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Butter Chicken Mole Recipe

Butter Chicken Mole - Zest Byron BayServes 6-8

Ingredients

Pob’s Mole
175g Zest Butter Chicken
1 tbs macadamia oil
½ cup raw unsalted cashews
½ tsp ground cinnamon
¼ cup pepitas, toasted
½ cup raisins
50g 90% dark chocolate, melted in bowl over water
1 tomato
3 cloves garlic

4 chicken ‘Marylands’
Sesame seeds

Method

Heat macadamia oil in small pan and colour the cashews.

Soak raisins in enough boiling water to cover.

Scorch tomato on an open flame and take out core.

Roast garlic in foil in the oven until soft.

Take all Mole ingredients and blend until very smooth.

Push through a strainer and cook slowly in a heavy based pot for a further 10 minutes.

Roast seasoned Chicken Marylands in the oven at 175°C for 25-30 minutes or until cooked.

Spoon over the Mole and sprinkle with sesame seeds.

Serve with a “dirty” rice (eg, add finely chopped coriander and black sesame seeds) and corn tortillas.

East Meets West
Created by: Zest Byron Bay

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Butter Chicken Brisket Soft Tacos with Simple Sides Recipe

Butter Chicken Brisket Soft Tacos w Simple Sides - Zest Byron BayServes 6-8

Ingredients

1kg beef brisket
1 tbs oil
175g Zest Butter Chicken
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock

Sides
8 corn tortillas (we love Doña Cholita brand)
Shredded lettuce
2 corn on cob
2 shallots, sliced
3 tbs sour cream
8 drops Tabasco
1 tsp chopped chives
2 avocados
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Grated cheese (Ricotta Salata)
Pickled jalapeños

Method

Turn on oven to 160°C.

In a heavy based pot with a tight fitting lid, seal the brisket in hot oil.

Mix other ingredients and pour over brisket. Cover with lid and braise in the oven for 3 hours or until very tender, turning every 30 minutes.

Chargrill corn until black spots appear. Slice off kernels. Mix with shallots and a splash of lime juice.

Mix sour cream with shallots and Tabasco.

Fork avocado, cucumber, coriander, lime juice and pinch of salt until combined but not too smooth.

Chargrill tortillas until marked and keep warm in a dry tea towel.

Serve tortillas with accompaniments and let everyone create their own combos.

East Meets West
Created by: Zest Byron Bay

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Soft Tacos with Spiced Eggplant and Simple Sides Recipe

Soft Tacos with Spiced Eggplant & Simple Sides - Zest Byron BayServes 4

Ingredients

3 Lebanese eggplant
175g Zest Butter Chicken
1 tsp Oil
8 Corn Tortilla (we love dona cholita brand)
Shredded Lettuce
2 Corn on Cob
2 Shallot Sliced
3 tbs Sour Cream
1 tsp Chopped Chives
2 Avocado
1 Lime juiced
1 tbs Chopped Coriander

Method

Heat oven to 200°C.

Soft Tacos with Spiced Eggplant & Simple Sides - Zest Byron BayCut eggplant into wedges and toss with Zest Butter Chicken and oil. Marinate for 30mins.

Roast eggplant until soft and set aside.

Chargrill corn until black spots appear. Slice off kernels. Mix with shallot and a splash of lime juice.

Mix sour cream with shallots.

Fork avocado, coriander, lime juice and pinch of salt until combined but not too smooth.

Chargrill tortillas until marked and keep warm in a dry tea towel.

Serve tortillas with accompaniments and let everyone create their own combos.

East Meets West
Created by: Zest Byron Bay

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Butter Chicken Recipe

Butter Chicken - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 1½ hours approx

Ingredients

175g Zest Butter Chicken
1 kg of skinless chicken thighs
1 onion diced (brown)
½-1 cups stock or water
2 tbs oil
2 bay leaves
1 tsp chilli flakes (optional)
100g tomato paste
3 tbs almond meal or ground nuts
3-4 tbs plain yogurt or sour cream

Method

Cut meat into chunks & marinade with Zest Butter Chicken Blend for 1 hour in the fridge (optional). In a heavy based pot and cook diced onions until soft add meat and cook on high for 2 mins. Add tomato paste, almond meal and stock and stir well. Cook on high for five mins, then simmer for 15 mins with lid on or until tender, stir in the yogurt or sour cream and simmer for 5 mins. Reduce sauce if necessary.
Serve with rice and accompaniments

For SLOW COOKERS add all ingredients to slow cooker, on low for 6 – 8 hours. Serve with rice and accompaniments.

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David from Wasamedia’s Butter Chicken Pork with Mushrooms and Kale Recipe

Prep Time: 5 -10 minutes
Cook time: 15 minutes approx
Serves 4 – 6 people

Ingredients

175g Zest Butter Chicken
1 kg of pork sirloin in chunks
two onions diced (brown)
1 packet baby king brown mushrooms
1/2 cup chicken stock
2 table spoons of tomato paste
500g kale and spinach chopped finely
smoked paprika
dash of Tabasco

Method

In a heavy based pan sweat down brown onion in chicken stock, add tomato paste then marinated Zest Butter Chicken pork. Let simmer for 10 mins. Add kale and mushrooms simmer for two minutes. Season with salt pepper, smoked paprika and Tabasco to taste. Sprinkle with finely sliced shallots.

Serve on basmati rice with side of fresh poppadums.


Created by : David Wasserman
Wasamedia, Sydney