My first successful foraging trip!

[Working class]

So, whilst at work yesterday I spotted a plant I had been after for a while. A snap and sniff of one of the leaf stems confirmed what it was.

After a little digging and a lot of tugging, this little beaut was raised...

[pugwash4x4]

horseradish?

[sinizter]

What alien life form is that ?

[Working class]

Mr pugwash4x4 is correct! Just got to find some good recipies to make use of it now!

[LordGrover]

Gloves and goggles.

[Working class]

LordGrover said:

Gloves and goggles.

Is the fresh stuff really that strong?

[LordGrover]

If you grate it by hand, yes.
Many pop it in a blender these days - cheats.

[surrey7er]

Horseradish's finest hour comes when accompanying a rare roast rib of beef.

dont forget the yorkshires, roast potatoes, gravy, and the best red wine you can find.

awesome.

[Stevenj214]

surrey7er said:

dont forget the yorkshires, roast potatoes, gravy, and the best red wine you can find.

You can forage for all of that?!

[surrey7er]

Stevenj214 said:

You can forage for all of that?!

well, not exackerly.

[Mobile Chicane]

Working class said:

So, whilst at work yesterday I spotted a plant I had been after for a while. A snap and sniff of one of the leaf stems confirmed what it was.

After a little digging and a lot of tugging, this little beaut was raised...

Fabulous!

Soaking fresh horseradish in water for 3 days, changing the water daily 'apparently' calms it down a bit.

I've never had the balls to make it using fresh horseradish, but one of my favourite sauces for cold ham or beef is the Jewish 'chrain':

Horseradish, grated
Pinch of salt
Pinch of sugar
Squeeze of lemon
A few tablespoons sour cream
Cooked beetroot, grated

The ratio of beetroot to horseradish can be from 1:1 to 3:1, depending how hot you want it.

[Working class]

Mobile Chicane said:

Working class said:

So, whilst at work yesterday I spotted a plant I had been after for a while. A snap and sniff of one of the leaf stems confirmed what it was.

After a little digging and a lot of tugging, this little beaut was raised...

Fabulous!

Soaking fresh horseradish in water for 3 days, changing the water daily 'apparently' calms it down a bit.

I've never had the balls to make it using fresh horseradish, but one of my favourite sauces for cold ham or beef is the Jewish 'chrain':

Horseradish, grated
Pinch of salt
Pinch of sugar
Squeeze of lemon
A few tablespoons sour cream
Cooked beetroot, grated

The ratio of beetroot to horseradish can be from 1:1 to 3:1, depending how hot you want it.

I knew you would reply to this thread MC! Not quite in the same league as your mushroom hunting adventures, but I will be soon hopefully.

[thegman]

Mobile Chicane said:

Fabulous!

Soaking fresh horseradish in water for 3 days, changing the water daily 'apparently' calms it down a bit.

I've never had the balls to make it using fresh horseradish, but one of my favourite sauces for cold ham or beef is the Jewish 'chrain':

Horseradish, grated
Pinch of salt
Pinch of sugar
Squeeze of lemon
A few tablespoons sour cream
Cooked beetroot, grated

The ratio of beetroot to horseradish can be from 1:1 to 3:1, depending how hot you want it.

Assume that isnt typically served with cold ham then

[MKnight702]

Once made a mistake on holiday in Austria, I assumed the large pile of grated white stuff was Saurkraut, imagine my suprise upon stuffing a fork full into my mouth to discover it was horseradish!

[Mobile Chicane]

thegman said:

Mobile Chicane said:

Fabulous!

Soaking fresh horseradish in water for 3 days, changing the water daily 'apparently' calms it down a bit.

I've never had the balls to make it using fresh horseradish, but one of my favourite sauces for cold ham or beef is the Jewish 'chrain':

Horseradish, grated
Pinch of salt
Pinch of sugar
Squeeze of lemon
A few tablespoons sour cream
Cooked beetroot, grated

The ratio of beetroot to horseradish can be from 1:1 to 3:1, depending how hot you want it.

Assume that isnt typically served with cold ham then

Of course not!

But the irony is that the combination really, really works. Horseradish cuts through any greasiness, while the beetroot adds an undefinable 'savouriness'.

I also use chrain as a topping for smoked salmon on blinis. Just a blob, mixed with (yet more) sour cream, with fresh dill snipped over.

Heavenly.

[Simpo Two]

My recipe (from a 1930s cookbook) has: milk, white sugar, mustard, salt, pepper and vinegar. Kaboom.

[PugwasHDJ80]

Anyone got any tips on where to learn to forage? books etc?

will shortly be going out crayfish hunting, and do the usual mulled wine thing, but would really like to branch out!

[bint]

We have a copy if this that my mum used to swear by and I believe Hugh Fearnley whastit featured him on a show once;

http://www.amazon.co.uk/gp/product/images/00022015...

[Mobile Chicane]

PugwasHDJ80 said:

Anyone got any tips on where to learn to forage? books etc?

will shortly be going out crayfish hunting, and do the usual mulled wine thing, but would really like to branch out!

I'd get a few and cross-reference them. Some are better for identification than others.

Here are my bibles: http://moremeanthangreenblog.blogspot.com/2009/06/...

[Flintstone]

Instead of sour cream try creme freche.