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Yellow Curry with Tofu and Sweet Potato Recipe

Yellow Curry with Tofu and Sweet Potato - Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

175g Zest Yellow Curry
300ml coconut cream
100g tofu puffs
300g sweet potato peeled & sliced thinly
½ cup water
1 tbs palm sugar
2 tbs fish sauce (optional)
200g green beans
1 lime juiced

1 packet rice noodles, for serving

Method

Heat a large heavy based pot and add 3 tablespoons of the thick part of the coconut cream and the Zest Yellow Curry blend.

Fry on a high heat for 3 minutes then add the rest of the coconut cream and all the other ingredients, except the beans and lime juice.

Cook on a low heat until the sweet potato is tender. Add beans and lime juice and cook for a further 3 minutes.

Prepare rice noodles as per instructions on the pack, place in bowls and serve.

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Vindaloo Spiked Cornish Pasties Recipe

Makes 4 Pasties

Ingredients

Vindaloo Spiked Cornish Pasties - Zest Byron BayShortcrust pastry
450g plain flour
2 tsp baking powder
1 tsp salt
125g unsalted butter
2 egg yolks
125ml cold water

Filling
1 large brown onion
1 cup pumpkin
½ cup sweet potato
½ cup potato
½ cup peas
175g Zest Vindaloo Blend

1 egg yolk mixed with 1 tsp milk for egg-wash

Method

For pastry, blitz flour, baking powder, salt, butter and yolks until mixture forms crumbs. Then slowly add enough water until the mixture comes together in a ball. Chill in a covered bowl for 1 hour.

For the filling, chop all ingredients into 1cm cubes and mix with the Vindaloo Blend. Let this mix sit until the pastry is rested.

Roll out pastry until about 4-5mm thick and using a 20cm diameter side plate as a guide, cut out 4 circles.

Put about ¾ cup of filling mixture in the centre of each pastry round and fold in half, sealing with egg wash. Twist the joined edges for a genuine ‘pasty look’ and glaze with the remaining egg-wash.

Make a little steam hole at the centre of each pasty and bake for 50 minutes at 180°C.

East Meets West
Created by: Zest Byron Bay

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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.