Food prepared in clay and ceramic dishes has a special taste, retains useful properties. In the old days, people did not think about the benefits of clay pots, and used them as the only possible way of cooking. Now the clay and ceramic dishes in the kitchen and on the table look rather exotic, giving the served table and dishes cooked in pots a distinctive style. It is often used as a design element in the design of stylized cafes, although it is rarely possible to see even home-style roast in pots on the menu of such institutions.
To honey, preparing dishes in pots is very simple. To do this, you need a set of refractory clay dishes, preferably glazed, and several recipes for roast in pots, as an example and as an incentive for culinary creativity.
Home-style pot roast - basic technological principles
Speaking about the general principles of cooking in clay and ceramic dishes, it is necessary, first of all, to dwell on the main rules for its use, which will help to avoid annoying troubles. If all housewives are able to use kitchen utensils from modern materials, then it’s better to recall some secrets of using clay and ceramic utensils:
If you put cold ingredients in ceramic dishes, put them in a cold oven and heat gradually so that they do not crack when the temperature changes abruptly. If the pots are filled with hot ingredients, you can safely continue cooking in a preheated oven. They can not be heated on the hob.
When you take out a hot dish in a pot from the oven, in no case place it on a cold surface. As a stand, in this case, a wooden board is ideal. For heat treatment of food, only burnt clay dishes covered with glaze are suitable.
Clay pots absorb the smell of food during cooking, which can be transferred to another dish the next time you use the pot. Glaze serves as a protective layer, and prevents the absorption of food particles and odors.
As for the direct preparation of food in earthenware, this technology has existed for hundreds of years, and nothing has changed. Ancestors put clay pots in a Russian oven, most often, laying in them, all the ingredients at the same time, after which they left to work in the field. Returning from work, they took a pot out of the oven and set it on the dining table. That is, porridge or cabbage soup, or any other dish in a pot languished in the oven before dinner.
This principle of cooking in potted ovens is relevant today, only the Russian oven has been replaced by the oven. The principle of uniform heating is the same, only the modern "Russian stove" has a thermostat.
If you want to speed up the process of cooking roast at home in pots, then you can use the combined method. To do this, products that require a longer heat treatment are pre-boiled or fried on a stove, then transferred to a pot and put in a hot oven to bring to readiness in the mode of languishing.
What else is important to pay attention to during heat treatment? This is the addition of water, which depends on the natural humidity of the ingredients that make up the dish. In the first method of heat treatment, when all products are laid at the same time, water is usually not added, and the temperature of languishing should not exceed 140o-160oC, with a heat treatment duration of about three hours. That is, the ingredients are prepared in their own juice.
The second, combined method of heat treatment of dishes in pots allows you to reduce the stewing time in the oven, but at a higher temperature - up to 200-220 ° C, for 30-60 minutes, depending on the texture of the ingredients. In this case, water or broth is added - 1/3 of the volume of all products. It is necessary to extinguish the roast with the lid closed, so that it does not appear to be overdried or fried on top (at the bottom of the dish in ceramic utensils they never burn). Sometimes instead of a lid from a pot, cakes from different types of dough are used.
Since earthenware has existed for several centuries, as the main type of kitchen utensil, in all known ancient civilizations, it is not surprising that now you can find your own home-made roast pot recipes in almost every national and regional cuisine.
Recipe 1. Home-style pot roast
Products:
Potatoes, peeled 0.5 kg
Onion 120 g
Tomato paste 100 g
Carrot, red 150 g
Bacon, pork 100 g
Flour 75 g
Bold pork 300 g
Water 1.0 - 1.25 L
Spices in assortment
Parsley 100 g
Garlic 30 g
Output: 3 servings
Order of preparation:
Cut medium-sized potatoes into slices. Boil water and boil until half cooked, without adding salt.
Chopped peeled onions with straws. Wash the carrots and grate coarsely on a grater. Finely chop the pork fat.
Heat a deep frying pan. Heat the fat, then remove the greaves. In melted pork fat, first passer the carrots until soft, then add the onion.
In a separate bowl, combine and mix the tomato paste with flour, pour hot water, about 400 ml, mix again. Season the resulting mixture to taste and pour into the pan. Bring to a boil with sautéed vegetables.
Wash the bold pork and cut into cubes, 2x2 cm. Fry until rosy. Arrange the prepared ingredients in portioned ceramic pots: fill them with potatoes to half the volume, fill with the vegetable broth in which the potatoes were cooked to cover it. Then spread the fried meat, and top the meat with cooked tomato dressing. In each pot, put one bay leaf, chopped garlic, herbs.
Cover and send the roast to the oven, preheating it to 160 ° C for 20-30 minutes. Serve by placing the pots on a plate.
Recipe 2. Roast homemade in pots of rabbit meat
Product Composition:
Rabbit fillet 0.8 kg
Sour cream, homemade 250 g
Milk 0.5 L
Dill 100 g
Garlic to taste
Onions, 250 g
Ground pepper
New potatoes (small) 800 g
Small salt
Output: 4 servings
Cooking:
Wash the potatoes. Young peel can be easily removed with a hard brush, previously having kept the tubers in water. Put the peeled potatoes in pots, filling them to half. Pour boiled hot milk.
