Vegetables with meat - the perfect combination of products. Potted dishes are an ageless classic of world cuisine. Ceramic and clay dishes are still in use, not only to create a certain style, but also as a way to preserve the maximum benefits of products, taking into account the environmental and other useful properties of the material from which it is made. Experienced culinary experts, nutritionists, and gourmets will agree with this statement.
Nutritionists recommend eating meat with vegetables, based on knowledge of the biochemical properties of foods and digestion: vegetables contribute to better absorption of animal protein, and heat treatment in clay pots in the oven allows you to better preserve the valuable vitamins contained in plant foods.
Real professionals can cook any dish from two or three products at hand, and even create a culinary masterpiece. There are so many options for making dishes from all existing types of meat in combination with different vegetables that it is impossible to systematize and recount them. The heat treatment of meat with vegetables in pots is an additional way to expand the taste range and assortment of dishes. Pottery is a natural material that emphasizes the natural properties of each component.
It remains only to choose the right recipe for accurate reproduction or creative improvisation, and at the same time make sure of the ability to handle pottery correctly, refresh theoretical knowledge about the features of the technological process, fixing them in practice.
Potted meat with vegetables - basic technological principles
Every woman cooks daily from two to five hours. This is a significant time expenditure, if we take into account that, in addition to the hassle in the kitchen, there is work, family, and other household chores. How to save valuable time, but at the same time feed your family a tasty, healthy and delicious dinner? A stew with vegetables in pots in the oven is an excellent solution to the problem.
An oven or microwave is what you need for a quick meal without much hassle. Dishes in the Russian oven were cooked by our ancestors for many centuries in a row. This was the greatest invention of household “equipment”, and there was only one drawback - the Russian stove was heated with wood. Now the oven has changed under the influence of scientific and technological progress, but the principle of heating food in modern ovens has remained the same: all modern kitchen appliances provide uniform heating of dishes.
Ancestors prepared food in earthenware, which can still be found in the outback. But not every clay pot is suitable for cooking in an oven. Clay dishes gain strength only after firing. Clay pots are preferably coated with glaze. Clay "breathes", that is, it easily absorbs moisture, odor, as well as the smallest particles of products under the influence of high temperature.
It is also important to pay special attention to the care of preparing pottery for cooking. After use, pots can only be washed in a soda or vinegar solution of water, remembering that detergents contain fragrances that are easily absorbed into the walls of pottery, and can ruin the dish, transmitting the smell to the products during the process of extinguishing.
Clay, in comparison with other materials from which modern tableware is made, has increased fragility. Therefore, pottery should be protected from sudden changes in temperature. Do not place the pot removed from the hot oven on a cold surface; use a wooden stand. It is also necessary to gradually heat the pots: for this they are placed in a cold oven and only after that they turn it on.
Of course, earthenware is not very convenient to use, due to the above features, but it also has some advantages. Due to the uniform heating of the pots in the oven, the food in them never burns. Pottery, as it were, regulates the moisture content in the dish, because it has hygroscopicity.
One way to cook in pots help save time to a large extent. This technology was used many centuries ago, and it consists in simultaneously laying all the ingredients of a dish in a refractory dish, followed by stewing (stewing) in an oven. This way of cooking frees up the time of housewives: you just need to wash, clean and chop the products, put the pot in the oven and you can do other things, waiting for the oven timer to work or just the kitchen will fill with the aroma of the finished dish.
Second way - preliminary heat treatment of individual ingredients of the dish, followed by combining them in a pot and bringing to readiness in the oven, appeared relatively recently. So, for example, the meat is pre-fried in a pan, and its further cooking takes place in the oven, in combination with vegetables that do not require long-term heat treatment, but give the meat a special flavor. Using this method reduces the duration of heat treatment in the oven, but, at the same time, requires additional time for the preparation of ingredients. There is one more nuance in this method: meat brought to readiness or half-cooked in a pan no longer requires a long heat treatment in the oven. This means that vegetables added to the meat in a pot will retain more vitamins while reducing their stewing times.
Recipe 1. Meat with potted vegetables - roast with duck, rustic
Products:
Potato 900 g (net)
Duck (wings, legs, breast) 1.2 kg
Onions 600 g
Parsley
Bay leaf
Wine (dry, red) 200 ml
Ground nutmeg
Honey 50 g
Clove
Salt
Lingonberry or cranberry 150 g
Mixture of peppers
Bouillon
Cooking method:
Lay large cubes of peeled and washed potatoes in prepared pots: 150 g per serving. Portion pieces of meat (70-80 g each) lay on top of the potatoes. Chop the onions into strips and cover them with meat. Sprinkle with berries on top. In the prepared meat broth, Add honey, salt, wine, spicy spices. Boil, let it brew for half an hour, then pour the contents of the pots with strained broth. Cover and simmer until tender.
Recipe 2. Meat with vegetables in pots - cucumber with lamb. Bulgarian cuisine
Ingredients for 6 servings:
Lamb (sirloin) 900 g
Tomatoes 300 g
Onion 360 g
Eggplant 300 g
Lettuce 180 g
Carrot, red 240 g
Eggs 6 pcs.
Dill and parsley 120 g
Sour milk 250 ml
Ratunda Pepper 120 g
Vegetable oil 100 ml (for passivation of vegetables)
Table wine, white (for marinade)
Ground spices: pepper mixture, coriander, cloves, bay leaf
Sugar and salt to taste
Cooking method:
Washed and peeled lamb and fat cut into large cubes and put in a bowl. Pour the marinade made from wine and spices for a couple of hours. After fry until half cooked.
