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Indian Roasted CauliRice Salad Recipe

Indian Roasted CauliRice Salad - Zest Byron BayServes 6-8

Ingredients

500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil

Method

Heat oven to 200°C.

Pulse cauliflower in food processor until rice sized.

Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.

Bake in oven for 12 minutes, turning half way through.

Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.

East Meets West
Created by: Zest Byron Bay

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Butter Chicken Brisket Soft Tacos with Simple Sides Recipe

Butter Chicken Brisket Soft Tacos w Simple Sides - Zest Byron BayServes 6-8

Ingredients

1kg beef brisket
1 tbs oil
175g Zest Butter Chicken
1 brown onion sliced
1 stick cinnamon
1 cup veg/chicken/beef stock

Sides
8 corn tortillas (we love Doña Cholita brand)
Shredded lettuce
2 corn on cob
2 shallots, sliced
3 tbs sour cream
8 drops Tabasco
1 tsp chopped chives
2 avocados
1 Lebanese cucumber, deseeded and chopped
1 lime, juiced
1 tbs chopped coriander
Grated cheese (Ricotta Salata)
Pickled jalapeños

Method

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

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Nepalese Lentil Dhal Recipe

Serves: 2 comfortably with rice and accompaniments

Ingredients

2 tsp oil or ghee
1 tsp mustard seeds
1 onion chopped finely
½ cup red lentils
2 tbs Zest Nepalese Spice Paste
1 cup vegetable stock
1 tomato deseeded and chopped
2 tbs thick set yoghurt
Fresh coriander leaves

Method

Heat oil or ghee in pan and add mustard seeds. When they start to pop add onion and fry on low heat until soft. Then add lentils and Zest Nepalese Marinade and stir until well combined. Add stock and simmer until the lentils soften slightly. Add tomato and more water if necessary until the dhal has a loose porridge consistency. When lentils are soft, cool slightly and then stir in the yoghurt and serve topped with fresh coriander.