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Sweet Potato Salad with Sri Lankan Mayo Recipe

Serves: 4-8
Cook Time: 20-30 mins
Prep Time: 15-20 mins

Ingredients

1 large sweet potato peeled and cut into 2cm dice
3 boiled free-range eggs peeled and cut into quarters
2 sticks celery sliced finely
200ml Zest Sri Lankan Mayo
2 shallots sliced finely
2 tbsp finely chopped parsley
1 tbsp finely chopped mint
Handful baby spinach
Salt and pepper

Method

Preheat oven to 180°C.

Roast the potato in a prepared oven tray for 20-30mins or until cooked. In a bowl add the other ingredients and stir gently to combine.

Serve with BBQ favourites or our delicious Zesty Indian Chicken Bites.

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Zesty Indian Chicken Bites Recipe

Zesty Indian Chicken Bites and Sweet Potato Salad with Sri Lankan Mayo - Zest Byron BayServes: 4-8
Prep Time: 5-10 mins
Cook Time: 40 mins

Ingredients

2kg Chicken wings/bites/pieces
110g Zest Indian Spice Paste
1 tbspn oil
1 tbspn honey

Method

Preheat oven to 190°C.

In a prepared oven tray, coat the chicken wings in the oil and Indian Spice Paste.

Roast for 30mins, turning once half way through the cooking time. Drizzle the honey over the top of each chicken piece and return to the oven for a further 10mins.

Serve hot or cold for lunch with salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Zest Spiked Butters Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 10-15
Prep Time: 10 mins
Cool Time: 20-30 mins

Ingredients

100g unsalted butter softened
1 tbsp Zest Indian Spice Paste
3 kaffir lime leaves chopped very finely

Method

In a food processor, add ingredients until well combined.

Lay down a piece of plastic wrap about 30cm long. Spoon out the flavoured butter into the centre of the plastic wrap. Fold over the plastic wrap and roll until it all wraps around to look like a sausage. Take each end of the wrap and wind until the whole sausage tightens so you end up with a firm log.

Refrigerate until hard. Slices can now be chopped to the desired width and melted over anything hot.

For example, corn on the cob.

Some other combinations

Moroccan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Moroccan Spice Paste
1 tbsp finely chopped coriander

Slice on top of steak or chops

Nepalese Spiked Butter

100g unsalted butter softened
1 tbsp Zest Nepalese Spice Paste
1 tbsp finely chopped parsley

Slice on top of pan fried field mushrooms

Sri Lankan Spiked Butter

100g unsalted butter softened
1 tbsp Zest Sri Lankan Spice Paste
½ tsp chili flakes

Slice on top of grilled fish

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Nepalese Spinach and Cheese Puffs Recipe

Nepalese Spinach and Cheese Puffs - Zest Byron BayServes: 8-16
Prep Time: 30-40 mins
Cook Time: 15-20 mins

Ingredients

250g frozen, chopped spinach, thawed & drained well
120g Danish feta crumbled
30g tasty cheese grated
2 tbsp Zest Nepalese Spice Paste
4 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the drained, thawed spinach with the cheeses and Spice Paste.

Pull out the pastry from the freezer and let the four sheets just thaw. Cut each sheet of pastry into four equal sized squares. Whisk the egg yolk with the milk and set aside.

Put about 2tsps of mixture in the centre of each small square. Brush the egg mixture down two sides of each small square so that it acts as a seal when folding.

Fold each small square diagonally so that a triangular puff is created. Try and push out as much air as possible when sealing and then use a fork to push down and finish off each seal. Repeat until all the mix is used up.

Place on lined baking sheets with at least 1cm gap in between each puff and bake for 15-20mins or until golden.

Great straight from the oven or cold for packed lunches. Alternatively they can be stored uncooked and frozen with layers of baking paper in between to stop adhesion.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Indian Pumpkin and White Bean Filo Cigars Recipe

Indian Pumpkin and White Bean Filo cigars - Zest Byron BayServes: 3-9
Cook Time: 50-60 mins total
Prep Time: 20-30 mins

Ingredients

400g Pumpkin deseeded and cut into 2cm cubes
400g tin Cannellini (white) beans rinsed & drained
2 tbsps Zest Indian Spice Paste
¼ cup pepitas
1/8 cup sunflower seeds
½ cup chopped parsley
9 sheets frozen Filo pastry
100g butter
100g plain yoghurt

Method

Preheat oven to 180°C.

Coat pumpkin with Indian Spice Paste and roast for 20mins or until cooked with a little colour. Mix pumpkin with other ingredients and cool.

