Baileys Custard Brioche

This is back to the severe naughtiness with Drambuie Eggy Croissants, just a different twist. Again from a Baileys ad, in Good Food December 2005. Serves 4.


  • 100 ml Baileys
  • 2 medium eggs and 1 egg yolk
  • 25 gms light brown sugar
  • 50 ml milk
  • 4 brioche finger rolls, sliced in half lengthways
  • 25 gms unsalted butter
  • Clotted cream and Chinese 5-spice powder to serve

Whisk eggs, yolk, sugar, Baileys and milk together until smooth.

Soak brioche for 20 mins, starting with the cut side down and turning over once.

Heat the butter and fry, 10 mins, starting cut side down and turning over once, til golden on both sides.

Top with cream and dust with spices.

This could be really gross. It doesn't have the orange tartness in the Drambuie version, which has orange zest in it as well. And it could be really sickly. But on the other hand …

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Polenta and Herb Crusted Cod

Another from Waitrose Seasons, Winter 2005. Reckons 387kcals, not including the oven chips and peas they suggest to go with it. Portions for 2.

  • 50g polenta
  • 1 unwaxed lemon, zest grated, then sliced into 6
  • 1 clove garlic, crushed
  • 1 tbsp chopped fresh lemon thyme
  • 1 tbsp chopped fresh dill
  • 1 medium egg, beaten
  • 2 fresh Icelandic prime cod fillets, 150-220g each
  • 2 tbsp olive oil

In a shallow bowl, mix together the polenta, lemon zest, garlic and herbs, then season well. Pour the beaten egg into a shallow bowl, dip the fish in the egg and then into the polenta mixture, pressing it well onto the fish.
Heat the oil in a frying pan and, when hot, reduce the heat to medium and add the fish. Cook for 5-6 minutes each side until the polenta crust is golden and the fish is cooked through. Remove the fish and add the lemon slices; cook for 30 seconds on each side until the edges catch slightly.
Serve the fish with the lemon slices.

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Tea-marinated salmon with pak choi

From Waitrose free quarterly seasonal food magazine, Winter 2005. Edited to serve 2. Again, the kind of food we're eating a lot of now.

331cals per, not allowing for any rice / noodles.

  • 1 Waitrose Assam tea bags
  • 2.5cm piece fresh root ginger, grated
  • 0.5 clove garlic, crushed
  • 2 tbsp sweet soy sauce
  • 0.5 tbsp clear honey
  • 2 fresh salmon fillets
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 200g pack green pak choi, halved lengthways

Make tea with 100 ml boiling water, sit for 5 minutes. Add ginger, garlic, soy sauce and honey and leave to cool.

Marinate salmon in mixture at least 4 hours, preferably overnight.

Remove the salmon from the marinade and pat dry with kitchen paper. Reserve the marinade. Heat the sesame oil with half the olive oil and add the salmon, skin-side down. Leave for 2-3 minutes then turn and cook for a further 3 minutes. Remove the salmon and place on a dish. Cover – it will finish cooking in its own steam while you cook the pak choi.

Add the remaining olive oil to the pan with the pak choi. Stir fry over a high heat until wilting, then pour in half the reserved marinade. Boil and leave it to bubble for 3-4 minutes until most of the liquid has evaporated and the pak choi is tender. Serve immediately with the salmon.

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Mango & Lime Yoghourt Cake

Again from delicious, June 2005. Keeps in a cake tin for 4 days, or freeze for up to 3 months. 10 slices at 314 cals per slice, but this is a treat so who cares. You can ring the changes with any kind of ready-to-eat dried sweet fruit like pineapple or apricots, and you could use lemon instead of lime.


  • 125 ml sunflower oil plus extra for greasing
  • 125 gms ready-to-eat dried mango
  • Zest and juice of 1 lime
  • 125 gms natural yoghourt (doesn't specify fat content)
  • 175 gms golden caster sugar
  • 2 medium eggs, beaten
  • 175 gms plain flour, sifted
  • 1.5 tsps baking powder
  • 100 gms icing sugar
  • 25 gms toasted coconut (flaked or dessicated)

Preheat oven to Gas Mark 4, grease and line a 900 gm loaf tin.

Snip the mango into pieces.

Mix half the lime zest, the yoghourt, sugar, oil, eggs, flour, baking powder and not quite all the mango – beat with a wooden spoon until just smooth.

Pour into the tin and bake 50 minutes or until the skewer is clean.

Turn out to cool on a rack.

Mix icing sugar with enough lime juice to make a thick but slightly runny icing. Drizzle over cake and top with the coconut, remaining lime zest and mango.

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Braised Red Cabbage with Preserved Lemons

We have braised red cabbage a lot in the winter. I have made it for years, and have finally settled on the Chou Rouge a la Limousine (with red wine, spices and chestnuts) recipe from Julia Child's Mastering the Art of French Cooking. (By the way, if you haven't already done so, visit My Mam used to make it with brazil nuts in. I've found this variation in delicious December 2005, from Tom Norrington-Davies. He calls it a tagine, although he swiftly admits it isn't, but it does have a middle-eastern tinge to it.

Serves 6, 97 cals per.

