5 tasty recipes for baked meat under the duvet. Which one will you try first?

Meat under the duvet is not a cover name for well-hidden leftovers from dinner, but a method of baking, where we cover the prepared meat with other ingredients.

This time we have prepared 5 different recipes for meat under the duvet for you, where we will present you not only different meats, but also different types of duvets.

Try, for example, a cheese, celery or sweet potato pillow.

You will enjoy!

Minced meat under a blanket of celery

A luxurious and hearty dish that will keep you warm during the winter days. Celery feather in combination with excellently flavored minced meat creates a completely unique dish!

INGREDIENTS

• 1 tablespoon olive oil plus a little extra
• 1 onion, finely chopped
• 500 g of minced pork
• 1 package fresh parsley, stems and leaves chopped
• 2 cloves of garlic, chopped
• a pinch of fennel seeds
• a pinch of dried red chili
• ½ teaspoon ground cinnamon
• a pinch of nutmeg
• 120 ml of white wine
• 2 tomatoes, chopped
• 4 stalks of celery, cut into 5 cm pieces
• 400 ml of chicken stock
• butter

For the duvet cover:

• 1 celery, peeled and cut into large pieces
• 1 bay leaf
• 200 ml of milk
• 30g parmesan cheese plus some rind if you have it
• 1 tablespoon of crème fraîche or natural yogurt
• 1 sprig rosemary, chopped

METHOD

• Preheat the oven to 200 degrees Celsius.
• Heat the oil in a pan and fry the onion together with the minced meat, parsley, garlic, fennel seeds, chili, cinnamon, nutmeg and a pinch of salt for about 8-10 minutes, until the meat turns brown.
• Pour in the wine and let it reduce by about a third, then add the tomatoes and cook for a further 3 minutes.
• Add the celery stalks and cook for another 10 minutes, then add the stock and parmesan rind, if using, and partially cover with a lid.
• Cook for 20 minutes or until the celery stalks, then stir in the parsley leaves.
• Meanwhile, prepare the duvet.
• Place the celery in the pot along with the bay leaf.
• Pour in the milk and add a pinch of salt, then cover and cook for 10-15 minutes until tender. Blend the mixture in a food processor with parmesan and crème fraîche or yogurt.
• Season to taste.
• Pour the meat mixture into a buttered cake pan or baking dish.
• Pour the creamy celery layer over the meat and sprinkle with rosemary.
• Drizzle with a little olive oil, then bake for 30 minutes until golden brown.

Baked pork chops with mushrooms and cornbread

An easy lunch or dinner that will please many diners. Creamy mushroom sauce, juicy chops, all baked with pieces of cornbread, together create an amazing dish that only takes 30 minutes to prepare.

INGREDIENTS

• 4 boneless pork chops
• salt
• freshly ground pepper
• 2 tablespoons of extra virgin olive oil
• 200 g of mushrooms cut into slices
• 1 large clove of garlic, chopped
• 2 tablespoons plain flour
• ½ cup dry white wine
• ½ cup reduced-fat sour cream
• 1 tablespoon of freshly grated parmesan
• ½ cup day-old cornbread insides

METHOD

• Preheat the oven to 175°C.
• Salt and pepper the pork chops.
• Heat the olive oil in a large pan.
• Fry the pork chops until golden on both sides (turn once).
• Transfer to a baking dish.
• In the same pan, sauté the mushrooms in the remaining oil until brown, stirring occasionally.
• Add the garlic and fry briefly.
• Add the mushroom-garlic mixture to the roasting pan over the pork chops.
• Whisk the flour and wine in a bowl until smooth.
• Whisk in the sour cream, Parmesan and a pinch of salt and pepper.
• Pour this mixture over the mushrooms and pork chops.
• Bake covered for 20 minutes.
• Turn on the grill function in the oven.
• Add the inside of the cornbread to the baking dish, spray with cooking spray and bake for 2-3 minutes until golden.
• Enjoy your meal!

Chicken breast under the duvet

A simple recipe that requires no complicated ingredients and will be enjoyed by the whole family! Prepare it anytime during the working week as an easy dinner or lunch.

INGREDIENTS

• 4 chicken breasts
• 5 rolls
• salt and pepper
• a pinch of red pepper
• garlic to taste
• 1 whipping cream
• 1 sour cream
• 4 eggs
• butter
• fresh parsley

METHOD

• Quickly fry the chicken breast in a piece of butter, salt and pepper and add red pepper and garlic to taste.
• Place in a baking dish and place in a hot oven.
• Half an hour before baking, add the duvet.
• You prepare this by breaking 5 rolls into small pieces, adding both creams, 4 egg yolks, salt and fresh parsley.
• Mix and finally fold in stiff whipped egg whites.
• Pour the mixture over the meat and let it cook.
• Enjoy it!

Scottish Shepherd’s Wheeler

Incredibly delicious and hearty Scottish shepherd’s pie, or Shepherd’s Pie, is tasty meat with vegetables in a rich sauce, baked with a layer of potatoes and cheese until golden. You will never want to eat anything else for dinner!

