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Tusker House2012-07-27T19:01:34+00:00

Peanut Crusted Chicken (Tusker House)


4 Boneless Skinless Chicken Breasts (6oz, cut in half)

8oz African Peri Peri Hot Sauce
3 Cups Water

Salt & pepper
1/2 Cup flour
2T Crushed Peanuts



1. Marinate Chicken for 8 to 12 hours in closed container in the fridge.

2. Drain chicken and then season with salt & pepper.

3. Roll in mixture of flour & crushed peanuts.

4. Fry at 325 degrees for 5 to 7 minutes.

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Spicy Potato and Pea Samosa (Tusker House)

Yield: 10 Samosas


For Pastry:
2 Cups Flour
1/2t Salt
4T Vegetable Oil
3/4 Cup Water

For Potato Stuffing:
5 Potatoes (red potatoes are recommended)
2T Vegetable Oil
1 Green Chili (de-veined and seeds removed)
1 Cup Green Peas (frozen or fresh work best)
1t Ground Ginger
2t Salt
1t Ground Cumin
1t Curry Paste (if you prefer heat, add hot sauce)

Oil for deep frying


For Pastry:
1. Mix flour and salt in bowl.
2. Add oil and rub until mixture resembles small bread crumbs.
3. Add water and knead for 10 minutes.
4. Rub dough with oil, cover and set aside for 30 minutes.

For Potato and Pea Filling:
5. Boil potatoes until tender, cool, peel and dice.
6. Saute peas in oil; add green chili, potatoes and spices.
7. Mix and cook on low heat for 4 to 5 minutes.

Directions for making Samosa:
8. Divide dough into 10 balls.
9. Roll into flat square shape about 5 inch diameter.
10. Cut in half and fill each side with 1 tablespoon potato and pea mixture.
11. Brush a little water around the edge of the pastry, fold, seam and seal.
12. Heat about 2 inches of oil for frying over medium to low heat to 350 degrees.
13. Carefully add samosas to oil. Fry slowly, turning the samosas as they brown and are crisp.
14. Drain excess oil and serve with mango chutney.

Note: Wonton wrappers may be substituted for the pastry. Leftover mashed potatoes could be used instead of fresh potatoes.

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Corned Beef Hash (Tusker House)

Yield: 12″ Round


2T Canola Oil
1 1/2 Cups Onions (Sliced)
1 Cup Green Peppers (Diced)
2t Garlic (Diced)
4T Worcestershire Sauce
4T Dark Balsamic Vinegar
1t Cayenne Pepper
2t Black Pepper
2t Salt
38oz Canned Hash
10oz Tomatoes (Diced) (1.25 Cups)


1. Sauté the Onions and Peppers and Garlic in the Canola Oil.

2. Add the Worcestershire, Vinegar, Cayenne, Salt and Pepper.

3. Continue to cook for about 2 minutes and cool Mixture.

4. Add the Vegetable Mixture to the Hash and Mix then place into a 12″ pan.

5. Add the Cornbread Mixture on top of the Hash and Bake at 325°F for about 40 Minutes.

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Cape Malay Lamb Curry (Tusker House)

Yield: 15 Servings


5lbs Large Diced Lamb (shoulder or leg meat)
 Kosher Salt
1t Black Pepper
1t Lawreys Seasoned Salt
4 Garlic Cloves (Crushed)
4T Ginger (Minced)
2T Curry Powder
2T Olive Oil
2 Onions (large dice or ¾ inch)
1 Small Jalapeño Pepper (Minced)
¼ Cup Flour
3lbs Tomatoes (Canned, Diced)
7 ½oz Coco Lopez mix
2 Cups Chicken Stock (1oz Chicken Base)
2T Cilantro (Minced)


