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.
love fresh herbs in all my cooking if possible
and I used an extra tablespoon of parsley in this
recipe which for me was just right. I also added
some freshly ground pepper at the beginning and
the end of the cooking process. The feta Cheese
has enough salt in it so if you feel like adding
salt just add a very small quantity otherwise
it will be too salty in taste".
bunch (about 500g/1lb) English Spinach
75g Feta Cheese, crumbled
4 single Chicken Breast Fillets
1 tablespoon olive oil
1/3 cup (80ml) cream
2 tablespoons chopped fresh Parsley
60g (2oz) butter
2 tablespoons plain flour
1 cup (250ml/8 fl.oz) chicken stock
1 cup (250ml/8 fl.oz) dry white wine
washed spinach to pan, cook, stirring, until
just wilted; drain well, cool.
spinach and cheese in bowl.
pocket in side of chicken, fill with Spinach
mixture; secure with toothpicks.
oil in pan, add chicken, cook until browned.
in sauce, simmer, covered, 25 minutes.
in cream and parsley, stir until heated through.
butter in pan, add flour, stir over heat until
from heat, gradually stir in stock and wine,
stir, over heat until sauce boils and thickens.
this with a Greek Salad or a very fresh green
salad with olive oil and balsamic dressing. Make
it a simple salad as it goes perfectly with this