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Kerala Influenced Spanish Tortilla Recipe

Kerala Influenced Spanish Tortilla - Zest Byron BayServes 6

Ingredients

175g Zest Kerala Blend
3 large potatoes, peeled and sliced 6mm thick
1 large onion, finely sliced
1½ cups olive oil
4 eggs

Method

In a medium sized, heavy based frying pan heat oil up gently and add potatoes and onion.

Simmer for 10 minutes and then drain oil in a colander.

Whisk together the eggs and Kerala Blend.

Once drained, return the potato and onion to the pan and add the egg mixture. Heat gently and once the bottom is nicely cooked put under a medium heat grill to finish.

East Meets West
Created by: Zest Byron Bay

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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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Warming Rogan Roast Carrot and Cashew Soup Recipe

Warming Rogan Roast Carrot and Cashew Soup - Zest Byron BayServes 3-4

Ingredients

3 large carrots
1 cup raw cashews
1 leek, the white part diced
1 tbs grated ginger
1 tsp olive/coconut oil
1 l veg stock
100g Zest Rogan Josh

Method

Heat oven to 170°C

Peel and cut carrots into large chunks and place in a lined baking tray.

Coat with Zest Rogan Josh.

Roast for 30 mins or until carrots are getting some colour, then add cashews and roast for a further 5 minutes.

In a pan, soften the leeks in the oil and then add the ginger for a further 2 minutes.

Add carrots, cashews and stock to the pan.

Simmer until carrots are just soft, then blitz with a stick blender to the desired texture, then season.

Serve with bread or a green salad.

East Meets West
Created by: Zest Byron Bay

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Indian Roasted CauliRice Salad Recipe

Indian Roasted CauliRice Salad - Zest Byron BayServes 6-8

Ingredients

500g cauliflower cut into florets
2 tbs Zest Indian Spice Paste
1 cup mint finely chopped
1 cup coriander finely chopped
½ cup raisins
½ cup toasted pinenuts
½ cup toasted flaked almonds
¼ cup orange juice
2 tbs extra virgin olive oil

Method

Heat oven to 200°C.

Pulse cauliflower in food processor until rice sized.

Toss cauliflower with Zest Indian Spice Paste until coated then spread out in a thin layer across a lined baking sheet.

Bake in oven for 12 minutes, turning half way through.

Once cooled, add other ingredients, season and serve on it’s own or as an accompaniment.

East Meets West
Created by: Zest Byron Bay