Category: Vegan Recipes

April 16, 2017 Accompaniments, Curries, Garnishes, Preserving Fruit & Vegetables, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Mrs Ball’s Chutney – Easy to Make Mrs Ball’s Chutney Recipe

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How to Make Mrs Ball's Chutney - Easy to Make Mrs Ball's Chutney Recipe
Author: 
Recipe type: Preserves and Sauces
Cuisine: South African
Serves: 5-6kg
 
Mrs HS Ball's Chutney is one of South Africa's greatest contributions to the culinary world. In SA it is a household name, and it is also exported to North America, the UK, Europe, Australia and New Zealand. This is how to make your own Mrs Balls chutney at home.
Ingredients
  • 650g Dried peaches
  • 250g Dried Apricots
  • 1 Liter + 1.25 liters Brown grape vinegar
  • 2.5kg White sugar
  • 500g Onion chopped
  • 120g Salt (Kosher, non-iodated)
  • 75ml Cayenne pepper
  • 30ml Dried chilli flakes
Instructions
  1. To start, place 650g of dried peaches and 250g of dried apricots in a large bowl.
  2. Pour a liter of brown grape vinegar over the dried fruit. Stir the fruit around briefly to separate and get everything submerged.
  3. Cover the bowl and allow this to stand for 24 hours, giving it a stir every few hours during this time.
  4. The following day the fruit will have absorbed almost all of the vinegar. Strain the fruit in a colander, and save any syrup that runs into the catch bowl.
  5. Transfer the fruit to your food processor and machine this until almost fine. The texture should resemble that of ground beef.
  6. Tip the ground fruit into a bowl, add the reserved syrup and stir this in.
  7. To continue, chop 500g of onion, measure 120g of salt, 75ml of cayenne pepper and 30ml or 2 tablespoons of dried chilli flakes.
  8. Place all of these along with the ground fruit into a large pot. I am using a digital pressure cooker without the lid.
  9. Pour in 1.25 liters of brown grape vinegar and stir until everything is well combined.
  10. Pour in 2.5kg of white sugar and stir this until the sugar has dissolved.
  11. Bring the por to a boil, reduce the heat to a simmer and allow this to continue cooking for about 2 hours until it has thickened to a syrup, glossy sauce. It will darken substantially during this time as well.
  12. Sterilize your bottles in your dishwasher and pour the hot chutney into the hot bottles. Put the lids on and you're done.
  13. Enjoy your chutney with any type of curry, with burgers, hot dogs.... in fact just about any food enjoys a splash of Mrs Balls chutney.

 

April 9, 2017 Accompaniments, Finger Foods, Potato Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Batch Processing French Fries – Homemade Par-Fried French Fries to Save Time & Money!!!

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Batch Processing French Fries - Homemade Par-Fried French Fries to Save Time & Money!!!
Author: 
Recipe type: Accompaniments
Serves: 1200g
 
On the odd occasion when you have a little spare time, it's a good idea to do a bit of bulk processing that will save you a ton of time later. Bulk processing French fries is really simple, and can save a load of money when compared to bought frozen pre-cut fries.
Ingredients
  • 1200g Potatoes
  • 30g Salt
  • 250ml Cheap white vinegar
  • Boiling water to cover
Instructions
  1. The first step is to peel the potatoes, followed by cutting them into fries of even thickness. You can choose any thickness you like, mine are medium, or about 8mm... if you go thinner cut down the par-frying time, and if you're going thicker, bump it up.
  2. Place the cut potatoes in a mixing bowl, add 30ml of salt and 250ml of cheap white vinegar.
  3. Pour in enough boiling water to cover the fries, give them a quick stir to separate, and allow these to stand for 30 minutes. This gives the time for the vinegar to draw out and neutralize the starch in the chips.
  4. After this time you will visibly see how cloudy the water is.
  5. Strain the fries through a large colander and rinse them thoroughly.
  6. Tip the fries out onto a large dish towel and pat them dry thoroughly.
  7. Heat a large pot or wok of oil to 180c or 350f and fry the chips in batches for 6 minutes per batch.
  8. Transfer the fries to a baking tray lined with kitchen paper and a rack. Allow them to cool for 30 minutes before transferring the pan to your freezer.
  9. After a couple of hours the fries will be frozen solid and it's time to portion them into packets and return them to the freezer.
  10. To cook the chips, fry them from frozen at 180c or 350f until crisp and golden.
  11. You can also bake them like oven chips by placing them in a single layer in a baking tray. Bake them in a preheated oven at 250c until they are crispy and golden, giving them a shake every five minutes to ensure even cooking.

