Cooking exquisitely: dishes in pots, baked in the oven

Every housewife knows that the success of a cooked dish depends not only on the quality of its ingredients 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.

Cooking roast meat in pots - 3 recipes

You can cook anything in a pot. Even sweet pastries will not be devoid of frustration, but it will turn out too nourishing while drinking coffee or tea. Traditionally, clay is baked:

  • Roast pork or beef any fat.
  • Young veal with vegetables and without, 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, the oil can not be used at all. On juiciness it does not affect. Natural juices of vegetables, fish and meat fats, will mix in the process of baking, and the limited access of air will make the dishes more nourishing.

If you cook in pots without a lid, a crunchy crust forms on the surface of the food and on the sides, like during roasting on a fire.

From pork

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

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

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

From beef

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

Carrots in roast are allowed in two types - as chopped on a grater, and sliced, depending on the preferences of the hostess. In this case, the grated carrots are better pre-fry with onions until a juicy orange hue appears. It is better to put the mugs raw in the pot. They need very little time to fully prepare themselves.

If we talk about vegetables, with which beef is best combined, potatoes come first. Young tubers, combined with leek, sweet carrots and fresh beef, are good for cooking french fries in a rustic way that few people can refuse.

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

From chicken

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

Anyone who eats an exceptionally healthy meal can be offered a roast chicken stew with a pumpkin in a pot. It is not necessary to pre-boil the vegetable. It is enough to lightly fry the chicken fillet and onion slices, and then put in the pots on top of the sliced ​​raw pumpkin. Even if you do not add spices and herbs, due to the sweetness and softness of the melon fruit, the dish will come out very nourishing and tasty.

Potted Soup Recipes

The soup in the pots is very rich and resembles the first one cooked on the fire.

Ear

Ingredients for 4 servings:
  • 600-700 grams of fresh fish;
  • 1 liter of water or broth;
  • 4 bay leaves;
  • garlic clove;
  • 500 g young potatoes;
  • 100 g of vodka;
  • salt and spices to taste;
  • bunch of green onions.
How to cook:

First clean and cut into small pieces of fish. Remove small bones. Lay in the pots. Finely chop the potatoes, forcing garlic and add portions. Fill all the top with water or broth. Add salt and other spices, distribute "Lavrushka" and pour vodka. In pots, it will evaporate longer than in a saucepan, and will make your ear more rich. We put on a baking sheet and send in the oven for half an hour. We set the average temperature. The readiness of fish soup is easiest to determine by smell. Before you get, finely chop the green onions and throw in the container. If you add it at the very beginning, the greens will acquire a characteristic boiled flavor. Connoisseurs can serve a wooden spoon for the soup.

Pea soup

Ingredients for 3 servings:
  • 300 g soaked peas at night;
  • 2-3 small onions;
  • 300 grams of potatoes;
  • sausages or ham 200 g;
  • 2 medium carrots;
  • oil for roasting;
  • spices to taste;
  • savory crackers.
Cooking:

First, fry the onion and carrot until golden on a pre-heated pan. Then dice sausages or ham and fry in the same place. At the same time, you can wash and peel the potatoes, cut into small circles. In a pre-soaked pot, first place the roast, then chopped potatoes on top and peas which are swollen overnight. Fill the top with water, leaving 5-10 cm for the cover. Put on a baking sheet in the oven and bring to a boil at 180-190 degrees. Reduce heat to 150 ° C and cook for about 45 minutes. We give the finished soup to brew for 20-25 minutes, and then serve it with greens and breadcrumbs.

Fish in pots

Steamed pollock

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

Ingredients:
  • 1 kg of fresh frozen pollock;
  • half a large lemon;
  • pepper and salt to taste;
  • sweet red pepper 1 pc .;
  • average carrot 1 pc .;
  • sweet onions 1 pc .;
  • vegetable oil for frying 2 tbsp. spoons;
  • 150 g sour cream.
Cooking:

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

Silver Carp with Asparagus

Ingredients:
  • 400 g carp;
  • 150 g asparagus;
  • 200 g of cauliflower;
  • 2 small carrots;
  • 150 g homemade sour cream;
  • 3 tablespoons of green peas;
  • 50 g butter;
  • spices to taste;
  • greens at will.
Cooking:

At the bottom of the pot put cauliflower inflorescences and asparagus. Finely chop the carrot on a grater and tamp everything in a dish. Then clean the silver carp, if necessary, cut into large pieces, pepper and salt to taste. We spread on top of the carrot and fall asleep all green peas. Melt butter in a pan, add sour cream and hold no longer than two or three minutes. Fill the resulting dressing in the top of the pot. Sent in the oven at 200 degrees for 45 minutes. Gently reach and sprinkle with chopped parsley or dill. Serve hot.

Kashi in pots

Buckwheat baked with chicken fillet and onion

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

Ingredients:
  • measuring cup of dry buckwheat;
  • 250-300 g chicken fillet;
  • small bulb onion;
  • cooking oil;
  • cooking water.
Cooking:

Thawed or fresh chicken fillet fried in a skillet for 5-7 minutes with onions. In parallel, buckwheat, cleaned of debris and husk, fry in a separate pan for 1-2 minutes. This is needed to better reveal the flavor of the cereal. Lay the fried fillet with onions at the bottom of the pot. Top put crispy buckwheat and pour cold water in the ratio 2: 1. Sent in the oven for half an hour, waiting for the buckwheat to be fully prepared. Before serving, add 50 g of butter and mix right in the pot for a better disclosure of taste.

Sweet porridge with pumpkin

If you wanted something sweet and baked, but healthy, millet porridge with pumpkin is the best option. The only thing needed to make the dish right is to choose a good pumpkin. Sweet gourd, as a rule, oblong, pale outside, with bright orange contents. A round vegetable with a greenish or reddish tinge often has a tart flavor and is more suitable for the celebration of Halloween than for the preparation of sweet porridge.

Ingredients:
  • millet grain - 1 measuring cup;
  • warm water or milk - 4 volumetric glasses;
  • honey - to taste;
  • butter - 60-70 g.
Cooking:

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

How to cook vegetables in pots

Stewed cabbage with potatoes

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

If you wanted stewed cabbage, there is no need to deny yourself. There is no special recipe or technology. Just chop or finely chop the pick, squash well and put it in the pot. Wash and peel potatoes, arbitrarily chop and add to cabbage.

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

Mushrooms with radish sour cream

Radish is associated with housewives exclusively with fresh spring salads, although it can be added to soups, in roasts and in vegetable sata.

Ingredients:
  • oyster mushrooms - 400 g;
  • olive oil - 2 tbsp. spoons;
  • small radish - 4-5 pieces;
  • moths and spices to taste;
  • chopped onion.
Cooking:

Rinse the mushrooms thoroughly, removing dirt and debris from them. Cut them into small or medium slices at random — they will still decrease due to water loss during frying. Peel and chop the onion and radish into small circles. Separately, fry the mushrooms with onions and radish for 4-5 minutes. Then put everything in the pots and mix. Fill with warm water 1 cm above, cover with a lid and send to the oven for 10-15 minutes at a temperature of 150 degrees. Before serving, garnish with finely chopped green onions.

Useful tips

Diversify dishes for baking. If you decide to cook fish, do not put the ingredients in the pot, which a week ago cooked veal or pork. Ceramics absorbs odors as good as mycelium, and keeps 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 enjoyed by guests.

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

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 one time, and does not sour for days in the refrigerator. It is useful due to steam treatment and small use of oil. And the serving of dishes in ceramics gives the party a festive coloring.

Watch the video: Pyrex (December 2019).

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