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Zest Rogan Josh: Beef or Lamb recipe

Beef Rogan Josh - Zest Byron Bay
Beef Rogan Josh

Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs

Ingredients

175g Zest Rogan Josh
1kg shoulder lamb or beef blade in chunks
2 tbs oil
1 brown onion, diced
2 ripe tomatoes deseeded & chopped
2 bay leaves
1 pinch saffron
1 tsp chilli flakes (optional)
½ cup water
¾ cup plain yoghurt

Method

In a heavy based pan, heat oil, brown the meat and set aside in a separate bowl. In the same pan, sweat off the onions until translucent, then add all the other ingredients except the yoghurt.

Cook on a slow heat with the lid on for 1 hour or until the meat is cooked through. If you would like the sauce thicker, remove the lid and gently simmer until you reach the desired consistency.

Cool for 10 minutes, then add the yoghurt. Serve with rice, raita and bread.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Rogan Josh: Vegetarian recipe

Vegetarian Rogan Josh Recipe - Zest Byron BayServes: 4-6
Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

175g Zest Rogan Josh
300g eggplant, cut coarsely
2 tbs oil
1 small onion, diced
1 green capsicum, 2cm dice
2 ripe tomatoes, deseeded and chopped
200g paneer/haloumi/tofu
½ cup water
1 tsp chilli flakes (optional)
150g sugar snap peas

Method

In a heavy based pan, heat oil, brown the eggplant and set aside.

Sweat off the onion until translucent, then add all the other ingredients and the eggplant, except the sugar snap peas.

Gently simmer with the lid off until the eggplant is sufficiently cooked and the sauce reduced to the preferred consistency. Then add the sugar snap peas to cook for a final 3 minutes.

Served with rice, cucumber onion salt and roti.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Warming Rogan Roast Carrot and Cashew Soup Recipe

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

Ingredients

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

Method

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

Ingredients

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

Method

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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Rogan Josh Pot Pies Recipe

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

Ingredients

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

Method

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.