[WATCH] Brine for white meat

When white meat cooks it generally loses 30% of its juices. Put it in brine overnight before you cook it and it only loses 10%. Watch Sean Gravina make a brine which can be used to flavour any white meat and above all keep it juicy. 

Rachel Zammit Cutajar
7 November 2014, 4:22pm
Sean Gravina makes a simple brine to keep white meat juicy and full of flavour
Brine for white meat

  • 1 tsp chillis, dried
  • 1 liquorice stick
  • 1 tsp black peppercorns
  • 2 star anise
  • 1 tsp whole cloves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp thyme, dried
  • 2 bay leaves
  • 1 tsp rosemary, dried
  • Knob butter
  • 4 litres water
  • 360g coarse salt
  • 120g Muscovado sugar

  1. Place the spices used for the brine in a pestle and mortar and crush. Toast the spices in a hot saucepan that holds at least 4 litres of water with a knob of butter.
  2. Once the spices are fragrant, add the water.
  3. Add the salt and sugar.
  4. Bring to up to the boil and remove from the heat immediately.
  5. Place any white meat in the brine for 8 hours.

This recipe first appeared on Gourmet Today TV, aired on TVM on 7 November 2014.

Rachel Zammit Cutajar graduated in economics from the University of Malta...