Zedtainment.com

Category: Food and Travel

Food Recipes, Top Travel Destinations and Wide range of wines and drinks to choose from

  • Leftover tacos recipe

    Leftover tacos recipe

    Got leftover pork or turkey? Pop these speedy tacos on the menu!

    10 Ingredients

    * 1 sweet corn cob, husk removed

    * 1/4 pineapple, skin and core removed, diced

    * 1/2 red onion, finely diced

    * 1/2 cup fresh coriander, chopped

    * Old El Paso Soft Mini Tortillas 10 Pack

    * 1 1/2 cups cooked turkey, or cooked pork, shredded, warmed

    * Fresh red chilli, thinly sliced, to serve (optional)

    * Baby herbs, to serve (optional)

    * Chilli sauce, to serve (optional)

    * Lime cheeks, to serve (optional)

    3 Method / Steps

    Step 1

    Wrap the corn in a damp paper towel. Microwave on high for 3 minutes or until just tender. Remove kernels from cob. Combine the corn, pineapple, onion and coriander in a bowl. Season.

    Step 2

    Warm the tortillas following packet directions.

    Step 3

    Divide the turkey or pork among the tortillas and top with corn salsa. Sprinkle with baby herbs, chilli and chilli sauce, if using. Fold tortillas over and serve with lime, if using.

    source – cooking365coza

  • Air fryer French toast fingers recipe

    Air fryer French toast fingers recipe

    French toast made in an air fryer comes out extra crispy. Pour that sweet, creamy, condensed milk sauce on top for a special breakfast treat.

    11 Ingredients

    * 1 loaf day-old unsliced white bread

    * 8 eggs

    * 250ml (1 cup) milk

    * 1 tbsp caster sugar

    * 1 tsp ground cinnamon

    * 1 tsp vanilla extract

    * 60g butter, melted

    Condensed milk sauce

    * 395g can condensed milk

    * 60ml (1/4 cup) pure cream

    * 20g butter

    * 1 tsp vanilla extract

    5 Method / Steps

    Step 1

    Use a serrated knife to remove the crust from the bread. Cut bread into 3cm slices. Cut each slice into 3cm-thick fingers.

    Step 2

    Whisk the eggs, milk, sugar, cinnamon and vanilla in a shallow dish until well combined. Cut a sheet of baking paper large enough to line the base of the air fryer and use a small, sharp knife to pierce holes in the paper. Lay paper on your work surface.

    Step 3

    Soak 3 pieces of bread in the egg mixture for 1 minute on each side. Carefully lift out and let the excess egg mixture run back into the dish. Place soaked bread onto paper and lift into the air fryer basket.

    Step 4

    Cook at 180C for 3 minutes, then carefully lift out. Brush tops lightly with melted butter, then turn over, brushing the other side. Return to the air fryer and cook for a further 3 minutes. Repeat with remaining bread, egg mixture and melted butter.

    Step 5

    To make the sauce, combine condensed milk, cream, butter and vanilla in a small saucepan and stir over low heat until the butter has just melted and the mixture is combined. Serve French toast drizzled with condensed milk sauce.

    source – cooking365coza

  • Buttermilk fried chicken burger recipe

    Buttermilk fried chicken burger recipe

    What’s better than a burger? A fried chicken burger! Perfect for Spring entertaining.

    45m prep
    15m cook
    4 servings

    20 Ingredients

    * 600g Lilydale Free Range Chicken Breast, halved horizontally

    * 1 ½ cups plain flour

    * 1 tsp Cajun seasoning

    * 1 tbsp ground black pepper

    * ½ tsp sea salt

    * 1 cup (250mL) buttermilk

    * 2 eggs, lightly beaten

    * 1 garlic clove, crushed

    * ⅓ cup whole egg mayonnaise

    * 1 tsp tabasco sauce

    * ½ small red onion, thinly sliced

    * 1 long green chilli, seeded, thinly sliced

    * ¼ red cabbage, finely shredded

    * ¼ green cabbage, finely shredded

    * 1 small carrot, coarsely grated

    * Juice and zest of 1 lime

    * Vegetable oil or canola oil, for deep frying

    * 4 brioche rolls, split

    * 1 baby cos lettuce, leaves separated

    * 4 dill pickles, thinly sliced

    4 Method / Steps

    Step 1

    Whisk flour, Cajun seasoning, pepper and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into the bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.

