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  • Chef Mike Darracotts Fresh Strawberry Dumplings recipe

    Chef Mike Darracotts Fresh Strawberry
    Dumplings recipe

     

     

    Ingredients

     

     

    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard

     

    Method

     

    In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.

     

    Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.

     

    Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.

     

    Serves 4 people

    chef mike darracotts strawberry dumplings recipe

     

    Enjoy chef Mike Darracott

  • sultana pears & apple crumble recipe Chef Mike Darracott

    sultana pears & apple crumble recipe Chef Mike Darracott



    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar

     

    Ingredients for crumble

     

    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon

     

    Method

     

    (1) Preheat oven180 C-350 F Gas mark 4

     

    (2) Place the apples & Pears into a saucepan with the water, zest and juice of the lime, and sugar and boil on a low heat until soft.

     

    (3) Now add the sultanas, and cinnamon, and simmer for a further 2 minutes stirring all the time.

     

    (4) Divide the mixture into 4 oven proof dishes similar to ones I used in the picture.

     

    (5) Now to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the tsp of cinnamon.

     

    (6) Next pour the crumble onto each of the 4 dishes, and place in the oven for 20 to 30 minutes.

     

    Serves 4 people

     
    sultana pear apple crumble recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

  • Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

    Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

     

    Ingredients

    2 tbsp vegetable or olive oil
    1 large onion, sliced
    1 green pepper chopped up approx 1.5cm square
    1 red chillie, deseeded and chopped up
    200g drained canned chopped tomatoes
    2 tsp caster sugar
    4 small eggs
    1
    tsp of garlic powder
    6 tbsp thick, palin creamy yogurt

    Method

    (1) Heat your oil in a frying pan. Now add the onions, pepper and chillies.

    (2) now Cook until they start to soften.

    (4) Next Add the sugar tomatoes and garlic powder, and cook on a low heat for around 12 minutes stirring from time to time.

    (5) Now make 4 hollows in the mixture and crack the eggs into them.

    (6) Cover the pan with a dinner plate and cook the eggs over a low heat until they set.

    Serve with the yoghurt

    serves 4 people


    Creamy Turkish eggs recipe chef mike darracott

  • Fresh Cod in coriander and parsley sauce

    Fresh Cod in coriander and parsley sauce

    Chef Mike Darracott

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

    (1) First we melt the butter in a  frying pan. And then add the flour to the butter to make a roux and whisk together to get rid of any lumps.

    (2) Cook out the roux over a low heat whisking it all of the time until done takes around 3-4 minutes.

    (3) Next add a little milk to the roux and  mixing thoroughly. Now Continue to gradually add the rest of the milk a little at a time, keep whisking until all the milk has been added.

    (4) Bring to the boil. Add in the Fish Stock cube to flavour the sauce, whisk until dissolved. Reduce to a simmer then add your cream, and mix in well.

    (5) Now place the cod  into the pan, and mix all together, add the coriander, and parsley.

    (6) Cook stirring from time to time for around 6 minutes.

    Serves 4 people


    cod in coriander and parsley sauce chef mike darracott

  • Tangy Eve's pudding recipe

    Tangy Eve's pudding recipe

    Chef Mike Darracott

     

    Ingredients for filling


    730 g  of cooking apples peeled cored sliced
    70 g brown sugar
    1.5 tbsp of lemon juice
    1 tbsp of water
    1/2 tsp of cinnamon powder

    For your topping

    Ingredients


    170 g butter
    145 g caster sugar
    1 tsp of vanilla essence
    3 large eggs beaten
    190 g plain flour
    3 tablespoons of milk

     

    Preheat your oven to    350 f - 180 o - gas mark 4   grease with a little butter or oil a 21 cm 3cm deep pie dish.

     

    (1) First we place all the apples in the bottom of the dish, then cover with the brown sugar.

    (2) Then add the water- lemon juice - cinnamon powder.

    (3) Now we make the topping, so into a bowl we mix together the butter and sugar for 2 minutes and then add the eggs- vanilla essence and the flour and milk, keep mixing for 3 more minutes until its a batter.

    (4) We now pour this on top of the apples, making sure the mixture spreads out and touches the sides of the dish inside.

    (5) Now into the oven for 40 minutes.

    (6) When its baked and cooled down place on a wire, and dust with the icing sugar using a sieve.

    Serves 4 people

     

    Serving suggestions: Serve with cream or ice cream or both or custard or whar ever you wish.


    Tangy eves pudding recipe chef mike darracott

  • Apple and apricot crumble recipe

    Apple and apricot crumble recipe

    Chef Mike Darracott


    Ingredients for filling


    3 large peeled cored chopped cooking apples
    1 400 g drained can of apricots diced up into approx 1-2 cm bits
    175 ml of water
    2 tsp of ground cinnamon
    3 tsp of sugar


    Ingredients for crumble
     

    120 g unsalted butter
    115 g caster sugar
    190 g plain flour
    1 tsp of cinnamon


    Method


    (1) Preheat oven to    180 C-350 F Gas mark 4 and grease an oven proof dish 21 cm square by 2 cm deep.

    (2) Place the apples into a saucepan with the water and sugar and boil on a low heat until soft.

    (3) Now add the apricots and the two tsp of cinnamon and simmer for a further 2 minutes stirring all the time.

    (4) Now put the mixture into the oven proof dish.

    (5) Next to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the 1 tsp of cinnamon.

    (6) Next pour the crumble into the dish, and place in the oven for 25 minutes.

    Serves 4 people

     

    Serving suggestions: serve with ice cream or cream or custard or what you like.


    apple and apricot crumble recipe by chef mike darracott

  • Pear sultana & apple crumble recipe Chef Mike Darracott

    Pear sultana & apple crumble recipe Chef Mike Darracott


    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar


    Ingredients for crumble


    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon


    Method


    (1) Preheat oven180 C-350 F Gas mark 4

    (2) Place the apples & Pears into a saucepan with the water, zest and juice of the lime, and sugar and boil on a low heat until soft.

    (3) Now add the sultanas, and cinnamon, and simmer for a further 2 minutes stirring all the time.

    (4) Divide the mixture into 4 oven proof dishes similar to ones I used in the picture.

    (5) Now to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the tsp of cinnamon.

    (6) Next pour the crumble onto each of the 4 dishes, and place in the oven for 20 to 30 minutes.

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Pear sultana & apple crumble recipe Chef Mike

    Chef Mike Darracott

    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

  • Chocolate & strawberry-raspberry butter cream cake recipe

    Chocolate & strawberry-raspberry 
    butter cream cake recipe



    Ingredients for sponge

     

    2 medium beaten eggs

    110 g butter or margarine

    110 g caster sugar

    110 g self – raise flour

    Ingredients for filling and topping

    6 large strawberries

    19 raspberries

    200 g butter

    120 g icing sugar

    10 tbs drinking chocolate powder

     

    Method for sponge

    Preheat your oven to 230c – 450f

    Take two 20 cm sponge tins and grease them, next into a bowl we add our fat, and sugar, and slowly and gently blend them both together.

    We next need to very slowly a bit at a time, add the beaten eggs, now we need to sieve our flour, and very gently fold this into the mix.

    Put half of the mix in each tin, and bake in oven until a light golden brown.

    Take sponge out of the tins gently, and allow them to go cold on a wire rack or very lightly floured plates.

    Method for filling and topping

    Using two bowls, first make up your chocolate butter cream, using either an electric mixture, or good old muscle power, take a wooden spoon, and blend 100 g icing sugar into 200 g butter. Next add the chocolate powder, and blend the whole lot until fully mixed.

    Now using a pallet knife, take one half of your sponge, and spread with the butter cream, about 1 cm thick, stick the two halves together, and now holding the cake, spread the rest of the butter cream around the sides, next put the remainder of the buttercream on top of the cake and spread out nice and thick. Now with a piping bag, put remainder of chocolate buttercream in it, and pipe two lines around the edge like I did in the picture.

    Decorate as per picture by slicing the strawberries, and using whole raspberries.

    Serves around 4 to 6 people






  • No bake Tangy lemon cheese cake

    No bake Tangy lemon cheese cake




    Ingredients


    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar



    Method



    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.



    (2) Place the tin into a fridge for about 20 minutes.



    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.



    (4) Allow the mixture to cool down, and then spoon into the chilled base.



    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

     

    Serves 4 people

    Enjoy Chef Mike Darracott



      cheesecake recipe chef mike darracott 

  • Freshly made Salmon Tagliatelle in a creamy cheese sauce

    Freshly made Salmon Tagliatelle in a creamy cheese sauce


    Ingredients 1 Tsp of finely chopped Parsley
    1 small finely chopped Onion
    40 g grated Cheddar Cheese
    50 ml Milk
    50 ml crème fresh
    5 g Butter
    4 tbs of vegetable oil
    20 g whole small carrots
    20 g Broccoli florets
    10 g Sugar snap peas
    60 g Tagliatelle pasta
    200 g Salmon fresh fillets cut into bite size chunks
    Salt pepper to taste
    1 tsp of corn – flour with a little water if needed to thicken sauce more .


    Method

    (1) Into a sauce pan goes the pasta.


    (2) Next into a frying pan heat up your vegetable oil and fry your onions, and peas. (3) Boil the carrots and broccoli in a saucepan.


    (4) Melt the butter in a saucepan, add the milk, bring to a simmer, add the grated cheese, salt and pepper to taste, then slowly add the crème fresh, and stir until a thick sauce is obtained. If need be, you can use a tsp of corn flour with a little water to thicken sauce.


    (5) Steam the salmon chunks, or lightly pan fry, your choice.


    (6) Fold in the parsley to the sauce.


    (7) Drain the pasta, and the broccoli, and carrot’s, and add to sauce.


    (8) Next add the peas and the onion to the sauce, and mix together.


    (9) Finally gently fold in the salmon chunks.

    Serves 4 people


    Salmon Tagliatelle in a creamy cheese sauce recipe chef mike darracott

    Enjoy Chef Mike Darracott

  • Tangy Fresh No bake lemon cheese cake

                       Tangy Fresh No bake lemon cheese cake




    Ingredients

    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar


    Method


    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.


    (2) Place the tin into a fridge for about 20 minutes.


    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.


    (4) Allow the mixture to cool down, and then spoon into the chilled base.


    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

    Tangy fresh no bake zesty lemon cheesecake recipe chef mike darracott

    Serves 4 people


    Enjoy Chef Mike Darracott

  • Bacon quiche recipe


    Bacon quiche recipe


    Ingredients


    For your filling

    380 g diced back bacon
    50g onion diced finely
    30g melted butter
    220ml milk
    Salt & black pepper to taste
    2 large fresh eggs
    3 tsp vegetable oil

    For your pastry

    90g of salted or unsalted butter
    150 g sifted plain flour
    90 ml of water or enough to make a firm to touch dough
    20 cm round by 2 cm deep greased oven proof dish

    Method


    (1) Preheat your oven to 392f/200c, next make your  pastry, get a bowl, put in your flour and rub your butter into it until it resembles fine bread crumbs, now add your water and knead into a dough, if too wet, add a little more water. Wrap the dough in cling film and put in fridge.

    (2) Fry your onions, and bacon in the vegetable oil until semi cooked, and leave to one side.

    (3) Next beat up your eggs in a bowl, and add the milk salt & pepper, and melted butter, and add the bacon, onions, and peppers.

    (4) Take out your dough and roll it to fit into and around the sides of your greased oven proof dish, and press around the inside, cut of the overhang, put some uncooked rice in it, and bake for about 5 to 10 minutes, this will insure a non- soggy bottom. Take out of oven, remove rice, now fill with your egg mixture.

    Place back in your oven, and cook for about another 20 – 30
    minutes.

    Serves 4 people

     

    Serving suggestions; Serve with salad or potato chips or what you fancy.


    bacon quiche recipe by chef mike darracott
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  • carrot and lentil soup recipe

    carrot and lentil soup recipe


    A warming soup for winter days or nights.

    Ingredients

     

    300g carrots around 4 medium ones, peeled and diced
    90g lentils use any colour lentil
    2 tsp ground cumin
    1 garlic clove crushed
    1 medium onion, diced
    1200ml boiling water
    2 tbsp olive oil
    salt and pepper to your own taste

     

    Method

    (1) Put your oil into a large frying pan and on a medium heat, now add the onion and cook for 1.5 minutes.

    (2) Next Add in your carrots and then the lentils and cook together for another 45 seconds.

    (3) We now Add all of the other ingredients, and place on a simmer for 25 minutes. If it begins to look a little thick, then simply add a little bit more water.

    (4) Finely place in your blender and blend until nice and smooth, if you dont have a blender, place in a bowl and use a potato masher.

