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Warming Rogan Roast Carrot and Cashew Soup Recipe

Warming Rogan Roast Carrot and Cashew Soup - Zest Byron BayServes 3-4


3 large carrots
1 cup raw cashews
1 leek, the white part diced
1 tbs grated ginger
1 tsp olive/coconut oil
1 l veg stock
100g Zest Rogan Josh


Heat oven to 170°C

Peel and cut carrots into large chunks and place in a lined baking tray.

Coat with Zest Rogan Josh.

Roast for 30 mins or until carrots are getting some colour, then add cashews and roast for a further 5 minutes.

In a pan, soften the leeks in the oil and then add the ginger for a further 2 minutes.

Add carrots, cashews and stock to the pan.

Simmer until carrots are just soft, then blitz with a stick blender to the desired texture, then season.

Serve with bread or a green salad.

East Meets West
Created by: Zest Byron Bay

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Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron BayServes 8-12


2 tbs extra virgin olive oil
1 sml onion medium dice
200g chorizo
100g red capsicum medium dice
1½ cup preferred Paella rice
175g Zest Rogan Josh
1 tsp salt ground with …
a pinch saffron
750ml chicken or fish stock
12 prepared green prawns, tails on
12 fresh mussels, debearded
300g firm white fish chunks
½ bunch chopped parsley


In a large fry pan or Paella pan (approx. 35-40cm diameter) heat oil and sauté chorizo until it starts to release it’s oil.

Add onion and capsicum, cook until soft, then add rice and stir in all the flavoured oils for 2-3 mins.

Stir in Zest Rogan Josh and saffron/salt mix then add stock, stir and bring to a slow simmer.

After 15 mins, add prawns to the rice.

After another 10 mins stud rice with fish & arrange mussels, then cover with foil until mussels open, the stock has been absorbed and the rice is nicely cooked. (Also there should be a nice crust on the bottom.)

Sprinkle with parsley and serve from the pan or transfer to a large bowl.

East Meets West
Created by: Zest Byron Bay

Rogan Josh Paella - Zest Byron Bay

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Zest Rogan Josh Recipe

Prep Time: 5 minutes
Cook time: 1½ hours approx
Serves: 4-6 people


1 x 175g Zest Rogan Josh
1 kg of boneless shoulder of lamb or blade steak
1 onions diced (brown)
1½ cups stock or water
2 tbs oil
2 bay leaves
1 tsp chilli flakes (optional)
1 pinch of saffron optional
¾ cup plain yogurt or sour cream


Cut meat into chunks and marinade with Zest Rogan Josh for 1 hour in the fridge (optional). In a heavy based pot fry meat for 2 minutes, then add diced onions until they soften. Add bay leaves, reduce heat to low cover and for 15 mins. Uncover and cook on high for 5 minutes. Add water, saffron, cover and gently simmer for for 1½ hours until meat is tender. Cool for 5 minutes, stir in the yogurt or sour cream and heat through. 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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Rogan Josh Pot Pies Recipe

rogan-joshServes: 4-6 people
Prep Time: 10 minutes
Cook time: 1½ hours approx


175g Zest Rogan Josh
1kg Blade steak cut into chunks
1 onion diced
1 tbs oil
2 bay leaves
1 cup water
1½ tbs corn flour
2 tbs sour cream
½ cup frozen peas
1 sheet of puff pastry
1 egg yolk


Preheat oven to 180°C.

Marinate meat for 1 hour (optional). In a heavy based pot sauté onion in oil until soft. Add bay leaves, the meat and residue marinade. Stir on a high heat for 2 minutes and then add the water. Lower the heat, cover and simmer for 1 hour or until the meat is tender. Add 2 tbs of water to the corn flour and stir to make a smooth paste. Add to the pot and simmer for 5 minutes until the sauce thickens.

Mix in peas. Spoon the mixture evenly into 4 large ramekins. Cut out pastry circle to fit the tops of the ramekins. Brush egg yolk around the rim of the ramekins and place the pastry circles, pressing gently to seal. Brush the top of the pastry with the remaining egg yolk.

Place in the oven for 10-15 minutes until the pastry is golden brown.

Serve with a crispy green salad.