Search site
Translate site
Amazon Search
  • 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



  • Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

     

     

    Easy Chocolate banana custard trifle recipe

    Chef Mike Darracott

     

    Ingredients

     

    1 red jelly cubed packet from supermarket

    1 375 g tin approx of custard

    1 100 g bar of milk chocolate or dark your choice grated

    4 soft bananas sliced

    100 g of sponge fingers from supermarket

     

    Method

     

    (1) Make up jelly according to packet instructions.

     

    (2) Break up sponge fingers and mix into jelly, and allow to cool and set, place in fridge ones cooled down, and wait until it sets.

     

    (3) Once the jelly has set, empty the custard into a bowl and add the sliced bananas to it, and half of the grated chocolate, mix together and pour onto the set jelly.

     

    (4) Place back into fridge, and when ready to serve, sprinkle the rest of the chocolate on top of it, or onto each serving.

     

    Serves 4 people

    Easy Chocolate banana custard trifle recipe on my blog now Chef Mike Darracott

    Best regards Chef Mike Darracott

  • Tender Beef strips in a ginger and light soy sauce recipe chef mike darracott

    Tender Beef strips in a ginger and light soy sauce recipe
    chef mike darracott

     

    Ingredients

     

    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water

     

    Method

     

    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.

     

    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.

     

    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.

     

    (4) Turn out onto a bed of rice.

     

    Serves 4 people

    tender ginger beef strips in oyster sauce chef mike Darracott

     

    Enjoy Chef Mike Darracott

  • Make my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

    Take the butter and gently melt in a saucepan, then slowly add your sieved flour, and corn - flour and stir it in until it looks a sandy texture. Next slowly add the milk stirring all the time, allow this to thicken out while stirring all the time, we don’t want lumps do we. Next add the tsp of mustard, and the 7 g of grated cheddar cheese, stir in well, and leave this on a very low heat, while doing the next stage.

     

    Beef mixture

     

    Next into another saucepan heat up your olive or vegetable oil, and lightly brown off your onions, now add in the beef and also cook to a light brown colour, finally add in the chopped plum tomatoes, Basil, Paprika, Garlic, oregano, salt and pepper to taste and the 300 g of grated cheddar cheese, remembering to save 50 g for topping, cook this mixture for around 30 minutes.

     

    When ready get an oven proof dish, and from the bottom up, layer alternate beef mix, followed by pasta sheet followed by sauce, and when to the top of the dish, top of with the remaining 50 g of grated cheddar cheese.

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • 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

  • Rich Steak and mushroom pies recipe

    Rich 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.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Make this chocolate croissant's recipe Chef Mike Darracott

    Make this chocolate croissant's recipe Chef Mike Darracott


    Ingredients


    20 g bread yeast from the super market 620g strong bread flour, plus a little extra for dusting

    1 tsp of  salt  73g  caster sugar 495g butter  1  medium egg, beaten for use as egg wash, or use a little milk  140g  chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

     

    First we preheat our oven to 200c - 400f - gas mark 6 and then  grease or ine a baking tray with grease proof paper.

     

    (1) Mix the yeast with a 5 ml of warm water.

     

    (2) Now into a large bowl place the flour, salt and sugar, and then add the yeast mixture.

     

    (3) Next add enough warm water until the dough becomes pliable.

     

    (4) Now we lightly dust a work top with flour, and then knead dough for 8 to 12 minutes until it feels elastic like, now place in fridge for an hour.

     

    (5) Take out of fridge, roll into a rectangle, and then spread a third of the butter onto it, then fold the top third of the dough into centre and fold the bottom third up and then place in fridge for another hour.

     

    (6) Take out the dough out of the fridge, now repeat as before, and place in fridge for another hour.

     

    (7) Repeat above again then place in fridge, then this time wrap in cling film and leave over night in fridge 12 hours.

     

    (8) Now we roll out the dough to 3mm thick, and cut it up into 13cm rectangles, take each rectangle and as you roll each up to make your croissant shape place along each some of the frozen chocolate chips, as you roll, and stud a few chocolate chips on the top of the finished croissant.

     

    (9) Next brush with your egg wash or milk, place on baking tray. And leave them to rise for about two hours in the kitchen.

     

    (10) Bake for 18 to 25 minutes or until golden brown.

     

    Makes 14 croissants

    chocolate croissant recipe chef mike darracott

     

    Serves 4 people

  • Chicken and pasta with vegetables in a tomato sauce recipe

    Chicken and pasta with vegetables in a tomato sauce recipe
     
    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

    (2) Cook the following ingredients in a frying pan, using half the vegetable oil, the red/green peppers, onion, green peas, courgettes.

     

    (3) In another pan cook the chicken in the other half of vegetable oil.

     

    (4) Now add the cooked chicken, tomatoes, and tomato puree salt and pepper, garlic and thyme to the other frying pan, and mix together, finally drain the pasta, and also mix that in, and cook for around 4 minutes on a low heat, stirring all the time.

     

    Serves 4 people

     
    Chicken pasta with vegetables in a tomato sauce chef mike darracott

     

    Enjoy Chef Mike Darracott

  • sultana pears & apple crumble recipe Chef Mike Darracott

    sultana pears & apple crumble recipe Chef Mike Darracott



    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar

     

    Ingredients for crumble

     

    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon

     

    Method

     

    (1) Preheat oven180 C-350 F Gas mark 4

     

    (2) Place the apples & Pears into a saucepan with the water, zest and juice of the lime, and sugar and boil on a low heat until soft.

     

    (3) Now add the sultanas, and cinnamon, and simmer for a further 2 minutes stirring all the time.

     

    (4) Divide the mixture into 4 oven proof dishes similar to ones I used in the picture.

     

    (5) Now to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the tsp of cinnamon.

     

    (6) Next pour the crumble onto each of the 4 dishes, and place in the oven for 20 to 30 minutes.

     

    Serves 4 people

     
    sultana pear apple crumble recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

  • Pepperoni spicy beef and ham deep pizza recipe

    Pepperoni spicy beef and ham deep pizza recipe

    Chef Mike Darracott

     

    For a change this pizzas been made using a rich Short crust pastry

    Ingredients

    For pastry

    Rich Short crust pastry

    320 g plain sifted flour

    55 g margarine

    55 g butter

    Pinch of salt

    Enough warmed water to make a fairly easy to roll out dough


    Ingredients filling


    1 tbsp extra virgin olive oil

    400g can of drained plum tomatoes

    2 tbsp of tomato puree

    3 tsp oregano

    1 tsp paprika

    1 crushed garlic clove

    Salt and black pepper to taste

     170g grated mozzarella

    100g sliced pepperoni

    100g slice cooked beef

    100g smoked ham

     

    Method


    Preheat your oven to 200c – 292f – gas mark 6


    Then grease a round or square oven proof dish 29cm by 3cm deep

    Next make up your dough, 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, roll it out to fit the entire dish.

    Next fill the dish with some dried peas, and bake for 5 minutes, then take it out, remove the peas and put dish to one side.

    Now heat the olive oil in a saucepan, add the garlic and cook for 2 minutes, now add the tomatoes, salt black pepper, tomato puree, oregano, paprika  and  leave to simmer for 15 minutes.

    Now after the mixture as cooled somewhat, spoon into the base of the pastry in the dish, next cover in beef, ham, pepperoni, finally top off with the grated cheese.

    Place in oven and bake for around 15 minutes, keep an eye on it so top does not burn.

    Serves 6 people

    Pepperoni Pizza  chef mike darracottt

     

    Enjoy Chef Mike Darracott

  • Fresh Jam Doughnuts recipe

    Fresh Jam Doughnuts recipe

     

     

     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

     

    (1) First we Mix our yeast with a level teaspoon of the sugar and two level tablespoons of the warmed milk. Put in a warm place like an airing cuboard for 16 minutes.

     

    (2) While you wait, now Sift the plain flour with the salt into a mixing bowl. Next add in a tablespoon of your sugar.

