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: Tuna

Nicoise Salad Recipe

Nicoise Salad Photo : Karen E Photography

Nicoise Salad
Photo : Karen E Photography

Nicoise Salad

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Nicoise salad is a traditional favourite. It’s gone out of fashion because it was over done and made without love. Make this salad with care otherwise it can go horribly wrong. Tuna, salty anchovies, perfectly-boiled new potatoes, boiled chicken/quail eggs, local olives, tomatoes and crunchy green beans - with or without croutons - promise a flavoursome explosion. We owe gratitude to the foodies/chefs of yesteryear whose experimentations have given us everlasting culinary masterpieces such as this one.

Salad

Serves: 4

Ingredients:

  • 8 (750gr) small Potatoes, boiled, cooled and roughly cut in blocks
  • 20ml Olive Oil
  • 15ml Chives, snipped
  • Salt and Black Pepper

Method:

  1. Mix all this together and place in the bottom of your serving bowl

Ingredients:

  • 1 (120gr) tin Tuna in Brine
  • 1 (45gr) tin Anchovy Fillets in Oil
  • 8 (35gr) Olives, de-pitted and broken in half
  • 30gr Red Onion, cut in slices
  • 10ml Capers
  • 4 Cherry Tomatoes, cut in ¼
  • 75gr Green Beans, blanched, refreshed and cut in ½
  • 4 Pickled Quail Eggs, cut in ½ (or 1 boiled egg)

Method:

  1. Arrange all the ingredients on top of the potatoes.

Salad Dressing

Ingredients:

  • 2.5ml Dijon Mustard
  • 20ml Lemon Juice, freshly squeezed
  • 95ml Extra Virgin Olive Oil
  • 5ml Fresh Rosemary, chopped
  • 15ml Fresh Basil, chopped
  • 5ml Fresh Oregano, chopped
  • 7.5ml White Sugar
  • Salt and Pepper

Method:

  1. In a mixing bowl place the Dijon Mustard and Lemon Juice
  2. Slowly add the Oil, whisking all the time.
  3. Add the herbs and sugar.
  4. Season to taste with salt and pepper.
  5. Just before serving drizzle over the salad.

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

Poached Haddock on Tuna Fish Cakes Recipe

Smoked Haddock and Tuna Fish Cake  Photo : Jackie Cameron

Smoked Haddock and Tuna Fish Cake
Photo : Jackie Cameron

Poached Haddock on Tuna Fish Cakes with fresh Rocket  on Black Sesame Rocket Sauce and Caviar Recipe

Yields: 4-6 portions

*Ingredients :

Haddock

1 box

Method:

1) Cook in water for 8 – 10 minutes

*Tuna Fish Cake

Ingredients:

1 tin Tuna – drained

6 sprigs Fennel

250g Mashed Potato

½ cup Breadcrumbs

1 med Onion – grated

1 Egg

½ cup Milk

Salt and Pepper

½ t Masala

Extras :

Breadcrumbs

Method :

1) Mix all the above ingredients together

2) Portion out to 40g ball sizes

3) Roll in breadcrumbs and push out neatly with cutter size 3

4) Pan sear in butter on both sides

5) Oven roast for 10 minutes at 160°C, turn over and cook for 5 minutes.

6) Set aside to reheat in oven at a later stage

*Rocket Sauce

Ingredients :

45g Rocket

6 T Hot Water

2/3 cup Cream – firmly whipped

2 t Black Sesame Seeds (chef’s note: White Sesame Seeds can be substituted)

Method :

1) Place fresh Rocket Leaves into a liquidiser with hot water - liquidise and strain

2) Add whipped Cream to the cooled mixture

3) Finish with Sesame Seeds

*Extras :

Rocket

*Optional Extras :

Caviar

Plating :

1) Place rocket cream at the base of the plate

2) Top with tuna fish cakes, fresh rocket, poached haddock(Chef’s note: a fish belonging to the cod family but generally smaller than cod, Smoked Haddock is prepared by splitting the fish lengthways as soon as it is caught, rubbing it lightly with salt, hanging it by the tail, and leaving it to smoke for 24 hours)

3) Garnish the haddock with rocket and place optional caviar around the plate

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