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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

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Sri Lankan Flavoured Smoked Trout Croquettes Recipe

Makes 15 small Croquettes

Ingredients

Sri Lankan Flavoured Smoked Trout Croquettes - Zest Byron Bay1 kg floury potatoes
1 smoked trout prepared
2 tbs Zest Sri Lankan Spice Paste
Handful chopped parsley
2 egg yolks

For Crumbing
Plain flour
Breadcrumbs or “Panko”
1 egg mixed with 1 tbs milk

Oil for frying

Method

Bake potatoes in their skins at 160°C for about an hour or until soft and then cool.

Spoon potato out of skins into a bowl and add all other ingredients. Mix lightly to combine and then shape into croquettes. Set them in the refrigerator for at least 30 minutes.

For crumbing, put each ingredient into separate bowls. Take croquettes and firstly coat lightly with flour, then egg wash, then breadcrumbs.

Bring oil for frying to 170°C and cook croquettes in batches until crisp and golden. Drain on paper.

Serve with paprika mayo and lettuce for a light lunch or great as canapés.

East Meets West
Created by: Zest Byron Bay

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Steve’s Indian & Macadamia Crust Fish Strips Recipe

Serves: 4
Prep time: 15 minutes
Cook Time: 5 – 10 mins

Ingredients

2 tbs Zest Indian Spice Paste
80g breadcrumbs
160g macadamia nuts lightly chopped
200g fish cut into strips
lemon zest
oil for frying

Method

Blend breadcrumbs and macadamia nuts in a large bowl. Coat fish strips with Zest Indian Spice Paste, then toss in macadamia mix. Place in fridge for 30 mins.

Add oil to non stick frying pan and heat on medium. Add fish strips and cook until both sides are golden brown. Serve with rice and salad or vegetables.

Created by : Steve Campbell, Canaiba NSW