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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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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving

Method

In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Amazing Rogan Josh Paella with Seafood Recipe

Amazing Rogan Josh Paella with Seafood - Zest Byron BayServes 8-12

Ingredients

2 tbs extra virgin olive oil
1 sml onion medium dice
200g chorizo
100g red capsicum medium dice
1½ cup preferred Paella rice
175g Zest Rogan Josh
1 tsp salt ground with …
a pinch saffron
750ml chicken or fish stock
12 prepared green prawns, tails on
12 fresh mussels, debearded
300g firm white fish chunks
½ bunch chopped parsley

Method

In a large fry pan or Paella pan (approx. 35-40cm diameter) heat oil and sauté chorizo until it starts to release it’s oil.

Add onion and capsicum, cook until soft, then add rice and stir in all the flavoured oils for 2-3 mins.

Stir in Zest Rogan Josh and saffron/salt mix then add stock, stir and bring to a slow simmer.

After 15 mins, add prawns to the rice.

After another 10 mins stud rice with fish & arrange mussels, then cover with foil until mussels open, the stock has been absorbed and the rice is nicely cooked. (Also there should be a nice crust on the bottom.)

Sprinkle with parsley and serve from the pan or transfer to a large bowl.

East Meets West
Created by: Zest Byron Bay

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Sri Lankan Crispy Fish & Crab Cakes Recipe

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

Ingredients

300g fish white flesh pieces
100g Crab meat
1 egg white
3 tablespoons Sri Lankan Spice Paste
Salt & Pepper
1 cup water
Sliced shallots to garnish
Chopped Coriander leaves

Method

Puree fish pieces in food processor with egg white. Mix all ingredients together then shape into a round medallion shape. Cook in a pan of hot oil.

Blend Sri Lankan Spice Paste with hot water. Add sliced shallots & chopped coriander leaves.

Pour sauce over fish cakes to serve.

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