Four Ways with Horseradish. It may not be a radish, nor have anything to do with horses (though its pungent flavour packs a mighty kick), but this ingredient is certainly unique. The French call it raifort, meaning ‘strong root’, acknowledging its powerful contribution to any dish.
Four Ways with Horseradish
Horseradish dip with onion rings
To make the dip, mix together 250g crème fraîche, with 2 tablespoons horseradish cream, ½ teaspoon chipotle seasoning, plus extra for sprinkling. Set aside. For the onion rings batter, mix in a bowl 1 cup plain flour, ½ teaspoon baking powder, ¼ teaspoon grated nutmeg and 1 beaten egg. Whisk together and season. Add enough milk to make into a thick batter. Peel 2 onions, and slice into 1cm rings. Dip each ring into plain flour to dust, then into the batter and onto a plate covered in panko crumbs. Coat all sides. Heat 3 cups oil in a saucepan on a medium to high temperature. Place two or three rings into oil. Fry for 1 minute, turn and fry for another minute. Drain on paper towel; keep warm while cooking the remaining. Serve warm with dip.
Baked mashed potato
Boil 1kg potatoes, peeled and chopped, until ready. Drain. Place saucepan back on heat for 1 minute to steam potatoes. Mash well. Add 2 tablespoons horseradish cream, ¼ cup sour cream, 1 tablespoon chopped chives, 1 tablespoon chopped parsley and 1 handful rocket. Spoon into a ceramic dish, cover with grated parmesan. Bake at 180°C until cheese melts.
Ultimate Bloody Mary
Stir 1 shot vodka, 1 shot lemon juice and 1 teaspoon finely grated horseradish into 1 glass of chilled tomato juice. Add 1 teaspoon of worcestershire sauce, 2-3 drops Tabasco and freshly ground black pepper and stir to combine. Pour over a glass full of ice cubes and sprinkle with diced celery and celery salt. Serve immediately.
Beat together 200g softened butter, 1 tablespoon chopped chives and 3 tablespoons horseradish cream. Season with lemon zest and salt and pepper. Lay cling film on a flat, dry surface. Spoon butter in a line down the middle. Roll the cling film to make a tube. Twist ends to secure, roll to make an even shape. Chill for 30 minutes. Perfect melted on a juicy beef steak.
For more recipes using in-season horseradish click here.