A South African favourite meets mouth-watering flavours of Mexico! It starts with a generous serving of biltong con carne, featuring tangy tomato, rich kidney beans, and charred corn. Dollop over some sour cream, add some freshness with picked coriander, and serve with a side of pan-toasted baguettes for scooping up the goodness.
A sandwich can be deceptively simple to make, but the trick is to use contrasting & complementing toppings to get the most out of every bite. Our UCOOK Chefs show you just how sensational a sarmie can be with this piece of pastrami perfection. Featuring cheddar cheese, briny gherkins, and a creamy mustard mayo.
You don’t have to wait until winter to enjoy the deeply satisfying flavours of French onion soup. Instead, make this inspired UCOOK rice – cooked in a rich beef stock and loaded with buttery onion & thyme. Served with seared beef and a vinegar-infused tomato & fresh parsley salad.
Let’s go-go-go with gochujang, Chef! There’s no time to waste, as you will want to savour this meal as soon as possible.
If you haven’t tasted teriyaki before, prepare yourself for a taste sensation, Chef! Homemade beef & onion skewers are marinated in a zingy teriyaki & chilli sauce before being browned. Served on a bed of loaded brown & wild rice, dotted with carrot, edamame beans & green leaves. Spiced with a special rice seasoning for … Read more
Learn how to make your own garlic-chilli butter in a few simple steps, Chef! This lip-smacking liquid will be drizzled on a toasted ciabatta bun, which will be stacked with fried schnitzel, fresh greens, slices of tangy tomato & onion, plus creamy mayo. Sided with oven-roasted potato fries.
This stir-fried noodle recipe is a Japanese streetfood dish that’s always a hit! Soba noodles are stir-fried with thin slices of beef rump, piquanté peppers, pak choi, and edamame beans. All tossed in a savoury-sweet yakisoba sauce made of soy, oyster sauce, and Mrs Balls Chutney.
Meaning ‘the sauce’ in Italian, we’re using this rich Napoletana tomato base as inspiration for our fusion pasta dish today. This is perfectly paired with al dente penne pasta, browned beef, sun-dried tomatoes & spinach. Garnished with Italian-style cheese & dried oregano.
A bed of butter bean mash is topped with pan-seared beef strips. The pièce de résistance is the gorgeous sauce, made from balsamic vinegar and dried cranberries. Before luscious liquid is poured over the dish, it’s infused with a herbaceous mix of herbs. Served with a simple green salad for freshness.
How does a homemade salad dressing sound, Chef? We agree! Thin rounds of tangy tomato soak up a toasted garlic, chilli flake, balsamic vinegar & oregano infusion before being plated up with smoked paprika-coated beef strips. Served with a generous helping of oven-roasted baby potatoes and lentils.