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Indian Marinara Pie Recipe

Indian Marinara PieServes 4-6

Ingredients

300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil

Method

Heat oven to 230°C.

Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.

Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.

Pour this mixture into a baking dish and top with the mash.

Bake for 25-30 or until the top is lovely, golden and crisp.

Serve with some yummy buttered peas and beans.

East Meets West
Created by: Zest Byron Bay

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Indian Roasted CauliRice Salad Recipe

Indian Roasted CauliRice Salad - Zest Byron BayServes 6-8

Ingredients

500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil

Method

Heat oven to 200°C.

Pulse cauliflower in food processor until rice sized.

Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.

Bake in oven for 12 minutes, turning half way through.

Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.

East Meets West
Created by: Zest Byron Bay

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Zesty Indian Chicken Bites Recipe

Zesty Indian Chicken Bites and Sweet Potato Salad with Sri Lankan Mayo - Zest Byron BayServes: 4-8
Prep Time: 5-10 mins
Cook Time: 40 mins

Ingredients

2kg Chicken wings/bites/pieces
110g Zest Indian Spice Paste
1 tbspn oil
1 tbspn honey

Method

Preheat oven to 190°C.

In a prepared oven tray, coat the chicken wings in the oil and Indian Spice Paste.

Roast for 30mins, turning once half way through the cooking time. Drizzle the honey over the top of each chicken piece and return to the oven for a further 10mins.

Serve hot or cold for lunch with salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Zest Spiked Butters Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 10-15
Prep Time: 10 mins
Cool Time: 20-30 mins

Ingredients

100g unsalted butter softened
1 tbsp Zest Indian Spice Paste
3 kaffir lime leaves chopped very finely

Method

In a food processor, add ingredients until well combined.

Lay down a piece of plastic wrap about 30cm long. Spoon out the flavoured butter into the centre of the plastic wrap. Fold over the plastic wrap and roll until it all wraps around to look like a sausage. Take each end of the wrap and wind until the whole sausage tightens so you end up with a firm log.

Refrigerate until hard. Slices can now be chopped to the desired width and melted over anything hot.

For example, corn on the cob.

Some other combinations

Moroccan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Moroccan Spice Paste
1 tbsp finely chopped coriander

Slice on top of steak or chops

Nepalese Spiked Butter

100g unsalted butter softened
1 tbsp Zest Nepalese Spice Paste
1 tbsp finely chopped parsley

Slice on top of pan fried field mushrooms

Sri Lankan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Sri Lankan Spice Paste
½ tsp chili flakes

Slice on top of grilled fish

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Indian Pumpkin and White Bean Filo Cigars Recipe

Indian Pumpkin and White Bean Filo cigars - Zest Byron BayServes: 3-9
Cook Time: 50-60 mins total
Prep Time: 20-30 mins

Ingredients

400g Pumpkin deseeded and cut into 2cm cubes
400g tin Cannellini (white) beans rinsed & drained
2 tbsps Zest Indian Spice Paste
¼ cup pepitas
1/8 cup sunflower seeds
½ cup chopped parsley
9 sheets frozen Filo pastry
100g butter
100g plain yoghurt

Method

Preheat oven to 180°C.

Coat pumpkin with Indian Spice Paste and roast for 20mins or until cooked with a little colour. Mix pumpkin with other ingredients and cool.

Thaw filo pastry and melt butter in saucepan. Brush one sheet of filo with melted butter and lay on the next sheet. Brush the top sheet with melted butter and put on another sheet. Repeat and now you’ll have 3 sheets together.

Repeat twice more until you have three piles of three sheets.

Spread a third of the mix along the bottom of the narrow end of the sheet and roll tightly to make a sausage shape. Repeat this with the other two piles.

Put the three sausages on a prepared baking sheet with 2cm space in between each. Brush each sausage with butter and bake for 15-20mins or until golden brown and crisp.

Once cooked, cut into the desired length and serve with a little plain yoghurt.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Easy Zest Indian Hummus Recipe

Indian Hummus - Zest Byron BayServes: 6-8
Prep Time: 5-10 mins
Cook Time: n/a

Ingredients

400g tin chickpeas drained & liquid reserved
1 clove garlic
1 tbsp Zest Indian Spice Blend
2 tsp tahini
4 tbsp reserved liquid
1 tbsp extra virgin olive oil

Method

Place all ingredients into a food processor and blend until the desired consistency used more of the drained chickpea liquid if necessary.

Serve with cut vegetables and breads.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Zest Pumpkin Soup Recipe

Zest Pumpkin Soup - Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 15 – 20 mins

Ingredients

1kg Jap/butternut pumpkin (skinned and deseeded)
1 brown onion roughly chopped
1 jar Zest Indian Spice Paste
1 ltr veg stock (Stock Merchant) or
1 ltr water with one stock cube
300ml coconut cream

Method

Preheat oven to 200°C. Toss pumpkin and onion in the whole jar of Zest Indian Spice Paste. Place in a heavy tray and roast for about 10 mins then toss again. Put back in the oven for another 10 mins or until the pumpkin is tender. Put roasted vegetables in blender with the stock and coconut cream and process to your desired texture. Season if required.

Tip:
It’s great to roast 2 long red chillies along with the pumpkin and onion for an extra kick.
Add chopped coriander and the juice of half a lemon when blending.

Created by : Zest Byron Bay

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Biryani with Cauliflower, Currants and Peas Recipe

Biryani with Cauliflower, Currants and Peas : Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
15g currants
3 cardamom pods
handful fresh coriander

Method

Mix the stock cube in the water and stir to dissolve.

Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.

Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.

Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.

Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.

Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.

Stir through the cashews and coriander and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay
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Grilled Haloumi, Fennel, Mint and Candied Walnut Salad Recipe

Grilled Haloumi, Fennel, Mint and Candied Walnut Salad : Zest Byron BayServes: 4
Prep Time: 15-20 minutes

Ingredients

200g haloumi
1 tbs Zest Indian Spice Paste
1 large fennel bulb
200g mixed organic mesclun
handful mint, picked
handful flatleaf parsley, picked
olives
walnuts, butter, brown sugar,
edible flowers

Sauce
1 tsp Zest Sri Lankan Spice Paste
2 lemons zest and juice
1 tsp honey
100ml extra virgin olive oil
sea salt

Method

Rinse and pat dry haloumi and slice lengthways, lightly coat haloumi in Zest Indian Spice Paste.

Slice fennel lengthways with mandoline, wash mesclun, mint and parsley.

Coat walnuts in Zest Indian Spice Paste, in a fry pan put in equal parts butter and brown sugar until starts to bubble, add spice walnuts and fry until golden brown and caramelised.

Sauce
Mix all top 4 ingredients together, slowly whisk in oil, adjust with salt.

Finish
Fry haloumi until golden brown, don’t let it burn.

Mix with all salad leaves and herbs with olives, candied walnuts and edible flowers

Vegetarian Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay
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Sri Lankan Chickpea, Leek and Spinach Soup Recipe

Chickpea, Leek and Spinach Soup : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
handful parsley
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste

Method

In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.

Add stock and chickpeas and bring to simmer.

Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.

Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.

Scatter croutons on top of soup and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay