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  • Hawaiian pizza recipe Chef Mike Darracott

    Hawaiian pizza recipe

    Chef Mike Darracott

     

     

    Ingredients for short crust pastry

     

    260 g plain sifted flour

    53 g lard

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

     

     

    Ingredients for Pizza filling

     

    1 large diced half fried onion

    360 grams of sliced ham

    1 410 gram tin of drained pineapple cubes diced

    3 tbsp vegetable oil

    100 grams of grated cheddar cheese

    1 tsp of dried oregano

    Salt and pepper to taste

    50 grams tomato puree

     

     

    Method for pastry

     

    Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.

     

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, then take your dough out and cut in half, grease two 24 cm round or square by 2 cm deep oven proof dish, or baking tins, roll out your dough to fit the bottom and sides of each one, cut off any excess.

     

    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then remove peas or rice and leave bases to one side.

     

    Method for filling

     

    Heat up the vegetable oil in a frying pan add the oregano, and half cook your diced onions, now take you pizza bases, and spread each with tomato puree, followed by the ham, now the diced pineapple cubes, followed by the onions, grated cheese salt and pepper to taste, bake in oven for around 5 to 8 minutes.

     

    Serves around 6 to 8 people

    My Hawaiian pizza chef mike darracott

    Enjoy chef mike



  • 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 my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

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

     

    Beef mixture

     

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

     

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

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • Sweet Pork with Apple & Sage cream sauce recipe

    Sweet Pork with Apple & Sage cream sauce recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    4 medium sized Pork loin chops

    2¼ tsp corn flour mixed with a little water

    Salt & black pepper to taste

    2 tbs of vegetable oil for frying

    110 g of sliced mushrooms

    1 medium onion sliced fine

    1 medium cooking apple peeled, cored, and cut into medium size slices

    210 ml crème fraiche

    140 ml sweet apple juice

    1 tsp garlic powder

    1 tsp rosemary

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of thyme

     

    Method

     

    Frying on a simmering heat setting using a frying pan or wok….

     

    (1) Pan - fry the chops in the vegetable oil until around ¾ the way cooked, then put aside.

     

    (2) Next in the same oil, add the onions, mushrooms, apple, and cook for around 3 minutes.

     

    (3) Now add the apple juice, salt and pepper, and garlic, paprika, oregano, thyme, rosemary.

     

    (4) Stir in the crème fraiche, and cook for another 3 minutes.

     

    (5) Now pull all the ingredients to one side in the pan, and add the corn – flour stirring all the time.

     

    (6) Finally place the chops back in the pan, and cook for a further 4 minutes basting the chops in the sauce.

     

    Serves 4 people

     
    sweet Pork with Apple & Sage cream sauce recipe chef mike darracott

    Enjoy Chef Mike Darracott

  • Chef Mike Darracotts Fresh Strawberry Dumplings recipe

    Chef Mike Darracotts 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

    chef mike darracotts strawberry dumplings recipe

     

    Enjoy chef Mike Darracott

  • Rich Steak and mushroom pies recipe

    Rich Steak and mushroom pies recipe

     

    Ingredients

     

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

     

    Ingredients for Short crust pastry

     

     

    240 g plain sifted flour and         55 g lard       55 g margarine and Pinch of salt

     

    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat his about half cooked.

     

    Now take your stock cube in a jug, pour in around 100 ml of boiling water and dissolve cube, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, bake in the oven for around 10 to 15 minutes.

     
    Rich steak and mushroom pies chef mike darracott

    Enjoy Chef Mike Darracott

  • Make this chocolate croissant's recipe Chef Mike Darracott

    Make this chocolate croissant's recipe Chef Mike Darracott


    Ingredients


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

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

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Makes 14 croissants

    chocolate croissant recipe chef mike darracott

     

    Serves 4 people

  • Chicken and pasta with vegetables in a tomato sauce recipe

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

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

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

     

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

     

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

     

    Serves 4 people

     
    Chicken pasta with vegetables in a tomato sauce chef mike darracott

     

    Enjoy Chef Mike Darracott

  • sultana pears & apple crumble recipe Chef Mike Darracott

    sultana pears & apple crumble recipe Chef Mike Darracott



    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar

     

    Ingredients for crumble

     

    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

     
    sultana pear apple crumble recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

  • Pepperoni spicy beef and ham deep pizza recipe

    Pepperoni spicy beef and ham deep pizza recipe

    Chef Mike Darracott

     

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

    Ingredients

    For pastry

    Rich Short crust pastry

    320 g plain sifted flour

    55 g margarine

    55 g butter

    Pinch of salt

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


    Ingredients filling


    1 tbsp extra virgin olive oil

    400g can of drained plum tomatoes

    2 tbsp of tomato puree

    3 tsp oregano

    1 tsp paprika

    1 crushed garlic clove

    Salt and black pepper to taste

     170g grated mozzarella

    100g sliced pepperoni

    100g slice cooked beef

    100g smoked ham

     

    Method


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


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

    Next make up your dough, place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.  Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, then take your dough out, roll it out to fit the entire dish.

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

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

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

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

    Serves 6 people

    Pepperoni Pizza  chef mike darracottt

     

    Enjoy Chef Mike Darracott

  • Sticky beef ribs marinaded in cola recipe

    Sticky beef ribs marinaded in cola recipe

     

    Chef Mike Darracott


     

    Main Ingredients

     

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


    For the sauce

     

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

     

    For salad

     

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

     

    serving suggestions:

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

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

    Sticky beef ribs marinaded in cola recipe chef mike darracott



    Enjoy Chef Mike Darracott



    Chef Mike

  • Spicy Lemon sole in lime peppered bread crumbs

    Spicy Lemon sole in lime peppered bread crumbs

     

     

    Ingredients

     

     

    4 x around about 120g fillets of lemon sole

    150g white bread crumbs

    1 tsp paprika powder

    1 tsp of garlic powder

    4g finely diced red pepper

    4g finely diced green pepper

    The juice of 1 lime and zest

    I lime for garnish sliced

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

    3 large beaten eggs

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

    Salt and pepper to taste

     

    Method

     

     

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

     

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

     

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

     

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

     

    (5) Serve with mushy peas and chips

     

    Serves 4 people

     
    Spicy Lemon sole in lime peppered bread crumbs chef mike darracott

     

    Enjoy Chef Mike Darracott


    Chef Mike

  • Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

     

    Ingredients

     

    potato approx 200g, peeled and very thinly sliced

    160g self-raising flour

    60ml milk

    1 medium egg beaten

    90g  cheddar cheese grated

    5 tbsp peas

    3 tbsp chopped fresh chives

     

    Method

     

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

     

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

     

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

     

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

     

    (4) Place in oven for about 5 minutes.

     

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

     

    (6) Bake for 5 minutes

     

    Serves 4 people

    Cheese & Potato with peas pizza recipe Chef Mike Darracott

    Enjoy Chef Mike Darracott

    Chef Mike

  • Red Berrie Trifle recipe by Chef Mike Darracott

    Red Berrie Trifle recipe by Chef Mike Darracott

     

    Ingredients

     

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

     

    Method

     

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


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


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

     

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

     

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

    And spinkle chocolate shavings or anything else you fancy on top


    Serves 4

     Red Berrie Trifle recipe by Chef Mike Darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • Fresh made Bacon egg & baked bean pie recipe

    Fresh made Bacon egg & baked bean pie recipe

     

    Ingredients for Short crust pastry

     

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency.


    Next take your 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 ml of water, just mix in enough to make it.

     

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Ingredients for filling

     

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

     

    Method

     

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


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

     

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

     

    Serves 4


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

    Enjoy Chef Mike Darracott


    Chef Mike

  • Book To Film Proper Cornish Childhood

    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


    michael j darracotts proper cornish childhood
  • Tangy Apple & pear cauliflower cheese recipe

    Tangy Apple & pear cauliflower cheese recipe


     

    Ingredients:

     

    1 medium pear peeled cored and cut into thin slices 3cm long by about 1 cm thick.

    1 cooking medium apple peeeled cored and cut into thin slices 3cm long by about 1 cm thick.

    55g unsalted butter

    60g plain flour

    1 medium cauliflower (approx 450g)

    salt & pepper to taste

    450 ml milk

    100g grated cheddar cheese + 20g grated cheddar cheese for sprinkling on top.

     

     

    Method

     

     

    preheat the oven to 200C - 395F- Gas- 7

     

    Grease a 21cm square 5cm deep oven proof baking dish

     

    (1) Remove the leaves from the cauliflower, then cut a deep cross in the bottom of the stem, then place in a saucepan, and just cover it with water and bring to the boil and then simmer for 10 minutes.

     

    (2) Now Place the butter and melt it a large saucepan, and then add the flour, Over a low heat mix the two together until mixed and cook out for 2 minutes.

     

    (3) Next, step the heat up to medium and add in the milk and whisk for about 5 minutes until its a thick sauce if a little to thick add a little extra milk, an then add the grated cheese and stir in until melted. Take it off the heat and place to oneside for a moment.

     

    (4) Now Break off the cauliflower florets from the main stem and Place the florets with the apple and pear all mixed together in the greased baking dish large enough to hold all of them.

     

    (5) Pour the cheese sauce all over the cauliflower & fruit ensuring all the florets are covered. Sprinkle with the remaining grated cheese

     

    Bake in the oven for 30 minutes.

     

     

    serves 4 people


    Tangy Apple & pear cauliflower cheese recipe chef mike darracott


    Enjoy chef mike



    chef mike darracott recipe Blog

  • Onion bhaji's recipe

    Onion bhaji's recipe

     

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


    Ingredients

     

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

    Method


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

     

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

     

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

     

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

     

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


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


    Enjoy Chef Mike


    Onion bhaji's recipe chef mike darracott


    Chef Mike Darracott

     

  • Fun Popcorn Chicken with mixed herb mayo recipe

    Fun Popcorn Chicken with mixed herb mayo recipe

     

     

    Ingredients

     

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

     

     

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

     

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

     

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

     

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

     

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

     

     

    Serves around 4 people


    Fun Popcorn Chicken with mixed herb mayo recipe chef mike darracott


    Enjoy Chef  Mike

    Chef Mike Darracott

  • Oranges & Cherries in Chocolate orange sauce

    Oranges & Cherries in Chocolate orange sauce

     

    Ingredients

     

    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer

     

    Method

     

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

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

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

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

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

     

    For more people simply double ingredients and so on


    cherries and orange in a chocolate orange sauce chef mike darracott

     

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


  • Advertise you're food related Business on my Blog

     
     Advertise you're food related business on my Blog

    My recipes are read every year by over 700,000 visitors now that are driven to my site through my social networking.

    Furthermore, because I have two recipe columns in two different magazines, that also carry this websites address, I get visitors from those publications.

    The two magazines a year collectively are read by over 1.3 million readers.

    You can have a clickable image linked to your site with a 200 word description of your business

    That will stay up indefinitely no more payment.

    For just £10

    Or you can have a clickable image, plus 400 words, and you're YouTube video on


    here

    For just £25

    Just email here right now

    mikybear1@googlemail.com
  • How many calories are in that food you're about to eat


    How many calories are in that food ? you're about to eat!!



    Morning guys want to know How many cals is in that food you're about to eat? Try my free Calorie Counter on my blog now. just click on the calculator below.

    Then input the food name you're about to eat into the Calculator to get an instant read out of breakdown of the calorific value of  that food.

    free to use calorie calculator

    Thanks for visiting
     
  • Using a Charcoal Grill

    Using a Charcoal Grill

     

    So you have decided that you want to start barbequing. What more, you have done your research and decided that a charcoal grill is the right type of grill for you. So now you have to pick out the charcoal grill that suits you best.

     

    One of the first things to consider when purchasing your first charcoal grill is what you will be using it for. If you plan on traveling and using your charcoal grill, you will want something small enough to travel with you. Smaller charcoal grills are ideal for cookouts, camping, and  parties, but would not be useful if you were cooking for a larger amount of people.
    Smaller grills that are easy to transport usually cost just a few Pounds or dollars, so you may want to consider purchasing a separate grill for smaller occasions.

     

    Safety should also be a major concern when you are picking out your first charcoal grill. Since you grill will contain hot coals, the number one concern should be whether or not your grill is sturdy. Look for a charcoal grill with a sturdy structure and sturdy legs.

     

    If you grill does now have sturdy legs, its chances of falling over is much greater. When a charcoal grill falls over, it sends hot coals flying. Many charcoal grills also have built in safety features such as a water reservoir and smothering valves. Undoubtedly, when you are cooking with fire, accidents can happen. In the case that your grill gets out of control or becomes too hot, these safety features will prevent potentially dangerous fires.

     

    One of the most noticeable features when using charcoal is the flavour of the food you cook. To cook with a charcoal grill, you must buy charcoal briquettes and lighter fluid.  Charcoal is a one use item, and will need to be discarded after each use. Charcoal can be picked up at your local superstore, fuel station, or grocery store, and is typically pretty inexpensive. Charcoal must be light and allowed to burn until the charcoal is no longer on fire, but is red embers. The best way to get the pile to burn is by stacking it in a pyramid.

     

    While no one likes to clean their grill, it is necessary to maintain your grill if you want it to last its intended lifetime. One problem you will face is the fact that Charcoal grills stay hot for a long period of time. You can remedy this situation 2 ways. First you can leave your grill open, allowing it to burn out. This method typically burns a lot of the grease off, but can potentially cause problems if you are not near your barbeque grill. 

     

    You do not want to start a fire. Another way is to completely close off your grill and deny the fire oxygen. As soon as the grill is cold, or cold enough not to burn you, you will want to clean the grill. Leaving the grill dirty for any amount of time will cause the build up to become hard, and may make it harder to remove.


    Use a wire brush to clean off the surface areas of your grill, and then spray cooking oil on the surface. Take the racks off and clean them with dishwashing soap.  Rinse the racks off, and replace them in the grill.
    Thank you for reading tips on using a charcoal grill


    king BBQ

  • Tasty Pea and potato pakora recipe Chef Mike Darracott

    Tasty Pea and potato pakora recipe
    Chef Mike Darracott

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

     

    Ingredients

     

    6 tbs of vegetable oil for deep frying

    440g potatoes boiled and mashed

    3 fresh green chillies, seeded and finely chopped

    3 spring onions or half a medium onion, finely sliced

    1tsp ground cumin

    120g frozen peas, thawed out

    1 tsp turmeric

    1 tsp chilli powder

    1tsp baking powder

    3tbsp chopped fresh coriander leaves

    170ml cold water

    110g gram flour
    Salt & pepper to taste


    Method


    (1) Mix together the potatoes, fresh chillies, peas, spring onions, cumin, and the coriander and salt and pepper to taste.

    (2) Now form 16 balls about the size of walnuts. place these on a plate and leave in fridge for 45 minutes.

    (3) Now into a bowl mix the gram flour,chilli powder, turmeric and baking powder together with the water to make a smooth paste use a litte extra water if paste is to     dry were looking for a batter consistency. 

    (4) Next heat up your oil in a frying pan or wok, roll the balls in the paste and fry each for 2 minutes

     

    Serves 4 people  4 balls each


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

    tasty pea and potato pakora recipe chef mike darracott

  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

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

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

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

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

     

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

     

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

     

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

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

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




    Enjoy these scones made by Chef Mike Darracott

  • 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

  • Fresh raspberry and red berry Trifle recipe

    Fresh raspberry and red berry Trifle recipe



    Ingredients

     

    1 pack sponge fingers                             

    1 pack raspberry jelly

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

    1 tin or packet of custard   
                                       
    200g fresh raspberries

    3 Tbsp of raspberry jam   
                                      
    5g caster sugar   
                        

    300ml of whipping cream

     

    Method

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

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

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

     

    Serves 4

    raspberry and red current trifle recipe chef mike darracott


    Enjoy Chef Mike

  • Chicken Popcorn with mixed herb mayo recipe

     Chicken Popcorn with mixed herb mayo recipe

     

    Ingredients

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

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

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

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

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

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

     

    Serves around 4 people

    Enjoy Chef Mike Darracott


    chicken popcorn with mixed herbs mayo recipe chef mike darracott

    Enjoy Chef Mike

  • Stir fried chicken Soy sauce with vegetables recipe

    Stir fried chicken Soy sauce with vegetables recipe

    Chef Mike Darracott

     

    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

    stir fry chicken soy sauce with vegetables 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  
  • 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



  • SOME OF THE MANY WAYS TO COOK RICE.

    SOME OF THE MANY WAYS TO COOK RICE.

     

    Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean.


    The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times its original bulk. When cooked, each grain of rice should be separate and distinct, yet perfectly tender.


    Steamed rice.

     

    Soak a cup of rice in one and a fourth cups of water for an hour, then add a cup of milk, turn into a dish suitable for serving it from at table, and place in a steam-cooker or a covered steamer over a kettle of boiling water, and steam for an hour. It should be stirred with a fork occasionally, for the first ten or fifteen minutes.


    Boiled rice (japanese method).

     

    Thoroughly cleanse the rice by washing in several waters, and soak it overnight. In the morning, drain it, and put to cook in an equal quantity of boiling water, that is, a pint of water for a pint of rice. For cooking, a stewpan with tightly fitting cover should be used.



    Heat the water to boiling, then add the rice, and after stirring, put on the cover, which is not again to be removed during the boiling. At first, as the water boils, steam will puff out freely from under the cover, but when the water has nearly evaporated, which will be in eight to ten minutes, according to the age and quality of the rice, only a faint suggestion of steam will be observed, and the stewpan must then be removed from over the fire to some place on the range, where it will not burn, to swell and dry for fifteen or twenty minutes.


    Rice to be boiled in the ordinary manner requires two quarts of boiling water to one cupful of rice. It should be boiled rapidly until tender, then drained at once, and set in a moderate oven to become dry. Picking and lifting lightly occasionally with a fork will make it more flaky and dry. Care must be taken, however, not to mash the rice grains.


    Rice with fig sauce.

     

    Steam a cupful of best rice as directed above, and when done, serve with a fig sauce. Dish a spoonful of the fig sauce with each saucer of rice, and serve with plenty of cream. Rice served in this way requires no sugar for dressing, and is a most wholesome breakfast dish.

    Orange rice.

     

    Wash and steam the rice. Prepare some oranges by separating into sections and cutting each section in halves, removing the seeds and all the white portion. Sprinkle the oranges lightly with sugar, and let them stand while the rice is cooking. Serve a portion of the orange on each saucerful of rice.

    Rice with raisins.

     

    Carefully wash a cupful of rice, soak it, and cook as directed for Steamed Rice. After the rice has began to swell, but before it has softened, stir into it lightly, using a fork for the purpose, a cupful of raisins. Serve with cream.

    Rice with peaches.

     

    Steam the rice and when done, serve with cream and a nicely ripened peach pared and sliced on each individual dish.

    Browned rice.

     

    Spread a cupful of rice on a shallow baking tin, and put into a moderately hot oven to brown. It will need to be stirred frequently to prevent burning and to secure a uniformity of color. Each rice kernel, when sufficiently browned, should be of a yellowish brown, about the colour of ripened wheat.



    Steam the same as directed for ordinary rice, using only two cups of water for each cup of browned rice, and omitting the preliminary soaking. When properly cooked, each kernel will be separated, dry, and mealy. Rice prepared in this manner is undoubtedly more digestible than when cooked without browning.



    Have a great day Chef Mike Darracott


    chef michael john darracott

  • 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............



  • Key lemon pie recipe Chef Mike Darracott

    Key lemon pie recipe Chef Mike Darracott

     

    Well summer is here, and a firm favourite of mine and many others is this delicious dessert known as Key Lemon pie, so refreshing on a hot summer’s day, eat it with clotted cream or ice cream for added taste.

    The dessert is said to be from Florida and the late 1800s, and a very rich man, who’s cook first made it from Limes, I have always preferred a lemon one, so hope you all enjoy this version.

     

    Base

    250g crushed digestive biscuits

    110g unsalted butter, melted

    Filling

    3 medium egg yolks

    405g can condensed milk 

    Grated zest and juice of 5 large lemons

    200ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

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

    Method

    Preheat the oven to 160C/fan 140C/gas 3.

    Grease lightly a 23cm round oven proof dish

    (1) Mix your crushed biscuits with the melted butter into a bowl, next place in base of your greased dish, and press in until a flat base is made then bake for around 10 minutes, take out and allow to cool down.

    (2) Now whisk together the egg yolks and condensed milk and cream, and vanilla essence then slowly add the lemon juice and zest, and then pour into the dish and bake for 15 minutes.

     

    (3) Next leave to go cold and then place in fridge overnight.

    (4) Take out of the fridge, and decorate the top with the sliced lemons and then drizzle the lemon curd over the lemons.

     

    Serves 8 people

    Key lemon pie recipe chef mike darracott chef mike darracott

     

    You will find many more recipes on Chef Mike Darracott recipe site, please come back regularly and don’t forget to use our free cooking calculators.

     





     

     

     

     

     

     

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  • Fresh Zucchini & bacon fritters recipe chef mike darracott

    Fresh Zucchini & bacon fritters recipe chef mike darracott


     

    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.


    Fresh Zucchini & bacon fritters recipe chef mike darracott

  • Fresh Cod in coriander and parsley sauce

    Fresh Cod in coriander and parsley sauce

    Chef Mike Darracott

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

    (1) First we melt the butter in a  frying pan. And then add the flour to the butter to make a roux and whisk together to get rid of any lumps.

    (2) Cook out the roux over a low heat whisking it all of the time until done takes around 3-4 minutes.

    (3) Next add a little milk to the roux and  mixing thoroughly. Now Continue to gradually add the rest of the milk a little at a time, keep whisking until all the milk has been added.

    (4) Bring to the boil. Add in the Fish Stock cube to flavour the sauce, whisk until dissolved. Reduce to a simmer then add your cream, and mix in well.

    (5) Now place the cod  into the pan, and mix all together, add the coriander, and parsley.

    (6) Cook stirring from time to time for around 6 minutes.

    Serves 4 people


    cod in coriander and parsley sauce chef mike darracott

  • Tasty Pea and potato pakora recipe

    Tasty 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


    Tasty Pea and potato pakora recipe chef mike darracott

  • 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

  • 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

  • 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

  • Egg Bacon & baked bean pie recipe

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott

    Ingredients for Short crust pastry

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water

    Method

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 10 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 10 ml of water, just mix in enough to make it.

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Ingredients for filling

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

    Method

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

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

    Serves 4

    Enjoy Chef Mike Darracott

    egg bacon baked bean pie recipe chef mike darracott

  • Apple and sultana Tart recipe Chef Mike Darracott

    Apple and sultana Tart recipe Chef Mike Darracott

     

    Ingredients for the sugar paste

     

    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

     

    Method sugar paste

     

    Preheat your oven to 220c/428f

     

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

     

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

     

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

     

    Ingredients For the filling

     

    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water

     

    Method filling

     

     

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

     

    Garnish top of pie with the granulated sugar

     

    Serves 6 people


    Dutch apple tart chef mike darracott


      

       

  • My Turkish eggs with yoghurt recipe

    My Turkish eggs with yoghurt recipe
    Chef Mike Darracott

     

    Ingredients


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

    Method


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

    (2) now Cook until they start to soften.

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

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

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

    Serve with the yoghurt

    serves 4 people


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

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


    Best wishes Chef Mike Darracott

  • Milk Chocolate rum flavoured rice cakes easy recipe

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

     

    Ingredients

     

    6 plain round white rice cakes

    100g melted rum flavoured chocolate ( any from supermarket )

     

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

     

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

     

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

     

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

     

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

     

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

     

    A tasty yummy snack enjoy chef Mike Darracott


    Chocolate rum flavoured rice cakes easy recipe chef mike darracott 

  • Rich Cherry Bakewell tart recipe

    Rich Cherry Bakewell tart recipe

    Chef Mike Darracott

     

    Ingredients


    For Short crust pastry

    75g of salted or unsalted butter

    150g sifted flour

    55 ml of water

    3 tsp caster sugar


    Method

    Put the flour into a bowl and add the sugar, 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, roll it out to about 4 to 5 mm thick, and line the bottom and sides of a 23cm by 1.5 cm high greased pie baking dish with the pastry, and trim of excess with a knife.


    Next, cover with uncooked rice, and bake in oven for around 5 to 7 minutes, remove rice.


    Ingredients for filling


    2 tbs apricot jam

    70g caster sugar

    ½ the juice and zest of a small lemon

    1 medium egg beaten

    100g ground almonds

    65g self-rising flour

    60g butter

    10 glace cherries diced

    3g of flaked almonds for garnishing top of cake


    Method


    Preheat your oven to 200c/392f gas mark 6

    (1) Grease a 23cm cake tin, and then line with the rolled out short crust pastry, then cover bottom of pastry with apricot jam.

