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: Christina Martin School of Food and Wine

Christina Martin's Pickled Fish Recipe

Pickled Fish Photo : Jackie Cameron

Pickled Fish
Photo : Jackie Cameron

Christina Martin's Pickled Fish

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

As students of the Christina Martin School of Food and Wine we were exposed to many different cooking styles, and functions ranging from top-quality private home dinner parties and gourmet restaurant food; to deli combinations, in-store launches and cocktail parties - all very stimulating. We would make whatever the menu dictated, fill the clients serving dishes and they would return home for their dinner party for which, they led their guest to believe, they had spent the whole day preparing. One specific dish I remember often preparing for this type of occasion was Cape Malay pickled fish. Guests always went crazy for it.

Ingredients :

  • 1.5kg hake fillets or line fish
  • Oil for deep frying
  • 500ml water
  • 187ml sugar
  • 500ml brown grape vinegar
  • 4 large onions sliced
  • 12ml sultanas
  • 3 bay leaves
  • 30ml medium masala
  • Salt
  • 5ml pepper corns
  • 30ml corn flour
  • 3 lemon leaves

Method :

  1. Cut the fish in to good serving size portions, remove any bones and skin.
  2. Dry the fish well and deep-fry in the hot oil for 2 minutes.
  3. Bring the water, sugar and vinegar to the boil.
  4. Add more sugar if the vinegar is too sour.
  5. Add the onions, sultanas, bay leaves, masala and salt and peppercorns.
  6. Boil for 10 minutes.
  7. Thicken with corn flour slaked in a little cold water.
  8. Remove from the heat and add the lemon leaves, pour over the fish.
  9. Allow fish to cool, then store in a sterilised glass jar, and store in the fridge. Fish will last up to 3 weeks.

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 Biscotti Recipe

Biscotti Photo : Jackie Cameron

Biscotti
Photo : Jackie Cameron

Christina Martin's Biscotti

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I will always remember sitting in Christina’s office at the age of 16 - a whole year before I needed to be there. This was my interview to be accepted into the Christina Martin School of Food and Wine. For me, getting into this course was not an option. My heart and mind were set. I have to admit I felt intimidated but, at the same time, I was in awe of Christina’s absolute dedication to the industry. From that day I grew to understand and appreciate her constant insistence for perfection. That first intimidating interview resulted in my being accepted - and the opportunity to savour the most delicious, crisp-and-chunky whole-almond biscotti. Christina had a large glass jar filled with them. It was love at first taste! I remember thinking ‘this is what I call an office’.

Ingredients :

  • 2 cups all-purpose flour
  • ¾ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups un-blanched whole almond
  • 6 large eggs
  • 2 teaspoons vanilla extract

Method :

  1. Preheat oven to 180ᵒC.
  2. Line baking trays with parchment paper and set aside.
  3. Sift flour, sugar, baking powder, cinnamon and salt in a large bowl and stir.
  4. Stir in the almonds.
  5. Whisk eggs and vanilla extract together in a small bowl then stir them into the flour mixture.
  6. Knead the dough on a floured surface until it is smooth, 1-2 minutes.
  7. Divide the dough into 3 and shape into 30cm long logs.
  8. Gently press down to flatten the dough until they are 5cm wide and 2,5cm high.
  9. Transfer onto prepared baking tray.

First Baking :

  1. Bake the logs for about 30 min or until they are slightly risen and firm to the touch.
  2. Slide the logs with the baking paper onto a cooling rack.
  3. The logs must be completely cool before you can continue.
  4. You can bake the biscotti up to this point several days ahead.
  5. Wrap the logs well in plastic and continue when convenient.

Second Baking :

  1. When the logs have cooled completely, preheat oven to 180ᵒC, and line two baking trays with parchment paper.
  2. Working with a sharp serrated knife, cut the cooled logs diagonally into 1cm thin slices.
  3. Place the sliced biscotti onto the prepared tray cut side down and bake for 10-15 minutes or until the biscotti are crisp and golden.
  4. Cool on the pans.
  5. These biscuits will keep for up to a month in an airtight tin or plastic container.

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 Tuna Ring Recipe

Tuna Ring Photo : Jackie Cameron

Tuna Ring
Photo : Jackie Cameron

Christina Martin's Tuna Ring

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...

Ingredients :

  • 15ml gelatine
  • 45ml cold water
  • 125ml home-made mayonnaise
  • 45ml fresh lemon juice
  • 15ml Dijon mustard
  • 45ml chopped chives
  • 45ml chopped parsley
  • 25ml chopped dill
  • 125ml English cucumber, chopped
  • 2 tins tuna
  • Salt and pepper
  • 187ml cream, whipped

Method :

  1. Slake the gelatine in cold water and melt in a bain-marie.
  2. Measure out and have all the ingredients ready.
  3. Scoop the mayonnaise into a large bowl, add the melted gelatine and whisk until light and smooth.
  4. Add lemon juice, mustard, chives, parsley,dill and cucumber.
  5. Carefully fold in the flaked fish and season to taste with salt and freshly ground pepper.
  6. Finally fold in the whipped cream.
  7. Pour the mixture into an oiled 22cm mould and refrigerate until set.
  8. Un-mould onto a wet platter.
  9. Garnish with fresh cucumber slices, black olives and mashed avocado.
  10. Serve with brown yoghurt bread.

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