Cook Freestyle with Gregg's Tonight
Wednesday, 12 January 2011
Freestyle cooking is about letting go in the kitchen. It's about
learning to trust your own taste buds and not relying on recipes.
It's about experimenting, improvising and liberating your inner
chef. It's about tasting your food as you cook, adding flavours
with some herbs or spices, tasting again, then throwing in some
more seasoning until it's just right. Freestyle cooking is about
becoming brave and fearless in the kitchen.
Have you ever caught yourself staring in the fridge with
absolutely no idea of what you are going to cook for dinner
tonight? The kids and/or your significant other are going to be
home soon and ready to be fed. Freestyle cooking will help you
reinvent your old faithfuls
When you cook with your senses your everyday favourites will be
even more delicious and exciting.
Introducing Gregg's Freestyle Cooking Spokeperson - Alison
When it comes to Freestyle Cooking, Alison Robert knows her
stuff. From rural UK to New Zealand, to setting up her own cook
school business, selling it, and setting up a new project, Alison's
vibrant life epitomises everything Gregg's Freestyle Cooking is
Alison swapped wellies for stilettos at the age of 19 and
hightailed it to London. To subsidise a meagre salary in design,
she found part time work as a commis chef. The head chef took a
liking to the way she worked and decided to impart to her his
knowledge in the art of cool, creative cooking. Since then, Alison
has enjoyed feeding people from all walks of life, in all sorts of
places, finally landing on our shores in 1999.
The love she felt for New Zealand and its beauty was
instantaneous. To her, it felt like she had returned home.
Setting up business in Auckland, her vivacious, cheeky and
hospitable character lead her to launch Main Course - a fully
hands-on cooking school for those who shy from the austerity of
traditional cooking classes. In 2009 she sold the business and
moved to the Waikato, keen to return to her agrarian roots.
Alison still inspires and motivates her friends and family
to use a free hand when cooking at home. Committed to building
confidence and creativity she has a fresh and relaxed attitude to
food and entertaining.
She believes that the quality of our busy lives is greatly
improved when we can cook, share, entertain and relax
Here's a few of our favourite Freestyle Cooking tips to help you
- Keep summer salad dressing in a jar the fridge - 3 Tbsp olive
oil, 1 Tbsp vinegar or lemon juice, a dash of Gregg's Crushed
Garlic and a tsp of dijon mustard. Sprinkle with your favourite
dried herb - oregano works well.
- Don't give up on roasts now that it's getting warmer; just
lighten up the spices you use. Change Garlic seasoning for dried
chives, or try a more fragrant Tuscan style.
- Place a couple of bay leaves in the pantry to help keep ants
& bugs out of your dry goods - they hate the smell.
- Fish is a good protein source and can be jazzed up with this
crust: Mix fresh breadcrumbs with olive oil, sesame seeds and
Gregg's Dill & Lemon Seafood Seasoning - pack onto fish fillets
and bake or roast.
- Don't be afraid to use dried & fresh herbs together - such
as fresh basil on a pizza with Gregg's Oregano.
- Mix Gregg's Crushed Garlic, Gregg's Crushed Ginger and honey
together, add soy sauce and Gregg's Sesame Seeds and you have a
versatile Asian marinade/dip/dressing or glaze.
- Why not make a batch of garlic butter ready to take to a BBQ?
Soften butter to room temperature, stir in Gregg's Crushed Garlic,
freshly ground Gregg's Natural Sea Salt and Coloured Peppercorns
and Gregg's Parsley. Spice it up with some chilli flakes!