Author: zest

Posted on by — Leave a comment

Yellow Seafood Curry

Yellow Seafood Curry - Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 10-15 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
12 small green prawns, peeled and de-veined
200g whiting fillets
300g Spanish mackerel fillets
1 tbs palm sugar
2 tbs fish sauce
½ cup water
1 lime, juiced
Rice noodles
Green vegetables

Method

Heat a large heavy based pot and add 3 tablespoons of the thick coconut cream with the Zest Yellow Curry. Fry on high heat for 3 minutes then add remaining coconut cream and other ingredients, except lime juice. Simmer until cooked through.

Add lime juice and green vegetables and cook for further 2 minutes.

Serve on rice noodles.

Posted on by — Leave a comment

Yellow Curry of Shark

Yellow curry of shark - Chef Sam Gowing - Zest Byron BayServes: 2
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 tablespoon Brookfarm macadamia oil
2 cloves garlic, peeled, finely chopped
1 x 2cm piece ginger, peeled, grated
1 stalk lemongrass, trimmed, bruised
6 curry leaves
400 grams shark or other firm white flesh fish
175g Zest Yellow Curry
200 ml / ½ can coconut milk or cream (save other half for the rice)
1 x 1 cm piece turmeric, peeled, grated

To Serve

Watercress
Native greens – Beach Banana (aka Pig Face aka Karkalla)

Method

  1. In a large heavy based saucepan, heat oil.
  2. Add cloves garlic and ginger, sauté until lightly browned.
  3. Add lemongrass, heat a little to release essential oil and become more fragrant.
  4. Add fish, sear lightly on each side.
  5. Add Zest Yellow Curry and coconut milk or cream. Add turmeric.
  6. Add curry leaves, reduce heat and simmer gently for about 20 minutes on a low heat. Set aside and keep warm.
  7. Serve with coconut rice, watercress and native greens.
Created by: Sam Gowing
Gowings Food Health Wealth
Byron Bay Cooking School
Posted on by — Leave a comment

Massaman Chicken or Beef Curry

Massaman Chicken or Beef Curry - Zest Byron BayServes 4

Ingredients

175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes, peeled, chunks
400ml coconut milk
2 tbs fish sauce (optional)
1tbs palm sugar (optional)
70g unsalted peanuts, roasted

Method

Cut Marylands into two. In a heavy based pot, heat the oil and brown chicken pieces. Add Massaman Blend to the chicken and fry for 3 minutes. Add the remaining ingredients and simmer with the lid off for about 45 minutes, until the chicken is almost falling off the bone.

Serve with fresh coriander, rice and accompaniments.

Beef Variation

(pictured) Created by Sapna Mehta

A simple, easy and comforting Sunday night meal at the end of a busy and tiring week: Massaman beef curry made with a good quality readymade sauce/paste @zestbyronbay, Basmati rice and stir fried veggies. I use Basmati rice as it has a much lower glycemic index. As much as I love Jasmine rice, it has an incredibly high GI! You can substitute the beef with chicken or tofu and veggies. I pressure cooked the beef before adding the coconut milk, but you can use a slow cooker or cook it on the stove top for a few hours until the meat is soft & tender.

Traditionally, potatoes are added to Massaman curry, but combining starchy carbs is never a good idea so I have left them out.

Posted on by — Leave a comment

Pumpkin, Prawn and Plantain Caribbean Curry

Pumpkin, Prawn and Plantain Caribbean Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time 25 mins

Ingredients

175g Zest Byron Bay Caribbean Colombo
500g chopped pumpkin
500g peeled raw prawns
300g baby spinach leaves
2 plantains (+1 tbs coconut oil to cook)
400ml coconut cream (low fat works fine)
400ml tinned chopped tomatoes
Salt and pepper to taste

Method

To a large pot, add the Zest Byron Bay Caribbean Colombo spice blend and cook for a few minutes before adding the coconut cream and tinned tomatoes. Bring to the boil and simmer for 10 minutes.

