Category: Sri Lankan Spice Paste

recipes using sri lankan spice paste …

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Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder : Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 4 hours

Ingredients

1 lamb shoulder (boned)
1 jar Zest Sri Lankan Spice Paste
6 garlic cloves
75ml olive oil
salt

Method

Pre heat oven to 150℃. Rub the Zest Sri Lankan spice paste into the lamb shoulder and cover. Leave to marinate for up to 2 hours.

Lay the marinated shoulder flat, skin side up, in a heavy roasting tray and drizzle with olive oil and bruised garlic cloves. Roast on the top shelf for 4 hours, basting every 30 minutes with the pan juices. Leave to rest in a warm place for 15 minutes covered with foil before carving.

Slice thinly and serve with greek flat bread and natural set yoghurt.

Byron Bay Chef Collection
Created by : Skye Stoll
St Elmo, Byron Bay
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Scallops with Chilli and Coriander Flowers Recipe

Scallops with Chilli and Coriander Flowers : Zest Byron BayServes: 4
Prep Time: 20 minutes

Ingredients

MARINADE
2 tbls Zest Sri Lankan Spice Paste
1 clove garlic
1 small knob ginger
1 long red chilli
1 tbls fish sauce
1 tbls lime juice
2 tsp raw sugar

12 scallops roe off, scored on one side
juice of a lime
coriander flowers
sea salt
vegetable oil

Method

Pound marinade ingredients in mortar and pestle to make a paste. Marinate scallops and refrigerate for 2 hours.

Heat pan and lightly oil. Sear scallops score side down and cook for 1 minute on each side depending on size. Remove from pan and rest for 30 seconds. Whilst resting, squeeze lime juice into pan to thin out marinade.

Serve each scallop on top of a teaspoon of marinade. Season with a little salt and top with coriander flower.

Byron Bay Chef Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay