CHOCOLATE RASPBERRY & BRANDY MOUSSE: free of fat/egg yolks, skinnier, no-bake, make ahead, indulgence

Dieters' Delight dairy & yolk-free chocolate mousse...but healthy doesn't mean insipid!

updated 7/23

Light but intensely chocolatey mousse with raspberries in brandy;
 sweet pastry biscuits and berry cream are optional

In a lifetime of great food, the most memorable is a sensational dark chocolate mousse with raspberries crushed in brandy.  OK, part of what made it so mind-blowing was the private dining room of the Royal Opera House with a platonic companion, one of the 'great and good'.  But the mousse sparked a life-long love affair with high-end chocolate.

This Fathers' Day recipe is especially for Granddads.  It's a healthier version of that glorious concoction, though no less delicious and silky.  It's dairy-free, has no egg yolks and only a small amount of added sugar.

That doesn't mean it's healthy -- there's too much chocolate for that -- but it's so rich, portion control is easy.  And you don't leave the table feeling you need to waddle away.  

Most people find the mousse fabulous completely unadorned.   But for special occasions, accompany with a bowl of sweetened whipping cream rippled with berries plus rows of Sweet Pastry Biscuits ( Slightly Healthier Sweet Pastry ). 

The mousse is easily put together and can be made a day in advance.

Cost: around £8.00ish (7/23) PLUS costs of biscuits & cream
Feeds: a group

Ingred:
   
    150gm/5.2oz 70% dark chocolate (67 likes M&S for this)
     
     6 egg whites (keep 4 yolks for pastry biscuits; the remainder will freeze)
     pinch of salt
     1/4 tsp lemon juice

     1 tsp vanilla extract

     35g caster sugar
      
     150-200gms raspberries

     min 1 tsp sugar, to taste

     2-4 tablespoons good brandy (orange juice for kids)

Garnishes: Whipping cream or plant or dairy yoghurt, Sweet Pastry Biscuits (link above)

    

Method:

RASPBERRY & WHISKEY EASY-BAKE CHEESECAKE , an indulgence

Being able to make this light lovely easy-bake cheesecake 48 hours before needed is a bonus...

Indulgent dark chocolate oats, cloud-like filling & whiskey soaked raspberries.   
'Yummy!!' Tasters

The gorgeous colours of this easy-bake cheesecake with raspberries makes it a natural for Valentine's Day but the addition of whiskey and crunchy chocolate hobnobs adds a touch of Burns Night.

This is not a dessert for vegans.  It's rich with dairy -- cream cheese, yoghurt and soured cream.  It has eggs, too, and more sugar than is usual for 67 desserts, though quantities have been slightly reduced.  

The baked cheesecake produces a fluffy, almost cloud-like body that somehow provides a delicate heft.  Unlike most cheesecake bases, this one is thin and crispy.

Properly chilled, it is unbelievably good.

It is a definite indulgence - calorifically and financially, even if you take advantage of some the cream cheese bargains in the supermarkets.

But it is a dessert intended for special occasions and, with the filling being rather deep, it will go far.

Cost: £6-7
Serves: 10

Base:
    200g/7oz dark chocolate hobnobs
      60g/2.1 oz unsalted butter, melted


Filling:
   480g/17oz full-fat cream cheese (67 used Duchy organic; Philadelphia will be fine)
   160ml plain yoghurt (not too thick)
    1 tsp vanilla extract 
    3 yolks from med free range eggs

     3 egg whites from med free-range eggs, separated
     100g/3.5oz caster sugar
       
Topping:
   250-300ml soured cream

Garnish:
   150gm/5.2oz raspberries, 1/2 mashed, the rest quartered, mixed with a tablespoon or two of sugar & whisky
    
Method:

HEALTHY BBQ STARTER: COUNTRY TERRINE, low-fat/cholesterol indulgence

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

first post 2019; updated 2024

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not seen in photo) and hint of orange' 'The gherkins were inspired' (Tasters) 

67 loves a good country terrine: coarse textured, studded with nuts and chunky with strips of chicken or ham.  They are perfect for nibbling on at a gathering before the main course arrives. 

(A no-pork version with duck and spiced meats is currently underway.)

