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  • Spaghetti & garlic meatballs Recipe

    Spaghetti & garlic meatballs Recipe

    Chef Mike Darracott

     

     

    Ingredients for meatballs

     

    2 medium eggs
    2 tsp water  
    500g of minced pork sausage meat  
    1/2 kg best beef mince  
    1 medium onion, finely chopped  
    1 tsp of coriander powder  
    1/2 tsp paprika  
    90g fresh breadcrumbs
    ground black pepper to taste  
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

     

    1 tsp oregano powder
    3 tbsp vegetable or olive oil  
    3 garlic cloves crushed
    salt and black pepper to taste  
    3 x 400g cans of chopped tomato's  
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti

     

    Take 400 g of spaghetti and cover with water by 2cm and add pinch of salt, bring to the boil drop back to a simmer until soft and cooked, about 15 to 20 minutes, and drain just before serving.

     

    Method for the meatballs

     

    preheat your oven to 220C - 425f - gas mark 7

     

    (1) Put the sausage meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal half the size of say a golf ball, balls ( approx )

     

    Method for sauce

     

    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 10 minutes stirring occasionally, then add the meatballs to the pan and cook for a further 12 minutes stirring the balls around from time to time.

     

    (3) Now place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, onto 4 plates.

     

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Spaghetti & garlic meatballs recipe chef mike dararcott

    Enjoy Chef Mike

  • 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 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

  • 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

  • Raspberry and Strawberry Trifle recipe Chef Mike Darracott

    Raspberry and Strawberry Trifle recipe Chef Mike Darracott

     

     Ingredients  



    1pack sponge fingers                   
    1 pack strawberry jelly
    500g fresh halved strawberries          
    3g milk chocolate
    1 tin or packet of custard              
    200g fresh raspberries
    3 Tbsp of strawberry jam
    5g caster sugar                       
    300ml of whipping cream

     

    Method

     

    Take the sponge fingers and spread the strawberry 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 cleaned halved strawberries and raspberries to the jelly, save a few back for garnishing later.

    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 & garnish with the remaining strawberries & raspberries.


    Finally grate the chocolate that’s left, all over the top.


    Serves 4   

    Raspberry and Strawberry Trifle recipe 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

  • Chef Mikes Salmon Tagliatelle recipe

    Chef Mikes Salmon Tagliatelle recipe

     

     

     

    Ingredients

     

    1 Tsp of finely chopped Parsley

     

    1 small finely chopped Onion

     

    40 g grated vegetarian Cheddar Cheese

     

    90 ml of soy milk

     

    4 tsp veg oil

     

    400g fresh salmon cut into - bite size chunks

     

    20 g whole small carrots

     

    20 g Broccoli florets

     

    10 g Sugar snap peas

     

    20 g Tagliatelle pasta

     

    Salt pepper to taste

     

    1 tsp of corn – flour with a little water if needed to thicken sauce more

     

    Method

     

     

     

    (1) Into a saucepan goes the pasta simmer until cooked.

     

    (2) Next into a frying pan heat up half of your vegetable oil and fry your onions, and peas and salmon on a low heat until cooked.

     

    (3) Boil the carrots and broccoli in a saucepan.

     

    (4) Heat the remaining  veg oil in a saucepan, add the soy milk, bring to a simmer, add the grated cheese, salt and pepper to taste, , and stir until a thick sauce is obtained. If need be, you can use a tsp of corn flour with a little water to thicken sauce.

     

    (5) Fold in the parsley to the sauce.

     

    (6 Drain the pasta, and the broccoli, and carrot’s, and add to sauce.

     

    (7) Next add the pea’s salmon and the onion to the sauce, and mix together.

     

     

    Serves 4 people


    Chef Mike darracotts Salmon Tagliatelle recipe

    Enjoy Chef Mike


    Chef Mike Darracottt recipes

  • 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
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    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


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    tasty pea and potato pakora recipe chef mike darracott

  • Tangy Lemon and lime tuna rice cakes

    Tangy Lemon and lime tuna rice cakes


    Ingredients


    370 g drained canned Tuna (brine or oil)

    1 medium red pepper finely diced

    1 small onion finely diced

    Juice and zest of 1 small lime (cut in half save one half for decoration)

    Juice and zest of 1 small lemon (cut in half save one half for decoration)

    140 g boiled drained long grain rice

    1 tsp of olive oil

    1 tsp vegetable oil

    Salt and ground black pepper to taste

    1 tsp dried coriander

     

    Method

    (1) Into a frying pan place the oils, and the onions, red pepper, and cook until soft.

    (2) Next into a bowl put the tuna drained rice, together with half the zest and juice of the lime, and half the zest and juice of the lemon, also the salt pepper and coriander, and mix together well.

    (3) Now grease lightly 4 x 7 cm by 2 cm deep round metal cookie cutters, and place each on a dinner plate, and then fill with the mix using a spoon insuring to press down firmly and fill to the top of the ring.

    (4) Place plates into fridge for 5 minutes, and then take out and gently remove each ring leaving a fish rice cake, cut a thin slice of lime and lemon out of the remaining halves of fruit, and decorate as per picture, finally squeeze the juice from each half over the cakes.

    Serve with maybe tomatoes cucumber or whatever you like.

    Serves 4 people

    lemon and lime tuna rice cakes recipe chef mike darracott



    Enjoy Chef Mike Darracott

  • My story

    My story


    I started this site 4 years ago after living the last 40 years

    with Brain damage, its been very hard

     

    PLEASE DONATE TO HELP ME

    KEEP THIS SITE UP USE THE DONATE BUTTON ON RIGHT SIDEBAR OR SIMPLY CLICK BELOW

    PLEASE HELP ME AND DONATE DISABLED FOR 40 Years with among other things Brain damage hearing loss spine damage.

     

    List of my disabilities I live with daily

    Spine damage in lower middle and neck

    Brain damage part of my cerebellem is dropping out of my skull towards my brain stem mm by mm a year

    Both my ears have ringing sounds daily for last 15 years
    causing my dizziness sickness off balance problems, coupled with painful earaches every time the weather pressure changes.

    Mind blowing headaches from pressure build ups daily with hardley No sleep this because my brains CSF fluid that travels around my body does not go around my brain like it should, so I get real bad and I mean real bad headaches 

    Cervical spondalosis of my neck

    Lack of feeling in my lower legs and tummy since accident 40 years ago

    Irregular Heart beats with varying blood pressure

    Blood sugar problems

    Very poor sight

    I have tried every single day of my life to beat the problems I have, I have worked on my computer almost every day trying to make a success of this site to give my wife and I an income, but no one ever took me up over the last 4 hard years on having an advert, so its just been killing me.

    Because of my accident we lost our mortgaged home


    I trained to be a chef in Cornwall at Redruth college, after college I continued to learn butchery, and bakery.

    I then went on to work in the World famous Lobster Pot Hotel in Mousehole, where I was lucky enough to prepare food for many a celebrity when working in the kitchen there.

    After gaining more experience in a few other restaurants I went on to become an executive Chef in several large establishments of which I catered for around 200 people.

    Sadly late one summers night in the seventies, I suffered an accident, and it put an end to my career, because I was not the same when I came out of hospital. I struggled to carry on cooking for another 8 years, but I could no longer carry on.

     
    I had sustained some brain damage, which later led to my writing career, and this very page, and you will find all my current books on Amazon here, just click on my picture below.........

    chef mike darracott book proper cornish childhood to be made into a movie

    But this never defeated me for a
    moment and I will carry on helping
    others where ever I can.

    I did not let my health problems stop me from living life to the full, and through my story found in the blog on this site, I hope to inspire people to not give in. 

    Also
    Who are the disabled people who have the most significant impact on the way we live today?

    Well over a year after Disability News Service began the process of finding the UK’s most influential disabled people, we are finally ready to publish those 100 names.
    And I am so

    Proud to be chosen and in the top 100 influential disabled people for media in the UK

    http://www.disabilitynewsservice.com/the-list/

    ====================================

    These days I write a recipe column for the Magazine Sorted, and a recipe column for the magazine The Good News newspaper. I am proud to now say that my recipes are read by over 1.3 million people a Year, so if any of you wish to advertise your business on my blog, please contact me using the email address below or click on the link above

     
    I hope that through my books, and magazine columns and this website, to help people worse off than me, and inspire them to continue to flourish and enjoy every moment of their life, and to not give up, just keep on thinking positive thoughts, and you will get through anything. Finally were all human, I'm also disabled, so please inform me of any typo's I may have made in any of the recipes.
     

    I recently taught trainee cooks at a training kitchen at Hadleigh Farm training centre Essex. It was an amazing day, I was so glad to be able to have helped students who face many types of barriers to learning.

    I would recommend to anyone to visit the centre, they have a rare breeds farm there that you get to look around and many other interesting things to do, oh yes, and I have heard the food in the tea rooms is excellent, so please support the cause and go along to the farm.

    My Book To Film Proper Cornish Childhood


    My Book Proper Cornish Childhood is being made into a book to screen, and at the moment were going through the initial stages, with the first one being turning my book into a screenplay.


    I am so excited because I am a Cornish born author and love my birth place, there can be no other place on this Earth better to live or to have grown up in than Cornwall for me, and I am so proud that my book is going to be a film.


    The synopsis of my film is below, I thank you for reading this, I hope to put Cornwall even more on the map than it already is.
    You can also see this book on Amazon now by clicking the text below.......................


    Proper Cornish Childhood The picturesque fishing village of Mousehole and its surroundings during the 1960s and 1970s are brought to life in this personal memoir of a Cornish childhood. Born in Newlyn, Michael spent his early years living at Trereife Lodge and later became a chef at the renowned Lobster Pot hotel.


    The book is full of details of everyday life as seen through the eyes of a child. These include learning to cook with his mother in the family kitchen, family Christmas celebrations and the annual turning on of Mousehole lights.


    For those of us old enough to remember, the change from the old money to decimal currency was a big event, and this is covered in the book, one of many reminders of the '70s. The Torrey Canyon disaster and its devastating effect on Cornwall's coastline and wildlife are given considerable coverage.


    As anyone who remembers that era can testify, the beaches and harbours on both the north and south coasts were covered in thick lumps of oil for many years. The author, as a boy of 10, watched the tanker on the Seven Stones reef being bombed to set fire to the remaining oil.


    There are many interesting insights and observations relating to West Penwith, and there is nostalgia for those of us who remember how things were and how things have changed.


    I hope you have time to take a look at the book


    Many thanks Michael J Darracott


    My Book Proper Cornish Childhood will be made into a film  
  • 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

  • Dutch Apple Crumble recipe video Chef Mike Darracott

    Dutch Apple Crumble recipe video Chef Mike Darracott

     

    Ingredients for filling

     

    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   and then grease an oven proof dish.

    (2) Place the apples 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) Place the mixture into the oven proof dish.

    (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



  • Egg Bacon and cheddar cheese strata chef mike darracott

    Egg Bacon and cheddar cheese strata chef mike darracott


    Ingredients


    Salt and black pepper to taste
    14 thick slices white bread: crusts cut off, and cut up into 1 inch cubes
    300g of cut into 1 cm strips cooked bacon
    small red pepper diced up very fine
    5 larged sliced up mushrooms
    2 teaspoon garlic powder
    11 medium eggs beaten
    3 teaspoon English mustard
    200g Mature cheddar cheese

    Method

    (1) Into an oven proof bowl mix together all of the ingredients.

    (2) Next cover bowl with cling film and leave in fridge over night.

    (3) Now remove cover and place in your preheated oven 350f - 180c - gas mark 4.

    (4) And bake for around 30 to 50 minutes and top is a nice golden brown.

    Serves 4 people


    Egg Bacon and cheddar cheese strata chef mike darracott

     

  • Chinese chicken with vegetables and noodles in a Teriyaki sauce chef mike darracott

    Chinese chicken with vegetables and noodles in a Teriyaki sauce video chef mike darracott


    Ingredients

    400g fresh chicken breasts cut up into chunks
    2 tsp powdered garlic
    2 tablespoon vegetable oil
    1 small red pepper
    1/2 cup sliced onion
    1/4 cup teriyaki sauce
    salt and pepper to own taste
    150g broccoli florets
    2 medium carrots, sliced fine
    150g peas
    200g dry noodles

    Method

    (1) Take a large frying pan and lightly brown the chicken in the oil, until the juices start coming out clear.

    (2) Next add in the onions, garlic powder, red pepper, carrots, peas, broccoli, and salt pepper and cook for 2 to 3 minutes on a medium heat.

    (3) Now pour in your teriyaki sauce, and add the noodles, continue to cook while stirring until noodles are cooked out.

    Serves 4 people



  • Coming next week chef mike darracott recipe videos

    Coming next week chef mike darracott recipe videos

    Starting around thursday next week on my youtube channel

    details to be posted up soon............



  • THE BASICS OF SOUP MAKING.

    THE BASICS OF SOUP MAKING.


    Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed.


    Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole.


    To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of water may be allowed to a pound of meat for soups, and half the quantity for gravies.


    In making soups or gravies, gentle stewing or simmering is incomparably the best. It may be remarked, however, that a really good soup can never be made but in a well-closed vessel, although, perhaps, greater wholesomeness is obtained by an occasional exposure to the air.


    Soups will, in general, take from three to six hours doing, and are much better prepared the day before they are wanted. When the soup is cold, the fat may be much more easily and completely removed; and when it is poured off, care must be taken not to disturb the settlings at the bottom of the vessel, which are so fine that they will escape through a sieve.


    A tamis is the best strainer, and if the soup is strained while it is hot, let the tamis or cloth be previously soaked in cold water. Clear soups must be perfectly transparent, and thickened soups about the consistence of cream.


    To thicken and give body to soups and gravies, potato-mucilage, arrow-root, bread-raspings, isinglass, flour and butter, barley, rice, or oatmeal, in a little water rubbed well together, are used.


    A piece of boiled beef pounded to a pulp, with a bit of butter and flour, and rubbed through a sieve, and gradually incorporated with the soup, will be found an excellent addition.


    When the soup appears to be  too thin  or  too weak , the cover of the boiler should be taken off, and the contents allowed to boil till some of the watery parts have evaporated; or some of the thickening materials, above mentioned, should be added. When soups and gravies are kept from day to day in hot weather, they should be warmed up every day, and put into fresh scalded pans or tureens, and placed in a cool cellar. In temperate weather, every other day may be sufficient.


