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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

  • Onion bhaji's recipe

    Onion bhaji's recipe

     

     Onion bhaji a spicy fried onion side dish that originates from India.


    Ingredients

     

    3 tbsp of olive oil for frying bhajis  
    2 large Sized Onions ( white or yellow your choice )  
    2 medium Eggs  
    1 tbsp Coriander
    115g plain Flour
    2 tbsp Olive Oil
    1-2 tbsp Ground Cumin

    Method


    (1) Eggs go into a mixing bowl and are then beaten.

     

    (2) Next Peel & finely slice your onions up.

     

    (3) Place the sliced onions with the beaten eggs.

     

    (4) Next mix in the flour, and coriander & cumin, + 2 tbsp olive oil, your looking for your mixture to be thick, if not add a little more flour.

     

    (5) Now we cook the mixture, heat up the 3 tbsp of oil thats left in a fying pan, and next using a tablespoon, spoon in 8 heaped spoonfuls, each in their own space, or flour or oil your hands, and make 8 rough ball like shapes, now fry and keep turning each until a golden brown colour, for around 10 - 15 minutes.


    Onion bhaji's are one of my all time favourites, and easiest Indian dishes to make. This recipe for onion bhaji's will only take around 10 - 15 minutes to make, and will delight all who eat them.


    Enjoy Chef Mike


    Onion bhaji's recipe chef mike darracott


    Chef Mike Darracott

     

  • Fun Popcorn Chicken with mixed herb mayo recipe

    Fun Popcorn Chicken with mixed herb mayo recipe

     

     

    Ingredients

     

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

     

     

    (1) Mix the seasoning and flour into a bowl.

     

    (2) Into another bowl mix the beaten egg with half the contents of the other bowl into a batter.

     

    (3) Now dip pieces of chicken into the flour first and then into the batter.

     

    (4) Then either fry in the oil, or like me use a deep fat fryer until cooked and golden brown

     

    (5) Take the mayo and add the herbs and fold in.

     

     

    Serves around 4 people


    Fun Popcorn Chicken with mixed herb mayo recipe chef mike darracott


    Enjoy Chef  Mike

    Chef Mike Darracott

  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

    50g  any eating apple peeled cored and quatered
    400g cooking apples  peeled cored and quatered
    12 slices white bread, remove the crusts
    105g butter
    ½ tsp ground cinnamon
    210g caster sugar
    440g pitted and diced cherries
    The zest and juice of ½ a lemon
    3 tbsp breadcrumbs

     

    Method

     

    Grease a 25cm long 12cm wide by 5cm deep loaf baking tin

     

    preheat your oven to 375f - 190C gas mark 5

     

    (1) Take all of the quartered apples, then roughly chop them up. Place in a saucepan saucepan add the cinnamon, lemon zest and juice.

    (2) Simmer until the fruit as softened to touch approx 8 minutes.

    (3) Now add the cherries sugar and bread crumbs and on a simmer mix in for 3 minutes.

    (4) Next line your greased baking tin, and butter one side of your bread, and line the tin bottom and sides with the bread, buttered side to tin.

    (5) Now spoon in your mixture and the use remainder of bread to cover top butter side down.

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Cod fish and vegetable gratin recipe Chef Mike Darracott

    Cod fish and vegetable gratin recipe

    Chef Mike Darracott


    Ingredients

    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

    Method

    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

  • Coriander fish cakes recipe Chef Mike Darracott

    Coriander fish cakes recipe
    Chef Mike Darracott



    Ingredients For filling


    400g cooked cod

    350g potatoes peeled and boiled, and drained

    2 large beaten eggs

    2 tbs chopped coriander

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbs unsalted Butter for frying


    Method for filling


    (1) Into a bowl place the boiled potatoes, flaked cod, 2 large beaten eggs, chopped coriander, onion, and breadcrumbs, and mix together well.

    (2) Add salt and black pepper to taste, and mix in well.

    (3) Now make 8 fish cake shapes out of the mix, and then place on a plate, and leave in fridge to firm up for about 15 minutes.

    Ingredients for breadcrumb cover


    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer


    Method for covering in breadcrumbs


    (4) Put the flour, beaten egg and breadcrumbs on 3 large plates.


    (5) Take the fish cakes out of the fridge, and melt the butter in your frying pan, next dip each fishcake ( both sides ) once in flour then in the egg, and finally into the breadcrumbs, then fry all of them until golden brown each side, about 2 - 2.5 minutes each side.

    coriander fish cakes recipe chef mike darracott

    Serves 4 people

     
    chef mike darracott

    Chef Mike

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    My new special offers I like page click on link below

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  • My Onion bhaji's recipe Chef Mike Darracott

    My Onion bhaji's recipe

    Chef Mike Darracott



    Ingredients


    3 tbsp of olive oil for frying bhajis
    2 large Sized Onions ( white or yellow your choice )
    2 medium Eggs
    1 tbsp Coriander
    115g plain Flour
    2 tbsp Olive Oil
    1-2 tbsp Ground Cumin


    Method

    (1) Eggs go into a mixing bowl and are then beaten.

