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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

  • 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

  • Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    Cornish Chef Mike Darracott  

     

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     
    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

     

  • Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

     

    Ingredients

     

    potato approx 200g, peeled and very thinly sliced

    160g self-raising flour

    60ml milk

    1 medium egg beaten

    90g  cheddar cheese grated

    5 tbsp peas

    3 tbsp chopped fresh chives

     

    Method

     

    Preheat your oven to 200C-400F-Gas-6. then grease a 30cm by 3cm deep round baking tray

     

    (1) Into a bowl go's your flour,milk, egg, now mix into a dough ball.

     

    (2) Now knead the dough for about 4 minutes.

     

    (3) Now on a floured worktop roll out your dough to fit the baking tray.

     

    (4) Place in oven for about 5 minutes.

     

    (5) Take out of the oven and cover with the slices of potato, then half the cheese, peas, chives and top of with the rest of the cheese and salt and pepper to taste.

     

    (6) Bake for 5 minutes

     

    Serves 4 people

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Enjoy Chef Mike Darracott

    Chef Mike

  • 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

  • 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

     

  • Hevva cake Cornish Heavy cake recipe Chef Mike Darracott

    Hevva cake Cornish Heavy cake recipe

    Cornish Chef Mike Darracott   

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     

     

    Enjoy Chef Mike Darracott


    chef mike darracott Make Cornish heavy cake known as hevva cake chef mike darracott

    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

    Cornish born chef writer Michael J Darracott

  • Coriander fish cakes recipe Chef Mike Darracott

    Coriander fish cakes recipe
    Chef Mike Darracott



    Ingredients For filling


    400g cooked cod

    350g potatoes peeled and boiled, and drained

    2 large beaten eggs

    2 tbs chopped coriander

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbs unsalted Butter for frying


    Method for filling


    (1) Into a bowl place the boiled potatoes, flaked cod, 2 large beaten eggs, chopped coriander, onion, and breadcrumbs, and mix together well.

    (2) Add salt and black pepper to taste, and mix in well.

    (3) Now make 8 fish cake shapes out of the mix, and then place on a plate, and leave in fridge to firm up for about 15 minutes.

    Ingredients for breadcrumb cover


    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer


    Method for covering in breadcrumbs


    (4) Put the flour, beaten egg and breadcrumbs on 3 large plates.


    (5) Take the fish cakes out of the fridge, and melt the butter in your frying pan, next dip each fishcake ( both sides ) once in flour then in the egg, and finally into the breadcrumbs, then fry all of them until golden brown each side, about 2 - 2.5 minutes each side.

    coriander fish cakes recipe chef mike darracott

    Serves 4 people

     
    chef mike darracott

    Chef Mike

    Please check out my

     

    My new special offers I like page click on link below

    http://www.chefmikedarracott.com/special-offers-i-like

  • 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


  • 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

  • Squab pie recipe

    Squab pie recipe

     

    Ingredients


    for filling

    230g lean lamb chopped into bite size chunks
    1 cooking apple (approx 160g ) sliced finely
    1 large onion, sliced finely
    8 tinned drained stoned prunes
    125ml hot water mixed with 2 vegetable stock cubes
    1 tsp corn flour
     

    for pastry

    Short crust pastry

    80g of salted or unsalted butter 200g plain sifted flour 70ml of water

    Method


    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, now divide into two balls, and then put back into the bowl recover and place in fridge.

    Preheat your oven to Gas mark 3 170°C- 325°F

    Method

    Grease a 25cm long 12cm wide by 5cm deep loaf baking tin

    (1) Put all the lamb into a saucepan with the apple and onion. Add the prunes then add the hot stock and simmer for 20 minutes.

    (2) Now take one of the balls of pastry out of the fridge and roll out to fit the bottom and sides of the baking tin, and place in oven and bake it for 10 minutes.

    (3) When finished cooking the filling stir in the corn flour, and then spoon the filling into the baked pastry case in the tin, and then roll out the other half of the pastry to make a top for your pie, push the pastry into the tin a little, and then trim off any excess dough,and then bake for a further 10 minutes.

     

    Serves 4 people


    squab pie recipe by 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

  • Cooking is in my heart blood & soul chef mike darracott

    Cooking is in my blood & soul
    chef mike darracott



    I first got interested in cooking like I wrote in an earlier posting when helping my mother baking when around 7 years old. I loved to help my mum when she baked our Cornish Pasties, and her saffron buns were the best. Back in my day at school, even the boys had to go and cook alongside the girls, in what was called Domestic science that was in the early sixties. By the time I left school, I was already in my mind wishing to become a chef, I took a job in a top Hotel, as a trainee chef, that place was the World renowned Lobster Pot Hotel in the little fishing port of Mousehole, near Penzance in Cornwall England.


