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.
stem fresh lemon grass
6 green shallots, chopped
2 cloves garlc, crushed
1 tablespoon chopped fresh turmeric
5 dried red chilies
1 tablespoon ground coriander
1 teaspoon fennel seeds
2 tablespoons vegetable oil
1kg diced pork
500g potatoes, chopped
2 cups (500ml) chicken stock
1 star anise
1 cinnamon stick
1/2 cup (125ml) coconut milk
1 tablespoon chopped fresh coriander
or process lemon grass, shallots, garlic, turmeric,
chilies, ground coriander and fennel seeds until
half the oil in pan, add pork in batches, cook
until well browned; remove from pan.
remaining oil in same pan, add blended lemon
grass mixture, cook, stirring until fragrant.
pork to pan, add potatoes, stock, star anise,
cinnamon and cloves, simmer, covered for 30
minutes; remove lid, simmer for further 20 minutes
or until pork and potatoes are tender.
coconut milk, stir until heated through.
sprinkled with fresh coriander. Discard cinnamon
and star anise before serving.
4 - 6