Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.
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Red-wine-poached pear hearts classically served with honey, walnuts and gorgonzola crème, is unique, and successfully marries sweet-and-savoury flavours. It prepares one’s palate for the dessert.
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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...
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Sue’s trout from Wayfarer Trout can only be explained to the initiated - once bitten you won’t go anywhere else. Hers are pin-boned and tastefully presented - seared with lemon is my choice, alternatively you could use the smoked trout in a spread.
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From Dargle Valley Ducks I order Serene and Dean’s whole birds and they also sell the thighs separately, which is good to know should you want to make confit. I recently tried their sausages and duck liver pate and was very favourably impressed. We make our own at Hartford House but I recommend this pate for home use. Serve with crispy, thin Melba toast and sweetened strawberry-and-rosemary relish.
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Croft Chickens are free-range, happy hens. I use Candy and Chris’ delicious, plump livers and their whole chickens and can also recommend their pies, rolls, spatchcocks and stuffed roasts too. What is a tasty roast chicken without a super crispy roast potato? Try the accompanying recipe. It promises to please.
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Nothing can compare when it comes to goat’s cheese from Fran’s Swissland Cheese. If you live in KZN I suggest you visit her farm on the Midlands Meander. Her St Maure, slightly warmed on a bruschetta with home-marinated beetroot, is a delicious snack.
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Back to ‘local is lekker’ and the suppliers I am currently using. Pork pies, sausages, sliced gammon and well-smoked, streaky bacon from Caz, of Dargle Valley Pork, are top class. They help make breakfast memorable. Pork mince balls with chunky barbeque/pineapple sauce is an unusual dish and worth a try.
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I would like to see more rabbit dishes on our country-restaurant menus. It is often our best seller on a Sunday at Hartford House. Try Ziggy’s New-Zealand rabbits and make a superb hot terrine or casserole.
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Christina Martin’s bread-and-butter pudding, with her chocolate variation, was always a hit on the Saturday lunch buffet. This is a true classic that will be appreciated, forever.
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