SUGAR CURED RECIPES

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CURED EGG YOLKS RECIPE | BON APPéTIT



Cured Egg Yolks Recipe | Bon Appétit image

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

Provided by Christopher Kostow, Restaurant at Meadowood, St. Helena

Yield Makes 4 Servings

Number Of Ingredients 4

1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray

Steps:

  • Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
  • Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
  • Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours. Let cool. (Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
  • Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
  • Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.

HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING



Home-Cured Pork Tenderloin ‘Ham’ Recipe - NYT Cooking image

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 4 pounds cured pork tenderloin, about 24 servings

Number Of Ingredients 14

1 cup kosher salt
1 cup sugar
12 cups boiling water
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1/2 teaspoon allspice berries
1/2 teaspoon cloves
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon curing salt (sel rose)
1 cup dry white wine for brine, plus 1/2 cup for cooking
4 pork tenderloins, about 1 pound each
2 medium onions, thinly sliced
1 small bunch fresh thyme

Steps:

  • Put salt and sugar in a large nonreactive bowl (stainless steel or glass). Add boiling water and stir well to dissolve salt and sugar. Add peppercorns, mustard seeds, allspice berries, cloves, thyme and bay leaves. Leave to cool completely.
  • Add curing salt and 1 cup white wine to cooled brine. Submerge pork tenderloins in brine. Place plate directly on top of pork to keep it submerged if necessary. Cover container and refrigerate for 5 days.
  • Remove pork from brine and pat dry. Discard brine. Spread onions and thyme sprigs on bottom of a large shallow baking dish. Add brined tenderloins in one layer, then add 1/2 cup wine. Heat oven to 350 degrees; as it heats, bring meat to room temperature. Cover dish and bake for 45 minutes or until pork registers 135 degrees with an instant-read thermometer. Remove from oven (meat will continue to cook and reach 140 degrees as it rests). Let cool before cutting into thin slices. Serve with buttermilk biscuits. May be refrigerated, well wrapped, for up to 1 week.

Nutrition Facts : @context http//schema.org, Calories 131, UnsaturatedFatContent 1 gram, CarbohydrateContent 10 grams, FatContent 3 grams, FiberContent 0 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 516 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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    Weigh the salmon accurately, to check that you have the right quantity of sugar and salt for the cure. The sugar and salt combined in equal quantities should be 50 per cent of the weight of your fish.

    Remove the pin bones from the salmon and score the skin in 4 places to allow the cure to be absorbed. Wash, peel and roughly chop the beetroot.

    Peel the zest from the orange and reserve, then halve the fruit and squeeze the juice.

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    Put the sugar and salt into a food processor. Add the beetroot, tea leaves and dill with the orange zest and juice, and blend to a fine pulp.

    Lay the salmon skin-side down in a shallow ceramic dish and cover completely with the cure mixture. Cover the dish with clingfilm and leave the salmon to cure for 4 days in the fridge, turning the fish and basting it with the cure mixture after 2 days.

    When the curing time is up, scrape the cure off the salmon and lift the fish out of the dish. Rinse the remaining cure away under cold running water, then pat the fish dry with a cloth – the flesh will be bright red and firm to the touch.

    Starting at the wider end of the salmon, slice thinly with a sharp knife angled slightly towards the opposite end of the fish, stopping just before you get to the skin. I then lay these slices on a plate (allowing 6 slices per person) and accompany them with sourdough bread and pots of goodies like caper berries and pickled beetroot.

    Tip:

    If beetroot isn't your thing, simply omit it and add whatever takes your fancy – as long as the flavours are pronounced. A few of my favourite ingredients are star anise, grapefruit and basil. Treat the grapefruit like the orange in the recipe, and blend to a pulp in the food processor with the star anise, a handful of basil leaves, the sugar and salt. The blend will not be eaten, so chunky pieces are fine.

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Calories 452 calories per serving
    1. This recipe may sound like a lot of work, but curing your own salmon is much easier than you think. You do need to plan ahead, as the flavours need about two days to sink into the salmon properly, but it’s worth the wait.
    2. You’ll only spend about 20 minutes doing the actual curing, and you’ll end up with a delicate pink gravadlax which tastes impressive. Although curing is easy, it is important to follow the measurements, so try to get a side of salmon as close as possible to the weight I’ve suggested here. For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor until you get a fairly smooth paste. Transfer this to a bowl and stir in the rock salt and sugar. Pour in the gin and give it a good mix.
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HOME-CURED PORK TENDERLOIN ‘HAM’ RECIPE - NYT COOKING
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  • Preparation:

    Weigh the salmon accurately, to check that you have the right quantity of sugar and salt for the cure. The sugar and salt combined in equal quantities should be 50 per cent of the weight of your fish.

    Remove the pin bones from the salmon and score the skin in 4 places to allow the cure to be absorbed. Wash, peel and roughly chop the beetroot.

    Peel the zest from the orange and reserve, then halve the fruit and squeeze the juice.

    Method:

    Put the sugar and salt into a food processor. Add the beetroot, tea leaves and dill with the orange zest and juice, and blend to a fine pulp.

    Lay the salmon skin-side down in a shallow ceramic dish and cover completely with the cure mixture. Cover the dish with clingfilm and leave the salmon to cure for 4 days in the fridge, turning the fish and basting it with the cure mixture after 2 days.

    When the curing time is up, scrape the cure off the salmon and lift the fish out of the dish. Rinse the remaining cure away under cold running water, then pat the fish dry with a cloth – the flesh will be bright red and firm to the touch.

    Starting at the wider end of the salmon, slice thinly with a sharp knife angled slightly towards the opposite end of the fish, stopping just before you get to the skin. I then lay these slices on a plate (allowing 6 slices per person) and accompany them with sourdough bread and pots of goodies like caper berries and pickled beetroot.

    Tip:

    If beetroot isn't your thing, simply omit it and add whatever takes your fancy – as long as the flavours are pronounced. A few of my favourite ingredients are star anise, grapefruit and basil. Treat the grapefruit like the orange in the recipe, and blend to a pulp in the food processor with the star anise, a handful of basil leaves, the sugar and salt. The blend will not be eaten, so chunky pieces are fine.

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