HORSERADISH (Armoracia rusticana)Horseradish is part of the mustard family and has been used in kitchens since the middle ages. It is one of the most pungent and bitter spices eaten. The root grows underground or just covered with sand and they grow best in a cool moderate climate in the Northern and southern parts of Europe and Scandinavia.
In order to use the horseradish you need to, wash it, peel it and once you have a clean white stick its ready to use. You can grate it and use in salads or salsa, pound it and use it as a paste or ground and mixed with cream or yoghurt to make a horseradish sauce.
One of the best flavor pairings is roast beef and fresh horseradish sauce, but it also goes well with venison and strong oily fish like tuna and smoked salmon.
Japanese horseradish is called WASABI. Its grown near fast moving streams and once peeled has green flesh as apposed to white. It to can either be grated or dried and turned into a powder.
This is what we serve with sushi, wasabi powder mixed with a little water to turn into a paste or mixed into soy.A nice canapé to serve from horseradish… Roast beef in a baby Yorkshire pudding with fresh horseradish sauce and a micro herb salad
The pictures are from http://www.stockfood.com/
