Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

 

Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

SpiceBreeze
Côtelette de volaille is popular in Eastern Europe influenced by the French cuisine. It combines a crisp crust around thin meat, filled with butter, garlic, and herbs. Newer variations add cheese or vegetables to the filling. Our spice blend includes six herbs, including tarragon, chervil, and dill.
Don't prick the chicken, and cut the served rolls carefully to avoid splattering the golden goodness.
Stock up culinary spice kits - Limited time only!
hands-on time 30 mins
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast*

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour
  • 1.5 cups bread crumbs**
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, rosemary, marjoram, parsley, dill, lime peel, orange peel, celery  

Optional

  • 1 tbsp parsley freshly chopped
  • fresh garlic to taste grated
  • 1-2 slices cheese cheddar, for instance
  • 1-2 tbsp broccoli mashed
  • chili or paprika powder

Suggested Sides

  • mashed or boiled potatoes; rice steamed or cooked
  • asparagus peas, cauliflower, broccoli, carrots (steamed or cooked)
  • a fresh salad with a lemon dressing over tomatoes cucumber, watercress, and/or lettuce.
  • berry sauce see our cranberry sauce recipe ***

Instructions
 

1. Prepare the Herb Butter

  • In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.
  • Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  • Cut each breast lengthwise in half.
  • Place each breast between two cling wraps.
  • Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in four equal parts.
  • Place one butter part on a chicken breast.
  • Optionally, add broccoli or cheese to taste.
  • Roll and fold until all sides are closed.
  • Wrap the rolled chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  • Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.
  • Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.
  • Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  • In a small PAN, heat 1 cup oil to 350°F.
  • Fry each chicken roll for about 2 minutes, turning frequently, until all sides are golden. Drain on a paper towel.

5. Bake the Chicken Rolls (after the Frying!)

  • Preheat OVEN to 350°F.
  • Bake chicken rolls for 15 minutes.
  • Take them out and let them rest for 5 minutes.

Serve

  • Serve chicken rolls with your preferred sides. Enjoy!

VARIATION - Skip the Roll - for 2 Chicken Breasts

  • Follow step 1.

2. Prepare Chicken Pockets

  • Cut lenghtwise into the chicken breast to create a pocket.
  • Season each breast with salt & pepper to taste.
  • Cut herb butter in half. Cut each half into small slices.
  • Place each half of the herb butter into one chicken breast.
  • Optionally, add cheese to taste.
  • Wrap each chicken breast into a cling wrap and close it tight.
  • Keep wrapped chicken breasts in the freezer for 20 minutes.
  • Continue with step 3 and 4.
  • You can skip step 5 if you fry the chicken breast in step 4 until the chicken is done.

VARIATION - EASIEST - with Fried Chicken Strips

  • Follow step 1.
  • Cut chicken into 1/2 inch thin x 1 inch long strips.
  • Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.
  • Follow step 4. Fried until the chicken is done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION - VEGETARIAN

  • Follow step 1.
  • Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.
  • Follow step 3 and 4. Fry the strips until done.
  • Cut the butter into 1/4 inch slices.
  • Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Notes

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* Substitute chicken breast with a large boneless pork or veal cutlet.
** For a crust with more crunch, use freshly grated bread crumbs or panko. 
Alternatively, substitute bread crumbs with coarse ground nuts.
*** Cranberry sauce recipe - To substitute cranberries with raspberries, cut the recipe down to 1/3, reduce spices to a pinch cinnamon, and boil the sauce only for a few minutes.
 
Armenian Basturma

Armenian Basturma

 

Armenian Basturma

Armenian Basturma

SpiceBreeze
Basturma is a pastrami style beef with a fenugreek based seasoning. Our spice kit includes mild Aleppo pepper. Experience the intensive flavor in this adaption for marinated grill meat. Or use the spice blend in a bell pepper dip. Add a cold fresh cucumber summer salad with dill. Armenians like the salad more liquidy close to a soup.
hands-on time 30 mins
Course Main Course
Cuisine Armenian
Servings 3 servings

Ingredients
  

Protein

  • 1.5 lbs chicken

Fresh Produce

  • 3 cloves garlic grated
  • 1 English cucumber finely diced

Dairy

  • 1 cup yogurt plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Basturma Culinary Spice Kit

  • [1] Fenugreek, cumin, allspice, black pepper, smoked paprika
  • [2] Aleppo pepper
  • [3] Dill

Suggested Sides

  • cooked bulgur rice, or couscous
  • Armenian Lavash bread

Instructions
 

Basturma Marinade

  • In a BOWL, mix 2 tbsp oil, 2/3 of the garlic, and Basturma [1] spices.
  • Add salt and Basturma [2] spices to taste.
  • In a CONTAINER, pour the marinade over the meat slices and mix well.
  • Let it marinate in the fridge for 24 hours.

Jajuk Salad

  • In a BOWL, mix yogurt with 1/2 cup of water.
  • Add Basturma [3] spices and 1/3 of the garlic.
  • Mix with cucumber and salt & pepper to taste.
  • Let it cool in the fridge for 1 hour.