 

April 7, 2017 4th of July Cookout, Accompaniments, Barbecue, Garnishes, Pickling Recipes, Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

Pickled Gherkins – How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches

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Pickled Gherkins - How to Make the Perfect Pickled Gherkins for Burgers and Sandwiches
Author: 
Recipe type: Preserves
Serves: 1.8kg
 
Nothing quite completes a burger like pickled gherkins. The sweet and tangy taste along with the crunchy texture seems to elevate any burger to new heights. This is how to make the perfect burger pickles...
Ingredients
  • 1.2kg Crunchy gherkins (or mini-cucumbers)
  • 45ml (3Tbs) Kosher salt
  • 1 Liter white vinegar
  • 110g White sugar
  • 15ml (1Tbs) Coriander seed
  • 15ml (1Tbs) Hot mustard seed
  • 45ml (3Tbs) Black peppercorns
  • 2 Bay leaves
Instructions
  1. To start, top and tail 1200g of gherkins.
  2. Zap the gherkins through the thinnest slicing disc of your food processor.
  3. Place the sliced gherkin in a large non-reactive bowl and pour in 45ml of salt, a little at a time, mixing it in between applications.
  4. Put this aside and allow it to stand for 60 minutes.
  5. While the pickles stand, place 110g of sugar, 15ml of coriander seeds, 15ml of mustard seeds, 45ml of black peppercorns, 2 bay leaves and a liter or white vinegar on a medium size pot.
  6. Bring the mixture to a boil, lower the heat to simmer, and allow this to continue for 30 minutes.
  7. After this time, strain the mixture through a sieve and put this aside.
  8. Back to the gherkins. Drain the water that has drawn from the gherkins and pour in a liter of fresh water. Mix the gherkins around in the water to rinse.
  9. Half fill a large baking tray with hot water and stand your bottles in the tray. The hot water will eliminate the risk of shocking the glass jars when the hot vinegar is poured in.
  10. Fill the jars to just below the brim with the sliced gherkins.
  11. Pour in enough of the vinegar solution to cover the gherkins.
  12. Close the jars and allow them to cool in the hot roasting pan.
  13. The pickles will last indefinitely stored in a cool cupboard, however they should be refrigerated after opening.

 

March 8, 2017 Accompaniments, Garnishes, Italian Recipes, Mediterranean Recipes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make REAL Basil Pesto – Quick & Easy Basil Pesto Recipe – Homemade Basil Pesto

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How to Make REAL Basil Pesto - Quick & Easy Basil Pesto Recipe - Homemade Basil Pesto
Author: 
Recipe type: Sauce
Cuisine: Italian
 
Basil pesto is one of the classics, and it really can be used to enhance and flavor a myriad of dishes. It is super simple and quick to make, but bare in mind that to experience the real deal, you must use pine nuts. Any other substitute will result in a poor imitation.
Ingredients
  • 2 Cups fresh basil leaves (packed tightly)
  • 15ml Crushed garlic
  • 60ml Pine nuts
  • 160ml Olive oil
  • 125ml Finely shredded Parmesan, Romano or Grano
  • Salt and pepper to taste
Instructions
  1. To start, measure out the fresh basil leaves, crushed garlic, pine nuts, extra virgin olive oil, and Parmesan cheese.
  2. Place the basil, garlic, pine nuts and half of the olive oil in a tall jug.
  3. Use your stick blender to machine these until fine.
  4. Add the remaining oil and mix this in.
  5. Add the finely shredded Parmesan cheese and mix this in thoroughly. Season the pesto with salt and pepper to taste.
  6. Use a bottling funnel to transfer the pesto to a sterilized jar and refrigerate until required.
  7. The pesto will last for a few months in your refrigerator, however, it will lose a little flavor over time.

