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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

  • 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  
  • Fresh Made Apple & homemade Lemon curd tarts

    Fresh Made Apple & homemade Lemon curd tarts


    Ingredients


    Sugar paste (sugar pastry)

    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence


    Method


    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 put in fridge covered in cling film to firm up.


    Preheat your oven to 220c/392f


    Take your paste out of fridge and Grease a deep for 6 tart trays, and place to one side, roll out your sugar paste on some flour, and fill each deep space in the tray with paste, next put to one side, and roll out six tart tops. Now we need to make fresh lemon curd.


    Lemon curd

     

    Ingredients


    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon

     

    Method

     

    I love this recipe, we simply need to cream the egg yolk and sugar in a small plastic bowl with a wooden spoon, next add the butter and lemon juice as well as the zest.


    Now we boil some water in a saucepan, when the water is boiling, we need to lower the heat to a very slow simmer. Next we need to float our bowl of ingredients in it, so be careful, now with a whisk; we whisk the mixture for at least 20 to 30 minutes until it finally thickens. Place in the fridge for a while.


    Ingredients


    Apple filling


    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon

     

    Method



    First wash and peel and core your apples, now cut hem up into at least quarters, place in a saucepan, add the sugar and the butter and cinnamon, cover with water so apple is just covered.

    Let this simmer until you can easily make a puree out of it using a wooden spoon, pour off any excess water, and mix to a puree.

    Allow to cool, and then chill in a fridge until required.

     

    Now take your tartlet tray , and place at least a tspn of fresh lemon curd in the bottom of each tart, then fill to the top with your  freshly made apple filling, place a sugar paste top on each, prick a hole in each, sprinkle each with some caster sugar.

    Now bake for around 10 to 15 minutes

     

    Enjoy Chef Mike Darracott



  • moroccan style rice pudding

    moroccan style rice pudding

     

    Ingredients

    28  g of ground almonds
    48 g butter
    1/4 tsp almond essence
    170 ml of full cream milk
    170 ml of single light cream
    Half tsp of cinnamon powder
    430 g short grain rice
    40 g caster sugar
    300 ml water


    Method


    (1) Place your ground almonds with the rice in a saucepan, add the water and milk and bring to the boil.

    (2) Now drop heat back to a gentle simmer, and add the butter and rice.

    (3) Next add the sugar, cinnamon, and continue to simmer for 25 minutes, adding extra milk if the rice absorbs it all.

    (4) Now mix in the cream, and continue to simmer another 10 minutes

    (5) Now add the almond essence cook for another 2 minutes strirring then serve.


    Serves 6 people

     

    Serve as is or with what ever you like


    morroccan style rice pudding recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog



  • Potato sausage & bacon bake

    Potato sausage & bacon bake

     

    Ingredients

     

    6 rashers of streaky bacon rind removed and diced up into 3 cm strips.
    2 medium onions chopped up
    1 garlic glove crushed
    8 pork or beef sausages
    4 large potatoes washed peeled and sliced thinly
    1 tsp of paprika
    half a sliced red pepper
    half a sliced yellow pepper
    half a sliced green pepper
    1 tsp of oregano
    1 tbsp of vegetable or olive oil
    295 ml of hot water mixed with two vegetable stock cubes
    salt and pepper to taste
    1 tsp corn flour in mixed with 1.5 tsp of water

     

    Preheat your oven to 350 f - 180 c - gas mark 4 and grease a 40 cm square 3 cm deep oven proof dish

    Method

    (1) First heat oil in frying pan on a medium heat, cook the bacon and the onions together until  light brown 4- 5 minutes, stirring all the time.

    (2) Remove from the pan and set aside, now add the sausages to the pan and the peppers, and add the garlic, oregano. paprika, and cook until light brown.

    (3) Now place the potatoes in the bottom of the greased dish, and then add all the ingredients on top of them, and then cover with the stock and corn flour, salt and pepper to taste.

    (4) Place in the oven and cook for 1 hour

    serves 4 people

     

    serving suggestions: serve with bread rolls or sliced buttered bread or what you like.

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog

     

  • Cooking tip leave that skin on

    Cooking tip leave that skin on





    If possible when you use vegetables and fruit, try hard to leave the skins on, and cooking whole where possible. Clean the skins of course lightly, this way you will retain a lot of their nutrients during the cooking process, which otherwise would be lost when discarding the skins



    cooking tips veg and fruit chef mike darracott




    Chef Mike Darracott

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