Author: zest

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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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Spiced Pork and Bangalow Duck Terrine Recipe

Spiced Pork and Bangalow Duck Terrine : Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1 jar Zest Indian Spice Paste
1 jar Zest Nepalese Spice Paste
4 confit Bangalow Duck Maryland’s
1 tbls duck fat
1.2kg pork mince
1 brown onion, finely diced
1 clove garlic, finely diced
1/2 bunch coriander or basil chopped
1/2 tsp salt
pinch pepper
cornichons, pickles and/or chutney
crusty bread

Method

Sweat off onion and garlic in olive oil until translucent, remove from heat and add Zest spice pastes. Allow to cool. Shred duck meat from bones. Combine all ingredients in a large bowl and mix thoroughly. Fry a small patty in a pan and taste to check seasoning.

Line a loaf tin with greaseproof paper and pack the mix in nice and tight. (Tap it on the bench a couple of times to remove any air bubbles). Bake in a preheated oven at 180℃, for 40 – 50 minutes, until firm to touch. Allow to cool at room temperature, and then refrigerate.

Unmould at a time of your pleasing and enjoy with crusty bread, pickles, good company and beer.

Byron Bay Chef Collection
Created by : Graeme Stockdale
Tommys, Lismore
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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
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Spiced Crispy Chicken Strips Recipe

Spiced Crispy Chicken Strips : Zest Byron BayServes: 5
Prep Time: 40 minutes
Cook Time: 1 hour

ingredients

80g fresh breadcrumbs
vegetable oil for frying
zest of 1 lemon
fresh coriander sprigs
lemon wedges
salt and pepper
2 chicken breasts cut into strips
2 tbs Zest Moroccan Spice Paste
50g plain flour
1 egg
160g macadamia crumbs finely chopped

Method

Marinate the strips in Zest Morrocan Spice Paste for 1 hour. Take 3 bowls. Into the first, add seasoned flour. In the second, add egg and whisk. Into the third, lightly combine the macadamias and breadcrumbs.

Lightly flour the chicken strips, dip in the egg and then coat with macadamia mix. Refrigerate for 30 minutes. In a non-stick frying pan, heat oil on medium heat. Add chicken and cook on both sides until golden. Serve with a simple salsa, coriander sprigs and a wedge of lemon.

Byron Bay Chef Collection
Created by : Simon Ruffell
Eat Drink Catering, Byron Bay
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Indian Braised Chicken Recipe

Indian Braised Chicken - Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1kg organic chicken pieces
1 jar Zest Indian Spice Paste
4 cups water
1 onion diced
2 carrots peeled & diced
1 knob ginger washed & sliced
12 kaffir lime leaves
4 coriander roots washed & crushed
6 cloves of garlic crushed with
½ cup vegetable oil

Method

Mix Zest Indian Spice Paste with water and rub marinade into chicken pieces, set aside for 30 minutes. In a large pot heat oil, fry onion, garlic and all other ingredients until fragrant. Add marinated chicken pieces with liquid. Braise over medium heat for 1 hour.

Serve over rice. Garnish with coriander and fresh chilli.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
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Pork Vindaloo Recipe

Zest Vindaloo Blend - Zest Byron BayServes: 4-6 people
Prep Time: 5 minutes
Cook time 45-60 mins

Ingredients

175g Zest Vindaloo Blend
1kg pork shoulder
1 onion finely chopped
1 tbs oil
1 cup stock/water
handful of chopped root vegies (optional)

Method

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.

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Butter Chicken Recipe

Butter Chicken - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 1½ hours approx

Ingredients

175g Zest Butter Chicken
1 kg of skinless chicken thighs
1 onion diced (brown)
½ cup stock or water (optional)
2 tbs oil
2 bay leaves
1 tsp chilli flakes (optional)
100g tomato paste
3 tbs almond meal or ground nuts
3-4 tbs plain yogurt or sour cream

Method

Cut meat into chunks & marinade with Zest Butter Chicken Blend for 1 hour in the fridge (optional). In a heavy based pot and cook diced onions until soft add meat and cook on high for 2 mins. Add tomato paste, almond meal and stock and stir well. Cook on high for five mins, then simmer for 15 mins with lid on or until tender, stir in the yogurt or sour cream and simmer for 5 mins. Reduce sauce if necessary.
Serve with rice and accompaniments

For SLOW COOKERS add all ingredients to slow cooker, on low for 6 – 8 hours. Serve with rice and accompaniments.

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Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart Recipe

Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart - Zest Byron BayServes: 4
Prep Time: 30 minutes

Ingredients

250 g plain flour
175 g butter (chilled)
70ml cold water

400g diced pumpkin (1cm cubes)
1 tbs Zest Indian Spice Paste
100g Bangalow Feta
2 tbs silver beet blanched, refreshed & roughly chopped
1tsp picked marjoram
1 tsp chopped parsley
2 egg yolks
1 cup cream
Salt & Pepper

Method

To make the pastry:
Blend the butter & flour quickly to form the consistency of breadcrumbs. Then slowly add the water until the pastry starts to come together in a ball. Line 4 small 10 cm tart cases with pastry. Blind bake in 170 degrees oven until cooked through. Leave to cool

For the filling:
Season cut pumpkin with Zest spice blend & olive oil. Bake in oven at 180 degrees till tender. Make savoury custard by mixing the egg yolks with the cream and salt & pepper to taste.

To assemble tart:
Place some blanched silver beet in the bottom of the cooled tart cases, follow with a mixture of the pumpkin and feta. Make sure to fill the tart right up even higher than the rim of the tart case. Spoon in a little of the custard until it comes to just below the lip of the tart. (you won’t need much). Sprinkle with marjoram, thyme, parsley, pepper & salt.
Bake in oven at 170 degrees for ten minutes or until custard has just set. Best eaten immediately.

Showcased at Sample Festival, Bangalow 2011
Created by : Gavin Hughes
Byron At Byron Resort & Spa Byron Bay
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Rogan Josh Pot Pies Recipe

rogan-joshServes: 4-6 people
Prep Time: 10 minutes
Cook time: 1½ hours approx

Ingredients

175g Zest Rogan Josh
1kg Blade steak cut into chunks
1 onion diced
1 tbs oil
2 bay leaves
1 cup water
1½ tbs corn flour
2 tbs sour cream
½ cup frozen peas
1 sheet of puff pastry
1 egg yolk

Method

Preheat oven to 180°C.

Marinate meat for 1 hour (optional). In a heavy based pot sauté onion in oil until soft. Add bay leaves, the meat and residue marinade. Stir on a high heat for 2 minutes and then add the water. Lower the heat, cover and simmer for 1 hour or until the meat is tender. Add 2 tbs of water to the corn flour and stir to make a smooth paste. Add to the pot and simmer for 5 minutes until the sauce thickens.

Mix in peas. Spoon the mixture evenly into 4 large ramekins. Cut out pastry circle to fit the tops of the ramekins. Brush egg yolk around the rim of the ramekins and place the pastry circles, pressing gently to seal. Brush the top of the pastry with the remaining egg yolk.

Place in the oven for 10-15 minutes until the pastry is golden brown.

Serve with a crispy green salad.