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  • 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

  • Tasty Pea and potato pakora recipe Chef Mike Darracott

    Tasty Pea and potato pakora recipe
    Chef Mike Darracott

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    6 tbs of vegetable oil for deep frying

    440g potatoes boiled and mashed

    3 fresh green chillies, seeded and finely chopped

    3 spring onions or half a medium onion, finely sliced

    1tsp ground cumin

    120g frozen peas, thawed out

    1 tsp turmeric

    1 tsp chilli powder

    1tsp baking powder

    3tbsp chopped fresh coriander leaves

    170ml cold water

    110g gram flour
    Salt & pepper to taste


    (1) Mix together the potatoes, fresh chillies, peas, spring onions, cumin, and the coriander and salt and pepper to taste.

    (2) Now form 16 balls about the size of walnuts. place these on a plate and leave in fridge for 45 minutes.

    (3) Now into a bowl mix the gram flour,chilli powder, turmeric and baking powder together with the water to make a smooth paste use a litte extra water if paste is to     dry were looking for a batter consistency. 

    (4) Next heat up your oil in a frying pan or wok, roll the balls in the paste and fry each for 2 minutes


    Serves 4 people  4 balls each

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    tasty pea and potato pakora recipe chef mike darracott

  • Cod fish and vegetable gratin recipe Chef Mike Darracott

    Cod fish and vegetable gratin recipe

    Chef Mike Darracott


    1 tsp vegetable oil or olive oil
    half a red pepper sliced
    12 sliced up cherry tomatoes
    110 g garden peas frozen or fresh
    half tsp butter
    1 medium carrot washed peeled and sliced up finely
    500g cod fillet, skinned and cut into 4 portions
    salt and ground black pepper to taste

    Ingredients For your topping

    180 ml of double cream The juice and zest of ½ a lemon
    140g grated cheddar cheese
    1 small onions sliced
    handful dried white breadcrumbs


    Heat your oven to 350 f - 180 c - gas mark 4 use the butter to grease a 23 cm by 3 cm deep gratin dish or oven proof dish

    (1) Put your oil into a frying pan, and fry your onions with the red peppers and carrot until softened ( about 3 minutes ) stirring from time to time.

    (2) next we place our cod in the bottom of the gratin dish.

    (3) Now add the red peppers - carrot.

    (4) Next add in the tomatoes - and the peas - and salt and pepper to taste.

    (5) Next we make the topping, so into a bowl add double cream - lemon juice and zest - and the onions- and the cheddar cheese - and the bread crumbs, mix together well.

    (6) Now spoon the topping onto the fish mix in the gratin dish.

    (7) Now place in the oven for 30 minutes.

    Serves 4 people

    Enjoy my free recipes and remember to take a look at my books on Amazon.

    Cod fish and vegetable gratin recipe chef mike darracott

    Chef Mike Darracott

    Chef mike darracott

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