Cures, Pickles and Brines - James Martin Chef

Ingredients

• 1 side salmon, pin boned and belly removed
• 200g table salt
• 200g caster sugar
• 2 cooked beetroots
• 50ml gin
• 1 shallot, peeled and sliced
• 4 turnips, sliced
• 6 baby carrots
• 1 bunch of radishes
• 1 x 5 cm ginger, peeled and julienned
• 50g caster sugar
• 50ml white wine vinegar
• 600g chicken thighs
• 100g salt
• 2 litres if water
• 1 onion
• 2 bay leaves
• A few peppercorns
• 200g plain flour
• 1 tbs paprika
• 2 tsp onion salt
• 1 tsp black pepper
• ½ tsp celery salt
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp ground allspice
• 1 tap dried oregano
• 1 tap dried marjoram
• 300ml buttermilk
• Vegetable oil for frying