Normal terrines have been off the 67 menu for some time, due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers, has judicious substitutions which produce a show-stopping terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham)  was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine is a financial indulgence.  The cost is probably around £20 or more but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, terrines & pates are said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but a fair is resting time.  Prep should start a day before serving.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep the strips of chicken, ham & gherkins/pickles & pistachios whole.  


Cost: £20'ish (june 23)
Feeds: a crowd

Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
    1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper    

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 11 x 21 cm with a depth of 5 1/2 cm/4 1/2 x8 1/2 inches with a depth of 2 1/2 inches OR equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

SUMMER MEAT FEAST: LOWER-FAT COUNTRY TERRINE (incl pork-free version)

Marvellous more-ish Country Terinne, thrillingly chunky but good for you...

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not in photo) and hint of orange' 'The gherkins were inspired' (Tasters) updated from June 2017

67 loves a good country terrine, coarse in texture, studded with nuts and chunky with strips of chicken and/or ham.  But normal terrines have been off the 67 menu for some time, mainly due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon.

But this recipe, adapted from the Hairy Bikers by 67, has judicious substitutions which produce a gorgeous multi-textured/flavoured terrine that's surprisingly low in fat and cholesterol. 

Chicken replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender (or thick slices of ham if you like) was incorporated into the terrine to add flavour.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine, for special occasions, is a financial indulgence.  The cost is probably over £15 but it will feed many if the terrine is sliced thickly and served in fingers.  A similar shop-bought terrine would cost a great deal more.  

A budget-friendly option is available; as is a version for those not worried about cholesterol.

Given the amount of alcohol involved, pate is said to last up to a month but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe; it takes a fair few steps and some time to prepare but much of it is resting time.  The method is - apart from hand mincing some of the meat - straight forward.  The result is worth it!  

If a simpler method and a smoother pate is preferred, don't bother with mincing by hand; use a food processor for the meat base but keep whole the strips of chicken, ham & gherkins/pickles & pistachios.  

Prepare at least a day before serving.    

Cost: £15'ish
Feeds: 24 as an appetiser


Recipe:
    10 1/2oz/300gm boneless chicken thighs 
    3 1/2 oz pork cheek + 7oz/200 gm pork fillet
     OR
    10 1/2oz/300gm pork fillet
    8oz/225gm chicken liver (pref organic/from a trusted independent butcher)
    100 gms back bacon, fat removed

    zest of 2 oranges
    juice of 1 orange
    6 tbsp brandy or purple grape juice
  

Close-up of Low-fat Coarse Terrine on Canape Platter

   1-2 cloves garlic minced (67 used 2)
   3-4 spring onions, whites only, finely minced 
   1 tsp dried thyme
   1 tsp salt
   1 tsp coarse pepper 

   1/4 tsp allspice (opt)
    pinch nutmeg (opt)
    pinch cloves (opt)
    bay leaf (opt)

    2tbsp Worcestershire sauce 
   
   6oz/170gm raw chicken breast, in narrow strips
   whole gherkns/narrow spears of dill pickle OR/AND generous handful of pistachios (rubbed lightly to remove salt) 
    8oz/250gm smoked ham hock, cooked till tender or 1-2 thick slices of ham
  
 Equipment:

1. Loaf tin 4 1/2 x8 1/2 inches with a depth of 2 1/2 inches/11 x 21 cm with a depth of 5 1/2 cm or equiv
2. Roasting tin just big enough to hold the loaf tin

Method:

