6 inspiring recipes for Roman pot dishes that will surprise you

Have you ever tried to prepare recipes from a Roman pot for your loved ones?

The dishes for which you use this unique kitchen piece of earthenware will certainly be a tasty and healthy addition to your menu.

In this article you will find many interesting recipes that will pleasantly surprise you. Mainly the final taste of cooked food.

Chicken with vegetables in a Roman pot

Excellent and tasty lunch for the whole family. A pleasant variation of the preparation of chicken with vegetables. Go for it.

Ingredients

• whole chicken
• 6-8 small potatoes, cut in half
• 4-6 cloves of garlic, peeled and unchopped
• 4 medium carrots
• 2 large onions, cut into ⅛
• 2-3 sprigs of fresh thyme
• 2-3 sprigs of fresh sage
• 2-3 sprigs of fresh oregano
• salt and pepper

Method

• Completely submerge the top and bottom of the clay pot in water and soak for 30 minutes before cooking.
• Wash and dry the chicken. The chicken should be at room temperature before putting it in the oven.
• Place the vegetables and herbs in the clay pot, place the chicken on top.
• Sprinkle with salt and pepper. According to taste.
• Place the clay pot in a cold oven, then heat to 230°C.
• Bake, covered, for 1½ hours or until the skin is browned and the chicken is tender.
• Remove the pot from the oven and place it on cork or wooden mats.
• Let stand for 15 minutes before serving.

Looking for a new or better baking pan? Take a look at these best electric pans , from which you will definitely choose the right one.

Roman Pot Chicken Curry

The distinctive taste of curry with a combination of different types of vegetables will remain on your tongue long after eating. Don’t miss this hearty dish.

Ingredients

• 450g skinless chicken thighs, boneless
• ¼ teaspoon salt
• a pinch of white pepper
• 1 teaspoon finely chopped fresh ginger
• 1 tablespoon of cornstarch
• 6 small new potatoes, sliced
• 1 small carrot, peeled, sliced
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, passed through a press
• 1 medium onion, thinly sliced
• 2 spoons of curry spice
• 1 medium tomato, cut into wedges
• 1 teaspoon of soy sauce
• 1 teaspoon of granulated sugar
• 1 spring onion stalk, cut into rounds

Method

• Preheat the oven to 200°C and place clay pots in the oven.
• Trim the fat from the chicken and dice the chicken.
• Mix salt, white pepper, ginger, cornstarch in a bowl.
• Dip the chicken pieces in the mixture, mix well and set aside.
• Bring two cups of water to a boil in a saucepan.
• Add the potatoes and carrots to the pot, cover and cook for 5 minutes. Then drain the water.
• Prepare a non-stick pan on a hot plate and add vegetable oil.
• Then, when the oil is hot, add the chicken and fry until the meat is lightly browned. About 2 minutes.
• Add the garlic, onion, curry and tomato and sauté for another 1 minute.
• Add the potatoes, carrots, soy sauce and sugar and mix well until everything is well mixed.
• Turn off the heat and transfer the mixture to a preheated Roman pot. Cover the Roman pot and return to the preheated oven for 15 to 20 minutes.
• Just before serving, toss the mixture with the spring onions.

Baked potatoes from a clay pot

A very healthy snack with baby potatoes! You can also prepare your own dip for baked potatoes, according to your taste.

Ingredients

• 500g of small new potatoes
• 1 head of garlic, peeled
• a handful of fresh rosemary
• 5 cups of lukewarm water

Method

• Rinse the new potatoes and place them in a shallow clay pot. Make sure all the potatoes are touching the bottom of the container.
• Add water to the potatoes in a Roman pot and bring to a boil over high heat.
• If there is little water left in the pot, reduce the heat to the lowest possible temperature and cook until all the water is gone.
• Then throw in fresh rosemary and whole cloves of garlic.
• Bake the potatoes in an uncovered clay pot until they are brown on all sides. Turn them over if necessary.
• Finally, remove from the oven, place on wooden or cork mats and you can serve.

If you are not exactly a great improviser when preparing side sauces, you can take a look at several types of dips.

Sourdough bread in a Roman pot

Unpretentious homemade bread from a clay pot for everyone. It is warm, crispy and tasty not only for breakfast but also for brunch.

Ingredients

• 4 cups flour of your choice (a usual mix is 2 cups bread flour and 2 cups plain flour)
• 2 cups warm water
• 2 teaspoons of salt
• 1 teaspoon of dry yeast
• 1 teaspoon of herbs to taste (rosemary, thyme, garlic, etc.)