    Step 2

    Combine garlic, mayonnaise and tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot, lime juice and zest.

    Step 3

    Pour oil into a large heavy frying pan to a depth of 1 ½cm. Heat over medium heat until oil is hot (test with a small piece of bread – when the bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4–5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt.

    Step 4

    Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries.

    source – tastecom

  • Different ways to boil potatoes that you should know

    Different ways to boil potatoes that you should know

    Potato is a kitchen-favorite vegetable as it is used in different shapes and forms in a variety of recipes.

    It is the only vegetable that pairs well with the maximum number of vegetables available to us, be it beans, peas, cauliflower, capsicum, carrot, cabbage, etc.

    Boiled potatoes are commonly used to make curries, sabzi, tikkis, and the most popular, stuffed paratha.

    Here are five different ways of boiling potatoes that you can try and pick the one that suits you best.

    1. Boiling method

    Take 2-3 potatoes and wash them well. Now peel them if you want and set them aside.
    Fill a saucepan halfway with water and let it heat.
    Drop the potatoes in the saucepan and let it boil on high heat for 4-5 minutes.
    Now lower the flame to medium and let the potatoes boil for 6-8 minutes more.
    If you want the potatoes to be softer, boil them for another 4-5 minutes.

    2. Pressure cooker method

    Take 4 potatoes, scrub the dirt off and wash them under running water.
    Take a pressure cooker and pour 1 glass of water in it.
    Place the 4 potatoes in the cooker and close the lid.
    Don’t add too much water, 1 glass of water for 4-5 potatoes is just enough to boil them to perfection.
    Cook on high heat for one whistle.
    Now lower the flame and cook for 1-2 whistles more. Switch off the flame now.
    Let the pressure release on its own.
    Take out the potatoes, peel them and use as per need.

    3. ​Microwave (with water)

    Wash 2 potatoes and prick them from all sides.
    Fill a cup with water and place it in the center of the rotating plate in the microwave.
    Place the 2 potatoes on opposite sides of the rotating plate, just beside the cup.
    Microwave for 8 minutes.
    Once the potatoes cool down, peel them and they are ready to be used.

    4. Microwave (without water)

    This is the quickest method of boiling potatoes and can be done in just 3 minutes.
    Wash the potatoes, prick them at least 8-9 times from all sides and place them in a plate.
    Place the plate in the microwave for 3 minutes.
    If you want the potatoes to be softer, microwave for 1 minute more.
    The difference between this method and the method before (with water) is that in this method, the potatoes will turn out to be a bit drier.

    5. ​Cubed method

    Take 2-3 potatoes, wash and peel them.
    Now cut the potatoes into cubes and collect them in a bowl.
    Take a pot and fill it halfway with water.
    Bring to a boil and drop the cubes of potatoes in it.
    Boil for 12-15 minutes on medium-high heat.
    Once done, strain the water and collect the potatoes in a colander.
    Pour 1 glass of cold water on the potatoes and now they are ready to be used.

    Source-fakazanews

  • Sweet potato fries with rump strips recipe

    Sweet potato fries with rump strips recipe

    Be tempted by these easily loaded sweet potato fries, ready in just 15 minutes.

    14 Ingredients

    * 500g beef rump strips

    * 550g sweet potatoes, sliced lengthways

    * 1 1/2 tbsp olive oil

    * 1 red onion, thinly sliced

    * 1 tsp ground cumin

    * 1/4 tsp garlic powder

    * 1/4 tsp chilli powder

    * 1 avocado, diced

    * Juice of 1/2 a lemon

    * 250g punnet cherry tomatoes, diced

    * 80g feta cheese, crumbled

    * 2 green onions, thinly sliced

    * Sour cream, to serve

    * Mixed salad leaves, to serve

    5 Method / Steps

    Step 1

    Preheat a sandwich press. Lightly spray the sweet potato with olive oil. Cook the potatoes in the sandwich press for 8 to 10 minutes, turning halfway, or until just tender. Set aside to cool slightly then slice into 1cm thick fries.

    Step 2

    Meanwhile, heat the oil in a large non-stick frypan over medium-high heat. Cook the onions for 2 to 3 minutes until softened.

    Step 3

    Add the beef strips, cumin, garlic powder, and chilli powder. Cook for 5 minutes, stirring occasionally until beef is browned and cooked through.

