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horseradish
Hello,
I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) Thanks. |
horseradish
Simply grate the horseradish, place in a bowl and add sea salt, black
pepper and wine vinegar. If you like it creamy, add a little mayonnaise. That's the basic recipe, quantities I leave to you. Enjoy! MikeCT ---- "Fred" asked: - how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) Thanks. |
horseradish
"MikeCT" wrote:
Simply grate the horseradish, place in a bowl and add sea salt, black pepper and wine vinegar. Make sure you have good ventilation, and if you have a somewhat sensitive partner, do it when they're out shopping. But dang, is it good! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G |
horseradish
Fred wrote:
Hello, In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) Thanks. ...... erm, that's why we grow our own 'cos the stuff in jars doesn't taste like real horseradish. (Horse, as a prefix, means innedible. Not always correct then eh?) L -- Remove Frontal Lobes to reply direct. "These people believe the souls of fried space aliens inhabit their bodies and hold soup cans to get rid of them. I should care what they think?"...Valerie Emmanuel Les Hemmings a.a #2251 SA |
horseradish
In article ,
Gary Woods says... "MikeCT" wrote: Simply grate the horseradish, place in a bowl and add sea salt, black pepper and wine vinegar. Make sure you have good ventilation, and if you have a somewhat sensitive partner, do it when they're out shopping. But dang, is it good! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G I made some once and it nearly blew my head off! The vapour doesn't half clear the sinuses. I just put some root and cream in a blender. Possibly not the best way to make it :-) -- David in Normandy |
horseradish
On Thu, 22 Nov 2007 21:35:04 GMT, Fred
wrote: I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? I've never grown it; don't like the stuff. You are right that it will spread like a weed if allowed; see it along hedgerows and grass verges. I think that if you want to replant you should do it straight away, as it is a hardy plant. One thing I do know, after a question on Gardeners' Question Time some while ago, is that you shoud make and eat your sauce when you want it, and not try to keep it. My s-i-l mixes it with Greek yogurt which makes it less fiery. Pam in Bristol |
horseradish
Went to Lakeland shop (Cheadle Hulme) yesterday and had their Scottish
Beef Sandwiches with horseradish Cream! FANTASTIC! Not sure how you make it? James http://www.ukjay.co.uk On 22 Nov, 21:35, Fred wrote: Hello, I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) Thanks. |
horseradish
"Pam Moore" wrote in message ... On Thu, 22 Nov 2007 21:35:04 GMT, Fred wrote: I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? I've never grown it; don't like the stuff. You are right that it will spread like a weed if allowed; see it along hedgerows and grass verges. Mine died :-( Mary |
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On Fri, 23 Nov 2007 12:17:57 GMT, Pam Moore
wrote and included this (or some of this): I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? I've never grown it; don't like the stuff. You are right that it will spread like a weed if allowed; see it along hedgerows and grass verges. I think that if you want to replant you should do it straight away, as it is a hardy plant. One thing I do know, after a question on Gardeners' Question Time some while ago, is that you shoud make and eat your sauce when you want it, and not try to keep it. When I tried it, I washed the roots thoroughly and grated them up into plastic bags and deep-froze.. When I needed some I took out a portion. let it thaw and treated it as fresh. Seemed to work well and was plenty powerful as well. -- ®óñ© © ²°¹°-°³ |
horseradish
On Fri, 23 Nov 2007 13:06:11 +0100, David in Normandy
wrote: I made some once and it nearly blew my head off! The vapour doesn't half clear the sinuses. I just put some root and cream in a blender. Possibly not the best way to make it I think my problem so far is that I have not grated it finely enough. I think I might try the blender suggestion. Thanks. |
horseradish
In article ,
