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Mexican Chicken Burger

Friday, 05 July 2019 / PUBLISHED IN Burger’s,Chicken
Mexican Chicken Burger

The great heat of jalapeños

Ingredients:

** 2 large chicken fillets (skin off) ** 2 eggs ** 2 cups bread crumbs ** 4 crusty rolls ** slices if tasty cheese ** pickled jalapeños ** Emelia’s Smokey Jalapeño Aioli ** 1 avocado sliced ** 2 tomatoes sliced ** washed lettuce leaves ** 1 - 2 cups olive oil

Method:

In a bowl whisk the eggs till beaten, in a second bowl place the bread crumbs, set aside. Cut up your chicken fillets, if they are quiet large you will be able to cut them in half so they are not to thick, this will make for a more even cooking of your fillets. Coat your chicken fillet half in the egg wash then place into the bread crumbs and coat both sides, repeat this process for all 4 pieces of chicken. Cover the bottom of a fry pan with olive oil a heat up to a medium heat, place your crumbed chicken fillets in the pan and cook till crumbs are golden in colour, flip over your fillets and cook the same on the other side, this should take around 10 - 15 minutes each side depending on the thickness of your chicken. Once chicken is cooked all the way through place the fillets on some paper towel to soak up the excess oil. Start assembling your burger by cutting your roll in half, if you like your buns a bit toasted do that now. Place your salad item on the bottom half then add your crumbed chicken fillet, on top of the chicken fillet place slices of cheese, top with a couple of tablespoons of Emelia’s Jalapeño Aioli then freshly sliced pickled jalapeños, hole it together with the top half of the bun and enjoy!
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Emelia’s Greek Burger

Friday, 05 July 2019 / PUBLISHED IN Burger’s,Lamb
Emelia’s Greek Burger

A flavoursome lamb burger

Ingredients:

** 500 grams lamb mince ** 1 egg ** Emelia’s Garden Mint Relish ** good quality feta ** 1/2 purple onion sliced ** 2 tomatoes sliced ** washed rocket leaves ** 4 crusty rolls

Method:

Start by placing your lamb mince in a bowl, add a pinch of salt & pepper to season then crack 1 egg in, add 1 heaped tablespoon of Emelia’s Garden mint Relish and crumble 1 tablespoon of feta then mix together with your hands. Divide the mince into 4 equal parts and roll each quarter into balls that hold together, gently flatten the balls to end up with 4 lamb patties. Heat up a fry pan over a medium heat and add a drizzle of olive oil, place your lamb patties in the fry pan and cook for 15-20 minutes on each side or until completely cooked through. Once lamb patties are cooked you can assemble your burgers, decide whether you will have your buns toasted or fresh, place your salad ingredients down then add your lamb patty, on top of the lamb patty add a generous amount of Emelia’s Garden Mint Relish, crumble on plenty of feta and then hold it all together with the bun top. Have a napkin on hand to catch the drips of goodness.
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Curried Pasta Salad

Friday, 05 July 2019 / PUBLISHED IN Salad
Curried Pasta Salad

A great side dish to any meat

Ingredients:

**2 cups dry shell pasta ** 1/2 capsicum diced ** 1 large celery stick diced ** 1/2 purple onion sliced ** 1-2 teaspoons of curry powder ** 125 grams Emelia’s Coleslaw Dressing

Method:

Place your pasta in a saucepan, cover with water and add a pinch of salt, bring to the boil and cook your pasta till soft all the way through, make sure to stir regularly to prevent the pasta from sticking together. While pasta is cooking slice your vegetables. In a small bowl place the curry powder and Emelia’s Coleslaw Dressing together, add more curry powder if you like it hotter. Once pasta is cooked, drain and rinse with cold water to bring down the temperature. Once pasta is cooled mix in a large bowl the vegetables, pasta and dressing, transfer to a serving bowl and enjoy! For a total meal mix in some cooked chicken fillet slices or some smoked salmon.
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Emelia’s Italian Salad

Friday, 05 July 2019 / PUBLISHED IN Salad
Emelia’s Italian Salad

Stunning to eat & stunning to look at

Ingredients:

** 4 ripe medium size tomatoes sliced ** 1/2 cucumber sliced ** medium size bocconcini balls sliced ** purple onion sliced ** fresh, washed basil leaves ** washed and chopped parsley

Method:

Simply place sliced ingredients in a pattern and drizzle a generous amount of Emelia’s Amore Italian Dressing all over. A great salad to partner up with pasta dishes and risotto’s.
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