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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

  • Sticky beef ribs marinaded in cola recipe

    Sticky beef ribs marinaded in cola recipe

     

    Chef Mike Darracott


     

    Main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.


    For the sauce

     

    7 tbsp tomato ketchup
    1 crushed garlic  
    7 tbsp soft brown sugar  
    Salt and black pepper to taste  
    2 tbsp light soy sauce  
    1.5 tbsp Worcestershire sauce  
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce  
    1 tsp paprika
    2 x 330 ml cans  of any cola

     

    For salad

     

    4 tomatoes chopped
    half a cucumber sliced
    half a iceburg lettuce chopped
    1 medium carrot peeled and grated

     

    serving suggestions:

    Serve with 220 g garden peas
    400 g of fried or oven cooked potato chips

     

    Method

     

    Preheat your oven to 170c - 325f - gas mark 3

     

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

     

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

     

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

     

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

     

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

     

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

     

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

     

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    Sticky beef ribs marinaded in cola recipe chef mike darracott



    Enjoy Chef Mike Darracott



    Chef Mike

  • 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

  • Cola Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe

    Chef Mike Darracott


    main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.
    2 x 330 ml cans  of any cola

    For the sauce

    7 tbsp tomato ketchup
    1 crushed garlic
    7 tbsp soft brown sugar
    Salt and black pepper to taste
    2 tbsp light soy sauce
    1.5 tbsp Worcestershire sauce
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce
    1 tsp paprika

    For salad

    4 tomatoes chopped half a cucumber sliced half a iceburg lettuce chopped 1 medium carrot peeled and grated

    serving suggestions: with 220 g garden peas and 400 g of fried or oven cooked potato chips


    Method


    Preheat your oven to 170c - 325f - gas mark 3

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    cola sticky beef ribs recipe chef mike darracott

  • Steak in a rich gravy and vegetable pie recipe Chef Mike Darracott

    Steak in a rich gravy and vegetable pie recipe

    Chef Mike Darracott



    Ingredients


    90 g sliced mushrooms
    2 tbsp vegetable oil
    20 g frozen garden peas (defrosted)
    20 g fresh or frozen finely sliced carrots
    1 large leek, thinly sliced
    1tsp of paprika
    1 crushed garlic clove or 1 tsp of garlic powder
    300 g of stewing steak cut up into bite size chunks 2cm square approx.
    1 tbsp English mustard
    190 ml of hot water with a beef stock cube mixed into it
    220ml double cream
    Salt and ground black pepper to taste
    1 tsp of vegetable oil to grease baking dish

    short-crust pastry ingredients


    200g bread strong making flour
    80 g butter
    Enough milk to make into a dough,
    around approx 6 tbsp of milk


    Preheat the oven to 200 C - 392 f - gas 6.


    Method

    (1) Heat your oil in a large saucepan and add the steak, paprika, leek, onions, salt and pepper to taste , mushrooms, and cook until tender, now add the cream, allow to simmer on a very low heat until it starts to thicken.

    (2) Next we add all the other ingredients, and cook for about 15 to 20 minutes on a simmer.

    (3) Now take a 30 cm by 2 cm deep ovenproof dish, and grease with the vegetable oil. Then into a bowl we mix the butter with the flour by rubbing them together, until they resemble bread crumbs, now slowly add your milk until you have a dough you can knead, and knead into a ball, then wrap with cling film and place in the fridge for 20 minutes.

    (4) We now cut the dough into two balls, 1 ball is a third of the dough the other 2 thirds, we roll out the two thirds ball into a size to cover base and sides of dish.

    (5) Now spoon you’re filling into the base.

    (6) Roll out the other half of dough to a size that covers the filling.

    (7) Place it into the oven for around 25 – 30 minutes, or until the pie crust is golden brown and cooked.

    Serves 4 people


    Enjoy Chef Mike Darracott  please share with others this link


    steak in a rich gravy and vegetable pie recipe chef mike darracott


    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

  • Steak and vegetable pie recipe

    Steak and vegetable pie recipe


    Ingredients


    90 g sliced mushrooms
    2 tbsp vegetable oil
    20 g frozen garden peas (defrosted)
    20 g fresh or frozen finely sliced carrots
    1 large leek, thinly sliced
    1tsp of paprika
    1 crushed garlic clove or 1 tsp of garlic powder
    300 g of stewing steak cut up into bite size chunks 2cm square approx.
    1 tbsp English mustard
    190 ml of hot water with a beef stock cube mixed into it
    220ml double cream
    Salt and ground black pepper to taste
    1 tsp of vegetable oil to grease baking dish

    short-crust pastry ingredients

     

    200g bread strong making flour 80 g butter Enough milk to make into a dough, around approx 6 tbsp of milk

    Preheat the oven to 200 C - 392 f - gas 6.

