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Avo is dressed up in red wine vinegar and joins fresh greens, tangy tomato, charred baby marrow & cooling cucumber for a culinary get-together. Crowned with NOMU Roast Rub-spiced ostrich slices and drizzled with dollops of parsley-infused yoghurt. Ready for a palate party, Chef?
This dish will leave you wonton more, Chef! Browned ostrich meatballs are coated in a silky onion, herby thyme & tomato passata sauce with a special UCOOK spice blend. Covered with melted cheese and served with crispy wonton triangles to scoop up all the deliciousness. Dollops of sour cream finish the dish.
You will be surprised and delighted at the amazing aromas that fill your kitchen with this recipe, Chef! This is created by the rich red curry paste, creamy coconut curry, pan-fried onion & garlic. Dotted with plump peas and browned ostrich, you will have to hurry to get this curry to the dinner table. Garnished … Read more
Don’t be fooled by the minimal ingredients for this recipe, Chef, because once cooked and combined, this dish brings maximum flavour. A bed of bulgur wheat is loaded with silky onion pearls & fresh tomato. This is topped with browned ostrich strips and a pesto dressing.
You are in for a taste treat with this trio, Chef! Oven-roasted leeks & butternut on a bed of crispy kale is one of the two sides. The other is a sweet apple, toasted pecans, & creamy feta salad drizzled with a sweet honey mustard dressing. These both make the butter-basted ostrich slices shine.
On a bed of green leaves lies a salad of baby potatoes smothered in a creamy mayo mix. This side sits next to tender ostrich pieces, pan-fried, basted with BBQ sauce and topped with oozy melted cheddar & mozzarella. It’s the best of BBQ on a plate, Chef!
What have udon for dinner, Chef? Made a bowl of umami yumminess, that’s what! Japanese udon noodles are coated in a palate pleasing mirin & oyster sauce, together with spicy-coated browned ostrich and buttery charred broccoli, with notes of ginger & garlic. Top with an optional boiled egg, garnish with fresh coriander for that Chef’s … Read more
Inspired by Portugal, this South African ostrich stew has that mouthwatering Mzansi touch! A rich red wine & Napoletana sauce, dotted with silky onion & lightly charred peppers, coats premium quality ostrich. Spiced up with Colleen’s Peri-peri Sauce and served with a toasted Portuguese roll.
Red curry paste is fried with fresh chilli & spring onion white until wonderfully fragrant. Coconut milk turns this base into a beautiful Thai broth, together with salty soy sauce & lemon juice. After coating kidney beans, browned ostrich & charred baby marrow, this tantalising Thai dish is bowled up with garnishings of spring onion … Read more
In the heart of Italy, overlooking the Tyrrhenian Sea coast and nestled next to the Apennine Mountains lies Tuscany. Here, the simplicity and beauty of simple, natural ingredients are respected and transformed into rustic but life-changing dishes. Like this Tuscan-inspired pasta dish. A rich tomato passata elevated with a special UCOOK spice mix coats silky … Read more