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  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Fresh Jam Doughnuts recipe

    Fresh Jam Doughnuts recipe

     

     

     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

     

    (1) First we Mix our yeast with a level teaspoon of the sugar and two level tablespoons of the warmed milk. Put in a warm place like an airing cuboard for 16 minutes.

     

    (2) While you wait, now Sift the plain flour with the salt into a mixing bowl. Next add in a tablespoon of your sugar.

     

    (3) You now need to Make a dip in the flour and pour in your warmed yeast mix, plus the rest of the milk, and your melted butter and the beaten egg. We now Mix to make a dough and then we have to knead the dough, next cover the bowl and leave to stand for 45 minutes, or until the dough has at least doubled in size overall, cover with a damp T towel.

     

    (4) Next lightly flour your work surface, and knead the dough for 6 minutes, then divide up into 12 balls or equal size and put in a warm place, try the airing cuboard again for 20 - 25 minutes minutes.

     

    (5) Now we put ou dough balls one at a time into the hot oil, and fry, while turning them over until both sides are golden-brown, now Remove from the oil and drain them on some paper towels.

     

    (6) Next we place the last of the sugar together with the cinnamon into a tray and mix together, now we very carefully roll the doughnuts in the mix, and finally Make a small hole in the doughnut with a piping bag, and fill each with a teaspoon of jam.

    doughnut recipe by chef mike

    Enjoy Chef Mike Darracott

  • Jam Doughnuts flavoured with cinnamon recipe

     Jam Doughnuts flavoured with cinnamon recipe

     


     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

    (1) First we Mix our yeast with a level teaspoon of the sugar and two level tablespoons of the warmed milk. Put in a warm place like an airing cuboard for 16 minutes.

    (2) While you wait, now Sift the plain flour with the salt into a mixing bowl. Next add in a tablespoon of your sugar.

    (3) You now need to Make a dip in the flour and pour in your warmed yeast mix, plus the rest of the milk, and your melted butter and the beaten egg. We now Mix to make a dough and then we have to knead the dough, next cover the bowl and leave to stand for 45 minutes, or until the dough has at least doubled in size overall, cover with a damp T towel.

    (4) Next lightly flour your work surface, and knead the dough for 6 minutes, then divide up into 12 balls or equal size and put in a warm place, try the airing cuboard again for 20 - 25 minutes minutes.

    (5) Now we put ou dough balls one at a time into the hot oil, and fry, while turning them over until both sides are golden-brown, now Remove from the oil and drain them on some paper towels.

    (6) Next we place the last of the sugar together with the cinnamon into a tray and mix together, now we very carefully roll the doughnuts in the mix, and finally Make a small hole in the doughnut with a piping bag, and fill each with a teaspoon of jam.


    Enjoy Chef Mike Darracott


    doughnut recipe by chef mike darracott



  • Dutch Apple Crumble recipe video Chef Mike Darracott

    Dutch Apple Crumble recipe video Chef Mike Darracott

     

    Ingredients for filling

     

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar

     

    Ingredients for crumble


    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon

     

    Method

     

     

    (1) Preheat oven180 C-350 F Gas mark 4   and then grease an oven proof dish.

    (2) Place the apples into a saucepan with the water, zest and juice of the lime, and sugar and boil on a low heat until soft.

    (3) Now add the sultanas, and cinnamon, and simmer for a further 2 minutes stirring all the time.

    (4) Place the mixture into the oven proof dish.

    (5) Now to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the tsp of cinnamon.

    (6) Next pour the crumble onto each of the 4 dishes, and place in the oven for 20 to 30 minutes.

    Serves 4 people



  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

    50g  any eating apple peeled cored and quatered
    400g cooking apples  peeled cored and quatered
    12 slices white bread, remove the crusts
    105g butter
    ½ tsp ground cinnamon
    210g caster sugar
    440g pitted and diced cherries
    The zest and juice of ½ a lemon
    3 tbsp breadcrumbs

     

    Method

     

    Grease a 25cm long 12cm wide by 5cm deep loaf baking tin

     

    preheat your oven to 375f - 190C gas mark 5

     

    (1) Take all of the quartered apples, then roughly chop them up. Place in a saucepan saucepan add the cinnamon, lemon zest and juice.

    (2) Simmer until the fruit as softened to touch approx 8 minutes.

    (3) Now add the cherries sugar and bread crumbs and on a simmer mix in for 3 minutes.

