Last week, the Astro Whopper® search mission launched by @burgerkingsa , and WITHIN MINUTES hundreds of FREE Whoppers were claimed! 🙃
Now it’s YOUR TIME to find it, claim it, and enjoy…but you better hurry! 🔭
Ready to join the mission? Go to www.AstroWhopper.com or the BK App to scan the sky, only between 6 pm and 8 pm, and bite into an out-of-this-world burger.
Hurry while Whoppers last…avoid FOMO now. 💫
Join the vibe at @radisson_blu_gautrain every Friday to start your weekend in style.
Have you tried these mushroom popcorns by @freshmushroomsa. A delightful change from the traditional snack. These are made with biltong and Hoison sauce.
300 g baby button mushrooms
½ cup Panko bread crumbs
½ cup biltong dust
1 cup plain popcorn
1 tsp chilli flakes
½ lemon, zested
1 tbsp sesame seeds
2 tbsp hoisin sauce
2 tbsp soy sauce
Olive oil for frying
INSTRUCTIONS
Blitz the popcorn in a food processor until you’ve made chunky crumbs.
Mix the panko, popcorn crumbs, biltong dust, chilli flakes, sesame seeds and lemon zest in a large mixing bowl and set aside.
In a non stick frying pan add a drizzle of olive oil and sauté the mushrooms until they release their water and begin to brown.
Add the soy sauce and hoisin and roll them around to glaze each one. Allow the sauce to reduce and become sticky.
Toss the glazed mushrooms in the popcorn mix making sure each one is well coated.
Serve as a snack in jars or cones at a party or while watching your favourite tv show.
Starting your day the right way at @radissonblusandton.
Start your weekend in style with @radisson_blu_gautrain, live DJ, with a delicious tapas & cocktail menu as well as one of the best views of the Sandton sky-line.
Mushroom Chakalaka Recipe by @freshmushroomssa
Serves 8 as a side / accompaniment
Ingredients:
500g portabellini mushrooms, quartered
1 large onion, diced
2 cloves garlic, minced
1 Tbsp / thumb sized piece ginger, grated
2 Tbsp curry powder, mild, medium or hot
1 green bell pepper, diced
1 red bell pepper, diced
2 medium carrots, grated
1 x 400g tin chopped tomatoes
Salt and pepper, to taste
Serve alongside your favourite braai dishes
Method:
In a large deep sauté pan, heat a drizzle of olive oil.
Add the mushrooms and cook until golden brown.
Add the onion and a good pinch of salt.
Fry until tender.
Add the garlic, ginger and curry powder.
Cook until fragrant.
Add the bell peppers and carrots and mix well.
Pour in the tinned tomatoes and rinse the tin out with about half a cup of water and add it in.
Simmer everything together for ± 15 minutes until the flavours are well melded.
Taste to adjust seasoning.
Serve alongside your favourite braai dishes and enjoy!
Beef & Portabello Stroganoff by @freshmushroomsa
• 500g portobello mushrooms, sliced
• 1 tbsp fresh thyme leaves
• 500g beef fillet, sliced
• 1 medium onion, finely diced
• 4 garlic cloves, finely grated
• 4 cups chicken stock
• 1 cup cream
• ½ cup sour cream
• 2 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 400g pappardelle pasta
• 4 tbsp butter, cut into small pieces
• handful fresh parsley, stems removed, and extra for serving
• extra virgin olive oil
• salt and pepper, to taste
Heat a generous drizzle of olive oil in a large frying pan over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden brown and tender. Set aside in a large bowl.
Increase heat to high and add a fresh drizzle of olive oil to the same frying pan. Add the steak in a single layer, season well, and let it cook until well browned on each side but still pink in the centre of each slice. Remove steak from pan, and transfer to a board to rest. Slice into bite-size strips that will eat well in pasta.
Reduce heat to medium-high, add a fresh drizzle of olive oil to the pan, and cook onion and garlic until golden and softened.
Add stock and cream, bring to a simmer, and cook until reduced by half. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper.
Simmer until thick and creamy. Return mushrooms and beef to the pan and stir until just heated through.
Meanwhile, cook pappardelle according to package instructions, until al dente.
Keep one cup of pasta water aside. Drain and transfer to a large bowl. Add butter and a handful of parsley. Toss until butter is melted and the pasta is well coated and shiny. Add a dash of pasta water while tossing to loosen the noodles and keep them saucey.
Arrange pasta in bowls and spoon stroganoff over the top.
Garnish with additional parsley and a crack of black pepper.
Have you tried the Chocolate Meltdown dessert at Adega Bedfordview ? A decadent nutty chocolate brownie enveloped in a rich chocolate sphere and served with a sizzling lush caramel sauce.
How are you celebrating Mother's Day?
Join the celebration on Mother's Day at Choo Choo Junction where a delicious three course menu including welcome drink will be available for R265 pp.
A very popular wine by Icewine Africa ~ The Inniskillin Discovery P3 Series 2021: A rich, smooth, unique blend of Pinot Noir, Pinot Gris, and Petit Verdot.
They like to call it a smooth operator. It lures you in with that signature salmon-pink colour before enchanting you with its solid structure and delicate notes of white florals, juicy strawberries, and rhubarb….And let’s not forget to mention the sweet goodbyes thanks to its long fruit-driven finish.
Order online now!
Join Old Town Italy this Saturday for live music and fantastic gin specials by Malfy Gin SA
Breakfast & Yoga to start the Day!
Join @hyatthousejohannesburgsandton for a breakfast and yoga session on 29 April for R250 pp. Contact [email protected].
