Meat, baked in foil, is juicy and tender even for inexperienced beginners. And this is not surprising, because this accessory creates excellent conditions for better preparation of many products, including meat occupies a leading place.
How to cook meat "Garmoshka" in foil in the oven?
Ingredients:
- pork (loin) - 0,7-1 kg;
- garlic - 4-5 teeth;
- hard piquant cheese - 200-250 g;
- fresh tomatoes - 2-3 pcs .;
- dry spicy herbs and spices - to taste;
- large salt - to taste;
- ground black pepper - to taste;
- fresh greens to choose from.
Preparation
Pork loin is washed thoroughly with running water, thoroughly dried and with a sharp knife, we make cross cuts at a distance of fifteen millimeters from each other, not cutting to the end approximately one centimeter in order to preserve the integrity of the meat slice from below. We season the "accordion" with salt, ground black pepper and dried herbs, not missing the inside of the incisions, and leave for a few hours to soak up the aromas.
Immediately before further preparation, we clean and shred the plates with garlic, cut the cheese into slices about five millimeters thick, and the tomatoes are a little thicker in circles. In each incision we insert on a slice of cheese, a mug of tomatoes and several plates of garlic. Next, put the "accordion" on the sheet of foil, and preferably two, stacking them on each other, and press it with meat, giving it a rectangular shape. You can tie the loin with a thread for a more secure form safety.
Seal the foil so that no gaps remain, and we send the dish to bake in a heated oven. The temperature mode for cooking is set at 220 degrees and set the timer for one hour. Then turn the foil and give the "accordion" brown on top.
We serve this stunningly spectacular dish hot, decorated with fresh herbs and complemented with boiled or baked potatoes or vegetables.
Meat in foil in a multivariate
Ingredients:
- pork (loin) - 0,8-1 kg;
- garlic - 5-7 teeth;
- seeds of coriander - 5 g;
- dried basil - 5 g;
- large salt - to taste;
- peas of black pepper - 15 g.
Preparation
A piece of pork loin is rinsed, dried and crammed with pre-peeled and bisected garlic cloves. Seeds of coriander and peas of black pepper we put in a mortar, we grind them well, and then we mix with a dried basil and we rub the meat received by a mix. We wrap the hermetically sealed meat slice in a sheet of foil and stack it in a multicastry. We select the function "Baking" on the display, pour a glass of water, close the lid of the device and set the timer for two hours.
After the time has elapsed, we remove the meat from the bowl of the multivark, let it cool down a bit, put it on the dish and we can serve, after cutting into portions.
Meat in French with potatoes in foil in the oven
Ingredients:
- pork or beef (pulp) - 0.7 kg;
- potato tubers - 1 kg;
- onion - 150 g;
- carrots - 90 g;
- garlic - 1 tooth;
- sour cream - 150 g;
- hard cheese - 150 g;
- refined vegetable oil - 35 ml;
- mustard - 40 g;
- granulated sugar - 15 g;
- parsley greens;
- large salt - to taste;
- ground black pepper - to taste.
Preparation
Cut the meat into portions, beat off a little and rub it with a mixture of pepper and garlic salt. Potato tubers are cleaned, shredded with mugs and boiled in boiling water for five minutes. Shredded onions and carrots
We tear off the necessary number of sheets from the total roll of foil by the number of portions, we smear each oil, we spread equally the first layer of potatoes, the beaten meat from above, grease generously the sauce and spread the vegetable roast. Again add a little sauce, sprinkle with grated cheese and turn the edges of the foil, forming bags.
We bake the meat in French for forty minutes, setting the temperature regime at 220 degrees.