Grill

  • In a PAN, heat 2 tbsp oil over high heat.
  • Add meat slices and fry quickly until the meat is just cooked. Turn frequently.

Serve

  • Serve basturma with jajuk and your preferred side(s).
  • Enjoy!

Notes

Alternative Vegetarian Spread or Dip

4 red bell peppers, halved
1 clove garlic
1-4 tbsp nuts (choose your favorite)
 
Roast bell pepper skin side up in the OVEN at 350°F about 20 min until the skin comes off. Let it cool. Peel. Blend the flesh in a food processor with 1 tbsp oil, 1 clove garlic, and optionally nuts. Add water as needed to get a smooth paste.
Add to taste: salt, Basturma [1] + [2] spices
Turkish Biber Dolması

Turkish Biber Dolması

 

Turkish Biber Dolması

Turkish Biber Dolması

SpiceBreeze
Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. Our blend features the mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice.
Hands-on Time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

Protein

  • 6 oz ground beef* or lamb, pork, or poultry

Fresh Produce

  • 1 onion finely chopped
  • 1 cup parsley finely chopped
  • 1 tbsp lemon juice
  • 4-5 medium green bell peppers**/***

Packaged Goods/Staples

  • 1.5 cups short grain rice raw, rinsed
  • 1 cup tomato puree
  • 3-5 cups broth of your choice
  • 2 tbsp olive oil
  • salt & pepper

Biber Dolması Culinary Spice Kit

  • Paprika, Aleppo pepper, mint, cumin, black pepper

Suggested Sides

  • fresh bread
  • fresh salad

Instructions
 

Prepare

  • Dissolve tomato puree in 3 cups broth.
  • [Step 2] In a BOWL, add all remaining ingredients, except the bell peppers and broth. Add Biber Dolması spices and salt to taste. Mix well.
  • Of each bell pepper, cut off the top and clean out the seeds.
  • Fill them with the mixture from [step 2].
  • Find a POT that is wide enough to tightly fit all bell peppers in one layer.

Cook

  • In the POT, place filled bell peppers with the top up. Optionally, cover with the bell pepper top.
  • Pour tomato-broth around them.
  • Add more broth up to 2/3 of the height of the bell peppers. Add salt to taste.
  • Cover the POT. Bring broth to a boil.
  • Turn heat to medium-low.
  • Cook for about 30 minutes until the rice is cooked.
  • Enjoy!

Notes

* Substitute meat with 1 cup of raisins and pine nuts.
** If you can find small thin bell peppers, double the amount of bell peppers and use a wider pot.
*** Substitute green bell peppers with other colored bell peppers, zucchini, or both.
Georgian Chashushuli

Georgian Chashushuli

 

Georgian Chashushuli

Georgian Chashushuli

SpiceBreeze
Chashushuli, or ‘stewed’ in Georgian, is a satisfyingly rich meat and tomato stew resembling European goulash. Combining veal, beef, chicken, or pork with tomatoes, onions, garlic, and a generous seasoning of herbs and spices to simmer in broth or water renders an intense, flavorful, and aromatic dish – ideal for chilly evenings. It is important to first fry the meat before adding to and stewing with the other ingredients; alternatively, substitute meat for mushrooms for a vegetarian version. Soak up the stew with a side of fresh-baked bread of your choice!
hands-on time 30 mins
Course Main Course
Cuisine Georgian
Servings 3

Ingredients
  

Protein

  • 1.25 lbs veal, beef, or lamb stew

Fresh Produce

  • 2 medium onions finely chopped
  • 2 medium tomatoes chopped
  • 2 cloves garlic grated
  • 1 cup chopped cilantro and/or parsley

Diary

  • butter

Packaged Goods/Staples

  • 1 cup broth
  • salt

Chashushuli Culinary Spice Kit

  • Garlic, coriander, methi, paprika, caraway, chili, black pepper, summer savory

Suggested Sides

  • fresh bread and cucumber salad
  • coleslaw with grilled corn kernels and sliced radishes with a dressing to taste*)
  • roasted eggplant cubes with farro or quinoa

Instructions
 

  • In a large POT, or SAUTE PAN, heat 2 tbsp butter over high heat, careful not to burn it.
  • Add meat in one layer. If necessary, work in two batches for this first step.
  • Fry the meat until all sides have turned brown. Stir frequently.
  • Add onions, tomatoes, 1/2 cup broth, garlic, Chashushuli spices, 3/4 cup of fresh herbs, and salt to taste.
  • Cover and cook over low-medium heat until the meat is tender. Stir occasionally. Add more broth if necessary.

Serve

  • Garnish with remaining herbs.
  • Serve with fresh bread and your preferred sides.
  • Enjoy!

Notes

  • Substitute meat with chicken thighs or tenders, cut into bite size pieces, or with quartered button mushrooms.
 