    (4) Next line your greased baking tin, and butter one side of your bread, and line the tin bottom and sides with the bread, buttered side to tin.

    (5) Now spoon in your mixture and the use remainder of bread to cover top butter side down.

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Fresh made Angel cake recipe by Chef Mike Darracott

    Fresh made Angel cake recipe

    by Chef Mike Darracott


    Ingredients


    For the cake


    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

    Yellow and red food colouring a drop of each not too much

    For the butter cream filling

    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


    Method


    For the cake


    (1) Preheat the oven to 180C- 350 f gas mark 4


    (2) Grease and flour a 20 by 30 cm rectangular cake tin, line the bottom of the tin also with a large enough piece of greaseproof paper, that will allow you to make two pleats in the middle of the paper to form a divide in the middle of the tin, make sure the paper pleats come up level to top of tin.


    (3) Now in a bowl mix together the butter with the sugar, and make it light and fluffy, now add the eggs one at a time, and when all the eggs are added also add the vanilla essence.


    (4) Next add the flour, now divide up the mixture into 3 bowls, leave one plain, mix in a little yellow colour to the other, and finally a little red to the remaining one


    (5) Now spoon the 3 amounts into the each third of the cake tin you created.


    (6) Next bake for 20-25 minutes and when baked Leave the 3 cakes to cool in the tin before spreading with butter cream.


    Method for the butter cream filling


    (7) Beat together the butter, and icing sugar and vanilla until fluffy and really nice and light. And then spread half over the yellow layer of cake, then sandwich it with the pink layer, and then spread over the rest of the remaining icing, and top of with the final plain layer of cake.


    Serves 6 people


    Fresh made angel cake recipe chef mike darracott


    Chef Mike Darracott

    chef michael john darracott

  • Sweet Strawberry Dumplings recipe By Chef Mike Darracott

    Sweet Strawberry Dumplings recipe
    By Chef Mike Darracott


    Ingredients


    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard


    Method


    In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.


    Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.


    Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.


    Serves 4 people




    Enjoy chef Mike Darracott

    sweet strawberry dumplings by chef mike darracott


    chef mike darracott


    chef mike

  • Double whip cream lemon Tart recipe Chef Mike Darracott

    Double whip cream lemon Tart recipe

      Chef Mike Darracott



    Base


    250g digestive biscuits

    110g unsalted butter, melted

    Filling

    405g can Condensed milk 

    Grated zest and juice of 5 large lemons

    300ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

    4 tbs of lemon curd mixed in 1 tsp of water and spread in the middle of the dessert

    Method


    Grease lightly a 23cm round dish


    1) Mix your crushed biscuits with the melted butter into a bowl.

    2) Next place in base of dish, and press in until a flat base is made, now Chill for 10 – 30 minutes.

    3) Now whisk together the condensed milk and cream, and  vanilla essence then add the lemon juice and zest , and then Pour into the dish and chill for at least 1-3 hours.

    4) Take out of the fridge, and spread the lemon curd in the middle, and decorate around the curd with sliced lemons.

    Serves 8 people

    Double whip cream lemon tart recipe by Chef Mike Darracott


    Chef Mike Darracott

  • Classic Baguette recipe By Chef Mike Darracott

    Classic Baguette recipe

    By Chef Mike Darracott


    Ingredients

    330g bread flour

    ½ tsp salt

    1.5 tsp quick yeast

    220ml water

    1 medium egg yolk

    1 tbsp caster sugar

    Method

    Grease a baking tray and preheat the oven to 200 c – 400 f – gas mark 6

    (1) Into a bowl Place the 220 ml of water, flour, sugar, salt and the yeast , and mix together completely, you can also use your electric mixer and dough hook if you have one.

    (2) When mixed, place in some cling film in the bottom of a clean bowl, and place dough on top, then cover the top of the bowl with a tea towel or something,  leave the bowl for 25 minutes in a warm place, to allow it to double in size ( known as proving ).

    (3) After the proving time as elapsed, place your dough onto a lightly floured worktop, and we now do what’s called knocking it back, push your hand into the middle of the dough and kind of roll it away a couple of times away from you, now cut the dough in half, and roll each half into a 30 cm long sausage shape with tapering ends.

    (4) Place your two Baguette’s onto your greased baking tray, and then diagonally slice across them with a knife every 5 cm or so. Next take the beaten egg yolk and wash over the tops of your Baguette’s.

