Grand Prix Plates: A Culinary Tour of F1 Nations

Author: nellymw13

  • Dessert—Halwa Bahraini

    https://www.196flavors.com/bahrain-halwa-bahraini/

    Ingredients
    · 4 cups sugar
    · 5 cups water
    · 4 teaspoons lemon juice
    · 5 tablespoons unsalted butter
    · 2 tablespoons ground cardamom + ½ teaspoon (for the butter)
    · 1 tablespoon ground nutmeg + ½ teaspoon (for the butter)
    · 10 threads saffron
    · 1 cup cornstarch
    · 1 cup water (for the corn starch mixture)
    · 1 teaspoon red food colouring
    · 1½ cup rapeseed oil
    · 2 tablespoons rose water
    · 2 cups nuts (pistachios, almonds, walnuts, toasted)
    · 3 tablespoons sesame seeds
    Instructions
    1) Infuse the saffron in 1 to 2 tablespoons of boiling water for at least 1 hour.
    2) Put the butter in a hot skillet over medium heat. Brown for 3 minutes. Remove butter from heat. Strain. Stir in cardamom and nutmeg. Infuse.
    3) Combine cornstarch, rose water, food colouring and 1 cup (250 ml) of water. Beat vigorously to remove any lumps.
    4) In a very large pot, pour sugar, water, infused saffron and lemon juice and bring to a boil over medium to high heat. Stir the cornstarch mixture while stirring. At this point, the total cooking time is 45 minutes. Cover to prevent splattering and cook for 5 minutes.
    5) After 5 minutes, add the rapeseed oil gradually and mix well. Cover and cook 5 more minutes. Then uncover and stir every 5 minutes. 30 minutes after adding the cornstarch mixture, add the cardamom and nutmeg. Mix well. Stir in circular motion continuously for remaining 15 minutes. Large bubbles will form.
    6) Remove excess oil with a ladle and add the brown butter. The butter must be added during the last 5 minutes.
    7) Stir in nuts and mix well. Remove from heat. Sprinkle with white sesame seeds and dried fruits.
    8) The total cooking time is 45 minutes or when the temperature of the halwa reaches 110˚C.
    9) The end result should not be sticky. Its consistency should be soft and a little chewy.

  • Side Dish—Bahraini Shrimp Balls

    http://globaltableadventure.com/recipe/recipe-bahraini-shrimp-balls-chebeh-rubyan/

    Ingredients
    · 4 full chicken legs, skin on, bone in (you can use thighs – add 1-2 pieces per person
    · ½ cup vegetable oil
    · 3 medium onions
    · 4 medium garlic cloves
    · 3 cinnamon sticks 
    · 3 dry limes, substitute 2 teaspoons dry lime powder if unavailable
    · 3 bay leaves
    · 5 green cardamom pods
    · ½ teaspoon allspice
    · ½ teaspoon cardamom powder
    · 1 teaspoon cinnamon
    · 1.2 teaspoon black pepper
    · 2.5 teaspoons salt
    · 1 cup tomato sauce
    · 2 tablespoons tomato paste
    · 3.5 cups basmati rice, long grain
    · 4.5 cups water/brother
    · 1/3 cup raisins
    · 1/3 cup slivered almonds or pine nuts
    Instructions
    1) In a skillet with high sides, sauté minced onion in ghee or butter until soft and golden. Add Baharat spices, lemon rind, tamarind paste, water, tomatoes, chili powder, and sugar. Cover and simmer while preparing shrimp balls, about 30 minutes. NOTE: This sauce is much better the longer you cook it.
    2) For each shrimp ball, take 1-2 tablespoon shrimp mixture and form into a ball.
    3) Add shrimp to simmering sauce and cook for about 20 minutes covered.

  • Main Meal— Chicken Machboos

    https://www.hungrypaprikas.com/chicken-machboos/

    Ingredients
    · 1 lb cleaned shrimp
    · 1 Tbsp fresh cilantro (freshly torn)
    · 1/4 tsp ground turmeric
    · 1/2 – 1 tsp salt
    · 1/2 cup brown rice flour
    · 1/3 cup ghee or butter
    · 1 onion , mincedIngredients -Baharat
    · 1 tsp paprika
    · 1/4 tsp ground nutmeg
    · 1/4 tsp pepper
    · 1/4 tsp ground coriander
    · 1/4 tsp ground cumin
    · 1/4 tsp ground cinnamon
    · 1/8 tsp ground cloves
    · 1/8 tsp ground cardamom
    · lemon zest (from half a lemon)
    · 1 tsp tamarind paste
    · 1 cup warm water
    · 1 15 oz can tomatoes , diced
    · 1/2 tsp chili powder
    · 2 Tbsp sugar
    Instructions
    1) Start by preheating the oven to 200 degrees
    2) Finely dice the onion and crush the garlic To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened
    3) Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes.  Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramelize it.
    4) Add the ground spices (salt, black pepper, cinnamon, cardamom, and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes. Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through. Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crips the skin.
    5) Wash and rinse the rice several times until the water runs clear. Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes. Turn off the heat and let the rice stand for 5 minutes.
    6) Toast the pine nuts in a skillet with ½ tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes. Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize.
    7) Open the pot and fluff the rice with a fork. Serve in large dish, wish the chicken legs on top and garnish with the pine nuts/almonds and raisins.

