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Asian Oysters Kilpatrick

Tuesday, 17 November 2020 / PUBLISHED IN Seafood
Asian Oysters Kilpatrick


Freshly shucked Oysters
Emelia's Chilli, Lime & Sesame Dressing
Chinese sausage


1. Freshly shucked oysters, drizzle over Emelia's Chilli, Lime & Sesame Dressing and add finely chopped Chinese sausage.
2. Put under the grill or in a preheated oven till sausage is crispy.
3. Serve with a fresh squeeze of lime.
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Emelia’s Chicken Roulade

Friday, 21 August 2020 / PUBLISHED IN Chicken
Emelia’s Chicken Roulade

A little bit fancy, a little bit French


4 small chicken breast
1 cup breadcrumbs
1/4 cup fresh chopped parsley
1/2 purple onion chopped finely
1-2 teaspoons Emelia’s Fresh Pickled Garlic
1/2 cup Emelia’s Honey Mustard Dressing
12 slices prosciutto
300ml cooking cream
Salt & pepper


Preheat oven to 190 degrees
In a bowl mix the breadcrumbs, chopped parsley, chopped onion, garlic, & Emelia’s Honey Mustard Dressing, add a pinch of salt & pepper to season, mix together well.
Flatten each chicken breast out with a kitchen mallet.
Lay out 3 slices of prosciutto so they are just crossing over, place a flattened chicken breast on top of the prosciutto, place 1/4 of the stuffing mixture on the chicken breast then roll all together tightly, repeat process for each chicken breast.
In a small oven proof dish place the 4 chicken roulades, cover with cream and if you have any Emelia’s Honey Mustard Dressing left drizzle over.
Place in the oven for 30-45 minutes or until chicken is cooked through. Serve with beans and baby carrots or salad of your choice.
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Emelia’s Eggplant Parma

Friday, 21 August 2020 / PUBLISHED IN Vegetarian
Emelia’s Eggplant Parma

Simple & delicious


2 large eggplants
Emelia’s Tomato Relish
1 cup good melting grated cheese
1 cup plain flour
1 cup breadcrumbs
Salt & pepper
Oil for shallow frying


Slice eggplants length ways, make them around 1-2 cm thick. Salt both sides of the slices of eggplant quiet liberally and set aside for 15 mins.
Rinse salt off the eggplant and pat dry with paper towel.
Place the breadcrumbs & flour in seperate bowls and season with salt & peper, whisk eggs in a bowl.
Coat each slice of eggplant with flour, dip and coat with the egg wash then cover both sides with breadcrumbs.
Cover a fry pan with oil and bring to a high heat, shallow fry eggplant on both sides until breadcrumbs are a golden brown, transfer to a lined baking try.
Spread each slice of eggplant with a generous amount of Emelia’s Tomato Relish then top with grated cheese, place in a pre-heated oven or under the grill until cheese has melted and started to turn a golden brown.
Serve with garden salad.
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Emelia’s 15 minute Thai Beef Salad

Friday, 21 August 2020 / PUBLISHED IN Beef,Salad
Emelia’s 15 minute Thai Beef Salad

Hot, spicy and super quick


-500 grams eye fillet
-125 grams Emelia’s Asian Herb Sambal
-1 pkt store brought Asian Salad Kit
-Emelia’s Thai Dipping Sauce
-extra options: freshly sliced ginger & chilli, fresh washed coriander leaves & sesame seeds


Slice the eye fillet into strips with a 1cm thickness, coat with Asian Herb Sambal and set aside.
Thinly slice the grated ginger and chilli, add to the Asian Salad kit along with washed coriander leaves and a tablespoon of sesame seeds, pour over 1/4 cup of Emelia’s Thai Dipping Sauce and toss together, set aside
Heat up a fry pan to a high heat, place in the marinated strips of eye fillet and cook for 1 minute, turn over and cook other side for approximately 30 seconds, remove from pan
Place a handful of the salad on a plate and top with slices of eye fillet, dress with a few leaves of coriander or sliced chilli.
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