Brie and red berries make a good pair. I used red currant marmalade. The brie and the marmalade made it sweet and salty. I had sweet prosecco with this.
Reduced carbohydrates, instead of pastry case, I used egg omelette to line the mould.
This wonderful place is situated in a Victorian manor house.
Surrounded by 16 acres of Surrey countryside, Hartsfield Manor is a four-star Victorian property boasting elegant interiors and a garden terrace.
I had a romantic dinner here. The menu was as follows.
Starter: chicken liver pate with toast bread fingers and red onion jam. Well, the toast was nice crispy outside and soft inside, a perfect thing. The pate was a little dull, I would have made it a little spicier with something, for example green peppers. And would have cooked the red onion jam a little longer with a little more honey and balsamic vinegar. The lettuce was flavourless, I would’ve used a little dressing on it.
Chicken liver pate
My chicken liver pate recipe
The main course
Chicken breast supreme wrapped in bacon with red wine jus
Chicken breast supreme wrapped in bacon
You may think that this was a simple chicken breast. But no. It was full of flavours from the bacon and spices like salt and black pepper. It was tender at the same time. The vegetables were cooked with simple spices like salt a black pepper, minimum. Unlike similar dishes in London hotels vegetables were flavourful.
Third course was warm chocolate browney with vanilla ice cream.
Warm chocolate browney with vanilla ice cream
I’ve never heard about warm browney, you can have cold and a kind of hard browneys in coffee shops. I always considered them forgettable. But not this one.
I lliked the warm chocolatey flavour with the cold vanilla ice cream splashed over with chocolate sauce.
If I have to summarize the menu, I would say it had an outstanding quality.
The good old chicken breast in a ready to use parsley sauce with linguini.
Ingredients
1 pckt Lidl parsley sauce
Salt and black pepper
Parmesan cheese
Chicken breast fillets
Garlic paste
French mustard
Salt and black pepper
Flour to dust
Oil to marinade
Oil to fry
Method
Cut the chicken breast fillets to one-finger thick fillets.
Marinate in oil-garlic paste-salt-black pepper marinade (rub the fillets in that mixture).
Normally I keep the fillets rubbed with this marinade in a plastic box in the fridge.
With the back of a teaspoon spread French mustard on one side. Dust with flour and fry on both sides for 2-3 minutes per side.
In the meantime open the packet into a bowl, add the desired amount of milk and the same amount of water to the sauce mixture. When the fillets have a little colour remove from the oil.
Discard the oil and pour the sauce mixture into the pan and bring to the boil.
Season with salt and black pepper.
At this point add the fillets and simmer for 10 minutes.
In the meantime cook the linguini.
Remove the fillets from the sauce (keep warm) , add the parmesan and simmer until it thickens. Add the pasta to the sauce.
Serve piping hot with the fillets on top of the pasta.
To continue chicken main recipes for my protein diet, I combined the breaded chicken with black pepper sauce.
The sauce I prepared is a Lidl from the shelf product. I thought I would try it with chicken breast. The sauce had a fairly nice flavour, I didn’t have to add anything. It was mildly pungent and made the chicken’s flavour better.
Good choice.
I had green leaf salad: iceberg with baby Spinach and a glass of gewurtztraminer.
