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.
red bell peppers - roasted, peeled, and chopped
1/2 teaspoon freshly ground pepper
10 Italian plum tomatoes, peeled and quartered
1/2 teaspoon ground ginger
3 cups chicken broth
1/4 to 1/2 cup fresh lemon juice
1/4 cup plain yogurt
1/4 cup milk
1/2 teaspoon sugar
large saucepan, combine roasted peppers, pepper,
tomatoes, ginger, chicken broth and lemon juice
to taste. Cover and simmer 40 minutes.
from heat and set aside to cool.
to blender and purée in small batches.
Return to saucepan.
yogurt, milk, and sugar and stir to blend.
in chilled bowls and float a large crouton on
top for garnish
Preheat broiler or preheat grill.
peppers in half lengthwise and remove stem and
using broiler, place cut side down, on baking
sheet, and broil in oven, about 3 inches from
heat until skin blisters and turns black, 3
to 5 minutes.
using open grill, place skin side down and roast
until skin is evenly charred.
and place in plastic bag.
and let steam for 10 to 15 minutes. Remove from
bag and peel away skin.