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Emelia’s Roast Duck with Orange & Ginger Glaze

Friday, 20 September 2019 / PUBLISHED IN Duck
Emelia’s Roast Duck with Orange & Ginger Glaze

Sweet, sticky and delicious

Ingredients:

**1 x whole duck **1 serve of Emelia’s Orange & Ginger Glaze Stuffing **Emelia’s Orange & Ginger Glaze **Oven Bag **Plain flour **Olive Oil

Method:

Start by pre-heating your oven to 180 degrees. Dust an oven bag with flour, this prevents the duck from sticking to the bag. Wash and dry the duck then stuff the duck with Emelia’s Orange & Ginger Glaze stuffing mixture and place in oven bag, tie oven bag closed and pierce a few holes in the bag to allow it to breath. Place in the oven for 1 hour. Carefully remove the duck from the oven bag and place on a baking tray, turn your oven up to 200 degrees, with around 1/4 cup of Emelia’s Orange & Ginger Glaze baste the whole duck, top to bottom, place back in oven for another 30 minutes or until duck is fully cooked and glaze has gone golden in colour. Serve with Emelia’s Orange & Ginger Glaze.
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Orange & Ginger Glaze Stuffing

Friday, 06 September 2019 / PUBLISHED IN Stuffings & Rubs
Orange & Ginger Glaze Stuffing

The best stuffing EVER!

Ingredients:

**500gms sausage mince **100gms dried apricots diced **100gms dried cranberries **100gms pinenuts **100gms bacon diced **1 large brown onion diced **1 handful washed parsley finely chopped **1 egg **zest & juice from 1 lemon **100gms stuffing mix **3 tablespoons Emelia’s Orange & Ginger Glaze

Method:

Mix all ingredients by hand together in a large bowl. This stuffing is great to use with chicken, pork or duck. Make a double or triple batch and divide, place into sealable bags and freeze to use at a latter date, you can also try rolling the mix into bite size balls, wrapping them in prosciutto and cooking in the oven to have “stuffing balls”
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Sweet Chilli Scollop Stir Fry

Monday, 26 August 2019 / PUBLISHED IN Seafood
Sweet Chilli Scollop Stir Fry

So quick an easy is this flavoursome stir fry

Ingredients:

**500 grams fresh scollops, washed and de-veined **2 brown onions sliced **4 cloves garlic sliced **2 large chillies sliced **3 handfuls sugar snap peas washed **oil for wok **125ml Emelia’s Sweet Serendipity

Method:

If serving with rice have that cooked and ready as this meal takes no time at all. Add a drizzle of oil to to a pre heated hot wok, once oil is at a high temperature add the onions, garlic and chilli, keep stirring for 2-3 minutes, add the scollops, sugar snaps and half of the Emelia’s Sweet Serendipity, keep stirring and tossing and cook for a further 2-3 minutes or until scollops are cooked through. Remove straight away and either serve on it’s own or with rice, drizzle the remaining Sweet Serendipity over the top of the stir fry
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Sizzling Spicy Scollops

Friday, 23 August 2019 / PUBLISHED IN Seafood
Sizzling Spicy Scollops

Asian infused spicy scollops

Ingredients:

**500 grams fresh scollops, washed and de-veined **Emelia’s Asian Herb Sambal **1 handful washed rocket **1 handful washed watercress leaves **1 handful washed coriander leaves **50ml Emelia’s Thai Dipping Sauce

Method:

Place the scollops in a bowl and toss through 2 teaspoons Emelia’s Asian Herb Sambal, put aside or do the night before to marinate. In a serving bowl mix together the greens ready to put the scollops on. Heat up a wok with a couple of tablespoons of oil to a high heat, throw in the scollops and keep tossing them for around 3 minutes, take straight out of the wok and place on the salad, drizzle scollops and salad with Emelia’s Thai Dipping Sauce
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