1. Season Lamb with Salt, Pepper, Seasoned Salt, Garlic, Ginger, Curry Powder and 1T Olive Oil and marinate overnight.

2. Heat the oil in a large sauté pan and sear the Lamb until golden brown.

3. Remove Lamb and reserve.

4. Add Onions to the sauté pan and cook until slightly brown and translucent.

5. Add Jalapeño and cook for 2 minutes.

6. Add the Flour and create a roux.

7. Cook for several minutes.

8. Add the Tomatoes, Coco Lopez, Chicken Stock and the seared Lamb.

9. Cover and simmer for 55-60 minutes, or until the Lamb is tender.

10. Adjust seasoning, Garnish with Cilantro and Serve.

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Yam Casserole (Tusker House)


4lb Canned Yams or Sweet Potatoes
7/8 Cup Coconut Milk
6oz Brown Sugar
1T Vanilla
1t Cinnamon
1t Nutmeg
2oz Toasted Coconut
4T Cornstarch
2 Cups Orange Juice



1. Drain the juice from the sweet potatoes. Place potatoes into a pan or casserole dish.
2. In a bowl mix the sugar, butter, and coco fiesta. Add the orange juice, corn starch, nutmeg, cinnamon and vanilla. Pour the mixture over the potatoes.
3. Cook at 350 degree oven for about 30 minutes. Top with the toasted coconut.
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Curried Basmati Rice (Tusker House)


1lb Basmati Rice
3 Cups Water
1/2T Kosher Salt
2 Cinnamon Sticks
1T Curry Powder
2T Olive Oil
½ Lemon
8oz Onions (diced ¾ inch, roasted)
4oz Golden Raisins
1/2 Cup Curry Chermoula Vinaigrette


1. Rinse rice under cold water until water runs clear.

2. Put drained rice in rice cooker, cover with water, and add salt, cinnamon, lemon, curry powder and oil; turn on. Stir every 10 minutes until done. Remove from heat and chill.

3. Add onions, raisins, vinaigrette and salt & pepper if needed.

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Orzo Pasta (Tusker House)

Yield: 6 Side Portions


1 1/2 Cups Orzo (cooked)
1 Cup Fresh Spinach
1t Olive Oil
¼ Cup Vegetable Stock
1  Tomato (¾ inch diced)
¼t Pepper
1 Clove Garlic (Minced)
1t Salt (check if needed)
2T Lemon Juice
10 Kalamata Olives (Sliced)
1T Fresh Thyme (10 Sprigs)
1 1/2oz Feta Cheese (Crumbled)
1T Basil


1. Cook orzo in boiling water for 7 minutes, drain and cool quickly.

2. Heat large skillet over moderate heat.

3. Add oil, tomatoes, garlic and sauté 1 minute.

4. Add all other ingredients except olives and feta.

5. Heat through and cook like a risotto, taste do not add salt.

6. Place in pan for service and garnish with olives and feta.

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Mango Chutney (Tusker House)

Yield: 3 Cups


5 Mangos, diced small
1 Small Green Pepper, diced small
1 Small Onion, diced small
1 1/2t Kosher Salt
2/3 Cup Sugar
2/3 Cup White Vinegar
1 Large Jalapeno, chopped fine
1/8 Cup Fresh Ginger
2 Garlic Cloves, chopped


1. Combine all ingredients into a large pot, and add enough water to cover.

2. Bring to a boil; reduce heat to a simmer until all the liquid is cooked to about the thickness of honey. Do not overcook, as the mixture will thicken as it cools.

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Mealie Pap (Tusker House)


1 Medium Onion, diced 1/4 inch
6T Butter
16oz Cream Corn
4 Cups Milk
13oz Yellow Corn Meal
1T Salt
1T Pepper
1 Cup Parmesan Cheese
1/4 Cup Cheddar Cheese, shredded


1. Saute onions in butter.

2. Add milk and cream corn and bring to a light boil.

3. Add the corn meal and continue to cook on medium heat for approximately 20 minutes stirring continuously with a whisk.

