You’ve tried the chicken and potato combo before, but never dressed up like this, Chef! Oven-roasted potato is served with crumbed chicken breast slices, which are drizzled with a decadent white wine-infused sour cream drizzle dotted with chives.
If you had to ‘roast’ this recipe, Chef, there would be nothing bad to say! Golden baked potatoes are infused with the aromatic smell of rosemary, and served with charred green beans, a cranberry & seed salad dressed with balsamic vinegar, & a butter-basted chicken breast.
If the definition of a quick, delicious dinner had to be described with a picture, a visual of this dish would be it, Chef! Hake fillet cubes are lightly charred in butter, then coated with an umami-fied Asian sauce, together with a cabbage & carrot medley, al dente egg noodles, and toasted black sesame seeds.
These fajitas are the definition of flavourful food fusions. Called Tex-Mex cuisine, these pork-stuffed tortillas bring the Mexican heat with a special UCOOK spice and that grilled meat satisfaction Texas is famous for. Enjoyed with fresh greens, sour cream, avo, sweet peppers & jalapeños.
What makes Thai food so amazing for a weeknight dinner is that you can get very intricate flavours in a short amount of time. The trick to creating this quick and unique taste is the pad thai sauce. This layered liquid will coat golden chicken, pak choi & peanuts in the ultimate umami-ness.
Psssst, Chef. Don’t tell anyone, but here’s a well-kept cooking secret: Complicated doesn’t equal tasty. You’ll see what we mean as you savour a bite of this simple but extremely delicious dish featuring crispy-coated snoek fishcakes, steaming jasmine rice, and a lemon-mayo cabbage & carrot slaw, sided with creamy avo. Simply stunning!
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.
As one of the earliest types of breads, you will use the tried-and-tested flatbread as your base for Pesto Princess Harissa Paste-covered ostrich, loaded with dots of spring onion, & earthy spinach. Finished with dollops of tzatziki and crunchy walnuts.
When do you want to take a quick timeout today to make this very satisfying venison wrap, Chef? Perfect as lunch or dinner, a warm roti is smeared with a delectable chutney-mayo, then wrapped around seared venison, fresh greens, charred bell peppers, refreshing cucumber & sweet piquanté peppers.
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.