HORSERADISH LEAVES RECIPES
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT ...
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Total Time 25 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, FatContent 10 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 1 grams fiber, ProteinContent 16 grams protein, SodiumContent 2.9 milligram of sodium
SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME ...
This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.
Provided by Mary Cadogan
Categories Dinner, Starter
Total Time 20 minutes
Prep Time 20 minutes
Yield 2
Number Of Ingredients 9
Steps:
- Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
Nutrition Facts : Calories 266 calories, FatContent 17 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, ProteinContent 25 grams protein, SodiumContent 3.34 milligram of sodium
More about "horseradish leaves recipes"
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ROAST PRIME RIB OF BEEF WITH HORSERADISH CRUST RECIPE ...
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BOBBY FLAY’S NEW YORK STRIP STEAK WITH HORSERADISH-MINT ...
This simple yet exquisite preparation for steak was developed by Bobby Flay, the restaurateur and Food Network star, in 2003. It's the sort of steak dinner you can easily prepare on a weeknight, but also guest-worthy. Start with the best steaks you can afford without mortgaging the house, then season with a combination of ground black pepper, ancho chile powder, and salt. Sear in a blazingly hot pan slicked with a little canola oil, then slide them into the oven for about 10 minutes. Remove and brush them with a flavorful glaze of Dijon mustard, horseradish, honey and fresh mint, then return to the oven to finish. Bliss.
From cooking.nytimes.com
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Reviews 5
Total Time 20 minutes
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- Place a medium ovenproof sauté pan over high heat, and heat oil until smoking. Place steaks in pan, rub-side down, and sear for 35 to 40 seconds. Salt the non-rub side while the steaks are searing. Turn steaks over, and place pan in oven until steaks are medium rare, 8 to 10 minutes, brushing with glaze during last 2 minutes. Remove steaks from oven, and brush again with glaze. Allow to rest for 5 minutes before serving.
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PREPARED HORSERADISH RECIPE - NYT COOKING
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
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HORSERADISH AND GARLIC PRIME RIB RECIPE | TYLER FLORENCE ...
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Reviews 4.5
Total Time 2 hours 35 minutes
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- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
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BLOODY MARY BEEF | BEEF RECIPES | JAMIE OLIVER
Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day.
From jamieoliver.com
Total Time 6 hours 30 minutes
Calories 505 calories per serving
From jamieoliver.com
Total Time 6 hours 30 minutes
Calories 505 calories per serving
- The gap between Christmas and New Year is one of my favourite times – it’s perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I’ve made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you’ll want when you return home from a cold stroll outdoors.
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- Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche – this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
- When there’s about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
- Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.
See details
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & B…
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Starter
Cuisine British
Calories 175 calories per serving
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Starter
Cuisine British
Calories 175 calories per serving
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
See details
PREPARED HORSERADISH RECIPE - NYT COOKING
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which should be chilled to preserve its punch, and a box grater, a hand grinder or a food processor. Horseradish is potent, so make sure to keep the windows open or wear glasses to protect yourself from the fumes when handling the raw ingredient. Whisked into vinaigrettes, drizzled over poached fish or stirred into mayonnaise for a brighter egg salad sandwich, a spoonful of prepared horseradish wakes up whatever you're cooking.
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
From cooking.nytimes.com
Reviews 4
Total Time 20 minutes
Cuisine american, jewish
Calories 120 per serving
- Transfer the horseradish to a quart-size jar. Add the vinegar and 1 cup cold water until horseradish is almost covered, adding more water if needed to cover. Stir in the salt, seal and refrigerate until serving. The prepared horseradish will last up to 3 months in the refrigerator.
See details
HORSERADISH AND GARLIC PRIME RIB RECIPE | TYLER FLORENCE ...
From foodnetwork.com
Reviews 4.5
Total Time 2 hours 35 minutes
Category main-dish
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Reviews 4.5
Total Time 2 hours 35 minutes
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- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
See details
BLOODY MARY BEEF | BEEF RECIPES | JAMIE OLIVER
Leave this slow-cooked, heart-warming beef stew to tick away in the oven while you get on with your day.
From jamieoliver.com
Total Time 6 hours 30 minutes
Calories 505 calories per serving
From jamieoliver.com
Total Time 6 hours 30 minutes
Calories 505 calories per serving
- The gap between Christmas and New Year is one of my favourite times – it’s perfect for relaxing, going for long walks, eating big hearty dinners, chilling out indoors and most importantly, spending time with family. To reflect that vibe, I’ve made this warming, Bloody Mary-spiked beef, which you can leave to tick away for hours while you get on with your day. Served with creamy horseradish mash, this is exactly the fare you’ll want when you return home from a cold stroll outdoors.
- Preheat the oven to 130ºC/250ºF/gas ½. Place a snug-fitting casserole pan over a medium heat to get hot. Season the brisket all over with salt and pepper, then add to the hot pan with a splash of olive oil and cook for about 10 minutes, or until gnarly and browned all over. Meanwhile, trim and chop the celery into 5cm chunks, reserving the yellow leaves for later, then peel and quarter the onions. Add the chopped veg to the pan, reduce the heat to low and cook gently for 5 to 10 minutes, or until slightly softened.
- Combine all of the Bloody Mary ingredients in a large jug, then pour into the pan with 250ml cold water and a good pinch of salt and pepper. Make a bouquet garni by tying the thyme, rosemary and bay together with string, then add to the pan and bring everything to the boil. Take the pan off the heat and cover with a cartouche – this is basically a scrunched-up piece of greaseproof paper that you place directly on the surface of the food. Cover the pan with tin foil and cook in the oven for 5 to 6 hours, or until the beef is tender and falling apart.
- When there’s about 30 minutes to go, peel and slice the potatoes into 2.5cm chunks. Add to a large pan of cold salted water, place over a high heat and bring to the boil, then cook for 10 to 15 minutes, or until tender. Meanwhile, if using, remove and wash the outer green leaves of the cabbage, then roll them up like a cigar and finely slice. Add the sliced cabbage or curly kale to a pan of boiling water for 3 to 5 minutes, or until tender, then drain.
- Drain the potatoes in a colander and leave to steam dry, then return to the pan and mash well with the butter and horseradish. Season to taste, and add a little more horseradish if it needs it. Divide between plates and spoon over the greens, then pull the beef apart with two forks, pile on top and finely grate over a little fresh horseradish. Scatter over any reserved celery leaves, drizzle with extra virgin olive oil and serve.
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May 10, 2021 · Recipes With Horseradish . Horseradish is versatile and can be used for meat and vegetable dishes. Fresh horseradish or a creamy horseradish sauce are often served as a condiment for steak or prime rib. Chrain, which is a beet and horseradish sauce, is the traditional accompaniment to gefilte fish. Add horseradish …
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Sep 25, 2021 · To grow horseradish, plant horseradish crowns or roots at a 45-degree angle in your garden where there’s ample sun. Water the horseradish once or twice a week so the soil is just damp. As your horseradish grows, regularly prune some of the tall leaves…
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Sep 25, 2021 · To grow horseradish, plant horseradish crowns or roots at a 45-degree angle in your garden where there’s ample sun. Water the horseradish once or twice a week so the soil is just damp. As your horseradish grows, regularly prune some of the tall leaves…
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