Recipes

Andrew Embley, AFL footballer and passionate cook shows you his latest recipes below.

Oysters with Mango Mint Salsa

  • 12 oysters
  • 1/2 mango finely diced
  • 1/2 avocado finely diced
  • 1 red chilli diced
  • 1 shallot finely diced
  • 5 mint leaves chopped
  • splash of red wine vinegar and olive oil
  • salt and pepper

Directions

  1. Mix all ingredients together.
  2. Spoon generous amount into the oysters.

Marinated Lamb Cutlets

  • 1kg French Lamb cutlets
  • 15 basil leaves
  • 15 Mint leaves
  • 8 rosemary stem leaves
  • 4 cloves garlic
  • 200g pitted olives
  • 1 cup olive oil
  • squeeze of lemon juice
  • pepper and salt

Directions

  1. Add ingredients to food processor and blend. For best results marinate the cutlets overnight. Cook on a hot BBQ and serve with a potato bake and fresh salad.

Linguine with Prawns and Italian Sausage

  • 500g Linguine pasta
  • 5 ripe tomatoes diced
  • 12 tiger prawns
  • 1 italian sausage sliced up
  • 1 cup spinach
  • 1/2 cup basil
  • 2 garlic cloves sliced
  • 1 red chilli sliced
  • salt and pepper

Directions

  1. Fry off your sausage and remove from heat.
  2. In a frying pan add a good splash of olive oil, chilli, garlic and prawns.
  3. Once prawns are half cooked add your tomatoes and reduce (5 min) you hay need 1/2 cup of water to help break the tomatoes down.
  4. Add your basil, spinach and sausage and season well. Simmer for a further few minutes.
  5. Toss through your boiled Linguine and serve.

Salmon in a Bag

  • 2 pieces pink salmon
  • 1/4 cup olive oil
  • splash of Lemon juice
  • chopped dill and parsley
  • salt and pepper

Directions

  1. Toss the Salmon through marinade and place in an oven bag.
  2. Cook the salmon in a pre heated oven at 160 for 12 minutes.
  3. Served with steamed vegetables makes this a very healthy option.