Best Apple Horseradish Aspic With Fennel Recipes

APPLE-HORSERADISH SAUCE

Steps:

• 1. Grate the apples and moisten them with a splash vinegar.
• 2. Add the horseradish and paprika. Thin to the desired consistency with the wine.

APPLE, HORSERADISH AND SMOKED PAPRIKA CHUTNEY

Steps:

• In a small, heavy-based frying pan, dry-fry the coriander seeds, cinnamon stick and mustard seeds until fragrant, stirring often to prevent burning. Set aside the dry-fried spices. Once cooled crush roughly in a pestle and mortar.
• Put the apples, onions and garlic in a food processor. Process to about 1/4in chunks. Transfer the apple mixture to a large non-reactive saucepan.
• Place the horseradish in the food processor. Process to a fine paste. Add the horseradish to the apple mixture in the saucepan.
• Add the crushed spices, the sweet and hot smoked paprika, sugar and red wine vinegar and salt.
• Bring everything up to simmering point, stirring all the time. Once the mixture is simmering, reduce the heat and let it cook uncovered very gently for three and a half hours, until the mixture has thickened and all the liquid has evaporated
• Use a wooden spoon to make a trail across the top of the chutney. If the trail fills with juice then the chutney is not ready and needs simmering further. If the trail does not fill with juice then the chutney is ready.
• Spoon the hot chutney into four hot, clean jars. Cover the jars with waxed discs and set aside to cool, then cover and seal. Label and store in a cool dry place for up to six months.

TANGY APPLE FENNEL SLAW

Steps:

• In large bowl, place apples and fennel.
• In small bowl, mix lemon juice, horseradish, oil, honey, salt and pepper until blended. Pour over apples and fennel; toss to coat. Garnish with lemon peel.

APPLE HORSERADISH ASPIC WITH FENNEL

Steps:

• Sprinkle gelatin over 1/4 cup apple juice in a 2-quart saucepan and let soften 1 minute. Stir in horseradish, salt, and remaining 2 3/4 cups juice. Heat over moderate heat, stirring frequently, until gelatin is dissolved. Pour through a fine-mesh sieve into a metal bowl, pressing on and then discarding solids.
• Quick-chill by putting bowl in a larger bowl of ice and cold water, stirring occasionally, until aspic begins to thicken, 10 to 15 minutes.
• While aspic is chilling, chop enough fennel fronds to measure 1 tablespoon, then discard stalks. Cut bulb (half) into 1/4-inch dice. Toss apple, diced fennel, and fronds with lemon juice, then divide among ramekins. Ladle aspic into ramekins and chill, covered, until set, about 2 hours. Run a knife around aspic and invert ramekins onto plates to unmold.