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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

  • Chicken Popcorn with mixed herb mayo recipe

     Chicken Popcorn with mixed herb mayo recipe

     

    Ingredients

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

    (1) Mix the seasoning and flour into a bowl.

    (2) Into another bowl mix the beaten egg with half the contents of the other bowl into a batter.

    (3) Now dip pieces of chicken into the flour first and then into the batter.

    (4) Then either fry in the oil, or like me use a deep fat fryer until cooked and golden brown

    (5) Take the mayo and add the herbs and fold in.

     

    Serves around 4 people

    Enjoy Chef Mike Darracott


    chicken popcorn with mixed herbs mayo recipe chef mike darracott

    Enjoy Chef Mike

  • Stir fried chicken Soy sauce with vegetables recipe

    Stir fried chicken Soy sauce with vegetables 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

     

    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 cook rice.

     

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott

    stir fry chicken soy sauce with vegetables 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

  • Freshly made Popcorn Chicken with mixed herb mayo recipe

    Popcorn Chicken with mixed herb mayo recipe



     ingredients

     

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method


    (1) Mix the seasoning and flour into a bowl.

    (2) Into another bowl mix the beaten egg with half the contents of the other bowl into a batter.

    (3) Now dip pieces of chicken into the flour first and then into the batter.

    (4) Then either fry in the oil, or like me use a deep fat fryer until cooked and golden brown

    (5) Take the mayo and add the herbs and fold in.

     

    Serves around 4 people


    Enjoy Chef Mike Darracott







  • Chicken & bacon melt with apple stuffing recipe

     

    Chicken & bacon melt with apple stuffing recipe





    Ingredients

    3 tablespoons of vegetable oil

    4 x 100 grams of chicken breast

    85 grams of sage and stuffing mix

    ½ of a finely diced and peeled cooking apple

    100 grams of any type of Bacon chopped up in bite size chunks

    40 grams of grated cheddar cheese

    Method

    First preheat your oven to 200c/400f

    Pan Fry the chicken breast in the vegetable oil until nearly cooked next put each breast in oven proof individual serving dishes like the ones I used in picture.

    Now, make up the stuffing mix per instruction on packet, and then add the finely diced apples to it. Next cover each piece of chicken with the apple stuffing, and then cover each with the bacon.

    Now bake for around 15 to 20 minutes or until the bacon as just started to go a little crispy, now take out, and top of each dish with the grated cheese, return to oven for a short while until the cheese has melted and turned brown.

    Serves 4





    chicken & bacon melt with apple stuffing recipe chef mike darracott



     



  • Freshly made Soy sauce chicken with stir fried vegetables

    Freshly made Soy sauce chicken with stir fried vegetables

     

    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

     

    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 cook rice.

     

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott


    soy sauce chicken  and rice chef mike darracott

  • Chicken Enchiladas in Tortilla wraps recipe

    Chicken Enchiladas in Tortilla wraps recipe

     

    Ingredients

    1 200g jar jalapeno chilies, drained and roughly chopped up
    450g chicken breast cut into bite size chunks
    1 medium sliced onion
    1 300g bag tortilla wraps with 12 wraps in from the supermarket
    900ml passata supermarket
    1 crushed peeled fresh clove of garlic
    115 ml of any salsa you prefer from the supermarket
    1.5 tbsp olive oil
    115ml soured cream or plain yoghurt if you prefer
    90g black olives
    1 tsp chili powder
    1 tsp paprika powder
    260g grated cheddar cheese
    Salt and black pepper to taste

    Grease a baking tray with a little bit of the olive oil

    Method


    Preheat your oven to 180 C - 356 F - Gas mark 4

     

    (1) Into a frying pan we place the olive oil and chicken, onions, garlic and chilies, paprika, and salt and pepper to taste, we now turn heat to a simmer, and allow to cook until meat starts to brown slightly stirring all the time.

    (2) Next add the passata, and chilli powder, and continue to cook for 6 minutes still on a simmer.

    (3) When the 6 minutes are up, take your tortillas, and fill each one with the beef mixture, then each gets some salsa, followed by olives, and cheese, and sour cream, now wrap each tortilla up.

    (4)  Next place on the greased baking tray, and bake for around 20 - 25 minutes.

