Monday 30 September 2013

It's All About Taste

There is so much comment about food these days.  What you should eat and what you shouldn't eat, so I'm going to fly a flag for taste. We BBQ food on our rotisserie every week, no matter what the weather. Rotisserie cooking always delivers intense flavours, it's just it's nature, but what we've found is that some of the cheaper cuts of meat and fish, can produce some outstanding food.
 



Most of the horrible fat disappears during cooking and what you are left with is delicious food.  The tick to not piling on the pounds is portion control.

Enjoy your food, but be content with less of it.  Don't always "fill your face".  If there are leftovers, save them and enjoy them a second time.

Try lamb shoulder, shoulder of pork or brisket.  Cook them slowly to tenderize them.  There are so many offers for fish. Bream and bass are extensively farmed, as is trout.  All these fish can be poached in white wine. Place them in some foil and pour the wine over, add a few slices of lemon and then loosely wrap the foil into an envelope with the seal at the top.  Put them on your grill on a low heat.



Cook for no more than twenty minutes and the flesh will just fall off the bone.  It's healthy and tastes brilliant. 

Take a look at our web site for some brilliant recipes.
www.rotigrill.com

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