     

    (3) You now need to Make a dip in the flour and pour in your warmed yeast mix, plus the rest of the milk, and your melted butter and the beaten egg. We now Mix to make a dough and then we have to knead the dough, next cover the bowl and leave to stand for 45 minutes, or until the dough has at least doubled in size overall, cover with a damp T towel.

     

    (4) Next lightly flour your work surface, and knead the dough for 6 minutes, then divide up into 12 balls or equal size and put in a warm place, try the airing cuboard again for 20 - 25 minutes minutes.

     

    (5) Now we put ou dough balls one at a time into the hot oil, and fry, while turning them over until both sides are golden-brown, now Remove from the oil and drain them on some paper towels.

     

    (6) Next we place the last of the sugar together with the cinnamon into a tray and mix together, now we very carefully roll the doughnuts in the mix, and finally Make a small hole in the doughnut with a piping bag, and fill each with a teaspoon of jam.

    doughnut recipe by chef mike

    Enjoy Chef Mike Darracott

  • My Battenberg cake recipe

    My Battenberg cake recipe


     Ingredients


    240 g Caster Sugar

    240 g Butter

    240 g Self-Rising Flour

    Milk if required

    4 small Eggs, Beaten

    2 drops Vanilla Essence

    6 tbs of Raspberry Jam

    A Few Drops Red food coloring to make pink

    24g Almond Paste

     

    Method

     

    Preheat your oven to 375F Gas Mark 5

     

    Grease and line an oblong Cake Tin 12 by 4 inches; divide it lengthways with a wall of double greaseproof paper.

     

    Next we need to Cream together the fat and sugar and gradually add the beaten eggs.

     

    Now add the flour with a few drops of vanilla extract and add little milk if required, to mix to consistency.

     

    Next Place half of the mixture into one side of the cake tin. Put a few drops of red food coloring to make the pink into the remaining mix, and then add to the other side of the cake tin.

     

    Bake for 25 minutes, then allow to cool right down on a wire.  Cut and Trim the cakes so they are of equal proportion, and then cut each in half lengthways, so that you now have 2 pink pieces of sponge and 2 pieces of yellow.

     

    Spread the side of the sponges with jam, next stick the sponges together, alternating the colors and pressing the pieces together. Now Coat the whole of the outside of the cake with more of the jam, and roll out the almond paste to fit the cake, now wrap it around the cake and trim the edges.

     

    Serves 6 people

    My Battenberg cake recipe chef mike darracott .. Mike Darracott

    Chef Mike Darracott

  • Sticky beef ribs marinaded in cola recipe

    Sticky beef ribs marinaded in cola recipe

     

    Chef Mike Darracott


     

    Main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.


    For the sauce

     

    7 tbsp tomato ketchup
    1 crushed garlic  
    7 tbsp soft brown sugar  
    Salt and black pepper to taste  
    2 tbsp light soy sauce  
    1.5 tbsp Worcestershire sauce  
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce  
    1 tsp paprika
    2 x 330 ml cans  of any cola

     

    For salad

     

    4 tomatoes chopped
    half a cucumber sliced
    half a iceburg lettuce chopped
    1 medium carrot peeled and grated

     

    serving suggestions:

    Serve with 220 g garden peas
    400 g of fried or oven cooked potato chips

     

    Method

     

    Preheat your oven to 170c - 325f - gas mark 3

     

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

     

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

     

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

     

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

     

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

     

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

     

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

     

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    Sticky beef ribs marinaded in cola recipe chef mike darracott



    Enjoy Chef Mike Darracott



    Chef Mike

  • Spicy Lemon sole in lime peppered bread crumbs

    Spicy Lemon sole in lime peppered bread crumbs

     

     

    Ingredients

     

     

    4 x around about 120g fillets of lemon sole

    150g white bread crumbs

    1 tsp paprika powder

    1 tsp of garlic powder

    4g finely diced red pepper

    4g finely diced green pepper

    The juice of 1 lime and zest

    I lime for garnish sliced

    5 tbs of vegetable oil for frying or use a deep fat fryer

    3 large beaten eggs

    4 tsp of plain flour spread out on a tray on a tray

    Salt and pepper to taste

     

    Method

     

     

    (1) In a tray mix the bread crumbs, paprika, garlic, red pepper, green pepper, salt and pepper together. Then in another tray you have the 4 tsp of flour.

     

    (2) Next beat up your eggs in a bowl, and add your lime juice and zest.

     

    (3) Now dip each fillet first into the flour, both sides, and then in the beaten egg, and finally coat each side with the mixture.

     

    (4) Now either fry in the vegetable oil or deep fat fryer until golden brown.

     

    (5) Serve with mushy peas and chips

     

    Serves 4 people

     
    Spicy Lemon sole in lime peppered bread crumbs chef mike darracott

     

    Enjoy Chef Mike Darracott


    Chef Mike

  • Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

     

    Ingredients

     

    potato approx 200g, peeled and very thinly sliced

    160g self-raising flour

    60ml milk

    1 medium egg beaten

    90g  cheddar cheese grated

    5 tbsp peas

    3 tbsp chopped fresh chives

     

    Method

     

    Preheat your oven to 200C-400F-Gas-6. then grease a 30cm by 3cm deep round baking tray

     

    (1) Into a bowl go's your flour,milk, egg, now mix into a dough ball.

     

    (2) Now knead the dough for about 4 minutes.

     

    (3) Now on a floured worktop roll out your dough to fit the baking tray.

     

    (4) Place in oven for about 5 minutes.

     

    (5) Take out of the oven and cover with the slices of potato, then half the cheese, peas, chives and top of with the rest of the cheese and salt and pepper to taste.

     

    (6) Bake for 5 minutes

     

    Serves 4 people

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Enjoy Chef Mike Darracott

    Chef Mike

  • Red Berrie Trifle recipe by Chef Mike Darracott

    Red Berrie Trifle recipe by Chef Mike Darracott

     

    Ingredients

     

    1 pack sponge fingers                            
    1 pack raspberry jelly
    150g drained tin red currents  - fresh or frozen          
    4g milk chocolate shavings
    1 tin or packet of custard                                     
    200g fresh raspberries
    3 Tbsp of raspberry jam                                    
    5g caster sugar                      
    300ml of whipping cream

     

    Method

     

    Take the sponge fingers and spread the raspberry jam on all of them. 


    Next place the sponge fingers into a bowl, make your jelly and pour carefully over the sponge.


    Now add the raspberries and red currents to the jelly wait until cooled down, and place in fridge until set.

     

    Now cover the jelly over with the custard, wait until custard as cooled, and put back into the fridge again, and wait until it as firmed up.

     

    Next whip the cream with the caster sugar, until stiff.  When the custard as firmed up in fridge, spoon or pipe cream on top.

    And spinkle chocolate shavings or anything else you fancy on top


    Serves 4

     Red Berrie Trifle recipe by Chef Mike Darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • Fresh made Bacon egg & baked bean pie recipe

    Fresh made Bacon egg & baked bean pie recipe

     

    Ingredients for Short crust pastry

     

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 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 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 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.

     

    Ingredients for filling

     

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

     

    Method

     

    In a frying pan, melt your butter, and fry the red pepper, onion, and bacon, next Get a bowl, add the beaten eggs, baked beans, diced onions, red pepper, and ½ of the fried bacon, salt and pepper to taste, mix well, now add the beans, now whisk the whole mix together for say 2 minutes.


    Now grease a 20 cm by 2 cm deep ovenproof dish, roll out your pastry, and line dish. Pour your mix onto the pastry, and bake for around 20 to 25 minutes.

     

    Finally reheat the remaining ½ of fried bacon, and garnish the top.

