Search site
Translate site
Amazon Search
  • Hawaiian pizza recipe Chef Mike Darracott

    Hawaiian pizza recipe

    Chef Mike Darracott

     

     

    Ingredients for short crust pastry

     

    260 g plain sifted flour

    53 g lard

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

     

     

    Ingredients for Pizza filling

     

    1 large diced half fried onion

    360 grams of sliced ham

    1 410 gram tin of drained pineapple cubes diced

    3 tbsp vegetable oil

    100 grams of grated cheddar cheese

    1 tsp of dried oregano

    Salt and pepper to taste

    50 grams tomato puree

     

     

    Method for pastry

     

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

     

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

     

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

     

    Method for filling

     

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

     

    Serves around 6 to 8 people

    My Hawaiian pizza chef mike darracott

    Enjoy chef mike



  • 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

  • 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

  • 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

  • My Battenberg cake recipe

    My Battenberg cake recipe


     Ingredients


    240 g Caster Sugar

    240 g Butter

    240 g Self-Rising Flour

    Milk if required

    4 small Eggs, Beaten

    2 drops Vanilla Essence

    6 tbs of Raspberry Jam

    A Few Drops Red food coloring to make pink

    24g Almond Paste

     

    Method

     

    Preheat your oven to 375F Gas Mark 5

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 6 people

    My Battenberg cake recipe chef mike darracott .. Mike Darracott

    Chef Mike Darracott

  • Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    Cornish Chef Mike Darracott  

     

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     
    Make My Cornish Heavy cake Hevva cake recipe Chef Mike Darracott

     

    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

  • Raspberry and Strawberry Trifle recipe Chef Mike Darracott

    Raspberry and Strawberry Trifle recipe Chef Mike Darracott

     

     Ingredients  



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

     

    Method

     

    Take the sponge fingers and spread the strawberry jam on all of them.  Next place the sponge fingers into a bowl, make your jelly and pour carefully over the sponge.


    Now add the cleaned halved strawberries and raspberries to the jelly, save a few back for garnishing later.

    Wait until cooled down, and place in fridge until set.

     

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

     

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


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


    Serves 4   

    Raspberry and Strawberry Trifle recipe Chef Mike Darracott

    Enjoy Chef Mike Darracott

    Chef Mike

  • 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

  • Chef Mikes Salmon Tagliatelle recipe

    Chef Mikes Salmon Tagliatelle recipe

     

     

     

    Ingredients

     

    1 Tsp of finely chopped Parsley

     

    1 small finely chopped Onion

     

    40 g grated vegetarian Cheddar Cheese

     

    90 ml of soy milk

     

    4 tsp veg oil

     

    400g fresh salmon cut into - bite size chunks

     

    20 g whole small carrots

     

    20 g Broccoli florets

     

    10 g Sugar snap peas

     

    20 g Tagliatelle pasta

     

    Salt pepper to taste

     

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

     

    Method

     

     

     

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

     

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

     

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

     

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

     

    (5) Fold in the parsley to the sauce.

     

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

     

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

     

     

    Serves 4 people


    Chef Mike darracotts Salmon Tagliatelle recipe

    Enjoy Chef Mike


    Chef Mike Darracottt recipes

  • 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
     
  • Tasty Pea and potato pakora recipe Chef Mike Darracott

    Tasty Pea and potato pakora recipe
    Chef Mike Darracott

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

     

    Ingredients

     

    6 tbs of vegetable oil for deep frying

    440g potatoes boiled and mashed

    3 fresh green chillies, seeded and finely chopped

    3 spring onions or half a medium onion, finely sliced

    1tsp ground cumin

    120g frozen peas, thawed out

    1 tsp turmeric

    1 tsp chilli powder

    1tsp baking powder

    3tbsp chopped fresh coriander leaves

    170ml cold water

    110g gram flour
    Salt & pepper to taste


    Method


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

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

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

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

     

    Serves 4 people  4 balls each


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

    tasty pea and potato pakora recipe chef mike darracott

  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

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

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

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

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

     

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

     

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

     

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

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

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




    Enjoy these scones made by Chef Mike Darracott

  • Fresh raspberry and red berry Trifle recipe

    Fresh raspberry and red berry Trifle recipe



    Ingredients

     

    1 pack sponge fingers                             

    1 pack raspberry jelly

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

    1 tin or packet of custard   
                                       
    200g fresh raspberries

    3 Tbsp of raspberry jam   
                                      
    5g caster sugar   
                        

    300ml of whipping cream

     

    Method

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

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

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

     

    Serves 4

    raspberry and red current trifle recipe chef mike darracott


    Enjoy Chef Mike

  • Chicken Popcorn with mixed herb mayo recipe

     Chicken Popcorn with mixed herb mayo recipe

     

    Ingredients

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

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

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

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

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

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

     

    Serves around 4 people

    Enjoy Chef Mike Darracott


    chicken popcorn with mixed herbs mayo recipe chef mike darracott

    Enjoy Chef Mike

  • 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  
  • Banana Split Berry and Yogurt Parfaits recipe

    Banana Split Berry and Yogurt Parfaits recipe
    Chef Mike Darracott


    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

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

    3 tsp hot water

    1 large banana (about 1 cup sliced up)

    Method

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

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

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

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

    serves 4 people  Please share this website with your friends


    Enjoy Chef Mike Darracott


    Banana Split Berry and Yogurt Parfaits recipe chef mike darracott

  • Cornish Heavy cake recipe Chef Mike Darracotts Recipe

    Cornish Heavy cake recipe Chef Mike Darracotts Recipe


    In Cornwall known as Hevva cake  
     

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

     

    Preheat oven to 200c/392f

     

     

    First rub the margarine into the caster sugar, next whisk your egg up in a glass, and then add to sugar and margarine, mix together well, next add your salt and flour and fruit mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep, spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     

     

    Enjoy Chef Mike Darracott


    cornish heavy cake recipe chef mike darracott

  • All About Risotto in Italian Food

    All About Risotto in Italian Food


    There is really no definitive answer as to how rice arrived in Italy.  However, as soon as it made its way to Italy in the fourteenth century, most likely from Spain, it became a hit in Italian food. 


    Areas of the country outside of Milan have the perfect blend of flat land, water, and humidity to make rice cultivation a very successful endeavor. 


    The intensive rice cultivation that began in the fourteenth century has continued and has made rice a staple in regional Italian food. 


    Perhaps the most popular example of rice in Italian food is in risotto.  Although risotto is considered a very serious dish in Italian food, it actually started out as a joke.  As the legend goes a young apprentice was staining the glass used in the Duomo di Milano, a magnificent gothic cathedral, in 1574.


    He was relentlessly teased because it looked as if he had added saffron to pigments in order to obtain more vibrant and brilliant colors.  When it came time for his master's wedding, he decided to play a little joke to show how tired he was of the teasing.

    So, he added saffron to the rice that was to be served at the wedding.  The plan backfired and the rice was so popular amongst the wedding guests that it became the staple of Italian food that we know today. 

    There are four main components to the risotto we know in Italian food today.  The first is the soffritto.  Sometimes this can be special ingredients specific to the type of risotto being made.  However, it is typically a mixture of vegetables, butter, oil, and onions.


    This mixture is sautéed in the same skillet where the rice will later be cooked.  The next component is the broth.  The broth can be homemade or canned and can be beef, chicken, vegetable, or fish.  The third component is the flavoring ingredient.  This is the component that will give the risotto its specific flavor.


    This can range from vegetables to meat, truffles, or the ingredient that started it all, saffron.  Now of course, the final component is Italian rice.  The rice that is used in Italian food is made up of large grains with lots of starch.  This rice is perfect for risotto because it can absorb large amounts of liquid and still remain firm. 

    Risotto is a very popular Italian food dish, but it is also one of the most botched Italian food dishes because of the precise way in which the rice is prepared.  Some tips to making it successfully at home include not washing the rice.


    If you were to wash the rice beforehand it would eliminate much of the starch that is needed to make good Italian food.  There are also different types of Italian food rice and you will want to pick the rice that is most appropriate for your recipe.


    All rice is not created equal so check your recipe and cookbooks to decide which rice is best to use.  You'll also want to use a double-bottom sauté pan.


    This will keep the heat uniform to make sure the rice cooks evenly.  It is important to sauté the rice until it is toasted before adding the broth.  However, don't cook it too long or it will harden.


    This is the most important part of making an authentic Italian food risotto, make sure the rice is toasted.  After that it is all downhill.  Just follow these tips and pretty soon you'll be cooking like a professional Italian food chef.