Wash the rabbit meat. Slice and fry. In a pan, add shredded onions to the meat, season with spices. Bring the onions to transparency and add sour cream. After five minutes, put the stewed meat into pots with potatoes.
Put chopped dill and garlic on top. Stew in a preheated oven under the covers. Check the readiness of the roast with a wooden skewer: the potatoes should be soft. Serve with fresh cabbage salad with cabbage.
Recipe 3. Home-style roast in lamb pots
Product Composition:
Lamb (back) 1.2 kg
Wine. white 0.5 l
Beans 300 g
Tarragon (greens)
Carrot 400 g
Garlic 90 g
Potato 600 g
Mint
Spice
Onion 250 g
Satsebeli sauce (ready) 0.5 L
Order of preparation:
Sort red and variegated beans and wash. Pour in water; it is advisable to do this at night.
Peel the young lamb (flesh) from the film, cut into medium-sized cubes, transfer to a container with a lid and fill with wine. Add spices. You can, to give the dish a Caucasian flavor, use sun hop, or choose herbs to your liking.
The next day, boil the beans until half cooked.
Cut potatoes, onions and carrots into cubes.
Passer chopped onions with carrots in a pan, adding “Satsebeli”.
Squeeze the lamb lightly, removing the marinade, lay it in pots. Beans above, then potatoes. In each pot, put 3-4 tablespoons of sauce, sprinkle with chopped cilantro, mint, tarragon. Season with salt.
Cover the pots with lids, place on a baking sheet and place in a cold oven. Preheat oven to 140 ° C and simmer for at least three hours. Watch the stove, and do not allow boiling. The meat should languish.
Recipe 4. Home-style potted roast, Bulgarian
Products for cooking:
Chicken fillet (broiler) 1.6 kg
Eggplant 0.5 kg
Onion 400 g
Red carrots 300 g
Oil 180 g
Sweet pepper 500 g
Blanched Tomatoes 600 g
Spice
Sugar 1 tbsp. l
Parsley
Olive oil 80 ml
Kitchen salt
Operating procedure:
Cut washed, peeled vegetables and meat, fry. Combine the prepared components of the dish, mix, bring to taste with spices.
Arrange the yakhnia in pots, filling them in 2/3 of the volume. Cover with lids; put in a preheated oven for about 40-50 minutes.
A few minutes before the end of cooking, add chopped greens and 30 g of melted butter to the pots.
Recipe 5. Home-style roast in pots with duck
Ingredients:
Onion 400 g
Apples 500 g (net)
Garlic 50 g
Musk duck 2.2 kg
Potato 1 kg (net)
Lemons 2 pcs.
Fresh herbs to taste
Salt pepper
Order of preparation:
Separate the bird fillet from the bone, cut into pieces. Put the bones in a pan, fill with cold water, and cook the broth. Fold the duck’s pulp in a separate bowl, pour lemon juice and add the chopped zest. Soak in the marinade for at least 1.5-2 hours.
Cut the second lemon into thin slices and combine with chopped apples (preferably choose a hard variety). Slice apples and peeled medium potatoes.
Chop the garlic and chop the peeled onions in half rings.
Put meat, apples, onions and potatoes in layers in pots. Put lemon slices, garlic and herbs on top.
Strain the cooked broth and pour in portions to cover the potatoes. Add spices, cover pots with lids and send to a cold oven.
Turn on the fire and simmer the roast from the bird for about an hour at a moderate temperature.
Recipe 6. Roast home-style in pots with mushrooms and trout
Product Composition:
Trout steaks 600 g
Olive oil for frying
Champignons, fresh 0.7 kg
Onion 250 g
Marinated olives 150 g
Tomatoes 400 g
Hard cheese 300 g
Butter 120 g
Basil
Lemon? PC.
Spice
Vegetable oil, refined 100 ml
Cooking:
Prepared small mushrooms cut lengthwise and half.
Chop onions and fry mushrooms with it, in butter and vegetable oil.
Blanch the tomatoes, peel, chop coarsely, dice and remove the seeds. Remove the seeds from the olives and cut them into halves.
Hard cheese grate.
Wash the fish, remove bones and skin, cut into large bars and sprinkle with lemon juice. Season with pepper. Soak for half an hour and fry: first in vegetable oil, and at the end of frying, add cream.
In the portioned pots, put the fish on the bottom, then slices of tomatoes, olives, mushrooms and onions. Sprinkle with cheese.
Slowly simmer in pots, 30-40 minutes at 120 ° C. Put the cooked roast on portioned plates. Garnish each serving with a slice of lemon and green leaves.
Garnish - boiled potatoes.
Home-style pot roast - tips and tricks
Meat dishes will be tastier if you add a tablespoon of sugar to the meat during the cooking process along with salt and spices. When stewing carrots and onions, also add a little sugar. He caramelizes the juice and gives a more interesting taste of tomato dressing with vegetables.
To wash ceramic and earthenware, use only a soft sponge or brush. Strictly avoid special detergents. For degreasing, use only baking soda, table vinegar or laundry soap: the clay is hygroscopic, it easily absorbs and preserves odors - for this reason it is necessary to carefully consider the care of such dishes so that extraneous odors that have absorbed into the walls of the clay pot are not transmitted to the dish when heating up.
