Horseradish

Recently I ordered some Fresh horseradish. I wanted it so I could grate it over one one of my dishes on the new menu instead of using the bought processed product and getting an inferior outcome. Having never had the pleasure of this fresh product in my hands in Australia before now I was very pleased to receive it, only to be amazed at the price. $44- for this amount. One kilo. We all joked about setting up a horseradish farm and then got back to work.

The horseradish itself was great and had the desired effect that I wanted. Good job I require only a small amount!! The smell which will clear any sinus problems is strong distinct and fresh. It brought back memories of my first experience with fresh horseradish. When I was starting my trade back in the Hilton in London. I was on the cold larder section and cleaning out the fridge was one of my jobs as a young commis chef. As you would expect, I was very inquisitive and wanted to know everything. On finding this large jar of unlabeled produce I proceeded to open it.

Picture this, I am crouching down in-front of an under-bench refrigeration unit unscrewing this container in front of my face, deep breath taken on opening and out for the count I was. The fumes from the grated fresh horseradish had knocked me out. There I was lying on the kitchen floor (only for a few seconds mind you) before I was whisked away to see the on-site nurse, we did have 105 chefs in the hotel when I stared back in those days of the huge brigades and a nurse was constantly busy with all the staff and guest needs. (5 star ofcourse.)

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