Category Archives: Winter

3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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3
Sep, 2024
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

How to cook 34 authentic global recipes without tedious planning.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Pot Basics

  • 1 head green cabbage (2 to 2.5 lb)
  • 1 large tomato sliced
  • 1 head garlic

Filling

  • 1 cup short grain rice [1] rinsed
  • 1 lb ground meat [2] lamb or beef
  • 1 medium tomato diced
  • 1-2 tbsp olive oil (optional)

Cooking Liquid

  • 1/4 cup lemon juice
  • 1 tbsp tomato paste

Yogurt Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions
 

Prepare the Cabbage

  • Remove the stem and core of the cabbage.
  • Peel off 4 large outer leaves, rinse them, and set them aside.
  • Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
  • Separate the remaining leaves.
  • Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
  • Scoop them out and let them cool.

Prepare the Filling

  • In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

  • Flatten and staple the cabbage leaves.
  • Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
  • Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

  • In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

  • In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
  • Add one layer of tomato slices on top.
  • Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
  • Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
  • Place a large plate upside down on top of the rolls to prevent them from floating.
  • Pour in the broth and add additional hot water until everything is submerged.
  • Cover the pot with a lid.

Cook

  • Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

  • In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
  • Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

  • Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
Adjust the cabbage-to-rice-and-meat ratio to suit your preference.
[1] Alternative: bulgur 
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill (optional) chopped

Meat

  • 1 lb ground meat [1] lamb or beef
  • 1 tbsp tomato paste

Cabbage

  • 1 head green cabbage
  • 1/4 cup lemon juice
  • 2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

  • 3 cups cooked rice [2]
  • salt
  • butter

Instructions
 

Sauce

  • In a BOWL, combine yogurt with garlic and lemon juice to taste.
  • For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
  • Set aside.

Meat

  • In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
  • Mix until well combined.
  • Shape the mixture into thin rolls about 2 inches long.
  • In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

  • Remove and discard the thick outer leaves of the cabbage.
  • Cut the cabbage into quarters, remove the core, then cut into small wedges.
  • In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
  • Bring the mixture to a boil, then reduce the heat to medium.
  • Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

  • Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
  • Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.
[2] Alternative: bulgur 
SpiceBreeze
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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2
Apr, 2024
South African Bunny Chow

South African Bunny Chow

How to cook 34 authentic global recipes without tedious planning.

South African Bunny Chow

The dish “bunny chow” originated in South Africa, specifically in the Indian community of Durban. It is believed to have been created by Indian immigrants in the 1940s. The name “bunny chow” is said to have originated from the Indian word “bania,” which referred to Indian traders, combined with the South African slang term “chow,” meaning food. Initially, the dish was served in hollowed-out loaves of bread, which were referred to as “bunnies.” Over time, it became known as “bunny chow.” Today, bunny chow typically consists of a hollowed-out loaf of bread filled with curry, often chicken or mutton, and is a popular street food in South Africa.

Chery-Picked Cooking Staples

broth in cup
broth
avocado oil
neutral oil
salt
salt
onion chopped and whole
onion chopped

Bunny Chow Ingredients

Protein Options
  • chicken thighs
  • lamb or beef stew
  • garbanzo beans
tomato
tomato
potato
potato
bread loaf
bread loaf
South African Bunny Chow

South African Bunny Chow

SpiceBreeze
Bunny Chow is a tantalizing South African creation that blends vibrant spices, tender meats, or flavorful veggies, all nestled within a hollowed-out loaf of bread. Its origins steeped in cultural fusion and a story that's as rich as its taste. Join us as we delve into the savory world of Bunny Chow, where every bite tells a tale of tradition, innovation, and culinary adventure.
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hands-on time 30 minutes
Course Main Course
Cuisine South African
Servings 2

Ingredients
  

Protein Options - Pick One

  • 1 lb chicken thighs, cut into 1-inch chunks [1]
  • 1 lb lamb or beet stew [1] [2]
  • 1 can garbanzo beans [1] rinsed

Fresh Produce

  • 1 tomato, finely chopped [3]
  • 1 large potato [4]
  • 2 green chilies optional
  • 1-2 tbsp chopped fresh cilantro optional

Carbs

  • 1 white bread loaf, cut in half

Staples Group 1: Liquid, Dairy, Fat

  • 1 cup broth
  • 2 tbsp oil

Staples Group 2: Salty, Sour, Sweet

  • salt to taste

Staples Group 3: Breading, Onion & Co

  • 1 onion, finely chopped

Culinary Spice Kit

  • 1 pouch Bunny Chow spice blend Coriander, turmeric, amchoor, onion, lemon verbena, chili, cumin, garlic, fenugreek, curry leaves, cilantro leaves, ginger, yellow and brown mustard, cinnamon, cardamom, black pepper

Suggested Sides

  • simple fresh salad of your choice
  • cooked green peas

Instructions
 

Prepare the Potato

  • Quarter the potato, grate one quarter, and cut the remaining three quarters into 1-inch cubes.

