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.
uncooked king prawns
750g(1 1/2lb) scallops 12 bacon rashers
30g (1oz) butter, melted
2 teaspoons lemon juice
1 clove garlic, crushed
1/3 cup white vinegar
4 whole black peppercorns
1 bay leaf
3 egg yolks
185g (6oz) butter, melted
1/2 cup thickened cream
and devein prawns, leaving tails intact, devein
scallpos. Cut bacon into 8cm lengths. Wrap bacon
around scallops, thread scallops and prawns
alternately onto skewers.
the seafood with combined butter, lemon juice
and garlic. Grill or barbecue until prawns are
cooked and bacon crispy.
the vinegar, peppercorns and bay leaf in saucepan,
bring to the boil, boil rapidly, uncovered until
reduced by half, strain, discard peppercorns
and bay leaf. Blend or process egg yolks until
combined, add half the hot bubbling butter gradually
while motor is operating and mixture begins
to thicken. Add cooled vinegar mixture gradually.
Gradually add remaining butter to processor,
continue processing until the mixture is thick.
sauce into bowl, carefully fold in whipped cream.
Serve grilled brochettes with boiled rice and
Make sauce as close to serving time as possible.
It is unsuitable for re-heating. Soak wooden skewers
in water for an hour before grilling.