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  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 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 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 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.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • 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

  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

    Today was a day for baking, was having breakfast and decided it would be good to make some Scones, a real favourite of mine. Thinking back to the days when I worked in a bakery, I would have to make around 30 trays of them, today though, it would be a single tray .

    Below is the recipe, for you to copy, I hope you enjoy them as much as we did.

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

    First preheat your oven to 200C/392f, next into a bowl add your flour, baking powder, salt and caster sugar. Now, rub in the butter until the mixture resembles fine breadcrumbs, and then mix in in sultanas.

     

    Slowly add enough of the 150ml milk until you have made a firm enough dough to handle. Now put a little flour on your worktop, and either roll out the dough or use your hands to make it about 1 - 1.5cm thick. Next using a pastry cutter of your choice, (I’m using a 12cm one) cut out your scones.

     

    Now lightly grease and flour a baking tray, and place your scones on it, place in oven for around 10- 15 minutes.

     

    You can either cut them in half with melted butter on, or allow to cool, and eat with strawberry jam and Clotted cream

    Click on image below to buy my recipe book Cook Like Mum

    Cornish scones with strawberry jan and clotted cream recipe chef mike darracott




    Enjoy these scones made by Chef Mike Darracott

  • 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

  • Egg Bacon and cheddar cheese strata chef mike darracott

    Egg Bacon and cheddar cheese strata chef mike darracott


    Ingredients


    Salt and black pepper to taste
    14 thick slices white bread: crusts cut off, and cut up into 1 inch cubes
    300g of cut into 1 cm strips cooked bacon
    small red pepper diced up very fine
    5 larged sliced up mushrooms
    2 teaspoon garlic powder
    11 medium eggs beaten
    3 teaspoon English mustard
    200g Mature cheddar cheese

    Method

    (1) Into an oven proof bowl mix together all of the ingredients.

    (2) Next cover bowl with cling film and leave in fridge over night.

    (3) Now remove cover and place in your preheated oven 350f - 180c - gas mark 4.

    (4) And bake for around 30 to 50 minutes and top is a nice golden brown.

    Serves 4 people


    Egg Bacon and cheddar cheese strata chef mike darracott

     

  • Key lemon pie recipe Chef Mike Darracott

    Key lemon pie recipe Chef Mike Darracott

     

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

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

     

    Base

    250g crushed digestive biscuits

    110g unsalted butter, melted

    Filling

    3 medium egg yolks

    405g can condensed milk 

    Grated zest and juice of 5 large lemons

    200ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

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

    Method

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

    Grease lightly a 23cm round oven proof dish

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

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

     

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

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

     

    Serves 8 people

    Key lemon pie recipe chef mike darracott chef mike darracott

     

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

     





     

     

     

     

     

     

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  • 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

  • Tangy Apple and plum cobbler recipe Chef Mike Darracott

    Tangy Apple and plum cobbler recipe

    Chef Mike Darracott


    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.


    Tangy apple and plum cobbler recipe chef mike darracott


    Chef Mike Darracott


    chef mike darracott

  • Strawberry Jam roly poly recipe Chef Mike Darracott

    Strawberry Jam roly poly recipe

    Chef Mike Darracott



    Ingredients


    2 drops vanilla essence

    225 Self - Raising Flour sifted

    115 g unsalted Butter

    28 ml Water

    112 g caster Sugar

    8 heaped tablespoons of Strawberry Jam

    Optional tin of 385 g custard


    Method


    Preheat oven 200 C – 400 F – Gas mark – 6


    Grease a baking tray with a little of the butter.


    (1) Into a bowl rub together your butter and sifted flour, until they resemble fine bread crumbs.


    (2) Next add your sugar and mix in well, followed by the vanilla essence, and water.


    (3) Mix into dough, and if need be, add a little bit extra flour if too sticky.


    (4) Next dust the worktop with a little flour to stop dough from sticking to it and then roll out the dough until all of it is about ½ cm thick.


    (5) Now simply spread the jam across all of it using a pallet knife, and then roll it up into a sausage shape, trim the ends if you want to.


    (6) Bake in oven for around 20 – 25 minutes or until cooked.


    Serve with custard


    Serves 4 people


    Enjoy Chef Mike Darracott


    strawberry Jam roly poly recipe chef mike darracott


    chef mike darracott

    chef mike darracott

  • Freshly made onion & rosemary focaccia bread recipe chef mike darracott

    Freshly made onion & rosemary focaccia bread recipe

    Chef Mike Darracott


    Try this wonderful flat bread from Italy thats baked
    in the oven, very popular in Italy, very tasty.