    It was such a wonderful time in my life, the very early seventies, my first job ever was to peel a whole sack of potatoes ( a 56 pound bagful ) with a little potato peeler, once I had done this chore, the head chef, gave me another sack of carrots and onions, and I peeled and washed those as well. At the end of my day, I had done around 400 pounds in weight of hand peeled vegetables, my hands were so sore I can tell you, the chef said well done, see you tomorrow, I asked what I was doing tomorrow, and he said the same as you did today.


    I went home so despondent about my lot, but bright and early the next day I was rearing to go, when I arrived the chef gave me a big smile, and then showed me an electric peeler he had hidden from me, I laughed, and he said what you did yesterday, was the best way to introduce a new trainee to vegetable preparation. Every day I was always interested in what the other chefs in the kitchen were doing, and asked if they would show me how to make stuff, when they had a spare moment, and they did. I learnt very quickly, and the head chef picked up on the fact.



    I was making fresh sauce’s, preparing and making Lobster Thermidor , the French classic, and the main dish that this Hotel was known for in many ways. Also preparing fish, and making soups, all at the tender age of just 17.  This hotel was a hive for celebs, so I was actually cooking food for people like Dame Judy Dench, Richard Briers, David bowie to name but a few. My eyes popped out of my head to see these celebs sitting and laughing just a few yards away in the restaurant.



    One day the head chef came up to me, and said he wanted me to take over the breakfast chefs duties, as the chef in charge of the lobster pot hotels breakfast shift, and that after the breakfast service was over, I would be in charge of making all the bread products for the hotel each day.


     
    I was taught by the head chef, all of the menu for breakfast, and taught how to make bread, the head chef was very happy with my interest in everything I was taught. One day he came up to me and said that he could see my passion and commitment to cooking, and that he and the boss, thought it would be a good idea, that I would attend a full time catering course at the local college, and that they would do this on block release for me. The owner and the head chef said that I could leave the breakfast duties, and come in after college and work on the evening service.


    Wow, I was now going to college 5 days a week 9am to 5pm, and then riding my moped the 12 miles straight from college to Mousehole, to put in a shift cooking from around 6pm to 11pm each night. By the time I got home each day it was gone midnight, I took a bath and then the so needed sleep for around 6 hours, then up and college.


     
    Eventually I qualified on my course, and went back to the lobsterpot working full time on days, and then when finishing work, would take an hour off, and then still in Mousehole, went to my other position, which was in charge of a fish and chip shop, with two staff under me to look after. All of this happened in a round just 2 years of my life.



    I love cooking; it’s my one never ending passion, a passion above cooking, is reserved for my wife of 35 years, and my three wonderful children. I will write more about my life in the catering industry later. When I have time I will put up a Lobster Thermidor recipe.



     
    Thanks for taking the time to read this



     
    Chef Mike Darracott
  • Have fun and remove stress through cooking

    Have fun and remove stress through cooking



    Since the very early days of helping my Mum in the kitchen, I have been so very interested in cooking. My mum taught me from about 7 years of age to bake Cornish Pasties, and Cornish hevva cake. It was then, and now a magical world for me.



    My mum, like all our mums was the best in the World at everything, I felt like a real big boy when mum let me help her bake, I would hold on to the side of her dress, while looking up at her with admiration. We lived in a quaint old cottage, with a waterfall running right through our back garden.




    I spent a lot of my summer holidays sitting beside that waterfall, watching frogs jumping in and out of the shallow formed pools, and the sunlight would sparkle on a passing Dragon fly’s wing as it danced along the water’s surface. Those days have so long gone, but live on in my memory, just like those first steps with learning to cook.



    These days when I step into the kitchen, the stress of life seems to drop away, in the anticipation of making another creation, in the footsteps of my mother, every pasty, every cake, reminds me of that little boy I use to be, tugging on her dress, and smiling up.




    Cooking, is fun, and enables us to for a moment to get away from life’s trials and tribulations, and relieve stress, I thank my mum, for introducing me and taking the time to share with me this art, we call cooking. I qualified through college but trained first with my mum.

    In my blog you will find my mothers Cornish pasty recipe, I hope you have fum making it, and enjoy eating your creation.


    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.

  • 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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