Archive for the ‘Horseradish’ Category

Smoked Mackerel and Horseradish Pate with Oatcakes

March 7, 2017

Beef and Ale Stew with Horseradish Spiral Dumplings (Mary Berry)

March 7, 2017

Potato Horseradish and Spring Onion Rosti

May 20, 2016

Potato Horseradish and Spring Onion Rosti

Smoked Mackerel Pate (Aldo Zilli)

November 8, 2013

Smoked Mackerel Pate (Aldo Zilli)

Baked Whole Trout Jersey Royals Peas and Mustard Sauce (Jamie Oliver)

July 18, 2013

Baked Whole Trout Jersey Royals Peas and Mustard Sauce (Jamie Oliver)

Perfect Smoked Mackerel Pate (Felicity Cloake)

December 5, 2012

Serves 4

3 hot smoked mackerel fillets
150g cream cheese
100g crème fraîche
3 tsp freshly grated horseradish
Lemon, to squeeze
Small handful of dill, finely chopped

1. Skin the mackerel fillets and do a quick check for any bones – they’re not unknown. Flake three quarters into a food processor with the cheese, crème fraîche and horseradish and whizz until smooth.

2. Add a good grinding of black pepper, and lemon juice to taste, then fold through the dill and the remaining fish. Serve with rye bread or crisp toast.

Roast Beef And Potato Salad

October 25, 2012

 

Perfect Coleslaw (Felicity Cloake)

October 24, 2012

Serves 4

¼ medium white cabbage
¼ medium red cabbage
2 medium carrots
1 tsp salt
1 tsp caster sugar
1 tbsp white wine vinegar
5 tbsp good mayonnaise (preferably homemade)
1 tbsp creamed horseradish, or to taste
2 spring onions, finely chopped

1. Cut the woody core from the cabbage quarters and then shred them as finely as you have the patience for. Peel the carrots and then use the peeler to cut them into long thin slices. Shred these into strips, and put them, along with the cabbage, in a colander. Add the salt, sugar and vinegar, toss together, and leave in the sink to drain for an hour.

2. Meanwhile, make your mayonnaise. Mix in the horseradish to taste. Press down the vegetables to squeeze out any excess liquid, then tip into a bowl and add the spring onion. Spoon in the mayonnaise and toss together, then serve.

Watercress and Pea Soup with Horseradish Cream

September 26, 2012

Peppered Mackerel and New Potato Salad (Angela Hartnett)

June 26, 2012

Serves 2

300g Jersey royals
2 fillets of peppered (or plain smoked) mackerel
3 spring onions, sliced
3 tsp horseradish, grated
2 tsp crème fraîche
1 tbsp flat-leaf parsley, chopped
1 lemon, the rind grated finely, and a squeeze of juice

Place the Jersey royals in a pan of salted water and bring to the boil. They should take about 20 minutes to cook. Drain and allow to cool.

Skin and flake the mackerel into a large bowl and add the spring onions.

Slice the potatoes lengthways and add to the bowl.

Mix the horseradish and crème fraîche (or use a prepared horseradish cream) with the parsley and add a squeeze of lemon juice to taste.

Drizzle the dressing over the mackerel and potato salad and finish with the lemon rind. Serve immediately (you can refrigerate the dish ahead of time – just bring the salad up to room temperature and drizzle on the horseradish cream at the last minute).