Grand Prix Plates: A Culinary Tour of F1 Nations

Category: Uncategorized

  • Side Dish – Parsley Potatoes

    https://www.vienna-sunday.kitchen/austrian-basics-parsley-potatoes/

    Ingredients· 4 Veal cutlets (alternatively pork or turkey) · 2 eggs· About 100g coarse group flour· About 100g breadcrumbs· Salt· Pepper· clarified butter and or plant oil· Slice of lemon to garnish
    Instructions 1) Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, and beat the eggs together in a bowl using a fork.2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork, this causes the crumb coating to fluff up better during cooking.3)  In a large pan melt sufficient clarified butter for the schnitzel to be able to swim freely in it. 4) Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.5) Depending on the thickness and thee type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating) and fry on the other side until it is of similar colour.6) Remove the crispy schnitzel and place on kitchen paper to dry off dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving.
    Side Dish—Parsley Potatoes
    Ingredients
    · 1 Kilogram potatoes
    · 1 bunch fresh parsley’
    · 100g butter· salt
    Instructions
    1) Cook potatoes in salted water until soft. Peel and cut up small
    2) Chop parsley
    3) Melt butter in a pan add parsley potatoes and salt. Fry in pan until the potatoes get a bit brownish
    4) Eventually add more salt and butter and fry some more.

  • Main Meal – Schnitzel

    https://www.austria.info/en-gb/recipes/wiener-schnitzel/

    Ingredients
    · 4 Veal cutlets (alternatively pork or turkey)
    · 2 eggs
    · About 100g coarse group flour
    · About 100g breadcrumbs
    · Salt· Pepper
    · clarified butter and or plant oil
    · Slice of lemon to garnish
    Instructions
    1) Lay out the cutlets, remove any skin and pound until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, and beat the eggs together in a bowl using a fork.
    2) Coat each schnitzel on both sides in flour, then draw through the beaten eggs ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork, this causes the crumb coating to fluff up better during cooking.
    3)  In a large pan melt sufficient clarified butter for the schnitzel to be able to swim freely in it.
    4) Only place the schnitzel in the pan when the fat is so hot that it hisses and bubbles up if some breadcrumbs or a small piece of butter is added to it.
    5) Depending on the thickness and thee type of meat, fry for 2 to 4 minutes until golden brown. Turn using a spatula (do not pierce the coating) and fry on the other side until it is of similar colour.
    6) Remove the crispy schnitzel and place on kitchen paper to dry off dab carefully. Arrange the schnitzel on the plate and garnish with slices of lemon before serving.

  • Dessert – Apple Walnut Butter Tarts

    https://www.allrecipes.com/recipe/8507641/apple-walnut-canadian-butter-tarts/

    Ingredients
    · cooking spray
    · flour for dusting
    · 1 pound prepared pie crust
    · 2 cups apple juice
    · ¾ cup packed brown sugar
    · 6 tablespoons unsalted butter
    · 1 large egg
    · 1 tablespoon whipping cream
    · ½ teaspoon vanilla extract
    · 1 pinch salt
    · ½ cup chopped walnuts
    Instructions
    1) Preheat the oven to 190 degrees C. lightly spray muffin tin with cooking spray.
    2) Dust a work surface with flour and roll out pie dough to a thickness of about 1/8 inch. Cut out 12 circles using a 4-inch round pastry cutter.
    3) Transfer dough into lightly sprayed muffin tin. Press the dough gently into the bottom and sides. Refrigerate while you prepare the filling.
    4)  Add apple juice into a saucepan and simmer over medium-high heat until it has reduced to 3 or 4 tablespoons of apple syrup. Set aside.
    5) Place brown sugar into a bowl and pour apple syrup on top on top of the sugar. Add melted butter, egg, cream, vanilla and salt. Whisk until filling is liquid and smooth.
    6) Pull pastry out of the fridge. Divide walnuts evenly on top of the bottom of the tart shells. Pour filling on top about 2/3 full. Tap the pan to smooth out filling.
    7) Bake in the preheated oven until crust is cooked through and the filling is bubbly, about 20 minutes. Let cool for about 10 minutes then remove from the muffin tins and serve at room temperature. Serve and enjoy.