    (2) Next Peel & finely slice your onions up.

    (3) Place the sliced onions with the beaten eggs.

    (4) Next mix in the flour, and coriander & cumin, + 2 tbsp olive oil, your looking for your mixture to be thick, if not add a little more flour.

    (5) Now we cook the mixture, heat up the 3 tbsp of oil thats left in a fying pan, and next using a tablespoon, spoon in 8 heaped spoonfuls, each in their own space, or flour or oil your hands, and make 8 rough ball like shapes, now fry and keep turning each until a golden brown colour, for around 10 - 15 minutes. Onion bhaji's are one of my all time favourites, and easiest Indian dishes to make. This recipe for onion bhaji's will only take around 10 - 15 minutes to make, and will delight all who eat them.


    Onion bhaji a spicy fried onion side dish that originates from India.


    This dish Can be seen served a lot in Indian restaurants, the onion bhaji recipe combines a range of spices, with flour white or yellow onion to make a fritter-like side dish. Paired with mango chutney or yogurt-based dip.


    A good side dish to go with all Idian dishes, and be warned they seem to get eat very quickly.

     

    So let's make a batch of these onion bhaji's today.


    Enjoy these Onion bhajis Chef Mike Darracott


    My onion bhajis recipe chef mike darracott


    chef mike darracott

    Chef Mike Darracott

  • Orange segments and cherries in a chocolate sauce recipe

    Orange segments and cherries in a chocolate sauce recipe

     

    chef mike darracott


    Ingredients


    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer


    Method


    Pour the custard into a bowl, now add the orange essence and the juice and zest from 4 of the oranges, next add the 9 tsp of chocolate powder. Now mix very well all together, until it’s really smooth, put to one side for the moment.


    Next stone and halve all of the cherries, and then peel and cut into segments the remaining oranges, save back one half cherry and six orange segments for garnish.


    Now layer a dessert glass like the one in the picture with orange then cherries, followed by chocolate sauce, layer after layer until nearly to the top.


    Now allow the sauce at the top to settle down below the last layer of fruit a little, and then place the six orange segments like I have, put the half cherry in the middle, and pipe in the whipped cream in the empty spaces.


    This serves one person with a little bit of sauce left over.

    For more people simply double ingredients and so on


    Enjoy Chef Mike Darracott


    Orange segments cherries in a chocolate sauce chef mike darracott

    chef mike darracott

  • Banoffee and Kiwi pie recipe By Chef Mike Darracott

    Banoffee and Kiwi pie recipe

    By Chef Mike Darracott


    Ingredients

    For the base

    90 g unsalted melted butter

    240g digestive type biscuits crushed up

     

    For the filling

     

    100g unsalted melted butter

    100g dark brown soft sugar

    397g can Carnation Condensed Milk

    4 chopped small bananas

     

    For the topping


    300ml carton whipping cream whipped

    4 tbs of caster sugar

    2 sliced kiwi’s as per picture for decoration

     

    Method for base

    We will need a 20cm round by 2 cm deep oven proof dish

    (1) Put the biscuit crumbs into a bowl and then the butter and mix together well.

    (2) Spoon all the crumbs into your oven proof dish, and about halfway up the sides of it as well.

    Method for filling

    (3) Now into a saucepan add your melted butter and sugar, stirring all the time until the sugar has dissolved, now we add our condensed milk and bring the whole thing to the boil until it starts to look like caramel.

    (4) When the contents of the saucepan have started to look like a creamy caramel add in the chopped bananas and stir in well.

    (5) Now spoon the filling into your base and after its cooled down, place in the fridge for 30 minutes.

    (6) Now take the base out of fridge and we will now make the topping.

    Method topping

    (7) Place the caster sugar and whipping cream into a bowl and either hand whisk or use an electric whisk, and whip it up until it stands up, place in piping bag and decorate the top of your pie.

    (8) Finally top of the cream with the sliced Kiwis.

     

    Enjoy this very tasty Banoffee and Kiwi pie recipe of mine Chef Mike Darracott.

    Best wishes dont forget many more free recipes on my blog
    have a great day Chef Mike

    Banoffee and kiwi pie recipe by chef Mike Darracott

    Chef Mike Darracott


  • Steak and mushroom pies recipe

    Steak and mushroom pies recipe

    Ingredients

    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

    Method

    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.

    Enjoy Chef Mike Darracott


     steak and mushroom pie recipe chef mike darracott 


  • Chicken Biryani and boiled rice recipe

    Chicken Biryani and boiled rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps curry paste

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    1 small diced cored & peeled Apple 

    600ml water                              

    Salt & pepper to taste   

    200 g boiled long grain drained yellow rice.

