Gourmet cooking: baked dishes in pots

Every housewife knows that the success of a cooked dish depends not only on the quality of the ingredients included in its composition and cooking technology, but also largely on the way it is served. Sandwiches look best on small skewers, cocktails - in crystal glasses, and baked products - in ceramic pots. Pottery not only enhances the taste of ready-made dishes, but also preserves nutrients and trace elements.

Preparation for cooking

To prepare a hearty baked meat or vegetable dish, determine its pleasant taste with the type and capacity of the dishes in which it will be cooked. Ceramic products, especially those made by hand, can be covered with small cracks and chips, change color or even break if kept in inappropriate conditions.

Dip the pots in cold water for 5-10 minutes or thoroughly wash the clay sides with cold running water - this is what you need to do before putting the ingredients inside. Then the moisture will slowly evaporate, preventing the ceramics from drying out and create a double boiler effect inside the pot. Vitamins with this cooking method is stored twice as much as with traditional baking. And the dishes retain their original appearance and integrity longer.

Preparing pot roast meat in pots - 3 recipes

You can cook in pots anything. Even sweet pastries will not be without sophistication, but it will turn out to be too hearty bite of coffee or tea. Traditionally baked in clay:

• Roast pork or beef of any fat content.
• Young veal with and without vegetables, with sweet or sour-sweet sauce, with spices.
• Chicken with potatoes, mushrooms or cheese, with sauce and in any combination.

The peculiarity of cooking any roast at home is to pre-fry some of the ingredients. But during baking, oil can not be used at all. This will not affect juiciness in any way. Natural vegetable juices, fish and meat fats, are mixed during the baking process, and the limited access to air will make dishes more rich.

If you cook in pots without a lid, a crispy crust forms on the surface of the products and on the sides, as during roasting on a fire.

Pork

Very often, housewives choose pork for its pleasant taste. In addition, it is equally well combined with potatoes, mushrooms, zucchini, peppers, carrots, onions and herbs.

For the roast in a pot, cut the pork into cubes, lightly add salt and fry in a pan over medium heat for no longer than seven minutes so that the meat just grasps. Also come with mushrooms and zucchini if ​​you are going to add them.

Potatoes, peppers and onions can be added without prior boiling. Rinse well enough and cut as the soul asks: in circles, stripes, squares or triangles. In the oven, everything is still baked. For the same reason, it is impractical to lay the ingredients in strictly even rows as on a baking sheet. The sequence, of course, will continue, but the smells and juices will mix.

From beef

Beef before laying in a pot must be cut into strips or cubes, salt and fry over moderate heat with onions and carrots.

Two types of carrots are allowed in the roast - both chopped on a grater and sliced ​​in circles, depending on the hostess's preferences. At the same time, it is better to fry grated carrots with onions until a juicy orange hue appears. Mugs are best to put raw directly into the pot. They need very little time to fully prepare.

If we talk about vegetables with which beef is best combined, potato comes out in the first place. Young tubers, combined with leeks, sweet carrots and fresh beef, are good for cooking French roast in a rustic way, which few can refuse.

When combining beef with other vegetables, care must be taken. Beef can turn out to be a little dry due to the fact that it is cooked without oil, because there is less fat in it than in pork. But this is easy to fix by adding sweet and sour sauce during cooking or directly when serving.

From chicken

Chicken meat is a universal product. In the roast, you can add any vegetable, in any quantity, with or without preliminary roasting. To prevent the chicken from becoming dry, you can add a few tablespoons of sour cream or kefir to the pot before going to the oven. So the meat will become a little softer and juicier, but it will not cease to be dietary.

Those who eat exclusively healthy food can be offered a recipe for roast chicken with pumpkin in a pot. It is not necessary to pre-boil the vegetable. It is enough to lightly fry the chicken fillet and onions, and then put them in pots on top of the chopped pieces of raw pumpkin. Even if you do not add spices and herbs, due to the sweetness and softness of the melon, the dish will come out very hearty and tasty.

Pot Soup Recipes

It turns out to be very rich soup in pots, to taste reminiscent of the first cooked on a fire.

Ear

• First, clean and cut the fish into small pieces. We remove small bones. We lay in pots.
• Finely chop the potatoes, squeeze the garlic and add in portions. Pour everything to the top with water or broth. Add salt and other spices, distribute the "lavrushka" and pour vodka.
• In pots, it will evaporate longer than in a pan, and will make the ear more rich. We put on a baking sheet and put in the oven for half an hour. Set the average temperature.
• The preparedness of the fish soup is most easily determined by smell. Before you get it, finely chop green onions and throw in a bowl. If you add it at the very beginning, the greens will acquire a characteristic cooked flavor.
• Connoisseurs of dishes can be served a wooden spoon for fish soup.

Pea soup

• 300 g of peas soaked overnight;
• 2-3 small onions;
• 300 g of potatoes;
• sausages or ham 200 g;
• 2 medium carrots;
• frying oil;
• spices to taste;
• unsweetened crackers.

First, fry the onions and carrots in a heated skillet until golden. Then cut the sausages or ham into cubes and fry in the same place. At the same time, you can rinse and peel the potatoes, cut into small circles. In a pre-soaked pot, first we put the roast, then the chopped potatoes on top and the peas swollen overnight. Pour water on top, leaving 5-10 cm for the lid. Put on a baking sheet in the oven and bring to a boil at 180-190 degrees. Reduce the heat to 150 ° C and cook for another 45 minutes. We give the soup ready to brew for 20-25 minutes, and then serve with greens and breadcrumbs.

