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Recipe for :

Zucchini Appetizer

This 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.

Being 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.


1 tablespoon oil
1 clove garlic, thinly sliced
1 small onion, finely chopped
1 1/4 cups dry white wine
1 bouquet garni
1 teaspoon cumin seeds
375g (12oz) zucchini, sliced
salt, pepper
2 tomatoes, skinned, seeded and chopped
chopped herbs to garnish

  • Heat the oil in a pan, add the garlic and onion cooking for 10 minutes, without browning.
  • Add the wine, bring to the boil rapidly until reduced by half.
  • Add the bouquet garni, cumin seeds, zucchini, and salt and pepper to taste. Stir well and cook for 5 - 7 minutes, until the zucchini are just tender. Remove from the heat and stir in the tomatoes. Leave until cool.
  • Remove the bouquet garni and chill for at least 2 hours. Serve garnished with chopped herbs.

Serves 4 - 6

Martin James