    (2) In a bowl cream your butter & caster sugar together, then add the beaten egg, ground almond, glace cherries, the zest and lemon juice, and flour, and then pour the mix into the baking tin, and garnish the top with the flaked almonds.

    (3) Bake in the oven for around 25 to 30 minutes

     

    Enjoy Chef Mike Darracott


    Rich cherry bakewell tart 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


  • 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


  • Apple & sultana cauliflower cheese recipe Chef mike Darracott

    Apple & sultana cauliflower cheese recipe

    Chef mike Darracott

     

    Ingredients

     

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

    60 g sultanas

    1 large onion sliced

    1 large yellow red or green pepper diced

    130 g cheddar cheese grated

    1 medium cooking apple peeled cored and sliced

    3 tsp of unsalted butter

    2 tsp vegetable oil

    2 tsp of water

    325 ml of full cream milk

    2 tsp of English mustard

    6 g garden peas

    6 g sweet-corn kernels

    2 tsp of dried rosemary

    Salt & pepper to taste

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

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott

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

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

    cook like mum recipe book chef mike darracott



  • Moist Tangy Lemon coconut cake recipe

    Moist Tangy Lemon coconut cake recipe

    Chef Mike Darracott

     

    INGREDIENTS

     

    2 teaspoons vanilla essence

    1 g Butter, for greasing

    190g plain flour

    85g unsalted butter

    110ml milk

    2 drop vanilla essence

    85g caster sugar

    1 teaspoons baking powder

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

    the juice of one small lemon

    1 medium beaten egg

    1 tsp flour for dusting baking tin

     

    For butter cream topping and filling

     

    100 g unsalted butter

    50   g icing sugar

    2 tsp of coconut oil

    METHOD

     

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

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

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

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

    Now make your topping and filling.

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

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

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott


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

    Cornish born chef and writer Michael J Darracott Chef Mike

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

    cook like mum recipe book chef mike darracott


  • Fiery Mexican baked eggs recipe

      Fiery Mexican baked eggs recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    1 medium size green chilli, deseeded and finely chopped

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

    pinch cayenne pepper

    1 pinch paprika

    300g can drained chopped tomatoes

    100g red pepper

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

    4 small eggs

    60g shredded spinach

     

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

     

    serves 4 people


    Fiery mexican baked eggs recipe chef mike darracott chef mike darracott

    Cornish born chef and writer Michael J Darracott Chef Mike

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

    cook like mum recipe book chef mike darracott


  • 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

     

  • Freshly made Cherry Clafoutis recipe Chef Mike Darracott

    Freshly made Cherry Clafoutis recipe

    Chef Mike Darracott



    Ingredients


    260 g pitted canned drained cherries

    2 medium eggs beaten gently

    30 g unsalted melted butter

    60 g self - raise flour

    65 g caster sugar

    A spoon of icing sugar for dusting cake with

    245 ml of milk


    Method


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

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

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

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

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

    Finally dust with icing sugar.

    Serves 6

    Enjoy Chef Mike Darracott


    fresh made cherry clafoutis recipe chef mike darracott


    chef mike


    chef mike darracott

  • Fresh Creamy Fudge and lemon mousse recipe Chef Mike Darracott

    Creamy Fudge and lemon mousse recipe

    Chef Mike Darracott



    Ingredients



    1 10g bar of fudge grated

    245 ml double cream

    1 drop of vanilla essence

    13g powdered gelatine

    230g caster sugar

    3 large eggs separated

    Juice and zest of 2 lemons

    3 tbp water


    Method


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


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


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


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


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


    Serves 4 people


    Creamy Fudge and lemon mousse recipe chef mike darracott

    chef mike

    chef mike darracott

  • 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

  • Cod fish and vegetable gratin recipe Chef Mike Darracott

    Cod fish and vegetable gratin recipe

    Chef Mike Darracott


    Ingredients

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

    Ingredients For your topping

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

    Method

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

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

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

    (3) Now add the red peppers - carrot.

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

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

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

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

    Serves 4 people

    Enjoy my free recipes and remember to take a look at my books on Amazon.


    Cod fish and vegetable gratin recipe chef mike darracott

    Chef Mike Darracott

    Chef mike darracott

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

    Steak in a rich gravy and vegetable pie recipe

    Chef Mike Darracott



    Ingredients


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

    short-crust pastry ingredients


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


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


    Method

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

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

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

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

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

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

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

    Serves 4 people


    Enjoy Chef Mike Darracott  please share with others this link


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


    Chef Mike Darracott


    chef mike darracott

  • Strawberry Jam roly poly recipe Chef Mike Darracott

    Strawberry Jam roly poly recipe

    Chef Mike Darracott



    Ingredients


    2 drops vanilla essence

    225 Self - Raising Flour sifted

    115 g unsalted Butter

    28 ml Water

    112 g caster Sugar

    8 heaped tablespoons of Strawberry Jam

    Optional tin of 385 g custard


    Method


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


    Grease a baking tray with a little of the butter.


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


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


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


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


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


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


    Serve with custard


    Serves 4 people


    Enjoy Chef Mike Darracott


    strawberry Jam roly poly recipe chef mike darracott


    chef mike darracott

    chef mike darracott

  • Kenco Millicano Coffee 500g

    Kenco Millicano Coffee 500g


    My favourite coffee of choice, details correct when posting review:


    Kenco Millicano Coffee 500g Now you can enjoy the convenience of instant with the quality and taste of roast and ground coffee, a clever combination of instant coffee and finely-milled Arabica coffee beans. A smooth, full-bodied, velvety flavour with a rich aroma.



    Kenco Millicano Coffee 500g

  • Update about Chef Mike Darracott

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


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

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

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


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

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

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

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

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


    chef michael john darracott
  • Andrew James 1300 Watt Electric Food Stand Mixer

    Andrew James 1300 Watt Electric Food Stand Mixer



    In Stunning Red, Includes 2 Year Warranty, Splash Guard, 5.2 Litre Bowl, Spatula And 128 Page Food Mixer Cookbook

    This is an amazing mixture for the money, details and review below correct at time of posting.

    New Andrew James 1300 Watt Red Electric Food Stand Mixer, Splash Guard, 5.2 Litre Bowl + FREE Spatula + FREE 128 Page Food Mixer Book

    The new powerful Andrew James Food Mixer is the ideal appliance for all of your kitchen preparation requirements. Whether you're an amateur cook or a professional chef, the Andrew James food mixer will make time consuming kitchen tasks such as mixing, whipping, stirring and kneading simple and easy

    The Andrew James food mixer is so versatile it will become your new kitchen assistant. The unlimited uses will see your stand mixer being used to create all types of home baking favourites. Cookies, meringues, scones, cupcakes, Christmas cakes, fresh homemade bread and whipped creams can all be produced with ease using the stand mixer

    The stand mixer is not only limited to baking. The mixer can be used to create many other foods such as sauces, homemade dips, mashed potato, mayonnaise and batters making it the one kitchen appliance you will always turn to for help

    The Andrew James stand mixer is one of only a few food mixers to come complete with the following 4 mixer attachments

    Dough Blade: For making dough and heavy cake mixes

    Flexible Beater Blade: For sticky mixtures that tend to stick to the side of the bowl the flexible blade sweeps the bowl making sure all the ingredients are incorporated in your mixture

    Aluminium Beater Blade: foods such as cake mixes and batters

    Balloon Whisk: For whisking egg whites and creams

    Product information and features list

    Extra Powerful motor

    3.5 Amps Maximum power 1300W

    Robust gear mechanism

    5.2 litre Stainless steel dish max: 2kg mixture preparation

    4 Mixer attachments

    6 power levels + pulse function

    Removable splash guard

    128 Page food mixer cookbook

    Silicone spatula

    Jars, spoons and bun cases not included



    Andrew James 1300 Watt Electric Food Stand Mixer.

  • 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

  • Coriander fish cakes recipe Chef Mike Darracott

    Coriander fish cakes recipe
    Chef Mike Darracott



    Ingredients For filling


    400g cooked cod

    350g potatoes peeled and boiled, and drained

    2 large beaten eggs

    2 tbs chopped coriander

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbs unsalted Butter for frying


    Method for filling


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

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

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

    Ingredients for breadcrumb cover


    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer


    Method for covering in breadcrumbs


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


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

    coriander fish cakes recipe chef mike darracott

    Serves 4 people

     
    chef mike darracott

    Chef Mike

    Please check out my

     

    My new special offers I like page click on link below

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

  • Fresh made Angel cake recipe by Chef Mike Darracott

    Fresh made Angel cake recipe

    by Chef Mike Darracott


    Ingredients


    For the cake


    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

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

    For the butter cream filling

    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


    Method


    For the cake


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


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


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


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


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


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


    Method for the butter cream filling


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


    Serves 6 people


    Fresh made angel cake recipe chef mike darracott


    Chef Mike Darracott

    chef michael john darracott

  • Sweet Strawberry Dumplings recipe By Chef Mike Darracott

    Sweet Strawberry Dumplings recipe
    By Chef Mike Darracott


    Ingredients


    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard


    Method


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


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


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


    Serves 4 people




    Enjoy chef Mike Darracott

    sweet strawberry dumplings by chef mike darracott


    chef mike darracott


    chef mike

  • Advertise your food business to 600,000 visitors

    Advertise your food related business

     

     

    I would like to introduce myself to you.  My name is Michael J Darracott, known on the internet as Chef Mike Darracott.  

     

    At the age of just twenty one, I had a car accident as a passenger and ended up with life-long brain damage.  I am now 59 and even though my outside appearance is okay, I have a lot of medical problems which I have done my best to hide from people.  I have endeavoured to not become a victim of my circumstances and in order to make a living; I set up a recipe internet website.

     

    I am writing to you today to invite you to be part of my successful recipe site on the internet www.chefmikedarracott.com.   I started this site over 3 years ago and it now gets an amazing 600,000 to a million visitors a year. The reason that I receive so much web traffic is because of my free recipe blog which is updated daily with a free recipe of mine, plus online cooking and calorie calculators.

     

    In addition to this, I have been featured in many weekly and monthly publications with recipe pages in the past and I am currently in Sorted Magazine which is sold in WH Smiths and many high street stores with my own recipe column alongside such greats as Bear Grylls, and other celebrity columnists.  Due to having both my website and my magazine work, my recipes are read by over a million people a month.

    Sorted magazine and the Good News News paper have between them an amazing 3 million people a year reading my recipe page by the time the publications have been picked up over and over again within each household.

     

    I should therefore like to offer you the opportunity of advertising on my website and hope that you will support me.  The format and pricing are set out below:

     

    Option 1:

     

    I will visit your premises and take up to 20 images of your business coupled with a 1000 word description in your own words of your business for just £150 and this will be included on my blog for the indefinite future.

     

    Option 2:

     

    You can send your own images and description by email to us for just £75.

     

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

    For full details visit my about me page

    http://www.chefmikedarracott.com/about-me

  • My Onion bhaji's recipe Chef Mike Darracott

    My Onion bhaji's recipe

    Chef Mike Darracott



    Ingredients


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


    Method

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

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

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

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

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


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


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


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

     

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


    Enjoy these Onion bhajis Chef Mike Darracott


    My onion bhajis recipe chef mike darracott


    chef mike darracott

    Chef Mike Darracott

  • Special cherry bakewell tarts recipe By Chef Mike Darracott

    Special cherry bakewell tarts recipe

    By Chef Mike Darracott

     

    Ingredients


    For Short crust pastry


    75g of salted or unsalted butter

    150g sifted flour

    55 ml of water

    3 tsp caster sugar


    Method


    Grease and dust with flour a 12 space tart baking tray


    Put the flour into a bowl and add the sugar, 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, roll it out to about 4 to 5 mm thick, and then cut out into 12 circles using a 7 cm cutting ring, and place each into the baking tray.



    Ingredients for filling


    2 tbs apricot jam

    70g caster sugar

    ½ the juice and zest of a small lemon

    1 medium egg beaten

    100g ground almonds

    65g self-rising flour

    60g butter

    10 glace cherries diced

    3g of flaked almonds for garnishing top of cake


    Method


    Preheat your oven to 200c/392f gas mark 6


    (1) Next cover bottom of each pastry with apricot jam.


    (2) In a bowl cream your butter & caster sugar together, then add the beaten egg, ground almond, glace cherries, the zest and lemon juice, and flour, and then divide the mix between all of the tartlets, and garnish the top with the flaked almonds.


