One-pot meals are no-stress and no-mess solutions to what to cook for dinner. They provide delicious, healthy and affordable food for those on their own as well as for families. There is great variety to choose from: traditional combinations and creative new inventions which can themselves start traditions. Substituting ingredients will provide endless variations to the original recipes.
One-pot dishes take many forms. They include salads, casseroles and slow-cooker (crock pot) dishes. They often can be easily made from whatever ingredients are at hand; including leftovers.
The equipment requirements are simple. A strong pot or two and a heat source are what are usually needed.
Most of the meals are based on potatoes, rice or pasta; making them quite filling. Here is a potato-based recipe and another based on rice.
Old-Fashioned Pot Roast
Serves 6 to 8
Ingredients:
- 6 tablespoons vegetable oil
- 2kg piece of round roast
- 8 small onions, peeled
- 3 large carrots
- 6 medium potatoes
- 1/2 cup plain flour
- 1 beef stock cube
- 1 litre water
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- pinch mixed herbs
- 1 teaspoon sugar
- salt
Method:
- Heat 2 tablespoons of the vegetable oil in a frying large pan. Add meat, brown well on all sides.
- Remove meat from pan. Peel carrots and potatoes, cut into big pieces; add to pan with whole onions. Cook, stirring gently, until vegetables are golden brown all over. Remove from pan.
- Heat the remaining oil in pan. Add flour, stir over high heat until flour is well browned.
- Remove pan from heat, stir in water.
- Add crumbled stock cube, tomato paste, Worcestershire sauce, mixed herbs, salt and sugar.
- Return pan to heat, stir until sauce boils and thickens.
- Put meat into a large heavy pan. Pour sauce over and bring to the boil. Reduce heat, cover and simmer gently for 11/2 hours. Add the prepared vegetables, simmer for a further 30 minutes or until vegetables are tender.
- Keep meat and vegetables warm on a serving plate. Bring sauce in pan to boil, uncovered, for 10 minutes or until sauce is as thick as desired. Serve separately.
One-Pot Chinese Casserole
Serves 4 to 6
Ingredients:
- 2 tablespoons oil
- 500g beef mince
- 2 cups cabbage, chopped
- 1 cup green beans, sliced lengthwise
- 1 carrot, sliced lengthwise
- 1/2 teaspoon ground ginger
- 4 tablespoons soy sauce
- 11/2 cups white rice
- 2 beef stock cubes dissolved in 2 cups boiling water
- salt
Method:
- Heat the oil in a large pot. Add mince, cook and stir until meat loses pink colour. Stir in cabbage, onion, carrot, beans and ginger.
- Stir-fry for two minutes. Add the remaining ingredients.
- Cover and simmer for 20 minutes or until liquid is almost absorbed.
- Serve immediately.
 |
