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30
Nov, 2023
Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

How to cook 34 authentic global recipes without tedious planning.

Taiwanese Popcorn Chicken

Discover the Mystique of Taiwanese Popcorn Chicken

Step into the vibrant streets of Taiwan, where the enticing aroma of sizzling spices and crispy delights fills the air. In this culinary journey, we present a tantalizing treasure: Taiwanese Popcorn Chicken. Imagine bite-sized, golden nuggets of succulent chicken, seasoned to perfection and encased in a flavorful, crispy exterior. This iconic street food sensation promises a symphony of tastes and textures that will transport your taste buds to the bustling night markets of Taiwan. Get ready to embark on a culinary adventure that combines bold flavors and irresistible crunch, bringing the essence of Taiwanese street food right to your plate.

Visual Ingredient List

Taiwanese Popcorn Chicken elevates the classic concept of chicken nuggets to new heights with its exceptionally crisp texture. Each bite offers a delightful crunch that sets it apart from conventional nuggets. The secret lies in the meticulous preparation, where bite-sized chicken pieces are expertly seasoned, coated, and fried to golden perfection. This culinary marvel brings a symphony of flavors and textures, making it a tantalizing experience that goes beyond the ordinary chicken nugget. Immerse yourself in the world of Taiwanese Popcorn Chicken, where crispiness meets culinary excellence.

Protein Options

chicken thighs
chicken thighs
tofu cubes
tofu cubes
pork tenderloin
pork tenderloin
halibut
halibut

Marinade Ingredients

tamari soy sauce
Soy sauce or alternative
egg white
1 egg white
potato starch
Potato or corn starch
Cooking With Sichuan Peppercorns sq
SpiceBreeze spice blend

Other Ingredients

garlic chopping
Optionally, add garlic to the marinade.
bread crumbs
Breadcrumbs *
basil
Italian or Thai (recommended) basil.

* Breadcrumbs: grate dry or toasted bread slices, or use panko, coarse ground almonds, or coarse sweet potato starch.

Taiwanese Popcorn Chicken

Taiwanese Popcorn Chicken

SpiceBreeze
Embark on a sensory voyage through the bustling streets of Taiwan with Taiwanese Popcorn Chicken. Picture this: bite-sized gems of succulent chicken, enveloped in a golden, crunchy armor that crackles with every bite. Immerse yourself in the juicy tenderness of the seasoned meat, harmonized with the exotic notes of Chinese five-spice. This iconic street food revelation encapsulates the essence of Taiwan's vibrant night markets, offering a symphony of flavors that dance on your palate. Brace yourself for an extraordinary culinary adventure that elevates crispy indulgence to an art form, all from the comfort of your own plate.
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hands-on time 30 minutes
Course Main Course
Cuisine Taiwanese
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken thighs or breast, cut into bite-size pieces [1]
  • 1 egg white

Fresh Produce

  • 1-2 cloves garlic, grated optional
  • 1 bunch fresh basil (not washed!) [2]

Packaged Good/Staples

  • 2 tbsp soy sauce or tamari [3]
  • 2 tbsp potato or corn starch
  • 1-2 cups breadcrumbs [4]

Culinary Spice Kit - In our shop here

  • 1 pouch Cinnamon, fennel, ginger, orange peel, black pepper, cloves, Sichuan pepper, star anise

Suggested Sides

  • salad with lemon dressing cucumber, cabbage, or lettuce
  • steamed vegetables bok choy, asparagus, kale, or leek

Instructions
 

Marinade

  • In a CONTAINER, mix soy sauce, egg white, 2 tbsp starch, Popcorn Chicken spices, and garlic (optional).
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge for 1 to 24 hours.

Breading

  • Coat chicken in breadcrumbs. Shake off excess breadcrumbs.
  • Spread them out in one layer on a large plate.
  • Let them sit for 15 minutes.

Frying

  • In a PAN, heat oil for deep frying until sizzling.
  • Fry chicken in several batches (don't crowd the pan) for a few minutes until they turn golden.
  • Scoop the chicken pieces out and transfer them to a plate with paper towels.

Fry Basil Leaves

  • Prepare: Have a lid and strainer ladle close by.
  • Add a handful of basil leaves to the hot oil. Cover immediately.
  • After 5-10 seconds, before the leaves start to burn, use the strainer ladle to quickly scoop out the leaves.
  • Transfer them to a plate with the chicken.

Serve

  • Serve chicken with your preferred sides.
  • Optional, sprinkle them with salt and black pepper or chilies. 
  • Enjoy!

Notes

[1] Alternatives: pork tenderloin, tofu, fish filet (cod or halibut).
[2] Italian or Thai (recommended) basil.
[3] See our blog for alternatives.
[4] Alternatives: panko, coarse ground almonds, coarse sweet potato starch.
 

