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Zest Rogan Josh: Beef or Lamb recipe

Beef Rogan Josh - Zest Byron Bay
Beef Rogan Josh

Serves: 4-6
Prep Time: 10 mins
Cook Time: 1.5 hrs

Ingredients

175g Zest Rogan Josh
1kg shoulder lamb or beef blade in chunks
2 tbs oil
1 brown onion, diced
2 ripe tomatoes deseeded & chopped
2 bay leaves
1 pinch saffron
1 tsp chilli flakes (optional)
½ cup water
¾ cup plain yoghurt

Method

In a heavy based pan, heat oil, brown the meat and set aside in a separate bowl. In the same pan, sweat off the onions until translucent, then add all the other ingredients except the yoghurt.

Cook on a slow heat with the lid on for 1 hour or until the meat is cooked through. If you would like the sauce thicker, remove the lid and gently simmer until you reach the desired consistency.

Cool for 10 minutes, then add the yoghurt. Serve with rice, raita and bread.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Zest Vindaloo Blend: Lamb recipe

Lamb Vindaloo - Zest Byron BayServes: 4-6
Prep Time: 1 hr
Cook Time: 1.5 hrs

Ingredients

175g Zest Vindaloo Blend
1kg lamb shoulder
2 tbs oil
1 onion diced
1 cup stock or water
200g sweet potato

Method

Cut lamb into medium sized chunks and marinade with Zest Vindaloo Blend for at least 1 hour in the fridge (if possible).

In a heavy based pot, cook onions until soft, add lamb and cook for 3 mins on high. Add water and stir well. Bring up to the boil, then simmer, gently, uncovered for 1 hour or until tender.

Add sweet potato a half an hour into cooking. Add more liquid if necessary.

Served with cubed, sauté potatoes. Topped with a drizzle of natural yoghurt and nigella seeds.

The Curry Collection
Created by : Pob Sellors
Zest Byron Bay
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Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud Recipe

Serves 4-6

Ingredients

Lush Nepalese Lamb Ribs with Smoky Eggplant Cloud - Zest Byron Bay1.5kg Lamb Rib racks
110g Zest Nepalese Spice Paste
2 tsp oil

Eggplant Cloud
2 medium eggplants
2 cloves garlic
2 tbs Zest Nepalese Spice Paste
1 tbs sesame seeds toasted
2 tbs natural yoghurt

Method

Blend Zest spice paste and oil, then marinate lamb in a baking tray for a couple of hours in fridge.

Roast at 165°C, uncovered, until the meat is very tender, about 45 minutes to 1 hour. (The lamb can be finished on a BBQ if you want more colour.)

During this roasting phase, char the eggplants on all sides over a gas burner, turning for about 15 minutes.

Then transfer the eggplant, whole garlic and spice paste to a baking tray and put in the oven for 30 minutes until soft. Take out and cool.

Peel garlic and remove blackened skin from eggplant. Blend with sesame and yoghurt until smooth. Season if necessary.

Serve with lamb and Greek-style salad.

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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Slow Roasted Lamb Shoulder Recipe

Slow Roasted Lamb Shoulder : Zest Byron BayServes: 4-6
Prep Time: 5 minutes
Cook Time: 4 hours

Ingredients

1 lamb shoulder (boned)
1 jar Zest Sri Lankan Spice Paste
6 garlic cloves
75ml olive oil
salt

Method

Pre heat oven to 150℃. Rub the Zest Sri Lankan spice paste into the lamb shoulder and cover. Leave to marinate for up to 2 hours.

Lay the marinated shoulder flat, skin side up, in a heavy roasting tray and drizzle with olive oil and bruised garlic cloves. Roast on the top shelf for 4 hours, basting every 30 minutes with the pan juices. Leave to rest in a warm place for 15 minutes covered with foil before carving.

Slice thinly and serve with greek flat bread and natural set yoghurt.

Byron Bay Chef Collection
Created by : Skye Stoll
St Elmo, Byron Bay