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  • Hawaiian pizza recipe Chef Mike Darracott

    Hawaiian pizza recipe

    Chef Mike Darracott

     

     

    Ingredients for short crust pastry

     

    260 g plain sifted flour

    53 g lard

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

     

     

    Ingredients for Pizza filling

     

    1 large diced half fried onion

    360 grams of sliced ham

    1 410 gram tin of drained pineapple cubes diced

    3 tbsp vegetable oil

    100 grams of grated cheddar cheese

    1 tsp of dried oregano

    Salt and pepper to taste

    50 grams tomato puree

     

     

    Method for pastry

     

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

     

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

     

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

     

    Method for filling

     

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

     

    Serves around 6 to 8 people

    My Hawaiian pizza chef mike darracott

    Enjoy chef mike



  • Spaghetti & garlic meatballs Recipe

    Spaghetti & garlic meatballs Recipe

    Chef Mike Darracott

     

     

    Ingredients for meatballs

     

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

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

     

    Ingredients for the sauce

     

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

     

    Method for spaghetti

     

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

     

    Method for the meatballs

     

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

     

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

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

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

     

    Method for sauce

     

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

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

     

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

     

    Serves 4 people

     

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

    Spaghetti & garlic meatballs recipe chef mike dararcott

    Enjoy Chef Mike

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

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

     

     

    Easy Chocolate banana custard trifle recipe

    Chef Mike Darracott

     

    Ingredients

     

    1 red jelly cubed packet from supermarket

    1 375 g tin approx of custard

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

    4 soft bananas sliced

    100 g of sponge fingers from supermarket

     

    Method

     

    (1) Make up jelly according to packet instructions.

     

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

     

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

     

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

     

    Serves 4 people

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

    Best regards Chef Mike Darracott

  • Make my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

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

     

    Beef mixture

     

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

     

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

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • Sweet Pork with Apple & Sage cream sauce recipe

    Sweet Pork with Apple & Sage cream sauce recipe

    Chef Mike Darracott

     

     

    Ingredients

     

    4 medium sized Pork loin chops

    2¼ tsp corn flour mixed with a little water

    Salt & black pepper to taste

    2 tbs of vegetable oil for frying

    110 g of sliced mushrooms

    1 medium onion sliced fine

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

    210 ml crème fraiche

    140 ml sweet apple juice

    1 tsp garlic powder

    1 tsp rosemary

    1 tsp of paprika

    1 tsp of oregano

    1 tsp of thyme

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

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

    Enjoy Chef Mike Darracott

  • Chef Mike Darracotts Fresh Strawberry Dumplings recipe

    Chef Mike Darracotts Fresh Strawberry
    Dumplings recipe

     

     

    Ingredients

     

     

    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard

     

    Method

     

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

     

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

     

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

     

    Serves 4 people

    chef mike darracotts strawberry dumplings recipe

     

    Enjoy chef Mike Darracott

  • Make this chocolate croissant's recipe Chef Mike Darracott

    Make this chocolate croissant's recipe Chef Mike Darracott


    Ingredients


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

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

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Makes 14 croissants

    chocolate croissant recipe chef mike darracott

     

    Serves 4 people

  • Chicken and pasta with vegetables in a tomato sauce recipe

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

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

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

     

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

     

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

     

    Serves 4 people

     
    Chicken pasta with vegetables in a tomato sauce chef mike darracott

     

    Enjoy Chef Mike Darracott

  • sultana pears & apple crumble recipe Chef Mike Darracott

    sultana pears & apple crumble recipe Chef Mike Darracott



    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar

     

    Ingredients for crumble

     

    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

    Serves 4 people

     
    sultana pear apple crumble recipe Chef Mike Darracott

     

    Enjoy Chef Mike Darracott

  • Pepperoni spicy beef and ham deep pizza recipe

    Pepperoni spicy beef and ham deep pizza recipe

    Chef Mike Darracott

     

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

    Ingredients

    For pastry

    Rich Short crust pastry

    320 g plain sifted flour

    55 g margarine

    55 g butter

    Pinch of salt

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


    Ingredients filling


    1 tbsp extra virgin olive oil

    400g can of drained plum tomatoes

    2 tbsp of tomato puree

    3 tsp oregano

    1 tsp paprika

    1 crushed garlic clove

    Salt and black pepper to taste

     170g grated mozzarella

    100g sliced pepperoni

    100g slice cooked beef

    100g smoked ham

     

    Method


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


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

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

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

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

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

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

    Serves 6 people

    Pepperoni Pizza  chef mike darracottt

     

    Enjoy Chef Mike Darracott

  • Fresh Jam Doughnuts recipe

    Fresh Jam Doughnuts recipe

     

     

     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

    doughnut recipe by chef mike

    Enjoy Chef Mike Darracott

  • 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

  • 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

  • Tangy Apple & pear cauliflower cheese recipe

    Tangy Apple & pear cauliflower cheese recipe


     

    Ingredients:

     

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

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

    55g unsalted butter

    60g plain flour

    1 medium cauliflower (approx 450g)

    salt & pepper to taste

    450 ml milk

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

     

     

    Method

     

     

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

     

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

     

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

     

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

     

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

     

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

     

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

     

    Bake in the oven for 30 minutes.

