Foil – the irreplaceable assistant in kitchen. The products prepared in it differ in a delicate flavor, in them useful substances and vitamins which are lost at other ways of heat treatment as much as possible remain. It is possible to bake a bird, meat, fish and seafood, mushrooms and vegetables in a foil, to make cold appetizers and also it is possible to make of it a baking cup and muffins.
The recipe of a stuffed chicken in a foil
To prepare a stuffed chicken in a foil, the following components will be required: - 1 carcass of chicken (1.5 kg);
- 1 apple; - 60 g of a pitted dried prune;
- 40 g of dried apricots; - 2 garlic gloves; - 50 g of sour cream; - chicken seasonings. Carefully wash out a carcass of chicken and dry a napkin or a paper towel. Mix sour cream with chicken seasoning and other spices to taste. Well grease a carcass from all directions and let's chicken stand minutes 40.
Wash out dried fruits and fill in with boiled water for 20 minutes. Then drain water. Peel garlic gloves and cut straws. On 2 pieces of dried apricots and prunes cut on 4 parts. Make cuts in a carcass and stuff chicken with dried fruits and garlic. Small cut the remained prunes and dried apricots, at apple remove a core and cut pulp with segments. Mix dried fruits with apple and fill with the turned-out mix a chicken carcass. Then accurately inwrap the stuffed bird in a foil, put on a baking tray and bake in an oven of 45-50 minutes at a temperature of 200 wasps. After this time get chicken from an oven, carefully develop a foil, bend edges and put a baking tray with the stuffed bird in an oven for 10-15 minutes. Products are baked in a foil without oil addition that does them dietary. Besides, they keep the natural taste and nutritive properties.
The recipe of ham in cheese
The foil is used not only for roasting of a bird, meat, fish or vegetables, but also for preparation of cold appetizers. To make ham in cheese, it is necessary to take: - 300 g of ham (bar with a diameter of 5-6 cm); - 400 g of cheese; - 20 g of gelatin; - 80 g of greens. Fill in gelatin with the cooled boiled water (on 20 grams of gelatin 50 milliliters of water undertake) and let's it bulk up. Then, continuously stirring slowly, heat on a water bath to full dissolution of gelatin. Grate cheese on a small grater. Wash up greens of parsley or fennel, dry, small chop and mix with a grated cheese, add gelatinous mix and well mix. Spread a foil on a land surface and lay out on it an even layer a cheese curd. From above put bar of ham and carefully wrap up it in a cheese layer from all directions, carefully raising edges of a foil. Then densely inwrap the turned-out roll in one layer of a foil and place in the fridge for 2-4 hours. Before giving get roll from a foil and cut with round slices.