  • Dessert – Fluffy Pancakes

    https://www.bbcgoodfood.com/recipes/fluffy-japanese-pancakes-2

    Ingredients
    · 2 eggs, separated (you will have 1 yolk leftover,  which you can use for the tempura vegetables)
    · 25g natural full – fat yogurt
    · 70g whole milk
    · 70g plain flour
    · ¼ teaspoon vanilla extract
    · 13g unsalted butter
    · 25g caster sugar
    · Vegetable oil or spray oil for frying
    · Butter, maple syrup, honey berries or whipped cream to serve
    Instructions
    1) Put the two egg whites into a small bowl and freeze for 10 minutes until just starting to freeze at the edges.
    2) Meanwhile put one of the egg yolks in a medium bowl with the yogurt and milk, and mix well. Sift int the flour and whisk it in, followed by the vanilla – it should resemble a runny custard. Fill a larger bowl with ice, then sit the medium bowl on top to keep the batter cold.
    3) Melt the butter in a pan over a low heat and, as soon as it’s liquid, pour the butter into the flour mixture, whisking lightly until just combined. Remove the egg whites from the freezer, put in a stand mixer or use a hand mixer and whisk briefly. Gradually add the sugar and continue to whisk for 3 minutes until you have a fluffy meringue. Spoon the meringue into the flour mixture, and gently fold in using a large metal spoon or spatula until fully incorporated, being careful not to over – mix.
    4) Heat a drizzle of oil (or mist with spray oil in a large, lidded frying pan over a low – medium heat and wipe out the excess using kitchen paper. The pan needs to be hot enough to cook the pancakes, but not so hot that it burns the outside without cooking the center. Spoon the batter into a piping bag with the tip cut off (you want about a 1.5cm hole.) Pipe a circle into the hot frying pan, then pipe concentric circles on top of the first, until the pancake is about 5-8cm high. Cover with the lid and cook for 3 mins, then carefully flip over and cook for another 3 mins. Repeat with the remaining batter.
    5) Divide the cooked pancakes between plates and serve with your favorite toppings.

  • Side – Tempura Vegetables

    https://eatchofood.com/blog/2021/10/28/the-best-vegetable-tempura

    Ingredients –Vegetables
    · 1 Squash, cut into ½ inch rings with seeds removed
    · 1 large white onion, peeled and sliced into ½ inch rings
    · 1 head of broccoli, cut into small florets and stem sliced into ¼ inch thick strips
    · ½ pound brussel sprouts, ends trimmed
    · 1 bundle of asparagus, ends trimmed
    Ingredients—Batter
    · 1 ¾ cups ice water
    · 2 large egg yolks (if you make the pancakes use the extra egg yolk from that as one)
    · 200g all-purpose flour
    · 25g cornstarch
    Ingredients—Random
    · Vegetable or canola oil for frying
    · Kewpie mayo
    · 1 tablespoon lemon zest
    · Furikake for serving
    Instructions
    1) Over medium high heat, heat oil in a deep pot to 360 degrees. Reduce heat to maintain temperature. Line a baking sheet with paper towels and set a wire rack on top.
    2) Right before frying, in a medium bowl, whisk to combine the water and egg yolks. Add flour and cornstarch and lightly mix until just a few lumps remain.
    3) Working in batches, dip the vegetables in the batter, shaking off any excess and carefully lower into the hot oil. Heartier vegetables like squash and brussel sprouts will fry for 2-3 minutes and more delicate vegetables like onion rings and asparagus will fry for 60 – 90 seconds.
    4) Transfer the tempura vegetables to the wire rack to cool and continue frying remaining vegetables.
    5) In a small bowl mix to combine kewpie mayo and lemon zest. Smear on a platter or serve on the side. Arrange the tempura vegetables on the platter and sprinkle on some furikake.

  • Main Meal – Vegetable Ramen

    https://www.aheadofthyme. com/2017/01/quick-and-easy-vegetarian-ramen/
     

    Ingredients
    · 1 tablespoon sesame oil
    · 3 teaspoons ginger, grated
    · 4 teaspoons garlic, minced
    · 3 tablespoons soy sauce
    · 2 tablespoons mirin or rice winer vinegar
    · 4 cups vegetable stock
    · 1/2 cup fresh shitake mushrooms
    · 2 eggs
    · 1 cup baby spinach· 2 (3oz) packs dried ramen noodles
    · Hot sauce, to taste
    · 1/2 cup green onions/scallions, Sliced
    · 1 cup carrots, shredded
    · Sesame seeds 
    Instructions
    1) Heat the sesame oil in a large pot over a medium heat. Add the garlic and ginger and cook for a couple minutes until soft and fragrant. Stir in the soy sauce and mirin and cook for another minute. Add the stock and bring to a simmer. Simmer for 5 minutes.
    2) Add the mushrooms and simmer for another 10 minutes.
    3) Meanwhile, bring a small pot of water to a boil. Add the eggs and cook for exactly 7 minutes for a slightly runny yoke or 8 minutes for a soft yolk. Remove eggs from the pot and place in a bowl of ice water to stop the cooking process. After a few minutes, peel the shells off carefully and slice the eggs in half, lengthways. Set aside.  
    4) Bring another pot of water to a boil. Add the spinach and cook for about a minute, until just wilted. Remove from pot and run under cold water to stop the cooking process. Drain and set aside.
    5) Add ramen noodles to stock mixture and cook 2-3 minutes or according to package instructions. Add some hot sauce, to taste.
    6) Divide the soup into 2 bowls.
    7) Top with an egg, spinach, carrots and green onions. Sprinkle with sesame seeds and serve immediately.

