4 oz horseradish root (100g); peeled and grated
12 oz beetroot (350g); raw; cooked or pickled, a
1 pickled beetroot is used, omit vine; gar)
1 tablespoon honey or sugar (optional)
1/2 cup vinegar (100ml/4 fl.oz)
Peeling and grating horseradish root is a painful experience for the root emits an extremely acrid smell when bruised. Peeling should therefore done under cold, running water while grating and even processing should take place in a well-ventilated room. Pure grated horseradish, either bottled or frozen, has started to appear in supermarkets. It makes an acceptable substitute.
Combine allingredients. Keep the mixture in the refrigerator in a tightly sealed jar; the relish loses its hotness if kept open. It should have a well-defined and strong kick which is inexplicable to the uninitiated. It should `clear your tubes', allowing you to appreciate the flavor of the fish.
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