Recipes

Brined Turkey for Thanks Giving

Give your Turkey the best flavour ever, by trying a very simple traditional American technique; brining the meat overnight before cooking. A brine is salt and water, and by giving your turkey a long soak it’s said to coax more moisture and flavour into your bird.

 The method draws moisture from the inside of the bird to the surface, where it combines with the salt and other seasonings. Eventually, that flavoursome salted liquid is reabsorbed by the meat, seasoning it throughout ahead of cooking and making it extra juicy.

Here, Gillian from Churchfields Saltworks shares an alternative recipe for Brined Roast Turkey using our very own Droitwich Salt.

Ingredients

The Salt
2 whole star anise
2 teaspoons peppercorns
1 teaspoon whole cloves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 cinnamon stick, broken into 3 pieces
1/3 cup plus 1 tablespoon Pure Droitwich Salt
1 large orange, peel removed in long strips with vegetable peeler and finely chopped (about 2 tablespoons)

Turkey
5 large spring onions, chopped
1 whole large orange, coarsely chopped with peel
1/4 cup finely chopped peeled fresh ginger
2 whole star anise
1 cinnamon stick, broken into 3 pieces
2 tablespoons soy sauce
2 tablespoons flavoured (light) molasses
1/2 cup unsalted butter, room temperature
2 cups (or more) Turkey Stock

Gravy
Just over 2 cups Turkey Stock
1/2 cup all purpose flour
1/3 cup dry Sherry
1 tablespoon soy sauce

Sweet Sausage Stew

In celebration of National Sausage Week, we’re sharing a family favourite, sweet sausage stew. Sweet from the cider and fruity ingredients, it’s the perfect comfort for those long wintery evenings. This one-pot dish is pretty straightforward to cook and it’s a dish everyone will enjoy! Serve with creamed mash and buttery greens, or simply enjoy on it’s own with some fresh bread to soak up the sauce. It tastes even better the next day so always make plenty so you have leftovers.

Ingredients (Serves 6)

12 good quality pork and apple sausages
1 white onion
3 garlic cloves
2 medium leeks
3 celery sticks
2 tbsp tomato purée
2 tbsp whole grain mustard 
Dried mixed green herbs
500ml vegetable stock
500ml dry organic cider 
1 large tablespoon of redcurrant jelly
1 apple
Pure Droitwich Salt and black pepper, to taste
Chopped fresh parsley and soured cream or crème fraiche to serve