  • Dessert – Fortune Cookies

    https://www.thespruceeats.com/fortune-cookie-recipe-694545

    Ingredients
    · 2 large egg whites (freeze yolks if not making something immediately that uses them)
    · 1/2 teaspoon pure vanilla extract
    · 1/2 teaspoon almond extract
    · 3 tablespoons vegetable oil
    · 1/2 cup all-purpose flour
    · 1 1/2 teaspoons cornstarch
    · 1/4 teaspoon salt
    · 1/2 cup sugar
    · 3 teaspoons water
    Instructions
    1) Write fortunes on pieces of paper hat are 3 ½ inches long and ½ inches wide.
    2) Preheat oven to 150 c. Grease 2 9 x 13 inch baking sheets.
    3) In a medium bowl, lightly beat the egg white, vanilla extract, almond extract, and vegetable oil until frothy but not stiff.
    4) Sift the flour, cornstarch, salt, and sugar in a separate bowl. Stir the water into the flour mixture.
    5) Add the flour to the egg white mixture and stir until you have a smooth batter. The batter should not be runny but should drop easily off a wooden spoon.
    6) Place a level tablespoon of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and form side to side so that each tablespoon of batter forms into a circle 4 inches in diameter. 7) Bake until the outer ½-inch of each cookie turns golden brown, and they are easy to remove from the baking sheet with a spatula (14 to 15 minutes)
    8) Working quickly, remove the cookie with a spatula and flip it over in your hand.
    9) Place a fortune in the middle of a cookie.
    10) To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

  • Side – Pineapple Fried Rice

    https://www.bbcgoodfood.com/recipes/pineapple-fried-rice

    Ingredients
    · 1 ½ tablespoon sunflower or vegetable oil
    · 2 eggs beaten
    · 2 garlic cloves crushed
    · Small bunch of spring onions chopped
    · ½ teaspoon Chinese five-spice powder
    · 400g cooked long-grain rice· 85g frozen peas
    · 2 teaspoon sesame oil
    · 2 tablespoon low-salt soy sauce
    · 400g fresh pineapple roughly chopped into chunks (about ½ medium pineapple)   
    Instructions
    1) Heat 1 tablespoon oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
    2) Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains, peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons

  • Main Meal – Sweet and Sour Chicken

    https://www.bbcgoodfood.com/recipes/sweet-sour-chicken

    Ingredients
    · Sunflower or vegetable oil for frying
    · 100ml water chilled
    · 140g self-raising flour
    · 25g cornflour
    · 4 skinless, boneless chicken breasts cut into chunks
    · Spring onions finely shredded to serve
    Ingredients—Sauce
    · 1 red pepper deseeded and chopped into chunks
    · 3 red chillis, 1 chopped into chunks, 2 halved and deseeded
    · 425g can pineapple chunks, drained and juice reserved
    · 4-star anise
    · 50g tamarind paste
    · 100g caster sugar
    ·100ml rice wine vinegar or Chinese vinegar
    Instructions
    1) For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 minutes, then puree with a food processor, blender or hand mixer. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 minutes until reduced and sticky. Keep warm or reheat to serve.
    2)   Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water not the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
    3) Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed and cook for 5-6 minutes, turning once. When cooked, drain on the tray, and keep warm, if needed, and cook for 5-6 minutes, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

  • Dessert – Rum Balls

    Rum Balls
    Ingredients
    · 250g chocolate cookies
    · 1 tin condensed milk 395g
    · 3 tablespoons rum
    · 1 teaspoon vanilla extract
    · 1/2 cup unsweetened cocoa powder1/2 cup desiccated coconut (plus extra for coating)
    Instructions
    1) Put cookies in a Ziplock bag, seal and crush with the rolling pin (you can use a food processor if available), until fine crumbs form.
    2) Add the crushed cookies, coconut, cocoa powder, condensed milk, rum and vanilla to a large bowl. Milk the ingredients well using a wooden spoon, then your hands once it gets too thick. (if mixture is too thick, mix in 1-2 tablespoons of milk)
    3) Scoop out a tablespoon of mixture and roll into a 1-1 1/3 inch ball, then roll in coconut until completely covered. Place on baking sheet or tray and repeat until all the mixture has been rolled into balls.
    4) Refrigerate until ready to serve.