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One of the highlights of the
summer is alfresco dining and
leading stocks, sauces and
marinades manufacturer
Major International have an
extensive range of products
to enhance your barbecue
food offer and get your
food margins scorching.
Major International grill guru, Brian
Eastment says: “It’s impossible not
to be drawn to the delicious aroma
of food on a barbecue. It’s so much
more than just a way of cooking,
it’s a social occasion too.”
Easy and cost effective to use, Major’s
mouth watering marinades with
flavours from around the world such
as Moroccan, Tennessee and the
new chilli based Piri Piri can simply
be brushed straight onto burgers
and sausages.
Extremely versatile, their Mari-Base
marinades can be used not only on
meat, poultry or vegetables but in a
host of dishes including salsas, salads,
dressings, dips, fajitas, wraps and
sandwich fillings to boost your
outdoor menu.
“Although anything that can be grilled
will be suitable to barbecue, be aware
that exposure to direct, high heat on
the barbecue can dry your food out
and render it tough,” warns Brian.
“Marinating tenderises and moistens,
helping to counteract these effects
as well as adding flavour.
“Consider serving eye catching,
themed dishes alongside the traditional
burgers and sausages. You will be
able to charge a premium price for
adventurous looking dishes. Try
mixing Tennessee and BBQ flavoured
Mari-Bases together for a tasty
Tennessee style sirloin of beef, or
Caribbean Belly Pork marinaded over
night in the Caribbean Jerk marinade.”
Brian suggests: “Generally red
meats can take stronger flavours while
chicken and fish benefit from subtler
accompaniments. Try brushing the
Piri Piri or Fajita Mari-Base onto a
salmon steak or mix with mayonnaise
or fromage frais to create a delicious
dressing or sandwich filling.”
For health conscious diners,
pre-prepare a selection of salads
such as Moroccan Chickpea salad
using Morroccan Mari-Base or Rice
Salad using Honey, Lemon and
Mustard Mari-Base.
Vegetables and fruit are delicious
barbecued too. If cooking small chunks
of vegetables place them on a skewer
so they are easy to turn and don’t
drop through the grill onto the coals.
Brush vegetables with a Mari-Base or
the new Liquid Chargrill seasoning.
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