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Large Box Recipes 27/08/2020

Join us at 6pm this Thursday (27th August) for a live UCOOK Along with the lovely Lindy of COOKED. 

Lindy believes that food and family go hand in hand. Nothing beats sharing a delicious meal with loved ones, and making memories around the family table. Their inspiration comes mostly from Middle Eastern and Mediterranean cuisines, and their recipes have been passed down from generation to generation, starting as far back as 1893.  

Tune in at 6pm where Lindy and her daughters will be showing us LIVE how to make a layered yet simple and utterly scrumptious Middle Eastern Lamb, Halloumi & Pomegranate Salad Wrap – see recipe below. Now, that’s a wrap! 

Lindy's Lamb Wraps with Halloumi & Pomegranate Salad

Beautifully marinated Herdsman lamb, a golden Camelot Halloumi & Danico Pomegranate Salad, with Cooked’s hummus all wrapped up in a Lebanese Bakery mini wrap, to make your taste buds sing! 

  • Mix about 1 tsp cumin and 1 tsp coriander (ground or seeds), 1 tsp ground paprika, 1-2 grated garlic cloves, and 2-4 tbsp. of yoghurt together. Season with some salt and pepper. Rub the marinade onto the lamb skewers and leave in the fridge until needed (the longer the better, even overnight). 
  • When you are ready to cook the lamb, heat a grill pan on a high heat with a little oil. Cook the lamb skewers on each side until cooked to your liking, turning them as they colour. Approximately 4-6 minutes for medium rare.
  • Remove from the pan, and set aside to rest. Remove the lamb from the skewers once cool enough to handle. 
Halloumi & Pomegranate Salad:
  • For the dressing, whisk 100ml olive oil, 1 heaped tbsp. Dijon mustard, the juice of 2 lemons, and some salt and pepper together. Add a sweetener of choice and season further to taste. 
  • Thinly slice some onion and throw it through the dressing to pickle slightly. 
  • Ribbon 2-3 baby marrows with a peeler. Place in ice water to keep fresh and crisp until just before salad is served and dressed.
  • Rinse and dry some salad leaves. 
  • Place a pan or pot over medium heat, with enough oil to submerge the halloumi. Cut halloumi into 1-2cm thick slices. Deep fry the halloumi slices until golden, crispy and soft. Drain on a kitchen towel. (For a lighter approach, you can simply pan-fry in a drizzle of oil for 1 minute per side).
  • Assemble the dressing — toss together the salad leaves, and baby marrow ribbons, and dressed onion & dressing. 
  • Place the cooked halloumi on top, and sprinkle over some pomegranate seeds. 
Yogurt Dressing: 
  • In a dry pan over medium heat, toast ½ tsp cumin seeds until fragrant. 
  • Peel and finely grate up ½ a carrot and ½ a beetroot. Finely chop some chili. Rinse, pick and shred some mint (reserve some for garnish). 
  • Place all these ingredients in a bowl with 1 cup of yogurt, some honey, salt, pepper and a drizzle of olive oil. Mix to combine and season further to taste.
Wraps & Assembly:
  • In a dry pan over medium-high heat, toast the wraps on each side for a minute until warmed through.
  • To assemble the wraps, smear on some hummus, spoon on some halloumi & pomegranate salad, top with the cooked lamb, and a dollop of the yoghurt dressing. Sprinkle over some remaining mint. 
  • Tuck in!


    You can serve this with Lindy’s Vegetable Tzimmes (recipe under Lunch or Dinner), to enhance your mezze platter.


    Halloumi on Toast with Salsa Verde & Fried Egg

    Homemade vibrant salsa verde, Schoon sourdough toast, crispy golden Camelot halloumi, a fried free-range egg and Danico pomegranates. Flavour overload!

    • Salsa Verde: Remove any tough stalks from all the herbs in the bundle. Place all the herbs leaves and soft stalks in a food processor with ½ a tsp of mustard, 1 tbsp of white/red wine vinegar, small clove of grated garlic and a generous amount of olive oil. Slowly pour in more olive oil until desired consistency. Taste to test and add more vinegar/salt/pepper/sweetener to taste. 
    • Fry your eggs in a pan — sunny side up or to your preference (we like to sprinkle them with a little chilli flakes or chopped fresh chilli). 
    • Fry your halloumi slices in a pan with some oil until golden on each side. 
    • Toast your sourdough slices in a toaster and lightly butter. 
    • Load up your toasted sourdough with slices of golden halloumi, top with your fried egg and drizzle over your vibrant green salsa verde. 
    • Garnish with pomegranates. 


    A cheat’s version is to loosen up some pesto with a little olive oil.


    Dried Fig, Pomegranate, Pecan Yoghurt Bowl

    This is basically like having a healthy dessert, for breakfast. Any day started off with this wholesome bowl is bound to be blissful.

    • Blend up some dried figs, lemon or orange zest, juice (to taste) and some yogurt to make a delectable smoothie base. Maybe add a touch of fresh ginger? Or some oats? Go on, you know you want to.
    • Chop up some of your leftover fresh fruit and gather some pomegranate gems.
    • Toast some coconut shards, pecan nuts, seeds – whatever gets you out of bed really. 
    • Layer up your bowl of bliss with a yogurt base, topped with fresh fruit pieces and pomegranate gems. 
    •  Load on your other toppings and start the day ahead on a deliciously healthy note!


    For a protein and fibre boost, add activated chia seeds and hemp seeds. Activate your chia seeds by soaking them in milk or water for 20 minutes before using.


    Let’s Wrap Up Breakfast 

    It’s a great day for a golden Camelot halloumi, Funki Fungi mushrooms, Simply Fresh tomato and free-range egg breakfast — all wrapped up in a Lebanese Bakery wrap to kick start your morning.

    • Start by preparing your veggies! Finely slice some onion, mushrooms and chop some tomato into cubes. Place a pan on a medium heat with a dash of oil. Add the onion and fry for 3-4 minutes until translucent. Then add your mushrooms and fry for 1-2 minutes until golden — season well.
    • In a bowl, whisk your eggs with a splash of water or milk. Add the eggs and tomatoes to the pan and scramble with the mushroom veggie mixture.
    • Cut your halloumi into 1cm thick slices. Place a pan on a medium heat and fry halloumi with a knob of butter or oil for 1-2 minutes on each side until golden. Remove from the pan and season.
    • Heat up the wraps in another pan over medium heat for 1 minute per side until golden and hot. Fill with your mushroom and egg filling, a few pieces of halloumi, and a sprinkling of freshly chopped parsley. Roll up and enjoy.


    Halloumi cheese is rich in protein, assisting your body in important hormone production, immune function, tissue repair and muscle growth. It is also vital for energy and proper daily body function.


    Smoky Shakshuka

    Smoky shakshuka to make these cooler mornings a lil’ warmer

    • Peel and dice some onion. Roughly chop some tomatoes. Peel and grate some garlic. 
    • Place an ovenproof pan over a medium heat with a drizzle of oil. Fry the onion and tomatoes until soft. Add the grated garlic, some chopped chilli, and your favourite warm spices like paprika, cayenne pepper, cumin and whatever else gets you going! Fry for a further minute until fragrant. 
    • Add some cooked chopped tomatoes/whole peeled tomatoes, and a splash of water, and simmer on a low heat for 8-10 minutes until sticky (add a splash of water if it becomes too thick). Season to taste with salt, pepper and sweetener of choice.
    • Now, for the fun part. Make little holes in the sauce and crack in a few eggs (depending on serving size), cook for a further 5-6 minutes or until the eggs are cooked to your liking. Crumble over some cheese for that added winter indulgence. 
    • Roughly chop some parsley for garnish. Serve immediately with a slice of toast for dipping. You’re welcome!

    CHEF’S TIP: 

    Shakshuka is likely of Tunisian or Yemini origin. The name is thought to originate from either Arabic or Amazigh (Berber), and literally translates to "mixture."


    Lindy's Vegetable Tzimmes
    Tzimmes is a traditional Middle Eastern dish of a mix of sweet roasted vegetables and fruit. 

