Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Tag: Chicken Recipe

Coq au Vin Recipe

Coq au Vin Photo : Jackie Cameron

Coq au Vin
Photo : Jackie Cameron

Coq au Vin

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Coq au vin.. we can’t get more French traditional than this. I am sure you too will be captivated by its olde-worlde charm.

Serves : 4

Ingredients :

  • 4 (730gr) Chicken Breast, cut into chunky strips
  • 50gr Cake Flour
  • Salt and Black Pepper
  • 60gr Butter
  • 60ml Sunflower Oil
  • 280gr Back Bacon, rind removed
  • 8 (180gr) Pearl Onion, skin off and cut in half
  • 10gr Garlic, grated
  • 180gr Button Mushrooms, sliced
  • 500ml Red Wine
  • 1L Stock
  • 4 sprigs Thyme
  • 4 Fresh Bay Leaves

Method :

  • Coat the chicken in the flour, salt and pepper.
  • Getting your pot really hot, melt the butter and heat the oil.
  • Sear the chicken, golden all round and remove from the pot, and set aside.
  • Add the bacon, getting it crispy, remove from the pot and set aside.
  • Then add the onions and garlic, frying till golden, remove from pot and set aside.
  • Place the red wine in the pot, to deglaze all the flavours at the base of the pot.
  • Add all the ingredients that are set aside, finish with mushrooms, stock, thyme and bay leaves.
  • Bring to a simmer, when the chicken is cooked remove it from the pot and set aside. Reduce the liquid till thick in consistency and cook onions till soft.
  • Then add the chicken back in the pot to heat up and season well with salt and freshly grounded black pepper.  Serve with thick and creamy mash potato.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Robynne's Chicken and Broccoli Bake Recipe

Chicken and Broccoli Bake Recipe Photo : Jackie Cameron

Chicken and Broccoli Bake Recipe
Photo : Jackie Cameron

Robynne's Chicken and Broccoli Bake

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Robynne Balcomb, whom I refer to as “my little one,” is a past trainee whose arm I have been trying to twist to leave her new-found passion for teaching children and to join us permanently. Her roots are still very foodie, she’s an absolute “natural”, and she jumps at any opportunity to help out. She recently assisted me in compiling my recipe book “Jackie Cameron at Home,” which Penguin Publishers will have on the book shelves early next year. I couldn’t have managed without her with all the food preparations for the photo-shoots, and her wonderfully creative food styling, critical to meeting our deadlines. More recently she was my “chef-model” for the launch of my ‘all-female chef range’ shoot. She sent through two recipes, which I can’t wait to try. The cracker biscuits with her “Mum’s chicken and broccoli bake” is wonderfully savoury and her coconut and yoghurt fridge tart of condensed and coconut milks, sounds like a hit in the Cameron household.

Serves : 4

Ingredients :

  • 2 Tbs olive oil
  • 400g chicken breast
  • 1 onion, diced
  • 300g mushrooms, sliced
  • 500g broccoli
  • 410g tin cream of mushroom soup
  • 2 TBsp sherry or 2tsp sugar
  • 1 cup mayonnaise
  • 1 Tsp curry powder
  • I cup grated cheese
  • 10 cream cracker biscuits, crushed
  • 2 Tbsp melted butter

Method :

  1. Heat oil and sear chicken breasts.
  2. Add onions to the same pan and sauté lightly. Add mushrooms. Remove from heat and set aside.
  3. Boil broccoli in salted water. Don’t overcook.
  4. Combine chicken, broccoli and mushrooms in an oven proof dish.
  5. In a separate bowl, mix together mushroom soup, sherry, mayonnaise and curry powder. Mix well and pour over chicken.
  6. Mix melted butter with crushed cracker biscuits and grated cheese. Sprinkle over chicken and bake in preheated oven 180 C for 30 minutes or until golden brown on top.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Christina Martin's Coronation Chicken Recipe

Coronation Chicken Photo : Jackie Cameron

Coronation Chicken
Photo : Jackie Cameron

Christina Martin's Coronation Chicken

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A preferred choice of mine was coronation chicken with toasted almonds. I had never eaten this before my training days at the Christina Martin School of Food and Wine and had always jumped at the opportunity to make it. Poaching and stuffing apricots into chicken breast, wrapping in plastic and poaching was a method I enjoyed. This is probably the reason I use the sous vide (cooking under vacuum in a water bath) process today. The creaminess of the sauce, the fresh fruity flavour with the crisp freshly-roasted almonds makes a delicious light-lunch option. Serve with a freshly-picked herb salad.

Ingredients :

  • 6 chicken breasts
  • 100g soaked apricots
  • 3 egg mayonnaise or 380 ml about
  • 2 cups finely chopped celery
  • 1 cup whipped cream
  • 25ml curry powder
  • 125ml apricot jam
  • 25g Flaked almonds toasted

Method :

  1. Flatten the chicken breasts between plastic layers and stuff the chicken breasts with the apricots, roll and wrap tightly in plastic.
  2. Poach the chicken in boiling water for 8 minutes.
  3. Mix mayonnaise, celery, whipped cream, curry powder and jam to make a sauce.
  4. Slice chicken and pour sauce over.
  5. Sprinkle with toasted almonds.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Chicken Liver Pate Recipe

Chicken Liver Pate Photo : Jackie Cameron

Chicken Liver Pate
Photo : Jackie Cameron

Chicken Liver Pate

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Chicken-liver pate or parfait is ridiculously over served but still I enjoy smearing a thick layer onto crispy, homemade, white bread. Add your personal touch by preparing it with love and the finest ingredients.

Yields : 500ml

Ingredients :

45gr Salted Butter

75gr White Onions

140gr Back Bacon

2sprigs Fresh Rosemary

500gr Chicken Livers

45ml Old Brown Sherry

70ml Cream

Method :

1) Heat a heavy based pot. Add butter and onions - sauté until well caramelised. Add bacon and continue cooking, finish with rosemary and livers

2) Give the livers a few minutes to slightly start the outer cooking process

3) Finish with sherry and cream. Bring to the boil; be very careful to not overcook the livers. Season well, liquidise and strain

4) Top with a thin layer of butter if desired

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Delli's "KFC" Fried Chicken Recipe

KFC Kentuck Fried Chicken  Photo : Jackie Cameron

KFC Kentuck Fried Chicken
Photo : Jackie Cameron

Delli's "KFC" Fried Chicken

In my opinion Kentucky Fried Chicken is a perfect example of American food. Homemade, free-range, crispy, hot, fried chicken is difficult to beat. Serve this with lots of creamy hand-whisked mayonnaise. It's finger licking good!

Yields: 10 small pieces of chicken

Ingredients:

10 par-boiled chicken pieces, for about 10 minutes

5 ml Rajah, mild and spicy-Curry Powder

5 ml Beef Aromat

¼ cup Cake Flour

¼ cup Breadcrumbs

5 ml fine Salt

2 Whole Eggs, lightly whisked

Method:

1) Mix the curry powder, Aromat, cake flour, breadcrumbs and salt together

2) Dip the chicken in the egg mixture and then into the flour mixture. Place into the fridge for a few minutes to firm up

3) Deep fry in a relatively low heat until crisp

4) Serve hot with creamy homemade mayonnaise.

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