Serves: 4-6
Prep Time: 5 mins
Cook Time: 20 mins
175g Zest Vindaloo Blend
750g chicken thigh, sliced
200g sweet potatoes, cut into thin rounds
½ cup water
100g peas
In a heavy based pot, place all the ingredients, except the peas and simmer on a medium heat until the chicken is cooked and the sweet potato is tender.
Add peas for an extra 3 minutes, then serve.
Served with saffron rice with mustard seeds.
Serves: 4-6
Prep Time: 1 hr
Cook Time: 1.5 hrs
175g Zest Vindaloo Blend
1kg lamb shoulder
2 tbs oil
1 onion diced
1 cup stock or water
200g sweet potato
Cut lamb into medium sized chunks and marinade with Zest Vindaloo Blend for at least 1 hour in the fridge (if possible).
In a heavy based pot, cook onions until soft, add lamb and cook for 3 mins on high. Add water and stir well. Bring up to the boil, then simmer, gently, uncovered for 1 hour or until tender.
Add sweet potato a half an hour into cooking. Add more liquid if necessary.
Served with cubed, sauté potatoes. Topped with a drizzle of natural yoghurt and nigella seeds.
Makes 4 Pasties
Shortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water
Filling
1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend
1 egg yolk mixed with 1 tsp milk for egg-wash
For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.
For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.
Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.
Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.
Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.
East Meets West
Created by: Zest Byron Bay
Serves: 4-6 people
Prep Time: 5 minutes
Cook time 45-60 mins
175g Zest Vindaloo Blend
1kg pork shoulder
1 onion finely chopped
1 tbs oil
1 cup stock/water
handful of chopped root vegies (optional)
Cut pork into medium sized chunks and marinate with Zest Vindaloo Blend for at least 1 hour in the fridge if possible. in a heavy based pot, heat oil and cook onions until soft, add pork and cook for 3 minutes on high.Add stock/water and stir well. Bring up to the boil, then lower the heat and simmer, uncovered for 1 hour or until tender. If using vegetables, peel and cube and add a half an hour into cooking time. Add more liquid if necessary.
Serve with rice, fresh coriander and accompaniments.
