As the prefix “at home” means a simple and tasty dish, so “in a village” is already consonant with simple, high-quality products and a minimum of fuss with their preparation.
Well, if we are preparing village recipes in a modern kitchen, why not take advantage of the wonders of technology?
Country-style potatoes in a slow cooker - general cooking principles
• There are a lot of country-style potato recipes, and all of them are united by simplicity, the most affordable and minimal set of ingredients and the rich aroma of the finished dish.
• The multifunctionality of the multicooker allows, without the use of additional utensils, "village potatoes" to fry in a small amount of oil, deep-fry, bake or slightly stew.
• It can be prepared with meat, chicken or mushrooms. These products are fried until half cooked or golden in a multicooker bowl, and only after that are potatoes added to them.
• You can take any potato either young or later. With young tubers, the peel is not peeled, but only thoroughly washed under a tap to wash away the remaining dirt. Large and small tubers are cut into slices or cubes. Very small leave the whole.
• A rich aroma of a dish is given by spices, spices, garlic and fresh herbs added to it. Spices and spices are added during the cooking process. Fresh greens, finely chopped with a knife, crush garlic with a press and sprinkle with them the finished dish.
Country-style crispy potato in a slow cooker
Ingredients:
• a kilo of new potatoes;
• a spoonful of ground oregano;
• fresh dill;
• salt, spices at one’s own discretion (unsharp and mild);
• lean unrefined oil - 4 tbsp. l
Cooking method:
1. Slowly rinse the potato tubers with cold running water and wipe them dry. To better wash the dirt, you can use a foam sponge.
2. Rinse the dill and lay it to dry on a clean cloth towel.
3. Pure potato wedges, slightly thicker than the middle finger. If there are small tubers, they can be fried whole with slices.
4. Pour all dry spices and spices into a small bowl, mix. Add a small pinch of fine salt, lean aromatic oil and stir well again.
5. Pour the potato wedges with the prepared sauce and mix thoroughly. Slices of potatoes should be covered with butter sauce evenly.
6. After that, shift everything into a multicooker programmed for Pilaf mode and cook for about 35-45 minutes under the lid.
7. Finely chop the branches of fresh dill without stems with scissors or chop with a knife and sprinkle with greens the finished potatoes in a rustic way.
Fragrant country style potato in a slow cooker with horseradish and garlic
Ingredients:
• young potatoes - a pound;
• two large cloves of garlic;
• two branches of young parsley and dill;
• 40 gr. unrefined vegetable oil;
• a teaspoon of horseradish "Table".
Cooking method:
1. For two minutes, dip the new potatoes in a bowl of cold water. After rinsing well, wipe dry each potato and cut the tubers lengthwise into eight slices.
2. Rinse dill and parsley, remove thick stems, and cut the greens as finely as possible.
3. In a small bowl, mix the oil with horseradish. Add garlic, chopped dill and parsley, squeezed through a press. Slightly add salt and mix well.
4. Pour the potatoes with the mixture and mix so that the seasoned oil envelops each well.
5. Transfer the potatoes to the slow cooker and set the Baking program for 35 minutes.
6. Ten minutes before readiness, turn over and bring to readiness.
7. Serve immediately after cooking, sprinkled with plenty of herbs.
Country-style potatoes in a slow cooker with smoked bacon
Ingredients:
• medium-sized young potatoes - 500 gr.;
• 200 gr. slightly smoked bacon;
• three cloves of garlic;
• 20 ml of high quality olive oil.
Cooking method:
1. Without peeling, rinse the potatoes under running water. Leave the small potatoes whole, and cut the large and medium potatoes in several pieces.
2. Remove the skin from the fat with a knife and cut it into even, approximately centimeter pieces.
3. Finely chop the garlic with a knife and transfer to the bacon. Salt a little and mix. You can add a little ground pepper or your favorite spices.
4. Transfer the lard mixed with garlic into the cooking bowl. Add olive oil to it, and lay the potato slices on top and turn on the slow cooker in the baking program at 120 degrees for 40 minutes.
Countryside stew potatoes in a slow cooker with meat
Ingredients:
• 600 gr. young, dry potatoes:
• 300 gr. pork neck pulp;
• a tablespoon of creamy "Traditional" butter;
• a spoon of unsalted, thick tomato;
• medium-sized carrot - 1 pc.;
• two large onions;
• 50 ml of unrefined aromatic oil;
• half tsp ground rosemary or thyme.
Cooking method:
1. Pure potatoes with peel cut into slices.
2. Cut the peeled onions in half lengthwise and chop each half with narrow half rings. Rub the carrots with the largest grater.
3. Cut the washed, dryly wrapped piece of pulp into small strips or cubes.
4. On the “Baking”, warm the vegetable oil well and dip the meat, carrots and half rings of onions in the bowl. Stir and fry until slices of vegetables and pork are well browned on all sides.
