Grand Prix Plates: A Culinary Tour of F1 Nations

Category: Uncategorized

  • Main Meal – Beef Enchiladas

    https://www.bbcgoodfood.com/recipes/beef-enchiladas

    Ingredients
    · Olive Oil
    · 1 onion
    · 400g Beef Mince
    · 2 large garlic cloves crushed
    · 2 teaspoon dried oregano
    · 2 teaspoon ground cumin
    · 2 teaspoon smoked paprika
    · 1/2– 1 teaspoon chili powder
    · 2 tablespoon tomato puree
    · 400g can chopped tomatoes
    · 400g black beans
    · 1 vegetable stock cube
    · 8 medium tortillas
    · 100g mature cheddar grated
    · Coriander leaves
    Instructions
    1) Heat the oil in a large frying pan or saucepan over a medium—low heat and fry the onion for 6 –8 minutes until softened but not golden. Tip in the beef mince and continue to fry until the beef has browned, about 5 mins. Stir in the garlic and cook for 1-2 minutes before stirring in the oregano, cumin, paprika and chilli powder. Cook for 1 min more.
    2) Add the tomato puree, tomatoes and black beans, including the liquid from the can of beans. Crumble in the stock cube. Stir well, and then add half a can of water and bring to a simmer. Simmer for 30 mins until the sauce has thickened. Remove from the heat.
    3) Heat the oven to 200 degrees. Spoon an eight of he beef mixture down the centre of one of the tortillas, then fold the sides into enclose the filling arrange seam side down in a large ovenproof dish, and repeat until all the filling and tortillas have been used, tucking the enchiladas next to one another snugly. Scatter the cheese over the top and bake for 15-20 minutes until the cheese has melted and the tortillas are golden. Scatter over the coriander leaves to serve.

  • Side Dish – Pico de Gallo, Guacamole and Chips

    https://www.simplystacie.net/pico-de-gallo/

    Ingredients—Chip
    · Tortilla Chips
    Ingredients—Guacamole
    · 2 avocados
    · 6 Garlic cloves crushed
    · 2 tablespoons finely diced onion
    · 1 teaspoon cumin
    · Healthy pinch cayenne
    · 1 tablespoon lime juice
    · 2 teaspoon extra virgin olive oil
    · Salt and pepper to taste
    Ingredients—Pico de Galo
    · 3 tomatoes chopped
    · 4 green onions chopped
    · 3 jalapeno peppers minced
    · 2 serrano chili peppers minced
    · 1 yellow onion chopped
    · 2 tbsp fresh cilantro chopped
    · juice of 1 lime
    Instructions—Pico de Galo
    1) Combine all ingredients in a large bowl and mix together and then  cover and let sit in the refrigerator for at least an hour before serving with the guacamole and tortilla chips.
    Instructions—Guacamole
    1) Slice the avocados in half, remove the pit, then scoop the flesh into a bowl. Mash the avocado with a fork, then stir it a bit, and mix in the garlic and onions. Add the cumin, cayenne, salt and pepper and stir again. Add the lime juice and olive oil. Stir vigorously to get everything well combined at a fairly smooth consistency. Serve with tortilla chips alongside the Pico de Galo. 

