AI-powered weekly meal inspiration
Is it rice? Is it pasta? It’s the best of both worlds, Chef! A generous portion of orzo is tossed with silky onion, charred bell pepper, sweet peppers and coated in sour cream. Served with golden, pan-fried chicken basted in butter and spiced with NOMU One For All Rub.
If you’ve never tasted smashed potatoes, Chef, prepare your palate for the onslaught of extreme yumminess it will soon experience. By roasting it until golden with a rosemary-infused garlic oil, these sensational smashed spuds almost outshine the seared ostrich. Sided with a zesty pea & toasted sunflower seed salad for freshness.
The Greeks rely on two things: simplicity and high-quality ingredients. This salad reflects that culinary philosophy. A bed of crispy chickpeas tossed with tangy tomato, creamy feta, crunchy cucumber, & fresh greens are topped with seared ostrich cubes and croutons. Finished with a yoghurt dressing.
On a bed of steaming millet lies a generous helping of chicken curry. Chickpeas, fresh ginger & coriander elevate this simple, stovetop-only dish to delish.
You can’t go wrong with con carne, Chef… Especially our UCOOK version with ramped-up mouthwatering Mexican flavours. Take a toasted baguette round and dip it into layers of Mexican-spiced browned beef mince, and pops of golden corn, tangy tomato, black beans & onions. Perfecto!
A filling of rich pork mince is combined with golden sultanas and baked in the oven until the turmeric & egg topping is perfectly golden. Sided with a heap of flavoursome parsley-basmati rice and dollops of Mrs. Ball’s chutney. Sounds like home!
With this recipe we show you how to make an Asian-style chicken & noodle dish in your own kitchen with al dente egg noodles, NOMU Oriental Rub-spiced chicken strips, a very special UCOOK soy dressing, fried veggies, and toasted sesame seeds. It’s uber delicious, Chef!
If you like prego flavour, you will love this triple taste hit of prego-spiced carrot wedges, and prego-spiced chicken coated in prego sauce. To balance all this spiciness, a cooling side of creamy coleslaw dotted with charred sweet corn shares the space on this great plate of food.
How do you turn a bechamel sauce into a Mornay sauce? Simply by adding cheese, Chef! This lipsmacking liquid will be poured over potato rounds that crown a bed of browned mince, infused with oregano & tomato paste and dotted with crunchy carrot & silky onion.
Why make a standard white sauce when a few more ingredients can turn this lipsmacking liquid into a ‘wow’ factor. Plump green peas and silky onion form the base of a paprika-infused bechamel sauce, which is poured over slices of seared pork schnitzel. Served with a steaming portion of white basmati rice and garnished with … Read more