    (3) Bake in the oven for around 25 to 30 minutes


    Serves 6 people



    Enjoy this bakewell tart recipe Chef Mike Darracott


    special cherry bakewell tarts recipe chef mike darracott


    Chef Mike

    chef mike darracott

  • Pear sultana & apple crumble recipe Chef Mike Darracott

    Pear sultana & 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

     

    Enjoy Chef Mike Darracott


    Pear sultana & apple crumble recipe Chef Mike

    Chef Mike Darracott

    chef mike 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

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

    Stir fry Noodles with chunky pork pieces recipe
    Chef Mike Darracott



    Ingredients

     

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


    Method

     

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

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

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

     

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

     

    Serves 4 people

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


    Chef Mike Darracott
    chef mike darracott

  • 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

  • Egg Bacon & 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 chef mike


    chef mike darracott

    chef mike

  • Sultana & Apple Tart recipeChef Mike Darracott

     
     
    Sultana  & Apple Tart recipeChef 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


    Sultana and apple tart recipe Chef Mike Darracott

  • Cheddar cheese topped white bread rolls recipe



    Cheddar cheese topped white bread rolls recipe

    By Chef Mike Darracott


     

    Ingredients



    7g (One sachet) Fast-action yeast

    480g Bread flour white

    1.5 tsp Salt

    1.5 tsp Caster Sugar

    280 ml slightly warmed water

    1 medium beaten egg yolk

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

    200g grated mature Cheddar cheese


    And grease a baking tray


    Method


    (1) First into a bowl place, yeast, salt and caster sugar flour, and mix well, now make a small well in the middle of the mix, and slowly add your water, and mix until a soft dough is obtained.


    (2) Next we have to knead the dough until its feels elastic like, now place the dough into another clean bowl that as some cling film on the bottom, and cover the bowl with a tea towel or something, and place in a warm place for 30 minutes to allow to double in size.


    (3) Now take the dough and knock it back by rolling it with your hand away from you a couple of times, then cut the dough up into 8 equal pieces, and then roll them into balls.


    (4) Place on your baking tray, and wash over each ball with your egg yolk, now allow to double in size again in a warm place for another 30 minutes.


    (5) Now sprinkle the cheeses on each roll and Bake in the oven for 15 to 20 minutes


    Serves 4 people


    Enjoy my cheese topped white bread rolls

    recipe chef mike darracott

    Cheddar cheese topped white bread rolls by chef mike darracott

    chef michael john darracott

    chef Mike

  • Chocolate rum flavoured rice cakes easy recipe chef mike darracott

    Chocolate rum flavoured rice cakes easy recipe


    chef mike darracott


    Ingredients


    6 plain round white rice cakes

    100g melted rum flavoured chocolate ( any from supermarket )


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

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

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

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

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

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

     

    A tasty yummy snack enjoy chef Mike Darracott


    Chocolate rum flavoured rice cakes easy recipe chef mike darracott

    chef mike darracott  chef Mike Darracott

    Chef Mike Darracott            Chef Mike


  • Zucchini & bacon fritters recipe chef mike darracott

    Zucchini & bacon fritters recipe chef mike darracott


    welcome Chef Mike


    Ingredients

     

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

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

    serves 4 people 2 fritters each


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


    Zucchini & bacon fritters recipe chef mike darracott

     

    chef mike darracott

    CHEF MIKE


  • 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

  • Double whip cream lemon Tart recipe Chef Mike Darracott

    Double whip cream lemon Tart recipe

      Chef Mike Darracott



    Base


    250g digestive biscuits

    110g unsalted butter, melted

    Filling

    405g can Condensed milk 

    Grated zest and juice of 5 large lemons

    300ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

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

    Method


    Grease lightly a 23cm round dish


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

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

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

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

    Serves 8 people

    Double whip cream lemon tart recipe by Chef Mike Darracott


    Chef Mike Darracott

  • Orange segments and cherries in a chocolate sauce recipe

    Orange segments and cherries in a chocolate sauce recipe

     

    chef mike darracott


    Ingredients


    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer


    Method


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


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


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


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


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

    For more people simply double ingredients and so on


    Enjoy Chef Mike Darracott


    Orange segments cherries in a chocolate sauce chef mike darracott

    chef mike darracott

  • Orange and Cranberry Mini Muffins recipe Chef Mike Darracott

    Orange and Cranberry Mini Muffins recipe

    By Chef Mike Darracott


    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

    Please check out my other free recipes Chef Mike Darracott


    Orange and cranberry mini muffins 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

  • Plum and Apple crumble recipe by Chef Mike Darracott

    Plum and Apple crumble recipe 

    by Chef Mike Darracott


    Ingredients


    For the filling




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

    670g cooking apples, peeled, cored and thickly sliced

    12 plums, stones removed, cut into bite size chunks

    30g light muscovado sugar

    1.5 tsp ground cinnamon

    3 tbsp water


    For the crumble

     

    150 g butter

    150 g demerara sugar

    320 g self-raising flour


    Method

     

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

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

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

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

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

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

    Serves 4 people



    Enjoy This tasty zesty crumble recipe of mine Chef Mike Darracott

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

    Best wishes Chef Mike


    Plum and apple crumble recipe Chef Mike Darracott


    Chef Mike Darracott

  • Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

    Creamy Turkish eggs with yoghurt recipe

    Chef Mike Darracott

     

    Ingredients


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


    Method

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

    (2) now Cook until they start to soften.

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

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

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

    Serve with the yoghurt

    serves 4 people

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

    Best wishes Chef Mike


    creamy turkish eggs in yoghurt recipe by chef mike darracott

    chef mike darracott

  • Classic Baguette recipe By Chef Mike Darracott

    Classic Baguette recipe

    By Chef Mike Darracott


    Ingredients

    330g bread flour

    ½ tsp salt

    1.5 tsp quick yeast

    220ml water

    1 medium egg yolk

    1 tbsp caster sugar

    Method

    Grease a baking tray and preheat the oven to 200 c – 400 f – gas mark 6

    (1) Into a bowl Place the 220 ml of water, flour, sugar, salt and the yeast , and mix together completely, you can also use your electric mixer and dough hook if you have one.

    (2) When mixed, place in some cling film in the bottom of a clean bowl, and place dough on top, then cover the top of the bowl with a tea towel or something,  leave the bowl for 25 minutes in a warm place, to allow it to double in size ( known as proving ).

    (3) After the proving time as elapsed, place your dough onto a lightly floured worktop, and we now do what’s called knocking it back, push your hand into the middle of the dough and kind of roll it away a couple of times away from you, now cut the dough in half, and roll each half into a 30 cm long sausage shape with tapering ends.

    (4) Place your two Baguette’s onto your greased baking tray, and then diagonally slice across them with a knife every 5 cm or so. Next take the beaten egg yolk and wash over the tops of your Baguette’s.

    (5) Now cover them over again and leave in a warm place for another 30 minutes to allow them to double their size again, after the 30 minutes, uncover and bake in oven for 25 minutes.

    Serves around 6 people

    2 slices each


    Enjoy this tasty classic Baguette recipe made by me Chef Mike Darracott, please check out my many other free recipes on this site, enjoy Chef Mike.

    classic baguette recipe by Chef Mike Darracott

    chef mike darracott


  • Wholesome Oat & raisin cookies By Chef Mike Darracott

    Wholesome Oat & raisin cookies

    By Chef Mike Darracott


    Ingredients


    100g raisins

    2 drops vanilla essence

    60g unsalted butter

    2 tbsp spoon of runny honey

    1 small beaten egg

    55g caster sugar

    55g wholemeal flour

    1tsp baking powder

    85g porridge oats


    Method


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

    Grease and dust with flour a baking tray

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


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

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

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

     

    Serves 6 at 2 cookies each

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


    wholesome Oats and Raisin cookies recipe by chef mike darracott


    chef mike darracott

  • Fresh Made Broccoli And Stilton Soup recipe By Chef Mike Darracott

    Fresh Made Broccoli And Stilton Soup recipe

     By Chef Mike Darracott


    Ingredients

    1 tsp of diced chives

    1 tbsp butter

    1 medium onion, chopped finely

    2 tbsp olive oil

    180g broccoli florets chopped finely

    salt and pepper to taste

    1 garlic clove, chopped finely

    1 medium egg yolk

    2 pinch ceyenne pepper

    160ml hot water mixed with 2 chicken stock cubes

    4 tbsp double cream

    70g Stilton cheese

     

    Method

    (1) Melt your oil in a saucepan and then add your garlic and onions chives and cook until soft for about 3 minutes.

    (2) Now add the ceyenne pepper and egg yolk and the broccoli and cook for a further 3 minutes.

    (3) Pour in your stock.

    (4) Leave to simmer for 5 more minutes, and then mix in the cream.

    (5) Now pour the soup into a food processor, and blend together until smooth. ( if you dont have a processor you can use a potato masher ).

    (6) Add salt and pepper to taste Give it a final blend.

    (7) Serve in 4 bowls and crumble the stilton over each bowl.

     
    I hope you enjoy this very tasty creamy soup made by me
    Chef Mike Darracott fresh today, please check the free recipe
    blog for many other Chef Mike recipes.

     

    Serves 4 people


    Fresh made Broccoli And Stilton Soup chef mike darracott


    chef mike darracott

  • Steak and red onion pie recipe

    Steak and red onion pie recipe

    Chef Mike Darracott

    Ingredients for short crust pastry

    Short crust pastry

    235 g plain sifted flour

    53 g unsalted butter

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

    Method

    Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Next take your dough out and cut in half, place one half back in fridge for the moment, grease a 24 cm round or square by 2 cm deep oven proof dish, roll out your dough to fit the bottom and sides, cut off any excess.


    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then take out and leave to one side.

     

    Ingredients for filling


    390 grams diced stewing steak

    100 grams of sliced mushrooms

    Salt and pepper to taste

    1 medium chopped red onion

    30 grams of frozen defrosted peas

    1 beef stock cube

    3 tbs of vegetable oil

    1 level tsp of corn – flour in a little water

    100 ml water


    Method


    Heat the vegetable oil on a very low heat in a frying pan, add the onions, and cook for about 2 minutes, next  add the steak to the pan, and cook very slowly until about half cooked. Now add the mushrooms, peas, salt and pepper to taste.


    And mix together, make up the beef stock in 100 ml of hot water, now add the corn - flour to the oil in the frying pan, and mix well, next add the stock you just made and stir in well. Take off heat and leave to one side for the moment.

    Now get your pie base, and spoon the meat mixture into it, take the other half of the dough out of fridge, roll out and cover the top of the pie, cut off any excess pastry, and using your fingers or a fork crimp the sides down like the picture shows.

    Bake for around 35 to 40 minutes

     

    Serves 6 people


    Enjoy this recipe Chef Mike Darracott

    steak and red onion pie recipe by chef mike darracott

    chef mike darracott

  • Creamy Cauliflower Cheese recipe Chef Mike

     Creamy Cauliflower Cheese recipe

    Chef Mike Darracott


    Ingredients

    100 g boiled drained cauliflower florets

    4 large potatoes sliced potatoes 6 mm thick

    3 medium eggs beaten

    120 g cheddar cheese grated

    425 ml of double cream

    Salt and ground black pepper to taste

    2 Pinch of grated nutmeg

    25 g butter diced up in bits

    2 g of diced fresh chives for decoration

    Method

    Preheat oven to 150c – 300f – Gas mark 2 and grease a 28x20cm ovenproof dish.

    First beat your eggs up in a bowl, and then add your double cream and mix with eggs, add your nut-meg and seasoning, and also 100 g of your cheese.

    Next slice up your potatoes into around 6mm slices, and add these to the bowl, insure all the potato slices get covered in the mixture and then fold in the cauliflower.

    Now spoon the mixture into the greased ovenproof dish, and finally use the last 20 g of cheese as a topping, and place the bits of butter over the top as well.

    Bake for around 1¼ to 1½ hours or until cooked

    Garnish with chives

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    chef mike darracotts creamy Cauliflower cheese recipe 

    chef mike

  • Dark chocolate chip croissant's recipe Chef Mike Darracott

    Dark chocolate chip croissant's recipe Chef Mike Darracott

     Hello again guy's here is another favourite of mine, hope you enjoy making it and eating it 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  Dark 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 best regards Chef Mike

    Enjoy my recipe for Dark chocolate chip croissant recipe

    chef mike darracott


    Dark chocolate chip croissant recipe 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

     

  • Fresh made Apple & Cherry Pie

    Fresh made Apple & Cherry Pie




    Ingredients

    For your filling

    245g cleaned, stoned, halved Morello or other cherries

    1 small cored & peeled sliced brambly cooking apple

    70g caster sugar

    1 tsp of lemon juice

    ¼ tsp powdered cinnamon

    ½ a tsp of corn flour

    For your pastry

    75g of salted or unsalted butter

    150g sifted flour

    55 ml of water

    2 tsp caster sugar

    Method

    First preheat your oven to 392f/200c next take your cherries, apples, and place in a bowl, mix in sugar, lemon juice, cinnamon, & corn flour, and leave while making the pastry.

