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.
1 small onion (roasted with the aubergines)
1 Red Jalapeno or 2 red serranos minced
3 tablespoons olive oil
3 cloves garlic, finely chopped
Juice of a large lemon
3 tablespoons chopped parsley
Salt and freshly ground pepper
4 large red peppers
the aubergine purée by grilling the aubergines
until the skins are charred and starting to
blister which should mean that the pulp inside
is soft. Leave to cool slightly then remove
the skin by rubbing gently under cold water.
a blender add the aubergine, olive oil and then
blend in the onion, chiles, garlic, lemon juice,
two tablespoons parsley, salt and pepper. Pour
the purée into a bowl.
the peppers in half, remove the stalk and seeds,
brush the inside with the remaining olive oil
and bake in a moderate oven 180ºC / 350ºF
for about 30 minutes.
quarter of an hour before serving, fill the
pepper halves with the aubergine purée,
replace in the oven to warm through.
15 minutes remove the peppers from the oven,
sprinkle with remaining parsley and serve with
plain toasted bread fingers.
Jennifer Paterson and Clarissa Dickson Wright,
adapted by Rob L.
and posted on Food TV Network