Рубрика: Food

Ingredients:

• Pasta – 150 g
• Sweet pepper – 1 piece
• Garlic – 1 clove
• Eggplant – 1 piece
• Tomatoes – 150 g
• Parsley – 30 g
• Zucchini – 1 piece
• Green onion – 30 g
• Torchin® «10 Vegetables» seasoning – 1 tsp
• Yogurt – 1 tbsp
• Torchin® «American» mustard – 1 tsp
• Vegetable oil – 1 tsp

Vegetables can be used to create a wide variety of dishes. For example, a warm salad with pasta, which pairs wonderfully with a vegetable garnish, and the seasoning adds an appetizing color and rich aroma.

Steps to Prepare Warm Salad with Pasta:

1. Sauté the Onions:
   Finely chop the onion and sauté it over medium heat until it becomes soft and translucent.
2. Cook the Eggplant and Zucchini:
   Slice the eggplant and zucchini into half-centimeter-thick slices, add them to the onions, and sauté everything together for about 3-4 minutes.
3. Cook the Pasta:
   To give the pasta an appetizing golden color and rich aroma, cook it in a vegetable broth made with Torchin® «10 Vegetables» seasoning.
4. Combine Vegetables:
   Transfer the cooked vegetables to a salad bowl and add coarsely chopped tomatoes, fresh herbs, and sweet pepper.
5. Finish the Pasta:
   Once the pasta is ready, add a bit of butter for extra flavor.
6. Prepare the Dressing:
   Mix yogurt, mustard, and vegetable oil until smooth.
7. Combine and Serve:
   Add the pasta to the vegetables and drizzle with the yogurt dressing.

Enjoy your meal!

Variations of Salad with Yogurt Dressing:

Experiment with ingredients and dressings to create a favorite warm salad for the whole family! Here are a few variations of warm salads with yogurt dressing that you can try at home:

1. Warm Salad with Chicken and Vegetables:
   • Sauté chicken fillet strips.
   • Add sautéed broccoli, cherry tomatoes, and avocado.
   • Drizzle with a yogurt dressing made with garlic, lemon juice, and fresh herbs.
2. Warm Salad with Roasted Potatoes:
   • Roast potato cubes with rosemary and garlic.
   • Add roasted bacon chips and feta cheese.
   • Dress with a yogurt sauce with olive oil and lemon juice.
3. Warm Salad with Calamari Rings:
   • Sauté calamari rings in a pan.
   • Add sautéed or boiled shrimp, lettuce leaves, and cherry tomatoes.
   • Dress with a yogurt sauce with lemon and garlic.

Ingredients:

• Torchin® «American» mustard — 50 g
• Celery root — 1 piece
• Carrot — 1 piece
• Garlic — 1 clove
• Parsley — 10 g
• Coriander — 1 pinch
• Salt, pepper — to taste
• Sugar — 10 g
• Vegetable oil — 60 ml
• Flax seeds — 1 tbsp

Instructions:

1. Prepare the Ingredients:
   Gather all the necessary ingredients.
2. Prepare the Vegetables:
   Peel the celery root and carrot, then cut them into strips and place them in a glass dish.
3. Prepare the Spices:
   Grind the spices with sugar in a mortar, mix with grated garlic, and sprinkle over the vegetables.
4. Heat the Oil:
   Heat the vegetable oil in a pan until it’s almost boiling, then pour it over the vegetables.
5. Add Mustard:
   Once the vegetables have cooled, add the mustard and mix everything well. Place the mixture in the refrigerator for 2 hours.
6. Prepare the Flax Seeds:
   Toast the flax seeds in a dry pan.
7. Finish the Salad:
   Mix the marinated vegetables with chopped parsley and serve, garnished with the toasted flax seeds. Enjoy!

If you’re tired of the usual salads, try making this marinated root vegetable salad. The unique ingredients, interesting recipe, and special presentation will definitely surprise your guests! The marinade made from spices, oil, and sugar elegantly enhances the flavor of the vegetables, creating a new culinary composition. The final touch is the fresh herbs and toasted flax seeds. Experiment and enjoy!