     

     

    serves 4 people


    Tangy Apple & pear cauliflower cheese recipe chef mike darracott


    Enjoy chef mike



    chef mike darracott recipe Blog

  • Onion bhaji's recipe

    Onion bhaji's recipe

     

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


    Ingredients

     

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

    Method


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

     

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

     

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

     

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

     

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


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


    Enjoy Chef Mike


    Onion bhaji's recipe chef mike darracott


    Chef Mike Darracott

     

  • Fun Popcorn Chicken with mixed herb mayo recipe

    Fun Popcorn Chicken with mixed herb mayo recipe

     

     

    Ingredients

     

    1 medium beaten egg

    1 tsp Cajun seasoning

    1 tsp paprika

    Pinch black pepper

    120 g plain flour

    100 g chicken breast cut into small bite size pieces

    5 tbs of vegetable oil or deep fry for best results

    For dipping sauce

    8 tsb of mayonnaise

    ½ tsp of mixed dried herbs, from the supermarket.

     

    Method

     

     

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

     

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

     

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

     

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

     

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

     

     

    Serves around 4 people


    Fun Popcorn Chicken with mixed herb mayo recipe chef mike darracott


    Enjoy Chef  Mike

    Chef Mike Darracott

  • Oranges & Cherries in Chocolate orange sauce

    Oranges & Cherries in Chocolate orange sauce

     

    Ingredients

     

    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer

     

    Method

     

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

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

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

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

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

     

    For more people simply double ingredients and so on


    cherries and orange in a chocolate orange sauce chef mike darracott

     

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


  • 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
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    Ingredients

     

    6 tbs of vegetable oil for deep frying

    440g potatoes boiled and mashed

    3 fresh green chillies, seeded and finely chopped

    3 spring onions or half a medium onion, finely sliced

    1tsp ground cumin

    120g frozen peas, thawed out

    1 tsp turmeric

    1 tsp chilli powder

    1tsp baking powder

    3tbsp chopped fresh coriander leaves

    170ml cold water

    110g gram flour
    Salt & pepper to taste


    Method


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

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

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

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

     

    Serves 4 people  4 balls each


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

    tasty pea and potato pakora recipe chef mike darracott

  • Cornish Scones with Strawberry jam & clotted cream recipe

    Cornish Scones with

    Strawberry jam & clotted cream recipe

     Chef Mike Darracott and here's my recipe below

     

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

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

     

    Sultana scones

     

     

    Ingredients

     

     

    330g plain flour

    2 tsp baking powder

    ½ tsp salt

    35g caster sugar

    60g butter

    55g sultanas 

    Approx 150ml milk add until a firm dough is achieved

     

     

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

     

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

     

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

     

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

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

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




    Enjoy these scones made by Chef Mike Darracott

  • Tangy Lemon and lime tuna rice cakes

    Tangy Lemon and lime tuna rice cakes


    Ingredients


    370 g drained canned Tuna (brine or oil)

    1 medium red pepper finely diced

    1 small onion finely diced

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

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

    140 g boiled drained long grain rice

    1 tsp of olive oil

    1 tsp vegetable oil

    Salt and ground black pepper to taste

    1 tsp dried coriander

     

    Method

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

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

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

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

    Serve with maybe tomatoes cucumber or whatever you like.

    Serves 4 people

    lemon and lime tuna rice cakes recipe chef mike darracott



    Enjoy Chef Mike Darracott

  • 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

  • Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

    Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

     

    Ingredients

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

    Method

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

    (2) now Cook until they start to soften.

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

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

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

    Serve with the yoghurt

    serves 4 people


    Creamy Turkish eggs recipe chef mike darracott

  • 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  
  • Recipe Cauliflower and cheddar cheese cakes

    Recipe Cauliflower and cheddar cheese cakes

     Chef Mike Darracott


     

    Ingredients


    For filling

     

    300g cooked drained cauliflower with out leaves

    300g potatoes peeled and boiled, and drained

    2 large beaten eggs

    30g grated cheddar cheese

    2 tbsp chopped parsley 

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbsp unsalted Butter for frying

     

    Method for filling


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

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

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

    Ingredients for breadcrumb cover

    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer

    Method for covering in breadcrumbs

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

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

    Serves 4 people

    Enjoy Chef Mike Darracott


    cauliflower cheese cakes recipe chef mike darracott



  • Jam Doughnuts flavoured with cinnamon recipe

     Jam Doughnuts flavoured with cinnamon recipe

     


     

    Ingredients

     