INGREDIENTS

• 1 kg of potatoes, peeled and cut into large pieces
• salt to taste
• 700 g lean ground lamb (or ground beef)
• 2 tablespoons of extra virgin olive oil
• 1 medium onion, diced
• 2 large carrots, diced
• salt and pepper
• 2 cloves of garlic, finely chopped
• 1 teaspoon chopped fresh thyme
• 3 tablespoons of tomato puree
• 1 tablespoon Worcestershire sauce
• 3/4 cup red wine
• 1 cup beef broth
• 1 cup frozen peas
• 4 tablespoons of butter
• 2/3 cup cooking cream
• 1 tablespoon Dijon mustard
• 2 spring onions, diced
• 3/4 cup grated cheddar cheese

METHOD

• Cover the potatoes with cold water in a large pot.
• Season with salt and bring to a boil.
• Reduce heat to low and simmer until tender, 15-20 minutes
• Meanwhile, heat the olive oil in a large skillet over medium heat.
• Add onion and carrot.
• Season with salt and pepper.
• Cook, stirring, until tender, about 6 minutes.
• Increase the heat to medium-high and add the ground beef.
• Sauté, breaking up the meat with a wooden spoon during this process, for about 5 minutes.
• Drain the fat and season with 1/2 teaspoon salt and a little ground pepper.
• Stir in the garlic and thyme and cook until fragrant.
• Make a space in the middle, add the tomato puree and cook for 1 minute.
• Stir in the Worcestershire sauce and wine and cook until the pan is almost dry, about 2 minutes.
• Add the beef stock and cook until the mixture is juicy, 4-5 minutes.
• Stir in 1/2 cup frozen peas.
• Transfer everything to a greased 3 liter baking dish.
• Drain the potatoes and return to the pot.
• Add butter and cream and mash well.
• Season with salt and pepper and add the mustard, scallions and cheddar.
• Spread the potatoes over the meat with the back of a spoon, then create scallops with a fork.
• Bake at 220 degrees Celsius until golden brown, about 20-25 minutes.
• Allow to cool for at least 10 minutes before serving.

Beef stew under a sweet potato blanket

A wonderful and hearty recipe for the whole family, which even small children will enjoy. In addition, a lot of good and healthy vegetables are hidden in it, so there will be no shortage of vitamins.

INGREDIENTS

• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 1 – 2 stalks of celery, finely chopped
• 2 large garlic cloves, crushed
• 400 – 500 g fake beef tenderloin (part of the front shoulder)
• 1 teaspoon ground cinnamon
• 1 beef bouillon cube
• 2 tablespoons of tomato puree
• 25 g of fresh parsley, finely chop the stems and leaves
• 1 kg of sweet potatoes, peeled and diced
• a piece of butter
• a handful of grated cheddar

METHOD

• Heat the olive oil in a heavy-based pan.
• Add the onion and sauté for 2 minutes, then add the carrot and celeriac and sauté until softened.
• If the mixture is sticky, add a little water.
• Add the diced beef and sauté until browned, then stir in the garlic and cinnamon and sauté for another 1-2 minutes until fragrant.
• Add the stock cube to 500 ml of boiling water and stir into the meat along with the tomato puree and parsley stems.
• Bring the mixture to a boil and cook, covered, for 1 hour, then remove the lid and cook for another hour or until the meat is tender.
• Stir in the chopped parsley.
• Transfer the mixture to a medium ceramic bowl.
• Meanwhile, steam the sweet potatoes until soft.
• Preheat the oven to 200 degrees Celsius.
• Drain the sweet potatoes well and mash them with butter.
• Spoon onto the meat, sprinkle with cheese and bake on the top rack for about 20 minutes, until the dish is golden and bubbling.
• You can serve!

Meat preparation

• When it comes to seasoning, it is best to proceed by either seasoning the meat or the lamb meat more . We don’t forget that spices harmonize with other ingredients.
• For beef and pork, we choose the usual baking procedure. Fry the prepared meat quickly in the fat on both sides to form a crust that will not leak the juice from the meat during further cooking, and thus it will remain juicy.
• Then we straighten the meat in a baking dish or baking dish and cover it with baking powder.
• Depending on its composition, we put the duvet right away or until the meat is almost soft.

Meat quilt

• Périnka should not only be individual ingredients that are baked together with meat, but should resemble a pudding .
• Cheese duvet is the fastest and most affordable. Often used cheese is hard grated edam cheese or smoked cheese with a more pronounced taste.
• But it can also be Niva or some processed cheeses .
• Add sour cream or white yogurt and eggs to the cheeses. We can just stir the eggs into the cheese mixture or beat the egg whites to make the cheese fluffy .
• For variety, we can also add finely chopped ham, sterilized peas or other vegetables.
• The cheese puff is baked quickly, so we put it on top of the soft meat.

Are you already baked with a duvet? Show off to your friends on Facebook , it’s easy, there’s a blue button below the text!