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.
cups chopped cooked corned beef
2 cups chopped boiled potatoes
1 small onion, chopped finely
freshly ground pepper
4 tablespoons butter
5 tablespoons heavy cream
the beef, potato, onions and pepper and salt
to taste; be careful, the beef is salty.
the butter in a 10 inch skillet; cast iron is
the mixture over the bottom of the pan and press
down with a spatula. Fry over medium / low heat
for 15 to 20 minutes. Use a spatula and take
a peak at the underside. If it is nicely browned
turn the hash over by sliding
it out onto a dinner plate, and invert the plate
over the skillet.
the cream evenly over the meat and cook a further
15 - 20 minutes, or until the second side is