Highland beef, chicken liver and beets from the garden

SCOTLAND has some of the finest ingredients in the UK and we capitalise on this wealth of culinary resources. From freshly caught Scottish seafood to locally reared meat, The Lovat proudly showcases a diverse menu in both the Lovat Brasserie and the Station Road Restaurant.

In 2007, we were named a Top 10 Restaurant in Scotland by the Press and Journal, then after winning 3 AA rosettes for culinary excellence in 2014 we went on to win Best Restaurant in the Highlands & Islands Food & Drink Awards as well as Best Restaurant Experience in the Highlands & Islands Tourism Awards.

For more information visit www. thelovat.com

Serves 4 as a starter Recommended Wine: A glass of Delamotte Brut NV INGREDIENTS

Parfait (can serve more than 4 people):

200g chicken livers

30ml port

50ml Madeira

1 garlic clove, crushed 1 shallot, chopped

3 free range eggs

200g butter, melted

Beetroot jelly:

100g red wine vinegar

Star anise

100ml beetroot juice

50g caster sugar

3 leaves of gelatine, softened

Tartare

240g Highland beef fillet, diced 20g shallots, chopped

To serve

4 pickled beetroot Beetroot meringue Capers, deep fried

Lightly whipped cream flavoured with horseradish and lemon, seasoned to taste

METHOD

For the parfait…

1 Boil the madeira and port with shallots and garlic until reduced by half then cool.

2 Blitz the chicken livers with the eggs and the reduction in a food processor and slowly add the melted butter, season.

3 Cook in a bain-marie at 130°C for approximately 40 minutes or when the middle of the parfait has reached 68°C. Allow to go cold and shape into spheres then freeze.

4 Chef’s tip: Sit the terrine on a cloth in the bain-marie so there isn’t direct heat on the container

For the tartare:

1 Mix raw diced beef with raw shallots and season.

2 For the best results, ingredients must be to the highest quality.

For the beetroot jelly:

1 Bring all ingredients to the boil, add gelatine and stir until dissolved.

2 Once dissolved, pass through a strainer and allow to cool slightly. 3 Once slightly cooled, dip the frozen parfait spheres in the beetroot jelly and leave to set.

To serve:

1 When the parfait is defrosted it is ready to serve. Place pickled beetroot tips on top of the parfait to resemble a baby beetroot.

2 Press the tartare into a ring then place the parfait, beetroot meringue and beetroot around with a few dots of horseradish cream and some crispy fried capers.

In association with Taste Communications.