 

December 30, 2016 4th of July Cookout, Accompaniments, Curries, Pickling Recipes, Preserving Fruit & Vegetables, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Beetroot Chutney – Sweet, Sour and Spicy Beetroot Chutney!!!

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How to Make Beetroot Chutney - Sweet, Sour and Spicy Beetroot Chutney!!!
Author: 
Recipe type: Vegetables
 
With the New Year right here this beetroot chutney is an amazing accompaniment to any meal, and can also be used as a unique and tasty dip.
Ingredients
  • 500ml White wine vinegar
  • 600g White sugar
  • 400g Chopped onion
  • 1kg Beetroot, boiled for 20 minutes, peeled and grated
  • 5ml Salt
  • 20g Curry powder (of your choice)
  • 7.5ml Ground cumin
  • 40ml Cornstarch (dissolved in a little water)
Instructions
  1. To start, measure out the white wine vinegar, white sugar, and chop the onion.
  2. The main ingredient is 1kg of beetroot, boiled for 20 minutes, skinned and grated.
  3. In addition, measure the curry powder, ground cumin, and salt.
  4. Towards the end of the cooking process you'll also need to dissolve the corn starch in a little water and add this.
  5. Add the sugar and vinegar to a large pan over medium high heat. Stir this until dissolved.
  6. As the mixture comes to a boil, add the onion.
  7. Bring the mixture back to a boil and allow this to cook for 5 minutes.
  8. Add the grated beetroot to the pan, mix it in, bring the pan back to a boil and continue to cook for a further 5 minutes.
  9. Add the salt, curry powder and cumin, mix this in and continue to cook for a further 5 minutes.
  10. Dissolve the cornstarch in a little water and add this to the pan, stirring continuously. Allow this to cook for 60 seconds until the chutney has thickened.
  11. Pour the hot mixture into sterilized jars, and allow the chutney to cool completely before serving.
  12. The chutney can be stored indefinitely at room temperature, however, it is advisable to refrigerate after opening the jar.

 

November 26, 2016 Main Courses, Vegan Recipes, Vegetable, Vegetarian Recipes

Vegan Steakhouse Melts – Vegan Patties Folded and Stuffed with Vegan Cheese

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Vegan Steakhouse Melts - Vegan Patties Folded and Stuffed with Vegan Cheese
Author: 
Recipe type: Vegan / Vegetarian
Serves: 10-12
 
These vegan steakhouse melts are super easy to make and there is a ton of flavor in the patties and the cheesy sauce.
Ingredients
For the Patties
  • 580ml TVP (textured vegetable protein)
  • 500ml Vegetable stock
  • 60ml Tomato sauce
  • 20ml Marmite or vegamite
  • 10ml Dried garlic granules
  • 10ml Chilli flakes
  • 30ml Light soy sauce
  • 10ml Salt
  • 125ml Strong white bread flour
For the Cheese Sauce
  • 2 Medium potatoes
  • 2 Medium carrots
  • 75ml Nutritional yeast flakes
  • 5ml Salt
Instructions
  1. Starting with the cheese sauce, place the chopped carrots and potatoes in a medium size pot.
  2. Pour in enough boiling kettle water to cover the vegetables.
  3. Place the pot over high heat and bring this to a boil. Allow this to boil for 20 to 25 minutes until the potatoes and carrots are very tender.
  4. In the meantime, combine the vegetable stock with the tomato sauce, marmite or vegamite, garlic granules, chilli flakes, light soy sauce and salt.
  5. Pour this over the textured vegetable protein and stir this thoroughly.
  6. Cover the bowl and put this aside for 30 minutes to reconstitute.
  7. Drain the potatoes and carrots and transfer them to a tall jug.
  8. Use your stick blender to liquidise the vegetables.
  9. Add the nutritional yeast flakes and salt and blend these in. This is the cheese sauce.
  10. Add the strong white bread flour to the textured vegetable protein and stir this in. Get in there with your hands and mix this thoroughly until the mixture turns very sticky.
  11. Transfer the cheese sauce to a piping bag and snip a half inch off the end of the bag.
  12. Use your patty press to press out a patty. Carefully drop the patty onto a piece of plastic film.
  13. Pipe cheese over one half of the patty leaving a border open around the edge.
  14. Lift the plastic film and fold the patty over the cheese. Crimp the edges of the patty together being careful not squeeze out the filling.
  15. Transfer this to a large platter and continue with the remaining melts.
  16. Heat a large pan over medium heat and add just enough oil to coat the base of the pan.
  17. Carefully place the melts in the pan. Fry the melts for 6 minutes, turning halfway through.
  18. Serve the steakhouse melts immediately with the accompaniments of your choice.
  19. And there we have it, grilled vegan steakhouse melts.

