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.
(26oz) chicken thigh fillets
1 tablespoon peanut oil
2 medium (300g / 10oz)) onions, quartered
1/3 cup (80ml / 2 1/2 fl.oz)) mild sweet chilli
2 tablespoons soy sauce
2 tablespoons hoy sin sauce
1/4 cup (60ml / 2 fl.oz) honey
1 teaspoon sesame oil
5 cloves garlic, crushed
4 small fresh red chillies, seeded, chopped.
each chicken piece into 4 pieces. Combine
chicken and marinade in large bowl; mix well.
bowl; refrigerate overnight.
oil in wok or pan, add onions, stir-fry until
lightly browned, remove from wok.
undrained chicken to wok, simmer, covered, about
15 minutes or until chicken is tender and mixture
thick, stirring occasionally. stir in onions.
all ingredients in bowl; mix well.
serve this with plain and fluffy Basmati rice
and some asparagus topped with a good squeeze
of lemon juice, a drizzle of light soy sauce and
about 2 tablespoons olive oil - delicious so go