    INGREDIENTS


    600 ml tepid water
    1 tsp salt
    1 tsp of garlic powder
    1 kg strong white bread flour
    2 x 7g sachets dried yeast
    3 sprigs rosemary, the needles only, diced
    5 tbsp extra virgin olive oil or vegetable oil
    1/2 red onion, finely sliced
    Salt & pepper to taste


    Method


    Preheat your oven to 220C - 425f Gas - 7 and grease a 22cm round 3cm deep baking tray and set to one side.


    (1) Now Place the flour and garlic powder with the salt into a bowl and add the water and then the yeast, mix together until you form a small soft to touch ball. If too wet add a little more flour, if too dry add a little more water, depending on how warm your house is, is why you may need extra water or flour.


    (2) Next place the dough on a work suface thats been dusted with a little flour and knead it for about 8 minutes until it becomes a little elasticy.


    (3) Now put the dough back in the bowl and cover with a clean moistened T towel, and leave in a warm place such as your airing cuboard for an hour or until you have noticed its doubled in size.


    (4) Next you have to do whats called knocking it back, which is knocking out the air thats in the dough so knead it again for about 2 minutes.


    (5) Now roll out the dough so it will fit the prepared baking tray. And cover with a moist T towel and leave in a warm place again for 40 minutes until its doubled it size again.


    (6) Mix the ingredients together and Scatter all the ingredients over the dough and very gently pressing the ingredients into the dough a little.


    (7) Then sprinkle salt & pepper to taste.


    (8) Bake in the oven for 20 minutes


    Serves 4 people

    freshly made onion rosemary focaccia bread 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

  • Special cherry bakewell tarts recipe By Chef Mike Darracott

    Special cherry bakewell tarts recipe

    By Chef Mike Darracott

     

    Ingredients


    For Short crust pastry


    75g of salted or unsalted butter

    150g sifted flour

    55 ml of water

    3 tsp caster sugar


    Method


    Grease and dust with flour a 12 space tart baking tray


    Put the flour into a bowl and add the sugar, 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, roll it out to about 4 to 5 mm thick, and then cut out into 12 circles using a 7 cm cutting ring, and place each into the baking tray.



    Ingredients for filling


    2 tbs apricot jam

    70g caster sugar

    ½ the juice and zest of a small lemon

    1 medium egg beaten

    100g ground almonds

    65g self-rising flour

    60g butter

    10 glace cherries diced

    3g of flaked almonds for garnishing top of cake


    Method


    Preheat your oven to 200c/392f gas mark 6


    (1) Next cover bottom of each pastry with apricot jam.


    (2) In a bowl cream your butter & caster sugar together, then add the beaten egg, ground almond, glace cherries, the zest and lemon juice, and flour, and then divide the mix between all of the tartlets, and garnish the top with the flaked almonds.


    (3) Bake in the oven for around 25 to 30 minutes


    Serves 6 people



    Enjoy this bakewell tart recipe Chef Mike Darracott


    special cherry bakewell tarts recipe chef mike darracott


    Chef Mike

    chef mike darracott

  • Wholesome Oat & raisin cookies By Chef Mike Darracott

    Wholesome Oat & raisin cookies

    By Chef Mike Darracott


    Ingredients


    100g raisins

    2 drops vanilla essence

    60g unsalted butter

    2 tbsp spoon of runny honey

    1 small beaten egg

    55g caster sugar

    55g wholemeal flour

    1tsp baking powder

    85g porridge oats


    Method


    Preheat oven to 200 c – 400 f – gas mark 6

    Grease and dust with flour a baking tray

    Next into a large bowl or electric mixer, place the butter and sugar, and cream together, and then add in the honey, and then add your egg, and vanilla essence.


     Now mix in slowly the flour, baking powder, oats, and your raisins.

    Next divide up the dough into 12 equal amounts and place each amount onto the baking tray using a spoon, allowing a good space between each for them to spread.

    Bake for 12 – 15 minute’s or until golden brown

     

    Serves 6 at 2 cookies each

    Try this wholesome oat and raisin cookies recipe, by me Chef Mike Darracott, very tasty, and dont forget you will find many more free recipes on my blog.


    wholesome Oats and Raisin cookies recipe by chef mike darracott


    chef mike darracott

  • Creamy Cauliflower Cheese recipe Chef Mike

     Creamy Cauliflower Cheese recipe

    Chef Mike Darracott


    Ingredients

    100 g boiled drained cauliflower florets

    4 large potatoes sliced potatoes 6 mm thick

    3 medium eggs beaten

    120 g cheddar cheese grated

    425 ml of double cream

    Salt and ground black pepper to taste

    2 Pinch of grated nutmeg

    25 g butter diced up in bits

    2 g of diced fresh chives for decoration

    Method

    Preheat oven to 150c – 300f – Gas mark 2 and grease a 28x20cm ovenproof dish.

