Four Irish foodies share their favourite healthy festive recipes
YVONNE CONNOLLY
The former model, Masterchef alumni and mum of three, 41, knows all about good nutrition and has a fresh and zingy appetiser to get the ball rolling.
“My biggest Christmas dinner triumph and disaster are all rolled into one dinner. The first Christmas after I got married I cooked for 21 people and I hadn’t a clue. Marks & Spencer were the only ones at the time with clear instructions on cooking times and temperatures, so I stocked up there.
“As lovely as their food is, I ruined most of it and served most of it cold or burned. But because I had no experience, was in a new kitchen and was six months pregnant at the time, I also considered it a personal triumph — I managed to get everyone quite merry and nobody seemed to notice how much time passed between courses or how bad the food was.
“I put so much pressure on myself doing Masterchef that nothing will ever again be as stressful. It did make me more confident in the kitchen and taught me not to be afraid of food.
“ I use this recipe a lot now as a starter or even as a snack. The dressing is zingy and perfect to awaken the taste buds before the main course.”
Serves 4
1 melon, diced (or balls)
1 red chilli, de-seeded and finely chopped
1 lime juiced
2 tbsp honey
10 fresh mint leaves
Put the diced melon into a large bowl. Mix the lime juice and honey. Add the chilli. (to taste).
Toss to combine and refrigerate.
When you are ready to serve, slice the mint leaves thinly and gently combine with the melon.
DERIC HARTIGAN
The TV3 and 3e weatherman, 33, is known for his dapper dress sense and fondness for fitness, so he’s on the mains.
“I love rolling up my sleeves and getting stuck in to Christmas dinner prep. It’s always hands on in our house as there are a lot of mouths to feed,” says Deric.
“This year after a busy triathlon season and a year of clean cuisine, I think Christmas week is really a time to let loose and enjoy the finer things in life. I organise an annual charity ‘Hike For Hope’ for the Hope Foundation on St Stephen’s Day for anyone looking to burn off some calories.
“Red meat doesn’t play a huge role in my diet but poultry and fish certainly do. Over the last year, I’m leaning more so towards vegetarian and vegan options as it forces you to think outside the box and be creative with your food in the kitchen.”
Serves 4
2 whole sea bass from sustainable sources, cleaned and gutted, with head and tail on
1 whole fennel
1 teaspoon fennel seeds
2 cloves garlic
50ml olive oil
35g butter
½ bunch of fresh dill
½ bunch of fresh flat-leaf parsley
½ bunch of fresh basil
½ bunch of fresh mint
10 baby potatoes
20 capers
1 lemon
200ml white wine
200g tomato and basil sauce
Preheat the oven to 190C
Finely slice the whole fennel, peel and finely slice the garlic, and lightly crush the fennel seeds. Place a medium pan over a medium heat and add the olive oil and half the butter. Once hot, add the fennel and fennel seeds and fry gently for around 5 minutes. Add the garlic and continue cooking for 5 minutes, or until the fennel is soft, golden brown, and sweet. Set aside to cool.
Meanwhile, place a medium pan over a high heat and cook the potatoes for around 5 minutes, or until parboiled. Drain and set aside. Finely chop all the herbs together and add to a bowl along with remaining butter, then mix well until combined and set aside.
Ensure the sea bass is clean inside and out, pat dry with kitchen paper, and make three diagonal cuts into one side of each fish down to the bone. Stuff the cuts with the herb butter and fill the cavity of each fish with 2 slices of lemon and the cooked fennel.
Gently place the fish into a foil bag or onto tin foil. Add the whole potatoes, capers, tomato sauce, and white wine. Seal the foil bag or, if you’re using foil, fold it up like a parcel.
Place the foil bags on a baking tray and bake for 20-25 minutes, or until cooked through. Remove from the oven and allow to sit for 2-3 minutes, then place on a serving plate. Carefully open and enjoy with a crisp green salad or steamed vegetables.
DAVID GILLICK
The former pro-runner, 32, has turned major foodie since winning Celebrity Masterchef, and his veggie side dish is wholesome and healthy.