Thaw filo pastry and melt butter in saucepan. Brush one sheet of filo with melted butter and lay on the next sheet. Brush the top sheet with melted butter and put on another sheet. Repeat and now you’ll have 3 sheets together.

Repeat twice more until you have three piles of three sheets.

Spread a third of the mix along the bottom of the narrow end of the sheet and roll tightly to make a sausage shape. Repeat this with the other two piles.

Put the three sausages on a prepared baking sheet with 2cm space in between each. Brush each sausage with butter and bake for 15-20mins or until golden brown and crisp.

Once cooked, cut into the desired length and serve with a little plain yoghurt.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Pan-fried Field Mushrooms with Nepalese Spiked Butter Recipe

Pan-fried Field Mushrooms with Nepalese Spiked Butter - Zest Byron BayServes: 2-4
Prep Time: 10 mins
Cook Time: 15-20 mins

Ingredients

4-6 large field mushrooms
2 tsp Extra Virgin Olive Oil
2 tsp butter
4-8 slices Zest Nepalese Spiked Butter
Slices of toast for serving if desired
1 bunch watercress

Method

In a heavy based fry pan melt butter in the oil. Toss in the whole mushrooms to coat and fry on a high heat on both sides until they start to colour and soften. Turn down the heat and cook until your liking.

Serve on a plate with toast if desired, plenty of freshly ground black pepper and pop on a couple of slices of the Spiked Butter so it melts in the mushrooms’ open sides.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Muhammara (Syrian Capsicum Dip) Recipe

Syrian Capsicum Dip - Zest Byron BayServes: 4-8
Cook Time: 40 mins
Prep Time: 20-30 mins

Ingredients

2 large red capsicum
1 tspn oil
1 long red chili
50g walnuts toasted
1½ tbspn Zest Moroccan Spice Paste
¼ cup (gluten-free) breadcrumbs
1½ tspn pomegranate molasses

Method

Preheat oven to 180°C.

In a prepared oven tray cover the capsicum with the oil and bake for 30mins, turning half way through the cooking time. Add the chilies to the capsicum in the tray, toss in the oil and bake together for a further 10 minutes or until the chili is soft.

Put the roasted veg into a bowl, cover with cling wrap and rest until cool.

Peel the skins and deseed. Add remaining ingredients and processor until smooth. Taste and season if necessary.

Serve with toasted lavosh.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Moroccan Spiced Lamb Burgers Recipe

Moroccan Spiced Lamb Burgers - Zest Byron BayServes: 4-6
Prep Time: 15-20 mins
Cook Time: 15-20 mins

Ingredients

500g lamb mince
1 medium onion finely diced
2 tbsp Zest Moroccan Spice Paste
40g pinenuts toasted
½ cup parsley finely chopped
2 tsp oil
4 burger buns
2 tbsp Zest Sri Lankan Mayo
Shredded lettuce
Tomatoes sliced
Roast capsicum
Other desired accompaniments

Method

Mix the first five ingredients well in a bowl. Shape into patties roughly the shape diameter of the buns.

Heat oil in a pan and seal and cook all of the burgers.

Warm buns and construct how desired.

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Sri Lankan Flavoured Mayonnaise Recipe

Serves: 4-8
Prep Time: 10-15 mins
Cook Time: n/a

Ingredients

1 large free-range egg
2 tsp Zest Sri Lankan Spice Paste
1 cup grape seed oil

Method

In a bowl add the egg and the spice paste. Using a whisk or a stick blender, combine.

Pour the oil very slowly at first into the mix and whisk quickly. Continue to whisk as you slowly pour in the remaining oil.

Taste and season if necessary.

Try using in the sweet potato salad.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Moroccan Sausage Rolls Recipe

Moroccan Sausage Rolls - Zest Byron BayServes: 4-8
Prep Time: 20-30 mins
Cook Time: 15-20 mins

Ingredients

450g sausage mince
1½ tbsp Zest Moroccan Spice Paste
1 carrot grated
2 sheets frozen puff pastry
1 egg yolk
1 tsp milk

Method

Preheat oven to 180°C.

Mix the mince, spice paste and carrot and set aside.

Pull out the pastry from the freezer and let the two sheets just thaw. Cut the pastry in half across ways. Whisk the egg yolk with the milk and set aside.

Place a quarter of the mixture a centimetre from the bottom of each rectangle of pastry and spread to form the sausage shape. Roll up each rectangle and brush some egg mix along the last edge of pastry to seal.

Cut the rolls into desired lengths and bake on lined oven trays at least 1cm apart for about 15mins or until golden brown and cooked through.

Simple Kitchen Recipes
Created by: Zest Byron Bay