Cocktail Party recipes

Marinade

• 2 large chicken breast fillets
• 2 Tbsp Chelsea Easy Pour Golden Syrup
• 1 Tbsp soy sauce
• 1 clove garlic, crushed
• 1 Tbsp peanut oil or vegetable oil

Salad

• 80g mixed lettuce
• 1 small red onion, sliced
• 1 medium yellow pepper, sliced
• 1 Lebanese cucumber, sliced into ribbons with a peeler
• 1 small carrot, peeled and sliced into ribbons with a peeler

Dressing

• 2 Tbsp soy sauce
• 1 Tbsp lime juice
• 2 tsp Chelsea Easy Pour Golden Syrup
• 2 tsp sesame oil
• Asian Salt
• 2 tsp sea salt flakes
• Good pinch Chinese five-spice powder

• 6 lemons, preferably Villa Franca or Lisbon
• 1 litre vodka
• 2 cups Chelsea Caster Sugar
• 700 ml boiling water

• 1 ½ cups vodka
• ½ cup Chelsea Caster Sugar
• 4 Tbsp sweetened coffee essence
• 1 tsp coconut essence
• 1 can sweetened condensed milk
• 600ml cream

• ½ cup sugar syrup (see recipe below using Chelsea White Sugar)
• 4 cups seeded watermelon chunks
• ½ cup fresh lime juice
• 1 cup ice cubes

• 600 ml cream
• ¾ cup Chelsea Caster Sugar
• Grated rind of 2 mandarins
• Grated rind and juice of 2 lemons
• Whipped cream, lemon rind and mandarin segments to serve

• 500 g chicken mince
• ½ cup Asian oyster sauce
• 2 teaspoons Asian fish sauce
• 1 cup thick coconut cream
• 1 teaspoon Chelsea Caster Sugar
• 1 small red pepper, finely chopped
• ¼ cup finely chopped parsley or coriander
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• sweet chilli sauce to serve
• baby salad leaves and herbs to garnish

• grated rind and juice of 3 lemons
• 2 slices of lemon, plus extra to garnish
• 75 ml sugar syrup
• soda water and ice to top up

• 1 litre strong hot espresso coffee or strong plunger coffee
• 2 Tbsp Chelsea White Sugar
• 2 tsp vanilla essence
• 30g (3 sachets or 6 tsp or 6 clear sheets) gelatine
• 300ml cream
• 1 Tbsp Chelsea Icing Sugar
• 1 tsp mild curry powder (no kidding!)
• approx 3 tsp Chelsea Coffee Crystals to garnish

• 1Tbsp oil
• 1tsp red Thai curry paste
• 200g Chicken thigh, diced small
• 200mls evaporated milk
• 1½ tsp cornflour
• ½ red capsicum, chopped finely
• ½ zucchini, grated
• salt and pepper to taste
• 8 sheets filo pastry
• About 25g melted butter to brush pastry

• 30 ml vodka
• 1 lime, chopped finely, skin and all
• 1 tablespoon sugar syrup (see recipe below)
• crushed ice

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, chopped
• 1 tsp sweet smoked paprika
• 2 tsps cumin powder
• 2 cups (500ml) beef or chicken stock
• ½ cup (125ml) tomato sauce
• 2 tbsps apple cider vinegar
• ½ cup (125ml) Chelsea Treacle
• 2 tbsps Chelsea Caster Sugar
• 12 (1.8kg) pork spare ribs

• 24 whole peeled raw Tiger prawns
• 2 small green chillies, deseeded & roughly chopped
• 2 tablespoons Asian fish sauce
• 5 spring onions, chopped
• grated rind & juice of 2 limes
• 1 x 400g can coconut cream
• ½ teaspoon salt
• 1 teaspoon Chelsea White Sugar

• 250 ml bourbon
• ½ cup torn mint leaves, bruised plus extra to garnish
• 2 cups crushed ice
• ¼ cup sugar syrup (see recipe below with Chelsea Caster Sugar)

• 12 plump scallops on the half shell
• 2 tablespoons oil
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 teaspoon crushed fresh ginger
• 4 tablespoons lime juice
• 1 teaspoon Chelsea Caster Sugar
• 1 teaspoon grated lime rind
• 2 tablespoons freshly chopped coriander leaves

• ¼ cup Chelsea Caster Sugar
• 2 cups boiling water
• juice & grated rind of 4 limes
• 2 tablespoons Asian fish sauce
• 1 small red chilli, deseeded & finely chopped
• 1 tablespoon sweet chilli sauce
• 36 freshly shucked oysters on the half shell
• sprigs of mint to garnish

• 1 Large Tin Asparagus Spears, Preferably Green
• 185g Flour
• 2 Eggs
• 1 ½ Cups Milk
• 1 tsp Salt
• 1 tsp Chelsea White Sugar
• 1 Tablespoon Oil
• Butter

MORNAY SAUCE

• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 1 Cup Milk
• Nutmeg
• ½ Cup Grated Cheese
• Salt and Pepper
• Grated Parmesan