Dinner recipes

• 2 Tbsp olive oil
• 4 lamb shanks, medium sized
• 2 medium onions, chopped
• 2 tsp finely grated or chopped fresh ginger
• 2 - 3 cloves garlic, crushed (1 tsp)
• 2 small chillies, chopped, seeds removed
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 2 tsp cinnamon
• salt and freshly ground black pepper to taste
• 2 cups cooked chickpeas (canned are fine)
• 3 large tomatoes, chopped
• 3 large carrots, chopped finely
• 1 cup dried apricots
• 2 Tbsp Chelsea Dark Cane Sugar
• Garnishes
• 1 cup blanched almonds, chopped
• ½ cup chopped fresh coriander

• 1kg white potatoes
• 700ml fresh cream
• 2 tsp garlic stock or chopped garlic
• 2 tsp chicken stock
• 2 tsp Chelsea White Sugar
• thick sliced cheese to cover top

• 4 medium to large potatoes, scrubbed but not peeled
• 2 tablespoons oil
• 3 rashers lean bacon, chopped
• 1 onion, finely chopped
• 2 cups finely shredded cabbage
• 3 tablespoons parsley, chopped
• ½ cup grated tasty cheese
• salt and freshly ground black pepper

• 6 onions
• 100g butter
• 2 teaspoons Chelsea Soft Brown Sugar
• 6 cups beef stock
• ¼ cup sherry
• 2 tablespoons flour
• 3 tablespoons dark soy sauce

• 2 Tbsp soy sauce
• 2 Tbsp Chelsea Dark Cane Sugar
• ¼ cup vinegar
• 1 tsp crushed garlic (1-2 cloves)
• 1 tsp grated fresh ginger
• 1 Tbsp smooth Dijon-style mustard
• 1 Tbsp cornflour mixed with
• ½ cup cold water

• ¼ cup Chelsea Easy Pour Golden Syrup
• ¼ cup red wine
• 1 Tbsp tomato paste
• 1 Tbsp oil
• 1 tsp rosemary, chopped
• 1 clove garlic, crushed
• 12 lamb cutlets
• Seasonal vegetables for serving

• ¼ cup (95g) Chelsea Easy Pour Golden Syrup
• 2 Tbsp olive oil
• 2 Tbsp seeded mustard
• 1 clove garlic, crushed
• 4 chicken fillets (approx 680g)
• Seasonal vegetables to serve

• 5 eggs
• 1 onion, chopped finely
• 1 cup grated cheese
• 1 Tbsp oil
• ½ cup self raising flour
• 1 ½ cup milk
• 1 tsp Chelsea Caster Sugar
• salt and pepper to taste

Filling

• as desired – potato (pre-cook)
• kumara (pre-cook)
• pumpkin (pre-cook)
• bacon
• garlic
• mushrooms
• silver beet
• broccoli
• tomatoes etc.

• 500g prawn cutlets
• 2 Tbsp Chelsea Easy Pour Golden Syrup
• 1 small chopped fresh red chilli
• 1 clove garlic, crushed
• 1 Tbsp peanut oil or vegetable oil
• 1 large red onion, sliced
• 1 bunch baby bok choy, roughly sliced
• 150g snow peas, trimmed

Sauce

• 1 Tbsp Chelsea Easy Pour Golden Syrup, extra
• Juice of 1 lime
• 2 tsp soy sauce
• ⅓ cup coriander, chopped
• Jasmine rice for serving

• 2 Tbsp curry powder
• ½ tsp salt
• 8 chicken thighs, bone and skin removed, fat removed
• 1 Tbsp oil
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 3 Tbsp fish sauce
• 2 tsp Chelsea White Sugar
• 2 stalks lemongrass (bottom portion), sliced thin rings chopped finely
• 2cm fresh ginger, peeled and cut into 4 slices and bruised with the back of a knife
• 4 cups chicken stock or water
• 3 cups pumpkin, peeled and cut into large chunks

• 1 large brown onion, chopped
• 2 garlic cloves, finely chopped
• 60g butter
• 100g mushrooms, sliced
• 50g fresh white breadcrumbs
• 125g toasted pine nuts
• 1 large apple, peeled, cored and chopped
• 60g sultanas
• 1 Tbsp Chelsea Dark Cane Sugar
• 2 eggs, lightly beaten
• 2 Tbsp parsley, chopped
• 1 Tbsp fresh dill, chopped
• Salt and freshly ground black pepper to taste

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

• 2 Tbsp peppercorns
• 2 eye fillet steaks
• oil for frying
• 1 tsp Dijon mustard
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Chelsea Dark Cane Sugar
• 1 Tbsp rum
• 1 cup cream
• 2 Tbsp chopped parsley

• 6 large potatoes
• 1 medium kumara
• 1 large parsnip
• 2 half Tbsp olive oil
• two herbs of your choice (dry or fresh)
• 1 tsp Chelsea Soft Brown Sugar

• 1.5 kg chicken
• 6 medium potatoes, peeled and cut in half
• 4 slices pumpkin, peeled and deseeded
• 4 small onions, whole but papery skin peeled off
• 4 medium parsnips, peeled and left whole
• 4 medium carrots, peeled and left whole
• 5 large kumara, peeled and cut into chunky pieces
• 3 tablespoons olive oil
• garlic salt to sprinkle

• 1 kg chuck, blade, skirt, rump steak
• ½ teaspoon ground cumin
• 1 tablespoon coriander seeds
• ½ teaspoon cardamom seeds
• 1 teaspoon ground fenugreek
• ½ teaspoon chilli powder
• 1 teaspoon mustard powder
• 1 teaspoon turmeric
• 2 tablespoons ghee or oil
• 3 onions, sliced
• 3 teaspoons grated fresh ginger
• 3 cloves garlic, crushed
• 1 cinnamon stick
• ⅓ cup brown vinegar
• ½ beef stock
• 1 teaspoon Chelsea Dark Cane Sugar
• salt and pepper