    145ml milk, warmed

    ¼ tsp sea salt

    1 tbsp bakers yeast crumbled up

    8 tbsp caster sugar

    2 tsp of cinnamon

    220g plain flour

    55g butter, melted

    290ml vegetable oil to deep fry your doughnuts in

    1 medium fresh egg, beaten

    12 tsp of raspberry seed free jam

     

    Method

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

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

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

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

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

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


    Enjoy Chef Mike Darracott


    doughnut recipe by chef mike darracott



  • Banana Split Berry and Yogurt Parfaits recipe

    Banana Split Berry and Yogurt Parfaits recipe
    Chef Mike Darracott


    Ingredients


    2 x 6 oz supermarket fat-free pineapple yogurt

    1 cup mixed summer berries fresh or canned drained of syrup

    1 Tbsp cocoa powder, unsweetened version

    1 Tbsp caster sugar

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

    3 tsp hot water

    1 large banana (about 1 cup sliced up)

    Method

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

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

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

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

    serves 4 people  Please share this website with your friends


    Enjoy Chef Mike Darracott


    Banana Split Berry and Yogurt Parfaits recipe chef mike darracott

  • 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

  • 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


  • THE BASICS OF SOUP MAKING.

    THE BASICS OF SOUP MAKING.


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


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


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


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


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


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


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


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


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


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


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


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


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


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


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


    chunky beef soup chef mike darracott

  • Mandarin beef stir fry Chef Mike Darracott

    Mandarin beef stir fry Chef Mike Darracott


    Ingredients

    1        cup orange juice

    1/2   cup soy sauce

    2        tablespoons Worcestershire sauce

    1        teaspoon garlic powder

    1/4   teaspoon ground ginger

    1       pound beef round steak, cut into thin strips

    2       cups fresh or frozen garden peas

    1      medium green pepper, sliced

    1       cup sliced fresh mushrooms

    2      tablespoons vegetable oil

    1     (11 ounce) can mandarin oranges, drained

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

    Hot cooked drained rice for two.

    Directions

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

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

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

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

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

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

    Serve over the drained rice.

    Serves 2 people

    Manderin beef stir fry recipe chef mike darracott

  • Key lemon pie recipe Chef Mike Darracott

    Key lemon pie recipe Chef Mike Darracott

     

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

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

     

    Base

    250g crushed digestive biscuits

    110g unsalted butter, melted

    Filling

    3 medium egg yolks

    405g can condensed milk 

    Grated zest and juice of 5 large lemons

    200ml carton double cream

    2 drops of vanilla essence

    To decorate

    1 lemon sliced up

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

    Method

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

    Grease lightly a 23cm round oven proof dish

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

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

     

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

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

     

    Serves 8 people

    Key lemon pie recipe chef mike darracott chef mike darracott

     

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

     





     

     

     

     

     

     

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  • Fresh Zucchini & bacon fritters recipe chef mike darracott

    Fresh Zucchini & bacon fritters recipe chef mike darracott


     

    Ingredients

     

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

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

    serves 4 people 2 fritters each


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


    Fresh Zucchini & bacon fritters recipe chef mike darracott

  • 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

  • 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

  • pork sausage and cod stew recipe

    pork sausage and cod stew recipe

    Chef Mike Darracott

    Ingredients


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

    Method

     

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

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

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

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

     

    Serves 4 people

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

    Chef Mike Darracott


    pork sausage and cod stew recipe chef mike darracott

  • Cherry and Apple Charlotte recipe

    Cherry and Apple Charlotte recipe

    Chef Mike Darracott

     

    Ingredients

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

     

    Method

     

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

     

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

     

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

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

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

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

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

    (6) Bake in oven for 50 minutes.

     

    serves 4 people

    cherry and apple charlotte recipe chef mike darracott

  • Lean Lamb Squab pie recipe

    Lean Lamb Squab pie recipe

    Chef Mike Darracott

     

    Ingredients

    for filling

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

    for pastry

    Short crust pastry

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

    Method

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

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

    Method

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

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

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

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

     

    Serves 4 people

    Lean lamb squab pie recipe chef mike darracott

  • Cola Sticky beef ribs and salad recipe

    Sticky beef ribs and salad recipe

    Chef Mike Darracott


    main Ingredients

     

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

    For the sauce

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

    For salad

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

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


    Method


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

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

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

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

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

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

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

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

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

     

    Serves 4 people

    cola sticky beef ribs recipe chef mike darracott

  • Egg Bacon & baked bean pie recipe

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott

    Ingredients for Short crust pastry

    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water

    Method

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

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

    Ingredients for filling

    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste

    Method

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

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

    Serves 4

    Enjoy Chef Mike Darracott

    egg bacon baked bean pie recipe chef mike darracott

  • Apple and sultana Tart recipe Chef Mike Darracott

    Apple and sultana Tart recipe Chef Mike Darracott

     

    Ingredients for the sugar paste

     

    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

     

    Method sugar paste

     

    Preheat your oven to 220c/428f

     

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

     

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

     

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

     

    Ingredients For the filling

     

    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water

     

    Method filling

     

     

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

     

    Garnish top of pie with the granulated sugar

     

    Serves 6 people


    Dutch apple tart chef mike darracott


      

       

  • My Turkish eggs with yoghurt recipe

    My Turkish eggs with yoghurt recipe
    Chef Mike Darracott

     

    Ingredients


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

    Method


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

    (2) now Cook until they start to soften.

