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Emelia’s Tomato Salsa

Saturday, 09 November 2019 / PUBLISHED IN Salad
Emelia’s Tomato Salsa

Super fresh & super easy

Ingredients:

** Mixed cherry tomatoes ** Purple onion sliced thinly ** Fresh coriander chopped ** Fresh parsley chopped ** Cracked black pepper ** Cracked rock salt ** Emelia’s garlic & Chilli Oil

Method:

Simply toss all ingredients together, place in serving bowl and drizzle with desired amount of Emelia’s Garlic & Chilli Oil
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Jane’s Waldorf Salad

Saturday, 02 November 2019 / PUBLISHED IN Salad,Seafood
Jane’s Waldorf Salad

A fresh twist on a classic

Ingredients:

** 1/2 red apple sliced with skin on ** 1/2 green apple sliced with skin on ** 1/2 mango sliced ** 1/4 purple onion sliced ** 1 large stick of celery diced ** 1/4 cup crushed walnuts ** Emelia’s Mango Dressing (** optional fresh cooked prawns, grilled chicken breast, smoked salmon)

Method:

Place all ingredients in a bowl and toss to mix, transfer to a serving platter or bowl and drizzle desired amount of Emelia’s Mango Dressing all over. For a complete meal add some fresh cooked prawns, a grilled chicken breast or strips of smoked salmon.
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Emelia’s Apple, Pork & Sage Stuffing Balls

Saturday, 12 October 2019 / PUBLISHED IN Pork,Snacks,Stuffings & Rubs
Emelia’s Apple, Pork & Sage Stuffing Balls

Perfect finger food, hot or cold

Ingredients:

** 1/2 batch of Emelia’s Apple, Pork & Sage Stuffing **10 slices of prosciutto **olive oil **Emelia’s Sweet Serendipity

Method:

Start by making Emelia’s Apple, Pork & Sage Stuffing. Slice each piece of prosciutto down the middle so you end up with 20 slices. Grab tablespoon amounts of the stuffing mix and roll them into firm balls, wrap a slice of prosciutto tightly around each ball. Heat up a fry pan to a medium heat and add a drizzle of olive oil, place the stuffing balls in the pan and cook for around 10-15 minutes turning them regularly so they cook evenly all the way around. Serve straight away as a hot finger food or cook the day before and serve cold, either way make sure you have plenty of Emelia’s Sweet Serendipity to dunk these stuffing balls into.
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Emelia’s Apple, Pork & Sage Stuffing

Friday, 11 October 2019 / PUBLISHED IN Pork,Stuffings & Rubs
Emelia’s Apple, Pork & Sage Stuffing

A beautiful stuffing for chicken, turkey or a rolled pork

Ingredients:

**500 grams pork sausages **zest & juice of 1 lemon **2 large Granny Smith apples grated **200 grams dried apricots diced **1 egg **1 handful of fresh washed sage leaves chopped finely ** 1 brown onion diced finely **1 & 1/2 packets of stuffing mix ** 1/2 jar of Emelia’s Apple Sauce **1 teaspoon of each salt & peper

Method:

Start by squeezing the pork mince out of the sausage skin into a medium size bowl, add all the other ingredients and mix together well with your hands. This is a great stuffing to use in a whole chicken or turkey, stuff a rolled pork or make little balls and wrap them in prosciutto and fry them up in a pan for finger food. This stuffing can be made and stored in a sealable bag or container and placed in the freezer for use another time.
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