  • Dessert – Chocolate Peanut Butter Sheet Cake

    https://www.tasteofhome.com/recipes/chocolate-peanut-butter-sheet-cake/

    Ingredients—Cake
    · 2 Cups all purpose flour
    · 2 cups sugar
    · 1 teaspoon baking soda
    · 1/2 teaspoon salt
    · 1 cup water
    · 1/2 cup butter, cubed
    · 1/2 cup creamy peanut butter
    · 1/4 cup baking cocoa
    · 3 large eggs
    · 1/2 cup sour cream
    · 2 teaspoons vanilla extract
    Ingredients—Frosting
    · 3 cups icing sugar
    · 1/2 cup creamy peanut butter
    · 1/2 cup milk
    · 1/2 teaspoon vanilla extract
    · 1/2 cup chopped salted or unsalted peanuts
    Instructions
    1) Preheat oven to 180 Celsius.
    2) In a large bowl, whisk flour, sugar, baking soda and salt.
    3) n a small saucepan, combine water, butter, peanut butter and cocoa. Bring just to a boil, stirring occasionally. Add to flour mixture stirring just until moistened.
    4) In a small bowl, whisk eggs, sour cream and vanilla until blended, add to flour mixture, whisking constantly. Transfer to prepared pan. Bake until a knife inserted in centre comes out clean 25-30 minutes.
    5) Meanwhile prepare frosting. In a large bowl, beat icing sugar, peanut butter, milk and vanilla until smooth.
    6) Remove cake from oven, place pan on a wire rack. Immediately spread cake with frosting, sprinkle peanuts on and then Cool completely.

  • Side Dish – Texas Toast Garlic Bread

    https://www.tasteofhome.com/article/how-to-make-texas-toast-garlic-bread/

    Ingredients
    · 8 Tablespoons unsalted butter room temperature
    · 4 garlic cloves crush
    · 1 tablespoon minced fresh parsley or 1/2 teaspoon dried parsley
    · 1/2 teaspoon salt· Fresh black pepper
    · 1 loaf soft white bread unsliced
    Instructions
    1) Crushed the garlic, into a paste. Then in a small bowl combine the softened butter, garlic paste, chopped parsley, salt and a twist of fresh cracked black pepper. Use a rubber spatula or gloved hands to mix until thoroughly combined.
    2) Slice your bread 3/4 to 1 inch thick. Spread an even coating of butter on each side of the bread making sure to reach all the way to the crust
    3) Place on a griddle and allow to toast until golden brown. Then flip the toast and brown the other side. Enjoy immediately.

  • Main Meal – Saucy BBQ Chicken

    https://www.tasteofhome.com/recipes/favorite-barbecued-chicken/

    Ingredients
    · 4 chicken breasts
    · Salt and Pepper
    Ingredients—BBQ Sauce
    · 2 Tablespoons canola oil
    · 2 small onions, finely chopped
    · 2 cups ketchup
    · 1/4 cup lemon juice
    · 2 tablespoons brown sugar
    · 2 tablespoons water
    · 1 teaspoon ground mustard
    · 1/2 teaspoon garlic powder
    · 1/4 teaspoon pepper
    · 1/8 teaspoon hot pepper sauce
    Instructions
    1) Sprinkle chicken pieces with salt and pepper. Grill, uncovered on a greased rack over medium heat for 20 minutes. 2) Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onions, cook until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat and simmer, uncovered for 10 minutes
    3) Turn chicken and brush with barbecue sauce. Grill 20-25 minutes longer, brushing frequently with sauce, until cooked.

  • Bonus Drink – Singapore Sling

    https://www.bbcgoodfood.com/recipes/singapore-sling

    Ingredients
    · 25ml gin
    · 25ml cherry brandy
    · 25ml Benedictine
    · handful of ice
    · few drops bitters
    · 50ml pineapple juice
    · 25ml lime juice
    · sparkling water
    Ingredients -for the garnish
    · 1 thin slice of fresh pineapple
    · cocktail cherry
    Instructions
    1) Pour the gin, cherry brandy and Benedictine into a mixing glass or a jug. Add the ice and bitters. Stir well until the outside of the glass feels cold.
    2) Pour the mix into a tall glass, then add the pineapple juice and lime juice and stir gently. Top up with sparkling water and garnish.