    First beat your eggs up in a bowl, and then add your double cream and mix with eggs, add your nut-meg and seasoning, and also 100 g of your cheese.

    Next slice up your potatoes into around 6mm slices, and add these to the bowl, insure all the potato slices get covered in the mixture and then fold in the cauliflower.

    Now spoon the mixture into the greased ovenproof dish, and finally use the last 20 g of cheese as a topping, and place the bits of butter over the top as well.

    Bake for around 1¼ to 1½ hours or until cooked

    Garnish with chives

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    chef mike darracotts creamy Cauliflower cheese recipe 

    chef mike

  • Dark chocolate chip croissant's recipe Chef Mike Darracott

    Dark chocolate chip croissant's recipe Chef Mike Darracott

     Hello again guy's here is another favourite of mine, hope you enjoy making it and eating it Chef Mike Darracott

    Ingredients

    20 g bread yeast from the super market

    620g  strong bread flour, plus a little extra for dusting

    1 tsp of  salt

    73g  caster sugar

    495g butter 

    1  medium egg, beaten for use as egg wash, or use a little milk 

    140g  Dark chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

    First we preheat our oven to 200c - 400f - gas mark 6 and then  grease or ine a baking tray with grease proof paper.

    (1) Mix the yeast with a 5 ml of warm water.

    (2) Now into a large bowl place the flour, salt and sugar, and then add the yeast mixture.

    (3) Next add enough warm water until the dough becomes pliable.

    (4) Now we lightly dust a work top with flour, and then knead dough for 8 to 12 minutes until it feels elastic like, now place in fridge for an hour.

    (5) Take out of fridge, roll into a rectangle, and then spread a third of the butter onto it, then fold the top third of the dough into centre and fold the bottom third up and then place in fridge for another hour.

    (6) Take out the dough out of the fridge, now repeat as before, and place in fridge for another hour.

    (7) Repeat above again then place in fridge, then this time wrap in cling film and leave over night in fridge 12 hours.

    (8) Now we roll out the dough to 3mm thick, and cut it up into 13cm rectangles, take each rectangle and as you roll each up to make your croissant shape place along each some of the frozen chocolate chips, as you roll, and stud a few chocolate chips on the top of the finished croissant.

    (9) Next brush with your egg wash or milk, place on baking tray. And leave them to rise for about two hours in the kitchen.

    (10) Bake for 18 to 25 minutes or until golden brown.

    Makes 14 croissants

     

    Serves 4 people

     

    Serving suggestions: Serve as is, or with some clotted cream or what ever you fancy best regards Chef Mike

    Enjoy my recipe for Dark chocolate chip croissant recipe

    chef mike darracott


    Dark chocolate chip croissant recipe chef mike darracott

  • Chicken & bacon melt with apple stuffing recipe

     

    Chicken & bacon melt with apple stuffing recipe





    Ingredients

    3 tablespoons of vegetable oil

    4 x 100 grams of chicken breast

    85 grams of sage and stuffing mix

    ½ of a finely diced and peeled cooking apple

    100 grams of any type of Bacon chopped up in bite size chunks

    40 grams of grated cheddar cheese

    Method

    First preheat your oven to 200c/400f

    Pan Fry the chicken breast in the vegetable oil until nearly cooked next put each breast in oven proof individual serving dishes like the ones I used in picture.

    Now, make up the stuffing mix per instruction on packet, and then add the finely diced apples to it. Next cover each piece of chicken with the apple stuffing, and then cover each with the bacon.

    Now bake for around 15 to 20 minutes or until the bacon as just started to go a little crispy, now take out, and top of each dish with the grated cheese, return to oven for a short while until the cheese has melted and turned brown.

    Serves 4





    chicken & bacon melt with apple stuffing recipe chef mike darracott



     



  • Sultana scones

    Sultana scones



    Ingredients

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas

    Approx 150ml milk add until a firm dough is achieved

    First preheat your oven to 200C/392f, next into a bowl add your flour, baking powder, salt and caster sugar. Now, rub in the butter until the mixture resembles fine breadcrumbs, and then mix in in sultanas.

    Slowly add enough of the 150ml milk until you have made a firm enough dough to handle. Now put a little flour on your worktop, and either roll out the dough or use your hands to make it about 1 - 1.5cm thick. Next using a pastry cutter of your choice, (I’m using a 12cm one) cut out your scones.

    Now lightly grease and flour a baking tray, and place your scones on it, place in oven for around 10- 15 minutes.

