[WATCH] Brine for white meat

Sean Gravina makes a simple brine to keep white meat juicy and full of flavour

Brine for white meat

Ingredients

• 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

Method

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.