  • 2 tbsps olive oil
  • 4 garlic cloves, peeled but whole
  • 2 cloves
  • 1 stick cinnamon
  • 0.5 tsp cumin seeds
  • 1 medium onion, sliced
  • 1 medium (800gms) red cabbage, cored and roughly chopped
  • 1 large or 2 small preserved lemons (large would be home-made, I suspect, while small are Belazu size)
  • 2 tbsps sultanas
  • 2 tbsps verjuice or wine vinegar
  • 1 tbsp brown sugar
  • 125 ml fresh vegetable stock or water
  • chopped fresh coriander to serve (optional)

Preheat oven to Gas Mark 4. Heat the olive oil in a casserole and fry garlic, cloves, and cinnamon briskly until garlic just starts to brown. Add cumin and onion, stir to coat. Add cabbage and stir again.

Halve the lemons, discard the insides and slice the peel thinly. Add to the cabbage with all other ingredients, stir well, cover and bake for 50 minutes until cabbage is soft.

Remove from oven, keep covered, and rest 30 minutes.

Fish out the cinnamon and serve, topped with chopped fresh coriander if you want.

Not sure about browning garlic, that's not usually a good thing. Why the resting? It's a veggie version, no bacon or ham or anything.

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Special Sausage Rolls

If you're home-making sausage rolls for Christmas, why not use good quality sausagemeat, mixed up with lots of fresh parsley, toasted chopped walnuts and crumbled Stilton? 

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Cardamom and Bay Trifle

Can't be bothered to type it all out, again from delicious December 2005. A nice plain sherry, raspberry and orange trifle, but the custard is made with milk heated and scented with cardamom pods, bay leaves and a vanilla pod. I hate dealing with fresh oranges, unless it's just to eat them straightaway, my heart sinks when I see a recipe that says "over a bowl to catch all the juices". So if I do this, it probably won't have oranges in it.

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Baileys Rocky Road Brownies

I have found a LOT of Baileys recipes in adverts and advertorial in these Christmas magazines. This is from delicious December 2005. Makes 12, calories too awful to contemplate.


  • 50 ml Baileys Irish Cream
  • 200 gms chopped dark chocolate
  • 100 gms condensed milk
  • 25 gms butter
  • 75 gms dried cranberries
  • Two lots of white chocolate – 75 gms chopped and 100 gms melted for topping
  • 75 gms digestive biscuits, crushed
  • 200 gms mini white marshmallows

In a bowl over a pan of simmering water, melt together the Baileys, dark chocolate, condensed milk and butter. Beat til smooth and cool slightly.

Stir in everything else except the 100 gms white chocolate, putting marshmallows in last so they don't melt too much.

Line a 33×23 cm Swiss Roll tin with baking paper, press the mixture in, cover and chill til set.

Melt the white chocolate and drizzle over the top. Cut into thick slices to serve.

Not sure where it comes off calling itself a brownie. Excessive or what?


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Teriyaki Tuna with Noodles and Pak Choi

We have a lot of tuna and scallop dishes from drgourmet, that have this kind of look and feel. So this is something we could easily eat for a main evening meal that would fit right in to our plan. A lot of the drgourmet stuff is the fish/veg/sauce and then served with rice, this is good as it has noodles built right in. From delicious magazine December 2005, edited to serve 2. Calorie count 500 on the button.


  • 200 gms tuna, cut into strips
  • 1.5 tbsps teriyaki marinade
  • 1.5 tbsps light soy sauce
  • 1 tbsp vegetable oil
  • 0.5 tbsp sesame oil
  • 1 spring onion finely chopped
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 125 gms dried medium egg noodles (or ready-to-wok)
  • 100 gms pak choi, leaves separated and torn if large
  • 50 ml plus a splash of water
  • 0.5 tbsp sesame seeds

Marinade the tuna in the teriyaki (doesn't say how long).

Mix soy, half vegetable oil, sesame oil, onions, garlic and ginger in a small bowl and set aside.

Cook the noodles unless you're using ready-to-wok.

Heat the rest of the oil, drain the fish and sear over high heat, both sides, for 1 minute each side. Put on a warm plate.

Add the pak choi and a splash of water to the pan and cook for 1 minute.

Add noodles, water and the sauce mixture from the small bowl. Stir-fry until warmed through.

Put noodle mixture in bowls, top with tuna and sprinkle with sesame seeds.

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Crispy Pea and Parsley Gyozo with Stem Ginger and Lemongrass Dip

This looks good. I like parsley, but John doesn't, so a whole article on great recipes featuring parsley in fresh magazine June 2005 was a natural bit of food porn for me. You could use coriander, I suppose. No nutritional info given, but fried, so probably Not Good. Makes 12 gyozo.



  • 300 gms greek yoghourt
  • 1 tsp finely chopped lemongrass
  • 2 knobs stem ginger in syrup, finely chopped
  • 1 crushed clove garlic

Mix all together and put in a pretty bowl.


  • 300 gms peas, lightly cooked
  • small bunch parsley, finely chopped
  • salt and black pepper
  • 12 gyozo wrappers
  • 1 egg yolk, lightly beaten
  • oil for frying
  • Maldon salt and chilli flakes to garnish

Lightly mash the peas or pulse in the processor, to a slightly coarse paste. Add the parsley and season. Put a teaspoon of filling in a wrapper, and brush the border with egg yolk. Fold to make a semicircular pasty and pinch edges to seal. Crimp the edges with a fork to make pretty and provide extra seal. Fry in hot oil, a few at a time, until golden. Drain on kitchen paper, sprinkle with salt and chilli flakes to serve.

If you can get Japanese mayo, that could probably sub for the yoghourt – although it's also quite sweet so maybe you could reduce the stem ginger, or you could use sushi ginger instead. Fat-free yoghourt and fresh ginger would take the calorie count way down.

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