AI-powered weekly meal inspiration
Crispy, golden-fried polenta squares enriched with cheese & crème fraiche are served alongside a rich & punchy chicken ragù, slow-simmered with blistered tomatoes, olives, and Italian spices. The dish is finished with lightly charred green beans tossed with crunchy toasted almonds and a splash of lemon for freshness.
A quick lamb ragù rich with flavour sits atop rigatoni pasta. Jam-packed with onion, garlic, lamb shoulder, NOMU Italian Rub, and red wine. Sprinkled with fresh oregano & Italian-style hard cheese – a Chef’s delight.
If you like cheese, Chef, you will say, “Yes, please!” for seconds of this recipe. Two cheeses are used to make a decadent cheese sauce, which coats al dente pasta, earthy mushrooms, silky balsamic vinegar-infused onions & pork sausage rounds. Served with grated Italian-style cheese for garnish (and extra deliciousness) and fresh oregano.
Unfamiliar with tamarind? Let’s go on a taste adventure, Chef! This tropical, tangy fruit lends a beautiful sweet-sour flavour to the rich BBQ sauce that coats crispy chicken wings. Served with NOMU-spiced veggies that add savouriness to coconut milk-infused quinoa. Served with pan-toasted cashew nuts and dotted with black sesame seeds for garnish.
We’ve taken inspiration from the traditional Moroccan tagine to make this warming and comforting dinner. It’s loaded with lemon, saffron, kalamata olives, and NOMU Roast Rub. Sided with couscous loaded with dried cranberries and fresh mint – this is one to remember!
Prepare to cook the dreamiest of dinners, Chef! Ostrich chunks are browned and gently simmered in a fragrant mix of star anise, cumin, allspice, cardamom pods, and tomato passata. Accompanied by parsley-laced butter beans and a dried fig & hard cheese ribbon salad.
With this impressive and flavoursome white fish burger, you’ll be hooked from the first bite. It’s essentially the classic seafood meal reimagined as a burger. A toasted bun is smeared with dill mayo, then stacked with fresh green leaves, slices of gherkin & flaky, fried white fish. Don’t forget the golden, crispy onion rings!
In this recipe, you will be giving gremolata a go, which is a simple green Italian condiment made from parsley, garlic & lemon. Our UCOOK version contains toasted pistachio nuts for that extra flavour flair. This will be spooned over butter-basted, oregano-spiced lamb leg, sided with sherry-infused onions and golden, oven-roasted potatoes.
Perfectly tender ostrich slices are accompanied by a homemade mushroom, balsamic, and port marmalade. Served with fluffy jasmine rice and sided with a sun-dried tomato salad. Garnished with toasted almonds. Fancy, Chef!
This bacon brittle is bitter lekker, Chef! Sprinkles of this nutty-salty condiment is strewn over butter-basted, NOMU Oriental Rub-spiced chicken breast and an oven-roasted carrot salad with pops of sweet grapes, crumblings of creamy feta & fresh greens. Garnished with peppery basil.