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.
chicken thigh fillets
1/2 cup coconut milk.
4 cloves garlic, crushed
1 teaspoon cracked peppercorns
2 teaspoons sugar
2 teaspoons turmeric
2 teaspoons paprika
1 tablespoon chopped fresh coriander root
1 teaspoon curry powder
2 small fresh red chillies, chopped
1 tablespoon oil.
1 small fresh red chili, chopped
2 cloves garlic crushed
1/2 cup white vinegar
2 tablespoons raw sugar
thigh fillets in half an combine with paste
in bowl. Refrigerate several hours or overnight.
chicken until tender, basting frequently with
with sweet vinegar sauce.
all ingredients to a paste using a mortar and
chilli and garlic to a paste using mortar and
vinegar and sugar in pan, stir over heat, without
boiling, until sugar is dissolved.
to boil, simmer, uncovered, without stirring,
until syrup just begins to colour, remove from
heat, cool slightly.
in chili and garlic paste.
4 - 6