Brine for Pork or Chicken

Ingredients
Bulk:
250 ml warm water in a large jug
200g salt (any will do)
100g sugar
2litres cold water
Dried herbs to taste

Smaller Lots:
70 ml warm water in a large jug
70g salt (any will do)
25g sugar
1litre cold water
Dried herbs to taste

Method
Disolve salt and sugar in the warm and water
Add to the cold water and stir well
Add the herbs

In a covered bowl or ziploc bag add the meat and brine
For 2" thick meat and less 2 hours is enough add an hour per inch
Refrigerate

When finished bring to room temperature, pat dry and you are ready to cook

Comments

333 Days after Lockdown - 20th February, 2021

Tartiflette Pizza - A thing of beauty This pizza was so good we had to add it to the blog - It has been quite a while since we posted. Almost a whole year since lockdown On another good note Maggie and I have both had our first Pfizer vaccination. So happy, but astonished that some people, including some that we love and hold dear are refusing or even doubtful. Just do it, for everybody We saw the recipe on a James Martin show - it is by Richard Bertinet. Hert is the link to the recipe . There are 2 recipes included on the link, both Tartiflette based We adapted it slightly to cook in our new OONI KARU wood-fired pizza oven. Simple and easy - all the elements of Tartiflette the recipe is easy enough but you could do this easily even with shop-bought pizza dough Soften lardons / shallots / leek in a little olive oil Steam or boil a few new potatoes, cool and slice thinly Beat egg, creme fraiche or natural yoghurt or cream with a little grated garlic, sa...

131 Days After Lockdown : Sunday 3rd August, 2020

PUT YOUR POO IN THE POST & COP A FEEL What a lovely Sunday afternoon First visit from Damien & Karen since Karen's personal lockdown sometime ago. And they bought their very cheeky little chappy with them 'Murphy' Before posting this I discussed whether I may add the post that Karen added to her Facebook and she kindly agreed, wanting to spread the message. Many of our friends and family have gone through or indeed are still dealing with the disease. The message is simple, even now with Covid-19 in our midst, be aware of your body and make sure to take advantage of any health screening you may be offered This is a long post, but please do not skip this part and go straight to the details of lunch at the bottom Karen - It’s been a while since I’ve given everyone an update and this is because healing from the lung operation has been complicated due to an infection and also the results weren’t as I had hoped. During the operation the...

222 Days after Lockdown - 1st November, 2020

Appetiser: Braised Fennel, Cod and Dill Oil Lunch: Roast Leg of Lamb, Hasselback Potatoes, Cavallo Nero, Pan-Fried Garlic Brussel Sprouts Dessert: Apple, Ginger Pudding with Caramel Sauce, Stem & Crystalised Ginger Ice Cream Sunday Lunch with a nice visit from Alan & Sue. We have been working on some of these dishes and so you will see that with different guests, we serve the same or similar menu Leg of Lamb was from Swiss Farm, great value at £18 for a good sized leg. Roasted in the Monolith, basted with Rosemary & Garlic Oil. Served pink. Hasselback went perfectly again. I should thank Wendy & Chris for my 'Hasselback Cutter' which was my Christmas gift from 2019 Whilst there are other ways of cutting Hasselback this does make it very easy. And you can Hasselback away Here is a link to the cutter. but it is available on other sites It has taken quite a while to work out the best way to cook Hasselback potatoes... Add small slivers of...

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