Pot Dishes

Today we would like to present recipes for dishes cooked in pots. Such dishes have matchless taste. Various ingredients produce various flavouring combinations. Pots can be used covered or uncovered. When covered, the dish is juicier. When not, a nice crust forms. Food remains hot in pots for a long time. Enjoy!

Potatoes u mushrooms in pot

Ingredients: (Serves 4) 1 kg potatoes 0.5 kg champignons or ceps 2 onions 200 g soured cream fresh parsley salt butter

Cooking: Slice the mushrooms finely. Peel and slice the onions into half-rings. Melt the butter and fry the mushrooms and the onions. Scrub, peel and cut the potatoes. Fry in butter in a separate pan. Butter the inside of the pot, add the potatoes, the mushrooms, the onions and water. Add salt and pepper. Optionally, add bay leaves and peppercorns. Add the soured cream and chopped herbs. Bake 40-60 min.

Pot roast

Ingredients: (Serves 4) 500 g meat 2 onions 6 potatoes butter salt pepper 4 tbsp soured cream 4 tbsp mayonnaise 1 cup milk fresh dill

Cooking: Cut the pork into cubes, sprinkle with salt and pepper, stir with finely chopped onions, put in clay pots, add a few lumps of butter. Julienne most of the potatoes, add to the pots and stir. Slice the remaining potatoes into circles and make a neat top layer. Add a few lumps of butter, salt and pepper, the grated cheese and the soured cream. Bake 40 min at 230-240 C.

Poultry in pot

Ingredients: (Serves 4) 1.5kg chicken 125 g green peas 125 g green beans 80 g butter 1 carrot 1 kohlrabi leek salt white pepper a pinch of sugar ready-made puff pastry fresh herbs

Cooking: Rinse and dry the chicken. Sprinkle with salt and pepper, tie up the legs and the wings, and put in a pot. If the pot is small, cut into eight pieces. You can use separate parts, but not breasts alone, as you will need bones for fat. Add the vegetables and a few lumps of butter on top. Sprinkle with salt, pepper and the sugar. Roll out the pastry with a tablespoonful of flour, cover the pot, and pinch the edges. Bake 10 min, then cover with foil, and bake 45 min. Turn of the heat and leave the pot inside for 15 min.

Hare in pot

Ingredients: (Serves 4) 750 g hare meat 250 g pork fat 3 onions 1-2 brown bread slices flour salt pepper red wine

Cooking: Cut the meat, season with salt and pepper, coat in flour, put in the pot, alternating with lumps of pork fat, chopped onions and breadcrumbs. Add the wine to cover three quarters of the meat. Stew 1-2 hrs at low heat.

Jack mackerel in pot

Ingredients: (Serves 4) 200 g jack mackerel fillet 1 tbsp butter 1 onion fresh parsley ground black pepper

Cooking: Slice the onions, put in pots, add the butter, cover, and microwave 4-5 min at full power placing a glass of water in the oven. Sprinkle the fish with salt and pepper, add to the onions and stir. Microwave 4-5 min at full power. Serve sprinkled with fresh herbs.

Eggs In pot

Ingredients:
5 eggs
300 g feta
3 spring onions bunches
50 g butter
1 parsley bunch
salt

Cooking: Rinse and snip the onions. Combine with crumbed feta and snipped parsley. Divide into five parts and put each in a separate clay pot. Add the butter, salt, a tablespoonful of water, and simmer. Break 1 egg into each pot, add some water if necessary. Cover and bake until the egg sets.

Sardine patties

Ingredients: 0.5 kg fine fish (sardines, anchovies, pricklebacks) 2 eggs 0.5 cup flour 0.5 cup milk sunflower oil ground black pepper salt

Cooking: Clean and rinse the fish. Mince it, add salt and pepper. Make batter from the flour, the eggs and the milk, and mix it with the fish. Form patties, and fry them in oil. Put in pots and stew until cooked.

Stewed fish

Ingredients: 1 kg fish fillet 0.5 cup flour 1 cup soured cream 1 cup stock 7 potatoes 3 onions 100 g sunflower oil 4-5 boiled ceps 50 g melted butter 1 garlic head fresh herbs salt pepper

Cooking: Cut the fish, sprinkle with salt, coat in the flour, fry in oil. Fry chopped onions and chopped mushrooms in melted butter. Peel and cut the potatoes, put in pots, add the mushrooms. Add the fish, garlic crushed with salt, pepper, the stock, the soured cream, and stew covered in the preheated oven until ready shaking occasionally. Serve in pots.

Lamb Buglama

Ingredients: 800 g lamb 8 onions or 2 bunches spring onions 2 tbsp lamb fat 1.5 cup tkemali chilli 2 tbsp ginger or saffron tincture estragon, coriander, mint garlic salt

Cooking: Clean and rinse the lamb, cut into small pieces 5-6 for a pot, fry until brown, put in pots with lamb fat, stew 10-12 min. Add finely chopped onions and stew until ready. Towards the end of cooking add a little stock, crushed garlic, snipped mint, estragon, coriander,

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant