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  • 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

  • Raspberry and Strawberry Trifle recipe Chef Mike Darracott

    Raspberry and Strawberry Trifle recipe Chef Mike Darracott

     

     Ingredients  



    1pack sponge fingers                   
    1 pack strawberry jelly
    500g fresh halved strawberries          
    3g milk chocolate
    1 tin or packet of custard              
    200g fresh raspberries
    3 Tbsp of strawberry jam
    5g caster sugar                       
    300ml of whipping cream

     

    Method

     

    Take the sponge fingers and spread the strawberry 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 cleaned halved strawberries and raspberries to the jelly, save a few back for garnishing later.

    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 & garnish with the remaining strawberries & raspberries.


    Finally grate the chocolate that’s left, all over the top.


    Serves 4   

    Raspberry and Strawberry Trifle recipe 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

  • Oranges & Cherries in Chocolate orange sauce

    Oranges & Cherries in Chocolate orange sauce

     

    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


    cherries and orange in a chocolate orange sauce chef mike darracott

     

    Enjoy Chef Mike advertise on my food blog for details go here http://dld.bz/eHSGZ


  • 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

  • Cornish Heavy cake recipe Chef Mike Darracotts Recipe

    Cornish Heavy cake recipe Chef Mike Darracotts Recipe


    In Cornwall known as Hevva cake  
     

    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, next add your salt and flour and fruit 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


    cornish heavy cake recipe chef mike darracott

  • Tangy Eve's pudding recipe

    Tangy Eve's pudding recipe

    Chef Mike Darracott

     

    Ingredients for filling


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

    For your topping

    Ingredients


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

     

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

     

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

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

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

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

    (5) Now into the oven for 40 minutes.

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

    Serves 4 people

     

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


    Tangy eves pudding recipe chef mike darracott

  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

    50g  any eating apple peeled cored and quatered
    400g cooking apples  peeled cored and quatered
    12 slices white bread, remove the crusts
    105g butter
    ½ tsp ground cinnamon
    210g caster sugar
    440g pitted and diced cherries
    The zest and juice of ½ a lemon
    3 tbsp breadcrumbs

     

    Method

     

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

     

    preheat your oven to 375f - 190C gas mark 5

     

    (1) Take all of the quartered apples, then roughly chop them up. Place in a saucepan saucepan add the cinnamon, lemon zest and juice.

    (2) Simmer until the fruit as softened to touch approx 8 minutes.

    (3) Now add the cherries sugar and bread crumbs and on a simmer mix in for 3 minutes.

    (4) Next line your greased baking tin, and butter one side of your bread, and line the tin bottom and sides with the bread, buttered side to tin.

    (5) Now spoon in your mixture and the use remainder of bread to cover top butter side down.

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Apple and apricot crumble recipe

    Apple and apricot crumble recipe

    Chef Mike Darracott


    Ingredients for filling


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


    Ingredients for crumble
     

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


    Method


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

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

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

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

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

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

    Serves 4 people

     

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


    apple and apricot crumble recipe by chef mike darracott

  • Strawberry & Raspberry Trifle recipe

           Strawberry & Raspberry Trifle recipe



    Ingredients

    1 pack sponge fingers                    1 pack strawberry jelly

    500g fresh halved strawberries           3g milk chocolate

    1 tin or packet of custard               200g fresh raspberries

    3 Tbsp of strawberry jam

    5g caster sugar                        300ml of whipping cream


    Method

    Take the sponge fingers and spread the strawberry 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 cleaned halved strawberries and raspberries to the jelly, save a few back for garnishing later. 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 & garnish with the remaining strawberries & raspberries. Finally grate the chocolate that’s left, all over the top.

    Serves 4    

     chef mike darracott trifle recipe

  • Lemon and apple tarts recipe

    Apple & homemade Lemon curd tarts recipe

     

    Ingredients

     

    Sugar paste (sugar pastry) recipe

     

    140 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

     

    Method

     

    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now put in fridge covered in cling film to firm up.

     

    Preheat your oven to 220c/392f

     

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

     

    Lemon curd recipe

     

    Ingredients

     

    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon

     

    Method

     

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

     

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

     

    Ingredients

     

    Apple filling

     

    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon

     

    Method

     

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

     

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

     

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

     

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

     

    Now bake for around 10 to 15 minutes

     

     

    Enjoy Chef Mike Darracott


    chef mike darracott apple tartlet recipe

  • Chocolate financiers with yuzu ganache

    Chocolate financiers with yuzu ganache

    I add the soft yuzu (Japanese citrus fruit) ganache to the centre of our chocolate financiers to make the cakes that bit more indulgent. If you can’t get hold of fresh yuzu zest, you can  substitute with any other citrus fruit.

     

    Makes about 12 cakes

     

    For the chocolate financiers

     

    220g (8oz/2 ¼ sticks) unsalted butter

    20g ( ¾ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped

    250g (9oz/1 ½ cups) icing (powdered/pure) sugar

    20g (¾ oz/1 tbsp) cocoa powder

    80g (2 ¾ oz/ ½ cup) plain (all-purpose) flour

    120g (4 ¼ oz/1 ½ cups) ground almonds

    240g (9oz) egg whites (about 8 eggs)

    25g (scant 1oz) Orange Marmalade (see page 126)

     

    For the yuzu ganache

     

    110ml (3 ½ fl oz/ ½ cup) whipping (pouring) cream

    2g (½ tsp) yuzu (Japanese citrus fruit) zest

    125g (4 ½ oz) fine dark (bittersweet) chocolate (66% cocoa solids), finely chopped

    15g ( ½ oz) unsalted butter

    Edible gold leaf, to decorate (optional)

    (1) Preheat the oven to 180°C (350°F/Gas 4). To make the chocolate financiers, in a saucepan, bring the butter to the boil over a low heat, stirring occasionally.

