Can’t decide between a salad and a wrap for dinner? Then let’s make both! All your favourite ingredients from a caesar salad – golden fillets of chicken, crunchy croutons, creamy avo, & cheese – are coated in a caesar dressing, then wrapped up in toasted tortillas. Because why not, Chef?
Chunky mushrooms bathed in crème fraîche are always a perfect fit for juicy rump. We bring a restaurant quality dish to your own kitchen with one of the world’s most treasured steak-and-sauce combos.
Italian flavours the whole family will love – and an absolute breeze to make! A sumptuous tomato sauce with Italian herbs, spinach, and olives, folded through orzo pasta. Crowned with chicken pieces and flecked with lemon zest and fresh basil.
Chicken mince is caramelised in NOMU’s Indian Rub before being simmered in a tomato-based sauce dotted with sweet peas. Wrapped up in toasted rotis and sprinkled with fresh coriander.
On a bed of fluffy basmati rice rests beautifully golden, pan-fried chicken pieces that have been marinated in a buttermilk-mustard coating. Served with charred carrot & sautéed kale, all drizzled with a creamy, flavour-packed Madras sauce made from curry powder, apricot jam, and crème fraîche. Absolutely more-ish!
We’re taking pretzels out of the snacking cupboard and onto the dinner table! This will make the delightful crunch of your crumbed chicken, which will be sided with fluffy jasmine rice, a salad of fresh greens, artichokes & oven-roasted butternut & bell peppers. Finished with a honey-garlic aioli.
The classic chicken-and-rice combo is nice, but handmade chicken meatballs is a weekday dinner highlight, Chef! Browned until crispy on the outside but still juicy on the inside, these flavourbombs are coated in a tangy tomato paste & sour cream sauce, spiced with NOMU BBQ Rub. Add some fresh spinach, serve on fluffy basmati rice, … Read more
A rice dish loaded with yummy umami! Fluffy basmati rice, a special UCOOK spicy soy sauce, browned chicken mince with a kick of fresh chilli, onion, bell pepper, and crispy sage. Add some scrambled egg if you’d like, then savour forkfuls of flavour.
Did you know, Chef? If you use the meat juices from cooking to make a sauce and thicken it with cornstarch, it’s called a gravy. This mouthwatering sauce will be drizzled over a golden chicken breast, which is sided with silky-smooth potato mash and a simple salad. Finished with toasted sunflower seeds.
If you’ve never tried Moroccan flavours, you’re in for a mouthwatering treat, Chef! Soon you will be plating up fluffy basmati rice next to an aromatic marriage of flavours: browned chicken mince coated in a sauce of NOMU Moroccan rub, tangy tomato paste & rich peanut butter. Finished with toasted peanuts and herby coriander.