    Method

    (1) Heat your oil in a large saucepan and add the steak, paprika, leek, onions, salt and pepper to taste , mushrooms, and cook until tender, now add the cream, allow to simmer on a very low heat until it starts to thicken.

    (2) Next we add all the other ingredients, and cook for about 15 to 20 minutes on a simmer.

    (3) Now take a 30 cm by 2 cm deep ovenproof dish, and grease with the vegetable oil. Then into a bowl we mix the butter with the flour by rubbing them together, until they resemble bread crumbs, now slowly add your milk until you have a dough you can knead, and knead into a ball, then wrap with cling film and place in the fridge for 20 minutes.

    (4) We now cut the dough into two balls, 1 ball is a third of the dough the other 2 thirds, we roll out the two thirds ball into a size to cover base and sides of dish.

    (5) Now spoon you’re filling into the base.

    (6) Roll out the other half of dough to a size that covers the filling.

    (7) Place it into the oven for around 25 – 30 minutes, or until the pie crust is golden brown and cooked. 

    Serves 4 people

     

    Serving suggestions:  Serve with roast or mash potatoes, sweetcorn peas, beans, carrots or what you like.


    steak and vegetable pie recipe chef mike darracott

  • Mince beef cannelloni recipe

    Mince beef cannelloni recipe

     

    Ingredients


    Black ground pepper to taste
    1kg best minced beef
    1 tsp corn flour
    1.5 tbsp of vegetable or olive oil
    3 garlic cloves, crushed
    2 x 660g jars passata
    1 large onion, finely chopped
    1 tsp paprika
    430 g dried cannelloni tubes

    Method


    Preheat your oven to    200c - 400f - gas mark 6


    (1) First the filling: in a frying pan, fry the beef on a medium heat, while stirring for 11 minutes, and then take out and place to one side.


    (2) Next to the same pan we add the oil, and the chopped onion, and garlic and cook on a medium heat for 3 minutes, then add back the beef, and paprika, ground pepper to taste, and the passata, we now bring the heat back to a simmer, and cook for 22 minutes.


    (3) Next after the 22 minutes have elapsed we stir in the cannelloni, mixing it well in for about 30 seconds.


    (4) Now pour the whole mixture into an oven proof dish.


    (65 Bake in the oven for 40 minutes.


    Serves 4 people

     

    Serving suggestons: serve with peas and carrots, or what ever you like.


    cannelloni mince beef recipe chef mike darracott

  • Spaghetti & garlic meatballs recipe


    Spaghetti & garlic meatballs recipe

     

    Ingredients for meatballs

    2 medium eggs
    2 tsp water
    10 good quality pork sausages
    1/2 kg best beef mince
    1 medium onion, finely chopped
    1 tsp of coriander powder
    1/2 tsp paprika 9
    0g fresh breadcrumbs
    ground black pepper to taste
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

    1 tsp oregano powder
    3 tbsp vegetable or olive oil
    3 garlic cloves,
    salt and black pepper to taste
    3 x 400g cans of chopped tomato's
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti


    Take 400 g of spaghetti and cover with water by 2cm and add pich of salt, bring to the boil drop back to a simmer, and drain just before serving.

    Method for the meatballs

    preheat your oven to 220C - 425f - gas mark 7

    (1) Take the skins off the sausages, place the meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal sized balls ( approx )

    (4) Now pour the oil into your roasting tray, and place the balls into it, and roll them about by shaking them around in the oil.

    (5) roast balls for 20 minutes or until brown.

     

    Method for sauce


    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 20 minutes stirring occasionally, then after 20 minutes add the cooked meatballs to the pan.

    (3) Either then place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, or combine the whole lot together and divide between the 4 plates.

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Spaghetti garlic meatballs recipe chef mike darracott

  • Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe


    main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them
    2 x 330 ml cans  of any cola

    For the sauce

    7 tbsp tomato ketchup
    1 crushed garlic
    7 tbsp soft brown sugar
    Salt and black pepper to taste
    2 tbsp light soy sauce 1.5 tbsp Worcestershire sauce
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce
    1 tsp paprika


    For salad


    4 tomatoes chopped half
    a cucumber sliced
    half a iceburg lettuce chopped
    1 medium carrot peeled and grated

    serving suggestions: with 220 g garden peas and 400 g of fried or oven cooked potato chips


    Method


    Preheat your oven to 170c - 325f - gas mark 3

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people


    Sticky beef ribs and salad recipe chef mike darracott

     

    Serving suggestions: serve with salad or what ever you like.

