Description
I love meat, baked under the "cap& quot;. But the hats should be different, on all occasions. Here and continue to experiment in this direction. Summer baked pork with vegetable "cap& ;quot; in autumn, it got cold and it would be necessary to "insulate&a mp;quot;...
Ingredients
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Pork
300 g
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Brisket
100 g
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Pepper
1 piece
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Onion
2 piece
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Mayonnaise
100 g
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Soft cheese
150 g
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Spices
1 g
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Potatoes
3 piece
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Eggplant
100 g
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Zucchini
100 g
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Broccoli
150 g
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Soy sauce
50 ml
Cooking
Take three pieces of pork loin (weight I have indicated approximate), well repel, salt, pepper, put one upon the other, wrap in cling film or package and refrigerate. While we prepare everything else, meat, just, marinated.
Autumn came, the weather became cooler and I decided to "warm hat" cooked smoked brisket. Well, for a more interesting flavor, bell peppers and of course onions. The brisket I sliced, took the rate of two strips on one chop, the weight amounted to 100 g.
Bacon and pepper cut into strips, onion half rings and lightly fry.
Prepare the vegetables. Potato peel, cut into halves and boil until soft. Cut three circles of eggplant and six circles zucchini with a thickness of one centimeter. Broccoli I took three large frozen florets, thawed them. Vegetables can be combined on your own: peppers, tomatoes, carrots, zucchini... someone they like.
Eggplant, zucchini and broccoli pickle in soy sauce. On a coarse grater grate the cheese (I have a "Gouda", but can be any other than "sausage").
Take out the meat from the fridge, put on baking tray. Spread on top of the roast, even layer of mayonnaise and sprinkle with cheese.
A free place on a baking sheet filled with vegetables and put into the oven for 40 minutes, 200 degrees.
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