    Step 4

    In a bowl, mash avocado with lemon juice and season with salt and pepper.

    Step 5

    To serve, place sweet potatoes on a plate. Top with the beef mixture, avocado and tomato. Sprinkle with feta and green onions. Serve with sour cream and mixed salad.

    source – cooking365coza

  • Sugar-crusted chicken in blankets recipe

    Sugar-crusted chicken in blankets recipe

    Who can resist a pig in a blanket, especially when we’ve subbed in homemade chicken, stuffing and cranberry sausages and coated them in a maple syrup glaze? They make the perfect finger food starter for any occasion.

    25m prep
    25m cook
    makes 16

    9 Ingredients

    * 500g chicken mince

    * 150g stuffing mix

    * 50g (1/3 cup) dried cranberries, coarsely chopped

    * 3 garlic cloves, crushed

    * 1 egg, lightly beaten

    * 200g packet (8 slices) of streaky bacon

    * 80g (1/2 cup, firmly packed) brown sugar

    * 1 1/2 tbsp maple syrup

    * 1 1/2 tbsp olive oil

    3 Method / Steps

    Step 1

    Preheat oven to 220C/200C fan-forced. Line a rimmed baking tray with baking paper.

    Step 2

    Combine chicken, stuffing mix, cranberries, garlic and egg in a large bowl. Season. Shape 2 tablespoons of mixture into small sausage shapes, about 8cm long. Cut each rasher of bacon in half lengthways. Wrap a bacon strip around each chicken sausage. Place on prepared tray.

    Step 3

    Place brown sugar, syrup and oil in a small bowl and stir to combine. Brush or spoon the sugar mixture over each sausage. Bake for 20-25 minutes or until golden and cooked through. Serve.

    source – cooking365coza

  • Sushi fingers recipe

    Sushi fingers recipe

    These easy-to-make sushi fingers are a light meal alternative, and are perfect for little fingers at dinner time, too.

    30m prep
    20m cook
    8 servings

    12 Ingredients

    * 1 1/2 cups (300g) sushi rice, rinsed, drained

    * 1 tsp salt

    * 1/4 cup (60ml) mirin seasoning

    * 1/3 cup (80ml) rice wine vinegar

    * 1 Lebanese cucumber, thinly sliced crossways

    * 150g smoked salmon

    * 1 tbsp vegetable oil

    * 2 tsp sesame oil

    * 3 tsp soy sauce

    * 2 tsp lemon juice

    * 1 1/2 tsp miso paste

    * 1 tsp finely grated ginger

    5 Method / Steps

    Step 1

    Place rice, salt and 2½ cups (625ml) water in a large saucepan over high heat. Bring to a boil. Reduce heat to low. Cover and cook for 20 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.

    Step 2

    Combine mirin and 1/4 cup (60ml) vinegar in a bowl. Place rice in a glass or ceramic bowl. Use a wooden spoon or rubber spatula to break up lumps while gradually adding the mirin mixture, gently folding to combine. Continue folding for 15 mins or until rice is cool.

    Step 3

    Grease a 20cm (base measurement) square cake pan. Line with plastic wrap, allowing sides to overhang. Arrange cucumber, overlapping slightly, over half the base. Arrange the salmon, overlapping slightly, over another half of the base. Top with rice. Use wet hands to press rice into the pan until smooth. Cover with plastic wrap. Top with a slightly smaller square cake pan. Place cans on top. Place in fridge for 2 hours or overnight to set.

    Step 4

    Whisk the combined oil, soy sauce, lemon juice, miso, ginger and remaining vinegar in a bowl until smooth.

    Step 5

    Remove cans and top pan from the rice mixture. Uncover. Invert onto a clean work surface. Use a large sharp knife to cut in half between cucumber and salmon. Cut each half into pieces. Place on a serving platter. Serve with dressing.

    source – cooking365coza

  • Vegetarian open sushi recipe

    Vegetarian open sushi recipe

    Turn sushi into fun finger food with these vegetarian rice patties.

