Highland beef, chicken liver, beets from the garden

Sean Kelly

Sean Kelly

1st August 2017
Sean Kelly

Highland beef, chicken liver, beets from the garden

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Highland beef, chicken liver, beets from the garden recipe a try? As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself!


  • Parfait (serves more than 4 people)
  • 200g chicken livers
  • 30ml port
  • 50ml Madeira
  • 1 garlic clove
  • 1 chopped shallot
  • 3 free range eggs
  • 200g melted butter
  • Beetroot jelly
  • 100g red wine vinegar
  • Star anise
  • 100ml beetroot juice
  • 50g castor sugar
  • 3 leaves of softened gelatine
  • Tartare
  • 240g diced Highland beef fillet
  • 20g chopped shallots
  • To serve
  • 4 pickled beetroot
  • Beetroot meringue
  • Deep fried capers
  • Lightly whipped cream flavoured with horseradish and lemon, seasoned to taste


Chef’s tip: Sit the terrine on a cloth in the bain marie so there isn’t direct heat on the container
For the parfait…
Boil the madeira and port with shallots and garlic until reduced by half then cool.
Blitz the chicken livers with the eggs and the reduction and slowly add the melted butter, season.
Cook in a bain marie at 130o for approximately 40mins or when the middle of the parfait has reached 68 o. Allow to go cold and shape into spheres then freeze.
For the beef tartare…
Mix raw diced beef with raw shallots & season
(for best results, ingredients must be of the highest quality)
For the beetroot jelly…
Bring all ingredients to the boil, add gelatine and pass through a strainer
Dip the frozen parfait spheres in the beetroot jelly
For service…
When the parfait is defrosted it is ready to serve. Place pickled beetroot tips on top of the parfait to resemble a baby beetroot
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

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