- 4 pork steaks (from the neck)
- 1 carrot per steak
- Gruyere or parmesan cubes 4-6 per steak depending on size
- 1-2 long red peppers per steak
- Salt
- Pepper
- Thyme (pinch per steak)
- Mustard
- Olive oil
- 1 sheet of greaseproof paper per steak
- 1 sheet of silver foil per steak
- Take a bowl, and put the steaks in it
- Pour some olive oil (1-2 tablespoons)
- Put salt and pepper and thyme
- Put mustard half tablespoon per steak
- Mix well using your hands
- For each steak, take one sheet of silver foil, place the graseproof paper sheet on top of it, and put the steak in the center
- Chop on carrot in small pieces and put that, the peppers, and the cheese cubes on top of the steak
- Wrap the steak by manipulating the silver foil such that you end up with a pouch shape
- Put it in the over and cook for 60 minutes in 190 celcium (air)
- Check one of the steaks — it should be done. You can also open up the paper to expose the steak and leave it for 10 more minutes if you like it crisp