    Thanks for reading    
  • Egg Bacon and cheddar cheese strata chef mike darracott

    Egg Bacon and cheddar cheese strata chef mike darracott


    Ingredients


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

    Method

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

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

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

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

    Serves 4 people


    Egg Bacon and cheddar cheese strata chef mike darracott

     

  • 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

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

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


    Ingredients

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

    Method

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

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

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

    Serves 4 people



  • Minced beef Basil potato & cheddar cheese Frittatas

    Minced beef Basil potato & cheddar cheese Frittatas


    Ingredients

     

    3 tablespoons olive oil
    4 medium potatoes, peeled and shredded
    1 large diced fine  onion
    Half handful of very fine chopped basil
    150g grated mature cheddar cheese
    Salt and black pepper to own taste
    5 medium eggs beaten well
    4 - 5 tsp corn flour in very small amount of milk to mix
    200g minced beef
    1 small fine diced red pepper

    Method

    (1) Into a bowl mix together all the ingredients except the oil.

    (2) Now eat up the oil in a fying pan.

    (3) Now using a large serving spoon divide up roughly the mixture in the bowl into 4 mounds, or fry the whole mix in one large pat.

    (4) Now spoon in each mound into the hot oil and using spoon press down lightly to form a basic circle, then allow to fry for 3 - 4
    minutes each side, or until golden brown.

    (5) Serve with chips or what you like.

    serves 4 people


    Enjoy Chef Mike Darracott


    Minced beef Basil potato & cheddar cheese Frittatas chef mike darracott  chef mike

  • Lemon tuna with cheese and onion mayo on toasted bread

    Lemon tuna with cheese and onion mayo on toasted bread roll recipe Chef Mike Darracott

     

    Ingredients

     

    400g  of drained tuna

    3 tablespoons mayonnaise

    salt & pepper to taste

    4 Large bread rolls, split and toasted

    8 slices ripe tomato for garnish

    8 slices Cheddar cheese

    The juice of one small lemon & zest

    A sprig of parsley for garnish

    1 small onion sliced very fine

     

    Directions

     

    Turn grill on

     

     

    (1)  Into a bowl, mix together well the tuna, onion, mayonnaise, with the salt & pepper lemon juice & zest.

    (2). Spread tuna mixture onto the toasted roll halves and place them on a baking sheet.

    (3) Top each half with 2 slices of tomato and  2 slices of cheese.

    (4) Grill until cheese as melted.

    (5)  Garnish  with parsley and then put the remaining toasted top on.

     

    Serves 4 people



    lemon tuna with cheese recipe 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.

     





     

     

     

     

     

     

    Chef Mike Darrcott’s for baking

    Chef Mike Darrcotts for cooking

    Chef Mike Darrcotts for salads

    Chef Mike Darrcotts for sweets

    Chef Mike Darrcotts for recipes

    Chef Mike Darrcotts for free recipes

    Chef Mike Darrcotts for kitchen help

    Chef Mike Darrcotts for recipe ideas

    Chef Mike Darrcotts for cooking calculators

    Chef Mike Darrcotts for hints and tips on cooking

  • Sorted Magazine and my column Healthy Cooking with Mike Darracott

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

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

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

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

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

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


    sorted Magazine Healthy Cooking with Mike Darracott

  • 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

  • Sweet Tomato soup cake recipe

    Sweet Tomato soup cake recipe

    Chef Mike Darracott



    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


    sweet Tomato soup cake recipe 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

  • Chef Mike Darracotts Carrot cake recipe

    Chef Mike Darracotts Carrot cake recipe

     

    Ingredients

     

    For the carrot cake

    5 medium eggs

    440ml olive oil or vegetable oil

    380g plain flour

    pinch of grated nutmeg

    1 tsp bicarbonate of soda

    540g sugar

    500g of carrots, grated   save 4g for decoration

    2 tsp ground cinnamon

    130g chopped walnuts      save 10g for decoration


    For the icing

     

    half a tsp vanilla essence

    210g cream cheese

    150g/5½oz caster sugar

    90g butter

    Method

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

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

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

    (3) Place the mixture in the cake tin.

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

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

    Make the icing

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

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

     

    Serves 4 people


    chef mike darracotts carrot cake recipe

  • Fresh Cod & dates With cheddar Cheese & Chive Bake

    Fresh Cod & dates With cheddar Cheese & Chive Bake

    Chef Mike Darracott


    Ingredients


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

    Method

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

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

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

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

    (5) Next pour this over the fish.

    (6) Now bake for thirty minutes.

     

    Serves 4 people


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

  • Creamy chocolate croissant's recipe

    Creamy chocolate croissant's recipe

     

    Ingredients

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

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

     

    Method

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

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

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

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

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

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

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

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

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

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

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

    Makes 14 croissants

     

    Serves 4 people

     

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


    creamy chocolate croissant recipe chef mike darracott

  • Italian Potato gnocchi recipe

    Italian Potato gnocchi recipe

    Chef Mike
    Darracott

     

    Ingredients

     

     

    740g potatoes

    2 medium egg yolks

    60g plain flour

    salt and pepper to taste

    1 tsp of garlic powder

    50g cheddar cheese

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

     

    around 6 pieces each

    potato gnocchi recipe chef mike darracott

  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

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

     

    Method

     

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

     

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

     

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

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

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

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

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

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Lean Lamb Squab pie recipe

    Lean Lamb Squab pie recipe

    Chef Mike Darracott

     

    Ingredients

    for filling

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

    for pastry

    Short crust pastry

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

    Method

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

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

    Method

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

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

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

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

     

    Serves 4 people

    Lean lamb squab pie recipe chef mike darracott

  • Apple and apricot crumble recipe

    Apple and apricot crumble recipe

    Chef Mike Darracott


    Ingredients for filling


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


    Ingredients for crumble
     

    120 g unsalted butter
    115 g caster sugar
    190 g plain flour
    1 tsp of cinnamon


    Method


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

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

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

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

    (5) Next to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the 1 tsp of cinnamon.

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

    Serves 4 people

     

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


    apple and apricot crumble recipe by chef mike darracott

  • 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


      

       

  • Cinnamon coated Jam Doughnuts recipe

    Cinnamon coated Jam Doughnuts recipe

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


    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

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

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

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

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

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

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

    Enjoy

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

  • 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


  • Coriander and Thyme Corn beef Hash recipe Chef Mike Darracott

    Coriander and Thyme Corn beef Hash

    Chef Mike Darracott


    Ingredients


    5 large potatoes cut up into ¼s

    Tin of corn beef

    56g grated Cheddar cheese   ( optional )

    Egg cupful of milk

    28g  butter

    Salt & pepper to taste

    2 tablespoons each of dried powered Thyme and Coriander

     

    Method

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

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

    Serves 4



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

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

    cook like mum recipe book chef mike darracott

    Cornish born chef writer Michael J Darracott


  • Hevva cake Cornish Heavy cake recipe Chef Mike Darracott

    Hevva cake Cornish Heavy cake recipe

    Cornish Chef Mike Darracott   

    Ingredients

     

    453 g of flour

    Pinch salt

    170 g Margarine or butter

    170  g  caster sugar

    170  g mixed dry fruit

    1 egg

    100 ml of water

    2 tspn of granulated sugar

     

    Method

     

    Preheat oven to 200c/392f

     

    First rub the margarine into the caster sugar.

    Next whisk your egg up in a glass, and then add to sugar and margarine, mix together well.

    Now add your salt and flour mix together well.

    Grease and flour a baking tin 21 cm square by 3 to 4 cm deep.

    Spoon in your mix, and then sprinkle some granulated sugar on top.

     

    Bake in the oven 40 to 45 minutes

     

     

    Enjoy Chef Mike Darracott


    chef mike darracott Make Cornish heavy cake known as hevva cake chef mike darracott

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

    cook like mum recipe book chef mike darracott

    Cornish born chef writer Michael J Darracott

  • Rich tangy Dutch Apple Tart recipe

    Rich tangy Dutch Apple Tart recipe

    Chef Mike Darracott



    Ingredients for the sugar paste


    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

    Method sugar paste

    Preheat your oven to 220c/428f

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

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

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

    Ingredients For the filling

    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water

    Method filling

     

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

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

    Garnish top of pie with the granulated sugar

    Serves 6 people

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

    Chef Mike Darracott #Cornish # Cornwall #Penwith


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

    cook like mum recipe book chef mike darracott



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

    Creamy Berry & Banana Split Yogurt parfaits recipe

    Chef Mike Darracott



    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

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

    3 tsp hot water

    1 large banana (about 1 cup sliced up)


    Method


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

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

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

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

    serves 4 people  Please share this website with your friends


    creamy Banana Split Berry and Yogurt Parfaits recipe chef mike darracott


    Chef mike Darracott

    chef mike darracott

  • 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

  • Creamy Chicken gammon and bramley apple pie recipe Chef Mike Darracott

    Creamy Chicken gammon and bramley apple pie recipe

    Chef Mike Darracott



    Ingredients


    90 ml apple juice

    180 g sliced mushrooms

    2 tbsp vegetable oil

    1 peeled cored sliced brambley cooking apple
    250g gammon bacon cut into bites size chunks
    1 large leek, thinly sliced
    1tsp of paprika
    480g of chicken breast cut into bite size chunks
    1tbsp English mustard
    190 ml chicken stock

    240ml double cream

    Salt and ground black pepper to taste


    Pie crust


    500g puff pastry from the supermarket ( or use my recipe found on this site by searching either short crust instead of puff pastry. )





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


    Heat your oil in a large saucepan and add the bacon, paprika ,leek, salt and pepper to taste , and mushrooms, and cook until tender, now add your apple juice, and cream, allow to simmer on a very low heat until it starts to thicken, now add in your apples.


