Ingredients · 1 cup All Purpose flour · 1 tablespoon powdered milk · 2 tablespoon sugar · 1/2 teaspoon instant yeast · 1 tablespoon custard powder · A pinch of saffron · A pinch of cinnamon · 1 cup milk · 1/2 cup warm water · A pinch of salt · Oil for deep frying · Sweet syrup to taste (for serving)
Instructions 1) In a mixing bowl take all the ingredients for the balls. Mix into a smooth batter, making sure the batter is thin in consistency. 2) Set aside to rise, this takes about an hour or so. Heat oil, using spoons, scoop out the batter and gently drop into the oil. 3) Cook on low, so that it gets cooked inside. Deep fry in batches and drain on a kitchen towel. 4) Just before serving poor syrup over the fried balls.
Ingredients—Dough · 1 3/4 cup warm water · 1 teaspoon active dry yeast · 2 tablespoon oil (mild tasting) · 4 cups bread flour · 1/4 cup whole wheat flour · 3 teaspoon salt
Instructions 1) Place your yeast, warm water and oil in a bowl. Allow to sit for 5-10 minutes. Add your flours and salt to the yeast mixture, and mix the ingredients until a dough forms, getting all the flour that might be on the sides of the bowl. Using your hands, knead for 4 minutes until the dough is pliable. 2) Place in a lightly oiled bowl, cover with a cloth and allow to rise for one hour. Remove from the bowl, fold each side towards the middle to form a round, flip upside down, then place back in the bowl and rest for an hour. Repeat the folding again, and then rise for a final time for at least 2 hours. 3) Preheat your oven and the sheet pan to 260 degrees. Set a timer for an hour. Create a log shape with the dough and cut into eight equal parts, knead each piece into a ball, then roll thinly until they are around 8” in diameter. 4) Once the hour of oven heating has elapsed. Put two or three on the sheet at a time. They will take anywhere between 30 seconds to 2 minutes to puff up and cook / brown. Once one side is almost fully brown use tongs to flip it over and cook the other side. Place cooked bread on to a plate and cover with a clean cloth
Instructions 1) Cook the garlic, ginger and onion in olive oil until soft. Mix in the curry powder, cardamom, pepper and salt. Add the lamb and tomato paste and cook for 5 minutes. 2) Add the stock, courgette, beans and carrot and simmer for 10 minutes. 3) Mix the flour, water and 1/4 teaspoon salt in a bowl to form a dough. Roll the dough very thin and cut small rounds with a glass. 4) Bring the stew to a boil and drop the dough rounds into the stew. Cook on low heat for 10 minutes, do not stir. 5) Carefully stir and cook for another 10 minutes. 6) Serve with a salad of your choice
Ingredients—Pastry · 1¼ cups plain white flour (all purpose flour) · ¼ tsp salt· 2 tsp white sugar · 115 g / 1 stick unsalted butter , cold, cut into 1cm/ ⅓” cubes · 2.5 – 3 tbsp ice cold water Ingredients—Pecans · 1 1/4 cups pecans , enough to decorate top · 1 1/4 cup pecans (for filling) Ingredients—Filling · 3 eggs · 1 cup / 200g brown sugar, packed · 60 g / 4 tbsp unsalted butter , melted · 3/4 cup / 185 ml light corn syrup (Note 2 for subs) · 1 tsp vanilla extract · 1/4 tsp salt · 3 tbsp bourbon (or rum or marsala, or other liquor of choice, or omit)
Instructions 1) Place flour, salt and sugar in a food processor. Pulse twice. Scatter over butter. Pulse 5 times or until the largest pieces are the size of peas. Turn food processor on low and add 2.5 tbsp water, keep blitzing for 7 to 10 seconds until it forms crumbly clumps (see video). Pinch with your fingers – it should come together – if not, add 1/2 tbsp water until it does. Don’t blitz longer than 20 seconds. Turn out crumbs onto work surface, use hands to bring together into a ball then pat into a 1.5cm / 1/2″ thick disc. Wrap in cling wrap and refrigerate for 30 minutes. 2) Preheat oven to 180C. Scatter 1 1/4 cups pecans on baking tray and bake for 3 to 5 minutes or until you smell them. Remove from oven and roughly chop. Set aside. Remaining 1 1/4 cups don’t need toasting – they are for the top. Dust work surface with flour. 3) Place dough on work surface, dust top with flour. Roll out into 25cm/12″ circle, patching up cracks as required. Remember: the crumblier the dough, the more flaky your pastry which is GOOD! Roll the pastry onto your rolling pin, then roll it out onto a 22cm / 9″ pie tin. Press in, then trim edges with scissors with a 1cm / 0.3″ overhang. Turn the edges under and press down neatly. Crimp if desired 4) Place 2 large pieces of baking paper over the pie crust then fill with pie weights or dried beans or rice. Weight is essential to avoid shrinking pastry. Bake 20 minutes, then remove pie weights and let the pastry cool for 5 minutes before filling. 5) Whisk eggs in a large bowl. Add remaining Filling ingredients and whisk until smooth. Stir through chopped pecans. Pour into crust – it should fill it about 1 cm / 2/5″ from the top (you may have excess if your pastry shrank). Top with whole pecans in desired pattern. 6) Place pie in oven. Bake for 50 minutes, checking at 40 minutes, until it doesn’t jiggle much when you shake it but the centre is still soft when you touch it. It will be puffed and cracks will look extreme, but it will deflate as it cools. If your pastry / pecans are browning too quickly, cover with foil. 7) Cool completely before serving, to allow the custard to set – 2 – 4 hours. 8) Slice, and serve with ice cream or cream if desired. 9) Store in an airtight container – great for 2 days.
