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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

  • My Battenberg cake recipe

    My Battenberg cake recipe


     Ingredients


    240 g Caster Sugar

    240 g Butter

    240 g Self-Rising Flour

    Milk if required

    4 small Eggs, Beaten

    2 drops Vanilla Essence

    6 tbs of Raspberry Jam

    A Few Drops Red food coloring to make pink

    24g Almond Paste

     

    Method

     

    Preheat your oven to 375F Gas Mark 5

     

    Grease and line an oblong Cake Tin 12 by 4 inches; divide it lengthways with a wall of double greaseproof paper.

     

    Next we need to Cream together the fat and sugar and gradually add the beaten eggs.

     

    Now add the flour with a few drops of vanilla extract and add little milk if required, to mix to consistency.

     

    Next Place half of the mixture into one side of the cake tin. Put a few drops of red food coloring to make the pink into the remaining mix, and then add to the other side of the cake tin.

     

    Bake for 25 minutes, then allow to cool right down on a wire.  Cut and Trim the cakes so they are of equal proportion, and then cut each in half lengthways, so that you now have 2 pink pieces of sponge and 2 pieces of yellow.

     

    Spread the side of the sponges with jam, next stick the sponges together, alternating the colors and pressing the pieces together. Now Coat the whole of the outside of the cake with more of the jam, and roll out the almond paste to fit the cake, now wrap it around the cake and trim the edges.

     

    Serves 6 people

    My Battenberg cake recipe chef mike darracott .. Mike Darracott

    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

     

  • 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  
  • Egg Bacon and 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 recipe 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


  • Freshly baked Farmhouse Fruit Cake recipe


    Freshly baked Farmhouse Fruit Cake recipe

    Chef Mike Darracott

    Ingredients

    5 g of dried diced dates

    1 g desiccated coconut

    200 grams of sieved plain flour

    1 tsp of mixed spice

    The zest of 1 lemon

    130 grams Margarine or butter

    3 medium beaten eggs

    60 grams of glace cherries

    80 grams chopped mixed peel

    20 grams flaked almonds

    ½ tsp of baking powder

    10 grams of chopped walnuts

    3 tsp lemon juice

    4 tbp milk

    1 tsp of cinnamon

    180 grams of mixed fruit (Sultanas currants raisins)

     

    Method

     

    Preheat oven 150c/302f

     

    We first need in a bowl to cream together the sugar and fat until we reach a real nice soft texture, now we need to slowly mix in the eggs, do this stage slowly.

    Now insure your flour and baking powder has been sieved first, and then gently fold it in, next add all the other ingredients and mix them all together gently.

    Leave to one side for the moment, and now grease a 14 cm cake tin, I prefer to not use greased proof paper, I always grease tin well and then throw on some flour, then shake off the excess.

    Now spoon in your cake mix, don’t lick that spoon, ah, ah, ah, and now place in the oven on a baking tray for around 40 minutes on that initial heat setting, and then cover the top of tin with greaseproof paper and drop the temperature to around 120c/248f for the last 60 minutes of baking.

     

    Enjoy Chef Mike Darracott




     Chef Mike Darracott   Freshly baked farmhouse fruit cake recipe 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

  • 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

  • Freshly made Cherry Clafoutis recipe Chef Mike Darracott

    Freshly made Cherry Clafoutis recipe

    Chef Mike Darracott



    Ingredients


    260 g pitted canned drained cherries

    2 medium eggs beaten gently

    30 g unsalted melted butter

    60 g self - raise flour

    65 g caster sugar

    A spoon of icing sugar for dusting cake with

    245 ml of milk


    Method


    Preheat your oven to 180c-356f – gas mark 4 and grease and lightly dust with flour a 23 cm ovenproof pie dish.

    Next cut all your drained cherries in half and put them in the bottom of the dish.

    Now place the flour into a bowl and mix with the beaten eggs, sugar, milk and melted butter.

    Mix into a batter using a whisk, and then pour gently over the cherries.

    Now bake in the oven for 40 minutes or until cooked.

    Finally dust with icing sugar.

    Serves 6

    Enjoy Chef Mike Darracott


    fresh made cherry clafoutis recipe chef mike darracott


    chef mike


    chef mike darracott

  • Fresh Strawberry Dumplings recipe

    Fresh Strawberry Dumplings recipe



    Ingredients

    9 washed cleaned strawberries small to medium size
    100 g sifted self - rising flour
    50 g suet
    4 drop vanilla essence
    3 tsp caster sugar
    2 tsp of icing sugar
    8 tbs of water
    4 tbs vegetable oil
    1 can of hot custard

    Method

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

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

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

    Serves 4 people

     

    Enjoy chef Mike Darracott

    Please consider supporting the upkeep of my site
    its all done by me despite my disability.





  • 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

  • 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

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