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.
is a great and again simple recipe for you all.
I use this all the time so can vouch for it".
cups (360g) basmati rice
2 teaspoons cumin seeds
1 cinnamon stick
6 cardamom pods
1 litre (4 cups) boiling water
pinch saffron powder
1 large vegetable stock cube
rice under cold water until water runs clear;
ghee in pan, add seeds, cinnamon and cardamom,
stir over heat until aromatic.
rice, cook, stirring, 1 minute.
water, saffron and crumbled stock cube, simmer,
covered, about 10 minutes or until all liquid
is absorbed and rice is tender.
cinnamon and cardamom.
Ghee is a pure butter fat available in cans, it
can be heated to high temperatures without burning
because of the lack of salts and milk solids.