Proper Tasty

Proper Tasty @proper_tasty

Slow Cooker Lemon Garlic Chicken
Servings: 4

5 chicken thighs
1 teaspoon oregano
1 teaspoon rosemary
1 teaspoon thyme
6 cloves garlic
1 lemon
50 milliliters water

Chicken Gravy
1 cube chicken stock
1 tablespoon cornflour with a little water

Vegetables, to serve


1. Place the chicken, salt, pepper, oregano, rosemary, and thyme into the slow cooker and mix together with your hands.
2. Add the garlic, lemon, and water, and stir.
3. Place the lid on and cook on high for 3 hours.
4. Remove the chicken, lemon, and garlic, and stir in the chicken stock and cornflour mix.
5. Stir until you reach your desired consistency for chicken gravy.
6. Pour the gravy over the chicken and serve with vegetables.
7. Enjoy!

Servings: 2-3

9 slices white bread
3-4 rashers bacon, cooked
2 breakfast sausages, cooked
1 tablespoon butter

1. Stack the slices of bread and cut the crusts off.
2. Arrange the slices in a 3x3 square on clingfilm, overlapping them slightly.
3. Roll out with a rolling pin until they are all combined together.
4. Spread ketchup over the square, then add the scrambled egg, bacon and sausages to the bottom third of the square.
5. Roll up and remove the cling film. Cut in half.
6. Heat up the butter in a pan.
7. Fry the rolls in butter until all sides are golden brown.
8. Enjoy!

One-Pan Moroccan Chicken Serves 2

Here's what you will need:
2 Chicken Breasts
Ground pepper
Cumin powder
1/2 onion, sliced
1/2 can of cherry tomatoes
100ml water
1/2 can of chickpeas (drained,washed)
1 courgette, sliced
1 tbsp harissa paste
1 tsp honey

1. Season the chicken with a generous amount of pepper and some cumin powder.
2. On a medium-low heat, cook the chicken in some oil with the onion for 3 to 4 minutes stirring and turning occasionally.
3. Add the cherry tomatoes, the water, the chickpeas, the harissa paste, the honey and the courgette.
4. Simmer for 15 minutes, stirring occasionally until the sauce slightly thickens.
5. Serve and enjoy!

Serves 4-6

400 grams beef, diced
100 grams plain flour
Salt & pepper
Olive oil
1 onion, chopped
3 carrots, chopped
3 parsnips, chopped
3 potatoes, peeled and chopped
2 garlic cloves
3 sprigs of fresh thyme
500 millilitres beef stock
125 millilitres red wine
1 bay leaf

Chopped parsley to serve

1. Add salt and pepper to the plain flour and coat the diced beef with it. Shake off any excess flour.
2. Fry the diced beef in olive oil for 3-4 minutes until brown.
3. Add the beef, onion, carrots, parsnips, potatoes, garlic and thyme to the slow cooker. 4. Cover with beef stock and red wine, and place the bay leaf in the liquid.
5. Cook on high for 4 hours, or on low for 8.
6. Serve with chopped parsley.
7. Enjoy!

Cheesy Chicken Fajita Spaghetti
Serves 4

2 chicken breasts
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oil
1 red pepper
1 green pepper
1 yellow pepper
1 onion
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
2 tablespoons salsa
150 millilitres double cream
250 grams cooked spaghetti
100 grams cheese

Chopped coriander, to serve

1. Fry the chicken on high heat with salt and pepper for about 5-10 minutes, until turning golden brown on the outside and almost entirely cooked through.
2 Remove from the pan and then fry the peppers and onions until soft.
3. Stir in the cumin, chili powder, and paprika. Then stir in the salsa.
4. Add the chicken and double cream. Stir continuously and bring to a soft boil.
5. Add the cooked spaghetti and stir to combine.
6. Mix in the cheese and then serve with the chopped coriander.
7. Enjoy!