1. Take half of the chicken thighs, pork, chicken livers and bacon; either (1)  mince by hand for a very coarse texture (see How to...Make Mince without a Mincer/Processor) or (2) process roughly 
2. Mince the rest of the chicken thighs; roughly chop the other half of the  pork, chicken livers & bacon and mix well with minced chicken; add to rest of the meat; stir until well mixed  
3. Add orange juice & zest, brandy, herbs, onions, garlic, s&p, bay leaf & Worcestershire sauce; mix well; chill 1-3 hours
4. Test flavour by frying a teaspoon of the mix; you may wish to add more garlic, Worcestershire or s&p  
5. Preheat oven to 160c/325f/gas3
6. Place a strip of greaseproof paper down the length of the loaf pan; the ends should extend over the tin's edge  
7. Remove bay leaf from terrine mix
8. Spread 1/4 of the terrine mix in the bottom of the tin
9. Cover with 3-4 strips of ham, neatly spaced, running from the length of the tin
10. Cover with another quarter of the meat mix; level
11. Add 3-4 lines of gherkin/pickle spears; sprinkle over pistachios if using 
12. Add a further quarter of the meat mix
13. Top with 3-4 neatly spaced strips chicken breast 
14. Top with the final quarter of meat
15. Cover tin with a lid or a tight double layer of foil 
16. Place in a baking tray just big enough to hold the pate (too large a tin & the terrine will dry out); pour just-boiled water into the bottom of the baking tray, outside the terrine, to a level of 3/4 inch/2cm (surrounding the terrine tin with water)
17. Bake 90mins; it's done when a metal skewer or knife inserted into the centre feels hot to the touch
18. Remove foil; cool 30 mins; drain off some the liquid
19. Cover with a clean double layer of foil; place heavy weights on top; cool and refrigerate at least overnight
20. Serve in thick slices, halved vertically, with pickle or mustard picallli 

Tasters:
'This tastes great; it's moist with a great texture and the right amount of garlic.  The gherkin is inspired.' Political Agent
'It's fantastic; I loved the pistachios and hint of orange.' Mature office organiser
'Mmm.  Mmm!' Political Chauffeur/Girl Friday 

Tips:

• For the Frugal or those not worried about fat, replace chicken thighs with standard minced turkey and use pork shoulder & belly rather than pork fillet.  Leave out the pistachios; reduce or leave out the strips of chicken 
• There is no reason why a version of this terrine with beef or duck replacing pork and pastrami replacing bacon shouldn't work, though the spicing may need to be changed.    

First courses/canapes on NavBar/Recipes II (near bottom of page)

Please leave a comment in the box below

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

EXOTIC DUCK & PINEAPPLE SALAD,: Financial Indulgence: easy-peasy no added sugar Indulgence

A gorgeous thrown-together exotic salad with or without Chinatown's help...refreshing and lower fat, too

updated July 2022; first posted 2019

This is a lovely chilled juicy, meaty salad for a special occasion
'The blend of sauce, meat and fruit is amazing. Lovely summer meal!'

                                                   
During a heat wave, it's great to have reliable suppliers for cooked meats.  Supermarkets' BBQ chicken and independent butchers' roast belly pork, which 67 enthusiastically recommends (See Almost No-Cooking Noodle Dishes), has saved many a cook's bacon.  

But did you know that it's also possible to buy take-away roast duck (whole or half) from your local Chinese restaurant or in London's Chinatown?  

Prices range from £12.75 for a pre-cut half duck from the supermarket Loon Fong  on Gerrard Street (first aisle on left on entry) to £35'ish for a whole duck from a good Chinese restaurant.

67 tested the supermarket duck and it was very good - succulent & tasty. Bring to room temperature; scrape fat from skin & remove bones.  Cut flesh to desired size. Eat within 2 days of opening.  

But if you have the time and inclination, cooking your own duck is very satisfying and the meat is really, really moist and tasty. 

67goingon50's lower-fat Peking Duck is easy but planning is required.  You'll need to cook the duck a day before it is required.

A good-quality whole raw duck is about £20 at an independent butcher*. 

The wallet-conscious can use supermarket ducks. PLEASE CHECK PRICES AS MANY PRODUCTS CHANGE PRICES WITHOUT NOTICE. Greshingham whole ducks have been a tenner at Waitrose & M&S; legs and breasts are often on two-fer or three-fer offers for under a tenner.  OR you could save yourself the bother and buy pre-cooked duck portions at M&S. (See tips below.) ) 

 

Exotic Duck & Pineapple Salad is prepared in two stages, starting the day before, which makes life even easier.  The dressing and pineapple are prepared in advance;  the duck can be chopped into bite-sized pieces before assembly.

The dressing is a slightly sweet compliment to the duck but if you're serving adult guests you could double the amount of chilli and add 4-10 drops of tabasco. 

It's a show-stopping dish for special guests. 