  • Braised beef and peaches recipe

    Braised beef and peaches recipe

     

    Ingredients


    3 kilos of stewing steak cut into 2cm square chunks 
    15 ml vegetable or olive oil
    50g sweetcorn kernels
    50g garden peas
    half a sliced red pepper
    2 large mushrooms sliced
    Salt and pepper to your taste 
    2 medium onions, diced up
    2 large carrots chopped up about 200g
    2 level tbsp of plain flour
    2 large potatoes chopped up about 300g
    450 mL apple juice 
    80g caster sugar  
    120 mL tomato puree from a tube supermarket
    6 tinned peaches, quartered
    top up with some water if needed


    Method

     

    (1) Place the oil into a frying pan on a medium heat, then rub the meat into the flour, and then sear meat (cook) until brown.

    (2) Now place meat into a saucepan.

    (3) Add in the apple juice and all the other ingredients except the peaches.

    (4) Now bring to the boil.

    (5) knock the heat back to a simmer, and simmer for 20 minutes.


    (6) Now add in the peaches and mix in well, and add salt and pepper to your own taste, and cook for another 15 minutes.

     

    Serves 4 people

     

    Serving suggestions: serve with sliced buttered bread or Bread rolls or what ever you fancy.


    Tasty dish from Chef Mike Darracott, please look at my recipe books available now from Amazon.


    Braised beef and peaches recipe chef mike darracott

  • Chunky Beef & Vegetable Soup recipe

    Chunky Beef & Vegetable Soup recipe

     

    Ingredients

     

    400g Shin beef diced into approx 2cm bits
    1 tsp of garlic powder
    150g fresh Tomatoes approx chopped into 1.5cm square bits
    Pearl barley 75g
    3 small Carrots diced into approx 1.5cm square bits
    2 sticks Celery sliced into approx 1,5 cm thick 1.5cm long bits
    3 medium size Potatoes cleaned and cut into approx 1cm cubes
    1 large Onion diced
    Tomato puree 2 tablespoons
    2 Beef stock cubes in 1.3 litres of hot water
    Salt and Pepper To taste

     

    Method


    (1) First place the stock into a saucepan with the tomatoe puree and garlic powder bring to the boil.


    (2) Drop the heat back to a simmer and add your beef.


    (3) Simmer the beef for 12 minutes.


    (4) Now add all your vegetables except the potatoes they need to be put in towards the end of the cooking time.


    (5) Continue to simmer for 2 hours and then add the potatoes and salt and pepper to taste, and cook for a further 18 minutes.

     

    serves 4 people

     

    Serve with bread of your choice make this free soup recipe now


    chunky beef and vegetable soup chef mike darracott

  • Fresh cornbeef hash recipe

    Fresh cornbeef hash recipe



    Corn-beef hash recipeuse up those bits of food and make this yummy dish, just click on the image below to go to the recipe page......





    fresh cornbeef hash chef mike darracott
  • Beef broth recipe

    Beef broth recipe


    Ingredients


    2 kilos of chopped up meaty beef bones from the butchers

    2 medium onions chopped up

    2 carrots chopped

    1.5 celery sticks chopped

    30 g butter

    1 tbs of plain flour

    1.4 litres of hot water with two beef stock cubes dissolved

    Salt and ground black pepper to taste


    Method


    Preheat the oven to 450f – 230c gas mark 8


    (1) Roast the bones in the oven for around 25 minutes


    (2) Next add all your vegetables in with the bones and roast for a further 20 minutes.


    (3) Take out the bones and vegetables from the oven and then place a large strainer over a bowl or something, and pour all the meaty bones and veg into the strainer, pick out all of the bones, and any bits of meat, and veg and then place them all into a saucepan.


    (4) Next add the 1.4 litres of hot water mixed with stock cubes, also mixed with the butter, and flour, and leave on a simmer for 1 hour 15 minutes.