     

    Serves 6 people

    Chicken Enchiladas in Tortilla wraps recipe chef mike darracott





  • spicy chicken drumsticks

    spicy chicken drumsticks

     

    Ingredients


    3 tbsp coconut oil

    3 cloves garlic, mashed up

    2 tsp chilli powder

    1 tsp garlic powder

    2 pinch paprika

    Salt ground black pepper to taste

    8 chicken drumsticks

     

    Method

     

    (1) Preheat your oven to 375 F- 190C- gas mark 5

    (2) Into a large bowl, combine the garlic, chilli powder, garlic powder, paprika, salt and pepper as well as the coconut oil.

    (3) Next coat the chicken in the mixture, making sure each drumstick as a good covering on it.

    (4) Put the chicken drumsticks on a baking sheet with space in between each . Cook for an 1 hour or until cooked

    Serves 4 people


    chef mike darracott spicy chicken drum sticks recipe

  • Chicken and bacon wrap with apple stuffing recipe

    Chicken and bacon wrap with apple stuffing, very tasty treat this recipe, made by me chef mike darracott, can be found by clicking on the image below which will take you to the recipe page.

    chicken and bacon with apple stuffing wrap recipe chef mike darracott





  • Chicken bacon stuffing and apple wrap

           Chicken bacon stuffing and apple wrap recipe



    Chicken bacon stuffing and apple wrap with melted cheese chef mike darracott simply click on the url below to go to recipe page....



    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/865-Chicken-and-bacon-wrap-with-apple-stuffing-recipe




    chicken bacon wrap recipe chef mike darracott

  • Soy sauce chicken with stir fried vegetables recipe

    Soy sauce chicken with stir fried vegetables

     

    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



    soy sauce chicken with stir fry vegetables chef mike darracott

  • Lemon & Ginger Chicken recipe

    Lemon & Ginger Chicken

     

    Ingredients

     

    400 g fresh sliced chicken breast

    Either 1 tsp of powdered ginger or around 5 g of freshly grated ginger

    1 medium sliced onion

    1 medium sliced red pepper

    10 button mushrooms sliced into quarters

    25 g of drained canned sweet corn kernels

    25 g of drained canned garden peas

    The juice and zest of 1 large lemon

    3 tbsp of lemon curd

    3 tsp of vegetable or olive oil

    6 tbsp of water

    Salt and pepper to taste

    200 g of basmati or long grain rice cooked drained and kept heated to one - side


    Method


     

    First into a wok or large frying pan we place our oil on a low heat, next add the chicken slices, and cook until just tender, remove and leave to one – side for the moment.


    Now using the same oil in pan, add the lemon juice zest and water, and then add the peas, sweet- corn, mushrooms, red pepper, and onions, cook for around 4 minutes on a low heat.



    Now add to the pan, the lemon curd, salt and pepper to taste and the ginger, and cook and stir for 2 minutes.


    Finally add back the chicken and toss it about in the sauce with the vegetables and turn the heat up to be ready to serve.


    Now serve onto 4 plates with the heated rice.


    Serves 4 people


    lemon and ginger chicken chef mike darracott

  • Mango and Apricot and Coriander Chicken recipe

    Mango and Apricot and Coriander Chicken recipe


    Ingredients

     

    10 g Broad beans

    10 g garden Peas

    10 g Sweet corn kernels

    400 g sliced Chicken breast

    100 g Bean sprouts

    1 large sliced Red pepper

    3 large sliced Mushrooms

    1 tbsp of vegetable oil

    2 tbsp water

    Salt and ground black pepper

    300 g jar of Tesco’s Mango Apricot & Coriander chutney or any other brand

    200 g cooked drained boiled Rice


     

    Method


    (1) Put your rice on to cook.


    (2) In a frying pan heat your oil up, on a low to medium heat, add chicken breast and half cook, and then place the chicken in a bowl to one side for a moment.


    (3) Next add the water to the same frying pan, and add all the vegetables, and cook them until softened, now add back the chicken.


    (4) Now add the chutney, and salt and pepper to your taste, and mix together well, cook the whole lot for 5 minutes stirring all the time.


    (5) Drain the cooked rice, and serve right away.

     

    Serves 4 people



    Mango and Apricot and Coriander Chicken chef mike darracott

    Enjoy chef mike darracott

  • Mango chicken recipe

    Mango chicken recipe


     

    Ingredients

     

    Chicken mixture

     

    300 g fresh chicken breasts sliced into strips

    Garlic salt and ground black pepper to taste

    2 Tbp light soy sauce

    1 tsp of dried ginger powder

    2 medium sliced onions

    1 ripe mango cut up into bite size chunks

    1 medium red pepper diced

    1-2 Tbp water

    3 Tbp vegetable oil

    2 g bean sprouts

    2 g garden peas

    2 g sweet- corn kernels

     

    Mango sauce

     

    1 cloves garlic crushed

    1/2 tsp powdered paprika

    1-2 Tbsp. chopped fresh coriander

    1 Tbp lime juice

    The flesh of 3 medium size ripe mangoes

    1 Tbp white cider vinegar

    Black pepper to taste

    1 Tbp white sugar to taste

    1 tsp  ground cumin

     

     

     

    Method

     

    (1)Put all your Mango Sauce ingredients into your food processor or blender turn on your blender and make a really smooth mango sauce.