Pizza From Scratch In Less Than 20 Minutes

Servings: 1


100 grams self-raising flour
50 millilitres water
1 tablespoon olive oil (for frying)

Suggested Toppings
3 tablespoons pizza sauce (this can be a simple tomato sauce, or something you’ve made yourself!)
1 handful mozzarella, grated
6-8 slices of pepperoni
Dried oregano
Chilli flakes


1. Whizz together the flour and water in a food processor for a minute or so until it clumps together to form a single ball. You might need to add a little bit more water or flour to get the consistency right. (Dough should be soft, but not sticky!)
2. Pre-heat the grill (broiler) on high.
3. On a floured surface, roll out the dough to about 1cm thick.
4. Place pizza dough onto a well-oiled, oven-safe frying pan on high heat.
5. While the bottom is cooking on the hob, top the pizza with the sauce, cheese, pepperoni herbs and whatever else you like. (Try your best to not over-top it or else it can fall apart or get soggy.)
6. Continue cooking on high until the edges of the crust start browning and crisping.
7. Place the pan under the grill and cook the toppings until the cheese is bubbly and browning.
8. If you’re quick, you can actually have this from-scratch pizza on your plate (and in you mouth) quicker than it takes to cook a pre-made frozen pizza.
9. Enjoy!

3-Ingredient Cookies & Cream Cups
Serves 12

500 grams chocolate sandwich cookies
100 grams melted butter
300 grams cream cheese

50 grams melted white chocolate
Sprinkles to decorate

1. Blend the cookies until they are crumbs, and combine ⅔ of them with melted butter. Save the other ⅓.
2. Divide the cookie and butter mixture between the muffin tin holes, and press up against the side to make a shallow cup. Freeze for ten minutes.

3. Mix the rest of the cookie crumbs with the cream cheese to make the filling.
4. Remove the cups from the tray, and top with the cream cheese filling. Top with white melted chocolate and sprinkles (optional). 5. Enjoy!

Piri Piri Popcorn Chicken
Serves 2-4

2 chicken breasts
2 eggs, beaten
50 grams golden breadcrumbs

Piri Piri Spice Mix
1 teaspoon oregano
1 teaspoon ginger
1 teaspoon garlic powder
1 teaspoon onion salt
1 teaspoon cayenne pepper
1 ½ teaspoons paprika
1 teaspoon lemon zest


1. Preheat the oven to 180°C/350°F.
2. Cut the chicken into small, nugget-sized pieces.
3. Mix the Piri Piri spice mix in a bowl.
4. Coat the chicken pieces in the spice mix, then the beaten egg, followed by the golden breadcrumbs.
5. Bake for 12-13 minutes until chicken is cooked through.
6. Serve with piri piri sauce.
7. Enjoy!

Easy Chocolate and Strawberry Tart
Serves 4-6


Tart base
300 grams chocolate cookies
100g grams butter, melted

250 millilitres double cream
300 grams dark chocolate
200 grams strawberries

Chocolate, melted
White chocolate, melted
icing sugar

1. Blitz the cookies into crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin. Mix in the melted butter.
2. Pour the biscuit mix into a 9 inch/23cm cake tin lined with greaseproof paper. Freeze for 10 minutes.
3. Whilst the biscuit mix is setting in the freezer, prepare the filling. Gently heat the double cream and then mix in the chocolate, allowing the warmth of the cream to melt the chocolate.
4. Pour over the biscuit base and top with the strawberries.
5. Refrigerate for 3 hours, until set. Drizzle on some melted white and dark chocolate and coat with icing sugar.
6. Enjoy!

Serving: 12 lollies


1 banana, sliced
300 grams strawberries (reserve half, and chop into small pieces for step 2)
200 grams blueberries (reserve half the berries for step 2)
150 grams raspberries (reserve half the berries for step 2)
300 grams natural yoghurt


1. Blend together the banana, half of the strawberries, half of the blueberries, half of the raspberries, and all of the yoghurt in a food processor.
2. Remove the blade, then stir in the rest of the fruit.
3. Pour this mixture into a bread tin and put 12 lollipop sticks in, evenly spaced apart.
4. Freeze overnight.
5. Allow to defrost for approx 15-20 minutes, remove from tin, and cut the lollipops out with a sharp knife.
6. Enjoy!

