Grand Prix Plates: A Culinary Tour of F1 Nations

Category: Uncategorized

  • Side Dish – Mangal Salad

    https://foreignfork.com/mangal-salad-roasted-vegetables-from-azerbaijan/

    Ingredients
    · 2 tomatoes, whole
    · 2 eggplants, halves
    · 1 yellow bell pepper, whole
    · 1/2 red onion, sliced into rings
    · 8 oz container of sliced mushrooms
    · 1 tablespoon garlic, chopped
    · 1/2 bunch cilantro, chopped
    · Olive oil
    · Salt and pepper
    · 1/2 cup slivered almonds
    · 1 tablespoon ghee
    Instructions
    1) Place tomatoes, pepper, red onion slices and eggplant halves on a pan. Broil in the oven on high until the skin on the peppers and the eggplant starts to blacken and the flesh is sweet. Turn the vegetables over and continue cooking until the other side begins to blacken as well (the tomatoes should not blacken but they should begin to shrivel a bit). Remove vegetables from the oven and allow them to rest until they are cool enough to be handled.
    2) In the meantime, coat the bottom of a medium pan with olive oil, and add the mushrooms. Season with salt, pepper and garlic powder. Continue cooking, stirring occasionally until the mushrooms are soft. In a separate , small pan, heat the ghee. Add the slivered almonds and stir over medium heat until the begin to toast. Remove from heat and set aside.
    3)  Once vegetables are cool, remove the peels from the eggplants and the tomatoes. Chop all of the vegetables and mix together, along with mushrooms, the toasted almonds and the cilantro. Allow the mixture to cool in the fridge for about a half an hour before serving.

  • Main Meal – Lamb and Chickpea Soup

    https://dish.co.nz/recipes/middle-eastern-lamb-chickpea-soup?

    Ingredients
    · 800 grams boneless lamb leg steaks
    · 2 tablespoons olive oil
    · 1 onion, thinly sliced
    · 2 stalks celery, thinly sliced
    · 1 carrot, finely diced
    · 3 cloves garlic, crushed
    · 1½ teaspoons each ground cumin, coriander and allspice
    · ¼ – ½ teaspoon chilli flakes
    · 3 tablespoons tomato paste
    · 1 teaspoon sea salt
    · 2 cups good beef stock·
     3 cups water
    · ½ cup instant couscous
    · 1 x 400 gram tin cooked chickpeas
    · 2 tablespoons chopped flat-leaf parsley
    · plain yoghurt for serving
    Instructions
    1) Trim all the fat and skin from the lamb and cut into 1 cm pieces.
    2) Heat the oil in a large saucepan and add the onion, celery, carrot, garlic, spices and chilli flakes. Cover and cook until tender. Add a splash of water if the spices stick to the bottom of the pan. The water will evaporate as the onion cooks.
    3) Scrape the onions into a bowl and add a little more oil to the saucepan. When hot, add the lamb in batches and cook over a high heat until lightly browned, stirring all the time. When the last batch of lamb has browned add the tomato paste and cook for 1 minute, stirring constantly.
    4) Tip the onions and lamb back into the saucepan and combine. Add the salt, beef stock and water and bring to the boil. Reduce the heat, cover and simmer gently for about 50 minutes or until the lamb is very tender. A simmer mat is good for gentle cooking
    5) Bring the soup back to the boil if made ahead. Add the couscous and the chickpeas, cover and simmer for 5 minutes. Turn off the heat and leave for 10 minutes for the couscous to finish cooking. Stir in the flat-leaf parsley and ladle into warm soup bowls. Top with a dollop of yoghurt. 

  • Dessert – Ricciarelli Biscuits

    https://www.bbcgoodfood.com/recipes/ricciarelli-biscuits

    Ingredients
    · 260g ground almonds
    · 200g icing sugar plus extra for dusting
    · 2 egg whites
    · Finely grated zest of 1 lemon
    · 1/2 tsp almond extract
    Instructions
    1) Whisk the egg whites to stiff peaks in a clean bowl, then whisk in the almond extract and lemon zest.
    2) In a separate bowl, sift together the icing sugar, ground almonds and a pinch of salt. Gently fold this into the whisked egg whites until it all comes together into a dough. Cover and chill for at least 4 hrs, or ideally overnight.
    3) Heat the over to 190C. Turn the dough out onto a work surface generously dusted with icing sugar. Roll into a long, fat sausage (about 40cm long) and cut 2cm thick slices down the length (you should get about 20). Shape each slice into an oval and pat down the tops a little—the biscuits should be about 4-5cm wide and 5-6cm long. Arrange on a baking tray. Lined with baking parchment and dust with more icing sugar.
    4) Bake for 20-23 mins until the biscuits and just turning brown. They will be soft, but will firm up as they cool. Leave to cool completely on the tray. Will keep in an airtight container for up to three days.

