MEAT & POULTRY
Tips and tricks to amplify the flavor while delivering perfectly cooked, tender, moist cuts of meat.
RECIPES with TASTE TRAVELS SPICE BLENDS
Grilled chicken sausages over mashed celeriac (knolselderij) and kale, topped with balsamic-glazed red onions.
Marinated in milk and Italian herbs for maximum flavour, tenderness and juiciness!
Slow-cooked with Italian herbs, then moved under the broiler/grill to crisp up the skin.
Slow-cooked in an easy homemade teriyaki sauce, then finished under the broiler/grill.
LIVING LEKKER NOTES
I know many of us grew up in a generation where meat was the hero of the meal. But that has now come at a cost, with the meat industry being one of the culprits when it comes to food scarcity and climate change. I'm not going to go into the details here...there are no shortage of articles on the internet for you to find.
So when you eat meat, make it good, and make it count! Consider opting for meat just a few times per week, and when you do, serve plenty of whole grains and vegetables as part of the meal...they make great heroes as well!
Oh, and look for sustainably produced meat...the animals that are treated poorly, taste poorly!