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  • Spaghetti & garlic meatballs Recipe

    Spaghetti & garlic meatballs Recipe

    Chef Mike Darracott

     

     

    Ingredients for meatballs

     

    2 medium eggs
    2 tsp water  
    500g of minced pork sausage meat  
    1/2 kg best beef mince  
    1 medium onion, finely chopped  
    1 tsp of coriander powder  
    1/2 tsp paprika  
    90g fresh breadcrumbs
    ground black pepper to taste  
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

     

    1 tsp oregano powder
    3 tbsp vegetable or olive oil  
    3 garlic cloves crushed
    salt and black pepper to taste  
    3 x 400g cans of chopped tomato's  
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti

     

    Take 400 g of spaghetti and cover with water by 2cm and add pinch of salt, bring to the boil drop back to a simmer until soft and cooked, about 15 to 20 minutes, and drain just before serving.

     

    Method for the meatballs

     

    preheat your oven to 220C - 425f - gas mark 7

     

    (1) Put the sausage meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal half the size of say a golf ball, balls ( approx )

     

    Method for sauce

     

    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 10 minutes stirring occasionally, then add the meatballs to the pan and cook for a further 12 minutes stirring the balls around from time to time.

     

    (3) Now place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, onto 4 plates.

     

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Spaghetti & garlic meatballs recipe chef mike dararcott

    Enjoy Chef Mike

  • Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

     

     

    Easy Chocolate banana custard trifle recipe

    Chef Mike Darracott

     

    Ingredients

     

    1 red jelly cubed packet from supermarket

    1 375 g tin approx of custard

    1 100 g bar of milk chocolate or dark your choice grated

    4 soft bananas sliced

    100 g of sponge fingers from supermarket

     

    Method

     

    (1) Make up jelly according to packet instructions.

     

    (2) Break up sponge fingers and mix into jelly, and allow to cool and set, place in fridge ones cooled down, and wait until it sets.

     

    (3) Once the jelly has set, empty the custard into a bowl and add the sliced bananas to it, and half of the grated chocolate, mix together and pour onto the set jelly.

     

    (4) Place back into fridge, and when ready to serve, sprinkle the rest of the chocolate on top of it, or onto each serving.

     

    Serves 4 people

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Best regards Chef Mike Darracott

  • Sticky beef ribs marinaded in cola recipe

    Sticky beef ribs marinaded in cola recipe

     

    Chef Mike Darracott


     

    Main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.


    For the sauce

     

    7 tbsp tomato ketchup
    1 crushed garlic  
    7 tbsp soft brown sugar  
    Salt and black pepper to taste  
    2 tbsp light soy sauce  
    1.5 tbsp Worcestershire sauce  
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce  
    1 tsp paprika
    2 x 330 ml cans  of any cola

     

    For salad

     

    4 tomatoes chopped
    half a cucumber sliced
    half a iceburg lettuce chopped
    1 medium carrot peeled and grated

     

    serving suggestions:

    Serve with 220 g garden peas
    400 g of fried or oven cooked potato chips

     

    Method

     

    Preheat your oven to 170c - 325f - gas mark 3

     

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

     

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

     

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

     

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

     

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

     

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

     

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

     

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    Sticky beef ribs marinaded in cola recipe chef mike darracott



    Enjoy Chef Mike Darracott



    Chef Mike

  • Spicy Lemon sole in lime peppered bread crumbs

    Spicy Lemon sole in lime peppered bread crumbs

     

     

    Ingredients

     

     

    4 x around about 120g fillets of lemon sole

    150g white bread crumbs

    1 tsp paprika powder

    1 tsp of garlic powder

    4g finely diced red pepper

    4g finely diced green pepper

    The juice of 1 lime and zest

    I lime for garnish sliced

    5 tbs of vegetable oil for frying or use a deep fat fryer

    3 large beaten eggs

    4 tsp of plain flour spread out on a tray on a tray

    Salt and pepper to taste

     

    Method

     

     

    (1) In a tray mix the bread crumbs, paprika, garlic, red pepper, green pepper, salt and pepper together. Then in another tray you have the 4 tsp of flour.

     

    (2) Next beat up your eggs in a bowl, and add your lime juice and zest.

     

    (3) Now dip each fillet first into the flour, both sides, and then in the beaten egg, and finally coat each side with the mixture.

     

    (4) Now either fry in the vegetable oil or deep fat fryer until golden brown.

     

    (5) Serve with mushy peas and chips

     

    Serves 4 people

     
    Spicy Lemon sole in lime peppered bread crumbs chef mike darracott

     

    Enjoy Chef Mike Darracott


    Chef Mike

  • Red Berrie Trifle recipe by Chef Mike Darracott

    Red Berrie Trifle recipe by Chef Mike Darracott

     

    Ingredients

     

    1 pack sponge fingers                            
    1 pack raspberry jelly
    150g drained tin red currents  - fresh or frozen          
    4g milk chocolate shavings
    1 tin or packet of custard                                     
    200g fresh raspberries
    3 Tbsp of raspberry jam                                    
    5g caster sugar                      
    300ml of whipping cream

     

    Method

     

    Take the sponge fingers and spread the raspberry jam on all of them. 


    Next place the sponge fingers into a bowl, make your jelly and pour carefully over the sponge.


    Now add the raspberries and red currents to the jelly wait until cooled down, and place in fridge until set.

     

    Now cover the jelly over with the custard, wait until custard as cooled, and put back into the fridge again, and wait until it as firmed up.

     

    Next whip the cream with the caster sugar, until stiff.  When the custard as firmed up in fridge, spoon or pipe cream on top.

    And spinkle chocolate shavings or anything else you fancy on top


    Serves 4

     Red Berrie Trifle recipe by Chef Mike Darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • Fresh made Bacon egg & baked bean pie recipe

    Fresh made Bacon egg & baked bean pie recipe

     

    Ingredients for Short crust pastry

     

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency.


    Next take your 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 ml of water, just mix in enough to make it.

     

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Ingredients for filling

     

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

     

    Method

     

    In a frying pan, melt your butter, and fry the red pepper, onion, and bacon, next Get a bowl, add the beaten eggs, baked beans, diced onions, red pepper, and ½ of the fried bacon, salt and pepper to taste, mix well, now add the beans, now whisk the whole mix together for say 2 minutes.


    Now grease a 20 cm by 2 cm deep ovenproof dish, roll out your pastry, and line dish. Pour your mix onto the pastry, and bake for around 20 to 25 minutes.

     

    Finally reheat the remaining ½ of fried bacon, and garnish the top.

     

    Serves 4


    Fresh made Bacon egg & baked bean pie recipe chef mike darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • Fun Popcorn Chicken with mixed herb mayo recipe

    Fun 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


    Fun Popcorn Chicken with mixed herb mayo recipe chef mike darracott


    Enjoy Chef  Mike

    Chef Mike Darracott

  • Tangy Lemon and lime tuna rice cakes

    Tangy Lemon and lime tuna rice cakes


    Ingredients


    370 g drained canned Tuna (brine or oil)

    1 medium red pepper finely diced

    1 small onion finely diced

    Juice and zest of 1 small lime (cut in half save one half for decoration)

    Juice and zest of 1 small lemon (cut in half save one half for decoration)

    140 g boiled drained long grain rice

    1 tsp of olive oil

    1 tsp vegetable oil

    Salt and ground black pepper to taste

    1 tsp dried coriander

     

    Method

    (1) Into a frying pan place the oils, and the onions, red pepper, and cook until soft.