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2
Nov, 2023
Canadian Tourtière

Canadian Tourtière

How to cook 34 authentic global recipes without tedious planning.

Canadian
Tourtière

Juicy Filling

Tourtière is a beloved tradition in Canadian culture. What distinguishes it is its juicy filling, achieved by not browning the ground meat and onions, but rather simmering them in a small amount of oil and water. The addition of cooked potatoes serves to bind the filling.

Variations

We recommend enhancing the flavor by incorporating additional vegetables. For example, celery and carrots can provide a delightful textural contrast. If you’d like to put a twist on this classic dish, consider to substitute the potatoes with sweet potatoes or parsnips, both of which introduce a touch of sweetness to the mix.

Spice Blend

Traditional spices can vary significantly, often centered around the flavors of black pepper and cinnamon, enhanced by the inclusion of nutmeg, cloves, and an assortment of herbs. Our blend includes:

Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Canadian Tourtière

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ground meat
pie crust
mashing potatoes step 1
root vegetables
Canadian Tourtière

Canadian Tourtière

SpiceBreeze
Tourtière is a traditional Canadian meat pie, highly popular in Quebec and often relished during the holiday season, particularly on Christmas Eve. This dish boasts numerous regional variations, and many families have their closely guarded secret recipes. You can savor its simple instructions with our customized spice blend and explore a multitude of variation in this online recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Canadian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1]

Fresh Produce

  • 1 russet potato (about 1/2 lb), quartered [2]
  • 1 medium onion finely chopped
  • 1 stalk celery (optional) [3] finely chopped
  • 2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

  • 2 tbsp oil or lard
  • Salt & pepper
  • 2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

  • Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

  • Fruit chutney [5] or ketchup
  • Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
  • Salad: corn, mixed beans, or beetroot

Instructions
 

Potatoes

  • Boil the potatoes, drain well, and mash them [2].

Filling

  • In a large PAN, heat 2 tbsp oil over low to medium heat.
  • Add onions and optional celery [3].
    Cook until soft but not brown.
  • Add meat and Tourtière spices. Season with salt & pepper to taste.
    Stir to crumble the meat as it cooks.
    Add 1/8 cup of water [6] to prevent the meat from browning.
  • Cover and reduce the heat to low.
    Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
    The filling should be moist but not watery.
  • Then, add the potatoes and optionally, parsley. Mix well.

Assembly

  • Line a 9-inch greased PIE DISH with one pastry sheet.
  • Spread the filling on top.
  • Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
  • Cut a few slits in the top crust to allow the steam to escape.
  • Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

  • Preheat the OVEN to 450°F. Bake for 10 minutes.
  • Reduce temperature to 350ºF.
    Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

  • Let the pie cool for 10 minutes before slicing and serving.
    Serve it with your preferred sides.
    Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.
Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.
[2] Optionally:
  • Peel the potatoes.
  • Cut the potatoes into bite-sized cubes and skip the mashing.
[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.
[4] Thaw it according to package instructions.
[5] Recipe here.
[6] Variation: Substitute with dark beer or dry white wine.
 

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How to cook 34 authentic global recipes without tedious planning.
Canadian Tourtière

Canadian Tourtière

SpiceBreeze
Tourtière is a traditional Canadian meat pie, highly popular in Quebec and often relished during the holiday season, particularly on Christmas Eve. This dish boasts numerous regional variations, and many families have their closely guarded secret recipes. You can savor its simple instructions with our customized spice blend and explore a multitude of variation in this online recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Canadian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1]

Fresh Produce

  • 1 russet potato (about 1/2 lb), quartered [2]
  • 1 medium onion finely chopped
  • 1 stalk celery (optional) [3] finely chopped
  • 2-4 tbsp fresh parsley (optional) chopped

Packaged Goods/Staples

  • 2 tbsp oil or lard
  • Salt & pepper
  • 2 sheets pastry dough (from frozen) [4]

Tourtière Culinary Spice Kit

  • Cinnamon, allspice, nutmeg, black pepper, cloves, marjoram, thyme

Suggested Sides

  • Fruit chutney [5] or ketchup
  • Cooked or roasted vegetables (zucchini, Brussels sprouts, cole, or root vegetables) or mashed peas
  • Salad: corn, mixed beans, or beetroot

Instructions
 

Potatoes

  • Boil the potatoes, drain well, and mash them [2].

