Table of Contents
- What's Inside the Master Chef Mega Pack
- Garam Masala Chicken and Rice
- Harissa Honey Roasted Chicken and Carrots
- Dukkah and Za'atar Roasted Cauliflower with Lemon Yogurt
- Thai Spice Coconut Lime Shrimp
- Chinese Five Spice Glazed Pork Tenderloin
- Madras Curry Sweet Potato and Chickpea Skillet
- Seventeen Bottles, and That's Just the Starting Line
- FAQs
Recipes for Master Chef Mega Pack - Endless Meals. Zero Excuses.
There comes a point when salt, pepper, garlic, and the same three recipes just aren't cutting it anymore. The Master Chef Mega Pack from Tradition Spice Company is built for the cook who's ready to wander a little farther from home without actually leaving the kitchen. Inside are 17 bottles spanning the flavors of India, the Middle East, North Africa, Egypt, France, China, Thailand and a few smoky stops back home. Some are ready-to-use seasoning blends. Others are individual spices that let you tinker, adjust, and make a recipe your own. In other words, this isn't a box you admire on the shelf. It's a box you open when you're hungry and feeling dangerous.
What's Inside the Master Chef Mega Pack
12 Large Bottles
- Garam Masala, Worldly Wow! Indian Blend
- Za'atar, Worldly Wow! Middle Eastern Blend
- Herbs de Provence, Worldly Wow! French Blend
- Chinese Five Spice, Worldly Wow! Asian Blend
- Harissa, Worldly Wow! North African Blend
- Dukkah, Worldly Wow! Egyptian Blend
- Madras Curry, Worldly Wow! South Indian Blend
- Sriracha, Worldly Wow! Thailand Blend
- Sublime Lime, Da Best! Lime Pepper Seasoning
- Thai Spice, Worldly Wow! Thailand Seasoning
- Applewood Smoked Sea Salt
- Hickory Smoked Salt
5 Small Bottles
- Ground Cumin Seed
- Ground Coriander
- Ground Chipotle Pepper
- Ground Turmeric
- Ground Cardamom
Now let's put some of those bottles to work.
Garam Masala Chicken and Rice
Serves 4
This is a good place to start because it shows exactly why the Master Chef Mega Pack includes both seasoning blends and individual spices. Garam Masala does most of the talking, while extra Ground Cumin and Ground Coriander let you deepen the flavor. The result is a warm, aromatic chicken dinner that smells impressive long before anybody gets a fork in it.
Ingredients
- 1½ tablespoons Garam Masala
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Turmeric
- 1½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
- ¾ teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ½ cup heavy cream or unsweetened coconut milk
- 2 cups cooked basmati rice
- Fresh cilantro for serving
Directions
Season the chicken.Toss the chicken with Garam Masala, cumin, coriander, turmeric and salt.
Brown it.Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for about 5 minutes, then transfer it to a plate.
Build the sauce.Lower the heat to medium and cook the onion until softened. Add garlic and tomato paste and cook another minute. Stir in the crushed tomatoes and cream.
Bring it home.Return the chicken to the skillet and simmer 8 to 10 minutes, until the chicken is cooked through and the sauce has thickened.
Serve.Spoon it over basmati rice and scatter cilantro over the top.
Harissa Honey Roasted Chicken and Carrots
Serves 4
Harissa has enough personality that it doesn't need an army of ingredients behind it. A little honey turns its savory North African heat into a sticky glaze, while Ground Coriander adds another warm, citrusy layer.
This one's especially handy when company is coming. It looks like you planned dinner all afternoon. You absolutely do not need to correct anybody.
Ingredients
- 1½ tablespoons Harissa seasoning
- ½ teaspoon Ground Coriander
- 6 bone-in, skin-on chicken thighs
- 1 pound carrots, peeled and cut into thick pieces
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Chopped parsley or cilantro
Directions
Heat the oven.Set the oven to 425°F.
