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Posts Tagged ‘Horseradish’

We served this tasty potato dish with feather blade steaks braised in port and it would be good with other roast or braised beef dishes.

Potato, Onion & Horseradish Gratin – serves 4

  • 2 tbsp vegetable oil
  • 100g butter
  • 3 onions, thinly sliced
  • a bunch of fresh thyme, remove the leaves from half
  • about 900g of large floury potatoes, sliced very thinly (a mandolin or food processor is best for this)
  • 4 tbsp horseradish sauce
  • 300ml beef stock

Preheat the oven to 200C/180C fan/gas 6.

Heat the oil and 25g of the butter in a large frying pan. Add the onions and season well with salt and pepper. Cook for about 30 minutes, stirring regularly.

Meanwhile, put the stock into a saucepan with a small bunch of thyme and bring to the boil. Cook for a couple of minutes, then remove from the heat and leave to infuse for 10 minutes. Strain into a clean pan and keep warm.

Put the sliced potatoes into a large bowl with the thyme leaves. Melt the remaining 75g of butter and pour this over the potatoes and season well. Toss with your hands to coat the potatoes in the butter.

When the onions are cooked, stir in the horseradish sauce. Spread a third of the potatoes over the base of an ovenproof dish (20cm square is about right). Spread over half the onions and a third of the beef stock. Cover with another third of the potatoes, followed by the rest of the onions and a final layer of potatoes on top. Pour over the remaining stock, then cover with foil and bake for 45 minutes. Remove the foil and cook for another 30 minutes or until golden.

(Original recipe from Marcus Everyday by Marcus Wareing, HarperCollins Publishing, 2019.)

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Salmon & horseradish burgers

These are great for a Friday night supper or weekend lunch. Really light & tasty.

Wine Suggestion: Chateau Pesquié make a lovely, fresh Chardonnay in the Ventoux. It helps that it’s the coolest part of the southern Rhône as it tastes lovely and fresh like a good Maçon Chardonnay. Refreshing, unoaked and easy; perfect for a Friday after a long week at work.

Salmon & horseradish burgers – serves 4

  • 4 skinless salmon fillets (about 500g)
  • 1 tbsp creamed horseradish
  • zest of 1 lemon & 2 tsp juice
  • small handful of dill, chopped
  • 1 tbsp vegetable oil
  • 4 tbsp mayonnaise
  • 4 crusty rolls, split
  • 85g watercress
  • 25g cucumber, sliced
  • 4 radishes, thinly sliced

Put the salmon, horseradish, lemon zest and half the dill in a food processor, season and whizz to a fine paste.

Shape the mixture into 4 burgers. Heat the oil in a large frying pan and cook the burgers for 4 minutes on each side or until golden.

Meanwhile, mix the rest of the dill with the mayonnaise and spread some onto the base of the rolls. Toss the watercress with the lemon juice and put a handful on top of each roll base. Top with a burger and garnish with slices of cucumber and radish.

(Original recipe from BBC Good Food)

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Smoked Salmon, Horseradish & Dill Crostini

Do try this. It looks like regular smoked salmon crostini but the balance of ingredients is perfect, including the rather generous portion of salmon per toast. Don’t be tempted to scrimp on either quantity or quality!

Wine Suggestion: excellent with sparkling – your choice of Crémant, Champagne, or your local version. Just make sure that it a fresh, more acidic style … Prosecco need not apply as it doesn’t have enough zing for this. Tonight the Soalheiro Espumante, a sparkling made from alvarinho in northern Portugal and wonderfully citrus, vibrant and refreshing.

Smoked salmon, horseradish & dill crostini – makes 20 crostini

  • 250g crème fraîche
  • 2 tbsp Dijon mustard
  • about 3 tbsp freshly grated horseradish
  • pinch of caster sugar (optional)
  • 1 French stick, cut into discs and lightly toasted
  • 500g thinly sliced top quality smoked salmon
  • 20 dill sprigs
  • lemon juice

Make the horseradish cream by mixing together the crème fraîche, mustard and horseradish. Season with salt and pepper and add a little sugar if it tastes tart.

Put a generous slice of salmon in each piece of toast and top with a spoonful of horseradish cream. Decorate with a sprig of dill. Add a few drops of lemon juice and some black pepper before serving.

(Original recipe from Polpo: A Venetian Cookbook (of sorts) by Russell Norman, Bloomsbury, 2012.)

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This is the first of three side dishes which we served with a delicious baked ham (scroll down to see the other dishes and final result).

If you are having guests between now and Christmas we highly recommend this tasty menu (much of which can be prepared in advance). We served this up on a Friday night after work, as part of the Irish Foodies Christmas Cookalong,  and it was entirely hassle free.

We boiled the ham and roasted the beetroot the night before.

Menu to serve 8:

  • Ginger beer & tangerine glazed ham
  • Roasted beetroot with watercress & horseradish apple sauce
  • Chilli & tangerine braised lentils
  • Roasted cauliflower with garlic, bay & lemon

Roasted beetroot with watercress & horseradish apple sauce (to feed 8 as a side dish)

1kg raw unpeeled beetroot

2 apples, peeled and chopped

1 tbsp sugar

2 tbsp cider or red wine vinegar

6 tbsp freshly grated horseradish

4 tbsp soured cream

watercress

  • Heat oven to 180C (gas 6). Leave the beetroot whole – wash and pat dry.
  • Wrap individually in foil and roast until tender (1-2 hours depending on how big they are). Cool in the foil before peeling.
  • Heat a small frying pan and toss in the apples with the sugar and a tbsp of water. Cover and cook until mushy. Remove from the heat, add the vinegar and whizz in a food processor (or use a hand blender).
  • Stir the horseradish and sour cream into the sauce and season with salt.
  • To serve, cut the beetroot into wedges, put in a bowl and mix with the sauce. Serve on a bed of watercress.

Click here for original recipe from BBC Good Food.

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