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

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

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

    Serve with the yoghurt

    serves 4 people


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

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


    Best wishes Chef Mike Darracott

  • 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


  • 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



  • 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

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  • Freshly baked Farmhouse Fruit Cake recipe


    Freshly baked Farmhouse Fruit Cake recipe

    Chef Mike Darracott

    Ingredients

    5 g of dried diced dates

    1 g desiccated coconut

    200 grams of sieved plain flour

    1 tsp of mixed spice

    The zest of 1 lemon

    130 grams Margarine or butter

    3 medium beaten eggs

    60 grams of glace cherries

    80 grams chopped mixed peel

    20 grams flaked almonds

    ½ tsp of baking powder

    10 grams of chopped walnuts

    3 tsp lemon juice

    4 tbp milk

    1 tsp of cinnamon

    180 grams of mixed fruit (Sultanas currants raisins)

     

    Method

     

    Preheat oven 150c/302f

     

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

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

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

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

     

    Enjoy Chef Mike Darracott




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


    Cornish born chef and writer Michael J Darracott Chef Mike

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  • 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

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  • 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

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  • 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


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  • Tangy Apple and plum cobbler recipe Chef Mike Darracott

    Tangy Apple and plum cobbler recipe

    Chef Mike Darracott


    Ingredients for filling


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


    Ingredients for topping


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


    Method


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

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

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

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

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

    Now bake in the oven for 45 minutes

    Serves 4 people

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


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    Tangy apple and plum cobbler recipe chef mike darracott


    Chef Mike Darracott


    chef mike darracott

  • Cod fish and vegetable gratin recipe Chef Mike Darracott

    Cod fish and vegetable gratin recipe

    Chef Mike Darracott


    Ingredients

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

    Ingredients For your topping

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

    Method

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

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

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

    (3) Now add the red peppers - carrot.

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

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

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

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

    Serves 4 people

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    Cod fish and vegetable gratin recipe chef mike darracott

    Chef Mike Darracott

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  • Coriander fish cakes recipe Chef Mike Darracott

    Coriander fish cakes recipe
    Chef Mike Darracott



    Ingredients For filling


    400g cooked cod

    350g potatoes peeled and boiled, and drained

    2 large beaten eggs

    2 tbs chopped coriander

    Salt and freshly ground black pepper

    125g breadcrumbs for filling

    1 onion, diced

    2 tbs unsalted Butter for frying


    Method for filling


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

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

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

    Ingredients for breadcrumb cover


    1 beaten egg on a saucer

    30 g breadcrumbs a saucer

    3 g plain flour on a saucer


    Method for covering in breadcrumbs


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


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

    coriander fish cakes recipe chef mike darracott

    Serves 4 people

     
    chef mike darracott

    Chef Mike

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  • Fresh made Angel cake recipe by Chef Mike Darracott

    Fresh made Angel cake recipe

    by Chef Mike Darracott


    Ingredients


    For the cake


    215g Unsalted Butter

    3 drops vanilla extract

    220g self-rising flour

    255g caster sugar

    4 medium eggs

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

    For the butter cream filling

    4 drops vanilla essence

    55g Unsalted Butter

    160g icing sugar


    Method


    For the cake


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


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


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


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


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


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


    Method for the butter cream filling


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


    Serves 6 people


    Fresh made angel cake recipe chef mike darracott


    Chef Mike Darracott

    chef michael john darracott

  • Sweet Strawberry Dumplings recipe By Chef Mike Darracott

    Sweet Strawberry Dumplings recipe
    By Chef Mike Darracott


    Ingredients


    9 washed cleaned strawberries small to medium size

    100 g sifted self - rising flour

    50 g suet

    4 drop vanilla essence

    3 tsp caster sugar

    2 tsp of icing sugar

    8 tbs of water

    4 tbs vegetable oil

    1 can of hot custard


    Method


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


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


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


    Serves 4 people




    Enjoy chef Mike Darracott

    sweet strawberry dumplings by chef mike darracott


    chef mike darracott


    chef mike

  • 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

  • Pear sultana & apple crumble recipe Chef Mike Darracott

    Pear sultana & apple crumble recipe Chef Mike Darracott


    Ingredients for filling


    3 medium peeled cored chopped pears

    4 large peeled cored chopped cooking apples

    40 g sultanas

    Juice and zest of 1 lime

    175 ml of water

    2 tsp of ground cinnamon

    3 tsp of sugar


    Ingredients for crumble


    120 g unsalted butter

    115 g caster sugar

    190 g plain flour

    2 tsp of cinnamon


    Method


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

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

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

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

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

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

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    Pear sultana & apple crumble recipe Chef Mike

