Spoil yourself and your loved ones with a perfect plate of pasta, Chef! Silky strands of spaghetti is covered in a creme fraiche sauce, dotted with spring onion, tangy sun-dried tomato & garlic. Served with NOMU Roast Rub-spiced lamb and sprinkled with a kick of chilli flakes and spring onion greens.
These ingredients are the prefect pear-ing, Chef! Especially if you savour every bite with a sip of the recommended Deetlefs wine. Thin slices of sweet pear, fresh greens & lime-infused baby marrow are drizzled with a rich balsamic reduction. Paired with NOMU-spiced chicken and baby potatoes covered in melted butter and parsley.
A curry that’s absolutely to thai for, Chef! Hake fillet soaks up an aromatic broth of coconut milk, green curry paste & fish sauce, which is cooked with pak choi & plump peas. Served with fluffy basmati rice and garnished with fresh chilli & herbaceous coriander.
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.
Grab a spot in the warmth of the winter sun and feast on this light but satisfying salad. The combination of bulgur wheat & lentils will ensure you are filled up, while smoked chicken breast, lemon-infused avo, chermoula paste, creamy feta & crispy baby marrow will guarantee the flavour. Garnished with fresh parsley.
Meatballs are transported from the Italian kitchen into a Greek taverna by changing the spices and condiments, which include a refreshing olive, tomato & cucumber salsa, warm pita triangles for scooping up the flavours, and a minty tzatziki. Finished with crispy onion bits.
You’ve probably tried-and-tested Chinese and Japanese food in your kitchen, but what about Vietnamese? We introduce you to a new culinary world with this recipe, featuring coconut milk jasmine rice, an umami-rich Vietnamese sauce infused with lemongrass that transform the chicken into a taste sensation, and homemade pickled cucumber.
It’s true, Chef! Bacon simply makes everything better, and this BLT sandwich-inspired salad proves that with every bite. NOMU-spiced slices of chicken and crispy chopped bacon are scattered over crunchy fresh greens, tangy tomatoes, briny gherkins, and rich cannellini beans. Coated in a creamy dressing.
This tandoori-inspired dish brings on the spice and everything else that’s nice, starting with the NOMU Indian Rub-spiced lamb chop. Served with butter-coated & fresh parsley potatoes, a tangy sun-dried tomato, greens & almonds salad, with a zesty lemon-yoghurt to balance the heat.
Think wasabi is only for spicing up your soy sauce for sushi, Chef? We show you the versatility of this Japanese root by using it to add some heat to creamy mayo. This is smeared on a toasted ciabatta roll, then topped with slices of juicy ostrich, fresh greens, & cheddar cheese. Sided with Rootstock … Read more