  • Dessert – Mango Pudding

    https://www.wokandskillet.com/chinese-mango-pudding/

    Ingredients
    · 454 g mango chunks
    · 414  ml evaporated milk divided
    · 177 ml hot water
    · 100 g sugar
    · 14 g or 2 envelopes unflavoured gelatine powder
    · 5 ice cubes
    · Garnish your choice: mint leaves, strawberries, mango chunks, blueberries, etc
    Instructions
    1) Place mango into a food processor and puree till smooth. If needed, pour and press the puree through a fine sieve. Add 1 cup of evaporated milk to the mango puree. Stir till well combined.
    2) In a separate bowl, combine hot water, sugar and gelatine. Stir, then let the mixture sit for a few minutes for the gelatine to dissolve. Stir the gelatine mixture again, then pour it into the mango puree. Add the ice cubes, then keep stirring the mango pudding mixture until all of the ice has completely melted. Pour the mango pudding mixture into serving bowls or silicone Molds.
    3) Allow the pudding to chill in the fridge for 3 hours.
    4) Top each pudding with the remaining evaporated milk., and enjoy

  • Side Dish – Potato Dumpling

    https://mysingaporefood.com/recipe/potato-dumpling/

    Ingredients
    · 1kg Russell potatoes, washed
    · 300g minced pork
    · 1/2 white onion diced
    · 2 fragrant garlic sliced
    · 150g frozen green peas, thawed
    Ingredients—Pane Process
    · 5 eggs, beaten
    · 250g plain flour
    · 250g cracker biscuit crushed finely
    Ingredients—Seasonings
    · 1 tablespoon oyster sauce
    · 2teaspoon sesame oil
    · 1/2 teaspoon salt
    · 1/2 teaspoon sugar
    · 1/2 teaspoon pepper
    · 1 teaspoon dark soy sauce
    · 2 tablespoon corn starch (diluted
    Instructions
    1) Wash and rinse the potatoes then place in a pot of cold water with 1 teaspoon of salt. Bring to the boil and cook for 45 minutes. Remove from the pot and set aside to cool. Peel the skin off and mash the potato in a large bowl with a teaspoon of salt to taste. Set aside.
    2) Heat up a frying pan over medium heat with 1 tablespoon of oil. Add the garlic and onion and fry till fragrant and soft. Remove from pan and set aside. Add the minced pork into the same pan with a tablespoon of oil. Fry the pork till cooked then put the onion and garlic back into the pan. Add the seasonings and green peas to stir well. Thicken with cornstarch.
    3) To prepare the dumpling—portion the mashed potato into 6 parts. Take one of the parts and roll into a ball. Make a well in the centre and place three teaspoons of pork filling in to the centre. Using your hand to push the filling downwards and then slide the sides to the centre sealing up the dumpling. Repeat the process to the rest of the potatoes.
    4) For the pane process, dust the dumping with flour, then pass through the egg wash and finally coat with cracker crumbs.
    5) Fry the breaded potato dumplings over medium heat in a frying pan with shallow oil till golden brown on both side