    Chef Mike Darracott

    chef mike darracott


  • Double the chocolate Mississippi mud pie recipe chef mike darracott

    Double the chocolate Mississippi mud pie 

    recipe chef mike darracott

     

    Ingredients

     

    For your base

     

     

    70g unsalted melted butter

    275g crushed up plain chocolate biscuits

    3 tsp of icing sugar

     

     

    For your filling

     

    90 ml double cream

    70g dark chocolate

    70g milk chocolate

    3 small eggs

    80g unsalted butter

    3 drops vanilla essence

    75g brown sugar

     

     

    For your chocolate fudge sauce

     

     

    1 drop vanilla essence

    165g sieved icing sugar

    140ml double cream

    145g dark chocolate

    2 tbsp golden syrup

     

     

    Method

     

     

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

     

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

     

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

     

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

     

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

     

    Serves 6 people


    Double the chocolate Mississippi mud pie  recipe chef mike darracott


    chef michael john darracott

    Chef Mike Darracott

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

    Stir fry Noodles with chunky pork pieces recipe
    Chef Mike Darracott



    Ingredients

     

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


    Method

     

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

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

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

     

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

     

    Serves 4 people

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


    Chef Mike Darracott
    chef mike darracott

  • Egg Bacon & baked bean pie recipe Chef Mike Darracott

    Egg Bacon & baked bean pie recipe

    Chef Mike Darracott


    Ingredients for Short crust pastry


    110 g plain sifted flour

    20 g lard

    20 g margarine

    Pinch of salt

    10 ml water


    Method


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


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


    Ingredients for filling


    20 g of any bacon fried and diced

    ½ a diced red pepper

    ½ a small diced onion

    2 tsbn of butter

    1 small egg beaten

    210 g of canned baked beans in their sauce

    Salt and pepper to taste


    Method


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


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


    Serves 4


    Enjoy Chef Mike Darracott



    Egg bacon and baked bean pie chef mike


    chef mike darracott

    chef mike

  • Remove that garlic smell from your hands Chef Mike

    Remove that garlic smell from your hands Chef Mike

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

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


    Enjoy your cooking

    Chef Mike Darracott

  • 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

  • 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

  • Orange segments and cherries in a chocolate sauce recipe

    Orange segments and cherries in a chocolate sauce recipe

     

    chef mike darracott


    Ingredients


    400 g stoned halved cherries any type you like

    9 tsp of chocolate powder, (drinking chocolate)

    1 can of 385 g custard

    6 pip less Satsuma’s or Tangerine oranges

    3 tsp of orange essence

    ¼ litre whipped cream

    1 fan shaped wafer


    Method


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


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


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


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


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

    For more people simply double ingredients and so on


    Enjoy Chef Mike Darracott


    Orange segments cherries in a chocolate sauce chef mike darracott

    chef mike darracott

  • Orange and Cranberry Mini Muffins recipe Chef Mike Darracott

    Orange and Cranberry Mini Muffins recipe

    By Chef Mike Darracott


    Ingredients

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


    Method


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

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

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

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

    (5) Then bring the two mixtures together.

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

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

    Enjoy chef mike ....makes 12 muffins

    Please check out my other free recipes Chef Mike Darracott


    Orange and cranberry mini muffins recipe chef mike darracott



    chef mike darracott

  • Plum and Apple crumble recipe by Chef Mike Darracott

    Plum and Apple crumble recipe 

    by Chef Mike Darracott


    Ingredients


    For the filling




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

    670g cooking apples, peeled, cored and thickly sliced

    12 plums, stones removed, cut into bite size chunks

    30g light muscovado sugar

    1.5 tsp ground cinnamon

    3 tbsp water


    For the crumble

     

    150 g butter

    150 g demerara sugar

    320 g self-raising flour


    Method

     

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

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

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

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

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

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

    Serves 4 people



    Enjoy This tasty zesty crumble recipe of mine Chef Mike Darracott

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

    Best wishes Chef Mike


    Plum and apple crumble recipe Chef Mike Darracott


    Chef Mike Darracott

  • Creamy Turkish eggs with yoghurt recipe Chef Mike Darracott

    Creamy Turkish eggs with yoghurt recipe

    Chef Mike Darracott

     

    Ingredients


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


    Method

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

    (2) now Cook until they start to soften.

