A sensational salad inspired by the summer months but adapted by our clever UCOOK Chefs for the colder autumn season. By roasting onion petals and carrot wedges, then tossing it with fresh greens, cucumber, pepper strips, dill & creamy feta, you get healthy heartiness. Top with the butter-basted beef strips and dig in, Chef!
This is a special one, Chef! Golden-roasted carrots, charred corn & peppers form a vibrant bed of veggies for succulent chicken fillet pieces. On the side, a refreshing salad featuring charred pineapple, blanched edamame, and poppy seeds adds a tropical twist. Drizzled with a sweet ponzu dressing, and garnished with coriander & toasted cashews.
You’ve probably had many chicken salads in your life, Chef, but never a life-changing one like this! A walnut & pumpkin seed brittle is one of the many surprising elements of this salad. Paired with pops of pomegranate gems, roasted pumpkin, a zesty sumac dressing, fresh mint, creamy crumblings of feta, and golden chicken slices.
Carb-free doesn’t mean flavour-free, and this dish proves that 100%, Chef! You will agree as you take a mouthful of golden roasted butternut discs spiced with NOMU rub, pickled carrot & cucumber matchsticks, and perfectly seared pork glistening with a garlic, ginger & chilli plum sauce.
A simple, tasty dinner of feta and herb-crusted yellowtail, served with a sweet carrot purée, and a fresh salad of cucumber, green pepper, olives, and onion.
Immerse your palate in the umami world of thinly sliced beef marinated to perfection in traditional Korean flavours. Served alongside a crisp cabbage & carrot slaw and edamame beans. The dish is elevated with the creamy richness of kewpie mayo & a sprinkle of sesame seeds.
Today’s dinner will take you on a taste journey! Juicy beef slices, a salad of sweet dried dates, nutty almonds, refreshing cucumber & lemon juice, sided with a roast veg medley.
Sumptuous ostrich fillet smothered in a rich, umami-packed miso butter sauce. Served alongside toasted sesame spinach and roasted butternut & beetroot chunks. It’s a one-way ticket to flavour town!
Oven-roasted butternut & chickpeas 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 steak slices and sided with fresh green leaves crumbled with Danish-style feta. Finished up with dollops of chimichurri sauce.
Sizzling pork fillet is served alongside roasted beetroot chunks with tomatoes and green leaves; fluffy, zingy and vibrant! It is sided with a classic creamy blue cheese sauce, elevating this already delish dish to the next level. Sprinklings of fresh parsley and chopped walnuts finish off this winner of a dinner!