    Various herbs and vegetables are required for the purpose of making soups and gravies. Of these the principal are, Scotch barley, pearl barley, wheat flour, oatmeal, bread-raspings, pease, beans, rice, vermicelli, macaroni, isinglass, potato-mucilage, mushroom or mushroom ketchup, champignons, parsnips, carrots, beetroot, turnips, garlic, shalots and onions.


    Sliced onions, fried with butter and flour till they are browned, and then rubbed through a sieve, are excellent to heighten the colour and flavour of brown soups and sauces, and form the basis of many of the fine relishes furnished by the cook. The older and drier the onion, the stronger will be its flavour. Leeks, cucumber, or burnet vinegar; celery or celery-seed pounded.


    The latter, though equally strong, does not impart the delicate sweetness of the fresh vegetable; and when used as a substitute, its flavour should be corrected by the addition of a bit of sugar. Cress-seed, parsley, common thyme, lemon thyme, orange thyme, knotted marjoram, sage, mint, winter savoury, and basil. As fresh green basil is seldom to be procured, and its fine flavour is soon lost, the best way of preserving the extract is by pouring wine on the fresh leaves.


    For the seasoning of soups, bay-leaves, tomato, tarragon, chervil, burnet, allspice, cinnamon, ginger, nutmeg, clove, mace, black and white pepper, essence of anchovy, lemon-peel, and juice, and Seville orange-juice, are all taken. The latter imparts a finer flavour than the lemon, and the acid is much milder.


    These materials, with wine, mushroom ketchup, Harvey's sauce, tomato sauce, combined in various proportions, are, with other ingredients, manipulated into an almost endless variety of excellent soups and gravies. Soups, which are intended to constitute the principal part of a meal, certainly ought not to be flavoured like sauces, which are only designed to give a relish to some particular dish.


    So thanks for coming along today, if you want to use my free soup recipes, all you need do is place a search ( chef mike darracott soups ) into the search bar on my home page. You will find it on the right navigation bar towards the bottom of the screen.


    chunky beef soup chef mike darracott

  • Mandarin beef stir fry Chef Mike Darracott

    Mandarin beef stir fry Chef Mike Darracott


    Ingredients

    1        cup orange juice

    1/2   cup soy sauce

    2        tablespoons Worcestershire sauce

    1        teaspoon garlic powder

    1/4   teaspoon ground ginger

    1       pound beef round steak, cut into thin strips

    2       cups fresh or frozen garden peas

    1      medium green pepper, sliced

    1       cup sliced fresh mushrooms

    2      tablespoons vegetable oil

    1     (11 ounce) can mandarin oranges, drained

    2      tablespoons corn flour mixed in enough water to make smooth and cream like

    Hot cooked drained rice for two.

    Directions

    (1) In a bowl make your marinade.. by adding the first five ingredients on list above.

    (2) Add your sliced beef to the marinade; cover and refrigerate for 15 minutes or longer if time permits. In a large  wok, stir-fry vegetables in oil for 2 minutes; then put to one side.

    (3) Next In the same wok, strain the beef out of the marinade and stir fry until no longer pink, then add the marinade to wok.

    (4) Now add the oranges, and the vegetables that you put to one side earlier, and heat up for 5 minutes on a medium heat stirring around all the time.

    (5) Now pull back the mixture to one side of wok, and mix in the corn - flour to the hot marinade .

    (6) Bring to a boil; cook and stir for 2 minutes or until thickened.

    Serve over the drained rice.

    Serves 2 people

    Manderin beef stir fry recipe chef mike darracott

  • Advertise your food related business to 600,000 visitors to our site

    Advertise to 600,000 visitors to our site

     

     We come to your business place

     

     Make a video of what you want,  also take still photos, and place on YouTube - Our website - and all our social networks, which are seen by 600,000 visitors a year, all of this for just £140 once only payment.

     

    Email me now for an appointment    

     

     chefmike56@chefmikedarracott.com

     

    All images will have clickable links embedded by us back to your business, and will further benefit if you so desire from being circulated and recommended to my entire social network, therefore raising your profile on Google.

     

    FOR FULL DETAILS CLICK HERE

  • Sorted Magazine and my column Healthy Cooking with Mike Darracott

    I am proud to be part of the magazine, my recipes can be found in my column Healthy Cooking with Mike Darracott

    Launched in November 2007, Sorted has been voted the world’s most wholesome men’s magazine.

    They have one of the greatest teams of writers ever assembled. These include Bear Grylls, Rob Parsons, Jeff Lucas, Gerald Coates, J.John, Lee and Baz, Lyndon Bowring and Carl Beech with many others in the pipeline.

    The magazine looks at success, faith, finance, fitness, passion and purity, motoring, movies, tons of football and other sports, good books, DVD’s, addictions, accountability, mentoring and encouraging each other. Enough? Not quite, because we also have a Gadgets expert and a motoring correspondent as well as a ’60 Second Life Coach’ and a ‘Sex Doc’. We’d love to see men helping men.

    Sorted is a 116 page A4 glossy bi-monthly, retailing at £4.50 an issue, £27.00 for a year or £50.00 for a two year subscription (we pay your postage) with huge savings for larger orders. We hope men/churches/men’s groups would buy copies in quantity and give them away, leave them at work, at doctors’ and dentists’ surgeries, on the bus, and get them into prisons. We are delighted to offer a bumper box of 40 magazines for just £50 inclusive.

    Are you Sorted yet?   Click on image below to go to Magazines web site...


    sorted Magazine Healthy Cooking with Mike Darracott

  • Chef Mike Darracotts Carrot cake recipe

    Chef Mike Darracotts Carrot cake recipe

     

    Ingredients

     

    For the carrot cake

    5 medium eggs

    440ml olive oil or vegetable oil

    380g plain flour

    pinch of grated nutmeg

    1 tsp bicarbonate of soda

    540g sugar

    500g of carrots, grated   save 4g for decoration

    2 tsp ground cinnamon

    130g chopped walnuts      save 10g for decoration


    For the icing

     

    half a tsp vanilla essence

    210g cream cheese

    150g/5½oz caster sugar

    90g butter

    Method

    preheat your oven to 325f- 170- Gas mark 3 and then Grease and lightly dust with flour a 26cm cake tin.

    (1) Take all of the ingredients except the carrots & walnuts and mix together well in a bowl.

    (2) Next add the carrots and the walnuts and also mix in well.

    (3) Place the mixture in the cake tin.

    (4) Bake in the oven for 1 hour 10 minutes.

    (5) Remove the cake from oven when baked and leave to cool for a while and then tip out the cake and place it on a wire rack to cool right down.

    Make the icing

    (6) Now put the butter, cream cheese, sugar and vanilla essence into a bowl and mix until creamy and ready to spread.

    (7) Now check the cake is totally cool, and spread the topping over the top of it, and then decorate with remaining carrot and walnut.
    A really tasty cake, free recipe from Chef Mike Darracott, please take a look at all my other free recipes, and also please support my career as a writer because of disability, please consider buying my books off Amazon.

     

    Serves 4 people


    chef mike darracotts carrot cake recipe

  • Fresh Cod & dates With cheddar Cheese & Chive Bake

    Fresh Cod & dates With cheddar Cheese & Chive Bake

    Chef Mike Darracott


    Ingredients


    80 g pitted and diced dates
    300g of cod steak diced into bite size chunks
    140g of grated cheddar
    2 large eggs beaten
    100ml of milk
    Salt and black pepper to taste
    60g white dried breadcrumbs from a packet from supermarket
    6 stalks of fresh chives diced up
    small sprig of parsley for garnish

    Method

    (1) Preheat your oven 225f - 110c - 1/4

    (2) Grease a 28cm square 5cm deep oven proof dish.

    (3) Place the fish in the bottom of the dish and the put the dates and chives on top of the fish.

    (4) In a jug add the milk and beaten egg and mix well, then add the cheese, bread crumbs, and salt and pepper to taste.

    (5) Next pour this over the fish.

    (6) Now bake for thirty minutes.

     

    Serves 4 people


    Fresh Cod & dates With cheddar Cheese & Chive Bake chef mike darracottt

  • Creamy chocolate croissant's recipe

    Creamy chocolate croissant's recipe

     

    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

     

    Serves 4 people

     

    Serving suggestions: Serve as is, or with some clotted cream or what ever you fancy


    creamy chocolate croissant 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

  • Tangy Eve's pudding recipe

    Tangy Eve's pudding recipe

    Chef Mike Darracott

     

    Ingredients for filling


    730 g  of cooking apples peeled cored sliced
    70 g brown sugar
    1.5 tbsp of lemon juice
    1 tbsp of water
    1/2 tsp of cinnamon powder

    For your topping

    Ingredients


    170 g butter
    145 g caster sugar
    1 tsp of vanilla essence
    3 large eggs beaten
    190 g plain flour
    3 tablespoons of milk

     

    Preheat your oven to    350 f - 180 o - gas mark 4   grease with a little butter or oil a 21 cm 3cm deep pie dish.

     

    (1) First we place all the apples in the bottom of the dish, then cover with the brown sugar.

    (2) Then add the water- lemon juice - cinnamon powder.

    (3) Now we make the topping, so into a bowl we mix together the butter and sugar for 2 minutes and then add the eggs- vanilla essence and the flour and milk, keep mixing for 3 more minutes until its a batter.

    (4) We now pour this on top of the apples, making sure the mixture spreads out and touches the sides of the dish inside.

    (5) Now into the oven for 40 minutes.

    (6) When its baked and cooled down place on a wire, and dust with the icing sugar using a sieve.

    Serves 4 people

     

    Serving suggestions: Serve with cream or ice cream or both or custard or whar ever you wish.


    Tangy eves pudding recipe chef mike darracott

  • pork sausage and cod stew recipe

    pork sausage and cod stew recipe

    Chef Mike Darracott

    Ingredients


    2 tbsp olive oil
    4 pork sausage approx 200g sliced
    1 large onion finely chopped
    1 tsp paprika powder
    1
    00 white grape juice white or red
    150ml water 200g
    can chopped tomatoes drained 100g
    sliced red pepper
    100g sweetcorn kernels frozen or fresh
    100g garden peas frozen or fresh
    200g tinned chickpeas drained
    450g skinless cod fillet cut into large bite sized chunks
    A handful of chopped fresh flat leaf parsley
    salt and pepper to taste

    Method

     

    (1) Heat up the olive oil in a frying pan, add the sausage and fry for 4 minutes. Now place in a medium saucepan.

    (2) Next add the onion, and cook until softened for 4 minutes over a low heat.

    (3) Now add the paprika and the grape juice (white or red), water, and the tomatoes, peppers, chick peas, garden peas, sweetcorn, add salt and pepper to taste, and put on a simmer for 15 minutes.

    (4) Next mix in the cod chunks and simmer for another 12 minutes.

     

    Serves 4 people

    Another free recipe from Chef Mike Darracott, enjoy and please support my website and me by purchasing my recipe books and life story off Amazon.

    Chef Mike Darracott


    pork sausage and cod stew recipe chef mike darracott

  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

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

     

    Method

     

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

     

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

     

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

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

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

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

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

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Lean Lamb Squab pie recipe

    Lean Lamb Squab pie recipe

    Chef Mike Darracott

     

    Ingredients

    for filling

    230g lean lamb chopped into bite size chunks
    1 cooking apple (approx 160g ) sliced finely
    1 large onion, sliced finely
    8 tinned drained stoned prunes
    125ml hot water mixed with 2 vegetable stock cubes
    1 tsp corn flour
     

    for pastry

    Short crust pastry

    80g of salted or unsalted butter
    200g plain sifted flour
    70ml of water

    Method

    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.

    Preheat your oven to Gas mark 3 170°C- 325°F

    Method

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

    (1) Put all the lamb into a saucepan with the apple and onion. Add the prunes then add the hot stock and simmer for 20 minutes.

    (2) Now take one of the balls of pastry out of the fridge and roll out to fit the bottom and sides of the baking tin, and place in oven and bake it for 10 minutes.

    (3) When finished cooking the filling stir in the corn flour, and then spoon the filling into the baked pastry case in the tin, and then roll out the other half of the pastry to make a top for your pie, push the pastry into the tin a little, and then trim off any excess dough,and then bake for a further 10 minutes.

     

    Serves 4 people

    Lean lamb squab pie recipe chef mike darracott

  • Apple and apricot crumble recipe

    Apple and apricot crumble recipe

    Chef Mike Darracott


    Ingredients for filling


    3 large peeled cored chopped cooking apples
    1 400 g drained can of apricots diced up into approx 1-2 cm bits
    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
    1 tsp of cinnamon


    Method


    (1) Preheat oven to    180 C-350 F Gas mark 4 and grease an oven proof dish 21 cm square by 2 cm deep.

    (2) Place the apples into a saucepan with the water and sugar and boil on a low heat until soft.

    (3) Now add the apricots and the two tsp of cinnamon and simmer for a further 2 minutes stirring all the time.

    (4) Now put the mixture into the oven proof dish.

    (5) Next 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 1 tsp of cinnamon.

    (6) Next pour the crumble into the dish, and place in the oven for 25 minutes.

    Serves 4 people

     

    Serving suggestions: serve with ice cream or cream or custard or what you like.


    apple and apricot crumble recipe by 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

  • Try my Zucchini & bacon fritters recipe chef mike darracott

    Try my 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


    try my Zucchini & bacon fritters recipe chef mike darracott chef mike darracott


    Chef Mike Darracott

  • Cinnamon coated Jam Doughnuts recipe

    Cinnamon coated Jam Doughnuts recipe

     I made this doughnut recipes for all all the members of Storage Wars, a fantastic program that I reccomend to all.


    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 michael john darracott jam doughnut recipe doughnut recipe by chef mike darracott

  • Egg Bacon and baked bean pie recipe chef mike darracott

     

    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 and baked bean pie 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

  • Coriander and Thyme Corn beef Hash recipe Chef Mike Darracott

    Coriander and Thyme Corn beef Hash

    Chef Mike Darracott


    Ingredients


    5 large potatoes cut up into ¼s

    Tin of corn beef

    56g grated Cheddar cheese   ( optional )

    Egg cupful of milk

    28g  butter

    Salt & pepper to taste

    2 tablespoons each of dried powered Thyme and Coriander

     

    Method

    First put the potatoes in a saucepan, and boil until soft enough to mash, when the potatoes are ready, cut the corn beef up into small pieces, and put with potatoes, next add milk & butter, and salt to taste.