  • Side Dish – Panzanella Salad

    https://www.bbcgoodfood.com/recipes/panzanella

    Ingredients
    · 1kg ripe mixed tomatoes, halved if small, quartered if large
    · 300g day-old sourdough or ciabatta, torn into large chunks
    · 100ml extra virgin olive oil
    · 50ml red wine vinegar
    · 1 small shallot
    · 50g tin anchovies
    · 100g black olives
    · large handful of basil
    Instructions
    1) Heat the oven to 180c. Put tomatoes in a colander and sprinkle over 1 tsp sea salt, then leave to sit for 15 mins.
    2) Spread the chunks of bread out on a baking tray and toss with 1 tablespoon of the oil. Bake for 10-15 mins, or until lightly toasted.
    3) In a bowl, whisk together the remaining oil, the vinegar and shallot. Season to taste. Toss the anchovies with the tomatoes, croutons, olive oil dressing, the olives and half the basil in a large bowl. Spoon the panzanella onto a serving plate and top with the remaining basil.

  • Main Meal – Calzone

    https://natashaskitchen.com/easy-calzone-recipe/

    Ingredients—Dough
    · 1 1/4 cups warm water
    · 1/2 tsp active dry yeast
    · 1 tsp honey· 1/2 tbsp fine seat salt
    · 3 1/3 cups all purpose flour, plus more to dust 
    Ingredients—Toppings
    · Mozzarella and Parmesan
    · Salami
    · Peppers
    · Tomato sauce
    · Capers
    · Anything else you want to add
    Instructions—Dough
    1) In a small bowl, stir together water, honey, and salt then sprinkle the top with 1/2 tsp yeast and let sit 5 minutes then stir.
    2) Measure 3 1/3 cups flour in a large mixing bowl and make a well in the centre. Pour yeast mixture into the centre then stir with affirm spatula until the dough comes together. Knead by and 2 minutes (dough with be sticky). Cover the bowl with plastic wrap and let rise at room temperature 4-5 hours or until doubled in size.
    3) Transfer dough to a floured surface, turn to coat lightly in flour so it isn’t sticky then divide in half. Fold each piece of dough in half 8 times, gently pulling the sides over the centre like closing a book, turning the dough each time and repeating for 8 folds. Form a ball in your hands and transfer each piece of dough to a lightly oiled bowl seem—side—down, cover and refrigerate overnight (18 hours) or up to 1 week.
    Instructions—Calzone/Pizza
    1) Divide dough into equal portions and roll into a circle.
    2) On one half of the dough, spread all of your toppings.
    3) Fold over and tightly crimp the edges
    4) Cut air vents, brush with oil and sprinkle on parmesan. Bake at 250 degrees for about 15 minutes or until golden brown.
    5) if you’d rather have a pizza then calzone cover the entire dough with your toppings, skip step 3 and 4. and bake at 250 for about 8 minutes until cheese is melted.

