Food foil is a wonderful invention and a real find in cooking. Thanks to it, dishes in the oven are especially soft and juicy, because they retain all the moisture. Meat in foil is especially popular, because it is easy to dry or overcook, and cooked in this way it turns out tender and literally melts in your mouth.
Pork in foil with prunes
Ingredients:
- 1, 5 kg of pork in a piece (preferably a neck or shoulder);
- 300 g pitted prunes;
- 8 cloves of garlic;
- 1/2 tsp each spicy ground paprika, marjoram, thyme, tarragon and caraway seeds;
- 1, 5 tsp salt.
Mix all the spices in one bowl, sprinkle the meat with them, wrap with cling film and refrigerate for 6-8 hours. Soak prunes in warm water for half an hour and drain in a colander. Peel the garlic cloves and cut lengthwise. Unfold the piece, make deep punctures in it with a long, narrow knife and stuff with garlic. Rub the pork with salt over the entire surface.
Spread out a double sheet of foil, place half a serving of dried fruit in its center, and top with the meat and the remaining prunes. Wrap everything tightly, leaving no cracks, and transfer the bundle to a baking sheet. Preheat oven to 200oC and bake for 45 minutes, then 40-50 minutes at 170oC. Uncover the silver paper and cook the pork for another 10 minutes at 220oC until crispy.
Beef in foil with kiwi
Ingredients:
- 2 kg of beef tenderloin;
- 6 ripe kiwis;
- 30 g fresh rosemary;
- 1/3 tsp ground black pepper;
- 2 tsp salt.
Peel the kiwi. Cut 4 pieces into thin slices, crush the other 2 fruits into gruel using a fork or potato press. Slice the meat in many places and insert the fruit pieces into the incisions. Season the beef with salt and pepper and brush over the kiwi puree. Transfer it to a 2- or 3-layer rectangle of foil, cover with rosemary sprigs and seal. Cook the meat for 1.5 hours at 200oC.
Pork in foil under a vegetable "fur coat"
Ingredients:
- 450 g of pork;
- 2 tomatoes;
- 2 onions;
- 70 g of hard cheese;
- 30 g of dill;
- 1/3 tsp ground black pepper;
- salt;
- vegetable oil.
Cut the pork across the grain into slices no more than 1 cm thick. Beat them with a hammer, sprinkle with salt and pepper and quickly fry over high heat in vegetable oil until golden brown. Peel the onions and cut them into thick rings, the tomatoes into circles.
Take the foil cuts according to the number of pieces of meat. Spread them out, cover with vegetables and grated cheese. Pull the edges of the paper up so that the juice does not flow out, hold it together to form the sides, but do not wrap it completely. Place the pork in a hot oven (190oC) under the "fur coat" for 30-35 minutes. Finely chop the dill greens, sprinkle the prepared portions with it and serve immediately.
