A salad with an Asian twist using an authentic South African meat. Mung bean noodles are tossed with pickled carrot & cucumber matchsticks to form the dish’s foundation. This is crowned with a few delicious ostrich & garlic flavourbombs, browned to perfection. Coated in a sweet chilli dressing and toasted black sesame seeds.
Did you know, Chef? If you use the meat juices from cooking to make a sauce and thicken it with cornstarch, it’s called a gravy. This mouthwatering sauce will be drizzled over a golden chicken breast, which is sided with silky-smooth potato mash and a simple salad. Finished with toasted sunflower seeds.
If you’ve never tried Moroccan flavours, you’re in for a mouthwatering treat, Chef! Soon you will be plating up fluffy basmati rice next to an aromatic marriage of flavours: browned chicken mince coated in a sauce of NOMU Moroccan rub, tangy tomato paste & rich peanut butter. Finished with toasted peanuts and herby coriander.
White rice is fried in onions and a Mexican spice blend to create the ultimate flavoursome base for golden chicken strips. Served with a charred corn salsa & fresh coriander, and sided with cooling tzatziki. Simple, satisfying, and tasty. What more could you ask for?
Tender, thyme & butter-basted ostrich steak slices are served atop a bed of loaded bulgur wheat dotted with crispy lentils & piquanté peppers. The dish is finished off with a zesty mustard vinaigrette and more crispy lentils. Who said simple can’t be fancy, Chef?
Make time to dine on a thyme-inspired dish tonight, Chef! It starts with a foundation of millet, then follows with a generous serving of ostrich stew dotted with cubes of carrot, potato, and slices of onion. Red wine adds a richness to the sauce, the spicy stock a boldness of flavour, and a garnish of … Read more
Ready for a banging bake recipe, Chef? Baby potatoes are roasted until crispy, mixed with golden rounds of pork sausage and baked in a deliciously cheesy sauce dotted with green peas. Classic!
A fluffy bed of millet, a kick of red curry paste, cooling coconut milk & browned chicken chunks. With a dash of ginger, baby spinach, and fresh coriander — it’s a curry packed full of deliciousness!
Let’s heat up the kitchen with a mouthwatering chicken breyani, featuring a delectable whole spice mix. Complemented with brown basmati rice for substance, sided with a refreshing coriander yoghurt for balance, and finished with diced tomato for that sweet-tangy flavour.
Why make a standard roux if you can impress any guests with a paprika-flour as the base of your homemade sauce, Chef? This lip-smacking liquid will coat butter-basted chicken slices, fried until golden. Sided with oven roasted butternut & onions and a balsamic-dressed greens & pea salad, and given extra flair with chopped chives.