Mussels are infused in an aromatic broth of coconut and fresh chilli, making for a unique & exotic seafood dish. Spooned over a bowl of springy eggy noodles and garnished with coriander and spring onion. Perfect for impressing your guests on a special evening or family celebration!
These Thai-style chicken tenders are crunchy, sticky, and irresistible all at once. Chicken strips are coated in a cashew & panko crumb, then fried until golden & crunchy before being smothered in a sweet-soy sauce. This yummy goodness sits atop a bed of fluffy ginger-infused coconut rice. Sided with a fresh carrot salad. Absolutely addictive!
Prepare your palate, Chef, because its about to be amazed at your culinary creation! A warm tortilla wrap wraps around umami-infused pork belly pieces, infused with a sweet tamarind & BBQ soy glaze and spiced with smoked paprika. Complemented by creamy sriracha mayo, fresh greens, charred pineapply and dotted with sesame seeds.
Strands of melted cheese cover NOMU BBQ Rub-spiced beef strips, which is served with a toasted nuts & raisin, charred corn, creamy feat & fresh green salad. An elevated potato salad also shares the plate, featuring a rich mayo, spicy jalapeno & crispy onion mix. Comfort food just got promoted to a restaurant-ready meal, Chef!
We’re repurposing a classic breakfast cereal for a super crunchy crumb coating on jalapeño popper-inspired chicken breast, stuffed with a flavourful filling of cream cheese, flavourful sun-dried tomatoes, spicy jalapeños & fresh coriander. Served with steamed couscous, dotted with pops of sweet corn, rich kidney beans & baby tomatoes.
Inspired by India, this authentically South African curry makes you an instant master of blending spices to create the most amazing aromas. Featuring toasted nuts & raisins, a gorgeous blend of onion, mushrooms, beef mince & tomato elevated with a special UCOOK spice mix. Served with basmati rice and dollops of zesty yoghurt and another … Read more
Take marmalade off the breakfast table and elevate it for a modern dinner setting by making a bacon, honey & caramelised onion marmalade. This is spooned over juicy seared ostrich steak, which is sided with oven-roasted smashed baby potatoes and a tangy tomato & cheese ribbon green salad.
Romesco sauce was created by Spanish fishermen to be eaten with fish. But as usual, we’re switching it up and pairing it with vibrant sweet potato instead. Don’t worry – the dish still features a fried swordfish fillet with a drizzle of nutty-almond butter sauce. Served with an artichoke & sweet vinaigrette salad.
You can turn any ordinary vegetable into a fancy, flavourful highlight on the plate with this fondant technique. Cooked in butter, the carrot & onion medley is elevated to caramelised perfection. Paired with browned lamb rump and a generous portion of creamy, cheese polenta. Served with drizzles of a rich onion & beef stock, a … Read more
This dish will leave you wonton more, Chef! Browned beef meatballs are coated in a silky leek, herby thyme & tomato passata sauce with a special UCOOK spice blend. Covered with melted cheese and served with crispy wonton triangles to scoop up all the deliciousness. Dollops of sour cream finish the dish.