    Next we add our chicken, and all the other ingredients, and coo for about 15 to 20 minutes on a simmer.


    Now take a 30 cm by 2 cm deep ovenproof dish, and pour the contents of the saucepan into it, now roll out your puff pastry nice and thick so as to cover the top of the dish, and place it into the oven until the pie crust is golden brown.


    Serves 5 people


    Enjoy Chef Mike Darracott


    creamy chicken gammon and bramley apple pie recipe chef mike darracott


    chef mike darracott

    Chef Mike Darracott


  • 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

  • Black pepper and Lemon Cod Goujons recipe Chef Mike Darracott

    Black pepper and Lemon Cod Goujons recipe

    Chef Mike Darracott




    Ingredients


    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

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

    80 g plain flour

    1 lemon quartered for garnishing with

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


    Method


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

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

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

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

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Black pepper and Lemon Cod Goujons recipe Chef Mike Darracott


    chef mike darracott


    Chef Mike

  • Fresh Potato gnocchi recipe Chef Mike Darracott

    Fresh Potato gnocchi recipe Chef Mike Darracott

     

    Ingredients

     

     

    740g potatoes

    2 medium egg yolks

    60g plain flour

    salt and pepper to taste

    1 tsp of garlic powder

    50g cheddar cheese

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

     

    around 6 pieces each


    Fresh potato gnocchi recipe chef mike darracott


    chef mike darracott

    chef mike

  • Coriander potato au gratin recipe by chef mike darracott

    Coriander potato au gratin recipe


    by chef mike darracott


    Ingredients


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


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

    Method

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

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

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

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

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


    Chef Mike Darracott


    Coriander potato au gratin recipe by chef mike darracott

    Chef Mike

    chef mike darracott

  • 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


  • Belgian Buns Recipe Chef Mike Darracott

    Belgian Buns Recipe Chef Mike Darracott

     

    Ingredients


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

     

    For your topping


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


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


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

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

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

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

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

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

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

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

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

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

    Best regards Chef Mike


    Belgian Bun recipe chef mike darracott

    chef mike darracott

     

     

  • 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

  • Stir fried vegetables sliced chicken in a Soy sauce Recipe

    Stir fried vegetables sliced chicken in a Soy sauce 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 kept heated and to one side

    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 the cooked drained rice.


    Serves 6 people

    Freshly make chicken vegetables in a soy sauce recipe from
    chef Mike

    stir fried vegetables chicken in soy sauce recipe 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


  • 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

  • Freshly Baked Scones with Strawberry jam & clotted cream

    Freshly Baked Scones with

    Strawberry jam & clotted cream


     Baked by 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


    Enjoy these scones made by Chef Mike Darracott




    chef mike darracott






    How to make fresh scones with jam and cream on top, chef mike darracott tells you how on his free to all recipe blog at www.chefmikedarracott.com

  • 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

  • Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    Freshly made Spaghetti & garlic meatballs Recipe Chef Mike

    By Chef Mike Darracott

     

    Ingredients for meatballs

     

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

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

     

    Ingredients for the sauce

     

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

     

    Method for spaghetti

     

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

     

    Method for the meatballs

     

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

     

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

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

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

     

    Method for sauce

     

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

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

     

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

     

    Serves 4 people

     

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

    Enjoy Chef Mike

     

     freshly made Spaghetti and garlic meatballs by chef mike darracott

     

  • Freshly made Popcorn Chicken with mixed herb mayo recipe

    Popcorn Chicken with mixed herb mayo recipe



     ingredients

     

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method


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

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

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

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

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

     

    Serves around 4 people


    Enjoy Chef Mike Darracott







  • Freshly made Lemon curd recipe

    Freshly made Lemon curd recipe

    By Chef Mike Darracott



    Ingredients

     

    2 large egg yolk

    80 g caster sugar

    90 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.

    Then leave to cool then place in the fridge for around an hour or so.

    Enjoy Chef Mike Darracott






  • Chicken & bacon melt with apple stuffing recipe

     

    Chicken & bacon melt with apple stuffing recipe





    Ingredients

    3 tablespoons of vegetable oil

    4 x 100 grams of chicken breast

    85 grams of sage and stuffing mix

    ½ of a finely diced and peeled cooking apple

    100 grams of any type of Bacon chopped up in bite size chunks

    40 grams of grated cheddar cheese

    Method

    First preheat your oven to 200c/400f

    Pan Fry the chicken breast in the vegetable oil until nearly cooked next put each breast in oven proof individual serving dishes like the ones I used in picture.

    Now, make up the stuffing mix per instruction on packet, and then add the finely diced apples to it. Next cover each piece of chicken with the apple stuffing, and then cover each with the bacon.

    Now bake for around 15 to 20 minutes or until the bacon as just started to go a little crispy, now take out, and top of each dish with the grated cheese, return to oven for a short while until the cheese has melted and turned brown.

    Serves 4





    chicken & bacon melt with apple stuffing recipe chef mike darracott



     



  • Cod Goujons & lemon and black pepper recipe

    od Goujons & lemon and black pepper recipe





    Ingredients

    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

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

    80 g plain flour

    1 lemon quartered for garnishing with

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

    Method

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

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

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

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

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott







    cod goujons recipe chef mike darracott
  • Candy floss recipe

    Recipe to make Candy Floss



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

     

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

     

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

     

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

     

    Now take a saucepan, and place in it

     

    1000 g of granulated sugar

    ¼ litre of corn – syrup

    ¼ litre water

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

     

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

     

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

     

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

     

    Enjoy Chef Mike Darracott



     

  • Steak and mushroom pies recipe

    Steak and mushroom pies recipe

    Ingredients

    60 g best chuck steak diced

    6 large mushrooms

    1 medium diced onion

    1 beef stock cube

    140 ml of boiling water

    1.5 tsp of corn flour

    5 tsp of vegetable oil

    Ingredients for Short crust pastry

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

    25 ml water

    Method

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


    Next take your 25 ml of water and slowly mix in until you have achieved a firm to touch dough, you don’t have to use all the 25 ml of water, just mix in enough to make it. Now cover with cling film, and leave in your fridge for about 15 – 20 minutes, while waiting for this, prepare the filling below.

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

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

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

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

    Enjoy Chef Mike Darracott


     steak and mushroom pie recipe chef mike darracott 


  • 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

  • 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



  • Special fresh Battenberg cake recipe

    Special fresh Battenberg cake recipe

     

    240 g Caster Sugar

    240 g Butter

    240 g Self-Rising Flour

    Milk if required

    4 small Eggs, Beaten

    2 drops Vanilla Essence

    6 tbs of Raspberry Jam

    A Few Drops Red food coloring to make pink

    24g Almond Paste

     

    Method

     

    Preheat your oven to 375F Gas Mark 5

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 6 people


    battenberg cake recipe chef mike

     

    Enjoy Chef Mike Darracott

  • Fresh Pork pie recipe

    Fresh Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

    3 sheets of gelatine in a little hot water per instructions on pack

    1 small egg beaten for egg wash

    Salt and pepper to taste


    For the filling


    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method

    You need a 10.8 cm x 2.75 cm greased pork pie tin, preheat oven 180c-350f gas mark 4.

    (1) First you take your bacon and pork and in a food processor make a course mince.

    (2) Into a bowl place all the other filling ingredients and mix with mince.

    (3) Place the butter in the warm milk and water, and allow it to melt.

    (4) Next put in the salt and pepper and beaten egg and mix into water.

    (5) Into a bowl place you flour, and slowly add the water and milk until you make a firm dough, if it’s too wet and sticky add a little more flour, or if to dry and hard a little more water.

    (6) Next place dough in a clean bowl and cover with cling film and leave in fridge for 20 minutes.

    (7) Take dough out of fridge, divide into two halves and roll one half out so as to line pork pie tin.

    (8) Now fill it with the filling you made.

    (9) Finally roll out remaining dough to make a top for your pie, and glaze with egg wash.

    (10) Bake in oven 35 to 45 minutes

    (11) Make a hole in top and full pie with gelatine; allow pie to go cold before chilling in fridge.

