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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

  • Banana Split Berry and Yogurt Parfaits recipe

    Banana Split Berry and Yogurt Parfaits recipe
    Chef Mike Darracott


    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

    1/4 cup low-fat granola (4 Tbsp)

    3 tsp hot water

    1 large banana (about 1 cup sliced up)

    Method

    (1) First using 4 glass's for serving in, start layering the ingredients,in each glass.

    (2) start with a layer of yoghurt, followed by berries, bannanas, then more yoghurt in each glass, saving back some berries for the topping.

    (3) Next place the remainder of the berries on top of each dessert, followed by a 1 Tbsp granola on each.

    (4) Finally take the hot water sugar, and cocoa powder combine and mix into a sauce in a small bowl, the drizzle it over all 4 desserts.

    serves 4 people  Please share this website with your friends


    Enjoy Chef Mike Darracott


    Banana Split Berry and Yogurt Parfaits recipe chef mike 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 Creamy Fudge and lemon mousse recipe Chef Mike Darracott

    Creamy Fudge and lemon mousse recipe

    Chef Mike Darracott



    Ingredients



    1 10g bar of fudge grated

    245 ml double cream

    1 drop of vanilla essence

    13g powdered gelatine

    230g caster sugar

    3 large eggs separated

    Juice and zest of 2 lemons

    3 tbp water


    Method


    (1) Use an electric mixer if you have one, or you could do it by hand, but it’s quite time consuming by hand, whisk together the egg yolks vanilla essence sugar and lemon juice and zest, and whisk until he mixture thickens up.


    (2) We now need to make the gelatine, so mix it with the water and then heat in a saucepan until it’s all melted, then let it cool down a little.


    (3) Take another bowl and whip up the cream until it’s able to stand up in peaks, now add the gelatine to the cream and mix together, and then pour into the egg yolk mixture.


    (4) Now finally we need to whisk up the egg whites that we saved, until they stay in peaks in another bowl with an electric whisk, and then add this to the bowl with all the other mixes in, and fold in gently.


    Now spoon the mixture into 4 serving dishes and chill in fridge for a couple of hours, and then after chilling, top off each one with the grated fudge.


    Serves 4 people


    Creamy Fudge and lemon mousse recipe chef mike darracott

    chef mike

    chef mike darracott

  • Creamy Berry & Banana Split Yogurt parfaits recipe Chef Mike Darracott

    Creamy Berry & Banana Split Yogurt parfaits recipe

    Chef Mike Darracott



    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

    1/4 cup low-fat granola (4 Tbsp)

    3 tsp hot water

    1 large banana (about 1 cup sliced up)


    Method


    (1) First using 4 glass's for serving in, start layering the ingredients,in each glass.

    (2) start with a layer of yoghurt, followed by berries, bannanas, then more yoghurt in each glass, saving back some berries for the topping.

    (3) Next place the remainder of the berries on top of each dessert, followed by a 1 Tbsp granola on each.

    (4) Finally take the hot water sugar, and cocoa powder combine and mix into a sauce in a small bowl, the drizzle it over all 4 desserts.

    serves 4 people  Please share this website with your friends


    creamy Banana Split Berry and Yogurt Parfaits recipe chef mike darracott


    Chef mike Darracott

    chef mike darracott

  • Sweet Strawberry Dumplings recipe By Chef Mike Darracott

    Sweet Strawberry Dumplings recipe
    By Chef Mike Darracott


    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

    sweet strawberry dumplings by chef mike darracott


    chef mike darracott


    chef mike

  • 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 

  • Oranges and Cherries in a Chocolate orange sauce

    Oranges and Cherries in a 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

     

    Enjoy Chef Mike Darracott


    chef mike darracott cherries and orange in chocolate sauce recipe

  • 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

  • Apple and plum cobbler recipe

    Apple and plum cobbler recipe

     

    Ingredients for filling

    1 tablespoon of water
    1 kg of cooking apples peeled cored sliced up
    1/2 tsp of cinnamon powder
    350 g of any plums with stones removed and quatered
    45 g caster sugar
    half tsp vanilla essence
    2 tablespoons of lemon juice

    Ingredients for topping

    65  g caster sugar
    120 g butter
    1 tsp of baking flour
    120 ml of milk
    220 plain flour

     

    Method


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

    (1) Into your dish place the apples and plums, water, cinnamon, vanilla essence and lemon juice, using a spoon mix together.

