Pots in the oven: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Russian cuisine, numerous dishes cooked in the oven in pots occupy a special place. Products are slowly stewed in their own juice or broth in a closed space, as if in a Russian oven, so the food is juicy and very aromatic. Evidence of the popularity of this cooking method can be seen in hundreds of recipes with photos of meat in pots in the oven with vegetables, mushrooms, cereals and so on.

Pros and Minor Disadvantages

Besides excellent taste, dishes in pots have other advantages, because of which many housewives cook in them not only on weekdays, but also on holidays:

• Simplicity. The algorithm for cooking in pots in the oven is simple and accessible even to beginners. Chopped raw or thermally processed ingredients are placed in a pot, then it is placed in the oven, where it is cooked without human intervention. You can go about your business by setting a kitchen timer for reliability. There is no need to turn anything, stir, only sometimes sauces, cheese or herbs are added at the final stages of cooking.
• Versatility. You can cook new dishes every day. Exotic, festive, dietary. The number of existing recipes is enough, perhaps, to make a menu without repetition for a year. This versatility is especially well felt during the fasts, when the housewives are knocked down to provide their relatives with a tasty and varied table, without using prohibited products. Only recipes for lean potatoes in pots in the oven, stewed with other vegetables, dozens.
• Beauty. The pots themselves are artistically decorated, and in combination with beautiful, fragrant food, they become an adornment of any, even the most pretentious holiday table.
• Utility. As a rule, such dishes are made of harmless materials, so oxides, paint, and extraneous unpleasant odors will not get into the food. You can cook using a minimum amount of oil, some dishes are stewed without oil at all, in broth, water, own juice or on the fat contained in the products, for example, such fat is rendered when stewing meat in pots in the oven.
• Convenience. In small pots, you can cook food in portions and serve it on the table. This will make it easier for guests to eat and less for hosts to wash dishes.
• Easy care. The pots are easy to clean, especially if they have a glazed finish.

It is worth mentioning the minor shortcomings of this wonderful dish:

• Ceramic and porcelain pots break when dropped or hit hard, so they need to be treated with more care than metal or plastic utensils.
• Ceramic pots are notdesigned for cooking on open fire stoves.
• The pot gets very hot in the oven, if you spin and lose vigilance in the kitchen turmoil, you can get burned badly. The dishes must be removed from the oven, armed with an oven mitt or a special butt, which is usually included in the kit.

Choice of pots

If there are no pots on the farm, then you should definitely buy them. Without them, the kitchen can hardly be considered complete, because the family menu is devoid of many tasty and he althy dishes. But before buying, you need to prepare informationally, weigh everything, because the comfort of the hostess and the quality of food cooked in pots in the oven depend on the choice.

First of all, you need to decide on the volume, quantity of dishes and the material from which it is made. There are small portion pots with a volume of up to 700 milliliters and large pots with a volume of up to 30 liters. Small pots often come in a set of several pieces, and large ones are bought one at a time. The choice in this case depends on the dishes that will be cooked, but the main thing is that the pots are placed in the oven and do not touch during cooking. Therefore, before going to the store, you need to measure the oven and, for reliability, look at the photo of the pots in the oven in order to visually represent how they are correctly located inside the stove.

The most common pots made of cast iron, heat-resistant porcelain, ceramics without glaze and with a layer of glaze. Advantages of cast iron: resistance to impacts, scratches, sudden changes in temperature, durability. Its cons:high price, prone to corrosion. Advantages of porcelain: elegance, excellent thermal conductivity. Disadvantages: fragility and very high cost. Unglazed ceramic dishes are versatile, cheap, but fragile, and the worst thing is that they too readily absorb the smells of detergents and all the products that are cooked in it.

The most popular and versatile option is glazed ceramic pots. They are affordable, easy to care for and use, they are not as pitiful when they break like porcelain. There are a lot of offers in stores, it is easy to get confused in the types, forms, manufacturers. Each person is repelled by their capabilities, goals and aesthetic taste. However, one should avoid the common mistake that gullible or overly economical shoppers make when purchasing temptingly cheap cookware made in glorious China.

Often, cheapness hides such irreparable defects as poor-quality glaze, different wall or bottom thicknesses, internal cracks, and unseasoned firing conditions. Such a purchase can serve as an illustration of the proverb about the double pay of a stingy person. Food in low-quality Chinese pots is highly likely to burn or give off an unpleasant aftertaste, the dishes themselves will crack from a slight temperature difference or a light blow, and the enamel will quickly begin to peel off. In a word, instead of perfectly cooked meat in pots, the hostess will receive disappointment and self-doubt.

