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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving

Method

In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Moroccan-Tinged Root Veg Tart with Chevre Recipe

Moroccan-Tinged Root Veg Tart w Chevre - Zest Byron BayServes 4-6

Ingredients

Gluten-free shortcrust pastry
1 sml bunch heirloom carrots
5 baby beetroot
110ml Zest Moroccan Spice paste
100-150g Chevre (fresh Goats Cheese)

Method

Cut the carrots lengthways in half and the beetroots into quarters.

Mix with Zest Moroccan Spice Paste and let sit for 30 minutes.

Meanwhile roll the pastry into a rectangle approximately 30cm by 25cm.

Spread the vegetable mix across the pastry leaving a 2cm border. Fold that border over the form sides to the tart and bake in the oven at 180°C for 30 minutes or until the pastry is browned and the vegetables are cooked.

Crumble the chevre over the tart and bake for an additional 5 minutes.

East Meets West
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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Muhammara (Syrian Capsicum Dip) Recipe

Syrian Capsicum Dip - Zest Byron BayServes: 4-8
Cook Time: 40 mins
Prep Time: 20-30 mins

Ingredients

2 large red capsicum
1 tspn oil
1 long red chili
50g walnuts toasted
1½ tbspn Zest Moroccan Spice Paste
¼ cup (gluten-free) breadcrumbs
1½ tspn pomegranate molasses

Method

Preheat oven to 180°C.

In a prepared oven tray cover the capsicum with the oil and bake for 30mins, turning half way through the cooking time. Add the chilies to the capsicum in the tray, toss in the oil and bake together for a further 10 minutes or until the chili is soft.

Put the roasted veg into a bowl, cover with cling wrap and rest until cool.

Peel the skins and deseed. Add remaining ingredients and processor until smooth. Taste and season if necessary.

Serve with toasted lavosh.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Moroccan Spiced Lamb Burgers Recipe

Moroccan Spiced Lamb Burgers - Zest Byron BayServes: 4-6
Prep Time: 15-20 mins
Cook Time: 15-20 mins

Ingredients

500g lamb mince
1 medium onion finely diced
2 tbsp Zest Moroccan Spice Paste
40g pinenuts toasted
½ cup parsley finely chopped
2 tsp oil
4 burger buns
2 tbsp Zest Sri Lankan Mayo
Shredded lettuce
Tomatoes sliced
Roast capsicum
Other desired accompaniments

Method

Mix the first five ingredients well in a bowl. Shape into patties roughly the shape diameter of the buns.

Heat oil in a pan and seal and cook all of the burgers.

Warm buns and construct how desired.

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Moroccan Sausage Rolls Recipe

Moroccan Sausage Rolls - Zest Byron BayServes: 4-8
Prep Time: 20-30 mins
Cook Time: 15-20 mins

Ingredients

450g sausage mince
1½ tbsp Zest Moroccan Spice Paste
1 carrot grated
2 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the mince, spice paste and carrot and set aside.

Pull out the pastry from the freezer and let the two sheets just thaw. Cut the pastry in half across ways. Whisk the egg yolk with the milk and set aside.

Place a quarter of the mixture a centimetre from the bottom of each rectangle of pastry and spread to form the sausage shape. Roll up each rectangle and brush some egg mix along the last edge of pastry to seal.

Cut the rolls into desired lengths and bake on lined oven trays at least 1cm apart for about 15mins or until golden brown and cooked through.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Zest Stroganoff Recipe

Serves: 2-4
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients

500g lean beef or lamb strips
3-4 tbs Zest Moroccan Spice Paste
1 tbs vegetable oil
1 brown onion
200g mushrooms chopped
1 tbs plain or corn flour
1 tbs tomato paste
3/4 cup stock (Stock Merchant)
2 tbs sour cream (to taste)

Method

Marinade beef or lamb in paste for up to 30 mins. In a heavy based pan gently fry off the onion until translucent, add mushrooms and soften slightly. Increase heat, add marinated meat and seal. Add flour, tomato paste and stock, stir until combined. Reduce heat, add sour cream, season to taste. Add a little more of the Moroccan paste if required.

Serve with brown rice.

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Spiced Seeded Potato Rosti Recipe

Spiced Seeded Potato Rosti : Zest Byron BayServes: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

1 large potato peeled
2 tsp Zest Moroccan Spice Paste
large handful of assorted seeds (pepitas, sesame, sunflower)
2 tbs olive oil

Method

Preheat oven to 180°C. Grate potato into bowl. Squeeze out and remove excess liquid. Mix through Zest Moroccan Spice Paste and seeds. Shape into small cakes. Medium heat oil in a heavy based frying pan and add cakes turning once golden brown and cook for a further 2 mins. Transfer to the oven and cook for 8-10 minutes or until cooked through.

Serve with poached egg and wilted spinach.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay
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Braised Root Vegetables Recipe

Braised Root Vegetables : Zest Byron BayServes: 4-6
Prep Time: 15 minutes
Cook Time: 30-40 minutes or until soft

Ingredients

2 medium size carrots
1 large sweet potato
2 parsnips
2 turnips
1 large potato
2 red onions (salad) diced
6 cloves of crushed garlic
1 cup of white wine
1 vanilla pod
1 cinnamon quill
1 star anise
2-3 cans peeled chopped tomatoes
1 jar Zest Moroccan Spice Paste
1l of vegetable stock or stock cube
20-30ml olive oil for cooking
salt and pepper
fresh coriander and mint, half roughly chopped

Method

Peel all the root vegetables, cut into 2cm dice and then sauté in heavy based pan with a good splash of olive oil. Cook nice and gently over a low heat to slowly caramelise the vegetables (they don’t need to be cooked through) then set aside in oven proof dish.

Sweat off the onions and garlic until cooked, but not coloured. Add the split vanilla pod, star anise and cinnamon quill. Add the Moroccan Spice Paste and cook for a few minutes. Then add in the white wine and cook until almost evaporated. Add in the canned tomatoes then add this liquid to the oven proof dish with the root vegetables. Pour the vegetable stock over this, ensuring the vegetables are submerged in stock.

Cover with tight fitting lid or al foil and cook at 160-170°C until vegetables are cooked around 30/40 minutes, check during cooking time, you may need to add more stock if the mixture looks too dry.

When ready, check the seasoning, mix through half of the roughly chopped herbs, keeping the rest for garnish.

This is a hearty meal on its own; you can even add canned, drained chickpeas or lentils with the stock.

Vegetarian Collection
Created by : Gavin Hughes
The Byron at Byron
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Spiced Crispy Chicken Strips Recipe

Spiced Crispy Chicken Strips : Zest Byron BayServes: 5
Prep Time: 40 minutes
Cook Time: 1 hour

ingredients

80g fresh breadcrumbs
vegetable oil for frying
zest of 1 lemon
fresh coriander sprigs
lemon wedges
salt and pepper
2 chicken breasts cut into strips
2 tbs Zest Moroccan Spice Paste
50g plain flour
1 egg
160g macadamia crumbs finely chopped

Method

Marinate the strips in Zest Morrocan Spice Paste for 1 hour. Take 3 bowls. Into the first, add seasoned flour. In the second, add egg and whisk. Into the third, lightly combine the macadamias and breadcrumbs.

Lightly flour the chicken strips, dip in the egg and then coat with macadamia mix. Refrigerate for 30 minutes. In a non-stick frying pan, heat oil on medium heat. Add chicken and cook on both sides until golden. Serve with a simple salsa, coriander sprigs and a wedge of lemon.

Byron Bay Chef Collection
Created by : Simon Ruffell
Eat Drink Catering, Byron Bay