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Thank you fellas, never brined before but I knew I'd find a use for this paint skuttle. Gone all Nigellaery.
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inchpincher
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Good work, I'm a firm believer in brining - just make sure to dry it all thoroughly tomorrow, inside and out tomorrow (kitchen towel/jiffy cloth work well) and let it come up to room temp before bunging it in the oven.
**pro tip: I usually squeeze the clementines to give the brine some of the juice flavour
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Yeah. I echo @Tenderloin with ensuring the meat is dry. I'll dry mine overnight in the fridge overnight. It ensures the skin crisps up.
Personally I have never found the flavoured brines add too much additional taste. But I've not tried that recipe before. Tell me how it turns out.
Tenderloin
Aroogah
I use Nigella's brine
approx. 6 litres water
1 large orange or 2 smaller (quartered)
250 grams maldon salt (or 125g / ½ cup table salt)
3 tablespoons black peppercorns
1 bouquet garni
1 cinnamon stick
1 tablespoon caraway seeds
4 cloves
2 tablespoons allspice berries
4 star anise
2 tablespoons white mustard seeds
200 grams sugar
2 onions (unpeeled and quartered)
1 x 6 centimetres piece of fresh root ginger (unpeeled and cut into 6 slices)
4 tablespoons maple syrup
4 tablespoons runny honey
stalks from 1 bunch fresh parsley