Food

Is it liver sausage? My ex used to take me to a little bakery off the Westgate Road to get these every time we went up north... She was nuts about them...

Slices of ham smothered in a paste made from boiled split peas (usually with a ham knuckle in the boiling pan to add flavour to the bland peas) a kind of thickened dhal I suppose. Stottie cake? A flat bread made originally by the vikings who invaded the NE around 390AD. The chief viking whose troop landed and pillaged the area built a castle to mark his domination.. Hence Newcastle. He used local flour to make bread for the celebratory feast. The dough was kneaded then 'stotted' onto a hard stone to flatten it, creating it's characteristic disc shape and the name. The chiefs name? Greggson. And to this day his name is associated with this local speciality, appearing on high streets throughout the UK as a reminder to all that Geordie's and Vikings together rule the world.

What was in your brine mix % of sugar salt etc?

Using US measurements but roughly 11.25 litres to a cup and a half of cooking salt. About 4%. No sugar.

Amaeze!

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

Inappropriate euph is inappropriate.

In other news I would like to add to the chorus of posts that my house, too, smells piggy. Boned the aforementioned ham leg myself and made a horseshoe of about 5kg. Currently bubbling away in Coca Cola.

That's nicely trussed up - going to go attempt mine now...

@Aroogah @Tenderloin

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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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

We finally got our Asda jamon serano set up and open today, it's surprisingly fatty and juicy.

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Jerk Porchetta is in

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.

@Aroogah how long do you brine for?

I started it about 9 and will take it out about 5 or 6. Between 6-12 hours is fine for a 5-7kg turkey. Any more and the meat goes to mush from too much water.

Hmmm, I was going to leave it in the bucket all night seeing as I only just got round to it but don't want mush so will remove before bed.

Much win going on in dis thread..

In Czech. yesterday THE classic lunch. Fucking delicious.

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Mobile, so tiny pic - what is it and can I have some?

Goulash, bread, beer. All gone burp

what is it and can I have some?

We have found this thread's official motto

Came home drunk and had a lil snack - this was the garlic, parsley, caper, lemon, anchovy and truffle porchetta

Luckily jerk one survived...

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Here's one of them, smells amazing...

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The leftovers... Perfectly cooked, spot on meat to fat ratio, thin, crisp skin... Faultless...

The leftovers... Perfectly cooked, spot on meat to fat ratio, thin, crisp skin... Faultless...

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