Best 2 Römertopf Recipes

Are you excited to explore the culinary world of römertopf cooking? This traditional German clay pot offers a unique and flavorful way to prepare a variety of dishes. Whether you're a seasoned cook or just starting out, our comprehensive guide will uncover the secrets of using a römertopf to create mouthwatering meals. We'll delve into the history, advantages, and techniques associated with this versatile cookware, providing you with the knowledge and inspiration to craft delicious and memorable dishes. Join us on a culinary journey as we discover the art of römertopf cooking, transforming simple ingredients into extraordinary culinary experiences.

Let's cook with our recipes!

RöMERTOPF

Römertopf image

Categories Lamb Bake Marinate Steam Stew Lunch

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1 5-pound shoulder of lamb, deboned
2 cups white wine
2 onions, cut into chunks
4 pounds potatoes, peeled and thinly sliced
4 zucchini, cut into chunks
4 tomatoes, peeled and quartered
5 cloves garlic
2 bay leaves
1 teaspoon curry powder
1 teaspoon sweet paprika
2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
Salt and freshly ground pepper to taste

Steps:

Marinate the lamb in the white wine overnight. Drain, saving the marinade.
Soak the Römertopf, if using, in cold water for about 1/2 hour. Then drain but don't dry.
Preheat the oven to 375 degrees.
Place half the onions and potatoes in a Dutch oven or Römertopf pan. Cover them with half the zucchini, half the tomatoes, 3 cloves of garlic, and a bay leaf. Add the lamb, and cover with the remaining onion, potatoes, zucchini, tomatoes, garlic, and bay leaf.
Add the wine marinade, sprinkle on the spices, and salt and freshly ground pepper to taste, cover, and bake for 3 hours. Bring to the table in the pot, and then cut the meat and serve.

ROMERTOPF ROASTED CHICKEN

Romertopf Roasted Chicken image

One of my most treasured gadgets is a clay Romertopf cooker. It makes the most delicious and moist roasted chicken or turkey I have ever tasted. You have to soak both lid and body of the cooker for 10/15 minutes in cold water before you can use it. It's the steam that produces the cooking medium so no oil or fats are needed making the cooker a very healthful way of cooking.

Provided by SueVM

Categories < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs roasting chickens (Organic preferred, left whole or cut into pieces)
3/4 cup red wine
2 cups homemade chicken broth
6 red potatoes, halved
3 large carrots, roughtly chopped
1/4 lb button mushroom
8 -12 white pearl onions (left whole)
2 garlic cloves, minced
1 teaspoon tarragon
1 teaspoon rosemary
salt & freshly ground black pepper, to taste
1 tablespoon cold water
1 tablespoon cornstarch (cornflour)

Steps:

Soak lid and body of cooker in water for 10-15 minutes.
Remove skin from chicken pieces if using.
Place all ingredients, except water and cornstarch, in the clay cooker and place in the oven.(Very important the oven must be cold).
Turn oven on to 480F (250C) and bake for 60 minutes.
Remove lid from clay cooker.
Using a turkey baster, remove liquid from the cooker into a saucepan and set on medium heat on the stove top.
Continue cooking chicken and veggies, uncovered, for 15 minutes.
Make the gravy by combining cold water and cornstarch (cornflour), add slowly to saucepan chicken stock bringing the liquid to a simmer, stirring occasionally until gravy thickens.

Nutrition Facts : Calories 998.1, Fat 47.9, SaturatedFat 13.7, Cholesterol 214.5, Sodium 693.8, Carbohydrate 71.6, Fiber 9.2, Sugar 12.5, Protein 61.9

Tips:

Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use Fresh Ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
Season Your Food: Don't be afraid to season your food. Salt, pepper, and garlic are all great ways to add flavor to your dishes.
Don't Overcook Your Food: Overcooked food is tough and chewy. Cook your food just until it is done, then remove it from the heat.
Garnish Your Dishes: A simple garnish can make your dish look more appealing. Try using fresh herbs, citrus zest, or a drizzle of olive oil.

Conclusion:

Cooking at home is a great way to save money, eat healthier, and have more control over the ingredients in your food. With a little planning and effort, you can create delicious, restaurant-quality meals in your own kitchen. So next time you're thinking about eating out, consider cooking at home instead. You'll be glad you did!