Horseradish

[Rosefriend]

Now then don't get all excited but I have been given this.....it was a bit longer but my OH started nibbling it......

I had a piece and although it tastes wonderful ......my eyes were watering before I have finished.

Can anyone give me any recipes for using horseradish - well this amount - it won't stay fresh for ever so has anyone any suggestions for keeping it.

RF

[Amo]

WARNING The fumes are potent!! Keep the root submerged in water while you peel and chop. Use a processor to do the fine chopping or grating and keep your head away when you take the lid off!!


Horsradish vineger.

40g fresh horseradish
300ml white wine vinegar

Peel and finesly grate horseradish put in a thoroughly cleaned jar.

Bring the vinegar to the boil and pour over the horseradish, carefully!. Leave to cool and cover with vinegar proof lid. can store for up to 6 months.

Strained vinegar can be used in dressings and sauces.

Horseradish sauce

45ml finely grated horseradish
15ml white wine vinegar
5ml granulated sugar
pinch of salt
150ml thick double cream when you want to serve.

Mix all ingredients except the cream and store in a clean jar in the fridge for upto six months.

To make the sauce before serving add the cream a few hours before to allow to infuse.

Horseradish mustard

1.5 tablespoon mustard seed
250ml boiling water
115g mustard powder
115g granulated sugar
120ml white wine or cider vinegar
50ml olive oil
5ml lemon juice
30ml horseradish sauce (see above)

Put mustard seed into a bowl and poor over the boiling water. Leave to soak for 1 hour. Drain the seed and discard the liquid and put the seeds into a liquidiser or processor. And the mustard powder, sugar, vinegar, oil lemon juice and horseradish sauce. Zuzz unto a smooth paste then put into small sterilised jars. Keep in the fridge for up to 3 months.

[Rosefriend]

Thanks Amo - it was very nice of fiends to give us but it is huge - I do hope that I can do something with it all before it goes rotten.

RF

[Deleted]

just seen this thread - that is a SERIOUS amount of horseradish, I would use a piece about two inches long to make a large potful of sauce for keeping in the fridge ...

re the recipe for horseradish sauce ... I have always found that my own sauce is far to hot to eat if I make it as per the recipe (and I eat whole raw chillies without even drawing breath) so I always dilute it by adding bread ... just a suggestion if you find the resulting concoction blows your head off !!!

[Rosefriend]

Thanks Derek - that is my problem - there is so much of it. It tastes gorgeous but my God it is hot!!

RF