    35m prep
    20m cook
    makes 12

    9 Ingredients

    * 1 cup sushi rice, rinsed, drained

    * 1/4 cup sushi seasoning

    * 150g Japanese teriyaki tofu

    * 2 tsp vegetable oil

    * 1 small carrot, grated

    * 1/4 cup finely shredded red cabbage

    * 1/4 cup roasted sesame dressing

    * 1/2 small avocado, thinly sliced into wedges

    * 12 small fresh coriander leaves

    5 Method / Steps

    Step 1

    Place rice and 1 1/2 cups water in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to low. Cook, covered, for 15 minutes or until tender. Stand, covered, for 5 minutes. Stir in seasoning. Spread over a large tray. Cool for 15 minutes.

    Step 2

    Using damp hands, shape rice into 12 patties (about 2 1/2 tablespoons per pattie).

    Step 3

    Halve tofu pieces crossways. Cut each piece into 4 triangles. Heat oil in a medium frying pan over medium-high heat. Cook tofu for 1 to 2 minutes on each side or until browned. Drain on a paper towel.

    Step 4

    Meanwhile, combine carrot, cabbage and 1 tablespoon of dressing in a small bowl.

    Step 5

    Place rice patties on a serving platter. Divide the carrot mixture among the patties. Top with tofu, avocado, remaining dressing and coriander. Serve.

    source – cooking365coza

  • Rump steak with mushroom sauce and baby potatoes recipe

    Rump steak with mushroom sauce and baby potatoes recipe

    Enjoy a juicy rump steak, topped with creamy mushrooms for a quick and easy 15-minute meal.

    03m prep
    12m cook
    4 servings

    9 Ingredients

    * 600g beef rump steak, cut into 4 portions

    * 500g baby potatoes, microwave-ready

    * 3 tbsp olive oil

    * 1 brown onion, finely diced

    * 200g sliced button mushrooms

    * 2 tbsp Worcestershire sauce

    * 1/3 cup sour cream

    * Baby rocket leaves, to serve

    * Parsley, finely chopped, to serve

    3 Method / Steps

    Step 1

    Place the bag of potatoes into the microwave, as per packet instructions and microwave for 6 to 8 minutes, or until tender. Set aside and covered with foil to keep warm. Drizzle with a little oil and season with salt and pepper, to serve.

    Step 2

    Meanwhile, brush steaks with 1 tablespoon oil and season with salt and pepper. Heat a large non-stick frying pan over medium heat. Add steaks and cook for 3 to 4 minutes on each side or until cooked to your liking. Transfer to a plate and cover with foil.

    Step 3

    Increase temperature to medium-high. Add onion and mushrooms and cook for 4 to 5 minutes or until golden. Add Worcestershire sauce, sour cream and 1/3 cup water. Bring to a boil and remove from the heat. Season with salt and pepper. Serve steaks topped with mushroom sauce, baby potatoes sprinkled with parsley, and baby rocket on the side.

    source – cooking365coza

  • Caramilk eggnog recipe

    Caramilk eggnog recipe

    We’ve given the traditional eggnog recipe a little Caramilk twist and come up with a treat that’s partly a drink and partly a very decadent dessert. Our eggnog is served hot so it’s more like a spiked hot chocolate and it’s super velvety and creamy.

    20m prep
    15m cook
    2 servings

    9 Ingredients

    * 180g packet of Cadbury Caramilk chocolate

    * 250ml (1 cup) thickened cream

    * 250ml (1 cup) milk

    * 4 egg yolks

    * 1 tsp vanilla extract

    * 55g (1/4 cup) caster sugar

    * 60ml (1/4 cup) spiced rum

    * 60ml (1/4 cup) spiced rum

    * Ground nutmeg, to serve

    4 Method / Steps

    Step 1

    Use a vegetable peeler to slice the side of the chocolate block into 1 tbsp of shavings. Finely chop the remaining chocolate.

    Step 2

    Place the chopped chocolate, cream and milk in a saucepan over low heat. Cook, stirring, until the chocolate has melted and the mixture just comes to a boil. Remove from heat.

    Step 3

    Use a balloon whisk to whisk the egg yolks, vanilla and sugar in a large bowl until pale and thickened. Gradually whisk in the hot cream mixture—return the mixture to the saucepan over medium-low heat. Cook, stirring constantly, for 8-10 minutes or until the mixture thickens slightly (it should coat the back of a spoon). Do not let the mixture boil. Stir in the rum.

    Step 4

    Divide mixture between 2 heatproof serving glasses. Top with whipped cream. Sprinkle with the chocolate shavings and nutmeg.

    source – cooking365coza