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  • 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

  • Recipe Cauliflower and cheddar cheese cakes

    Recipe Cauliflower and cheddar cheese cakes

     Chef Mike Darracott


     

    Ingredients


    For filling

     

    300g cooked drained cauliflower with out leaves

    300g potatoes peeled and boiled, and drained

    2 large beaten eggs

    30g grated cheddar cheese

    2 tbsp chopped parsley 

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbsp unsalted Butter for frying

     

    Method for filling


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

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

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

    Ingredients for breadcrumb cover

    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer

    Method for covering in breadcrumbs

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

    (5) Take the cakes out of the fridge, and melt the butter in your frying pan, or you can use a deep fat fryer like I do, next dip each cake ( both sides ) once in flour then in the egg, and finally into the breadcrumbs, then fry all of them until golden brown each side, about 2 - 2.5 minutes each side.

    Serves 4 people

    Enjoy Chef Mike Darracott


    cauliflower cheese cakes recipe chef mike darracott



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

    Tender Chicken and pasta with vegetables in a tomato sauce recipe

    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

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

     

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

     

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

     

    Serves 4 people

     

     

    Enjoy Chef Mike Darracott


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

    Cornish born chef and writer Michael J Darracott Chef Mike

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

    cook like mum recipe book chef mike darracott

     

  • Courgette & bacon fritters recipe

    Courgette & bacon fritters recipe


    Ingredients

     

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

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method


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

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

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

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

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

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

     

    serves 4 people 2 fritters each


    bacon fritters recipe chef mike darracott

  • Vegetable soup from leftover food

    A very warming soup recipe sent in from a visitor on my site

    My thanks to Mrs B.G. Cope for her recipe below

     

    Ingredients


    3 carrots chopped

    2 sticks of celery chopped

    1 parsnip chopped

    1 turnip chopped

    1 leek chopped

    1 onion chopped

    2 shallots chopped

    1 potato chopped

    2 florets of broccoli broken up

    1 spring onion chopped

    2 Brussels chopped

    2 radishes chopped

    2 little gem lettuce leaves chopped

    A Squeeze of balsamic glaze

    A few shakes of light soy sauce

    3 veggie Oxo cubes in 1pint of boiling water

    Salt and pepper to taste

    1 tsp butter


    Method


    (1) Prepare all the veg then put butter into large saucepan & melt, add the veg steady stirring them into the butter until you have all the veg in & they are all covered now put on the lid & leave on low heat while you make up the stock, now make up the stock.


    (2) Crush the Oxo in a pint jug add the salt n pepper, glaze, soy sauce, pour on hot water & stir until mixed. Pour over the veg, if the veg are not covered add more hot water until they are.


    (3) Bring to the boil then simmer for 20-30 minutes or until the veg are done. When done let it cool slightly then put in a blender until smooth put back in saucepan & heat up slowly until hot.


    (4) For serving 1 tsp of crème fraiche in middle of each warm soup bowl, ladle on the soup & add a few caramelised onions on top & serve with warm rolls.

     I don’t like cream so none in the picture.


    warming vegetable soup from leftovers chef mike darracott

  • Fresh Vegetable soup recipe

    Fresh Vegetable soup recipe


    Ingredients


    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

    1 pinch of garlic salt

    1 tsp of paprika powder

    5 tsp of Worchester sauce

    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 a 3 minutes, do not allow the mixture to get any colour.


    Now get two vegetable stock cubes, the garlic salt, paprika, and the Worchester  sauce, 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 25 to 40 minutes.


    Next remove the Bouquet Garni and throw away, now we need to push all of this mixture through a sieve into a bowl, or jug, next put the mixture through a fine strainer straight into a clean saucepan, add your salt and pepper to taste



    Serves around 4 to 6 people





    Enjoy this fresh made vegetable soup recipe chef mike darracott

    vegetable soup recipe chef mike darracott

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