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

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