    (2) Next in a bowl mix together the the flour baking powder, sugar, and rub into it the butter, mix until its like bread crumbs.

    (3) Now add the milk and mix together into a batter.

    (4) using a spoon make piles of batter all over the top of the fruit, try to make say 8 dollops of individual batter on top of fruit.

    Now bake in the oven for 45 minutes

    Serves 4 people

     

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

    Feel free to search our site and look at the many other recipe we have on here for free, please also take a look at my books for sale on Amazon.


    apple and plum cobbler recipe chef mike darracott

  • Eve's pudding recipe

    Eve's pudding recipe


    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.


    Eves pudding recipe chef mike darracott

  • 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

  • Apple & Raspberry crumble recipe

    Try my Apple & Raspberry crumble recipe out chef mike darracott, just click on image below to be taken to recipe page for this crumble.........



    recipe for raspberry and apple crumble chef mike darracott


  • Lemon & lime meringue pie recipe


    Lemon & lime meringue pie recipe






    Ingredients


    Sugar paste (sugar pastry)

    190 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    115 g butter or margarine

    1 beaten medium egg

    4 drops vanilla essence

    50 grams uncooked rice or dried peas



    Method




    Preheat your oven to 230c/450f




    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 into a paste. Next cover in cling film, and put in fridge for about 10 to 15 minutes to firm.




    When ready take your paste out of fridge, and Grease a 24 cm round 2 to 3 cm deep oven proof dish, next roll out your paste, and fill up the dish sides and all, next fill with either uncooked rice or dry peas, now cook for around 6 to 8 Minutes. Now remove the peas or rice, and put dish to one side for a moment.




    Filling





    Ingredients




    80 grams caster sugar for

    25 grams butter or margarine

    3 medium egg yolks

    180 ml water

    12 grams of corn – flour in water

    The juice and zest of two lemons and two limes





    Method




    Fill a saucepan with 180 ml of water, and sugar, now wait until the sugar has dissolved, add the corn _ flour and stir until the mixture starts to thicken up, now add the fat, and lemon & lime juice zest and egg yolks, whisk these ingredients well. If it does not thicken adjust with some more corn – flour, or if too thick add a little more water. Next pour the mixture on top of your pastry, and spread evenly.


    For Meringue topping




    2 egg whites

    100 grams of sugar




    Whisk egg yolks and sugar together by hand or in an electric mixture, when the mixture starts to form peaks that stand up when drawn upwards with a spoon, spoon or pipe it over the pie.




    Bake in oven at until light brown


    Lemon & lime meringue pie recipe chef mike darracott

  • Apricot strudel recipe

     

    Apricot strudel recipe

     

    Ingredients



    For filling

     

     

    4 tbsp raisins

    2 g flaked almonds

    1 tsp sultanas

    1 tsp currants

    1.5 tsp cinnamon powder

    1 medium orange, zest and juice

    1 tsp lime juice

    500g canned drained apricots diced

    60g unsalted butter

    110 ml water

    110g caster sugar

    4 g fresh white breadcrumbs

     

     

     

    Ingredients for the pastry you will need

     

     

    60g unsalted melted butter

    12 sheets of supermarket filo pastry

    2 tsp of granulated sugar, for dusting

     

     

     

     Method

     

    First grease a baking tray, and preheat the oven to 180C - 350F - Gas - 4

     

    Next take your prepared apricots and place into a saucepan, with the water, sugar and butter, and simmer until soft for about 6 to 10 minutes.