Prepare the Stew

  • In a POT, heat 2 tbsp oil over high heat.
  • Add the chicken and fry it until all sides turn brown. Season with salt to taste.
  • Take the chicken out.
  • Reduce the heat to medium.
  • Add the onions and cook them until translucent.
  • Add the Bunny Chow spices and optional green chilies. Stir for 1 minute.
  • Incorporate chopped tomatoes and fry for 5 minutes, stirring frequently.
  • Return the chicken. Mix well. Fry for an additional 3 minutes
  • Pour in the broth and all potatoes, ensuring they are well mixed. Season with salt to taste.
  • Cover and cook over medium-low heat for 20 minutes.

Prepare the Bread

  • Cut a square-shaped hole into the bread loaf, then hollow it out.

Finish & Serve

  • Arrange the bread on plates and place hollowed-out bread pieces next to it.
  • Fill the hole of the bread loaf with the stew. Optionally, garnish with cilantro.
  • Serve with a side salad of your choice and optional cooked green peas.

Notes

[1] Optionally, substitute half of the meat or beans with bite-size vegetables, such as eggplant, green beans, cauliflower, green cabbage, or root veggies.
[2] For lamb or beef stew, add 1 hour of cooking time. Add the cubed potatoes for the last 30 minutes.
[3] Substitute with 1 tbsp tomato paste and 4 tbsp water.
[4] Recommended if available: Yukon or Idaho gold potato.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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1
Apr, 2024
Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

Portuguese Caldeirada de Peixe

SpiceBreeze
Portuguese Caldeirada de Peixe is a traditional fish stew hailing from Portugal, renowned for its rich flavors and comforting warmth. This aromatic dish typically combines a variety of fish, such as cod, hake, and monkfish, with potatoes, tomatoes, onions, and bell peppers. Seasoned with herbs like parsley and bay leaves, and often enriched with olive oil, this hearty stew embodies the essence of Portuguese coastal cuisine. Served piping hot, Caldeirada de Peixe delights the palate with its savory broth and tender fish, making it a beloved staple of Portuguese gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Portuguese
Servings 3

Ingredients
  

Protein

  • 1.5 lb fish of your choice [1] cut into bite-size pieces

Fresh Produce

  • 1 bell pepper red is best; chopped
  • 1 red chili chopped; optional
  • 2 cups chopped tomatoes
  • 2 medium potatoes cubed

Special Ingredients

  • 1 cup white wine [2]
  • 1 cup fish broth [3]

Staples Group 1: Liquid, Dairy, Fat

  • oil best is olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper

Staples Group 3: Breading, Onion & Co

  • 1 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tbsp chopped cilantro or parsley leaves optional

Culinary Spice Kit

  • 1 pouch Caldeirada de Peixe spice blend Smoked paprika, orange peel, garlic, onion, turmeric, black and white pepper, parsley, bay leaves

Suggested Sides

  • fresh white bread
  • cooked rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add onions and bell pepper.
  • Fry them until they turn soft. Stir frequently.
  • Add garlic and optional chilies. Stir-fry for 1 minute.
  • Add Caldeirada de Peixe spices. Stir-fry for 1 minute.
  • Add wine, broth, tomatoes, and potatoes. Mix well.
  • Cover. Bring to a boil. Cook for 15 minutes.
  • Add fish. Cover. Cook for about 5 minutes until the fish is tender.
  • Optionally, garnish with cilantro or parsley leaves.
  • Serve Caldeirada de Peixe with your preferred side.

