Grand Prix Plates: A Culinary Tour of F1 Nations

Author: nellymw13

  • Main Meal – Konigsberger Klopse

    https://www.food.com/recipe/konigsberger-klopse-german-meatballs-in-creamy-caper-sauce-106298

    Ingredients—Meatballs
    · 1 lb ground sirloin
    · 1 lb ground pork
    · 1 lb ground veal
    · 4 eggs, slightly beaten
    · 1 1⁄4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
    · 1⁄2 cup milk
    · 1 medium white onion, finely chopped
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 3 tablespoons capers, chopped
    · 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
    · 1⁄4 cup melted butter
    · 1 teaspoon kosher salt
    · 1⁄2 teaspoon ground black pepper
    · flour (for rolling)Ingredients— Broth
    · 1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock
    · 1 bay leaf
    · 1⁄4 cup cider vinegar
    · 1⁄2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
    · 10 black peppercorns
    · 2 tablespoons capers
    Ingredients—Sauce
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 1 cup good quality sour cream (full fat to prevent curdling)
    · 1⁄4 cup snipped fresh parsley, for garnish
    Instructions
    1) In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well.
    2) Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, i.e. only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
    3) Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
    4) To hot broth stir in the sauce ingredients and heat through, but do not boil. Add the cooked meatballs to the heated sauce, stir gently and warm through.
    5) Serve Meatballs and Cream Sauce with boiled new potatoes and German Rotkohl. Sprinkle with snipped fresh parsley, for garnish.

  • Dessert – Mango Sticky Rice

    https://hot-thai-kitchen.com/mango-sticky-rice/#recipe

    Ingredients—Rice
    · 1 cup white glutinous rice, see notes 1 and 2· ⅔ cup coconut milk
    · ½ teaspoon table salt
    ·  ½ cup sugar
    Ingredients—Sauce
    · ½ cup coconut milk
    ·  ¼ teaspoon table salt
    · 1 teaspoon rice flour
    · 1 Tablespoon water
    Ingredients—Others
    · 2 Tablespoons shelled and split mung beans
    · 3 sweet, ripe mangoes,
    Instructions
    1) Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.
    2) Soak the rice with room temp water for at least 4 hours and up to overnight. If you’re using naturally dyed water to soak the rice, refrigerate the rice after 4 hours of soaking if you’re not yet ready to steam. While the rice is soaking, make the salted coconut sauce and the crispy mung beans.
    3) Drain the rice very well, shaking off excess water in a sieve until there is no more dripping. Line a steamer rack with moist muslin (not soaking wet!) or a thin white tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice, making sure the rice doesn’t cover the entire rack – there should be space around the rice to allow steam to come up.
    4) While the rice is cooking, make the coconut syrup. Combine the coconut milk, sugar, and salt in a small pot. If you have a pandan leaf handy, tie it into a knot and throw it in for extra aroma. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and cover. You will need to reheat this once the rice is ready.
    5) Few minutes before the rice is done, reheat the syrup so it is steaming hot then keep covered. When the rice is done, immediately place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminium foil and let sit for 20 minutes.
    6) After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve. At this stage the rice will keep at room temp all day.
    7) Stir the rice flour into the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a bowl. Let cool completely before serving.
    8) Rinse the beans in cold water and add them to a small pot and cover with about 2 cups of water.
    9) Over medium heat, bring the water to a simmer. Once simmering, immediately remove from the heat and cover the pot for 10 minutes ONLY. Do not over-soak. Drain off the cooking water and rinse the beans in cold water. Lay the beans on a paper towel to dry.
    10) In a lightly greased sauté pan, toast the beans over medium high heat, stirring frequently until the beans are dry, crunchy and start developing a light golden colour. Let cool on a plate. This can be kept in an airtight container for up to 1 month.
    11) Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.

  • Side Dish – Thai Weeping Tiger Grilled Beef Salad

    https://www.thespruceeats.com/thai-weeping-tiger-grilled-beef-salad-3217651

    Ingredients
    · 1 to 2 skirt steaks
    · 5 to 6 cups salad greens, or enough for 2 people
    · 2 green onions, finely sliced
    · 1 tomato, sliced
    · 1/3 cup fresh cilantro, chopped
    · 8 to 10 leaves mint, chopped
    · 1/4 cup peanuts, or cashews, chopped
    Ingredients – Marinade:
    · 2 tablespoons fish sauce
    · 2 tablespoons soy sauce
    · 2 teaspoons granulated sugar
    · 2 cloves garlic, mince
    · 1/4 teaspoon ground coriander
    · 1/8 teaspoon freshly ground black pepper
    Ingredients -Dressing:
    · 1 to 2 tablespoons fish sauce
    · 3 tablespoons lime juice, or lemon juice
    · 1 1/2 tablespoons soy sauce
    · 1/2 to 1 fresh red chili pepper, minced, or 1/8 to 1/2 teaspoon cayenne pepper or chili flakes. to taste
    · 1 to 2 teaspoons brown sugar, to taste
    Instructions
    1) Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours.
    2) Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty.
    3) Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside.
    4) Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning.
    5) Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander.