     

    Serves 4


    Fresh made Bacon egg & baked bean pie recipe chef mike darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • 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

  • Oranges & Cherries in Chocolate orange sauce

    Oranges & Cherries in Chocolate orange sauce

     

    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


    cherries and orange in a chocolate orange sauce chef mike darracott

     

    Enjoy Chef Mike advertise on my food blog for details go here http://dld.bz/eHSGZ


  • Tasty Pea and potato pakora recipe Chef Mike Darracott

    Tasty Pea and potato pakora recipe
    Chef Mike Darracott

     Advertise in this blog from just £5 !! be seen by thousands click
    ADVERTISE NOW

     

    Ingredients

     

    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


    Method


    (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


    Advertise in this blog from just £5 !! be seen by thousands click
    ADVERTISE NOW

    tasty pea and potato pakora recipe chef mike darracott

  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

    Today was a day for baking, was having breakfast and decided it would be good to make some Scones, a real favourite of mine. Thinking back to the days when I worked in a bakery, I would have to make around 30 trays of them, today though, it would be a single tray .

    Below is the recipe, for you to copy, I hope you enjoy them as much as we did.

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

    First preheat your oven to 200C/392f, next into a bowl add your flour, baking powder, salt and caster sugar. Now, rub in the butter until the mixture resembles fine breadcrumbs, and then mix in in sultanas.

     

    Slowly add enough of the 150ml milk until you have made a firm enough dough to handle. Now put a little flour on your worktop, and either roll out the dough or use your hands to make it about 1 - 1.5cm thick. Next using a pastry cutter of your choice, (I’m using a 12cm one) cut out your scones.

     

    Now lightly grease and flour a baking tray, and place your scones on it, place in oven for around 10- 15 minutes.

     

    You can either cut them in half with melted butter on, or allow to cool, and eat with strawberry jam and Clotted cream

    Click on image below to buy my recipe book Cook Like Mum

    Cornish scones with strawberry jan and clotted cream recipe chef mike darracott




    Enjoy these scones made by Chef Mike Darracott

  • Fresh raspberry and red berry Trifle recipe

    Fresh raspberry and red berry Trifle recipe



    Ingredients

     

    1 pack sponge fingers                             

    1 pack raspberry jelly

    150g drained tin red currents  - fresh or frozen 
             
    4g milk chocolate

    1 tin or packet of custard   
                                       
    200g fresh raspberries

    3 Tbsp of raspberry jam   
                                      
    5g caster sugar   
                        

    300ml of whipping cream

     

    Method

    Take the sponge fingers and spread the raspberry jam on all of them.  Next place the sponge fingers into a bowl, make your jelly and pour carefully over the sponge. Now add the raspberries and red currents to the jelly wait until cooled down, and place in fridge until set.

    Now cover the jelly over with the custard, wait until custard as cooled, and put back into the fridge again, and wait until it as firmed up.

    Next whip the cream with the caster sugar, until stiff.  When the custard as firmed up in fridge, spoon or pipe cream on top.

     

    Serves 4

    raspberry and red current trifle recipe chef mike darracott


    Enjoy Chef Mike

  • Chicken Popcorn with mixed herb mayo recipe

     Chicken Popcorn 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

    Enjoy Chef Mike Darracott


    chicken popcorn with mixed herbs mayo recipe chef mike darracott

    Enjoy Chef Mike

  • Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

    Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

     

    Ingredients

    2 tbsp vegetable or olive oil
    1 large onion, sliced
    1 green pepper chopped up approx 1.5cm square
    1 red chillie, deseeded and chopped up
    200g drained canned chopped tomatoes
    2 tsp caster sugar
    4 small eggs
    1
    tsp of garlic powder
    6 tbsp thick, palin creamy yogurt

    Method

    (1) Heat your oil in a frying pan. Now add the onions, pepper and chillies.

    (2) now Cook until they start to soften.

    (4) Next Add the sugar tomatoes and garlic powder, and cook on a low heat for around 12 minutes stirring from time to time.

    (5) Now make 4 hollows in the mixture and crack the eggs into them.

    (6) Cover the pan with a dinner plate and cook the eggs over a low heat until they set.

    Serve with the yoghurt

    serves 4 people


    Creamy Turkish eggs recipe chef mike darracott

  • Recipe Cauliflower and cheddar cheese cakes

    Recipe Cauliflower and cheddar cheese cakes

     Chef Mike Darracott


     

    Ingredients


    For filling

     

    300g cooked drained cauliflower with out leaves

    300g potatoes peeled and boiled, and drained

    2 large beaten eggs

    30g grated cheddar cheese

    2 tbsp chopped parsley 

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbsp unsalted Butter for frying

     

    Method for filling


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

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

    (3) Now make 8 fish cake looking shapes out of the mix like the picture shows, 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 cakes out of the fridge, and melt the butter in your frying pan, or you can use a deep fat fryer like I do, next dip each cake ( 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.

    Serves 4 people

    Enjoy Chef Mike Darracott


    cauliflower cheese cakes recipe chef mike darracott



  • Jam Doughnuts flavoured with cinnamon recipe

     Jam Doughnuts flavoured with cinnamon recipe

     


     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

    (1) First we Mix our yeast with a level teaspoon of the sugar and two level tablespoons of the warmed milk. Put in a warm place like an airing cuboard for 16 minutes.

    (2) While you wait, now Sift the plain flour with the salt into a mixing bowl. Next add in a tablespoon of your sugar.

    (3) You now need to Make a dip in the flour and pour in your warmed yeast mix, plus the rest of the milk, and your melted butter and the beaten egg. We now Mix to make a dough and then we have to knead the dough, next cover the bowl and leave to stand for 45 minutes, or until the dough has at least doubled in size overall, cover with a damp T towel.

    (4) Next lightly flour your work surface, and knead the dough for 6 minutes, then divide up into 12 balls or equal size and put in a warm place, try the airing cuboard again for 20 - 25 minutes minutes.

    (5) Now we put ou dough balls one at a time into the hot oil, and fry, while turning them over until both sides are golden-brown, now Remove from the oil and drain them on some paper towels.

    (6) Next we place the last of the sugar together with the cinnamon into a tray and mix together, now we very carefully roll the doughnuts in the mix, and finally Make a small hole in the doughnut with a piping bag, and fill each with a teaspoon of jam.


    Enjoy Chef Mike Darracott


    doughnut recipe by chef mike darracott



  • Banana Split Berry and Yogurt Parfaits recipe

    Banana Split Berry and Yogurt Parfaits recipe
    Chef Mike Darracott


    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

    1/4 cup low-fat granola (4 Tbsp)

    3 tsp hot water

    1 large banana (about 1 cup sliced up)

    Method

    (1) First using 4 glass's for serving in, start layering the ingredients,in each glass.

    (2) start with a layer of yoghurt, followed by berries, bannanas, then more yoghurt in each glass, saving back some berries for the topping.

    (3) Next place the remainder of the berries on top of each dessert, followed by a 1 Tbsp granola on each.

    (4) Finally take the hot water sugar, and cocoa powder combine and mix into a sauce in a small bowl, the drizzle it over all 4 desserts.

    serves 4 people  Please share this website with your friends


    Enjoy Chef Mike Darracott


    Banana Split Berry and Yogurt Parfaits recipe chef mike darracott

  • Italian Potato gnocchi recipe

    Italian Potato gnocchi recipe

    Chef Mike
    Darracott

     

    Ingredients

     

     

    740g potatoes

    2 medium egg yolks

    60g plain flour

    salt and pepper to taste

    1 tsp of garlic powder

    50g cheddar cheese

     

    Method

     

    (1) Boil the potatoes whole, boiling water for 30 minutes and then Drain.

     

    (2) When the potatoes are still a little warm to handle push them all through a ricer into a bowl.

     

    (3) Now add the garlic powder, and salt and pepper to taste, egg yolks and flour, mix together until the mixture stays together, if to wet add some more flour to stiffen  add a little water if to dry.

     

    (4) Next cover the bowl with cling film or a T towel and place it into the fridge for 10 minutes.

     

    (5) Next On a floured surface place the mixture and break it roughly into quarters, and roll each piece out into sausage shapes 2cm diameter and then cut into 3cm pieces.

     

    (6) Now you must leave the pieces on the work top covered with a damp T Towel for 1.5 hours

     

    (7) Now bring a saucepan two thirds full with hot water and half a tsp of salt, to a gentle boil, and boil the potato pieces for 3 minutes

     

    (8) Then serve with grated cheese over the top.