    • Preheat the oven to 180°C.
    • Peel 500g of butternut, 500g sweet potato and 500g carrots and cut into bite sized cubes.
    • Parboil in a pot of boiling water until tender, drain and put aside.
    • (Optional) Using the same cooking water, parboil 400g of peel and grated potatoes.
    • In an ovenproof dish, mix the parboiled veg with the zest and juice of 2 oranges, a handful of dried figs, 2 cinnamon sticks, 3 chopped chillies (to taste), 1 tbsp honey, 1 tbsp sugar (Demerara if you have), and drizzle with olive oil and salt to taste.
    • Bake in the oven until golden and crispy on top. 
    • Eat at room temperature topped with fresh coriander or mint.

      CHEF’S TIP: 

      Tzimmes is a traditional Jewish dish most commonly served on holidays such as Rosh Hashanah and Passover. 


      Classic Moroccan Lamb Stew
      A delicious warming stew of Herdsman lamb, Figary figs, organic veggies, tomato, and some patience for it to be thaaat good! 

      • Preheat your oven to 180°C.
      • In a large oven-safe pot, heat some olive oil over medium heat until hot.
      • Add some chopped onion, diced carrot, and peeled and cubed sweet potato. Brown for 4 minutes or so, stirring occasionally.
      • Add some roughly chopped garlic and season with salt and pepper. Remove the vegetables from the pot and set aside briefly.
      • Return the pot to high heat, add more oil if needed, and deeply brown the lamb skewers on all sides, shifting it as they colour. Season with salt and pepper.
      • Remove the lamb from the skewers once browned (discard the skewers and keep the lamb in the pot). 
      • Lower the heat to medium, add the veggies back to the pot along with some chopped dried figs, a cinnamon stick, a bay leaf and some spices or choice – we recommend cayenne, paprika, cumin, coriander (yum). Stir to coat. 
      • Add a tin of chopped tomatoes and 2½ cups of lamb/beef stock. Bring everything to a boil for 5 minutes or so.
      • Cover the pot and place in the oven for 1½ hours (check halfway through to add water or stock if needed). 
      • OPTIONAL: Then stir in a tin of drained chickpeas, cover and return to the oven for another 30 minutes.
      • Remove from the oven and serve hot with your choice of rice, couscous, pita bread, wraps or your favorite rustic bread.


      If you are serving with a wrap or pita, serve with a dollop of Cooked’s hummus, a spoon of Nuru’s mixed veggie atchar, and a drizzle of yogurt.


      Mini Chicken Shawarmas
      Loaded Lebanese Bakery mini wraps with spiced Son of a Butcher chicken, herb yoghurt, banadurah harrah and golden Camelot halloumi. 

      • In a bowl combine some yoghurt, chopped parsley, a dash of vinegar and season well with salt and pepper. 
      • To make the banadurah harrah (lebanese salsa): In a bowl combine finely chopped tomatoes, finely chopped chilli to taste, finely chopped onion, finely chopped mint and a clove of grated garlic. Add a glug of olive oil, a squeeze of lemon or orange, and season with salt and pepper. 
      • Toss the deboned chicken thighs in a mix of spices (we like ground coriander, cumin, cinnamon and cayenne) and season well. Fry in a hot pan with a little oil for approximately 5 minutes on each side, until cooked through and golden. Remove from the pan on completion. 
      • In the same pan, fry the halloumi slices (about 1-2cm thick) on each side until golden. 
      • Wipe down the pan and dry fry the mini wraps on each side for a minute.
      • To assemble the wrap: smear on some herb yoghurt, add a lettuce leaf, sprinkle over some banadurah harrah, top with spiced chicken and crispy halloumi and garnish with some pomegranate kernels.

      CHEF’S TIP:

      Banadurah harrah means "spicy tomatoes" in Lebanese Arabic, and it's usually described as "Lebanese salsa."

      Beer Battered Hake
      Beer battered Greenfish hake, with roasted Simply Fresh sweet potato wedges and tomato, onion and parsley salsa. 

