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.
1 green bell pepper, chopped
1 cup butter
1 cup all-purpose flour
1lb fresh crab meat
4 cups water
1lb medium shrimp, peeled and deveined
1/2lb bay scallops
1/2lb flounder fillets
3 cups milk
1 cup shredded, sharp cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1/2 cup grated parmesan cheese
grease one 13 x 9 x 2 inch baking dish.
a heavy skillet, sauté the onion and
pepper in 1/2 cup of the butter or margarine.
Cook until tender. Stir in 1/2 cup of the flour
and cook over medium heat for 10 minutes, stirring
the crab meat and stir well. Press this mixture
into the bottom of the prepared baking dish
and set aside.
a large dutch oven, bring the water to the boil.
Add the shrimps, scallops and flounder. Simmer
for 3 minutes. Drain and reserve 1 cup of the
cooking liquid and set the seafood aside.
oven to 350ºF (180ºC).
a heavy saucepan, melt the remaining 1/2 cup
of butter over low heat. Stir in the remaioning
1/2 cup of flour. Cook and stir constantly for
1 minute. Gradually add the milk and 1 cup reserved
cooking liquid. Raise heat to medium and cook,
stirring constantly, until the mixture is thickened
in the shredded cheddar cheese, vinegar, Worcestershire
sauce, salt, pepper and hot sauce.
the cooked seafood and stir gently.
the seafood mixture over the crabmeat crust
and sprinkle with the parmesan cheese.
in the pre-heated oven for 30 minutes or until
lightly browned. Serve immediately.
4 - 5