says... On 23/11/07 12:06, in article , "David in Normandy" wrote: In article , Gary Woods says... "MikeCT" wrote: Simply grate the horseradish, place in a bowl and add sea salt, black pepper and wine vinegar. Make sure you have good ventilation, and if you have a somewhat sensitive partner, do it when they're out shopping. But dang, is it good! Gary Woods AKA K2AHC- PGP key on request, or at home.earthlink.net/~garygarlic Zone 5/6 in upstate New York, 1420' elevation. NY WO G I made some once and it nearly blew my head off! The vapour doesn't half clear the sinuses. I just put some root and cream in a blender. Possibly not the best way to make it :-) I've never even tried to make it since some popped up in a flowerbed long ago. Just trying (and failing) to get it all dug out nearly took my head off. I realised then and there that making my own was never going to be an option for me. It's wonderful with warm beef sandwiches, though. Or cold beef, or hot roast beef..... ;-) Its rather good with smoked mackeral too! allthough I stick to the planting advice I was given many years ago when asking where I should plant it "In someone elses garden" was the reply! -- Charlie Pridham, Gardening in Cornwall www.roselandhouse.co.uk Holders of national collections of Clematis viticella cultivars and Lapageria rosea |
horseradish
On 24/11/07 08:25, in article
, "Charlie Pridham" wrote: In article , says... snip :-) I've never even tried to make it since some popped up in a flowerbed long ago. Just trying (and failing) to get it all dug out nearly took my head off. I realised then and there that making my own was never going to be an option for me. It's wonderful with warm beef sandwiches, though. Or cold beef, or hot roast beef..... ;-) Its rather good with smoked mackeral too! allthough I stick to the planting advice I was given many years ago when asking where I should plant it "In someone elses garden" was the reply! Yes, the smoked mackerel option is a classic, though I don't like it. Ray loves it, even prefers it to smoked salmon. Love the last remark - it's reminiscent of "when's the best time to take cuttings? When the owner isn't looking"! -- Sacha http://www.hillhousenursery.co.uk South Devon (remove weeds from address) 'We do not inherit the earth from our ancestors, we borrow it from our children.' |
horseradish
"Malcolm" wrote in message ... We've got one here, though not about gardening. Visitors are often worried for the safety of the sweet little lambs gambolling on the grass beside the unfenced roads. "Don't they get run over?". "Not until they're big enough" is the answer! Are you ever tempted to shout out 'Mint Sauce' when they wander near the road? ;-) Returning to horseradish, we grated ours and put it in jars in vinegar. Then when we want some, we take a spoonful or two and mix it with single cream. -- Malcolm Ah!! Horseradish ;-) Takes me back to the war years when we lived in London. Our "Apartment" (they were called Flats then) had our own garden and Dad grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done round the Joint and home made Horseradish Sauce :-) I used to get a bit of bread and soak the juice of the Joint :-) :-) Mike -- www.rnshipmates.co.uk for ALL Royal Navy Association matters www.rneba.org.uk. The Royal Naval Electrical Branch Association. 'THE' Association to find your ex-Greenie mess mates. www.iowtours.com for all ex-Service Reunions. More being added regularly "Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there. |
horseradish
On Nov 22, 9:35 pm, Fred wrote:
Hello, I planted some horseradish this year. The instructions said (IIRC) to cut the roots into two inch chunks and plant these in a bucket (to prevent it spreading like a weed). Then to dig it up this time of year; use whatever you need for cooking and cur the rest into two inch lengths ready to plant and start all over again. Is this about right? What should I do with the ones to plant next year? Put them in a cool, dark, dry place? When do I plant them next year? In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) Thanks. why wouldyou want a fresh, homegrown, homemade condiment to taste like the appropriately-named "stuff" in jars?! |
horseradish
On Nov 24, 4:51 pm, "'Mike'" wrote:
"Malcolm" wrote in message ... We've got one here, though not about gardening. Visitors are often worried for the safety of the sweet little lambs gambolling on the grass beside the unfenced roads. "Don't they get run over?". "Not until they're big enough" is the answer! Are you ever tempted to shout out 'Mint Sauce' when they wander near the road? ;-) Returning to horseradish, we grated ours and put it in jars in vinegar. Then when we want some, we take a spoonful or two and mix it with single cream. -- Malcolm Ah!! Horseradish ;-) Takes me back to the war years when we lived in London. Our "Apartment" (they were called Flats then) had our own garden and Dad grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done round the Joint and home made Horseradish Sauce :-) I used to get a bit of bread and soak the juice of the Joint :-) :-) Mike --www.rnshipmates.co.ukfor ALL Royal Navy Association matterswww.rneba.org.uk. The Royal Naval Electrical Branch Association. 'THE' Association to find your ex-Greenie mess mates.www.iowtours.comfor all ex-Service Reunions. More being added regularly "Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there. My children were the same - meat out of the way, usually chicken, bits of bread and the scramble for the thickened meat juices coating the bottom of the pan, with bits of chewy stuck on meat if they were lucky! |
