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Pumpkin, Prawn and Plantain Caribbean Curry

Pumpkin, Prawn and Plantain Caribbean Curry - Zest Byron BayServes: 4-6
Prep Time: 10 mins
Cook Time 25 mins

Ingredients

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

Method

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

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Butter Chicken Mole Recipe

Butter Chicken Mole - Zest Byron BayServes 6-8

Ingredients

Pob’s Mole
175g Zest Butter Chicken
1 tbs macadamia oil
½ cup raw unsalted cashews
½ tsp ground cinnamon
¼ cup pepitas, toasted
½ cup raisins
50g 90% dark chocolate, melted in bowl over water
1 tomato
3 cloves garlic

4 chicken ‘Marylands’
Sesame seeds

Method

Heat macadamia oil in small pan and colour the cashews.

Soak raisins in enough boiling water to cover.

Scorch tomato on an open flame and take out core.

Roast garlic in foil in the oven until soft.

Take all Mole ingredients and blend until very smooth.

Push through a strainer and cook slowly in a heavy based pot for a further 10 minutes.

Roast seasoned Chicken Marylands in the oven at 175°C for 25-30 minutes or until cooked.

Spoon over the Mole and sprinkle with sesame seeds.

Serve with a “dirty” rice (eg, add finely chopped coriander and black sesame seeds) and corn tortillas.

East Meets West
Created by: Zest Byron Bay

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Moroccan Inspired Spaghetti with Meatballs Recipe

Serves 4

Ingredients

Moroccan Inspired Spaghetti with Meatballs - Zest Byron Bay400g lamb mince
3 tbs Zest Moroccan Spice Paste
1 tbs olive oil
1 onion finely crushed
2 cloves garlic minced
1 tbs chopped parsley
1 tbs tomato paste
1 tin whole plum tomatoes
plain flour for dusting meatballs
300-400g spaghetti
grated Parmesan for serving

Method

In a heavy based pan, sauté onion and garlic in oil until soft. Put one half in a bowl and keep the other half in the pan.

To this, add mince, 2 tbs Spice Paste, parsley and mix. Shape into 50g balls and refrigerate.

Into the pan with the onion/garlic mix, add tomato paste, 1 tbs Spice Paste and fry off for 1 minute. Then add tinned tomatoes and crush with your hand as they go in. Season and simmer sauce for 10 minutes.

Dust a little flour over the meatballs and then in a frying pan, seal off until brown. Once this is done, put the meatballs in the tomato sauce and simmer gently for another 10 minutes.

Cook spaghetti and serve topped with sauce and Parmesan.

East Meets West
Created by: Zest Byron Bay

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Emma’s Tofu Kebabs Recipe

Sri Lankan Tofu Kebabs : Zest Byron BayServes: 4
Prep Time: 10 minutes
Cook Time: 5-10 minutes

Ingredients

2-3 tbsp Zest Sri Lankan Spice Paste
1 cup sour cream or plain yoghurt
1 packet tofu
mushrooms
capsicum
cherry tomatoes
zucchini

Method

Cut vegetables and tofu into chunks and place onto sticks.

Mix sour cream and Zest Sri Lankan Spice Paste together and coat kebabs.

Cover and set aside in fridge for min ½ hour.

Barbecue until cooked and enjoy.

Vegetarian Collection
Created by : Emma Webb, Cabarita