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    pork pie recipe chef mike darracott

  • Xmas Caramelised Cinnamon almonds recipe

    Xmas Caramelised Cinnamon almonds recipe


    Ingredients


    2 tsp of cinnamon

    300g Almonds without skins

    2 drop vanilla essence

    3 tbs brown sugar

    3 tbs caster sugar

    4 tbs water


    Method

     

    (1) Put the cinnamon, vanilla essence, brown and caster sugar, water into a plastic bowl and mix well.

    (2) Now also put the Almonds into this mixture.

    (3) Place in your microwave, and set timer to around 3 minutes, and between 600 – 750 watts

    (4) The mixture hopefully will be, by now, a bubbly sticky liquid, give a quick stir and microwave again for a round 2 minutes.

    (5) Now take out, and place all the almonds onto a greased tray and allow for them to dry out, then either consume them or can be bagged and kept.

     

    Serves around 6 people



    caramelized almonds chef mike darracott

  • Freshly made Salmon Tagliatelle in a creamy cheese sauce

    Freshly made Salmon Tagliatelle in a creamy cheese sauce


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


    Method

    (1) Into a sauce pan goes the pasta.


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


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


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


    (6) Fold in the parsley to the sauce.


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


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


    (9) Finally gently fold in the salmon chunks.

    Serves 4 people


    Salmon Tagliatelle in a creamy cheese sauce recipe chef mike darracott

    Enjoy Chef Mike Darracott

  • Chicken and leek with smoked bacon pie recipe

    Chicken and leek with smoked bacon pie recipe

     

    Ingredients

     

    For filling

     

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

     

    for pastry

     

    Short crust pastry

     

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

    Method for pastry

     

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

     

    Method for filling

     

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

     

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

     

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

     

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

     

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

     

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

     

    (6) Bake in the oven for 25 minutes.

     

    Serves 4 people



    Chicken leek and smoked bacon pie recipe chef mike darracott


    chicken and leek with smoked bacon recipe chef mike darracott


  • Christmas Sausage ball fruity Savouries

    Christmas Sausage ball fruity Savouries


    Ingredients


    453 g pork and beef sausage meat 
    20g desiccated coconut
    30 g dried or fresh cranberry
    30 g dried raisins
    1 tsp of cinnamon
    1 medium peeled cored and finely diced cooking apple
    Black Pepper to taste
    2 tsp of plain flour
    12 Cocktail sticks
    Enough Iceberg lettuce to cover 1 dinner plate

    Method


    Preheat oven to 200c-392f – gas mark 6 and grease a baking tray.

    (1) Mix all the ingredients together in a bowl.

    (2) Lightly dust worktop with flour, and roll into 1 dozen balls.

    (3) Place on baking tray and bake for 10 to 15 minutes or until golden brown.

    (4) Cover diner plate in lettuce, and put a stick in each ball.


    Serves 4 people


    Merry xmas from Chef Mike Darracott


    Christmas fruity sausage meat balls chef mike darracott

  • vegetable stew recipe

    vegetable stew recipe


    Ingredients


    1 large onion roughly sliced

    2 large carrots roughly sliced

    1 large parsnip roughly sliced

    1 large leek roughly sliced

    Quarter of a green cabbage sliced

    1 small turnip roughly chopped up

    20 small whole potatoes

    Half a cup of garden peas

    Half a cup of sweet corn kernels

    2 vegetable stock cubes dissolved in a little water

    Enough water to cover the vegetables in the saucepan.

    2 tsp of corn-flour mixed in a little water

    Salt and black pepper to taste

    Method

     

    (1)    Clean and prepare all the vegetables

    (2)    Place in your saucepan

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

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

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

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

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

    (8)    Leave to cook for 10 minutes more

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

     

     

    Serves 4 people


    chunky vegetable stew recipe chef mike darracott

  • Xmas Bacon pork with cheddar cheese & stuffing pasties recipe

    Xmas Bacon pork with cheddar cheese & stuffing pasties recipe

    Ingredients

    250 g bacon any types you like with rind removed

    150 g lean pork bite – size chunks

    100 g grated cheese

    3 tsp of olive or vegetable oil

    1x 85 g packet of super market sage and onion stuffing made up according to instructions on pack

    1 pack of 500 g super market readymade short crust pastry, keep in fridge until use

    1 beaten egg for glaze

    Method

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

    Grease and dust with flour a baking sheet

    (1) Into a frying pan place the oil and pork, bacon and fry until just cooked

    (2) Next slowly add the cheese into the oil and melt and mix with pork and bacon.

    (3) Drain the pork bacon and cheese, and leave to one side for the moment.

    (4) Roll out your pastry and cut out 12 round circles with a 9 cm dia cutter.

    (5) Next spread the stuffing about 1 cm thick over each pastry ring, leaving a little on the edge free of stuffing so you can crimp the pasty shut.

    (6) Now divide all of the filling between each pasty, then wet the edge of each one and crimp each into a pasty.

    (7) Finally glaze each with the beaten egg, place on baking sheet and bake for 10 minutes or until golden brown.

    Enjoy and have a Merry Christmas 2014 from Chef Mike Darracott


    Bacon pork with cheddar cheese & stuffing pasties  chef mike darracott

  • Yummy Yum Treacle and mixed fruit Tart recipe

    Yummy Yum Treacle and mixed fruit Tart recipe

     

    Ingredients for Sugar pastry


    100 grams plain sieved flour

    30 grams caster sugar

    Pinch of salt

    3 drops vanilla essence

    60 grams of butter or margarine

    1 medium egg beaten

    Method

    Preheat oven to 200c/400f

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

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

    Ingredients for the filling

    3 tbs water

    40 grams mixed dried fruit

    5 grams flaked almonds

    80 grams white bread crumbs

    400 grams of golden syrup or treacle

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

    Bake in an oven for around 10 to 15 minutes.

     

    Enjoy Chef Mike Darracott


    yummy treacle tart recipe chef mike darracott

  • Freshly made Soy sauce chicken with stir fried vegetables

    Freshly made Soy sauce chicken with stir fried vegetables

     

    Ingredients

     

    Sauce ingredients

     

    180 ml dark soy sauce

    200 ml light soy sauce

    2.5 cloves of garlic, finely diced

    6 tbsp granulated sugar

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

    200 ml of cold water

    200 g cooked drained rice

     

    For the stir-fried vegetables

     

    2 tbsp vegetable oil

    5g garden peas fresh or frozen

    1 medium sliced red pepper

    1 medium sliced red onion

    1 tsp ground black pepper

    2 large sliced mushrooms

    1 tsp dried oregano

    1/4 tsp sesame oil

    1 tbsp Worcester sauce

    65 ml hot water mixed with 1 chicken stock cube

    1/2 tsp malt vinegar

     

    Method for sauce

     

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

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

     

    Method for stir fry vegetables

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

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

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

     

     

    Serves 6 people

     

    Enjoy Chef Mike Darracott


    soy sauce chicken  and rice chef mike darracott

  • Tasty Lemon and black pepper Cod Goujons

    Lemon and black pepper Cod Goujons recipe


    Ingredients

    1 medium beaten egg

    Bread crumbs

    1 tsp paprika

    Salt and pepper

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

    80 g plain flour

    1 lemon quartered for garnishing with

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

     

    Method

     

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

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

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

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

     

    Serves 4 people


    Tasty Lemon and black pepper Cod Goujons recipe chef mike darracott

     

    Enjoy Chef Mike Darracott

  • Christmas Caramelised Cinnamon almonds recipe

    Christmas Caramelised Cinnamon almonds recipe


    Ingredients


    2 tsp of cinnamon

    300g Almonds without skins

    2 drop vanilla essence

    3 tbs brown sugar

    3 tbs caster sugar

    4 tbs water


    Method

     

    (1) Put the cinnamon, vanilla essence, brown and caster sugar, water into a plastic bowl and mix well.

    (2) Now also put the Almonds into this mixture.

    (3) Place in your microwave, and set timer to around 3 minutes, and between 600 – 750 watts

    (4) The mixture hopefully will be, by now, a bubbly sticky liquid, give a quick stir and microwave again for a round 2 minutes.

    (5) Now take out, and place all the almonds onto a greased tray and allow for them to dry out, then either consume them or can be bagged and kept.

