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Zest Vindaloo Blend: Chicken recipe

Chicken Vindaloo Recipe - Zest Byron BayServes: 4-6
Prep Time: 5 mins
Cook Time: 20 mins

Ingredients

175g Zest Vindaloo Blend
750g chicken thigh, sliced
200g sweet potatoes, cut into thin rounds
½ cup water
100g peas

Method

In a heavy based pot, place all the ingredients, except the peas and simmer on a medium heat until the chicken is cooked and the sweet potato is tender.

Add peas for an extra 3 minutes, then serve.

Served with saffron rice with mustard seeds.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Yellow Curry: Chicken recipe

Chicken Yellow Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 20 mins

Ingredients

175g Zest Yellow Curry
400ml coconut cream
600g chicken thigh, boned and sliced
300g pumpkin, in large pieces and pre-baked until just tender
½ cup water
1 tbs palm sugar (optional)
2 tbs fish sauce (optional)
150g snake beans
1 lime juiced
handful coriander leaves, chopped
rice noodles

Method

Heat a large heavy based pot and add 3 tbs of the thick part of the coconut cream and the Zest Yellow Curry.

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 juice.

Simmer until cooked through, then stir in lime juice.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Korma: Chicken recipe

Chicken Korma - Zest Byron BayServes: 4-6
Prep Time: 15 minutes
Cook Time: 20mins

Ingredients

175g Zest Korma
1kg chicken thigh cut into pieces
2tbs veg oil
3 tbs plain greek yoghurt or sour cream
2 tbs almond meal
¼ cup water
Coriander for garnish

Method

Mix Zest Korma, yogurt, almond meal and water together in a bowl. Heat a large skillet or wok and add oil. On a high heat fry chicken. Once browned on all sides, but not cooked through, transfer to separate bowl to rest.

Lower the heat and add korma mix to pan until simmering. Return chicken and cooking juices to the pan and simmer gently until cooked through. For thinner sauce, add more water or stock.

Served with kitchri, naan, chilli and coriander. Kitchri is a mix basmati rice & split lentils, cooked with garam masala and onion – topped with shredded coriander leaves.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Massaman Blend: Chicken recipe

Chicken Massaman - Zest Byron BayServes: 4-6
Prep Time: 20 mins
Cook Time: 1 hr

Ingredients

175g Zest Massaman Blend
1kg chicken Marylands
2 tbs veg oil
400g potatoes peeled chunks
400ml coconut milk
2 tbs fish sauce (optional)
1 tbs palm sugar (optional)
70g unsalted peanuts roasted

Method

Cut the Marylands into two through the joint.

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.

Served with coconut rice, roti and a cucumber, bean, bean sprout salad.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Massaman Chicken or Beef Curry

Massaman Chicken or Beef Curry - Zest Byron BayServes 4

Ingredients

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

Method

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.

Beef Variation

(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.

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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

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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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Butter Chicken Mole Recipe

Butter Chicken Mole - Zest Byron BayServes 6-8

Ingredients

Pob’s Mole
175g Zest Butter Chicken
1 tbs macadamia oil
½ cup raw unsalted cashews
½ tsp ground cinnamon
¼ cup pepitas, toasted
½ cup raisins
50g 90% dark chocolate, melted in bowl over water
1 tomato
3 cloves garlic

4 chicken ‘Marylands’
Sesame seeds

Method

Heat macadamia oil in small pan and colour the cashews.

Soak raisins in enough boiling water to cover.

Scorch tomato on an open flame and take out core.

Roast garlic in foil in the oven until soft.

Take all Mole ingredients and blend until very smooth.

Push through a strainer and cook slowly in a heavy based pot for a further 10 minutes.

Roast seasoned Chicken Marylands in the oven at 175°C for 25-30 minutes or until cooked.

Spoon over the Mole and sprinkle with sesame seeds.

Serve with a “dirty” rice (eg, add finely chopped coriander and black sesame seeds) and corn tortillas.

East Meets West
Created by: Zest Byron Bay

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Zesty Indian Chicken Bites Recipe

Zesty Indian Chicken Bites and Sweet Potato Salad with Sri Lankan Mayo - Zest Byron BayServes: 4-8
Prep Time: 5-10 mins
Cook Time: 40 mins

Ingredients

2kg Chicken wings/bites/pieces
110g Zest Indian Spice Paste
1 tbspn oil
1 tbspn honey

Method

Preheat oven to 190°C.

In a prepared oven tray, coat the chicken wings in the oil and Indian Spice Paste.

Roast for 30mins, turning once half way through the cooking time. Drizzle the honey over the top of each chicken piece and return to the oven for a further 10mins.

Serve hot or cold for lunch with salad.

Simple Kitchen Recipes
Created by: Zest 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