Beef, chicken or fish: there is nothing like a meal cooked in a pot and served directly to the center of the table • On the go, also save on utensils
There is something magical about dishes that are cooked in a pot and served straight to the center of the table.
This is a whole meal, created from start to finish in the same pot, and it has nothing to do with saving utensils, although it's a nice bonus along the way.
When I cook at home for my partner and children, I often take this cooking motif and create a quick meal, which begins and ends with one dish.
This time I have created for you three rich and delicious dishes in this style.
The first is a slice of roast that is slowly brewed with red wine, porcini mushrooms, Jerusalem artichokes, lentils and spinach, all of which go into one pot, each at a time, for optimal preparation.
The next dish is chicken legs, which are cooked in a simple and charming curry sauce, with eggplant and a variety of other flavors.
Here, too, the dish is created from start to finish around one pot.
Finally I chose a recipe for bonding fish, which are in season right now.
The litters are filled with coriander, chili and garlic, and everything is cooked on top of tomatoes, onions, olive oil, fennel and many other goodies.
At the end of cooking we get a fish pan rich in flavors and aromas, all that is missing next to it is chilled wine and good bread, which will absorb all the sauce created.
Roast pondera and Jerusalem artichoke
Ingredients (for 6 diners):
√ 1 kg of beef pondera cut into large cubes (can be replaced with entree)
√ 5 tablespoons olive oil
√ 1/2 tablespoon salt
√ 1/2 tablespoon ground black pepper
√ 6 white onions, peeled and thinly sliced
√ 2 glasses of red wine
√ 8 cloves of peeled garlic
√ 4 sprigs of thyme
√ 1 sprig of rosemary
√ 2 fresh bay leaves
√ A handful of dried porcini mushrooms
√ 1 liter of beef or water stock
√ 12 coarsely washed and cut Jerusalem artichokes
√ 1 cup of cooked black lentils
√ 1 bunch of washed Turkish spinach
Preheat oven to 160 degrees.
Pour the olive oil into a heavy saucepan that is also suitable for the oven over a medium flame, season the meat with salt and pepper and sear on all sides until browned.
Remove the meat from the pot and set aside.
Add the sliced onions and fry for about 10 minutes until golden.
Pour a glass of wine, bring to a boil and scrub the bottom of the pot with a wooden spoon.
Cook over a medium-high flame until most of the wine is reduced and add the garlic, thyme, rosemary, bay leaves and porcini mushrooms, stir and cook for another minute.
Return the meat to the pot and pour in the remaining glass of wine and the spindle or water to a height of 1 cm before full coverage. Bring to a boil, surround the cloudy foam, cover with a lid and put in the oven for two hours. After two hours open the lid, add the artichokes, cover Roast again for another hour,
after an hour remove the pot from the oven, raise the heat to 220 degrees, add the cup of lentils and the Turkish spinach bunch to the stew, mix gently and return to the oven for 10 minutes.
Chicken curry
Ingredients (for 6 diners):
√ 6 chicken pieces cut into 4 each,
with the bone (you can ask the butcher)
√ 2 tablespoons flour
√ 1 teaspoon salt
√ oil for deep frying
For curry:
√ 5 tablespoons sunflower oil
√ 5 coarsely peeled and chopped shallots
√ 1 ginger root sliced into 2
√ 1 teaspoon coriander seeds
√ 2 teaspoons turmeric
√ 2 tablespoons yellow Thai curry paste
√ 1 can coconut milk
√ 1 / 2 cups water
√ 4 units Thai chopped, chopped
√ 6 fresh lime kefir leaves
√ 1 crushed and crushed palm sugar
√ 4 tablespoons fish sauce
√ 6 halved Thai eggplants
√ 1 fresh lime
√ a handful of basil leaves
Heat a wide pan over low heat, add the sunflower oil, shallots, ginger and coriander seeds and fry for about 2 minutes.
Add the turmeric and curry paste and fry for another 2 minutes.
Add the coconut milk, water, chili, kefir lime leaves, palm sugar and fish sauce and cook for about 10 minutes.
At the same time, heat a saucepan over high heat with the oil for frying, coat the poultry well with flour, shake off any leftovers and fry for about 5 minutes until golden.
After frying, remove the poultry and add them to the curry sauce, add the eggplant and cook for about 10 minutes.
Finally squeeze over lime juice, sprinkle with basil leaves, mix lightly and serve.
For those who like, you can add white rice.
Bonding fish pan
Ingredients (for 6 diners):
√ 12 bonding fish, without mantles, open to butterfly (ask the fisherman)
√ 2 tablespoons durum flour mixed
with 1/2 teaspoon salt
√ 1/4 cup olive oil
For the filling:
√ 1 bunch of chopped coriander
√ 2 cloves of peeled garlic
√ 1 tablespoon chopped pickled lemon
√ 1 green chili clean of seeds and coarsely chopped
√ 3 tablespoons eggplant meat burnt in a flame
√ 1 teaspoon salt
√ 4 tablespoons olive oil
For the pan:
√ 6 sliced Maggie tomatoes
√ 3 sliced Maggie tomatoes
√ 3 sliced garlic cloves
√ 1 sliced green chili
√ 2
thinly sliced
white onions
√ 1/4 cup olive oil
√ 3 oregano sprigs (leaves only)
√ 2 fennel sprigs with The flowers
√ 1 teaspoon Atlantic salt
√ 1/2 teaspoon ground black pepper
To serve:
√ A little olive oil
√ 2 units of lime
Begin by preparing the filling.
Place all the ingredients, except the olive oil, in a mortar and pestle and grind until a coarse and fragrant ointment is obtained (it can also be prepared in a food processor, then grind in pulses).
Add the olive oil, mix and set aside.
Now go to the fish.
Open the bonds so that the side of the abdomen is facing up, place a tablespoon of the filling in the center of each bond and spread.
Attach the two fillets so that the fish returns to its natural shape.
Heat a wide pan over a medium flame, add the olive oil, flour the bonding well on all sides, fry on each side for a minute and remove.
After removing the fish, start preparing the tomatoes.
Arrange the sliced tomatoes, garlic, chili and white onion in a pan, drizzle over the olive oil and sprinkle with the oregano leaves, fennel, salt and black pepper.
Squeeze the tomato halves and set the pan on high heat.
After a few minutes, return the fish to the pan and with the help of a spoon, pour the liquids formed in it on the litters and cook for about a minute.
Remove from the heat, drizzle over olive oil, grate lime and serve immediately.
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Tools: Arcostil
