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Horseradish Sauce is Hot Stuff!


Mandy Steel from Mandys Horseradish holding a shovel and an armful of raw horseradish plants
Mandy Steele of Mandys Horseradish

Introducing Mandys Horseradish Sauce and Mandys Horseradish & Apricot

Mustard.


Grown and nurtured in paddocks on the Canterbury plains and then hand-picked, hand-peeled and small-batch bottled to order in glass jars right here in Christchurch by Mandy Steel herself.


The processing is a laborious procedure, and Mandy will often wear goggles when she's processing the raw horseradish, to help protect her eyes against the strong fumes (which are a hundred times more potent than onions).


Horseradish is not a common herb to have in New Zealand gardens, so Mandy is the largest grower of Horseradish in New Zealand with two paddocks equating to roughly six acres of plants.






The Canterbury Plains provide the perfect conditions for growing horseradish with crisp winter frosts, and the possible chance of snow (which is a natural fertilizer for the crop), balanced with hot summer days and sufficient rainfall. These factors all contribute to the natural pungency of the plants, giving the sauces their highly regarded pepperiness.


The crops are harvested all year round on a weekly basis. The plants take about twelve to 18 months to grow, and once harvested they will regenerate for the following year. The crop has gnarly roots which grow knee-high leaves in the spring.


A paddock of fresh horseradish with trees on the horizon

Ways to Use Mandys Horseradish Sauce & Mustard



  • Mandys Horseradish Sauce is fantastic with roast beef and Yorkshire pudding (naturally).  Don’t stop at roast beef, though! It's just as delicious with salmon, trout, lamb, corned beef or venison.

  • The Horseradish Apricot Mustard makes an excellent flavouring for a vinaigrette dressing.

  • Add a spoonful of the Horseradish Sauce to give your Bloody Mary/Virgin Mary an awesome flavour boost.

  • When making a kumara and crispy bacon salad, try tossing some of the Horseradish Apricot Mustard and olive oil through before baking to caramelise the kumara.

  • Use the Horseradish Apricot Mustard as a roast meat glaze, or over your Christmas ham – mix with olive oil, and spread over the meat during the last 20 minutes in the oven.

  • Try horseradish mashed potato and horseradish aioli.


  • Mix Mandys Horseradish Sauce with sour cream or crème fraiche and a little bit of chopped dill, combine and serve on crostini with smoked salmon.

  • Make a horseradish butter to melt on top of your steak or crayfish.

  • Cream and white wine sauces are gently enhanced with either the Horseradish Sauce or the Mustard.

  • Use the Horseradish Sauce instead of butter on asparagus and baked potatoes.

  • Add a couple of spoonfuls of the Horseradish Sauce to homemade hummus.

  • Great with grated raw beetroot (seriously!) Just add a couple of tablespoons of the Horseradish Sauce and mix.

  • Combine the Horseradish Apricot Mustard with olive oil and toss through fresh pasta.

  • Make a horseradish mayonnaise and add to your favourite sandwich filling.


A sliced beef sandwich on multigrain bread with watercress garnish on a patterned plate

The eagle-eyed amongst you will be wondering why there is no apostrophe in Mandys. The reason is that Mandys Horseradish started out with two Mandys, but is now owned and operated by one Mandy, Mandy Steel.


Check out www.horseradish.co.nz for more options.



 


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