Aubergine’s rich earthiness is the perfect veggie vehicle for Italian flavours. This recipe features oven-roasted aubergine tossed with sun-dried tomato, kale, crispy chickpeas & onion wedges, sided with a decadent emmental cheese sauce. Garnished with fresh parsley & toasted sunflower seeds.
The perfect pairing of fresh apple and rosemary butter-infused sirloin steak will be your dinner tonight, Chef! Served with oven-roasted kale & carrot, toasted pecan nuts, ribbons of Italian-style hard cheese, & a balsamic vinegar drizzle. Don’t forget to pair your meal with our UCOOK-recommended wine.
North, South, East, West, you will search far and wide to find a recipe that beats this Oriental-style chicken salad, Chef! A special tangy dressing coats cucumber matchsticks, carrot ribbons, daikon (a Japanese radish), pan-toasted peanuts, spring onion, and NOMU Oriental Rub-spiced chicken.
If you want the ultimate reference point for umami, miso is it, Chef! This Japanese fermented soybean paste brings that savoury-sweet funkiness that makes a dish irresistible. Combined with butter to drizzle over crispy-skin trout, sided with roasted beetroot, and a pickled carrot, cabbage & toasted peanuts slaw, it will be impossible to stop eating.
Sweet dreams are made of greens! Marinated chicken is tossed with shredded cabbage, fresh green leaves & sun-dried tomatoes, and swirled in our green goddess dressing made from yoghurt, avocado & raspberry vinegar. Walnuts and fresh apples add a divine crunch to this heavenly salad.
Flaky & delicate hake is coated in a seafood rub, baked to perfection and sided with caramelised oven-roasted carrot wedges. The dish is elevated with a spicy corn & bean salad tossed with fresh salad leaves. A tangy sour cream drizzle adds a creamy final touch.
A hearty chicken roast dinner that’s easy to make and even easier to eat. Chunks of roasted beetroot, onion and butternut sit next to crispy chicken pieces. Sided with a minty salad containing pops of fresh peas and creamy feta.
With this mouthwatering Mexican dish, you can always expect an exciting rollercoaster of tastes and textures, Chef! Corn on the cob is coated in butter, a zesty sour creamy mayo and chilli-infused cheese. If your mouth isn’t already salivating, there’s more… Mexican-spiced pork, a spicy tomato & bean salsa and fresh coriander.
Want to make your own oregano-infused balsamic dressing? All you need are these UCOOK ingredients, a jar and some arm action! Slices of tomato will soak up this heavenly, homemade liquid, which will be served with pan-fried baby marrow, crispy lentils, and seared beef sirloin steak. Served with toasted pumpkin seeds.
A bright orange butternut mash complements pea-crumb coated pork neck steak. A burst of freshness comes in the form of a feta & greens salad, featuring an explosion of flavour from the Pesto Princess Sun-dried Tomato Pesto-coated pan-fried patty pans. Served with toasted hazelnuts.