It’s simple. It’s sweet. It’s sour. And it saves time & effort in the kitchen! Soon you will be enjoying a mouthful of fluffy jasmine rice, with juicy pork, peppers, carrots & onions coated in a yummy sweet & sour sauce. Topped with toasted cashews and fresh coriander.
It’s a dégustation of fermentation and savoury temptation, Chef! Fluffy basmati rice is elevated with fresh cucumber & kimchi, a fermented Korean side dish. On top goes crispy pork kassler chunks with plump edamame beans. Finished with a mayo drizzle, herbaceous coriander & black sesame seeds.
You know the saying, Chef: You eat with your eyes first. That will only make your mouth salivate with this eye-catching, colourful bowl of bulgur wheat, loaded with salty chorizo, lentils, & greens. Topped with cooked beet, briny olives & tangy sun-dried tomatoes. Finished with dollops of creamy yoghurt.
When your lips say ‘brrrrr’, you want a lip-smacking dish that raises your body temperature with warming spices. Exactly like this recipe, Chef! Spanish-inspired & spicy spices enrich tangy tomato passata, which is the base for nourishing lentils and salty chorizo. Paired with a toasted Portuguese roll.
Apple and pork are flavour matches that were meant to be, Chef! Add dijon mustard mash, perfectly browned pork sausages with silky onion, and a sage-infused butter with notes of apple, plus a feta, toasted almond, baby tomatoes & greens salad, and you have culinary serendipity.
Be the soup-er hero in the kitchen today, Chef, with this easy but oh-so-satisfying chickpea soup. With a tomato passata & vegetable stock base, this nourishing soup’s carefully selected ingredients bring the spice, salt, and sweet. Topped with crispy chorizo and sided with toasted ciabattini for you to slurp and savour away until satisfied!
A base of creamy polenta is the first level. Then comes a sweet and herby onion, bell pepper & fresh rosemary relish with blistered baby tomatoes. The third level is made from golden pan-fried pork sausages. And the final flavour level is a fresh green salad with toasted almonds. It’s levels of lipsmacking flavour for … Read more
If you have a super busy day and are forced to eat at your desk, lunch should at least be a satisfying series of bites, Chef! On a large, warm Portuguese roll comes a schmear of red pepper hummus, followed by coins of salty chorizo, fresh greens, & tangy tomato.
Every year, you’ll spend over 2 000 hours on work. Luckily, that also means lots of chances to have a super satisfying UCOOK lunch, like this rich cannellini bean, salty salami, & tangy tomato salad, made with honey-mustard dressing.
Let’s say goodbye to rice and give a warm welcome to barley, a nutty-tasting, nutritious whole grain that’s high in fibre and even higher in taste. Topped with golden rounds of salty chorizo, we make this grain shine with a rosemary-infused tomato sauce. You will barley be able to believe how good this is, Chef!