 

November 11, 2016 4th of July Cookout, Accompaniments, Italian Recipes, Mediterranean Recipes, Potato Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Cheesy Parmesan & Herb Roast Baby Potatoes – The Cheese Challenge

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Cheesy Parmesan & Herb Roast Baby Potatoes - The Cheese Challenge
Author: 
Recipe type: Potatoes / Cheese
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
These unbelievable baby potatoes are infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
Ingredients
  • 500g Baby potatoes
  • 10ml Fresh origanum
  • 10ml Fresh rosemary
  • 10ml Fresh thyme
  • 30ml Fresh basil
  • 30ml Fresh parsely
  • 3 Cloves fresh garlic
  • 30g butter
  • 30ml Olive oil
  • 250ml Fine shredded Parmesan cheese
  • Salt and cracked black pepper to season
Instructions
  1. Roughly chop 2 teaspoons each of oreganum, thyme and rosemary and 2 tablespoons each of basil and parsley.
  2. Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
  3. Slice the baby potatoes in half lengthways.
  4. Measure out 30g of butter and 30ml of olive oil.
  5. Transfer the baby potatoes to a vacuum bag.
  6. Pour in the chopped herbs and garlic.
  7. Follow this with oil and the butter.
  8. Straighten out the top of the bag and vacuum seal the bag using your vacuum packer.
  9. It is a good idea to do a double seal just for security.
  10. Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover.
  11. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
  12. Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin.
  13. Arrange the potatoes in the tin so that all the flat sides are facing upward.
  14. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
  15. Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden.
  16. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.

 

November 8, 2016 Preserving Fruit & Vegetables, Snack Food, Vegan Recipes, Vegetarian Recipes

How to Dry Apple Slices in your Oven – Make Dried Fruit at Home

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How to Dry Apple Slices in your Oven - Make Dried Fruit at Home
Author: 
Recipe type: Fruit / Preserves
 
Desiccating fruit is a great way of preservation, and this works very well with apples. This process can be done very easily at home without any additives like sulphur dioxide.
Ingredients
  • 2-3 Large apples
  • 1 Liter water
  • 125ml White vinegar
Instructions
  1. Use your corer to remove the centers and seeds.
  2. Proceed by peeling the skins from apples. Some people like to leave the skin on, but I find it a little too chewy.
  3. Slice the apples into 3mm slices. You cut them a bit thicker if you prefer, however the drying time will increase accordingly.
  4. In a jug, combine the water with the white vinegar.
  5. Place the sliced apple in a mixing bowl and pour the vinegar solution over the apple.
  6. Mix this around gently, then leave it to soak for 30 minutes. The vinegar solution will prevent the apple from oxidizing and browning while it dries.
  7. After soaking, drain the apples and spread them out on a clean dish towel.
  8. Place another towel over this and pat the slices dry.
  9. Arrange the slices on stainless steel racks. These multi level cooling racks are particularly useful for this.
  10. Place the racks in your oven set at 90c or 200f for 2 hours until dry and leathery. If you would like them on crisper side, continue drying for a further hour.
  11. After the drying time, leave the apple in the oven to cool completely with door slightly open.
  12. And there it is,beautifully dried apple slices with no added preservatives.

