You never thought you’d describe a soup as bold and adventurous, but that’s exactly what this inspired recipe is! Roasted pear, butternut, garlic, leeks and a special UCOOK spice is beautifully blended together as a soup. Topped with crumblings of blue cheese and crunchy croutons fried in butter & fresh parsley.
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!
If you hate washing dishes, you will absolutely adore this edible tortilla bowl, used as your tasty tableware today, Chef! Filled with beef mince smothered in a tomato passata sauce and dotted with silky onion, chipotle chillies & beans. Served with charred corn, a homemade green coriander sauce and creamy guacamole.
You’ve heard about smashed potatoes, but we always like to add a UCOOK twist on every trend. Introducing crispy cheese-coated smashed broccoli! These fashionable florets are joined by juicy, seared beef sirloin slices, golden potato wedges and generous dollops of sriracha-infused mayo.
Good things come in threes! Three cheeses, mozzarella, brie & mature cheddar, join flavour forces for an epic cheese pull on this herbaceous pizza. Fresh thyme & honey, combined with spicy chilli, earthy green leaves, & golden onions create a pizza that will make any Italian tear up with joy after the first bite.
It’s a culinary fusion of epic flavour proportions, Chef! Italy gets inspiration from Japan with this mouthwatering medley. Al dente strands of linguine pasta are coated in a silky miso-infused bechamel sauce. This adds a salty-sweet and deeply savoury background for the shredded tuna, earthy spinach and golden panko breadcrums & spicy cheese.
Let’s get a big ‘cheers’ for clever, crave-worthy recipes, Chef! We turn a favourite South African beverage into a beautiful beer-based cheese bechamel sauce, which is generously spooned over pan-fried pork bangers. These are nestled in a toasted baguette with caramelised onion. Served with a sophisticated salad of radish, artichoke & fresh greens.
Crispy chicken strips, crunchy green beans, and piquanté peppers are marinated in a delicious sweet, salty, and spicy concoction before being poured over fluffy jasmine rice. Garnished with toasted peanuts, spring onion greens, and Banhoek’s chilli oil. Balance and flavour are the names of the game in this amazing dish!
No, Chef, it’s not Leon’s nice potatoes – it’s lyonnaise potatoes! That’s a fancy French word to explain a dish made with potatoes & onions. This will be served with a black peppercorn sauce. Joining the flavour party are juicy ostrich slices and a blistered baby tomato side salad.
We bet you’ve probably never heard of this delicate, ribbon-like pasta, Chef! The same will be true for friends and family you want to show your culinary skills off to. Coated in a homemade crème fraîche, tomato & paprika sauce, loaded with oven roasted aubergine, and finished with a lemon-tahini drizzle.