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SPICE IT UP

Before you start, why not give your dish a lift with a glaze, marinade, stuffing or flavouring

Glazes

Chops, steaks and joints can be glazed to add extra flavour and create an attractive appearance.
Mix together and spread over joint 20 minutes before the end of cooking, or brush over the surface of chops or steaks prior to grilling.
Try the following:

BEEF:	Honey, ginger and orange juice. Mustard and honey. Garlic, root ginger and honey.
LAMB:	Wholegrain mustard and brown sugar. Redcurrant jelly, garlic and fresh mint. Lemon juice, honey and fresh ginger.

Marinades

Marinating both adds flavour and aids tenderising of meats. To absorb flavours successfully it is recommended that marinating is for a minimum time of four hours or overnight, covered and in the refrigerator. Try combining some of the following flavours or make some of your own.

BEEF:	Olive oil, fresh herbs and lots of garlic. Soy sauce, lemon juice, garlic, sherry and sesame seeds. Horseradish, mustard and red wine. Soy sauce, sherry, garlic and ginger.
LAMB:	Olive oil, lemon juice, garlic and dried mixed herbs. Rosemary, garlic and olive oil. Redcurrant jelly, red wine and fresh herbs. Yogurt, fresh mint, oil and garlic.

Stuffings

Stuffing can be used either to stuff boned and rolled joints or serve as stuffing balls.

• Spinach, fresh herbs, onion, garlic, apricots, pine kernels, and rice.
• Chestnuts and sausagemeat.
• Redcurrants, sausagemeat and rosemary.

Flavorings

Joints can be studded, spiked or covered with a crust to add extra flavour and/or texture.
Use flavourings such as:-

• Fresh rosemary sprigs and garlic silvers.
• Spread with a mixture of parsley, mustard and oil. Sprinkle with breadcrumbs, 20 minutes before the end of cooking.
• Finely chopped garlic and crushed black peppercorns.
• Sprinkle with a creole mixture of:- black peppercorns, paprika and dried mixed herbs.

Reference: A Consumer Guide to Cooking British Meat. Meat and Livestock Commission, P.O. Box 44, Winterhill House, Snowdon Drive, Milton Keynes, MK6 1AX.