HORSERADISH SAUCE RECIPE | EPICURIOUS
This horseradish Sauce recipe is an accompaniment for Roast Prime Rib with Madeira Sauce.
Provided by EPICURIOUS.COM
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Whisk all ingredients to blend in small bowl. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES
Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for
Total Time 40 minutes
Yield 6
Number Of Ingredients 11
Steps:
- I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.
- Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.
- When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.
- Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
- To. Die. For.
Nutrition Facts : Calories 226 calories, FatContent 13.6 g fat, SaturatedFatContent 3.3 g saturated fat, ProteinContent 12 g protein, CarbohydrateContent 15.2 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 1.1 g salt, FiberContent 1.1 g fibre
More about "horseradish buy recipes"
RAW BEETROOT SALAD | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 18 calories per serving
- The other day I had a nice little roast in the oven – comfort food for a great Sunday afternoon. I had a bunch of raw beetroot to use up, so I thought it would be good to have something nice and zingy to munch on while I was waiting for the chicken to cook – like some tapas or antipasti to get my tastebuds going. You can get some great beetroots these days – fantastic colours.
- I took the leaves off the beetroots and threw them away, as I didn't need them for this salad (although it's worth remembering that they're edible and that they taste nicer than Swiss chard or spinach!). I washed the beetroots and then, using a speed peeler, I peeled them all down into really thin slices and flavoured them with salt, pepper, chopped flat-leaf parsley and a little grated fresh horseradish to give a nice bit of heat. Then I left them for 5 to 10 minutes so that the acid from the horseradish would soften the beetroot. The horseradish is optional, but it gives a good twang.
- This salad is lovely on a bit of toast, with maybe a splash of vodka or a little block of crumbled feta cheese. Really nice to pick at before you have dinner.
HORSERADISH GOAT CHEESE SPREAD RECIPE | EPICURIOUS
From epicurious.com
Reviews 4.4
- Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.
FAVORITE CORNED BEEF AND CABBAGE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 55 minutes
Category Dinner
Calories 564 calories per serving
- Place brisket, contents of seasoning packet, brown sugar and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours., Add potatoes and carrots; return to a boil. Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes. (If pot is full, remove potatoes and carrots before adding cabbage; reheat before serving.), Add cabbage to pot; return to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 15 minutes. Remove vegetables and corned beef; keep warm., For horseradish sauce, strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices. In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices and season to taste with additional sugar, vinegar or horseradish. , Cut beef across the grain into slices. Serve with vegetables and sauce.
PORK CHOPS WITH HORSERADISH CABBAGE AND CUCUMBER SLAW
From womansday.com
Total Time 20 minutes
Category low-carb, dinner party, dinner, main dish
Cuisine American
Calories 402 calories per serving
- Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes. Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.
MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7.
Season the fillet with plenty of salt and black pepper and rub with the oil.
Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.
Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).
Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)
Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.
Carve the beef into thick or thin slices and serve with the sauce alongside.
Mary’s tips:
Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.
Not for freezing.
It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.
STEAKHOUSE ROAST POTATOES WITH HORSERADISH-DIJON SAUCE OR ...
From rachaelrayshow.com
- Serve with dipper(s) of choice
PORK CHOPS WITH HORSERADISH CABBAGE AND CUCUMBER SLAW
From womansday.com
Total Time 20 minutes
Category low-carb, dinner party, dinner, main dish
Cuisine American
Calories 402 calories per serving
- Heat oven to 425 degrees F. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork chops with 1/2 teaspoon each salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer the skillet to the oven and roast until the pork is just cooked through, 5 to 6 minutes. Meanwhile, in a large bowl, whisk together the sour cream, vinegar, horseradish, and 1/4 teaspoon each salt and pepper. Stir in the dill and onion. Add the cabbage and fennel (if using) and toss to combine; fold in the cucumber. Serve the chops with the slaw and potatoes, if desired, and sprinkle with more dill, if desired.
MARY BERRY BEEF FILLET, FRESH HORSERADISH | BBC2 LOVE TO ...
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan/Gas 7.
Season the fillet with plenty of salt and black pepper and rub with the oil.
Place a large frying pan over a high heat until very hot. Fry the fillet on all sides until browned.
Sit the fillet in the centre of a roasting tin and spread the mustard evenly over the top. Lay the rosemary sprigs around the fillet in the tin and drizzle the beef with oil. Roast in the oven for 20–25 minutes for medium rare (or only 15 minutes, if it is a long, thin fillet).
Remove the beef from the oven and set aside on a board. Cover with foil and leave to rest for 15 minutes. (If serving cold, leave to cool completely, then wrap in more foil and place in the fridge.)
Meanwhile, to make the sauce, measure the mayonnaise, crème fraîche and mustard into a bowl. Stir to combine, then add the horseradish. Season and mix to combine. Chill until ready to serve alongside the beef.
Carve the beef into thick or thin slices and serve with the sauce alongside.
Mary’s tips:
Beef can be fried up to 8 hours ahead and roasted to serve. If serving cold, the fillet can be roasted, carved, reassembled into it’s original shape a day ahead and wrapped in cling film. This prevents the pink slices from turning grey. Ideally carve just before serving.
Not for freezing.
It is important to ask for a middle cut piece of fillet so the beef is an even thickness and cooks evenly.
STEAKHOUSE ROAST POTATOES WITH HORSERADISH-DIJON SAUCE OR ...
From rachaelrayshow.com
- Serve with dipper(s) of choice
PHYLLO CRAB CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Appetizers
Cuisine Mediterranean
Calories 45 calories per serving
- In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.
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