     

    Serves 4 people

     

    Serving suggestions: You can see in the picture we have served ours with slices of baguettes, feel free to serve with what ever you like with your soup.


    carrot and lentil soup recipe chef mike darracott

  • Apricot and apple crumble recipe

    Apricot and apple crumble recipe


    Ingredients for filling


    3 large peeled cored chopped cooking apples
    1 400 g drained can of apricots diced up into approx 1-2 cm bits 175 ml of water
    2 tsp of ground cinnamon
    3 tsp of sugar

    Ingredients for crumble


    120 g unsalted butter
    115 g caster sugar
    190 g plain flour
    1 tsp of cinnamon

    Method

    (1) Preheat oven to    180 C-350 F Gas mark 4 and grease an oven proof dish 21 cm square by 2 cm deep.

    (2) Place the apples into a saucepan with the water and sugar and boil on a low heat until soft.

    (3) Now add the apricots and the two tsp of cinnamon and simmer for a further 2 minutes stirring all the time.

    (4) Now put the mixture into the oven proof dish.

    (5) Next to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the 1 tsp of cinnamon.

    (6) Next pour the crumble into the dish, and place in the oven for 25 minutes.

    Serves 4 people

     

    Serving suggestions: serve with ice cream or cream or custard or what you like.


    Apricot and apple crumble recipe chef mike darracott

  • Eve's pudding recipe

    Eve's pudding recipe


    Ingredients for filling


    730 g  of cooking apples peeled cored sliced
    70 g brown sugar
    1.5 tbsp of lemon juice
    1 tbsp of water
    1/2 tsp of cinnamon powder

    For your topping

    Ingredients

    170 g butter
    145 g caster sugar
    1 tsp of vanilla essence
    3 large eggs beaten
    190 g plain flour
    3 tablespoons of milk

     

    Preheat your oven to    350 f - 180 o - gas mark 4   grease with a little butter or oil a 21 cm 3cm deep pie dish.

     

    (1) First we place all the apples in the bottom of the dish, then cover with the brown sugar.

    (2) Then add the water- lemon juice - cinnamon powder.

    (3) Now we make the topping, so into a bowl we mix together the butter and sugar for 2 minutes and then add the eggs- vanilla essence and the flour and milk, keep mixing for 3 more minutes until its a batter.

    (4) We now pour this on top of the apples, making sure the mixture spreads out and touches the sides of the dish inside.

    (5) Now into the oven for 40 minutes.

    (6) When its baked and cooled down place on a wire, and dust with the icing sugar using a sieve.

    Serves 4 people

     

    Serving suggestions: Serve with cream or ice cream or both or custard or whar ever you wish.


    Eves pudding recipe chef mike darracott

  • Freshly made Dutch Apple Tart recipe

    Freshly made Dutch Apple Tart recipe


    Ingredients for the sugar paste


    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

    Method sugar paste


    Preheat your oven to 220c/428f


    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now cover with cling film, and put in the fridge, allow to chill for about 15 - 20 minutes.

    Take your paste out of  the fridge and divide it into two pieces, put the other half back in the fridge, grease a 20cm round by 2 cm deep baking dish, and roll out your paste to cover the bottom and sides of dish, cut away any excess.

    Now cover the pastry over with either the dried peas or uncooked rice, and bake in oven for about 4 to 5 minutes, were looking to just start the pastry to go a very light brown. Take out of the oven discard the peas or rice, and leave to one side for the moment

    Ingredients For the filling


    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water


    Method filling

     

    Take a saucepan, add the apples, golden syrup, cinnamon, and use enough water to just cover the ingredients, bring to boil, then simmer until apples have softened, now add in the sultanas, and stir in the corn – flour, keep stirring until it thickens up, and then take of heat. Now spoon the mixture onto your half - baked base, and take out the other half of the paste from fridge, roll it out and make a cover for your tart, cut off any excess, put in oven for around 15 to 20 minutes and bake until golden brown.


    Garnish top of pie with the granulated sugar


    Serves 6 people


    Enjoy my free recipes, and also take a look at my recipe books onsale, have a great day Chef Mike Darracott.


    freshly made dutch apple tart chef mike darracott

  • Beef Sausage and chicken stew recipe

    Beef Sausage and chicken stew recipe


    ingredients


    1 tbsp olive oil
    400g diced chicken breast frozen or fresh 
    200g approx 4 skinless beef sausages sliced into 20 - or 30 pieces
    1 onion, sliced
    2 garlic cloves, sliced thinly
    100ml grape juice white or red your choice
    1 x 200g tin drained chopped tomatoes
    1 x 200g tin drained cannellini beans, washed and drained
    200 ml water
    salt and pepper to taste to your taste


    Method

    (1) First Heat up the oil in a large saucepan, and then Cook the chicken and sausage pieces for 4 minutes moving them about to cook them all over.