Full English Breakfast Cups
Servings: 12 cups (4-6 portions)

12 hash browns (defrosted)
1 can of baked beans
3 sausages (cooked to your taste, chopped)
3 rashers (cooked to your taste, chopped)
5 eggs
50ml milk
100 grams grated cheddar
5 grams finely chopped parsley
Pepper, to taste

1. Preheat the oven to 200°C/400°F.
2. Place a defrosted hashbrown in each case of a muffin tin, and smush them down to form a base.
3. Bake for 18-20 minutes or until golden brown.
4. Place 1 tablespoon of baked beans on top of each cooked hash brown, followed by a few 5. pieces of sausages and bacon.
6. Beat the eggs and milk together in a measuring jug and pour some into each cup, being careful not to overfill.
7. Top with grated cheese, parsley, and pepper.
8. Bake for a further 5-7 minutes until the eggs are cooked and the cheese is melted and browned.
9. Enjoy!

Spanish Chicken And Chorizo Traybake

Serves 2

100 grams chorizo
4 chicken thighs
1 red onion, cut into wedges
1 yellow pepper, sliced
2 tomatoes, cut into wedges
6 new potatoes, cut into eighths
4 garlic cloves
2 rosemary sprigs
Olive oil
1 teaspoon oregano
1 teaspoon paprika

1. Preheat oven to 180°C/350°F.
2. Place the chorizo, chicken, onion, pepper, tomatoes, potatoes, garlic cloves, and rosemary sprigs onto a large tray. Make sure they are fairly spaced out and not piled on top of each other.
3. Drizzle olive oil over everything, then season with the salt, pepper, oregano, and paprika.
4. Bake for 20 minutes, then remove and flip the chorizo so it doesn’t burn on top. Give everything a quick shake if you need to.
5. Bake for a further 10 minutes, or until the potatoes have crisped up.
6. Enjoy!

Double Chocolate and Fruit Breakfast Pastry
Serves 4-8

1 sheet of ready-made puff pastry
4 tablespoons chocolate spread
2 tablespoons grated chocolate
1 banana
4 strawberries
1 tablespoon flaked almonds
1 egg yolk
Melted dark chocolate and icing sugar, to serve


1. Roll out the sheet of puff pastry. Using a sharp knife, cut in half diagonally and then again horizontally to make 4 squares. Then cut each square diagonally to make 8 triangles.
2. Layer the triangles on a lined baking tray to make a star shape.
3. In each triangle, spread on the chocolate spread (about 1/2 tablespoon per triangle will be enough).
4. Then, in the middle, scatter on the grated chocolate, banana, strawberries, and flaked almonds in a circle shape.
5. Fold over the triangles to meet in the middle. Glaze with some egg wash and bake in the oven at 180°C for 25 minutes.
6. Cut out each triangle to make a serving. Drizzle on some dark melted chocolate, icing sugar or with leftover strawberries and banana!
7. Enjoy!

Chicken Fajita Bake
Servings: 4

Fajita Seasoning
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon freshly ground pepper

4 Chicken Breasts
½ red pepper, sliced
½ green pepper, sliced
½ orange pepper, sliced
½ red onion, sliced
½ lime, juiced
½ jar of tomato sauce (a basic pasta sauce works well!)
75 grams grated cheddar

1.  Preheat the oven to 160°C Fan (180°C/375°F).
2. Combine all of the fajita seasoning ingredients together in a small bowl.
3. Place the chicken breasts into a square casserole dish and top with a generous helping of the fajita seasoning.
4. Pour the tomato sauce over the seasoned chicken, cover with peppers and onions.
5. Squeeze the lime juice over the chicken, then sprinkle more fajita seasoning, if desired.
6. Sprinkle cheese over the top and bake for 30-45 minutes or until chicken reaches internal temperature of 75˚C/165˚F.
7. Serve and enjoy!

