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Nepalese Rainbow Trout en Croute Recipe

Rainbow Trout en Croute - Zest Byron BayServes: 4

This recipe can also be done with 2 sides of salmon though needs a proportional increase in ingredients for filling & covering

Ingredients

1 Large Rainbow Trout Filleted
2 tbs Zest Nepalese Spice Paste
1 Leek (just the white part) cut into 6cm strips
1 tsp butter
¼ cup flaked, toasted almonds
50g baby spinach
1 sheet Puff Pastry

Egg Wash
1 Egg Yolk mixed well with
2 tsp Milk

Method

Heat oven to 200°C.

Melt butter in a pan & slowly cook the leek until very soft, remove from excess butter & cool.

Lay out the sheet of pastry & arrange a thin mat of spinach leaves in the middle, large enough for one side of trout to sit on. Lay fish down on spinach & spread 1 tbs Zest Nepalese Spice Paste on upper side. Lay leeks on the flavoured side of the trout & sprinkle almonds on top.

Spread 1tbs paste on the other fillet & sandwich on top, paste inside. Cover the fish sandwich with another thin layer of spinach. Fold over the pastry to create a neat parcel, well sealed with egg wash.

Turn over the parcel & place on a baking tray. Score the top of the pastry with 3 slashes, egg wash & bake for 15 minutes or until pastry is golden.

Rest for 5 minutes then serve.

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Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud Recipe

Serves 4-6

Ingredients

Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud - Zest Byron Bay1.5kg Lamb Rib racks
110g Zest Nepalese Spice Paste
2 tsp oil

Eggplant Cloud
2 medium eggplants
2 cloves garlic
2 tbs Zest Nepalese Spice Paste
1 tbs sesame seeds toasted
2 tbs natural yoghurt

Method

Blend Zest spice paste and oil, then marinate lamb in a baking tray for a couple of hours in fridge.

Roast at 165°C, uncovered, until the meat is very tender, about 45 minutes to 1 hour. (The lamb can be finished on a BBQ if you want more colour.)

During this roasting phase, char the eggplants on all sides over a gas burner, turning for about 15 minutes.

Then transfer the eggplant, whole garlic and spice paste to a baking tray and put in the oven for 30 minutes until soft. Take out and cool.

Peel garlic and remove blackened skin from eggplant. Blend with sesame and yoghurt until smooth. Season if necessary.

Serve with lamb and Greek-style salad.

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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Nepalese Spinach and Cheese Puffs Recipe

Nepalese Spinach and Cheese Puffs - Zest Byron BayServes: 8-16
Prep Time: 30-40 mins
Cook Time: 15-20 mins

Ingredients

250g frozen, chopped spinach, thawed & drained well
120g Danish feta crumbled
30g tasty cheese grated
2 tbsp Zest Nepalese Spice Paste
4 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the drained, thawed spinach with the cheeses and Spice Paste.

Pull out the pastry from the freezer and let the four sheets just thaw. Cut each sheet of pastry into four equal sized squares. Whisk the egg yolk with the milk and set aside.

Put about 2tsps of mixture in the centre of each small square. Brush the egg mixture down two sides of each small square so that it acts as a seal when folding.

Fold each small square diagonally so that a triangular puff is created. Try and push out as much air as possible when sealing and then use a fork to push down and finish off each seal. Repeat until all the mix is used up.

Place on lined baking sheets with at least 1cm gap in between each puff and bake for 15-20mins or until golden.

Great straight from the oven or cold for packed lunches. Alternatively they can be stored uncooked and frozen with layers of baking paper in between to stop adhesion.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Pan-fried Field Mushrooms with Nepalese Spiked Butter Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 2-4
Prep Time: 10 mins
Cook Time: 15-20 mins

Ingredients

4-6 large field mushrooms
2 tsp Extra Virgin Olive Oil
2 tsp butter
4-8 slices Zest Nepalese Spiked Butter
Slices of toast for serving if desired
1 bunch watercress

Method

In a heavy based fry pan melt butter in the oil. Toss in the whole mushrooms to coat and fry on a high heat on both sides until they start to colour and soften. Turn down the heat and cook until your liking.