 

November 2, 2016 4th of July Cookout, Accompaniments, Finger Foods, Garnishes, Potato Recipes, Snack Food, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Potato Crisps – Best Recipe Homemade Potato Crisps – Super Crispy, Super Tasty!!!

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How to Make Potato Crisps - Best Recipe Homemade Potato Crisps - Super Crispy, Super Tasty!!!
Author: 
Recipe type: Potatoes
 
Potato crisps are a tote favorite across the globe. Today we're going to look at how to make low carb potato crisps that are super crispy and super tasty.
Ingredients
For the Flavor Powder
  • 30ml Dried mixed herbs (Italian or Herbs Provence)
  • 2.5ml Garlic powder
  • 2.5ml White pepper
  • 5ml Salt
For the Crisps
  • 2-4 Large potatoes
  • 3 Liters water
  • 60ml White vinegar
  • 30ml Salt
Instructions
  1. Place the mixed herbs, garlic powder, fine ground white pepper and salt in your spice grinder. The fine powders help the grinder grind the herbs to powder by adding extra resistance in the chamber.
  2. Transfer the fine blend to a sprinkle bottle.
  3. To cut the potatoes in thin slices, you can use a regular potato peeler, however these slices are too thin and will over-brown before crisping.
  4. Better than the regular is the ceramic peeler which will give you slightly thicker slices. The problem with this is that if you go even slightly skew, the wafers will be horribly uneven, resulting in burnt edges.
  5. The best way to achieve perfect slices is with a very sharp thin blade knife. Cut the slices to 1mm thickness.
  6. Transfer the sliced potato to a mixing bowl and pour in 3 liters of water.
  7. Add the salt and white vinegar and mix this around yo separate all of the potato wafers.
  8. You will immediately see the vinegar liberating the starch from the potato.
  9. Allow this to soak for 30 minutes.
  10. Drain and rinse the potatoes and lay them out flat on a clean dish towel.
  11. Place another towel over these and pat them dry.
  12. Half fill a large pan or wok with oil and heat this to 180c or 350f.
  13. Carefully drop the wafers in to the oil. As the crisps fry you will notice that the violent frying as the water content is driven from the potato becomes more and more gentle.
  14. Within a couple of minutes the crisps will be causing no frying reaction at all, and they will be crisp and golden.
  15. Remove the crisps from the oil and drain on kitchen paper.
  16. Continue with any remaining potato wafers.
  17. As the crisps cool they will crisp up even more.
  18. Transfer them to a large roasting tin. Sprinkle the flavoring powder over the crisps and toss them around gently to coat.
  19. Sprinkle again to cover any blind spots, toss again, then serve with a dipping sauce of your choice.
  20. And the we have it.... a mountain of awesomely crisp, golden, low carb potato crisps ready to be snacked.

 

August 3, 2016 Accompaniments, Garnishes, Instructional Techniques, Molecular Gastronomy, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

Cilantro Pesto Spaghetti – Simple Molecular Gastronomy – Perfect Garnishes using Agar Agar!!!

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Cilantro Pesto Spaghetti - Simple Molecular Gastronomy - Perfect Garnishes using Agar Agar!!!
Author: 
Recipe type: Molecular Gastronomy
 
This molded spaghetti works brilliantly as garnish on steaks, chicken and salads. The process falls into the category of molecular gastronomy, however it is nowhere as complicated as it sounds. This process will work with any liquid, including liqueurs, wines, vinegars and syrups, provided you keep to the ratio of 200ml liquid to 2.5ml agar agar. Agar agar is a specialized thickener, and can be found at almost any health store.
Ingredients
  • 100ml Clear chicken stock
  • 70ml Mayonnaise
  • 30ml Worcestershire sauce
  • 2.5ml Cayenne pepper
  • Generous handful fresh cilantro / coriander
  • 2.5ml Agar Agar
Instructions
  1. Combine the chicken or vegetable stock, mayonnaise, Worcestershire sauce, agar agar, cayenne pepper and cilantro.
  2. Use your stick blender to zap this until fine.
  3. Transfer this to a small saucepan and bring it to a simmer for 60 seconds.
  4. Take a length of polyethylene piping and coil it up.
  5. Fill another container with very cold water.
  6. Place one end of the coiled pipe in the pesto and suck the pesto up the pipe. You can use your mouth or a suitably sized syringe to do this.
  7. Stop when you have sucked up half of the liquid.
  8. Plunge the coil into the cold water bath for 3 minutes, holding the ends out of the water.
  9. Remove the pipe from the water.
  10. Serve your main ingredient, be it steak or otherwise and spoon some of the leftover pesto over the steak.
  11. Hold one end of the pipe over the platter and start blowing on the other end.
  12. As the pesto spaghetti emerges from the pipe, direct the front end of the pipe to place the spaghetti where you want it.
  13. Finish the garnish with a little extra cilantro and you're done.
  14. And there we have a succulent steak topped with 3 totally different textures of cilantro pesto. This quantity of pesto will garnish 2 steaks.

