Search site
Translate site
Amazon Search
  • Tender Beef strips in a ginger and light soy sauce recipe chef mike darracott

    Tender Beef strips in a ginger and light soy sauce recipe
    chef mike darracott

     

    Ingredients

     

    200 g thinly sliced best lean steak

    100 g boiled and drained long grain rice

    1 tsp ground ginger

    1 g peeled grated ginger

    1 tsp caster sugar

    1 green pepper sliced

    5 tsp light soya sauce

    Salt and black pepper to taste

    1 small onion sliced

    5 g peas

    5 g sweet-corn kernels

    1 medium celery stick finely chopped.

    2 tsp vegetable oil

    2 tsp of water

     

    Method

     

    (1) Into a wok or frying pan go’s the oil, peas, sweet-corn, water, and soy sauce on a medium heat.

     

    (2) Next add the onion, green peppers, and celery, salt and pepper, and cook for 4 minutes.

     

    (3) Now add all the ginger, sugar, and the beef, and cook until the meat is tender.

     

    (4) Turn out onto a bed of rice.

     

    Serves 4 people

    tender ginger beef strips in oyster sauce chef mike Darracott

     

    Enjoy Chef Mike Darracott

  • Make my Beef lasagne recipe chef Mike Darracott

    Make my Beef lasagne recipe chef Mike Darracott

     

     

    Ingredients for beef mix

     

    1 tsp dried oregano

    1 tsp dried basil

    1 tsp garlic powder

    1 tsp paprika

    Salt and pepper to taste

    1.5 kilos of best beef mince

    820 g of tinned drained chopped plum tomatoes

    1 packet of pasta sheets

    350 g grated cheddar cheese

    500 g diced onion

    3 tbs of olive oil or vegetable oil

     

    Ingredients for the sauce

     

    Half tsp of corn – flour

    130 g butter

    130 g plain sieved flour

    1.14 litres of milk

    7 g grated cheddar

    1 tsp of English mustard

     

    Method

     

    Preheat oven to 175c – 347f

     

    For sauce

     

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

     

    Beef mixture

     

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

     

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

     

    Bake in oven for around 30 to 35 minutes

     

     

    Serves around 6 people depending on portions given

     
    Make my beef lasagne chef mike darracott

     

    Enjoy chef mike darracott

  • 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

  • Red Berrie Trifle recipe by Chef Mike Darracott

    Red Berrie Trifle recipe by Chef Mike Darracott

     

    Ingredients

     

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

     

    Method

     

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


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


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

     

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

     

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

    And spinkle chocolate shavings or anything else you fancy on top


    Serves 4

     Red Berrie Trifle recipe by Chef Mike Darracott

    Enjoy Chef Mike Darracott


    Chef Mike

  • Fresh raspberry and red berry Trifle recipe

    Fresh raspberry and red berry Trifle recipe



    Ingredients

     

    1 pack sponge fingers                             

    1 pack raspberry jelly

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

    1 tin or packet of custard   
                                       
    200g fresh raspberries

    3 Tbsp of raspberry jam   
                                      
    5g caster sugar   
                        

    300ml of whipping cream

     

    Method

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

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

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

     

    Serves 4

    raspberry and red current trifle recipe chef mike darracott


    Enjoy Chef Mike

  • 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 Zucchini & bacon fritters recipe chef mike darracott

    Fresh Zucchini & bacon fritters recipe chef mike darracott


     

    Ingredients

     

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

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method

     

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

     

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

     

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

     

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

     

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

     

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

     

    serves 4 people 2 fritters each


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


    Fresh Zucchini & bacon fritters recipe chef mike darracott

  • Fresh Cod in coriander and parsley sauce

    Fresh Cod in coriander and parsley sauce

    Chef Mike Darracott

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

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

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

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

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

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

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

    Serves 4 people


    cod in coriander and parsley sauce chef mike darracott

  • 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

  • Tangy Eve's pudding recipe

    Tangy Eve's pudding recipe

    Chef Mike Darracott

     

    Ingredients for filling


    730 g  of cooking apples peeled cored sliced
    70 g brown sugar
    1.5 tbsp of lemon juice
    1 tbsp of water
    1/2 tsp of cinnamon powder

    For your topping

    Ingredients


    170 g butter
    145 g caster sugar
    1 tsp of vanilla essence
    3 large eggs beaten
    190 g plain flour
    3 tablespoons of milk

     

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

     

    (1) First we place all the apples in the bottom of the dish, then cover with the brown sugar.

    (2) Then add the water- lemon juice - cinnamon powder.

    (3) Now we make the topping, so into a bowl we mix together the butter and sugar for 2 minutes and then add the eggs- vanilla essence and the flour and milk, keep mixing for 3 more minutes until its a batter.

    (4) We now pour this on top of the apples, making sure the mixture spreads out and touches the sides of the dish inside.

