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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

  • Steak and red onion pie recipe

    Steak and red onion pie recipe

    Chef Mike Darracott

    Ingredients for short crust pastry

    Short crust pastry

    235 g plain sifted flour

    53 g unsalted butter

    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


    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, while waiting for this, prepare the filling below.

    Next take your dough out and cut in half, place one half back in fridge for the moment, grease a 24 cm round or square by 2 cm deep oven proof dish, roll out your dough to fit the bottom and sides, 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 take out and leave to one side.


    Ingredients for filling

    390 grams diced stewing steak

    100 grams of sliced mushrooms

    Salt and pepper to taste

    1 medium chopped red onion

    30 grams of frozen defrosted peas

    1 beef stock cube

    3 tbs of vegetable oil

    1 level tsp of corn – flour in a little water

    100 ml water


    Heat the vegetable oil on a very low heat in a frying pan, add the onions, and cook for about 2 minutes, next  add the steak to the pan, and cook very slowly until about half cooked. Now add the mushrooms, peas, salt and pepper to taste.

    And mix together, make up the beef stock in 100 ml of hot water, now add the corn - flour to the oil in the frying pan, and mix well, next add the stock you just made and stir in well. Take off heat and leave to one side for the moment.

    Now get your pie base, and spoon the meat mixture into it, take the other half of the dough out of fridge, roll out and cover the top of the pie, cut off any excess pastry, and using your fingers or a fork crimp the sides down like the picture shows.

    Bake for around 35 to 40 minutes


    Serves 6 people

    Enjoy this recipe Chef Mike Darracott

    steak and red onion pie recipe by chef mike darracott

    chef mike darracott

  • Chunky Beef & Vegetable Soup recipe

    Chunky Beef & Vegetable Soup recipe




    400g Shin beef diced into approx 2cm bits
    1 tsp of garlic powder
    150g fresh Tomatoes approx chopped into 1.5cm square bits
    Pearl barley 75g
    3 small Carrots diced into approx 1.5cm square bits
    2 sticks Celery sliced into approx 1,5 cm thick 1.5cm long bits
    3 medium size Potatoes cleaned and cut into approx 1cm cubes
    1 large Onion diced
    Tomato puree 2 tablespoons
    2 Beef stock cubes in 1.3 litres of hot water
    Salt and Pepper To taste



    (1) First place the stock into a saucepan with the tomatoe puree and garlic powder bring to the boil.

    (2) Drop the heat back to a simmer and add your beef.

    (3) Simmer the beef for 12 minutes.

    (4) Now add all your vegetables except the potatoes they need to be put in towards the end of the cooking time.

    (5) Continue to simmer for 2 hours and then add the potatoes and salt and pepper to taste, and cook for a further 18 minutes.


    serves 4 people


    Serve with bread of your choice make this free soup recipe now

    chunky beef and vegetable soup chef mike darracott

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