HOW DO YOU MAKE HORSERADISH RECIPES
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.)
PRIME RIB WITH HORSERADISH SAUCE RECIPE: HOW TO MAKE IT
To ring in the New Year, we invite friends for dinner and usually serve this prime rib with horseradish sauce. A menu featuring tender prime rib is festive, yet simple to prepare, and the pepper rub and mild horseradish sauce complement the beef's great flavor. —Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 05 minutes
Prep Time 5 minutes
Cook Time 03 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Brush roast with oil; rub with pepper. Place roast, fat side up, on a rack in a shallow roasting pan. Bake, uncovered, 15 minutes. , Reduce heat to 325°. Bake 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting with pan drippings every 30 minutes. , Let stand 10-15 minutes before slicing. Meanwhile, in a small bowl, combine the sauce ingredients. Serve with beef.
Nutrition Facts : Calories 325 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 115mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 31g protein.
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SMOKED TROUT PATE | FISH RECIPES | JAMIE OLIVER RECIPES
Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 226 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine british
Calories 226 calories per serving
- 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.
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PORK CHOPS WITH HORSERADISH CABBAGE AND CUCUMBER SLAW
Tender pork, piquant horseradish, and crunchy cabbage and cucumbers make for one seriously satisfying weeknight dinner.
From womansday.com
Total Time 20 minutes
Category low-carb, dinner party, dinner, main dish
Cuisine American
Calories 402 calories per serving
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.
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