    Next take your flour and add the sugar, now rub in your butter until you have a fine bread crumb texture, now add your water, and knead into a dough, wrap in cling film, put dough in fridge to firm.

    Get an oven proof dish, place your fruit mixture into it, now take out the chilled pastry, roll it out, and cover the fruit, cut off excess from sides with a knife. Take a little milk, and wash the top of pie over.

    Place in the middle of oven, and bake for about 40 to 50 minutes, then serve cold or hot with ice cream or custard.


    Serves 2 to 4 dependant on portions served







  • 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 

  • Oranges and Cherries in a Chocolate orange sauce

    Oranges and Cherries in a Chocolate orange sauce

     

    Ingredients

     

    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer

     

    Method

     

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

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

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

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

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

     

    For more people simply double ingredients and so on

     

    Enjoy Chef Mike Darracott


    chef mike darracott cherries and orange in chocolate sauce recipe

  • Lemon and apple tarts recipe

    Apple & homemade Lemon curd tarts recipe

     

    Ingredients

     

    Sugar paste (sugar pastry) recipe

     

    140 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

     

    Method

     

    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 put in fridge covered in cling film to firm up.

     

    Preheat your oven to 220c/392f

     

    Take your paste out of fridge and Grease a deep for 6 tart trays, and place to one side, roll out your sugar paste on some flour, and fill each deep space in the tray with paste, next put to one side, and roll out six tart tops. Now we need to make fresh lemon curd.

     

    Lemon curd recipe

     

    Ingredients

     

    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon

     

    Method

     

    I love this recipe, we simply need to cream the egg yolk and sugar in a small plastic bowl with a wooden spoon, next add the butter and lemon juice as well as the zest.

     

    Now we boil some water in a saucepan, when the water is boiling, we need to lower the heat to a very slow simmer. Next we need to float our bowl of ingredients in it, so be careful, now with a whisk; we whisk the mixture for at least 20 to 30 minutes until it finally thickens. Place in the fridge for a while.

     

    Ingredients

     

    Apple filling

     

    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon

     

    Method

     

    First wash and peel and core your apples, now cut hem up into at least quarters, place in a saucepan, add the sugar and the butter and cinnamon, cover with water so apple is just covered.

     

    Let this simmer until you can easily make a puree out of it using a wooden spoon, pour off any excess water, and mix to a puree.

     

    Allow to cool, and then chill in a fridge until required.

     

    Now take your tartlet tray , and place at least a tspn of fresh lemon curd in the bottom of each tart, then fill to the top with your  freshly made apple filling, place a sugar paste top on each, prick a hole in each, sprinkle each with some caster sugar.

     

    Now bake for around 10 to 15 minutes

     

     

    Enjoy Chef Mike Darracott


    chef mike darracott apple tartlet recipe

  • Fresh Made Apple & homemade Lemon curd tarts

    Fresh Made Apple & homemade Lemon curd tarts


    Ingredients


    Sugar paste (sugar pastry)

    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


    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 put in fridge covered in cling film to firm up.


    Preheat your oven to 220c/392f


    Take your paste out of fridge and Grease a deep for 6 tart trays, and place to one side, roll out your sugar paste on some flour, and fill each deep space in the tray with paste, next put to one side, and roll out six tart tops. Now we need to make fresh lemon curd.


    Lemon curd

     

    Ingredients


    1 large egg yolk

    80 g caster sugar

    80 g butter

    The juice & zest of one small lemon

     

    Method

     

    I love this recipe, we simply need to cream the egg yolk and sugar in a small plastic bowl with a wooden spoon, next add the butter and lemon juice as well as the zest.


    Now we boil some water in a saucepan, when the water is boiling, we need to lower the heat to a very slow simmer. Next we need to float our bowl of ingredients in it, so be careful, now with a whisk; we whisk the mixture for at least 20 to 30 minutes until it finally thickens. Place in the fridge for a while.


    Ingredients


    Apple filling


    200 g Brambly cooking apples

    15 g caster sugar

    10 g butter

    1 tsp powdered cinnamon

     

    Method



    First wash and peel and core your apples, now cut hem up into at least quarters, place in a saucepan, add the sugar and the butter and cinnamon, cover with water so apple is just covered.

    Let this simmer until you can easily make a puree out of it using a wooden spoon, pour off any excess water, and mix to a puree.

    Allow to cool, and then chill in a fridge until required.

     

    Now take your tartlet tray , and place at least a tspn of fresh lemon curd in the bottom of each tart, then fill to the top with your  freshly made apple filling, place a sugar paste top on each, prick a hole in each, sprinkle each with some caster sugar.

    Now bake for around 10 to 15 minutes

     

    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


  • 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

  • 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

  • Fresh Cauliflower and cheddar cheese cakes

    Fresh Cauliflower and cheddar cheese cakes

     

    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

    fresh cauliflower cheese cakes recipes 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
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog

    DAILY FREE RECIPES AT chefmikedarracott.com

  • 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
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog



  • 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
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog



  • Chef Mike Darracott's Christmas pudding recipe

     

    chef Mike Darracott’s  fast to make
    Christmas pudding recipe


     

    Ingredients


    4 stone free dates chopped up

    550 g sweet mincemeat

    zest of 1 large orange

    1 tbsp  vanilla essence

    55g self-raise flour

    1.5 tsp mixed spice

    4 tsp brown sugar

    ⅓ tsp grated nutmeg

    55g fresh white breadcrumbs

    2 tbs of black treacle

    1 medium egg, beaten

    A little icing sugar for snow effect topping and Christmas decorations to finish

    Method

    (1) Place all the ingredients into a mixing bowl or electric mixer, and mix together well.

    (2) Grease a 900 ml pudding basin.

    (3) Now place a piece of grease – proof paper followed by a ring of tinfoil over the top of the pudding basin, and tie with string.

    (4) Place the basin into a saucepan, and fill with hot water, until it comes up to nearly half way up the basin.

    (5) Bring to boil, then drop back the heat to a gentle simmer, and place a lid on top.

    (6) Cook for around 2.5 – 3 hours, and check the water level does not drop or boil dry.

    (7) Simply serve with ice cream of custard.

    Serves 6 people

    Please find more free recipes on my recipe blog at

    xmas pudding 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

     






  • 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.



  • garlic Baguette recipe

    garlic Baguette recipe


    Ingredients


    330g bread flour
    ½ tsp salt
    1.5 tsp quick yeast
    220ml water
    1 medium egg yolk
    1 tbsp caster sugar
    3 tsp of Garlic powder or to taste

    Method


    Grease a baking tray and preheat the oven to 200 c – 400 f – gas mark 6

    (1) Into a bowl Place the 220 ml of water, flour, sugar, salt and the yeast , garlic powder and mix together completely, you can also use your electric mixer and dough hook if you have one.

    (2) When mixed, place in some cling film in the bottom of a clean bowl, and place dough on top, then cover the top of the bowl with a tea towel or something,  leave the bowl for 25 minutes in a warm place, to allow it to double in size ( known as proving ).

    (3) After the proving time as elapsed, place your dough onto a lightly floured worktop, and we now do what’s called knocking it back, push your hand into the middle of the dough and kind of roll it away a couple of times away from you, now cut the dough in half, and roll each half into a 30 cm long sausage shape with tapering ends.

    (4) Place your two Baguette’s onto your greased baking tray, and then diagonally slice across them with a knife every 5 cm or so. Next take the beaten egg yolk and wash over the tops of your Baguette’s.

    (5) Now cover them over again and leave in a warm place for another 30 minutes to allow them to double their size again, after the 30 minutes, uncover and bake in oven for 25 minutes.

    Serves around 6 people

    2 slices each

    Serving suggestions: serve with butter, and cheese of your choice

    garlic Baguette 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

     

  • 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
    http://www.chefmikedarracott.com/advertise-your-food-related-business-on-my-blog

  • Get more juice out of your fruit when cooking

    Hello I am always asked if i could suggest ways of getting the most juice out of fruit.

    Well, when I use lemons, limes, and oranges, and so on in my recipes I use the following methods every time to extract as much juice from them.

    My first method is to take the fruit, and roll it using the palm of my hand on a work surface using as much force the fruit will take without splitting.

    Do this for say around 2 minutes, and when you peel it, the juice will be released much quicker than just peeling it.

    My second tip for getting more juice out of fruits is as follows, take your fruit, and pierce it with a fork or knife right into the middle of the fruit, in several places if you wish.

    Next place the fruit in a microwave safe dish, and then place in the microwave on medium heat, and allow to heat up until you hear the juices starting to hiss out, then take the dish out.


    Allow to cool down, and then squeeze the fruit, and you will get loads of juice out of it.

    I hope these tips on how to get the most juice out of lemons, limes, and oranges helped you.

    Also if you have any ideas, tips to share with our visitors on here please send them to my email address



    chefmike56@chefmikedarracott.com









  • Christmas Turkey & apricot stuffing deep tartlets

    Christmas Turkey & apricot stuffing deep tartlets


    Ingredients


    For the short crust pastry


    200g sifted strong bread flour flour 100g butter cubed Pinch of salt 70 ml milk

     

    For the filling


    200 g of turkey breast sliced thin
    small onion ( 40 g ) diced fine
    50 g of sage and onion stuffing mixed with 110 ml of hot water
    6 heaped tsp of apricot jam
    salt and black pepper to taste

     

    Grease and dust with flour a deep 12 holed tart baking tin   Preheat your oven to 175C/350f

    Method for the pastry


    (1) Into a bowl place the butter flour and rub together until it resembles bread crumbs.

    (2) Now add in your milk, and knead it into a pliable dough, if to wet add a little more flour, if to dry add some more.  milk.

    (3) Now cover the bowl in cling film and place in fridge for 20 minutes.

    (4) Now into another bowl mix up your stuffing with the hot water, add the onions, turkey, salt and pepper to taste and mix well together.

    (5) Take dough out fridge and roll out to around 3 mm thick, cut out 12 - 7 cm rings out of dough for tops and 12 10 cm rings for placing in tart tin.

    (6) Next spoon in the filling into each tartlet.

    (7) Now place a top on each tartlet.

    (8) Bake in the oven for 20 - 25 minutes or until golden brown

    Makes 12 tarts

    serves 4 people

     

    Serving suggestions: serve as is or have what you like with them


    Christmas Turkey apricot stuffing deep tartlets recipe chef mike darracott





  • Apple and gooseberry pie recipe

    Apple and gooseberry 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

    220 g cooking apples, peeled cored and sliced to about   2cm thick approx

    130 g tinned drained gooseberries

    130g 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 fruit into the bottom of the pie tin, and then cover it 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: serve it with custard, ice cream or whipped cream or what you prefer.


    Apple and gooseberry pie recipe chef mike darracott








  • Tip for when using garlic

    Tip for when using Garlic


    If you are going to use a knife to mash up your garlic cloves, then you will get the age old problem of the smell left on your worktop, or cutting board.

    What I do when I use a knife to mash up garlic cloves, is get a sealable tough plastic bag, place the garlic into it, seal it after squeezing as much air as possible from the bag, and then using the backside of the knife crush it, inside the bag.

    This can then be easily transferred from the bag to your frying pan, saucepan what have you, with out the odour left laying anywhere you did not want it to.

    Simple yet very affective.

    If you have any tips you would like to share on the blog with our many visitors please send them in using the websites email 


    chefmike56@chefmikedarracott.com


    Tip for when using garlic chef mike darracott

  • PLATE CAKE RECIPE

    My thanks to Tasmin for allowing her Mother's recipe to be published here.

    PLATE CAKE RECIPE:


    Ingredients:

    100g of butter,
    225g of plain flour,
    100g of sugar,
    100g of dried mixed fruit,
    1 tbsp of baking powder
    half a tbsp of grated nutmeg,
    2 beaten eggs,
    150ml of milk.

    METHOD:

    Rub the butter into the flour, add the sugar, fruit, baking powder and nutmeg and stir in. Mix in the eggs and gradually stir in the milk.

