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.
very popular and substantial minced lamb and aubergine
dish that tastes even more delicoius if served
with a light red wine or better still retsina".
1/2lb (675g) minced lamb
1 onion, chopped
1 x 14oz.(400g) can of tomatoes
1 clove garlic, crushed
1 teaspoon dried rosemary
4 fl.oz.(125ml) cooking oil
salt and pepper
6oz.(175g) ricotta cheese
4 fl.oz.(125ml) single cream
2 medium eggs, beaten
slice the courgettes, sprinkle with salt and
leave for 30 minutes before rinsing with cold
water and drying on absorbent kitchen paper.
half the oil into a saucepan, add the garlic
and onion and gently fry for 5 minutes, remove
in the lamb, continue cooking until it browns,
then add tomatoes and juice out of the can.
Stir in the rosemary and season to taste with
salt and pepper.
to the boil then simmer gently for about 20
the remaining oil into a frying pan then fry
the aubergines until brown on both sides.
the ricotta cheese, beaten eggs and cream into
a bowl and stir thoroughly.
the lamb mixture into a casserole, spread evenly
and arrange the sliced aubergines on top.
with the cheese topping and bake in a pre-heated
oven at 375ºF, 190ºC for 35 to 45
minutes or until the top of moussaka is set