Therefore, it is wiser to buy dishes fromproven and reliable manufacturer. Of the foreign options, the products of Italian and Ukrainian firms have proven themselves well. But Italian dishes are expensive, and Ukrainian ones are hardly better than Russian ones. Fortunately, there are many domestic manufacturers, ceramic pots made in Vyatka and Pskov deserve special attention.

To avoid marriage, when buying, you need to carefully inspect the dishes: it should not have cracks, chips, scratches, swelling. If a clear, sonorous sound is heard when the walls and bottom are tapped, it means that the pots were properly fired. The choice of color and decoration of dishes is always subjective and depends on individual preferences. However, you should not save money on beauty, it is better to buy exquisite and original pots, then the hostess will have festive portioned dishes in her arsenal, which she is not ashamed to show to guests.

Cooking principles

Whether meat, fish, vegetables or mushrooms are cooked in pots in the oven, the general principles remain the same. The whole process is divided into three stages: food preparation, filling dishes, stewing in the oven. Each of them is required and affects the final result.

• Product preparation. All the ingredients, once in the pots, are stewed for the same time, but they have different cooking times. Therefore, so that as a result some of the products are not raw, they are first brought to half-cookedness or full readiness by frying or boiling.
• Bookmark ingredients. The dishes are about three-quarters full, asproducts that have absorbed liquid increase in volume, a vessel filled to capacity will boil away. If juicy vegetables are used, then sometimes their juice is enough for a full stew. However, more often, broth, dry wine or clean water are added to the pots. The more liquid added, the thinner the dish will be.
• Extinguishing. The pots in the oven should be covered with a lid so that the aromas are preserved inside them and the products are languishing with the same temperature throughout the volume. Dough cakes are sometimes used as a cover, which not only do not release moisture and odors, but also become a spicy addition to the dish. Cooking time and oven temperature depend on the recipe and ingredients, usually between half an hour and a couple of hours, and the temperature is between 150 and 200 °C.

Tips and tricks

• Ceramic dishes do not like sudden changes in temperature, they can even crack them, so it is undesirable to put cold pots in a very hot oven. For the same reasons, ceramics should not be allowed to touch the walls or heating elements of the oven.
• Hot dishes are best placed on wooden coasters and boards; most dangerous - on wet and cold surfaces.
• Even after the pot is removed from the oven, it continues to cook food for another ten to fifteen minutes, during which time it must be left alone to cool slowly.
• Sometimes when preparing a dish with very fragrant ingredients, the pot is first laid out with parchment paper,which does not allow strong odors to soak into the walls and bottom.
• Ceramics should not be washed with hard metal brushes and using abrasive products, as this can scratch the glaze layer and disrupt the uniform heating of the products. It is better to clean the pots with soft sponges, in the dishwasher or fill them with water for a while, so that the stuck-on food residues come off more easily.

Roast chicken and mushrooms

Ingredients:

• portioned pieces of chicken or fillet - 1 kilogram;
• onion - 400 grams;
• fresh mushrooms - 50 grams;
• raisins and peeled walnuts - 50 grams each;
• vegetable oil - a couple of spoons for pre-frying;
• spices, chopped herbs, s alt - to taste;
• sauce components - 400 grams of sour cream, 25 grams of flour, 25 grams of butter.

Pot Roast in the Oven is delicious, hearty and simple. Prepared as follows. Fry the chicken pieces until half cooked, remove from the pan. In the remaining oil and meat juice, first fry the onion rings, and then lightly brown the nuts. Wash and dry the raisins. Make a sauce: to do this, fry the flour in vegetable oil until beige, and then gradually stir in the sour cream. Arrange all the ingredients in pots and pour over the sauce. Simmer for half an hour at a temperature of 180 ° C. For a beginner who doesn't know when to remove the dish, a photo of potatoes in pots in the oven with chicken and vegetables can be a guide.

Tender beef

Ingredients:

• beef - 1 kilo;
• onion - 4 medium onions;
• sour cream - 250 milliliters;
• mustard, flour - 1 teaspoon each;
• s alt, spices - to taste;
• vegetable oil - 1 tablespoon per pot.

Cooking

Cut the meat into small pieces that are easy to eat with a fork. Mix beef with coarsely chopped onions, arrange in pots, add a spoonful of oil to each. Send them to the oven for two hours to languish at a temperature of 180 ° C. Take out the pots, pour sour cream mixed with flour and mustard into them, simmer for another half an hour at the same temperature. Serve with herbs.

Chicken with rice

Ingredients:

• chicken fillet - 400 grams;
• onions and carrots - two each;
• rice - 1 tablespoon per serving;
• vegetable oil - 1 tablespoon for sauteing;
• s alt, spices - to taste.

