Tired of tired-looking canteen sandwiches? Then stop leaving lunch to chance and start spoiling yourself with a freshly made trout sandwich, layered with cream cheese, pickled onions, briny capers & fresh dill. This will all be beautifully displayed on a warm slice of sourdough bread.
Meaning ‘to revive the taste’ in French, this spicy chickpea ragu will revive you after a long day while reviving your palate with beautiful flavours. Silky onion, carrot & a special UCOOK spice mix elevate a rich tomato passata sauce. The hake and golden chickpeas are cooked to perfection before being plated on a bed … Read more
A heavenly piece of pan-fried hake is plated with a gorgeous salad of baby marrow ribbons, pickled onion, & crisp greens that are tossed in a dijon mustard-infused vinaigrette. Served with golden baby potatoes and dollops of Pesto Princess Chimichurri Sauce.
Using fresh herbs in your dishes is not only a great way to enhance flavour, but also to add that ‘je ne sais quoi’, Chef! It starts with a creamy pea purée, topped with crispy-skin hake fillet. Drizzled over is a creamy white wine sauce and a side of golden butternut half-moons. Garnished with fresh … Read more
From India to Turkey and the Caribbean, rice pilaf has many versions. Our UCOOK creation features jasmine rice cooked in coconut cream & chicken stock until fluffy, then dotted with plump peas, spring onion & fresh parsley. Topped with a flaky trout coated in a sweet-soy sauce. Add a kick of chilli and a crunch … Read more
Turn an ordinary weekday meal into a memorable dinner experience with this sensational recipe. Pan-fried hake fillet is basted in butter and spicy chipotle chillies. Joining the plate are NOMU Spanish rub-spiced sweet potato and a beautifully balanced salad, dotted with crunchy nuts & cooling cucumber.
A simple, tasty dinner of feta and herb-crusted hake, served with a sweet carrot purée, and a fresh salad of cucumber, olives, and onion.
Golden snoek fishcakes rest atop a loaded salad featuring oven-roasted beets, pearled baby onions, cucumber, dill & toasted sunflower seeds. Add to that crumbles of creamy feta and a drizzle of lemony-yoghurt, and you’ve got yourself an impressive-looking dish, Chef!
There’s not a thing out of place on this plate. Succulent white fish is pan-fried to perfection, and adorned with a luscious apricot & soy basting. Served alongside creamy mashed potato and a crisp apple & celery salad featuring a mustard dressing.
Using fresh herbs in your dishes is not only a great way to enhance flavour, but also to add that ‘je ne sais quoi’, Chef! It starts with a mint-infused pea purée, topped with crispy-skin hake fillet. Drizzled over is a creamy white wine sauce and a side of golden butternut half-moons. Garnished with fresh … Read more