Fresh pappardelle pasta is cooked until al dente, and then topped with chicken pieces roasted in a flavourful tomato & paprika sauce. This dish is finished off with a scattering of crunchy walnuts and fragrant fresh parsley!
In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb leg, sided with sherry-infused onions and golden, oven-roasted potatoes.
Chicken, jalapeños & sour cream are stuffed into tortillas, before being baked to crisp perfection in a hot oven and sided with vibrant green guacamole and a charred corn salad. If this dish has you craving the real deal, Flight Centre can take you straight to Mexico, where every corner bursts with spice, culture, and … Read more
This pork dish is one for the books, Chef! You will get your perfectly cooked, golden-brown pork belly and have it covered in a white wine, orange juice, dijon mustard & honey sauce. Served with roasted cabbage & onion, a mayo drizzle and fresh coriander.
Juicy butter-basted chicken breast is served alongside oven-roasted carrots & baby potatoes coated in grated Italian-style hard cheese & paprika spice. Sided with a classic feta & olive salad. All that’s left is to add the spicy honey mayo, and you’ve got yourself a winner!
No, Chef, it’s not Leon’s nice potatoes, it’s lyonnaise potatoes! A French classic of golden potatoes layered with sweet, caramelised onions. Thanks to Flight Centre, you don’t just have to taste France on your plate, they can take you there to experience the real deal!
Tender pork neck steak is marinated in a NOMU Rub & beer sauce before being fried to perfection. The pork is then adorned with a scattering of charred corn & piquanté peppers tossed in a mustard vinaigrette. Served alongside charred pineapple rings and red quinoa loaded with caramelised onion, creamy feta and fresh basil.
This dish is Vietnam on a plate: a breathtaking blend of ancient traditions with modern influences that promises a memorable and colourful adventure. A bed of mung bean vermicelli noodles, with each strand coated in a lemongrass-infused coconut milk, sesame oil & soy sauce liquid, is topped with pan-seared trout fillet. Served with herbaceous coriander … Read more
Turkish food, with its rich history, blends bold flavours and fresh seasonal produce into a diverse range of dishes. Today we’ll show you how to make gozleme — a savoury flatbread you might discover on your travels with Flight Centre. It’s filled with tomato, paprika & cumin lamb mince, balanced by zesty lemon, herb yoghurt … Read more
Wing-a-ding-ding, it’s dinner time, Chef! These Korean chicken wings will make your palate soar to new culinary heights, with a crispy coating and special UCOOK Korean sauce featuring spicy gochujang. Plated with oven-roasted potato wedges, a pickled carrot & beetroot slaw and a creamy mayo dip.