Add chopped pumpkin. While this cooks, slice plantains into 3/4cm coins and fry in some coconut oil for a few minutes on each side or until golden. Set aside.

When the pumpkin is almost cooked through, add the prawns. Continue to cook for a few minutes until the prawns have curled into themselves and the pumpkin is cooked through. Turn off the heat and add the spinach, stirring it through until wilted. Season as required.

Serve on a bed of basmati with plantain on the side.

Created by: @unsaturated_nat

Posted on by — Leave a comment

Nepalese Rainbow Trout en Croute Recipe

Rainbow Trout en Croute - Zest Byron BayServes: 4

This recipe can also be done with 2 sides of salmon though needs a proportional increase in ingredients for filling & covering

Ingredients

1 Large Rainbow Trout Filleted
2 tbs Zest Nepalese Spice Paste
1 Leek (just the white part) cut into 6cm strips
1 tsp butter
¼ cup flaked, toasted almonds
50g baby spinach
1 sheet Puff Pastry

Egg Wash
1 Egg Yolk mixed well with
2 tsp Milk

Method

Heat oven to 200°C.

Melt butter in a pan & slowly cook the leek until very soft, remove from excess butter & cool.

Lay out the sheet of pastry & arrange a thin mat of spinach leaves in the middle, large enough for one side of trout to sit on. Lay fish down on spinach & spread 1 tbs Zest Nepalese Spice Paste on upper side. Lay leeks on the flavoured side of the trout & sprinkle almonds on top.

Spread 1tbs paste on the other fillet & sandwich on top, paste inside. Cover the fish sandwich with another thin layer of spinach. Fold over the pastry to create a neat parcel, well sealed with egg wash.

Turn over the parcel & place on a baking tray. Score the top of the pastry with 3 slashes, egg wash & bake for 15 minutes or until pastry is golden.

Rest for 5 minutes then serve.

Posted on by — Leave a comment

Caribbean Colombo Fish with Pumpkin and Capsicum Recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6

Ingredients

½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish

Method

In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.

Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.

Add fish and cook on low heat until ready.

Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.

Posted on by — Leave a comment

Yellow Curry with Tofu and Sweet Potato Recipe

Yellow Curry with Tofu and Sweet Potato - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced

1 packet rice noodles, for serving

Method

Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and lime juice.

Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.

Posted on by — Leave a comment

Kerala Influenced Spanish Tortilla Recipe

Kerala Influenced Spanish Tortilla - Zest Byron BayServes 6

Ingredients

175g Zest Kerala Blend
3 large potatoes, peeled and sliced 6mm thick
1 large onion, finely sliced
1½ cups olive oil
4 eggs

Method

In a medium sized, heavy based frying pan heat oil up gently and add potatoes and onion.

Simmer for 10 minutes and then drain oil in a colander.

Whisk together the eggs and Kerala Blend.

Once drained, return the potato and onion to the pan and add the egg mixture. Heat gently and once the bottom is nicely cooked put under a medium heat grill to finish.

East Meets West
Created by : Pob Sellors
Zest Byron Bay
Kerala Influenced Spanish Tortilla - Zest Byron Bay
Kerala Influenced Spanish Tortilla - Zest Byron Bay
Kerala Influenced Spanish Tortilla - Zest Byron Bay
Kerala Influenced Spanish Tortilla - Zest Byron Bay
Posted on by — Leave a comment

Indian Marinara Pie Recipe

Indian Marinara PieServes 4-6

Ingredients

300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil

Method

Heat oven to 230°C.

Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.

Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.

Pour this mixture into a baking dish and top with the mash.

Bake for 25-30 or until the top is lovely, golden and crisp.

Serve with some yummy buttered peas and beans.

East Meets West
Created by: Zest Byron Bay

Indian Marinara Pie - Zest Byron Bay
Indian Marinara Pie - Zest Byron Bay
Posted on by — Leave a comment

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

Warming Rogan Roast Carrot and Cashew Soup - Zest Byron Bay
Warming Rogan Roast Carrot and Cashew Soup - Zest Byron Bay