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  • Chicken and pasta with vegetables in a tomato sauce recipe

    Chicken and pasta with vegetables in a tomato sauce recipe
     
    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

    (2) Cook the following ingredients in a frying pan, using half the vegetable oil, the red/green peppers, onion, green peas, courgettes.

     

    (3) In another pan cook the chicken in the other half of vegetable oil.

     

    (4) Now add the cooked chicken, tomatoes, and tomato puree salt and pepper, garlic and thyme to the other frying pan, and mix together, finally drain the pasta, and also mix that in, and cook for around 4 minutes on a low heat, stirring all the time.

     

    Serves 4 people

     
    Chicken pasta with vegetables in a tomato sauce chef mike darracott

     

    Enjoy Chef Mike Darracott

  • Tender Chicken and pasta with vegetables in a tomato sauce recipe

    Tender Chicken and pasta with vegetables in a tomato sauce recipe

    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

    (2) Cook the following ingredients in a frying pan, using half the vegetable oil, the red/green peppers, onion, green peas, courgettes.

     

    (3) In another pan cook the chicken in the other half of vegetable oil.

     

    (4) Now add the cooked chicken, tomatoes, and tomato puree salt and pepper, garlic and thyme to the other frying pan, and mix together, finally drain the pasta, and also mix that in, and cook for around 4 minutes on a low heat, stirring all the time.

     

    Serves 4 people

     

     

    Enjoy Chef Mike Darracott


    Tender Chicken and pasta with vegetables in a tomato sauce  chef mike darracott chef mike darracott

    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott

     

  • Stir fried vegetables sliced chicken in a Soy sauce Recipe

    Stir fried vegetables sliced chicken in a Soy sauce Recipe

    Chef Mike Darracott


    Ingredients


    Sauce ingredients


    180 ml dark soy sauce

    200 ml light soy sauce

    2.5 cloves of garlic, finely diced

    6 tbsp granulated sugar

    2 kg sliced chicken breasts approx 7 cm long by 1cm thick

    200 ml of cold water

    200 g cooked drained rice kept heated and to one side

    For the stir-fried vegetables

    2 tbsp vegetable oil

    5g garden peas fresh or frozen

    1 medium sliced red pepper

    1 medium sliced red onion

    1 tsp ground black pepper

    2 large sliced mushrooms

    1 tsp dried oregano

    1/4 tsp sesame oil

    1 tbsp Worcester sauce

    65 ml hot water mixed with 1 chicken stock cube

    1/2 tsp malt vinegar


    Method for sauce


    (1) Mix the dark and light soy sauces together with the water, add the garlic and the 6 tbsp tablespoons of sugar in a bowl, now place into a wok and heat up until boiling, then add your chicken and simmer until your sauce thickens up.

    (2) Next add in all the remaining sauce ingredients, and cook on a simmer for 15 minutes, and then take off the heat and leave to one side for a while.

    Method for stir fry vegetables


    (3) Now to cook the stir fry ingredients, heat up your oil in another wok, add your vegetables, cook them to how you like them, I like mine a little bit hard, so don’t cook them as long, it’s up to you.

    (4) When your vegetables are cooked the way you like, add all the other stir fry ingredients and mix together

    (5) Now reheat up the chicken and soy sauce, and serve with the reheated stir fry vegetables on a bed of the cooked drained rice.


    Serves 6 people

    Freshly make chicken vegetables in a soy sauce recipe from
    chef Mike

    stir fried vegetables chicken in soy sauce recipe chef mike darracott


    chef mike darracott

  • Chicken pasty recipe

    Chicken pasty recipe


    Ingredients


    (For the filling)



    470g of sliced into bite sized chicken breast

    260g of Swede

    460g of potato’s

    200g of onion

    4 tsp of butter

    Salt & pepper to taste

    1 egg



    (For the Pastry)



    500g plain flour

    125g of white shortening or margarine

    30g margarine

    180ml cold water



    Method




    Knead the fats into the flour until it looks like breadcrumbs. Add water and mix in a food mixer, or can be kneaded by hand into dough. Now place the dough in your refrigerator, and leave for say an hour or two, this will make it easier to roll out later.




    Then take out of fridge, divide into 4 equal dough balls. Roll out each dough ball into a circle, around about tea plate size. TIP; roll out on some flour, and put a little bit of flour on rolling pin, stops dough sticking to worktop.


