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.
grill adds a special dimension to this delicious,
authentic Asian dish".
the Pork Chops:
1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
1/2 teaspoon anise seed, ground in a spice mill
to make a powder
6 pork loin chops (about 6 ounces each), cut
1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits
removed or 5 dried apricots
2 cloves garlic, crushed
1 to 1/2 teaspoons finely grated lemon zest
a small bowl combine soy sauce, sesame oil,
garlic, and anise powder. Place pork chops in
a large plastic resealable bag. Pour marinade
over chops; close bag. Marinate in refrigerator
for 2 to 3 hours, turning occasionally.
make the sauce. In a 2-quart saucepan place
chicken broth, roasted red peppers, apricots,
garlic, and lemon zest. Simmer over low heat
for 30 minutes, stirring occasionally.
a blender or food processor, purée until smooth
and thickened. Adjust consistency by adding
more chicken stock to thin or using heat to
reduce and thicken, as needed.
soy sauce, to taste. Keep warm.
chops from bag; discard marinade. Place chops
in centre of cooking grate.
12 to 16 minutes for medium (160°F / 71°C) or
17 to 20 minutes for well-done (170°F / 77°C),
turning once halfway through grilling time.
each chop with some sauce and jasmine rice.