AUSTRALIA'S
MOST AWARDED
FIND YOUR
NEAREST STORE

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 San Choi Bao

Tuesday, 24 September 2019 / PUBLISHED IN Chicken
Emelia’s Chicken San Choi Bao

Clean & fresh food at it’s best

Ingredients:

**500gms chicken thigh fillet diced very finely **1 purple onion diced finely **250gms water chestnuts diced **4-6 garlic cloves chopped finely or grated **1 knob of fresh ginger chopped finely or grated **1 handful fresh washed coriander chopped finely **1 handful washed chives chopped finely **1 tablespoon sesame oil **1 tablespoon soy sauce **2 tablespoons hoisin sauce **2 tablespoons Emelia’s Sweet Serendipity ** 1 lime cut into quarters **1 whole iceberg lettuce **(optional freshly sliced chilli)

Method:

Mix the sesame oil, soy sauce, hoisin sauce and Emelia’s Sweet Serendipity sauce in a large bowl, add the diced chicken and mix through the sauce till chicken is coated, set aside. Cut the stalk of the lettuce and gently start removing the leaves so they stay as a whole, wash each leaf and set aside to dry while cooking the chicken. Heat up a wok to a high heat with a bit of oil, we used a peanut oil, once hot add the onions, garlic, water chestnuts chilli if using and ginger and cook till onion is turning transparent, make sure you are constantly tossing the onion so as not to burn it, add the marinating chicken and keep tossing for around 3-5 minutes or until chicken is cooked through, add the coriander and chives and toss through, remove from wok into a serving bowl. Spoon the chicken mixture into the lettuce cups, drizzle over Emelia’s Thai Dipping Sauce and a squirt of lime juice.
Read More

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.
Read More

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”
Read More

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
Read More