Gin And Tonic Truffles

Serves 4-6


200 grams dark chocolate
2 tablespoons double cream
2 tablespoons gin
1 tablespoon tonic water
½ lime juice
½ lime zest
50 grams butter
200 grams white chocolate, melted

1.Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely.

2. Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight.
3. Use a melon baller or spoon to scoop out the truffle mixture and shape into small balls. Freeze for 30 minutes.

4. Using a fork, dip the frozen truffle balls into melted white chocolate to coat. Drizzle with more white chocolate, and sprinkle with lime zest. Refrigerate for 30 minutes, or until solid.

5. Enjoy!

Cornflake Chicken Nuggets
Makes 15 nuggets (serves 2-4)

140 grams cornflakes cereal
½ teaspoon garlic powder
¼ teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
2 chicken breasts
100 grams plain flour
1 egg yolk

1. Preheat oven to 180˚C/350˚F.
2. Blitz the cornflakes, garlic powder, paprika, salt, and pepper in a food processor to form crumbs. Set aside in a bowl for later.

3. Cut the chicken breasts into nugget-size chunks. Coat in the flour, egg, and cornflake crumbs. Place on a baking tray and bake for 18 minutes or until cooked through.
4. Serve with your favourite sauce and enjoy!

Creamy Lemon Butter Chicken Pasta
Serves 2

2 chicken breasts
1 tablespoon butter
½ red onion, diced
2 garlic cloves, chopped
Zest and juice of 1 lemon
1 teaspoon chilli flakes
1 teaspoon thyme
50 milliliters water
120 milliliters double cream
85 grams baby spinach
150 grams fresh egg pasta
2 tablespoons parmesan, plus extra for serving

1. Fry the chicken over a medium heat and set aside.
2. Give the pan a quick wipe with a paper towel and add butter. Fry the onion and garlic until soft (about 3-5 minutes). 3. Next, add the lemon zest and juice. Give the mixture a quick stir and add chilli flakes and thyme.
4. Stir in the water and double cream.
5. Add the spinach and allow it to cook for about a minute.
6. Put the pre-cooked chicken back into the pan along with pasta. Allow to cook until al dente before finally mixing in the parmesan.
7. Take off the hob and serve with extra parmesan, if you prefer.

8. Enjoy!

Beef and Garlic Noodles
Serves 2-3

2 tablespoons butter
3 spring onions, chopped
4 garlic cloves, chopped
400 grams beef, cut into strips
2 tablespoons brown sugar
2 tablespoons soy sauce
250 grams noodles
1 tablespoon oyster sauce (optional)

1. Melt butter over a medium-high heat in a wok, and fry spring onions and garlic until soft.
2. Add the beef and stir for another few minutes or until desired doneness. Then add the brown sugar and soy sauce and stir together until sugar is dissolved.
3. Throw in the noodles and toss together with the rest of the ingredients. You can add some oyster sauce into the mixture at this point, if you prefer.
4. Take off the hob and serve.
5. Enjoy!

Gin & Tonic 4 Ways
Servings: 1 (per recipe)

Blueberry & Thyme (not shown in video)
Handful of blueberries
2 sprigs of thyme (one for garnish)
1 tablespoon simple syrup
1 shot of gin
Tonic water (approx 50 millilitres)
Ice cubes

1. Add the blueberries, thyme, and simple syrup to a glass and muddle.
2. Add a shot of gin and then fill the glass with ice cubes.
3. Pour over the tonic water and garnish with another sprig of thyme
4. Enjoy!

Cucumber & Basil

5 cucumber slices
4 fresh basil leaves (plus a sprig to garnish)
2 tablespoons lime juice
1 shot gin
Ice cubes
Tonic water (approx 50 millilitres)

1. Add the cucumber slices, basil leaves, and lime juice to a glass and muddle.
2. Add a shot of gin and then fill the glass with ice cubes.
3. Pour over the tonic water and garnish with a sprig of basil.
4. Enjoy!