Instructions 1) Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning every so often, until dark golden brown and crisp, then turn the heat down and cook until the pieces are warm through to the middle. Season and cook a little more, turning the pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas 6. 2) Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be scorched a little at the edges. 3) To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then gradually whisk in the buttermilk. There shouldn’t be any lumps of mayo left. 4) Halve and stone the avocados and cut each half into slices. Peel the skin from each slice. Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them. Turn over in the juice and season. Add all the other salad ingredients and toss together. Spoon some of the dressing over and serve the rest on the side.
Instructions 1) Beat the egg white to soft peaks using an electric whisk. Mix the egg yolk with the flour, baking powder and sugar in a bowl. Slowly whisk in the milk to form a smooth paste. Gently fold the whipped egg white into the yolk mixture. 2) Heat half the oil in a non-stick pan over a medium heat. Spoon in a quarter of the mixture and cook for 2-3 mins on each side until the edge is set and golden. Repeat to make three more pancakes. Keep warm in a low oven. 3) Turn the heat up to high. Divide the mince in two, gently mould into patties and season well with salt and pepper. Drizzle half of the remaining oil into the pan, then add one of the patties. Cover with a piece of baking parchment and use a second smaller pan to evenly press the patty down as hard as you can until about the same size as the pancakes – make sure you wear oven gloves to do this. You want it to be as thin as possible. Cook for 2-3 mins, then remove the pan and parchment, and flip the patty – the top should be deeply browned. Press down using a spatula and top with a slice of cheese. Cover the pan with the lid and cook for 1 min until the cheese is lightly melted and the patty is cooked through. Keep warm in the oven while you repeat the steps to cook the remaining patty. 4) To assemble, spread two pancakes with the burger sauce, top each with a patty, some gherkins and finally the remaining pancakes.
Instructions 1) Combine condensed milk, cocoa and butter in a medium saucepan over medium heat. Cook and stir until thickened, about 10 minutes. Remove from the heat and let rest until mixture is cool enough to handle. 2) Use your hands to shape into small balls, cover in sprinkles and then place on a serving plate. Can be eaten at once or chilled until serving.
Instructions 1) Place the flour in a large bowl or food processor with some salt. Add the butter and mix well until it makes crumbs. Stir in the egg, vinegar and the rum, then pour the water gradually until the mixture comes together as a dough. Knead the mixture once more, wrap in cling film and chill for 1 hour. 2) Make the filling by heating the oil in a frying pan. Add the onion and garlic and season. Fry for 5 mins until soft and add the tomatoes, parsley and hearts of palm, Fry for another minute and remove from heat. 3) Halve the dough and using a floured surface roll out the dough into a large square about 30cm by 30cm. Use a pastry cutter to make 6 squares. Repeat with the second piece of dough. If it’s too soft, place it in the fridge before adding the filling, to firm up again. 4) Using a pastry brush lightly brush the edges of the square with water. Add 2 tablespoon of the filling, a tiny dollop of cream cheese and fold over. Use a fork to press the edges together and seal. Chill until ready to fry, place the pastries on a layer of baking paper, top with another and then wrap in cling film to stay dry until using. 5) Heat 7.5—10cm vegetable oil in a wok or small heavy saucepan. Fry the pastels in batches for about 2-3 minutes or until golden brown and bubbly. Drain on kitchen paper and fry the rest. Serve warm.
Instructions 1) Heat the Oven to 200 degrees 2) Grate the onion into a bowl until you have 3 tablespoon grated onion. Leave the remainder in one piece and set aside. Add 1 teaspoon of the oil, the lime zest, tamarind, cumin, 2 tablespoon coriander, smoked paprika and 1 teaspoon water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl. 3) Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, to make a parcel. Cook in the oven for 25-30 mins until the veg is tender. Tip the contents into the beans and toss well. Fry the steaks on both sides until cooked to your liking then serve with warm salad(You can cook it all on the barbecue if available)
Ingredients—Pastry · 2 cups all purpose flour · 1/4 cup cocoa powder · 1/4 cup icing sugar · 1/4 teaspoon salt · 1 cup cold butter cut into 1/2 inch pieces · 1/4 cup ice water Ingredients—Filling and Topping · Egg wash · 3/4 cup thick dulce de leche chilled · 3 tablespoon cream cheese softened · 3 tablespoon icing sugar · 1 to 2 tablespoon heavy cream · Flaky salt
Instructions 1) In a bowl combine the flour, cocoa powder, and salt and mix until combined. Add butter and mix until it forms small homogenous crumbs. Add the ice water and mix until dough can easily be squished together, adding more water if needed. It should be the texture of Play-Doh. 2) On a piece of plastic wrap, flatten dough into a rectangle and cover completely refrigerate for 30 minutes. 3) Preheat oven to 200 degrees and line two baking sheets with parchment paper. On a generously floured surface, roll dough into a 10” x 20” rectangle about 1/8” thick. Cut dough into thirds lengthwise, then cut each row into 8 rectangles to get 24 rectangles total, each about 3 1/4” x 2 1/2”. 4) Place the 12 rectangles on baking sheets and brush borders with egg wash. Spoon 1 tablespoon ducle de leche into the centre of each. Top with remaining rectangles and pinch together the edges. Press the tines of a fork around all sides of each pocket to seal pastry pieces together. Brush tops with egg wash. 5) Bake until pastry is cooked through and slightly golden on the bottom 15 to 18 minutes. Let it cool. 6) In a medium bowl, whisk together cream cheese, 2 tablespoons dulche de leche and icing sugar. Add heavy cream until topping is desired consistency. 7) Spread topping onto cooled pastry pockets and sprinkle with flaky sea salt.
Grand Prix Plates: A Culinary Tour of F1 Nations 