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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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Emelia’s Orange & Ginger Glazed Ham

Friday, 11 October 2019 / PUBLISHED IN Pork
Emelia’s Orange & Ginger Glazed Ham

Simply Stunning & Simply Easy

Ingredients:

**1 x leg ham. **1 x large orange. **1 x jar or Emelia’s Orange & Ginger Glaze. **1 tablespoon whole cloves

Method:

Start by pre heating your oven to 180 degrees & line a baking tray with baking paper. You first need to remove the skin from the ham by gently placing your thumb between the layer of skin and fat, you will be able to gently keep sliding your fingers along the underneath of the skin to remove it and you should be left with a nice layer of fat, this layer of fat you will need to score both ways with a sharp knife and should be left with a diamond pattern across the fat. Using around half of the jar of Orange & Ginger Glaze with a basting brush spread the glaze all over the ham meat and fat, place in the oven and cook for around 30 mins, it is good to check the ham every 10 minutes and if there are juices in the bottom of the pan use the basting brush to keep re-glazing. while the ham is cooking slice your orange into thin slices. After 30 minutes remove the ham and cover with the orange slices, hold them in place by using the whole cloves as pins in the middle of the oranges, give the oranges a coating of the Orange & Ginger Glaze and place back in the oven for another 15 minutes or until the oranges are starting to caramelise. Serve hot, warm or cold.
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Emelia’s Brussel Sprout Salad

Monday, 07 October 2019 / PUBLISHED IN Salad
Emelia’s Brussel Sprout Salad

Brussel Sprouts have never tasted better

Ingredients:

**12 Brussel sprouts washed and cut in half. **100 grams of speck. **1/4 cup slivered almonds. **Emelia’s Garlic & Chilli Oil

Method:

Start by steaming the Brussel sprouts till they are soft all the way through, while they are steaming heat a fry pan up to a high heat and drizzle in some Emelia’s Garlic & Chilli Oil, add the diced speck and cook till crispy, remove from the pan but do not discard the fat or oil in the pan. Keep the pan at a medium heat and place the sprouts in the pan flat side down, cook till the sprouts are a golden brown, remove from pan and place on a serving platter, sprinkle over the slivered almonds and crispy speck then drizzle the whole lot with Emelia’s Garlic & Chilli Oil.
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