Dinner recipes

• 12 chicken or beef thin sausages, cut in half
• 3 sheets frozen puff pastry, cut into 1.5cm wide strips
• 1 egg beaten for egg wash
• ¼ cup poppy seeds

BBQ Sauce

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely 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

• 1 cup pumpkin, cubed
• 1 onion, cut into chunks
• 1 red pepper, sliced
• 2 courgettes
• 2 tsp oil
• 2 cloves crushed garlic
• 1 Tblsp tandoori spice or paste
• salt and pepper
• 8 sheets filo pastry
• 6 tsp butter, melted
• 4 Tblsp sweet fruit chutney
• 100 grms feta cheese, crumbled
• 100 grms tasty cheddar cheese, grated

• 6 Pork Chops
• 1 cup Dried Apricots
• 1 cup White Wine
• 2 tablespoons Butter
• A little Flour
• ¼ Cup Chelsea Soft Brown 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

• 1 medium red onion
• 1 tablespoon dried oregano
• sea salt & freshly ground black pepper
• 2 tablespoons red wine vinegar
• 150 ml extra virgin olive oil
• 5 tomatoes or 20 cherry tomatoes
• 1 teaspoon Chelsea Caster Sugar
• 2 medium cos lettuces, torn into bite sized pieces
• 2 Lebanese or 1 small telegraph cucumber
• 1 cup black olives, pitted
• 400 g feta cheese
• juice of 1 lemon
• ½ cup chopped parsley

• 500g beef mince
• 1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
• 1 tablespoon Thai red curry paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 egg
• 1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce

• Juice & grated rind of 3 limes
• 2 tablespoons Chelsea Dark Cane Sugar
• 2 tablespoons light soy sauce
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 spring onion, finely sliced
• 1 tablespoon fresh coriander leaves
• 3 tablespoons water

• 4 cloves garlic, crushed
• 1 small onion, finely chopped
• 1 tablespoon chopped lemon grass, (inner white bulb of the stems only)
• 2 tablespoons grated fresh ginger
• 3 tablespoon Chelsea Dark Cane Sugar
• ¼ cup fish sauce
• grated rind & juice 1 lime
• 2 tablespoons olive
• 12 whole chicken wings, including the tips
• ¼ cup finely chopped dry roasted peanuts
• Lime wedges to serve

• 2 tablespoons dried yeast
• 2 tablespoons Chelsea White Sugar
• 2 cups warm water
• 1 ½ teaspoons salt
• 3 tablespoons olive oil
• 1 kg flour

• 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

• 50g butter
• 2 large onions, chopped
• ½ cup flour
• 10-12 pieces of chicken, bone-in breasts, thighs, legs etc (allow 1-2 pieces per person)
• 2 crisp red apples, cored and cut into wedges
• 2 cups of apple cider or apple juice
• ¼ cup dried sultanas or currants
• ½ tsp dried mixed herbs
• 1 Tbsp Chelsea Soft Brown Sugar
• salt and freshly ground black pepper to taste

• 1 Tbsp soy oil
• 450g pork fillet, diced
• 1 red onion, diced
• 1 clove garlic, sliced
• 3cm piece fresh ginger, finely sliced
• 1 carrot, peeled and sliced on an angle
• ½ yellow capsicum, sliced
• ½ red capsicum, sliced
• ½ fresh pineapple, peeled and cored, flesh diced
• ½ cup chicken stock or water
• 1 cup Chinese barbecue sauce (char siu)
• Rice and steamed Asian-style greens, to serve

• 2 smoked chorizo sausages, cut into 1cm thick slices
• 1 small smoked ham hock
• 2 tablespoons olive oil
• 1 large onion, peeled and finely diced
• 2 sticks celery, finely diced
• 2 large carrots, peeled and diced
• 2 medium cloves garlic, crushed
• 375g dried white, great northern or cannellini beans
• 2 tablespoons Chelsea Treacle
• 1 x 400g can crushed tomatoes
• 1.5 litres of water
• 2 bay leaves
• ½ teaspoon ground cumin
• ½ teaspoon  ground cinnamon
• sea salt and freshly ground black pepper
• 2 teaspoons Tabasco sauce (optional)
• 1 tablespoon chopped parsley (optional)

• 2-2.5 kg chicken, cut into pieces
• 10 cloves garlic, kept whole
• 3 lemons, cut into wedges
• 1 handful of fresh thyme, about ½ cup
• 4 tablespoons extra virgin olive oil, or lemon flavoured olive oil
• 200 ml white wine
• 2 tablespoons Chelsea Soft Brown Sugar
• sea salt and freshly ground black pepper

• 1kg Pork Spareribs
• 2 Cloves Garlic
• 4cm Piece Green Ginger, grated
• ¼ Cup Oil
• 2 Tablespoons Chilli Sauce or 3 or 4 Red Chillies, chopped finely
• ½ Cup Tomato Sauce
• 1 Tablespoon Chelsea Soft Brown Sugar
• 2 Tablespoons Sherry
• 2 Tablespoons Soy Sauce
• ½ Cup Water

• 1kg Potatoes, peeled and roughly chopped into bite size pieces.
• 5 eggs
• 125 grams cottage cheese
• ½ cup grated cheese
• 1 large tomato
• ¼-½ cup of B.B.Q sauce
• 1 tablespoon chilli sauce
• ½ cup leftover chopped cooked chicken, sausages, salami, bacon, etc.
• Salt and pepper

• 1 tbs peanut oil
• 1 onion, sliced
• 2 cloves garlic, finely chopped
• ¼ cup Panang curry paste
• 500g chicken thighs, diced
• 400ml coconut milk
• 1 tbs fish sauce
• 1 tbs Chelsea Demerara Sugar
• 2 kaffir lime leaves, 1 finely shredded, 1 scored

To serve

• Thai basil
• Roasted peanuts
• Chillies
• Limes
• Rice