     

    Now add all the other ingredients that are for the filling, and mix together well, and then put aside for now.

     

    Next take the greased baking tray, and put down your first sheet of filo, and now brush over it with the melted butter, then lay another sheet, and do the same, until all 6 sheets have been brushed with the butter and layered. Then do the same with the other 6 sheets, so you now have two waiting filling filling.

     

    Now spoon the mixture into the middle of the pastry on both, and then roll them up so that you end up with the seam on the bottom of both, now scour a line across the middle of each like the picture, and then brush over the melted butter and cover each with the granulated sugar.

     

     

     

    Bake in the oven for 15–20 minutes.

     

     

     

    Serve with either double cream or some custard

     

    Serves 4 people

    Apricot strudel recipe chef mike darracott

     

     

     

    Enjoy Chef Mike Darracott

     

  • Me and the Seventies learning to cook Chef Mike Darracott

    Me and the Seventies learning to
    cook Chef Mike Darracott

     

    When I left school more years ago then I would care to recall, I first worked in a well-known supermarket. I worked on the provisions counter, cutting, and preparing all the cold meats, I loved the job. After a while, the manager ask me if I would like to be in charge of roasting the fresh chickens, of which was done on spits in a large oven. I took the position, and was soon roasting around 30 to 40 chickens a day, in full view of the public.

    After about 3 months of this, the initial interest started to waiver, because of the fact, at the end of each day, I had gallons of chicken fat to clean out of the oven. Quite a job, and a lot of mess, I smelt of chicken, and was glad each day to get back home and take a shower.

    One day, while reading the local newspaper, I noticed a job, it was for a dishwasher, and kitchen pot cleaner, I applied, and was soon in this very busy Hotel working shifts. The money was way better because of more hours. One day the head chef came up to me, and said that his pots were very clean, and thanked me for taking the time to make them that way.


    He asked me if I had plans with my life beyond dishwashing, I said that I had just come from working with meat and poultry, and was kind of interested in catering, providing it was not a career in chicken spit cooking. :)

    He said that he would be happy to teach me if I was willing to learn, so within a few weeks, I was now a commis chef or a basic chef, my duties were food preparation work, with fruit & vegetables, and I was taught how to make bread and other bakery goods.


    I found that I loved bakery and dessert making above all else, so was always happy if I was called upon to make anything within these groups. You will find over the coming months many dessert recipes to try on my site, after a while working here, I decide I wished to broaden my skills as a chef, and moved on.

    I arrived at the World famous Lobster Pot Hotel in Mousehole Cornwall England, it was the early seventies, and this was one of the main Hotels for the rich famous and celebrities. My position was a Breakfast chef in charge and assistant chef in the evening.


    The head chef once again saw that I was a hard worker, and he suggested that I should go on a block release to catering college. I took him up on it, and soon was working and going to college; it took a lot of time and work.

    I was 5 days a week at college, and working 6 hours a night at the Lobster pot Hotel; I would finish at college, and go straight to work in Mousehole. I had to get up at 6.30 am to go to college, and then arrive at work around 5.45 pm, and by the time I got home it was always midnight, so bath and then bed. By day I was studying at college, cooking in the college kitchen, and then in the classrooms to learn culinary French, and other aspects of cooking.

    I was also being released as part of my course, to work in local bakeries, butchers, to further learn about catering. After my course ended I went back to working days, and evenings at the Lobster pot. I among other chefs at the hotel prepared food for David Bowie, John Wayne, and Dame Judy Dench, and Richard Briers among just a few of the celebs we cooked for.

    I will continue my story with regards to my catering career in other blogs, so once again thanks for coming to my site, I hope you enjoy the recipes and information here.

     

      Chef Mike Darracott     chef mike darracott






    Michael darracott
           

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