If you're a meat-eater it can be easy to fall into the trap of cooking the same way time after time. At HelloFresh, we encourage people to step out of the cooking comfort zone and try their favourite ingredients in new ways. Some of the ways you can cook meat in a way that's still full of flavour but will add some excitement to your dinner include:

Barbecuing: Despite the weather in Ireland not always being optimum barbecuing weather, it can be one of the tastiest ways to cook your meat. Fire up the grill and cook marinated steaks, sausages, lamb chops, or chicken skewers for that classic Irish barbecue experience. Don't forget to add some grilled vegetables and serve with a side of fresh salads.

Roasting: Roasting is a classic for a reason. This versatile method works well for larger cuts of meat like whole chickens, beef roasts, or leg of lamb. Season the meat with herbs, spices, and marinades, then slow-roast it in the oven for juicy and flavorful results.

Stir-frying: Stir-frying is a quick and convenient way to cook meat, particularly when combined with colourful vegetables and Asian-inspired sauces. Slice the meat thinly and cook it over high heat, tossing it with your favourite stir-fry ingredients. We have lots of different Asian Stir Fry recipes for you to try at home.

Slow-cooking: You will appreciate the tenderness and rich flavours achieved through slow-cooking methods like braising or using a slow cooker. Create hearty stews, casseroles, or pulled pork by allowing the meat to simmer slowly with aromatic ingredients for hours, resulting in deliciously tender meals.

Grilling: A bit easier than barbecuing, grilling indoors on a stovetop grill pan or electric grill is another option. Cook chicken breasts, lamb cutlets, or fish fillets with a smoky char and serve them alongside grilled vegetables or salads.

Pan-frying: Pan-frying is another versatile technique suitable for various meats. Cook your favourite cuts of beef, pork, or veal in a hot skillet with a little oil, achieving a caramelised crust on the outside while retaining the juiciness inside.

Oven-baking: From meatballs and meatloaf to casseroles and baked chicken, oven-baking is a convenient method that allows for easy preparation and delicious results. Use a combination of seasonings, breadcrumbs, and vegetables to enhance the flavours in an easy, quick way.

A Guide to Seasoning your Meat Recipes

Seasoning meat is an important part to cooking meat recipes as it can help with enhancing flavour, balancing tastes, and adding aromatics. Not only this, but it also improves texture and allows you to create flavours to suit your preferences.

Experimenting with different combinations of herbs, spices, and seasonings can help you to create your own signature flavour profiles to match yours or your families taste. Remember, seasoning should enhance the natural flavours of the meat rather than overpower them. With practice and a bit of creativity, you'll discover the perfect seasoning techniques to elevate your meat dishes to new heights - to make every dinnertime exciting.

Top Tips For Seasoning Meat

Salt: Salt is a fundamental seasoning that enhances the natural flavours of the meat. Season the meat with salt before cooking, allowing it to penetrate the surface and enhance the taste. Use kosher salt or sea salt for better control over the seasoning.

Pepper: Ground black pepper can add a subtle kick to your meat. Sprinkle it evenly over the meat to provide a subtle heat and balance the flavours. We recommend using freshly ground pepper for the best results!

Dry Rubs: Dry rubs are mixtures of herbs, spices, and seasonings applied to the meat's surface. Create your own blend using an array of spices that you already have in your cupboards or use pre-made rubs to add complex flavours. Apply the rub generously, pressing it into the meat for better adherence. Let the meat sit in the refrigerator for some time to allow the flavours to infuse.

Marinades: Marinades are liquid mixtures that help tenderise and flavour the meat. They often include ingredients like acid (citrus juice, vinegar), oil, herbs, spices, and aromatics. Submerge the meat in the marinade and let it marinate in the refrigerator for a specific time according to the recipe. Ensure the meat is properly coated and turn it occasionally to distribute the flavours evenly.

Meat Recipe FAQs

What is red meat?

Red meat is a term used to describe the meat that is typically darker in colour when raw compared to poultry or fish. The red colour comes from the presence of myoglobin, a protein that stores oxygen in muscle cells. Myoglobin turns red when it comes into contact with oxygen, giving red meat its deeper hue. Some of the most common kinds of red meat include beef, lamb, pork, and veal.

What is white meat?

White meat is the opposite of red. It is pale in colour when raw and after cooking. In traditional gastronomy, this also includes milk-fed mammals. As with red meat, the low levels of myoglobin protein are a factor in whether it is a white meat. Pork is often referred to as white meat or red meat. White meats include chicken, turkey and duck.

How do you store meat?

Meat should be stored at the bottom of your fridge as this is the coldest part of the fridge and also helps prevent any juices from leaking onto other produce in the fridge. Keep your meat in its original packaging until it is first opened, then place it in an airtight container.