Horseradish sauce recipe hugh fearnley-whittingstall biography

You turn hotdogs with tongs. Don’t you ever use those tongs on a hamburger.
J. B. Smoove

So before we sign off for this week for the pantry, fridge and freezer assignment…when the fridge holds too many condiments it is time for something just a little different and then freezer diving for some of the last of the ground beef blend that I grind and keep on hand for burgers, meatballs and meatloaf…I like to grind my own beef because I can control the fat content and package appropriate portions for meatloaf etc.

What a great day it was for grilling and Hugh’s Bloody Mary burgers with horseradish dressing sounded like a winner to me along with a simple side of a veggie salad for the weekly veggie bin clean out…fattoush a middle eastern version of panzanella for lack of a better description and features sumac, but have no fear, lemon or lemon pepper make a great substitute. I made crispy rough croutons out of whatever bread was needing to be used up, but pita is the normal bread ingredient and I imagine that you can mix in a favorite grain such as quinoa, couscous, or pasta to have a great vegetarian supper dish.

Makes 4 burgers, wow they must be hefty burgers!  I cut the recipe in half and I made smaller burgers 4+5 ounces each
the following ingredients can be adjusted to your preferences…
1 tablespoon tomato paste
1½ teaspoons prepared horseradish
½ teaspoon celery seeds
4 to 8 dashes of Tabasco or other hot sauce, to taste
½ teaspoon Worcestershire sauce
½ teaspoon fine sea salt
Freshly ground black pepper
3 pounds ground round
A little canola or olive oil

For the dressing blend all of the ingredients, cover and refrigerate: ¾- to 1¼-inch piece horseradish root, freshly grated
1 teaspoon cider vinegar
2 tablespoons crème fraîche or you can use sour cream and I might add that you might want to make extra for a good slather on each toasted bun
Sea salt and freshly ground black pepper

To serve: 4 good bread

Grouse is second to only the woodcock, he writes, as his favourite eating game bird. He suggests it should be hung from two to ten days to allow some of the gaminess to dissipate and then offers a traditional roast grouse recipe and accompaniments.Knife bag and this meat bible tucked into my bags, I felt ready to fake my way through the grouse nights ahead. During my first stay at the Lodge, Sir had invited four different groups of guests to come and shoot with him. Each group stayed two nights. The first night was a welcome dinner, the full day of shooting took place the next day, then the black tie dinner starring the grouse they had felled that day, and then another full day of shooting before the guests departed quickly after tea.Welcome dinner, not a problem. A lobster Salad with Lamb's Lettuce and Chives, Slow Roasted Shoulder of Lamb served with Almond Potatoes, Roasted Tomatoes and Leek Gratin, and Blackberry Soufflés for dessert. (Admittedly, the soufflés did give us cause to freak a bit, but in the end they reached optimum heights and tasted delicious.)

We would not be able to get our hands on a grouse until the following day, after the shooters had returned from the moors. The morning they were all heading out, the head gamekeeper, fully attired in Sir's trademarked green and lavender plaid tweed, came in for his sausage buttie and we tried to glean some information from him. Through crooked teeth and a full mouth, he offered little. He hated the taste of grouse. No he never prepared it himself. His wife would sometimes, but always cut off the breasts and sautéed them separately, never roasting the entire bird.Sir, cleanly scrubbed and also dressed in his tweed (with a lovely cashmere sweater in just the perfect shade of lavender that matched his pattern), sauntered into the kitchen, obviously excited at the thought of going to wipe out the entire young grouse population on his land.