    (5) Now into the oven for 40 minutes.

    (6) When its baked and cooled down place on a wire, and dust with the icing sugar using a sieve.

    Serves 4 people

     

    Serving suggestions: Serve with cream or ice cream or both or custard or whar ever you wish.


    Tangy eves pudding recipe chef mike darracott

  • 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

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

    cook like mum recipe book chef mike darracott


  • Freshly 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

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

    cook like mum recipe book chef mike darracott

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

    Tender Chicken and pasta with vegetables in a tomato sauce recipe

    chef mike darracott

     

     

    Ingredients

     

     

    400 g chicken breast diced into bite size chunks

    300 g Rigatoni pasta

    30 g chopped Courgettes

    10 g sliced red Peppers

    10 g sliced green peppers

    15 g sliced Green beans

    200 g tin of chopped tomatoes and with juice.

    4 tsp of dried Thyme

    1 small onion diced Onion

    10 g Tomato puree

    8 tsp Vegetable oil

    2 tsp garlic powder Garlic or 1 fresh clove crushed

    Salt and pepper to taste

     

    Method

     

    (1) Boil your pasta.

     

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

     

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

     

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

     

    Serves 4 people

     

     

    Enjoy Chef Mike Darracott


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

    Cornish born chef and writer Michael J Darracott Chef Mike

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

    cook like mum recipe book chef mike darracott

     

  • Update about Chef Mike Darracott

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


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

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

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


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

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

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

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

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


    chef michael john darracott
  • 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 

  • Plum & Apple cobbler recipe

    Plum & Apple cobbler recipe

     

    Ingredients for filling

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

    Ingredients for topping

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

     

    Method

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

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

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

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

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

    Now bake in the oven for 45 minutes

    Serves 4 people

     

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

    Feel free to search our site and look at the many other recipe we have on here for free, please also take a look at my books for sale on Amazon.


  • 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

  • moroccan style rice pudding

    moroccan style rice pudding

     

    Ingredients

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


    Method


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

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

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

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

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


    Serves 6 people

     

    Serve as is or with what ever you like


    morroccan style rice pudding recipe chef mike darracott

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

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

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

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



  • 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





  • 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




  • Mince beef cannelloni recipe

    Mince beef cannelloni recipe

     

    Ingredients


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

    Method


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


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


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


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


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


    (65 Bake in the oven for 40 minutes.


    Serves 4 people

     

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


    cannelloni mince beef recipe chef mike darracott

  • Lemon and kiwi Meringue pie recipe

    Lemon and kiwi Meringue pie recipe

     

    Ingredients for

    Sugar paste (sugar pastry)

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

    Method

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

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

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

     

    Ingredients for Filling

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


    Method


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


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


    For Meringue topping


    2 egg whites 100 grams of sugar


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


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

     

    Bake in oven at until light brown

     

    Serves 4 people

    Serving suggestions: serve with ice cream or cream


    Lemon and kiwi Meringue pie recipe chef mike darracott

  • Eve's pudding recipe

    Eve's pudding recipe


    Ingredients for filling


    730 g  of cooking apples peeled cored sliced
    70 g brown sugar
    1.5 tbsp of lemon juice
    1 tbsp of water
    1/2 tsp of cinnamon powder

    For your topping

    Ingredients

    170 g butter
    145 g caster sugar
    1 tsp of vanilla essence
    3 large eggs beaten
    190 g plain flour
    3 tablespoons of milk

     

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

     

    (1) First we place all the apples in the bottom of the dish, then cover with the brown sugar.

    (2) Then add the water- lemon juice - cinnamon powder.

    (3) Now we make the topping, so into a bowl we mix together the butter and sugar for 2 minutes and then add the eggs- vanilla essence and the flour and milk, keep mixing for 3 more minutes until its a batter.

    (4) We now pour this on top of the apples, making sure the mixture spreads out and touches the sides of the dish inside.

    (5) Now into the oven for 40 minutes.

    (6) When its baked and cooled down place on a wire, and dust with the icing sugar using a sieve.

    Serves 4 people

     

    Serving suggestions: Serve with cream or ice cream or both or custard or whar ever you wish.


    Eves pudding recipe chef mike darracott

  • chocolate croissant's recipe

    chocolate croissant's recipe

     

    Ingredients


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

     

    Method

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

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

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

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

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

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

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

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

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

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

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

    Makes 14 croissants

     

    Serves 4 people

     

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


    chocolate croissant recipe chef mike darracott

  • 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


  • Mexican baked eggs recipe

    Mexican baked eggs recipe



    Ingredients


    1 medium size green chilli, deseeded and finely chopped

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

    pinch cayenne pepper

    1 pinch paprika

    300g can drained chopped tomatoes

    100g red pepper

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

    4 small eggs

    60g shredded spinach

     

    Method


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


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

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

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

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

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

     

     

    serves 4 people

    Mexican baked eggs recipe chef mike darracott

  • Apple & pear cauliflower cheese recipe

    Apple & pear cauliflower cheese

    Ingredients:

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


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


    55g unsalted butter


    60g plain flour


    1 medium cauliflower (approx 450g)


    salt & pepper to taste


    450 ml milk


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

     

    Method

     

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


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


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

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

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

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

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


    Bake in the oven for 30 minutes.