     

    Serves around 6 people

     

    Enjoy and happy Christmas from Chef Mike Darracott


    Christmas caramelized almonds recipe chef mike darracott

  • Tasty fresh Cauliflower cheese & Pasta recipe

    Tasty fresh Cauliflower cheese & Pasta recipe

    Ingredients


    ½ a large cauliflower heart

    245ml milk

    2 tbsp corn flour

    140g of grated mature Cheddar cheese

    Salt & pepper to taste

    20g of butter or vegetable oil

    1 tsp Worchester sauce or to your taste

    80g of pasta any type you like

     

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

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

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

     

    Serves 2 to 3 dependant on size of portions


    Tasty cauliflower cheese pasta recipe chef mike darracott

  • Freshly made rich Tuscan bean soup

    Freshly made rich Tuscan bean soup


    Ingredients

     

    Salt and freshly ground black pepper

    1.5 cloves garlic crushed

    1 tsp powdered paprika

    3 tbsp vegetable oil

    3 sticks celery, chopped

    600ml hot water plus 2 vegetable stock cubes mixed in

    450g of canned chopped tomatoes

    200g of canned drained kidney beans

    2 carrots’ cleaned peeled and diced

    200g canned drained cannellini beans

    2 tbsp tomato paste

     

    Method

     

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

     

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

     

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

     

    Serves 4 people


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



    tuscan bean soup recipe chef mike darracott

  • Fresh Garlic coated mushrooms onions red peppers

    Garlic coated mushrooms onions and red peppers

    Ingredients

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

    Method

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

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

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

    Serve right away as a side dish or tasty snack

    Serves 4 people



    /Garlic mushrooms onions and red peppers chef mike darracott

  • Proper Cornish Childhood by chef mike darracott

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

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

    Description

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

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

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

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

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

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


    proper cornish childhood book by chef mike darracott













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


  • Tasty Pepperoni Pizza Baguettes recipe

    Tasty Pepperoni Pizza Baguettes recipe


    Ingredients


    1 fresh large baguette

    10g sliced pepperoni

    20g tomato puree

    2 tsp of garlic powder

    300g of grated mozzarella cheese

    300g of grated cheddar cheese

    1 small finely chopped onion

    5g diced green peppers

    5g diced red peppers

    4 tsp of vegetable oil to fry onions and peppers

    1 tsp of oregano

    Black pepper to taste


    Method


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

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

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

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

    (5) Then place on the pepperoni.

    (6) Now sprinkle the two cheeses over the pepperoni

    (7) Next add the cooked peppers and onion.

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

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

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    tasty Pepperoni Pizza Baguettes recipe chef mike darracott

  • Fresh Salmon Tagliatelle in a creamy cheesey sauce

    Fresh Salmon Tagliatelle in a creamy cheesey sauce

     

    Ingredients


    1 Tsp of finely chopped Parsley

    1 small finely chopped Onion

    40 g grated Cheddar Cheese

    50 ml Milk

    50 ml crème fresh

    5 g Butter

    4 tbs of vegetable oil

    20 g whole small carrots

    20 g Broccoli florets

    10 g Sugar snap peas

    20 g Tagliatelle pasta

    200 g Salmon fresh fillets cut into bite size chunks

    Salt pepper to taste

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


    Method

     

    (1) Into a sauce pan goes the pasta.

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

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

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

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

    (6) Fold in the parsley to the sauce.

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

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

    (9) Finally gently fold in the salmon chunks.

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    Salmon Tagliatelle in a creamy cheese sauce recipe  chef mike darracott

  • Steak and vegetable pie recipe

    Steak and vegetable pie recipe


    Ingredients


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

    short-crust pastry ingredients

     

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

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

    Method

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

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

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

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

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

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

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

    Serves 4 people

     

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


    steak and vegetable pie recipe chef mike darracott

  • rosemary and Coriander Cottage Pie recipe

    rosemary and Coriander Cottage Pie recipe

     

    Ingredients

     

    4 tbsp of finely chopped coriander
    2 tbsp oil 1 onion, finely chopped
    450g best minced beef
    4 tbsp of finely chopped rosemary
    150ml beef stock
    2 tbsp tomato ketchup
    2 tsp Worcestershire sauce
    1 tsp dried mixed herbs 
    375g potatoes, mashed
    4 tsp gravy granules
    2 tsp of butter
    3 tbsp of milk

     

    Method


    Clean peel and chop in halves your potatos then Boil them on a medium heat until soft and mashable, then add butter and milk and mash together.

    1. Heat the oil in a frying pan. Add the onion and fry for 3 min’s. Add the beef and fry for 5 min’s or until it loses its pinkness.

    2. Add stock, tomato ketchup, Worcestershire sauce, herbs, and salt and pepper to taste. Simmer for 20 min’s. Then add the gravy granules to colour and slightly thicken.

    3. Transfer to a greased ovenproof dish, and top with the mashed potatoes.

    4. Then bake in the oven for 30 minutes

    Serves 4 people

     

    Serving suggestions: serve with roast potatos peas carrots or what ever you feel like.


    rosemary and Coriander Cottage Pie recipe chef mike darracott

  • Apple & pear Faggots Recipe

    Apple & pear Faggots Recipe

     

    Ingredients

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


    Method

     

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

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

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

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

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

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

     

    Serves 4 people

     

    Serving suggestions: Serve with mash potato and peas

    apple pear faggots recipe chef mike darracott

  • Tomato & Parsnip soup

    Tomato & Parsnip soup

    Ingredients

    50 g butter or margarine
    ½ tsp of garlic powder (or equivalent fresh garlic)
    ¼ tsp of paprika powder
    1 ¼ litres of vegetable stock (2 stock cubes)
    30 g bacon bits (any bacon)
    100 g onion roughly diced up
    3 large parsnip peeled and diced up fine (approx 220 g to 300g ) Salt & pepper to taste
    55 g tomato puree (or you can use fresh tomatoes about ½ kilo)
    Flour 70 g of plain
    Carrot 105 g roughly diced up
    Bouquet Garni   (The type I like is a Bay leaf, Parsley and Thyme tied together with string)

     

    Method

     

    (1) Get a saucepan, and melt the butter or margarine, we now add our bacon that’s in bits, the diced onion, and the carrot and parsnip, cook on a low heat until a very light brown colour, next we slowly mix in our flour and a cook it until it resemble a sand like texture.

    (2) At this point we need to add the tomato puree or fresh tomatoes, and paprika and garlic powder, and prepare our stock cubes, so put a  1 ¼ litres of boiling water in a jug with your two stock cubes and mix well, now slowly add it to the saucepan, keep stirring and bring it to the boil.

    (3) At this point add your salt & pepper, and you’re freshly made Bouquet Garni, put the string under the lid of the saucepan and insure the garni is in the liquid. We now need to let this simmer for around 55 to 65 Minutes, remembering to skim off unwanted scum off the top from time to time.

    (4) Once the cooking time is up, take out the Bouquet Garni and throw away, and then pass the entire contents of the saucepan through a strainer, using a wooden spoon to insure it all goes through.

    (5) Now place the soup into another clean saucepan, and if it’s too thin for your liking, mix about 1 tsp of corn – flour in a little water, and then slowly add to your soup as it comes to the boil, and then do a final testing for seasoning to your taste.

    Serves 4 people

     

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


  • Special nut and glace cherry Christmas cake

    Special nut and glace cherry Christmas cake

     

    Ingredients

    For cake

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

     

    For topping

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

     

    Method

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

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

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

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

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

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

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

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

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

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

     

    Serves  4 people

     

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


    Special nut and glace cherry Christmas cake recipe chef mike darracott

  • How to keep your copper pans and any brass items clean

    when you need to clean your copper bottoms on pots and pans, simply use some tomato puree streight out of the tube.


    Simply rub it on and scrub it for a while abd then rinse it off.

    If you do this at least weekly, it will keep your pans in very good condition. It also works on and any brass items.


    And best of all its cheap !!!!!!


    Chef Mike Darracott
  • Apple cherry and pear pie recipe

    Apple cherry and  pear 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

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

    320 g any eating pears, peeled cored and sliced to about 2cm thick approx

    150 cleaned stones removed cut in half cherries

    200g 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 cherry and pear pie recipe chef mike darracott

  • 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

     






  • Potato sausage & bacon bake

    Potato sausage & bacon bake

     

    Ingredients

     

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

     

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

    Method

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

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

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

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

    serves 4 people

     

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

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

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

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

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

     

  • Chicken Biryani and boiled rice recipe

    Chicken Biryani and boiled rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps curry paste

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    1 small diced cored & peeled Apple 

    600ml water                              

    Salt & pepper to taste   

    200 g boiled long grain drained yellow rice.

    1 stick celery finely sliced

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

                     

    Method

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

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

     

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

     

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

     

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

     

    (5) Serve with the boiled rice

     

    Serves 4 people

     

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


    Chicken Biryani and boiled rice recipe chef mike darracott
      



  • Don't store bananas with apples

    You must not store Bananas with apples.



    Because all Apples will give off a gas, that will make your  bananas ripen so much quicker, resulting in a very soft, and mushy banana.


    If you have a fruit bowl, avoid placing these two fruits together, and your bananas will last a lot longer, try it.


