There are many ways to infuse a dish with that fresh, herbaceous flavour besides garnishing with fresh herbs. One way is to coat an ingredient like pasta in a pesto, like we’ve done in this basil & beef pasta recipe. Pesto Princess Basil Pesto-coated fusilli pasta is topped with juicy slices of steak, crumblings of … Read more
When you make Thai food, you can’t shy away from fish sauce if you want that authentic taste. Our clever UCOOK Chefs show you how to tame this intimidating ingredient with a delicious blend of coconut milk, red curry paste, ginger & chicken stock. This mouthwatering broth coats pak choi, strands of egg noodles & … Read more
Sweet, spicy & smoky, this is a hot new recipe from our UCOOK kitchen, literally and figuratively, Chef! Banhoek chilli oil infuses a welcome heat into a honey mixture, which is poured over smoked chicken breast tossed with fresh greens, crunchy carrot, pineapple & tangy baby tomato. Finished with a crumbling of feta and pecan … Read more
When you just want to spread out on the couch and watch a feel-good movie, dinner should fit the vibe. NOMU Mexican-spiced chicken joins the flavour party with a nacho filling made from Napoletana sauce, corn, & black beans. Add nachos, sour cream, melted cheese, & spicy jalapeños, and you’ve got a perfect night in, … Read more
Dating back 4 000 years, bulgur wheat is a grain that has stood the test of time. And who can argue with a culinary classic like that, Chef? Loaded with herbaceous parsley, sweet peppers, cooling cucumber, creamy feta, crunchy carrot, sweet pops of corn and topped with perfectly salty kassler cubes. Finished with drizzles of … Read more
You will still dream about this salad tomorrow, Chef, it’s that good! Smoky sweet potato is served on a bed of fresh greens and topped with pan-seared beef strips. The salad is completed with tangy tomato, cooling cucumber, creamy feta & crispy onion bits. The Honey Mustard dressing brings everything together for a bite that … Read more
As the ultimate one-pan dish, stir-fries aren’t just easy to make but even easier to clean up afterwards. In less than 30 minutes, you will be plating up a wonderful and wholesome dish of seared ostrich strips, al dente egg noodles, cabbage, & plump edamame beans. Coated in a UCOOK Asian sauce, you can’t go … Read more
Why use 1 herb in your dinner when you can use 2, Chef? Infused into baby potatoes, the scent of rosemary will float through your kitchen as the spuds cook in the oven until crispy & golden. Plated with a butter-basted lamb chop, dotted with oregeno. The pièce de résistance is the homemade peach salsa, … Read more
A creamy, sweet chilli sauce coats mini golden chicken fillets, pan-fried with bell pepper strips. Plated onto toasted rotis with crispy onion bits for crunch and served with a zesty cucumber & greens salad with dried chilli flakes for some spice. Ready to ravish some rotis, Chef?
A mouthwatering mac ‘n cheese, cooked with milk, fresh cream & grated cheddar cheese for that satisfyingly rich creaminess, is loaded with NOMU Italian-spiced chicken. Served with a balsamic dressed salad to cut through the decadence. Garnished with crispy onion bits for crunch.