east meets west Archives - Page 2 of 2

Posted on 15 December 201613 June 2024 by zest — Leave a comment

Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay 400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving

Method

In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

Posted on 15 December 201613 June 2024 by zest — Leave a comment

Rendang ‘Corrupted’ Duck Confit Recipe

Rendang 'Corrupted' Duck Confit - Zest Byron Bay Serves 4 (start the cure a day ahead)

Ingredients

4 duck ‘Marylands’
175g Zest Rendang Blend
300g coconut oil
100ml coconut milk
½ tbs palm sugar
½ tbs fish sauce

Method

Wash and pat-dry duck. In a dish pour Rendang Blend over duck and massage. Lay the duck out flat, cover and refrigerate for 24 hours.

After 24 hours, scrape all the Rendang Blend off the duck and reserve with juices collected from the cure.

Heat oven to 105°C.

Pat dry the duck and arrange in a snug, single layer in a shallow oven dish. Heat coconut oil until it’s just liquid and pour over duck making sure it’s submerged.

Cook for 1½-2 hours (until meat comes away easily) then remove and rest for 10 minutes until oil cools.

You can store duck in the oil for 3-5 days or if using straight away pour off oil and reserve for other uses.

Heat a heavy based fry pan to medium and put the duck skin side down to crispen. ‘Finish off’ for 7-10mins in the oven at 180°C.

Whilst duck is in the oven, put reserved Rendang Blend, juices, coconut milk, palm sugar and fish sauce into a pot and reduce to desired thickness.

Serve with sauce and a simple red cabbage/apple salad dressed with lemon juice and olive oil.

East Meets West
Created by: Zest Byron Bay

Posted on 15 December 201613 June 2024 by zest — Leave a comment

Sri Lankan Flavoured Smoked Trout Croquettes Recipe

Makes 15 small Croquettes

Ingredients

Sri Lankan Flavoured Smoked Trout Croquettes - Zest Byron Bay 1 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

Posted on 13 December 201613 June 2024 by zest — Leave a comment

Moroccan-Tinged Root Veg Tart with Chevre Recipe

Moroccan-Tinged Root Veg Tart w Chevre - Zest Byron Bay Serves 4-6

Ingredients

Gluten-free shortcrust pastry
1 sml bunch heirloom carrots
5 baby beetroot
110ml Zest Moroccan Spice paste
100-150g Chevre (fresh Goats Cheese)

Method

Cut the carrots lengthways in half and the beetroots into quarters.

Mix with Zest Moroccan Spice Paste and let sit for 30 minutes.

Meanwhile roll the pastry into a rectangle approximately 30cm by 25cm.

Spread the vegetable mix across the pastry leaving a 2cm border. Fold that border over the form sides to the tart and bake in the oven at 180°C for 30 minutes or until the pastry is browned and the vegetables are cooked.

Crumble the chevre over the tart and bake for an additional 5 minutes.

East Meets West
Created by: Zest Byron Bay

Posted on 13 December 201613 June 2024 by zest — Leave a comment

Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties

Ingredients

Vindaloo Spiked Cornish Pasties - Zest Byron Bay Shortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

Filling
1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend

1 egg yolk mixed with 1 tsp milk for egg-wash

Method

For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

East Meets West
Created by: Zest Byron Bay

Posted on 5 December 201610 October 2023 by zest — 2 Comments

Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron Bay Serves 8-12

Ingredients

2 tbs extra virgin olive oil
1 sml onion medium dice
200g chorizo
100g red capsicum medium dice
1½ cup preferred Paella rice
175g Zest Rogan Josh
1 tsp salt ground with …
a pinch saffron
750ml chicken or fish stock
12 prepared green prawns, tails on
12 fresh mussels, debearded
300g firm white fish chunks
½ bunch chopped parsley

Method

In a large fry pan or Paella pan (approx. 35-40cm diameter) heat oil and sauté chorizo until it starts to release it’s oil.

Add onion and capsicum, cook until soft, then add rice and stir in all the flavoured oils for 2-3 mins.

Stir in Zest Rogan Josh and saffron/salt mix then add stock, stir and bring to a slow simmer.

After 15 mins, add prawns to the rice.

After another 10 mins stud rice with fish & arrange mussels, then cover with foil until mussels open, the stock has been absorbed and the rice is nicely cooked. (Also there should be a nice crust on the bottom.)

Sprinkle with parsley and serve from the pan or transfer to a large bowl.

East Meets West
Created by: Zest Byron Bay

Rogan Josh Paella - Zest Byron Bay

Posted on 12 November 201613 June 2024 by zest — Leave a comment

Soft Tacos with Spiced Eggplant and Simple Sides Recipe

Soft Tacos with Spiced Eggplant & Simple Sides - Zest Byron Bay Serves 4

Ingredients

3 Lebanese eggplant
175g Zest Butter Chicken
1 tsp Oil
8 Corn Tortilla (we love dona cholita brand)
Shredded Lettuce
2 Corn on Cob
2 Shallot Sliced
3 tbs Sour Cream
1 tsp Chopped Chives
2 Avocado
1 Lime juiced
1 tbs Chopped Coriander

Method

Heat oven to 200°C.

Soft Tacos with Spiced Eggplant & Simple Sides - Zest Byron Bay Cut eggplant into wedges and toss with Zest Butter Chicken and oil. Marinate for 30mins.

Roast eggplant until soft and set aside.

Chargrill corn until black spots appear. Slice off kernels. Mix with shallot and a splash of lime juice.

Mix sour cream with shallots.

Fork avocado, 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

Posted on 12 November 201613 June 2024 by zest — Leave a comment

Bangin’ Barley, Mushroom & Kale Rendang Pies Recipe

Bangin’ Barley, Mushroom & Kale Rendang Pies - Zest Byron Bay Makes 1 family size, 4 lge or 6 sml pies

Ingredients

Mushroom Stock
150g button mushrooms sliced
20g dried shitake mushrooms
2 cloves garlic
1 lt veg stock
1 tbs light soy sauce

Vegetarian Pate Brisee (pastry)
1½ cups plain flour
¼ tsp salt
Pinch sugar
90g cubed chilled unsalted butter
30g cubed chilled veg shortening
4 tbs cold water (more if needed)

Filling
¾ cup barley
20g butter
250g button mushrooms quartered
½ bunch kale sliced
½ cup Zest Rendang Blend
Pinch plain flour
1 egg yolk with 2 tsp milk for sealing & glazing

Method

For the stock, sauté the mushrooms & garlic in a little oil, then add veg stock and gently simmer for 30 mins.

For the Pate Brisee, in a food processor, pulse the dry ingredients until combined. Then add the butter and shortening and pulse until it appears like breadcrumbs. Add water gradually until the pastry comes together. Cover in a bowl and refrigerate for 1 hour.

Cook barley in plenty of water for 30mins, strain and refrigerate.

In a pan wilt kale & set aside. Sauté mushrooms in butter until just coloured. Add pinch of flour and stir until cooked.

To the mushrooms, add barley, kale, Rendang blend and stir. Add enough mushroom stock & stir to create your preferred consistency. Cool.

Roll out pastry, line pies moulds and cut out tops.

Fill and add tops, sealing with the egg wash.

Glaze tops and cook pies until deeply golden for 25-35 mins @ 200°C.

East Meets West
Created by: Zest Byron Bay