    Turn onto a greased 10 inch ovenproof plate (I use an old enamel one which I line with greaseproof paper).

    Bake at 180 degrees C for 35 minutes, until lightly browned and firm to the touch.

    Cut into wedges and serve. Makes about 10 slices and is delicious. 

    Tasmin


    plate cake recipe chef mike darracotts blog

  • 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




  • Gourmet Strawberries in Balsamic Vinegar recipe

    Gourmet Strawberries in Balsamic Vinegar recipe


    The humble strawberry, so many ways we tempt our mouths with these little beautys of nature but have we all made or wanted to make gourmet strawberries that have had their flavour enhanched with an infusion of balsamic vinegar ? well if so here's a recipe to play with.


    It will bring out the fruits flavour, and make the strawberries red colour shine out.


    Enjoy this amazing tasting Gourmet delight.

    Ingredients you will need to make Gourmet Strawberries in
    Balsamic Vinegar.........................

     

    500 g fresh strawberries, hulled and then cut in halves    
    2 tablespoons of balsamic vinegar    
    110 g caster sugar    
    Just under a 1/4 teaspoon freshly ground black pepper

     

    Method to make these

    (1) First after hulling and halving we place our strawberries in a bowl.

    (2) Next slowley pour the vinegar over strawberries,

    (3) And then sprinkle all over with the caster sugar, making sure that we Stir gently to combine it all together.

    (4) Now Cover the bowl with a tea towel or what ever, and let it sit at room temperature for at least 1.5 hours.

    (5) Now shake the black pepper over the  berries and serve right away.

    Serving suggestions:    Serve with Ice cream or what ever you like.






  • 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

  • Spaghetti & garlic meatballs recipe


    Spaghetti & garlic meatballs recipe

     

    Ingredients for meatballs

    2 medium eggs
    2 tsp water
    10 good quality pork sausages
    1/2 kg best beef mince
    1 medium onion, finely chopped
    1 tsp of coriander powder
    1/2 tsp paprika 9
    0g fresh breadcrumbs
    ground black pepper to taste
    4 tsp of vegetable or olive oil

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

     

    Ingredients for the sauce

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

     

    Method for spaghetti


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

    Method for the meatballs

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

    (1) Take the skins off the sausages, place the meat into a bowl, next add the onion, mince beef, bread crumbs, eggs, water, coriander, paprika, and pepper.

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

    (3) Next we make 44 equal sized balls ( approx )

    (4) Now pour the oil into your roasting tray, and place the balls into it, and roll them about by shaking them around in the oil.

    (5) roast balls for 20 minutes or until brown.

     

    Method for sauce


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

    (2) Now cook on a simmer for 20 minutes stirring occasionally, then after 20 minutes add the cooked meatballs to the pan.

    (3) Either then place the drained rewarmed spaghetti divided between 4 plates followed with the meatballs in sauce, or combine the whole lot together and divide between the 4 plates.

    Serves 4 people

     

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

    Spaghetti garlic meatballs recipe chef mike darracott

  • Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe


    main Ingredients

     

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

    For the sauce

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


    For salad


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

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


    Method


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

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

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

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

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

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

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

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

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

     

    Serves 4 people


    Sticky beef ribs and salad recipe chef mike darracott

     

    Serving suggestions: serve with salad or what ever you like.

  • Chilli beef soup recipe

    Chilli beef soup recipe

     

    Ingredients

    1 teaspoon chili powder

    Half teaspoon paprika

    salt and pepper to your taste

    400g Shin beef diced into approx 2cm bits

    1 tsp of garlic powder

    150g fresh Tomatoes approx chopped into 1.5cmsquare bits

    3 small Carrots diced into approx 1.5cm square bits

    2 sticks Celery sliced into approx 1,5 cm thick 1.5cm long bits

    3 medium size Potatoes cleaned and cut into approx 1cm cubes

    1 large Onion diced

    170 g drained washed Cannellini- beans

    Tomato puree 2 tablespoons

    2 Beef stock cubes in 1.3 litres of hot water

     

    Method

     

    (1) First place the stock into a saucepan with the tomato puree and garlic powder, chilli powder, paprika, bring to the boil.

     

    (2) Drop the heat back to a simmer and add your beef.

     

    (3) Simmer the beef for 12 minutes.

     

    (4) Now add all your vegetables except the potatoes they need to be put in towards the end of the cooking time.

     

    (5) Continue to simmer for 2 hours and then add the potatoes and salt and pepper to taste, and cook for a further 18 minutes.

     

     

    serves 4 people

     

     

    Serving suggestions: with bread of your choice or what you like


    Chilli beef soup 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

  • Support Chef Mike Darracott please buy his book

    Please support Chef mike Darracott who lives off his book and suffers with 37 years of brain damage by buying his book A life on prescription from Amazon, the book tells of what happened to him, and about his career being a chef before the accident and preparing food for celebs ...................... please consider supporting him by buying his book today click on link
    http://tinyurl.com/onvuwdy



  • pork chops with braised onions & mushrooms in a lemon sauce

    pork chops with braised onions & mushrooms in a lemon sauce


    Ingredients


    4 lean no bone pork chops

    salt and pepper to your own taste  
    1 onion finely chopped  
    6 button mushrooms, peeled and sliced thin

    2 table spoons of lemon curd brought from any supermarket

    The Juice and zest of half a lemon

    2 tsp of full cream milk or what ever milk you prefer.

    3 teaspoons of vegetable oil or olive oil


      Method


    (1) First pour your oil into a frying pan big enough for the job and put on a moderate heat.

    (2) Now fry your pork chops until cooked and brown, check to see if cooked by using a skewer that you insert into the middle and wait for the juices to run clear, adding salt and pepper to your own taste as you cook them.

    (3) When the chops are cooked, put to one side, and now in the juices, saute the onions and mushrooms for around 2 minutes, stirring them the whole time.

    (4) Next add to the mushrooms and onions the lemon juice and zest, the milk, and then stir in the lemon curd, stir and cook out for another minute.

    (5) Now add back your pork chops, and heat them up all together.

    Serves 4 people


    Serving suggestions: I suggest like in the picture to serve with roast potatoes, boiled cabbage, peas. But what ever works for you will be best.


    pork chops with braised onions mushrooms in a lemon sauce chef mike darracott

  • Apple and plum cobbler recipe

    Apple and plum cobbler recipe

     

    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.


    apple and plum cobbler 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



  • Braised beef and peaches recipe

    Braised beef and peaches recipe

     

    Ingredients


    3 kilos of stewing steak cut into 2cm square chunks 
    15 ml vegetable or olive oil
    50g sweetcorn kernels
    50g garden peas
    half a sliced red pepper
    2 large mushrooms sliced
    Salt and pepper to your taste 
    2 medium onions, diced up
    2 large carrots chopped up about 200g
    2 level tbsp of plain flour
    2 large potatoes chopped up about 300g
    450 mL apple juice 
    80g caster sugar  
    120 mL tomato puree from a tube supermarket
    6 tinned peaches, quartered
    top up with some water if needed


    Method

     

    (1) Place the oil into a frying pan on a medium heat, then rub the meat into the flour, and then sear meat (cook) until brown.

    (2) Now place meat into a saucepan.

    (3) Add in the apple juice and all the other ingredients except the peaches.

    (4) Now bring to the boil.

    (5) knock the heat back to a simmer, and simmer for 20 minutes.


    (6) Now add in the peaches and mix in well, and add salt and pepper to your own taste, and cook for another 15 minutes.

     

    Serves 4 people

     

    Serving suggestions: serve with sliced buttered bread or Bread rolls or what ever you fancy.


    Tasty dish from Chef Mike Darracott, please look at my recipe books available now from Amazon.


    Braised beef and peaches recipe chef mike darracott

  • Eve's pudding recipe

    Eve's pudding recipe


    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.


    Eves pudding recipe chef mike 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

  • Freshly made Dutch Apple Tart recipe

    Freshly made 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


    Enjoy my free recipes, and also take a look at my recipe books onsale, have a great day Chef Mike Darracott.


    freshly made dutch apple tart chef mike darracott

  • Creme Caramel recipe

    Creme Caramel recipe


    Ingredients


    2 teaspoons vanilla essence

    600 ml milk

    1 tin 397g Sweetened Condensed Milk

    100g caster sugar

    8 small eggs beaten

    3 tbs icing sugar

     

     

    For the caramel


    310g caster sugar

    130ml water

    preheat your oven to 150c- 300f- gas mark 2

    Method


    (1) In a saucepan place the milk and the condensed milk and bring to the boil, then drop back to a simmer.

    (2) Then add the sugar until its completly dissolved stirring all the time, then add in eggs and vanilla essence and mix well.

    Now the Caramel


    (3) Place the water and sugar into another saucepan and bring to the boil, then knock back to a simmer, and stir until a caramel colour starts to appear, and slightly thickens until it will cling to the back of a spoon for a few seconds, take off heat and place to one side.


    (4) Now place the milk mixture into an oven proof dish, and then place the dish in a roasting pan thats filled with hot water that comes up half way up the sides of the oven proof dish.

    (5) Bake for 40 minutes or until milk mixture sets.

    (6) Then allow to cool down, and pour over the caramel mixture over it, and then dust it over with some icing sugar

     

    Serves 4 people

    Another free recipe from chef mike, there are many more recipes to be looked at on this site.


    Creme Caramel recipe chef mike darracott  chef michael john darracott

  • Recipe for Bacon egg & baked bean pie

    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



  • 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

  • Chocolate lime cheese cake recipe

    Chocolate lime cheese cake recipe


    Ingredients


    2 drops vanilla essence
    juice and zest of 1 lime
    and 1 other lime sliced for decoration
    140g  digestive biscuits, crushed ( crush by placing biscuits in a plastic bag then covering bag with clean T Towel and then roll over the T towel with a rolling pin. 
    115g  caster sugar  
    160g  dark chocolate melted
    2 tbsp  cocoa powder 
    200g  cream cheese
    45g  butter, melted
    115ml  whipping cream
    10g white chocolate swirls for decoration
    10g milk  chocolate swirls for decoration

     

    Method


    (1) Grease a 18cm cake tin

    (2) Melt the butter in a saucepan on a low heat and mix in the crushed biscuits and vanilla essence.

    (3) Next spoon the biscuit butter mix into your tin and press down to form a base, and place in the fridge for 20 minutes.

    (4) Now whip your cream until the soft little peaks form, add the cooled down chocolate and cocoa powder and mix well together, and then slowly a bit at a time add the lime juice and zest.

    (5) Now add the cream cheese and sugar to the mix and mix together well.

    (6) Take out the base from the fridge, and spoon the mixture onto it and then place in the fridge for 1 to 2 hours.

    (7) Take your 10g each of both white and milk chocolate and using a potato peeler gently cut out some swirls of chocolate over the cake.

    Finally garnish with some sliced lime


    Serves 4 people

    Enjoy my free recipes on this site, i also sell my own recipes books which you will find published on Amazon, together with other books about my life.


    chocolate lime cheese cake 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

  • Almond Chocolate fudge cake recipe

    Almond Chocolate fudge cake recipe


    Ingredients for cake

    1 tsp almond essence
    50g flaked almonds for cake mix
    10g flake almonds for decoration
    3 tbsp golden syrup
    150ml milk
    2 medium eggs
    130 ml corn oil
    4 tbsp cocoa powder
    2 drops vanilla essence
    160 g caster sugar
    120 g self- raise flour

    And For your fudge icing


    10 tbs of cocoa powder
    4 g melted milk chocolate
    4 g melted white chocolate
    235 g icing sugar, sifted
    100 g unsalted butter
    About 5 tbsps milk

     

    Method

     

    Pre-heat the oven to 180C/160C fan/gas 3. Grease, and lightly dust with flour, one 30cm round by 5 cm deep cake tin.

    (1) Place the flour, cocoa powder, into a mixing bowl. Next Add the sugar and then mix in the golden syrup, eggs, corn oil and milk and almond essence, and 50g flaked  almonds until you have a smooth batter, next the vanilla essence, and mix together.

    (2) Next we spoon the mixture into your prepared baking tin and cook in the oven for 30-35 minutes. When baked place on a wire rack until cool.

    (3) Now we make the fudge icing, first melt the butter in a saucepan on a low heat, add the cocoa powder and cook it for about 1 minute, now add the melted white and milk chocolate, Then Remove from the heat and add the icing sugar and milk a bit at a time, if too wet add a little more cocoa powder.

