Sponsored by Birds Eye Deli
Renata Gortan
We all know that cooking starts at the supermarket; if you buy the right ingredients, it’s much easier to make a delicious meal.
But the adage that fresh is best needs an update. How long has it been since you’ve had a look at the freezer aisle? The findings might surprise you.
Indeed, today’s intelligent freezing methods have made it so that flavour and nutrition can coexist with convenience. In addition to being handy and economical, frozen vegetables also maintain their colour, flavour and texture — and don’t go off in your crisper drawer.
High-quality frozen vegetables are more than just a shortcut to creating nutrient-rich, flavoursome meals, they’re the key to smart cooking: No washing, no peeling, no chopping, no fuss.
Think: a quick veg lasagna pulled together in minutes by sandwiching a frozen-spinach-ricotta mixture in between fresh pasta sheets, or bulking up a stir-fry or shepherd’s pie with the ubiquitous mixed carrots, peas and corn that are a staple of many an Aussie freezer.
Sorry sides weren’t Mum’s fault
So, why is it that frozen vegetables taste better than you remember? It’s not just that Mum wasn’t great in the kitchen; technological advances have brought modern food-preservation techniques a long way.
Today, frozen vegetables are typically packaged soon after harvesting, capturing them at their peak ripeness. This immediate freezing halts the growth cycle, preserving both their freshness and nutritional value.
Whether snap-frozen or quickly blanched before packaging, they retain their nutrients and flavour because they avoid weeks of storage. Blanching, followed by rapid cooling in ice water, also stops enzymes that can cause discoloration, keeping vegetables like broccoli and beans vibrant green.
While older freezing methods could negatively impact texture upon thawing, resulting in sogginess, modern snap-freezing techniques minimise ice-crystal formation, maintaining the food’s original texture and ensuring they retain their expected crunch.
Frozen veg have also had a new lease on life thanks to a relatively recent kitchen MVP — the air fryer. There’s no need to steam, sauté, bake — or thaw, for that matter. Just open the bag, throw your frozen vegetables into the air fryer and in the time it takes to grill a chicken breast or fry a fish fillet, you’ll have your side dish sorted.
From ‘meh’ to ‘more please’
This is all great news for home cooks who find weeknight cooking a chore that zaps all your energy at the end of the day. Even better? New flavour-filled blends are going the extra mile to do even more of the hard work for you.
Indeed, the same way that chefs make restaurant food taste so great with their own magical mixture of salt, pepper, herbs, spices, oil and butter, it’s that same approach to flavour that has made the supermarket freezer aisle a much more exciting walkway to explore.
Think of these chef-inspired blends as intelligent ingredients that redefine what frozen food can be: They’re not just here to save you time, they’re a value-add to your meal.
Frozen-food powerhouse Birds Eye, for example, now offers a Deli range that has been crafted for food lovers who want to eat well without sacrificing time or flavour.
Whether your protein of choice is a grilled chicken, roasted salmon, pork tenderloin, juicy steak or even a lentil loaf, pairing it with a side of Garlic Herb Broccoli or Garlic Butter Style Green Beans will add extra colour and zing to round off your meal perfectly.
Wanting to add a bit of summer flavour to your winter-time pasta or pizza? The Grilled Veggies mix of capsicum, zucchini and eggplant will bring some sunshine to your plate.
Now, that’s smart.
Indeed, it’s intelligent ingredients that save time, energy, don’t skimp on nutrition or flavour and take one more thing off your mental load. Frozen foods are the key to a smart kitchen.
The smartest home chefs cook with Birds Eye Deli. Find out more at Birdseye.com.au.
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