    (2) Next add the onion and garlic, and cook for 3 minutes.

    (3) Now Add the grape juice and the tomatoes and beans, water, onion and salt and pepper to taste.

    (4) Now put on a Simmer for 30-35 minutes with a lid on top

    serves 4 people

    Enjoy this free recipe and many other recipes and please support me by buying my recipe books.

    Chef Mike Darracott


    beef sausage and chicken stew recipe chef mike

  • Rhubarb & strawberry Crumble recipe

    Rhubarb & strawberry Crumble recipe

     

    Ingredients


    350g tinned rhubarb or 500g of fresh rhubarb ( diced into 4 cm lengths )

    200g caster sugar

    40g Demerara  sugar

    250g strawberries keep back 4 strawberries to garnish each dish

    160g plain flour

    160g (5oz) unsalted butter

     

    Preheat the oven to 400f- 200C - gas mark 7   and grease a 30cm square by 4cm deep oven proof dish

    Method

    (1) In a bowl mix together the rhubarb and strawberries with the Demerara sugar.

    (2) Now line the dish with the mixture of fruit.

    (3) Next make your crumble mixture, into a bowl go's the caster sugar and the butter and the flour, rub this through your fingers until you get a sandy texture.

    (4) Place this over the fruit.

    (5) Now bake in the oven for 20 - 30 minutes

    (5) Garnish each of the 4 servings with a strawberry thats been quatered.


    Serves 4 people

     

    Serve with ice cream or custard.



    enjoy Chef Mike


    Chef Mike Darracott recipes


    chef mike darracott rhubarb and strawberry crumble recipe

  • 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

  • Cod in coriander and parsley sauce

    Cod in coriander and parsley sauce

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

    (1) First we melt the butter in a  frying pan. And then add the flour to the butter to make a roux and whisk together to get rid of any lumps.

    (2) Cook out the roux over a low heat whisking it all of the time until done takes around 3-4 minutes.

    (3) Next add a little milk to the roux and  mixing thoroughly. Now Continue to gradually add the rest of the milk a little at a time, keep whisking until all the milk has been added.

    (4) Bring to the boil. Add in the Fish Stock cube to flavour the sauce, whisk until dissolved. Reduce to a simmer then add your cream, and mix in well.

    (5) Now place the cod  into the pan, and mix all together, add the coriander, and parsley.

    (6) Cook stirring from time to time for around 6 minutes.

    Serves 4 people


    chef mike darracotts cod in coriander and parsley sauce

  • Cooking tips dont dice apples to small

                Cooking tips dont dice apples to small







    When making apple pie for an excample, dont chopped up your apples too small, or thin, unless you wish your pie to turn out like a puree, cut the apples a little bit bigger to avoid a puree type filling.





    Also good because not only will the apples hold together more, they will also retain more of their taste.





    Chef Mike Darracott






    cooking tips apples chef mike darracott


  • The main methods of cooking food Chef Mike Darracott

    The main Methods of cooking food are

    Roasting  food

    Baking     food

    Grilling    food

    braising   food

    Boiling    food

    Cooking in a Paper or special heat proof plastic bags

    Poaching  food

    Pot roasting  food

    Stewing  food

    Steaming  food

    Microwave  food

    Frying  food

     

    Above are the mains ways of cooking food, and I will give a brief few words about each method in this blog. The methods of cooking foods are as varied as the foods their selves. Throughout my blog are many recipes, covering the many ways of cooking food, so you will find many of these methods of cooking, in action in my recipes.

    Microwave cooking

    Is the use of high – frequency power, it’s quite a techy way to cook food; the food will cook from the inside out, instead of the other way round. This is because when you place the food you wish to cook in a microwave, it’s bombarded by High frequency waves, which if you like, shake up the foods molecules which causes a friction type event. Now as we all know, friction gives rise to heat, so that is basically how a microwave cooks your food. Some Microwaves have a fan inside, that helps to distribute the heat evenly, and these are called convector microwaves.

    Frying

    Well frying, one of the most used forms of cooking in the World in my opinion; I think we all have had a frying pan in our hands at some time in our life. You can cook food in fat, oil etc., either deep frying, or shallow frying.

    Braising

    Braising is a two part method of cooking in my opinion, we first roast the food, and then its stewed in a pot or casserole dish, a good way of producing tender meat.