    (2) Next into a bowl put the tuna drained rice, together with half the zest and juice of the lime, and half the zest and juice of the lemon, also the salt pepper and coriander, and mix together well.

    (3) Now grease lightly 4 x 7 cm by 2 cm deep round metal cookie cutters, and place each on a dinner plate, and then fill with the mix using a spoon insuring to press down firmly and fill to the top of the ring.

    (4) Place plates into fridge for 5 minutes, and then take out and gently remove each ring leaving a fish rice cake, cut a thin slice of lime and lemon out of the remaining halves of fruit, and decorate as per picture, finally squeeze the juice from each half over the cakes.

    Serve with maybe tomatoes cucumber or whatever you like.

    Serves 4 people

    lemon and lime tuna rice cakes recipe chef mike darracott



    Enjoy Chef Mike Darracott

  • Fresh raspberry and red berry Trifle recipe

    Fresh raspberry and red berry Trifle recipe



    Ingredients

     

    1 pack sponge fingers                             

    1 pack raspberry jelly

    150g drained tin red currents  - fresh or frozen 
             
    4g milk chocolate

    1 tin or packet of custard   
                                       
    200g fresh raspberries

    3 Tbsp of raspberry jam   
                                      
    5g caster sugar   
                        

    300ml of whipping cream

     

    Method

    Take the sponge fingers and spread the raspberry jam on all of them.  Next place the sponge fingers into a bowl, make your jelly and pour carefully over the sponge. Now add the raspberries and red currents to the jelly wait until cooled down, and place in fridge until set.

    Now cover the jelly over with the custard, wait until custard as cooled, and put back into the fridge again, and wait until it as firmed up.

    Next whip the cream with the caster sugar, until stiff.  When the custard as firmed up in fridge, spoon or pipe cream on top.

     

    Serves 4

    raspberry and red current trifle recipe chef mike darracott


    Enjoy Chef Mike

  • 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  
  • All About Risotto in Italian Food

    All About Risotto in Italian Food


    There is really no definitive answer as to how rice arrived in Italy.  However, as soon as it made its way to Italy in the fourteenth century, most likely from Spain, it became a hit in Italian food. 


    Areas of the country outside of Milan have the perfect blend of flat land, water, and humidity to make rice cultivation a very successful endeavor. 


    The intensive rice cultivation that began in the fourteenth century has continued and has made rice a staple in regional Italian food. 


    Perhaps the most popular example of rice in Italian food is in risotto.  Although risotto is considered a very serious dish in Italian food, it actually started out as a joke.  As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574.


    He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors.  When it came time for his master's wedding, he decided to play a little joke to show how tired he was of the teasing.

    So, he added saffron to the rice that was to be served at the wedding.  The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today. 

    There are four main components to the risotto we know in Italian food today.  The first is the soffritto.  Sometimes this can be special ingredients specific to the type of risotto being made.  However, it is typically a mixture of vegetables, butter, oil, and onions.


    This mixture is sautéed in the same skillet where the rice will later be cooked.  The next component is the broth.  The broth can be homemade or canned and can be beef, chicken, vegetable, or fish.  The third component is the flavoring ingredient.  This is the component that will give the risotto its specific flavor.


    This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron.  Now of course, the final component is Italian rice.  The rice that is used in Italian food is made up of large grains with lots of starch.  This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm. 

    Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared.  Some tips to making it successfully at home include not washing the rice.


    If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food.  There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe.


    All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use.  You'll also want to use a double-bottom sauté pan.


    This will keep the heat uniform to make sure the rice cooks evenly.  It is important to sauté the rice until it is toasted before adding the broth.  However, don't cook it too long or it will harden.


    This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted.  After that it is all downhill.  Just follow these tips and pretty soon you'll be cooking like a professional Italian food chef.



    Thanks for reading    
  • Dutch Apple Crumble recipe video Chef Mike Darracott

    Dutch Apple Crumble recipe video Chef Mike Darracott

     

    Ingredients for filling

     

    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   and then grease an oven proof dish.

    (2) Place the apples 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) Place the mixture into the oven proof dish.

    (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



  • Chinese chicken with vegetables and noodles in a Teriyaki sauce chef mike darracott

    Chinese chicken with vegetables and noodles in a Teriyaki sauce video chef mike darracott


    Ingredients

    400g fresh chicken breasts cut up into chunks
    2 tsp powdered garlic
    2 tablespoon vegetable oil
    1 small red pepper
    1/2 cup sliced onion
    1/4 cup teriyaki sauce
    salt and pepper to own taste
    150g broccoli florets
    2 medium carrots, sliced fine
    150g peas
    200g dry noodles

    Method

    (1) Take a large frying pan and lightly brown the chicken in the oil, until the juices start coming out clear.

    (2) Next add in the onions, garlic powder, red pepper, carrots, peas, broccoli, and salt pepper and cook for 2 to 3 minutes on a medium heat.

    (3) Now pour in your teriyaki sauce, and add the noodles, continue to cook while stirring until noodles are cooked out.

    Serves 4 people



  • Lemon tuna with cheese and onion mayo on toasted bread

    Lemon tuna with cheese and onion mayo on toasted bread roll recipe Chef Mike Darracott

     

    Ingredients

     

    400g  of drained tuna

    3 tablespoons mayonnaise

    salt & pepper to taste

    4 Large bread rolls, split and toasted

    8 slices ripe tomato for garnish

    8 slices Cheddar cheese

    The juice of one small lemon & zest

    A sprig of parsley for garnish

    1 small onion sliced very fine

     

    Directions

     

    Turn grill on

     

     

    (1)  Into a bowl, mix together well the tuna, onion, mayonnaise, with the salt & pepper lemon juice & zest.

    (2). Spread tuna mixture onto the toasted roll halves and place them on a baking sheet.

    (3) Top each half with 2 slices of tomato and  2 slices of cheese.

    (4) Grill until cheese as melted.

    (5)  Garnish  with parsley and then put the remaining toasted top on.

     

    Serves 4 people



    lemon tuna with cheese recipe chef mike darracott chef michael john darracott


  • Mandarin beef stir fry Chef Mike Darracott

    Mandarin beef stir fry Chef Mike Darracott


    Ingredients

    1        cup orange juice

    1/2   cup soy sauce

    2        tablespoons Worcestershire sauce

    1        teaspoon garlic powder

    1/4   teaspoon ground ginger

    1       pound beef round steak, cut into thin strips

    2       cups fresh or frozen garden peas

    1      medium green pepper, sliced

    1       cup sliced fresh mushrooms

    2      tablespoons vegetable oil

    1     (11 ounce) can mandarin oranges, drained

    2      tablespoons corn flour mixed in enough water to make smooth and cream like

    Hot cooked drained rice for two.

    Directions

    (1) In a bowl make your marinade.. by adding the first five ingredients on list above.

    (2) Add your sliced beef to the marinade; cover and refrigerate for 15 minutes or longer if time permits. In a large  wok, stir-fry vegetables in oil for 2 minutes; then put to one side.

    (3) Next In the same wok, strain the beef out of the marinade and stir fry until no longer pink, then add the marinade to wok.

    (4) Now add the oranges, and the vegetables that you put to one side earlier, and heat up for 5 minutes on a medium heat stirring around all the time.

