47
30. BRINE, MARINADES, RUBS AND SAUCES
CHRIS' BASIC BRINE
1 litre of water
1 tblsp of salt
This mixture can be flavoured with anything you like - such as crushed garlic, lemon, peppercorns,
herbs, a teaspoon of good curry paste, brown sugar, soy sauce or ginger.
Soak the meat in the brine and place in the refrigerator overnight. Ensure that the meat is fully
submerged in the brine.
Note that there is an increasing push to include Iodised salt in our cooking. Whilst this is a good
initiative, Iodised salt is not recommend for use in brining.
CHRIS' BASIC MARINADE
1 cup white wine
1 cup grape seed oil Juice from one lemon
3 crushed cloves of garlic 3 or 4 stems of rosemary 1 tsp of crushed pepper
Combine all ingredients in a ceramic or glass dish.
Add the meat and thoroughly cover it with the marinade before refrigerating overnight.
CHRIS' BASIC RUB
1 tblsp cumin powder
1 tblsp smoked paprika
1 tsp black pepper powder
Rub the meat with a clove of garlic, cover with the rub mixture.
Refrigerate overnight in a plastic bag or in a glass or ceramic bowl.
DALMATIAN RUB
Equal quantities of rock salt and peppercorns.
Heat the salt and pepper in a dry wok till it starts to smoke, remove from the heat and allow to cool
before grinding into a powder.
BIG RED RUB
1 tblsp salt
1 tblsp pepper
1 tblsp garlic powder
1 tblsp onion powder
1 tblsp cayenne powder
1 tblsp chilli powder
¼ cup paprika
½ cup brown sugar
Mix all ingredients together and keep in an airtight jar.
