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Sri Lankan Souvlaki Recipe

Servers 6-8
Sri Lankan Souvlaki - Zest Byron Bay

Ingredients

300g chicken thigh fillet skin-off
300g pork neck
2 tbs Zest Sri Lankan Spice Paste
Sliced onion
Chopped tomato
Flat bread
Tzatziki home-made or store bought

Method

Cut meats into strips and marinate separately in 1 tbs of Sri Lankan Spice Paste. Thread onto skewers and refrigerate for an hour.

Turn on the BBQ and when ready, BBQ the skewers.

Grill the flat bread on the BBQ and fill with ingredients of your choice.

East Meets West
Created by: Zest Byron Bay

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Sri Lankan Flavoured Smoked Trout Croquettes Recipe

Makes 15 small Croquettes

Ingredients

Sri Lankan Flavoured Smoked Trout Croquettes - Zest Byron Bay1 kg floury potatoes
1 smoked trout prepared
2 tbs Zest Sri Lankan Spice Paste
Handful chopped parsley
2 egg yolks

For Crumbing
Plain flour
Breadcrumbs or “Panko”
1 egg mixed with 1 tbs milk

Oil for frying

Method

Bake potatoes in their skins at 160°C for about an hour or until soft and then cool.

Spoon potato out of skins into a bowl and add all other ingredients. Mix lightly to combine and then shape into croquettes. Set them in the refrigerator for at least 30 minutes.

For crumbing, put each ingredient into separate bowls. Take croquettes and firstly coat lightly with flour, then egg wash, then breadcrumbs.

Bring oil for frying to 170°C and cook croquettes in batches until crisp and golden. Drain on paper.

Serve with paprika mayo and lettuce for a light lunch or great as canapés.

East Meets West
Created by: Zest Byron Bay

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Sweet Potato Salad with Sri Lankan Mayo Recipe

Serves: 4-8
Cook Time: 20-30 mins
Prep Time: 15-20 mins

Ingredients

1 large sweet potato peeled and cut into 2cm dice
3 boiled free-range eggs peeled and cut into quarters
2 sticks celery sliced finely
200ml Zest Sri Lankan Mayo
2 shallots sliced finely
2 tbsp finely chopped parsley
1 tbsp finely chopped mint
Handful baby spinach
Salt and pepper

Method

Preheat oven to 180°C.

Roast the potato in a prepared oven tray for 20-30mins or until cooked. In a bowl add the other ingredients and stir gently to combine.

Serve with BBQ favourites or our delicious Zesty Indian Chicken Bites.

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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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Sri Lankan Flavoured Mayonnaise Recipe

Serves: 4-8
Prep Time: 10-15 mins
Cook Time: n/a

Ingredients

1 large free-range egg
2 tsp Zest Sri Lankan Spice Paste
1 cup grape seed oil

Method

In a bowl add the egg and the spice paste. Using a whisk or a stick blender, combine.

Pour the oil very slowly at first into the mix and whisk quickly. Continue to whisk as you slowly pour in the remaining oil.

Taste and season if necessary.

Try using in the sweet potato salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Sri Lankan Beetroot Dip Recipe

Sri Lankan Beetroot Dip - Zest Byron BayServes: 6-8
Cook Time: 1 hour
Prep Time: 10 mins

Ingredients

4 medium sized beetroots
1 tbsp oil
200g firm-set plain yoghurt
1 tsp Zest Sri Lankan Spice Paste (or to taste)
½ lemon zest and juice
1 tbsp chopped dill or chives
Salt & pepper

Method

Preheat oven to 180°C.

Wrap the beetroots in foil and cover with oil, seal well and roast for 50mins or until tender (use a pointy knife and it should pierce the beetroot easily).

Cool for 10mins then put in a food processor with the other ingredients and blend until the desired consistency (it’s nice to have a little texture).

Season and serve with crisp bread.

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Grilled Haloumi, Fennel, Mint and Candied Walnut Salad Recipe

Grilled Haloumi, Fennel, Mint and Candied Walnut Salad : Zest Byron BayServes: 4
Prep Time: 15-20 minutes

Ingredients

200g haloumi
1 tbs Zest Indian Spice Paste
1 large fennel bulb
200g mixed organic mesclun
handful mint, picked
handful flatleaf parsley, picked
olives
walnuts, butter, brown sugar,
edible flowers

Sauce
1 tsp Zest Sri Lankan Spice Paste
2 lemons zest and juice
1 tsp honey
100ml extra virgin olive oil
sea salt

Method

Rinse and pat dry haloumi and slice lengthways, lightly coat haloumi in Zest Indian Spice Paste.

Slice fennel lengthways with mandoline, wash mesclun, mint and parsley.

Coat walnuts in Zest Indian Spice Paste, in a fry pan put in equal parts butter and brown sugar until starts to bubble, add spice walnuts and fry until golden brown and caramelised.

Sauce
Mix all top 4 ingredients together, slowly whisk in oil, adjust with salt.

Finish
Fry haloumi until golden brown, don’t let it burn.

Mix with all salad leaves and herbs with olives, candied walnuts and edible flowers

Vegetarian Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay
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Emma’s Tofu Kebabs Recipe

Sri Lankan Tofu Kebabs : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 5-10 minutes

Ingredients

2-3 tbsp Zest Sri Lankan Spice Paste
1 cup sour cream or plain yoghurt
1 packet tofu
mushrooms
capsicum
cherry tomatoes
zucchini

Method

Cut vegetables and tofu into chunks and place onto sticks.

Mix sour cream and Zest Sri Lankan Spice Paste together and coat kebabs.

Cover and set aside in fridge for min ½ hour.

Barbecue until cooked and enjoy.

Vegetarian Collection
Created by : Emma Webb, Cabarita
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Sri Lankan Chickpea, Leek and Spinach Soup Recipe

Chickpea, Leek and Spinach Soup : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
handful parsley
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste

Method

In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.

Add stock and chickpeas and bring to simmer.

Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.

Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.

Scatter croutons on top of soup and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay
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Fish Curry Recipe

Fish Curry : Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

500g fresh white fish (eg Mahi Mahi)
1 tbls Zest Sri Lankan Spice Paste
2 tbls vegetable oil
1 small piece fresh turmeric
2 green chillis sliced
8 eschallots
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Fresh coriander
Toasted coconut shavings

Method

Cut fish into small pieces. Mix Zest Sri Lankan Spice Paste with a tablespoon of oil, marinade fish in spic paste and set aside.

In a mortar and pestle gently crush the chilli, ginger, eschallot and turmeric.

In a pan, pour remaining oil, add fresh spice mix and sauté. Add coconut cream, tamarind and curry leaves. When the sauce boils, add the fish pieces. When cooked remove from heat, serve with steamed rice and garnish with fresh coriander and toasted coconut shavings.

Byron Bay Chef Collection
Created by : Perry Hill
The Point, Ballina