You don’t get much more authentically South African than salty, perfectly cured & spiced biltong. Toss with fresh greens, sweet figs, creamy cheddar & nutty peanuts, and cover in a balsamic drizzle for a Mmmmzansi-inspired salad.
You don’t have to wait until the holidays to enjoy cherries, red wine & walnuts, Chef! Our gift to you is this inviting recipe, which features seared beef sirloin wrapped up in a red wine, rosemary, honey, balsamic vinegar & crushed cherries sauce. Continuing the decadence is a cheesy potato mash with a feta & … Read more
A celebration of sun-dried tomatoes on a plate! A rich, creamy sun-dried tomato pesto sauce covers al dente linguine pasta, browned beef strips & wilted spinach. This satisfying dish is finished with chopped sun-dried tomato, freshly sliced chilli & pan-roasted pumpkin seeds.
At UCOOK, we think it’s always time to spread festive cheer through food, and this recipe will definitely share the merriness. A butter & rosemary infused ostrich steak is generously drizzled with a spicy & sweet mulled wine sauce. Happily sharing the plate as sides are smashed oven roasted baby potatoes and a hazelnut, green … Read more
Beef schnitzel is basted in lemon zest and fragrant garlic. It is sided with a salad loaded with green beans, fresh green leaves, and a dukkah & mustard dressing. Who says salads are boring?
A delicious schnitzel is coated in a crust made from panko breadcrumbs, a cheese-laced flour & pecan nuts. Om nom nom, Chef! This beautifully crispy schnitzel is sided with golden-roasted sweet potato wedges and a green pepper & feta salad. On the side is a creamy, chivey dip for dunking. You’re welcome!
A homemade beef patty is topped with a That Mayo cabbage slaw and tomatoes before being closed up in perfectly toasted buns. Sided with classic roasted carrot wedges.
Spicy, smoky, and straight from Northern Africa, harissa paste adds a peppery kicky to the coconut cream sauce, which coats the browned beef meatballs. Add a generous serving of brown basmati rice, zesty charred broccoli, and a coconut flake & almond mix for garnish, and you’ve got a flavour feast.
A pear pairing with salty biltong, delicately creamy bocconcini halves, toasted pecans, and fluffy quinoa. Pour over the must-have-on-every-salad mustard dressing and all you have to do now, Chef, is savour every bite of this unforgettable salad!
Chilli-laced, charred broccoli is served with a refreshing salad made from radish rounds, greens & cucumber, tossed with lemon juice & olive oil. These sides share a plate with butter-basted, NOMU rub-spiced, juicy beef strips. Can I get a ‘yum’, Chef?