Meal - Cocktail Party

• 6 egg whites
• 2 cups Chelsea Caster Sugar (450g)
• 1 tsp Edmonds Fielder's Cornflour
• 1 tsp vanilla essence
• 1 tsp white vinegar
• Food colouring (optional)

To Serve (optional)

• Whipped cream
• Fresh fruit
• Berry or chocolate sauce

• 700g pears, cored and finely chopped
• 4 medium onions, finely chopped
• 1 small green pepper, de-seeded and chopped
• 1 small red pepper, de-seeded and chopped
• 4-5 medium-sized ripe tomatoes, diced
• 2 cups Chelsea Organic Raw Sugar
• 1 ½ tsp salt
• ¼ tsp ground cloves
• Good pinch cayenne pepper
• 2-3 cloves garlic, crushed (1 tsp)
• 450ml malt vinegar

• 125g butter
• 1 cup flour
• ½ cup Chelsea Icing Sugar
• 1 cup pecans
• 60g butter, melted
• 1 egg
• 1 cup Chelsea Soft Brown Sugar
• 1 tsp vanilla essence

• 1 cup milk
• 75g butter
• 2 tsp Chelsea Caster Sugar
• ½ tsp salt
• 1 cup flour
• 4 eggs
• oil for frying

Cinnamon Sugar

• 1 cup Chelsea Caster Sugar
• 2 tsp ground cinnamon
• ½ tsp salt

• For the satays
• 20 bamboo satay skewers
• 4 boneless, skinless chicken breasts
• ¼ cup soy sauce
• ¼ cup oil
• 2 - 3 cloves of garlic, crushed (1 teaspoon crushed)

Sauce

• 1 cup crunchy peanut butter
• 2 Tbsp sweet chilli sauce
• 1 cup low fat sour cream or thick natural yoghurt
• 2 Tbsp chopped parsley

• 2 kg pork spareribs, cut into fingers
• 4 tablespoons soy sauce
• 4 tablespoons lemon juice
• 4 tablespoons Chelsea Soft Brown Sugar
• 4 tablespoons white wine
• 4 tablespoons hoisin sauce
• 4 tablespoons olive oil
• 4 tablespoons BBQ or tomato sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)

• 2 cups orange juice
• ½ cup lemon juice
• 4 tablespoons Chelsea Caster Sugar
• 2 lemon, thinly sliced
• 2 oranges thinly sliced
• 1 bottle (750ml) Red Wine
• 1 litre sparkling mineral or soda water

Mint Syrup (see below)

• 1 ltr pineapple fruit juice
• 1 large can diced peaches in syrup
• 1.25 ltr bottle lemonade
• 1 punnet of strawberries cut in quarters
• 1 packet of glace cherries
• Few sprigs of mint (for garnish)

Mint Syrup

• ½ cup Chelsea Caster Sugar
• 1 cup of water
• Few sprigs of freshly chopped mint

• 1 ½ cups blanched peanuts (240g)
• ¾ cup raw almonds (120g)
• 1 ½ cups pretzel bows (150g)
• 1 ½ cups roughly broken plain crackers (Snax or Ritz crackers work well) (115g)
• 50g butter, cubed
• ¼ cup Chelsea Dark Cane Sugar (50g)
• 1 ½ Tbsp Chelsea Golden Syrup (tin)
• 2 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp salt
• Pinch cayenne pepper

Vegetable Topping

• 1 medium eggplant, chopped into 1cm cubes
• 1 courgette, cut into thick slices
• 1 medium red onion, peeled and sliced
• 1 red pepper, deseeded & cut into chunky slices
• 1 yellow pepper, deseeded & cut into chunky slices
• 6 field mushrooms, sliced thickly
• whole or halved cherry tomatoes
• ¼ cup olive oil
• 1 Tbsp Chelsea Dark Cane Sugar
• ½ cup tomato paste (check that this is gluten free)
• 2 Tbsp basil pesto
• freshly ground black pepper

Pizza Base

• 1 tsp Chelsea Caster Sugar
• 150ml warm water
• 2 tsp active dried yeast granules
• 2 cups rice flour
• ½ cup buckwheat flour
• 1 Tbsp milk powder
• 1 tsp salt
• 2 tsp baking powder (gluten free)
• 1 tsp xanthan gum
• 1 Tbsp oil
• 1 egg

• 500g thinly sliced beef steak (fillet or rump)

For the marinade

• 2 tablespoons soy sauce
• 2 – 3 cloves garlic, crushed (1 teaspoon)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons oil, canola or light olive oil

For the Coconut Peanut Sauce

• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 large onion, finely chopped
• 1 teaspoon ground chilli (or to taste)
• 1 cup crunchy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lemon juice
• ½ cup Chelsea Dark Cane Sugar
• 1 ½ cups coconut cream
• salt and pepper to taste

Top half

• 1 egg white
• 1 tsp cold water
• 1 cup Chelsea Caster Sugar

Bottom half

• 1 egg
• 1 egg yolk
• 1 tsp cold water
• ½ cup (100g) Chelsea Caster Sugar
• ½ cup (100g) plain flour
• ½ tsp baking powder

Lemon Curd

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 1 ¾ cups flour
• 1 tsp baking soda
• 1 cup Chelsea White Sugar
• ¼ cup cocoa
• 100g butter melted
• 1 egg
• 1 cup milk
• 1 tsp peppermint essence
• Chelsea Icing Sugar to dust 

• ¼ cup olive oil
• 2 medium brown onions, chopped
• 1 Tbsp yellow mustard seeds
• 5cm piece fresh ginger, peeled and grated
• 2 cloves garlic, crushed
• 1 long green chilli, finely chopped with seeds
• 1 tsp ground allspice
• 500g green tomatoes, chopped
• 1 small (140g) Granny Smith apple, peeled & chopped
• ½ cup apple cider vinegar
• ½ cup orange juice
• 1 tsp sea salt
• ½ cup Chelsea Jam Setting Sugar
• ½ cup chopped fresh coriander

• 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

• 1 shot (45ml) Bacardi
• 1 shot (45ml) Malibu
• 1 Tbsp Chelsea Organic Raw Sugar, plus extra to serve
• ½ cup coconut milk
• Juice of 1 lime
• Coconut water (approximately ⅓ cup)
• Fresh mint, pomegranate seeds & lime slices, to serve