A coconut sugar & lime juice dressing coats bright green green beans, cooling cucumber & crispy greens. This ultra refreshing salad adds a brightness to the plate, while the oven-roasted sweet potato ensures the savoury satiation and the BBQ-chipotle-chilli sauce that covers the chicken mini fillets brings the wow factor.
If you ever get a request for chicken wings, this is the recipe to pull out, Chef! Not only will you be serving homemade, freshly made polenta cornbread (don’t worry – it’s super easy to make), but crispy, BBQ-coated chicken wings, and creamy Kewpie mayo kimchi dressing for dunking.
From the mountains of the Szechuan province in China, we’re bringing you the szechuan pepper (which is actually a berry, Chef!). Despite its intimidating name, it’s not a spicy flavour but rather citrusy. This exotic spice will elevate butter-basted chicken breast, sided with a walnut & feta salad and oven-roasted veggie medley.
Ready to chow on some seared beef and lightly charred corn chowder, Chef? Every spoonful will satisfy with a rich chicken stock made with fresh cream, dotted with silky leeks, earthy spinach, sweet corn, beef strips & fresh thyme. Garnished with almonds for crunch.
Millet has been grown in Africa for the past 10 000 years. That’s why it has so many local names: uphoko, nyalothi, ntweka, babala, muvhoho, or amabele to name a few. This gorgeous grain will be loaded with cucumber, basil, onion & lemon juice, then topped with chicken slices and completed with a zesty sour … Read more
Toasted tortillas are loaded with spicy kimchi, cooling cucumber, sharp spring onion & fresh greens with a zestiness infused by lemon juice. Slices of crispy chicken are dolloped with a sweet-sour kewpie mayo and fancified with dots of sesame seeds.
Explore the versatility of the good old grape with this innovative recipe, where you will pan-fry grapes and infuse it with fresh thyme. These sweet, charred grapes will be tossed with crisp greens, crumbed slices of chicken, oven-roasted sweet potato and coated in a delectable UCOOK Honey Mustard Dressing.
Express your love for cooking by serving this palate-pleasing plate. Juicy chicken soaks up lime & orange juice as it roasts in the oven. Served with a silky-smooth pumpkin mash and pan-fried baby marrow salad with tangy sun-dried tomato & pecan nuts. Pair with the recommended Paul Cluver wine for a very special evening.
It doesn’t get any more classic than this, Chef! Everyone should have this recipe in their arsenal. This comforting soup is made with chicken, flavoursome leeks & carrots, and hearty egg noodle pieces in a savoury chicken broth. Garnished with fresh parsley and lots of love!
When your colleague asks, “What’s for lunch today?”, you want to proudly answer: “A freshly made smoked chicken salad, with tangy tomato, rounds of cucumber, dots of briny olives, creamy crumbles of feta, and a special UCOOK salad dressing.”