    (2) Next we need to place the chicken in a bowl with all the rest of the chicken mixture ingredients, except the vegetable oil, and give it a good stir, leave to one side for say 10 minutes.


    (3) Take a wok or large deep frying pan, heat up your vegetable oil, now empty the bowl of chicken mixture into it, and fry until all ingredients are cooked to your liking.


    (4) Add in your sauce, stir it in, and cook for another 2 minutes.


    Serve with boiled rice


    Serves 4 people


    Mango chicken recipe chef mike darracott

  • Spicy fried chicken goujons recipe

    Spicy fried chicken goujons recipe


    Ingredients


    1 tsp garlic salt

    150 g plain flour

    1 tsp paprika powder

    ½ tsp of freshly ground black pepper

    500 g fresh chicken breast sliced into approx 8 cm long by 2 cm thick pieces

    1 tsp dried oregano

    1 medium egg, beaten in a bowl

    160 g fresh white breadcrumbs or packet ones in a bowl

    3 tbs vegetable oil to fry them in

    140 g cooked potato chips

    4 fried eggs

     

    Method

     

    (1) Mix the flour, pepper, oregano, paprika and garlic salt together well in a bowl.


    (2) Next take your chicken slices and dip them one by one first into the beaten egg, then into the breadcrumb spice mix.


    (3) Heat your vegetable oil in a medium size frying pan on a medium heat setting, and then cook all the pieces for 4.5 minutes turning them from time to time.


    (4) When cooked place on kitchen paper to absorb excess oil, and serve right away.


    (5) Serve with a fried egg on each plate and chips, or whatever you like.


    Serves 4 people


    Enjoy Chef Mike Darracott


    Spicy fried chicken goujons recipe chef mike darracott

  • Chicken lemon and sultana wellington

    Chicken lemon and sultana wellington


    Ingredients


    For filling


    400 g chicken breast cut into bite size chunks

    1 medium diced red pepper

    30 g sultanas

    1 medium diced onion

    The juice and zest of 1 large lemon

    2 tbs of lemon curd

    Salt and pepper to taste

    4 tsp vegetable oil

    3 tbs of water

    2 tsp of corn – flour mixed in a little water


    For short crust pastry



     

    80g of salted or unsalted butter

    200 g plain sifted flour

    70 ml of water


    Method for pastry


    (1) First preheat the oven to 200 c – 392 f gas mark 6 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 dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge.


    (2) Now divide the dough up into 4 balls, and onto a floured surface roll each ball out into an oblong shape about the thickness of a penny. Then leave on a lightly floured plate in the fridge.


    The filling


    (3) Into a frying pan go’s the oil, on a low heat add all the lemon juice and zest, and water, and lemon curd, mix into oil, and then add all other ingredients except the chicken. Allow to cook on a low heat for 4 minutes.


    (4) Now add the chicken and cook for a further 5 minutes turning the chicken over from time to time. Now add some of the corn – flour mix, a bit at a time until the pans contents become sticky and slightly binding to each other.


    (5) Now take out the rolled out dough from the fridge, and divide the mixture across the centre of each piece, and then crimp up the sides to make a pouch of pastry.


    (6) Grease and dust with a little flour a baking tray, and lay your 4 wellingtons onto it, then bake in the oven for 15 minutes.


    Serves 4 people


    Enjoy Chef Mike Darracott


    Chicken lemon and sultana wellington chef mike darracott

  • Lime and mustard chicken breasts

    Lime and mustard chicken breasts


    Ingredients


    400 g chicken breast

    2 medium carrots thinly sliced

    1 medium red pepper diced

    Juice and zest of 1 lime

    2 tsp granulated sugar

    4 tbs of water

    1 medium diced onion

    2 tsp of English mustard

    2 tsp plain mayonnaise

    3 tsp of vegetable oil

    Salt & pepper to taste

     

    Method


    (1) Fry your chicken breasts in the vegetable oil, and then place on a plate to one side.


    (2) Next put the onions, red peppers, carrots, into the oil, and almost cook them.