    Mash it all up until completely mixed, then add the Thyme and Coriander then place into an oven proof dish, cover the top with the grated cheese, and place in a preheated oven on a low heat setting. After the top as gone golden brown, serve with peas & carrots if you like.

    Serves 4



    Coriander and thyme corn beef hash recipe chef mike darracott chef mike darracott

    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

    Cornish born chef writer Michael J 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



  • Cheddar cheese baked potato peels recipe Chef Mike Darracott

    Cheddar cheese baked potato peels recipe

    Chef Mike Darracott




    Ingredients



    4 large potatoes (1000 g or there about)
    2 tbps of vegetable oil
    100 g strong grated cheddar cheese
    Garlic salt
    and course black pepper to taste


    Grease lightly grease a baking tray


    Preheat oven to 190 c - 380 f - gas mark 5


    Method


    (1) Take the potatoes, and with a thin skewer make a few holes to let the steam escape when baking, and then wrap each in tin foil. Now place on tray, and bake for around 1 hour 20 minutes.

    (2) Now after potatoes have cooled down, cut each into 4 quarters, and scoop out most of the potato, leaving each quarter with about a 5mm thick shell. Save the unwanted potato for another days use.

    (3) Now lay the skins, skin side down on your baking tray and brush with the vegetable oil, salt and pepper to taste, then bake for 4 minutes, then sprinkle the cheese over all of them, and put back into the oven until the cheese has melted and gone crispy.

    Serves 4 people

    Enjoy Chef Mike Darracott


    Cheddar crispy cheese potato peels 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

  • Rich Tuscan bean soup recipe Chef Mike Darracott

    Rich Tuscan bean soup recipe

    Chef Mike Darracott



    Ingredients


    Salt and freshly ground black pepper
    1.5 cloves garlic crushed
    1 tsp powdered paprika
    3 tbsp vegetable oil
    3 sticks celery, chopped
    600ml hot water plus 2 vegetable stock cubes mixed in
    450g of canned chopped tomatoes
    200g of canned drained kidney beans
    2 carrots’ cleaned peeled and diced
    200g canned drained cannellini beans
    2 tbsp tomato paste


    Method


    (1)First heat up the vegetable oil in a large frying pan then add the celery, carrots, garlic, and cook for around 4 to 5 minutes on a medium heat.

    (2) We now add the paprika, tomatoes, and tomato paste, and the stock, and simmer for 25 to 30 minutes, remember to stir occasionally.

    (3) Next add the beans, salt and pepper to taste, and simmer for a further 7 to 10 minutes, you can now either serve chunky, or blitz in a food processor until smooth, your choice.

    Serves 4 people


    Rich tuscan bean soup recipe chef mike darracott


    chef mike

    chef mike darracott

  • Tangy Apple and plum cobbler recipe Chef Mike Darracott

    Tangy Apple and plum cobbler recipe

    Chef Mike Darracott


    Ingredients for filling


    1 tablespoon of water
    1 kg of cooking apples peeled cored sliced up
    1/2 tsp of cinnamon powder
    350 g of any plums with stones removed and quatered
    45 g caster sugar
    half tsp vanilla essence
    2 tablespoons of lemon juice


    Ingredients for topping


    65 g caster sugar
    120 g butter
    1 tsp of baking flour
    120 ml of milk
    220 plain flour


    Method


    Preheat your oven to 350 f - 180 c - gas mark 4 lightly grease with a little butter or oil a 21 cm by 3 cm deep baking dish.

    (1) Into your dish place the apples and plums, water, cinnamon, vanilla essence and lemon juice, using a spoon mix together.

    (2) Next in a bowl mix together the the flour baking powder, sugar, and rub into it the butter, mix until its like bread crumbs.

    (3) Now add the milk and mix together into a batter.

    (4) using a spoon make piles of batter all over the top of the fruit, try to make say 8 dollops of individual batter on top of fruit.

    Now bake in the oven for 45 minutes

    Serves 4 people

    Serving suggestions serve with ice cream or custard or what ever you like.


    Feel free to search our site and look at the many other recipe we have on here for free, please also take a look at my books for sale on Amazon.


    Tangy apple and plum cobbler recipe chef mike darracott


    Chef Mike Darracott


    chef mike darracott

  • Freshly made onion & rosemary focaccia bread recipe chef mike darracott

    Freshly made onion & rosemary focaccia bread recipe

    Chef Mike Darracott


    Try this wonderful flat bread from Italy thats baked
    in the oven, very popular in Italy, very tasty.


    INGREDIENTS


    600 ml tepid water
    1 tsp salt
    1 tsp of garlic powder
    1 kg strong white bread flour
    2 x 7g sachets dried yeast
    3 sprigs rosemary, the needles only, diced
    5 tbsp extra virgin olive oil or vegetable oil
    1/2 red onion, finely sliced
    Salt & pepper to taste


    Method


    Preheat your oven to 220C - 425f Gas - 7 and grease a 22cm round 3cm deep baking tray and set to one side.


    (1) Now Place the flour and garlic powder with the salt into a bowl and add the water and then the yeast, mix together until you form a small soft to touch ball. If too wet add a little more flour, if too dry add a little more water, depending on how warm your house is, is why you may need extra water or flour.


    (2) Next place the dough on a work suface thats been dusted with a little flour and knead it for about 8 minutes until it becomes a little elasticy.


    (3) Now put the dough back in the bowl and cover with a clean moistened T towel, and leave in a warm place such as your airing cuboard for an hour or until you have noticed its doubled in size.


    (4) Next you have to do whats called knocking it back, which is knocking out the air thats in the dough so knead it again for about 2 minutes.


    (5) Now roll out the dough so it will fit the prepared baking tray. And cover with a moist T towel and leave in a warm place again for 40 minutes until its doubled it size again.


    (6) Mix the ingredients together and Scatter all the ingredients over the dough and very gently pressing the ingredients into the dough a little.


    (7) Then sprinkle salt & pepper to taste.


    (8) Bake in the oven for 20 minutes


    Serves 4 people

    freshly made onion rosemary focaccia bread recipe chef mike darracott


    chef mike darracott


    chef mike darracott

  • 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

  • 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

  • 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

  • Remove that garlic smell from your hands Chef Mike

    Remove that garlic smell from your hands Chef Mike

    Here's a top tip, when you have finished chopping up your garlic, the smell on your hands can last and last despite cleaning them, right ? well here's a tip I learnt from a chef year's ago when being taught to cook.

    When you have finshed preparing your garlic, try rubbing your hands on some stainless steel for around 40 to 45 seconds, say a sink, or anything thats stainless steel, it will remove the smell. And then wash your hands like you would do.


    Enjoy your cooking

    Chef Mike Darracott

  • Homemade Pea and potato pakora recipe Chef Mike Darracott

    Homemade Pea and potato pakora recipe

    Chef Mike Darracott

     

     

    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


    Homemade pea and potato pakora recipe Chef Mike Darracott


    chef mike darracott

  • Potatoe Duchess recipe Chef Mike Darracott

    Potatoe Duchess  recipe Chef Mike Darracott

     

    Ingredients



    1 kilo potatoes

    2 egg yolks

    50 g of butter or margarine

    Salt & pepper to taste

     

    Method


    First preheat the oven to 230c/250f


    Now grease and lightly dust with flour a baking tray


    Peel and cut up your potatoes into halves, boil in salted water until cooked, get a bowl, and push the potatoes through a sieve using a wooden spoon, now add the yolks, and mix into the potato, now mix in the butter, and add the seasoning.

    Next put the potato mixture into a piping bag, and use a 2 to 3 cm star tube, it’s up to you the size you wish to make your duchess potatoes, myself I use a 2 cm one.

    Now pipe out spiral stacks 3 to 4 cm high onto your prepared baking tray, and either wash the stacks with a little milk, or egg wash, place in the oven, and keep an eye on them, we only need them to brown, should take around 4 minutes to brown.

     

    Enjoy Chef Mike Darracott


    Potato Duchess recipe Chef Mike Darracott 


    Find many more free recipes on my site today chef mike

    chef mike darracott

  • Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    By Chef Mike Darracott

     

    Ingredients for meatballs

     

    2 medium eggs
    2 tsp water
    500g of minced pork sausage meat
    1/2 kg best beef mince
    1 medium onion, finely chopped
    1 tsp of coriander powder
    1/2 tsp paprika
    90g fresh breadcrumbs
    ground black pepper to taste
    4 tsp of vegetable or olive oil

    400 g of spaghetti boiled in water with a pinch of salt

     

    Ingredients for the sauce

     

    1 tsp oregano powder
    3 tbsp vegetable or olive oil
    3 garlic cloves crushed
    salt and black pepper to taste
    3 x 400g cans of chopped tomato's
    115 ml white or red grape juice
    4 tbsp caster sugar

     

    Method for spaghetti

     

    Take 400 g of spaghetti and cover with water by 2cm and add pich of salt, bring to the boil drop back to a simmer until soft and cooked, about 15 to 20 minutes, and drain just before serving.

     

    Method for the meatballs

     

    preheat your oven to 220C - 425f - gas mark 7

     

    (1) Put the sausage meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

    (2) Now mix the mixture together very well, for at least 2 minutes.

    (3) Next we make 44 equal half the size of say a golf ball, balls ( approx )

     

    Method for sauce

     

    (1) Heat your oil up in a frying pan, add the chopped tomato's - sugar - garlic - grape juice - powder- salt and black pepper to taste

    (2) Now cook on a simmer for 10 minutes stirring occasionally, then add the meatballs to the pan and cook for a further 12 minutes stirring the balls around from time to time.

     

    (3) Now place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, onto 4 plates.

     

    Serves 4 people

     

    Serving suggestions: Serve with crusty bread or sliced bread, or what ever you feel like.

    Enjoy Chef Mike

     

     freshly made Spaghetti and garlic meatballs by chef mike darracott

     

  • Freshly made Popcorn Chicken with mixed herb mayo recipe

    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


    Enjoy Chef Mike Darracott







  • Fresh Strawberry Dumplings recipe

    Fresh Strawberry Dumplings recipe



    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

    Please consider supporting the upkeep of my site
    its all done by me despite my disability.





  • No bake Tangy lemon cheese cake

    No bake Tangy lemon cheese cake




    Ingredients


    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar



    Method



    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.



    (2) Place the tin into a fridge for about 20 minutes.



    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.



    (4) Allow the mixture to cool down, and then spoon into the chilled base.



    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

     

    Serves 4 people

    Enjoy Chef Mike Darracott



      cheesecake recipe chef mike darracott 

  • Candy floss recipe

    Recipe to make Candy Floss



    Children must be supervised by an adult at all times when making this recipe.

     

    First thing we need to do is buy a medium size whisk, because we are going to make our very own homemade candy floss making machine, just from the whisk.

     

    So, we have got our whisk, we now need to take a pair of wire cutters, take care when using these, we now need to carefully snip off all of the rounded ends on the whisk, so that we now have just a bunch of straight metal lines.

     

    The next thing we need to do, is to place a large object on our table to give us say a height of about 2 feet, then get a fairly long wooden stick, so a wooden spoon will do, take the spoon and using something heavy, rest the weight on top of the spoon end, and face the stick end out over the top of the tall object. Next place a plastic sheet underneath the spoon on the table.

     

    Now take a saucepan, and place in it

     

    1000 g of granulated sugar

    ¼ litre of corn – syrup

    ¼ litre water

    1 drop of red food colouring, or as many as you like until you reach the desired redness you prefer.

     

    Now stir these together well, and put your heat on, medium heat, now it will start to become very sticky, so keep stirring, and make sure you don’t burn the mixture.

     

    Now keep taking the temperature of the mixture, and when it reaches 160 c, be very careful and pour it out into a glass bowl, be very careful, this will give you one heck of a burn.

     

    Once in the bowl, dip your whisk into it and then wave the whisk quite fast from side to side over your wooden spoon, and strands of sugar will start to coat the stick, repeat until you have used all of the mixture, and you now have homemade candy floss.

     

    Enjoy Chef Mike Darracott



     

  • Freshly made Salmon Tagliatelle in a creamy cheese sauce

    Freshly made Salmon Tagliatelle in a creamy cheese sauce


    Ingredients 1 Tsp of finely chopped Parsley
    1 small finely chopped Onion
    40 g grated Cheddar Cheese
    50 ml Milk
    50 ml crème fresh
    5 g Butter
    4 tbs of vegetable oil
    20 g whole small carrots
    20 g Broccoli florets
    10 g Sugar snap peas
    60 g Tagliatelle pasta
    200 g Salmon fresh fillets cut into bite size chunks
    Salt pepper to taste
    1 tsp of corn – flour with a little water if needed to thicken sauce more .


    Method

    (1) Into a sauce pan goes the pasta.


    (2) Next into a frying pan heat up your vegetable oil and fry your onions, and peas. (3) Boil the carrots and broccoli in a saucepan.


    (4) Melt the butter in a saucepan, add the milk, bring to a simmer, add the grated cheese, salt and pepper to taste, then slowly add the crème fresh, and stir until a thick sauce is obtained. If need be, you can use a tsp of corn flour with a little water to thicken sauce.


    (5) Steam the salmon chunks, or lightly pan fry, your choice.


    (6) Fold in the parsley to the sauce.


    (7) Drain the pasta, and the broccoli, and carrot’s, and add to sauce.


    (8) Next add the peas and the onion to the sauce, and mix together.


    (9) Finally gently fold in the salmon chunks.

    Serves 4 people


    Salmon Tagliatelle in a creamy cheese sauce recipe chef mike darracott

    Enjoy 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


  • Super Quick New Orleans jambalaya recipe

    Super Quick New Orleans jambalaya recipe

    Ingredients


    3 tsp cayenne pepper

    1 ts p ground black pepper

    5 tbs vegetable oil

    300 g raw prawns

    140 g diced ham

    2 tbs of natural yoghurt

    3 sticks of celery sliced

    2 tsp dried oregano

    1 large onion diced

    300 g crab meat

    10 g diced pineapple

    1 sliced green pepper

    230 g diced pork

    4 tsp garlic powder

    400 g of diced chicken breast

    450 g canned plum tomatoes

    300 g long grain rice


    Method


    (1) Into a large saucepan place your vegetable oil, add all the ingredients except the rice.

