Posted on Leave a comment

Indian Braised Chicken Recipe

Indian Braised Chicken - Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1kg organic chicken pieces
1 jar Zest Indian Spice Paste
4 cups water
1 onion diced
2 carrots peeled & diced
1 knob ginger washed & sliced
12 kaffir lime leaves
4 coriander roots washed & crushed
6 cloves of garlic crushed with
½ cup vegetable oil

Method

Mix Zest Indian Spice Paste with water and rub marinade into chicken pieces, set aside for 30 minutes. In a large pot heat oil, fry onion, garlic and all other ingredients until fragrant. Add marinated chicken pieces with liquid. Braise over medium heat for 1 hour.

Serve over rice. Garnish with coriander and fresh chilli.

Byron Bay Chef Collection
Created by : Tippy Heng
Orient Express, Byron Bay
Posted on Leave a comment

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
Posted on Leave a comment

Moroccan Lamb Stir Fry Recipe

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

Ingredients

600g Lamb pieces
1 diced onion
1 diced red capsicum
200g green beans
6 cloves of garlic crushed
100ml oil
60ml Zest Moroccan Spice Paste
½ cup water

Method

Wok fry all fresh ingredients in hot oil until fragrant, then add lamb pieces to seal meat, then stir through Moroccan Spice Paste with 1/2 cup water. Reduce slightly, then garnish with coriander & sliced shallots serve with rice or noodles.

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