    (5) Now pull back the mixture to one side of wok, and mix in the corn - flour to the hot marinade .

    (6) Bring to a boil; cook and stir for 2 minutes or until thickened.

    Serve over the drained rice.

    Serves 2 people

    Manderin beef stir fry recipe chef mike darracott

  • Key lemon pie recipe Chef Mike Darracott

    Key lemon pie recipe Chef Mike Darracott

     

    Well summer is here, and a firm favourite of mine and many others is this delicious dessert known as Key Lemon pie, so refreshing on a hot summer’s day, eat it with clotted cream or ice cream for added taste.

    The dessert is said to be from Florida and the late 1800s, and a very rich man, who’s cook first made it from Limes, I have always preferred a lemon one, so hope you all enjoy this version.

     

    Base

    250g crushed digestive biscuits

    110g unsalted butter, melted

    Filling

    3 medium egg yolks

    405g can condensed milk 

    Grated zest and juice of 5 large lemons

    200ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

    4 tbs of lemon curd mixed in 1 tsp of water and drizzled over the middle of the dessert

    Method

    Preheat the oven to 160C/fan 140C/gas 3.

    Grease lightly a 23cm round oven proof dish

    (1) Mix your crushed biscuits with the melted butter into a bowl, next place in base of your greased dish, and press in until a flat base is made then bake for around 10 minutes, take out and allow to cool down.

    (2) Now whisk together the egg yolks and condensed milk and cream, and vanilla essence then slowly add the lemon juice and zest, and then pour into the dish and bake for 15 minutes.

     

    (3) Next leave to go cold and then place in fridge overnight.

    (4) Take out of the fridge, and decorate the top with the sliced lemons and then drizzle the lemon curd over the lemons.

     

    Serves 8 people

    Key lemon pie recipe chef mike darracott chef mike darracott

     

    You will find many more recipes on Chef Mike Darracott recipe site, please come back regularly and don’t forget to use our free cooking calculators.

     





     

     

     

     

     

     

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  • Cola Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe

    Chef Mike Darracott


    main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.
    2 x 330 ml cans  of any cola

    For the sauce

    7 tbsp tomato ketchup
    1 crushed garlic
    7 tbsp soft brown sugar
    Salt and black pepper to taste
    2 tbsp light soy sauce
    1.5 tbsp Worcestershire sauce
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce
    1 tsp paprika

    For salad

    4 tomatoes chopped half a cucumber sliced half a iceburg lettuce chopped 1 medium carrot peeled and grated

    serving suggestions: with 220 g garden peas and 400 g of fried or oven cooked potato chips


    Method


    Preheat your oven to 170c - 325f - gas mark 3

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    cola sticky beef ribs recipe chef mike darracott

  • Coriander potato au gratin recipe by chef mike darracott

    Coriander potato au gratin recipe


    by chef mike darracott


    Ingredients


    125ml hot water with 2 vegetable stock cubes mixed into it 
    100ml double cream
    1 garlic clove, crushed
    100ml full cream milk
    2 tablespoons of dried Coriander leaf
    500g potatoes, peeled and sliced quite thin
    150g mature cheddar grated


    Preheat the oven to: 180c - 350f - gas mark 4

    Method

    (1) Put the stock, cream and milk into a saucepan, Next add the garlic and bring to the boil then knock back heat and simmer for around 20 minutes.

    (2) Now we grease an oven proof dish and Put the potatoes in to the dish, and spread them out.

    (3) Next pour over your stock, then mix in half the Coriander and then the place the cheese on top.

    (4) Put in to the oven and bake for around 30 minutes, when its cooked sprinkle over remaining Coriander.

    Enjoy this dish and many others that are on my free recipe blog


    Chef Mike Darracott


    Coriander potato au gratin recipe by chef mike darracott

    Chef Mike

    chef mike darracott

  • Egg Bacon & baked bean pie recipe Chef Mike Darracott

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott


    Ingredients for Short crust pastry


    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water


    Method


    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 ml of water, just mix in enough to make it.


    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.


    Ingredients for filling


    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste


    Method


    In a frying pan, melt your butter, and fry the red pepper, onion, and bacon, next Get a bowl, add the beaten eggs, baked beans, diced onions, red pepper, and ½ of the fried bacon, salt and pepper to taste, mix well, now add the beans, now whisk the whole mix together for say 2 minutes. Now grease a 20 cm by 2 cm deep ovenproof dish, roll out your pastry, and line dish. Pour your mix onto the pastry, and bake for around 20 to 25 minutes.


    Finally reheat the remaining ½ of fried bacon, and garnish the top.


    Serves 4


    Enjoy Chef Mike Darracott



    Egg bacon and baked bean pie chef mike


    chef mike darracott

    chef mike

  • Zucchini & bacon fritters recipe chef mike darracott

    Zucchini & bacon fritters recipe chef mike darracott


    welcome Chef Mike


    Ingredients

     

    6 bacon rashers of your choice, trimmed, and finely chopped up

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method

     

    (1) First you kneed to squeeze out the excess moisture out of the grated Zucchini, and then in a bowl combine with the potato.

     

    (2) Next add the bacon, flour, egg and chives, and salt and pepper to taste.

     

    (3) Heat up your oil in a large frying pan on a medium heat.

     

    (4) Now with floured hands make 8 balls out of the mixture.

     

    (5) Next flatten out into round fritter shapes to size you like I did mine about 2cm thick.

     

    (6) Place in hot oil, and fry each side for 4 minutes each size if 2cm thick, or if 1cm thick 3 minutes each side.

     

    serves 4 people 2 fritters each


    Enjoy this fresh made Zucchini recipe and take a look at the hundreds of other free recipes to be found on Chef Mike Darracott.


    Zucchini & bacon fritters recipe chef mike darracott

     

    chef mike darracott

    CHEF MIKE


  • Belgian Buns Recipe Chef Mike Darracott

    Belgian Buns Recipe Chef Mike Darracott

     

    Ingredients


    150ml just warm milk
    195g mixed dried fruit
    2 drops vanilla essence
    1 pinch nutmeg 460g ( strong white bread flour )
    150ml just warm milk
    1 tsp salt 8g dry yeast
    55g sugar caster or granulated
    zest of 1 small lemon
    2 small eggs, beaten well
    55g melted unsalted butter

     

    For your topping


    220g icing sugar
    3  tablespoons of water - add more sugar if to wet and more water if to thick
    6 Glace cherries, halved, to pop on top


    First preheat your oven to 200c - 400f - gas mark 6


    (1) In a bowl, mix together your flour, sugar, yeast and salt. Next make Make a little dip in the centre and slowley add your beaten eggs, vanilla essence and nutmeg, zest, milk and your melted butter. Keep mixing together until it all binds together, and then on a lightly floured surface work it for a while until it becomes elastic like.

    (2) Now put back in bowl and cover with a clean damp t towel, and leave somewhere like your airing cuboard if warm, for a round 45 minutes, and it will double in size.

    (3) Next grease a large baking tray, now get your dough and knock it back to the original size before it was left to prove.

    (4) Now using a large heavy rolling pin to roll the dough into a large rectangle – around 50cm by 35cm. stretch it with your hands if you have to.

    (5) Now we throw our dried fruit  all over it – then  holding the longest side, roll out your dough into one big large sausage shape sausage.

