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Foil Packet with Oven Bag Recipes: Grill, Barbecue, Campfire, Oven
Summer is great for picnics, camping trips and barbecues. Some the tricks of the campfire can be brought back home for easy one-pan or sheet pan types of meals that include meat, vegetables, pasta, potatoes, rice herbs and spices, all cooked on the grill or barbecue. This includes pasta and meat sauce dishes, lasagna, desserts and Mexican style treats. This saves on the washing up. One cooking device can be used to cook the entire meal, either the grill, barbecue, Dutch oven, ribbed grill pan.
The traditional way to cook meals this way is to use foil packets to roll up the food. Some people worry about the possible health problems of cooking food in aluminium. But there is a solution. Simply place the food in an oven bag and then wrap it in a foil pouch. The oven bags help retain moisture and shield the food from the aluminium foil. In turn, the foil protects the oven bag from the flames and roughness of the grill. Alternatively, you can line the inside of the foil packet with parchment paper, used for baking. These options provide best of both worlds convenience and simplicity. similar to 'one-pot' and 'sheet-pan' cooking. Simple elegant solution for cooking easy meals on a grill or barbecue. There are commercial versions that use this idea, but you can easily do it yourself. Foil packs are often referred to as hobo packs for camping meals.
This article includes some great recipes for cooking in oven-bag, or parchment paper, lined foil packets. Enjoy!
How to Make a Foil Packet Enclosing an Oven Bag
The first step is to place the food you want to cook in an oven bag and seal it. The advantage of the oven bag is that it retains moisture and partially steams the contents.
Place a large sheet of heavy-duty foil or two layers of regular foil on a flat surface. Place the food in the oven bag in the center of the foil. Bring the short ends of the foil together over the bag and fold twice to seal. Then fold in the sides to seal loosely. Leave room for steam to puff up the bag. Poke a tiny hole in the top of the bag to stop it inflating too much.
You can also use foil pans as the container for the bag. You can also use parchment bags but these are much more delicate and are hard to handle. Grill or cook as directed.
The oven bag can be omitted if you are not concerned about the food contacting the aluminium.
Simple Foil Packet Snack Ideas and Recipes
► Foil Pack Quesadillas: Place pulled cooked chicken or pork and cilantro onto one half of a flour tortilla. Sprinkle shredded pepper-jack cheese or similar and fold over the tortilla. Seal each tortilla in foil packets. Grill over moderate heat for 5 minutes, turning once.
► Foil Packet Garlic Shrimp: Combine 1 teaspoon of red pepper flakes, 1 pound unpeeled large shrimps, 1 lemon, 1 cup chopped broad-leaf parsley and 1/2 stick softened butter. Season with salt and freshly ground black pepper. Divide the mixture in half and wrap in 2 foil packets. Grill over moderate to high heat for 8-10 minutes.
► Jerk Chicken Wings: Place 3 tablespoons jerk seasoning, 1 tablespoon rice bran or grape seed oil and 6 split chicken wings on a sheet of foil. Wrap to form a packet. Grill over moderate to high heat for 20-25 minutes, turning once. Served with chopped herbs such as cilantro and lime wedges.
► Roasted Garlic: Slice the top off one or several heads of garlic to expose the cloves. Place on a foil sheet and drizzle on 2 teaspoons olive oil. Season with salt and pepper. Wrap and seal the foil packet. Grill over moderate to low heat for 40-45 minutes.
► Spiced Nuts: Place 1 tablespoon butter, 1/4 teaspoon of pepper, 1/4 teaspoon ground cumin, 1 teaspoon chili powder (chipotle or similar) and 2 cups salted mixed nuts on a sheet of foil. Wrap to form a packet and seal. Grill over moderate heat for 8 minutes, turning several times.
► Spicy Olives: Place 2 minced garlic cloves, 1/2 teaspoon red pepper flakes and 1 cup olives on a sheet of foil and mix well. Wrap to form a packet and seal. Grill over moderate to high heat for 10-15 minutes, turning several times.
► Mussels in a Foil Packet: Place 2 pounds (1 kg) mussels in a small bowl. Add a pinch of red pepper flakes, 1/4 cup olive oil, 1/2 cup white wine, 8 halved cherry tomatoes and 1 shaved fennel bulb. Season with salt and freshly ground black pepper. Divide into half and loosely seal in 2 foil packets. Grill over moderate to high heat for about 10 minutes.
Oven Bag in Foil Packet Recipes
Spaghetti and Summer Vegetables in a Foil Pack Recipe
- 2 medium ripe tomatoes, cut into pieces
- 1 small Japanese eggplant, cut into pieces
- 1 small zucchini, cut into pieces
- 1/4 cup sundried tomato pesto (or similar)
- 12 olives, pitted and halved
- 4 cloves garlic, finely chopped
- 2 tablespoons Extra Virgin olive oil
- 1/4 teaspoon crushed red pepper
- salt, to taste
- Freshly ground black pepper, to taste
- 1 cup dry white wine
- 8 ounces (250 g) whole-wheat spaghetti, broken into thirds
- 8 tablespoons grated Parmesan cheese
- 1 cup fresh basil or coriander leaves, roughly chopped
Prepare a grill for medium heat. Toss together the 1 teaspoon salt, crushed red pepper, olive oil, garlic, olives, pesto, zucchini, eggplant and tomatoes in a large bowl. Mix the wine with 2 cups water in a small bowl. Prepare four 16-inch x 18 inch (10 cm x 45 cm) pieces of heavy duty foil and place on a work surface. Divide the spaghetti into four and add to small oven bags. (Note: the oven bag can be omitted, with the ingredients add directly into the foil packet). Spoon a quarter of the vegetable mixture into each bag on top of the spaghetti. Pour 3/4 cup of the wine mixture into each bag. Seal the bags and place one in the center of the four pieces of foil. Wrap and fold the foil leaving plenty of room for the bag to expand. Seal the edges and grill or barbecue for 20-25 minutes 24 minutes. Then, remove from the oven and let rest for 10 minutes. Carefully open one of the packet and piece the bag. The pasta should be firm. If not leave for another 5 minutes. Pour the contents of each bag into 4 serving bowls and top with fresh herbs and Parmesan cheese.
Grilled or Barbecued Meatloaf Foil Pack Recipe
- Cooking spray
- Salt to taste.
- 2 cups baby spinach
- 1/4 cup low fat milk
- 2 scallions, chopped
- 1 large free range egg
- 4 tablespoons barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 large clove garlic, finely chopped
- Freshly ground black pepper to taste
- 3 tablespoons whole-wheat breadcrumbs
- 8 ounces (250 g) low fat ground turkey
- 12 ounces (340 g) lean ground beef (or pork or chicken)
Pre-heat your grill or barbecue to moderate-high. Whisk the egg and combine with the milk, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium-size bowl. Finely chop the scallion, spinach and garlic. Add to the bowl with the egg and breadcrumbs together with the ground beef and turkey. Season with salt and pepper and mix well with a wooden spoon or your hands. Add the mixture to an oven bag and the wrap in foil. Fold to loosely seal. Grill or barbecue for about 10 minutes. Flip it over and cook for an additional 10 minutes. Test for doneness and serve with fresh herbs and your choice of sauces.
© 2015 Dr. John Anderson