Frozen Meat Products have been in continuation since the 1930’s and often are linked with TV dinners and other ease & convenience items. These frozen meat products are quick, handy and simple-to-cook, besides saving time on cleaning them.
Blissfully, though, contemporary meat is pretty darn tender, much tenderer than the meat consumed by our cave-dwelling ancestors. In the primordial days, meat was cooked without any former marination of rich spices and herbs which endowed a “bland” taste to the meat preparation. Mostly they were simply roasted or smoked. While in the medieval age, most of the meat in the western countries were prepared using salt and pepper and that gave “spice-less” and “not-so-yummy” feel and taste to it. Slowly and gradually, the world witnessed an evolution in the subject of meat preparation and its marination
With Brand Halal’s globalisation, there are signs all over that the brand Halal is in the quest to dominate world meat market scenario in few years down the line. As per the estimation of Malaysia-based World Halal Forum, Halal already accounts for over 17% of the worldwide food market.
- 3 sticks lemon grass
- 5 cm piece fresh root ginger , peeled and chopped
- 5 cloves garlic , peeled and chopped
- 6 lime leaves
- 1 good pinch ground cumin
- 1 lemon , zest and juice of
- sea salt
❏ 1/2 cup butter at room temperature
❏ 2 tbsp of chopped fresh rosemary or 2 tsp dried
❏ 2 tbsp chopped fresh thyme or 2 tsp dried
❏ 3 big garlic cloves, finely chopped
❏ 1 1/2 teaspoons of grated lemon peel