It is cookery column time yet again @ Sally’s I hope you enjoy the lovely horseradish and the recipes…Have a lovely day xx
Welcome to Wednesdays Cookery column on Smorgasbord and thank you for all your kind comments on Peppercorns I am now trying to get hold of the Tasmanian peppercorn called Pepper berries which are said to be 10 times hotter than the black peppercorn…I saw these last week on MKR which I love watching… anyway I waffle and this week I am showcasing the Horseradish root which I love and also which I can get here…Happy Days!
The horseradish is one of my favourites it goes with so much and really elevates the flavour and although I don’t eat very much beef at all…Beef and horseradish are one of my favourite combinations.
The horseradish is part of the brassicaceae family alongside wasabi, broccoli, mustard and cabbages. Closer to wasabi and mustard when the horseradish root is sliced the enzymes which are released when the plant cells break down produce sinigrin which…
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