Celeriac & Horseradish Soup (Serves 4)
A rich, velvety soup which can warm you up on a rainy day...
Ingredients: 500g Celeriac (Peeled & Diced)
2 Cloves of Garlic (Peeled & Crushed)
4 Sprigs of Thyme
1 Onion (Peeled and Diced)
1 Tablespoon Fresh Horseradish
600ml Full-Fat Milk
600ml Vegetable Stock or Water
150ml Double Cream
Method:
1. In a large pan, sweat off the celeriac, onion, garlic, horseradish and thyme in a knob of butter on a medium heat for 10-15 minutes until the celeriac starts to soften.
2. Once soft, add the milk and vegetable stock and bring to a simmer. Turn down the hob down to a low heat, to avoid boiling the soup.
3. After 20-25 minutes or the celeriac is soft transfer the contents of a pan to a food processor and add the cream. Blitz until smooth and pass through a sieve/shinois if you want an even smoother consistency.
4. Season to taste with salt and ground black pepper and serve.
Note- If you can't get hold of fresh horseradish, use horseradish sauce. But add at the end of the cooking process with the cream, not at the beginning.
Beef and Red Wine Casserole served with Horseradish Mash (Serves 4)
A rich and sumptuous dish, with the addition of horseradish gives it a wonderful kick...
Ingredients: 500g Braising Beef (Brisket, Chuck, Blade or Cheek would be ideal)
1 Large Onion (Peeled and Chopped)
3 Carrots (Peeled and Chopped)
3 Sticks of Celery (Chopped)
2 Sticks of Rosemary
2 Sticks of Thyme
2 Bay Leaves
2 Cloves of Garlic
150g Mushrooms (Sliced)
300ml Red Wine
1 Tablespoon Tomato Puree
Worcestershire Sauce
300ml Beef Stock
900g King Edward Potatoes (Peeled and Cut into quarters)
50g Salted Butter
100ml Double Cream
2 Tablespoons of Horseradish (Fresh or Creamed)
3 Tablespoons of Milk
Method:
1. In a large casserole pan on a medium/high heat soften the onion, carrots, celery and garlic for 5 minutes.
2. Add the beef and brown the meat off for a further 2/3 minutes.
3. Once browned, first add the tomato puree and the thyme, rosemary and bay leafs and cook out for 1 minute. Than add the red wine. Reduce the wine by half.
4. Add a good glug of worcestershire sauce and the beef stock, once to the boil turn down the hob down to a low heat, cover with a lid and allow to cook slowly for at least 3/4 hours. The longer the better. Checking every hour or so, incase more stock needs to be added.
5. Meanwhile, cover the potatoes in water in a medium based saucepan and put on a high heat with the lid on, until boiling. Boil for 25 minutes or until soft.
6. Once the potatoes are cooked, drain them and put them back in the saucepan to mash. Whilst in a separate saucepan get the cream, butter and double cream on a medium heat to warm and melt the butter.
7. Mash the potatoes and add the hot cream mix to the potatoes mixing thoroughly and add the horseradish.
8. Season both the stew and mash to taste and serve.
