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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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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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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