Potted fish

Pollock for a couple

Unusual for most, but for a very simple and healthy dish.

• 1 kg of freshly frozen pollock;
• half a large lemon;
• pepper and salt to taste;
• sweet red pepper 1 pc.;
• medium carrot 1 pc.;
• sweet onion 1 pc.;
• vegetable oil for frying 2 tbsp. spoons;
• 150 g sour cream.

We cut the fish in portions of medium size. Pepper and salt to taste. We make small cuts 2-3 cm wide and season with lemon for juiciness. Arbitrarily chop the onions, carrots and fry for 1-2 minutes. We shift into pots, put on top of the fish. My pepper, cut into half rings, add to the pot. Do not interfere. Top with a small amount of sour cream, cover with a lid and send to the oven for 25-30 minutes until cooked. Serve with rice or potato garnish.

Silver carp with asparagus

• 400 g silver carp;
• 150 g asparagus;
• 200 g of cauliflower;
• 2 small carrots;
• 150 g of homemade sour cream;
• 3 tablespoons of green peas;
• 50 g butter;
• spices to taste;
• greens optional.

At the bottom of the pot we put cauliflower inflorescences and asparagus. Finely chop the carrots on a grater and ram everything in a bowl. Then, if necessary, we clean the silver carp, cut into large pieces, pepper and salt to taste. Spread on top of the carrots and cover everything with green peas. Melt the butter in a frying pan, add sour cream and hold for no longer than two to three minutes. Pour the resulting dressing into the pot from above. Sent in the oven at 200 degrees for 45 minutes. Gently remove and sprinkle with chopped parsley or dill. Serve hot.

Porridge in pots

Buckwheat baked with chicken and onions

The dish is not only rich in vitamins, but also very satisfying.

• measuring cup of dry buckwheat;
• 250-300 g chicken;
• small onion;
• frying oil;
• water for cooking.

Frozen or thawed fresh chicken fillet in a skillet for 5-7 minutes with onions. At the same time, buckwheat, cleaned of debris and husk, fry in a separate pan for 1-2 minutes. This is necessary to better reveal the aroma of cereals. Lay the fried fillet with onions at the bottom of the pot. Put crunchy buckwheat on top and pour cold water in a ratio of 2: 1. We send it to the oven for half an hour, wait until the buckwheat is fully cooked. Before serving, you can add 50 g of butter and mix right in the pot for a better disclosure of taste.

Sweet porridge with pumpkin

If you want something sweet and baked, but healthy, millet porridge with pumpkin is the best option. The only thing you need to get the dish right is to choose a good pumpkin. Sweet pumpkin is usually oblong, pale on the outside, with bright orange contents. A round vegetable with a greenish or reddish tinge often has a tart flavor and is more suitable for celebrating Halloween than for making sweet cereal.

• millet groats - 1 measuring cup;
• warm water or milk - 4 measuring glasses;
• honey - to taste;
• butter - 60-70 g.

We wash millet first in warm and then in cold water to remove excess garbage and tart aftertaste. Add it to boiling milk and cook over low heat, stirring for 7-10 minutes. Cut the pumpkin into medium or small pieces, add to the pan and cook for another 3-4 minutes. We warm the bottom of the pot with warm oil and pour the contents there. We send to the oven without a lid for 35-40 minutes at a temperature of 180 degrees. Check the readiness of the pumpkin with a skewer or a toothpick. In the finished dish, you can add linden or herb honey.

How to cook potted vegetables

Stewed cabbage with potatoes

• 300 g of fresh or sauerkraut;
• salt to taste;
• cranberries or other sour berries;
• 150 g of potatoes;
• oil to taste.

If you want stewed cabbage, there is no need to deny yourself. There is no special recipe or technology. Just chop or chop finely, carefully salted and put in a pot. Wash and peel the potatoes, chop them randomly and add to the cabbage.

The berry is needed for sourness, but you can do without it. Pour a little sunflower or olive oil, send to the oven for 30-35 minutes. It can be used as a separate dish or side dish.

Mushrooms with radish under sour cream

The housewives associate radishes exclusively with fresh spring salads, although it can be added to soups, to roasts and to vegetable sate.

• oyster mushrooms - 400 g;
• olive oil - 2 tbsp. spoons;
• small radishes - 4-5 pieces;
• moth and spices to taste;
• ground onion.

Rinse the mushrooms thoroughly, removing dirt and debris from them. Cut arbitrarily into small or medium slices - when frying, they will still decrease due to the loss of water. Peel and cut the onion and radish into small circles. Separately, fry the mushrooms with onions and radish for 4-5 minutes. Then put everything in pots and mix. Pour 1 cm higher with warm water, cover and put into the oven for 10-15 minutes at a temperature of 150 degrees. Garnish with finely chopped green onions before serving.

Useful Tips

Variety of baking dishes. If you decide to cook fish, do not put the ingredients in a pot in which veal or pork was cooked a week ago. Ceramics absorb odors no worse than mycelium, and retains them for a long time. And if the mixture of smells of rice and salmon or pork and buckwheat can still be experienced, then the combination of salmon and pilaf will definitely not be to the taste of the guests.

It is necessary to wash the ceramics in warm running water, without the use of abrasive, powder and gel products. Clay absorbs chemicals and odors very well. There is a risk, along with food, to send a portion of the detergent inside and earn indigestion.

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In conclusion, I note that baking products in ceramics is a winning option for both the stomach and the wallet. Food in small pots is eaten at a time, and does not turn sour for days in the refrigerator. It is useful due to steam treatment and low oil use. And serving dishes in ceramics gives the feast a festive color.