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  • Hawaiian pizza recipe Chef Mike Darracott

    Hawaiian pizza recipe

    Chef Mike Darracott

     

     

    Ingredients for short crust pastry

     

    260 g plain sifted flour

    53 g lard

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

     

     

    Ingredients for Pizza filling

     

    1 large diced half fried onion

    360 grams of sliced ham

    1 410 gram tin of drained pineapple cubes diced

    3 tbsp vegetable oil

    100 grams of grated cheddar cheese

    1 tsp of dried oregano

    Salt and pepper to taste

    50 grams tomato puree

     

     

    Method for pastry

     

    Preheat oven to 200c/392f, 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 add just enough water to achieve a firm to touch dough.

     

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, then take your dough out and cut in half, grease two 24 cm round or square by 2 cm deep oven proof dish, or baking tins, roll out your dough to fit the bottom and sides of each one, cut off any excess.

     

    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then remove peas or rice and leave bases to one side.

     

    Method for filling

     

    Heat up the vegetable oil in a frying pan add the oregano, and half cook your diced onions, now take you pizza bases, and spread each with tomato puree, followed by the ham, now the diced pineapple cubes, followed by the onions, grated cheese salt and pepper to taste, bake in oven for around 5 to 8 minutes.

     

    Serves around 6 to 8 people

    My Hawaiian pizza chef mike darracott

    Enjoy chef mike



  • 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

  • Tender Beef strips in a ginger and light soy sauce recipe chef mike darracott

    Tender Beef strips in a ginger and light soy sauce recipe
    chef mike darracott

     

    Ingredients

     

    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water

     

    Method

     

    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.

     

    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.

     

    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.

     

    (4) Turn out onto a bed of rice.

     

    Serves 4 people

    tender ginger beef strips in oyster sauce chef mike Darracott

     

    Enjoy Chef Mike Darracott

  • Sweet Pork with Apple & Sage cream sauce recipe

    Sweet Pork with Apple & Sage cream sauce recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    4 medium sized Pork loin chops

    2¼ tsp corn flour mixed with a little water

    Salt & black pepper to taste

    2 tbs of vegetable oil for frying

    110 g of sliced mushrooms

    1 medium onion sliced fine

    1 medium cooking apple peeled, cored, and cut into medium size slices

    210 ml crème fraiche

    140 ml sweet apple juice

    1 tsp garlic powder

    1 tsp rosemary

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of thyme

     

    Method

     

    Frying on a simmering heat setting using a frying pan or wok….

     

    (1) Pan - fry the chops in the vegetable oil until around ¾ the way cooked, then put aside.

     

    (2) Next in the same oil, add the onions, mushrooms, apple, and cook for around 3 minutes.

     

    (3) Now add the apple juice, salt and pepper, and garlic, paprika, oregano, thyme, rosemary.

     

    (4) Stir in the crème fraiche, and cook for another 3 minutes.

     

    (5) Now pull all the ingredients to one side in the pan, and add the corn – flour stirring all the time.

     

    (6) Finally place the chops back in the pan, and cook for a further 4 minutes basting the chops in the sauce.

     

    Serves 4 people

     
    sweet Pork with Apple & Sage cream sauce recipe chef mike darracott

    Enjoy Chef Mike Darracott

  • Chef Mike Darracotts Fresh Strawberry Dumplings recipe

    Chef Mike Darracotts 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

    chef mike darracotts strawberry dumplings recipe

     

    Enjoy chef Mike Darracott

  • 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

  • Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

     

    Ingredients

     

    potato approx 200g, peeled and very thinly sliced

    160g self-raising flour

    60ml milk

    1 medium egg beaten

    90g  cheddar cheese grated

    5 tbsp peas

    3 tbsp chopped fresh chives

     

    Method

     

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

     

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

     

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

     

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

     

    (4) Place in oven for about 5 minutes.

     

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

     

    (6) Bake for 5 minutes

     

    Serves 4 people

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Enjoy Chef Mike Darracott

    Chef Mike

  • 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

  • Recipe Cauliflower and cheddar cheese cakes

    Recipe Cauliflower and cheddar cheese cakes

     Chef Mike Darracott


     

    Ingredients


    For filling

     

    300g cooked drained cauliflower with out leaves

    300g potatoes peeled and boiled, and drained

    2 large beaten eggs

    30g grated cheddar cheese

    2 tbsp chopped parsley 

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbsp unsalted Butter for frying

     

    Method for filling


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

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

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

    Ingredients for breadcrumb cover

    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer

    Method for covering in breadcrumbs

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

    (5) Take the cakes out of the fridge, and melt the butter in your frying pan, or you can use a deep fat fryer like I do, next dip each cake ( both sides ) once in flour then in the egg, and finally into the breadcrumbs, then fry all of them until golden brown each side, about 2 - 2.5 minutes each side.

    Serves 4 people

    Enjoy Chef Mike Darracott


    cauliflower cheese cakes recipe chef mike darracott



  • 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



  • SOME OF THE MANY WAYS TO COOK RICE.