  • Main Meal – Singapore Lor Mee

    https://whattocooktoday.com/lor-mee.html

    Ingredients
    · 500 grams Hokkien noodles
    · 250 grams rice noodles
    · 2 cups beansprouts
    · 5 dried shiitake mushrooms
    Ingredients– Gravy
    · 8 cups water
    · 800 grams pork belly
    · 2 slices 1/4-inch thick and about 3-inch long peeled ginger
    · 1 teaspoon five-spice powder
    · 2 cinnamon sticks
    · 2 star anises
    · 6 Hard-boiled eggs
    · 80 grams tapioca starch mix with 100 ml of water you can add more if you want the gravy to be thicker
    Ingredients—Seasonings
    · 3 Tablespoon dark soy sauce more if you want the gravy to be darker
    · 3 Tablespoon oyster sauce
    · 3 Tablespoon soy sauce or more to taste
    · 1 ½ tablespoon sugar or more to taste
    · ½ teaspoon ground white pepper
    · Salt to taste
    Instructions
    1) Soak shiitake mushrooms until soft and then cut into slices. Blanch the beansprouts in boiling water for 1 minute and then refresh in cold water and set aside. Cook the rice noodles according to instructions on package. If you get fresh/refrigerated Hokkien noodles, they usually only need to be blanched in water for a minute or two. For dried version, cook according to the instruction on the package. Portion them into an individual serving bowl
    2) Bring a large pot of water to a boil and then add the ginger, cinnamon sticks, star anise, and seasonings. Give it a stir and then add the pork belly pieces and the mushrooms. Bring it to a boil and then lower the heat to let it simmer and cover with a lid. Be careful to make sure it’s simmering so it won’t boil over. Let it simmer for 30 minutes or until the pork is tender
    3) Have a taste and adjust the taste by adding more soy sauce or sugar to your taste. It should be Savory and slightly sweet. Remove the pork belly, hard-boiled eggs and mushrooms from the pot. Take out all the spices too. Let the pork rest before slicing
    4) Combine tapioca starch with water. Bring the gravy back to a simmer. While one hand is stirring the gravy, slowly pour in the tapioca starch to thicken the gravy. Then gradually add the beaten egg as you stir the gravy, just like making an egg drop soup. The gravy will be smooth and shiny
    5) Portion the noodles, bean sprouts, and pork belly slices and other topping you want to go with the lor mee into an individual serving bowl
    6) Ladle the gravy generously over the noodle. Garnish with freshly chopped cilantro leaves. Serve with black vinegar, garlic paste, and red chilis on the side. Serve the noodles immediately

  • Dessert – Paklava

    https://mission-food.com/baklava-bourma-and-kadayef/

    Ingredients—Pastry
    · 454 gramps Filo pastry
    · 170 grams unsalted butter
    Ingredients—Filling
    · 113 grams walnuts finely chopped
    · 1 1/2 tablespoons granulated sugar
    · 3/4 teaspoon ground cinnamon
    Ingredients—Syrup
    · 400g granulated sugar
    · 3/4 cup water
    · 1 tablespoon lemon juice
    · 5 whole cloves
    Instructions
    1) Preheat oven 180 Celsius. Grease a 9 by 13 inch pan
    2) Prepare the filling by mixing together the walnuts, sugar and cinnamon. Set aside
    3) Open the package of filo pastry and lay it out on the table or a clean work surface. Cover with a clean cloth when not using it so it doesn’t dry out. Take on sheet of filo and fold it to fit the inside of the pan (it may not be folded exactly in half in order to fit) lightly brush/ blot with melted clarified butter.
    4) Repeat with another sheet of filo but this time place the folded sheet facing the other way so you alternate directions of where the dough is folded. Again, blot with butter and continue like this until half the dough is arranged in the pan. The box will tell you approximately how many sheets it contains. But feel free to count it to be more exact on when to stop.
    5) Spread the filling evenly over the dough. Continue folding and arranging the filo as above until you reach the last layer. For the last layer while the sheet is still on you work surface brush the dough lightly with clarified butter before folding it (so there is butter in the middle), then carefully flip it over and place in in the pan so the top is a smooth sheet of dough and the uneven folded part is hidden underneath.
    6) Cut diamonds with a very sharp knife by cutting lengthwise int o1 1/2 inch wide strips and then start at one corner with 45 degree diagonals spaced about 2 inches part until you make diamond shapes with the whole pan.
    7) Spoon the remining hot clarified butter evenly over the top, using the back  of the spoon to gently spread the butter, if needed, without disturbing the top layer of filo.
    8) Bake for about 45 to 55 minutes until golden brown. Cool completely before moving.
    9) Prepare the syrup by dissolving the sugar in the water over high heat.
    10) Bring to a boil then add the lemon juice and cloves, lower the heat and simmer for about 10 minutes. Remove from the heat and rest of about 17 of 18 minutes until the syrup is warm but not too hot
    11) Discard the cloves and ladle the very warm syrup over the pan of paklava and let it soak until mostly absorbed., about 1 hour. There may still be some syrup left in the pan, but most of it should soak into the dough. Use a sharp knife and go over all the previous cuts, making sure the paklava is cut all the way through before serving. Store at room temperature