lurcherboy Posted October 8, 2006 Report Share Posted October 8, 2006 Dug up a few kilos on Friday and the only reciepe I have uses double cream which I hate so if any of you have some good ones please pass them on. LB Quote Link to comment Share on other sites More sharing options...
MC Posted October 9, 2006 Report Share Posted October 9, 2006 LB, Substitute the double cream for creme fraiche or natural yoghurt. And enjoy with a nice joint of roast beef. Quote Link to comment Share on other sites More sharing options...
Wookie Posted October 9, 2006 Report Share Posted October 9, 2006 I use the following to make it: Peel horseradish Peel about a thumb's length of root ginger Mince up your horseradish and ginger with a hand mincer Add a tub of creme fraiche (depending on how much horseradish you have) Add a splash of white wine vinegar and about a teaspoon of english mustard (I prefer Colemans) Mix it all up until the colour is consistant and it looks about right Leave overnight in the fridge in a glass jar with a lid for the flavours to permeate and then serve with beef, either hot or cold. Or in a mature cheddar sandwich. Wookie p.s. I like it hot and my recipie has been known to make people cry. It also gets better the longer it stays in the fridge! Quote Link to comment Share on other sites More sharing options...
pin Posted October 9, 2006 Report Share Posted October 9, 2006 Have a look here: http://www.horseradish.org I can't see that there would be a single place elswhere on the net you could find more information on the stuff Quote Link to comment Share on other sites More sharing options...
Cranfield Posted October 9, 2006 Report Share Posted October 9, 2006 A great fundraising idea I had at the age of 14 was to make horseradish sauce and sell it in the Pub. I spent almost a week digging the horseradish (roots go to Australia) and then I boiled the roots. I went from enough horseradish to make a barrel of sauce, to enough to just about fill a jamjar. It all boiled away. Finely grate it, I found was the best way to keep a strong flavour. Use natural yoghurt, if you don't want cream. Quote Link to comment Share on other sites More sharing options...
Axe Posted October 9, 2006 Report Share Posted October 9, 2006 There are a few recipes on here Horseradish Mash by HFW sounds pretty good too. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted October 9, 2006 Author Report Share Posted October 9, 2006 Top links chaps One more question for you though can it be freezed ? LB Quote Link to comment Share on other sites More sharing options...
Axe Posted October 10, 2006 Report Share Posted October 10, 2006 I would suggest not as freshly used, it will loose its pungency very quickly. Quote Link to comment Share on other sites More sharing options...
pin Posted October 10, 2006 Report Share Posted October 10, 2006 http://www.horseradish.org/faqs.html Second question on there, yes apparently in a container with a tightly fitting lid it will keep for 6 months apparently. Quote Link to comment Share on other sites More sharing options...
lurcherboy Posted October 10, 2006 Author Report Share Posted October 10, 2006 Pin Have to freeze it ASAP as its doing my eyes and nose GBH LB Quote Link to comment Share on other sites More sharing options...
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