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
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.
(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.
1kg beef brisket
1 tbs oil
175g Zest Butter Chicken
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock
8 corn tortillas (we love Doña Cholita brand)
2 corn on cob
2 shallots, sliced
3 tbs sour cream
8 drops Tabasco
1 tsp chopped chives
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Grated cheese (Ricotta Salata)
Turn on oven to 160°C.
In a heavy based pot with a tight fitting lid, seal the brisket in hot oil.
Mix other ingredients and pour over brisket. Cover with lid and braise in the oven for 3 hours or until very tender, turning every 30 minutes.
Chargrill corn until black spots appear. Slice off kernels. Mix with shallots and a splash of lime juice.
Mix sour cream with shallots and Tabasco.
Fork avocado, cucumber, coriander, lime juice and pinch of salt until combined but not too smooth.
Chargrill tortillas until marked and keep warm in a dry tea towel.
Serve tortillas with accompaniments and let everyone create their own combos.
East Meets West
Created by: Zest Byron Bay
Prep Time: 15 mins
Cook Time: 2-3 hours
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
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
Prep Time: 10 minutes
Cook Time: 10-15 minutes
500g lean beef or lamb strips
3-4 tbs Zest Moroccan Spice Paste
1 tbs vegetable oil
1 brown onion
200g mushrooms chopped
1 tbs plain or corn flour
1 tbs tomato paste
3/4 cup stock (Stock Merchant)
2 tbs sour cream (to taste)
Marinade beef or lamb in paste for up to 30 mins. In a heavy based pan gently fry off the onion until translucent, add mushrooms and soften slightly. Increase heat, add marinated meat and seal. Add flour, tomato paste and stock, stir until combined. Reduce heat, add sour cream, season to taste. Add a little more of the Moroccan paste if required.
Serve with brown rice.