 

July 29, 2016 Baking, Bread, Breakfast, Dessert, Mother's Day, Sweets, Vegan Recipes

Biker Bar Pancakes – Diner Style Pancakes – Awesome Beer Flapjacks for Hungry People!!!

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Biker Bar Pancakes - Diner Style Pancakes - Awesome Beer Flapjacks for Hungry People!!!
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Today's episode is and easy, fun and delicious treat that will result in the best flapjacks you have ever tasted. These things are huge... they are light and fluffy.... and they have an amazing flavor that is second to none.
Ingredients
  • 365g All-purpose flour
  • 45ml Sugar
  • 6.25ml Baking powder
  • 6.25ml Bicarbonate of soda
  • 6.25ml Salt
  • 2 Eggs
  • 430ml Cultured buttermilk
  • 125ml Beer or stout
  • 5ml Vanilla extract
  • 45ml Butter melted
  • Extra melted butter for frying and serving
  • Maple syrup
Instructions
  1. Combine the vanilla extract, melted butter, beaten eggs, cultured buttermilk and beer in a jug. Stir this well until completely combined.
  2. In a mixing bowl, combine the all purpose flour, baking powder, bicarbonate of soda, salt and sugar. Stir this together until well combined.
  3. Pour the wet ingredients into the bowl. Use a ball whisk to mix this all together until you have a lumpy batter.
  4. Heat a frying pan over medium heat. Brush the pan with melted butter and drop a half cup of the batter into the pan.
  5. Allow this to fry for 2.5 to 3 minutes until bubbles open on the top of the pancake.
  6. Use a spatula to lift the edge of the pancake. These are bigger normal, so you really have to get the spatula well underneath the pancake before attempting to flip it.
  7. Flip it over and continue to fry for a further 2.5 minutes.
  8. Remove the pancake from the pan and continue with the remaining pancakes. Keep the cooked pancakes warm in a low oven.
  9. Serve the pancakes brushed with melted butter and drizzled with maple syrup.

 

July 26, 2016 Accompaniments, Garnishes, Sauce Recipes, Vegan Recipes, Vegetable, Vegetarian Recipes

How to Make Fake Horseradish – Fake Prepared Horseradish Recipe

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How to Make Fake Horseradish - Fake Prepared Horseradish Recipe
Author: 
Recipe type: Sauce
Prep time: 
Total time: 
 
Prepared horseradish is pretty hard to find in some countries, and when you can find it, it's ridiculously expensive. This is largely due to the labor that goes into the cleaning and preparation before pickling. Today we're looking at a way to make fake horseradish that tastes just like the real thing, and apart from the difference in color, nobody will be able to tell the difference.
Ingredients
  • 500g Garden radish (regular radishes)
  • 200ml White wine vinegar
  • 2.5ml Salt
  • 1.25ml Citric acid
  • 45ml Wasabi powder
  • 50ml Sherry
Instructions
  1. Top and tail the radishes and cut them into quarters.
  2. Measure out the citric acid, salt, white wine vinegar, sherry and wasabi powder.
  3. Place all of the ingredients in your food processor and process until fine.
  4. Package the horseradish in suitable sterilized bottles and place in your refrigerator to mature for at least a week before consuming.

 

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