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In article ,
Fred says... On Sat, 24 Nov 2007 10:28:35 -0800 (PST), wrote: why wouldyou want a fresh, homegrown, homemade condiment to taste like the appropriately-named "stuff" in jars?! Sorry I explained badly. I have never made a home-made version before so the shop bought variety is the only bench mark I have to aim for. Mine simply did not have the bite and heat that it ought. I don't know whether I grated it finely enough; would that make a difference? I guess the finer it is grated (or blended) the more pungency is released. I blended mine with cream in a liquidiser and as I previously mentioned it absolutely blew my head off. I read somewhere that the commercial stuff has to be pasteurised. Unfortunately this destroys or drives off a lot of the aromatic flavours. -- David in Normandy |
horseradish
On 22 Nov, 21:35, Fred wrote:
In the meantime, how do I make horseradish sauce to go with my Sunday beef? I have found a few recipes that basically mix it with cream but they don't taste like the stuff in the jars ;) I recall, as a youth, having to make pickled horseradish for sale in the shop. I would have to wash, then scrub, about 30 pounds of root, and then "shred" it with a knife. I tried mincing, but it did too much damage. The shreddings were then blanched; chopped finely; and mixed with sugar, re-cycled pickled onion vinegar, and salt, packed into boiled jars and capped. The jar needs to be nearly all shredded horseradish. It would take about 4 days to do all 30 pounds, as I kept having to leave the shed because my eyes were streaming. The shirt and Apron I wore would be unwearable no matter how you washed them. In fact, I would wash them and hang them in the shed for the following year. Cream-based sauces won't keep (but don't get the chance in my house). Pickling allowed the root to last through the winter. You can use it straight from the pickle jar, or mix it with mayonaise or creme freche and leave it in the fridge for 2 days to infuse. Add grated horseradish to coleslaw, to the cheese sauce for cauliflower cheese or welsh rarebit, to beef or ham stews, to soups or to parsley sauce for fish. |
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On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy
wrote: I blended mine with cream in a liquidiser and as I previously mentioned it absolutely blew my head off. I presume you need a lot to put in a liquidiser? I do not own one, but the ones I saw on display in the shops have the blades quite high from the base of the jug. I was concerned that if I put a small amount of root in, that it would fall beneath the blades and miss them completely. |
horseradish
In article ,
Fred says... On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy wrote: I blended mine with cream in a liquidiser and as I previously mentioned it absolutely blew my head off. I presume you need a lot to put in a liquidiser? I do not own one, but the ones I saw on display in the shops have the blades quite high from the base of the jug. I was concerned that if I put a small amount of root in, that it would fall beneath the blades and miss them completely. While I'm no expert in kitchen equipment, a blender and a liquidiser are a bit different. If I understand you correctly I think you are describing a blender which has those blades which stick out horizontally and as you say there is a gap underneath them. A liquidiser has blades going up at 45 degrees from the bottom centre of the container so hit everything. A liquidiser also has a narrow base but a blender has a wide one. -- David in Normandy |
horseradish
On Nov 26, 11:02 am, Fred wrote:
On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy wrote: I blended mine with cream in a liquidiser and as I previously mentioned it absolutely blew my head off. I presume you need a lot to put in a liquidiser? I do not own one, but the ones I saw on display in the shops have the blades quite high from the base of the jug. I was concerned that if I put a small amount of root in, that it would fall beneath the blades and miss them completely. I have a hand-held one which comes with different attachments to whizz soup or whip cream, etc. but as a blender works well with small quantities of herbs and other such things, so should be ok for this purpose. This may sound silly, but are you sure you have the genuine article? I am asking because 1) you said you did not get the pungency you'd expect, and my experience of horse radish is that you do without reducing it to dust and 2) I bought somethign in the veg shop the other day which was labelled "horse radish" and turned out to be simply one of those long white harmless affairs you can add to salads if you want to die of terminal gustative boredom. Cat(h) |
horseradish
"Cat(h)" wrote in message ... On Nov 26, 11:02 am, Fred wrote: On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy and turned out to be simply one of those long white harmless affairs you can add to salads if you want to die of terminal gustative boredom. Cat(h) But eating a salad is boredom full stop. A very much over rated meal which takes ages to eat and 10 minutes later you are hungry. Why does 'side salad' have to be served with so many dishes? If I wanted to eat Rabbit food I would have been a Rabbit. Mike -- www.rnshipmates.co.uk for ALL Royal Navy Association matters www.rneba.org.uk. The Royal Naval Electrical Branch Association. 'THE' Association to find your ex-Greenie mess mates. www.iowtours.com for all ex-Service Reunions. More being added regularly "Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there. |
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On Nov 26, 1:45 pm, "'Mike'" wrote:
"Cat(h)" wrote in message ... On Nov 26, 11:02 am, Fred wrote: On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy and turned out to be simply one of those long white harmless affairs you can add to salads if you want to die of terminal gustative boredom. Cat(h) But eating a salad is boredom full stop. I beg to differ. Fresh crab meat, some of my high octane rocket and some mesclun, accompanied by my home made vinaigrette, or hot pan fried chicken livers on a similar bed of rocket, fresh spinach and radicchio with a drizzle of the same vinaigrette, but made with raspberry vinegar, have had real men crying and looking for MORE. Honest. Even those who had sworn off rabbit food. A very much over rated meal which takes ages to eat and 10 minutes later you are hungry. Any food worth eating should take ages to eat. Why does 'side salad' have to be served with so many dishes? Because it contributes usefully to your "Five-a-day"? So long as it includes neither dire coleslaw nor pickled beetroot, nor yesterday's surplus pasta or spuds drowned in mayo or (gack) salad cream (and alarmingly, many of those side-salads do!!), I am quite a fan. Cat(h) |
horseradish
"'Mike'" wrote in message ... But eating a salad is boredom full stop. A very much over rated meal which takes ages to eat and 10 minutes later you are hungry. Why does 'side salad' have to be served with so many dishes? If I wanted to eat Rabbit food I would have been a Rabbit. The real reason for salad is proper dressing. Proper dressing is rubbish without salad and vice-versa. I know what you mean though, salad is served up in loads of places comprising of rubbish lettuce, tasteless tomatoes (if you're lucky), coleslaw from a packet etc. My favourite salad (today) is walnuts, pears, non-rubbish lettucy leaves, blue cheese, and dressing made from too much salt, too much mustard, too much fresh pepper and just enough e/v olive oil, in the proper pestle and mortar. You're not hungry for hours either :-) |
horseradish
In article ,
says... In article 9ce99330-aeda-43e2-ba49- , Cat(h) says... On Nov 26, 11:02 am, Fred wrote: On Sun, 25 Nov 2007 16:23:00 +0100, David in Normandy wrote: I blended mine with cream in a liquidiser and as I previously mentioned it absolutely blew my head off. I presume you need a lot to put in a liquidiser? I do not own one, but the ones I saw on display in the shops have the blades quite high from the base of the jug. I was concerned that if I put a small amount of root in, that it would fall beneath the blades and miss them completely. I have a hand-held one which comes with different attachments to whizz soup or whip cream, etc. but as a blender works well with small quantities of herbs and other such things, so should be ok for this purpose. This may sound silly, but are