Lamb and vegetables cooked in foil (4 servings)
800 g lamb meat
8 green asparagus
2 sprigs of rosemary
6 tbsp olive oil
Cut the carrots, the asparagus and the oil into thin Julienne strips and place them in the olive oil until softened. Add the salt.
Drain the vegetables and place them on the bottom of the Ibili foil cooking container.
Place the pieces of lamb meat on top of the vegetables. Add the salt and pepper, add a bit of oil, and the sprigs of rosemary. Cover the container with the lid and cook it in the microwave for 12 minutes at maximum power. It can also be cooked in a conventional oven at 200ºC for 30 minutes. Remove and serve. Peel the potatoes and cut them thinly using a mandolin slicer. Stack them inside the Ibili silicone container for foil cooking. Grind the black pepper and season the potatoes with salt and pepper. Pour the combined cream and milk mixture over the potatoes. Place the container inside the microwave and cook for 6-8 minutes at maximum power. Add the oregano and gratinate in the oven on a roaster. Remove and serve.
Hake and vegetables cooked in foil (4 servings)
800 g hake
250 g tomato
4 tbsp olive oil
Season the hake. Cut the carrots, courgettes and leeks into thin Julienne
strips. Place the hake in the Ibili silicone container for foil cooking.
Evenly distribute the vegetables over the hake and pour the oil on top.
Cover the container with the lid and cook in the microwave for 4 minutes
at maximum power. If using a conventional oven, cook for 10 minutes at 200ºC.
Remove and serve.
in foil (4 servings)
thyme and rosemary
Cut the potatoes into thin slices and dice the leek.
Grind the thyme, rosemary and salt in a mortar with the oil.
Cut the chicken into pieces and cover it with the seasoned mixture.
Cover the bottom of the Ibili foil cooking container with the potatoes and the leek, and place the chicken
pieces on top. Cover with the lid and cook in a conventional oven at 180ºC for 30 minutes. Or, cook in a microwave for approximately 10 minutes at maximum power.