Filling

  • In a large PAN, heat 2 tbsp oil over low to medium heat.
  • Add onions and optional celery [3].
    Cook until soft but not brown.
  • Add meat and Tourtière spices. Season with salt & pepper to taste.
    Stir to crumble the meat as it cooks.
    Add 1/8 cup of water [6] to prevent the meat from browning.
  • Cover and reduce the heat to low.
    Cook about 10 minutes until the meat is done. Stir occasionally and add a bit of water if necessary.
    The filling should be moist but not watery.
  • Then, add the potatoes and optionally, parsley. Mix well.

Assembly

  • Line a 9-inch greased PIE DISH with one pastry sheet.
  • Spread the filling on top.
  • Place the other pastry sheet over the filling, and seal and crimp the edges of the pie.
  • Cut a few slits in the top crust to allow the steam to escape.
  • Cover the edges with small strips of ALUMINUM FOIL to prevent it from burning.

Bake

  • Preheat the OVEN to 450°F. Bake for 10 minutes.
  • Reduce temperature to 350ºF.
    Bake for 45 to 60 minutes, or until the crust turns golden.

Serve

  • Let the pie cool for 10 minutes before slicing and serving.
    Serve it with your preferred sides.
    Enjoy!

Notes

[1] Beef, or pork, or veal, or mixed.
Vegetarian: 1 cup cooked black lentils and 8 oz chopped mushrooms.
[2] Optionally:
  • Peel the potatoes.
  • Cut the potatoes into bite-sized cubes and skip the mashing.
[3] Recommended, but optionally: add the celery, 2 cloves garlic (chopped), and/or 1 cup of other small cut vegetables.
[4] Thaw it according to package instructions.
[5] Recipe here.
[6] Variation: Substitute with dark beer or dry white wine.
 

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28
Sep, 2023
Persian Khoresh Bademjan

Persian Khoresh Bademjan

How to cook 34 authentic global recipes without tedious planning.
Persian Khoresh Bademjan

Persian Khoresh Bademjan

SpiceBreeze
Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb lamb or beef stew cubes [1]

Fresh Produce

  • 2 large eggplants sliced [2]
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped

Packaged Food/Staples

  • 2 tbsp tomato paste
  • 2 cups broth
  • oil
  • salt & pepper

Khoresh Bademjan Culinary Spice Kit

  • 1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder

Optional Garnish

  • onions fried or caramelized
  • fresh herbs cilantro, parsley, or min

Suggested Sides

  • rice basmati recommended
  • bread
  • couscous
  • quinoa

Instructions
 

Prepare Eggplants

  • Place eggplant slices in a colander, sprinkle with salt.
  • Let them sit for 30 minutes. Rinse and pat them dry.
  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Fry eggplants until they turn golden.
  • Drain them on paper towels.

Stew

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and salt to taste. Fry meat on all sides.
  • Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
  • Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
  • Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
  • Place the eggplant slices on top of the stew and slightly push them in.
  • Continue to cook for 30 minutes until eggplants and meat are tender.

Serve

  • Serve Khoresh Bademjan hot, with your preferred garnish, and traditionally with steamed rice, or with your preferred side.
  • Enjoy!

Notes

[1] Substitute meat with 1 lb boneless chicken, cut into 1 inch cubes.
Vegetarian: Substitute meat with 2-3 cups cooked  yellow split peas.
[2] Optionally, peel them first, or substitute them with zucchini.
 

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2
Jun, 2023
European Cucumber Soup

European Cucumber Soup or Pasta Sauce

How to cook 34 authentic global recipes without tedious planning.
European Cucumber Soup

European Cucumber Soup or Pasta Sauce

SpiceBreeze
As you delve into each spoonful, you'll discover a symphony of tastes, from the subtle sweetness of the cucumbers and cream to the savory notes of the onions and garlic. The infusion of aromatic herbs and spices adds depth and complexity, creating a culinary journey that is both comforting and exciting. This European cucumber soup or pasta sauce is not only a treat for your taste buds but also a celebration of the vibrant ingredients that thrive during the warm season.
Serve with your preferred crunchy topping!
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hands-on time 30 minutes
Course Main Course
Cuisine European
Servings 3

Ingredients
  

Soup [Pasta Sauce]

  • 1 English cucumber [1]
  • 1 shallot [2] finely chopped
  • 1 clove garlic finely chopped (optional)
  • oil
  • salt & pepper

Soup Only

  • 1 cup heavy cream [3]

Pasta Only

  • 1/2 cup heavy cream [3]
  • 8 oz wide noodles

Cucumber Soup Culinary Spice Kit

  • Thyme, oregano, basil, rosemary, sage, fennel, lemon and orange peel

Optional

  • Serve soup over cooked potato [4] cubes or with fresh baguette slices.

