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Sweet and Savory Guide

Posted on July 6, 2016 under fruit, massel, meat, recipes, savory, summer, sweet, sweet and savory guide

What happens when you put sweet and savory together? Perfection. Meat and veggies have always been a traditional pairing, but what about meat and fruit?

Here at Massel, we’re all about experimenting with food to find the perfect combination to satisfy our cravings and keep guests happy. Summer is in full swing, which means it’s the perfect time to add some sweetness to your bbq favorites. We’ve paired fruits and meats to update some of our best meaty recipes.


Sausage & Apple Stuffing


  • 4 tablespoons extra virgin olive oil
  • 1 pound fennel or sage sausage (no casing)
  • 1 yellow onion, diced
  • 1 cup celery, diced
  • 1 cup mushrooms, whichever variety you like, sliced
  • 1 apple, diced
  • 5 cups cubed dry gluten-free bread
  • ¼ cup parsley, chopped
  • 2 ½ cups Massel Chicken Style stock made with 4 tablespoons Concentrated Liquid Stock, 1 ½ Ultracubes or 1 ½ teaspoons All Purpose Bouillon & Seasoning
  • ½ cup melted butter


1. Add the oil to a large skillet over medium heat, crumble sausage into the pan and cook until the fat begins to render and sausage begins to crisp. Add All Purpose Bouillon & Seasoning.
2. Add onion, celery, mushrooms and apple.
3. Cook, stirring occasionally, until sausage is cooked through.
4. Add the cubed bread, parsley, stock and butter. Stir until combined.
5. Spoon mixture into a 9 x 13 baking dish and cover with foil.
6. Place in a 350F/180C preheat oven for 30 minutes. Uncover and let the top get crispy.

Sweeten it up Substitute or add diced pears, dried cherries or dried apricots for an extra fruity flavor.


Warm Chicken Salad


  • 2 teaspoons Massel All Purpose Bouillon & Seasoning Granules, chicken flavor
  • 1 bunch romaine lettuce, washed, dried and sliced
  • 1 bunch baby rocket lettuce, washed and dried
  • 1 double chicken breast, no skin
  • 1 onion, thinly sliced
  • 1.75 ounces almonds, peeled
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 avocado, sliced


  1. Separate along the line of the chicken breast to obtain two equal parts. With a sharp knife, being very careful, slice each fillet in half width-wise to obtain two thin slices.
  2. On medium-high heat, in a large fry pan, heat 2 tablespoons of olive oil. Add the 4 slices of breast fillets and quickly brown them on both sides until golden.
  3. Add the onion and then sprinkle the mixture—chicken included—with one teaspoon of All Purpose Bouillon & Seasoning Granules. Sauté for a couple of minutes.
  4. Move to a bowl. Add the almonds to the same pan and sauté until golden. Add to the chicken and onion.
  5. Make dressing by placing in a jar 1 teaspoon of All Purpose Bouillon & Seasoning Granules, the lemon juice, the remaining 2 tablespoons of olive oil and also the honey. Close the jar and shake well.
  6. Arrange all of the lettuce on serving plate or bowl, top with the chicken slices, onion, avocado and almonds. Pour the dressing all around and serve with crusty bread (or crusty gluten-free bread).

Sweeten it up Slice up a pint of fresh strawberries, and toss them in with the lettuce before topping with your freshly cooked chicken. Drizzle dressing on top, and you’ve got a refreshing summer salad.


Two-Minute BBQ Marinade


  • 5 tablespoons of Massel Concentrated Liquid Stock
  • Equal amount of your favorite red wine


1.) Place the Massel Concentrated Liquid Stock into a deep bowl.

2.) Add the same quantity of your favorite red wine

3.) Place meat into the mixture ensuring it’s well-covered

4.) Leave for ½ minute to 1 minute depending how strong you like your marinade

5.) Cook as normal

Sweeten it up Use this marinade on juicy chicken and pineapple skewers. Marinade chicken before cooking. Put chicken pieces and pineapple chunks on skewers, alternating between the two. Enjoy this surprising flavor combination.


Roasted Fish Filet 


  • 2 teaspoons Massel Chicken Style All Purpose Bouillon & Seasoning
  • 1 cup breadcrumbs
  • 1 tablespoon parsley, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 firm white fish filets, approximately 6 oz each
  • 2 shallots, chopped
  • 1 heaping cup arugula
  • 2 roma tomatoes, sliced


  1. Pre-heat oven to 400 degrees F.
  2. Line a baking sheet with parchment paper or foil.
  3. In a small bowl combine Massel All Purpose Bouillon & Seasoning, breadcrumbs, chopped parsley, lemon juice and 2 tablespoons of the olive oil.
  4. Place the fish filet on the lined tray.
  5. Press the crumb mixture on the top of each fillet.
  6. Drizzle fish with the remaining olive oil.
  7. Bake for 10-12 minutes depending on the thickness of the filet, until the fish is opaque in color and the topping is crispy.
  8. Mix up a salad of tomatoes, arugula and shallots and then divide it on two plates. You can also toss the salad in the balsamic or Dijon mustard dressing, if desired.
  9. Place finished fish on top of salad. Enjoy!

Sweeten it up Dice up some mangos, peppers and onions, and add fresh cilantro and lime juice for a delicious mango salsa. Spoon salsa on top of fish filet. This combo will be sure to have your taste buds cheering.


Grilled Skirt Steak with Fennel Orange Salad


  • Marinade:
  • 2 tablespoon Massel Beef Style Liquid Concentrate
  • 3 tablespoon orange juice
  • 3 tablespoons olive oil
  • 2 teaspoon black pepper, ground
  • 1 teaspoon tarragon, finely chopped
  • 1 lb. skirt steak
  • Salad:
  • 1 teaspoon Massel Vegetable Liquid Concentrate
  • 1 cup shaved fennel, reserve some fennel fronds as well.
  • 1 orange, peeled and cut in sections
  • 1 teaspoon olive oil
  • fresh ground black pepper, to taste


  1. Mix marinade in a resealable plastic bag.
  2. Place skirt steaks in the marinade, seal bag and let wait for 10 minutes.
  3. While your steak is marinating, prepare the salad.
  4. Combine Massel vegetable liquid concentrate, orange, fennel, fennel fronds, tarragon, olive oil and black pepper in a bowl and toss. Set aside.
  5. Heat up grill or grill pan on high.
  6. Cook steak for about 4 minutes on each side for medium rare.
  7. Let meat rest for approximately 5-10 minutes. Slice and serve with salad.

Sweeten it up Luckily, this recipe’s already sweet enough. We just couldn’t resist throwing this one in the mix.

No matter what choice of meat you make, there’s always a fruit that will pair well with it. Mango and fish, raisins and chicken, pineapple and beef, chicken and strawberries. The possibilities are endless.

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