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Shelley’s Boot Camp Detox Chicken Salad Recipe

Serves: 1
Prep Time: 5 minutes
Cook time: 10 minutes approx

Ingredients

1 tsp any Zest Spice Paste
1 tbs olive oil
80g Chicken breast without skin
100g mixed lettuce
cucumber
25g raw seeds (sunflower, pepita, sesame)
lemon juice
dash of flax-seed oil

Method

Lightly drizzle olive oil on chicken and season gently with Zest Byron Bay spice of your choice. Cook on high in frying pan for 2 minutes on both sides to brown then for 5 minutes both sides on medium or until cooked, set aside to rest for a further 2 – 3 minutes. Wash lettuce well, cut cucumber into thin slices sprinkle with flax seed oil and lemon juice add cooked chicken and sprinkle with seeds. Delicious!


Created by : Shelley Sellors
Zest Byron Bay

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Moroccan Beer Battered Tofu Chips with Indian Tahini Sauce Recipe

Serves: 4

Ingredients

500g fresh firm tofu

Batter
2 tbsp Zest Moroccan Spice Paste
1 cup self raising flour
½ cup plain flour
¼ cup cornflour
2 egg whites whisked to peak
½ cup beer
vegetable oil for deep frying

Sauce
1 tsp Zest Indian Spice Paste
1 cup yoghurt
2 tbls tahini
1 lime juice
sea salt

Method

Batter
Pat dry tofu and cut into 1.5cm x 8cm batons, coat tofu in flour.

Mix flours together fold in egg whites then fold in beer and Zest Moroccan Spice Paste to form a thick pancake batter.

Heat oil, dip flour coated tofu in batter then begin to deep fry.

Once golden brown drain oil on absorbent paper.

Sauce
Mix all ingredients together and serve in a bowl.

Vegetarian Collection
Created by : Monique Guterres-Harrison
Hungry like the Wolf
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Slow Cooked Pearl Barley & Pork Stew Recipe

Serves: 4
Prep time: 10 minutes
Cook Time: 4-6 hours

Ingredients

2 – 3 tblsp of Zest Moroccan or Indian Spice Paste
4 pork chops
2 tblsp olive oil
2-3 garlic knobs crushed
1 onion chopped
1 leek sliced
2 Carrots
4 tbsp pearl barley
3 cups of chicken or vegetable stock
4 rashers of trimmed bacon
1 Chorizo sausage roughly chopped
2-3 Bay leaves

Method

Heat slow cooker on high. Heat oil in frying pan and brown pork on both sides with bacon and Chorizo. Remove from pan and set aside. Gently fry onions and leeks with Zest spice paste until softened. Add carrots and cook for 2 minutes then transfer all vegetables to slow cooker. Sprinkle pearl barley over vegetables and place pork on top. Lightly season then pour broth over the meat making sure all ingredients are covered. Cover & cook on high for 2 hours, stirring occasionally. Cook for another 2 hours on high then another 1-2 hours on low or until meat is really tender. Serve with vegetables and crusty bread.

*If you don’t have a slow cooker follow recipe using a heavy based saucepan with lid.

Created by: Shelley@home with Zest, based on the recipe from “Food Lovers Slow Cooker” published by Transatlantic Press 2011

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Moroccan Lamb & Chickpea Soup Recipe

Serves: 4
Prep time: 5-10 minutes
Cook Time: 2 hours

Ingredients

2 tbs Zest Moroccan Spice Paste
750g lamb shoulder cut into chunks
2 tbs olive oil
2-3 garlic knobs crushed
2 small brown onions chopped
1L of beef or vegetable stock
2 tbs tomato paste
2 x 300g tins chickpeas
1 -2 tins tomatoes chopped
3 tbs coriander leaves finely chopped
coriander leaves to garnish

