When it comes to sitting down and making a healthy and nutritious meal, one of the things that stops a
good meal being a great one is how the food tastes. I mean, how many times can you honestly eat
steamed broccoli and not wish that it tasted like your favourite guilty secret, a burger and chips perhaps, or even chocolate brownie. Don’t worry, it happens to everyone!
You see, here’s the thing when you enjoy what you eat, you’re more likely to eat it, therefore if there is something that tastes particularly good, but isn’t particularly healthy, you’re less likely to eat healthier products.
It all comes down to flavour of foods and how they react with your taste buds. Italian company,
FlavourArt have specialised over the years in how to add flavour to food, whether that is the way you prepare it or by adding flavours directly to your produce.
Meats and Fish
The best ways you can add flavour to meat and fish are in two primary categories; cooking technique
and marinades. By themselves, both have little flavour, lots of texture but the flavour that you get in
restaurants or beachside cafe’s are actually brought to you via an artificial means.
If you have a hot/searing pan, this is a great cooking technique for your meats. This allows you to seal the meat quickly and maintain a lot of the juices, breaking down the proteins which help add flavour. For your fish, using a charcoal bbq or even a very hot pan will help the fish cook quickly but not get dried out.
If you were going to add marinades, look for smokey and sweet for meats, but add these gradually to
the cooking process whilst for fish, you want to focus on the acidic elements and cook the fish in these flavourings.
A lot of people have difficulty adding flavour to vegetables, the reason is because with all the steaming or boiling, it’s easy to get rid of the sweet nutrients that are naturally in the vegetables themselves. Once again it comes down to cooking but also having to add the flavour, and this time in a variety of
Grilling vegetables is a great way to get maximum flavour from just a bit of light charring. This is
particularly good with asparagus and courgettes. If however, you prefer to steam or boil, this is where
adding flavour after cooking is essential. Consider using good oils, such as a rich olive oil and balsamic vinegar as a dressing, or if you want to be a little more adventurous, FlavourArt have a range of dried and liquid flavourings that even the top chefs in the world use. Something like a ginger oil or a peanut flavouring can turn the average broccoli head into something magnificent.
Cook with fats
Cooking with oils and fats got a very bad reputation in recent years, however, with more research being
conducted in this area and the results coming back on the health benefits, you want to start considering with oils and fats once again.
This is a great, natural way of adding flavour as you will get the flavour and good animal protein in your food source. Things such as coconut oil and goat butter are especially in fashion right now, try and experiments with different foods to see what you can do to add flavour to your dishes.
Add tiny elements of unknown flavour combinations
By this we mean, if you haven’t tried it but heard it works, then try it, a little at a time. One of the best discoveries that people have made in the last two/three years is adding fruit to salads to accompany main meals. Things like a rocket salad with pine nuts, walnuts, pomegranate and orange segments are the rage and with Christmas just around the corner, these flavour combinations can be a
real treat to use in your meals!
*Disclosure: This post contains sponsored content, please see my disclosure policy for further details*