Method

• In a large bowl, mix the yeast with the water.
• Add the flour and salt with your chosen type of herbs, stirring frequently.
• The dough should be fluffy when done.
• Cover with a tea towel and let the dough rise for 8 to 18 hours (overnight is best)
• The next day, transfer the dough to a floured bowl and dust lightly with flour. Let the dough rest for another hour.
• Fill the sink with lukewarm water. Dip a clay pot in it and soak for 15 minutes.
• Then remove the clay pot from the water and dry it.
• Line the pot with baking paper and transfer the dough from the bowl.
• Place the covered clay pot in the oven and bake at 200°C for 30 minutes.
• Carefully remove the lid and let the bread bake for another 10 minutes.
• Remove from the oven and place the clay pot on cork or wooden mats.
• Let it cool and wait 15 minutes before slicing.

Duck in a Roman pot

This delicious dish, where stewed duck plays the main role, is definitely worth mentioning.

Ingredients

• 1 large mallard or small goose
• 1 long carrot
• 3 large onions
• a few heads of broccoli
• 250 ml of beef broth
• cup of red wine vinegar
• 1 tablespoon duck sauce or marmalade
• salt pepper
• 1 tablespoon of water
• ½ tablespoon of flour

Method

• Soak both halves of the clay pot in cold water for 20 to 30 minutes.
• Rub the whole duck with wine vinegar and sprinkle it inside and out with salt and pepper.
• Peel the carrot and cut it into rounds.
• Peel the onion and cut it into wedges.
• Put the carrot and onion in the bottom of the pot.
• Place the duck on top, including a few pieces of broccoli.
• Mix the rest of the red wine vinegar with the beef stock, then pour it over the duck breasts.
• Place the top of the clay pot over the bottom and place in the center of the oven.
• Turn on the heat to 200°C degrees and cook for 1 hour.
• Then carefully open the pot.
• Carefully remove the duck and place it on a serving plate with the finished vegetables around it.
• Pour the juice into the pot. Thicken it over a low heat with a little flour.
• Then mix in the duck sauce or a spoonful of marmalade.
• Pour the sauce over the duck and serve with fluffy rice.

Risotto with eggplant from a clay pot

If you crave something without meat, preferably with a piece of good vegetables, then this dish with rice and eggplant is just for you.

Ingredients

• 160g of jasmine rice
• 1 tablespoon of tomato sauce
• 1 tablespoon light soy sauce
• ½ teaspoon granulated sugar
• ½ teaspoon of sesame oil
• 150 ml of water
• 1 large eggplant, cut into 4 cm cubes
• 3 dried shiitake mushrooms (can also be Czech, dried mushrooms)
• 1 clove of garlic, finely diced
• a piece of ginger (inch size), finely diced
• 1 handful of fresh coriander
• vegetable oil

Method

• The night before you plan to serve the meal, place the shiitake mushrooms in a bowl of cold water to rehydrate them.
• The next day, drain the mushrooms, cut them into fine slices.
• Wash the rice well 3 to 4 times to get rid of as much starch as possible – the rice will be fluffy rather than sticky. Rinse through a sieve.
• Mix the tomato sauce with the soy sauce, sugar and sesame oil in a bowl and set aside.
• Place the rice and water in a clay pot and cover with a lid.
• Bring the water to a boil over medium heat, reduce it to low and simmer for 15 minutes without opening the lid of the pot.
• While the rice is cooking, put the eggplant in a pan, add 1 tablespoon of vegetable oil and fry in a hot pan until the mixture is lightly browned on all sides.
• Then add garlic and ginger to the pan and fry for another two minutes until the mixture starts to smell.
• Increase the heat and add the chopped mushrooms, fry for a few more minutes.
• Then add the sauce mixture and bring to a boil. Cook for 5 minutes.
• After the rice is cooked in the clay pot, open the lid and pour the cooked eggplant and mushroom mixture over the rice.
• Let the rice and vegetables sit in a clay pot for 3 to 4 minutes to allow the flavors to meld. Then the dish is ready to eat.

If you haven’t used all the eggplant or you just don’t know what to do with it, get inspired by these baked eggplant recipes.

And why a Roman pot?

A Roman pot is a clay vessel in which you can prepare juicy delicacies.

Dishes are steamed in a clay pot, without fat, and almost all valuable vitamins and minerals remain in the food.

The Roman pot is especially suitable for baking and baking all kinds of food that you want to prepare. Chefs most often praise the perfect temperature distribution inside the pot. The dishes are thus evenly and thoroughly cooked and the meat retains its juice.

It is usually used for roasting meat, potatoes and vegetables.

But beware of sudden temperature changes when using. It is important to soak the pot and put it in cold pipes. Conversely, when taking a hot pot out of the oven, always place it on either wooden or cork mats.