    (5) Now cover them over again and leave in a warm place for another 30 minutes to allow them to double their size again, after the 30 minutes, uncover and bake in oven for 25 minutes.

    Serves around 6 people

    2 slices each


    Enjoy this tasty classic Baguette recipe made by me Chef Mike Darracott, please check out my many other free recipes on this site, enjoy Chef Mike.

    classic baguette recipe by Chef Mike Darracott

    chef mike darracott


  • Banoffee and Kiwi pie recipe By Chef Mike Darracott

    Banoffee and Kiwi pie recipe

    By Chef Mike Darracott


    Ingredients

    For the base

    90 g unsalted melted butter

    240g digestive type biscuits crushed up

     

    For the filling

     

    100g unsalted melted butter

    100g dark brown soft sugar

    397g can Carnation Condensed Milk

    4 chopped small bananas

     

    For the topping


    300ml carton whipping cream whipped

    4 tbs of caster sugar

    2 sliced kiwi’s as per picture for decoration

     

    Method for base

    We will need a 20cm round by 2 cm deep oven proof dish

    (1) Put the biscuit crumbs into a bowl and then the butter and mix together well.

    (2) Spoon all the crumbs into your oven proof dish, and about halfway up the sides of it as well.

    Method for filling

    (3) Now into a saucepan add your melted butter and sugar, stirring all the time until the sugar has dissolved, now we add our condensed milk and bring the whole thing to the boil until it starts to look like caramel.

    (4) When the contents of the saucepan have started to look like a creamy caramel add in the chopped bananas and stir in well.

    (5) Now spoon the filling into your base and after its cooled down, place in the fridge for 30 minutes.

    (6) Now take the base out of fridge and we will now make the topping.

    Method topping

    (7) Place the caster sugar and whipping cream into a bowl and either hand whisk or use an electric whisk, and whip it up until it stands up, place in piping bag and decorate the top of your pie.

    (8) Finally top of the cream with the sliced Kiwis.

     

    Enjoy this very tasty Banoffee and Kiwi pie recipe of mine Chef Mike Darracott.

    Best wishes dont forget many more free recipes on my blog
    have a great day Chef Mike

    Banoffee and kiwi pie recipe by chef Mike Darracott

    Chef Mike Darracott


  • Wholesome Oat & raisin cookies By Chef Mike Darracott

    Wholesome Oat & raisin cookies

    By Chef Mike Darracott


    Ingredients


    100g raisins

    2 drops vanilla essence

    60g unsalted butter

    2 tbsp spoon of runny honey

    1 small beaten egg

    55g caster sugar

    55g wholemeal flour

    1tsp baking powder

    85g porridge oats


    Method


    Preheat oven to 200 c – 400 f – gas mark 6

    Grease and dust with flour a baking tray

    Next into a large bowl or electric mixer, place the butter and sugar, and cream together, and then add in the honey, and then add your egg, and vanilla essence.


     Now mix in slowly the flour, baking powder, oats, and your raisins.

    Next divide up the dough into 12 equal amounts and place each amount onto the baking tray using a spoon, allowing a good space between each for them to spread.

    Bake for 12 – 15 minute’s or until golden brown

     

    Serves 6 at 2 cookies each

    Try this wholesome oat and raisin cookies recipe, by me Chef Mike Darracott, very tasty, and dont forget you will find many more free recipes on my blog.


    wholesome Oats and Raisin cookies recipe by chef mike darracott


    chef mike darracott

  • Steak and red onion pie recipe

    Steak and red onion pie recipe

    Chef Mike Darracott

    Ingredients for short crust pastry

    Short crust pastry

    235 g plain sifted flour

    53 g unsalted butter

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

    Method

    Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Next take your dough out and cut in half, place one half back in fridge for the moment, grease a 24 cm round or square by 2 cm deep oven proof dish, roll out your dough to fit the bottom and sides, cut off any excess.


    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then take out and leave to one side.

     

    Ingredients for filling


    390 grams diced stewing steak

    100 grams of sliced mushrooms

    Salt and pepper to taste

    1 medium chopped red onion

    30 grams of frozen defrosted peas

    1 beef stock cube

    3 tbs of vegetable oil

    1 level tsp of corn – flour in a little water

    100 ml water


    Method


    Heat the vegetable oil on a very low heat in a frying pan, add the onions, and cook for about 2 minutes, next  add the steak to the pan, and cook very slowly until about half cooked. Now add the mushrooms, peas, salt and pepper to taste.


