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.
- 4 courgettes,
60g (2oz) flour, for coating
vegetable oil, for frying
salt and black pepper
Tzatziki (see below)
fresh and firm courgettes, otherwise they look
and taste "droopy", once they have been fried.
and tail the courgettes. Lightly scrape them
under running water. Slice them lengthways in
medium slices, about 3 - 4 slices each courgette.
them out and sprinkle salt and pepper over them.
them lightly in flour and fry briefly in hot
oil, turning them once, if they are being shallow-fried,
so they acquire a light golden color on both
should be served very hot and eaten after having
being dipped in the Tzatziki.
(Cucumber and Yogurt Salad)
1 tablespoon olive oil
1 teaspoon vinegar
1 clove garlic, peeled and crushed
300gr (10 oz) Greek or Greekstyle natural yogurt
1 big cucumber, peeled and coarsely grated
a pinch of dried mint
a little salt and black pepper
olives, to garnish
the olive oil, vinegar and garlic in a small
the yogurt and mix well.
the cucumber and add to the yogurt with the
mint, the salt and pepper and mix again.
the mixture 1 - 2 hours in the refrigerator.
with a few black olives.
lightly chilled, with crispy slices of courgettes,
or slices of fried aubergines. It can be also
served as an accompaniment to roast meat or roast