Choose One Topping

  • ham strips fried
  • bacon strips fried
  • steak strips fried
  • chicken strips fried
  • salmon cubes fried
  • tofu cubes fried
  • leftover meat fried

Instructions
 

Soup

  • Cut cucumber roughly into about 1-inch chunks. [5]
  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent. Add garlic for 1 minute.
  • Add cucumber chunks and 1 cup of water. Bring to a boil.
  • Cook over medium-low heat for 10 minutes. Turn heat off.
  • With a HAND BLENDER, blend the cucumbers in the POT into a smooth puree.
  • Add cream, 1 tbsp of the Cucumber spices and salt & pepper to taste.
  • Bring to a boil. Cook over medium-low heat for 5 minutes.

Pasta Sauce

  • Follow the soup directions, but reduce water and cream to 1/2 cup each.
  • Pour sauce over pasta.

Serve

  • Serve with your preferred topping. Enjoy!

Notes

[1] Substitute with 10 oz of zucchini or cauliflower.
[2] Substitute with a half medium onion.
[3] Substitute with sour cream or vegan alternatives.
[4] Substitute with any root vegetables.
[5] If you like small cucumber pieces in your soup or pasta sauce:
Peel about 1/3 of the cucumber and add the peel to the remaining cucumber.
Cut the peeled part into 1/4-inch cubes. Set aside. Add the cubes to the POT together with the cream.
 

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European Cucumber Soup

European Cucumber Soup or Pasta Sauce

SpiceBreeze
As you delve into each spoonful, you'll discover a symphony of tastes, from the subtle sweetness of the cucumbers and cream to the savory notes of the onions and garlic. The infusion of aromatic herbs and spices adds depth and complexity, creating a culinary journey that is both comforting and exciting. This European cucumber soup or pasta sauce is not only a treat for your taste buds but also a celebration of the vibrant ingredients that thrive during the warm season.
Serve with your preferred crunchy topping!
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hands-on time 30 minutes
Course Main Course
Cuisine European
Servings 3

Ingredients
  

Soup [Pasta Sauce]

  • 1 English cucumber [1]
  • 1 shallot [2] finely chopped
  • 1 clove garlic finely chopped (optional)
  • oil
  • salt & pepper

Soup Only

  • 1 cup heavy cream [3]

Pasta Only

  • 1/2 cup heavy cream [3]
  • 8 oz wide noodles

Cucumber Soup Culinary Spice Kit

  • Thyme, oregano, basil, rosemary, sage, fennel, lemon and orange peel

Optional

  • Serve soup over cooked potato [4] cubes or with fresh baguette slices.

Choose One Topping

  • ham strips fried
  • bacon strips fried
  • steak strips fried
  • chicken strips fried
  • salmon cubes fried
  • tofu cubes fried
  • leftover meat fried

Instructions
 

Soup

  • Cut cucumber roughly into about 1-inch chunks. [5]
  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent. Add garlic for 1 minute.
  • Add cucumber chunks and 1 cup of water. Bring to a boil.
  • Cook over medium-low heat for 10 minutes. Turn heat off.
  • With a HAND BLENDER, blend the cucumbers in the POT into a smooth puree.
  • Add cream, 1 tbsp of the Cucumber spices and salt & pepper to taste.
  • Bring to a boil. Cook over medium-low heat for 5 minutes.

Pasta Sauce

  • Follow the soup directions, but reduce water and cream to 1/2 cup each.
  • Pour sauce over pasta.

Serve

  • Serve with your preferred topping. Enjoy!

Notes

[1] Substitute with 10 oz of zucchini or cauliflower.
[2] Substitute with a half medium onion.
[3] Substitute with sour cream or vegan alternatives.
[4] Substitute with any root vegetables.
[5] If you like small cucumber pieces in your soup or pasta sauce:
Peel about 1/3 of the cucumber and add the peel to the remaining cucumber.
Cut the peeled part into 1/4-inch cubes. Set aside. Add the cubes to the POT together with the cream.
 
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Greek Moussaka

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Carnival – Culinary Traditions

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30
Nov, 2021
Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

How to cook 34 authentic global recipes without tedious planning.
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.
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hands-on time 30 minutes
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.

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Polish Barszcz Wigilijny

Polish Barszcz Wigilijny

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.

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

Prepare

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

Soup

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

Tortellini

  1. Cook tortellini according to package instructions.

Serve

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

Main Course
Polish
allspice, cinnamon, cloves, marjoram, star anise
25
Nov, 2021
European Holiday Feast

European Holiday Feast

How to cook 34 authentic global recipes without tedious planning.
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.
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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
â–ª Substitute chicken with turkey, goose, duck, or pork tenderloin. Adjust cooking time.
â–ª Substitute gnocchi with mash potatoes.
â–ª Substitute orange with 1 cup of cranberries.
*) Use aluminum foil to cover the chicken.

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