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  • Spaghetti & garlic meatballs Recipe

    Spaghetti & garlic meatballs Recipe

    Chef Mike Darracott

     

     

    Ingredients for meatballs

     

    2 medium eggs
    2 tsp water  
    500g of minced pork sausage meat  
    1/2 kg best beef mince  
    1 medium onion, finely chopped  
    1 tsp of coriander powder  
    1/2 tsp paprika  
    90g 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 crushed
    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 pinch of salt, bring to the boil drop back to a simmer until soft and cooked, about 15 to 20 minutes, and drain just before serving.

     

    Method for the meatballs

     

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

     

    (1) Put the sausage 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 half the size of say a golf ball, balls ( approx )

     

    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 10 minutes stirring occasionally, then add the meatballs to the pan and cook for a further 12 minutes stirring the balls around from time to time.

     

    (3) Now place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, onto 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 dararcott

    Enjoy Chef Mike

  • 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

  • My story

    My story


    I started this site 4 years ago after living the last 40 years

    with Brain damage, its been very hard

     

    PLEASE DONATE TO HELP ME

    KEEP THIS SITE UP USE THE DONATE BUTTON ON RIGHT SIDEBAR OR SIMPLY CLICK BELOW

    PLEASE HELP ME AND DONATE DISABLED FOR 40 Years with among other things Brain damage hearing loss spine damage.

     

    List of my disabilities I live with daily

    Spine damage in lower middle and neck

    Brain damage part of my cerebellem is dropping out of my skull towards my brain stem mm by mm a year

    Both my ears have ringing sounds daily for last 15 years
    causing my dizziness sickness off balance problems, coupled with painful earaches every time the weather pressure changes.

    Mind blowing headaches from pressure build ups daily with hardley No sleep this because my brains CSF fluid that travels around my body does not go around my brain like it should, so I get real bad and I mean real bad headaches 

    Cervical spondalosis of my neck

    Lack of feeling in my lower legs and tummy since accident 40 years ago

    Irregular Heart beats with varying blood pressure

    Blood sugar problems

    Very poor sight

    I have tried every single day of my life to beat the problems I have, I have worked on my computer almost every day trying to make a success of this site to give my wife and I an income, but no one ever took me up over the last 4 hard years on having an advert, so its just been killing me.

    Because of my accident we lost our mortgaged home


    I trained to be a chef in Cornwall at Redruth college, after college I continued to learn butchery, and bakery.

    I then went on to work in the World famous Lobster Pot Hotel in Mousehole, where I was lucky enough to prepare food for many a celebrity when working in the kitchen there.

    After gaining more experience in a few other restaurants I went on to become an executive Chef in several large establishments of which I catered for around 200 people.

    Sadly late one summers night in the seventies, I suffered an accident, and it put an end to my career, because I was not the same when I came out of hospital. I struggled to carry on cooking for another 8 years, but I could no longer carry on.

     
    I had sustained some brain damage, which later led to my writing career, and this very page, and you will find all my current books on Amazon here, just click on my picture below.........

    chef mike darracott book proper cornish childhood to be made into a movie

    But this never defeated me for a
    moment and I will carry on helping
    others where ever I can.

    I did not let my health problems stop me from living life to the full, and through my story found in the blog on this site, I hope to inspire people to not give in. 

    Also
    Who are the disabled people who have the most significant impact on the way we live today?

    Well over a year after Disability News Service began the process of finding the UK’s most influential disabled people, we are finally ready to publish those 100 names.
    And I am so

    Proud to be chosen and in the top 100 influential disabled people for media in the UK

    http://www.disabilitynewsservice.com/the-list/

    ====================================

    These days I write a recipe column for the Magazine Sorted, and a recipe column for the magazine The Good News newspaper. I am proud to now say that my recipes are read by over 1.3 million people a Year, so if any of you wish to advertise your business on my blog, please contact me using the email address below or click on the link above

     
    I hope that through my books, and magazine columns and this website, to help people worse off than me, and inspire them to continue to flourish and enjoy every moment of their life, and to not give up, just keep on thinking positive thoughts, and you will get through anything. Finally were all human, I'm also disabled, so please inform me of any typo's I may have made in any of the recipes.
     

