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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

  • 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




    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




    (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




    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




    (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





    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




    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






    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




    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

  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe




    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





    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

  • Video Oven baked succulent chicken chunks in Honey & lime with Dijon mustard

    Oven baked succulent chicken chunks in Honey & lime with Dijon mustard Chef Mike Darracott


    4 Fresh chicken breasts cut into bite size chunks
    4 tbs olive oil or butter
    Half a cup of honey sea salt and cracked black pepper to own taste
    2 tbs Dijon mustard
    1 small fine sliced red onion
    1 medium fine sliced green Pepper
    Half tsp of garlic powder.

    Preheat your oven to 170c - 325f - gas mark 3


    (1) First grease a oven proof glass dish with a little oil.

    (2) Now place chicken in dish and bake for 20 minutes.

    (3) In a small saucepan mix on a medium heat the oil or butter with the honey, and mustard, and salt pepper to taste, and garlic & vegetables for a round 3 to 4 minutes.

    (6) Now take chicken out of the oven after the initial 20 minute cooking time as finished, and spoon mixture all over the chicken breasts, and maybe add a teaspoon of corn flour in a little milk to thicken, or not, up to you, then put back in the oven for a further 25 to 30 minutes or until cooked.

    Serves 4 people

  • Egg Bacon and cheddar cheese strata chef mike darracott

    Egg Bacon and cheddar cheese strata chef mike darracott


    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


    (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


  • Chinese chicken with vegetables and noodles in a Teriyaki sauce chef mike darracott

    Chinese chicken with vegetables and noodles in a Teriyaki sauce video chef mike darracott


    400g fresh chicken breasts cut up into chunks
    2 tsp powdered garlic
    2 tablespoon vegetable oil
    1 small red pepper
    1/2 cup sliced onion
    1/4 cup teriyaki sauce
    salt and pepper to own taste
    150g broccoli florets
    2 medium carrots, sliced fine
    150g peas
    200g dry noodles


    (1) Take a large frying pan and lightly brown the chicken in the oil, until the juices start coming out clear.

    (2) Next add in the onions, garlic powder, red pepper, carrots, peas, broccoli, and salt pepper and cook for 2 to 3 minutes on a medium heat.

    (3) Now pour in your teriyaki sauce, and add the noodles, continue to cook while stirring until noodles are cooked out.

    Serves 4 people

  • Lemon tuna with cheese and onion mayo on toasted bread

    Lemon tuna with cheese and onion mayo on toasted bread roll recipe Chef Mike Darracott




    400g  of drained tuna

    3 tablespoons mayonnaise

    salt & pepper to taste

    4 Large bread rolls, split and toasted

    8 slices ripe tomato for garnish

    8 slices Cheddar cheese

    The juice of one small lemon & zest

    A sprig of parsley for garnish

    1 small onion sliced very fine




    Turn grill on



    (1)  Into a bowl, mix together well the tuna, onion, mayonnaise, with the salt & pepper lemon juice & zest.

    (2). Spread tuna mixture onto the toasted roll halves and place them on a baking sheet.

    (3) Top each half with 2 slices of tomato and  2 slices of cheese.

    (4) Grill until cheese as melted.

    (5)  Garnish  with parsley and then put the remaining toasted top on.


    Serves 4 people

    lemon tuna with cheese recipe chef mike darracott chef michael john darracott



    Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed.

    Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.

    To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies.

    In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.

    Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve.

    A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream.

    To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used.

    A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.

    When the soup appears to be  too thin  or  too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.

    Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.

    Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded.

    The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.

    For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder.

    These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.

    So thanks for coming along today, if you want to use my free soup recipes, all you need do is place a search ( chef mike darracott soups ) into the search bar on my home page. You will find it on the right navigation bar towards the bottom of the screen.

    chunky beef soup chef mike darracott

  • Freshly made Lemon curd recipe

    Freshly made Lemon curd recipe

    By Chef Mike Darracott



    2 large egg yolk

    80 g caster sugar

    90 g butter

    The juice & zest of one small lemon





    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.

    Then leave to cool then place in the fridge for around an hour or so.

    Enjoy Chef Mike Darracott

  • Tasty fresh Cauliflower cheese & Pasta recipe

    Tasty fresh Cauliflower cheese & Pasta recipe


    ½ a large cauliflower heart

    245ml milk

    2 tbsp corn flour

    140g of grated mature Cheddar cheese

    Salt & pepper to taste

    20g of butter or vegetable oil

    1 tsp Worchester sauce or to your taste

    80g of pasta any type you like


    Preheat your oven to 220c/425f next break up your cauliflower heart into bite size chunks, and either steam or boil until cooked. Drain in a strainer, and then turn the cauliflower into an ovenproof dish or other ovenproof ware.

