Madges Horseradish Recipes

HOMEMADE HORSERADISH

Steps:

• Wash horseradish roots and peel.
• Grate the roots.
• Mix all ingredients together and pack into clean sterlized jars.
• Screw lids on jars tightly.
• Store in refrigerator.

HOMEMADE HORSERADISH

Steps:

• In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

HORSERADISH MASH

Steps:

• Boil the whole potatoes in their skins for 30-40 mins, or until tender (timing depends on their size). Drain and peel off the skins. Put the potatoes back in the pan, cover and gently heat for a minute or two.
• Remove from the heat and mash the potatoes with the butter until no lumps are left, then heat 100ml whipping cream and the milk together and add that to the mashed potatoes. Stir in 2 tbsp grated fresh horseradish, ready grated horseradish from a jar, or creamed horseradish (for a slightly milder taste), then season to taste.

MADGE'S GEFILTE FISH

Steps:

• In a large, wide pot, bring fish stock to a boil. Reduce heat to simmer.
• In a large bowl combine whitefish, yellow pike, and carp. Add onions, eggs, matzo meal, salt, pepper, and 1/4 cup cold water. Stir with a wooden spoon until mixture forms a paste.
• Moisten hands with cold water. Shape about 1/3 cup of mixture into an oval slightly larger than an egg (3 to 4 inches long). Place gently in simmering stock. Repeat with remaining mixture. Add carrots. Sprinkle with paprika. Cover and simmer, until firm and opaque, about 1 hour. Cool to room temperature. Transfer to an airtight container. Chill until stock gels, at least 4 hours or overnight. Serve cold, or at room temperature, garnished with fresh horseradish and a sprig of dill. May be made up to 2 days ahead.

PREPARED HORSERADISH

Steps:

• Peel the horseradish and cut out any dark veins. Open any nearby windows and use safety glasses to protect your eyes from strong fumes. Cut the horseradish into 3-inch segments. Pulse in a food processor equipped with a steel blade until finely chopped but not mushy. (Alternatively, grate the horseradish finely on a box grater.)
• 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.

HOMEMADE PREPARED HOT HORSERADISH

Steps:

• Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated).
• Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

HORSERADISH (CANNED)

Steps:

• grated horseradish (trim skin with veggie peeler, wash and grind in a meat grinder or do in food processor) (I hear wearing goggles helps your eyes) Mix thoroughly with vinegar and salt using amounts as needed and pack into hot sterile jars.
• I usually process in a hot water bath for 10 min for pints.
• It is best to still store in the fridge, I think for colouring.
• If you want it creamy a client told me to put the whole mixture back into the food processor and puree a bit, I havent tried it yet but he said that is how the big companies do it.
• The heat all depends on the growing season and sometimes it gets hotter after stored.

HORSERADISH - HOMEMADE

Steps:

• Cut roots into manageable pieces.
• Scrape the outside of the horseradish roots until clean.
• Drop into cold water after scaping to prevent discoloration.
• Drain and grind up fine with a handgrinder, food processor or in a blender with a little vinegar.
• Spoon into clean jars, filling to about 2/3 full.
• Add 1 tsp of salt to each jar, then fill with white vinegar.
• Cover and refrigerate for a few days before using.

HOMEMADE HORSERADISH

Steps:

• Combine all ingredients in a food processor or blender; process until pureed. Carefully remove cover of processor or blender, keeping face away from container. Cover and store in the refrigerator. Use as a condiment or in recipes.

HORSERADISH MASHED POTATOES

Steps:

• Bring the potatoes to the boil in a pan of salted water and cook for 25-30 mins or until tender (alternatively, you could steam them). Drain in a colander and pass through a potato ricer, or mash thoroughly by hand, then pass through a sieve.
• Heat the cream and butter until almost boiling, then gradually add the liquid to the potatoes until you have smooth purée. Stir in the horseradish, season to taste and serve with a drizzle of olive oil.

MADGE'S HORSERADISH

Steps:

• In the bowl of a food processor fitted with the blade attachment, pulse horseradish until coarse, about 30 seconds. Add beets, vinegar, sugar, salt, and 1/4 cup water. Process until fine, but not pulverized, about 1 minute. Store in an airtight container in the refrigerator for up to 2 weeks.