*) Dressing: start with 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tsp mustard, and 1 tbsp olive oil
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

 

Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

SpiceBreeze
This Christmas Eve, you are invited to the first course of a traditional Polish supper with this clear borscht soup. The soup is made from beetroots and mushrooms. Traditionally, it is poured over homemade mushroom dumplings, but you can choose your favorite tortellini instead. If you prefer a complete dinner meal, keep the vegetables in the soup. To make the flavor experience complete, serve the soup with fresh herbs, a dollop of sour cream, and a slice of dark rye bread.
hands-on time 30 mins
Course Main Course
Cuisine Polish
Servings 3

Ingredients
  

Protein

  • 9 oz tortellini mushroom or meat

Fresh Produce

  • 1 lemon
  • fresh chives dill, or sprouts (optional for garnish)

Dairy

  • sour cream optional

Packaged Goods/Staples

  • 1 jar pickled beetroots 16 oz, sliced
  • 32 oz vegetable broth
  • 0.5 oz dried mushrooms sliced
  • 0.25 cup vinegar apple cider or wine
  • salt

Barszcz Culinary Spice Kit

  • Allspice garlic, black pepper, marjoram, cinnamon, star anise, cloves

Suggested Sides

  • dark rye bread or baguette

Instructions
 

Prepare

  • In a BOWL, strain the liquid from the beetroot jar. Set aside for later.

Soup

  • In a large POT, bring broth to a boil.
  • Turn heat off. Stir in mushrooms.
  • Let mushrooms rest for 30 minutes.
  • Bring broth to a boil again.
  • Add the beetroots, Barszcz spices, and salt to taste. Cook for 10 minutes.
  • Add the reserved beetroot liquid.
  • Add up to 1 tbsp lemon juice and 1/8 cup vinegar to taste.
  • Cook for 5 minutes.
  • Drain soup through a fine-mesh SIEVE.

Tortellini

  • Cook tortellini according to package instructions.

Serve

  • Place tortellini on soup plates and then fill plates with the soup.
  • Optionally, add a dollop of sour cream. Serve with bread and garnish with fresh herbs or sprouts.
  • Enjoy!

Notes

  • Substitute dried mushrooms with 3 oz fresh mushrooms. Skip steps 2-4 and add fresh mushrooms with the beetroots in step 5.
Variant 1
Skip step 9 and leave the vegetables in the soup.
Variant 2
Skip step 9 and puree the vegetables in the soup with a hand blender.
European Holiday Feast

European Holiday Feast

 

Holiday Feast

European Holiday Feast

SpiceBreeze
Roasted goose with potato dumplings and holiday spiced red cabbage is one of the traditional holiday feasts in Northern Europe. The preparation is faster and easier with gnocchi and chicken or turkey. You can save even more time without gravy. The juicy sauce out of the oven is scrumptious by itself. The key ingredient is the herb mugwort. It's also beneficial for the digestion.
Cuisine Austrian, German, Polish
Servings 3

Ingredients
  

  • 4 lbs chicken legs and breast with bones and skin
  • 1 lb red cabbage finely sliced
  • 1 orange peeled and quartered
  • 1 sour apple quartered
  • 1 sour apple chopped into 1/2-inch pieces
  • 1 lb gnocchi
  • 1 large onion sliced
  • 1 tbsp flour
  • 2 tbsp vinegar
  • 0.5 cup red wine
  • 2 tbsp butter
  • oil
  • salt & pepper

Culinary Spice Kit

  • [1] Mugwort Do not use during pregnancy
  • [2] Juniper berries, cloves, bay leaf

Instructions
 

Chicken

  • Preheat OVEN to 350°F.
  • Rub chicken on all sides with salt & pepper.
  • In a large OVEN DISH, spread 2 tbsp oil and add chicken pieces skin-side down.
  • Distribute Holiday Feast [1] spices, orange, apple quarters, onions, and 1 cup of water around the chicken.
  • Cover*) and bake in the OVEN for 45-60 minutes until the chicken is cooked through.
  • Every 15 minutes, stir the liquid and spoon it over the chicken.
  • After 30 minutes take off the cover and turn the chicken.

Gnocchi

  • Prepare gnocchi according to package instructions.

Gravy

  • In a POT, strain liquid from the OVEN DISH.
  • In a small CUP, dissolve flour in 1/8 cup water.
  • Add flour-water to the POT. Bring to a boil, reduce to medium.
  • Simmer for 2-5 minutes until it thickens. Add salt & pepper to taste.

Cabbage

  • In a POT, melt butter.
  • Add cabbage and vinegar. Sauté for 5 minutes.
  • Add chopped apple, wine, Holiday Feast [2] spices, salt to taste, and a dash of sugar.
  • Mix well, cover, and cook over low heat for 45-60 minutes until the cabbage is tender, stirring occasionally. Enjoy!

Notes

Notes & Variations
▪ Substitute chicken with turkey, goose, duck, or pork tenderloin. Adjust cooking time.
▪ Substitute gnocchi with mash potatoes.
▪ Substitute orange with 1 cup of cranberries.
*) Use aluminum foil to cover the chicken.