    (6) Next cut up the sausage into 12 long pieces, and coil each into a round shape, pinching end with maybe a little milk to seal, place on a tray, cover with some cling film and leave to prove for around 25 minutes by a warm heat source.

    (7) Next bake them in the oven for 15 to 20 minutes but keep an eye on them so they dont burn.

    (8) Take out when baked allow to cool right down to cold.

    (9) Now simply cover each with icing sugar topping you made and place a half cherry on each.

    After Making these Belgian bun's take a look at all my other free recipes on my blog, and try out the calorie counter, or the conversion calculators on Chef Mike Darracott

    Best regards Chef Mike


    Belgian Bun recipe chef mike darracott

    chef mike darracott

     

     

  • Orange segments and cherries in a chocolate sauce recipe

    Orange segments and cherries in a chocolate sauce recipe

     

    chef mike darracott


    Ingredients


    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer


    Method


    Pour the custard into a bowl, now add the orange essence and the juice and zest from 4 of the oranges, next add the 9 tsp of chocolate powder. Now mix very well all together, until it’s really smooth, put to one side for the moment.


    Next stone and halve all of the cherries, and then peel and cut into segments the remaining oranges, save back one half cherry and six orange segments for garnish.


    Now layer a dessert glass like the one in the picture with orange then cherries, followed by chocolate sauce, layer after layer until nearly to the top.


    Now allow the sauce at the top to settle down below the last layer of fruit a little, and then place the six orange segments like I have, put the half cherry in the middle, and pipe in the whipped cream in the empty spaces.


    This serves one person with a little bit of sauce left over.

    For more people simply double ingredients and so on


    Enjoy Chef Mike Darracott


    Orange segments cherries in a chocolate sauce chef mike darracott

    chef mike darracott

  • Potatoe Duchess recipe Chef Mike Darracott

    Potatoe Duchess  recipe Chef Mike Darracott

     

    Ingredients



    1 kilo potatoes

    2 egg yolks

    50 g of butter or margarine

    Salt & pepper to taste

     

    Method


    First preheat the oven to 230c/250f


    Now grease and lightly dust with flour a baking tray


    Peel and cut up your potatoes into halves, boil in salted water until cooked, get a bowl, and push the potatoes through a sieve using a wooden spoon, now add the yolks, and mix into the potato, now mix in the butter, and add the seasoning.

    Next put the potato mixture into a piping bag, and use a 2 to 3 cm star tube, it’s up to you the size you wish to make your duchess potatoes, myself I use a 2 cm one.

    Now pipe out spiral stacks 3 to 4 cm high onto your prepared baking tray, and either wash the stacks with a little milk, or egg wash, place in the oven, and keep an eye on them, we only need them to brown, should take around 4 minutes to brown.

     

    Enjoy Chef Mike Darracott


    Potato Duchess recipe Chef Mike Darracott 


    Find many more free recipes on my site today chef mike

    chef mike darracott

  • Freshly made Lemon curd recipe

    Freshly made Lemon curd recipe

    By Chef Mike Darracott



    Ingredients

     

    2 large egg yolk

    80 g caster sugar

    90 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.

    Then leave to cool then place in the fridge for around an hour or so.

    Enjoy Chef Mike Darracott






  • Cod Goujons & lemon and black pepper recipe

    od Goujons & lemon and black pepper recipe





    Ingredients

    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

    200 g cod fillet, cut into thin strips as per picture

    80 g plain flour

    1 lemon quartered for garnishing with

    5 tbs of vegetable oil for frying with or use your deep fat fryer.

    Method

    (1) Place your bread crumbs, and salt pepper, and paprika, into a bowl and mix up.

    (2) Into another bowl put the beaten egg, and 70 g of flour, and mix into a batter.

    (3) Using the flour that’s left, dust each piece of cod with it, and then dip each into the beaten egg and then into the bread crumb mix.

    (4) Now I deep fry mine for around 10 to 12 Minutes, or you can fry them in the vegetable oil.

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott







    cod goujons recipe 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 

  • Fresh Pork pie recipe

    Fresh Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

    3 sheets of gelatine in a little hot water per instructions on pack

    1 small egg beaten for egg wash

    Salt and pepper to taste


    For the filling


    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method

    You need a 10.8 cm x 2.75 cm greased pork pie tin, preheat oven 180c-350f gas mark 4.

    (1) First you take your bacon and pork and in a food processor make a course mince.

    (2) Into a bowl place all the other filling ingredients and mix with mince.

    (3) Place the butter in the warm milk and water, and allow it to melt.

    (4) Next put in the salt and pepper and beaten egg and mix into water.

    (5) Into a bowl place you flour, and slowly add the water and milk until you make a firm dough, if it’s too wet and sticky add a little more flour, or if to dry and hard a little more water.

    (6) Next place dough in a clean bowl and cover with cling film and leave in fridge for 20 minutes.

    (7) Take dough out of fridge, divide into two halves and roll one half out so as to line pork pie tin.

    (8) Now fill it with the filling you made.

    (9) Finally roll out remaining dough to make a top for your pie, and glaze with egg wash.

    (10) Bake in oven 35 to 45 minutes

    (11) Make a hole in top and full pie with gelatine; allow pie to go cold before chilling in fridge.

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    pork pie 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

  • Chicken and leek with smoked bacon pie recipe

    Chicken and leek with smoked bacon pie recipe

     

    Ingredients

     

    For filling

     

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour
    5 small leeks cleaned and chopped
    360g cooked chicken breast cut into chunks or strips
    1 stalk celery finely chopped
    1 tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

     

    for pastry

     

    Short crust pastry

     

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

     

    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.

     

    Method for filling

     

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

     

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and Chicken and bacon, cook and stir on a low heat for 4 minutes.

     

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

     

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

     

    (4) Bake the pie case for 10 minutes and then remove from the oven.

     

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

     

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people



    Chicken leek and smoked bacon pie recipe chef mike darracott


    chicken and leek with smoked bacon recipe chef mike darracott


  • Tasty Lemon and black pepper Cod Goujons

    Lemon and black pepper Cod Goujons recipe


    Ingredients

    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

    200 g cod fillet, cut into thin strips as per picture

    80 g plain flour

    1 lemon quartered for garnishing with

    5 tbs of vegetable oil for frying with or use your deep fat fryer.

     

    Method

     

    (1) Place your bread crumbs, and salt pepper, and paprika, into a bowl and mix up.

    (2) Into another bowl put the beaten egg, and 70 g of flour, and mix into a batter.

    (3) Using the flour that’s left, dust each piece of cod with it, and then dip each into the beaten egg and then into the bread crumb mix.

    (4) Now I deep fry mine for around 10 to 12 Minutes, or you can fry them in the vegetable oil.

     

    Serves 4 people


    Tasty Lemon and black pepper Cod Goujons recipe chef mike darracott

     

    Enjoy Chef Mike Darracott

  • Tasty fresh Cauliflower cheese & Pasta recipe

    Tasty fresh Cauliflower cheese & Pasta recipe

    Ingredients


    ½ a large cauliflower heart

    245ml milk

    2 tbsp corn flour

    140g of grated mature Cheddar cheese

    Salt & pepper to taste

    20g of butter or vegetable oil

    1 tsp Worchester sauce or to your taste

    80g of pasta any type you like

     

    Preheat your oven to 220c/425f next break up your cauliflower heart into bite size chunks, and either steam or boil until cooked. Drain in a strainer, and then turn the cauliflower into an ovenproof dish or other ovenproof ware.