    Hope my tips are helping you, please send in any of your own tips or recipes and I will share them on my blog with our visitors, send to this email address........


    chefmike56@chefmikedarracott.com






  • 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








  • Chicken Enchiladas in Tortilla wraps recipe

    Chicken Enchiladas in Tortilla wraps recipe

     

    Ingredients

    1 200g jar jalapeno chilies, drained and roughly chopped up
    450g chicken breast cut into bite size chunks
    1 medium sliced onion
    1 300g bag tortilla wraps with 12 wraps in from the supermarket
    900ml passata supermarket
    1 crushed peeled fresh clove of garlic
    115 ml of any salsa you prefer from the supermarket
    1.5 tbsp olive oil
    115ml soured cream or plain yoghurt if you prefer
    90g black olives
    1 tsp chili powder
    1 tsp paprika powder
    260g grated cheddar cheese
    Salt and black pepper to taste

    Grease a baking tray with a little bit of the olive oil

    Method


    Preheat your oven to 180 C - 356 F - Gas mark 4

     

    (1) Into a frying pan we place the olive oil and chicken, onions, garlic and chilies, paprika, and salt and pepper to taste, we now turn heat to a simmer, and allow to cook until meat starts to brown slightly stirring all the time.

    (2) Next add the passata, and chilli powder, and continue to cook for 6 minutes still on a simmer.

    (3) When the 6 minutes are up, take your tortillas, and fill each one with the beef mixture, then each gets some salsa, followed by olives, and cheese, and sour cream, now wrap each tortilla up.

    (4)  Next place on the greased baking tray, and bake for around 20 - 25 minutes.

     

    Serves 6 people

    Chicken Enchiladas in Tortilla wraps recipe chef mike darracott





  • Indian egg and potato salad recipe

    Indian egg and potato salad recipe

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

    Ingredients:

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

     

    for your dressing:

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

     

     

    Method

     

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

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

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

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

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

    Serves 4 people

     

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


    egg recipe chef mike darracott




  • carrot and lentil soup recipe

    carrot and lentil soup recipe


    A warming soup for winter days or nights.

    Ingredients

     

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

     

    Method

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

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

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

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

     

    Serves 4 people

     

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


    carrot and lentil soup recipe chef mike darracott

  • Mince beef cannelloni recipe

    Mince beef cannelloni recipe

     

    Ingredients


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

    Method


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


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


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


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


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


    (65 Bake in the oven for 40 minutes.


    Serves 4 people

     

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


    cannelloni mince beef recipe chef mike darracott

  • Lemon and kiwi Meringue pie recipe

    Lemon and kiwi Meringue pie recipe

     

    Ingredients for

    Sugar paste (sugar pastry)

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

    Method

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

    Get a bowl, cream together the sugar, egg, and vanilla essence, next blend in your fat, finally slowly add a bit at a time your sifted flour and mix well into a paste. Next cover in cling film, and put in fridge for about 10 to 15 minutes to firm.

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

     

    Ingredients for Filling

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


    Method


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


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


    For Meringue topping


    2 egg whites 100 grams of sugar


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


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

     

    Bake in oven at until light brown

     

    Serves 4 people

    Serving suggestions: serve with ice cream or cream


    Lemon and kiwi Meringue pie recipe chef mike darracott

  • 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.

  • Apricot and apple crumble recipe

    Apricot and apple crumble recipe


    Ingredients for filling


    3 large peeled cored chopped cooking apples
    1 400 g drained can of apricots diced up into approx 1-2 cm bits 175 ml of water
    2 tsp of ground cinnamon
    3 tsp of sugar

    Ingredients for crumble


    120 g unsalted butter
    115 g caster sugar
    190 g plain flour
    1 tsp of cinnamon

    Method

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

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

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

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

    (5) Next to make the crumble, simply in a bowl, rub the butter into the flour, until it’s a fine crumb to touch, now add the sugar, and mix it in, and finally the 1 tsp of cinnamon.

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

    Serves 4 people

     

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


    Apricot and apple crumble recipe chef mike darracott

  • 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

  • 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



  • fish and vegetable gratin recipe

    fish and vegetable gratin recipe


    Ingredients


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

    Ingredients For your topping


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

    Method


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


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

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

    (3) Now add the red peppers - carrot.

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

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

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

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

     

    Serves 4 people

     

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


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



  • chocolate croissant's recipe

    chocolate croissant's recipe

     

    Ingredients


    20 g bread yeast from the super market
    620g  strong bread flour, plus a little extra for dusting 
    1 tsp of  salt 
    73g  caster sugar
      495g butter 
    1  medium egg, beaten for use as egg wash, or use a little milk  140g  chocolate chips ( place in deep freeze in a bag until needed )

     

    Method

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

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

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

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

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

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

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

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

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

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

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

    Makes 14 croissants

     

    Serves 4 people

     

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


    chocolate croissant recipe chef mike darracott

  • Chives Zucchini and red peppers recipe

    Zucchini red peppers and chives recipe

    Ingredients

    4 tbs of olive oil

    Bunch of fresh chives chopped

    4 large Zucchini chopped (courgette)

    2 tsp garlic powder

    Salt and pepper to taste

    1 large red pepper

    The Juice zest of 1 lime

    Method

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

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

     

    Serves 4 people

     

    Enjoy my recipes chef mike darracott: you will find more recipes on chef mike darracott .com, all for free, enjoy and thanks for coming today.


    chives Zucchini and red peppers recipe 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



  • 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

  • Carrot cake recipe

    Carrot cake recipe

     

    Ingredients

     

    For the carrot cake


    5 medium eggs

    440ml olive oil or vegetable oil

    380g plain flour

    pinch of grated nutmeg

    1 tsp bicarbonate of soda

    540g sugar

    500g of carrots, grated   save 4g for decoration

    2 tsp ground cinnamon

    130g chopped walnuts      save 10g for decoration


    For the icing

     

    half a tsp vanilla essence

    210g cream cheese

    150g/5½oz caster sugar

    90g butter


    Method

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

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

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

    (3) Place the mixture in the cake tin.

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

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

    Make the icing

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

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


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

     

    Serves 4 people


    Carrot cake recipe chef mike darracott


  • 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



  • onion & rosemary focaccia recipe

    onion & rosemary focaccia recipe


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


    INGREDIENTS

     

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

     

    Method


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


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


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


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


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


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


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


    (7) Then sprinkle salt & pepper to taste.


    (8) Bake in the oven for 20 minutes


    Serves 4 people


    rosemary focaccia recipe chef mike darracott

  • Mincemeat Masala recipe

    Mincemeat Masala recipe

     

    Ingredients


    400g beef mince

    1 green chillie, deseeded and finely chopped up

    4 tbsp of freshly chopped coriander

    1 medium onion, peeled and finely chopped

    1 tsp of paprika powder

    2 garlic cloves, peeled and crushed

    A 2cm piece of fresh root ginger, peeled and finely chopped

    1 x 400g can chopped tomatoes

    Salt and pepper to taste

    12ml garam masala

    2 tbsp olive oil or vegetable oil

    200g cooked drained plain basmati rice


    Method


    Boil your rice until cooked in hot water, then put to one side.


    (1) Heat up the oil in a large, frying pan and cook the mince, garlic, onion, and ginger for 7 minutes.


    (2) Turn down the heat to a slow simmer and add the tomatoes, chillies, salt and pepper to taste, garam masala and the coriander & paprika powder.


    (3) Next Bring to the boil, reduce the heat and simmer for 25 minutes.

     

    serves 4 people

    Chef Mike Darracott please take a look at the many other free recipes that are on my site, and make use of the calorie calculators.

    Please consider supporting me by buying my recipe book.


    Mincemeat Masala 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

  • 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.
  • Salmon Coulibiac Recipe

     Salmon Coulibiac Recipe

     

    Try my Russian Fish Pie recipe
       

    Ingredients

     

    360g puff pastry
    155 ml boiling water
    90g butter or 5 teaspoons of olive oil
    1 Red medium sized chopped onion
    1 small beaten egg
    185g chopped button mushrooms
    1 small finely sliced sick of celery
    Half a teaspoon of freshly chopped parsley
    30ml of any white wine that you prefer
    500g cooked and skinned salmon fillet
    4 small hard-boiled eggs
    Half a teaspoon of dill seeds
    90 g rice of your preference
    Salt and black pepper to taste

    preheat your oven to 220c - 425f- Gas Mark 7

    Method

    1.First we need to boil our rice in the water.

    2.Next take the chopped onion with the finely sliced celery and lightly cook,in the butter or olive oil half way through add the mushrooms.

    3.Now Add your wine, dill and parsley and cook on a low heat adding salt and pepper to taste.

    4.Next divide your pastry into two balls and leave to rest in fridge. Then take out the pastry and roll out to fit a greased baking tray.

