There are people who go to Walt Disney World for the world famous attractions like it’s a small world and the Rock ‘N Roller Coaster. Then there are those who go for the food, or a combination of the two. Disney food is second to none and the dining experience is unlike anything else you will find. Every dish served is made perfectly for you. Even if you have certain allergies or food preferences, a Disney chef will do everything in his or her power to make sure that you are pleased. The only bad part about Disney food is that you can’t enjoy it once you step off property. Well, now you can! Some Disney recipes can be found in cookbooks and online, so I put together a few of my favorites from the Tusker House in Animal Kingdom to celebrate Animal Kingdom’s 15th birthday!
Peanut Crusted Chicken (Tusker House)
(4) 6 ounce fresh skinless chicken breasts, cut in half
Salt & pepper
4 ounces flour
1 ounce crushed peanuts
8 ounces African Peri Peri heat sauce
24 ounces water
1. Marinate Chicken for 8 to 12 hours. 2. When ready to cook, drain chicken and then season with salt and pepper. 3. Roll in mixture of flour & crushed peanuts. 4. Fry at 325 degrees for 5 to 7 minutes.
Cape Malay Lamb Curry (Tusker House)
2 pounds lamb, shoulder or leg meat
Coarse salt and freshly ground pepper, to taste
2 tablespoons vegetable oil
2 large onions, diced
2 green chilies, seeded and finely sliced
1 teaspoon crushed garlic
1 teaspoon crushed fresh ginger
1 to 4 tablespoons Madras Curry powder
1 tablespoon flour
3 to 4 large vine ripened tomatoes, chopped
3 tablespoons cream of coconut
1 cup chicken stock
1 tablespoon fresh chopped cilantro
1. Trim fat from lamb and cut into 1-inch cubes. Season with salt and pepper. 2. Heat oil in a large skillet over medium-high heat. Add lamb and sear until browned, stirring often. Remove lamb. 3. Add onions and cook until lightly browned and tender. 4. Add chilies, garlic, and ginger; cook 2 minutes. 5. Add curry powder and cook 1 minute. 6. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly. 7. Stir in tomatoes, cream of coconut, and chicken stock; return lamb to the pan. If too thick, stir in more chicken stock. 8. Cover and simmer for 45 to 50 minutes, or until the lamb is tender. Stir occasionally to avoid burning. 9. Taste and adjust seasonings. To serve, garnish with cilantro and serve with rice pilaf or couscous.
Cook’s Note: Curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles – standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.
Orzo Pasta (Tusker House)
12 ounces orzo (cooked)
1 cup fresh spinach
1 teaspoon olive canola blend
¼ cup vegetable stock
1 each tomato (¾ inch diced)
¼ teaspoon ground black pepper
1 clove minced garlic
1 teaspoon salt (check if needed)
2 Tablespoons lemon juice
10 each kalamata olives sliced
1 Tablespoon fresh thyme (10 sprigs)
1 ½ ounces feta cheese crumbled
1 Tablespoon fresh basil (5 leaves)
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, do not add salt. 6. Place in pan for service and garnish with olives and feta.
Green Beans with Carrots (Tusker House)
(Note: This recipe is from the pre-buffet Tusker House menu.)
1 pound green beans blanched in boiling water for 5 minutes, cooled under cold water then drained
1 carrot peeled and sliced thin on an angle (bias)
4 to 5 mushrooms sliced thin
1 small clove garlic, minced
1/8 teaspoon salt
Pinch of pepper
2 tablespoons butter
1. In large skillet over medium heat, melt butter then add carrots, mushrooms and garlic. 2. Sauté until just under done – about 5 minutes. 3. Add beans, salt and pepper. Heat through and serve.
Some of these recipes are harder to prepare than others, but I plan on giving each of them a shot in the near future. Creating these edible masterpieces can become family bonding time, or bring happiness, memories and magic into your simple meal. Even if you are miles away from the parks, you can bring a taste of it home….from the kitchens of Animal Kingdom to yours! Enjoy and have fun cooking!
Have you tried any of these recipes? Leave a comment below!
See ya REAL soon!
Quote of the Week: “Look at this. I’m so ticked off that I’m molting.” ~ Iago, Aladdin
Makena is a 14 year old high school student who spends much of her free time researching Disney. She enjoys sharing Disney facts and even plans Walt Disney World vacations (including searches for secrets and Hidden Mickeys) for friends and family. Makena began blogging for WDW Radio in December 2011.