Grapefruit & Tarragon

1 tablespoon demerara sugar
1 sprig tarragon
50 millilitres fresh grapefruit juice
1 shot gin
Tonic water (approx 50 millilitres)
Ice cubes
Grapefruit wedge (to garnish)

1. Add the sugar, tarragon, and fresh grapefruit juice to a glass and muddle. (The grapefruit juice is best squeezed straight from a fresh grapefruit and filtered to get rid of the bits.)
2. Add a shot of gin and then fill the glass with ice cubes.
3. Pour over the tonic water and garnish with a wedge of grapefruit.
4. Enjoy!

Raspberry Rose

Handful of fresh raspberries
1 tablespoon lime juice
1 tablespoon simple syrup
1 teaspoon rosewater
1 shot gin
Tonic water (approx 50 millilitres)
Ice cubes
Lime wedge (to garnish)

1. Add the fresh raspberries, simple syrup, lime juice, and rosewater to a glass and muddle.
2. Add a shot of gin and then fill the glass with ice cubes.
3. Pour over the tonic water and garnish with a wedge of lime.
4. Enjoy!

Behind the scenes... What are we making?

Toastie Machine Apple Strudel

Servings: 1-2

Apple Strudel Filling
75 grams cooking apples
1 teaspoon brown sugar
20 grams sultanas
1 tablespoon lemon zest
1 tablespoon lemon juice
½ teaspoon cinnamon
⅓ teaspoon nutmeg

1 sheet puff pastry
2 teaspoons maple syrup

Icing sugar
Vanilla ice cream
1.Cut the cooking apple into small chunks and add to a small pot, along with remaining apple strudel filling ingredients. Cook for 5 minutes at a medium heat, or until the apples become tender.

2. Roll out a sheet of puff pastry and cut two squares that are the same size as your toastie machine.

3. Place one of the pastry squares on the machine, add the apple filling, and cover with the maple syrup. Place the other square of pastry on top and toast for 5 minutes, or until the pastry is cooked through and crispy.

4. Serve with icing sugar and ice cream.

5. Enjoy!

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Sticky Orange Peanut Chicken

Serves 3-4

Orange Peanut Sauce
150 grams marmalade
75 grams crunchy peanut butter
3 tablespoons brown sugar
2 tablespoons cornstarch
2 tablespoons tomato ketchup
1 teaspoon fish sauce
Zest of 1 orange
120 mililitres orange juice

Chicken Spice Mixture
1 teaspoon ground ginger
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Pinch of salt and pepper
2 tablespoons olive oil

600 grams boneless chicken thighs (about 8)

Orange wedges
Spring onion


1. Preheat oven to 180°C / 350˚ F / Gas Mark 4.
2. Mix together the the orange peanut sauce ingredients in a saucepan and simmer for a few minutes until you form a thick, sticky sauce. Set aside and allow to cool.

3. In a separate bowl, combine spice mixture ingredients. Add chicken thighs and coat well.
4. Transfer the chicken thighs to a frying pan and fry for about 5 minutes, just until they get white on the outside.
5. Transfer the thighs to a baking tray and coat with sauce. Squeeze on extra orange juice and place orange wedges into the tray with the chicken (optional)

6. Bake for 15 mins or until internal temperature reads 74˚C / 165˚ F.
Serve warm garnished with sliced spring onion.
7. Enjoy!

Muffin Tin Pancakes

Makes 6

125 grams plain flour
1 tablespoon caster sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 beaten egg
2 tablespoons melted butter
120 milliliters milk
1 teaspoon vanilla extract
Blueberries (about 18)

1. Mix together the plain flour, caster sugar, baking powder, and salt. Then mix in the melted butter, milk, and vanilla extract until smooth.

2. Pour the pancake batter into 6 cases of a non-stick muffin tin and place about 3 blueberries on top of each pancake. Bake for 12 minutes and serve warm.
3. Enjoy!

Vegan Doughnuts
Makes 12

50 grams vegan margarine
120 millilitres soy milk
2 tablespoons sunflower oil, plus 1 litre extra for frying
250 grams plain flour
100 grams caster sugar
1 teaspoon baking powder
1/2 teaspoon salt

1. Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Once combined, take off the heat and set aside.

