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  • Tender Beef strips in a ginger and light soy sauce recipe chef mike darracott

    Tender Beef strips in a ginger and light soy sauce recipe
    chef mike darracott

     

    Ingredients

     

    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water

     

    Method

     

    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.

     

    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.

     

    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.

     

    (4) Turn out onto a bed of rice.

     

    Serves 4 people

    tender ginger beef strips in oyster sauce chef mike Darracott

     

    Enjoy Chef Mike Darracott

  • Make my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

    Take the butter and gently melt in a saucepan, then slowly add your sieved flour, and corn - flour and stir it in until it looks a sandy texture. Next slowly add the milk stirring all the time, allow this to thicken out while stirring all the time, we don’t want lumps do we. Next add the tsp of mustard, and the 7 g of grated cheddar cheese, stir in well, and leave this on a very low heat, while doing the next stage.

     

    Beef mixture

     

    Next into another saucepan heat up your olive or vegetable oil, and lightly brown off your onions, now add in the beef and also cook to a light brown colour, finally add in the chopped plum tomatoes, Basil, Paprika, Garlic, oregano, salt and pepper to taste and the 300 g of grated cheddar cheese, remembering to save 50 g for topping, cook this mixture for around 30 minutes.

     

    When ready get an oven proof dish, and from the bottom up, layer alternate beef mix, followed by pasta sheet followed by sauce, and when to the top of the dish, top of with the remaining 50 g of grated cheddar cheese.

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • Minced beef Basil potato & cheddar cheese Frittatas

    Minced beef Basil potato & cheddar cheese Frittatas


    Ingredients

     

    3 tablespoons olive oil
    4 medium potatoes, peeled and shredded
    1 large diced fine  onion
    Half handful of very fine chopped basil
    150g grated mature cheddar cheese
    Salt and black pepper to own taste
    5 medium eggs beaten well
    4 - 5 tsp corn flour in very small amount of milk to mix
    200g minced beef
    1 small fine diced red pepper

    Method

    (1) Into a bowl mix together all the ingredients except the oil.

    (2) Now eat up the oil in a fying pan.

    (3) Now using a large serving spoon divide up roughly the mixture in the bowl into 4 mounds, or fry the whole mix in one large pat.

    (4) Now spoon in each mound into the hot oil and using spoon press down lightly to form a basic circle, then allow to fry for 3 - 4
    minutes each side, or until golden brown.

    (5) Serve with chips or what you like.

    serves 4 people


    Enjoy Chef Mike Darracott


    Minced beef Basil potato & cheddar cheese Frittatas chef mike darracott  chef mike

  • Mandarin beef stir fry Chef Mike Darracott

    Mandarin beef stir fry Chef Mike Darracott


    Ingredients

    1        cup orange juice

    1/2   cup soy sauce

    2        tablespoons Worcestershire sauce

    1        teaspoon garlic powder

    1/4   teaspoon ground ginger

    1       pound beef round steak, cut into thin strips

    2       cups fresh or frozen garden peas

    1      medium green pepper, sliced

    1       cup sliced fresh mushrooms

    2      tablespoons vegetable oil

    1     (11 ounce) can mandarin oranges, drained

    2      tablespoons corn flour mixed in enough water to make smooth and cream like

    Hot cooked drained rice for two.

    Directions

    (1) In a bowl make your marinade.. by adding the first five ingredients on list above.

    (2) Add your sliced beef to the marinade; cover and refrigerate for 15 minutes or longer if time permits. In a large  wok, stir-fry vegetables in oil for 2 minutes; then put to one side.

    (3) Next In the same wok, strain the beef out of the marinade and stir fry until no longer pink, then add the marinade to wok.

    (4) Now add the oranges, and the vegetables that you put to one side earlier, and heat up for 5 minutes on a medium heat stirring around all the time.

    (5) Now pull back the mixture to one side of wok, and mix in the corn - flour to the hot marinade .

    (6) Bring to a boil; cook and stir for 2 minutes or until thickened.

    Serve over the drained rice.

    Serves 2 people

    Manderin beef stir fry recipe chef mike darracott

  • Ginger beef strips in a light soy sauce

    Ginger beef strips in a light soy sauce


    Ingredients


    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water


    Method


    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.


    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.


    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.


    (4) Turn out onto a bed of rice.


    Serves 4 people


    Enjoy Chef Mike Darracott


    Ginger beef strips in a light soy sauce chef mike darracott

  • Boeuf Bourguignon quick recipe

    Boeuf Bourguignon quick recipe


    Ingredients


    500 ml of red wine

    1 kilo stewing beef diced into bite sized chunks

    3 carrots sliced

    10 button onions

    10 mushrooms sliced

    3 tbs tomato puree

    2 tsp garlic powder or 2 fresh garlic cloves crushed

    2 tsp of dried thyme or a couple of sprigs of fresh

    2 beef stock cubes in 450 ml of hot water

    Salt and pepper to taste

    3 tbs vegetable oil


    Method



    Preheat the oven to 140c  - 284f  - gas mark 1 and have an oven proof casserole dish to hand.


    Start by bringing the red wine to boil in a saucepan then reduce to a simmer, in a frying pan add the meat to the vegetable oil, and cook, now add the onions, and the sliced carrots, garlic, thyme, salt and pepper, mushrooms, and tomato puree and allow to cook slowly.


    Now add the red wine and place the whole lot in casserole dish, place in oven and allow to cook for about 1.5 to 2 hours, or until cooked.

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Boeuf Bourguignon quick recipe chef mike darracott

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