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.
4oz Bread flour
2 teaspoons Salt
1/4 oz Fresh yeast
1 teaspoon Sugar
1/2 pint Warm milk and water
1 tablespoon Vegetable oil
1/2 teaspoon Bicarbonate of soda
1/4 pint Warm water
the flours and salt into a warm bowl.
the yeast with the sugar.
the warmed milk and water, then the oil.
into the flour to make a batter, and beat vigorously
until smooth and elastic.
the bowl, put in a warm place and leave it until
the mixture rises and the surface is full of
bubbles (about 1 1/2 hours).
it down by beating with a wooden spoon. Cover
and leave in a warm place to prove for another
cook the crumpets:
and grease the bakestone lightly.
5 or 6 crumpet rings (3 to 3 1/2 inches) (or
scone cutters) and put them on the bakestone
to heat. (Cook as many crumpets as possible
at a time, as the batter will not stay bubbly
1/2 inch deep of batter into each ring. Cook
gently for 7 - 10 minutes, or until the surface
sets and is full of tiny bubbles. Using an oven
glove for protection, lift off the ring, and
if the base of the crumpet is pale gold, flip
it over and cook for another 3 minutes until
the other side is just colored. If the crumpet
batter is set but sticks slightly in the ring,
push it out gently with the back of a wooden
grease and heat the rings for each batch of
crumpets. If serving immediately, wrap the crumpets
in a cloth and keep warm between batches.
generously and serve at once. If reheating,
toast the crumpets under the grill, cooking
the smooth surface first and then the top so
that the butter will melt into the holes.