Ural-style chicken
Instant VICENTA pickle for chicken with soy sauce
150 g
Chicken fillet or pieces
500-750 g
Carrots
2
Onions
2
White stems of leek
2
Celery stalks
2
Olive oil
2 tablespoons
Garlic
1 bulb
- Remove chicken skin.
- Finely chop carrot, onions, leek stems and celery stalks.
- Saute the vegetables, adding some olive oil mixed with crushed and roasted garlic (10-15 minutes).
- Put the chicken pieces into the pan, alternating with stewed vegetables layers. Pour the pickle and cook till done (20 minutes).
Texas steak
VICENTA pickle for meat
100 g
Beef fillet
500 g
Canned corn
100 g
Sweet pepper
100 g
Fresh tomatoes
500g
Greens
to taste
- Cut fillet into 1-1.5 cm pieces against the grain.
- Add pickle for meat.
- Let it marinate for 30-45 minutes.
- Roast till done.
- Serve with greens, canned corn, sweet pepper, fresh tomatoes.
Spicy steak
VICENTA pickle for meat
150 g
Beef fillet
500 g
Onion
1
Vegetable oil
2 teaspoons
- Mix ¼ glass of pickle with chopped onion.
- Pour the mixture over the fillet and put in the fridge for 30 minutes.
- Remove chopped onion before cooking.
- Pour some pickle over the meat while roasting.
- Cook the onions in a pan coated with oil until tender.
- Serve with any topping.
Salmon with soy sauce
Instant VICENTA pickle for fish with soy sauce
150 g
Sesame
1 tablespoon
Dill
to taste
- Preheat the oven to high temperature (200 degrees).
- Pour the salmon with pickle and sesame, season with dill.
- Place in the oven to cook for 4-5 minutes.
- Take out of the oven, flip it and put back in the oven.
- Cook for 3-6 minutes, until the sesame seeds turn deep-brown, almost black.
Salmon steak
VICENTA pickle for fish
150 g
Salmon steak
200-250 g
Fresh mushrooms
150 g
- Marinate the salmon fillet in the fridge for 30 minutes.
- Remove excessive pickle.
- Put on the preheated frying pan and roast for 10 minutes.
- Turn the salmon steaks carefully. Add mushrooms. Roast for 10 minutes more till done.
