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
is a Thai-style way to cook chicken and fried
cups long grain rice
1/4 cup oil
1 medium onion, chopped
2 cloves garlic, crushed
1 small red pepper, chopped
1 cup chopped cooked chicken
2 eggs lightly beaten
1/4 cup fish sauce
1 tablespoon chopped fresh coriander
3 green shallots, chopped
rice to large pan of boiling water, boil, uncovered
for about 12 minutes or until just tender, drain.
rice under cold water; drain well.
rice over tray, cover, refrigerate overnight.
oil in wok, add onion, cook, stirring until
in garlic and pepper, stir fry until pepper
rice and chicken, stir fry until heated through.
in eggs quickly, stir fry until cooked; stir
sprinkled with coriander and shallots.