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.
is a really great recipe wih Mussels. Chowder is best made
just before serving".
15g (1/2oz + a little more) butter
2 bacon rashers, finely chopped
1 medium red pepper, finely chopped
1 small onion, finely chopped
2 tablespoons plain flour
1 1/2 cups milk
1 cup water
1 small potato, finely chopped
3 green shallots, finely chopped.
beards from mussels, scrub shells.
mussels to large saucepan of boiling water, reduce heat,
cover, simmer for about 2 minutes or until shells have opened.
mussel meat from shells.
butter in medium saucepan, add bacon, pepper and onion,
cook over medium heat for 5 minutes (or microwave on high
for 3 minutes) or until pepper is soft.
flour, stir over medium heat for 1 minute (or microwave
on high for 1 minute).
from heat, gradually stir in milk and water, add potato,
stir over high heat (or microwave on high for about 3 minutes)
until mixture boils and thickens.
heat, simmer few minutes until potato is tender, add mussels
and shallots, reheat the mixture without boiling.
and tasty for an enjoyable soup dish. Enjoy
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