Fast and economical. 6 tastiest dishes up your sleeve

Recipes 2022
Fast and economical. 6 tastiest dishes up your sleeve
Fast and economical. 6 tastiest dishes up your sleeve

Cooking in the sleeve is a unique technology that combines the advantages of baking food in the oven and steaming. You can cook any food in the sleeve - together or separately: it turns out faster, tastier and easier than in the usual way. You can do without the use of oil. Plus, you don't need to wash the pan!

Fast and economical. 6 tastiest dishes up your sleeve


For cooking chicken in the sleeve, be sure to use spicy herbs: thyme or rosemary. And try to expand the usual range of vegetables for baking: in addition to potatoes, onions, carrots, add turnips, parsnips, fennel or celery.

You will need 6 servings

  • Chicken - 2 kg
  • Large onion - 1 piece
  • Small red potatoes - 450 grams
  • Large carrots - 4 pieces
  • Turnip - 2 pieces
  • Fennel - 1 piece
  • Thyme - 8 stems
  • Garlic - 7 cloves
  • Olive oil - 2 tbsp. l.
  1. Cut the onion into rings 1 cm thick. Cut the potatoes into halves. Peel turnips and fennel and cut into 6 pieces.
  2. Preheat oven to 180 C.
  3. In a bowl, combine pieces of potatoes, onions, turnips, fennel, 3 cloves of peeled garlic, 4 sprigs of thyme, s alt, pepper, pour 1 tbsp. l. olive oil, stir. Place in a roasting sleeve in the form of a chicken pillow.
  4. Grate the chicken inside and out with s alt and pepper, put 4 sprigs of thyme into the cavity, tie the legs with cooking string.
  5. Place the chicken breast side up on top of the vegetables. Tie up the sleeve, put on a baking sheet. Place in the center of the oven and bake for 45 minutes. If you want the chicken to brown more, cut the sleeve and let it cook for another 5 minutes under the grill.
  6. Remove the pan from the oven, let the chicken stand for 10 minutes to make it easier to slice.
  7. Put the vegetables on a large dish in a circle, place the baked chicken in the middle.


It is important that the cooking time of the products that you combine in the sleeve is approximately the same. Fish will cook faster than whole potatoes, so cut the potatoes into medium-sized slices.

Calculated for 4 servings

You will need:

  • Salmon fish (fillet on the skin) - 4 pieces
  • Potato - 750 grams
  • Onion red - 1 piece
  • Cherry tomatoes - 200 grams
  • Olive oil - 1 tablespoon
  • Dried dill - to taste
  • S alt to taste
  • Pepper - to taste
  • Cress - lettuce - 1 pack
  • Basil - 0.5 bunches
  • Liquid honey - 1 tablespoon
  • Lemon juice - 1 tablespoon
  • Olive oil - 50 milliliters
  1. Preheat oven to 150 degrees. Peel potatoes and onions, cut into quarters. Put in a bowl, sprinkle with olive oil, mix. Place in a baking dish along with the cherry tomatoes.
  2. Salmon fillet, s alt, pepper, sprinkle with dried dill. Place in the sleeve on top of the vegetables. Close the sleeve, place it on a baking sheet and bake for 20-25 minutes.
  3. In a bowl combine lemon juice, mustard, honey, olive oil, s alt, pepper, 1 tsp. water, stir with a fork.
  4. Divide the watercress among 4 serving bowls. Top with salmon fillets and roasted vegetables. Drizzle with dressing, garnish with basil.


Baked ham can be served as a main course with bread or berry sauce or as an appetizer. It's also good cold.

Calculated for 8 servings

You will need:

  • Pork (ham) - 2 kilograms
  • Carrots - 2 pieces
  • Celery - 2 stems
  • Garlic - 8 cloves
  • Rosemary - 3 stems
  • Thyme - 3 stems
  • Bacon - 12 pieces
  • Honey - 2 tablespoons
  • S alt to taste
  • Pepper mix - to taste
  1. Peel the garlic, onion, celery, cut the carrot lengthwise into 2 or 4 parts (depending on size). Make deep cuts in the meat with a long thin knife, stuff with carrots, celery and garlic. Rub meat generously with s alt and pepper mixture, wrap with bacon slices, top with thyme and rosemary sprigs.
  2. Place the ham in the baking sleeve, tie off and place in the oven preheated to 190 degrees. Bake for 1 hour 20 minutes.
  3. Remove the meat from the oven, remove the sleeve. Mix the honey with the juice from the roast in a small bowl and brush the entire surface of the ham. Serve sliced.


Meat by the bone is always the tastiest. But not always the softest. Roasting with dark beer and up your sleeve is a great option for making soft and flavorful lamb legs. Recommended!