  • Dessert – Stroopwafel

    https://www.baking-sense.com/2022/02/28/dutch-stroopwafel-recipe-with-video

    Ingredients—Filling
    · 7 oz Dutch stroop (or half light corn syrup and half molasses)
    · 4 oz brown sugar
    · 3 oz unsalted butter
    · 1 teaspoon grounded cinnamon
    · 1/8 teaspoon table salt
    Ingredients—Waffle
    · 2 oz whole milk
    · 2 1/4 teaspoons dry yeast
    · 2 large eggs
    · 6 oz unsalted butter melted
    · 5 oz granulated sugar
    · 1/2 teaspoon ground cinnamon
    · 1/4 teaspoon table salt
    · 15 oz all purpose flour
    Instructions
    1) Combine the stroop, brown sugar, butter, cinnamon and salt in a small saucepan. Cook over medium heat until the sugar and butter are melted and the mix just comes to a boil. Transfer the filling to a bowl to cool.
    2) Combine the milk and yeast in a bowl, and mix until the yeast is dissolved. Add the eggs, melted butter an sugar. Then add the cinnamon and salt. Add the flour and mix until most of the flour is incorporated. Turn the dough out into a lightly floured surface and knead into a ball. The dough is quite soft.
    3) Divide the dough into 18 pieces each piece should weigh about 50g. Roll each piece to a ball and line them up on a sheet pan. Cover the plastic wrap and set the dough aside for 1 hour.
    4) Preheat the waffle iron. Take a ball of dough and flatten it out  to a disk. Place on the waffle iron and close the iron. Bake until golden brown, about 2-3 minutes. Use a fork to life the waffle off the iron. Immediately use a knife with a thin sharp blade to split and open up the waffle generously spread the inside of the waffle with the stroop and sandwich the two halves together. Repeat with the rest of the dough (if you don’t have a waffle iron, use a griddle and a small plan to squash it down)

  • Side Dish – Dutch Croquet

    https://www.allrecipes.com/recipe/68583/dutch-croquetten/

    Ingredients
    · 1 pound ground veal
    · 2 tablespoons butter
    · 4 tablespoons all-purpose flour
    · 1/2 cup milk
    · 1/2 cup chicken broth
    · 1/2 teaspoon paprika
    · 1/2 teaspoon chili powder
    · 1 teaspoon curry powder
    · 1/2 teaspoon pepper
    · 1 teaspoon Worcestershire sauce
    · 1 teaspoon finely chopped fresh parsley
    · 8 ounces spiced gouda cheese, cut into strips
    · 1 egg
    · 1/2 cup all-purpose flour
    · 2 tablespoons water
    · 1 1/2 cups seasoned dry bread crumbs
    · 1 cup oil for frying
    Instructions
    1) Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
    2) Melt butter in a saucepan over low heat. Stir in flour until smooth, cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal and season with paprika, chili powder, curry powder, salt, pepper, Worcestershire sauce and parsley. Stir to blend well. Remove from heat and set aside to cool t room temperature.
    3) When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1/2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the centre, making sure it is completely surrounded, in a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
    4) Heat oil in a large skillet over medium—high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep—fryer, they can be deep—fried instead. Remove to paper towels to drain, and serve hot.

  • Main Meal – Kapsalon

    https://www.bbc.co.uk/food/recipes/kapsalon_07769

    Ingredients—Spice Mix
    · 1 teaspoon cayenne pepper
    · 1 tablespoon dried oregano
    · 1 tablespoon garlic powder
    · 1/2 teaspoon ground cardamom
    · Pinch all spice
    · Pinch ground cloves
    · 1/2 teaspoon ground cinnamon
    · Pinch ground nutmeg
    · 2 teaspoon smoked paprika
    · 1 teaspoon cumin
    · Salt and pepper
    Ingredients- Kapsalon
    · 2 large chicken thighs, skin removed
    · 2 tablespoons olive oi
    l· 2-3 large handfuls frozen French fries
    · 1 tomato, thinly slices, seeds discarded
    · 1/2 red onion, thinly sliced
    · 1/4 cucumber, thinly slices
    · 75g gouda cheese, grated
    · 2 tablespoon chilli sauce
    · 2 tablespoon garlic sauce
    Instructions
    1) Combine all the spices together, then toss the chicken in the spice mix. Fry the chicken in a hot sauté pan in olive oil for around 20 minutes until cooked through. Leave to cool and then shred the meat. Set aside.
    2) Cook the frozen fries according to the pack instructions.
    3) Place the chips in a cast iron or similar ovenproof serving dish. Scatter the chicken, tomatoes, red onion and cucumber over the chips, followed by the cheese. Grill until the cheese is golden and melted. Drizzle over the chilli and garlic sauces and serve immediately.