     

    serves 4 people



    apple and pear cauliflower cheese recipe chef mike darracott

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



    cook like mum recipe book chef mike darracott

  • Courgette & bacon fritters recipe

    Courgette & bacon fritters recipe


    Ingredients

     

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

    120g flour

    2 medium zucchini approx 160g, grated

    1 large potato approx 150g, peeled, grated

    2 small eggs, beaten

    2 Tbs chopped fresh chives

    2 tbs olive oil or Vegetable oil, for frying

     

    Method


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

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

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

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

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

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

     

    serves 4 people 2 fritters each


    bacon fritters recipe chef mike darracott

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

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


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


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


    CLICK ON MY BOOK TO GO TO AMAZON
     



    cook like mum recipe book chef mike darracott
  • spicy chicken drumsticks

    spicy chicken drumsticks

     

    Ingredients


    3 tbsp coconut oil

    3 cloves garlic, mashed up

    2 tsp chilli powder

    1 tsp garlic powder

    2 pinch paprika

    Salt ground black pepper to taste

    8 chicken drumsticks

     

    Method

     

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

    (2) Into a large bowl, combine the garlic, chilli powder, garlic powder, paprika, salt and pepper as well as the coconut oil.

    (3) Next coat the chicken in the mixture, making sure each drumstick as a good covering on it.

    (4) Put the chicken drumsticks on a baking sheet with space in between each . Cook for an 1 hour or until cooked

    Serves 4 people


    chef mike darracott spicy chicken drum sticks recipe

  • Cranberry and Orange Muffins recipe

    Cranberry & Orange Muffins recipe

    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


    chef mike darracott cranberry and orange muffins  recipe



    chef mike loves to share recipe so be sure to come back to chef mikes every now and again.

    Best regards to you all chef mike darracott

  • Cod in coriander and parsley sauce

    Cod in coriander and parsley sauce

     

    Ingredients

    28g butter

    28g flour

    510ml semi-skimmed milk

    1 Fish Stock cube from supermarket

    55ml double or single cream

    400 g of cod fillet skinned

    4-5tbsps fresh coriander

    4–5tbsps fresh, finely chopped parsley

    Method

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

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

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

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

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

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

    Serves 4 people


    chef mike darracotts cod in coriander and parsley sauce

  • Happy xmas 2013 from chef mike darracott

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









  • Cook Like Mum recipe book By Chef Mike Darracott buy it now

           Cook Like Mum recipe bookBy Chef Mike Darracott



    Please take a look at my new recipe book Cook Like Mum with over

    85 recipes in, now available on Amazon, just click on the picture
    below, out on Kindle edition just £2.93 or paperback £8.99.



    I need to make sales on my books to enable me to live, its all I do to make a living, and keeps this site going.

    cook like mum recipe book
  • Chef mike darracotts new recipe book cook like mum

    Chef Mike Darracotts latest recipe book

    Cook Like Mum


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

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

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


    chef mike darracotts latest recipe book cook like mum
  • Chef Mike Darracott envites your recipes

    Send me your Recipes for inclusion on this site





    Hello to all my many readers, I would like to envite you to send in any of your own, or families recipe's, which must have the permission of the owner - owners.




    I will if there is room, publish many of them on this site, the site is getting around 1000 plus hits, and rising each week, so your recipes would be shared with many. Please tell your friends about this site, I put up a recipe of my own every single day except on holidays.




    I also welcome questions about food related issues, and if chosen and if room permits, these are published here, on my Ask chef Mike page.




    I would like to thank you all for supporting my site, and would ask you if you can, to please buy my recipe books or other books, its all I have to live on these days, so if you can buy my books available here it would be of great help.




    very best wishes Chef Mike Darracott
  • Welcome to Chef Mike Darracotts blog

    I am a writer with published work, these days I write books about cooking, and also write a column for some newspapers. I worked in the famous Lobster pot hotel in Mousehole Cornwall back in the seventies as a chef.

    From there I obtained two posts as an Executive chef in two large establishments overseeing and preparing food for 200 + people. And have been lucky enough to have prepared food for many celebs such as Justin Hayward of the moody blues, David Bowie, dame Judy Dench, Richard Briers, and many others. I love cooking, and have published hard cover and ebooks on the subject.

    I hope you enjoy some of the recipes I post to my blog from time to time, I will be uploading as many as I can over the coming weeks. Looking forward to sharing with you some tasty treats.


Powered by Website.com