Cooking

Fry grated carrots and chopped onions until half cooked. In the same pan, fry the chicken cut into medium pieces. Some housewives do not like to expose the meat to excessive frying; chicken can be laid raw. Arrange meat and vegetables in equal portions in pots. Pour a spoonful of rice on top, s alt, pepper, add your favorite spices. Pour in broth or water so that the liquid covers the food. Send the chicken in the pots to the oven. Simmer for about 40 minutes at 180°C. You can navigate by the state of rice, it takes longer to cook than other ingredients.

Pork inpots in the oven with buckwheat

Ingredients:

• lean pork - 500 grams;
• buckwheat - 3 tablespoons per serving;
• onion - 2 heads;
• s alt, bay leaf, spices - to taste
• broth - 100-200 milliliters for each pot, depending on its volume.

Cooking

Cut the meat into pieces about the size of a walnut, mix with coarsely chopped onions and arrange in pots. Top with three tablespoons of pre-washed buckwheat. S alt, add bay leaf and spices. Pour in the broth, and if it is not there, then with water so that the liquid covers the food. Cook for an hour at 180°C.

Potatoes in pots in the oven with sausages or sausage

Ingredients:

• potato - 1-2 medium tubers per serving;
• onion - 2 heads;
• carrots - 2 each;
• sausages or sausage trimmings - to taste;
• mushrooms - 2 medium mushrooms per serving;
• sour cream - 1 tablespoon per pot;
• vegetable oil - 1 tablespoon;
• s alt, spices to taste.

Cooking

Potatoes in pots in the oven with mushrooms and sausages or sausage leftovers are convenient to cook after work, when there is little time and no energy for more complex dishes. In vegetable oil, fry the diced onions and carrots until half cooked, then add chopped champignons to them, and a little later - pieces of sausages or sausages. Put on the bottom of the potspotatoes cut into cubes or slices, top with browned vegetables with mushrooms and sausages. Pour in water so that its level reaches the middle of the products. S alt, pepper, put a spoonful of sour cream or, if there is no sour cream, mayonnaise. Simmer for about an hour at a temperature of 150-180 ° С.

Potato with mushrooms

Ingredients:

• potatoes - 500 grams;
• mushrooms (noble or champignons) - 250 grams;
• carrots and onions - 1 each;
• garlic - 4-5 cloves;
• vegetable oil - 1 tablespoon;
• s alt, spices to taste.

This wonderful recipe (in a pot in the oven with mushrooms) can become a signature during Lent, because it combines the rich flavors of garlic, mushrooms and vegetables so harmoniously that the meat becomes redundant. In addition, the dish is extremely easy to prepare. Cut the potatoes into medium cubes and fill each pot with them by about a third. Saute the mushrooms until half cooked in vegetable oil, then add the grated carrots and onion cubes to them, fry until the vegetables are cooked.

Place the roast on the potatoes so that the food takes up about two-thirds of the dishes. Top evenly sprinkle with chopped garlic, s alt, spices, add laurel. Pour in water to lightly cover the ingredients. In this case, the finished dish will have a lot of fragrant vegetable sauce. If you want to get potatoes with almost no sauce at the exit, then you need to pour water up to about half of the products. The dish languishes for an hour and a half at a temperature of 180-200 ° С.

Chinakhi with lamb

Ingredients:

• mutton pulp - 700 grams;
• bell pepper - 2 pieces;
• young eggplant - 2 pieces;
• tomatoes - 500 grams;
• onion - 500 grams;
• hot pepper - 2 pods;
• garlic - 6 cloves;
• fresh cilantro - 1 bunch;
• ground coriander - 1 teaspoon;
• ground cumin - 1 teaspoon;
• black pepper, s alt to taste;
• mutton fat or vegetable oil for frying.

This delicious dish is the hallmark of Georgian cuisine and is as popular in the Caucasus as the classic roast with potatoes in the oven in pots in Russia.

Cooking Chinakha

Cut the lamb into fairly large pieces with a side of about two centimeters. Fry the meat in a pan in oil or lamb fat until an appetizing crust appears. For better roasting, lamb can be sent to the pan in small portions.

Cut the eggplant, onion and bell pepper into the same pieces as the meat and place on a baking sheet pre-lined with parchment paper. S alt, drizzle the vegetables with oil or fat, and bake for seven minutes until they are browned. Peel hot pepper from seeds and partitions, chop it and mix with finely chopped garlic, coriander and cumin. Mix chopped cilantro with large pieces of tomato, which can be peeled.

Fill the pots in the following sequence: first pieces of fried meat; then a third of a mixture of pepper, spices and garlic; then baked vegetables; another third of the spice mixture; last layerthere will be tomatoes with cilantro, sprinkled with s alt and the remnants of spices. Covered pots send for an hour and a half in the oven, heated to 180 ° C.