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.
sauce as close to serving time as possible. It
is unsuitable for re-heating. Soak wooden skewers
in water for an hour before grilling. This recipe
is not suitable to freeze or microwave".
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
scallops. 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.
process egg yolks until combined, add half the
hot bubbling butter gradually while motor is
operating and mixture begins to thicken.
cooled vinegar mixture gradually.
add remaining butter to processor, continue
processing until the mixture is thick.
sauce into bowl, carefully fold in whipped cream.
brochettes with boiled rice and mousseline sauce.