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

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

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

    Serve with the yoghurt

    serves 4 people

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

    Best wishes Chef Mike


    creamy turkish eggs in yoghurt recipe by chef mike darracott

    chef mike darracott

  • Classic Baguette recipe By Chef Mike Darracott

    Classic Baguette recipe

    By Chef Mike Darracott


    Ingredients

    330g bread flour

    ½ tsp salt

    1.5 tsp quick yeast

    220ml water

    1 medium egg yolk

    1 tbsp caster sugar

    Method

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

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

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

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

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

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

    Serves around 6 people

    2 slices each


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

    classic baguette recipe by Chef Mike Darracott

    chef mike darracott


  • Wholesome Oat & raisin cookies By Chef Mike Darracott

    Wholesome Oat & raisin cookies

    By Chef Mike Darracott


    Ingredients


    100g raisins

    2 drops vanilla essence

    60g unsalted butter

    2 tbsp spoon of runny honey

    1 small beaten egg

    55g caster sugar

    55g wholemeal flour

    1tsp baking powder

    85g porridge oats


    Method


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

    Grease and dust with flour a baking tray

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


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

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

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

     

    Serves 6 at 2 cookies each

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


    wholesome Oats and Raisin cookies recipe by chef mike darracott


    chef mike darracott

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

    Fresh Made Broccoli And Stilton Soup recipe

     By Chef Mike Darracott


    Ingredients

    1 tsp of diced chives

    1 tbsp butter

    1 medium onion, chopped finely

    2 tbsp olive oil

    180g broccoli florets chopped finely

    salt and pepper to taste

    1 garlic clove, chopped finely

    1 medium egg yolk

    2 pinch ceyenne pepper

    160ml hot water mixed with 2 chicken stock cubes

    4 tbsp double cream

    70g Stilton cheese

     

    Method

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

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

    (3) Pour in your stock.

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

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

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

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

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

     

    Serves 4 people


    Fresh made Broccoli And Stilton Soup chef mike darracott


    chef mike darracott

  • Steak and red onion pie recipe

    Steak and red onion pie recipe

    Chef Mike Darracott

    Ingredients for short crust pastry

    Short crust pastry

    235 g plain sifted flour

    53 g unsalted butter

    53 g margarine

    Pinch of salt

    Enough water to make a fairly east to roll out dough

    40 grams of uncooked rice or 40 grams of dried peas

    Method

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

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

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


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

     

    Ingredients for filling


    390 grams diced stewing steak

    100 grams of sliced mushrooms

    Salt and pepper to taste

    1 medium chopped red onion

    30 grams of frozen defrosted peas

    1 beef stock cube

    3 tbs of vegetable oil

    1 level tsp of corn – flour in a little water

    100 ml water


    Method


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


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

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

    Bake for around 35 to 40 minutes

     

    Serves 6 people


    Enjoy this recipe Chef Mike Darracott

    steak and red onion pie recipe by chef mike darracott

    chef mike darracott

  • Creamy Cauliflower Cheese recipe Chef Mike

     Creamy Cauliflower Cheese recipe

    Chef Mike Darracott


    Ingredients

    100 g boiled drained cauliflower florets

    4 large potatoes sliced potatoes 6 mm thick

    3 medium eggs beaten

    120 g cheddar cheese grated

    425 ml of double cream

    Salt and ground black pepper to taste

    2 Pinch of grated nutmeg

    25 g butter diced up in bits

    2 g of diced fresh chives for decoration

    Method

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

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

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

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

    Bake for around 1¼ to 1½ hours or until cooked

    Garnish with chives

     

    Serves 4 people

     

    Enjoy Chef Mike Darracott


    chef mike darracotts creamy Cauliflower cheese recipe 

    chef mike

  • 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






  • Fresh Strawberry Dumplings recipe

    Fresh Strawberry Dumplings recipe



    Ingredients

    9 washed cleaned strawberries small to medium size
    100 g sifted self - rising flour
    50 g suet
    4 drop vanilla essence
    3 tsp caster sugar
    2 tsp of icing sugar
    8 tbs of water
    4 tbs vegetable oil
    1 can of hot custard

    Method

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

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

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

    Serves 4 people

     

    Enjoy chef Mike Darracott

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    its all done by me despite my disability.





  • 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
  • No bake Tangy lemon cheese cake

    No bake Tangy lemon cheese cake




    Ingredients


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



    Method



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



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



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



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



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

     

    Serves 4 people

    Enjoy Chef Mike Darracott



      cheesecake recipe chef mike darracott 

  • 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 


  • 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

  • Fresh Salmon Tagliatelle in a creamy cheesey sauce

    Fresh Salmon Tagliatelle in a creamy cheesey sauce

     

    Ingredients


    1 Tsp of finely chopped Parsley

    1 small finely chopped Onion

    40 g grated Cheddar Cheese

    50 ml Milk

    50 ml crème fresh

    5 g Butter

    4 tbs of vegetable oil

    20 g whole small carrots

    20 g Broccoli florets

    10 g Sugar snap peas

    20 g Tagliatelle pasta

    200 g Salmon fresh fillets cut into bite size chunks

    Salt pepper to taste

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


    Method

     

    (1) Into a sauce pan goes the pasta.