    1 stick celery finely sliced

    1 large potato approx 150 g peeled diced up into 2 cm pieces

                     

    Method

    Boil your rice in a saucepan of water with a half tsp of salt, cover the dry rice by about 2cm with water, and add more water until the rice as absorbed all the water and soft and cooked.

    (1) Put the vegetable the oil in the wok, or a deep frying pan.

     

    (2) Next we add the onions, carrots, and celery, and we cook until a light brown and softened.

     

    (3) Now add the water and stir in the curry paste, and simmer for around 20 minutes.

     

    (4) Finally add chicken, and all the remaining ingredients except the potato, and cook for a further 15 to 20 minutes, then add the potato and continue to cook for a further 6 minutes.

     

    (5) Serve with the boiled rice

     

    Serves 4 people

     

    Serving suggestions serve with boiled rice sliced bread , bread rolls or nan bread or what you like


    Chicken Biryani and boiled rice recipe chef mike darracott
      



  • Courgette & bacon fritters recipe

    Courgette & bacon fritters recipe


    Ingredients

     

    6 bacon rashers of your choice, trimmed, and finely chopped up

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method


    (1) First you kneed to squeeze out the excess moisture out of the grated courgette, and then in a bowl combine with the potato.

    (2) Next add the bacon, flour, egg and chives, and salt and pepper to taste.

    (3) Heat up your oil in a large frying pan on a medium heat.

    (4) Now with floured hands make 8 balls out of the mixture.

    (5) Next flatten out into round fritter shapes to size you like I did mine about 2cm thick.

    (6) Place in hot oil, and fry each side for 4 minutes each size if 2cm thick, or if 1cm thick 3 minutes each side.

     

    serves 4 people 2 fritters each


    bacon fritters recipe chef mike darracott

  • Fresh Italian herb seasoning

    Fresh Italian herb seasoning 


     

    Ingredients



    3 tbsp fresh Oregano

    3 tbsp fresh Thyme 

    3 tbsp fresh Sage


    3 tbsp fresh Basil


    3 tbsp fresh Rosemary


    3 tbsp fresh Marjoram


     

    Method


     

    (1) Simply buy your ingredients fresh, and then ground them down.


    (2) mix together well.


    (3) Store in an air tight container.





    Enjoy chef mike darracott


    Fresh Italian herb seasoning  chef mike darracott

  • French fried onion rings recipe

    French fried onion ring recipe


    Ingredients


    2 large onions

    40 grams self - rising flour

    Salt and pepper to taste

    10 ml of milk

    Seasoning 1 tsp of paprika powder (I used paprika you can use whatever you like)


    Method


    Into a small tray goes your flour, salt and pepper, paprika, and into a small bowl goes your milk, next we peel and slice our onion up into rings, now we dip the onions in the milk and dab them in the seasoned flour, then simply fry in a deep fat fryer until golden brown.


    Serves  4 people




    Enjoy chef mike darracott

    french fried onion rings chef mike darracott

  • Chef Mike Darracott would like to hear from you

    I hope everyone who visits Chef Mike Darracotts website, are enjoying what I list on it, I work on recipes every day and below are just some of the other things you can find on this site.

    I have put up a helpful calculator to be used with conversions of weights and measures associated with cooking your recipes. I have also put on here a calculator to show various data about food, such as calorific values. I will be publishing many helpful tips and hints on all things related to cooking as well.

    I work on recipes every day, and will be placing a new recipe for you each day, if I have time. I would love to hear from anyone that as a question regarding a food related issue. Any question that I get, I will endeavour to post a reply to, together with your question on this site on the Ask Chef Mike page.

    You can also use the contact form found here to send your questions in. Your submitted questions will be placed on the Ask Chef Mike page, and will only be published with your written permission that you send to me with the question, also state a name to go with your submission. I will then get back to you and show you what’s going up, and next, you just have to write back that you except, I will then publish your question with my answer on this site.

    I also would be pleased to have you send in your own recipe ideas, they must be yours and no one else’s, so please be sure to only send non copyrighted recipes that are yours. When submitting your own recipes, please write and tell us your name, and state that it’s your recipe. Please also write a little story about the recipe, for example how long it’s been in your family I will include as many recipes sent in that I have time and space for.  

    Your submitted recipes will be placed on my blog, and can only go up with your written permission that you send to me, with the recipe, also state a name to go against the submission. I will then get back to you and tell you what’s going up, and you just need to reply back that you except, I will then publish your recipe on this site.

    Disclaimer

    Chef Mike Darracott holds no responsibility for third party websites which are linked or used on or through our website. Furthermore, Chef Mike Darracott holds no responsibility for you, publishing content on this site through us, that is later found out was not your own. Should it be found out that plagiarism has occurred through any postings we have put up on anyone’s behalf, the Chef Mike Darracott website cannot be held liable for the actions of other users. We will of course take down any such media, as soon as we find out that it was not yours to give, so please be 100% sure it’s your own to give in the first place.

    Thanks Chef Mike Darracott

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