    You can either cut them in half with melted butter on, or allow to cool, and eat with strawberry jam and Clotted cream.




    scone recipe chef mike darracott

  • Steak and mushroom pies recipe

    Steak and mushroom pies recipe

    Ingredients

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

    Ingredients for Short crust pastry

    240 g plain sifted flour and 55 g lard 55 g margarine and Pinch of salt

    25 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 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 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.

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour when the mix turns into a thick enough gravy.

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

    Enjoy Chef Mike Darracott


     steak and mushroom pie recipe chef mike darracott 


  • 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

  • Fresh Made Apple & homemade Lemon curd tarts

    Fresh Made Apple & homemade Lemon curd tarts


    Ingredients


    Sugar paste (sugar pastry)

    200 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

     

    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



  • Super Quick New Orleans jambalaya recipe

    Super Quick New Orleans jambalaya recipe

    Ingredients


    3 tsp cayenne pepper

    1 ts p ground black pepper

    5 tbs vegetable oil

    300 g raw prawns

    140 g diced ham

    2 tbs of natural yoghurt

    3 sticks of celery sliced

    2 tsp dried oregano

    1 large onion diced

    300 g crab meat

    10 g diced pineapple

    1 sliced green pepper

    230 g diced pork

    4 tsp garlic powder

    400 g of diced chicken breast

    450 g canned plum tomatoes

    300 g long grain rice


    Method


    (1) Into a large saucepan place your vegetable oil, add all the ingredients except the rice.

    (2) Cook slowly on a low heat for around 20 to 30 minutes, stirring all the time.

    (3) Put your rice on to boil, and then drain it, add the rice to the saucepan, and mix well, and cook for a further 10 minutes on a low heat.


    Serves 4 people

     

    Enjoy chef mike darracott

    quick easy New Orleans jambalaya chef mike darracott

  • Yummy Yum Treacle and mixed fruit Tart recipe

    Yummy Yum Treacle and mixed fruit Tart recipe

     

    Ingredients for Sugar pastry


    100 grams plain sieved flour

    30 grams caster sugar

    Pinch of salt

    3 drops vanilla essence

    60 grams of butter or margarine

    1 medium egg beaten

    Method

    Preheat oven to 200c/400f

    In a bowl we have to mix the sugar with our beaten egg and vanilla essence, now add your butter or margarine, and mix it in, now slowly add your sieved flour a little at a time, and mix into a paste. Next cover in cling film and leave in the fridge for about 10 to 14 minutes to chill.

    When the paste as chilled long enough, take it out of fridge, and grease a 20 cm round by 2 cm deep oven proof dish, roll out your paste and line the entire dish, now put to one side for the moment.

    Ingredients for the filling

    3 tbs water

    40 grams mixed dried fruit

    5 grams flaked almonds

    80 grams white bread crumbs

    400 grams of golden syrup or treacle

    In a saucepan place the golden syrup and gently warm it up on a very low heat source, then add all the other ingredients and stir together for a couple of minutes, then spoon it onto the paste base and evenly spread it out.

    Bake in an oven for around 10 to 15 minutes.

     

    Enjoy Chef Mike Darracott


    yummy treacle tart recipe chef mike darracott

  • Christmas Caramelised Cinnamon almonds recipe

    Christmas Caramelised Cinnamon almonds recipe


    Ingredients


    2 tsp of cinnamon

    300g Almonds without skins

    2 drop vanilla essence

    3 tbs brown sugar

    3 tbs caster sugar

    4 tbs water


    Method

     

    (1) Put the cinnamon, vanilla essence, brown and caster sugar, water into a plastic bowl and mix well.

    (2) Now also put the Almonds into this mixture.

    (3) Place in your microwave, and set timer to around 3 minutes, and between 600 – 750 watts

    (4) The mixture hopefully will be, by now, a bubbly sticky liquid, give a quick stir and microwave again for a round 2 minutes.

    (5) Now take out, and place all the almonds onto a greased tray and allow for them to dry out, then either consume them or can be bagged and kept.

     

    Serves around 6 people

     

    Enjoy and happy Christmas from Chef Mike Darracott


    Christmas caramelized almonds recipe chef mike darracott

  • Steak and vegetable pie recipe

    Steak and vegetable pie recipe


    Ingredients


    90 g sliced mushrooms
    2 tbsp vegetable oil
    20 g frozen garden peas (defrosted)
    20 g fresh or frozen finely sliced carrots
    1 large leek, thinly sliced
    1tsp of paprika
    1 crushed garlic clove or 1 tsp of garlic powder
    300 g of stewing steak cut up into bite size chunks 2cm square approx.
    1 tbsp English mustard
    190 ml of hot water with a beef stock cube mixed into it
    220ml double cream
    Salt and ground black pepper to taste
    1 tsp of vegetable oil to grease baking dish

    short-crust pastry ingredients

     

    200g bread strong making flour 80 g butter Enough milk to make into a dough, around approx 6 tbsp of milk

    Preheat the oven to 200 C - 392 f - gas 6.