  • Main Dish – Pad Thai

    https://www.feastingathome.com/15-minute-pad-thai/

    Ingredients
    · 4 ounces rice noodles
    · 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
    · 8 ounces chicken breast, tofu or prawns (peeled and deveined)
    · salt and pepper to taste
    · 1 large shallot, finely diced (much better than onion here)
    · 4 fat garlic cloves, roughly chopped
    · 2 eggs, whisked with a fork with a generous 3-finger pinch salt if vegan, leave it out)
    · 1 lime
    · 1 1/2 cups bean sprouts
    Ingredients—Sauce
    · 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
    · 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
    · 3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
    · 2 teaspoons soy sauce (or GF liquid aminos like Braggs)
    Ingredients—Garnish
    · Lime wedges,
    ·  fresh bean sprouts,
    ·  chili flakes,
    · chopped scallions,
    · roasted peanuts,
    · Thai basil
    Instructions
    1) Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally (so they don’t stick together) until al dente;  drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable. 
    2) Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
    3) whisk fish sauce,  rice vinegar, brown sugar and soy sauce.  in a small bowl. Set aside.
    4)  Shrimp: season with salt and pepper. Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned shrimp until cooked through. Set aside, 
    5) Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes.  Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stir-fry 2-3 minutes until noodles are soft and pliable and even a little crispy. 
    6) Pour in the Pad Thai Sauce  stir everything together and cook 1-2 minute, then add the cooked protein and stir-fry for a few more minutes. Just as you start to smell the sugar caramelizing, you are there! Squeeze with a little lime juice. Turn off heat. 
    7)  Taste and  adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like,  a squeeze of lime juice, chili flakes, or a pinch of sugar to taste. 
    8) Toss in 1/2 the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates. Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts.

  • Dessert – Crepes Mylene

    https://www.tasteatlas.com/crepes-mylene

    CREPES MYLENE

    Ingredients—Batter
    · 3 large eggs
    · 2 ¾ cups of water
    · 8 ¾ oz of buck wheat flour
    · 3 tbsp of vegetable oil
    · Pinch of salt
    · 1 tsp of unsalted butter for cooking each crepe
    Ingredients—Topping
    ·  Juice of ½ a lemon and 1 tbsp of sugar
    · 1 tbsp of sugar
    · 4 poached pears or in a can of syrup
    · 2 oranges
    · ½ a lemon
    · 1/3 cup of plum brandy
    · 3.5 oz of sliced almonds
    · 5 tbsp of unsalted butter
    · 5 ¼ oz of sugar
    Instructions
    1) In the bowl of a standing mixer, beat 3 eggs for 2 minutes. Add the oil to the water. Pour, alternately, water, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes). Transfer to a bowl; cover with foil. Refrigerate and let stand at least 3 hours.
    2) Cut the pears into thin slices.
    3) Toast the almonds in a small frying pan until golden brown.
    4) Extract the juice from oranges and ½ the lemon.
    5) Melt 3 tbsp of butter in a medium saucepan on medium heat. Add the juice from the oranges and ½ the lemon and sugar. Whisk 5 minutes to obtain a good consistency. Add half of the plum brandy and stir for 1 or 2 minutes.
    6) Preheat the oven to 90 degrees.
    7) Pour the sauce into an oven proof dish and place the dish in the oven.
    8) Make the crepes, using a 10 inch crepe pan or frying pan. Melt 1 tsp of unsalted butter on medium-high heat and spread evenly some batter. Cook 2 minutes on each side. Keep them warm under an aluminium foil. When all the crepes are made, place a few slices of pear into each one. Roll them and place each crepe in the warm sauce. Turn to coat them well.
    9) Warm up the rest of the plum brandy, spread over the crepes and flambé!
    10) Coat with the toasted almonds and serve promptly!

  • Side Dish – Normandy Blend Vegetables

    https://deliciouslittlebites.com/normandy-blend-vegetables/

    Ingredients · 2 cups broccoli florets· 2 cups cauliflower florets· 1 1/2 cups carrots (cut into 1/2-inch pieces)· 1 1/2 cups summer squash (cut into 1/2-inch slices)· 1 1/2 cups zucchini (cut into 1/2-inch slices)· 1 tablespoon extra virgin olive oil· salt· PepperIngredients—Garlic Herb Butter· 4 tablespoons unsalted butter (room temperature)· 1 tablespoon fresh herbs (minced, I use parsley and chives)· 1 clove garlic (minced)
    Instructions
    1) Preheat oven to 220 degrees.
    2) Toss broccoli, cauliflower, carrots, squash and zucchini with the olive oil. Spread onto a sheet pan and season with salt and pepper.
    3) Roast for 15-20 minutes, tossing once halfway, or until fork tender.
    4) While the vegetables are roasting, combine the butter, fresh herbs, and garlic until well blended.
    5) Once the vegetables are done roasting, add 1-2 tablespoons of butter and toss to melt and combine. Adjust seasoning or add more butter, as desired.