    Cook it until the butter turns nut brown (about 15 minutes), remove from the heat and leave to cool for about 45 minutes. Meanwhile, melt the chocolate over a bain-marie (water bath) until it reaches 45˚C (113°F).

    (2) Sift the icing (powdered/pure) sugar, cocoa powder and flour into a bowl and mix in the ground almonds and egg whites. Add the melted butter, melted chocolate and marmalade and beat until smooth.

    (3) Pipe or spoon the mixture into a silicone baking mould with oval divisions,

    each with a recess in the centre, and bake in the preheated oven for about

    15–18 minutes until risen and firm to the touch. Leave to cool before removing from the mould.

    (4) To make the yuzu ganache, put the cream and yuzu zest into a saucepan and bring to the boil. Take off the heat and leave to cool until it reaches 70°C (158°F).

    Melt the chocolate over a bain-marie (water bath) until it reaches 45°C (113°F), then gradually add the cooled cream to the chocolate. Continue to mix to form an emulsion. Add the butter and continue to mix until fully incorporated.

    (5) Pipe the ganache into the centre of the financiers. Decorate with gold leaf (if using) and leave to set.

    Note:  You will need a 12-hole silicone financier mould (see page 224 of the William Curley Couture Chocolate book) .


    Please Click on the image below to visit or site


    yuzu financies recipe

  • 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








  • Apricot and apple crumble recipe

    Apricot and apple crumble recipe


    Ingredients for filling


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

    Ingredients for crumble


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

    Method

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

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

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

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

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

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

    Serves 4 people

     

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


    Apricot and apple crumble recipe chef mike darracott

  • 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

  • Dutch apple tart recipe

    Dutch apple tart recipe


    Early start in the kitchen today so here's my fresh out of  the oven yummy dutch apple tart recipe chef mike darracott, please simply click on the url below to be taken to the recipe page.

  • fresh Banana tart recipe

                                   Fresh Banana tart recipe



    Try this fresh Banana tart with a fresh strawberry glaze recipe, Chef Mike Darracott, click on the url below to go to recipe page



    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/685-Banana-tart-with-a-strawberry-glaze




    banana tart with strawberry glaze recipe chef mike darracott
  • Tropical jelly with custard recipe

    Tropical jelly with custard recipe

     

     

    Ingredients

     

    5 g pineapple

    5 g papaya red

    1 kiwi skinned and diced

    1 small mango skinned and diced

    1 supermarket lemon jelly cubes pack

    1 tin of custard

     

    Method

     

    Make up the jelly in a bowl as per pack instructions.


    Clean and prepare the fruits and dice up all and then, add to the jelly, and mix together well.


    When the jelly as cooled, place in fridge, and when it first starts to show signs of setting give it another good mixing to mix the fruit into it better.


    Now leave to continue to set completely in the fridge.


    Serve with hot or cold custard, or whatever you like.

     

    Serves 5 people

     

    Enjoy Chef Mike



    Tropical jelly with custard recipe chef mike darracott

  • Pineapple and kiwi with pomegranate platter

    Pineapple and kiwi with pomegranate platter

     

    Ingredients


    1 medium size fresh pineapple

    1 kiwi

    1 pomegranate

     

    Method

     

    A simple one this is, but a nice centre piece for a special occasion.


    (1) Take pineapple and cut off the bottom half, then cut 4 rings about 1 cm thick, and then cut of the rough skin from around each. Save the bottom in your fridge for another day or use it’s up to you.


    (2) Place the top half of the pineapple as shown in picture on a platter.


    (3) Now peel and slice up your kiwi like shown in photo, and arrange on platter.


    (4) Next peel and take out the seeds of the pomegranate and spread around platter.


    Serves 4 people


    Save remaining half of Pineapple in fridge for another dish.

     

    Enjoy Chef Mike Darracott


    Pineapple and kiwi with pomegranate platter chef mike darracott

  • Melon and orange and Kiwi platter recipe

    Melon and orange and Kiwi platter recipe


    Ingredients 1 medium melon chopped into slices

    2 large orange

    1 kiwi sliced as per picture

    8 glace cherries


    Method


    Arrange the slices of melon as per picture, squeeze the juice out of one of the oranges, and drip it  all over the melon slices, next put a half glace cherry on each melon slice, and then slice up the other orange and use some of it as per picture.


    Cut the kiwi into a star type shape or whatever you like and place in the middle of the plate.

     

    Makes a good decorative centre for your table

     

    Enjoy Chef Mike Darracott


    Melon and orange and Kiwi platter recipe chef mike darracott

  • Make a Strawberry & Raspberry Trifle

                                       Chef Mike Darracott makes
                                     a Strawberry & Raspberry Trifle



    Ingredients

    1 pack sponge fingers                    1 pack strawberry jelly

    500g fresh halved strawberries           3g milk chocolate

    1 tin or packet of custard               200g fresh raspberries



    3 Tbsp of strawberry jam

    5g caster sugar                        300ml of whipping cream

    Method

    Take the sponge fingers and spread the strawberry 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 cleaned halved strawberries and raspberries to the jelly, save a few back for garnishing later. 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 & garnish with the remaining strawberries & raspberries. Finally grate the chocolate that’s left, all over the top.

    Serves 4


    strawberry & raspberry trifle by chef mike darracott

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