AI-powered weekly meal inspiration
You say pepper sauce, we say sauce au poivre, Chef! This classic French sauce elevates the taste of anything this lipsmacking liquid touches. Today that’s line-caught yellowtail fillet, pan-seared to perfection. Served wtih oven-roasted butternut and a feta & fresh oregano salad. Expect to hear exclamations of “C’est délicieux!” around the dinner table tonight.
Spanish for ‘chilli with meat’, you know this dish is going to bring the spice if the Spanish decided to mention the heat factor before the meat in the name, Chef! Fresh chilli is added to a base of silky onion, NOMU Rub, beef stock, meaty kidney beans, tender browned lamb, tangy tomato & a … Read more
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.
If it’s been one of those days, you’ll be happy to know that things are about to turn around for the better. As in much better, Chef! Feel the stress melt away as you savour a plate of cheesy baby potato wedges, with a sriracha-mayo sauce for dunking. This accompanies juicy slices of beef and … Read more
It’s wine and dine o’clock, Chef! Juicy browned beef meatballs are submerged into a superbly elegant red wine-based sauce, with delicate layers of mirepoix (onion, carrot & celery) and a rich beef stock mix. Depth is added with tomato paste and complemented by a smooth sauerkraut mash.
Keen on quinoa, Chef? Then you will love this recipe, which complements this nutrient-dense seed (yes, it’s not a grain!) with earthy beetroot, silky onion, sweet pops of corn, browned strips of beef & crisp greens. A zestiness is added with lemon juice, a creaminess with a cottage cheese drizzle and herbaceousness with fresh parsley.
If this dish was a song, it would be a beautiful symphony, Chef! With the classic combination of homemade tomato sauce and gnocchi shell pasta, this dish is pitch-perfect on the palate by adding browned beef strips, creamy crumblings of blue cheese, and toasted pine nuts. Finished with a drizzle of balsamic vinegar.
At UCOOK, we think it’s always time to spread festive cheer through food, and this recipe will definitely share the merriness, even mid-year, Chef! A butter & rosemary infused ostrich steak is generously drizzled with a spicy & sweet mulled wine sauce. Happily sharing the plate as sides are smashed oven roasted baby potatoes and … Read more
Searing beef separately not only gives it a lovely brown colour and juicy texture, this simple trick prevents your homemade sauce from becoming watery or greasy. Savour this tasty trick with this pasta recipe, featuring tender beef strips, coated in a satisfying tomato passata sauce, elevated with garlic, silky onion & oregano. Served with earthy … Read more
The mustard & pastrami combo is a classic, but this New York-style sandwich takes it to a world-class standard. Featuring a sweet Chaloner onion marmalade, salty slivers of pastrami, sharp Dijon mustard balanced with a creamy cream cheese with briny gherkins. These fab ingredients are nestled between two slices of warm sourdough rye bread.