    Serves 4 people


    Enjoy

    Beef broth recipe chef mike darracott

  • Beef Faggots Recipe

    Beef Faggots Recipe

     

    Ingredients


    250 g pig’s heart chopped into 3cm bits

    250 g pig’s liver   chopped into 3 cm bits

    220 g onion’s peeled and chopped

    250g diced stewing steak,   chopped into 3c m bits

    80g breadcrumbs

    250ml water

    1 pinch of ground mace

    Salt and fresh ground black pepper to taste

    2 tbsp chopped fresh sage

    2 medium beaten eggs

    2 tbsp of plain flour

     

    Method


    Preheat your oven to 180C-350F-Gas 4


    Place the water, onions, heart, liver, steak, into an ovenproof casserole dish, and cook in the oven for around 40 to 50 minutes, or check to see when the meat is cooked and tender enough.



    Next drain off all the liquid through a strainer, and put it to one sideNow using a mincer, a hand or electric one, push all the cooked meat and onions through it into a bowl, now to the bowl add the breadcrumbs, mace, chopped sage, 1 beaten eggs, flour and salt and pepper to taste. Now we make the faggots, wet your hands a little, and roll all of this mix into tight balls, about the size of golf balls, or bigger, it’s up to you.


    Put the balls back into the casserole dish, with the cooking liquid, and put back into the oven for another 15 minutes. Remove from oven, and turn the liquid into gravy, using little more than gravy mix from supermarket, add some of the gravy granules until a thick gravy is made.


    Serves 5 people


    Enjoy Chef Mike Darracott

    Beef Faggots Recipe chef mike darracott

  • Mince beef and onion pie recipe

    Mince beef and onion pie recipe


     

    Ingredients for filling

     

    I tsp of allspice

    1 small finely sliced celery stick

    2 tbsp vegetable oil

    1 tsp of garlic powder

    1 tsp of ground ginger

    375 g best beef mince

    1 medium onion, chopped

    60 g mushrooms, chopped

    1 tsp of corn - flour mix in a small amount of water

    230 ml beef stock

    Salt and ground black pepper to taste

    3 tsp of milk for glazing the pie


     

    Ingredients for Short crust pastry


     

    80g of salted or unsalted butter

    200 g plain sifted flour

    70 ml of water

     

    Method filling


     

    Preheat your oven to 200 C-400 F-Gas 6



    And you will need a 20 cm round 3 cm oven proof pie dish



    (1) Heat your oil in a frying pan and fry the mince for 5 minutes, moving it about until it slightly browns.


    (2) Next add the onion and celery and cook for a further 2-4 minutes, then stir in all of the other filling ingredients except the milk, and cook for 2-3 more minutes.


    (3) Now add your stock and leave on a low heat for another 16 minutes.


    (4) Next place the cooked mix to one side for a moment.


     

    Method pastry


     

    (5) Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into a dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now cut it into two halves, and roll one half out to fit the whole of your pie dish, and the other half to cover the top with just enough hang over to crimp.


    (6) Now spoon in your filling, and cover with the pastry top, finish off by crimping sides with a fork or by hand, and wash the top with milk.


     

    Bake in the oven for 15-20 minutes or until golden-brown.


    Serve with some mixed vegetables and chips, or whatever you feel like.


    Serves 4 people



    Mince beef and onion pie recipe chef mike darracott

  • Beef ravioli recipe

    Beef ravioli recipe


    Ingredients for filling


    190g of boiled drained minced beef

    55g of chopped cooked onion

    1 crushed garlic clove

    390g of boiled drained spinach

    Salt and black pepper to taste

    3g breadcrumbs


    Method for filling


    (1) Place all the cooked ingredients and seasonings and breadcrumbs into a hand mincer or electric mincer and mince them into a bowl. Now place to one side for a moment

     

    Ingredients


    For ravioli


    190g plain flour

    Pinch of salt

    25g olive oil

    85g water

    1 egg beaten for egg wash

    For poaching the ravioli you need

    Pinch of salt

    Enough water to cover the ravioli


    Method for ravioli


    (2) Into a bowl your sieved flour and salt.


    (3) Now add the water and oil.


    (4) Mix together until you have made a smooth to touch dough.


    (5) Place in the fridge for 30 minutes.


    (6) Now roll out the dough 24 cm long by 36 cm, cut this into half, and egg wash around the sides of each piece.


    (7) Now pipe out the filling onto one side of the ravioli paste about 3 cm apart.


    (8) Now cover over this with the remaining half of paste, now press down to form pockets of filling and paste, cut out all of the pockets = size, and then crimp the edges of each parcel with a crimping wheel.


    (9) Now place a saucepan with enough water to cover ravioli with, and a pinch of salt, and poach for 10 minutes.


    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Beef ravioli recipe 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

  • Beef lasagne recipe

    Beef lasagne recipe


    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





    Enjoy chef mike darracott


    Beef lasagne recipe chef mike darracott

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