    (3) Now add the water, mayo, mustard, sugar, and salt pepper to taste, and mix in and cook for a further minute.


    (4) Finally add back the chicken and toss around in the mixture for a minute more.


    (5) Serve on a plate, serving suggestions, maybe some boiled rice, or sauté potatoes, or whatever you fancy.

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Lime and mustard chicken breasts chef mike darracott

  • Tangy and hot chicken stir fry recipe

    Tangy and hot chicken stir fry recipe


    Ingredients


    10 g edamame beans

    2 Sliced mushroom

    10 g bean sprouts

    10 g carrots diced

    1 medium red pepper diced

    5 g green cabbage

    400 g sliced chicken breast

    Half the zest and juice of 1 lemon

    Half tsp of chilli pepper

    Salt pepper to taste

    7 tbs of vegetable oil

    1 tsp garlic powder

    1 tsp of paprika powder

    100 g of boiled long grain rice


    Method


    Heat up your oil in a wok, add garlic powder and paprika, now cook the sliced chicken breast slowly, when nearly half cooked add the zest and lemon juice, when cooked, transfer the chicken to a bowl and set aside.


    Next put the rice onto boil.


    Now into the oil that’s in the wok, put all the other ingredients, and stir around until all cooked, salt and pepper to your taste, and add a little more vegetable oil if required, when cook, fold in the cooked drained rice, and add back the chicken, mix it altogether well and over a medium heat insure all the pans contents are hot.


    Serves 4 people




    Enjoy chef mike darracott


    Tangy and hot chicken stir fry chef mike darracott

  • Crunchy baked rosemary breaded chicken breast

    Crunchy baked rosemary breaded chicken breast recipe


    Ingredients


    2 tsp Dried Rosemary

    2 tsp Garlic powder

    Salt and pepper to taste

    4 chicken breast 100 grams each or around that size

    8 Tbs Mayonnaise

    3 tsp English mustard

    1 tsp of powdered paprika

    300 grams white Bread crumbs

    3 table spoons of finely chopped fried onions

    2 tsp of Vegetable oil


    Method


     

    First preheat oven to 220/425°F


    First we fry our onions until just cooked out, and leave to one side for the moment.


    Now into a bowl we place the dried rosemary, Garlic powder, salt and pepper with the bread crumbs, and leave to one side. Next, in another bowl mix the Mayonnaise with the mustard, and paprika and the fried onions.


    Now get an oven proof dish, and grease the bottom with all of the vegetable oil, take your chicken breast one at a time tip each one into the mayo mustard mix, use a spoon to coat them if need be. Then dip them into the bread crumb mixture, and then place on the oven proof dish.


    Bake for around 30 to 35 minutes; check that chicken is cooked with a skewer or knife.


    Serves 4 people


    Enjoy this Chicken recipe Chef Mike Darracott


    crunchy baked rosemary breaded chicken recipe chef mike darracott

  • Chicken and bacon wrap with apple stuffing recipe

    Chicken & bacon wrap with apple stuffing recipe


    Ingredients


    3 tablespoons of vegetable oil

    4 x 100 grams of chicken breast

    85 grams of sage and stuffing mix

    ½ of a finely diced and peeled cooking apple

    100 grams of any type of Bacon chopped up in bite size chunks

    40 grams of grated cheddar cheese


    Method


    First preheat your oven to 200c/400f


    Pan Fry the chicken breast in the vegetable oil until nearly cooked next put each breast in oven proof individual serving dishes like the ones I used in picture.

    Now, make up the stuffing mix per instruction on packet, and then add the finely diced apples to it. Next cover each piece of chicken with the apple stuffing, and then cover each with the bacon.

    Now bake for around 15 to 20 minutes or until the bacon as just started to go a little crispy, now take out, and top of each dish with the grated cheese, return to oven for a short while until the cheese has melted and turned brown.

     

    Serves 4

    chicken and bacon wrap recipe chef mike darracott

  • Super speedy spicy chicken and pasta

    Super speedy spicy chicken and pasta


    Thanks to my daughter Sarah, and my Son in-law Jude, for sending in this recipe.

     

    Super speedy spicy chicken and pasta

     

    Ingredients

     

    6-8 chicken Nugget's

    5 tablespoons of chunky salsa of your choice

    200g pasta

    ´

    Bring a pan of water to boil add a drop of olive oil and pour 200g of pasta for 8 minutes (check the packet times may differ) drain the pasta and place to one side oven bake nuggets for 10 minutes (again check the packet because times maybe different) cut the nuggets in quarters and place in a frying pan fry for 1 min and then add salsa stirring occasionally now add the pasta and heat and continue stirring for 2 minutes.

