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Proper Tasty

Chinese-Style ‘1-2-3-4-5-6’ One-Pot Chinese Ribs
Servings: 2

1 tablespoon oil
600 grams pork ribs

1 tablespoon cooking wine
2 tablespoons rice vinegar
3 tablespoons sugar
4 tablespoons soy sauce
5 tablespoons water
6 garlic cloves

Heat the oil in a large sauce pan over a medium heat, add the ribs and sear until all sides turn golden brown.
Add in all the seasoning.
Bring the liquid to a boil, reduce heat, and cover. Simmer the ribs for an hour to 90 minutes, until the ribs become really tender.
Once the ribs are cooked remove lid and reduce the sauce for 5 minutes.
Serve and enjoy.

Yummm! This Homemade Chicken Tikka Masala is definitely #MyLondonDish !
What's yours? Share it using the hashtag 👀😘
See previous post for our exquisite recipe 💥❤

👀Homemade Chicken Tikka Masala👀 #MyLondonDish - POST your fave London dishes using that hashtag!
Servings: 5-6

Chicken Marinade
3 boneless, skinless chicken breasts
1 lemon
125 grams yogurt
6 garlic cloves, minced
1 tablespoon ginger, minced
2 teaspoons salt
2 teaspoons cumin
2 teaspoons garam masala
2 teaspoons paprika
Bamboo or wooden skewers

3 tablespoons oil
1 large onion, chopped finely
2 tablespoons ginger, minced
8 cloves garlic, minced
2 teaspoons cumin
2 teaspoons turmeric
2 teaspoons ground coriander
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons garam masala
1 tablespoons tomato puree
800 grams tomato sauce or crushed tomatoes
300 milliliters water
250 milliliters cream
Chopped coriander, to garnish
Rice and naan bread, to serve

Preheat oven to 500°F/260°C.
Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
Bake for about 15 minutes until slightly dark brown on the edges.
Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree.
Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes.
Pour in the cream and mix in the chicken, cooking for another 1-2 minutes.
Serve with rice and naan bread!

Serves: 4

3 tablespoons Thai fish sauce
3 tablespoons tamarind paste
3 tablespoons light brown sugar
½ lime, juiced
4 tablespoons vegetable oil
2 eggs, beaten
2 chicken breasts, finely sliced
200 grams raw prawns, shelled and patted dry
2 spring onions, finely sliced
1 chilli, finely sliced
30 grams coriander, finely chopped
2 grams garlic, crushed
600 grams flat rice noodles, cooked
100 grams bean sprouts
Handful roasted peanuts, roughly chopped
Lime wedges, to serve

Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
Cook the eggs in 1 tablespoon of oil and set aside.
Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
Tip in half of the spring onions, half the coriander, garlic, and chilli. Cook for 1 minute until fragrant, then set aside
Heat 2 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
Add the chicken, prawns, and tamarind sauce. Toss with the noodles until well-coated.
To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.


French-Style Lemon Tart
Serves 4-6


Lemon Curd:
4 egg yolks
4 eggs
150 grams sugar
200 milliliters lemon juice
Zest of 2 lemons
170 grams butter

1 pre-baked tart shell


1. Pre-heat the oven to 180°C/350°F
2. Prepare the lemon curd by whisking the egg yolks, eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
4. Pour into a pre-baked tart shell.
5. Bake for 6 minutes.
6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
7. Leave the tart to cool before dusting with icing sugar.
8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
9. Enjoy!

Servings: 8


300 grams icing sugar
500 grams mascarpone cheese
6 egg yolks
300 milliliters single cream
Zest of 2 oranges
75 milliliters orange liqueur
20 milliliters vanilla extract

4 oranges


1. In a large bowl, whisk together all of the filling ingredients until smooth
2. Cut the oranges in half and squeeze the juice out while keeping the skin in tact as much as you can
3. Fill each orange half with the filling and then freeze for at least one hour. (Placing them in small dishes on a baking tray will help keep their shape, but they will probably be fine if you don’t have enough little dishes)
4. Soften for 15-30 minutes at room temperature before serving
5. Enjoy!

Chinese Take-Away-Style Lemon Chicken
Servings: 1


120 grams chicken breast, diced
Zest of half a lemon
1 teaspoon crushed garlic
1 tablespoon soy sauce
A pinch of salt
A pinch of pepper

50 grams plain flour
2 eggs, beaten
50 grams panko breadcrumbs
500 milliliters oil

Lemon sauce
60 milliliters chicken stock
Zest of half a lemon
1 lemon, juiced
4 tablespoons sugar
1 tablespoon water
½ tablespoon corn flour

Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
In a medium-sized saucepan heat the oil to 170°C/325˚F.
Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
Add the chicken to the frying pan and coat with the lemon sauce.
Serve on top of rice and enjoy!