“I have to be honest, I’m told to stay out of the kitchen at Christmas. That’s mum’s gig and she enjoys it. I offer, of course, but I’m told to get out,” says David, who is married.
“I did have a disaster one year. I made a centrepiece for the table which included a candle, and, of course, I forgot to blow it out after dinner and low and behold I got the smell of burning from the other room, and when I went in the middle of the table was in flames.
“I enjoy cooking and eating healthy food and I’m very interested in learning new ideas and understanding people’s opinions. At times people can think I’m meant to know everything about food and, in particular, healthy food, so that brings an element of pressure to keep up with the latest trends.
“Overall, I always look forward to Christmas dinner. We spend a good portion of the day visiting people and by the time the afternoon comes around, I’m hungry. I do eat a lot of meat, but I always aim for good quality meats and I try to vary my diet with different sources of protein including fish, eggs, poultry, and red meat, but I will always consume a large portion of vegetables with every meal.
“This side dish is easy to make and tastes delicious, plus it goes with everything. If you’re not into making hummus, lots of stores do great fresh options.”
Serves 4:
2 Courgettes,
2 tbsp melted coconut oil, rapeseed oil or olive oil.
Cut the courgettes in half and then slice into 1cm strips.
Place in bowl along with your oil of choice and mix so the courgettes are lightly covered.
Heat a griddle pan and lightly fry the courgettes turning occasionally in order to get nice charred stripes.
Once cooked, transfer the courgettes to a plate and spread with a good dollop of hummus.
ROZ PURCELL
Aged 25, the model, health food advocate has a sweet tooth, and is on dessert duty:
“Luckily, my dad loves cooking so he totally takes the steer for Christmas dinner,” Roz says. “However, I’ll always help out. Our dinner consists of turkey, ham, gravy, stuffing, mash, and several vegetable dishes, so there’s a lot of work involved. You have to time everything perfectly so it’s all ready at the same time.
“Cooking to me me is really therapeutic and I could happily spend hours in the kitchen creating new recipes. It doesn’t always work out perfectly but that’s half the fun of it.
“Since I’ve been blogging on naturalbornfeeder.com though, friends and colleagues always expect me to bring them treats. I love escaping to the sun at Christmas, and this year I’m going to Thailand with my sister.
“We have a big family Christmas dinner at home. either before or after the big day, so it’s not like I miss out on the dinner tradition. I still indulge on Christmas Day and bring a selection box on holiday.
“I like mixing my diet up. Some days I eat meat, others fish. and some days just vegan meals — I balance it out, and it really just depends on what I fancy that day. I do make a conscious effort to only buy organic meats from traceable sources.
“Dessert is definitely my favourite part of Christmas dinner – no surprise there.”
These Jingle Balls are raw and a healthy alternative to boozy cakes and puddings.
(Makes 10 balls)
3 tbsp milled flaxseed
120g ground almond
½ cup dried dates
3 tbsp orange zest
3 tbsp grated apple
3 dried figs
1 handful dried apricots
1 handful raisins
5 dried cherries
½ cup orange juice
1 heaped tbsp coconut oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Mix all the dried fruit, almond, flaxseed, spice, and zest in a food processor until it reaches a breadcrumb texture, and the dried fruit is broken down but not a paste.
Remove from the food processor and add in the orange juice and coconut oil, combine with your hands, breaking down the coconut oil.
Taking sections with your hands, roll into balls. Place and store in the fridge.
½ cup blanched almonds or ground almond
2 tbsp honey / maple syrup
1 tsp almond essence
1 tsp spirulina (green) and 1 tsp beetroot powder (red).
If using blanched almonds, in a food processor blend until a fine flour forms add in the rest of your ingredients and desired colouring and blend until colour has spread.
If using ground almonds, add all ingredients into food processor and blend until dough forms. Leave aside a small amount for the holly. Roll out gently and shape 10 pieces to look like a cream topping, adding strips of green marzipan for the holly leaves and balls of red marzipan for the berries.