    (4) Next spread the icing on top of the cake with a pallet knife.

        Finally decorate with the remaining flaked almonds.

    Serves around 6 people

    Enjoy this free recipe, and look at my other recipes on this site


     Chef Mike Darracott


    chef mike   almond chocolate fudge cake recipe 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

  • Beef Sausage and chicken stew recipe

    Beef Sausage and chicken stew recipe


    ingredients


    1 tbsp olive oil
    400g diced chicken breast frozen or fresh 
    200g approx 4 skinless beef sausages sliced into 20 - or 30 pieces
    1 onion, sliced
    2 garlic cloves, sliced thinly
    100ml grape juice white or red your choice
    1 x 200g tin drained chopped tomatoes
    1 x 200g tin drained cannellini beans, washed and drained
    200 ml water
    salt and pepper to taste to your taste


    Method

    (1) First Heat up the oil in a large saucepan, and then Cook the chicken and sausage pieces for 4 minutes moving them about to cook them all over.

    (2) Next add the onion and garlic, and cook for 3 minutes.

    (3) Now Add the grape juice and the tomatoes and beans, water, onion and salt and pepper to taste.

    (4) Now put on a Simmer for 30-35 minutes with a lid on top

    serves 4 people

    Enjoy this free recipe and many other recipes and please support me by buying my recipe books.

    Chef Mike Darracott


    beef sausage and chicken stew recipe chef mike

  • Potato gnocchi recipe

    Potato gnocchi recipe

     

    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

  • Lemon & Raspberry Pudding recipe

    Lemon & Raspberry Pudding recipe


    Ingredients


    2 large eggs 

    100g caster sugar

    6 level tablespoons self raising flour   30g melted butter

    The zest and juice of 1 medium sized lemon

    200ml of full cream milk

    grease a 22cm square by 4cm deep oven proof dish and preheat the oven 350f-180c- gas mark 4

    Method

    (1) Into a bowl go's your beaten eggs and caster sugar, now whisk until light and thick and creamy.

    (2) Now add the zest, lemon juice, melted butter and mix together well.

    (3) Next mix in your flour and then beat the mixture into a light batter.

    (4) Place all the raspberries in the bottom of the dish.

    (5) Now put the batter on top of the raspberries.

    Bake in the oven for 30 to 35 minutes.

    Then take out and allow to go cold. And when required either consume cold or reheat and maybe serve with custard or ice cream.

    Serves 4 people


    Lemon and raspberry pudding chef mike recipe

  • Treacle and walnut Cake recipe

    Treacle and walnut Cake recipe 


    Ingredients

     

    8 tablespoons milk
    170 g butter or margarine
    160 g caster sugar
    2 tablespoons golden syrup 
    2 tsp black treacle
    3 medium eggs
    300 g self raising flour
    2 tbsp of water

     

    preheat your oven  350°F- 180°C- gas mark 4

     

    Method


    grease a 22cm long 12cm width and 6cm deep loaf baking tin.


    (1) Cream your butter or margarine, together with the sugar together until light texture.

    (2) Next beat in the eggs 1 at a time.

    (3) Now fold in the flour and milk with the water and the chopped walnuts and syrup and black treacle.

    (4) Next spoon your mixture into the baking tin.

      Bake for 1 hour

     

    Serves 4 people 2 slices each


    treacle cake recipe chef mike darracott

  • Chef Mike Darracotts visit to Hadleigh farm training centre Essex

    I went to teach trainee cooks at the Salvation army's training center in Essex

    And below is the salvation army's write up about it....

    Cooking Up Success In Adversity

    A chef battling daily obstacles as a result of degenerative brain damage will bring encouragement and teaching to Hadleigh Training Centre students who have faced barriers to learning and employment.

    The Salvation Army’s Hadleigh Training Centre had been using recipes published by Chef Mike Darracott for its food preparation and service modules. Mike heard about, and identified with, the trainees’ struggles so offered to lead a simple training session (on Saturday 6 September 2014).

    The training centre works to remove barriers trainees face on the path to employment and enables them to develop wider life skills, all the time supporting them as they gain belief in their own capabilities and prove these capabilities to others.

    Students tackle issues from their lack of confidence and wellbeing to arrested education, as well as battling social stigma attached to their particular conditions. While at the training centre, they are able to take part in training in carpentry, catering, hospitality and retail, estates management, horticulture, IT and rare breeds.

    Chef Darracott said: ‘I saw a photo on Twitter showing that trainees had been using my recipes to support them in their learning. I identified with the obstacles they faced in learning and moving into employment and wanted to visit and encourage them as well as sharing a recipe with them.’

    Catering Operations Manager Ciaran Egan said: ‘The Salvation Army has a history in Hadleigh of supporting the most vulnerable people in the community and offering holistic care as they help move individuals forward in their life journey.

    At the training centre, while we work to remove the barriers that trainees face on the path to employment, we do more than increase their employability.

    We focus on developing each individual in all areas of their life – emotional, physical, psychological, social and spiritual – to enable them to grow and develop.

    ‘To some, The Salvation Army offers them their first break – an opportunity to prove themselves in vocational fields, to build up their sense of self-worth and to improve their lives, as well as helping them realise they can do anything they want as long as they apply themselves.’  

    Ciaran believes Chef Darracott’s visit will be a great encouragement – not only will trainees learn new skills and benefit from the different teaching style and approach from Chef Darracott, but it will also affirm the work they’ve been doing, providing a real recognition of their efforts.

    Mike and his wife Kim will teach the trainees to make Cornish pasties – the first recipe he learnt. The trainees are currently working towards their Level 1 Award in Introduction To The Hospitality Industry as part of a National Open College Network qualification, and this session will contribute to their course.

    Please visit there page by clicking the picture below



  • 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

  • Being disabled

                                          Being disabled



    Being disabled with spine and brain damage from an accident 37 years ago, I really respect the work that people are doing at Hadleigh farm training centre in Essex, which is run by the Salvation Army.

    It’s so difficult even if your able bodied, but if your disabled it can be much harder for a person to get a job or other things we may all take for granted, I know I have had the same kind of problems in my life.

    These types of places are so very important to so many, and I for one even though I myself am disabled, try to inspire and help and to encourage fellow disabled people to reach for the stars.

    I recently had the pleasure of teaching trainee cooks at the training kitchens 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. Furthermore all the staff at the centre were really top caring people, and I thank them for all the work they do at the training centre.

    So 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 on the tea rooms is excellent, so please support the cause and go along to the farm.

    Down below are pictures from my day at the training centre, please support them in any way you can. Click on any photo to visit the training centre...............

     

    Chef Mike Darracott


      
      

  • Turkey leek and smoked bacon pie recipe

    Turkey leek and smoked bacon pie recipe


    Ingredients

    For filling

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

    for pastry

    Short crust pastry

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

    Method for pastry

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

    Method for filling

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

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

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

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

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

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

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people


    turkey leek and smoked bacon pie recipe chef mike darracott

  • 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

  • Chunky Beef & Vegetable Soup recipe

    Chunky Beef & Vegetable Soup recipe

     

    Ingredients

     

    400g Shin beef diced into approx 2cm bits
    1 tsp of garlic powder
    150g fresh Tomatoes approx chopped into 1.5cm square bits
    Pearl barley 75g
    3 small Carrots diced into approx 1.5cm square bits
    2 sticks Celery sliced into approx 1,5 cm thick 1.5cm long bits
    3 medium size Potatoes cleaned and cut into approx 1cm cubes
    1 large Onion diced
    Tomato puree 2 tablespoons
    2 Beef stock cubes in 1.3 litres of hot water
    Salt and Pepper To taste

     

    Method


    (1) First place the stock into a saucepan with the tomatoe puree and garlic powder bring to the boil.


    (2) Drop the heat back to a simmer and add your beef.


    (3) Simmer the beef for 12 minutes.


    (4) Now add all your vegetables except the potatoes they need to be put in towards the end of the cooking time.


    (5) Continue to simmer for 2 hours and then add the potatoes and salt and pepper to taste, and cook for a further 18 minutes.

     

    serves 4 people

     

    Serve with bread of your choice make this free soup recipe now


    chunky beef and vegetable soup 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



  • Mexican baked eggs recipe

    Mexican baked eggs recipe



    Ingredients


    1 medium size green chilli, deseeded and finely chopped

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

    pinch cayenne pepper

    1 pinch paprika

    300g can drained chopped tomatoes

    100g red pepper

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

    4 small eggs

    60g shredded spinach

     

    Method


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


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

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

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

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

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

     

     

    serves 4 people

    Mexican baked eggs recipe chef mike darracott

  • Apple & pear cauliflower cheese recipe

    Apple & pear cauliflower cheese

    Ingredients:

    1 medium pear peeled cored and cut into thin slices 3cm long by about 1 cm thick.


    1 cooking medium apple peeeled cored and cut into thin slices 3cm long by about 1 cm thick.


    55g unsalted butter


    60g plain flour


    1 medium cauliflower (approx 450g)


    salt & pepper to taste


    450 ml milk


    100g grated cheddar cheese + 20g grated cheddar cheese for sprinkling on top.

     

    Method

     

    preheat the oven to 200C - 395F- Gas- 7


    Grease a 21cm square 5cm deep oven proof baking dish


    (1) Remove the leaves from the cauliflower, then cut a deep cross in the bottom of the stem, then place in a saucepan, and just cover it with water and bring to the boil and then simmer for 10 minutes.

    (2) Now Place the butter and melt it a large saucepan, and then add the flour, Over a low heat mix the two together until mixed and cook out for 2 minutes.

    (3) Next, step the heat up to medium and add in the milk and whisk for about 5 minutes until its a thick sauce if a little to thick add a little extra milk, an then add the grated cheese and stir in until melted. Take it off the heat and place to oneside for a moment.

    (4) Now Break off the cauliflower florets from the main stem and Place the florets with the apple and pear all mixed together in the greased baking dish large enough to hold all of them.

    (5) Pour the cheese sauce all over the cauliflower & fruit ensuring all the florets are covered. Sprinkle with the remaining grated cheese


    Bake in the oven for 30 minutes.

     

    serves 4 people



    apple and pear cauliflower cheese recipe chef mike darracott

    You will find many more recipes in my latest book cook like mum just click thebook below.........................



    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

  • 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

  • Michael J Darracotts Life On Precsription on Kindle

    Chef Mike Darracotts life story in his book

    Life On Prescription

    Explore my tragic journey, starting at the death of my father as a boy of just fifteen, and the end of my catering career at the age of just twenty, due to a car crash.


    And my horror, of discovering a hidden brain injury that was a result of the car crash, that lay hidden for over 23 years that had by then forced me to endure a life on prescription.


    The brain injury that I sustained caused the disorder Arnold-Chiari malformation, and I had no idea that I was even suffering from it.

    Please click on my book below that will
    take you to Amazon to buy a copy
    of my book on Kindle.


    chef mike darracotts book life On Prescription

     

  • Recipe book cook like mum by chef mike darracott of the war cry magazine

    Good Morning guys am glad your liking my recipes owing to disability with brain damage for last 38 years my only way of paying our way for my wife and myself is selling my recipe books.


    So please consider a copy or please let people know, sold only 20 copies so far, and I need at least 100 sales a week to just buy food.


    You will also find my recipes each week in the salvation army's war cry which I write my recipes for to help people worst off than myself.


    CLICK ON MY BOOK TO GO TO AMAZON
     



    cook like mum recipe book chef mike darracott
  • Apple and plum crumble

    Apple and plum crumble


     

    Ingredients


    For the filling  


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

    670g cooking apples, peeled, cored and thickly sliced

    12   plums, stones removed, cut into bite size chunks 

    30g light muscovado sugar 

    1.5 tsp ground  cinnamon  

    3 tbsp  water 

    For the crumble


    150 g  butter

    150 g  demerara sugar 

    320 g  self-raising flour


    Method


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

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

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

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

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

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

     

    Serves 4 people


    Enjoy Chef Mike Darracott



    apple and plum crumble recipe chef mike darracott

  • 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.
  • The War Cry Magazine

    Good morning everyone thanks once again for looking at my website

    I would like to remind you that my recipes can also be found in the Salvations armys magazine each week The War Cry towards the back of the magazine, the magazine as amazing interesting features each week.

    So next time your on a high street somewhere, dont just walk by the lady or man handing out the magazine, help somone less fortunate than your self by supporting the salvation armys cause.