    Chop all the vegetable’s quite fine, and the meat bite - size, then mix them all together in a bowl, next put handfuls of the mix in the centre of your pastry circle, add salt & pepper, and the tsp of butter on top of the mix, fold the pastry over the mix, and crimp the sides together, or just seal the sides with a fork or something, moisten the sides of the dough with a little water to help it stick together before crimping.



    Preheated oven 220C/425F, finally, whisk the egg, and brush a little on top of each pasty, place on baking sheets, cover with tinfoil, bake for 30 minutes, then take off tinfoil, and then finish baking pasties for another 30 minutes.



    Serves 4


    chicken pasty recipe chef mike darracott

  • Sweet and sour lemon chicken recipe

    Sweet and sour lemon chicken recipe


    Ingredients



    400 g sliced chicken breast cut roughly into 7cm long by 1-2 cm wide

    1 tsp of corn – flour mixed in a little water

    Juice and zest of 2 lemons

    4 tbp of lemon curd

    1 tsp English mustard

    2 tsp light soy sauce

    1 tsp vinegar

    2 tbs low mayonnaise

    1 small red pepper sliced

    1 sliced medium onion

    5 g bean sprouts

    3 g garden peas

    1 celery stick sliced finely

    4 g button mushrooms whole cleaned

    4 tbs of granulated sugar

    3 tbs vegetable oil


    Method


    (1) Heat up the vegetable oil in a wok, or large deep frying pan.


    (2) On a medium heat add the chicken and cook the chicken until soft for about 3 minutes, then leave to one side.


    (3) Next add all the other ingredients except the corn flour into the oil that the chicken had been cooked in, and stirring all of the time, cook for 6 minutes.


    (4)Next add back the chicken and mix in well, then using a wooden spoon, pull all the mixture to one side of pan, and add the corn- flour, mix until it thickens, and then mix all the ingredients into the thickened mixture. Serve with salad or boiled rice or whatever you choose.


    Serves 4 people


    Sweet and sour lemon chicken recipe chef mike darracott

  • Chicken and spring vegetable pie

    Chicken and spring vegetable pie


     

    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
    480 g of chicken breast cut into bite size chunks
    1 tbsp English mustard
    190 ml chicken stock

    220ml double cream

    Salt and ground black pepper to taste

    1 tsp of vegetable oil to grease baking dish



    Pie crust



    500g puff pastry from the supermarket





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

     

    (1) Heat your oil in a large saucepan and add the chicken, 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.


    (4) We now cut the puff pastry in half, and roll out a base to cover the bottom and sides of dish with one half.


    (5) Now spoon your all you’re filling in to the base.


    (6) Roll out the other half of pastry 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 5 people

     

    Enjoy Chef Mike Darracott


    Chicken and spring vegetable pie recipe chef mike darracott

  • Chicken and vegetable spring rolls

    Chicken and vegetable spring rolls

     

    Ingredients

     

    Stir fry filling

     

    1 tbsp vegetable oil

    2 small chicken breasts cut into small bite sized chunks

    1.5 tbsp light soy sauce

    1 tsp lemon juice

    2 medium sized sliced mushrooms,

    1 tbsp light oyster sauce

    1 large carrot finely sliced

    1.5 cloves of garlic, very finely chopped

    1 tsp of ground ginger

    1 tsp of paprika

    85 g bean sprouts

    1 large spring onion, finely sliced

    1 tbsp water mixed with 1 tbsp corn flour

     

    For wraps


    10 spring roll wraps from supermarket, or use any wraps you can find


    4 tbs olive oil


     

    Method


    Fry your chicken in the vegetable oil on a medium heat, then add soy and oyster sauce, now add all the other ingredients, except the water and corn – flour, and cook for around 2 minutes stirring all the time.


    Now take a wrap, fill the centre with 1 12th of the mixture outwards to each end leaving a couple of cm, then tuck the ends in and wet with the corn – flour mixture, and now dampen all of the wrap along its edges, and roll it up, this will stop it from unwrapping in the pan.



    Repeat with the remaining eleven wraps, and now fry each one until light brown in the olive oil in a frying pan.

     

    Serves 6 people



    Enjoy Chef Mike Darracott


    Chicken and vegetable spring rolls chef mike darracott

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