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

Scrambled Egg Recipe

Perfect Scrambled Egg

Recipe by Jackie Cameron

In the Hartford House kitchen, I impress upon all that an order should take as long as the eggs take to cook. A good few hours are spent preparing for this important meal and I believe an aspiring chef should spend his / her first month on the breakfast shift because it teaches precision, speed and the importance of maintaining a high standard. No one wants a badly fried egg first thing in the morning.

Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.

Yields: for one

Ingredients:

2 Whole Eggs

30 ml Cream

15 ml Salted Butter

Salt and Pepper

Herb Selection

Method:

1) Whisk, to bring, the eggs and cream together. Place a pan on the stove (be careful not to use too large a pan as the eggs will cook too quickly and become dry and rubbery).

2) Add butter and then egg mixture.

3) Cook on a low heat, allow egg mixture to settle and then start using a plastic spatula to make the mixture scrambled.

4) Season once eggs are cooked to ensure eggs do not toughen up.

5) Serve immediately as cooking continues.

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

Smoked Salmon Pizza Recipe

Crispy Hot Pizza topped with Smoked Salmon,
Cream Cheese, freshly picked Rocket and a drizzle of Olive Oil

Recipe by Jackie Cameron

I hope you enjoy some of my latest ideas starting with a crispy, hot pizza topped with room-temperature smoked salmon, creamy cream cheese, freshly-picked, slightly-peppery rocket and a drizzle of lemon olive oil. A perfect light lunch option filled with exciting textures.

Yields : 6 medium-sided oval shaped pizzas

Ingredients :

10 g Instant yeast

5 ml White Sugar

¾ cup lukewarm Water

1 ¾-cup Cake Flour

½ t fine Salt

20 ml Virgin Olive Oil

Method :

1) Add the yeast, sugar to the water amount and allow standing for 10 minutes

2) Make a well in the centre of the flour, salt and slowly cut in the liquid amount; finishing with the olive oil

3) Knead this dough for three minutes on a lightly floured surface

4) Place into an oiled bowl, covered with a damp cloth, and allow rising until double in size

4) Once risen divide into 6 portions of about 100g per piece and roll out thinly into a desired shape

5) Dock, prick with a fork, the pizza base and place into a hot oven, 220˚C, until cooked

6) Serve hot topped with ribbons of smoked salmon, dollops of cream cheese, rocket and 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