Low-fat Christmas tart

PUBLISHED: 05:46 12 January 2015

Chris Coubrough - low-fat Christmas tart with egg nog.

Chris Coubrough - low-fat Christmas tart with egg nog.

Archant 2014

Chef Chris Coubrough was given this year’s Outstanding Achievement Award, sponsored by Hansells Solicitors and Financial Advisers. As proprietor of three hotels, Christmas is a busy time for Chris and his team – buts also very special for his family as they go back to their Kiwi roots.

Chris Coubrough - low-fat Christmas tart with Egg nog.Chris Coubrough - low-fat Christmas tart with Egg nog.

“For my wife Jo and our children Lily and Max it means Christmas with a Kiwi twist to reflect my New Zealand origins. The festive season down under takes place in the opposite season to here. Whereas Christmas here in Norfolk is all about biting winds, freezing cold and the occasional coating of snow, in New Zealand they welcome Santa in bright sunshine.

That’s why, before we sit down to a traditional roast turkey dinner with all the trimmings, we tuck into a starter of tiger prawns. Back home in New Zealand they’d probably cook them on the barbecue, but here I flash fry them with garlic butter in a large frying pan or wok before squeezing fresh lemon juice over them. Give it a try – get the children involved by getting them to pull the heads of the prawns and peel their skins off.

When it comes to Christmas tipples we prefer a traditional eggnog to mulled wine or sherry in the Coubrough household. Strangely enough I’ve got to like the gloopy, yellow concoction Advocaat – there’s loads of different recipes on the internet so try making your own.

Here’s my recipe for a healthy, low-fat Christmas tart that will leave you licking your lips:

Mix together 6oz mixed dried fruit; 6oz figs; 6oz apricots; 3oz glazed cherries; 1 tbsp cinnamon; rind and juice of an orange; 2 tbsps Grand Marnier.

In a separate bowl, mix two eggs; 6oz demerara sugar; 6oz maple syrup; 2oz butter; 30g grated marzipan; 20g almonds or pecan nuts.

Add the contents of the first mixing bowl to the second and stir well before placing the mixture into a 12ins short pastry case (uncooked). Bake at 180C for one hour. Merry Christmas!”

The Flying Kiwi Inns, The Crown Hotel, Wells, 01328 710209; The White Hart, Hingham, 01953 850214; The Ship Hotel, Brancaster, 01485 210333; www.flyingkiwiinns.co.uk

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