Rhubarb and Strawberry Compote Recipe

Rhubarb and Strawberry Compote

Recipe by Jackie Cameron

Rhubarb and strawberry compote is so versatile and can be served sweet, in a tart, or savoury, with a seared duck breast.

Ingredients :

1 bunch Rhubarb, chopped

2 punnet fresh Strawberry, chopped

3 cups Water, just to cover

3 cups White Sugar

Method :

1) Remove any coarse or dry pieces from the rhubarb

2) Place all the above ingredients into a pot and bring to the boil, stirring until all sugar crystals are dissolved. Simmer until the rhubarb is soft

3) Store in a sterilised bottle

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 Crème Anglaise Recipe

Strawberry Crème Anglaise

Recipe by Jackie Cameron

Straightforward strawberry crème anglaise served with fresh fruit is a perfect summer dessert.

Yields : 250ml

Ingredients :

2 Egg Yolks (reserve egg whites for later use; for example: egg white omelette or meringues. Keep in mind egg whites freeze well so can be collected and used at a later stage)

30 ml White Sugar

1/3 cup Full Cream Milk

½ cup Cream

½ vanilla Pod-split

¼ cup puree Fresh Strawberry

Method :

1) Whisk yolks and sugar together well

2) Heat to boiling point the milk, cream, vanilla pod and seeds

3) Add the warm cream mixture to the whisked egg mixture slowly, tablespoon by tablespoon so to ensure tempering

4) Place a pot of water on the stove; pour the above mixture into a stainless steel bowl that will sit on and in your pot. Ensure your bowl does not touch the below heated water. Remove some water if needed. 

5) Stir continuously and regulate the water in the pot below so over heating does not occur. This is a long and slow process but so gratifying when completed. Your custard is ready when you turn the spoon over and run your finger across the back of the spoon. If the custard holds its shape, it is ready.  Remove from the heat and cool slightly

6) Add pureed strawberry to this. Cool in the fridge with a piece of plastic sitting on top of the anglaise so no skin forms. I sometimes find an anglaise to be too sweet so the fresh tartness of the strawberries cuts this and brings out the vanilla aroma.  

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 Strawberries and Champagne Recipe

Fresh Strawberries with Reduced Balsamic
and Freshly Ground Black Pepper

Recipe by Jackie Cameron

A five-course dinner party sounds extremely lavish. My guests, however, expect nothing less! With little available social time on my hands I wow my friends with fresh flavours and quick, clever substitutes. Food that is stress free allows me to enjoy my dinner party.

My choice of arrival nibble is irresistible ruby-red, plump strawberries. Topped with reduced balsamic and freshly ground black pepper and served with Champagne, it is an out-of-the-ordinary extravaganza of sweet and savoury combinations which mingle with the lightness of bubbles. Simply delicious!

Yields: 4

Ingredients :

500g Strawberries

2 cups Balsamic Vinegar

Freshly ground Black Pepper to taste

Method :

1) Wash and dry strawberries and set aside

2) Place balsamic vinegar into a small saucepan and bring to the boil. Reduce the heat and simmer (chef’s note: to prevent the reduction from becoming bitter) until a half a cup of liquid is left and set aside

3) On service drizzle the strawberries with balsamic vinegar and give a good grinding of black pepper and serve with champagne

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