Category: Indian Spice Paste

recipes using indian spice paste …

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Spiced Pork and Bangalow Duck Terrine Recipe

Spiced Pork and Bangalow Duck Terrine : Zest Byron BayServes: 4
Prep Time: 30 minutes
Cook Time: 1 hour

Ingredients

1 jar Zest Indian Spice Paste
1 jar Zest Nepalese Spice Paste
4 confit Bangalow Duck Maryland’s
1 tbls duck fat
1.2kg pork mince
1 brown onion, finely diced
1 clove garlic, finely diced
1/2 bunch coriander or basil chopped
1/2 tsp salt
pinch pepper
cornichons, pickles and/or chutney
crusty bread

Method

Sweat off onion and garlic in olive oil until translucent, remove from heat and add Zest spice pastes. Allow to cool. Shred duck meat from bones. Combine all ingredients in a large bowl and mix thoroughly. Fry a small patty in a pan and taste to check seasoning.

Line a loaf tin with greaseproof paper and pack the mix in nice and tight. (Tap it on the bench a couple of times to remove any air bubbles). Bake in a preheated oven at 180℃, for 40 – 50 minutes, until firm to touch. Allow to cool at room temperature, and then refrigerate.

Unmould at a time of your pleasing and enjoy with crusty bread, pickles, good company and beer.

Byron Bay Chef Collection
Created by : Graeme Stockdale
Tommys, Lismore
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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
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Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart Recipe

Indian Spiced Pumpkin, Bangalow Feta & Silverbeet Tart - Zest Byron BayServes: 4
Prep Time: 30 minutes

Ingredients

250 g plain flour
175 g butter (chilled)
70ml cold water

400g diced pumpkin (1cm cubes)
1 tbs Zest Indian Spice Paste
100g Bangalow Feta
2 tbs silver beet blanched, refreshed & roughly chopped
1tsp picked marjoram
1 tsp chopped parsley
2 egg yolks
1 cup cream
Salt & Pepper

Method

To make the pastry:
Blend the butter & flour quickly to form the consistency of breadcrumbs. Then slowly add the water until the pastry starts to come together in a ball. Line 4 small 10 cm tart cases with pastry. Blind bake in 170 degrees oven until cooked through. Leave to cool

For the filling:
Season cut pumpkin with Zest spice blend & olive oil. Bake in oven at 180 degrees till tender. Make savoury custard by mixing the egg yolks with the cream and salt & pepper to taste.

To assemble tart:
Place some blanched silver beet in the bottom of the cooled tart cases, follow with a mixture of the pumpkin and feta. Make sure to fill the tart right up even higher than the rim of the tart case. Spoon in a little of the custard until it comes to just below the lip of the tart. (you won’t need much). Sprinkle with marjoram, thyme, parsley, pepper & salt.
Bake in oven at 170 degrees for ten minutes or until custard has just set. Best eaten immediately.

Showcased at Sample Festival, Bangalow 2011
Created by : Gavin Hughes
Byron At Byron Resort & Spa Byron Bay