Ingredients:

• Cucumbers — 4-5 pieces
• Soy sauce — 1/2 tbsp
• Torchin® «Chili» ketchup — 2 tbsp
• Sugar — 1 tsp
• Sunflower oil — 1 tsp
• Garlic — 4 cloves
• Salt to taste
• Sesame seeds

Asian cuisine is renowned for its spiciness and rich flavors. Experience its diversity with our simple yet incredibly delicious salad. Spicy Chinese-style cucumber salad is a great appetizer that will add exotic notes to your table. It’s easy to prepare, and the result will pleasantly surprise you and your guests.

The combination of fresh cucumbers, spicy chili ketchup, aromatic garlic, and sesame seeds creates a true explosion of flavors. This salad not only complements main dishes but can also be a fantastic standalone appetizer. Enjoy your cooking!

Preparing Spicy Chinese-Style Cucumber Salad:

1. Prepare the Cucumbers:
   Wash the cucumbers, dry them, and slice them into thin rings. For an interesting and unique presentation, you can slice the cucumbers into spirals using chopsticks. You can also soak the cucumbers in cold water for about 2 hours. Cold water helps the cucumbers stay crisp and fresh, especially in hot weather, removes bitterness that cucumbers sometimes have, and cleanses any pesticide residues or dirt from the cucumber’s surface, especially if you plan to eat it with the skin. Soaking cucumbers in salted water or with vinegar can enhance their flavor.
2. Prepare the Garlic:
   Peel and finely chop the garlic.
3. Make the Dressing:
   In a separate deep bowl, prepare the dressing for the cucumbers. Add sugar, oil, chopped garlic, Torchin® «Chili» ketchup, and soy sauce. Mix everything well and let it sit for a few minutes so that all the ingredients blend into one refined flavor.
4. Mix the Salad:
   Add the cucumber slices to the bowl and mix so that they are completely covered with the sauce. Don’t forget to salt the salad and mix again to ensure the cucumbers are well coated with the dressing. It’s important to remember that cucumbers release water after slicing or salting, so it’s best to let this salad sit for a while before serving and then drain the excess water.
5. Serve:
   Prepare a festive plate, arrange the cucumbers, and before serving, garnish with sesame seeds.

Marinating Time for Chinese-Style Cucumbers:

The marinating time for spicy Chinese-style cucumber salad depends on how deep a flavor you want to achieve. This salad can be enjoyed immediately or the next day.

• If you want a light Chinese-style cucumber salad with mild spiciness, marinate the cucumbers for 15-30 minutes. This will allow the cucumbers to absorb a small amount of the sauce while remaining crisp and fresh.
• However, if you are making marinated cucumbers and want them to be fully infused with the marinade flavor, you can leave them to marinate in the refrigerator for several hours or even overnight.

Note that the marinating time may also depend on the thickness of the cucumber slices. For example, thin rings will marinate faster than thick pieces. In any case, taste the cucumbers during the marinating process so you can adjust the flavor to your preferences.

Ingredients:

• Pork roast (whole piece) – 0.8 — 1.2 kg
• Olive oil – 2 tbsp
• Salt – 2 tsp
• Torchin® «Mitsna» mustard – 50 g
• Garlic – 3 cloves
• Honey – 1 tsp
• Ground black pepper – 1/2 tsp
• Ground allspice – 1 tsp
• Salt – 2 tsp

It’s hard to imagine traditional Ukrainian celebrations without a main meat dish. So, staying true to traditions, we offer a simple and fail-proof recipe for roasted meat in mustard. This dish harmoniously combines tender, juicy pork with the aromas of black and allspice, a blend of honey and mustard, the notes of which play a leading role in the marinade.

Roasted pork pairs especially well with vegetables like roasted eggplant, zucchini, or a side of mashed potatoes. Slice the meat thinly and serve with mustard or horseradish. It will be both delicious and festive.

