麻豆约拍

Brine ingredients

• 4 litres water
• 2kg brisket joint
• 1kg sea salt
• 100g saltpetre (not essential but gives meat an appetising colour)
• 500g brown sugar
• 1 tbsp crushed juniper
• Small piece of nutmeg (ungrated)
• 4 cloves
• Sprig of thyme
• 4 bay leaves
• 1 tsp black peppercorns

Put all of the brine ingredients in to a large pan and simmer and stir until the salt and sugar dissolves. Allow it to completely cool.
Place the brisket joint in a large plastic container (a washing up bowl is a good size for this). Cover the meat with brine (it will float so weigh it down with a dinner plate). Wrap with cling film and leave somewhere cold for 5 days.
After 5 days remove the brisket and soak the joint in a bowl or bucket of cold water for 24 hours, changing the water four times. You can freeze the joint at this stage if you wish to cook it at a later stage.

Cooking liquor ingredients

• The salted brisket joint
• 1 carrot
• 1 onion
• 1 leek
• 1 celery stick
• 1 sprig fresh thyme
• 6 black peppercorns
• 2 bay leaves

Place the joint in a large pan, cover with cold water, add the vegetables, thyme, peppercorns and bay. Bring to the boil and simmer for 2.5 to 3 hours until tender. Stick a skewer in it to judge. Skim off any floaty bits that have broken off and risen to the surface of the water.
Remove from the pan and discard the cooking liquor. Carve and serve immediately, no need to rest the joint. This is also excellent served cold or just warm.

Ingredients

• 1 kg cooking apples
• Fat for greasing
• 150g stale wholemeal breadcrumbs
• Grated rind and juice of 1 lemon
• 4x15ml spoons golden syrup
• 100g Demerara sugar
• 2 x 15ml spoons water

Method

Peel, core and thinly slice the apples.
Coat a greased 1 litre pie dish with a thin layer of breadcrumbs, then fill with alternate layers of apples, lemon rind, and breadcrumbs.
Heat the syrup, sugar, water, and lemon juice in a saucepan and pour over the mixture.
Bake in a warm oven at 160掳c for 1 / 1.25 hours until the pudding is brown and the apple cooked.
Serve with single cream or pouring custard

Ingredients

• 1740g potato flour
• 140g fine sea salt
• 4740ml tap water
• 6g vitamin C
• 5220g wholemeal flour
• 210g yeast

Method

Mix all the ingredients in a spiral mixer for 3/5 min.

Place dough in a lightly oiled container, let rest for 45 min.

Knock back and let rest for another 45 min.

Scale at 1kg, first shape (round)

Rest 10-15 min, then second shape.

Place bread in oiled baking tins, prove for 45-60 min at 28-32c

Bake at 208c top 204c bottom, with 5 sec steam. Open vent after 25 min, bake for a further 25 min.

Remove from tins immediately and cool on a rack.