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 soft bread crumbs
1/2 cup minced onion
1 1/2lb ground beef or veal
2 tsp salt
1 tsp nutmeg
1 tbsp concentrated meat extract
1 cup water
2 tbsp minced parsley
2/3 cup milk
4 tbsp butter
3 eggs, slightly beaten
1/2 tsp pepper
1 tsp paprika
3 tsp slour
1 cup sour cream
bread crumbs in milk until softened.
onion to 1 tablespoon butter in small saucepan
and cook slowly for 3 minutes.
softened bread, cooked onion and meat.
eggs, salt, pepper, nutmeg and paprika. Mix
thoroughly until very smooth and light.
meat into small balls, dusting the hands with
flour while shaping the balls.
remaining 3 tablespoons butter in large frying
pan. Add meat balls and fry until golden brown
from pan and add meat extract and 3 tablespoons
flour. Stir untll well blended.
water, and a few grains of pepper.
stirring constantly until thickened. Reduce
heat very low and cook 5 minutes.
in sour cream, a rounded tablespoon at a time,
stirring until thoroughly blended after each
addition of sour cream.
meat balls to gravy, cover pan and simmer very
gently for 10 minutes.
in deep casserole. Sprinkle with minced parsley.
70 to 80