AI-powered weekly meal inspiration
Here’s a cabbage slaw recipe that is as easy to make as it is to eat, Chef! The special creamy pesto mix, created by our clever UCOOK Chefs, adds a decadent texture to the slaw, with a bright basil flavour. Served with pea-crumb coated hake fillet, spiced with NOMU Fisherman’s Blend, and oven-roasted pumpkin chunks. … Read more
Thanks to their high starch content, using udon noodles to soak up this ginger & tangy soy broth is the perfect way to add umami to every tender bite of this tasty meal. Served with pan-fried cabbage & cooling cucumber, these form a wonderful flavour backdrop for a crispy hake fillet. Garnished with fresh parsley.
On a hot summer’s day, you want a bowl of freshness that says ‘sophisticated sea holiday’. This salad has it all – from the smoked trout ribbons to the crispy greens, cooling cucumber, tangy tomato & nourishing cannellini beans. Coated with a moerish UCOOK Honey Mustard dressing and garnished with crumblings of feta and crispy … Read more
Like crispy-coated fish? Then you will LOVE this fresh herb, grated Italian-style cheese & panko breadcrumb coating, which transforms the swordfish fillet into a seafood taste sensation. The layer of dijon mustard & garlic adds a beautiful warmth, which is balanced by the earthy artichoke & creamy feta salad. Served with oven-roasted butternut chips.
Homemade cabbage slaw AND homemade spiced tortilla chips, Chef? Any dinner guest will be pleasantly surprised as you dish up this elevated take on classic comfort food – each with its own taste twist. A crema blend adds a unique creaminess to cabbage slaw and a special spice blend a smoky & herbaceous note to … Read more
Imagine a trout salad but bumped up with couscous for a filling and satisfying lunch. Fluffy grains of couscous are dotted with cucumber, crispy onion bits, fresh greens & grated cheese to form the flavour foundation for smoked trout ribbons. A creamy Caesar dressing makes this dish very easy to dive into, Chef!
This steamy recipe shows you a new tried-and-tested cooking method for fish, Chef! Hake gets a suana treatment in your oven while you prepare the lightly pickled diakon, and silky onion & earthy spinach side dish. The umami-rich sesame-soy coating for the fish will send your palate to savoury heaven.
Created by Italian Chef Giuseppe Cipriani over 70 years ago, carpaccio is a well-known dish for more adventurous palates around the world. We’ve turned this trendy appetiser recipe into a sophisticated salad, featuring loaded quinoa coated with a homemade wholegrain mustard dressing. You will fill up on freshness with sharp radish, greens, capers & trout … Read more
A peacrumb-coated hake fillet is pan-fried until crispy and plated up with golden butternut half-moons and a Pesto Princess Basil Pesto-infused green pea mash. Served with an elevated and classy dip for this culinary classic, featuring delicate fresh dill and creamy yoghurt. Pour a glass (or two!) of the recommended Zevenwacht wine for the perfect … Read more
Turn an ordinary weekday meal into a memorable dinner experience with this sensational recipe. Pan-fried hake fillet is spiced with chipotle chillies. Joining the plate are NOMU Spanish rub-spiced sweet potato and a beautifully balanced salad, dotted with crunchy nuts & cooling cucumber.