Serve on a plate with toast if desired, plenty of freshly ground black pepper and pop on a couple of slices of the Spiked Butter so it melts in the mushrooms’ open sides.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Nepalese Eggplant Dip Recipe

Nepalese Eggplant Dip - Zest Byron BayServes: 6-8
Cook Time: 30-45 mins
Prep Time: 10 mins

Ingredients

2 medium eggplants
4 cloves garlic
1 tbspn sesame seeds toasted
2 tbspn Zest Nepalese Spice Paste

Method

Preheat oven to 200°C.

On an open flame char the eggplants on all sides, turning for about 15mins.

Put eggplant and garlic on a prepared roasting tray and bake for about 15mins or until the vegetables are very soft. Take out and cool.

Peel the garlic and remove the skin from the eggplant. In a food processor blend until smooth. Taste and season if necessary.

Serve with soft bread.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Eggplant Imam Bayildi Recipe

Nepalese Eggplant Imam Bayildi - Zest Byron BayServes: 4-6
Prep Time: 15-20 minutes
Cook Time: 2½ hours

Ingredients

3 small eggplants
2 brown onions
½ bulb garlic
300-400ml olive oil
3 tbs Zest Nepalese Spice Paste
60ml pomegranate molasses
1½ tbs tomato paste
1½ tbs salt
1 tsp brown sugar
handful parsley
handful mint
handful coriander
handful basil

Method

Pre heat oven to 120°C.

Cut eggplants in half lengthways and with a small knife, carefully remove most of the flesh leaving an eggplant boat waiting to be filled. Set aside the flesh. Rub inside with salt and leave to drain while you prepare the filling.

In a heavy based pot, sweat the onions in a little oil until sweet. Add eggplant flesh, garlic and cook out. Add tomato paste, Zest Nepalese Spice Paste, sugar & molasses, set aside to cool.

Chop fresh herbs and mix in about half.

Rinse softened eggplant boats, pat dry and stuff generously with filling.

Squeeze together in an oven proof dish, cover base with oil and cover dish with lid or foil and bake for approximately 2 hours or until the eggplant is soft.

Sprinkle with remaining herbs and serve with lemon.

Vegetarian Collection
Created by : Skye Stoll
One One One
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Spiced Pork and Bangalow Duck Terrine Recipe

Spiced Pork and Bangalow Duck Terrine : Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1 jar Zest Indian Spice Paste
1 jar Zest Nepalese Spice Paste
4 confit Bangalow Duck Maryland’s
1 tbls duck fat
1.2kg pork mince
1 brown onion, finely diced
1 clove garlic, finely diced
1/2 bunch coriander or basil chopped
1/2 tsp salt
pinch pepper
cornichons, pickles and/or chutney
crusty bread

Method

Sweat off onion and garlic in olive oil until translucent, remove from heat and add Zest spice pastes. Allow to cool. Shred duck meat from bones. Combine all ingredients in a large bowl and mix thoroughly. Fry a small patty in a pan and taste to check seasoning.

Line a loaf tin with greaseproof paper and pack the mix in nice and tight. (Tap it on the bench a couple of times to remove any air bubbles). Bake in a preheated oven at 180℃, for 40 – 50 minutes, until firm to touch. Allow to cool at room temperature, and then refrigerate.

Unmould at a time of your pleasing and enjoy with crusty bread, pickles, good company and beer.

Byron Bay Chef Collection
Created by : Graeme Stockdale
Tommys, Lismore
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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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Emma’s BBQ Salmon Kebabs Recipe

Prep time: 5-10 minutes
Cook Time: 5-10 minutes

Ingredients

1-2 tbsp Zest Nepalese Spice Paste
1 cup sour cream or plain yoghurt
300g salmon
Suggested vegetables:
mushrooms, capsicum
cherry tomatoes, zucchini

Method

Cut vegetables and salmon into 2cm cubes and place onto sticks. Mix sour cream and Zest Nepalese Spice Paste together and coat kebabs. Cover and set aside in fridge for min 1/2 hour. BBQ until cooked and enjoy.

Created by: Emma Star, Cabarita