Cures, Pickles and Brines
James's masterclass on brines, pickles and cures, full of fresh flavours!
Ingredients
Cures
- 1 side salmon, pin boned and belly removed
- 200g table salt
- 200g caster sugar
- 2 cooked beetroots
- 50ml gin
Pickle
- 1 shallot, peeled and sliced
- 4 turnips, sliced
- 6 baby carrots
- 1 bunch of radishes
- 1 x 5 cm ginger, peeled and julienned
- 50g caster sugar
- 50ml white wine vinegar
Brine
- 600g chicken thighs
- 100g salt
- 2 litres if water
- 1 onion
- 2 bay leaves
- A few peppercorns
To coat
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tap dried oregano
- 1 tap dried marjoram
- 300ml buttermilk
- Vegetable oil for frying
Method
Bring the brine ingredients to the boil, cool, then pour over the chicken thighs and pop in the fridge overnight.
Heat a deep fat fryer to 170c.
Drain the chicken then coat in the buttermilk.
Mix all the spices with the flour, dip the chicken into the spice flour mix and then deep fry in batches for 5 to 6 minutes. Drain.
Ingredients
Cures
- 1 side salmon, pin boned and belly removed
- 200g table salt
- 200g caster sugar
- 2 cooked beetroots
- 50ml gin
Pickle
- 1 shallot, peeled and sliced
- 4 turnips, sliced
- 6 baby carrots
- 1 bunch of radishes
- 1 x 5 cm ginger, peeled and julienned
- 50g caster sugar
- 50ml white wine vinegar
Brine
- 600g chicken thighs
- 100g salt
- 2 litres if water
- 1 onion
- 2 bay leaves
- A few peppercorns
To coat
- 200g plain flour
- 1 tbs paprika
- 2 tsp onion salt
- 1 tsp black pepper
- ½ tsp celery salt
- ½ tsp dried sage
- ½ tsp garlic powder
- ½ tsp ground allspice
- 1 tap dried oregano
- 1 tap dried marjoram
- 300ml buttermilk
- Vegetable oil for frying
Method
Bring the brine ingredients to the boil, cool, then pour over the chicken thighs and pop in the fridge overnight.
Heat a deep fat fryer to 170c.
Drain the chicken then coat in the buttermilk.
Mix all the spices with the flour, dip the chicken into the spice flour mix and then deep fry in batches for 5 to 6 minutes. Drain.