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

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

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

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

    (6) Fold in the parsley to the sauce.

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

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

    (9) Finally gently fold in the salmon chunks.

     

    Serves 4 people


    Enjoy Chef Mike Darracott


    Salmon Tagliatelle in a creamy cheese sauce recipe  chef mike darracott

  • Tangy Fresh No bake lemon cheese cake

                       Tangy Fresh No bake lemon cheese cake




    Ingredients

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


    Method


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


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


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


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


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

    Tangy fresh no bake zesty lemon cheesecake recipe chef mike darracott

    Serves 4 people


    Enjoy Chef Mike Darracott

  • Chef Mike Darracotts Deep filled cherry mincemeat pies recipe

    Deep filled cherry mincemeat pies recipe

     

    Ingredients filling

    2 x 411g jars of sweet mincemeat

    Sugar pastry

    100 g glace cherries chopped

     

    Method

     

    For Sugar pastry

     

    Ingredients

     

    300 g sifted plain flour

    90 g caster sugar

    Pinch of salt

    140 g butter or margarine

    2 small eggs

    4 drops vanilla essence

    3 tbs of icing sugar for decoration

     

    Method sugar paste

     

    Preheat your oven to 220c/428f

    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 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 12 holed deep pie tray, and now roll out the paste and cut out 12 circles large enough to fill each hole to top.


    Now mix your cherries with the mincemeat, and spoon in enough mincemeat, to be nearly at the top, take out your other half of sugar paste, and roll out 12 tops for your pies, any pastry left you can, if you so desire make some simple leaf shapes like I have and place on pies.


    Place in the oven and bake for around 10 - 15 minutes

    Finally sprinkle some icing sugar on top of each pie

     

    Serves 12 people

    xmas minced pies recipe chef mike darracott

     

    Merry Christmas from Chef Mike Darracott

     

    Please come back and view more of my many free recipes, and maybe buy one of my recipe books on here, if you’re a business try taking out our cheap rate advert for your food business, just £15 a year.

  • Steak and vegetable pie recipe

    Steak and vegetable pie recipe


    Ingredients


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

    short-crust pastry ingredients

     

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

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

    Method

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

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

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

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

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

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

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

    Serves 4 people

     

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


    steak and vegetable pie recipe chef mike darracott

  • Apple & pear Faggots Recipe

    Apple & pear Faggots Recipe

     

    Ingredients

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


    Method

     

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

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

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

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

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

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

     

    Serves 4 people

     

    Serving suggestions: Serve with mash potato and peas

    apple pear faggots recipe chef mike darracott

  • Welsh cakes recipe

    Welsh cakes recipe

     

    Ingredients

     

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

     

    Method

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

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

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

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

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

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

    Makes 16 cakes


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


    welsh cakes recipe chef mike darracott

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

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

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

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    DAILY FREE RECIPES AT chefmikedarracott.com

  • Special nut and glace cherry Christmas cake

    Special nut and glace cherry Christmas cake

     

    Ingredients

    For cake

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

     

    For topping

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

     

    Method

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

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

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

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

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

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

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

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

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

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

     

    Serves  4 people

     

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


    Special nut and glace cherry Christmas cake recipe chef mike darracott

  • moroccan style rice pudding

    moroccan style rice pudding

     

    Ingredients

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


    Method


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

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

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

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

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


    Serves 6 people

     

    Serve as is or with what ever you like


    morroccan style rice pudding recipe chef mike darracott

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

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

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  • 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
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  • rice tortitas recipe

    Rice tortitas recipe


    Ingredients


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

     

    Method

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

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

    (3) Now mix the mixture well.

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

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

     

    serves 4 people

     

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



  • garlic Baguette recipe

    garlic Baguette recipe


    Ingredients


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

    Method


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

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

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

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

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

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

    Serves around 6 people

    2 slices each

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

    garlic Baguette recipe chef mike darracott

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

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

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

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

    pea & bean soup recipe

    Ingredients

    200 g can cannellini beans, drained and rinsed

    1 tbsp olive oil or vegetable oil

    ½ medium onion, chopped

    200 g frozen peas

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

    50 ml double cream

    1 clove garlic, chopped

    salt and ground black pepper

    Method

     

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

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

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

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

     

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


    pea and bean soup recipe chef mike darracott

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

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

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

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

    Chicken Biryani and boiled rice recipe

     

    Ingredients

     

    4 large mushrooms sliced

    3½ Tbsps curry paste

    4 Tbsps vegetable oil                

    4 Chicken Breasts sliced into bite size chunks                 

    2 small Onion finely diced     

    1 carrot sliced thin strips      

    135g of fresh or canned peas

    ½ finely sliced red pepper         

    1 small diced cored & peeled Apple 

    600ml water                              

    Salt & pepper to taste   

    200 g boiled long grain drained yellow rice.

