FESTIVE ROAST CHICKEN
Embrace the spirit of Spring with a cheerful chicken roast! With maple-glazed roast carrots, red cabbage braised in fresh orange juice, sautéed green beans, crunchy bacon pieces, and sprinklings of crispy onions.
Meal Category: Chicken
ROAST PORK & MUSHROOM SAUCE
Pork fillet has a natural saltiness and richness that just isn’t matched by other cuts of meat. When roasted in the oven with aromatic rub and paired with lemony broccoli, it’s next level taste bliss!
LEAN & CLEAN BUTTER CHICKEN
Get that creamy, aromatic butter chicken curry experience – with none of the guilt! Thickened with plain yoghurt, loaded with baby spinach and fresh ginger, and paired with quinoa instead of rice for a superfood boost.
Mediterranean Chicken Meatballs
A dish sent from the Greek gods! Whip some tangy hummus for a creamy addition to a moreish jumble of crispy baby potatoes and sun-dried tomatoes. Atop this heavenly heap sit juicy, herbed meatballs. Tangy, fresh, filling, and simply summery!
MARINATED CHICKEN ROAST
Banish the mid-week, mid-winter blues! Steamy roast chicken in a thyme, garlic, and lemon marinade; nestled amongst caramelised roast carrot, onion, and chickpeas; littered with baby spinach and rocket.
GUILT-FREE CRUMBED CHICKEN
This mouthwatering chicken breast number is gluten-free, carb-conscious, and veg-packed – so tuck in with a confident crunch! With a hard cheese and almond flour crumb, lemony yoghurt dressing, and nutritious kale.
GLAZED CHICKEN SKILLET
Brussels sprouts and free-range chicken breast, pan fried in a maple syrup and dijon mustard glaze – this skillet of sticky, tangy tastiness is where it’s at! Accompanied by delectably cheesy potato and carrot mash.
Sunshine Biltong Risotto
Experience the brightness and warmth of sunshine internally with this lush and light quinoa risotto. Swirled with gem squash and beef biltong, decorated with sun-dried tomatoes, crumbled with feta cheese, and drizzled with balsamic glaze.
UPPER BLOEM’S CAPE MALAY CHICKEN
This homage to Cape Malay cuisine is a fusion of two of the first recipes my partner Henry and I offered when we opened Upper Bloem. With coconut cream, tender chicken breast, and fresh coriander, it’s all about warmth, texture, and flavour.
DAZZLING ZA’ATAR CHICKEN
Chicken thighs and legs roasted in za’atar spice, velvety butter bean hummus, crispy roast kale and butternut, and handfuls of pistachios and dried cranberries. A feast drawing on the vibrant food heritage of Middle-Eastern regions.