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Emelia’s Chicken Taco’s

Thursday, 25 June 2020 / PUBLISHED IN Chicken
Emelia’s Chicken Taco’s

Make every Tuesday night Taco night!

Ingredients:

500 grams skinless chicken thigh fillets diced
125 grams Emelia’s Harissa
1 whole avocado
1 tablespoon sour cream
1/4 lime
1/4 lemon
1 tablespoon chopped coriander
125 grams Emelia’s Salsa
Grated cheese
Shredded lettuce leaves
Mixture soft and hard taco shells

Method:

Add diced chicken and Emelia’s Harissa to a bowl and mix well, set aside while prepping other ingredients.
In a bowl, mash together the whole avocado, sour cream, coriander and juice from lime and lemon.
Grate cheese and shred lettuce.
Heat up a fry pan to a high heat, add marinated chicken and cook till chicken is cooked all the way through, once cooked transfer to a bowl.
Heat up either hard or soft tacos and start building, avocado first followed by chicken, cheese, Emelia’s salsa and shredded lettuce.
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Sweet ‘n’ Sticky Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood,Snacks
Sweet ‘n’ Sticky Prawn Skewers

Our favourite sauce with prawns

Ingredients:

-12 green prawns de-veined
- 100ml Emelia’s Sweet Serendpity
- 4 wooden or metal skewers

Method:

In a medium size bowl add the Sweet Serendipity , place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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Hot ‘n’ Spicy Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood
Hot ‘n’ Spicy Prawn Skewers

Super Easy, Super Spicy

Ingredients:

-12 green prawns de-veined
- 4 tablespoons Emelia’s Asian Herb Sambal
- 4 wooden or metal skewers

Method:

In a medium size bowl add the Asian Herb Sambal, place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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Asian Infused Prawn Skewers

Wednesday, 18 March 2020 / PUBLISHED IN Seafood,Snacks
Asian Infused Prawn Skewers

Prawns, mango, ginger & lemongrass, YUM!

Ingredients:

- 12 large green prawns de-gained
- 4 tablespoons Emelia’s Ginger Dipping Sauce
- 4 tablespoons Emelia’s Thai Ginger Mango Chutney
- 4 wooden or metal skewers

Method:

In a medium size bowl mix Emelia’s Ginger Dipping Sauce & Emelia’s Thai Ginger Mango Chutney together, place the prawns in the marinade, cover bowl with cling wrap and leave in fridge for 2-4 hours.
Thread 3 prawns onto a skewer and repeat process till all done.
Cook prawns either on the BBQ or a stove top grill plate, turn regularly to prevent sticking, skewers should only need a few minutes on each side.
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