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.
have to taste it to believe it!"
1/2 ounces dry cellophane noodles
1 tablespoon chili oil
1 clove garlic, chopped
1 pound tender lamb strips
5 ounces snow peas, shredded
1/2 red bell peppers, sliced
3 tablespoons soy sauce
2 tablespoons sweet chili sauce
1/4 cup cilantro leaves
1/2 cup roasted unsalted peanuts, roughly chopped
cellophane noodles in a bowl and cover with
boiling water. Allow to stand for 4 minutes
or until soft; drain.
the chili oil in a wok or frying pan over high
heat. Add the garlic and cook for 30 seconds.
the lamb and stir fry for 3 minutes or until
the snow peas and red bell peppers and stir
fry for 2 minutes. Then add the soy sauce and
sweet chili and remove from heat.
the stir-fry with the noodles, coriander leaves
onto serving plates and serve with wedges of