      • In a small mixing bowl, add 1 cup flour, 1 egg, 1 tsp. garlic powder, and ½ tsp. black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture). Rest the batter for an hour before coating. 
      • Coat the hake fillets in beer batter and deep-fry until golden brown and crispy. Drain on a paper towel before serving. 
      • Cut the sweet potato into wedges and place on a tin foil lined baking tray. Coat in olive oil and season to taste. Roast in a preheated 190°C oven for 30-35 minutes until soft and golden brown, turning half way through.
      • To make the salsa: dice some tomato and onion and roughly chop some parsley. Combine together in a bowl with a drizzle of olive oil, a squeeze of citrus, and seasoning to taste.

      CHEF’S TIP:

      Serve with a dollop of mayo, and some of Nuru’s mixed veggie atchar for that sweet and spicy kick! 

      Roast Beetroot, Mint & Halloumi Salad
      Roasted Naturally Organic beetroot, crispy Camelot halloumi, Terra Madre salad leaves, Simply Fresh baby marrow and Umthunzi mint salad. Now that is fresh and delicious! 

      • Preheat the oven to 180°C. Trim and scrub clean the beetroot (peeling optional). Cut into bite sized pieces. Coat in oil and season to taste. Roast for 25-30 minutes until cooked through. 
      • To make the salad dressing: in a jar add 1 tsp. grainy mustard, 1 tsp. honey, 1 tbsp. balsamic vinegar and 3 tbsp. olive oil. Season with salt and pepper. Place the lid on the jar and shake until emulsified. Season further to taste. 
      • Using a vegetable peeler, thinly peel the baby marrow into ribbons. Place into a large bowl and toss in a little lemon juice and seasoning.
      • In a pan over medium heat with some oil, fry the halloumi slices (about 1cm thick) until golden on each side. 
      • Place the salad leaves into the baby marrow ribbon bowl and toss in a drizzle of the dressing. 
      • Plate up the dressed greens. Top with the roasted beetroot and halloumi slices. Drizzle over some more dressing and garnish with fresh mint leaves and pecan nuts.

      Chefs Tip:

      If you want to bulk up this meal for dinner, add couscous or bulgur wheat. 


      Middle Eastern Mezze Platter
      Spiced Herdsman lamb, Cooked’s hummus, Nuru’s mixed veg atchar, golden Camelot halloumi, herby yoghurt, and dried Figary figs. 

      • Coat the lamb skewers in oil, ground coriander, ground cumin and ground cinnamon and season to taste. Fry in a grill pan over medium-high heat on each side until cooked to your liking and golden all over, turning them as they colour - about 4-6 minutes for medium rare. 
      • Remove from the skewers, and place the lamb into a small bowl. 
      • Finely chop some fresh herbs and add to some yoghurt. Add a dash of vinegar and season with salt and pepper to taste. 
      • Place the hummus into a small bowl, drizzle with oil and garnish with some pomegranate kernels. 
      • Place the atchar into a bowl. 
      • Place a pan over medium heat with some oil. Slice up the halloumi about 1cm thick. Fry your halloumi slices until golden on each side. Squeeze over some lemon or orange juice on completion. 
      • Toast up some sliced bread of choice, or some Lebanese Bakery wraps. 
      • Prepare a large chopping board – add you various bowls and scatter around dried figs and pecans. Garnish the whole board with parsley and fennel fronds. And feast away!

        CHEF’S TIP:

        What does Mezze mean? Meze, mezze, or mazza is a selection of small dishes served as appetisers in parts of the Middle East, the Balkans, Greece, and North Africa.

        Butternut Salad with Gremolata
        Roast Naturally Organic butternut & carrot salad on Terra Madre green leaves sprinkled with zesty gremolata and caramelised Roux pecans. 