5. After about a quarter of an hour, add potatoes. Combine everything with ground pepper and slightly salt. Add tomato, butter.
6. Mix the contents of the bowl well, close the lid tightly.
7. Change “Baking” to the “Extinguishing” program, set the timer for 40 minutes.
Country-style potatoes in a slow cooker with mushrooms and cheese
Ingredients:
• eight large potatoes;
• head of white onion;
• one large tomato;
• 70 gr. Kostroma cheese;
• a tablespoon of 45% mayonnaise;
• 200 gr. fresh mushrooms;
• non-aromatic vegetable oil - 60 ml.
Cooking method:
1. Rinse mushrooms, tomato and potatoes well under cold water and air dry well.
2. Cut the mushrooms into narrow slices, cut the onion lengthwise into 4 parts and chop each one with thin strips across.
3. Thoroughly rinse the potato with a sponge or brush. We will not peel the peel, so pay special attention to its cleanliness.
4. Tomato on the side of the stalk make shallow, cross to cross, incision. Dip the tomato for one and a half minutes in boiling water. Then cool under a stream of cold water and remove the skin, and finely chop the flesh.
5. Warm sunflower oil well by turning the slow cooker into Express or Baking mode.
6. Dip the onion into it and spasser for up to 3 minutes. Then add the mushrooms, mix and continue to fry until all the juice released from the mushrooms evaporates.
7. Then transfer the potatoes and tomato slices to the mushrooms. Salt a little, add mayonnaise and mix.
8. Cook potatoes at home with mushrooms on the “Baking” 40 minutes.
9. 5-7 minutes before the end of cooking, sprinkle the dish with cheese, grated on a medium grater.
Countryside potato in a slow cooker with chicken
Ingredients:
• five medium-sized chicken thighs;
• a teaspoon of dried ground garlic;
• a mixture of dried greens of dill and parsley - 1 tsp;
• a teaspoon of ground paprika;
• a mixture of ground, non-hot peppers - 1/3 tsp;
• a pinch of turmeric;
• 1 kilogram of potatoes;
• a small pinch of Provence herbs.
Cooking method:
1. In a small plate or bowl, mix salt, all spices, spices. Turmeric and Provencal herbs do not need to be added yet.
2. Spread the mixture thoroughly with washed, well-dried chicken thighs.
3. Program “Frying” for half an hour and pour some lean non-aromatic oil into the bowl.
4. Transfer the spiked thighs into the oil with the skin down and leave to fry without closing the lids for 20 minutes, turn over and fry for another five minutes.
5. After that, close the lid tightly and fry the hips to the end of the program under slight pressure. Immediately after stopping, bleed air through the valve, otherwise the chicken will emit a lot of juice, but it should not be.
6. Peeled potatoes cut into small cubes and mix with turmeric and Provencal herbs. Do not forget to slightly salt.
7. Fried chicken thighs from the slow cooker to a deep plate, cover and wrap with a towel so that they do not have time to cool.
8. On the slow cooker, set the Frying mode again, but for a quarter of an hour. In the oil remaining after the chicken, dip the potatoes and sauté, without closing the lid until golden brown. If there is too much fat, drain the excess in advance.
9. Transfer the finished potatoes to a serving dish, and lay the fried chicken pieces on top.
Country-style potatoes in a slow cooker, deep-fried
Ingredients:
• medium-sized potato tubers - 15 pieces;
• half a liter of refined sunflower oil;
• garlic;
• fresh herbs: dill, onions and parsley.
Cooking method:
1. Peel the tubers, cut out the remaining eyes, if any. Cut the tubers into medium sized slices and dip them in warm water for 20 minutes. Remove the potatoes with a slotted spoon, lay them on a linen towel and pat dry. Potatoes can be frozen for half an hour, but not necessarily.
2. Pour all the oil into the cooking bowl, turn on the multicooker for heating and wait until it warms up well (no more than 15 minutes).
3. After that, put the slow cooker into the half-hour "Frying" mode and carefully dip the prepared potatoes into the hot oil.
4. With a long slotted spoon, constantly while frying, lift potato slices from the bottom. So it will fry evenly.
5. After, put the finished potatoes in a large bowl, sprinkle with crushed garlic, salt and finely chopped fresh herbs, crushed on the press.
Country-style potatoes in a slow cooker - cooking tips and tricks
• When washing new potatoes, use a sponge or a small brush. Dirt will wash off better and faster.
• Boil the liquid well from the mushrooms and meat, and dry the potatoes well with a towel. Otherwise, it will not be ruddy.
• For deep-fried cooking, pick up tubers of approximately the same size. Slices of the same size will fry evenly and at the same time will reach readiness.
