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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



  • Pineapple and lime smoothies

    Hi everyone, today were going to make this amazing tasting smoothie.



    Ingredients



    Half a fresh pineapple

    juice and zest of 1 fresh lime

    160 g of plain yoghurt





    Method



    (1) clean up your fruit, squeeze and zest the lime.



    (2) chop up the pineapple and place into juicer with lime juice and zest



    (3) Next Add yoghurt and juices to your blender



    (4) Blend until smooth



    (5) Thin with water if you prefer a less thick smoothie



    Chill or serve right away




    Chef Mike Darracott





  • Pineapple and kiwi with pomegranate platter

    Pineapple and kiwi with pomegranate platter

     

    Ingredients


    1 medium size fresh pineapple

    1 kiwi

    1 pomegranate

     

    Method

     

    A simple one this is, but a nice centre piece for a special occasion.


    (1) Take pineapple and cut off the bottom half, then cut 4 rings about 1 cm thick, and then cut of the rough skin from around each. Save the bottom in your fridge for another day or use it’s up to you.


    (2) Place the top half of the pineapple as shown in picture on a platter.


    (3) Now peel and slice up your kiwi like shown in photo, and arrange on platter.


    (4) Next peel and take out the seeds of the pomegranate and spread around platter.


    Serves 4 people


    Save remaining half of Pineapple in fridge for another dish.

     

    Enjoy Chef Mike Darracott


    Pineapple and kiwi with pomegranate platter chef mike darracott

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