Calculated for 4 servings

You will need:

  • Lamb Legs - 8 Pieces (2 per serving)
  • Onions - 2 pieces
  • Carrots - 2 pieces
  • Thyme (twigs) - 3-4 pieces
  • Rosemary (twigs) - 2-3 pieces
  • Garlic - 4 cloves
  • Vegetable oil - 2 tablespoons
  • Dark beer - 0.3 liters
  • S alt to taste
  • Pepper to taste
  1. Place the legs of lamb in a saline solution (100 g of s alt per 1 liter of water) for 2 hours. Then dry on a paper towel.
  2. Chop the carrots and onions randomly, fry in vegetable oil in a preheated pan until browned.
  3. Preheat oven to 170°C. Put the lamb legs in a roasting sleeve with vegetables, add rosemary and thyme, garlic (without peeling), pour in beer, close the sleeve and put in the oven for 1 hour.
  4. Open the sleeve, transfer the baked vegetables from the baking sheet to the blender, pour in a little juice from baking, add the peeled roasted garlic and grind until a smooth sauce is obtained. S alt and pepper to taste.
  5. Serve the legs of lamb with roasted vegetable sauce.


Calculated for 4 servings

You will need:

  • Beef brisket - 1.8 kilograms
  • Dried mushrooms - 30 grams
  • Vegetable oil - 7 tablespoons
  • Onion (medium) - 2 pieces
  • Flour - 1 tablespoon
  • Balsamic vinegar - 1 tablespoon
  • Thyme - 4 sprigs
  • Frozen mushrooms (champignons, chanterelles, etc.) - 500 grams
  • Parsley - 2 tablespoons
  1. Pour boiling water over the dried mushrooms, leave for 20 minutes, then fish out the swollen mushrooms and chop coarsely. Strain the broth through a fine sieve and save.
  2. Grate brisket all over 1 tsp. s alt and ½ tsp. pepper, put in a baking sleeve with thyme, add softened dried mushrooms and mushroom broth there. Close the sleeve and place the meat in the oven for 1 hour 15 minutes.
  3. Fry the chopped onion until golden brown. Add fresh mushrooms, cook, stirring, fry for 15 minutes. Add balsamic vinegar, 0.5 cup brisket juice, bring to a boil. Gradually add the sifted flour and bring the sauce to a thickening.
  4. Remove the baked brisket from the sleeve, cut into slices, serve with mushroom sauce.


A similar roll can be made from chicken breast. When cooked in a sleeve, seasonings soak the main product especially intensively!

Calculated for 6-8 servings

You will need:

  • Turkey meat (breast fillet without skin) - 2 kg
  • Champignon mushrooms - 350 grams
  • Onion medium - 2 pieces
  • Olive oil - 2 tablespoons
  • Dry white wine - 0.5 cups
  • Breadcrumbs - 1.5 cups
  • Sage (leaves) - 8 pieces
  • Butter - 4 tablespoons
  • Chicken or turkey broth - 3 cups
  • Sugar - 1 teaspoon
  • Parsley - 0.5 bunch
  • Pepper - to taste
  • S alt to taste
  1. Preheat oven to 180 degrees. In a frying pan with heated olive oil, fry the onion, stirring, sprinkle with sugar and s alt. Cook for 20 minutes over low heat until golden brown.
  2. Peel and cut the mushrooms, put in a pan with onions, add wine, cook for 5 minutes, stirring. Transfer mushrooms and onions to a bowl and let cool. Then add the breadcrumbs, sage, half of the chopped parsley and stir in.
  3. Put the turkey fillet on the board, cut all its parts along, but not completely, unfold into a layer, cover with cling film and beat off. Remove the tape.
  4. S alt and pepper the beaten fillet, lay the separated pieces in overlapping layers, put the mushroom stuffing on top in an even layer and carefully roll the fillet into a roll. Tie with kitchen string. Put the roll in the sleeve for baking and tie it. Bake the roll for 45-50 minutes.
  5. Remove the finished roll from the sleeve, transfer to the board, cover with foil, let stand for 10 minutes. Then remove the thread and cut into slices.
  6. Place the roll on a dish and sprinkle with the remaining parsley. Pour the rest of the broth from the mold into a gravy boat and serve with a roll.


Sleeves from various manufacturers can withstand heating temperatures from 200 to 230 degrees Celsius (look at the package!) it swells due to the vapors emitted by the dish and can tear from contact with hot metal.

Products in the sleeve cook about 20-30 minutes faster than with the usual baking method. Keep that in mind!

Food while cooking in the sleeve is almost impossible to overdry, but it is possible to "overcook" - the meat in this will cease to be elastic and will disintegrate into fibers under your knife, slide off the bones and melt in your mouth. That is, it is not necessary to chew. This is how you like it.

Meat in the sleeve is browned but not crispy. If this is exactly what you need - cut the sleeve and leave the dish for 10 minutes in the grill mode with convection.

Very convenient to cook in the sleeve vegetables for salad (for example, Russian salad or vinaigrette). Just wash the vegetables, put in a baking sleeve, put in the oven for about an hour at a temperature of 180 degrees. Then cut the sleeve and let the vegetables cool. The taste of such vegetables will be much richer and brighter than boiled or steamed.

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