    (2) Cook slowly on a low heat for around 20 to 30 minutes, stirring all the time.

    (3) Put your rice on to boil, and then drain it, add the rice to the saucepan, and mix well, and cook for a further 10 minutes on a low heat.


    Serves 4 people

     

    Enjoy chef mike darracott

    quick easy New Orleans jambalaya chef mike darracott

  • vegetable stew recipe

    vegetable stew recipe


    Ingredients


    1 large onion roughly sliced

    2 large carrots roughly sliced

    1 large parsnip roughly sliced

    1 large leek roughly sliced

    Quarter of a green cabbage sliced

    1 small turnip roughly chopped up

    20 small whole potatoes

    Half a cup of garden peas

    Half a cup of sweet corn kernels

    2 vegetable stock cubes dissolved in a little water

    Enough water to cover the vegetables in the saucepan.

    2 tsp of corn-flour mixed in a little water

    Salt and black pepper to taste

    Method

     

    (1)    Clean and prepare all the vegetables

    (2)    Place in your saucepan

    (3)    Fill the saucepan with enough water mixed with  the stock cubes, to cover the vegetable’s by 2 cm.

    (4)    Place on medium hot heat, bring to boil

    (5)    Next turn back the heat until it’s on a simmer

    (6)    Leave for around 30 to 40 minutes or until all the vegetables are cooked

    (7)    Add salt and pepper to taste, and finally stir
    in the corn-flour, top up with water if needed just to cover the top of Vegetables.

    (8)    Leave to cook for 10 minutes more

    (9)    Finally serve hot in bowls or on plates with crusty bread rolls perhaps

     

     

    Serves 4 people


    chunky vegetable stew recipe chef mike darracott

  • Yummy Yum Treacle and mixed fruit Tart recipe

    Yummy Yum Treacle and mixed fruit Tart recipe

     

    Ingredients for Sugar pastry


    100 grams plain sieved flour

    30 grams caster sugar

    Pinch of salt

    3 drops vanilla essence

    60 grams of butter or margarine

    1 medium egg beaten

    Method

    Preheat oven to 200c/400f

    In a bowl we have to mix the sugar with our beaten egg and vanilla essence, now add your butter or margarine, and mix it in, now slowly add your sieved flour a little at a time, and mix into a paste. Next cover in cling film and leave in the fridge for about 10 to 14 minutes to chill.

    When the paste as chilled long enough, take it out of fridge, and grease a 20 cm round by 2 cm deep oven proof dish, roll out your paste and line the entire dish, now put to one side for the moment.

    Ingredients for the filling

    3 tbs water

    40 grams mixed dried fruit

    5 grams flaked almonds

    80 grams white bread crumbs

    400 grams of golden syrup or treacle

    In a saucepan place the golden syrup and gently warm it up on a very low heat source, then add all the other ingredients and stir together for a couple of minutes, then spoon it onto the paste base and evenly spread it out.

    Bake in an oven for around 10 to 15 minutes.

     

    Enjoy Chef Mike Darracott


    yummy treacle tart recipe chef mike darracott

  • Freshly made Soy sauce chicken with stir fried vegetables

    Freshly made Soy sauce chicken with stir fried vegetables

     

    Ingredients

     

    Sauce ingredients

     

    180 ml dark soy sauce

    200 ml light soy sauce

    2.5 cloves of garlic, finely diced

    6 tbsp granulated sugar

    2 kg sliced chicken breasts approx 7 cm long by 1cm thick

    200 ml of cold water

    200 g cooked drained rice

     

    For the stir-fried vegetables

     

    2 tbsp vegetable oil

    5g garden peas fresh or frozen

    1 medium sliced red pepper

    1 medium sliced red onion

    1 tsp ground black pepper

    2 large sliced mushrooms

    1 tsp dried oregano

    1/4 tsp sesame oil

    1 tbsp Worcester sauce

    65 ml hot water mixed with 1 chicken stock cube

    1/2 tsp malt vinegar

     

    Method for sauce

     

    (1)  Mix the dark and light soy sauces together with the water, add the garlic and the 6 tbsp tablespoons of sugar in a bowl, now place into a wok and heat up until boiling, then add your chicken and simmer until your sauce thickens up.

    (2)  Next add in all the remaining sauce ingredients, and cook on a simmer for 15 minutes, and then take off the heat and leave to one side for a while.

     

    Method for stir fry vegetables

    (3)  Now to cook the stir fry ingredients, heat up your oil in another wok, add your vegetables, cook them to how you like them, I like mine a little bit hard, so don’t cook them as long, it’s up to you.

    (4)  When your vegetables are cooked the way you like, add all the other stir fry ingredients and mix together

    (5)  Now reheat up the chicken and soy sauce, and serve with the reheated stir fry vegetables on a bed of cook rice.

     

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott


    soy sauce chicken  and rice chef mike darracott

  • Tasty fresh Cauliflower cheese & Pasta recipe

    Tasty fresh Cauliflower cheese & Pasta recipe

    Ingredients


    ½ a large cauliflower heart

    245ml milk

    2 tbsp corn flour

    140g of grated mature Cheddar cheese

    Salt & pepper to taste

    20g of butter or vegetable oil

    1 tsp Worchester sauce or to your taste

    80g of pasta any type you like

     

    Preheat your oven to 220c/425f next break up your cauliflower heart into bite size chunks, and either steam or boil until cooked. Drain in a strainer, and then turn the cauliflower into an ovenproof dish or other ovenproof ware.

    Now we need to make the sauce, heat up the milk, and then add the butter or veg oil, next add the cheese, and the Worchester sauce & salt & pepper. Keep stirring and add the corn flour slowly, if it’s too thick for your taste, add a little milk, or if to thin, add a little more corn flour.

    Now pour over your cauliflower, put in the oven for around 15 to 20 minutes, or until golden brown on top. 10 minutes before it comes out of the oven boil your Pasta.

     

    Serves 2 to 3 dependant on size of portions


    Tasty cauliflower cheese pasta recipe chef mike darracott

  • Freshly made rich Tuscan bean soup

    Freshly made rich Tuscan bean soup


    Ingredients

     

    Salt and freshly ground black pepper

    1.5 cloves garlic crushed

    1 tsp powdered paprika

    3 tbsp vegetable oil

    3 sticks celery, chopped

    600ml hot water plus 2 vegetable stock cubes mixed in

    450g of canned chopped tomatoes

    200g of canned drained kidney beans

    2 carrots’ cleaned peeled and diced

    200g canned drained cannellini beans

    2 tbsp tomato paste

     

    Method

     

    (1)First heat up the vegetable oil in a large frying pan then add the celery, carrots, garlic, and cook for around 4 to 5 minutes on a medium heat.

     

    (2) We now add the paprika, tomatoes, and tomato paste, and the stock, and simmer for 25 to 30 minutes, remember to stir occasionally.

     

    (3) Next add the beans, salt and pepper to taste, and simmer for a further 7 to 10 minutes, you can now either serve chunky, or blitz in a food processor until smooth, your choice.

     

    Serves 4 people


    Enjoy this recipe and many more on Chef Mike Darracott.com



    tuscan bean soup recipe chef mike darracott

  • Fresh Garlic coated mushrooms onions red peppers

    Garlic coated mushrooms onions and red peppers

    Ingredients

    2 crushed cloves of garlic 1
    medium red onion sliced
    1 red pepper sliced
    150g button mushrooms washed and halved
    Salt & ground Black pepper to taste
    1 tsp of butter
    2 tsp of olive oil

    Method

    (1) Heat up the oil with the butter on a medium heat in a frying pan or wok.

    (2) Add in the onions, and the peppers, and garlic, and cook until almost done.

    (3) Next add in the mushrooms, salt and pepper, and cook for a further 3 - 4 minutes.

    Serve right away as a side dish or tasty snack

    Serves 4 people



    /Garlic mushrooms onions and red peppers chef mike darracott

  • Proper Cornish Childhood by chef mike darracott

    Hi guys Proper Cornish Childhood is getting good ranking results, and the price for kindle users is as low as I can go, please consider it for a loved one for christmas.

    http://www.amazon.co.uk/Proper-Cornish-Childhood-michael-Darracott-ebook/dp/B003KN3Z9W/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=

    Description

    This is a true story about me, when at the age of just ten years old I watched from high on a Cornish cliff top in 1967, the World’s first ever oil tanker disaster which was the Torrey Canyon oil tanker.

    I watched her being bombed by the RAF also rockets were used, while the tanker was snagged on rocks, on the seven stones reef just off Lands’ end In Cornwall England.

    I report in writing the full devastation that followed on Cornish beaches and beyond, I write about the army, and many other organisations that were called in to mop up the massive amount of oil on the beaches, and the carnage my young eyes witnessed in seeing all the marine life and that died because of it.

    I also recall my love of Trereife where I lived and Christmas trips to Mousehole to see the Christmas lights, and Myths and legends, and learning to cook pasties with my mother. Buy my book and live my Proper Cornish Childhood with me, it’s full of nostalgia and all things Cornish.

      Amazon Bestsellers Rank: #79,116 Paid in Kindle Store (See Top 100 Paid in Kindle Store)  #44 in Kindle Store > Books > Nonfiction > Science & Maths > Environment

    http://www.amazon.co.uk/Proper-Cornish-Childhood-michael-Darracott-ebook/dp/B003KN3Z9W/ref=tmm_kin_swatch_0?_encoding=UTF8&sr=&qid=


    proper cornish childhood book by chef mike darracott













    This book is all about Cornwall, all the towns and places to visit, to include all of these towns
    Altarnun
    Angarrack
    Antony
    Ashton
    Blisland
    Bodmin
    Bolventor
    Boscastle
    Bossiney
    Botallack
    Botus Flemming
    Breage
    Bude
    Bugle
    Cadgwith
    Calenick
    Callington
    Calstock
    Camborne
    Camelford
    Carbis Bay
    Cardinham
    Carlyon Bay
    Carnkie
    Carrick Roads
    Cawsand
    Chacewater
    Charlestown
    Colan
    Come to Good
    Constantine
    Coverack
    Crackington Haven
    Crantock
    Crowan
    Cubert
    Cury
    Delabole
    Devoran
    Dobwalls
    Downderry
    Duloe
    Durgan
    Egloshayle
    Egloskerry
    Falmouth
    Feock
    Flushing
    Fowey
    Fraddon
    Germoe
    Gerrans
    Gillan
    Golant
    Goldsithney
    Goonharvern
    Goonhilly Downs
    Gorran
    Gorran Haven
    Grampound
    Gulval
    Gunnislake
    Gunwalloe
    Gweek
    Gwennap
    Gwinear
    Gwithian
    Hayle
    Helford
    Helston
    Henwood
    Herodsfoot
    Hessenford
    Indian Queens
    Isles of Scilly
    Jacobstow
    Kea
    Kilkhampton
    Ladock
    Lamorna
    Landewednack
    Lands End
    Lanlivery
    Lanner
    Lanreath
    Launcells
    Launceston
    Leedstown
    Lelant
    Lerryn
    Linkinhorne
    Liskeard
    Lizardtown
    London Apprentice
    Looe
    Lostwithiel
    Ludgvan
    Luxulyan
    Mabe Burnthouse
    Madron
    Malpas
    Manaccan
    Marazion
    Marhamchurch
    Mawgan in Meneage
    Mawgan Porth
    Mawnan Smith
    Menheniot
    Mevagissey
    Michaelstow
    Minions
    Moorswater
    Morvah
    Morwenstow
    Mount Edgecumbe
    Mousehole
    Mullion
    Mylor
    Nancekuke
    Nanpean
    Newlyn
    Newlyn East
    Newquay
    North Hill
    Otterham
    Padstow
    Par
    Paul
    Pelynt
    Pendeen
    Penryn
    Pentewan
    Penzance
    Percuil
    Perranporth
    Perranuthnoe
    Perranwell
    Perranzabuloe
    Phillack
    Philleigh
    Point
    Polgooth
    Polkerris
    Polperro
    Polruan
    Polzeath
    Ponsanooth
    Porkellis
    Port Gaverne
    Port Isaac
    Port Quin
    Porth
    Porthallow
    Porthcurno
    Porthgwarra
    Porthleven
    Portholland
    Porthoustock
    Porthpean
    Porthtowan
    Portloe
    Portreath
    Portscatho
    Portwrinkle
    Poundstock
    Praa Sands
    Praze an Beeble
    Probus
    Prussia Cove
    Quethiock
    Rame
    Redruth
    Retew
    Roche
    Rock
    Roseland
    Ruan Lanihorne
    Ruan Minor
    Saltash
    Sancreed
    Sandplace
    Scorrier
    Seaton
    Sennen
    South Petherwin
    St Agnes
    St Anthony in Meneage
    St Anthony in Roseland
    St Austell
    St Blazey
    St Breock
    St Breward
    St Buryan
    St Cleer
    St Clement
    St Clether
    St Columb Major
    St Columb Minor
    St Day
    St Dennis
    St Dominick
    St Endellion
    St Erth
    St Eval
    St Ewe
    St Gennys
    St Germans
    St Hilary
    St Ive
    St Ives
    St Juliot
    St Just
    St Just in Roseland
    St Keverne
    St Kew
    St Keyne
    St Levan
    St Mabyn
    St Mawes
    St Mawgan
    St Merryn
    St Michael Caerhayes
    St Michael Penkevil
    St Minver
    St Neot
    St Stephen-in-Brannel
    St Teath
    St Tudy
    St Wenn
    St Winnow
    Stithians
    Stoke Climsland
    Summercourt
    Talland
    Temple
    The Lizard
    Tintagel
    Torpoint
    Towednack
    Tregony
    Tresillian
    Trevone
    Truro
    Tywardreath
    Veryan
    Wadebridge
    Warleggan
    Wendron
    Zennor


  • Tasty Pepperoni Pizza Baguettes recipe

    Tasty Pepperoni Pizza Baguettes recipe


    Ingredients


    1 fresh large baguette

    10g sliced pepperoni

    20g tomato puree

    2 tsp of garlic powder

    300g of grated mozzarella cheese

    300g of grated cheddar cheese

    1 small finely chopped onion

    5g diced green peppers

    5g diced red peppers

    4 tsp of vegetable oil to fry onions and peppers

    1 tsp of oregano

    Black pepper to taste


    Method


    (1) Preheat oven to 200c/392f gas mark 6

    (2) Cut the ends off Baguette, cut into half then slice those halves in to halves so you have 4 halves.

