Posted on

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

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

Caribbean Colombo Fish 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 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 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: Zest Byron Bay

Posted on 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

Posted on 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

Posted on Leave a comment

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

Posted on Leave a comment

Crusty Kerala Chicken Schnitzel Recipe

Crusty Kerala Chicken Schnitzel - Zest Byron BayServes 4

Ingredients

4 free-range chicken breasts
175g Zest Kerala Blend
1 cup Japanese (panko) breadcrumbs
4 tbs sunflower/peanut Oil
4 crusty bread rolls

Coleslaw
1 cup finely shredded red cabbage
½ cup finely shredded white cabbage
½ cup finely shredded carrot
¼ cup flat-leafed parsley
2-3 tbs whole egg mayonnaise
½ lemon juiced
Salt and Pepper

Method

To “butterfly” chicken: place breast on cutting board. With one hand lying flat on top of it and using a sharp knife in the other, slice to cut from the long side almost all of the way through, leaving a ‘hinge’. Open like a book and press down flat. Hammer with a meat mallet if you want a thinner schnitzel. Repeat with other 3 breasts.

In a bowl, marinate the chicken in Kerala Blend for at least 2 hours, covered, in the fridge.

Once marinated, put breadcrumbs into a large bowl. Drain excess marinade from each breast and then push well into breadcrumbs, turning to coat evenly.

Put on a plate in the fridge for 30 minutes for the crumb to set.

In a large frying pan, heat the oil to about 170°C and fry the schnitzels for about 5-8 minutes on each side or until golden and the chicken is cooked through. Drain on kitchen paper.

For Coleslaw: mix all of the ingredients in a large bowl and season to your liking.

Warm rolls if you like, cut open and fill with crispy schnitzel and crunchy coleslaw.

East Meets West
Created by: Zest Byron Bay

Posted on

BBQ Pork Ribs with Massaman Satay Recipe

BBQ Pork Ribs with Massaman Satay - Zest Byron BayServes 6

Ingredients

1-2 Racks of Pork Ribs (16-20 Ribs)
175g Zest Massaman Blend
1 heaped tbs crunchy natural peanut butter
1 cup chicken/veg stock
Oil for basting

Method

Wash and pat dry the ribs. Remove the thin membrane on the underside. To do this, slip a knife between the membrane and bones, hold it with a paper towel and pull away.

In a large, deep tray, marinate the ribs in Massaman Blend for at least 4 hours (overnight is best).

Heat oven to 160°C, cover tray tightly with foil and roast in the oven for 2 hours or until fork-tender. Cool.

Once cooked, drain juices into a small pot and add peanut butter and stock. Stir well and simmer until sauce thickens to form a paste.

Heat BBQ to medium, then cook ribs for 20 minutes, turning and basting with oil every 5 minutes.

Once the ribs have good markings from the BBQ, spread the paste well over and cut between the bones. Serve.

East Meets West
Created by: Zest Byron Bay