Servings: 10

250 millilitres warm water
2 tablespoons sugar
1½ teaspoons dried yeast
370 grams plain flour
1½ teaspoons baking powder
1 tablespoons vegetable oil
2 tablespoons sesame oil
500 grams pork belly
30 grams spring onion, chopped in half
30 grams ginger, sliced
4 tablespoons cooking wine
1 tablespoons vegetable oil
15 grams garlic
3 tablespoons sugar
2 tablespoons five spice
4 tablespoons light soy sauce
4 tablespoons dark soy sauce
500 millilitres water
50 grams pickled cabbage
30 grams coriander, finely chopped
50 grams crushed peanuts, finely chopped
In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
Add the active yeast, then stir and set aside for 10-15 minutes.
In a large bowl, mix together the flour and baking powder.
Add the yeast mixture to the bowl and stir until nearly combined.
Add the oil, then stir until fully incorporated.
Turn the dough out onto a floured work surface and knead for 10-15 minutes.
Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
Remove the dough from the bowl and knock it back by kneading for 1 minute.
Cut into 10 equal pieces.
Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
Onto a floured work surface, flatten each ball with the palm of your hand.
Roll out to 2 millimetres.
Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
Set steamer over a high heat, then steam buns for 8-10 minutes.
Slice the pork belly into 1 inch-thick pieces.
Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
Return the pot to a high heat and add oil.
Fry the pork until it browned.
Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
Add the water, stir, and cover.
Reduce to a low heat and

Spanish Omelet/Tortilla de Patatas

1 onion, thinly sliced
3 potatoes, thinly sliced
500 milliliters olive oil
6 eggs
A pinch of salt

Heat up the olive oil in a really hot pan.
Thinly slice the onion.
Slice the potatoes into 3-millimeters thick pieces.
Fry the vegetables in the olive oil over high heat for 10-15 minutes until they caramelize.
Drain the vegetables and save the olive oil for later use.
Add 6 eggs to a bowl and whisk. Add the fried vegetables, stir, and leave to set for 15-20 minutes.
In a nonstick pan, fry the egg mixture over high heat for 1 minute, then reduce to a low heat for 2-4 minutes.
Cover the pan with a large plate and carefully turn the omelet out onto the plate.
Slide the omelet back into the pan and fry for a further 3-5 minutes over low heat. To check the omelet is cooked, gently press on the centre of the omelet. If the surface springs back, it is ready.
Repeat step 8 to remove omelet from the pan and enjoy!

Homemade Honeycomb
Makes 15-20 chunks of honeycomb
200 grams caster sugar
3 tablespoons syrup
2 tablespoons honey
2 tablespoons bicarbonate of soda
200 grams melted chocolate, to coat


1. Cover a baking tray with greaseproof paper. Set aside.
2. Mix the sugar, syrup, and honey together in a saucepan.
3. Turn up the heat and slide a thermometer into the mixture.
4. Heat till the sugar mixture reaches 140°C/275°F and is brown and bubbling.
5. Take the thermometer out and quickly whisk in the bicarbonate of soda.
6. Pour the honeycomb into the prepared tray and leave to set. Do not touch the honeycomb at all throughout.
7. Once set, smash up the honeycomb into bite-size pieces.
8. Dip into the melted chocolate and chill.
9. Enjoy!

French-Style Apple Tart (Tarte Tatin)

Servings: 5-6

1 sheet puff pastry, thawed
1.5 kilograms apples, preferably Honeycrisp or Granny Smith
100 grams caster sugar
3 tablespoons unsalted butter
Ice cream, to serve

Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
Peel and quarter the apples, removing the stems and cores.
Preheat oven to 375°F/190°C.
In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps.
Add the butter, stirring constantly until the color is a creamy light brown.
Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples.
Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
Bake for 45-50 minutes, until the pastry is golden brown and firm.
Cool for about 1 hour, then invert onto a plate.
Slice, then serve with vanilla ice cream!

Turkish-Style Balloon Bread
Servings: 8

375 grams white bread flour
½ tablespoon salt
2 tablespoons oil
175 millilitres warm water

1-2 tablespoons water
1-2 tablespoons poppy seeds


1. Preheat the oven to 250°C/480°F and place a baking tray inside.
2. Meanwhile combine the flour, salt, oil, and water in a mixing bowl.
3. Knead for about 5 minutes.
4. Cut into 8 pieces.
5. Roll out each piece into a pita bread-shape.
6. Lightly brush with some water and top with poppy seeds.
7. Carefully place onto the hot tray and bake for about 3 minutes, until the bread has ‘ballooned’ and has turned slightly golden brown on top.
8. Serve with your favorite dips, couscous, kebabs, and salad.
9. Enjoy!

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