    (3) Now fry the onions, red and green peppers until just cooked in the vegetable oil.

    (4) Next spread the tomato puree onto all four slices.

    (5) Then place on the pepperoni.

    (6) Now sprinkle the two cheeses over the pepperoni

    (7) Next add the cooked peppers and onion.

    (8) Sprinkle on garlic powder, black pepper and oregano.

    (9) Place on baking sheet and bake in oven for around 8 to 10 minutes.

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    tasty Pepperoni Pizza Baguettes recipe chef mike darracott

  • Fresh Salmon Tagliatelle in a creamy cheesey sauce

    Fresh Salmon Tagliatelle in a creamy cheesey sauce

     

    Ingredients


    1 Tsp of finely chopped Parsley

    1 small finely chopped Onion

    40 g grated Cheddar Cheese

    50 ml Milk

    50 ml crème fresh

    5 g Butter

    4 tbs of vegetable oil

    20 g whole small carrots

    20 g Broccoli florets

    10 g Sugar snap peas

    20 g Tagliatelle pasta

    200 g Salmon fresh fillets cut into bite size chunks

    Salt pepper to taste

    1 tsp of corn – flour with a little water if needed to thicken sauce more


    Method

     

    (1) Into a sauce pan goes the pasta.

    (2) Next into a frying pan heat up your vegetable oil and fry your onions, and peas.

    (3) Boil the carrots and broccoli in a saucepan.

    (4) Melt the butter in a saucepan, add the milk, bring to a simmer, add the grated cheese, salt and pepper to taste, then slowly add the crème fresh, and stir until a thick sauce is obtained. If need be, you can use a tsp of corn flour with a little water to thicken sauce.

    (5) Steam the salmon chunks, or lightly pan fry, your choice.

    (6) Fold in the parsley to the sauce.

    (7) Drain the pasta, and the broccoli, and carrot’s, and add to sauce.

    (8) Next add the peas and the onion to the sauce, and mix together.

    (9) Finally gently fold in the salmon chunks.

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    Salmon Tagliatelle in a creamy cheese sauce recipe  chef mike darracott

  • Tangy Fresh No bake lemon cheese cake

                       Tangy Fresh No bake lemon cheese cake




    Ingredients

    3 drops vanilla essence
    600 g ricotta
    Zest and juice of 3 medium lemons
    200 g digestive biscuits crushed into crumbs
    250 g lemon curd
    500 g Philadelphia cream cheese
    90g melted unsalted butter
    1 tbsp corn - flour
    70g caster sugar


    Method


    (1) Mix the melted butter with the biscuit crumbs and vanilla essence, and then spoon these into a 20 cm round 3 cm deep cake tin.


    (2) Place the tin into a fridge for about 20 minutes.


    (3) Next into a saucepan place the lemon juice and zest, and corn – flour and heat up on a medium heat and mix well, next add the caster sugar, allow this to cool down a little, and then mix in the ricotta, and Philadelphia cheese.


    (4) Allow the mixture to cool down, and then spoon into the chilled base.


    (5) Finally spread the lemon curd on to the top with a pallet knife here and there. Leave to chill in the fridge for a couple of hours

    Tangy fresh no bake zesty lemon cheesecake recipe chef mike darracott

    Serves 4 people


    Enjoy Chef Mike Darracott

  • Steak and vegetable pie recipe

    Steak and vegetable pie recipe


    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

     

    Serving suggestions:  Serve with roast or mash potatoes, sweetcorn peas, beans, carrots or what you like.


    steak and vegetable pie recipe chef mike darracott

  • Apple & pear Faggots Recipe

    Apple & pear Faggots Recipe

     

    Ingredients

    2 pears approx 140 g peeled cored sliced thin
    2 large cooking apples approx 250 g peeled cored , sliced thin
    250 g pig’s heart chopped into 3cm bits
    250 g pig’s liver chopped into 3 cm bits
    220 g onion’s peeled and chopped
    250g pork belly,   chopped into 3c m bits 80g breadcrumbs 2
    50ml water
    1 pinch of ground mace
    Salt and fresh ground black pepper to taste
    2 tbsp chopped fresh sage
    2 medium beaten eggs
    2 tbsp of plain flour
    10 g caster sugar
    1 tsp of corn flour mixed with two tsp of water


    Method

     

    Preheat your oven to 180C-350F-Gas 4

    (1) Place the water, onions, heart, liver, pork belly and sliced pears and apples into an ovenproof casserole dish, and cook in the oven for around 40 to 50 minutes, or check to see when the meat is cooked and tender enough.

    (2) Next drain off all the liquid through a strainer, and put it to one side

    (3) Now using a mincer, a hand or electric one, push all the cooked meat and onions through it into a bowl, now to the bowl add the breadcrumbs, mace, chopped sage, 1 beaten eggs, flour and salt and pepper to taste.

    (4) Now we make the faggots, wet your hands a little, and roll all of this mix into tight balls, about the size of golf balls, or bigger, it’s up to you.   (5) Put the balls back into the casserole dish, with the cooking liquid, and put back into the oven for another 15 minutes.

    (6) Remove from oven, and turn the liquid into gravy, by adding the corn flour. Then leave in oven for another 4 minutes, before serving.

     

    Serves 4 people

     

    Serving suggestions: Serve with mash potato and peas

    apple pear faggots recipe chef mike darracott

  • Chicken Madras and rice recipe

    Chicken Madras and rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps madras curry paste

    1 tsp garam masala

    50g dessicated coconut

    400 g can of chopped tomatoes drained

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    600ml water                              

    Salt & pepper to taste   

    200 g boiled drained long grain rice.

                      

    Method

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

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

     

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

     

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

     

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

     

    (5) Serve with boiled rice

     

    Serves 6 people

     

    Serve with the boiled rice

     

    Serving suggestions: Serve with Nan bread, or sliced white bread, bread rolls, or what ever you feel like

    Chicken madras and rice recipe chef mike darracott

  • Welsh cakes recipe

    Welsh cakes recipe

     

    Ingredients

     

    1 tsp of vegetable or olive oil spread onto the entire bottom of the  frying pan
    84g caster sugar
    220g plain flour
    ½ tsp baking powder
    ½ tsp mixed spice
    45g butter, cut into small pieces
    45g currants
    1 medium egg, beaten
    40g lard, cut into small pieces
    pinch of salt
    1 teaspoon of milk
    10g of caster sugar for topping off

     

    Method

    (1) Into a bowl go's your sugar - spice - flour - baking powder - pinch of salt - lard - and butter.

    (2) Now rub the butter and lard together with the dry ingredients until crumbly, then add the currants.

    (3) Next add the milk and beaten egg, and mix into a soft like dough, if to dry add a little extra milk, if to wet add a little more flour.

    (4) Now place the dough on a lightly floured work top, and roll out the dough to 1.5cm thick and using a 6cm cutter cut out the cakes, use up all of the dough.

    (5) Next using the vegetable oil or olive oil spread the oil across the whole of the frying pan, and cook the cakes for 3 minutes each side.

    (6) Then place on a tray to cool, and sprinkle the 10g of caster sugar over the tops of the cakes.

    Makes 16 cakes


    Serving suggestion: serve with a cup of tea or coffee or what ever tickles your fancy.


    welsh cakes recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
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    DAILY FREE RECIPES AT chefmikedarracott.com

  • Special nut and glace cherry Christmas cake

    Special nut and glace cherry Christmas cake

     

    Ingredients

    For cake

    1 tsp baking powder
    1 tsp mixed spice
    220g plain flour
    1 tsp ground cinnamon
    210 g dark brown sugar
    210 g butter
    pinch ground nutmeg
    2 tbsp black treacle
    4 medium eggs, lightly beaten
    95  g chopped mixed peel
    1 tbsp marmalade
    half tsp vanilla essence
    780 g mixed dried fruits
    90  g blanched almonds, chopped
    150 g glace cherries halved
    ¼ tsp salt

     

    For topping

    3 dessert spoons of apricot jam dissolved with 1 tsp of water on a low heat.
    90 g whole almonds
    100 g glace cherries sliced in halves

     

    Method

    First we heat our oven to 300 f - 150 c - gas mark 2 and then we need to grease a 18cm round cake tin and line with greaseproof paper.

    (1) Into a bowl sieve the baking powder - salt - mixed spice - nutmeg - cinnamon and flour.

    (2) Next in another bowl mix together the butter and sugar, then we add to it the marmalade - vanilla essence - and treacle.

    (3) In the same bowl mix in the eggs and the flour.

    (4) Now mix in all the remaining ingredients and combine in the other bowl, but not the topping ones.

    (5) spoon into your prepared cake tin, and place a circle of greaseproof paper on top of the tin and secure with some wire or damp string and place in the oven in the middle for 3 hours, after first 2 hours baking take out of oven remove paper top, and then replace back in oven.

    (6) Now turn out the cake on a wire rack and allow to completly cool down.

    (7) Next melt your apricot jam in a saucepan over a low heat with the tsp of water stirring all the time.

    (8) Using a brush, brush some of the apricot topping all over the top of the cake.

    (9) Now arrange the nuts and glace cherries as per the picture, and then gently brush over the remaining apricot topping.

     

    Serves  4 people

     

    Serving suggestions: serbe as is or with anything you feel like


    Special nut and glace cherry Christmas cake recipe chef mike darracott

  • moroccan style rice pudding

    moroccan style rice pudding

     

    Ingredients

    28  g of ground almonds
    48 g butter
    1/4 tsp almond essence
    170 ml of full cream milk
    170 ml of single light cream
    Half tsp of cinnamon powder
    430 g short grain rice
    40 g caster sugar
    300 ml water


    Method


    (1) Place your ground almonds with the rice in a saucepan, add the water and milk and bring to the boil.

    (2) Now drop heat back to a gentle simmer, and add the butter and rice.

    (3) Next add the sugar, cinnamon, and continue to simmer for 25 minutes, adding extra milk if the rice absorbs it all.

    (4) Now mix in the cream, and continue to simmer another 10 minutes

    (5) Now add the almond essence cook for another 2 minutes strirring then serve.


    Serves 6 people

     

    Serve as is or with what ever you like


    morroccan style rice pudding recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
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  • chocolate mint mousse recipe

    chocolate mint mousse recipe

     

    Ingredients for mousse

     

    2 large eggs
    130 ml double cream
    10g powdered gelatine dissolved in 4 tablespoons of water in any cup, place the cup in a saucepan of hot water ( not boiling ) and allow to float in the hot water for around 15 minutes.
    115g caster sugar
    4 tablespoons of chocolate powder ( drinking chocolate )
    40 g dark chocolate grated finely up ( from a supermarket bar of )
    2 tbp water 1 drop of vanilla essence
    1/4 tsp peppermint extract
    4 fresh leafs of mint  (optional)


    Method for mousse

     

    (1) First take all of the ingredients except the gelatine, and peppermint extract, for the mousse above and place into an electric mixer if you have one, or use a hand whisk and bowl.

    (2) And mix together until it alls thickens together.

    (3) Next we make up the gelatine ( see how to do it above in ingredients for mousse )

    (4) Allow the gelatine to cool down, then add to the mousse mixture, and mix it in well.

    (5) Now mix in the pepperment extract, Place the bowl into the fridge for half an hour.

    (5) Now spoon the mixture into 4 serving dishes and top each off with a leaf of mint.

     

    Serving suggestions: serve with ice cream or custard or clotted cream

     

    Serves 4 people

     

    Serving suggestions: serve with ice cream or clotted cream

    chocolate mint mousse recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
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  • rice tortitas recipe

    Rice tortitas recipe


    Ingredients


    1 medium tomato skin left on sliced fine
    1 garlic glove chopped finely
    1/2 tsp of paprika powder
    1 large potato grated 110 g long grain rice 3 large eggs beaten 3 spring onions finely chopped 2 tbsp of vegetable oil or olive oil salt and pepper to taste

     

    Method

    (1) Place half the oil into a frying pan, and fry the potato and onions with the garlic, tomato, and rice for 3 minutes.

    (2) Now we tip the mixture out of the pan into a bowl and add the eggs, paprika, and salt and pepper.

    (3) Now mix the mixture well.

    (4) Now heat up the remaining oil on a medium heat, and drop 1 at a time large dollops of the mixture ( makes a round 8 ) into the hot fat, allow to spread and cook each side for 2 minutes.

    (5) When all have cooked out, leave to drain on some kitchen paper and then keep heated ready to serve.

     

    serves 4 people

     

    Serving suggestions  serve with tomato ketchup, or various dips of your choice.



  • Potato sausage & bacon bake

    Potato sausage & bacon bake

     

    Ingredients

     

    6 rashers of streaky bacon rind removed and diced up into 3 cm strips.
    2 medium onions chopped up
    1 garlic glove crushed
    8 pork or beef sausages
    4 large potatoes washed peeled and sliced thinly
    1 tsp of paprika
    half a sliced red pepper
    half a sliced yellow pepper
    half a sliced green pepper
    1 tsp of oregano
    1 tbsp of vegetable or olive oil
    295 ml of hot water mixed with two vegetable stock cubes
    salt and pepper to taste
    1 tsp corn flour in mixed with 1.5 tsp of water

     

    Preheat your oven to 350 f - 180 c - gas mark 4 and grease a 40 cm square 3 cm deep oven proof dish

    Method

    (1) First heat oil in frying pan on a medium heat, cook the bacon and the onions together until  light brown 4- 5 minutes, stirring all the time.

    (2) Remove from the pan and set aside, now add the sausages to the pan and the peppers, and add the garlic, oregano. paprika, and cook until light brown.

    (3) Now place the potatoes in the bottom of the greased dish, and then add all the ingredients on top of them, and then cover with the stock and corn flour, salt and pepper to taste.

