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Posts Tagged ‘condiment’

Our Easter menu included a traditional ham and I’m always looking for ways to jazz up the same-old, same old so when I discovered I had a good nub of fresh horse radish in the refrigerator, I knew it was destined for glory on the Easter Table! I found this recipe from Food Network Canada and it really was as easy as it reads! I just eyeballed the vinegar, added a pinch of sugar and pulsed until I got a nice consistency for the horse radish. This is not a sauce, it is your typical grated horse radish.

Horseradish_2495

Don’t let being home made deceive you, this is one powerful condiment!

Home-made Horseradish

Ingredients:

  • 1 nub of fresh horse radish root (mine was about 10 cm around 4 inches), peeled and chopped into smallish cubes
  • 3-5 tbsp Cider vinegar
  • 1 tsp Sugar

Directions:

  1. Add the chopped horse radish to your mini food processor and pulse to get a coarse grate.
  2. Add Cider vinegar and white sugar and pulse further, adding a bit more cider vinegar until you achieve a nice fine grate for the horse radish.
  3. Serve immediately or store in the fridge.

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The same restaurant that I mentioned in a previous post, Bombay Palace serves a pickled carrot that I just can’t get enough of. It’s sweet, tangy and crunchy and delicious. Their version is very red because they put food colouring into it, I omitted the colouring.

Lightly crunchy and packed full of flavour

Carrot Pickle

Original recipe from here, but I changed it up.

Serves 4-6

Ingredients:

  • 1 medium carrot, about 200 g cut into cubes
  • 1/2 tbsp mustard powder
  • 1/4 tsp chili powder
  • a pinch each ground cloves and cardamom
  • 1 tsp salt
  • 1/2 cup rice vinegar
  • 1/4 cup olive oil

Directions:

  1. Blanche the carrots and stop the cooking in an ice bath. Drain well.
  2. Mix remaining ingredients in a seal-able container, add the carrot and refrigerate for 1-2 days.
  3. To serve, drain and rinse.

Sweet Mango Chutney

Ingredients:

  • Mango, not too ripe
  • 1/4 cup chopped red onion
  • 1 clove garlic, finely minced
  • 1 tbsp freshly grated ginger
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • 1/2 tsp salt
  • 1/2 cup cider vinegar
  • 1/4 tsp chili paste
  • water

Directions:

  1. Peel and seed the mangos and chop into 5-10 mm cubes.
  2. Place all ingredients into a non-aluminum saucepan and bring to a boil, reduce heat and simmer for 1 hour or until fruit and onion is very soft. Lightly mash with a fork. Allow to cool and place in a clean glass jar. Store in the refrigerator

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