    Now we need to make the sauce, heat up the milk, and then add the butter or veg oil, next add the cheese, and the Worchester sauce & salt & pepper. Keep stirring and add the corn flour slowly, if it’s too thick for your taste, add a little milk, or if to thin, add a little more corn flour.

    Now pour over your cauliflower, put in the oven for around 15 to 20 minutes, or until golden brown on top. 10 minutes before it comes out of the oven boil your Pasta.

     

    Serves 2 to 3 dependant on size of portions


    Tasty cauliflower cheese pasta recipe chef mike darracott

  • Tasty Pepperoni Pizza Baguettes recipe

    Tasty Pepperoni Pizza Baguettes recipe


    Ingredients


    1 fresh large baguette

    10g sliced pepperoni

    20g tomato puree

    2 tsp of garlic powder

    300g of grated mozzarella cheese

    300g of grated cheddar cheese

    1 small finely chopped onion

    5g diced green peppers

    5g diced red peppers

    4 tsp of vegetable oil to fry onions and peppers

    1 tsp of oregano

    Black pepper to taste


    Method


    (1) Preheat oven to 200c/392f gas mark 6

    (2) Cut the ends off Baguette, cut into half then slice those halves in to halves so you have 4 halves.

    (3) Now fry the onions, red and green peppers until just cooked in the vegetable oil.

    (4) Next spread the tomato puree onto all four slices.

    (5) Then place on the pepperoni.

    (6) Now sprinkle the two cheeses over the pepperoni

    (7) Next add the cooked peppers and onion.

    (8) Sprinkle on garlic powder, black pepper and oregano.

    (9) Place on baking sheet and bake in oven for around 8 to 10 minutes.

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    tasty Pepperoni Pizza Baguettes recipe 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

  • Chicken Madras and rice recipe

    Chicken Madras and rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps madras curry paste

    1 tsp garam masala

    50g dessicated coconut

    400 g can of chopped tomatoes drained

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    600ml water                              

    Salt & pepper to taste   

    200 g boiled drained long grain rice.

                      

    Method

    Boil your rice in a saucepan of water with a half tsp of salt, cover the dry rice by about 2cm with water, and add more water until the rice as absorbed all the water and soft and cooked.

    (1) Put the vegetable the oil in the wok, or a deep frying pan.

     

    (2) Next we add the onions, carrots, and we cook until a light brown and softened.

     

    (3) Now add the water and stir in the curry paste, and simmer for around 20 minutes.

     

    (4) Finally add the chicken, and all the remaining ingredients, and cook for a further 15 to 20 minutes.

     

    (5) Serve with boiled rice

     

    Serves 6 people

     

    Serve with the boiled rice

     

    Serving suggestions: Serve with Nan bread, or sliced white bread, bread rolls, or what ever you feel like

    Chicken madras and rice recipe chef mike darracott

  • Tomato & Parsnip soup

    Tomato & Parsnip soup

    Ingredients

    50 g butter or margarine
    ½ tsp of garlic powder (or equivalent fresh garlic)
    ¼ tsp of paprika powder
    1 ¼ litres of vegetable stock (2 stock cubes)
    30 g bacon bits (any bacon)
    100 g onion roughly diced up
    3 large parsnip peeled and diced up fine (approx 220 g to 300g ) Salt & pepper to taste
    55 g tomato puree (or you can use fresh tomatoes about ½ kilo)
    Flour 70 g of plain
    Carrot 105 g roughly diced up
    Bouquet Garni   (The type I like is a Bay leaf, Parsley and Thyme tied together with string)

     

    Method

     

    (1) Get a saucepan, and melt the butter or margarine, we now add our bacon that’s in bits, the diced onion, and the carrot and parsnip, cook on a low heat until a very light brown colour, next we slowly mix in our flour and a cook it until it resemble a sand like texture.

    (2) At this point we need to add the tomato puree or fresh tomatoes, and paprika and garlic powder, and prepare our stock cubes, so put a  1 ¼ litres of boiling water in a jug with your two stock cubes and mix well, now slowly add it to the saucepan, keep stirring and bring it to the boil.

    (3) At this point add your salt & pepper, and you’re freshly made Bouquet Garni, put the string under the lid of the saucepan and insure the garni is in the liquid. We now need to let this simmer for around 55 to 65 Minutes, remembering to skim off unwanted scum off the top from time to time.

    (4) Once the cooking time is up, take out the Bouquet Garni and throw away, and then pass the entire contents of the saucepan through a strainer, using a wooden spoon to insure it all goes through.

    (5) Now place the soup into another clean saucepan, and if it’s too thin for your liking, mix about 1 tsp of corn – flour in a little water, and then slowly add to your soup as it comes to the boil, and then do a final testing for seasoning to your taste.

    Serves 4 people

     

    Serving suggestions: Serve with bread rolls or sliced bread or what you like


  • Special nut and glace cherry Christmas cake

    Special nut and glace cherry Christmas cake

     

    Ingredients

    For cake

    1 tsp baking powder
    1 tsp mixed spice
    220g plain flour
    1 tsp ground cinnamon
    210 g dark brown sugar
    210 g butter
    pinch ground nutmeg
    2 tbsp black treacle
    4 medium eggs, lightly beaten
    95  g chopped mixed peel
    1 tbsp marmalade
    half tsp vanilla essence
    780 g mixed dried fruits
    90  g blanched almonds, chopped
    150 g glace cherries halved
    ¼ tsp salt

     

    For topping

    3 dessert spoons of apricot jam dissolved with 1 tsp of water on a low heat.
    90 g whole almonds
    100 g glace cherries sliced in halves

     

    Method

    First we heat our oven to 300 f - 150 c - gas mark 2 and then we need to grease a 18cm round cake tin and line with greaseproof paper.

    (1) Into a bowl sieve the baking powder - salt - mixed spice - nutmeg - cinnamon and flour.

    (2) Next in another bowl mix together the butter and sugar, then we add to it the marmalade - vanilla essence - and treacle.

    (3) In the same bowl mix in the eggs and the flour.

    (4) Now mix in all the remaining ingredients and combine in the other bowl, but not the topping ones.

    (5) spoon into your prepared cake tin, and place a circle of greaseproof paper on top of the tin and secure with some wire or damp string and place in the oven in the middle for 3 hours, after first 2 hours baking take out of oven remove paper top, and then replace back in oven.

    (6) Now turn out the cake on a wire rack and allow to completly cool down.

    (7) Next melt your apricot jam in a saucepan over a low heat with the tsp of water stirring all the time.

    (8) Using a brush, brush some of the apricot topping all over the top of the cake.

    (9) Now arrange the nuts and glace cherries as per the picture, and then gently brush over the remaining apricot topping.

     

    Serves  4 people

     

    Serving suggestions: serbe as is or with anything you feel like


    Special nut and glace cherry Christmas cake recipe chef mike darracott

  • chocolate mint mousse recipe

    chocolate mint mousse recipe

     

    Ingredients for mousse

     

    2 large eggs
    130 ml double cream
    10g powdered gelatine dissolved in 4 tablespoons of water in any cup, place the cup in a saucepan of hot water ( not boiling ) and allow to float in the hot water for around 15 minutes.
    115g caster sugar
    4 tablespoons of chocolate powder ( drinking chocolate )
    40 g dark chocolate grated finely up ( from a supermarket bar of )
    2 tbp water 1 drop of vanilla essence
    1/4 tsp peppermint extract
    4 fresh leafs of mint  (optional)


    Method for mousse

     

    (1) First take all of the ingredients except the gelatine, and peppermint extract, for the mousse above and place into an electric mixer if you have one, or use a hand whisk and bowl.

