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  • Sweet Pork with Apple & Sage cream sauce recipe

    Sweet Pork with Apple & Sage cream sauce recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    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

     

    Method

     

    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

  • Stir fry Noodles with chunky pork pieces recipe Chef Mike Darracott

    Stir fry Noodles with chunky pork pieces recipe
    Chef Mike Darracott



    Ingredients

     

    1 teaspoon turmeric
    4 cm piece fresh ginger, finely chopped
    350 g cooked cubed pork bite size 2cm chunks
    3 garlic cloves, finely chopped
    2 large carrot, cut thin
    300g pack medium egg noodles
    3 tsp white wine vinegar
    100 g drained canned kidney beans
     2 yellow pepper, deseeded and thinly sliced
     3 spring onions, finely chopped
    160g beansprouts
     2 tbsp vegetable oil
    4 tbsp soy sauce


    Method

     

    (1)  First take your noodles and cook to pack instructions.  

    (2)  Next heat up the oil in your wok or a large frying pan, now stir-fry the  garlic, carrot, ginger, pepper, over quite a high heat for 3-4 mins.

    (3)  We now Drain the noodles and add to the pan with the kidney beans - onions and beansprouts, and stir-fry for 3 mins more.

     

    (4)  Now we Mix together the vinegar and soy sauce with the turmeric, stir into your pan, and then cook for 2 mins more.

     

    Serves 4 people

    Stir fry Noodles with chunky pork pieces
    Stir fry Noodles with chunky pork pieces recipe chef mike darracott


    Chef Mike Darracott
    chef mike darracott

  • Fresh Pork pie recipe

    Fresh Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

    3 sheets of gelatine in a little hot water per instructions on pack

    1 small egg beaten for egg wash

    Salt and pepper to taste


    For the filling


    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method

    You need a 10.8 cm x 2.75 cm greased pork pie tin, preheat oven 180c-350f gas mark 4.

    (1) First you take your bacon and pork and in a food processor make a course mince.

    (2) Into a bowl place all the other filling ingredients and mix with mince.

    (3) Place the butter in the warm milk and water, and allow it to melt.

    (4) Next put in the salt and pepper and beaten egg and mix into water.

    (5) Into a bowl place you flour, and slowly add the water and milk until you make a firm dough, if it’s too wet and sticky add a little more flour, or if to dry and hard a little more water.

    (6) Next place dough in a clean bowl and cover with cling film and leave in fridge for 20 minutes.

    (7) Take dough out of fridge, divide into two halves and roll one half out so as to line pork pie tin.

    (8) Now fill it with the filling you made.

    (9) Finally roll out remaining dough to make a top for your pie, and glaze with egg wash.

    (10) Bake in oven 35 to 45 minutes

    (11) Make a hole in top and full pie with gelatine; allow pie to go cold before chilling in fridge.

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    pork pie recipe chef mike darracott

  • Xmas Bacon pork with cheddar cheese & stuffing pasties recipe

    Xmas Bacon pork with cheddar cheese & stuffing pasties recipe

    Ingredients

    250 g bacon any types you like with rind removed

    150 g lean pork bite – size chunks

    100 g grated cheese

    3 tsp of olive or vegetable oil

    1x 85 g packet of super market sage and onion stuffing made up according to instructions on pack

    1 pack of 500 g super market readymade short crust pastry, keep in fridge until use

    1 beaten egg for glaze

    Method

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

    Grease and dust with flour a baking sheet

    (1) Into a frying pan place the oil and pork, bacon and fry until just cooked

    (2) Next slowly add the cheese into the oil and melt and mix with pork and bacon.

    (3) Drain the pork bacon and cheese, and leave to one side for the moment.

    (4) Roll out your pastry and cut out 12 round circles with a 9 cm dia cutter.

    (5) Next spread the stuffing about 1 cm thick over each pastry ring, leaving a little on the edge free of stuffing so you can crimp the pasty shut.

    (6) Now divide all of the filling between each pasty, then wet the edge of each one and crimp each into a pasty.

    (7) Finally glaze each with the beaten egg, place on baking sheet and bake for 10 minutes or until golden brown.

    Enjoy and have a Merry Christmas 2014 from Chef Mike Darracott


    Bacon pork with cheddar cheese & stuffing pasties  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

  • Pork faggot recipe

    Today we have made a Pork faggot recipe today, I first enjoyed my very first plate of this dish in South Wales England, so tasty, you will want more, best regards from Chef Mike Darracott

    Click on the url below to go to recipe page ...


    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/1270-Faggots-Recipe-





    Pork faggot recipe from chef mike darracott

  • Fruity sausage ball Savouries recipe

    Fruity sausage ball Savouries recipe


     

    Ingredients


    453 g pork and beef sausage meat

    5 g desiccated coconut

    10 g dried or fresh cranberry

    10 g dried raisins

    1 tsp of cinnamon

    1 small peeled cored and finely diced cooking apple

    1 beaten egg

    1 tbs of plain flour

    Pepper to taste

    2 tsp of plain flour

    12 Cocktail sticks

    Enough Iceberg lettuce to cover 1 dinner plate


     

    Method


    Preheat oven to 200c-392f – gas mark 6 and grease a baking tray.


    (1) Mix all the ingredients together in a bowl.


    (2) Lightly dust worktop with flour, and roll into 10 to 12 balls.


    (3) Place on baking tray and bake for 10 to 15 minutes or until golden brown.


    (4) Cover diner plate in lettuce, and put a stick in each ball.

    Serves 4 people






    Enjoy Chef Mike Darracott


    Fruity sausage ball Savouries recipe chef mike darracott

  • Pork pie recipe

    Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

    3 sheets of gelatine in a little hot water per instructions on pack

    1 small egg beaten for egg wash

    Salt and pepper to taste

    For the filling

    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method


    You need a 10.8 cm x 2.75 cm greased pork pie tin, preheat oven 180c-350f gas mark 4.


    (1) First you take your bacon and pork and in a food processor make a course mince.


    (2) Into a bowl place all the other filling ingredients and mix with mince.


    (3) Place the butter in the warm milk and water, and allow it to melt.


    (4) Next put in the salt and pepper and beaten egg and mix into water.


    (5) Into a bowl place you flour, and slowly add the water and milk until you make a firm dough, if it’s too wet and sticky add a little more flour, or if to dry and hard a little more water.


    (6) Next place dough in a clean bowl and cover with cling film and leave in fridge for 20 minutes.


    (7) Take dough out of fridge, divide into two halves and roll one half out so as to line pork pie tin.


    (8) Now fill it with the filling you made.


    (9) Finally roll out remaining dough to make a top for your pie, and glaze with egg wash.


    (10) Bake in oven 35 to 45 minutes


    (11) Make a hole in top and full pie with gelatine; allow pie to go cold before chilling in fridge.

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    Pork pie recipe chef mike

  • Pork with Apple & Sage cream sauce recipe

    Pork with Apple & Sage cream sauce recipe

     

    Ingredients


    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 apple juice

    1 tsp garlic powder

    1 tsp rosemary

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of thyme


    Method


    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


    Enjoy Chef Mike Darracott


    Pork with Apple & Sage cream sauce recipe chef mike darracott

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