    SOME OF THE MANY WAYS TO COOK RICE.

     

    Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.


    The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.


    Steamed rice.

     

    Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.


    Boiled rice (japanese method).

     

    Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used.



    Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.


    Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.


    Rice with fig sauce.

     

    Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

    Orange rice.

     

    Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

    Rice with raisins.

     

    Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

    Rice with peaches.

     

    Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

    Browned rice.

     

    Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the colour of ripened wheat.



    Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.



    Have a great day Chef Mike Darracott


    chef michael john darracott

  • Coming next week chef mike darracott recipe videos

    Coming next week chef mike darracott recipe videos

    Starting around thursday next week on my youtube channel

    details to be posted up soon............



  • 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

  • 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

     

     

  • Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    By 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 pich 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.

    Enjoy Chef Mike

     

     freshly made Spaghetti and garlic meatballs by 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

  • Fresh Garlic coated mushrooms onions red peppers

    Garlic coated mushrooms onions and red peppers

    Ingredients

    2 crushed cloves of garlic 1
    medium red onion sliced
    1 red pepper sliced
    150g button mushrooms washed and halved
    Salt & ground Black pepper to taste
    1 tsp of butter
    2 tsp of olive oil

    Method

    (1) Heat up the oil with the butter on a medium heat in a frying pan or wok.

    (2) Add in the onions, and the peppers, and garlic, and cook until almost done.

    (3) Next add in the mushrooms, salt and pepper, and cook for a further 3 - 4 minutes.

    Serve right away as a side dish or tasty snack

    Serves 4 people



    /Garlic mushrooms onions and red peppers 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








  • Mince beef cannelloni recipe

    Mince beef cannelloni recipe

     

    Ingredients


    Black ground pepper to taste
    1kg best minced beef
    1 tsp corn flour
    1.5 tbsp of vegetable or olive oil
    3 garlic cloves, crushed
    2 x 660g jars passata
    1 large onion, finely chopped
    1 tsp paprika
    430 g dried cannelloni tubes

    Method


    Preheat your oven to    200c - 400f - gas mark 6


    (1) First the filling: in a frying pan, fry the beef on a medium heat, while stirring for 11 minutes, and then take out and place to one side.


    (2) Next to the same pan we add the oil, and the chopped onion, and garlic and cook on a medium heat for 3 minutes, then add back the beef, and paprika, ground pepper to taste, and the passata, we now bring the heat back to a simmer, and cook for 22 minutes.


    (3) Next after the 22 minutes have elapsed we stir in the cannelloni, mixing it well in for about 30 seconds.


    (4) Now pour the whole mixture into an oven proof dish.


    (65 Bake in the oven for 40 minutes.


    Serves 4 people

     

    Serving suggestons: serve with peas and carrots, or what ever you like.


    cannelloni mince beef 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

  • 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

  • Recipe for Bacon egg & baked bean pie

    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


    Enjoy Chef Mike Darracott



  • Squab pie recipe

    Squab pie recipe

     

    Ingredients


    for filling

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

    for pastry

    Short crust pastry

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

    Method


    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm.


    When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

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

    Method

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

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

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

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

     

    Serves 4 people


    squab pie recipe by chef mike darracott

  • 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

  • potato Cheese & peas pizza recipe

    potato Cheese & peas pizza recipe

    Hello everyone today I have made this very easy Potato and peas pizza, its a very tasty snack or a meal.


    Please dont forget to check out all the other recipes here on chef Mike Darracotts, I also have written and published a recipe book called cook like mum, which is available from amazon in a printed hard book or as a download for use on kindle.


    Please tell your friends about my recipe site, I also write a recipe column for the salvation army's weekly magazine The War Cry, and have a monthly recipe column in Sorted magazine.


    Soon I will be writing a monthly recipe column that will be read across the United States in the United States Salvation armys The War Cry magazine. I have also just been taken on to write a recipe column in the monthly newspaper known as The Good news
    Newspaper.


    I hope through all the recipes that are read each week, which now as over 3 million readers World wide, That it will help people who are worse off than myself, I am also disabled with brain damage since the age of 20 years old, and have suffered the last 38 years from it, not that you would guess by looking at me.

    But thats often the case with disabled people, like me their disability is hidden, but so very in your face daily, so like they say Don'T ever judge a book by its cover, because you can with out knowing, it hurt someone so deeply, and it can be a long lasting unintentional inflicted wound.


    But I never gave in, and always do my best for myself and others, and hope that my story found on my web site here about my life will inspire many people who have the same disabilities as myself, and I hope to motivate all who read about me.

    Ingredients


    potato approx 200g, peeled and very thinly sliced

    160g self-raising flour

    60ml milk

    1 medium egg beaten

    90g  cheddar cheese grated

    5 tbsp peas

    3 tbsp chopped fresh chives


    Method


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

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

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

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

    (4) Place in oven for about 5 minutes.

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

    (6) Bake for 5 minutes

     

    Serves 4 people


    Have a great day and life Chef Mike Darracott


    potato and cheese pizza recipe chef mike darracott

  • 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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