     

    Serves 4 people

     

    around 6 pieces each

    potato gnocchi recipe chef mike darracott

  • Cola Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe

    Chef Mike Darracott


    main Ingredients

     

    1 kilo of beef ribs get the butcher to leave a nice bit of meat on them.
    2 x 330 ml cans  of any cola

    For the sauce

    7 tbsp tomato ketchup
    1 crushed garlic
    7 tbsp soft brown sugar
    Salt and black pepper to taste
    2 tbsp light soy sauce
    1.5 tbsp Worcestershire sauce
    1/2 tsp of english mustard
    2.5 tbsp sweet chilli sauce
    1 tsp paprika

    For salad

    4 tomatoes chopped half a cucumber sliced half a iceburg lettuce chopped 1 medium carrot peeled and grated

    serving suggestions: with 220 g garden peas and 400 g of fried or oven cooked potato chips


    Method


    Preheat your oven to 170c - 325f - gas mark 3

    (1) We first take our ribs, and place them all into an oven proof dish just big enough to accomodate them, but deep enough to leave about 3 cm of space at top.

    (2) We now pour all the cola on top of them, if not enough to completly cover the ribs by 1 cm, cover the last cm with a little water.

    (3) Now cover the dish with tin foil, and roast in the oven for 2 hours, halfway through turn the ribs over, and top up with a little water again to cover ribs if needed, then recover with tin foil.

    (4) Now place in a saucepan all of the sauce ingredients, and mix together well, and heat up on a medium heat, then drop heat back to a simmer for 3 minutes while stirring.

    (5) Now when the ribs are finshed roasting, take them out pour away any liquid they were roasted in, and then place into a bowl, now pour over the sauce, making sure all the ribs are coated.

    (6) Place the bowl covered with cling film into the fridge for at least two hours , but overnight if possible.

    (7) Fry/cook your chips in a deep fat fryer, or in the oven, if there oven chips.

    (8) Now take out the ribs and reheat them up in your oven and serve with the salad.

     

    Serves 4 people

    cola sticky beef ribs recipe chef mike darracott

  • Egg Bacon & baked bean pie recipe

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott

    Ingredients for Short crust pastry

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 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 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 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.

    Ingredients for filling

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

    Method

    In a frying pan, melt your butter, and fry the red pepper, onion, and bacon, next Get a bowl, add the beaten eggs, baked beans, diced onions, red pepper, and ½ of the fried bacon, salt and pepper to taste, mix well, now add the beans, now whisk the whole mix together for say 2 minutes. Now grease a 20 cm by 2 cm deep ovenproof dish, roll out your pastry, and line dish. Pour your mix onto the pastry, and bake for around 20 to 25 minutes.

    Finally reheat the remaining ½ of fried bacon, and garnish the top.

    Serves 4

    Enjoy Chef Mike Darracott

    egg bacon baked bean pie recipe chef mike darracott

  • Apple and sultana Tart recipe Chef Mike Darracott

    Apple and sultana Tart recipe Chef Mike Darracott

     

    Ingredients for the sugar paste

     

    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

     

    Method sugar paste

     

    Preheat your oven to 220c/428f

     

    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now cover with cling film, and put in the fridge, allow to chill for about 15 - 20 minutes.

     

    Take your paste out of  the fridge and divide it into two pieces, put the other half back in the fridge, grease a 20cm round by 2 cm deep baking dish, and roll out your paste to cover the bottom and sides of dish, cut away any excess.

     

    Now cover the pastry over with either the dried peas or uncooked rice, and bake in oven for about 4 to 5 minutes, were looking to just start the pastry to go a very light brown. Take out of the oven discard the peas or rice, and leave to one side for the moment

     

    Ingredients For the filling

     

    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water

     

    Method filling

     

     

    Take a saucepan, add the apples, golden syrup, cinnamon, and use enough water to just cover the ingredients, bring to boil, then simmer until apples have softened, now add in the sultanas, and stir in the corn – flour, keep stirring until it thickens up, and then take of heat. Now spoon the mixture onto your half - baked base, and take out the other half of the paste from fridge, roll it out and make a cover for your tart, cut off any excess, put in oven for around 15 to 20 minutes and bake until golden brown.

     

    Garnish top of pie with the granulated sugar

     

    Serves 6 people


    Dutch apple tart chef mike darracott


      

       

  • My Turkish eggs with yoghurt recipe

    My Turkish eggs with yoghurt recipe
    Chef Mike Darracott

     

    Ingredients


    2 tbsp vegetable or olive oil
    1 large onion, sliced
    1 green pepper chopped up approx 1.5cm square
    1 red chillie, deseeded and chopped up
    200g drained canned chopped tomatoes
    2 tsp caster sugar
    4 small eggs
    1
    tsp of garlic powder
    6 tbsp thick, creamy yogurt

    Method


    (1) Heat your oil in a frying pan. Now add the onions, pepper and chillies.

    (2) now Cook until they start to soften.

    (4) Next Add the sugar tomatoes and garlic powder, and cook on a low heat for around 12 minutes stirring from time to time.

    (5) Now make 4 hollows in the mixture and crack the eggs into them.

    (6) Cover the pan with a dinner plate and cook the eggs over a low heat until they set.

    Serve with the yoghurt

    serves 4 people


    Enjoy this Turkish recipe made by me Chef Mike Darracott, and dont forget to take a look at the many hundreds of other recipes that are also free on my site.

    my turkish eggs recipe chef mike darracott chef mike darracott free recipes blog


    Best wishes Chef Mike Darracott

  • Milk Chocolate rum flavoured rice cakes easy recipe

    Milk Chocolate rum flavoured rice-cakes easy recipe
    chef mike darracott

     

    Ingredients

     

    6 plain round white rice cakes

    100g melted rum flavoured chocolate ( any from supermarket )

     

    (1) first we need to break up all the chocolate with out eating any and place in a medium size plastic bowl

     

    (2) Now we need to get a saucepan with boiling hot water in, and rest the bowl so it floats on top of the hot water ( be careful )

     

    (3) Now stir until the chocolate as melted, and then turn off the heat.

     

    (4) now we leave the chocolate to cool for just 3 minutes.

     

    (5) Finally dip your rice cakes into the chocolate 1 by 1 giving each a good layer of rum chocolate.

     

    (6) Place on plates eat right away or allow to cool down completly.

     

    A tasty yummy snack enjoy chef Mike Darracott


    Chocolate rum flavoured rice cakes easy recipe chef mike darracott 

  • Apple & sultana cauliflower cheese recipe Chef mike Darracott

    Apple & sultana cauliflower cheese recipe

    Chef mike Darracott

     

    Ingredients

     

    1 large cauliflower heart cut up into small bunches of florets about 400 g

    60 g sultanas

    1 large onion sliced

    1 large yellow red or green pepper diced

    130 g cheddar cheese grated

    1 medium cooking apple peeled cored and sliced

    3 tsp of unsalted butter

    2 tsp vegetable oil

    2 tsp of water

    325 ml of full cream milk

    2 tsp of English mustard

    6 g garden peas

    6 g sweet-corn kernels

    2 tsp of dried rosemary

    Salt & pepper to taste

    2 tsp of corn –flour mixed in a little water for use if you wish to thicken the dish more

     

    Method

     

    (1) Preheat oven to 200 c - 392 f   Gas mark 6

     

    (2) Boil and drain your cauliflower, and leave to one side

     

    (3) Into a saucepan go’s the butter, vegetable oil, mustard, and water on a simmer

     

    (4) Next cooking on medium heat, add the onions, peppers, peas, sweet-corn, and cook for 4 minutes stirring all the time.

     

    (5) Now add the rosemary, sultanas, apples, and milk, salt and pepper to taste and grated cheese.

     

    (6) Cook and stir the ingredients for 4 minutes, add a little of the corn-flour if you so desire to thicken the dish a little more, it’s up to you.

     

    (7) Now put the drained into an oven proof dish, and then cover it with the mixture, and place in the oven for 10 minutes.

