Crispy chicken strips, pak choi, and piquanté peppers are marinated in a delicious sweet, salty, and spicy concoction before being poured over fluffy jasmine rice. Garnished with toasted peanuts and Banhoek’s chilli oil. Balance and flavour are the names of the game in this amazing dish!
Golden pea-crumbed chicken strips steal the spotlight in this vibrant dish. These crunchy bars sit atop a vibrant salad featuring charred patty pans, tangy sun-dried tomatoes, tomatoes, and the nutty allure of toasted almonds. Crowned with creamy feta and a generous drizzle of sriracha mayo.
Sage is often a very underused herb in cooking. We show you how to crisp up these minty, peppery leaves in butter, which is then drizzled over golden chicken, oven-roasted baby potatoes & silky onion. Complemented by a creamy, mustard-infused aioli. Garnished with toasted almonds for crunch.
You can make a mean meatball, but now let’s learn how to make some knockout koftas, Chef! Pan-fried until golden, this Middle Eastern version of a meatball is served with NOMU Moroccan Rub-spiced butternut, a creamy hummus-yoghurt dressing, and an olive, baby marrow & mint salad coated in a raspberry dressing.
Crunchy croutons and nutty toasted pine nuts are scattered over a stunning plate of food, featuring Green Fields Vegan Chicken-style Strips, pan-fried carrot and fresh greens. The pièce de résistance is the sweet dijon mustard dressing that elevates every ingredient.
This salad sets a new standard for fresh flavours that work together beautifully, so that every refreshing bite is interesting. A NOMU Roast Rub-spiced chicken breast is complemented by oven roasted crispy kale & baby carrots. Served with a tomato, cucumber & feta salad, which is elevated with sweet pops of dried cranberries and crunchy … Read more
We ramp up the crunch factor for your homemade chicken schnitzel by using crushed corn nachos as the crumb. Served with a tangy tomato & black bean salsa and a refreshing side salad of crispy greens, creamy feta, tomato & cooling cucumber. Finished with generous dollops of guac and chilli flakes for spice.
Our clever UCOOK Chefs have used cocktail rotis for this recipe, because they knew you would want to stretch out the delicious taste. With 4 per portion, you can really sink your teeth into the savoury flavour of Asian sauce-coated chicken fillets, added onto a creamy kewpie mayo cabbage & carrot slaw. Garnished with sesame … Read more
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 peppers & crispy kale, all drizzled with a creamy, flavour-packed Madras sauce made from curry powder, apricot jam, and crème fraîche. Absolutely more-ish!
On a bed of green leaves comes a salad of baby potatoes smothered in a creamy mayo mix, dotted with fresh spring onion. This side sits next to a butterflied chicken breast, pan-fried until golden brown, basted with a BBQ sauce, and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on … Read more