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Caribbean Colombo Fish Recipe

Caribbean Colombo Fish - Zest Byron BayServes: 4-6

Ingredients

½ red capsicum thinly sliced
175g Zest Byron Bay Caribbean Colombo
200g pumpkin cut into thin wedges
500g firm white fish in large chunks
300ml coconut cream
½ lime juiced
3 shallots sliced
1 red chilli for garnish

Method

In a heavy based pot add capsicum and Caribbean Colombo and simmer for 5 minutes.

Add pumpkin and coconut cream and simmer slowly until the pumpkin is tender.

Add fish and cook on low heat until ready.

Add lime juice and serve with shallots, chilli and rice or your favourite accompaniments.

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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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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g 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

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Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron BayServes 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

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Zest Spiked Butters Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 10-15
Prep Time: 10 mins
Cool Time: 20-30 mins

Ingredients

100g unsalted butter softened
1 tbsp Zest Indian Spice Paste
3 kaffir lime leaves chopped very finely

Method

In a food processor, add ingredients until well combined.

Lay down a piece of plastic wrap about 30cm long. Spoon out the flavoured butter into the centre of the plastic wrap. Fold over the plastic wrap and roll until it all wraps around to look like a sausage. Take each end of the wrap and wind until the whole sausage tightens so you end up with a firm log.

Refrigerate until hard. Slices can now be chopped to the desired width and melted over anything hot.

For example, corn on the cob.

Some other combinations

Moroccan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Moroccan Spice Paste
1 tbsp finely chopped coriander

Slice on top of steak or chops

Nepalese Spiked Butter

100g unsalted butter softened
1 tbsp Zest Nepalese Spice Paste
1 tbsp finely chopped parsley

Slice on top of pan fried field mushrooms

Sri Lankan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Sri Lankan Spice Paste
½ tsp chili flakes

Slice on top of grilled fish

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Fish Curry Recipe

Fish Curry : Zest Byron BayServes: 4
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients

500g fresh white fish (eg Mahi Mahi)
1 tbls Zest Sri Lankan Spice Paste
2 tbls vegetable oil
1 small piece fresh turmeric
2 green chillis sliced
8 eschallots
1 small knob ginger
250ml thick coconut cream
1 tbls tamarind paste
10 curry leaves
Fresh coriander
Toasted coconut shavings

Method

Cut fish into small pieces. Mix Zest Sri Lankan Spice Paste with a tablespoon of oil, marinade fish in spic paste and set aside.

In a mortar and pestle gently crush the chilli, ginger, eschallot and turmeric.

In a pan, pour remaining oil, add fresh spice mix and sauté. Add coconut cream, tamarind and curry leaves. When the sauce boils, add the fish pieces. When cooked remove from heat, serve with steamed rice and garnish with fresh coriander and toasted coconut shavings.

Byron Bay Chef Collection
Created by : Perry Hill
The Point, Ballina
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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

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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

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Sri Lankan Crispy Fish & Crab Cakes Recipe

Serves: 4 with rice and accompaniments
Prep time: 10 minutes
Cook Time: 5 – 10 minutes

Ingredients

300g fish white flesh pieces
100g Crab meat
1 egg white
3 tablespoons Sri Lankan Spice Paste
Salt & Pepper
1 cup water
Sliced shallots to garnish
Chopped Coriander leaves

Method

Puree fish pieces in food processor with egg white. Mix all ingredients together then shape into a round medallion shape. Cook in a pan of hot oil.

Blend Sri Lankan Spice Paste with hot water. Add sliced shallots & chopped coriander leaves.

Pour sauce over fish cakes to serve.

Orient Express   Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay