Author: zest

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Pan-fried Field Mushrooms with Nepalese Spiked Butter Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 2-4
Prep Time: 10 mins
Cook Time: 15-20 mins

Ingredients

4-6 large field mushrooms
2 tsp Extra Virgin Olive Oil
2 tsp butter
4-8 slices Zest Nepalese Spiked Butter
Slices of toast for serving if desired
1 bunch watercress

Method

In a heavy based fry pan melt butter in the oil. Toss in the whole mushrooms to coat and fry on a high heat on both sides until they start to colour and soften. Turn down the heat and cook until your liking.

Serve on a plate with toast if desired, plenty of freshly ground black pepper and pop on a couple of slices of the Spiked Butter so it melts in the mushrooms’ open sides.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Muhammara (Syrian Capsicum Dip) Recipe

Syrian Capsicum Dip - Zest Byron BayServes: 4-8
Cook Time: 40 mins
Prep Time: 20-30 mins

Ingredients

2 large red capsicum
1 tspn oil
1 long red chili
50g walnuts toasted
1½ tbspn Zest Moroccan Spice Paste
¼ cup (gluten-free) breadcrumbs
1½ tspn pomegranate molasses

Method

Preheat oven to 180°C.

In a prepared oven tray cover the capsicum with the oil and bake for 30mins, turning half way through the cooking time. Add the chilies to the capsicum in the tray, toss in the oil and bake together for a further 10 minutes or until the chili is soft.

Put the roasted veg into a bowl, cover with cling wrap and rest until cool.

Peel the skins and deseed. Add remaining ingredients and processor until smooth. Taste and season if necessary.

Serve with toasted lavosh.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Moroccan Spiced Lamb Burgers Recipe

Moroccan Spiced Lamb Burgers - Zest Byron BayServes: 4-6
Prep Time: 15-20 mins
Cook Time: 15-20 mins

Ingredients

500g lamb mince
1 medium onion finely diced
2 tbsp Zest Moroccan Spice Paste
40g pinenuts toasted
½ cup parsley finely chopped
2 tsp oil
4 burger buns
2 tbsp Zest Sri Lankan Mayo
Shredded lettuce
Tomatoes sliced
Roast capsicum
Other desired accompaniments

Method

Mix the first five ingredients well in a bowl. Shape into patties roughly the shape diameter of the buns.

Heat oil in a pan and seal and cook all of the burgers.

Warm buns and construct how desired.

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Sri Lankan Flavoured Mayonnaise Recipe

Sri Lankan Flavoured Mayonnaise - Zest Byron BayServes: 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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Moroccan Sausage Rolls Recipe

Moroccan Sausage Rolls - Zest Byron BayServes: 4-8
Prep Time: 20-30 mins
Cook Time: 15-20 mins

Ingredients

450g sausage mince
1½ tbsp Zest Moroccan Spice Paste
1 carrot grated
2 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the mince, spice paste and carrot and set aside.

Pull out the pastry from the freezer and let the two sheets just thaw. Cut the pastry in half across ways. Whisk the egg yolk with the milk and set aside.

Place a quarter of the mixture a centimetre from the bottom of each rectangle of pastry and spread to form the sausage shape. Roll up each rectangle and brush some egg mix along the last edge of pastry to seal.

Cut the rolls into desired lengths and bake on lined oven trays at least 1cm apart for about 15mins or until golden brown and cooked through.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Nepalese Eggplant Dip Recipe

Nepalese Eggplant Dip - Zest Byron BayServes: 6-8
Cook Time: 30-45 mins
Prep Time: 10 mins

Ingredients

2 medium eggplants
4 cloves garlic
1 tbspn sesame seeds toasted
2 tbspn Zest Nepalese Spice Paste

Method

Preheat oven to 200°C.

On an open flame char the eggplants on all sides, turning for about 15mins.

Put eggplant and garlic on a prepared roasting tray and bake for about 15mins or until the vegetables are very soft. Take out and cool.

Peel the garlic and remove the skin from the eggplant. In a food processor blend until smooth. Taste and season if necessary.

Serve with soft bread.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Easy Zest Indian Hummus Recipe

Indian Hummus - Zest Byron BayServes: 6-8
Prep Time: 5-10 mins
Cook Time: n/a

Ingredients

400g tin chickpeas drained & liquid reserved
1 clove garlic
1 tbsp Zest Indian Spice Blend
2 tsp tahini
4 tbsp reserved liquid
1 tbsp extra virgin olive oil

Method

Place all ingredients into a food processor and blend until the desired consistency used more of the drained chickpea liquid if necessary.

Serve with cut vegetables and breads.

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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Beef Short Ribs Rendang Style Recipe

Beef Short Ribs Rendang Style - Zest Byron BayServes: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours

Ingredients

2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water

Method

Preheat the oven to 140°C.

Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.

Reduce the heat and add remaining ingredients. Mix well and simmer

Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.

Place in oven for 2 hours or until very tender.

Uncover and if you want a drier curry continue to cook until the sauce has reduced.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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BBQ Kerala Prawns Recipe

BBQ Kerala Prawns - Zest Byron BayServes: 4-8
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients

16 bamboo skewers
16 large green Australian prawns
175g pack Zest Kerala Blend
1 tbsp oil or oil spray

Method

Soak skewers in water to stop them igniting when cooking.

Shell and devein the prawns leaving on the tails.

In a bowl, pour over enough Kerala Blend to cover the prawns. Toss well and set aside in the fridge for up to an hour to marinate.

Thread one prawn per skewer, keeping the prawn straight.

Preheat the BBQ or chargrill plate and lightly oil. BBQ or grill the prawns until just cooked using any excess Kerala Blend to keep them moist.

Serve as a canapé or with salad as an entrée.

Simple Kitchen Recipes
Created by: Zest Byron Bay