    Here's their page

    http://www.salvationarmy.org.uk/uki/ExploreOurMission

    And here's the War Cry magazine page

    http://www.salvationarmy.org.uk/uki/WarCry


    Thank you from Chef Mike Darracott

  • 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

  • Cod in coriander and parsley sauce

    Cod in coriander and parsley sauce

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

    (1) First we melt the butter in a  frying pan. And then add the flour to the butter to make a roux and whisk together to get rid of any lumps.

    (2) Cook out the roux over a low heat whisking it all of the time until done takes around 3-4 minutes.

    (3) Next add a little milk to the roux and  mixing thoroughly. Now Continue to gradually add the rest of the milk a little at a time, keep whisking until all the milk has been added.

    (4) Bring to the boil. Add in the Fish Stock cube to flavour the sauce, whisk until dissolved. Reduce to a simmer then add your cream, and mix in well.

    (5) Now place the cod  into the pan, and mix all together, add the coriander, and parsley.

    (6) Cook stirring from time to time for around 6 minutes.

    Serves 4 people


    chef mike darracotts cod in coriander and parsley sauce

  • Tomato soup cake recipe

    Tomato soup cake recipe



    Ingredients


    113.5 grams  of butter or margerine - I use stork

    226.5 grams soft brown sugar

    397   grams  plain flour

    5 level teaspoons of baking powder

    1 level teaspoon of bicarbonate of soda

    1.5 teaspoons cinnamon & nutmeg

    half teaspoon of gloves if liked and available

    1 310 ml can of condensed tomato soup

    142   ml of water

    170  grams of raisins seedless if possable

    57   grams of walnuts or mixed nuts if liked


    Method


    Preheat oven to 350F  - 180c - gas mark 4


    (1) grease and line with grease paper a 9 inch deep tin

    (2) cream butter or margerine with sugar

    (3) Next add dry ingredients with soup and water ( and fruit and nuts if used )

    (4) Now spoon into tin, and bake for 1 and three quarter hours to 1 and a half hours

    (5) remove from paper and leave to cool on wire rack

    Makes a nice cake suitable even for Christmas

    Serves 8 slices 4 people

    Chef Mike Darracott thanks M Poole of south yorks for sending in this recipe, of which I baked, and also changed into gramms and ml for our readers



    Tomato cake recipe on chef mike darracotts website

  • Chicken and bacon wrap with apple stuffing recipe

    Chicken and bacon wrap with apple stuffing, very tasty treat this recipe, made by me chef mike darracott, can be found by clicking on the image below which will take you to the recipe page.

    chicken and bacon with apple stuffing wrap recipe chef mike darracott





  • Fresh Vegetable soup recipe

    Fresh Vegetable soup recipe by Chef Mike Darracott please click on the picture below to go to recipe page.


    spring vegetable soup recipe 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
  • fresh Banana tart recipe

                                   Fresh Banana tart recipe



    Try this fresh Banana tart with a fresh strawberry glaze recipe, Chef Mike Darracott, click on the url below to go to recipe page



    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/685-Banana-tart-with-a-strawberry-glaze




    banana tart with strawberry glaze recipe chef mike darracott
  • Fresh tomato soup recipe

                             Fresh tomato soup recipe


    Fresh tomato soup recipe on my blog now Chef Mike Darracott

    Just click on the url link below to go to page.......


    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/704-Tomato-soup-recipe


    chef mike darracott tomato soup recipe

  • Fresh Mayonnaise

    Fresh Mayonnaise recipe


     

    Ingredients


     

    2 tspn vinegar

    2 egg yolks

    1 tspn boiling water

    ¼ tspn  mustard

    Salt & pepper

    240 ml olive oil

     

    Method



    First we get a bowl, into the bowl goes yolks, vinegar, salt pepper, and the mustard, we need to whisk this up very well.


    Now the most important part in my opinion about making mayonnaise is the adding the olive oil, this must, and I will repeat, this must be added gradually, or it will curdle.


     So we now add the olive oil slowly to the ingredients already in the bowl, whisking all the time, once you have slowly added all of the oil, now we slowly whisk in the hot water, check for taste and add a little more seasoning if required.

     

    Enjoy Chef Mike Darracott

  • Fresh Noodles recipe

    Fresh Noodles recipe

     

    Ingredients



    2 eggs

    2 Pinch of salt

    2 tbspn olive oil

    200 g plain sieved flour

    2 egg yolks

     

    Method



    First we need to get our sifted salt and flour into a bowl, piled up in the middle of the bowl like a volcano, next make a well like hole in the middle of your volcano, and place your oil and eggs, and slowly mix them all into the flour, mix into a smooth dough, add more water or flour if to sticky or dry.



    Spread a little flour over top of dough and cover with some cling film, and Leave to rest for a while in your fridge, now after say 10 minutes take your dough out of fridge, we now need to roll out the dough into a thin say ¼ cm or more up to you thick rectangle, dusting the dough the whole time with a little flour to stop it from sticking.



    Now cut the dough into long ½ cm wide strips, and leave to dry.


     

    To cook gently boil them for ten minutes in salted water to taste, and serve with whatever you wish.


     

    Serves about 6 or more depending on portions

     

    Enjoy Chef Mike Darracott

  • Happy xmas 2013 from chef mike darracott

    From chef mike Darracott have a Happy christmas see you next year hope you enjoyed my recipes, please consider buying my books for xmas pressies from this site









  • Steak pie recipe

    Steak pie recipe


    Ingredients for short crust pastry

    Short crust pastry

    235 g plain sifted flour

    53 g unsalted butter

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

    Method


    Preheat oven to 200c/392f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next add just enough water to achieve a firm to touch dough.

    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

    Next take your dough out and cut in half, place one half back in fridge for the moment, grease a 24 cm round or square by 2 cm deep oven proof dish, roll out your dough to fit the bottom and sides, cut off any excess.


    Next cover the pastry with either the rice or dried peas to prevent the pastry rising when baking blind. Put into oven and bake until pastry is just half cooked, then take out and leave to one side.

     

    Ingredients for filling

    390 grams diced stewing steak

    100 grams of sliced mushrooms

    Salt and pepper to taste

    1 medium chopped red onion

    30 grams of frozen defrosted peas

    1 beef stock cube

    3 tbs of vegetable oil

    1 level tsp of corn – flour in a little water

    100 ml water

    Method

    Heat the vegetable oil on a very low heat in a frying pan, add the onions, and cook for about 2 minutes, next  add the steak to the pan, and cook very slowly until about half cooked. Now add the mushrooms, peas, salt and pepper to taste.


    And mix together, make up the beef stock in 100 ml of hot water, now add the corn - flour to the oil in the frying pan, and mix well, next add the stock you just made and stir in well. Take off heat and leave to one side for the moment.

    Now get your pie base, and spoon the meat mixture into it, take the other half of the dough out of fridge, roll out and cover the top of the pie, cut off any excess pastry, and using your fingers or a fork crimp the sides down like the picture shows.

    Bake for around 35 to 40 minutes

     

    Serves 6 people


    Enjoy this recipe Chef Mike Darracott



    steak pie recipe chef mike darracott

  • Lamb mint and rosemary pie

    Lamb mint and rosemary pie


    Ingredients

     

    400g Lamb neck fillet diced

    6 large mushrooms sliced 8 fresh mint leaves finely chopped up 3 tsp of dried rosemary or fresh 1 medium diced onion 2 vegetable stock cube in 125ml of boiling water 1.5 tsp of corn flour 5 tsp of vegetable oil (200g potato wedges) optional (150g sweetcorn kernels) optional

     

    Ingredients for Short crust pastry


     
    240 g plain sifted flour and       
    55 g lard      
    55 g margarine
    and Pinch of salt
    25 ml water

     

     

    Method

     

    Preheat oven to 200c/292f, next place your flour, and fats into a bowl and add a pinch of salt, mix together until you have a sandy like consistency. Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it.



    Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

     

    Now grease a deep 6 holed pie tin, and take out your chilled pastry, and roll out 6 disks of pastry to fit the holes, and roll out 6 tops.

     

    Now heat up the vegetable oil in a saucepan, add the onions, and half cook them, then add the mushrooms, rosemary, and mint, and continue to cook for a couple of minutes on a low heat, next add your meat and stir around until the meat is about half cooked.

     

    Now take your stock cubes in a jug, pour in the boiling water and dissolve cubes, now add to the saucepan, and finally take the corn – flour mixed in a little water, and add a little at a time to the mix, stop adding the corn – flour  when the mix turns into  a thick enough gravy.

     

    Next spoon this filling into each pie base, and then cover with tops, sprinkle some cracked black pepper on top, if you so desire, bake in the oven for around 10 to 15 minutes.


    Serving suggestion with sweetcorn and potato wedges


    Serves 6

    Enjoy Chef Mike Darracott


    lamb mint and rosemary pie chef mike darracott

  • Proper Cornish Childhood By Cornish author Michael J Darracott

    Proper Cornish Childhood


    The story of Chef Mike Darracotts early days


    Buy it now on Amazon


    A true story of me as a 10 year old Cornish boy who in 1967 watched the Torrey Canyon oil tanker being bombed. The tanker was snagged on rocks, on the seven stones reef.



    My accounts of the devastation that followed on Cornish beaches, is harrowing.


    Also, 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.



    Furthermore, what I experienced growing up between 1966 - 1967, a Proper Cornish Childhood is a fascinating voyage of discovery of life in 1960s Cornwall.


    proper cornish childhood chef mike darracotts childhood days

  • Chef mike darracotts new recipe book cook like mum

    Chef Mike Darracotts latest recipe book

    Cook Like Mum


    Hello from the Cornish Chef Mike Darracott, my latest book of 85 recipes is out now, it can be found on Amazon by clicking on the photo below.

    Its a very easy to follow recipe book, and consists of both main meals and desserts.

    Please buy a copy and support my writing, it also keeps this site up and running.


    chef mike darracotts latest recipe book cook like mum
  • Pork chops in an apple and sultana sauce recipe chef mike

    Pork chops in an apple and sultana sauce

     

    Ingredients

     

    5 medium cooking apples, chopped

    30 g sultanas

    3 tablespoons brown sugar

    1 tsp English mustard

    2 tbs unsalted butter

    125 ml of fresh apple juice

    1 tsp of coriander

    2.5 tablespoons of olive oil or vegetable oil

    6 100 g pork loin chops

    3 teaspoons lemon juice

    2 tsp of corn flour mixed with a little water

    Salt and pepper to taste

     

    Directions


    Method


    Place into a frying pan your oil and pork, and fry on a low heat until just tender, take out of the pan and place to one side.


    Next add the butter to the juices in the pan, and stir in the sugar, next add the apple juice, mustard, sultanas, apples, coriander and lemon juice, and cook for around 10 minutes on a medium heat.


    Allow the ingredients to go tender while stirring, add salt and pepper to taste, and then the corn flour, stir until thickened, and then add back in the pork, cook for a further 5 minutes on a low to medium heat.


    Now serve with boiled potatoes and peas, or whatever you feel like.

    Serves 6 people



    pork chop in apple and sultana sauce recipe chef mike darracott

  • Been unwell

    Hello guys, I will be back with recipes tomorrow Monday, the low pressure weather we have had

    recently as been affecting the brain damage I have, its causes high pressure in my head

    that inturn gives mind blowing headaches, eye and ear pain, coupled with dizziness

    and sickness, bit on the mend and will be doing my free recipes on blog from Monday again.

  • Key lemon pie recipe

    Key lemon pie recipe

     

    Base


    250g digestive biscuits

    110g unsalted butter, melted


    Filling


    405g can Condensed milk 

    Grated zest and juice of 5 large lemons

    300ml carton double cream

    2 drops of vanilla essence


    To decorate

    1 lemon sliced up


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


    Method


    Grease lightly a 23cm round dish


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


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


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


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


    Serves 8 people


     key lemon lime pie chef mike darracott

  • Have a great weekend from chef mike darracott

    Hi guys I wish you all a great weekend, and will be back here on Monday with a weeks worth of recipes for you guys.




    Chef Mike Darracott
  • Merry Christmas from Chef Mike Darracott

    Hi Guys its almost here, the best time in the year, one of the biggest party times of the year, I will soon be writing up some more Christmas recipes for you all, and after the big day will also be making some Christmas related recipes with left overs.



    Keep  an eye out on my blog page, if your going away, have a great holiday, and stay safe, Chef Mike will be here next year with more recipes for all.
  • Chef Mike Darracott would like to hear from you

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

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

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

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

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

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

    Disclaimer

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

    Thanks Chef Mike Darracott

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