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Biryani with Cauliflower, Currants and Peas Recipe

Biryani with Cauliflower, Currants and Peas : Zest Byron BayServes: 2-4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 vegetable stock cube
1½ cups water
2 tsp olive oil
½ onion diced
large clove garlic diced
small knob ginger diced
2 tsp Zest Indian Spice Paste
150g long grain rice
100g cauliflower cut into small pieces & gently roasted
¼ cup frozen peas
50g roasted cashews
15g currants
3 cardamom pods
handful fresh coriander

Method

Mix the stock cube in the water and stir to dissolve.

Heat the oil in a heavy based pot, sauté onion, garlic and ginger until soft.

Add rice and Zest Indian Spice Paste, lower the heat and stir to coat rice evenly.

Add the stock, bring to the boil, then cover with a tight fitting lid and cook on low for 10 minutes.

Quickly add the cauliflower, peas and currants, cover and cook on low for a further 3 minutes.

Cover the pot with a tea towel, replace the lid and let stand for 3 minutes.

Stir through the cashews and coriander and serve.

Vegetarian Collection
Created by : Pob Sellors
Zest Byron Bay
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Pob’s Sweet Potato and Cauliflower Cakes Recipe

Makes 4 large cakes
Prep time: 10 – 15 minutes
Cook Time: 3-5 mins

Ingredients

2 tsp Zest Indian Spice Paste
1 large white sweet potato
1/4 small cauliflower cut into small florets
3 shallots sliced finely
1 handful basil leaves, finely sliced
1 egg
1/4 polenta for coating

Method

Peel the sweet potato and boil whole until almost cooked, then add the cauliflower and cook until quite soft. Strain and cool slightly. Grate sweet potato into a bowl and add the other ingredients. Season with Zest Indian Spice Paste. and shape into small cakes. Roll in polenta and set in fridge for ten minutes. Shallow fry until both sides are golden brown. Serve with crisp green salad and minted yoghurt.

Created by: Pob, Zest Byron Bay

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Emma’s BBQ Salmon Kebabs Recipe

Prep time: 5-10 minutes
Cook Time: 5-10 minutes

Ingredients

1-2 tbsp Zest Nepalese Spice Paste
1 cup sour cream or plain yoghurt
300g salmon
Suggested vegetables:
mushrooms, capsicum
cherry tomatoes, zucchini

Method

Cut vegetables and salmon into 2cm cubes and place onto sticks. Mix sour cream and Zest Nepalese Spice Paste together and coat kebabs. Cover and set aside in fridge for min 1/2 hour. BBQ until cooked and enjoy.

Created by: Emma Star, Cabarita

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Lauren’s Potato Salad Recipe

Serves: 4
Prep time: 5 minutes

Ingredients

½-1 tbs Zest Spice Paste (any flavour)
3 – 4 lrg boiled potatoes cut into chunks
½ cup mayonnaise
salt & pepper to taste
optional to add sliced red onion, parsley

Method

Mix Zest Byron Bay Spice Paste with mayonnaise season to taste then coat potatoes liberally and serve.

Created by: Lauren Hollaway, United Kingdom

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Kijay’s BBQ Chicken Pieces Recipe

Serves: 4
Prep time: 5 – 10 minutes
Cook Time: 10 -15 mins

Ingredients

1 jar of Zest Spice Paste any flavour
1/2 cup oil
2-3 garlic knobs chopped
1 tsp salt
1 tsp sugar
handful fresh chopped herbs – eg basil, parsley, garlic chives
6 – 8 chicken thigh meat

Method

Cut chicken thighs into bite size chunks. Mix remaining ingredients together and massage into chicken. Let sit for as long as convenient. BBQ until cooked and enjoy.

Created by: Kijay, Wilsons Creek

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Steve’s Indian & Macadamia Crust Fish Strips Recipe

Serves: 4
Prep time: 15 minutes
Cook Time: 5 – 10 mins

Ingredients

2 tbs Zest Indian Spice Paste
80g breadcrumbs
160g macadamia nuts lightly chopped
200g fish cut into strips
lemon zest
oil for frying

Method

Blend breadcrumbs and macadamia nuts in a large bowl. Coat fish strips with Zest Indian Spice Paste, then toss in macadamia mix. Place in fridge for 30 mins.

Add oil to non stick frying pan and heat on medium. Add fish strips and cook until both sides are golden brown. Serve with rice and salad or vegetables.

Created by : Steve Campbell, Canaiba NSW

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Di’s Chicken Biryani Recipe

Serves: 4
Prep time: 10 minutes
Cook Time: 15 mins

Ingredients

1 tsp of Zest Indian Spice Paste
150g long grain rice
2 cups water approx
1/2 onion diced
lge clove garlic diced
sml nob ginger diced
200g chicken thigh meat diced
50g cashews
15g currants
3 cardamon pods optional

Method

Heat some oil in saucepan, saute onion, garlic and ginger lightly. Add chicken and brown quickly. Add rice and spice. Lower the heat and stir for about a minute or two, add approx 2 cups water to rice and all other ingredients. Cook on Low gas for around 10 – 15 mins with lid on then turn off and leave to sit for as long as you like. garnish with spring onions cut oriental style.

Yum yum!

Created by: Dianne Vickery, Byron Bay

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Indian Fall off the Bone Lamb Shanks Recipe

Serves: 4
Prep time: 10 minutes
Cook Time: 6 hours

Ingredients

1tbs Zest Indian Spice Paste
2tbsp of preserved lemon
1 teaspoon sea salt
1 teaspoon crushed black pepper
1.5 cup free range vegetable stock
1/2 cup verjus
1 tablespoon of Caramalised Wattleseed Balsamic
4 lamb shanks
1 eggplant
1tsp cayan pepper
1tbsp of finely chopped fresh rosemary
1tbsp of finely chopped fresh thyme
2tbsp of finely chopped fresh parsley
10 dried dates
10 dried apricots
1 tablespoon cornflour
Spray cooking oil
1.5 cup of dry red wine
4 cloves garlic crushed

Method

Cut eggplant into chunky pieces sprinkle with sea salt and set aside. Fry the lamb shanks & onion until browned using the spray cooking oil. In a small bowl combine stock, wine and verjus then add all the spices (except for fresh flat leaf parsley) and garlic – mix well. Transfer the browned lamb and onions to the crockpot or slow cooker. Wipe off excess salt from eggplant also add to the slow cooker, then poor the wet mixture over lamb and eggplant. Cover and cook on High for 1 hour then on low for 5 hours.

One hour before serving add cornflour, chopped preserved lemon and dried fruit. Serve with cous cous, farro, garlic mash potatoes or polenta and sprinkle over the fresh parsley.

Created by : Kristy Robinson
Wild Basket Deli, Neutral Bay