    Method

    (1) Heat your oil in a large saucepan and add the steak, paprika, leek, onions, salt and pepper to taste , mushrooms, and cook until tender, now add the cream, allow to simmer on a very low heat until it starts to thicken.

    (2) Next we add all the other ingredients, and cook for about 15 to 20 minutes on a simmer.

    (3) Now take a 30 cm by 2 cm deep ovenproof dish, and grease with the vegetable oil. Then into a bowl we mix the butter with the flour by rubbing them together, until they resemble bread crumbs, now slowly add your milk until you have a dough you can knead, and knead into a ball, then wrap with cling film and place in the fridge for 20 minutes.

    (4) We now cut the dough into two balls, 1 ball is a third of the dough the other 2 thirds, we roll out the two thirds ball into a size to cover base and sides of dish.

    (5) Now spoon you’re filling into the base.

    (6) Roll out the other half of dough to a size that covers the filling.

    (7) Place it into the oven for around 25 – 30 minutes, or until the pie crust is golden brown and cooked. 

    Serves 4 people

     

    Serving suggestions:  Serve with roast or mash potatoes, sweetcorn peas, beans, carrots or what you like.


    steak and vegetable pie recipe chef mike darracott

  • Special nut and glace cherry Christmas cake

    Special nut and glace cherry Christmas cake

     

    Ingredients

    For cake

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

     

    For topping

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

     

    Method

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

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

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

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

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

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

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

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

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

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

     

    Serves  4 people

     

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


    Special nut and glace cherry Christmas cake recipe chef mike darracott

  • moroccan style rice pudding

    moroccan style rice pudding

     

    Ingredients

    28  g of ground almonds
    48 g butter
    1/4 tsp almond essence
    170 ml of full cream milk
    170 ml of single light cream
    Half tsp of cinnamon powder
    430 g short grain rice
    40 g caster sugar
    300 ml water


    Method


    (1) Place your ground almonds with the rice in a saucepan, add the water and milk and bring to the boil.

    (2) Now drop heat back to a gentle simmer, and add the butter and rice.

    (3) Next add the sugar, cinnamon, and continue to simmer for 25 minutes, adding extra milk if the rice absorbs it all.

    (4) Now mix in the cream, and continue to simmer another 10 minutes

    (5) Now add the almond essence cook for another 2 minutes strirring then serve.


    Serves 6 people

     

    Serve as is or with what ever you like


    morroccan style rice pudding recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

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  • Apple cherry and pear pie recipe

    Apple cherry and  pear 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

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

    320 g any eating pears, peeled cored and sliced to about 2cm thick approx

    150 cleaned stones removed cut in half cherries

    200g 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 cherry and pear pie recipe chef mike darracott

  • carrot and lentil soup recipe

    carrot and lentil soup recipe


    A warming soup for winter days or nights.

    Ingredients

     

    300g carrots around 4 medium ones, peeled and diced
    90g lentils use any colour lentil
    2 tsp ground cumin
    1 garlic clove crushed
    1 medium onion, diced
    1200ml boiling water
    2 tbsp olive oil
    salt and pepper to your own taste

     

    Method

    (1) Put your oil into a large frying pan and on a medium heat, now add the onion and cook for 1.5 minutes.

    (2) Next Add in your carrots and then the lentils and cook together for another 45 seconds.

    (3) We now Add all of the other ingredients, and place on a simmer for 25 minutes. If it begins to look a little thick, then simply add a little bit more water.

    (4) Finely place in your blender and blend until nice and smooth, if you dont have a blender, place in a bowl and use a potato masher.

     

    Serves 4 people

     

    Serving suggestions: You can see in the picture we have served ours with slices of baguettes, feel free to serve with what ever you like with your soup.


    carrot and lentil soup 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 pie recipe

    rhubarb pie recipe


    Ingredients

     

    For the pastry


    220g butter

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

    2 medium eggs

    335g self raising flour


    For your filling


    745g rhubarb, sliced too about 1cm thick

    250g granulated sugar

     

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

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

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

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

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

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

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

    (7) Now sprinkle the remaining caster sugar on top

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

    Serves 4 people

     

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


    rhubarb pie recipe chef mike darracott

  • 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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