    (4) Place in the oven and cook for 1 hour

    serves 4 people

     

    serving suggestions: serve with bread rolls or sliced buttered bread or what you like.

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog

     

  • pea & bean soup recipe

    pea & bean soup recipe

    Ingredients

    200 g can cannellini beans, drained and rinsed

    1 tbsp olive oil or vegetable oil

    ½ medium onion, chopped

    200 g frozen peas

    500 ml hot water stock (plus two chicken stock cubes mix in)

    50 ml double cream

    1 clove garlic, chopped

    salt and ground black pepper

    Method

     

    (1)Heat your oil in a saucepan over a medium heat. Next we Add in the onions and garlic and cook for 4 minutes.

    (2).Now add in your frozen peas and cannellini beans and your chicken stock and bring to the boil. When boiling Reduce your heat to a simmer for 9 minutes.

    (3) Next Add in your cream and if you have ine use your hand blender to liquidise the soup into a smooth one, if no liquidiser, try using a masher.

    (4) Take out of blender, and put back into a saucepan, salt and pepper to taste, and reheat it up.

     

    Serving suggestions: Serve with sliced bread or what you like.


    pea and bean soup recipe chef mike darracott

    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog

     

  • Bacon quiche recipe


    Bacon quiche recipe


    Ingredients


    For your filling

    380 g diced back bacon
    50g onion diced finely
    30g melted butter
    220ml milk
    Salt & black pepper to taste
    2 large fresh eggs
    3 tsp vegetable oil

    For your pastry

    90g of salted or unsalted butter
    150 g sifted plain flour
    90 ml of water or enough to make a firm to touch dough
    20 cm round by 2 cm deep greased oven proof dish

    Method


    (1) Preheat your oven to 392f/200c, next make your  pastry, get a bowl, put in your flour and rub your butter into it until it resembles fine bread crumbs, now add your water and knead into a dough, if too wet, add a little more water. Wrap the dough in cling film and put in fridge.

    (2) Fry your onions, and bacon in the vegetable oil until semi cooked, and leave to one side.

    (3) Next beat up your eggs in a bowl, and add the milk salt & pepper, and melted butter, and add the bacon, onions, and peppers.

    (4) Take out your dough and roll it to fit into and around the sides of your greased oven proof dish, and press around the inside, cut of the overhang, put some uncooked rice in it, and bake for about 5 to 10 minutes, this will insure a non- soggy bottom. Take out of oven, remove rice, now fill with your egg mixture.

    Place back in your oven, and cook for about another 20 – 30
    minutes.

    Serves 4 people

     

    Serving suggestions; Serve with salad or potato chips or what you fancy.


    bacon quiche recipe by chef mike darracott
    PLEASE NOTE: It's taken me 3 years to get this site where it
    is today, because I suffer with brain damage that ended my
    catering career, so please support me read below.............

    Please support me if your a food related business by clicking on the URL below and taking out an advert with us, its just £15 to be on my blog, and this blog gets 800.000 and rising visitors a year, plus I have recipe columns in 4 big magazines, one is all over the United States, and my website address is on each of my recipe page columns, and the other 3 are in the UK.  

    Those magazines are read by 4 million plus readers each month.

    I will also send out the blog page your advert is on to major search engines and my social media network, all for a one time payment by paypal of just £15, go on, check the details out by clicking the website address below
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  • Chicken Biryani and boiled rice recipe

    Chicken Biryani and boiled rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps curry paste

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    1 small diced cored & peeled Apple 

    600ml water                              

    Salt & pepper to taste   

    200 g boiled long grain drained yellow rice.

    1 stick celery finely sliced

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

                     

    Method

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

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

     

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

     

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

     

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

     

    (5) Serve with the boiled rice

     

    Serves 4 people

     

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


    Chicken Biryani and boiled rice recipe chef mike darracott
      



  • All dishes recipe site

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  • Indian egg and potato salad recipe

    Indian egg and potato salad recipe

    This is a very good recipe for vegetarians, easy to make very tasty and quite a cheap dish.

    Ingredients:

    120g canned green beans drained
    2 medium red onions, sliced finely
    500g smallest potatoes washed peeled and halved then boiled
    235g garden peas
    400g chick peas, drained
    6 medium eggs
    6 tomatoes, quartered

     

    for your dressing:

    1 tsp garlic powder
    25ml reduced calorie mayonnaise
    20ml mango chutney
    zest and juice of 1 lime and 1 lemon
    2tbsp chopped fresh coriander
    1tbsp medium strenght curry paste
    1 tsp or cumin

     

     

    Method

     

    (1) First Put the potatoes in a saucepan of water, cover with a lid and bring to the boil, and then drop back the heat to a simmer for 4 to 5 mins.

    (2) Next we place our eggs into a saucepan, and cover with cold water and bring them to the boil, then also knock back the heat and Simmer for 5 to 6 mins, next run cold water over the pan of eggs to cool them down then take off shells and quarter the eggs.

    (3) Now we place the garden  peas, in a saucepan and boil for just 3 minutes drain and put to one side.

    (4) Next into a large salad serving bowl place the raw onion, tomatoes, chick peas, garden peas, beans, and eggs.

    (5) Now mix together in another bowl all the dressing ingredients, and pour over the salad bowl, and mix everything gently together. now sit down and enjoy this tasty dish.

    Serves 4 people

     

    Serving suggestions: Serve with Nan bread or what ever you fancy


    egg recipe chef mike darracott




  • carrot and lentil soup recipe

    carrot and lentil soup recipe


    A warming soup for winter days or nights.

    Ingredients

     

    300g carrots around 4 medium ones, peeled and diced
    90g lentils use any colour lentil
    2 tsp ground cumin
    1 garlic clove crushed
    1 medium onion, diced
    1200ml boiling water
    2 tbsp olive oil
    salt and pepper to your own taste

     

    Method

    (1) Put your oil into a large frying pan and on a medium heat, now add the onion and cook for 1.5 minutes.

    (2) Next Add in your carrots and then the lentils and cook together for another 45 seconds.

    (3) We now Add all of the other ingredients, and place on a simmer for 25 minutes. If it begins to look a little thick, then simply add a little bit more water.

    (4) Finely place in your blender and blend until nice and smooth, if you dont have a blender, place in a bowl and use a potato masher.

     

    Serves 4 people

     

    Serving suggestions: You can see in the picture we have served ours with slices of baguettes, feel free to serve with what ever you like with your soup.


    carrot and lentil soup recipe chef mike darracott

  • Mince beef cannelloni recipe

    Mince beef cannelloni recipe

     

    Ingredients


    Black ground pepper to taste
    1kg best minced beef
    1 tsp corn flour
    1.5 tbsp of vegetable or olive oil
    3 garlic cloves, crushed
    2 x 660g jars passata
    1 large onion, finely chopped
    1 tsp paprika
    430 g dried cannelloni tubes

    Method


    Preheat your oven to    200c - 400f - gas mark 6


    (1) First the filling: in a frying pan, fry the beef on a medium heat, while stirring for 11 minutes, and then take out and place to one side.


    (2) Next to the same pan we add the oil, and the chopped onion, and garlic and cook on a medium heat for 3 minutes, then add back the beef, and paprika, ground pepper to taste, and the passata, we now bring the heat back to a simmer, and cook for 22 minutes.


    (3) Next after the 22 minutes have elapsed we stir in the cannelloni, mixing it well in for about 30 seconds.


    (4) Now pour the whole mixture into an oven proof dish.


    (65 Bake in the oven for 40 minutes.


    Serves 4 people

     

    Serving suggestons: serve with peas and carrots, or what ever you like.


    cannelloni mince beef recipe chef mike darracott

  • Lemon and kiwi Meringue pie recipe

    Lemon and kiwi Meringue pie recipe

     

    Ingredients for

    Sugar paste (sugar pastry)

    190 g sifted plain flour
    60 g caster sugar
    Pinch of salt
    115 g butter or margarine
    1 beaten medium egg
    4 drops vanilla essence
    50 grams uncooked rice or dried peas

    Method

    Preheat your oven to 230c/450f gas mark 8

    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 into a paste. Next cover in cling film, and put in fridge for about 10 to 15 minutes to firm.

    When ready take your paste out of fridge, and Grease a 24 cm round 2 to 3 cm deep oven proof dish, next roll out your paste, and fill up the dish sides and all, next fill with either uncooked rice or dry peas, now cook for around 6 to 8 Minutes. Now remove the peas or rice, and put dish to one side for a moment.

     

    Ingredients for Filling

    80 grams caster sugar for 25 grams butter or margarine 3 medium egg yolks 180 ml water 12 grams of corn – flour in water The juice and zest of two lemons 2 ripe skinned and finely chopped kiwi's 1 kiwi for garnish


    Method


    (1) Fill a saucepan with 180 ml of water, and sugar, now wait until the sugar has dissolved, add the corn _ flour and stir until the mixture starts to thicken up, now add the fat, and lemon juice zest and egg yolks, whisk these ingredients well. If it does not thicken adjust with some more corn – flour, or if too thick add a little more water, then add kiwi's and mix together well.


    (2) Next pour the mixture on top of your pastry, and spread evenly.


    For Meringue topping


    2 egg whites 100 grams of sugar


    (3) Whisk egg yolks and sugar together by hand or in an electric mixture, when the mixture starts to form peaks that stand up when drawn upwards with a spoon, spoon or pipe it over the pie.


    (4) slice up the remaining kiwi and use to decorate the top of pie.

     

    Bake in oven at until light brown

     

    Serves 4 people

    Serving suggestions: serve with ice cream or cream


    Lemon and kiwi Meringue pie recipe chef mike darracott

  • Apricot and apple crumble recipe

    Apricot and apple crumble recipe


    Ingredients for filling


    3 large peeled cored chopped cooking apples
    1 400 g drained can of apricots diced up into approx 1-2 cm bits 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
    1 tsp of cinnamon

    Method

    (1) Preheat oven to    180 C-350 F Gas mark 4 and grease an oven proof dish 21 cm square by 2 cm deep.

    (2) Place the apples into a saucepan with the water and sugar and boil on a low heat until soft.

    (3) Now add the apricots and the two tsp of cinnamon and simmer for a further 2 minutes stirring all the time.

    (4) Now put the mixture into the oven proof dish.

    (5) Next 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 1 tsp of cinnamon.

    (6) Next pour the crumble into the dish, and place in the oven for 25 minutes.

    Serves 4 people

     

    Serving suggestions: serve with ice cream or cream or custard or what you like.


    Apricot and apple crumble recipe chef mike darracott

  • rhubarb pie recipe

    rhubarb pie recipe


    Ingredients

     

    For the pastry


    220g butter

    50g caster sugar (45g for pastry 5g for sprinkling on pie top )

    2 medium eggs

    335g self raising flour


    For your filling


    745g rhubarb, sliced too about 1cm thick

    250g granulated sugar

     

    We first preheat our oven to 180C-350F-Gas mark 4 - Then grease a 21 cm round by 2.5 cm deep pie tin

    (1) We prepare the pastry first, so cream 45g of your caster sugar and butter together in a bowl by hand or use a mixture if you have one.

    (2) Next add in your eggs, and continue to mix for 2 minutes, then add in your flour.

    (3) Now place your dough on to a lightly floured surface, make into a round by patting, place in cling film and chill in fridge for 1 hour.

    (4) Next take the dough out of fridge, and on a lightly floured surface cut 2/3rds off, now roll out that piece of dough to approx 3mm thick, and line the tin with it,retain the other third to top off the pie.

    (5) Next place all the rhubarb into the bottom of the pie tin, and then cover the rhubarb with all the granulated sugar.

    (6) Now roll out the remaining dough to 3mm thick, place on top, and then cut off any excess using a knife, and with a knife or skewer make a little hole in top of the pie crust.

    (7) Now sprinkle the remaining caster sugar on top

    (8) Now bake in your oven for between 40 to 45 minutes or until cooked and brown.

    Serves 4 people

     

    Serving suggestions: In the picture you can see I served it with custard, but you can use ice cream or whipped cream or what you prefer.


    rhubarb pie recipe chef mike darracott

  • fish and vegetable gratin recipe

    fish and vegetable gratin recipe


    Ingredients


    1 tsp vegetable oil or olive oil
    half a red pepper sliced
    12 sliced up cherry tomatoes
    110 g garden peas frozen or fresh
    half tsp butter
    1 medium carrot washed peeled and sliced up finely
    500g cod fillet, skinned and cut into 4 portions
    salt and ground black pepper to taste

    Ingredients For your topping


    180 ml of double cream The juice and zest of ½ a lemon
    140g grated cheddar cheese
    1 small onions sliced
    handful dried white breadcrumbs

    Method


    Heat your oven to 350 f - 180 c - gas mark 4    use the butter to grease a 23 cm by 3 cm deep gratin dish or oven proof dish


    (1) Put your oil into a frying pan, and fry your onions with the red peppers and carrot until softened ( about 3 minutes ) stirring from time to time.

    (2) next we place our cod in the bottom of the gratin dish.

    (3) Now add the red peppers - carrot.

    (4) Next add in the tomatoes - and the peas - and salt and pepper to taste.

    (5) Next we make the topping, so into a bowl add double cream - lemon juice and zest - and the onions- and the cheddar cheese - and the bread crumbs, mix together well.

    (6) Now spoon the topping onto the fish mix in the gratin dish.

    (7) Now place in the oven for 30 minutes.

     

    Serves 4 people

     

    Serving suggestions:  serve with potato chips, any vegetables you like, or what ever you feel like. Enjoy my free recipes and remember to take a look at my books on Amazon.


    fish and vegetable gratin recipe chef mike darracott chef michael john darracott



  • chocolate croissant's recipe

    chocolate croissant's recipe

     

    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

     

    Serves 4 people

     

    Serving suggestions: Serve as is, or with some clotted cream or what ever you fancy, please take a look at my books on Amazon.


    chocolate croissant recipe chef mike darracott

  • Tuna & egg kedgeree recipe

    Tuna & egg kedgeree recipe


    Ingredients

     

    1 tbsp olive oil or vegetable oil
    Large knob of softened butter 40g
    approx 1½ tsp ground turmeric
    1 tsp cumin seeds
    300g basmati rice, cooked and drained
    620ml vegetable stock made with 1 stock cube
    80g sweetcorn kernels frozen ones or fresh
    80g frozen peas
    80g diced carrot
    half a sliced white or red onion
    40g flaked almonds, toasted
    2 x 185g tins flaked or chunks of tuna in brine, drained 
    4 medium eggs, hard boiled for 7 - 8 minutes in boiling water, and then peeled and quartered

     

    Method


    1. First Heat the oil and half of your butter in a large frying pan, next add the dried spices and fry for a couple of minutes.