you sure you have the genuine article? I am asking because 1) you said you did not get the pungency you'd expect, and my experience of horse radish is that you do without reducing it to dust and 2) I bought somethign in the veg shop the other day which was labelled "horse radish" and turned out to be simply one of those long white harmless affairs you can add to salads if you want to die of terminal gustative boredom. Cat(h) I agree. Horse radish is unmistakable. It is one of the most pungent vegetable roots I've ever come across. I'd put in on a par with eating hot chillies or chopping up strong onions. It is definitely "In your face" and it certainly makes you cry! Which makes me wonder whether the original poster has the real thing since his turned out a bit tame and I have never found a way of toning the stuff down! -- Charlie Pridham, Gardening in Cornwall www.roselandhouse.co.uk Holders of national collections of Clematis viticella cultivars and Lapageria rosea |
horseradish
On 24 Nov, 16:51, "'Mike'" wrote:
Takes me back to the war years when we lived in London. Our "Apartment" (they were called Flats then) had our own garden and Dad grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done round the Joint and home made Horseradish Sauce :-) I used to get a bit of bread and soak the juice of the Joint :-) war years? huge roast joint? Is it too late to report you to the rationing authorities? |
horseradish
wrote in message ... On 24 Nov, 16:51, "'Mike'" wrote: Takes me back to the war years when we lived in London. Our "Apartment" (they were called Flats then) had our own garden and Dad grew Horseradish. :-) I can see a huge Roast Joint with Baked Spuds done round the Joint and home made Horseradish Sauce :-) I used to get a bit of bread and soak the juice of the Joint :-) war years? huge roast joint? Is it too late to report you to the rationing authorities? Then, as now, 'It's not what you know, but who you know' Kind regards Mike -- www.rnshipmates.co.uk for ALL Royal Navy Association matters www.rneba.org.uk. The Royal Naval Electrical Branch Association. 'THE' Association to find your ex-Greenie mess mates. www.iowtours.com for all ex-Service Reunions. More being added regularly "Navy Days" Portsmouth 25th - 27th July 2008. RN Shipmates will be there. |
horseradish
On 24 Nov, 15:33, Malcolm wrote:
In article , Sacha writes On 24/11/07 08:25, in article , "Charlie Pridham" wrote: In article , says... snip :-) I've never even tried to make it since some popped up in a flowerbed long ago. Just trying (and failing) to get it all dug out nearly took my head off. I realised then and there that making my own was never going to be an option for me. It's wonderful with warm beef sandwiches, though. Or cold beef, or hot roast beef..... ;-) Its rather good with smoked mackeral too! allthough I stick to the planting advice I was given many years ago when asking where I should plant it "In someone elses garden" was the reply! Yes, the smoked mackerel option is a classic, though I don't like it. Ray loves it, even prefers it to smoked salmon. Love the last remark - it's reminiscent of "when's the best time to take cuttings? When the owner isn't looking"! We've got one here, though not about gardening. Visitors are often worried for the safety of the sweet little lambs gambolling on the grass beside the unfenced roads. "Don't they get run over?". "Not until they're big enough" is the answer! Returning to horseradish, we grated ours and put it in jars in vinegar. Then when we want some, we take a spoonful or two and mix it with single cream. -- Malcolm- Hide quoted text - - Show quoted text - how do you make the request not to be archived, Malcolm? |
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On Mon, 26 Nov 2007 05:37:15 -0800 (PST), "Cat(h)"
wrote: This may sound silly, but are you sure you have the genuine article? I am asking because 1) you said you did not get the pungency you'd expect, and my experience of horse radish is that you do without reducing it to dust I bought it from a well-known catalogue, so I hope so. I don't know what the genuine article looks like. I planted the roots they posted me and it grew a bit like dock leaves. I harvested them and they did smell like horseradish; when I tried chopping it, it was smelly and made my eyes water. It was just that, for some reason, when mixed with cream, it was not overpowering at all. Can you use any bit of root or should I use the oldest, thickest bits? Does the strength mature with age of the root? Thanks. |
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