2. In a separate bowl, combine the flour, 50g of the sugar, baking powder and salt with a fork. Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.
3. Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!) 4. Heat up the litre of oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready! Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.

5. Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining 50g sugar.
6. Enjoy!

Salmon and Veggies Traybake

Serves 2


For the salmon marinade:
3 tablespoons olive oil
60 millilitres lemon juice
3 chili peppers, chopped
4 cloves of garlic, minced
1 teaspoon ginger, chopped
1 teaspoon sea salt
2 salmon fillets (about 270g)

For the veg:
New potatoes (2 servings, about 300g)
Runner beans (2 servings, about 200g)
1 tablespoon olive oil
1 tablespoon sea salt
1/2 tablespoon pepper
2 tablespoons lemon juice
1 tablespoon fresh dill
1 teaspoon parsley

1. Mix together the olive oil, lemon juice, chili, garlic, and ginger in a bowl. Place the salmon fillets on top, skin side up. Cover with cling film and marinate for 30 minutes.

2. Meanwhile, prepare the veg. Boil the new potatoes in a saucepan for about 10 minutes. After 5 minutes, add the runner beans. Drain and lay out on a baking tray.
3. Drizzle the olive oil, salt, pepper, and lemon juice over the veg and sprinkle on some salt and pepper. Mix together with your hands, ensuring everything is fully coated. Shift to the top of the pan and sprinkle on the dill and parsley.
4. Take out the salmon and wrap each fillet in tin foil. Drizzle on some leftover marinade. Place onto the baking tray and bake for 15 minutes.

5. After 15 minutes, unwrap the top part of the tin foil so that the salmon is exposed. Bake for a further 5 minutes to allow the salmon to crisp.
6. Enjoy!

Lemon Meringue Bites
Servings: 12


500 grams shortcrust pastry
4 lemons
300 grams caster sugar
200 grams butter (plus more for greasing)
6 eggs


1. Preheat oven to 180°C / 350˚F.

2. Dust surface with flour and roll out shortcrust pastry until thin (about a pound coin thickness). Use a 10cm pastry cutter to cut out 12 circles. Re-roll the off cuts if necessary.
3. Mould the pastry circles into a greased muffin tin and bake for 20 mins, or until golden brown.
4. In a large bowl over a pot of simmering water, add the zest and juice of the lemons, sugar, and half the butter, and heat until the butter has melted completely.
5. Whisk together 3 eggs and an egg yolk and add to the bowl. Whisk and then simmer for 15 minutes until the lemon curd is thick and can coat the back of your spoon. Refrigerate for at least 3 hours.
6. To make the meringue, whisk 2 egg whites until stiff, then gradually add in 100g sugar and whisk until stiff peaks are formed.
7. Add the lemon curd, then a dollop of meringue to the baked pastry cups, using the end of your spoon to form the peaks. Put under the grill for 5 minutes until the meringue has stiffened and browned.

You should see this totally incredible #watermelon #salad that our buddy @tastyjapan made!

Thai Green Roast Chicken

Serves: 4

6 tablespoons Thai green curry paste
Juice of 2 limes
1 tablespoon fish sauce
1 teaspoon light brown sugar
1 medium chicken (about 1.35kg)
Salt and pepper, to taste

1. Combine the Thai green curry paste, lime juice, fish sauce and brown sugar in a bowl. Set aside.

2. On a roasting tray, prepare your chicken by cutting several slits across the thickest part. Pour the Thai green marinade on top and rub all over to fully coat the chicken. Cover with cling film and marinate for 3-6 hours.

3. Next, pour any leftover marinade over the chicken that slid off and season generously with salt and pepper. Cover with tin foil and roast for 1 hour, basting occasionally.
4. Remove the foil after 1 hour and roast a further 30 minutes.

