Hot In Pots For The New Year

Dishes in pots are perfect for the holiday. No need to rack your brains over the design and serving of dishes, and any ingredient perfectly reveals its taste in this cooking option.

Dishes in pots are perfect for the holiday. No need to rack your brains over the design and serving of dishes, and any ingredient perfectly reveals its taste in this cooking option.

If you still don’t know what tasty and interesting things to cook for the New Year, take out the dusty pots from the closet and let’s cook together. 

1. Lamb with apples and cilantro in pots

 

Ingredients for 5 servings:

lamb - 500-600 g; green apples - 5-6 pcs.; cilantro - 300 g; broth (chicken or vegetable) - 250 ml; rosemary - 50 g; olive oil - 50 ml; cumin - 1/2 tsp; salt, black pepper - to taste.

We cut the lamb into small cubes, season with salt, black pepper, cumin, send it to a preheated pan and fry in olive oil until golden brown. When the lamb seizes, add finely chopped cilantro and rosemary to it, fry in a pan for about 3-4 more minutes so that the greens and spices open up.

We cut into cubes green apples, if desired, they can be held a little in white wine (this is not necessary). Then put lamb with cilantro and apples in pots, alternating layers. Then pour the broth into each portion, cover the pots with lids or foil and send them to the oven preheated to 200 degrees for 40-50 minutes.

Before serving, remove the lids, decorate the dish with herbs and a small piece of butter. Enjoy!

2. Seafood with prunes and pineapple in pots

 

Ingredients for 5 servings:

shrimp - 200 g; perch fillet - 200 g; squid - 150 g; prunes - 150 g; canned pineapples - 150-200 g; cream - 200-250 ml; olive oil - 50 ml; nutmeg - 1/2 tsp; coriander - 1/4 tsp; salt, black ground pepper - to taste.

In a preheated pan with the addition of olive oil, fry the peeled shrimp and finely chopped perch for about 3 minutes. We clean the squids, pour boiling water over them and cut into half rings. Grind prunes and canned pineapples with a knife. We mix all the ingredients, add salt, pepper, coriander, nutmeg and carefully lay out in pots. At the end, fill the contents of the pots with cream.

We close the pots with lids or foil and send them to the oven preheated to 180 degrees for 15-20 minutes. Decorate with fried shrimp before serving.

3. Potato (sweet potato) with smoked meats in pots

 

Ingredients for 5 servings:

smoked shank - 300 g; pork fat - 100 g; smoked chicken breast -150 g; red onion - 2 pcs.; sweet potato - 10-12 pcs.; thyme - 1/2 tsp; provencal herbs - 1/2 tsp; salt, pepper - to taste.

Cut the shank and smoked breast into cubes. Fry for 5-7 minutes in a dry frying pan with finely chopped red onion and thyme. We clean the sweet potato and cut into large cubes. Grind the salo into straws.

We shift all the ingredients into pots, add Provence herbs, salt, pepper, mix gently. We close the pots with lids or foil and send them to the oven preheated to 200 degrees for 30-40 minutes. If desired, you can add butter and herbs.

4. Vegetables with fish and cranberries in pots

 

Ingredients for 5 servings:

fillet of carp or other fish - 300-400 g; zucchini (large) - 1 pc.; tomatoes - 4-5 pcs.; broccoli - 150 g; mini carrots - 100 g; onions - 2 pcs.; cranberries - 100 g; olive oil - 50 ml; dry mustard - 1-2 tsp; salt, black ground pepper - to taste.

All ingredients, except carrots and cranberries, cut into cubes. Boil the broccoli in salted water for about 3 minutes. In a frying pan with the addition of olive oil, salt and pepper, fry the zucchini, carrots, broccoli and onions until golden. In another pan, fry the fish for 3-4 minutes with the addition of dry mustard and salt.

When all the ingredients are ready, put them in pots. First, lay out the fish and fried vegetables, top with chopped tomatoes and cranberries. We send the pots to the oven preheated to 180 degrees for 30-40 minutes.

Optionally, you can also add broth or vegetable oil to the dish (if you use less oily fish).

5. Beef with quinoa and capers under a cheese cap in pots

 

Ingredients for 5 servings:

beef - 300-400 g; capers (can be in wine vinegar) - 150 g; onions - 2-3 heads; quinoa - 200-250 g; curd salted cheese - 200-250 g; carrots - 100-150 g; Italian herbs - 1/2 tsp; salt, black ground pepper - to taste; dill for decoration.

Boil the quinoa until fully cooked. So that the cereal does not taste bitter, immediately before cooking, rinse it several times until the water becomes clear. We cut the beef into thin strips, onion into half rings, and rub the carrots on a coarse grater. Drain the wine vinegar from the capers and chop them.

Fry vegetables and meat for 7-10 minutes in a pan with salt, pepper and Italian herbs. When the quinoa is cooked, put it on the bottom of the pots, cover with a layer of meat and vegetables, and put the curd salted cheese on top. We close the pots with lids or foil and send them to the oven preheated to 200 degrees for 30 minutes. 10 minutes before cooking, remove the lids and decorate the dish with dill.

Pamper yourself and your family!