You’ve used potatoes, butternut and even carrot, but what about gem squash for homemade mash? You will use this culinary gem as a side dish to complement NOMU One For All Rub-spiced steak with a simple but refreshing cucumber salad. Finished with a creamy hummus drizzle.
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.
A generous portion of brown rice is loaded with silky, sweet onion, cooling cucumber, fresh herbs & baby marrow rounds. This shares a plate with NOMU One For All Rub-spiced pork and drizzles of zesty yoghurt.
Ditch the unnecessary calories of a hamburger bun while ramping up the flavour with a spicy tahini sauce, featuring lime juice & sriracha. This lipsmacking liquid will be drizzled over homemade chicken mince patties, fried until golden. Served with oven roasted carrots and a refreshing cucumber salad.
What should we cook today, Chef? Let’s do asado! Originating from the Spanish word ‘asar’, which means to grill, this Argentinian dish will bring flavours of an outdoor braai indoors. A special UCOOK Asado spice coats chicken mini fillets, sided with roasted pumpkin and a pineapple & jalapeño salsa.
Al dente strands of rice noodles are entwined with an enticing combination of pak choi, bell pepper & fresh ginger. Add the paprika-coated beef strips and coat in a special UCOOK sweet-soy chilli sauce, then sit back and savour the result of your culinary talent, Chef!
Keen on some veggie-loaded quinoa, Chef? Featuring the earthy kale, silky onion & lightly charred broccoli florets that elevate the generous portion of steaming quinoa. Topped with succulent slices of venison and drizzled with a zesty, creamy yoghurt.
The gorgeous green sauce you are about to make is the perfect addition to any salad that needs a bit of je ne sais quoi, Chef! Pan-fried garlicky peas are blended with yoghurt, which is poured over nutty chickpeas, juicy chicken slices, onion wedges & lightly charred baby marrow. Served with fresh salad leaves.
A smear of rich butter bean purée starts this dish off on a restaurant-quality note, which is continued with balsamic vinegar caramelised onions, earthy oven roasted beetroot, and a juicy ostrich steak. Sided with a toasted sunflower seed & radish salad.
Different tastes and textures bring variety to a plate, but have you ever considered how temperature comes into play? We show you how to apply this handy culinary trick with a loaded salad, featuring warm oven-roasted sweet potato, sharp radish, plump peas, cucumber & crips greens coated in a homemade dijon dressing. Served with browned … Read more