Gaelic singer and actress Kathleen MacInnes joins Bruce Macgregor. 
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Horseradish sauce
Ingredients:
- 8” of fresh horseradish
- 2tbsp water
- 1tbsp white vinegar
- Pinch salt
Preparation:
1. Use a vegetable peeler to peel the surface skin off of the tuber. Chop into pieces.
2. Put into a food processor. Add a couple tablespoons of water. Process until well ground. At this point be careful. A ground up fresh horseradish is many times as potent as freshly chopped onions and can really hurt your eyes if you get too close. Keep at arms length away, and work in a well ventilated room.
3. Strain out some of the water if the mixture is too liquidy.
4. Add a tablespoon of white vinegar and a pinch of salt to the mixture.
5. Pulse to combine.
Note that the vinegar will stabilize the level of hotness of the ground horseradish, so do not wait too long to add it to the mixture. -
Horseradish & celery salad
Ingredients:
- 1 medium celery root (about 1 pound)
- 10large celery stalks, thinly sliced on a sharp diagonal, plus 1/2 cup celery leaves
- 1small shallot, thinly sliced into rings
- 1tablespoonfinely grated lemon zest
- 1tablespoonprepared horseradish
- salt and freshly ground black pepper
- 2 tbsp Summer harvest rapeseed oil
- 3 tablespoonsfresh lemon juice
- ½ bunch flat-leaf parsley leaves
Preparation:
1. Peel and halve celery root. Using a mandoline, very thinly slice one half. Cut other half into matchstick-size pieces.
2. Combine celery root, celery stalks, shallot, lemon zest, and horseradish in a large bowl. Season with salt and pepper and toss to combine. Let vegetables sit for 10 minutes to allow flavors to meld.
3. Whisk oil and lemon juice in a small bowl; season vinaigrette with salt and pepper. Drizzle vinaigrette over vegetables. Add celery leaves and parsley and toss salad to combine. -
Steak Horseradish cream & pickled walnuts
Ingredients:
- Good-sized stick fresh
- Horseradish , about 1.5cm/½in wide x 5cm/2in long (longer if you like it hot)
- 2-3 tsp caster
- 2 tbsp white wine vinegar
- 200ml/7fl oz double cream
- 4 fillet steaks, each 250g/9oz, trimmed of any sinew
salt and freshly ground black pepper
- 4 tbsp rapeseed oil
- 80ml/2½fl oz maderia
- 225ml/8fl oz good-quality beef stock
- 9-12 pickled walnuts , plus 1 tbsp of the pickling liquid
- 50g/2oz unsalted butter
Preparation:
1. To make the horseradish cream, peel the horseradish swiftly and then grate finely. Grate quickly as the horseradish will make your eyes water. The heat of fresh horseradish is vital for this dish. Stir the sugar into the vinegar to dissolve, then pour in the horseradish. Let this sit for half an hour or so. Very lightly whip the cream; then stir into the horseradish. Cover well - then dry your eyes. (The sauce can be made a few hours ahead and chilled, but not too far ahead or the flavour will fade dramatically.)
2. Season the steaks liberally and evenly with sea salt and freshly ground pepper. Warm a heavy-bottomed frying pan; then add the oil. Heat until gently smoking, then carefully sit the steaks in the pan and do not touch at all. Let the meat cook gently until the edges turn a good rich, dark brown, moving the pan if the steaks are cooking unevenly. After 7-8 minutes, turn the steaks onto the other side. Continue to cook for a few minutes further, then remove the steaks to warm plates and set aside.
3. Stir the Madeira into the pan and boil until only a teaspoonful remains. Add the stock and the spoonful of pickling liquid, then simmer gently until slightly thickened. Add the butter all at once and stir until thoroughly combined. Return to the boil;
4. To serve, slice the pickled walnuts in half and heap over the steaks. Pour the sauce over and add a dollop of horseradish cream alongside.
Broadcasts
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BBC Radio ScotlandTue 22 Jan 2013 10:30 BBC Radio Scotland
Live Blog: The Great Comic Relief Space Race
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