    2. Stir in the cooked drained rice, and then pour over your stock. Bring to the boil, then turn it back to a simmerand cook for 15 minutes.

    2. Now add in the vegetables, and flaked almonds. And cook for a further 6 minutes until the stock has been all absorbed.

    3. Next salt and pepper to taste then add in the remaining butter and drained tuna.

    4. Decorate with the eggs.

     

    Serves 4 people

    Enjoy this free recipe today, and don't forget there are many more recieps on chef mike darracott .com waiting for you, all free, and also online tools to help you work out calories, and also my recipe books and my books about my life that can be brought direct off Amazon.


    tuna egg kedgeree recipe chef mike darracott

  • Apple & cherry Charlotte recipe

    Apple & cherry Charlotte recipe

     

    Ingredients


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

     

    Method

     

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

     

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

     

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

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

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

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

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

    (6) Bake in oven for 50 minutes.

     

    serves 4 people


    apple and cherry charlotte recipe chef mike darracott chef mike darracott

  • Squab pie recipe

    Squab pie recipe

     

    Ingredients


    for filling

    230g lean lamb chopped into bite size chunks
    1 cooking apple (approx 160g ) sliced finely
    1 large onion, sliced finely
    8 tinned drained stoned prunes
    125ml hot water mixed with 2 vegetable stock cubes
    1 tsp corn flour
     

    for pastry

    Short crust pastry

    80g of salted or unsalted butter 200g plain sifted flour 70ml of water

    Method


    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.

    Preheat your oven to Gas mark 3 170°C- 325°F

    Method

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

    (1) Put all the lamb into a saucepan with the apple and onion. Add the prunes then add the hot stock and simmer for 20 minutes.

    (2) Now take one of the balls of pastry out of the fridge and roll out to fit the bottom and sides of the baking tin, and place in oven and bake it for 10 minutes.

    (3) When finished cooking the filling stir in the corn flour, and then spoon the filling into the baked pastry case in the tin, and then roll out the other half of the pastry to make a top for your pie, push the pastry into the tin a little, and then trim off any excess dough,and then bake for a further 10 minutes.

     

    Serves 4 people


    squab pie recipe by chef mike darracott

  • Cod and pork sausage stew recipe

    Cod and pork sausage stew recipe


    Ingredients


    2 tbsp olive oil
    4 pork sausage approx 200g sliced
    1 large onion finely chopped
    1 tsp paprika powder
    100 white grape juice white or red
    150ml water
    200g can chopped tomatoes drained
    100g sliced red pepper
    100g sweetcorn kernels frozen or fresh
    100g garden peas frozen or fresh
    200g tinned chickpeas drained
    450g skinless cod fillet cut into large bite sized chunks
    A handful of chopped fresh flat leaf parsley
    salt and pepper to taste

    Method

     

    (1) Heat up the olive oil in a frying pan, add the sausage and fry for 4 minutes. Now place in a medium saucepan.

    (2) Next add the onion, and cook until softened for 4 minutes over a low heat.

    (3) Now add the paprika and the grape juice (white or red), water, and the tomatoes, peppers, chick peas, garden peas, sweetcorn, add salt and pepper to taste, and put on a simmer for 15 minutes.

    (4) Next mix in the cod chunks and simmer for another 12 minutes.

     

    Serves 4 people


    Another free recipe from Chef Mike Darracott, enjoy and please support my website and me by purchasing my recipe books and life story off Amazon.


    Chef Mike Darracott


    chef mike    cod and pork sausage stew recipe by chef mike darracott

  • Carrot cake recipe

    Carrot cake recipe

     

    Ingredients

     

    For the carrot cake


    5 medium eggs

    440ml olive oil or vegetable oil

    380g plain flour

    pinch of grated nutmeg

    1 tsp bicarbonate of soda

    540g sugar

    500g of carrots, grated   save 4g for decoration

    2 tsp ground cinnamon

    130g chopped walnuts      save 10g for decoration


    For the icing

     

    half a tsp vanilla essence

    210g cream cheese

    150g/5½oz caster sugar

    90g butter


    Method

    preheat your oven to 325f- 170- Gas mark 3 and then Grease and lightly dust with flour a 26cm cake tin.

    (1) Take all of the ingredients except the carrots & walnuts and mix together well in a bowl.

    (2) Next add the carrots and the walnuts and also mix in well.

    (3) Place the mixture in the cake tin.

    (4) Bake in the oven for 1 hour 10 minutes.

    (5) Remove the cake from oven when baked and leave to cool for a while and then tip out the cake and place it on a wire rack to cool right down.

    Make the icing

    (6) Now put the butter, cream cheese, sugar and vanilla essence into a bowl and mix until creamy and ready to spread.

    (7) Now check the cake is totally cool, and spread the topping over the top of it, and then decorate with remaining carrot and walnut.


    A really tasty cake, free recipe from Chef Mike Darracott, please take a look at all my other free recipes, and also please support my career as a writer because of disability, please consider buying my books off Amazon.

     

    Serves 4 people


    Carrot cake recipe chef mike darracott


  • Turkish eggs in creamy yoghurt recipe

    Turkish eggs in creamy yoghurt recipe

     

    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


    turkish eggs creamy yoghurt recipe chef mike darracott

  • Cod & dates With cheddar Cheese & Chive Bake

    Cod & dates With cheddar Cheese & Chive Bake


    Ingredients


    80 g pitted and diced dates
    300g of cod steak diced into bite size chunks
    140g of grated cheddar 2
    large eggs beaten
    100ml of milk
    Salt and black pepper to taste
    60g white dried breadcrumbs from a packet from supermarket
    6 stalks of fresh chives diced up
    small sprig of parsley for garnish


    Method


    (1) Preheat your oven 225f - 110c - 1/4

    (2) Grease a 28cm square 5cm deep oven proof dish.

    (3) Place the fish in the bottom of the dish and the put the dates and chives on top of the fish.

    (4) In a jug add the milk and beaten egg and mix well, then add the cheese, bread crumbs, and salt and pepper to taste.

    (5) Next pour this over the fish.

    (6) Now bake for thirty minutes.

     

    Serves 4 people


    chef mike darracott cod date cheddar cheese and chive bake

  • Pea and potato pakora recipe

    Pea and potato pakora recipe

     

     

    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


    pea and potato pakora recipe chef mike darracott

  • Cooking tips low fat cooking chef mike darracott

    Cooking tips low fat cooking chef mike darracott

    Always use the very best frying pan you can, with the very best of non stick coating on it.

    This will eliminate the over use of oils or fats that you cook with.

    Always use the very least oil or fat that you feel will be enough for the recipe.

    chef Mike Darracott



  • onion & rosemary focaccia recipe

    onion & rosemary focaccia recipe


    Try this wonderful flat bread from Italy thats baked
    in the oven, very popular in Italy, very tasty.


    INGREDIENTS

     

    600 ml tepid  water 
    1 tsp  salt 
    1 tsp of garlic powder
    1 kg strong white bread flour 
    2 x 7g sachets dried yeast
    3 sprigs  rosemary, the needles only, diced
    5 tbsp extra virgin olive oil or vegetable oil 
    1/2  red onion, finely sliced
    Salt & pepper to taste   

     

    Method


    Preheat your oven to 220C - 425f Gas - 7 and grease a 22cm round 3cm deep baking tray and set to one side.


    (1) Now Place the flour and garlic powder with the salt into a bowl and add the water and then the yeast, mix together until you form a small soft to touch ball. If too wet add a little more flour, if too dry add a little more water, depending on how warm your house is, is why you may need extra water or flour. 


    (2) Next place the dough on a work suface thats been dusted with a little flour and knead it for about 8 minutes until it becomes a little elasticy.


    (3) Now put the dough back in the bowl and cover with a clean moistened T towel, and leave in a warm place such as your airing cuboard for an hour or until you have noticed its doubled in size.


    (4) Next you have to do whats called knocking it back, which is knocking out the air thats in the dough so knead it again for about 2 minutes.


    (5) Now roll out the dough so it will fit the prepared baking tray. And cover with a moist T towel and leave in a warm place again for 40 minutes until its doubled it size again.


    (6) Mix the ingredients together and Scatter all the ingredients over the dough and very gently pressing the ingredients into the dough a little.


    (7) Then sprinkle salt & pepper to taste.


    (8) Bake in the oven for 20 minutes


    Serves 4 people


    rosemary focaccia recipe chef mike darracott

  • Rhubarb & strawberry Crumble recipe

    Rhubarb & strawberry Crumble recipe

     

    Ingredients


    350g tinned rhubarb or 500g of fresh rhubarb ( diced into 4 cm lengths )

    200g caster sugar

    40g Demerara  sugar

    250g strawberries keep back 4 strawberries to garnish each dish

    160g plain flour

    160g (5oz) unsalted butter

     

    Preheat the oven to 400f- 200C - gas mark 7   and grease a 30cm square by 4cm deep oven proof dish

    Method

    (1) In a bowl mix together the rhubarb and strawberries with the Demerara sugar.

    (2) Now line the dish with the mixture of fruit.

    (3) Next make your crumble mixture, into a bowl go's the caster sugar and the butter and the flour, rub this through your fingers until you get a sandy texture.

    (4) Place this over the fruit.

    (5) Now bake in the oven for 20 - 30 minutes

    (5) Garnish each of the 4 servings with a strawberry thats been quatered.


    Serves 4 people

     

    Serve with ice cream or custard.



    enjoy Chef Mike


    Chef Mike Darracott recipes


    chef mike darracott rhubarb and strawberry crumble recipe

  • Preparing apples for cooking tip

    Preparing apples for cooking tip



    Here's a tip for getting the best out of your apple's.



    Don't cut apples pieces too thin when you are using fresh
    apples. Larger chunks will hold  together and have more apple flavor.



    More recipes over the coming days wil lbe coming up on here.



    Have a great day and enjoy your cooking



    Chef Mike Darracott
  • Take care of fruit tips

    Taking care of fruit tips


    Having worked as a head chef for many years, I share some of the tips I picked up on this blog.


    Below is one of those tips.


    kitchen tip Don’t store apples and bananas near each other. Apples give off a gas that makes the bananas ripen and go soft much faster.



    From the kitchen of Chef Mike Darracott



    Have a great day and enjoy your cooking.
  • spicy chicken drumsticks

    spicy chicken drumsticks

     

    Ingredients


    3 tbsp coconut oil

    3 cloves garlic, mashed up

    2 tsp chilli powder

    1 tsp garlic powder

    2 pinch paprika

    Salt ground black pepper to taste

    8 chicken drumsticks

     

    Method

     

    (1) Preheat your oven to 375 F- 190C- gas mark 5

    (2) Into a large bowl, combine the garlic, chilli powder, garlic powder, paprika, salt and pepper as well as the coconut oil.

    (3) Next coat the chicken in the mixture, making sure each drumstick as a good covering on it.

    (4) Put the chicken drumsticks on a baking sheet with space in between each . Cook for an 1 hour or until cooked

    Serves 4 people


    chef mike darracott spicy chicken drum sticks recipe

  • Cranberry and Orange Muffins recipe

    Cranberry & Orange Muffins recipe

    Ingredients

    56 ml of either olive oil or vegetable oil- or canola oil
    120 ml freshly squeezed orange juice
    120 g dried cranberries
    1 tsp baking powder
    234 g whole wheat flour
    1/2 tsp cinnamon
    0.5 tsp grated nutmeg
    1 tsp grated jaffa orange rind
    1/2 tsp baking soda
    100 g brown sugar
    2 medium fresh egg whites

    Method

    (1) Preheat your oven to 375F - 190C gas mark 5

    (2) Line a muffin tray with 12 paper cases which will take 12    muffins.

    (3) In a bowl mix together your flour, baking powder, cranberries, cinnamon,baking soda, and grated nutmeg.

    (4) Take another bowl and mix the oil of your choice, brown sugar, orange juice,eggs, and grated jaffa orange rind.

    (5) Then bring the two mixtures together.

    (6) Spoon your mixture into the awaiting muffin cases.

    (7) Now were ready to bake them for about 18 minutes depending on your oven

    Enjoy chef mike ....makes 12 muffins


    chef mike darracott cranberry and orange muffins  recipe



    chef mike loves to share recipe so be sure to come back to chef mikes every now and again.

    Best regards to you all chef mike darracott

  • Make this Duchess potato recipe

    Make this Duchess potato recipe now chef mike darracott click on the image below to be taken to the recipe page......


    Duchess potato recipe from chef mike darracott

  • What recipes would you guys like to see

          Send me your recipe requests or your recipes





    Please send me any requests for recipes you would like to see on here, I can do a limited number at the moment, email me using the email address given out on the home page.




    I will list as many as I have time for, please make sure you are allowed to use the recipe, bes tto send your family recipes to share with people on here.





    Many thanks  Chef Mike


    Chef Mike Darracott
  • Cook Like Mum recipe book By Chef Mike Darracott buy it now

           Cook Like Mum recipe bookBy Chef Mike Darracott



    Please take a look at my new recipe book Cook Like Mum with over

    85 recipes in, now available on Amazon, just click on the picture
    below, out on Kindle edition just £2.93 or paperback £8.99.



    I need to make sales on my books to enable me to live, its all I do to make a living, and keeps this site going.

    cook like mum recipe book
  • What recipes would you like to see on here

    What recipes would you like to see on here


    I to everyone, my site as now reached 46,000 views, thank you all, I would like to ask you all to let me know what recipes you would like to see on here.


    I will make and put up as many as possible, so please let me know by email or on the form on this site.


    Once again thanks so much for using my site, you will also find my recipes in the following magazines…………

     

    Sorted Magazine


    The War Cry


    Kidney research UK magazine

     

    Please also see my books that have been published available for sale on this site, it’s how I make a living so thanks for those who have brought my books, and I welcome you all to take a look.