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott

    Sultana and apple cauiliflower cheese recipe chef mike darracott  chef mike darracott
    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott



  • Moist Tangy Lemon coconut cake recipe

    Moist Tangy Lemon coconut cake recipe

    Chef Mike Darracott

     

    INGREDIENTS

     

    2 teaspoons vanilla essence

    1 g Butter, for greasing

    190g plain flour

    85g unsalted butter

    110ml milk

    2 drop vanilla essence

    85g caster sugar

    1 teaspoons baking powder

    60g desiccated coconut, keep some back for decorating your cake

    the juice of one small lemon

    1 medium beaten egg

    1 tsp flour for dusting baking tin

     

    For butter cream topping and filling

     

    100 g unsalted butter

    50   g icing sugar

    2 tsp of coconut oil

    METHOD

     

    Grease and dust with flour a 15cm round cake tin and preheat the oven to 180C/160C fan/gas 4.

    First into a bowl place the butter, 190 g plain flour and baking powder, and rub together until you have what feels and look like breadcrumbs.

    Next add your sugar, egg, vanilla essence, lemon juice, milk, and coconut remembering to save some coconut back for decoration and mix together.

    Now spoon your mixture into your baking tin, and bake for 40 minutes.

    Now make your topping and filling.

    Into a bowl goes the 100 g butter and 50 g icing sugar, blend this together, and then blend in the coconut oil.

    When the cake comes out of the oven allow to cool, cut in half, and then spread some of the butter cream in the centre and put back together, the remainder you now spread on top, and then sprinkle with the remaining coconut.

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott


    moist tangy lemon coconut cake recipe chef mike darracott  chef michael john darracott

    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott


  • Fiery Mexican baked eggs recipe

      Fiery Mexican baked eggs recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    1 medium size green chilli, deseeded and finely chopped

    1 tbsp vegetable olive oil 1 medium onion, finely chopped 1 garlic clove, crushed

    pinch cayenne pepper

    1 pinch paprika

    300g can drained chopped tomatoes

    100g red pepper

    200g lean cooked ham cut into small bits 1cm - 2 cm square approx

    4 small eggs

    60g shredded spinach

     

     

    Method

     

    preheat your oven to 275f-140C-gas mark - 1

     

    (1) Take your oil and place in an oven proof dish thats 30cm square 4cm deep.

     

    (2) Next add the chopped onion and place in oven for 5 minutes.

     

    (3) Now take out of the oven and add the garlic and chilli and cook for a further 3 minutes.

     

    (4) Next we need to take out the oven and then add everything else except the eggs.

     

    (5) And then make 4 little recesses for the eggs which you then crack each into then bake until the whites of the eggs have set, about 10 minutes.

     

     

    serves 4 people


    Fiery mexican baked eggs recipe chef mike darracott chef mike darracott

    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott


  • Freshly baked Farmhouse Fruit Cake recipe


    Freshly baked Farmhouse Fruit Cake recipe

    Chef Mike Darracott

    Ingredients

    5 g of dried diced dates

    1 g desiccated coconut

    200 grams of sieved plain flour

    1 tsp of mixed spice

    The zest of 1 lemon

    130 grams Margarine or butter

    3 medium beaten eggs

    60 grams of glace cherries

    80 grams chopped mixed peel

    20 grams flaked almonds

    ½ tsp of baking powder

    10 grams of chopped walnuts

    3 tsp lemon juice

    4 tbp milk

    1 tsp of cinnamon

    180 grams of mixed fruit (Sultanas currants raisins)

     

    Method

     

    Preheat oven 150c/302f

     

    We first need in a bowl to cream together the sugar and fat until we reach a real nice soft texture, now we need to slowly mix in the eggs, do this stage slowly.

    Now insure your flour and baking powder has been sieved first, and then gently fold it in, next add all the other ingredients and mix them all together gently.

    Leave to one side for the moment, and now grease a 14 cm cake tin, I prefer to not use greased proof paper, I always grease tin well and then throw on some flour, then shake off the excess.

    Now spoon in your cake mix, don’t lick that spoon, ah, ah, ah, and now place in the oven on a baking tray for around 40 minutes on that initial heat setting, and then cover the top of tin with greaseproof paper and drop the temperature to around 120c/248f for the last 60 minutes of baking.

     

    Enjoy Chef Mike Darracott




     Chef Mike Darracott   Freshly baked farmhouse fruit cake recipe chef mike darracott


    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott

  • Tender Chicken and pasta with vegetables in a tomato sauce recipe

    Tender Chicken and pasta with vegetables in a tomato sauce recipe

    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

    (2) Cook the following ingredients in a frying pan, using half the vegetable oil, the red/green peppers, onion, green peas, courgettes.

     

    (3) In another pan cook the chicken in the other half of vegetable oil.

     

    (4) Now add the cooked chicken, tomatoes, and tomato puree salt and pepper, garlic and thyme to the other frying pan, and mix together, finally drain the pasta, and also mix that in, and cook for around 4 minutes on a low heat, stirring all the time.

     

    Serves 4 people

     

     

    Enjoy Chef Mike Darracott


    Tender Chicken and pasta with vegetables in a tomato sauce  chef mike darracott chef mike darracott

    Cornish born chef and writer Michael J Darracott Chef Mike

    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott

     

  • Rich tangy Dutch Apple Tart recipe

    Rich tangy Dutch Apple Tart recipe

    Chef Mike Darracott



    Ingredients for the sugar paste


    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

    Method sugar paste

    Preheat your oven to 220c/428f

    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well. Now cover with cling film, and put in the fridge, allow to chill for about 15 - 20 minutes.

    Take your paste out of  the fridge and divide it into two pieces, put the other half back in the fridge, grease a 20cm round by 2 cm deep baking dish, and roll out your paste to cover the bottom and sides of dish, cut away any excess.

    Now cover the pastry over with either the dried peas or uncooked rice, and bake in oven for about 4 to 5 minutes, were looking to just start the pastry to go a very light brown. Take out of the oven discard the peas or rice, and leave to one side for the moment

    Ingredients For the filling

    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water

    Method filling

     

    Take a saucepan, add the apples, golden syrup, cinnamon, and use enough water to just cover the ingredients, bring to boil, then simmer until apples have softened, now add in the sultanas, and stir in the corn – flour, keep stirring until it thickens up, and then take of heat.

    Now spoon the mixture onto your half - baked base, and take out the other half of the paste from fridge, roll it out and make a cover for your tart, cut off any excess, put in oven for around 15 to 20 minutes and bake until golden brown.

    Garnish top of pie with the granulated sugar

    Serves 6 people

    chef mike darracott Rich tangy Dutch apple tart recipe chef mike darracott

    Chef Mike Darracott #Cornish # Cornwall #Penwith


    Thanks for looking at this free recipe, hope you will be interested in 85 other recipes to be found in my new book Cook Like Mum, click the book below for more
    details.

    cook like mum recipe book chef mike darracott



  • Freshly made Cherry Clafoutis recipe Chef Mike Darracott

    Freshly made Cherry Clafoutis recipe

    Chef Mike Darracott



    Ingredients


    260 g pitted canned drained cherries

    2 medium eggs beaten gently

    30 g unsalted melted butter

    60 g self - raise flour

    65 g caster sugar

    A spoon of icing sugar for dusting cake with

    245 ml of milk


    Method


    Preheat your oven to 180c-356f – gas mark 4 and grease and lightly dust with flour a 23 cm ovenproof pie dish.

    Next cut all your drained cherries in half and put them in the bottom of the dish.

    Now place the flour into a bowl and mix with the beaten eggs, sugar, milk and melted butter.

    Mix into a batter using a whisk, and then pour gently over the cherries.

    Now bake in the oven for 40 minutes or until cooked.

    Finally dust with icing sugar.

