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Recipe for family meals :

Peppery Beans with Coconut
 

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"I recently made this recipe for the first time to go with an Indian Chicken Curry. It is so scrumptious as a vegetable accompaniment so hope you try it out. It is simple and quick to make as well which is always good isn´t it?"

Ingredients

60g (2oz) ghee
1 teaspoon mustard seeds
2 tablespoons peeled split mung beans
1 small onion, chopped
1 teaspoon finely chopped fresh ginger
1/2 teaspoon cayenne pepper
500g (1 lb) green beans
1 medium red pepper, sliced
1/2 cup water
130g (4 1/2oz approx) can corn kernels, drained
1/2 cup coconut
1 1/2 tablespoons lemon juice

Method
  • Melt ghee in large frying pan, add seeds, stir over medium heat about 2 minutes or until seeds begin to pop.
  • Stir in mung beans, onion and ginger, stir over medium heat about 2 minutes or until onion is soft.
  • Stir in cayenne, beans, pepper and water, stir over medium heat about 3 minutes or until beans are tender.
  • Stir in corn, coconut and juice, stir over high heat about 1 minute or until heated through.

Serves 4

Martin James

 
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