Prep Time: 5 mins
Cook Time: 15 mins
175g Zest Kerala Blend
300ml tin coconut milk
750g firm white fish chopped
60g baby spinach
In a heavy based pan heat the Zest Kerala Blend and the coconut until starting to bubble around the edges. Add fish and simmer gently until nearly cooked.
For the final 3 minutes, add the peas & spinach until done.
Serve with papadum and a mint/spinach chutney.
Mint & Spinach Chutney
50g baby spinach leaves
3 tbs mint leaves
2 tbs coriander leaves
½ small red onion finely diced
1 small garlic clove
1 fresh green chilli
1 tbs white wine vinegar/lemon juice
Blitz with a stick blender or chop well. Once done it should have some texture and not too smooth.
Prep Time: 10 mins
Cook Time 25 mins
175g Zest Byron Bay Caribbean Colombo
500g chopped pumpkin
500g peeled raw prawns
300g baby spinach leaves
2 plantains (+1 tbs coconut oil to cook)
400ml coconut cream (low fat works fine)
400ml tinned chopped tomatoes
Salt and pepper to taste
To a large pot, add the Zest Byron Bay Caribbean Colombo spice blend and cook for a few minutes before adding the coconut cream and tinned tomatoes. Bring to the boil and simmer for 10 minutes.
Add chopped pumpkin. While this cooks, slice plantains into 3/4cm coins and fry in some coconut oil for a few minutes on each side or until golden. Set aside.
When the pumpkin is almost cooked through, add the prawns. Continue to cook for a few minutes until the prawns have curled into themselves and the pumpkin is cooked through. Turn off the heat and add the spinach, stirring it through until wilted. Season as required.
Serve on a bed of basmati with plantain on the side.
Created by: @unsaturated_nat
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
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
Prep Time: 30-40 mins
Cook Time: 15-20 mins
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
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
Prep Time: 10 minutes
Cook Time: 30 minutes
1 tbsp Zest Sri Lankan Spice Paste
1 large leek
2 cloves garlic
1 large potato
750ml vegetable stock
1 tin chickpeas, drained
500g baby spinach
½ lemon juiced
2 tbsp olive oil
4 slices sour dough roughly broken into chunks
1 tsp Zest Indian Spice Paste
In a heavy based pot, cook leek and garlic in olive oil with Zest Sri Lankan Spice Paste until they are transparent. Add potato and parsley and stir in flavoured oil for 1 minute.
Add stock and chickpeas and bring to simmer.
Once potatoes are tender add lemon juice and spinach until it wilts, season to taste and heat for another minute.
Toss sour dough chunks in oil and sprinkle with Zest Indian Spice Paste. Roast in medium oven turning frequently until crisp and golden brown.
Scatter croutons on top of soup and serve.