    Serves 6

    Enjoy Chef Mike Darracott


    fresh made cherry clafoutis recipe chef mike darracott


    chef mike


    chef mike darracott

  • Fresh Creamy Fudge and lemon mousse recipe Chef Mike Darracott

    Creamy Fudge and lemon mousse recipe

    Chef Mike Darracott



    Ingredients



    1 10g bar of fudge grated

    245 ml double cream

    1 drop of vanilla essence

    13g powdered gelatine

    230g caster sugar

    3 large eggs separated

    Juice and zest of 2 lemons

    3 tbp water


    Method


    (1) Use an electric mixer if you have one, or you could do it by hand, but it’s quite time consuming by hand, whisk together the egg yolks vanilla essence sugar and lemon juice and zest, and whisk until he mixture thickens up.


    (2) We now need to make the gelatine, so mix it with the water and then heat in a saucepan until it’s all melted, then let it cool down a little.


    (3) Take another bowl and whip up the cream until it’s able to stand up in peaks, now add the gelatine to the cream and mix together, and then pour into the egg yolk mixture.


    (4) Now finally we need to whisk up the egg whites that we saved, until they stay in peaks in another bowl with an electric whisk, and then add this to the bowl with all the other mixes in, and fold in gently.


    Now spoon the mixture into 4 serving dishes and chill in fridge for a couple of hours, and then after chilling, top off each one with the grated fudge.


    Serves 4 people


    Creamy Fudge and lemon mousse recipe chef mike darracott

    chef mike

    chef mike darracott

  • Steak in a rich gravy and vegetable pie recipe Chef Mike Darracott

    Steak in a rich gravy and vegetable pie recipe

    Chef Mike Darracott



    Ingredients


    90 g sliced mushrooms
    2 tbsp vegetable oil
    20 g frozen garden peas (defrosted)
    20 g fresh or frozen finely sliced carrots
    1 large leek, thinly sliced
    1tsp of paprika
    1 crushed garlic clove or 1 tsp of garlic powder
    300 g of stewing steak cut up into bite size chunks 2cm square approx.
    1 tbsp English mustard
    190 ml of hot water with a beef stock cube mixed into it
    220ml double cream
    Salt and ground black pepper to taste
    1 tsp of vegetable oil to grease baking dish

    short-crust pastry ingredients


    200g bread strong making flour
    80 g butter
    Enough milk to make into a dough,
    around approx 6 tbsp of milk


    Preheat the oven to 200 C - 392 f - gas 6.


    Method

    (1) Heat your oil in a large saucepan and add the steak, paprika, leek, onions, salt and pepper to taste , mushrooms, and cook until tender, now add the cream, allow to simmer on a very low heat until it starts to thicken.

    (2) Next we add all the other ingredients, and cook for about 15 to 20 minutes on a simmer.

    (3) Now take a 30 cm by 2 cm deep ovenproof dish, and grease with the vegetable oil. Then into a bowl we mix the butter with the flour by rubbing them together, until they resemble bread crumbs, now slowly add your milk until you have a dough you can knead, and knead into a ball, then wrap with cling film and place in the fridge for 20 minutes.

    (4) We now cut the dough into two balls, 1 ball is a third of the dough the other 2 thirds, we roll out the two thirds ball into a size to cover base and sides of dish.

    (5) Now spoon you’re filling into the base.

    (6) Roll out the other half of dough to a size that covers the filling.

    (7) Place it into the oven for around 25 – 30 minutes, or until the pie crust is golden brown and cooked.

    Serves 4 people


    Enjoy Chef Mike Darracott  please share with others this link


    steak in a rich gravy and vegetable pie recipe chef mike darracott


    Chef Mike Darracott


    chef mike darracott

  • Creamy Berry & Banana Split Yogurt parfaits recipe Chef Mike Darracott

    Creamy Berry & Banana Split Yogurt parfaits recipe

    Chef Mike Darracott



    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

    1/4 cup low-fat granola (4 Tbsp)

    3 tsp hot water

    1 large banana (about 1 cup sliced up)


    Method


    (1) First using 4 glass's for serving in, start layering the ingredients,in each glass.

    (2) start with a layer of yoghurt, followed by berries, bannanas, then more yoghurt in each glass, saving back some berries for the topping.

    (3) Next place the remainder of the berries on top of each dessert, followed by a 1 Tbsp granola on each.

    (4) Finally take the hot water sugar, and cocoa powder combine and mix into a sauce in a small bowl, the drizzle it over all 4 desserts.

    serves 4 people  Please share this website with your friends


    creamy Banana Split Berry and Yogurt Parfaits recipe chef mike darracott


    Chef mike Darracott

    chef mike darracott

  • Strawberry Jam roly poly recipe Chef Mike Darracott

    Strawberry Jam roly poly recipe

    Chef Mike Darracott



    Ingredients


    2 drops vanilla essence

    225 Self - Raising Flour sifted

    115 g unsalted Butter

    28 ml Water

    112 g caster Sugar

    8 heaped tablespoons of Strawberry Jam

    Optional tin of 385 g custard


    Method


    Preheat oven 200 C – 400 F – Gas mark – 6


    Grease a baking tray with a little of the butter.


    (1) Into a bowl rub together your butter and sifted flour, until they resemble fine bread crumbs.


    (2) Next add your sugar and mix in well, followed by the vanilla essence, and water.


    (3) Mix into dough, and if need be, add a little bit extra flour if too sticky.


    (4) Next dust the worktop with a little flour to stop dough from sticking to it and then roll out the dough until all of it is about ½ cm thick.


    (5) Now simply spread the jam across all of it using a pallet knife, and then roll it up into a sausage shape, trim the ends if you want to.


    (6) Bake in oven for around 20 – 25 minutes or until cooked.


    Serve with custard


    Serves 4 people


    Enjoy Chef Mike Darracott


    strawberry Jam roly poly recipe chef mike darracott


    chef mike darracott

    chef mike darracott

  • Update about Chef Mike Darracott

    Well hello guys, and thanks for supporting me the last 4 years by being a visitor to my free recipe site, hope to have you for a long time to come.


    You may or may not know that I suffer from quite a few disabilities’, I suffer with brain damage since the early 70s, and also have blood pressure, blood sugar problems, now coupled with Meniere's disease a disease of unknown cause affecting the membranous labyrinth of the ear, causing progressive deafness and attacks of tinnitus and vertigo. I also suffer with and spondylosis of the neck and spine damage.

     
    Life has been quite a struggle as you can imagine for me, but I won’t let it get me down or stop me from my goal of looking after myself by using this site to both sell my recipe book, and to advertise business.

     
    Furthermore, I have now got over 500,000 visitors a year viewing my free recipe site, I put this down to the fact that I have worked very hard to develop the site for people to get a free recipe a day, and to use some of the other cooking calculators for free also.


    Many of the visitors come from two magazines that I have my own recipe columns in, one is called the Good news Newspaper, and the other is Sorted magazine, together these magazines deliver over a million readers to my recipe columns.

     
    So if you’re a food related business, then this site would be a real good place to advertise your business on my blog, for just £75 one off payment.

     
    I like everyone am finding it hard to make a living, I have written several books, of which two are Proper Cornish Childhood all about myself growing up in sixties Cornwall, and my first recipe book called Cook Like Mum, which is filled with 85 of my recipes, both books are to be found on Amazon just search using my name Michael Darracott or by book title, they are both kindle and paperback.

     
    I will continue you to grow the site, with more free food related stuff, more free recipes, more top tips for the kitchen, and will hope to make a living from affiliate advertising, so please keep a look out for what I feel are very good product links on my site.
     

    That’s it for now, I thank each and every one of your for your continuing support.
     
     
    Best wishes and regards   Chef Michael Darracott


    chef michael john 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

    Please check out my

     

    My new special offers I like page click on link below

    http://www.chefmikedarracott.com/special-offers-i-like

  • Fresh made Angel cake recipe by Chef Mike Darracott

    Fresh made Angel cake recipe

    by Chef Mike Darracott


    Ingredients


    For the cake


    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

    Yellow and red food colouring a drop of each not too much

    For the butter cream filling

    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


    Method


    For the cake


    (1) Preheat the oven to 180C- 350 f gas mark 4


    (2) Grease and flour a 20 by 30 cm rectangular cake tin, line the bottom of the tin also with a large enough piece of greaseproof paper, that will allow you to make two pleats in the middle of the paper to form a divide in the middle of the tin, make sure the paper pleats come up level to top of tin.


