AUSTRALIA'S
MOST AWARDED
BECOME
A STOCKIST

Recipes

Search Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages

Recipe Categories

Categories

Emelia’s Chicken Roulade

Friday, 21 August 2020 / PUBLISHED IN Chicken
Emelia’s Chicken Roulade

A little bit fancy, a little bit French

Ingredients:

4 small chicken breast
1 cup breadcrumbs
1/4 cup fresh chopped parsley
1/2 purple onion chopped finely
1-2 teaspoons Emelia’s Fresh Pickled Garlic
1/2 cup Emelia’s Honey Mustard Dressing
12 slices prosciutto
300ml cooking cream
Salt & pepper

Method:

Preheat oven to 190 degrees
In a bowl mix the breadcrumbs, chopped parsley, chopped onion, garlic, & Emelia’s Honey Mustard Dressing, add a pinch of salt & pepper to season, mix together well.
Flatten each chicken breast out with a kitchen mallet.
Lay out 3 slices of prosciutto so they are just crossing over, place a flattened chicken breast on top of the prosciutto, place 1/4 of the stuffing mixture on the chicken breast then roll all together tightly, repeat process for each chicken breast.
In a small oven proof dish place the 4 chicken roulades, cover with cream and if you have any Emelia’s Honey Mustard Dressing left drizzle over.
Place in the oven for 30-45 minutes or until chicken is cooked through. Serve with beans and baby carrots or salad of your choice.
Read More

Emelia’s Eggplant Parma

Friday, 21 August 2020 / PUBLISHED IN Vegetarian
Emelia’s Eggplant Parma

Simple & delicious

Ingredients:

2 large eggplants
Emelia’s Tomato Relish
1 cup good melting grated cheese
1 cup plain flour
1 cup breadcrumbs
Salt & pepper
Oil for shallow frying

Method:

Slice eggplants length ways, make them around 1-2 cm thick. Salt both sides of the slices of eggplant quiet liberally and set aside for 15 mins.
Rinse salt off the eggplant and pat dry with paper towel.
Place the breadcrumbs & flour in seperate bowls and season with salt & peper, whisk eggs in a bowl.
Coat each slice of eggplant with flour, dip and coat with the egg wash then cover both sides with breadcrumbs.
Cover a fry pan with oil and bring to a high heat, shallow fry eggplant on both sides until breadcrumbs are a golden brown, transfer to a lined baking try.
Spread each slice of eggplant with a generous amount of Emelia’s Tomato Relish then top with grated cheese, place in a pre-heated oven or under the grill until cheese has melted and started to turn a golden brown.
Serve with garden salad.
Read More

Emelia’s 15 minute Thai Beef Salad

Friday, 21 August 2020 / PUBLISHED IN Beef,Salad
Emelia’s 15 minute Thai Beef Salad

Hot, spicy and super quick

Ingredients:

-500 grams eye fillet
-125 grams Emelia’s Asian Herb Sambal
-1 pkt store brought Asian Salad Kit
-Emelia’s Thai Dipping Sauce
-extra options: freshly sliced ginger & chilli, fresh washed coriander leaves & sesame seeds

Method:

Slice the eye fillet into strips with a 1cm thickness, coat with Asian Herb Sambal and set aside.
Thinly slice the grated ginger and chilli, add to the Asian Salad kit along with washed coriander leaves and a tablespoon of sesame seeds, pour over 1/4 cup of Emelia’s Thai Dipping Sauce and toss together, set aside
Heat up a fry pan to a high heat, place in the marinated strips of eye fillet and cook for 1 minute, turn over and cook other side for approximately 30 seconds, remove from pan
Place a handful of the salad on a plate and top with slices of eye fillet, dress with a few leaves of coriander or sliced chilli.
Read More

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.
Read More