4. Add the salt and pepper and the parmesan cheese.

5. Top with shredded cheese mix and serve.

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Jollof Rice (Tusker House)

Yield: 10 Servings


3 Cups Water
1/2 Cup Chicken base
1/2 Cup Tomato paste
1lb Rice
4T Turmeric
2T Cumin
2T Thyme
2T Rosemary
3/4 Cup Chopped onion
2 Bay leaves
2oz Red & green peppers (Julienne)


1. Mix water, Chicken Base, and tomato paste.

2. Stir in Turmeric and cumin.

3. Pour over rice and mix well.

4. Add thyme, rosemary, chopped onions, and bay leaves.

5. Pour into 4″ hotel pan.

6. Cover with Baker paper and foil.

7. Cook at 325° for 30 to 45 minutes.

8. Mix in julienne red and green peppers. Serve.

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Corn Chowder (Tusker House)

Yield: 8 Cups


3T Butter
2/3 Cup Flour
1 Medium Onion (Diced)
1 Medium Potato (Peeled, Diced)
4 Cups Milk
1/4 Cup Chicken Stock
13oz Creamed Corn (1 Small Can)
10oz Frozen Corn (1 Small Box)
2T Salt
1/4t White Pepper


1. Over low heat, melt butter, onions and saute until tender/translucent.

2. Add flour, cook approximately 5 minutes stirring continuously.

3. Add remaining ingredients and whisk together.

4. Simmer 1/2-hour or until potatoes are tender.

5. Adjust seasoning and serve.

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Honey Sherry Vinaigrette (Garden Grill)

Yield: 2 Cups


¼ Cup Sherry Vinegar
¼ Cup Honey
1 ½ Cup Olive Oil
To Taste Kosher Salt
To Taste Fresh Ground Pepper


1. In a blender, add the sherry vinegar and honey. Blend on high.

2. Slowly add the olive oil until it becomes a vinaigrette.

3. Season with salt and pepper to taste.

4. Store in an airtight container in the refrigerator.

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Chermoula Vinaigrette (Tusker House)


1 Cup Fresh Cilantro
4 Cloves Garlic
2T Vinegar
Juice of 1 Lemon or Lime
1T Paprika
1T Ground Cumin
1/2t Crushed Red Pepper
2T Olive Oil
Salt (to taste)
Cayenne Pepper (to taste)

1 Cup Safflower Oil
1/2 Cup Lemon Juice
1t Curry Powder
2t Minced Garlic
1t Red Curry Paste


 1. In food processor or blender, combine cilantro, garlic, vinegar, lemon juice, paprika, cumin, crushed red pepper, olive oil, salt, and cayenne to a fine paste.

2. Adjust the consistency by adding more olive oil.

3. Mix with Safflower oil, lemon juice, curry powder, garlic, and curry paste.

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Banana-Cinnamon Bread Pudding (Tusker House)


14oz Cinnamon Bread
12oz Milk
8oz Liquid Eggs
4oz Brown Sugar
4oz White Sugar
10 Ripe Bananas
1T Cinnamon
1T Vanilla
¼t Nutmeg
4oz Raisins
4oz Pecans
2oz Butter
3oz Sanding Sugar (Coarse Sugar, but granulated sugar will do)

1½T Butter
1½T Flour
¾ Cup Sugar
1/8t Salt
1¼ Cup Milk
1 Cup Whipping Cream
1 Egg (beaten)
½T Vanilla Paste


1. Dice cinnamon bread into 1 inch squares and place into a 12 inch round pan.

2. In a large bowl, mix the other ingredients except for the bananas, sanding sugar and butter.

3. Mash up 6 bananas and add them to the egg mixture. Slice up the remaining bananas and add them to the panned cinnamon bread.

4. Pour the egg mixture over the bread/sliced bananas and let stand for about 20 to 30 minutes.

5. Bake at 325 degrees for about 25 minutes.

6. While baking bread pudding melt butter on medium heat in a small sauce pan, add flour and cook for about 5 minutes stirring continuously.

7. In a small mixing bowl mix together the remaining ingredients. Add this to the flour and butter stirring with a whisk until the mixture thickens (about 5 to 8 minutes.)

8. Serve warm. Brush the top with the butter blend and dust with the sanding sugar.

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