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.
(16oz) calf's liver
4 tomatoes, peeled and sliced (under 230 gr.)
30gr (1oz) flour
60gr (2oz) butter
salt and white pepper
1 glass white wine
a little chopped parsley
the liver and cut it into long strips. Drain
and dry it, then dip the strips in the flour.
the butter in a wide saucepan or frying pan,
add the floured strips of liver and sautée
quickly in medium heat on both sides. This should
take about 5 minutes altogether.
pour the white wine over the liver and, when
it evaporates, add the fresh tomatoes, season,
and cook gently for further 5 minutes.
with the parsley and serve.