With this mouthwatering Mexican dish, you can always expect an exciting rollercoaster of tastes and textures, Chef! Corn on the cob is coated in butter, a zesty sour creamy mayo and chilli-infused cheese. If your mouth isn’t already salivating, there’s more… Mexican-spiced pork, a spicy tomato & bean salsa and fresh coriander.
Want to make your own oregano-infused balsamic dressing? All you need are these UCOOK ingredients, a jar and some arm action! Slices of tomato will soak up this heavenly, homemade liquid, which will be served with pan-fried baby marrow, crispy lentils, and seared beef sirloin steak. Served with toasted pumpkin seeds.
A bright orange butternut mash complements pea-crumb coated pork neck steak. A burst of freshness comes in the form of a feta & greens salad, featuring an explosion of flavour from the Pesto Princess Sun-dried Tomato Pesto-coated pan-fried patty pans. Served with toasted hazelnuts.
A pea crumb is pan-fried to a golden hue with a touch of butter & parsley, adding a flavourful crunch to a tender hake fillet. Sided with golden carrot & onion wedges, and a luscious creamed spinach featuring a rich blend of crème fraîche & garlic. So indulgent!
You are in for a taste treat with this trio, Chef! Oven roasted leeks & butternut are covered in melted cheese as one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with balsamic vinegar. These both make the butter-basted ostrich slices shine.
Oven-roasted butternut & lentils are paired with a moreish baby tomato relish elevated with fresh rosemary & balsamic vinegar. This stunning veggie base is then topped with butter-basted ostrich fillet slices and crumbled with Danish-style feta. Finished up with dollops of chimichurri sauce.
Harissa paste and honey go hand-in-hand – just like you and UCOOK, Chef! A medley of onion & carrot wedges are infused with honey and Pesto Princess Harissa Paste, then roasted until golden perfection. Served with NOMU Moroccan Rub-spiced ostrich, a homemade whipped feta and fresh mint.
Chicken is marinated in a sweet and zingy mixture of maple-flavoured syrup, lime juice, fresh coriander & a bunch of other flavourful elements. It is then roasted until succulent & crisp, and served alongside red pepper pesto-coated roasted beetroot. Sprinkled with a final flourish of coriander and chilli flakes.
Make everyone entering your home salivate as they smell aromas of this South African favourite. Bobotie-spiced lamb is elevated with carrots & onion, sweet pops of sultanas, and another Mzansi classic, Mrs Balls chutney. The creamy turmeric topping is baked until perfectly golden, then sided with a charred corn & baby tomato salad.
From the mountains of the Szechuan province in China, we’re bringing you the szechuan pepper (which is actually a berry, Chef!). Despite its intimidating name, it’s not a spicy flavour but rather citrusy. This exotic spice will elevate butter-basted chicken breast, sided with a walnut & feta salad and oven-roasted veggie medley.