    I recently taught trainee cooks at a training kitchen at Hadleigh Farm training centre Essex. It was an amazing day, I was so glad to be able to have helped students who face many types of barriers to learning.

    I would recommend to anyone to visit the centre, they have a rare breeds farm there that you get to look around and many other interesting things to do, oh yes, and I have heard the food in the tea rooms is excellent, so please support the cause and go along to the farm.

    My Book To Film Proper Cornish Childhood


    My Book Proper Cornish Childhood is being made into a book to screen, and at the moment were going through the initial stages, with the first one being turning my book into a screenplay.


    I am so excited because I am a Cornish born author and love my birth place, there can be no other place on this Earth better to live or to have grown up in than Cornwall for me, and I am so proud that my book is going to be a film.


    The synopsis of my film is below, I thank you for reading this, I hope to put Cornwall even more on the map than it already is.
    You can also see this book on Amazon now by clicking the text below.......................


    Proper Cornish Childhood The picturesque fishing village of Mousehole and its surroundings during the 1960s and 1970s are brought to life in this personal memoir of a Cornish childhood. Born in Newlyn, Michael spent his early years living at Trereife Lodge and later became a chef at the renowned Lobster Pot hotel.


    The book is full of details of everyday life as seen through the eyes of a child. These include learning to cook with his mother in the family kitchen, family Christmas celebrations and the annual turning on of Mousehole lights.


    For those of us old enough to remember, the change from the old money to decimal currency was a big event, and this is covered in the book, one of many reminders of the '70s. The Torrey Canyon disaster and its devastating effect on Cornwall's coastline and wildlife are given considerable coverage.


    As anyone who remembers that era can testify, the beaches and harbours on both the north and south coasts were covered in thick lumps of oil for many years. The author, as a boy of 10, watched the tanker on the Seven Stones reef being bombed to set fire to the remaining oil.


    There are many interesting insights and observations relating to West Penwith, and there is nostalgia for those of us who remember how things were and how things have changed.


    I hope you have time to take a look at the book


    Many thanks Michael J Darracott


    My Book Proper Cornish Childhood will be made into a film  
  • Beef in oyster sauce with bean spouts

    Beef in oyster sauce with bean spouts


    Ingredients


     

    400g best beef fillet sliced into too thin strips

    1.5 tsp light soy sauce

    2 tbsp oyster sauce

    1 tsp lime juice

    1 chilli, de-seeded, finely chopped

    350 g fresh washed and drained bean sprouts

    1 tsp ground ginger

    1 small sliced onion

    Salt and freshly ground black pepper

    1 small sliced red pepper

    2 tbsp groundnut oil

    2 tsp olive oil

    2 cloves garlic, finely chopped

    10 g baby sweet corns or 10 g sweet corn kernels

    1 tbsp cider vinegar

    2 large mushrooms sliced

    5 g peas

     

    Method

     

    1.Slice your beef into quite thin pieces and then place into a bowl, next add the soy sauce, oyster sauce, and ginger, cider vinegar, salt and pepper, lime juice and mix together well, allow to stand for about 5 minutes.


    2 Put the groundnut oil and olive oil into a Wok, heat it up until it starts to smoke a little then add your onions, garlic, chilli, sweet corn, red pepper, and peas and stir and cook for 8 minutes.


    3 Now add your sliced mushrooms and cook and stir for 2 minutes more, and then take off heat for moment.


    4. Next into a small frying pan, put the entire contents of the meat bowl, and cook until the meat is soft and tender.


    5 Now put the Wok back on the heat and add the bean sprouts, and stir and cook for 2 minutes, and then add the meat and juices from the frying pan, and heat up ready to serve.


    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Beef in oyster sauce with bean spouts chef mike darracott

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