    (2) And mix together until it alls thickens together.

    (3) Next we make up the gelatine ( see how to do it above in ingredients for mousse )

    (4) Allow the gelatine to cool down, then add to the mousse mixture, and mix it in well.

    (5) Now mix in the pepperment extract, Place the bowl into the fridge for half an hour.

    (5) Now spoon the mixture into 4 serving dishes and top each off with a leaf of mint.

     

    Serving suggestions: serve with ice cream or custard or clotted cream

     

    Serves 4 people

     

    Serving suggestions: serve with ice cream or clotted cream

    chocolate mint mousse 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
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  • Chicken Biryani and boiled rice recipe

    Chicken Biryani and boiled rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps curry paste

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    1 small diced cored & peeled Apple 

    600ml water                              

    Salt & pepper to taste   

    200 g boiled long grain drained yellow rice.

    1 stick celery finely sliced

    1 large potato approx 150 g peeled diced up into 2 cm pieces

                     

    Method

    Boil your rice in a saucepan of water with a half tsp of salt, cover the dry rice by about 2cm with water, and add more water until the rice as absorbed all the water and soft and cooked.

    (1) Put the vegetable the oil in the wok, or a deep frying pan.

     

    (2) Next we add the onions, carrots, and celery, and we cook until a light brown and softened.

     

    (3) Now add the water and stir in the curry paste, and simmer for around 20 minutes.

     

    (4) Finally add chicken, and all the remaining ingredients except the potato, and cook for a further 15 to 20 minutes, then add the potato and continue to cook for a further 6 minutes.

     

    (5) Serve with the boiled rice

     

    Serves 4 people

     

    Serving suggestions serve with boiled rice sliced bread , bread rolls or nan bread or what you like


    Chicken Biryani and boiled rice recipe chef mike darracott
      



  • Don't store bananas with apples

    You must not store Bananas with apples.



    Because all Apples will give off a gas, that will make your  bananas ripen so much quicker, resulting in a very soft, and mushy banana.


    If you have a fruit bowl, avoid placing these two fruits together, and your bananas will last a lot longer, try it.


    Hope my tips are helping you, please send in any of your own tips or recipes and I will share them on my blog with our visitors, send to this email address........


    chefmike56@chefmikedarracott.com






  • Christmas Turkey & apricot stuffing deep tartlets

    Christmas Turkey & apricot stuffing deep tartlets


    Ingredients


    For the short crust pastry


    200g sifted strong bread flour flour 100g butter cubed Pinch of salt 70 ml milk

     

    For the filling


    200 g of turkey breast sliced thin
    small onion ( 40 g ) diced fine
    50 g of sage and onion stuffing mixed with 110 ml of hot water
    6 heaped tsp of apricot jam
    salt and black pepper to taste

     

    Grease and dust with flour a deep 12 holed tart baking tin   Preheat your oven to 175C/350f

    Method for the pastry


    (1) Into a bowl place the butter flour and rub together until it resembles bread crumbs.

    (2) Now add in your milk, and knead it into a pliable dough, if to wet add a little more flour, if to dry add some more.  milk.

    (3) Now cover the bowl in cling film and place in fridge for 20 minutes.

    (4) Now into another bowl mix up your stuffing with the hot water, add the onions, turkey, salt and pepper to taste and mix well together.

    (5) Take dough out fridge and roll out to around 3 mm thick, cut out 12 - 7 cm rings out of dough for tops and 12 10 cm rings for placing in tart tin.

    (6) Next spoon in the filling into each tartlet.

    (7) Now place a top on each tartlet.

    (8) Bake in the oven for 20 - 25 minutes or until golden brown

    Makes 12 tarts

    serves 4 people

     

    Serving suggestions: serve as is or have what you like with them


    Christmas Turkey apricot stuffing deep tartlets recipe chef mike darracott





  • Apple and gooseberry pie recipe

    Apple and gooseberry pie recipe


    Ingredients

     

    For the pastry


    220g butter

    50g caster sugar (45g for pastry 5g for sprinkling on pie top )

    2 medium eggs

    335g self raising flour

    For your filling

    220 g cooking apples, peeled cored and sliced to about   2cm thick approx

    130 g tinned drained gooseberries

    130g granulated sugar

     

    We first preheat our oven to 180C-350F-Gas mark 4 - Then grease a 21 cm round by 2.5 cm deep pie tin

    (1) We prepare the pastry first, so cream 45g of your caster sugar and butter together in a bowl by hand or use a mixture if you have one.

    (2) Next add in your eggs, and continue to mix for 2 minutes, then add in your flour.

    (3) Now place your dough on to a lightly floured surface, make into a round by patting, place in cling film and chill in fridge for 1 hour.

    (4) Next take the dough out of fridge, and on a lightly floured surface cut 2/3rds off, now roll out that piece of dough to approx 3mm thick, and line the tin with it,retain the other third to top off the pie.

    (5) Next place all the fruit into the bottom of the pie tin, and then cover it with all the granulated sugar.

    (6) Now roll out the remaining dough to 3mm thick, place on top, and then cut off any excess using a knife, and with a knife or skewer make a little hole in top of the pie crust.

    (7) Now sprinkle the remaining caster sugar on top

    (8) Now bake in your oven for between 40 to 45 minutes or until cooked and brown.

    Serves 4 people

     

    Serving suggestions: serve it with custard, ice cream or whipped cream or what you prefer.


    Apple and gooseberry pie recipe 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





  • Indian egg and potato salad recipe

    Indian egg and potato salad recipe

    This is a very good recipe for vegetarians, easy to make very tasty and quite a cheap dish.

    Ingredients:

    120g canned green beans drained
    2 medium red onions, sliced finely
    500g smallest potatoes washed peeled and halved then boiled
    235g garden peas
    400g chick peas, drained
    6 medium eggs
    6 tomatoes, quartered

     

    for your dressing:

    1 tsp garlic powder
    25ml reduced calorie mayonnaise
    20ml mango chutney
    zest and juice of 1 lime and 1 lemon
    2tbsp chopped fresh coriander
    1tbsp medium strenght curry paste
    1 tsp or cumin

     

     

    Method

     

    (1) First Put the potatoes in a saucepan of water, cover with a lid and bring to the boil, and then drop back the heat to a simmer for 4 to 5 mins.

    (2) Next we place our eggs into a saucepan, and cover with cold water and bring them to the boil, then also knock back the heat and Simmer for 5 to 6 mins, next run cold water over the pan of eggs to cool them down then take off shells and quarter the eggs.

    (3) Now we place the garden  peas, in a saucepan and boil for just 3 minutes drain and put to one side.

    (4) Next into a large salad serving bowl place the raw onion, tomatoes, chick peas, garden peas, beans, and eggs.

    (5) Now mix together in another bowl all the dressing ingredients, and pour over the salad bowl, and mix everything gently together. now sit down and enjoy this tasty dish.

