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Sizzling Spicy Scollops

Friday, 23 August 2019 / PUBLISHED IN Seafood
Sizzling Spicy Scollops

Asian infused spicy scollops

Ingredients:

**500 grams fresh scollops, washed and de-veined **Emelia’s Asian Herb Sambal **1 handful washed rocket **1 handful washed watercress leaves **1 handful washed coriander leaves **50ml Emelia’s Thai Dipping Sauce

Method:

Place the scollops in a bowl and toss through 2 teaspoons Emelia’s Asian Herb Sambal, put aside or do the night before to marinate. In a serving bowl mix together the greens ready to put the scollops on. Heat up a wok with a couple of tablespoons of oil to a high heat, throw in the scollops and keep tossing them for around 3 minutes, take straight out of the wok and place on the salad, drizzle scollops and salad with Emelia’s Thai Dipping Sauce
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The Euro Dog

Friday, 23 August 2019 / PUBLISHED IN Gourmet Hotdogs
The Euro Dog

All the flavours of Europe

Ingredients:

**4 good quality long rolls **4 butcher style hotdogs or kransky’s **2 brown onions sliced **Emelia’s Pickled Red Cabbage **Emelia’s Seeded Mustard Mayonnaise

Method:

Pre heat a fry pan with a tablespoon of oil over a medium heat, add the sliced onions and sweat down for 15 minutes till onions are soft, in a separate pre heated pan, add a drizzle of oil and cook the hotdogs for 5-10 minutes turning them regularly. Cut your rolls down the middle and add a cooked hotdog, top with the cooked onions, 2 tablespoons of Emelia’s Pickled Red Cabbage and a generous amount of Emelia’s Seeded Mustard Mayonnaise
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The Great Aussie Dog

Friday, 23 August 2019 / PUBLISHED IN Gourmet Hotdogs
The Great Aussie Dog

Takes the sausage in bread to a whole new level

Ingredients:

**4 good quality rolls **4 butcher style hotdogs or kransky’s **3 brown onions sliced **grated cheese **Emelia’s Worcestershire Sauce **Emelia’s Beetroot Relish **Emelia’s BBQ Outback Sauce

Method:

Pre heat a fry pan with a drizzle of oil, place in the sliced onions along with 1/4 cup Emelia’s Worcestershire Sauce, slowly cook the onion for 15-30 minutes till onions are soft and have soaked up the sauce. In a separate pan pre heat to a medium heat, add a drizzle of oil and cook the hotdogs or kransky’s for 5-10 minutes turning regularly. Cut your rolls down the middle and place the hotdogs in, cover with the cooked onions, grated cheese, Emelia’s Beetroot Relish and Emelia’s BBQ Outback Sauce.
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The Mexican Dog

Friday, 23 August 2019 / PUBLISHED IN Gourmet Hotdogs
The Mexican Dog

All the flavours of Mexico

Ingredients:

**4 good quality hotdog rolls or baguettes **4 butcher style hotdogs or kransky’s ** Emelia’s Salsa **Emelia’s Smokey Jalapeño Aioli **grated cheese **1 avocado diced **pickled jalapeños sliced

Method:

Start by cooking your hotdogs or kransky’s in a pan with a splash of oil for 3-4 minutes, turning regularly or on a grill or BBQ for the same amount of time, turning regularly. Cut your rolls down the middle and place the cooked hotdog in, cover with grated cheese, then a good amount of Emelia’s Salsa, diced avocado and sliced pickled jalapeños and top with a drizzle of Emelia’s Smokey Jalapeño Aioli
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