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  • 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  
  • Fresh Pork pie recipe

    Fresh Pork pie recipe


    Ingredients


    For the pastry


    430 g plain flour

    40 ml of slightly warmed water

    140 g butter

    1 medium egg beaten

    40 ml of warmed milk

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

    1 small egg beaten for egg wash

    Salt and pepper to taste


    For the filling


    140 g smoked bacon chopped

    300 g chopped pork shoulder

    1 tsp of dried or fresh chopped sage

    1 tsp of finely chopped fresh or dried rosemary

    ¼ tsp of ground nutmeg

    ½ tsp of ground all spice

    Salt and pepper to taste

    2 tsp of light soy sauce

     

    Method

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

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

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

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

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

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

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

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

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

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

    (10) Bake in oven 35 to 45 minutes

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

     

    Serves 4 People

     

    Enjoy Chef Mike Darracott


    pork pie recipe chef mike darracott

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

    pork chops with braised onions & mushrooms in a lemon sauce


    Ingredients


    4 lean no bone pork chops

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

    2 table spoons of lemon curd brought from any supermarket

    The Juice and zest of half a lemon

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

    3 teaspoons of vegetable oil or olive oil


      Method


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

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

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

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

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

    Serves 4 people


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


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

  • Pork faggot recipe

    Today we have made a Pork faggot recipe today, I first enjoyed my very first plate of this dish in South Wales England, so tasty, you will want more, best regards from Chef Mike Darracott

    Click on the url below to go to recipe page ...


    http://www.chefmikedarracott.com/chef-mike-darracott-blog-page/1270-Faggots-Recipe-





    Pork faggot recipe from chef mike darracott

  • Fruity sausage ball Savouries recipe

    Fruity sausage ball Savouries recipe


     

    Ingredients


    453 g pork and beef sausage meat

    5 g desiccated coconut

    10 g dried or fresh cranberry

    10 g dried raisins

    1 tsp of cinnamon

    1 small peeled cored and finely diced cooking apple

    1 beaten egg

    1 tbs of plain flour

    Pepper to taste

    2 tsp of plain flour

    12 Cocktail sticks

    Enough Iceberg lettuce to cover 1 dinner plate


     

    Method


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


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


    (2) Lightly dust worktop with flour, and roll into 10 to 12 balls.


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


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

    Serves 4 people






    Enjoy Chef Mike Darracott


    Fruity sausage ball Savouries recipe chef mike darracott

  • Curried Peppered pan fried pork with rice recipe

    Curried Peppered pan fried pork with rice


     

    Ingredients


    1 litre of warmed milk                                                   5 g sultanas

    100 g Margarine or butter                                            4 tspns of vegetable oil

    100 g plain flour                                                             2.5 tsp of curry powder

    Salt & pepper to taste                                                    2 tsp paprika powder

    30 g diced onion

    10 g thawed out frozen garden peas                         1 diced large mushroom

    100 g cooked long grain rice                                      500 g diced pork belly, or loin

                                            Sprig of parsley if you want for garnish


     

    Method


    For sauce


    First we take a saucepan, and on a low heat we melt our butter or margarine, next add the flour a little at a time, we now mix the two ingredients together, and what we have now, is called a roux. Now the longer you leave this roux cooking the colour will change, we want a white sauce, so as soon as you see the butter and flour resembling what now looks like a paste keep stirring for 30 seconds or so, and then slowly add the milk.




    Keep stirring, until the milk as made a smooth looking sauce. Next mix in the curry powder, and paprika powder, and cook out for about another minute, then run the sauce through a fine strainer, or sieve, into a clean saucepan add salt and pepper to taste , and place to one side. And put on to boil the rice.


    Method for peppered pork


    On a low heat, heat the vegetable oil, and slowly cook the pork, when the pork as about half cooked, add mushrooms, sultanas, peas, onion, and cook, next add the curry sauce and mix in well, strain the cooked rice, place on plate, and spoon over the Curried Peppered pan fried pork, garnish with parsley.

     

    Serves 4

    curried peppered pan fried pork chef mike darracott

    Enjoy chef mike darracott

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