Preparing Roasted Meat in Mustard:

1. Prepare the Mustard-Honey Marinade:
   Start by preparing the mustard-honey marinade, which will make the meat juicy, tender, and aromatic, with an interesting and expressive flavor. Pour two tablespoons of olive oil into a bowl, add salt, ground black pepper, and allspice. Finally, add Torchin® «Mitsna» mustard and a teaspoon of honey. Mix the marinade well until smooth.
2. Prepare the Meat for Marinating:
   Remember that pork cuts such as rump, ham, and the back part of the pork are ideal for roasting. Before marinating, rinse your pork piece and pat it dry with a paper towel. Then make several shallow cuts, which will help the meat absorb the mustard-honey marinade better. We also recommend adding garlic slices into the cuts before marinating to enrich the meat with a spicy aroma.
3. Marinate the Meat:
   Gently rub the meat piece with the marinade. You can use a culinary brush or your hands. Massage the meat well, wrap it in aluminum foil, and leave it to marinate and become one with the marinade, ideally overnight in the refrigerator.
4. Roasting the Meat:
   Remove the marinated ham from the refrigerator. Preheat the oven to 180°C (356°F). Roast in aluminum foil or a covered roasting pan for about one hour (calculated as one hour per kilogram of meat). During the last 10 minutes of roasting, uncover the foil or remove the lid so that the pork develops a browned crust.
5. Serving:
   Serve the mustard-roasted meat hot or cold, slicing it into thin pieces. It can serve not only as a standalone Easter dish but also as a base for festive salads, casseroles, and sandwiches. The tender texture, mustard crust with notes of honey and allspice—this dish leaves no one indifferent at the table.

Alternative Roasting Temperatures:

When preparing our roasted meat in mustard recipe, you can experiment with the roasting temperature. As an alternative, you can roast at low temperatures, not exceeding 130°C (266°F). The special feature of roasting meat at a low temperature is that the meat fibers will be more tender.

Preheat the oven to 115°C (239°F) and roast the pork ham for about three and a half hours. Then raise the temperature to 220°C (428°F), uncover the aluminum foil, and continue roasting for another twenty minutes or so until a crispy crust forms. To check if the pork is done, pierce the meat with a knife. If no pink juices flow out, the dish is ready to be served.

You can also roast the meat in mustard even at 90°C (194°F); just increase the baking time. Check for doneness by piercing the meat with a knife. At the end, uncover the foil and roast for an additional 20–30 minutes at 220°C (428°F).

Ingredients:

• Pork (pork neck) — 1 kg
• Onions — 2-3 pieces
• Torchin® «Homemade» mayonnaise — 250 g
• Torchin® «For Shashlik» ketchup — for serving
• Salt and black pepper to taste

The king of any barbecue is pork shashlik (kebabs). Grilling meat over a barbecue is not difficult; the key is preparing a good marinade. We offer a recipe for pork shashlik that can be easily made with a juicy mayonnaise marinade. Remember, a good meat marinade should contain fats, as they help retain the juices during grilling.

As a result, you’ll get delicious and juicy pieces of pork that will impress everyone. It’s very simple and always a winning choice.

Preparing Pork Shashlik:

1. Wash and thoroughly pat dry your piece of pork for shashlik with a paper towel. Remove any membranes, excess fat, and sinew if present. Cut the meat into convenient pieces. The simplest way is to first cut the meat into steaks, then into rectangular pieces.
2. Salt and pepper the cut meat to taste.
3. Peel and cut the onions into wide rings. Regular yellow onions are great for shashlik, but you can also use purple or white onions.
4. In a container where you placed the pork pieces and onion rings, add a pack of Torchin® «Homemade» mayonnaise. Mix thoroughly. The quick mayonnaise marinade, thanks to its fat content, will soak into each piece of meat and help retain the juices during grilling. Leave this delicious mix to marinate in the fridge for at least 2 hours (or overnight). It’s best to marinate the meat in an enamel or stainless steel container.
5. For an open fire on the barbecue, fruitwood or prepared charcoal from fruitwood is ideal. It will give the shashlik a particularly aromatic flavor. Thread the pork onto skewers, alternating between a piece of meat and an onion ring, and so on.
6. Wait until the wood or charcoal has fully burned down and is just smoldering. Only then should you place the skewers on the grill.
7. Grill the shashlik for about 20 minutes, periodically turning the skewers and checking the meat for doneness with a knife.
8. Serve with a bowl of Torchin® «For Shashlik» ketchup, perfect for dipping the grilled pork pieces. Add a bunch of your favorite herbs or sliced fresh vegetables on the side. Grilled vegetables also pair well.

