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.
red and yellow bell peppers add colour and texture
to meatballs seasoned with Italian herbs. Served
with rice and a crisp salad these meatballs are
lb ground turkey
1/4 cup finely chopped onion
1 tsp Italian herb seasoning
1/4 tsp salt
2 tsp olive oil
1 cup (1 large) chopped red bell pepper
1 cup (1 large) chopped yellow bell pepper
1 cup (3 ounces) sliced fresh mushrooms
1 clove garlic, finely chopped
1 tsp Instant Chicken Bouillon
1 1/2 cups (12 fl oz can) Evaporated Fat Free
4 tsp all-purpose flour
2 cups hot cooked rice
Chopped fresh parsley
turkey, onion, herb seasoning and salt in large
bowl. Form mixture into 24 one inch meatballs.
olive oil in large skillet over medium-high
heat. Add meatballs and cook for 3 to 4 minutes
or until browned.
heat to low Cook, stirring occasionally, for
15 minutes or until cooked through. Remove meatballs
from skillet; keep warm.
bell peppers, mushrooms, garlic and bouillon
to skillet. Cook, stirring occasionally, for
2 to 3 minutes.
1 tablespoon evaporated milk and flour in a
small bowl and add to skillet.
stir in remaining evaporated milk. Cook, stirring
frequently, for 5 to 8 minutes or until sauce
is slightly thickened.
meatballs to skillet; stir to coat.
over rice, garnished with parsley.