Blanch tomatoes and peppers, then peel and seeds, cut into slices. Peeled eggplant, cut carrots into large pieces and fry in a deep pan with the addition of vegetable oil. Put the rest of the vegetables here, simmer them until soft.
Put the prepared mutton in heated pots, and vegetables on top. Add freshly ground spices to taste. Kill the eggs and yogurt, pour the contents of the pots with the resulting mass, sprinkle with chopped herbs. Cover the pots in the oven, turn on the medium heat mode and simmer for 40 minutes.
Recipe 3. Meat with potted vegetables - pork with cabbage and rice
Product Composition:
White cabbage 1.2 kg
Bacon pork 1.4 kg
Onion 400 g
Carrot 360 g
Tomato Sauce 350 ml
Greens 120 g
Rice 240 g
Spices: paprika, black pepper, bay leaf, coriander
Oil, vegetable 90 ml
Output: 6 servings
Cooking method:
Chop cabbage, carrots and onions, cut the prepared meat into medium-sized bars. Add ground spices, sugar and salt to the tomato sauce to add flavor to the dish.
Put the meat on the bottom of the pots. Put washed and soaked rice on top, covering the meat with a thin layer. The next layer is cabbage.
Pre-pass the onions and carrots in a pan, adding the tomato sauce seasoned with spices. Divide the dressing into 6 parts, pour into pots. Cover them with lids. Stew for 1.5 hours at 180 ° C. Sprinkle with chopped herbs before serving.
Recipe 4. Meat with vegetables in pots - azo with beef. Tatar cuisine
Product Composition (Weight: Net):
Onions 160 g
Fat melted 90 g
Beef (pulp) 720 g
Puree, tomato 100 g
Potatoes peeled 1.2 kg
Garlic 30 g
Pickles 240 g
Spice
Flour 45 g
½ bunch greenery
Broth 1.2 L
Operating procedure:
Cut the meat into slices of 20-25 g. Fry in a pan. For frying, use ghee beef fat or, if desired, replace it with margarine, vegetable oil, pork fat. Beef fat in the recipe is offered taking into account the peculiarities of the Tatar national cuisine, where pork and lard are not eaten.
Put the fried meat in clay pots of 120 g each.
Separate passer onion with added fat and flour. Add the tomato puree to the onion and fry it for 3-4 minutes, then pour the meat or vegetable broth, adjust the taste of the dressing by adding spices, chopped into small cubes of pickled cucumbers.
Put 200 g of potatoes, sliced in circles into pots, and pour the cooked dressing. Also put in pots of 5 g chopped garlic and a pinch of chopped herbs. Simmer at medium temperature. Ready meat should be soft and juicy.
Recipe 5. Meat with potted vegetables - hodgepodge. Spanish cuisine
Products for cooking:
Marinated olives 180 g
Salami 360 g
Loin 240 g
Ham 420 g
Pickled mushrooms 180 g
Rabbit (fillet) 0.5 kg
Rice 360g round
Basil 60 g
Dill 90 g
Green peas 250 g
Olive oil 150 ml
Lemon (slices) 120 g
Spices, ground: saffron, paprika, chili
Walnut kernels 120 g
Garlic 60 g
Bouillon
Tomato puree 100 g
Baked milk 150 ml
Onions, 240 g
Cooking:
Cut the rabbit meat into large cubes, ham, salami and loin with thin sticks. Sauté.
Wash rice and soak for 3-4 hours in cool water. Cook until half cooked in salted water and rinse.
Cut olives and mushrooms into slices. Grind the garlic, walnut kernels with a blender, add 2-3 tablespoons of oil and 50 ml of lemon juice.
Combine the tomato puree with baked milk, add spices. Sauté chopped onions in vegetable oil until transparent and pour in milk and tomato sauce.
Put all prepared ingredients in pots, add broth if necessary to cover solid components with liquid. Simmer in the oven for twenty minutes at a moderate temperature, covering the pots with lids.
Recipe 6. Meat with vegetables in pots - goulash with prunes. Hungarian cuisine
Products:
Onions 300 g
Veal (neck) 900 g
Tomatoes 450 g
Ground pepper 30 g
Cloves 10 g
Coriander 25 g
Prunes 150 g
Garlic
Dill 90 g
Fat, fresh 200 g
Parsley 120 g
Salt
Carrot 500 g
Cooking:
Finely chop the fat. In a preheated pan, drain the fat from it and remove the greaves. In pork fat, fry the finely chopped sauteed onions, cubes of carrots and tomato.
Cut the veal into cubes and put in pots, distributing into 6 servings. Top with vegetable dressing, add chopped prunes and garlic. Sprinkle with chopped fresh herbs and simmer for about an hour at medium temperature in the oven.
Potted meat with vegetables - useful tips and tricks
- For dishes in pots, try to select loose potatoes. Hard potatoes are boiled for a long time, especially if the potatoes are stewed in a tomato sauce containing acid. Hard varieties of potatoes are best pre-soaked in water or boiled until half cooked.
- It is known that different types of meat have different stewing or cooking times. Combine hard meat (beef, lamb) with solid vegetables or pre-heat so that the preparedness of meat and vegetables in pots occurs at the same time.
