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by **welsh wizard** » Tue May 29, 2007 9:29 pm

Try as I may I cannot get my Beef and Horseradish sausages to taste of the raddish - I get the hot bit but not the raddish taste!

Any suggestions

Cheers WW

by **Bad Flynch** » Tue May 29, 2007 9:50 pm

This is only a guess...

The fresher the horseradish, the better the taste and the hotter it is, so try grinding your own from freshly dug root. It is best "ground" by scraping on one of those four-sided shredders/slicers. Perhaps one of the very fine shredders for a food processor would work, but I do not have one to try.

by **welsh wizard** » Wed May 30, 2007 7:13 am

Thanks BF - good point

Cheers wW

by **saucisson** » Wed May 30, 2007 5:40 pm

I think it may be the cooking process. I just tried some standard Tesco Hot Horseradish, just a bit on the end of a teaspoon and it was hot and radishy

I dumped a heaped teaspoon on the microwave plate and gave it 30 secs on full. Then tasted it, there was only a touch of fire and it tasted very bland, the flavour had all but gone...

Dave

by **welsh wizard** » Fri Jun 01, 2007 8:09 pm

Yes I agree - I have come to the conclusion that when you cook HR the flavour dissapates. When I am mixing it into the pork mix I cry it is so pungent but it never comes through - well with me anyway!

cheers WW

by **jenny_haddow** » Fri Jun 01, 2007 8:16 pm

Hi WW
Have you tried wasabi? I did a recipe recently which called for it in the cooking and it was very strong.

Just a thought

Jen

by **TJ Buffalo** » Fri Jun 01, 2007 11:52 pm

I had thought that too, Jenny, it might even work out in powdered form.

by **saucisson** » Sat Jun 02, 2007 4:14 pm

I ordered some Wasabi from Franco in November... It's June now...

by **welsh wizard** » Sat Jun 02, 2007 5:43 pm

Hi all, do you know where I can get Wasabi from and can you tell me what it is please.

Cheers WW

by **aris** » Sat Jun 02, 2007 5:56 pm

http://en.wikipedia.org/wiki/Wasabi

http://www.mountfuji.co.uk/

by **welsh wizard** » Sat Jun 02, 2007 6:30 pm

Many thanks Aris, right on the button.

Can anyone now tell me how much of this they would use per Kg?

Cheers WW

by **aris** » Sat Jun 02, 2007 7:03 pm

Never used it in cooking, but have eaten it in japanese restaurants. It is pretty potent stuff - but quite enjoyable. A bit stronger than horseradish - but the "burn" goes away quite quickly compared to horseradish.

I think you will have to experiment.

by **saucisson** » Sat Jun 02, 2007 7:44 pm

I've seen it in the exotic section in Sainsburys. I would try it same as but be prepared to reduce on a taste test.

Dave

by **TJ Buffalo** » Sat Jun 02, 2007 8:55 pm

I think that you'd have to experment with the wasabi; the only recipe for a beef and horseradish sausage that I ever saw advised (by percent)

Beef Trim 68.0
Chilled Water 15.0
Rusk 11.5
Horseradish 4.5
Strong Beef Seasoning 2.0

by **welsh wizard** » Sat Jun 02, 2007 10:42 pm

Thanks one and all and TJ that recipie is almost the one I already follow, but many thanks for posting it anyway.

Cheers and night night WW

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