    And mix together, make up the beef stock in 100 ml of hot water, now add the corn - flour to the oil in the frying pan, and mix well, next add the stock you just made and stir in well. Take off heat and leave to one side for the moment.

    Now get your pie base, and spoon the meat mixture into it, take the other half of the dough out of fridge, roll out and cover the top of the pie, cut off any excess pastry, and using your fingers or a fork crimp the sides down like the picture shows.

    Bake for around 35 to 40 minutes

     

    Serves 6 people


    Enjoy this recipe Chef Mike Darracott

    steak and red onion pie recipe by chef mike darracott

    chef mike darracott

  • Chocolate & strawberry-raspberry butter cream cake recipe

    Chocolate & strawberry-raspberry 
    butter cream cake recipe



    Ingredients for sponge

     

    2 medium beaten eggs

    110 g butter or margarine

    110 g caster sugar

    110 g self – raise flour

    Ingredients for filling and topping

    6 large strawberries

    19 raspberries

    200 g butter

    120 g icing sugar

    10 tbs drinking chocolate powder

     

    Method for sponge

    Preheat your oven to 230c – 450f

    Take two 20 cm sponge tins and grease them, next into a bowl we add our fat, and sugar, and slowly and gently blend them both together.

    We next need to very slowly a bit at a time, add the beaten eggs, now we need to sieve our flour, and very gently fold this into the mix.

    Put half of the mix in each tin, and bake in oven until a light golden brown.

    Take sponge out of the tins gently, and allow them to go cold on a wire rack or very lightly floured plates.

    Method for filling and topping

    Using two bowls, first make up your chocolate butter cream, using either an electric mixture, or good old muscle power, take a wooden spoon, and blend 100 g icing sugar into 200 g butter. Next add the chocolate powder, and blend the whole lot until fully mixed.

    Now using a pallet knife, take one half of your sponge, and spread with the butter cream, about 1 cm thick, stick the two halves together, and now holding the cake, spread the rest of the butter cream around the sides, next put the remainder of the buttercream on top of the cake and spread out nice and thick. Now with a piping bag, put remainder of chocolate buttercream in it, and pipe two lines around the edge like I did in the picture.

    Decorate as per picture by slicing the strawberries, and using whole raspberries.

    Serves around 4 to 6 people






  • No bake Tangy lemon cheese cake

    No bake Tangy lemon cheese cake




    Ingredients


    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar



    Method



    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.



    (2) Place the tin into a fridge for about 20 minutes.



    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.



    (4) Allow the mixture to cool down, and then spoon into the chilled base.



    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

     

    Serves 4 people

    Enjoy Chef Mike Darracott



      cheesecake recipe chef mike darracott 

  • Fresh Made Apple & homemade Lemon curd tarts

    Fresh Made Apple & homemade Lemon curd tarts


    Ingredients


    Sugar paste (sugar pastry)

    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence


    Method


    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now put in fridge covered in cling film to firm up.


    Preheat your oven to 220c/392f


    Take your paste out of fridge and Grease a deep for 6 tart trays, and place to one side, roll out your sugar paste on some flour, and fill each deep space in the tray with paste, next put to one side, and roll out six tart tops. Now we need to make fresh lemon curd.


    Lemon curd

     

    Ingredients


    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon

     

    Method

     

    I love this recipe, we simply need to cream the egg yolk and sugar in a small plastic bowl with a wooden spoon, next add the butter and lemon juice as well as the zest.


    Now we boil some water in a saucepan, when the water is boiling, we need to lower the heat to a very slow simmer. Next we need to float our bowl of ingredients in it, so be careful, now with a whisk; we whisk the mixture for at least 20 to 30 minutes until it finally thickens. Place in the fridge for a while.


    Ingredients


    Apple filling


    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon

     

    Method



    First wash and peel and core your apples, now cut hem up into at least quarters, place in a saucepan, add the sugar and the butter and cinnamon, cover with water so apple is just covered.

    Let this simmer until you can easily make a puree out of it using a wooden spoon, pour off any excess water, and mix to a puree.

    Allow to cool, and then chill in a fridge until required.

     

    Now take your tartlet tray , and place at least a tspn of fresh lemon curd in the bottom of each tart, then fill to the top with your  freshly made apple filling, place a sugar paste top on each, prick a hole in each, sprinkle each with some caster sugar.

