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Harissa Chicken Skewers

Tuesday, 17 March 2020 / PUBLISHED IN Chicken,Snacks
Harissa Chicken Skewers

Spicy Indian chicken


- 500 grams chicken thigh fillets
- 125 grams natural yogurt
- 500 grams Emelia’s Harissa
- wooden / metal skewers


Dice the chicken thigh fillets into 2cm chunks.
In a medium size bowl mix together the yogurt & harissa, toss the diced chicken through the marinade, cover with cling wrap and let sit in the fridge for a few hours or overnight.
Place the marinated diced chicken onto skewers then cook under the grill, on the BBQ or in a hot fry pan with a bit of oil. Make sure you turn them regularly while cooking to prevent sticking or burning, continue to cook till cooked all the way through.
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Jane’s Beef Jerky

Monday, 24 February 2020 / PUBLISHED IN Beef,Snacks
Jane’s Beef Jerky

Fabulous Jerky Recipe


- 500 grams topside beef
- 1/4 cup soy sauce
- 2 tablespoons Emelia’s Sweet Serendipity
- 2 tablespoons Emelia’s Worcestershire Sauce
- 1 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon brown sugar


Start by semi freezing your beef, this will make it easier to slice the meat.
Slice the top side across the grain, no thicker then 5mm, set aside.
Mix all the other ingredients together really well in a bowl, this is your marinade, place the beef strips in the marinade, cover with cling wrap and leave to marinate overnight in the fridge.
The next day set your dehydrator up and place strips of the beef evenly over the racks, dry in the dehydrator for 5 - 7 hours depending on how you like your jerky.
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Emelia’s Beetroot Relish Bruschetta

Monday, 24 February 2020 / PUBLISHED IN Sandwiches,Snacks
Emelia’s Beetroot Relish Bruschetta

Simple lunch or platter idea


*1 fresh crusty baguette sliced on an angle
*1 avocado
*1/2 jar Emelia’s Beetroot Relish
*1/2 cup good quality feta
*1 lemon cut into quarters
*1/2 cup washed rocket


Start by removing the skin and seed of the avocado, place in a bowl and mash with a fork, set aside.
Slightly toast the pieces of sliced baguette then begin to assemble your bruschetta on a serving plate.
Top the baguette with mashed avocado, then add a good teaspoon of Emelia’s Beetroot Relish, crumble feta over the lot, add a squirt of lemon juice and a few leaves of rocket on top.
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Deconstructed Caesar Salad

Monday, 24 February 2020 / PUBLISHED IN Salad
Deconstructed Caesar Salad

A different look on a classic


1 French stick sliced on an angle
2 baby cos lettuce cut in half and washed
8 rashes prosciutto
1/2 cup shaved fresh Parmesan cheese
4 eggs poached
Emelia’s Caesar Dressing


Make sure your eggs have been poached and set aside.
Get a fry pan nice and hot and place your rashes of prosciutto in to cook till nice a crispy, once done set aside on some paper towel but leave the fry pan on with the left over fat from the prosciutto, place your slices of French stick In the fry pan and let them brown up slightly as well as soaking up the prosciutto juices, once bread has become crispy remove from pan.
Start building your salad, lay bread down first then stack 1/2 a cos lettuce followed by 2 rashes of prosciutto and shaved Parmesan, add your poached egg and a generous drizzle of Emelia’s Caesar Dressing. You can add a cooked chicken breast fillets or some smoked salmon for a complete meal.
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