    Serves 4 people

     

    Serving suggestions: Serve with Nan bread or what ever you fancy


    egg recipe chef mike darracott




  • Spaghetti & garlic meatballs recipe


    Spaghetti & garlic meatballs recipe

     

    Ingredients for meatballs

    2 medium eggs
    2 tsp water
    10 good quality pork sausages
    1/2 kg best beef mince
    1 medium onion, finely chopped
    1 tsp of coriander powder
    1/2 tsp paprika 9
    0g fresh breadcrumbs
    ground black pepper to taste
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

    1 tsp oregano powder
    3 tbsp vegetable or olive oil
    3 garlic cloves,
    salt and black pepper to taste
    3 x 400g cans of chopped tomato's
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti


    Take 400 g of spaghetti and cover with water by 2cm and add pich of salt, bring to the boil drop back to a simmer, and drain just before serving.

    Method for the meatballs

    preheat your oven to 220C - 425f - gas mark 7

    (1) Take the skins off the sausages, place the meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal sized balls ( approx )

    (4) Now pour the oil into your roasting tray, and place the balls into it, and roll them about by shaking them around in the oil.

    (5) roast balls for 20 minutes or until brown.

     

    Method for sauce


    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 20 minutes stirring occasionally, then after 20 minutes add the cooked meatballs to the pan.

    (3) Either then place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, or combine the whole lot together and divide between the 4 plates.

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Spaghetti garlic meatballs recipe chef mike darracott

  • rhubarb pie recipe

    rhubarb pie recipe


    Ingredients

     

    For the pastry


    220g butter

    50g caster sugar (45g for pastry 5g for sprinkling on pie top )

    2 medium eggs

    335g self raising flour


    For your filling


    745g rhubarb, sliced too about 1cm thick

    250g granulated sugar

     

    We first preheat our oven to 180C-350F-Gas mark 4 - Then grease a 21 cm round by 2.5 cm deep pie tin

    (1) We prepare the pastry first, so cream 45g of your caster sugar and butter together in a bowl by hand or use a mixture if you have one.

    (2) Next add in your eggs, and continue to mix for 2 minutes, then add in your flour.

    (3) Now place your dough on to a lightly floured surface, make into a round by patting, place in cling film and chill in fridge for 1 hour.

    (4) Next take the dough out of fridge, and on a lightly floured surface cut 2/3rds off, now roll out that piece of dough to approx 3mm thick, and line the tin with it,retain the other third to top off the pie.

    (5) Next place all the rhubarb into the bottom of the pie tin, and then cover the rhubarb with all the granulated sugar.

    (6) Now roll out the remaining dough to 3mm thick, place on top, and then cut off any excess using a knife, and with a knife or skewer make a little hole in top of the pie crust.

    (7) Now sprinkle the remaining caster sugar on top

    (8) Now bake in your oven for between 40 to 45 minutes or until cooked and brown.

    Serves 4 people

     

    Serving suggestions: In the picture you can see I served it with custard, but you can use ice cream or whipped cream or what you prefer.


    rhubarb pie recipe chef mike darracott

  • pork chops with braised onions & mushrooms in a lemon sauce

    pork chops with braised onions & mushrooms in a lemon sauce


    Ingredients


    4 lean no bone pork chops

    salt and pepper to your own taste  
    1 onion finely chopped  
    6 button mushrooms, peeled and sliced thin

    2 table spoons of lemon curd brought from any supermarket

    The Juice and zest of half a lemon

    2 tsp of full cream milk or what ever milk you prefer.

    3 teaspoons of vegetable oil or olive oil


      Method


    (1) First pour your oil into a frying pan big enough for the job and put on a moderate heat.

    (2) Now fry your pork chops until cooked and brown, check to see if cooked by using a skewer that you insert into the middle and wait for the juices to run clear, adding salt and pepper to your own taste as you cook them.

    (3) When the chops are cooked, put to one side, and now in the juices, saute the onions and mushrooms for around 2 minutes, stirring them the whole time.

    (4) Next add to the mushrooms and onions the lemon juice and zest, the milk, and then stir in the lemon curd, stir and cook out for another minute.

    (5) Now add back your pork chops, and heat them up all together.

    Serves 4 people


    Serving suggestions: I suggest like in the picture to serve with roast potatoes, boiled cabbage, peas. But what ever works for you will be best.


    pork chops with braised onions mushrooms in a lemon sauce chef mike darracott

  • fish and vegetable gratin recipe

    fish and vegetable gratin recipe


    Ingredients


    1 tsp vegetable oil or olive oil
    half a red pepper sliced
    12 sliced up cherry tomatoes
    110 g garden peas frozen or fresh
    half tsp butter
    1 medium carrot washed peeled and sliced up finely
    500g cod fillet, skinned and cut into 4 portions
    salt and ground black pepper to taste

    Ingredients For your topping


    180 ml of double cream The juice and zest of ½ a lemon
    140g grated cheddar cheese
    1 small onions sliced
    handful dried white breadcrumbs

    Method


    Heat your oven to 350 f - 180 c - gas mark 4    use the butter to grease a 23 cm by 3 cm deep gratin dish or oven proof dish


    (1) Put your oil into a frying pan, and fry your onions with the red peppers and carrot until softened ( about 3 minutes ) stirring from time to time.

    (2) next we place our cod in the bottom of the gratin dish.

    (3) Now add the red peppers - carrot.

    (4) Next add in the tomatoes - and the peas - and salt and pepper to taste.

    (5) Next we make the topping, so into a bowl add double cream - lemon juice and zest - and the onions- and the cheddar cheese - and the bread crumbs, mix together well.

    (6) Now spoon the topping onto the fish mix in the gratin dish.

    (7) Now place in the oven for 30 minutes.

     

    Serves 4 people

     

    Serving suggestions:  serve with potato chips, any vegetables you like, or what ever you feel like. Enjoy my free recipes and remember to take a look at my books on Amazon.


    fish and vegetable gratin recipe chef mike darracott chef michael john darracott



  • Braised beef and peaches recipe

    Braised beef and peaches recipe

     

    Ingredients


    3 kilos of stewing steak cut into 2cm square chunks 
    15 ml vegetable or olive oil
    50g sweetcorn kernels
    50g garden peas
    half a sliced red pepper
    2 large mushrooms sliced
    Salt and pepper to your taste 
    2 medium onions, diced up
    2 large carrots chopped up about 200g
    2 level tbsp of plain flour
    2 large potatoes chopped up about 300g
    450 mL apple juice 
    80g caster sugar  
    120 mL tomato puree from a tube supermarket
    6 tinned peaches, quartered
    top up with some water if needed


    Method

     

    (1) Place the oil into a frying pan on a medium heat, then rub the meat into the flour, and then sear meat (cook) until brown.

    (2) Now place meat into a saucepan.

    (3) Add in the apple juice and all the other ingredients except the peaches.

    (4) Now bring to the boil.

    (5) knock the heat back to a simmer, and simmer for 20 minutes.


    (6) Now add in the peaches and mix in well, and add salt and pepper to your own taste, and cook for another 15 minutes.

     

    Serves 4 people

     

    Serving suggestions: serve with sliced buttered bread or Bread rolls or what ever you fancy.


    Tasty dish from Chef Mike Darracott, please look at my recipe books available now from Amazon.


