A koreika in a multivariate is a recipe

The koreika can become a part of your festive table, as well as a dish in the everyday menu. Tender meat is fine to be baked and stewed, and you can prepare the loin on or without bone. In the recipes, we will learn how to cook a loin in a multivariate.

Bone on a bone in a multivark

Ingredients:

Preparation

Before you cook a pork loin in a multivark, make a strong solution of water and salt and put the loin into it for 1 day. After the time has elapsed, the salted meat is removed from the liquid and dried using kitchen towels.

Mix sugar, vinegar, bourbon (or cognac ) and bay leaf. Wait for the mixture to boil and cook for 9 minutes until it evaporates to an amount equal to 2/3 of the glass. Then filter the solution through several layers of gauze.

Separately we rub garlic cloves with black pepper and butter. The resulting gruel is distributed over a salted salmon. We place the meat in the bowl of the multivark and cover with twigs of thyme. We set the "Baking" mode and cook the meat on the bone for 2 hours. At the end of the time, grease the pork with a previously prepared mixture based on bourbon and leave to prepare for another half an hour. Before slicing the meat, it is necessary to let it brew for 15 minutes.

The mutton lamb's recipe in the multivariate

Ingredients:

Preparation

The lamb is dried and weighed so that the meat has the same thickness over the entire surface. You can do this either by cutting off the excess with a knife, or by tying a thin edge to the thick with a twine. We put the meat into the bowl of the multivark, in which the oil was preheated. Fry meat to a ruddy crust from all sides. Fried lamb completely cool. While the meat is cooling down, grind the butter with the garlic, salt and pepper, rosemary and thyme in the pasta. We rub the lamb with butter and return the loin back to the bowl of the device. We turn on the "Baking" mode and prepare lamb chops in a multivariate for 45-50 minutes. Meat must grasp from the outside and stay pink inside.

Stuffed pork loin in a multivark

Ingredients:

Preparation

In the saucepan boiled apple juice . Boil the juice to 1/4 cup, and then mix it with water and cool it.

In the bowl of the multivark, melt a piece of butter and fry on it red onions until intense golden color. To the onions, add diced apples and dried cherries, and then pour in the rum. Once all the rum is evaporated, add the bread crumb and chopped sage into the filling. Put the mixture on a plate and cool it.

With the help of a sharp knife, we cut the loin along the entire length and open in the manner of books. As a result, one piece of meat should be obtained, approximately equal throughout the thickness. We distribute the filling in the meat and roll it with a roll. We fix the meatloaf with twine. Fry the roll in vegetable oil until golden, and then set the "Baking" mode and cook the baked loin in the multivark for about an hour, covering the roll with glaze from apple juice every 15 minutes.