Cost: See above 

Serves: 3-4 but multiplies easily

Ingred:
   1/2 cooked duck, flesh only, free of fat, in bite sized pieces (about 1.5 cups)
   about 1 cup fresh pineapple wedges (pref) or drained pineapple chunks in juice, not syrup

Dressing**: 
Finely Chopped   
   1 shallot or whites of 3-4 spring onions
   1 small carrot
   30g fresh peeled ginger (can be grated)
   4-5 cm, cleaned peeled celery
   half small red chilli, de-seeded & de-membraned
   1/2 tbsp chives 
   1/2 tbsp fresh coriander
Mixed with:
   1 tbsp tomato sauce/ketchup, low-sugar if poss
   1/2 tbsp reduced-salt (not low-salt) soy sauce
   1 tsp balsamic vinegar
   50-60gm peanut oil
   pepper & salt

3-4 spring onions, green only, finely sliced

  Salad: soft sweet leaves like lambs' lettuce or Sweet Rosa Verdi (opt), torn in generous bite-sized pieces 

Method:

1. Mix all sauce ingredients apart from the green of spring onions in a large jar with a tight fitting lid; refrigerate at least overnight or one day to allow flavours to infuse
2. Before serving, add spring onions to dressing; screw lid on tightly; shake briskly
3. Remove skin & fat from the duck, discard; cut meat into bite-sized pieces
4. Mix duck and pineapple pieces; pour over enough sauce to moisten
5. Taste, check seasoning.  Rest for a couple of hours or even overnight.
6. If serving on salad leaves, dribble some of the dressing over the leaves first.  

Comments:

'The blend of sauce, meat and fruit is amazing. Who would have thought? I personally think the spice level is great as it gets a lovely blend of the Chinese style duck flavour of peking duck with the summer flavour of the pineapple. Suprise was the salad had been at the back of the fridge so was ice cold.  Lovely summer meal!' Political Agent

Tips:

• If ordering a duck from a Chinese restaurant for take-away, be sure to specify roast duck; otherwise you could end up paying double for Peking Duck with all the trimmings - pancakes etc.
• See  How to carve a fresh pineapple 

*Barrets on Englands Lane, North London

**adapted from Mark Hix's City AM column

Duck facts:  Ducks have the same nutritional value of chicken or turkey.  They are higher in fat but 2/3 of the fat is unsaturated.  Braised in a slow cooker (lower-fat Peking Duck), and cooled, the fat is easily removed. 

  Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

LOWER-FAT COARSE COUNTRY TERRINE, a perfect dish for a picnic

Marvellous more-ish Country Terinne, thrillingly chunky but low in fat...

                                      

Lower-fat Chunky Country Terrine with challah bun and picallili
'Mmm; Mmm! ' 'Love the pistachios (not in photo) and hint of orange' 'The gherkins were inspired' (Tasters)

67 loves a good country terrine, coarse in texture, studded with nuts and chunky with strips of chicken and/or ham.  But mainly due to the presence of fatty pork shoulder and belly, plus lashings of streaky bacon, terrines and pates have been off the 67 menu for some time. 

Until now.  67 has adapted a recipe from the Hairy Bikers that - with judicious substitutions - offers a multi-textured terrine that's lower in fat but still with mouthwatering flavour and texture.  

Chicken/turkey replaced pork shoulder; pork cheeks (very cheap) and pork fillet (not so cheap) were substituted for pork belly; back bacon shorn of fat replaced streaky bacon. Smoked ham hock cooked till meltingly tender was incorporated into the terrine to add flavour.  The result is less in-your-face but wonderfully tasty all the same.  And so appetising.  

Terrine Platter
with Devilled Eggs & Aubergine Pate

The terrine, for special occasions, is a financial indulgence.  The cost was over £10 but it will feed many people if the terrine is sliced thickly and halved.  A similar shop-bought terrine would cost a great deal more.  

Given the amount of alcohol involved, pate is said to last up to a month in the fridge but 67 wouldn't chance it more than 3-4 days.    

This isn't an easy-peasy recipe - it takes a fair few steps and some time to prepare - but much of the time is resting time and the method is - apart from hand mincing some of the meat - fairly straight forward.   

If you prefer a smoother pate, use a food processor or blender for the meat mix but do include the strips of chicken, ham & gherkins/pickles & pistachios.  

Prepare at least a day before needed; the flavours deepen overnight.  

Cost: £10'ish
Feeds: 24 as an appetiser