    1 stick celery finely sliced

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

                     

    Method

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

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

     

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

     

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

     

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

     

    (5) Serve with the boiled rice

     

    Serves 4 people

     

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


    Chicken Biryani and boiled rice recipe chef mike darracott
      



  • 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





  • PLATE CAKE RECIPE

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

    PLATE CAKE RECIPE:


    Ingredients:

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

    METHOD:

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

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

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

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

    Tasmin


    plate cake recipe chef mike darracotts blog

  • Indian egg and potato salad recipe

    Indian egg and potato salad recipe

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

    Ingredients:

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

     

    for your dressing:

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

     

     

    Method

     

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

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

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

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

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

    Serves 4 people

     

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


    egg recipe chef mike darracott




  • 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

  • Chilli beef soup recipe

    Chilli beef soup recipe

     

    Ingredients

    1 teaspoon chili powder

    Half teaspoon paprika

    salt and pepper to your taste

    400g Shin beef diced into approx 2cm bits

    1 tsp of garlic powder

    150g fresh Tomatoes approx chopped into 1.5cmsquare bits

    3 small Carrots diced into approx 1.5cm square bits

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

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

    1 large Onion diced

    170 g drained washed Cannellini- beans

    Tomato puree 2 tablespoons

    2 Beef stock cubes in 1.3 litres of hot water

     

    Method

     

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

     

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

     

    (3) Simmer the beef for 12 minutes.

     

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

     

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

     

     

    serves 4 people

     

     

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


    Chilli beef soup recipe chef mike darracott

  • rhubarb pie recipe

    rhubarb pie recipe


    Ingredients

     

    For the pastry


    220g butter

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

    2 medium eggs

    335g self raising flour


    For your filling


    745g rhubarb, sliced too about 1cm thick

    250g granulated sugar

     

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

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

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

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

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

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

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

    (7) Now sprinkle the remaining caster sugar on top

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

    Serves 4 people

     

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


    rhubarb pie recipe chef mike darracott

  • 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

  • Freshly made Dutch Apple Tart recipe

    Freshly made Dutch Apple Tart recipe


    Ingredients for the sugar paste


    200 g sifted plain flour

    60 g caster sugar

    Pinch of salt

    110 g butter or margarine

    1 medium egg

    4 drops vanilla essence

    50 grams of uncooked rice or 50 grams of dried peas

    2 tsp granulated sugar for topping off

    Method sugar paste


    Preheat your oven to 220c/428f


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

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

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

    Ingredients For the filling


    2 large peeled cored chopped cooking apples approx 360 grams total

    45 grams of sultanas

    Half tsp of cinnamon

    5 tsp golden syrup

    Enough water to cover the apple when cooking

    1.5 level tsps corn – flour mixed with a little water


    Method filling

     

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


    Garnish top of pie with the granulated sugar


    Serves 6 people


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


    freshly made dutch apple tart chef mike darracott

  • 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

  • Cod and pork sausage stew recipe

    Cod and pork sausage stew recipe


    Ingredients


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

    Method

     

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

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

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

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

     

    Serves 4 people


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


    Chef Mike Darracott


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

  • Carrot cake recipe

    Carrot cake recipe

     

    Ingredients

     

    For the carrot cake


    5 medium eggs

    440ml olive oil or vegetable oil

    380g plain flour

    pinch of grated nutmeg

    1 tsp bicarbonate of soda

    540g sugar

    500g of carrots, grated   save 4g for decoration

    2 tsp ground cinnamon

    130g chopped walnuts      save 10g for decoration


    For the icing

     

    half a tsp vanilla essence

    210g cream cheese

    150g/5½oz caster sugar

    90g butter


    Method

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

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

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

    (3) Place the mixture in the cake tin.

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

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

    Make the icing

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

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


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

     

    Serves 4 people


    Carrot cake recipe chef mike darracott


  • 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

  • Broccoli And Stilton Soup recipe

    Broccoli And Stilton Soup recipe

     

    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.

     

     

    Serves 4 people


    Broccoli And Stilton Soup chef mike

  • Mexican baked eggs recipe

    Mexican baked eggs recipe



    Ingredients


    1 medium size green chilli, deseeded and finely chopped

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

    pinch cayenne pepper

    1 pinch paprika

    300g can drained chopped tomatoes

    100g red pepper

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

    4 small eggs

    60g shredded spinach

     

    Method


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


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

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

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

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

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

     

     

    serves 4 people

    Mexican baked eggs recipe chef mike darracott

  • Apple & pear cauliflower cheese recipe

    Apple & pear cauliflower cheese

    Ingredients:

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


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


    55g unsalted butter


    60g plain flour


    1 medium cauliflower (approx 450g)


    salt & pepper to taste


    450 ml milk


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

     

    Method

     

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


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


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

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

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

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

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


    Bake in the oven for 30 minutes.

     

    serves 4 people



    apple and pear cauliflower cheese recipe chef mike darracott

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



    cook like mum recipe book chef mike darracott

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