        • Coat the lamb skewers in oil, ground coriander, ground cumin and ground cinnamon and season to taste. Fry in a grill pan over medium-high heat on each side until cooked to your liking and golden all over, turning them as they colour - about 4-6 minutes for medium rare. 
        • Remove from the skewers, and place the lamb into a small bowl. 
        • Finely chop some fresh herbs and add to some yoghurt. Add a dash of vinegar and season with salt and pepper to taste. 
        • Place the hummus into a small bowl, drizzle with oil and garnish with some pomegranate kernels. 
        • Place the atchar into a bowl. 
        • Place a pan over medium heat with some oil. Slice up the halloumi about 1cm thick. Fry your halloumi slices until golden on each side. Squeeze over some lemon or orange juice on completion. 
        • Toast up some sliced bread of choice, or some Lebanese Bakery wraps. 
        • Prepare a large chopping board – add you various bowls and scatter around dried figs and pecans. Garnish the whole board with parsley and fennel fronds. And feast away!

          CHEF’S TIP:

          Gremolata is a green sauce made of chopped parsley, lemon zest, and garlic.

          Pomegranate Cordial

          Deep red in colour, both tart and sweet, and loaded with health benefits – you can’t lose with this refreshing cordial. 

          • Put the pomegranate seeds in a pan with 100g sugar and 10ml of red wine vinegar. Mash over a low heat for 10 minutes until smooth and syrupy. Rub through a sieve into a clean pan.
          • Tip the seeds from the sieve into a bowl and stir in 1.5L of water, then sieve again to remove the last of the pulp from seeds. 
          • Pour the liquid into the pan with the sieved pulp, stir well and boil for 1 minute. Pour into small, sterilised bottles and seal. The cordial will keep (unopened) for a few months. Once opened, store in the fridge. 

          CHEF’S TIP: 

          Great as a refreshing soft drink, even better in cocktails and gin & tonic.


          Roasted Aubergine Dip

          What’s better than a smokey aubergine and yogurt dip served with some crusty bread? Yum.

          • Preheat the oven to 180°C. 
          • Pierce the aubergines in a few places with a fork. Roast them whole in the oven until they are charred, soft and collapsing. 
          • While the eggplant is roasting, pour some olive oil into a small pan and add some peeled garlic cloves. Heat the olive oil on medium for 2-3 minutes until it just begins to sizzle.
          • Reduce the heat immediately to between low-medium. Let the garlic cook slowly for 20-30 minutes, stirring and flipping the cloves every few minutes, until the cloves are soft, tender and golden. Assess the oil quantity as you go, you want to end up with about 50ml. Remove the cloves from the oil with a slotted spoon. Allow the oil to cool. Reserve the garlic-infused oil. Mince the garlic cloves very fine.
          • When aubergines are fully roasted, remove from the oven and carefully slice them open and allow them to cool down. When the aubergines are cool enough to handle, scoop the soft flesh from the skin and add it to a mixing bowl. Remove any large clumps of seeds from the pulp.
          • To the roasted aubergine pulp, add the minced roasted garlic, 2 tbsp. of the garlic-infused olive oil, some yogurt, tahini, lemon juice, and salt. Use a fork to mash and stir the mixture until it is creamy and well-mixed. Do not use a food processor or immersion blender for this step, or you will end up with an undesirable texture. Season further to taste. 
          • Use a spoon to make a well in the dip, and drizzle the remaining garlic-infused olive oil on top. Serve dip at room temperature or chilled, garnished topped with pomegranate arils and fresh mint. 
          • Serve with crusty toasted bread for a yummy snack. 

            CHEF’S TIP:

            Brush some olive oil over the sourdough slices and toast in a hot pan for a crusty accompaniment to your dip. 


            Crumbed Halloumi Fries
            Addictive crunchy breadcrumb coated Camelot halloumi fries. What more could you want? 

            • Cut your halloumi into chip shape pieces. 
            • Prepare 3 shallow bowls: one with seasoned flour, one with 2 beaten eggs and one with panko breadcrumbs. Dip each halloumi fry first into the flour, then egg, then breadcrumbs. 
            • Place onto a tray and leave in the fridge for 15 minutes. 
            • Place a generous amount of canola/cooking oil into a pan. Once the oil is really hot (approx 180°C) shallow fry the halloumi fries for 1-2 minutes until golden, shifting them as they colour (cook in batches so as not to overcrowd the pan). 
            • Prepare your dipping sauce of choice. Flavour some yogurt with chili, citrus juice and some salt, dilute some of Cooked’s hummus with some yoghurt – the options are endless. Or simply set aside some of Nuru’s mixed veg atchar. 
            • Drain on a paper towel and season with salt to taste. Serve immediately with your dipping sauce!


