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.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
boneless veal steaks
155g (5oz) mushrooms
30g (1oz) butter
4 thin slices ham
4 tablespoons grated parmesan cheese
60g (2oz)butter, extra
4 slices mozzarella cheese
1/2 cup hot water
1/2 beef stock cube
veal steaks out thinly, finely slice moushrooms.
Melt butter in pan, add mushrooms, cook over
medium heat until mushrooms are just tender.
Drain pan juices from mushrooms.
a slice of ham on top of four steaks.
mushrooms evenly between steaks.
1 tablespoon parmesan cheese over top of each
remaining veal steaks on top of each to form
sandwiches. Trim away any overhanging meat.
extra butter in pan, add veal sandwiches to
pan, cook until brown on one side, then carefully
turn steaks, cook on other side. Remove from
tops of steaks with mozzarella cheese. Trim
cheese to fit shape of steaks.
in water, add crumbled stock cube. Cover pan,
return to heat, simmer 2 minutes or until cheese