    Now bake for around 10 to 15 minutes

     

    Enjoy Chef Mike Darracott



  • Tangy Fresh No bake lemon cheese cake

                       Tangy Fresh No bake lemon cheese cake




    Ingredients

    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar


    Method


    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.


    (2) Place the tin into a fridge for about 20 minutes.


    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.


    (4) Allow the mixture to cool down, and then spoon into the chilled base.


    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

    Tangy fresh no bake zesty lemon cheesecake recipe chef mike darracott

    Serves 4 people


    Enjoy Chef Mike Darracott

  • Bacon quiche recipe


    Bacon quiche recipe


    Ingredients


    For your filling

    380 g diced back bacon
    50g onion diced finely
    30g melted butter
    220ml milk
    Salt & black pepper to taste
    2 large fresh eggs
    3 tsp vegetable oil

    For your pastry

    90g of salted or unsalted butter
    150 g sifted plain flour
    90 ml of water or enough to make a firm to touch dough
    20 cm round by 2 cm deep greased oven proof dish

    Method


    (1) Preheat your oven to 392f/200c, next make your  pastry, get a bowl, put in your flour and rub your butter into it until it resembles fine bread crumbs, now add your water and knead into a dough, if too wet, add a little more water. Wrap the dough in cling film and put in fridge.

    (2) Fry your onions, and bacon in the vegetable oil until semi cooked, and leave to one side.

    (3) Next beat up your eggs in a bowl, and add the milk salt & pepper, and melted butter, and add the bacon, onions, and peppers.

    (4) Take out your dough and roll it to fit into and around the sides of your greased oven proof dish, and press around the inside, cut of the overhang, put some uncooked rice in it, and bake for about 5 to 10 minutes, this will insure a non- soggy bottom. Take out of oven, remove rice, now fill with your egg mixture.

    Place back in your oven, and cook for about another 20 – 30
    minutes.

    Serves 4 people

     

    Serving suggestions; Serve with salad or potato chips or what you fancy.


    bacon quiche recipe by chef mike darracott
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  • PLATE CAKE RECIPE

    My thanks to Tasmin for allowing her Mother's recipe to be published here.

    PLATE CAKE RECIPE:


    Ingredients:

    100g of butter,
    225g of plain flour,
    100g of sugar,
    100g of dried mixed fruit,
    1 tbsp of baking powder
    half a tbsp of grated nutmeg,
    2 beaten eggs,
    150ml of milk.

    METHOD:

    Rub the butter into the flour, add the sugar, fruit, baking powder and nutmeg and stir in. Mix in the eggs and gradually stir in the milk.

    Turn onto a greased 10 inch ovenproof plate (I use an old enamel one which I line with greaseproof paper).

    Bake at 180 degrees C for 35 minutes, until lightly browned and firm to the touch.

    Cut into wedges and serve. Makes about 10 slices and is delicious. 

    Tasmin


    plate cake recipe chef mike darracotts blog

  • rhubarb pie recipe

    rhubarb pie recipe


    Ingredients

     

    For the pastry


    220g butter

    50g caster sugar (45g for pastry 5g for sprinkling on pie top )

    2 medium eggs

    335g self raising flour


    For your filling


    745g rhubarb, sliced too about 1cm thick

    250g granulated sugar

     

    We first preheat our oven to 180C-350F-Gas mark 4 - Then grease a 21 cm round by 2.5 cm deep pie tin

    (1) We prepare the pastry first, so cream 45g of your caster sugar and butter together in a bowl by hand or use a mixture if you have one.

    (2) Next add in your eggs, and continue to mix for 2 minutes, then add in your flour.

    (3) Now place your dough on to a lightly floured surface, make into a round by patting, place in cling film and chill in fridge for 1 hour.

    (4) Next take the dough out of fridge, and on a lightly floured surface cut 2/3rds off, now roll out that piece of dough to approx 3mm thick, and line the tin with it,retain the other third to top off the pie.

    (5) Next place all the rhubarb into the bottom of the pie tin, and then cover the rhubarb with all the granulated sugar.

    (6) Now roll out the remaining dough to 3mm thick, place on top, and then cut off any excess using a knife, and with a knife or skewer make a little hole in top of the pie crust.

    (7) Now sprinkle the remaining caster sugar on top

    (8) Now bake in your oven for between 40 to 45 minutes or until cooked and brown.

    Serves 4 people

     

    Serving suggestions: In the picture you can see I served it with custard, but you can use ice cream or whipped cream or what you prefer.


    rhubarb pie recipe chef mike darracott

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