and Bean Sprouts with Smoked Salmon Salad

Yields :  4

Ingredients :

Dressing

6 T Olive Oil

3 T freshly squeezed Lemon Juice

Salt and Pepper

1 t Sugar

Salad

2 Avocado-sliced

1 Granny Smith Green Apple

80g Red Onion – sliced

½ punnet Bean sprouts

100g Smoked Salmon

Method :

1) Add the lemon juice to the olive oil and whisk. Season with salt and pepper, then add the sugar

2) Slice the apple and the avocado and place the above dressing over this. Remove the apple and avocado on service and keep the left over dressing

3) Use a flat plate (we used a mirror as our “plate”) and layer your salad as you wish including all the ingredients

4) Finish with a grind of black pepper and a drizzle of the remaining dressing

 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

Italian Salad Recipe

Italian Salad

Recipe by Jackie Cameron

Firm, plump, rosy-red tomatoes with a slight acidity are perfect for my Italian salad. Topped with a soft ball of buffalo mozzarella, home-pressed basil pesto, lemon-marinated artichokes, juicy olives, thinly sliced salami and a fresh grind of black pepper. The result is many sensational flavours. A real wow! 

Hand pressed Basil Pesto

Yields : about 400 – 500 ml

Ingredients :

70 g Fresh Basil

100 g Pine Nuts or Pine Kernels (chef’s note : Flaked Almonds can be substituted as a more reasonable alternative and they taste just as delicious!)

60 g salted Butter (chef’s note : gives the Pesto a thicker consistency)

250 ml Olive Oil

25 g Garlic

100 g finely grated Parmesan or Pecorino

Salt and Pepper

Method :

1) Place basil, butter, olive oil, garlic and grated parmesan into a liquidiser

2) Roast and slightly cool the pine nuts (chef’s note : roast nuts just before adding to the other ingredients to ensure a fresh roasted flavour) 

3) Add the nuts to the liquidiser and liquidise until the correct consistency is reached

Salad

Yields : 4

Ingredients :

4 medium (550g) Tomato

10 ml Maldon Salt (chef’s note : or any good quality salt)

16 slices (100g) Salami

16 Olives

7 pieces (60g) Artichokes quarters

3 sprigs Fresh Basil

1 round Buffalo Mozzarella (chef’s note : substitute with slices of cow’s mozzarella)

Fresh grind Black Pepper

Home-pressed Basil Pesto to taste

Method :

1) Slice the tomatoes, add the salt and place onto a platter

2) Then add all the other ingredients and plate creatively as per the picture

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

Fresh Asparagus with Maltaise Sauce Recipe

Fresh Asparagus with Maltaise Sauce

Recipe by Jackie Cameron

Also in season is green asparagus. In its case I believe the simpler the better. A platter of blanched asparagus drizzled with a maltaise sauce (similar to a hollandaise but flavoured with loads of freshly squeezed orange juice and orange zest) is ideal for a hot summer day. Scrumptious! 

Yields : 4

Ingredients :

2 punnets or 26 thin Asparagus

2 Egg Yolks

½ T Water

60 ml freshly squeezed Orange Juice

5 g Orange zest (chef’s note : either use a zester to remove coloured and perfumed outer rind or finely grate this off)

125 ml Clarified Butter

Salt and Pepper

1 Orange - segmented

Method :

Asparagus

1) Hold both ends of the asparagus and bend it allowing the asparagus to snap. Keep the tip and throw away the bottom piece. Place the asparagus tips into a large bowl of cold water to allow any excess sand to be released. Heat a large pot of water until boiling point. Add just enough asparagus to ensure the water continues boiling. You may have to do this in two batches. Cook for about a minute and refresh by placing the asparagus into a large bowl filled with iced water. Remove from iced water when cold and place onto paper towelling.

Maltaise Sauce

2) Reduce the orange juice by half in a small pan on the heat

3) Put a small saucepan on the heat. Half filled with water

3) In a stainless steel bowl whisk the egg yolks, water, reduced orange juice and zest together

4) Place the stainless steel bowl on top of the saucepan, ensuring the bowl does not touch the water and make sure the water does not boil

5) Continue whisking this egg yolk mixture (at a low temperature, as you do not want to make scrambled egg) until it is very light and fluffy. (If need be remove from the heat to the counter top, continue whisking, to prevent over cooking.)

6)  Whisk in warm clarified butter slowly to this mixture (as you would when making mayonnaise)

7)  Season with salt and pepper. Place asparagus onto a plate and add orange segments. Dress with the maltaise sauce and serve.

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

Strawberry Salad Recipe

Strawberry Salad

Recipe by Jackie Cameron

Strawberries are superb now, I suggest a strawberry, Parma ham, blue cheese and walnut salad, with fresh rocket leaves. The saltiness of the blue cheese and Parma ham compliments the sweetness of the fruit. Sensational!

Strawberry, Parma Ham, Walnut, Blue Cheese and fresh Rocket Salad

Yields : 4

Ingredients :

80 g Strawberry - quartered

6 pieces Parma Ham

90 g Blue Cheese

40 g Roasted Walnuts

30 g Fresh Rocket

Olive Oil

Method :

1) Mix all the above ingredients together and finish with a drizzle of olive oil

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