    Poaching

    When poaching food we try to use the minimum of liquid that the food is to cook in, and we cook the food slowly, and as a golden rule we should never allow the liquid to boil.

     

    Baking

    Baking will be predominately done in an oven because we need a direct dry heat source, (most of the time in baking) in my opinion convector ovens are of the best to use.

    Grilling

    Most of the time grilling will be done under an overhead heat source; it can be between heat radiating bars, on heat radiating bars or overhead heat radiating bars.

    Pot roasting

    In this method, we take a casserole dish or other covered pan, and we first should raise our meat on top of a bed of vegetables, I use potato sliced in to even heights, and rest my meat on them, also I use carrots or parsnips, you can use what you want.

    Steaming

    This is utilising the moist hot heat generated by steam, I have an electric steamer I use, and it has 5 compartments, so is very useful. I just fill up the reservoir with water, and once the water boils, the steam travels upwards steaming the food in the compartments.  You can steam many types of foods using many methods, and one food in my opinion that’s cooked wonderfully, in this method, is of course fish and vegetables.

    Boiling

    This is the simple method of cooking a food in a liquid that is brought to the boil in a saucepan or any other type of vessel, we should boil for a short while and then set the heat source to a simmer, otherwise in the case of meat, it will just come out tough.

    Roasting

    Ovens are widely used for roasting foods, I use a convector oven that as a built in fan, and also an electric spit that can be used to place a chicken on and spit roast.

    Stewing

    When we stew something we allow the food to cook really slowly on a low simmer in very little liquid.

    Cooking in a bag

    Quite a clever one this, we simply put our food into one of these specially made bags, along with our seasonings, seal the bag, and the food will cook in the bag in its own juices.

  • Chef Mike Darracott Strawberry Jam making

    Chef Mike Darracott Strawberry Jam making

    A quick fresh Strawberry Jam recipe

     

    I always remember many years ago before becoming a chef, working on a farm, and the farmer’s wife made their own jam of course. It was an amazing tasting jam, pure, you could really taste the strawberries, but she did not use any added pectin.

     

    I asked her at the time how it was made, and she told me, at the time I was going through catering college, and this was a great help to my studies. It’s an easy way to make strawberry jam. Anyway down below is what I was told, and the way I make it to this day. The recipe makes a very delicate easy to spread amazing tasting jam you will come across. This is a Quick and easy, jam making recipe.

     

    Ingredients

     

    453g fresh Strawberries cleaned stalks cut off

     

    460g jam making sugar (or caster I use it)

     

    Juice of a large Lemon

     

    5 tspn of water

     

    Method

     

    Take your cleaned strawberries, and cut them up into little bits into a bowl, now mash with a masher to a pulp.

     

    Take your lemon, and place in microwave for about a minute on a medium setting, this insures that you will get a lot more juice out when squeezing. Now squeeze all the lemon juice into a saucepan, and add the water, now on a low heat setting, stir in the sugar very gradually, until the liquid slowly absorbs it. Now turn the heat up to a simmer and slowly add your strawberries, stirring all the time.

     

    Next bring to the boil stirring all the time, and watching, it will suddenly rise, so be ready to drop heat back, and watch all the time, very hot very dangerous so do be careful.

     

    Once the mix has come to the boil, knock back the heat to a simmer, makes sure the mixture is just simmering, and stir from time to time, leave it for around 35 minutes on a simmer, and keep stirring the mixture throughout this period.

     

    Finally turn off heat, leave to cool down for say around 20 minutes, and then pour into clean jam jars or other glass jars you have, leave the top off until the mixture as gone cold. Then put lid on and store in fridge.

     

     

    Enjoy Chef Mike Darracott


     

  • Welcome to Chef Mike Darracotts blog

    I am a writer with published work, these days I write books about cooking, and also write a column for some newspapers. I worked in the famous Lobster pot hotel in Mousehole Cornwall back in the seventies as a chef.

    From there I obtained two posts as an Executive chef in two large establishments overseeing and preparing food for 200 + people. And have been lucky enough to have prepared food for many celebs such as Justin Hayward of the moody blues, David Bowie, dame Judy Dench, Richard Briers, and many others. I love cooking, and have published hard cover and ebooks on the subject.

    I hope you enjoy some of the recipes I post to my blog from time to time, I will be uploading as many as I can over the coming weeks. Looking forward to sharing with you some tasty treats.


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