    5.Place the pastry bottom on to the tray, and lay all the rice onto it, then the onions, mushrooms chopped eggs, and fish.

    6.Next wet the sides of the pastry bottom with the beaten egg and and then cover with top pushing down the sides together.

    7.Brush over the top with the remaining egg.

    8.Bake in the oven for around 25 to 30 minutes or until cooked.

    Serves around 4 people.

  • 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

  • Chef Mike Darracott My life story

    My story Chef Mike Darracott


    Hello from the Cornish born author Michael J Darracott

    I was an Executive chef for large kitchens I write recipe columns for the war cry & Sorted Magazine and am a disabled motivational speaker who works hard at helping the disabled and disadvantaged through my work.



    I was born on the 15th April 1956, West Cornwall Hospital Penzance Cornwall England . On leaving school and qualifying as a chef, I landed a job as a chef in the World renowned Lobster Pot Hotel.

     It was here in the early seventies that I cooked for David Bowie, Dame Judy Dench, John Wayne, members from the pop group The Kinks, I sat and ate cake I made with Justin Hayward of the moody blues, and a whole host of other celebrities , and rich and famous. But disaster struck my life, at the age of just 20, ( I am now 58 ) when out as a passenger in his car, another car hit ours doing 95 mph.

    The impact broke my seat belt and catapulted me through the windscreen, next the car that hit us bulldozed the car I had been thrown from right on top of my body. I was trapped, pinned to the ground with the car across my chest, and my right leg was twisted around the back axle of the car. I was trapped for over an hour and should have died, but god was by my side that night watching over me, and answered my prayer, I was rushed to hospital. I was in hospital for over 3 months, my career was over.


    When I came out of hospital in 1976, because back then they did not have a MRI scanner, it was missed that my head had sustained a bad hit during the crash. So for over 20 years I suffered with medical problems, until it was found in 1996 that I had suffered brain damage, and that damage to my brain is known as ACM Arnold Chiari malformation.

    Basically the impact of the crash and having a whole car across my head neck and chest caused part of the back of my brain to start to drop slowly from its normal position bit by bit, so I now have a small proportion of my cerebellum dropping out of my skull in a downward track towards my brain stem, if it reaches my brain stem I’m dead, so for last 37 years now I have had to be careful not to get another jolt to my head.

    On a daily basis since 1976 to now I have had to live knowing that was going on in my head, it took me years to live with this knowledge, I had to train my mind to shut out the fact that I could die at any time, it was and still is considered far too dangerous for me to have a brain operation in my case, was told I have a 80% chance of death during operation so I take each day as they come.

    I feel after all I have been through that I must have been allowed to live all these years to make a difference, so I long to walk out in front of large groups of people anywhere in the world, tell my full story, and show them that you can make it through anything, I am a speaker, and am available if any event organizers want to book me, just contact me, I wish to empower people through what happened with my life

    Although I look ok the crash had left me with this a rare brain condition, one I live with to this day. I look fine but have an array of health problems that are hidden but affect my day to day life since the accident so so long ago. After the accident I could no longer be a chef, so all my training and studies were no longer any good.

    During this period from 20 years old up to now, my wife and I lost our home we had brought, had very bad money problems, now live in rented accommodation, all because of one accident my life changed, been looking for a break ever since, at the moment because I now write a recipe column for two UK magazines.


    Furthermore soon will be in the War Cry across America from September 2014 my recipes are read by over two million people a month, but looking to be a speaker at events around the world to spread my message of hope and support and above all motivate as many as I can.

    I struggled with many jobs, but finally decided to become an author, and against all the odds I managed to get my book Proper Cornish Childhood published. The book is about my growing up in Cornwall in the sixties, it tells of the dramatic event that I witnessed, which was the World’s first ecological maritime disaster. I watched from a Cornish cliff top as the 1000 foot long Torrey Canyon oil tanker went aground on a reef just off Lands’ End.

    My 2nd book is about me and my struggle with my brain damage that book is called

    Life on prescription

    And my 1st recipe book is call cook like mum

     

    All my books are on Amazon just click the link below

    http://tinyurl.com/p8tvyf5

  • 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



  • Freshly made salmon tagliatelle in a creamy sauce

    Freshly made salmon tagliatelle in a creamy sauce





    Freshly made salmon tagliatelle in a creamy sauce, make this now, made by me Chef Mike Darracott, just click on the url below which will take you to the recipe page ...........


    Salmon Tagliatelle in a creamy cheese sauce recipe http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/1139-Salmon-Tagliatelle-in-a-creamy-cheese-sauce-recipe




    Salmon Tagliatelle in a creamy cheese sauce recipe chef mike darracott

  • Dutch apple tart recipe

    Dutch apple tart recipe


    Early start in the kitchen today so here's my fresh out of  the oven yummy dutch apple tart recipe chef mike darracott, please simply click on the url below to be taken to the recipe page.

  • 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 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

  • Anchovy Sauce recipe

     

    Anchovy Sauce recipe



    Today were going to make an Anchovy sauce, using the basic Béchamel sauce as our base, and starting point.  So in addition to the Basic white sauce recipe below, we will need the following ingredients.



    2 tbspn of anchovy essence

     

     

    Basic white sauce recipe (Béchamel)



    1 litre of milk

    100 g Margarine or butter

    100 g plain flour

    I small onion

    5 or 6 gloves

    1 bay leaf

    Salt & pepper to taste


     

    Method


    First we take a saucepan, and on a low heat we melt our butter or margarine, next add the flour a little at a time,  we now mix the two ingredients together, and what we have now, is called a roux.


    Now the longer you leave this roux cooking the colour will change, we want a white sauce, so as soon as you see the butter and flour resembling what now looks like a paste keep stirring for 30 seconds or so, and then slowly add the milk.


    Keep stirring, until the milk as made a smooth looking sauce, now we need to add our onion, that’s been studded with the peppercorns, and the bay leaf has been placed in a small slit or hole in the side of the onion, that you make with a knife,  and also add the Anchovy essence and mix well.

     

    Now make sure the sauce is a thick or runny as you want it, if too thick add a little more milk, if to thin, add a little bit of corn – flour that’s been mixed in a little water.


    We now need to cook this for around 20 to 25 minutes on a very low heat, after the cooking as finished, we need to discard the onion and gloves, add salt and pepper to taste, and now strain the sauce through a strainer.


    It’s now ready to use

     

    We can now make many types of sauces from this basic mix such as a cheese sauce; you will find many sauces in my blog.


     

    Enjoy Chef Mike Darracott

  • Cod fish cakes recipe

    Cod fish cakes recipe


     

    Ingredients For filling



    400g cooked cod

    350g potatoes peeled and boiled, and drained

    2 large beaten eggs

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbs vegetable oil


     

    Method for filling



    (1) Into a bowl place the boiled potatoes, flaked cod, 2 large beaten eggs, 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 heat the oil 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.



    Serves 4 people


    Cod fish cakes recipe chef mike darracott

  • Mixed fruit steamed pudding recipe

    Mixed fruit steamed pudding recipe

     

    Ingredients


    1 pinch of salt

    210 g shredded beef suet

    ½ tsp ground cinnamon

    1 drop vanilla essence

    70g brown sugar

    2 medium eggs beaten

    270g of mixed dried fruit

    275 ml fresh milk

    310 g plain flour

    1 400 ml can of custard or less

    1 tsp of vegetable oil for greasing pudding bowl

     

    Method



    (1) Into a large plastic mixing bowl, mix together your flour, cinnamon, sugar, vanilla essence, mixed fruits, suet, and eggs.

    (2) Then add your milk and mix until the mixture will coat a spoon and just start to slowly drip off.

    (3) Grease your pudding bowl, then spoon in the mixture until it’s about 2 - 3 cm from the top.

    (4) Wrap the whole bowl with two layers of tinfoil, and tie some string around the top of pudding bowl to keep tinfoil on, careful you tear the foil.

    (5) Now get a large saucepan place the bowl into it on top of a heat - proof saucer or something like that, and then pour in enough boiling water to come up about a third of the way up the pudding basin, now place the cookers setting to a simmer, cover with a lid.

    (6) Now steam for around 2 hours and 20 minutes, and remember to keep an eye on the water level, and top back up with boiling water to original mark.

     

    Serves 4 people




    mixed fruit steamed pudding 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

  • 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

  • Cooking tips to treat your fresh berries

                Cooking tips to treat your fresh berries





    A good tip when using berries in your cooking, would be to dip your berries for a brief moment say about 1 minute in a solution of water and a little vinegar, this will actually kill any mould of spores on the fruit.




    Then afterwards dry your fruit well, it will help to keep your fruit fresher for longer.




    Chef Mike Darracott


    cooking tips with chef mike darracott
  • New summer recipes

    Hello everyone, working on some great recipes for this coming summer, so today there will be no recipe, but tomorrow please come back and I will have a recipe for you all to enjoy.

