HEAD chef Neil Wardlaw at Speyside Station Hotel is sharing his Christmas in-season game terrine recipe with eatnorth. as well as tips on how to survive Christmas dinner preparations.
- Use the best quality ingredients you can and source locally produced food where possible – this will provide the best flavours, is sustainable and it’s more enjoyable to cook with quality ingredients.
- Preparation is key and doing as much as you can in advance helps, for instance, prepare the stuffing, wrap chipolatas in bacon and boil bones for stock and freeze them ready for the big day.
- Share the workload – as in a busy hotel kitchen, getting others to assist in any way is a benefit and people will enjoy having a role to play.
What’s on the Christmas menu:
Game terrine (our Game is sourced from The Rothes Butchers), served with cranberry and orange chutney; loin of venison for main and honey crowdie cheesecake for pudding are among the dishes on the menu.
If you’re too busy in the run up to Christmas to try making them yourself, then book a table at The Station Hotel, nestled in the midst of malt whisky country, and sit back and enjoy someone else making them for you.