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Zest Rendang Blend: Pork recipe

Pork Rendang - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs

Ingredients

175g Zest Rendang Blend
1kg pork shoulder deboned, trimmed, cut into 3 cm dice
400ml coconut milk
20g toasted shredded coconut
1 tbl palm sugar (optional)
2 tbl quality fish sauce (optional)

Method

In a heavy based pot, add shredded coconut and heat gently until it colours very slightly. Then add the remaining ingredients, heat until simmering and cook on a medium heat, covered for 1 hour, stirring every 15 mins.

Then, continue to simmer, with the lid off, until the coconut milk splits, stirring every 10 mins. Then keep gently simmering and stirring, until your curry is quite dry.

Top with a little extra toasted, shredded coconut. Served with rice and accompaniments.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Sri Lankan Souvlaki Recipe

Servers 6-8
Sri Lankan Souvlaki - Zest Byron Bay

Ingredients

300g chicken thigh fillet skin-off
300g pork neck
2 tbs Zest Sri Lankan Spice Paste
Sliced onion
Chopped tomato
Flat bread
Tzatziki home-made or store bought

Method

Cut meats into strips and marinate separately in 1 tbs of Sri Lankan Spice Paste. Thread onto skewers and refrigerate for an hour.

Turn on the BBQ and when ready, BBQ the skewers.

Grill the flat bread on the BBQ and fill with ingredients of your choice.

East Meets West
Created by: Zest Byron Bay

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BBQ Pork Ribs with Massaman Satay Recipe

BBQ Pork Ribs with Massaman Satay - Zest Byron BayServes 6

Ingredients

1-2 Racks of Pork Ribs (16-20 Ribs)
175g Zest Massaman Blend
1 heaped tbs crunchy natural peanut butter
1 cup chicken/veg stock
Oil for basting

Method

Wash and pat dry the ribs. Remove the thin membrane on the underside. To do this, slip a knife between the membrane and bones, hold it with a paper towel and pull away.

In a large, deep tray, marinate the ribs in Massaman Blend for at least 4 hours (overnight is best).

Heat oven to 160°C, cover tray tightly with foil and roast in the oven for 2 hours or until fork-tender. Cool.

Once cooked, drain juices into a small pot and add peanut butter and stock. Stir well and simmer until sauce thickens to form a paste.

Heat BBQ to medium, then cook ribs for 20 minutes, turning and basting with oil every 5 minutes.

Once the ribs have good markings from the BBQ, spread the paste well over and cut between the bones. Serve.

East Meets West
Created by: Zest Byron Bay

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Spiced Pork and Bangalow Duck Terrine Recipe

Spiced Pork and Bangalow Duck Terrine : Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1 jar Zest Indian Spice Paste
1 jar Zest Nepalese Spice Paste
4 confit Bangalow Duck Maryland’s
1 tbls duck fat
1.2kg pork mince
1 brown onion, finely diced
1 clove garlic, finely diced
1/2 bunch coriander or basil chopped
1/2 tsp salt
pinch pepper
cornichons, pickles and/or chutney
crusty bread

Method

Sweat off onion and garlic in olive oil until translucent, remove from heat and add Zest spice pastes. Allow to cool. Shred duck meat from bones. Combine all ingredients in a large bowl and mix thoroughly. Fry a small patty in a pan and taste to check seasoning.

Line a loaf tin with greaseproof paper and pack the mix in nice and tight. (Tap it on the bench a couple of times to remove any air bubbles). Bake in a preheated oven at 180℃, for 40 – 50 minutes, until firm to touch. Allow to cool at room temperature, and then refrigerate.

Unmould at a time of your pleasing and enjoy with crusty bread, pickles, good company and beer.

Byron Bay Chef Collection
Created by : Graeme Stockdale
Tommys, Lismore