    Now we need to make the sauce, heat up the milk, and then add the butter or veg oil, next add the cheese, and the Worchester sauce & salt & pepper. Keep stirring and add the corn flour slowly, if it’s too thick for your taste, add a little milk, or if to thin, add a little more corn flour.

    Now pour over your cauliflower, put in the oven for around 15 to 20 minutes, or until golden brown on top. 10 minutes before it comes out of the oven boil your Pasta.


    Serves 2 to 3 dependant on size of portions

    Tasty cauliflower cheese pasta recipe chef mike darracott

  • Indian egg and potato salad recipe

    Indian egg and potato salad recipe

    This is a very good recipe for vegetarians, easy to make very tasty and quite a cheap dish.


    120g canned green beans drained
    2 medium red onions, sliced finely
    500g smallest potatoes washed peeled and halved then boiled
    235g garden peas
    400g chick peas, drained
    6 medium eggs
    6 tomatoes, quartered


    for your dressing:

    1 tsp garlic powder
    25ml reduced calorie mayonnaise
    20ml mango chutney
    zest and juice of 1 lime and 1 lemon
    2tbsp chopped fresh coriander
    1tbsp medium strenght curry paste
    1 tsp or cumin





    (1) First Put the potatoes in a saucepan of water, cover with a lid and bring to the boil, and then drop back the heat to a simmer for 4 to 5 mins.

    (2) Next we place our eggs into a saucepan, and cover with cold water and bring them to the boil, then also knock back the heat and Simmer for 5 to 6 mins, next run cold water over the pan of eggs to cool them down then take off shells and quarter the eggs.

    (3) Now we place the garden  peas, in a saucepan and boil for just 3 minutes drain and put to one side.

    (4) Next into a large salad serving bowl place the raw onion, tomatoes, chick peas, garden peas, beans, and eggs.

    (5) Now mix together in another bowl all the dressing ingredients, and pour over the salad bowl, and mix everything gently together. now sit down and enjoy this tasty dish.

    Serves 4 people


    Serving suggestions: Serve with Nan bread or what ever you fancy

    egg recipe chef mike darracott

  • Spaghetti & garlic meatballs recipe

    Spaghetti & garlic meatballs recipe


    Ingredients for meatballs

    2 medium eggs
    2 tsp water
    10 good quality pork sausages
    1/2 kg best beef mince
    1 medium onion, finely chopped
    1 tsp of coriander powder
    1/2 tsp paprika 9
    0g 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,
    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, and drain just before serving.

    Method for the meatballs

    preheat your oven to 220C - 425f - gas mark 7

    (1) Take the skins off the sausages, place the 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 sized balls ( approx )

    (4) Now pour the oil into your roasting tray, and place the balls into it, and roll them about by shaking them around in the oil.

    (5) roast balls for 20 minutes or until brown.


    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 20 minutes stirring occasionally, then after 20 minutes add the cooked meatballs to the pan.

    (3) Either then place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, or combine the whole lot together and divide between the 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 darracott

  • Beef Sausage and chicken stew recipe

    Beef Sausage and chicken stew recipe


    1 tbsp olive oil
    400g diced chicken breast frozen or fresh 
    200g approx 4 skinless beef sausages sliced into 20 - or 30 pieces
    1 onion, sliced
    2 garlic cloves, sliced thinly
    100ml grape juice white or red your choice
    1 x 200g tin drained chopped tomatoes
    1 x 200g tin drained cannellini beans, washed and drained
    200 ml water
    salt and pepper to taste to your taste


    (1) First Heat up the oil in a large saucepan, and then Cook the chicken and sausage pieces for 4 minutes moving them about to cook them all over.

    (2) Next add the onion and garlic, and cook for 3 minutes.

    (3) Now Add the grape juice and the tomatoes and beans, water, onion and salt and pepper to taste.

    (4) Now put on a Simmer for 30-35 minutes with a lid on top

    serves 4 people

    Enjoy this free recipe and many other recipes and please support me by buying my recipe books.

    Chef Mike Darracott

    beef sausage and chicken stew recipe chef mike

  • 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

    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.


    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


    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

  • spicy chicken drumsticks

    spicy chicken drumsticks



    3 tbsp coconut oil

    3 cloves garlic, mashed up

    2 tsp chilli powder

    1 tsp garlic powder

    2 pinch paprika

    Salt ground black pepper to taste

    8 chicken drumsticks




    (1) Preheat your oven to 375 F- 190C- gas mark 5

    (2) Into a large bowl, combine the garlic, chilli powder, garlic powder, paprika, salt and pepper as well as the coconut oil.

    (3) Next coat the chicken in the mixture, making sure each drumstick as a good covering on it.

    (4) Put the chicken drumsticks on a baking sheet with space in between each . Cook for an 1 hour or until cooked

    Serves 4 people

    chef mike darracott spicy chicken drum sticks recipe

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