Tag: simple kitchen recipes

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Nepalese Eggplant Dip Recipe

Nepalese Eggplant Dip - Zest Byron BayServes: 6-8
Cook Time: 30-45 mins
Prep Time: 10 mins

Ingredients

2 medium eggplants
4 cloves garlic
1 tbspn sesame seeds toasted
2 tbspn Zest Nepalese Spice Paste

Method

Preheat oven to 200°C.

On an open flame char the eggplants on all sides, turning for about 15mins.

Put eggplant and garlic on a prepared roasting tray and bake for about 15mins or until the vegetables are very soft. Take out and cool.

Peel the garlic and remove the skin from the eggplant. In a food processor blend until smooth. Taste and season if necessary.

Serve with soft bread.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Easy Zest Indian Hummus Recipe

Indian Hummus - Zest Byron BayServes: 6-8
Prep Time: 5-10 mins
Cook Time: n/a

Ingredients

400g tin chickpeas drained & liquid reserved
1 clove garlic
1 tbsp Zest Indian Spice Blend
2 tsp tahini
4 tbsp reserved liquid
1 tbsp extra virgin olive oil

Method

Place all ingredients into a food processor and blend until the desired consistency used more of the drained chickpea liquid if necessary.

Serve with cut vegetables and breads.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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Sri Lankan Beetroot Dip Recipe

Sri Lankan Beetroot Dip - Zest Byron BayServes: 6-8
Cook Time: 1 hour
Prep Time: 10 mins

Ingredients

4 medium sized beetroots
1 tbsp oil
200g firm-set plain yoghurt
1 tsp Zest Sri Lankan Spice Paste (or to taste)
½ lemon zest and juice
1 tbsp chopped dill or chives
Salt & pepper

Method

Preheat oven to 180°C.

Wrap the beetroots in foil and cover with oil, seal well and roast for 50mins or until tender (use a pointy knife and it should pierce the beetroot easily).

Cool for 10mins then put in a food processor with the other ingredients and blend until the desired consistency (it’s nice to have a little texture).

Season and serve with crisp bread.

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Beef Short Ribs Rendang Style Recipe

Beef Short Ribs Rendang Style - Zest Byron BayServes: 6-8
Prep Time: 15 mins
Cook Time: 2-3 hours

Ingredients

2kg Beef Short Ribs (get your butcher to cut them in half across ways)
2 tbsp oil
175g pack Zest Rendang Blend
400 ml coconut milk
20 g toasted desiccated coconut
1 tbl palm sugar (optional)
2 tbls quality fish sauce (optional)
1 cup water

Method

Preheat the oven to 140°C.

Separate all ribs with a sharp knife. In a large pan or roasting tray heat oil take the time to seal the ribs on all sides.

Reduce the heat and add remaining ingredients. Mix well and simmer

Try and make sure all the meat is submerged in sauce. Turn down to low and cover with a tight fitting lid or seal with foil.

Place in oven for 2 hours or until very tender.

Uncover and if you want a drier curry continue to cook until the sauce has reduced.

Simple Kitchen Recipes
Created by: Zest Byron Bay

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BBQ Kerala Prawns Recipe

BBQ Kerala Prawns - Zest Byron BayServes: 4-8
Prep Time: 20 mins
Cook Time: 10 mins

Ingredients

16 bamboo skewers
16 large green Australian prawns
175g pack Zest Kerala Blend
1 tbsp oil or oil spray

Method

Soak skewers in water to stop them igniting when cooking.

Shell and devein the prawns leaving on the tails.

In a bowl, pour over enough Kerala Blend to cover the prawns. Toss well and set aside in the fridge for up to an hour to marinate.

Thread one prawn per skewer, keeping the prawn straight.

Preheat the BBQ or chargrill plate and lightly oil. BBQ or grill the prawns until just cooked using any excess Kerala Blend to keep them moist.

Serve as a canapé or with salad as an entrée.

Simple Kitchen Recipes
Created by: Zest Byron Bay