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Warm Potato Salad

Tuesday, 02 July 2019 / PUBLISHED IN Salad
Warm Potato Salad

A deluxe potato salad

Ingredients:

** 12 chat potatoes ** 1/2 purple onion thinly sliced** Handful washed parsley finely chopped **3 eggs **1 large stick of chorizo sausage ** Emelia’s Seeded Mustard Mayonnaise

Method:

Wash the potatoes and cut them in half, place the potatoes in a saucepan and cover with water, add a pinch of salt and bring the potatoes to the boil and continue to cook till soft. While the potatoes are cooking slice up the chorizo and cook in a fry pan till crispy, remove from pan and set aside, leave the fat from the chorizo in the fry pan to toss your potatoes in, once the potatoes are cooked drain them and let them dry out in a colander for a bit to get rid of some of the moisture, add the potatoes to the frypan with the chorizo fat and let them cook on a medium heat for a few minutes on each side, the potatoes should start to go a little bit crispy, while that is happening place the eggs in a saucepan and cover with water, bring the water to the boil and cook the eggs for 3 minutes, strain out the hot water and cover the eggs with cold water to cool them down, once cooled down, peel the eggs and slice them. In a bowl place the potatoes and any left over fat from the pan along with the crispy chorizo, the sliced egg, parsley & onion then fold through a generous amount of Emelia’s Seeded Mustard Mayo so it is nice and creamy. Serve while it is all still warm or refrigerate for use later on.
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Sweet, Hot & Spicy Dip

Tuesday, 02 July 2019 / PUBLISHED IN Dips
Sweet, Hot & Spicy Dip

A dip that will leave you wanting more!

Ingredients:

** 1 tub of cream cheese ** Juice from 1/4 lime ** 1 teaspoon honey ** 3 teaspoons Emelia’s Asian Herb Sambal

Method:

Mix all ingredients together in a bowl, taste and add more Asian Herb Sambal if you would like it hotter. Store in an airtight, clean, dry container and keep refrigerated.
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Sweet, Hot & Spicy Chicken Wings

Tuesday, 02 July 2019 / PUBLISHED IN Chicken
Sweet, Hot & Spicy Chicken Wings

Oven Bake in winter, BBQ in summer

Ingredients:

** 1 kilo chicken wings washed and dried ** 100ml Emelia’s Coriander Dipping Sauce ** 75 grams Emelia’s Asian Herb Sambal

Method:

12 - 24 hours before cooking get your wings marinating by placing the wings in an airtight container or a sealable plastic bag. Mix both of the sauces together in a bowl then cover your wings and let marinate in the fridge till it is time to cook. Pre heat your oven to 180 degrees or get your BBQ nice and hot, if in the oven line a baking dish with a little bit of baking paper to prevent sticking, place the wings and all the left over marinade into the dish, place in the oven for 25-30 minutes or until the wings are completely cooked through, on a BBQ you can use either a hot plate or the grill. Serve with fried rice or salad and get ready to get hot & spicy
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Emelia’s Garlic Butter

Tuesday, 02 July 2019 / PUBLISHED IN Snacks
Emelia’s Garlic Butter

Fresh garlic butter all year round

Ingredients:

** 100 grams good quality butter at room temperature ** 1 handful parsley washed and chopped finely ** 1/2 teaspoon white sugar ** 1 heaped tablespoon Emelia’s Fresh Pickled Garlic ** salt & pepper

Method:

Place all ingredients into a bowl and mix well, season with a pinch of salt and pepper, keep mixing until sugar has dissolved. Store in an airtight container that is clean and dry. Keep refrigerated and enjoy having garlic butter all the time. Place a teaspoon on top of a steak, stir through steamed vegetables, coat and cook prawns or scallops or simply make garlic bread!
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