Feeds:
Posts
Comments

Posts Tagged ‘Horseradish’

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don’t get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.

Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.

Read Full Post »

This recipe is by the same chef as the salmon and asparagus salad that I made and posted yesterday, I had tagged 2 of her recipes to try and this was the second one. I loved this sauce, I served it with a mix of seafood, but I think it would also be good with roast beef, or as a spread to spice up a sandwich. I had too much sauce so I saved the rest and ate it with some smoked salmon for breakfast the nest day. The only thing I did different here was to add some more horseradish just because I love it. To view the original recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/2 Cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon horseradish (I used more just my preference)
1 Teaspoon minced garlic
1 Tablespoon fresh dill
1/2 Teaspoon dried dill
1 Tablespoon chopped chives
1/4 Teaspoon no salt all purpose seasoning (I used Don’s Flavor Enhancer With Very Low Sodium)
1/8 Teaspoon seasoning salt

Method

1. Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).

All photos taken by me unless otherwise stated.

Read Full Post »

This is a quick and easy way to prepare steaks with a really nice sauce to top them with.I did use cream instead of milk for this recipe and upped the amount of horseradish but that was just our personal preference. I served ours with a baked potato and also made bacon wrapped asparagus. If you would like to read more reviews on this recipe or view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

1/4 Teaspoon sea salt
1/4 Teaspoon fresh ground black pepper
1lb Sirloin steak (I used fillet mignon)
1 Tablespoon butter
1/2 Teaspoon garlic, minced (I add extra)
1 Medium sweet onion, finely chopped
3 Cups small brown button mushrooms, sliced
1 Teaspoon thyme, dried
2 Tablespoons flour
1 Cup beef stock
1 Cup milk (I use cream)
1 Tablespoon prepared horseradish (I add extra our preference)
1/8 Cup parsley, fresh chopped

Method

1. Rub salt and pepper on both sides of steak.

2. In large pan melt butter and brown steak well on both sides.

3. (2-3 minutes per side– do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside.

4. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown.

5. Add flour and cook for 1 minute.

6. Add in beef stock, milk and horseradish.

7. Reduce heat and simmer, stir for 5 minutes until sauce thickness.

8. Add steak and juice, simmer for 5 minutes.

9. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste.

10. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a super quick, simple and easy recipe to throw together with a fantastic end result that the whole family will love. I will look forward to trying this on the BBQ in summer, but for now had to settle for cooking it inside, as it is only -4 degrees a little too chilly for cooking outside I think. I served mine over mash with a mix of fresh vegetables and it was delicious. The sauce is a mix of sweet and tangy with a hint of spice from the horseradish which is yummo. If you would like to read more reviews on this recipe pr view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Boneless chicken breasts

Sauce

1/4 Cup ketchup
3 Tablespoons cider vinegar
1 Tablespoon prepared horseradish
2 Tablespoons brown sugar (firmly packed)
1 Garlic clove (minced)
1/8 Teaspoon thyme
1/4 Teaspoon black pepper

Method

Sauce

1. In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients.

2. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.

Chicken

1. Brush chicken breasts with sauce (both sides) and place in foil lined pan.

2. Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.

I served mine over mash with fresh vegetables.

All photos taken by me unless otherwise stated.

Read Full Post »

This is a wonderful steak recipe I loved the garlic infused oil and the horseradish sauce was so good. I love horseradish and you can’t beat pairing it with steak. I had 2 steak fillets instead of sirloin and they were utterly delicious and we loved the sauce. I had left overs which I saved and we used the next day on ham sandwiches and the rest in the evening paired with an entrecôte and it was so good. If you would like to see more photos or read more reviews on this recipe please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (4 ounce) Sirloin steaks (I used fillet, just use your favourite cut)
1/4 Cup olive oil
3 Garlic cloves
1 Cup light sour cream
6 Tablespoons prepared horseradish, drained
1/4 Cup finely chopped fresh chives
3/4 Teaspoon kosher salt, divided
1/2 Teaspoon fresh ground black pepper, divided

Method

1. Remove steaks from the refrigerator, and let sit, covered, at room temperature for 20 minutes before grilling.

2. Meanwhile, combine oil and garlic in a small saucepan. Warm over low heat for 2 minutes. Remove from heat, and let sit for 15 minutes.

3. Prepare grill.

4. Whisk together sour cream, horseradish, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Cover and refrigerate.

5. Brush each steak on both sides with 1 teaspoon garlic oil, and season with remaining 1/2 teaspoon salt and 1/4 tea­spoon pepper.

6. Place steaks on the grill, and cook over high heat for 4–5 minutes, brushing with the oil every minute or so until golden brown and slightly charred. Turn the steaks over, and continue grilling for 5–6 minutes or until internal temperature reaches at least 145° (medium-rare).

7. Transfer steaks to a platter, tent with foil, and let rest for 5 minutes before slicing. Serve with horseradish sauce on the side.

I served mine with chips and corn on the cob.

All photos taken by me unless otherwise stated.

Read Full Post »

I love salmon and I love horseradish so for me you could not get a more winning combination. I upped the amount of horseradish listed to give it a real kick as we are such big fans. I wanted to serve this over spinach but the local grocery store had sold out, so I just served it over salad greens with a wild rice, vegetable side dish. It was a lovely light delicious dinner, if you want to read more reviews or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Marinade

3 Tablespoons oil
1 Tablespoon prepared white horseradish (I used 2 just preference.)
1 Tablespoon soy sauce
1 Garlic clove, minced
Salt & pepper
6 Salmon fillets (about 6 oz each)

Sauce

3/4 Cup sour cream
1/2 Cup mayonnaise
2 Tablespoons prepared white horseradish (I used about 3)
2 Tablespoons chopped basil
1 Tablespoon lemon juice
1 Teaspoon soy sauce

Method

1. Spray the grill with cooking spray.

2. Heat grill to medium-hi.

3. Mix sauce ingredients, season with salt & pepper to taste and refrigerate.

4. Mix marinade ingredients, brush on both sides of salmon.

5. Grill about 5 minutes per side.

Serve topped with sauce.

All photos taken by me unless otherwise stated.

Read Full Post »

I usually serve the chicken breast over spinach, but as I have only just got back into town and all the shops were closed for Easter Monday, I had to use what I had on hand. It worked out well as I had some carrots and broccoli I wanted to use up, so I served them as the vegetable and served the chicken over rice.

Ingredients

1-2 Tablespoons olive oil
4 Chicken breasts
2 Cloves garlic
3 Green onions, sliced thinly
2 Tablespoons dry white wine
160ml Cream
2 Tablespoons prepared horseradish
2 Teaspoons lemon juice
1 Teaspoon Dijon mustard
1 Tablespoon fresh dill, Finley chopped or 1 Teaspoon dried dill


Method

1. Heat oil in a pan, add chicken breasts brown on both sides and cook until almost cooked through, leave over low heat to finish cooking while you make the sauce, turn the breasts occasionally.

2. Heat a small amount of oil in a saucepan. Add onion and garlic cook until onion is soft and garlic has browned slightly. (do not burn)

3. De glaze pan with wine, add cream bring to the boil, turn heat down and simmer for a couple of minutes, add horseradish, juice, mustard and dill, stir over heat until well combined and heated through.

Arrange chicken on plate and pour sauce over.

It is lovely served over spinach as I mentioned earlier, or serve with your favourite vegetable and rice or potato.

Serves 4

All photos taken by me unless otherwise stated.

Read Full Post »