            Nutritionally, halloumi is an excellent source of calcium, providing 45% of the adult recommended daily allowance in one portion. Halloumi also contains zinc, selenium, magnesium, vitamin A and many of the B vitamins


            Citrus Hummus Salad Dressing
            Take your Cooked hummus to the next level with this citrus/herby/spicy salad dressing

            • In a food processor, blend: ¼ cup of hummus, 2 tbsp. olive oil, 1 tbsp. lemon or orange juice, half a clove of grated garlic, chopped fresh herbs and some deseeded chopped chilli (to taste). 
            • Taste to test and season with salt and pepper. If the consistency is too thick, add water in 5ml increments until you reach a drizzling consistency.
            • Drizzle over a salad of choice. 


            Chickpeas, the main ingredients in hummus, is loaded with iron, folate, phosphorus and B vitamins.

            Apple Brownies

            Warm cinnamon flavoured Terra Madre apple brownie squares. Can’t go wrong for a winter’s night dessert idea paired with some ice-cream or yogurt. 

            • Preheat the oven to 175°C. Grease a 23x23 cm baking/brownie pan.
            • In a large bowl, beat together ½ cup melted butter, 1 cup sugar, and 1 egg until fluffy. Fold in the 3 apples (peeled, cored and thinly sliced) and ½ cup chopped walnuts or pecans.
            •  In a separate bowl, sift together 1 cup flour, ¼ tsp. salt, ½ tsp. baking powder, ½ tsp. baking soda, and 1 tsp. cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.
            • Bake for 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

            CHEF'S TIP:

            Serve with a scoop of vanilla ice-cream/ or a dollop of yogurt and some rinsed mint leaves for freshness.


            Yoghurt Panna Cotta with Dried Figs

            A healthy take on panna cotta – with creamy coconut milk and yoghurt, garnished with dried Figary figs. 

            • In a pot: add 1 cup of coconut milk and 1 ¼ tsp. of gelatin powder, whisking thoroughly. Set aside, off the heat to bloom for ten minutes. 
            • Place another pot over a low heat. Add 2 tbsps. of maple syrup and ½ of the seeds from 1 vanilla pod, or a dash of vanilla essence. Heat slowly while whisking occasionally. When simmering rapidly (do not boil), add 1 cup of yoghurt and the coconut milk – whisk until combined.
            • Pour into individual glasses or ramekins and set aside to cool. Once cool, move to the fridge and leave until fully set. 
            • Garnish the top with chopped dried figs and add a sprig of mint. 

            CHEF’S TIP:

            Covered in the fridge, panna cotta can last up to three days so you can make it ahead of time to save yourself time!


            Scones with Stewed Citrus

            Soft and fluffy homemade scones, served with tangy stewed citrus- a perfect dessert or afternoon tea treat! 

            • Preheat the oven to 220°C. 
            • Roughly chop up your leftover citrus (skin and all), and pop into a pot with a splash of water and some sugar. Heat the pot over a low heat, and stir until the sugar dissolves. Gently simmer and mash the fruit with a spoon to release the juices. Cook until soft and sticky, season further with more sugar, if required, and then remove the pot from the heat. 
            • Put 2 cups of flour,½ tsp. salt, 2 tsp. baking powder and 2 tbsp. of sugar in a food processor and pulse to combine. Add 5 tbsp. of cold butter (cut into pieces) and pulse until the mixture resembles crumbs.
            • Add 1 egg and just enough milk (½-¾ cup) to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little – it should still stick a little to your hands.
            • Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2cm thick circle and cut into rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of milk and sprinkle with a little of the remaining sugar.
            • Bake for 12 minutes, or until the scones are a beautiful golden brown. Serve with a spoonful of your sticky sweet stewed citrus. 

              CHEF’S TIP:

              The orange coloured citrus in your box is called a Nadorcott. It is a high quality, mid to late-maturing Clementine-type of mandarin. It is a fruit with great depth of flavour and sweetness and a good acidity balance.