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Indian Marinara Pie Recipe

Indian Marinara PieServes 4-6

Ingredients

300g firm white fish
200g salmon/ocean trout
1 tbs Zest Indian Spice Paste
4 large potatoes, peeled and diced
2 hard-boiled free-range eggs, quartered
1 leek (white part diced finely)
Handful baby spinach coarsely chopped
Handful chopped parsley
300ml pure cream
Extra virgin olive oil

Method

Heat oven to 230°C.

Cook potatoes in salted water until just tender and mash with 1 tbs Olive Oil and seasoning.

Sweat the leeks in olive oil until soft, then add the cream, the Zest Indian Spice Paste and combine well. Take off the heat and stir in the spinach, parsley, fish and eggs.

Pour this mixture into a baking dish and top with the mash.

Bake for 25-30 or until the top is lovely, golden and crisp.

Serve with some yummy buttered peas and beans.

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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Sweet Potato Salad with Sri Lankan Mayo Recipe

Serves: 4-8
Cook Time: 20-30 mins
Prep Time: 15-20 mins

Ingredients

1 large sweet potato peeled and cut into 2cm dice
3 boiled free-range eggs peeled and cut into quarters
2 sticks celery sliced finely
200ml Zest Sri Lankan Mayo
2 shallots sliced finely
2 tbsp finely chopped parsley
1 tbsp finely chopped mint
Handful baby spinach
Salt and pepper

Method

Preheat oven to 180°C.

Roast the potato in a prepared oven tray for 20-30mins or until cooked. In a bowl add the other ingredients and stir gently to combine.

Serve with BBQ favourites or our delicious Zesty Indian Chicken Bites.

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Sri Lankan Flavoured Mayonnaise Recipe

Serves: 4-8
Prep Time: 10-15 mins
Cook Time: n/a

Ingredients

1 large free-range egg
2 tsp Zest Sri Lankan Spice Paste
1 cup grape seed oil

Method

In a bowl add the egg and the spice paste. Using a whisk or a stick blender, combine.

Pour the oil very slowly at first into the mix and whisk quickly. Continue to whisk as you slowly pour in the remaining oil.

Taste and season if necessary.

Try using in the sweet potato salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Shelley’s Fish Pie Recipe

Serves: 4
Prep time: 5 – 10 minutes
Cook Time: 20 -25 mins

Ingredients

1 jar Zest Indian Spice Paste
1kg mixed fish fillets cut into chunks
2-3 garlic knobs chopped
2 leeks trimmed & sliced
4 – 6 hard boiled eggs
1 cup peas or beans
4 large potatoes peeled, cleaned & boiled
season to taste
4 tbs of cream
1 knob butter
drizzle olive oil

Method

Marinade fish chunks in 2/3 jar Zest Indian Spice Paste.

Melt butter in a heavy based pan and add chopped garlic and leeks. Cook over low heat for 5 minutes. Add 2 tbs cream to remaining spice paste in jar, shake, then add to leeks mix. Stir into marinated fish, then add peas.

Mash potatoes well with remaining cream, butter and season to taste.

Place fish mix into baking dish and top with mashed potato. Sprinkle with cheese and/or sesame seeds.

Cook until sides are bubbling and it’s brown on top.

Created by: Shelley, Zest @ home