    (3) Now in a bowl mix together the butter with the sugar, and make it light and fluffy, now add the eggs one at a time, and when all the eggs are added also add the vanilla essence.


    (4) Next add the flour, now divide up the mixture into 3 bowls, leave one plain, mix in a little yellow colour to the other, and finally a little red to the remaining one


    (5) Now spoon the 3 amounts into the each third of the cake tin you created.


    (6) Next bake for 20-25 minutes and when baked Leave the 3 cakes to cool in the tin before spreading with butter cream.


    Method for the butter cream filling


    (7) Beat together the butter, and icing sugar and vanilla until fluffy and really nice and light. And then spread half over the yellow layer of cake, then sandwich it with the pink layer, and then spread over the rest of the remaining icing, and top of with the final plain layer of cake.


    Serves 6 people


    Fresh made angel cake recipe chef mike darracott


    Chef Mike Darracott

    chef michael john darracott

  • Sweet Strawberry Dumplings recipe By Chef Mike Darracott

    Sweet Strawberry Dumplings recipe
    By Chef Mike Darracott


    Ingredients


    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard


    Method


    In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.


    Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.


    Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.


    Serves 4 people




    Enjoy chef Mike Darracott

    sweet strawberry dumplings by chef mike darracott


    chef mike darracott


    chef mike

  • Black pepper and Lemon Cod Goujons recipe Chef Mike Darracott

    Black pepper and Lemon Cod Goujons recipe

    Chef Mike Darracott




    Ingredients


    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

    200 g cod fillet, cut into thin strips as per picture

    80 g plain flour

    1 lemon quartered for garnishing with

    5 tbs of vegetable oil for frying with or use your deep fat fryer.


    Method


    (1) Place your bread crumbs, and salt pepper, and paprika, into a bowl and mix up.

    (2) Into another bowl put the beaten egg, and 70 g of flour, and mix into a batter.

    (3) Using the flour that’s left, dust each piece of cod with it, and then dip each into the beaten egg and then into the bread crumb mix.

    (4) Now I deep fry mine for around 10 to 12 Minutes, or you can fry them in the vegetable oil.

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Black pepper and Lemon Cod Goujons recipe Chef Mike Darracott


    chef mike darracott


    Chef Mike

  • Double the chocolate Mississippi mud pie recipe chef mike darracott

    Double the chocolate Mississippi mud pie 

    recipe chef mike darracott

     

    Ingredients

     

    For your base

     

     

    70g unsalted melted butter

    275g crushed up plain chocolate biscuits

    3 tsp of icing sugar

     

     

    For your filling

     

    90 ml double cream

    70g dark chocolate

    70g milk chocolate

    3 small eggs

    80g unsalted butter

    3 drops vanilla essence

    75g brown sugar

     

     

    For your chocolate fudge sauce

     

     

    1 drop vanilla essence

    165g sieved icing sugar

    140ml double cream

    145g dark chocolate

    2 tbsp golden syrup

     

     

    Method

     

     

    Preheat the oven to 180C-365F - Gas mark 4

     

    (1) Mix the biscuits, icing sugar and melted butter all together in a bowl. Next place the mixture into the bottom and sides of a 23cm round cake tin, then place in your fridge to chill for at least 30 minutes.

     

    (2) Now we make the filling, melt the chocolate vanilla essence and butter together in a suitable bowl over a saucepan of hot water.

     

    (3) Now beat the eggs and sugar together in another bowl for 4 minutes, or until a thick and creamy consistency. Then Fold in the cream and melted chocolate mixture. Pour it on top of your biscuit base and put in the oven for 30-45 minutes, after baking put to one side and allow to cool down completely.

     

    5. Now we make the fudge sauce, put all the fudge sauce ingredients into a saucepan and on a low to medium heat, keep stirring the mix until its smooth, and then allow this to cool down for around 10 minutes then pour and spread over the top of your pie and chill in fridge for 30 minutes.

     

    Serves 6 people


    Double the chocolate Mississippi mud pie  recipe chef mike darracott


    chef michael john darracott

    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 Potato gnocchi recipe Chef Mike Darracott

    Fresh Potato gnocchi recipe Chef Mike Darracott

     

    Ingredients

     

     

    740g potatoes

    2 medium egg yolks

    60g plain flour

    salt and pepper to taste

    1 tsp of garlic powder

    50g cheddar cheese

     

    Method

     

    (1) Boil the potatoes whole, boiling water for 30 minutes and then Drain.

     

    (2) When the potatoes are still a little warm to handle push them all through a ricer into a bowl.

     

    (3) Now add the garlic powder, and salt and pepper to taste, egg yolks and flour, mix together until the mixture stays together, if to wet add some more flour to stiffen  add a little water if to dry.

     

    (4) Next cover the bowl with cling film or a T towel and place it into the fridge for 10 minutes.

     

    (5) Next On a floured surface place the mixture and break it roughly into quarters, and roll each piece out into sausage shapes 2cm diameter and then cut into 3cm pieces.

     

    (6) Now you must leave the pieces on the work top covered with a damp T Towel for 1.5 hours

     

    (7) Now bring a saucepan two thirds full with hot water and half a tsp of salt, to a gentle boil, and boil the potato pieces for 3 minutes

     

    (8) Then serve with grated cheese over the top.

     

    Serves 4 people

     

    around 6 pieces each


    Fresh potato gnocchi recipe chef mike darracott


    chef mike darracott

    chef mike

  • Coriander potato au gratin recipe by chef mike darracott

    Coriander potato au gratin recipe


    by chef mike darracott


    Ingredients


    125ml hot water with 2 vegetable stock cubes mixed into it 
    100ml double cream
    1 garlic clove, crushed
    100ml full cream milk
    2 tablespoons of dried Coriander leaf
    500g potatoes, peeled and sliced quite thin
    150g mature cheddar grated


    Preheat the oven to: 180c - 350f - gas mark 4

    Method

    (1) Put the stock, cream and milk into a saucepan, Next add the garlic and bring to the boil then knock back heat and simmer for around 20 minutes.

    (2) Now we grease an oven proof dish and Put the potatoes in to the dish, and spread them out.

    (3) Next pour over your stock, then mix in half the Coriander and then the place the cheese on top.

    (4) Put in to the oven and bake for around 30 minutes, when its cooked sprinkle over remaining Coriander.

    Enjoy this dish and many others that are on my free recipe blog


    Chef Mike Darracott


    Coriander potato au gratin recipe by chef mike darracott

    Chef Mike

    chef mike darracott

  • Zucchini & bacon fritters recipe chef mike darracott

    Zucchini & bacon fritters recipe chef mike darracott


    welcome Chef Mike


    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 Zucchini, 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


    Enjoy this fresh made Zucchini recipe and take a look at the hundreds of other free recipes to be found on Chef Mike Darracott.


    Zucchini & bacon fritters recipe chef mike darracott

     

    chef mike darracott

    CHEF MIKE


  • Belgian Buns Recipe Chef Mike Darracott

    Belgian Buns Recipe Chef Mike Darracott

     

    Ingredients


    150ml just warm milk
    195g mixed dried fruit
    2 drops vanilla essence
    1 pinch nutmeg 460g ( strong white bread flour )
    150ml just warm milk
    1 tsp salt 8g dry yeast
    55g sugar caster or granulated
    zest of 1 small lemon
    2 small eggs, beaten well
    55g melted unsalted butter

     

    For your topping


    220g icing sugar
    3  tablespoons of water - add more sugar if to wet and more water if to thick
    6 Glace cherries, halved, to pop on top


    First preheat your oven to 200c - 400f - gas mark 6


    (1) In a bowl, mix together your flour, sugar, yeast and salt. Next make Make a little dip in the centre and slowley add your beaten eggs, vanilla essence and nutmeg, zest, milk and your melted butter. Keep mixing together until it all binds together, and then on a lightly floured surface work it for a while until it becomes elastic like.

    (2) Now put back in bowl and cover with a clean damp t towel, and leave somewhere like your airing cuboard if warm, for a round 45 minutes, and it will double in size.