Make the glaze.Combine olive oil, Harissa, coriander, honey, lemon juice and salt.
Season everything.Rub about two-thirds of the mixture over the chicken. Toss the carrots with the remainder.
Roast.Arrange everything on a sheet pan with the chicken skin-side up. Roast for 35 to 45 minutes, until the chicken reaches 165°F and the skin is deeply browned. Give the carrots a turn halfway through cooking.
Rest and serve.Rest the chicken for 5 minutes and sprinkle fresh herbs over everything before serving.
Dukkah and Za'atar Roasted Cauliflower with Lemon Yogurt
Serves 4 as a side
Not every centerpiece needs to moo, cluck or swim.
This roasted cauliflower gets Za'atar before it enters the oven and Dukkah afterward. That's important. Za'atar roasts beautifully with the vegetable, while Dukkah keeps more of its character when added near the end. A cool lemon yogurt underneath brings the whole business together.
Ingredients
- 1½ tablespoons Za'atar
- ¼ teaspoon Ground Cumin
- 2 tablespoons Dukkah
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- ¾ cup plain Greek yogurt
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- Salt to taste
- Fresh parsley, optional
Directions
Heat the oven.Set the oven to 425°F.
Season the cauliflower.Toss with olive oil, Za'atar, cumin and a little salt.
Roast hard.Spread across a sheet pan without crowding it. Roast for 25 to 30 minutes, turning once, until the edges are browned and crisp.
Make the yogurt base.Mix yogurt with lemon juice and zest.
Finish.Spread the yogurt across a serving platter, pile the hot cauliflower over it, then finish generously with Dukkah and parsley.
Thai Spice Coconut Lime Shrimp
Serves 4
This is the weeknight recipe for when you're tired but still refuse to eat something boring.
Thai Spice provides the main flavor, Sublime Lime brightens the shrimp, and a little Ground Turmeric gives the coconut sauce extra earthiness and color. Twenty-some minutes later, you've got supper.
Ingredients
- 1 tablespoon Thai Spice
- 1 teaspoon Sublime Lime
- ¼ teaspoon Ground Turmeric
- 1½ pounds large shrimp, peeled and deveined
- 1 tablespoon neutral cooking oil
- 2 garlic cloves, minced
- 1 cup canned coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon brown sugar
- Cooked jasmine rice
- Fresh cilantro and lime wedges
Directions
Season the shrimp.Toss the shrimp with Thai Spice and Sublime Lime.
Sear quickly.Heat the oil in a large skillet over medium-high heat. Cook the shrimp for about 1 minute per side, just until they begin turning pink. Remove them to a plate.
Make the sauce.Reduce the heat and add garlic. Cook for 30 seconds, then stir in coconut milk, turmeric, lime juice and brown sugar.
Simmer.Cook for 3 to 4 minutes.
Finish the shrimp.Return the shrimp to the pan and cook just until done, roughly another 2 minutes.
Serve.Spoon over jasmine rice with cilantro and lime wedges.
Chinese Five Spice Glazed Pork Tenderloin
Serves 4
Here's where the Mega Pack heads east and the backyard cook gets involved.
Chinese Five Spice brings its unmistakable aromatic character to pork, while Hickory Smoked Salt adds a subtle American smokehouse note. Honey and soy sauce turn the whole thing into a glossy glaze.
Sounds like two worlds colliding. Turns out they get along just fine.
Ingredients
- 1½ teaspoons Chinese Five Spice
- ½ teaspoon Hickory Smoked Salt
- 1½ pound pork tenderloin
- 1 tablespoon neutral oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
Directions
Heat the oven.Set the oven to 400°F.
Season the pork.Pat it dry and season all over with Chinese Five Spice and Hickory Smoked Salt.
Brown the outside.Heat an oven-safe skillet over medium-high heat, add oil and brown the tenderloin on all sides.