5. Enjoy!

Spicy Scotch Egg

Servings: 4

5 eggs
1 tablespoon cumin seeds
1 tablespoon fenugreek seeds
2 onions, diced
2 garlic cloves, crushed
1 tablespoon freshly grated ginger
1 tablespoon ground coriander
Pinch of salt
1 tablespoon chilli powder
300 grams beef mince
75 grams breadcrumbs
Vegetable oil

1. Place four eggs into a pot of rapidly boiling water for exactly five minutes. Remove and immediately place in a bowl of cold water.

2. Fry the cumin seeds and fenugreek seeds in a small amount of oil for two minutes until fragrant. Add the onions, garlic, and ginger and fry until golden. Mix in the coriander, salt, and chilli powder and fry for two more minutes. Remove from heat and cool completely.

3. In a large bowl, mix the beef mince, onion mix, breadcrumbs, and the remaining, uncooked egg, and form into four equally sized pieces.
4. On a piece of clingfilm, flatten the mince into a rough circle shape and place the boiled eggs (peeled) from earlier in the centre. Wrap carefully and mould into a ball, making sure there are no cracks.

5. Heat oil to 170°C and deep fry for 5 minutes.


It's new! It's Japanese cuisine! It's great! Go like it: @tastyjapan!

Tesside Chicken Parmo

Servings: 4

1 onion
1 bay leaf
3 cloves
600ml milk
10 peppercorns
60g flour
60g butter
Salt & pepper, to taste
1 teaspoon nutmeg
4 chicken breasts
2 egg, beaten
100g breadcrumbs
Grated cheddar cheese
Vegetable oil for frying

1. Cut the ends off of the onion and peel. Pierce the bay leaf onto the onion with three cloves. Add the onion to 600ml of milk, add ten peppercorns, and bring to boil. Take off heat, infuse for 20 minutes, and strain the milk.

2. Melt 60g butter in a different pot, then add 60g of flour and stir for about 5 minutes, or until butter is melted and the flour/butter mixture is turning a toasty colour. Then gradually add the milk, stirring continuously until thick and creamy. Cook for ten more minutes and season with salt, pepper, and nutmeg. Take off heat. To keep warm, place mixture in a warmed jug immersed in simmer water, covered with cling film.

3. Cut the chicken breasts in half (butterfly) and flatten with a rolling pin. Roll in beaten egg then breadcrumbs, and place on a baking tray. Cover in the sauce you made earlier, and add grated cheese. Season, and grill on high for 5 minutes.
4.  Serve with salad and chips with garlic sauce.

Hot Cross Muffins

Here’s what you need:
500g strong white bread flour
Pinch of salt
7g yeast
50g softened butter
50g caster sugar
2 tsp mixed spice
1 whole lemon zest
2 eggs
275ml milk
100g dried fruit
Baking parchment
Piping bag
2 tsp plain flour
Golden syrup

1) Mix the flour, salt, butter, caster sugar, mixed spice, yeast and lemon zest in a large bowl.
2) Make a well in the centre and add two beaten eggs, then some of the milk. Stir in. Keep adding the milk and stirring until it is thoroughly mixed.
3) Knead for 5-10 minutes on a floured surface. The dough tends to get very sticky, so don’t be afraid to keep adding flour while you are kneading!
3) Place dough back in the bowl, cover with clingfilm and rest in a warm place for one hour or until double the size.
4) Give the dough a quick kneading, then flatten into a large circle and add the dried fruit to the middle. Encase with the sides of the dough, and keep kneading until the fruit is evenly distributed. It helps to cut the dough into pieces and combine several times.
5) Split the dough into nine equally sized balls.
6) Cut baking parchment into 15x15cm squares to use as cases in the muffin tin. Drop the balls in the middle of these. Cover with slightly oiled clingfilm and rest in a warm place for 30 minutes.
7) To make the paste for the crosses, combine 6 tsp of water and 2 tsp of plain flour. Transfer to a piping bag.
8) Carefully pipe the crosses onto the dough, then cook for 180°C for 15 minutes, until golden brown.
9) Brush with golden syrup while still warm.
10) Enjoy!

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