For outdoor picnics, this is a tried-and-true classic. There are just three simple steps: choosing the meat, marinating it, and grilling.

Which Pork Cut is Best for Shashlik:

When choosing meat for shashlik, we recommend the pork neck. This is a tender part located closer to the head near the forearm. It contains a large amount of fat marbling, which gives the meat an unmatched juiciness during grilling. The neck is also easy to marinate, so dishes made from it always turn out well.

Slightly less juicy but still good is shashlik made from the tenderloin (a cross-section of the center of the loin).

You can also use loin (the back part of the carcass), but the marinade should include an ingredient that will tenderize this part of the pork during marination. For example, onions—a lot of onions! Slice the onions into rings, squeeze them well with your hands to release the juice, and marinate the loin in this onion mixture overnight. Season generously with salt and pepper. Then, the next day, add the mayonnaise marinade as indicated in our recipe.

You can prepare shashlik on a backyard barbecue or on an electric grill in your apartment.

Ingredients:

• Pork ribs — 1 kg
• Torchin® «Plum» marinade — 1 pack
• Green onions for sprinkling

To enjoy a true gastronomic delight during a picnic with friends, bake pork ribs in plum marinade. It’s simple, and the result is always top-notch. All you need are good, fresh ribs and a pack of Torchin® marinade.

We’ll be grilling the pork ribs in portions. Guests can eat them by hand, dipping them in ketchup or any other sauce.

Usually, ribs don’t require a side dish. However, you can serve them with new potatoes, roasted vegetables, a young cabbage salad, or sliced fresh vegetables with herbs.

Cooking Ribs on the Grill:

1. Rinse the pork ribs under running water, pat them dry with a paper towel, and trim off any excess fat and pleura if present. Cut the ribs along the intercostal space into portions of two to three bones each. We’ll bake them in smaller portions rather than one large piece.
2. Place the cut ribs in a marinating container. The good news is that you don’t need to prepare the marinade separately—just use the ready-made one from Torchin®.
3. Squeeze the Torchin® «Plum» marinade into the container with the ribs. Mix thoroughly, massaging the ribs with the marinade. Ideally, leave them to marinate in the fridge overnight; if not, then for at least two hours.
4. Place the ribs on the grill. Wait until the wood or charcoal has completely burned down and is smoldering. Only then should you place the meat on the grill.
5. Grill the ribs on each side until a golden crust forms. It’s very important that they develop a good crust and slightly char (this effect comes from the sauce, but the meat won’t burn). The cooking time depends on the size of the ribs and the amount of meat.
6. To check if they’re done, pierce the meat with a knife. If it goes in easily and the juices are clear with no blood, the ribs are ready!
7. Remove the grilled ribs, place them on a serving dish, and finely chop some green onions to sprinkle on top. Serve with a side of vegetable slices and bowls of your favorite dipping sauces.

The magic in this recipe comes from the Torchin® «Plum» marinade, which includes plum pieces, two types of mustard, dried vegetables, and a blend of aromatic herbs. All of this gives the ribs a unique flavor profile.

Barbecue Rib Cooking Tips:

Pay attention to a few key points to help you cook the perfect grilled pork ribs:

• Ensure you’ve removed the thin membrane (pleura) from the ribs. This isn’t because it’s inedible, but because during grilling, it will shrink the meat, squeezing out additional juices. With the membrane, the ribs may end up tougher and less flavorful, as it also prevents the marinade from penetrating the meat. Removing it is easy with a knife and a paper towel.
• If you’re grilling the ribs without foil and using a sweet marinade (the tastiest option), it’s better to cut the rack of ribs into smaller portions. The sauce tends to burn faster. If you cook the ribs whole using this method, they may char on the outside while remaining raw inside. Smaller pieces will cook faster without the risk of burning.
• The key principle of grilling is not to rush and to avoid high heat, so the ribs don’t burn.