  • Main Meal – Chicken Normandy

    https://www.simplyrecipes.com/recipes/chicken_normandy/

    Ingredients
    · 4 tablespoons butter
    · 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
    · Flour, for dredging
    · 4 whole chicken legs with thighs
    · Salt
    · 1 large onion, peeled, sliced lengthwise (root to top) into wedges
    · 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)
    · 2 cups (475 ml) apple cider (unfiltered)
    · 1 teaspoon dried thyme
    · 1/2 cup cream
    Instructions
    1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
    2) Preheat the oven to 375°F (190°C).
    3) Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally.  Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain.
    4) Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 tablespoons of butter.  Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
    5) Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken.
    6) Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
    7) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider. 
    8) Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes.
    9) Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside.
    10) Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
    11) To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

  • Dessert – Walnut Crescent Cookies

    https://budapestcookingclass.com/hungarian-walnut-crescent-cookies/

    (I know it’s not Christmas but they can be eaten any time)

    Ingredients—Dough
    · 200 grams all purpose flour
    · 8 3/4 tbsp butter
    · 1 teaspoon lemon zest
    · 1/2 – 3/4 cup sour cream
    · 1 pinch salt
    Ingredients—Walnut Filling
    · 1/4 cup whole milk
    · 1/4 cup powdered sugar
    · 1 cup finely ground walnuts
    · 1/2 teaspoon lemon zest
    Ingredients—Topping
    · 1 cup icing sugar
    Instructions
    1) In a big bowl, mix the flour, the pinch of salt with the cubed butter using your hands until crumbly.
    2) Add one teaspoon of lemon zest and 1/2 cup of sour cream and knead until it comes together in a nice soft dough. Add more sour cream if needed. If your dough is too sticky, add more flour. Cover with plastic wrap and let the dough rest for 20 minutes
    3) In a saucepan, bring 1/4 cup of milk to a boil, add 1/4 cup of powdered sugar, 1 cup of ground walnuts and the zest of half a lemon, mix well. Turn the heat off and let it cool completely. It will get thicker as it cools.
    4) Preheat the oven to 180°C (355°F). Line a baking tin with parchment paper.
    5) On a floured surface, roll the dough out until 1/8 inch thick (3 mm). Cut out circles using a 7 cm (2.8”) cookie cutter. Place one teaspoon of the nut filling on each circle.  Gently roll it up and stretch the rolls into crescent shapes.
    6) Place them on the prepared baking sheet and bake them until they begin to get a little colour, it takes around 25 minutes, but it depends on your oven. It can take a bit less or more time.
    7) Take them out and one by one immediately roll the hot cookies into the icing sugar.

  • Side Dish – Hungarian Cucumber Salad

    https://www.bestofhungary.co.uk/blogs/recipes/cucumber-salad

    Ingredients
    · 2 cucumbers,
    · 4 tablespoon white wine vinegar
    · 3 garlic cloves
    · 1.5 tablespoon icing sugar
    · 1 cup cold water
    · Salt
    · 1.5 teaspoon parprika
    Instructions
    1) Thinly slice the cucumbers, then salt and set aside for 15 minutes.
    2) In a bowl, combine a cup of water with the vinegar, crushed garlic, and sugar, until the sugar is fully dissolved.
    3) Squeeze the excess juice from the cucumber slices by hand, discard the resulting liquid, and place the cucumbers in the vinegar mixture. Let it rest in the fridge for 15 minutes to allow the flavours to come together.
    4) Sprinkle with paprika and black pepper before serving. You can also add a spoonful of sour cream.

  • Main Meal – Goulash

    https://www.daringgourmet.com/traditional-hungarian-goulash-gulyes/

    Ingredients
    · 3 tablespoons pork lard or butter
    · 1 1/2 pounds onions
    · 1/4 cup paprika
    · 1 1/2 pounds stewing beef, cut into 1/2 inch pieces
    · 5 garlic cloves crushed
    · 2 red bell peppers  cut into 1/2 inch chunks
    · 1 yellow bell pepper cut into 1/2 inch chunks
    · 2 tomatoes diced· 2 carrots diced· 2 medium potatoes cut into 1/2 inch chunks
    · 5 cups beef broth (traditionally just water)
    · 1 bay leaf
    · 1/2 teaspoon crushed caraway seeds
    Instructions
    1) Melt the pork lard or butter in a Dutch oven or heavy soup pot over medium high heat and cook the onions until beginning to brown, about 7-10 minutes. Add the beef and cook until the beef is just starting to brown, 7-10 minutes. Add the bell peppers, tomatoes, and garlic and cook for another 6-8 minutes. Remove the pot from the heat and stir in the paprika, salt, pepper and caraway.
    2) Add the beef broth, bay leaf, return to the stove and bring to a boil. Reduce the heat to medium, cover and simmer for 40 minutes.
    3) Add the carrots and potatoes. Return to a boil, reduce the heat to medium, cover and simmer for another 30-40 minutes or until the beef is nice and tender. Add salt to taste and remove the bay leaf.