  • Dessert – Black Forest Cake

    https://natashaskitchen.com/black-forest-cake-recipe/

    Ingredients
    · 9 large eggs, room temp
    · 1 cup granulated sugar
    · 1 cup all-purpose flour
    · 1/2 cup unsweetened cocoa powder
    · 4 Tbsp unsalted butter, melted and cooled, not hot
    · 1/2 tsp vanilla extract
    Ingredients—Cherry Filling
    · 4 cups bing cherries, pitted, plus 12 whole cherries for decor
    · 3 Tbsp kirsch
    · 1/4 cup cold water
    Ingredients—Frosting
    · 3 1/2 cups heavy whipping cream
    · 1/3 cup Confectioners, powdered sugar
    · 1 Tbsp kirsch
    · 3 oz good quality dark chocolate
    Instructions
    1) Beat 9 eggs with the whisk attachment for 1 min on high. With the mixer on, gradually add 1 cup sugar and continue beating on high speed a full 8 min. It will be thick and fluffy. Tip: the mixture it should fall off the whisk and still ‘stand up’ on the cake mixture
    2) Whisk together 1 cup flour and 1/2 cup cocoa powder and sift in thirds into batter, folding with a spatula between each addition. Once all flour is in, continue to fold just until no streaks of flour remain, scraping the bottom of the bowl to get any pockets of flour; do not over-mix or you will deflate the batter.
    3) Gently fold in 1/2 tsp vanilla and room temp butter, folding as you add butter in a steady stream and scraping from the bottom to make sure you don’t have butter pooling at the bottom. Fold just until incorporated. Divide batter equally between two prepared cake pans and BAKE RIGHT AWAY in fully preheated oven at 350˚F for 20-25 minutes (my oven took 22 min), or until a toothpick comes out clean. Note: Once the butter is added, it must be transferred to baking pans and put into the oven immediately or the batter can deflate quickly.
    4) Let cool in pans for 10 min then run a thin edged spatula around edges to loosen cake. Transfer to a wire rack and remove parchment backing. When cakes are at room temp, and you’re ready to assemble, slice cake layers in half with a long serrated knife.
    5) Roughly chop pitted cherries and place in a medium bowl with 3 Tbsp kirsch. Let sit at room temp for at least 30 min, stirring a couple times, then drain cherries in a sieve over a bowl. Keep the cherries and syrup. Add 1/4 cup cold filtered water to the syrup to get about 3/4 cup total syrup.
    6) For best results freeze bowl and whisk attachment 15 min before using. Beat 3 1/2 cups heavy cream with whisk attachment on high speed until soft peaks form, add 1/3 cup powdered sugar and 1 Tbsp kirsch and beat on high until stiff and spreadable (1-2 min). Refrigerate until ready to use (tip: keep whisk attachment in the bowl – you can re-whip if it seems slightly loose after refrigeration).
    7) Place first cake layer on a cake stand and brush with 1/4 of the syrup. Cover top with about 3/4 cup frosting and top with 1/3 of the chopped cherries. Repeat with remaining layers and top with the flattest layer. Transfer 1 1/2 cups frosting to a pastry bag with a large flower tip and refrigerate until ready to use (don’t handle the bag too much or the cream will soften). Fill the cracks along the sides of cake with frosting then frost the top and sides with remaining frosting.
    8) To make chocolate shavings, you can either melt chocolate in the microwave, spread it thin over the back of a baking sheet, then refrigerate a few min and use a food scraper to create bark-like shavings. This is the more authentic way. Alternatively, you can use a potato peeler to shave a chunk of chocolate.
    9) Cover sides and top of cake with chocolate shavings leaving a 1″ perimeter on top for piping frosting. Pipe rounds of frosting around the top of the cake and place a whole cherry over each one. Refrigerate cake for at least 4 hours or overnight before serving.

  • Side Dish – German Red Cabbage

    https://tastesbetterfromscratch.com/german-red-cabbage/

    Ingredients
    · 1/2 large head red cabbage , about 5-6 cups
    · 1 apple , cut in half
    ·  1/3 cup apple cider vinegar
    · 3 Tablespoons water
    ·  1/4 cup brown sugar
    ·  2 teaspoon salt
    ·  1/4 teaspoon freshly ground black pepper
    ·  4-5 whole cloves or ¼ teaspoon ground cloves
    · 2 Tablespoons butter 
    Instructions
    1) Cut the cabbage, shredding into thin, 1/8″-1/4” thick slices. Put half the shredded cabbage into a medium sized heavy pot.
    2) Grate one-half of the apple on top of the cabbage in the pot. Poke the whole cloves into the other half of the apple and add to the pot. Add the remaining shredded cabbage on top. In a small bowl add vinegar, water, sugar, salt and pepper. Stir to combine. Pour over cabbage
    3) Add 2 Tablespoons butter and cover the pot with a lid. Bring to boil, reduce heat to simmer, and cook 1 ½ – 2 hours. Remove apple with cloves and discard. Stir mixture and serve.