     

    Serve with garlic bread

     

    From Sarah Hawkins

    Enjoy Chef Mike Darracott

  • Honey & orange chicken breast recipe

    Honey & orange chicken breast recipe


    Ingredients


    600 g of defrosted frozen boneless skinless chicken breast fillets (supermarket)

    15 ml olive oil

    ½ small onion diced

    1 small peeled, pith removed and cut into segments, Satsuma or clementine

    ½ small diced red peppers

    ½ tspn of garlic powder

    45 ml clear honey

    4 tsbn soy sauce

    4 tsbn of fresh orange juice

    Salt & pepper to taste


    Method


    Into a frying pan goes the olive oil, next on a low heat, cook your chicken breast fillets, and then put to one side for a moment. We now on a low heat, melt the honey into the liquid in the frying pan, and then add the fresh orange juice, diced onions, & red peppers, and cook them. Once cooked, add the orange segments, soy sauce and the garlic powder, & salt pepper to taste, and cook on a low heat for a further 2 minutes longer.


    Now add your chicken back into the pan, and reheat while basting it with the sauce, finally turn the chicken out onto 4 serving plates, and share the sauce with each plate.


    Serves 4



    Ejoy Chef Mike Darracott


    honey & orange chicken breast recipe chef mike darracott

  • Chicken & Mushroom pancakes recipe

    Chicken & Mushroom pancakes


    Ingredients

     

    ¼ litre milk

    1 medium egg

    10 g melted butter

    175 g cooked bite sized chicken breast

    10 g thinly sliced fried mushrooms

    10 g defrosted frozen garden peas

    5 g red pepper fried

    Salt & pepper to taste

    2 tsp of finely chopped Parsley

    123 g of thick Béchamel sauce recipe found on my blog page

    100 g sifted plain flour

    4 to 6 tbsp of vegetable oil for frying pancakes in

    3 tbspn English mustard



    Method



     

    Into a bowl goes the flour, I make a volcano like structure with the flour, then make a hole in the middle of it, now we add our egg, salt & pepper, Parsley and milk, we slowly mix all the ingredients into each other. We’re looking to form a nice smooth batter, so mix well into you achieve it, if you have to adjust the consistency either add more milk or more flour.


    Once you have made the batter, we now need to put some of the vegetable oil into the pan to fry our first pancake, place enough of the batter in the pan to cover the bottom, cook each side until a nice light golden brown appearance is achieved. Now repeat until all the batter has been used.



    Heat up your thick Béchamel sauce, and add the cooked chicken and mushrooms, & red peppers, and English mustard, garden peas, and season to your taste if it requires any. Now divide up equally & spoon in the chicken mixture into each pancake and serve with maybe sauté potatoes.



      

     Serves about 4 possibly 6 depending on size of pancakes


     

    Enjoy Chef Mike Darracott




    chicken pancakes recipe

  • Chef Mike Darracotts Chicken Casserole

    Chicken Casserole

    Today I have just made this casserole for lunch, so thought I would share
    it with you all. Soon it will be summer ( finger’s crossed )  and we can turn to salad’s and lighter recipes.




    Ingredients
     
    1.6 kg of bite – size chicken breast
     
    1 medium onion sliced up or 5 or 6 chopped up shallots
     
    6 tbsp of extra virgin or olive oil
     
    1 stick of celery cut up into bite – size pieces
     
    2 carrots sliced
     
    3 tsp of Worcestershire sauce, or not up to you
     
    2 small garlic cloves finely chopped
     
    300ml  - ½ pint of hot water
     
    Juice of 1 small lemon
     
    Salt and pepper to taste
     
    Method
     
    Preheat your oven to 180c /350f next place your olive oil in a wide oven proof casserole dish, and brown your chicken pieces, then remove the chicken pieces to one side for a moment. Place the carrots onions or shallots, and celery into the dish, and sauté them for around 4 to 5 minutes. Next stir in the garlic, and as soon as you start to smell the garlic rising from the dish, put the chicken pieces back in.
     
    Add 3 tsp of Worcestershire sauce, if liked, and the lemon juice, let all simmer away for a few minutes, now add in the water finally season with salt and pepper to taste, and then cover the dish with its lid or foil, and put in oven for 1 & ½ hours, and stir every now and then.
     
    Serve with mash potatoes or boiled rice, or what you like.
     
    Serves 4

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