    Chef Mike Darracott

  • Crunchy baked rosemary breaded chicken breast

    Crunchy baked rosemary breaded chicken breast recipe


    Ingredients


    2 tsp Dried Rosemary

    2 tsp Garlic powder

    Salt and pepper to taste

    4 chicken breast 100 grams each or around that size

    8 Tbs Mayonnaise

    3 tsp English mustard

    1 tsp of powdered paprika

    300 grams white Bread crumbs

    3 table spoons of finely chopped fried onions

    2 tsp of Vegetable oil


    Method


     

    First preheat oven to 220/425°F


    First we fry our onions until just cooked out, and leave to one side for the moment.


    Now into a bowl we place the dried rosemary, Garlic powder, salt and pepper with the bread crumbs, and leave to one side. Next, in another bowl mix the Mayonnaise with the mustard, and paprika and the fried onions.


    Now get an oven proof dish, and grease the bottom with all of the vegetable oil, take your chicken breast one at a time tip each one into the mayo mustard mix, use a spoon to coat them if need be. Then dip them into the bread crumb mixture, and then place on the oven proof dish.


    Bake for around 30 to 35 minutes; check that chicken is cooked with a skewer or knife.


    Serves 4 people


    Enjoy this Chicken recipe Chef Mike Darracott


    crunchy baked rosemary breaded chicken recipe chef mike darracott

  • Please send me your recipes

    Please send me your recipes

     

    I would like to remind everyone who visits my site, that they are most welcome to submit any of their own family or personal recipes for insertion on Chef Mike Darracott’s site.
    You can either use the form on my site, or send your recipe’s to my email address.

    Furthermore, if you have any question regarding problems when cooking, or any other cooking related problem, please send your question, or email, or use the form, I will publish your question with an answer on the site.
     
    You are also welcome to join my new linked in recipe group by clicking on my picture below............

    chef mike darracott
  • Sausage casserole recipe

    Sausage casserole recipe


    Ingredients


    8 Cumberland sausages or any sausages that you like

    ½ a red pepper and ½ a yellow pepper cut into thin slices

    1 small finely chop up white onion

    2 vegetable stock cubes

    100 grams of sweet-corn, use canned or frozen ones

    1  tsp dried paprika powder

    1  tsp dried oregano powder

    ½ tsp of garlic powder

    Salt & pepper to taste

    100 g of thinly sliced carrots

    30 g tomato puree

    3 tbsp olive oil or vegetable oil

    100 g diced parsnip

    20 g sliced up leeks

    1400 ml of hot water

    (50 g frozen peas)     added during the last 25 minutes of cooking

    (50 g of thinly sliced mushroom’s) also added during the last 25 minutes of cooking


     

    Method


    Preheat your oven 180c/356f In a frying pan heat up your olive oil/or vegetable oil and cook your sausages for around 10 to 12 minutes on a low heat, then halve each one, and place to one side. Now take you stock cubes, paprika, oregano, garlic, & salt and pepper to taste, tomato puree and pour on 1400 ml of hot water.


    Next Into an ovenproof casserole dish we put, red and yellow peppers, the onion, sweet-corn, carrots, leeks, parsnips, and the sausages.  Now pour on the stock you made earlier, if not enough add some more hot water so as to cover ingredients by say 2 cm. place in the oven, leave for around 50 minutes, then take out of the oven and mix in the peas, and mushrooms, return to the oven for a further 25 minutes.


    Serves 4 people


    sausage casserole recipe chef mike darracott
    Enjoy chef mike darracott

  • Chef Mike Darracott My hour with Justin Hayward of the Moody Blues

    Chef Mike Darracott My hour with Justin Hayward of the Moody Blues

     

    I recall working in quite a large elderly care home near St Ives, I was the executive chef there, and I was so lucky that tone of my heroes of music came to visit a family member, and I got to bake a Battenberg cake for him. That Hero of mine was Justin Hayward of the Moody blues, and this is my hour with him.


    I had a great time working in that establishment, a very happy place to work in, and indeed to have one's loved one to stay. It was around the mid-eighties that I was told that Justin Hayward was coming to a fete we were holding. His Grandmother was staying at the home.


    I was well excited, I mean, this guy had been a hero of mine for an age, and I had played most of his great songs on my own guitar, and he was about to be right where I worked. So I set about making him a special Battenberg cake, not a four square conventional one, but a sixteen square one. I recall this event was a fundraiser for the home, and that also having Justin there was good for publicity.


    On the big day, Justin came into my kitchen to shake my hand, and it was then I told him about the Battenberg cake, that I had baked specially for him; thankfully he said that he loved Battenberg cake, so no more panic for me! I was of course very busy, but Justin asked me to join him at his table in the home's garden, so I went outside with him and sat down. I told him that I loved his music, and that my favourite was Nights in White Satin. He said, "Thanks." I asked him a little about different chord changes, and he said they were simple chords really.


    He ate a load of the cake I made him. It was a very sunny day. He was dressed in white trousers and white jacket, with a black tie on, and he, as today, looked every bit the star he his. Very easy to get along with, you get no sense of him being large about the fact of him being famous, a really great guy in every way. He said that he really enjoyed the cake I had made, which made me so happy.


    He asked me what my passion was, and I said my wife Kim and my children, and playing my guitar, and of course being a chef. We spoke for over an hour, and it was a very special moment for me, and it still is to this day.

    Chef Mike Darracott

  • Cooking is in my heart blood & soul chef mike darracott

    Cooking is in my blood & soul
    chef mike darracott



    I first got interested in cooking like I wrote in an earlier posting when helping my mother baking when around 7 years old. I loved to help my mum when she baked our Cornish Pasties, and her saffron buns were the best. Back in my day at school, even the boys had to go and cook alongside the girls, in what was called Domestic science that was in the early sixties. By the time I left school, I was already in my mind wishing to become a chef, I took a job in a top Hotel, as a trainee chef, that place was the World renowned Lobster Pot Hotel in the little fishing port of Mousehole, near Penzance in Cornwall England.


    It was such a wonderful time in my life, the very early seventies, my first job ever was to peel a whole sack of potatoes ( a 56 pound bagful ) with a little potato peeler, once I had done this chore, the head chef, gave me another sack of carrots and onions, and I peeled and washed those as well. At the end of my day, I had done around 400 pounds in weight of hand peeled vegetables, my hands were so sore I can tell you, the chef said well done, see you tomorrow, I asked what I was doing tomorrow, and he said the same as you did today.


    I went home so despondent about my lot, but bright and early the next day I was rearing to go, when I arrived the chef gave me a big smile, and then showed me an electric peeler he had hidden from me, I laughed, and he said what you did yesterday, was the best way to introduce a new trainee to vegetable preparation. Every day I was always interested in what the other chefs in the kitchen were doing, and asked if they would show me how to make stuff, when they had a spare moment, and they did. I learnt very quickly, and the head chef picked up on the fact.



    I was making fresh sauce’s, preparing and making Lobster Thermidor , the French classic, and the main dish that this Hotel was known for in many ways. Also preparing fish, and making soups, all at the tender age of just 17.  This hotel was a hive for celebs, so I was actually cooking food for people like Dame Judy Dench, Richard Briers, David bowie to name but a few. My eyes popped out of my head to see these celebs sitting and laughing just a few yards away in the restaurant.



    One day the head chef came up to me, and said he wanted me to take over the breakfast chefs duties, as the chef in charge of the lobster pot hotels breakfast shift, and that after the breakfast service was over, I would be in charge of making all the bread products for the hotel each day.


     
    I was taught by the head chef, all of the menu for breakfast, and taught how to make bread, the head chef was very happy with my interest in everything I was taught. One day he came up to me and said that he could see my passion and commitment to cooking, and that he and the boss, thought it would be a good idea, that I would attend a full time catering course at the local college, and that they would do this on block release for me. The owner and the head chef said that I could leave the breakfast duties, and come in after college and work on the evening service.


    Wow, I was now going to college 5 days a week 9am to 5pm, and then riding my moped the 12 miles straight from college to Mousehole, to put in a shift cooking from around 6pm to 11pm each night. By the time I got home each day it was gone midnight, I took a bath and then the so needed sleep for around 6 hours, then up and college.


     
    Eventually I qualified on my course, and went back to the lobsterpot working full time on days, and then when finishing work, would take an hour off, and then still in Mousehole, went to my other position, which was in charge of a fish and chip shop, with two staff under me to look after. All of this happened in a round just 2 years of my life.



    I love cooking; it’s my one never ending passion, a passion above cooking, is reserved for my wife of 35 years, and my three wonderful children. I will write more about my life in the catering industry later. When I have time I will put up a Lobster Thermidor recipe.



     
    Thanks for taking the time to read this



     
    Chef Mike Darracott