Method

Trim lamb of any excess fat. Dust lamb with Zest Moroccan Spice Paste and set aside. Heat the olive oil in large heavy based saucepan or stockpot add onion & garlic & cook over low heat until soft. Add the Zest Moroccan spiced meat, increase heat to medium and stir until meat changes colour. Add bay leaf and cook until fragrant. Add tomato paste cooking for another 2 mins stirring constantly. Add stock to pan, stir well and bring to the boil. Drain and remove skins from chickpeas and add to pan with tomatoes, chopped parsley & coriander. Stir then bring to the boil. Reduce heat & simmer for 2 hours or until meat is tender. Stir occasionally and season to taste. Garnish with extra coriander and serve with green vegetables and crusty bread.

Created by: Shelley@home with Zest, based on the recipe from “The Food of Morocco” printed by Murdoch Press 2008

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Lauren’s Potato Salad Recipe

Serves: 4
Prep time: 5 minutes

Ingredients

½-1 tbs Zest Spice Paste (any flavour)
3 – 4 lrg boiled potatoes cut into chunks
½ cup mayonnaise
salt & pepper to taste
optional to add sliced red onion, parsley

Method

Mix Zest Byron Bay Spice Paste with mayonnaise season to taste then coat potatoes liberally and serve.

Created by: Lauren Hollaway, United Kingdom

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Kijay’s BBQ Chicken Pieces Recipe

Serves: 4
Prep time: 5 – 10 minutes
Cook Time: 10 -15 mins

Ingredients

1 jar of Zest Spice Paste any flavour
1/2 cup oil
2-3 garlic knobs chopped
1 tsp salt
1 tsp sugar
handful fresh chopped herbs – eg basil, parsley, garlic chives
6 – 8 chicken thigh meat

Method

Cut chicken thighs into bite size chunks. Mix remaining ingredients together and massage into chicken. Let sit for as long as convenient. BBQ until cooked and enjoy.

Created by: Kijay, Wilsons Creek

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Moroccan Lamb Stir Fry Recipe

Serves: 4 with rice and accompaniments
Prep time: 10 minutes
Cook Time: 5-10 minutes

Ingredients

600g Lamb pieces
1 diced onion
1 diced red capsicum
200g green beans
6 cloves of garlic crushed
100ml oil
60ml Zest Moroccan Spice Paste
½ cup water

Method

Wok fry all fresh ingredients in hot oil until fragrant, then add lamb pieces to seal meat, then stir through Moroccan Spice Paste with 1/2 cup water. Reduce slightly, then garnish with coriander & sliced shallots serve with rice or noodles.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
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Nepalese and Moroccan Rogan Josh Recipe


Serves: 4 with rice and accompaniments
Marinating Time: 1 hour
Cook Time: 1¼ hour

Ingredients

1kg boneless leg or shoulder lamb
1 jar Zest Nepalese Spice Paste
1 jar Zest Moroccan Spice Paste
1 tsp chilli flakes

2 tbs oil or ghee
1 brown onion finely chopped
2 bay leaves
¾ cup thick plain yoghurt
1 pinch saffron strands mixed with
2 tbs milk
1 tsp garam masala (optional)

Method

Massage Zest Moroccan Spice Paste into lamb pieces add chilli flakes and set aside in the fridge for a minimum of 1 hour. In a heavy based pan, fry onion until soft then add lamb pieces and fry for 2 mins. Add Nepalese Spice Paste and bay leaves and stir well. Reduce heat to low, cover and cook for 15 minutes. Uncover, turn up the heat and fry for another 5 minutes. Add ½ cup water, cover and cook at medium heat for 8 minutes. Fry the lamb for another 2-3 minutes then add 1 cup water. Cover and cook for 40-50 minutes, gently simmering until the lamb is quite tender. Stir in the yoghurt when the lamb is almost tender, making sure the lamb doesn’t catch on the bottom of the pan. Add the saffron/milk mixture and stir to mix well. Reduce sauce if necessary. Season to taste. Remove from heat and serve sprinkled with garam masala and rice.