    (3) Next grease a large baking tray, now get your dough and knock it back to the original size before it was left to prove.

    (4) Now using a large heavy rolling pin to roll the dough into a large rectangle – around 50cm by 35cm. stretch it with your hands if you have to.

    (5) Now we throw our dried fruit  all over it – then  holding the longest side, roll out your dough into one big large sausage shape sausage.

    (6) Next cut up the sausage into 12 long pieces, and coil each into a round shape, pinching end with maybe a little milk to seal, place on a tray, cover with some cling film and leave to prove for around 25 minutes by a warm heat source.

    (7) Next bake them in the oven for 15 to 20 minutes but keep an eye on them so they dont burn.

    (8) Take out when baked allow to cool right down to cold.

    (9) Now simply cover each with icing sugar topping you made and place a half cherry on each.

    After Making these Belgian bun's take a look at all my other free recipes on my blog, and try out the calorie counter, or the conversion calculators on Chef Mike Darracott

    Best regards Chef Mike


    Belgian Bun recipe chef mike darracott

    chef mike darracott

     

     

  • Double whip cream lemon Tart recipe Chef Mike Darracott

    Double whip cream lemon Tart recipe

      Chef Mike Darracott



    Base


    250g digestive biscuits

    110g unsalted butter, melted

    Filling

    405g can Condensed milk 

    Grated zest and juice of 5 large lemons

    300ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

    4 tbs of lemon curd mixed in 1 tsp of water and spread in the middle of the dessert

    Method


    Grease lightly a 23cm round dish


    1) Mix your crushed biscuits with the melted butter into a bowl.

    2) Next place in base of dish, and press in until a flat base is made, now Chill for 10 – 30 minutes.

    3) Now whisk together the condensed milk and cream, and  vanilla essence then add the lemon juice and zest , and then Pour into the dish and chill for at least 1-3 hours.

    4) Take out of the fridge, and spread the lemon curd in the middle, and decorate around the curd with sliced lemons.

    Serves 8 people

    Double whip cream lemon tart recipe by 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

  • Plum and Apple crumble recipe by Chef Mike Darracott

    Plum and Apple crumble recipe 

    by Chef Mike Darracott


    Ingredients


    For the filling




    670g any eating apples, peeled, cored and thickly sliced

    670g cooking apples, peeled, cored and thickly sliced

    12 plums, stones removed, cut into bite size chunks

    30g light muscovado sugar

    1.5 tsp ground cinnamon

    3 tbsp water


    For the crumble

     

    150 g butter

    150 g demerara sugar

    320 g self-raising flour


    Method

     

    (1) Preheat your oven to 180C-gas mark-4 and grease a 28 x 20 x 5cm baking dish.

    (2) To make the filling: just put the prepared apples and plums in your baking dish, then sprinkle over the sugar, cinnamon and water and mix together.

    (3) Bake for about 10 minutes, until the fruits soften up.

    (4) Then take out the baking dish from the oven and then increase the oven temperature to 200C-gas 6.

    (5) Now make your crumble mix, place the flour, sugar and butter in a mixing bowl and rubbed it all through your fingers until you get a sandy type grainy mixture, and all the butter as been rubbed in.

    (6) Sprinkle the crumble mixture over your fruit and bake for 25 - 30 minutes.

    Serves 4 people



    Enjoy This tasty zesty crumble recipe of mine Chef Mike Darracott

    Please look at the many other free recipes on my recipe site

    Best wishes Chef Mike


    Plum and apple crumble recipe Chef Mike Darracott


    Chef Mike Darracott

  • Wholesome Oat & raisin cookies By Chef Mike Darracott

    Wholesome Oat & raisin cookies

    By Chef Mike Darracott


    Ingredients


    100g raisins

    2 drops vanilla essence

    60g unsalted butter

    2 tbsp spoon of runny honey

    1 small beaten egg

    55g caster sugar

    55g wholemeal flour

    1tsp baking powder

    85g porridge oats


    Method


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

    Grease and dust with flour a baking tray

    Next into a large bowl or electric mixer, place the butter and sugar, and cream together, and then add in the honey, and then add your egg, and vanilla essence.


     Now mix in slowly the flour, baking powder, oats, and your raisins.

    Next divide up the dough into 12 equal amounts and place each amount onto the baking tray using a spoon, allowing a good space between each for them to spread.

    Bake for 12 – 15 minute’s or until golden brown

     

    Serves 6 at 2 cookies each

    Try this wholesome oat and raisin cookies recipe, by me Chef Mike Darracott, very tasty, and dont forget you will find many more free recipes on my blog.


    wholesome Oats and Raisin cookies recipe by chef mike darracott


    chef mike darracott

  • 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

    Method

    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


    Method


    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

  • Chicken and leek with smoked bacon pie recipe

    Chicken and leek with smoked bacon pie recipe

     

    Ingredients

     

    For filling

     

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour
    5 small leeks cleaned and chopped
    360g cooked chicken breast cut into chunks or strips
    1 stalk celery finely chopped
    1 tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

     

    for pastry

     

    Short crust pastry

     

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

     

    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

     

    Method for filling

     

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

     

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and Chicken and bacon, cook and stir on a low heat for 4 minutes.

     

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

     

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

     

    (4) Bake the pie case for 10 minutes and then remove from the oven.

     

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

     

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people



    Chicken leek and smoked bacon pie recipe chef mike darracott


    chicken and leek with smoked bacon recipe chef mike darracott


  • All dishes recipe site

    <a title="alldishes.co.uk" href="http://www.alldishes.co.uk/" id="hr-UyNOW" target="_parent"><img src="http://widget.alldishes.co.uk/blogcounter/image?image=blue_m&blog_id=UyNOW" alt="alldishes.co.uk" border="0" /></a><script type="text/javascript"><!--
    var hr_currentTime = new Date();var hr_timestamp = Date.parse(hr_currentTime.getMonth() + 1 + "/" + hr_currentTime.getDate() + "/" + hr_currentTime.getFullYear()) / 1000;document.write('<scr'+'ipt type="text/javascript" src="http://widget.alldishes.co.uk/blogcounter.js?blog_id=UyNOW&timestamp=' + hr_timestamp +'"></scr'+'ipt>');
    // --></script>
  • Turkey leek and smoked bacon pie recipe

    Turkey leek and smoked bacon pie recipe


    Ingredients

    For filling

    1 lt hot water mixed with 2 chicken stock cubes
    25g frozen thawed out peas
    25g frozen thawed out sweetcorn kernels
    140g smoked back bacon rind removed chopped into 2cm long bits
    30g flour 5 small leeks cleaned and chopped
    360g cooked turkey breast cut into chunks or strips
    1 stalk celery finely chopped
    1tbsp chopped parsley
    1 tsp of garlic powder
    1 onion, peeled and finely chopped
    1 tbsp English mustard
    1 tsp of corn flour
    A pinch of salt and ground pepper
    2 tbs of olive oil or vegetable oil

    for pastry

    Short crust pastry

    160g of salted or unsalted butter
    400g strong bread flour sifted 
    140ml of water

    Method for pastry

    Put the flour into a bowl now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into dough, wrap in cling film, and then put dough in fridge to firm. When chilled take pastry out of fridge, now divide into two balls, and then put back into the bowl recover and place in fridge.

    Method for filling

    Preheat the oven to 425f - 220c - gas mark 7 and then grease a 21cm square by 4cm deep oven proof baking tin.

    (1) into a saucepan place your oil and heat on a low heat, now add the celery, and onions and turkey and bacon, cook and stir on a low heat for 4 minutes.

    (2) Stir in the stock, and then add all the other ingredients, and simmer for 10 minutes.

    (3) Take out your pastry dough, and on a floured surface roll out one of the balls so it will fit the baking tin.

    (4) Bake the pie case for 10 minutes and then remove from the oven.

    (5) Next pour in the filling, and then roll out the other ball of dough to cover the top of it, cutting off any excess with a knife.

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people


    turkey leek and smoked bacon pie recipe chef mike darracott

Powered by Website.com