    My books are also on Amazon on Kindle for just 84p each click on the book below to go to my Amazon page.

    cook like mum chef mike darracott

     

    Happy New year, and enjoy my upcoming recipes.

     

    Chef Mike Darracott

  • recipes from chef mike darracott


    Hi guys, on Tuesday 8th january, I will be putting a daily recipe up again on my blog like last year.




    Just have to sort a few things out, recipes, and need to write them up, but be sure to check back each day starting on Tuesday the 8th.
  • Chef Mike Darracott envites your recipes

    Send me your Recipes for inclusion on this site





    Hello to all my many readers, I would like to envite you to send in any of your own, or families recipe's, which must have the permission of the owner - owners.




    I will if there is room, publish many of them on this site, the site is getting around 1000 plus hits, and rising each week, so your recipes would be shared with many. Please tell your friends about this site, I put up a recipe of my own every single day except on holidays.




    I also welcome questions about food related issues, and if chosen and if room permits, these are published here, on my Ask chef Mike page.




    I would like to thank you all for supporting my site, and would ask you if you can, to please buy my recipe books or other books, its all I have to live on these days, so if you can buy my books available here it would be of great help.




    very best wishes Chef Mike Darracott
  • Zucchini red peppers and chives recipe

    Zucchini red peppers and chives recipe


    Ingredients


    4 tbs of olive oil

    Bunch of fresh chives chopped

    4 large Zucchini chopped (courgette)

    2 tsp garlic powder

    Salt and pepper to taste

    The Juice zest of 1 lime


    Method


    On a low Heat, into a frying pan add the olive oil and chopped zucchini, sliced red pepper, and garlic powder, then salt and pepper to taste, finally the lime zest and juice.


    Turn out on to a plate and sprinkle the chopped chives over it.

     

    Serves 4 people

     

    Enjoy chef mike darracott

    Zucchini red peppers and chives chef mike darracott

  • Sugar paste recipe

    Sugar paste recipe


    Ingredients


    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

     

     

    Method sugar paste


    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, and allow to chill until required.


    You use this paste for when you need a light sweet pastry for your fruit pies or other sweet recipes.


    Enjoy Chef Mike Darracott

     

  • Pan fried chicken & rosemary vegetables recipe

    Pan fried chicken & rosemary vegetables



    Ingredients


    400 grams of sliced chicken breast

    20 grams frozen defrosted corn of the cob kernels

    20 grams frozen defrosted garden peas

    12 grams of sliced leek

    1 medium sliced celery stick

    1 litre of vegetable stock, 2 vegetable stock cubes will do

    20 grams of sieved plain flour

    45 grams of butter or margarine

    Bouquet Garni (is parsley, thyme, bay leaf, tied inside some leek and celery and put in pot)

    Salt and pepper to taste

    50 grams sliced carrot

    50 grams of sliced turnip

    1 sliced medium red onion

    5 tsp olive oil

    1 pinch of garlic salt

    3 tsp of dried rosemary

    90 grams of sliced potatoes


    Method


    Clean, and peel, and prepare all the vegetables, now into a saucepan we melt our butter or margarine, and now on a low to medium heat cook all of the vegetables until around about half cooked out, now we stir in the sieved flour, and continue to cook for 3 minutes, do not allow the mixture to get any colour.


    Now put two vegetable stock cubes, the garlic salt, and rosemary into a jug, and pour on a litre of boiling water, stir until fully dissolved, now pour onto your vegetables, add the Bouquet garni, bring the mixture to the boil, and then turn the heat down to a simmer, allow to cook for about 30 to 45 minutes.


    Next remove the Bouquet Garni and throw away, add your salt and pepper to taste and leave to simmer while cooking your chicken.


    Into a frying pan heat up your olive oil, and gently fry all the chicken until golden brown, now with a ladle serve the rosemary vegetables onto plates, and place the chicken on top.

     

    Serves around 4 to 6 people

     

    Enjoy chef mike darracott

    chicken in rosemary vegetables recipe chef mike darracott

  • Knickerbocker glory recipe chef mike darracott

    Fruity Knickerbocker Glory chef Mike Darracott recipe


    Down below you will find the ingredients and instructions on how to make chef mikes sensual fruity and creamy Knickerbocker Glory. Be sure to use only very fresh fruit, and don’t forget to share this dessert with a friend. You will find the video of this being made also below.


    Ingredients you will need


    400 grams of strawberries

    400 grams of raspberries

    400 grams of cherries

    2 medium bananas

    474 ml hot water

    1 pack of strawberry jelly

    1 pack of sponge fingers

    150 ml of chocolate sauce

    375 ml Fresh lemon sorbet (see my easy recipe for lemon sorbet on my blog)

    4 scoops of strawberry ice cream

    4 scoops of vanilla ice cream

    Half a litre of whipping cream

    5 grams of milk chocolate sprinkles

    7 tablespoons of drinking chocolate powder

    1 can of supermarket custard

    4 cocktail umbrellas

    4 fan wafers

    4 sundae dessert glasses


    Method


    First prepare the jelly, just use the supermarket packs, make up per packs directions, then mix in your sponge fingers, allow mix to go cold and then put in fridge to chill for a few hours.


    Now prepare and make some sorbet, you will find the recipe for my quick lemon sorbet, and other sorbets on my blog.


    Now you can make up chef Mike Darracotts quick homemade chocolate sauce, you will need 1 supermarket can of custard, and 7 tablespoons of drinking chocolate powder, add the chocolate powder 1 spoon at a time to the custard, and stir each spoonful in, mix into a creamy chocolate sauce.


    Next clean all the fruit, and take stones out of the ones that have stones, cut the strawberries, raspberries, cherries in halves, be sure to keep 4 whole strawberries back for garnish, peel and cut the bananas into slices.


    Make up your whipping cream ready for piping on top at the finish of the dessert making.


    Now let’s build this delicious scrummy mouth - watering treat, take your 4 sundae dessert glasses, and divide equally all the ingredients between the 4 glasses, and build in this order (or any order you like).


    Jelly with sponge

    Sliced banana

    Chocolate sauce

    Cherries

    Lemon sorbet

    Strawberries

    Raspberries

    Strawberry ice cream

    Vanilla ice cream

    Whipped cream

    1 whole strawberry garnish for top

    Chocolate sprinkles

    Umbrella

    Finally a fan wafer

    Serves 4 people

  • Bread sauce recipe

    Bread sauce recipe


     

    Ingredients


    3 pinch cayenne pepper

    375 ml of milk

    Salt and white pepper to taste

    2 pinch garlic powder

    30 grams of bread crumbs

    1 Small to medium onion that’s studded with cloves

    1 large bay leaf


    Method


    In a saucepan pour in the milk, bring the milk to the boil and then drop the heat back to a simmer, now make a small slit with a knife in the side of the studded onion, and insert the bay leaf. Next put the onion into the saucepan and simmer for around 12 to 15 minutes.


    Now remove the studded onion, and add the garlic powder and paprika, and blend into the milk for a couple of minutes, next add the bread crumbs and keep stirring, and continue to cook for another 3 minutes, if the sauce is to sloppy for your taste add more bread crumbs, if too thick add a little more milk.


    Serve right away


    Serves around 6 people





    Enjoy chef mike darracott

    bread sauce recipe chef mike darracott

  • Strawberry sorbet recipe

    Strawberry sorbet recipe


    Ingredients


    125 grams of chopped cleaned strawberries

    200 grams of caster sugar

    1 egg white


    Method for Strawberry sorbet


    Into a saucepan half a litre of water, 200 grams of sugar, and the chopped up strawberries, bring to boil and stir with a whisk, when sugar has dissolved, lower heat to a simmer, and use whisk to mash the strawberry for about 2 minutes, then take off heat and allow to cool.


    When cool add 1 egg white and mix in well, now get a plastic container with a lid, and using a fine sieve, sieve and pour the liquid through and into the container.


    Finally place in freezer to freeze, when frozen either serve by scraping it out with a spoon like my picture, or use a melon ball scoop.


    Serves 6 people





    Enjoy this fresh Strawberry sorbet chef mike darracott


    strawberry sorbet recipe chef mike darracott

  • Dutch Apple Tart recipe

    Dutch Apple Tart recipe


    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

  • Lemon meringue pie recipe

    Lemon meringue pie recipe


    Ingredients

    Sugar paste (sugar pastry)

    190 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    115 g butter or margarine

    1 beaten medium egg

    4 drops vanilla essence

    50 grams uncooked rice or dried peas

    Method


    Preheat your oven to 230c/450f


    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 into a paste. Next cover in cling film, and put in fridge for about 10 to 15 minutes to firm.


    When ready take your paste out of fridge, and Grease a 24 cm round 2 to 3 cm deep oven proof dish, next roll out your paste, and fill up the dish sides and all, next fill with either uncooked rice or dry peas, now cook for around 6 to 8 Minutes. Now remove the peas or rice, and put dish to one side for a moment.


    Filling


    Ingredients


    80 grams caster sugar for

    25 grams butter or margarine

    3 medium egg yolks

    180 ml water

    12 grams of corn – flour in water

    The juice and zest of two lemons


    Method


    Fill a saucepan with 180 ml of water, and sugar, now wait until the sugar has dissolved, add the corn _ flour and stir until the mixture starts to thicken up, now add the fat, and lemon juice zest and egg yolks, whisk these ingredients well. If it does not thicken adjust with some more corn – flour, or if too thick add a little more water.  Next pour the mixture on top of your pastry, and spread evenly.

     

     

    For Meringue topping


    2 egg whites

    100 grams of sugar


    Whisk egg yolks and sugar together by hand or in an electric mixture, when the mixture starts to form peaks that stand up when drawn upwards with a spoon, spoon or pipe it over the pie.


    Bake in oven at until light brown


    Serves 8 people


    lemon meringue pie recipe chef mike darracott
    Enjoy this pie and how to make it Chef Mike Darracott

  • Fruit Cake recipe

    Fruit Cake recipe


    Ingredients


    ½ tsp of mixed spice

    60 grams of glace cherries

    3 tsp lemon juice

    190 grams of sieved plain flour

    130 grams Margarine or butter

    20 grams flaked almonds

    3 medium beaten eggs

    80 grams chopped mixed peel

    ½ tsp of baking powder

    10 grams of chopped walnuts

    180 grams of mixed fruit (Sultanas currants raisins)

    ½ tsp of cinnamon


    Method

     

    Preheat oven 150c/300f

     

    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/250f for the last 70 minutes of baking.

    Enjoy this fruit cake recipe Chef Mike Darracott

  • Super speedy spicy chicken and pasta

    Super speedy spicy chicken and pasta


    Thanks to my daughter Sarah, and my Son in-law Jude, for sending in this recipe.

     

    Super speedy spicy chicken and pasta

     

    Ingredients

     

    6-8 chicken Nugget's

    5 tablespoons of chunky salsa of your choice

    200g pasta

    ´

    Bring a pan of water to boil add a drop of olive oil and pour 200g of pasta for 8 minutes (check the packet times may differ) drain the pasta and place to one side oven bake nuggets for 10 minutes (again check the packet because times maybe different) cut the nuggets in quarters and place in a frying pan fry for 1 min and then add salsa stirring occasionally now add the pasta and heat and continue stirring for 2 minutes.

     

    Serve with garlic bread

     

    From Sarah Hawkins

    Enjoy Chef Mike Darracott

  • Honey & orange chicken breast recipe

    Honey & orange chicken breast recipe


    Ingredients


    600 g of defrosted frozen boneless skinless chicken breast fillets (supermarket)

    15 ml olive oil

    ½ small onion diced

    1 small peeled, pith removed and cut into segments, Satsuma or clementine

    ½ small diced red peppers

    ½ tspn of garlic powder

    45 ml clear honey

    4 tsbn soy sauce

    4 tsbn of fresh orange juice

    Salt & pepper to taste


    Method


    Into a frying pan goes the olive oil, next on a low heat, cook your chicken breast fillets, and then put to one side for a moment. We now on a low heat, melt the honey into the liquid in the frying pan, and then add the fresh orange juice, diced onions, & red peppers, and cook them. Once cooked, add the orange segments, soy sauce and the garlic powder, & salt pepper to taste, and cook on a low heat for a further 2 minutes longer.


    Now add your chicken back into the pan, and reheat while basting it with the sauce, finally turn the chicken out onto 4 serving plates, and share the sauce with each plate.


    Serves 4



    Ejoy Chef Mike Darracott


    honey & orange chicken breast recipe chef mike darracott

  • Bacon egg & baked bean pie recipe

    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


    Enjoy Chef Mike Darracott


    Bacon egg & baked bean pie chef mike darracott

  • Shortbread biscuit recipe

    Basic Shortbread biscuits recipe Chef Mike Darracott

     Ingredients

     300 g plain flour

    200 g butter

    100 g castor sugar

    1 pinch of salt

    Preheat your oven to 250c/482f

    Now we need to sift the flour before we use it, this helps to put air into it, next mix the fat and sugar together with the flour in a bowl. Mix it up until you have made a paste out of it.

    Now flour your work surface lightly, so that it’s easier for you to roll out the paste, to around about 0.5 cm depth, using a 6cm round pastry cutter, make shapes of your choice, I used a round cutter.

    Now grease and lightly dust with flour a baking sheet, and prick all your biscuits, I got 20 biscuits in all, but the picture show just 10, owing to the fact we ate 10 right away!

    Bake for around 15 – 20 minutes



    basic shortbread biscuit recipe chef mike darracott

  • Welcome to Chef Mike Darracotts blog

    I am a writer with published work, these days I write books about cooking, and also write a column for some newspapers. I worked in the famous Lobster pot hotel in Mousehole Cornwall back in the seventies as a chef.

    From there I obtained two posts as an Executive chef in two large establishments overseeing and preparing food for 200 + people. And have been lucky enough to have prepared food for many celebs such as Justin Hayward of the moody blues, David Bowie, dame Judy Dench, Richard Briers, and many others. I love cooking, and have published hard cover and ebooks on the subject.

    I hope you enjoy some of the recipes I post to my blog from time to time, I will be uploading as many as I can over the coming weeks. Looking forward to sharing with you some tasty treats.


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