Cloisters (Nutfield Priory Hotel) and Chicken with Pesto & Tomato Tart

Two posts in one again. Why? – because there are no photographs for the restaurant (foolish of me) so I have added it to a recipe post, otherwise this post would be boring, boring, boring. Pictures make the world go round.

I shall start with the restaurant Cloisters and the Nutfield Priory hotel in Redhill, a town in Surrey. I went there with my girlfriend and my parents. We all had different meals and as I’m selfish and don’t want the restaurant review to be massive, I’m only going to mention and describe the meals I had.

The hotel is a grand and rather expensive. It had lots of wellies in the doorway for you to roam around in. You sit in the bar while you decide what to choose from the menu. I had a lovely Peroni beer whilst I chose what to eat. You order the food and wait to be taken through to the restaurant for your amuse bouche. We ordered a lovely bottle of Chablis.

The restaurant is long and thin and looks out over Surrey. It is a fantastic view for a restaurant- possibly one of the best I have ever had from a restaurant.

My starter was:

Corn-fed Chicken Terrine, Beetroot Onions, Spiced popcorn and Smoked Bread Puree.

If I was being honest, I don’t remember the bread puree but it was lovely. The terrine reminded me of cold turkey, which I eat on Boxing day from the leftover Turkey from Christmas. Famous chefs always say food should conjure up good memories and eating cold turkey on Christmas is a good memory.

My main was:

Pan Fried Fillet of English Rose Beef served pink, Green Mustard Croquette, Char Grilled Shallot, Sweet Carrot puree and a Sherry Jus

I think this had to be the most beautiful plate of food I have ever had and even trumps the Michelin star looking food I have had, so far. I thought the beef was on the tepid side but the croquettes looked vibrant with the green mustard and overall it tasted delicious (even if I did want the beef a bit warmer).

My dessert was:

Raspberry Pavlova, Passionfruit Curd and lime Jelly

This was fantastic, delicious and I can’t fault the taste. I’d love to try and recreate the dish and it was my favourite out of the three courses (very rare for me to say that).

Other highlights included my girlfriend trying artichokes for the first time and my girlfriend and dad loving the white chocolate crème brulee.

Overall stunning views, stunning looking plates backed up by lovely tastes, even if not 100% perfect.

Restaurant review completed, onto the recipe part of the post.

What is there to say? Savoury vegetarian tart with simple flavours that match each other well. I added the chicken because I enjoy meat and I’m greedy.
tart
Serves: 3
Prep Time: 40 minutes
Cooking Time: 30 minutes

Ingredients:

Pesto:
Olive oil
Sea salt
25g Walnuts, lightly toasted
25g Parmesan, or other hard cheese
1 garlic clove, crushed.
Handful of basil
Handful of flat leaf parsley

Tart:
375g ready-rolled puff pastry
6-8 vine tomatoes , depending on size, thinly sliced
5 tbsp pesto
2 tbsp mascarpone

Chicken:
3 chicken breasts
6 slices of sandwich chorizo
1 tbsp olive oil
Salt and Black Pepper
3 tsp pesto

Method:

Pesto:
Blitz the walnuts , parmesan, basil, garlic and parsley in a blender.
Slowly pour and mix in olive oil until formed into a puree.

Tart:
Heat the oven to 200 Deg C.
Place the pastry onto a baking sheet.
Score a border 1cm from the edge.
Prick inside the border with a fork.
Bake for 15-20 minutes until light golden.
Gently squash down the middle (don’t use your hands as it will be piping hot.)
Spread the pesto over the pastry.
Dollop over the mascarpone.
Layer the tomatoes on top.
Season.
Bake for 10 minutes or until the tomatoes are cooked and the marscarpone has melted.

Chicken:
Preheat oven to 200 Deg C.
Add the chicken breasts to a roasting tray.
Season.
Spread 1tsp of pesto on each chicken breast.
Roast for 20 minutes.
Remove from oven and add two slices of chorizo on each chicken breast.
Roast for another 5 minutes or until cooked through.

Serve!
Eat!
Enjoy!

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