Yield: 1 servings
|1 tablespoon||Grated horseradish|
|1 tablespoon||Capers; chopped|
|1||Clove garlic; crushed|
|1 tablespoon||Red wine vinegar|
|3 tablespoons||Extra virgin olive oil; (3 to 4)|
|175 grams||Radishes; sliced (6oz)|
|Freshly ground salt and mixed peppercorns|
|; to taste|
Mix together the first 4 ingredients. Heat the oil in a wide pan or wok and then quickly stir-fry the radished and cucumber until golded but crisp. Add the horseradish mixture and let it bubble whilst seasoning well.
Serve immediately with any chargrilled (or even cold) meats.
Converted by MC_Buster.
Per serving: 436 Calories (kcal); 42g Total Fat; (83% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 122mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.