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.
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.
1/2 cup olive oil
Coarse kosher salt and freshly-ground black
4 onions, chopped medium
6 garlic cloves, chopped
1 28-ounce can whole, peeled tomatoes
1/4 cup parsley
2 tablespoons basil
1/2 teaspoon cinnamon
2 tablespoons red wine vinegar
2 pounds ground lamb
1/2 cup white wine
1/2 teaspoon cumin powder
4 tablespoons butter, plus extra for baking
4 tablespoons flour
2 cups scalded milk
10 tablespoons bread crumbs
1 cup crumbled feta cheese
eggplants several times with a fork. On a large
baking sheet, roast eggplants in 400º oven
until soft, 35 to 45 minutes, turning frequently
to prevent charring.
and slice eggplants lengthwise into 1/2-inch
a sauté pan heat 1/4 cup olive oil and
brown eggplant slices, 1 to 2 minutes per side.
on paper towels and sprinkle with kosher salt.
a saucepan heat 1 tablespoon olive oil over
medium heat, add 1 chopped onion and 2 chopped
garlic cloves and sauté until tender.
tomatoes and their liquid. Squeeze the tomatoes
in your hands to break into coarse chunks.
parsley, pepper, basil, cumin, cinnamon and
the sauce to a boil, then reduce to a simmer
and cook, uncovered, until sauce becomes thick,
about 20 - 30 minutes minutes.
1 tablespoon of olive oil with onions and garlic
over medium-high heat; sauté until tender,
lamb and brown well, breaking up pieces with
a wooden spatula until the pieces are no larger
than 1/4 inch.
wine, bring to a boil and cook until wine has
reduced almost completely.
meat with salt, pepper and nutmeg and stir in
1/2 cup tomato sauce.
to a boil, reduce heat and simmer 1 hour.
a saucepan melt butter over medium-low heat
and gradually whisk in flour to make a roux.
Cook 1 minute, whisking constantly, but do not
let the roux get brown. Slowly whisk in warm
bechamel sauce to a slow boil, whisking constantly,
then reduce heat to barely simmering and cook
20 - 25 minutes until smooth and thickened.
Remember to stir occasionlly so as not to let
the sauce stick.
with salt, pepper and nutmeg. Let cool slightly.
In a bowl whisk the eggs and then whisk in spoonful
of sauce to warm the eggs so they will not scramble.
Sowly whisk in the remaining sauce and adjust
seasoning to taste, if needed.
a large baking dish or lasagna pan (18 x 8 x
3 inches) sprinkle 2 tablespoons bread crumbs
and cover evenly with half of eggplant.
as much oil from meat mixture as possible (can
squeeze meat in a paper towel) and spread over
eggplant; top with half of the feta cheese,
then with half of remaining bread crumbs.
remaining eggplant, then bechamel sauce, remaining
feta cheese and remaining bread crumbs in even
top generously with butter.
45 minutes until bubbly and top is well-browned.
If necessary, brown top briefly under a preheated
slightly and cut into 3-inch squares to serve.
Serve with extra tomato sauce, if desired.