Mix the glaze.Combine honey, soy sauce, rice vinegar and garlic.
Roast.Brush half the glaze over the pork and transfer the skillet to the oven. Roast for about 12 minutes.
Glaze again.Brush with the remaining glaze and continue cooking until the center reaches 145°F.
Rest.Let it sit for 5 to 10 minutes before slicing.
Madras Curry Sweet Potato and Chickpea Skillet
Serves 4 to 6
The Master Chef Mega Pack shouldn't require meat to prove its point.
Madras Curry makes an easy foundation for a rich vegetable curry, while extra Ground Turmeric and Ground Cardamom let you nudge the blend in another direction. Sweet potato, chickpeas and coconut milk turn it into the sort of hearty supper that doesn't leave anybody rummaging through the refrigerator an hour later.
Ingredients
- 2 tablespoons Madras Curry
- ½ teaspoon Ground Turmeric
- ¼ teaspoon Ground Cardamom
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cut into ¾-inch cubes
- 1 15-ounce can chickpeas, drained
- 1 14-ounce can diced tomatoes
- 1 13.5-ounce can coconut milk
- 2 cups baby spinach
- Salt to taste
- Fresh cilantro
- Cooked rice or warm flatbread
Directions
Start the base.Heat the olive oil in a deep skillet or Dutch oven over medium heat. Cook the onion until soft, about 5 minutes.
Wake up the spices.Add garlic, Madras Curry, turmeric and cardamom. Stir for 30 seconds, just until the kitchen starts smelling like something worthwhile is about to happen.
Build the curry.Add sweet potatoes, chickpeas, tomatoes and coconut milk.
Simmer.Bring to a gentle simmer, cover and cook for 15 minutes.
Finish uncovered.Remove the lid and continue cooking for 8 to 10 minutes, until the potatoes are tender and the sauce has thickened.
Add the greens.Fold in the spinach and cook just until wilted. Taste and season with salt.
Serve.Spoon over rice or serve alongside warm flatbread.
Seventeen Bottles, and That's Just the Starting Line
These six recipes barely put a dent in what the Master Chef Mega Pack can do. There's still Sriracha Seasoning waiting for wings and noodles, Herbs de Provence looking for a roast chicken, Applewood Smoked Sea Salt begging for a steak, and Ground Chipotle Pepper ready to cause perfectly respectable vegetables to misbehave.
That's really the point of this collection. The blends give you an easy doorway into flavors from around the world, while cumin, coriander, turmeric, cardamom and chipotle give you room to wander off the trail and make those flavors your own. Tradition carefully sources and packs the ingredients in the collection, but what happens after you open the bottles is entirely up to you.
Cook something you've never made. Change a recipe because you feel like it. Invite somebody over. Put too much food on the table. That's how a spice collection stops being seventeen bottles in a box and starts becoming seventeen reasons to wonder what you're cooking next.
Master Chef Mega Pack – 17 Global Spices & Seasonings to Raise your Cooking Game - Zaatar, Dukkah, Garam Masala, Harissa
$153.00
For the cook who's already got salt, pepper, and supper figured out, the Master Chef Mega Pack is where the real adventure begins. This 17-bottle collection from Tradition Spice Company takes a good cook beyond the everyday pantry with flavors… read more
American Kitchen Mega Pack - A 17-Spice Must for Home Cooks - Chicken, Steak, Burger, Taco, Fish and Stew
$116.50
If you like going big, this is it! Fill your pantry with an amazing set of flavor options. The American Kitchen Mega Pack from Tradition Spice Company puts 17 hardworking herbs, spices, salts, and signature seasonings into one mighty well-stocked gift… read more
FAQs
What defines a "master chef" in a country kitchen?
The ability to cook a three-course meal using nothing but a single, unwashed cast-iron skillet and pure muscle memory. You achieve mastery the day you can accurately measure a tablespoon of garlic powder using only the palm of your hand and your ancestors' whispers.