    Braised beef and peaches recipe chef mike darracott

  • Almond Chocolate fudge cake recipe

    Almond Chocolate fudge cake recipe


    Ingredients for cake

    1 tsp almond essence
    50g flaked almonds for cake mix
    10g flake almonds for decoration
    3 tbsp golden syrup
    150ml milk
    2 medium eggs
    130 ml corn oil
    4 tbsp cocoa powder
    2 drops vanilla essence
    160 g caster sugar
    120 g self- raise flour

    And For your fudge icing


    10 tbs of cocoa powder
    4 g melted milk chocolate
    4 g melted white chocolate
    235 g icing sugar, sifted
    100 g unsalted butter
    About 5 tbsps milk

     

    Method

     

    Pre-heat the oven to 180C/160C fan/gas 3. Grease, and lightly dust with flour, one 30cm round by 5 cm deep cake tin.

    (1) Place the flour, cocoa powder, into a mixing bowl. Next Add the sugar and then mix in the golden syrup, eggs, corn oil and milk and almond essence, and 50g flaked  almonds until you have a smooth batter, next the vanilla essence, and mix together.

    (2) Next we spoon the mixture into your prepared baking tin and cook in the oven for 30-35 minutes. When baked place on a wire rack until cool.

    (3) Now we make the fudge icing, first melt the butter in a saucepan on a low heat, add the cocoa powder and cook it for about 1 minute, now add the melted white and milk chocolate, Then Remove from the heat and add the icing sugar and milk a bit at a time, if too wet add a little more cocoa powder.

    (4) Next spread the icing on top of the cake with a pallet knife.

        Finally decorate with the remaining flaked almonds.

    Serves around 6 people

    Enjoy this free recipe, and look at my other recipes on this site


     Chef Mike Darracott


    chef mike   almond chocolate fudge cake recipe 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

  • Potato gnocchi recipe

    Potato gnocchi recipe

     

    Ingredients

     

     

    740g potatoes

    2 medium egg yolks

    60g plain flour

    salt and pepper to taste

    1 tsp of garlic powder

    50g cheddar cheese

     

    Method

     

    (1) Boil the potatoes whole, boiling water for 30 minutes and then Drain.

    (2) When the potatoes are still a little warm to handle push them all through a ricer into a bowl.

    (3) Now add the garlic powder, and salt and pepper to taste, egg yolks and flour, mix together until the mixture stays together, if to wet add some more flour to stiffen  add a little water if to dry.

    (4) Next cover the bowl with cling film or a T towel and place it into the fridge for 10 minutes.

    (5) Next On a floured surface place the mixture and break it roughly into quarters, and roll each piece out into sausage shapes 2cm diameter and then cut into 3cm pieces.

    (6) Now you must leave the pieces on the work top covered with a damp T Towel for 1.5 hours

    (7) Now bring a saucepan two thirds full with hot water and half a tsp of salt, to a gentle boil, and boil the potato pieces for 3 minutes

    (8) Then serve with grated cheese over the top.

    Serves 4 people

    around 6 pieces each


    potato gnocchi recipe chef mike

  • Lemon & Raspberry Pudding recipe

    Lemon & Raspberry Pudding recipe


    Ingredients


    2 large eggs 

    100g caster sugar

    6 level tablespoons self raising flour   30g melted butter

    The zest and juice of 1 medium sized lemon

    200ml of full cream milk

    grease a 22cm square by 4cm deep oven proof dish and preheat the oven 350f-180c- gas mark 4

    Method

    (1) Into a bowl go's your beaten eggs and caster sugar, now whisk until light and thick and creamy.

    (2) Now add the zest, lemon juice, melted butter and mix together well.

    (3) Next mix in your flour and then beat the mixture into a light batter.

    (4) Place all the raspberries in the bottom of the dish.

    (5) Now put the batter on top of the raspberries.

    Bake in the oven for 30 to 35 minutes.

    Then take out and allow to go cold. And when required either consume cold or reheat and maybe serve with custard or ice cream.

    Serves 4 people


    Lemon and raspberry pudding chef mike recipe

  • Turkey leek and smoked bacon pie recipe

    Turkey leek and smoked bacon pie recipe


    Ingredients

    For filling

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour 5 small leeks cleaned and chopped
    360g cooked turkey breast cut into chunks or strips
    1 stalk celery finely chopped
    1tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

    for pastry

    Short crust pastry

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

    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.

    Method for filling

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and turkey and bacon, cook and stir on a low heat for 4 minutes.

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

    (4) Bake the pie case for 10 minutes and then remove from the oven.

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people


    turkey leek and smoked bacon pie recipe chef mike darracott

  • Chunky Beef & Vegetable Soup recipe

    Chunky Beef & Vegetable Soup recipe

     

    Ingredients

     

    400g Shin beef diced into approx 2cm bits
    1 tsp of garlic powder
    150g fresh Tomatoes approx chopped into 1.5cm square bits
    Pearl barley 75g
    3 small Carrots diced into approx 1.5cm square bits
    2 sticks Celery sliced into approx 1,5 cm thick 1.5cm long bits
    3 medium size Potatoes cleaned and cut into approx 1cm cubes
    1 large Onion diced
    Tomato puree 2 tablespoons
    2 Beef stock cubes in 1.3 litres of hot water
    Salt and Pepper To taste

     

    Method


    (1) First place the stock into a saucepan with the tomatoe puree and garlic powder bring to the boil.


    (2) Drop the heat back to a simmer and add your beef.


    (3) Simmer the beef for 12 minutes.


    (4) Now add all your vegetables except the potatoes they need to be put in towards the end of the cooking time.


    (5) Continue to simmer for 2 hours and then add the potatoes and salt and pepper to taste, and cook for a further 18 minutes.

     

    serves 4 people

     

    Serve with bread of your choice make this free soup recipe now


    chunky beef and vegetable soup chef mike darracott

  • Cooking tips low fat cooking chef mike darracott

    Cooking tips low fat cooking chef mike darracott

    Always use the very best frying pan you can, with the very best of non stick coating on it.

    This will eliminate the over use of oils or fats that you cook with.

    Always use the very least oil or fat that you feel will be enough for the recipe.

    chef Mike Darracott



  • 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

  • Cranberry and Orange Muffins recipe

    Cranberry & Orange Muffins recipe

    Ingredients

    56 ml of either olive oil or vegetable oil- or canola oil
    120 ml freshly squeezed orange juice
    120 g dried cranberries
    1 tsp baking powder
    234 g whole wheat flour
    1/2 tsp cinnamon
    0.5 tsp grated nutmeg
    1 tsp grated jaffa orange rind
    1/2 tsp baking soda
    100 g brown sugar
    2 medium fresh egg whites

    Method

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

    (2) Line a muffin tray with 12 paper cases which will take 12    muffins.

    (3) In a bowl mix together your flour, baking powder, cranberries, cinnamon,baking soda, and grated nutmeg.

    (4) Take another bowl and mix the oil of your choice, brown sugar, orange juice,eggs, and grated jaffa orange rind.

    (5) Then bring the two mixtures together.

    (6) Spoon your mixture into the awaiting muffin cases.

    (7) Now were ready to bake them for about 18 minutes depending on your oven

    Enjoy chef mike ....makes 12 muffins


    chef mike darracott cranberry and orange muffins  recipe



    chef mike loves to share recipe so be sure to come back to chef mikes every now and again.

    Best regards to you all chef mike darracott

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