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Eggplant Imam Bayildi Recipe

Nepalese Eggplant Imam Bayildi - Zest Byron BayServes: 4-6
Prep Time: 15-20 minutes
Cook Time: 2½ hours

Ingredients

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
handful parsley
handful mint
handful coriander
handful basil

Method

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.

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Created by : Skye Stoll
One One One
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Grilled Haloumi, Fennel, Mint and Candied Walnut Salad Recipe

Grilled Haloumi, Fennel, Mint and Candied Walnut Salad : Zest Byron BayServes: 4
Prep Time: 15-20 minutes

Ingredients

200g haloumi
1 tbs Zest Indian Spice Paste
1 large fennel bulb
200g mixed organic mesclun
handful mint, picked
handful flatleaf parsley, picked
olives
walnuts, butter, brown sugar,
edible flowers

Sauce
1 tsp Zest Sri Lankan Spice Paste
2 lemons zest and juice
1 tsp honey
100ml extra virgin olive oil
sea salt

Method

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.

Sauce
Mix all top 4 ingredients together, slowly whisk in oil, adjust with salt.

Finish
Fry haloumi until golden brown, don’t let it burn.

Mix with all salad leaves and herbs with olives, candied walnuts and edible flowers

Vegetarian Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay
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Emma’s Tofu Kebabs Recipe

Sri Lankan Tofu Kebabs : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 5-10 minutes

Ingredients

2-3 tbsp Zest Sri Lankan Spice Paste
1 cup sour cream or plain yoghurt
1 packet tofu
mushrooms
capsicum
cherry tomatoes
zucchini

Method

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.

Vegetarian Collection
Created by : Emma Webb, Cabarita
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Braised Root Vegetables Recipe

Braised Root Vegetables : Zest Byron BayServes: 4-6
Prep Time: 15 minutes
Cook Time: 30-40 minutes or until soft

Ingredients

2 medium size carrots
1 large sweet potato
2 parsnips
2 turnips
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

Method

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.

Vegetarian Collection
Created by : Gavin Hughes
The Byron at Byron
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Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder : Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 4 hours

Ingredients

1 lamb shoulder (boned)
1 jar Zest Sri Lankan Spice Paste
6 garlic cloves
75ml olive oil
salt

Method

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.

Byron Bay Chef Collection
Created by : Skye Stoll
St Elmo, Byron Bay
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Scallops with Chilli and Coriander Flowers Recipe

Scallops with Chilli and Coriander Flowers : Zest Byron BayServes: 4
Prep Time: 20 minutes

Ingredients

MARINADE
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
coriander flowers
sea salt
vegetable oil

Method

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.

Byron Bay Chef Collection
Created by : Monique Guterres-Harrison
Seaweed Cuisine, Byron Bay
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Indian Braised Chicken Recipe

Indian Braised Chicken - Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

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

Method

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.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
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Moroccan Beer Battered Tofu Chips with Indian Tahini Sauce Recipe

Serves: 4

Ingredients

500g fresh firm tofu

Batter
2 tbsp Zest Moroccan Spice Paste
1 cup self raising flour
½ cup plain flour
¼ cup cornflour
2 egg whites whisked to peak
½ cup beer
vegetable oil for deep frying

Sauce
1 tsp Zest Indian Spice Paste
1 cup yoghurt
2 tbls tahini
1 lime juice
sea salt

Method

Batter
Pat dry tofu and cut into 1.5cm x 8cm batons, coat tofu in flour.

Mix flours together fold in egg whites then fold in beer and Zest Moroccan Spice Paste to form a thick pancake batter.

Heat oil, dip flour coated tofu in batter then begin to deep fry.

Once golden brown drain oil on absorbent paper.

Sauce
Mix all ingredients together and serve in a bowl.

Vegetarian Collection
Created by : Monique Guterres-Harrison
Hungry like the Wolf
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Moroccan Lamb Stir Fry Recipe

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

Ingredients

600g Lamb pieces
1 diced onion
1 diced red capsicum
200g green beans
6 cloves of garlic crushed
100ml oil
60ml Zest Moroccan Spice Paste
½ cup water

Method

Wok fry all fresh ingredients in hot oil until fragrant, then add lamb pieces to seal meat, then stir through Moroccan Spice Paste with 1/2 cup water. Reduce slightly, then garnish with coriander & sliced shallots serve with rice or noodles.

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