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.
cup olive oil
6 green shallots, chopped
3 cloves garlic, crushed
410g (13oz) can tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2kg (4lb) uncooked medium prawns, shelled
200g (6 1/2oz) feta cheese, crumbled
oil in pan, add shallots and garlic, cook, stirring,
until shallots are soft.
undrained crushed tomatoes, wine and herbs.
to boil, simmer, uncovered, about 15 minutes
or until thick.
prawns, simmer, uncovered until prawns are almost
tender, stirring occasionally.
before serving divide theprawn mixture between
6 oven-proof dishes (1 1/2 cup capacity), sprinkle
in moderately hot oven for about 5 minutes or
until cheese is just melted.
mixture can be made a day ahead.