Notes

[1] We recommend using a base of white fish fillet, combined with shrimp, mussels, calamari, or scallops, to add variety in texture.
[2] Alternatives: fish or vegetable broth or tomato puree
[3] Alternatives: vegetable broth or water
26
Feb, 2024
Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

How to cook 34 authentic global recipes without tedious planning.
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!
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hands-on time 30 minutes
Course Main Course
Cuisine Ukrainian
Servings 3

Ingredients
  

Protein

  • 1.5 chicken breast [1]

Dairy

  • 3 oz butter room temperature
  • 2 eggs whisked

Packaged Goods/Staples

  • 1.5 cups flour [2]
  • 1.5 cups breadcrumbs [3]
  • 1 cup oil
  • salt & pepper

Côtelette de Volaille Culinary Spice Kit

  • Garlic, onions, chervil, chives, tarragon, marjoram, dill, rosemary, orange peel, lime 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, or 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.
  • Shape a 1-inch thick log. Wrap it with cling wrap.
  • Freeze it for 20 minutes.

2. Flatten the Chicken

  • Cut each breast lengthwise in half. (How to)
  • 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.

3. Fill & Close Logs

  • Season each breast with salt & pepper to taste.
  • Cut the herb butter into equal parts, one for each chicken breast half.
  • Place one butter part on a chicken breast.
  • Optionally, add 1 tbsp broccoli or cheese to taste.
  • Roll, press, 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 breadcrumbs.
  • 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

[1] Substitute chicken breast with a large boneless pork or veal cutlet.
[2] All purpose flour or a gluten free alternative.
[3] For a crust with more crunch, use freshly grated breadcrumbs or panko. 
Alternatively, substitute breadcrumbs 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.
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Ukrainian Côtelette de Volaille

Ukrainian Côtelette de Volaille

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.

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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)
  • 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 ***)

1. Prepare the Herb Butter

  1. In a BOWL, mix butter, Côtelette de Volaille spices, and optionally fresh garlic and/or parsley with a fork until well combined.

  2. Form a 1-inch thick roll. Cover with cling wrap. Freeze it for 20 minutes.

2. Prepare the Chicken Rolls

  1. Cut each breast lengthwise in half.

  2. Place each breast between two cling wraps.

  3. Pound the breasts with a meat hammer until evenly thin. Be careful not to create holes in the breast.

  4. Season each breast with salt & pepper to taste.
  5. Cut herb butter in four equal parts.

  6. Place one butter part on a chicken breast.

  7. Optionally, add cheese to taste.

  8. Roll and fold until all sides are closed.

  9. Wrap the rolled chicken breast into a cling wrap and close it tight.
  10. Keep wrapped chicken rolls in the freezer for 20 minutes.

3. Prepare Chicken Rolls for Frying

  1. Prepare 3 PLATES, one each for flour, eggs, and bread crumbs.

  2. Optionally, add chili powder to taste or 1/2 tsp paprika powder to the flour.

  3. Roll each chicken roll on each PLATE until evenly covered.

4. Fry the Chicken Rolls

  1. In a small PAN, heat 1 cup oil to 350°F.

  2. 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!)

  1. Preheat OVEN to 350°F.

  2. Bake chicken rolls for 15 minutes.

  3. Take them out and let them rest for 5 minutes.

Serve

  1. Serve chicken rolls with your preferred sides. Enjoy!

VARIATION – Skip the Roll – for 2 Chicken Breasts

  1. Follow step 1.

2. Prepare Chicken Pockets

  1. Cut lenghtwise into the chicken breast to create a pocket.

  2. Season each breast with salt & pepper to taste.

  3. Cut herb butter in half. Cut each half into small slices.

  4. Place each half of the herb butter into one chicken breast.

  5. Optionally, add cheese to taste.

  6. Wrap each chicken breast into a cling wrap and close it tight.

  7. Keep wrapped chicken breasts in the freezer for 20 minutes.

  8. Continue with step 3 and 4.

  9. 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

  1. Follow step 1.

  2. Cut chicken into 1/2 inch thin x 1 inch long strips.

  3. Follow step 3. Optionally, you can skip step 3 if you really need to. The chicken will still taste good but not be crisp.

  4. Follow step 4. Fried until the chicken is done.

  5. Cut the butter into 1/4 inch slices.

  6. Serve fried chicken strips with potatoes or rice topped with the butter slices. Add your preferred sides. Enjoy!

VARIATION – VEGETARIAN

  1. Follow step 1.

  2. Cut vegetables of your choice, for instance, eggplant, portbello, or zucchini, into 1/2 inch slices.

  3. Follow step 3 and 4. Fry the strips until done.

  4. Cut the butter into 1/4 inch slices.

  5. Serve fried vegetables slices with potatoes or rice topped with the butter slices. Enjoy!

Stock up culinary spice kits – Limited time only!

* 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.

 

Main Course
Ukrainian
chervil, chives, dill, orange peel, tarragon

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