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.
2 tablespoons Olive Oil
1 teaspoon Fennel Seeds
4 Green Cardamom Pods
3 inch Cinnamon Bark
3 Onions, thinly sliced into half-rings
2 inch peeled & grated Fresh Ginger
1 crushed Garlic Clove
1/2 teaspoon Sea Salt
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Garam Masala (Indian blend)
a large pan heat the oil and butter. Add the
fennel, cardamoms, cinnamon and onions and sauté
for 10 minutes.
in the ginger and the garlic and cook for a
further 15 minutes until onions turn golden
the heat to low, stir in the spinach and cook,
covered until the spinach is totally wilted,
about 5 minutes.
in the salt and cayenne and cook covered for
another 20 minutes.
the garam masala and give another 5 minutes.
the cinnamon bark if you can and remove.