Prep Time: 15-20 minutes
Cook Time: 2½ hours
3 small eggplants
2 brown onions
½ bulb garlic
300-400ml olive oil
3 tbs Zest Nepalese Spice Paste
60ml pomegranate molasses
1½ tbs tomato paste
1½ tbs salt
1 tsp brown sugar
Pre heat oven to 120°C.
Cut eggplants in half lengthways and with a small knife, carefully remove most of the flesh leaving an eggplant boat waiting to be filled. Set aside the flesh. Rub inside with salt and leave to drain while you prepare the filling.
In a heavy based pot, sweat the onions in a little oil until sweet. Add eggplant flesh, garlic and cook out. Add tomato paste, Zest Nepalese Spice Paste, sugar & molasses, set aside to cool.
Chop fresh herbs and mix in about half.
Rinse softened eggplant boats, pat dry and stuff generously with filling.
Squeeze together in an oven proof dish, cover base with oil and cover dish with lid or foil and bake for approximately 2 hours or until the eggplant is soft.
Sprinkle with remaining herbs and serve with lemon.
Created by : Skye Stoll
One One One
Prep Time: 15-20 minutes
1 tbs Zest Indian Spice Paste
1 large fennel bulb
200g mixed organic mesclun
handful mint, picked
handful flatleaf parsley, picked
walnuts, butter, brown sugar,
1 tsp Zest Sri Lankan Spice Paste
2 lemons zest and juice
1 tsp honey
100ml extra virgin olive oil
Rinse and pat dry haloumi and slice lengthways, lightly coat haloumi in Zest Indian Spice Paste.
Slice fennel lengthways with mandoline, wash mesclun, mint and parsley.
Coat walnuts in Zest Indian Spice Paste, in a fry pan put in equal parts butter and brown sugar until starts to bubble, add spice walnuts and fry until golden brown and caramelised.
Mix all top 4 ingredients together, slowly whisk in oil, adjust with salt.
Fry haloumi until golden brown, don’t let it burn.
Mix with all salad leaves and herbs with olives, candied walnuts and edible flowers
Prep Time: 10 minutes
Cook Time: 5-10 minutes
2-3 tbsp Zest Sri Lankan Spice Paste
1 cup sour cream or plain yoghurt
1 packet tofu
Cut vegetables and tofu into chunks and place onto sticks.
Mix sour cream and Zest Sri Lankan Spice Paste together and coat kebabs.
Cover and set aside in fridge for min ½ hour.
Barbecue until cooked and enjoy.
Created by : Emma Webb, Cabarita
Prep Time: 15 minutes
Cook Time: 30-40 minutes or until soft
2 medium size carrots
1 large sweet potato
1 large potato
2 red onions (salad) diced
6 cloves of crushed garlic
1 cup of white wine
1 vanilla pod
1 cinnamon quill
1 star anise
2-3 cans peeled chopped tomatoes
1 jar Zest Moroccan Spice Paste
1l of vegetable stock or stock cube
20-30ml olive oil for cooking
salt and pepper
fresh coriander and mint, half roughly chopped
Peel all the root vegetables, cut into 2cm dice and then sauté in heavy based pan with a good splash of olive oil. Cook nice and gently over a low heat to slowly caramelise the vegetables (they don’t need to be cooked through) then set aside in oven proof dish.
Sweat off the onions and garlic until cooked, but not coloured. Add the split vanilla pod, star anise and cinnamon quill. Add the Moroccan Spice Paste and cook for a few minutes. Then add in the white wine and cook until almost evaporated. Add in the canned tomatoes then add this liquid to the oven proof dish with the root vegetables. Pour the vegetable stock over this, ensuring the vegetables are submerged in stock.
Cover with tight fitting lid or al foil and cook at 160-170°C until vegetables are cooked around 30/40 minutes, check during cooking time, you may need to add more stock if the mixture looks too dry.
When ready, check the seasoning, mix through half of the roughly chopped herbs, keeping the rest for garnish.
This is a hearty meal on its own; you can even add canned, drained chickpeas or lentils with the stock.
Prep Time: 5 minutes
Cook Time: 4 hours
1 lamb shoulder (boned)
1 jar Zest Sri Lankan Spice Paste
6 garlic cloves
75ml olive oil
Pre heat oven to 150℃. Rub the Zest Sri Lankan spice paste into the lamb shoulder and cover. Leave to marinate for up to 2 hours.
Lay the marinated shoulder flat, skin side up, in a heavy roasting tray and drizzle with olive oil and bruised garlic cloves. Roast on the top shelf for 4 hours, basting every 30 minutes with the pan juices. Leave to rest in a warm place for 15 minutes covered with foil before carving.
Slice thinly and serve with greek flat bread and natural set yoghurt.
Prep Time: 20 minutes
2 tbls Zest Sri Lankan Spice Paste
1 clove garlic
1 small knob ginger
1 long red chilli
1 tbls fish sauce
1 tbls lime juice
2 tsp raw sugar
12 scallops roe off, scored on one side
juice of a lime
Pound marinade ingredients in mortar and pestle to make a paste. Marinate scallops and refrigerate for 2 hours.
Heat pan and lightly oil. Sear scallops score side down and cook for 1 minute on each side depending on size. Remove from pan and rest for 30 seconds. Whilst resting, squeeze lime juice into pan to thin out marinade.
Serve each scallop on top of a teaspoon of marinade. Season with a little salt and top with coriander flower.
Prep Time: 30 minutes
Cook Time: 1 hour
1kg organic chicken pieces
1 jar Zest Indian Spice Paste
4 cups water
1 onion diced
2 carrots peeled & diced
1 knob ginger washed & sliced
12 kaffir lime leaves
4 coriander roots washed & crushed
6 cloves of garlic crushed with
½ cup vegetable oil
Mix Zest Indian Spice Paste with water and rub marinade into chicken pieces, set aside for 30 minutes. In a large pot heat oil, fry onion, garlic and all other ingredients until fragrant. Add marinated chicken pieces with liquid. Braise over medium heat for 1 hour.
Serve over rice. Garnish with coriander and fresh chilli.