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.
Spanish chorizo (spicy cured pork sausage) or
chorizo (spicy raw pork sausage)*
2 tablespoons vegetable oil if using Spanish
10 large eggs
chopped fresh cilantro leaves
warm corn tortillas
using Spanish chorizo, finely chop, then cook
in oil in a 12-inch nonstick skillet over moderate
heat, stirring, until browned, 4 to 5 minutes.
using Mexican chorizo, remove from casings and
cook (without oil) in skillet, stirring and
breaking up meat, until bubbling and completely
separated, 4 to 5 minutes.
eggs together in a bowl and stir into chorizo.
stirring, until eggs are scrambled and just
set, about 5 minutes.