  • Side Dish – Poutine

    https://www.allrecipes.com/recipe/79300/real-poutine/

    Ingredients
    · 1 quart vegetable oil for frying
    · 1 (10.25 ounce) can beef gravy
    · 5 medium potatoes, cut into fries
    · 2 cups cheese curds
    Instructions
    1) Heat oil in a deep heavy skillet to 185 degrees C. While the oil is heating, begin to warm gravy.
    2) Place fries into the hot oil, cook until light brown, 8 to 10 minutes. Cook fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel-lined plate to drain.
    3) Place fries on a serving platter and sprinkle cheese over them
    4) Ladle warmed gravy over the fries and cheese and serve immediately

  • Main Meal – Cranberry Maple Chicken

    https://www.tasteofhome.com/recipes/cranberry-maple-chicken/

    Ingredients
    · 2 cups fresh or frozen cranberries
    · 3/4 cup water
    · 1/3 cup sugar
    · 6 boneless skinless chicken breast halves (4 ounces each)
    · 1/2 teaspoon salt
    · 1/4 teaspoon pepper
    · 1 tablespoon canola oil
    · 1/4 cup maple syrup
    Instructions
    1) In a small saucepan, combine the cranberries, water and sugar. Cook over medium heat until berries pop, about 15 minutes.
    2) Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear, 4-5 minutes on each side. Stir syrup into cranberry mixture; serve with chicken.

  • Dessert – Churros

    https://www.recipetineats.com/spanish-churros-recipe/

    Ingredients—Cinnamon Sugar Coating
    · 1/4 cup caster
    · 2 teaspoon ground cinnamon
    Ingredients—Churros
    · 1 cup flour plain
    · 1 teaspoon baking powder
    · Salt
    · 1 tablespoon vegetable, canola or olive oil (not extra virgin olive oil)
    · 1 cup boiling water
    · 2 cups vegetable or canola oil for frying
    Ingredients—Chocolate Sauce
    · 1/2 cup dark chocolate chips
    · 1/2 thickened cream
    Instructions
    1) For the cinnamon sugar coating, combine sugar and cinnamon in a shallow bowl and set aside
    2) For the batter mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined—it should be thick, gummy batter like a wet sticky dough, not thin and watery. Transfer dough into a piping bag with a 8mm star tip nozzle. Set aside while oil heats.
    3) Heat 5cm of oil over medium high in a small pot, wok or small but deep skillet to 170 degrees or until it takes 20 seconds for a small cube of bread to turn golden. Pipe 15cm lengths of dough into the oil, snipping with scissors (snip close to oil surface to avoid splash). Do 3 to 4 per batch makes 10 to 12 in total.  Cook for 2 minutes or until golden and crisp, rolling occasionally. Remove onto paper towel lined plates to drain. Then roll in sugar. Serve hot with chocolate sauce.
    4) For the chocolate sauce place the chocolate and cream in a heat proof bowl and place on top of a pan of water in it, heat and stir until smooth. Set aside for 5 minutes to cool and thicken slightly.

  • Side Dish – Tapas

    Tapas 1 – Patatas Bravas

    https://www.bbcgoodfood.com/recipes/patatas-bravas-0

    Ingredients
    For the sauce
    · 3 tablespoon olive oil
    · 1 small onion chopped
    · 2 garlic cloves chopped
    · 227g can chopped tomatoes
    · 1 tablespoon tomato puree
    · 2 tsp sweet paprika
    · Good pinch chili powder
    · Pinch of sugar
    · Chopped fresh parsley to garnish 
    For the Potatoes
    · 900g potatoes
    · 2 Tablespoon olive oil
    Instructions
    1) Heat the oil in a pan and fry the onion for about 5 minutes until softened. Add the garlic, chopped tomatoes, tomato puree, sweet paprika, chili powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally. Lower to a simmer and cook for 20 mins until pulpy. Heat Oven to 200c. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. Roast for 40-50 mins until crisp and golden. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

    Tapas 2 – Salad

    https://www.bbcgoodfood.com/recipes/spanish-tomato-salad

    Ingredients
    · 1 1/4 kg mix of tomato
    · 1/2 red onion
    · 1 1/2 teaspoon caster sugar
    · Small bunch parsley roughly chopped
    · 2 tablespoon sherry vinegar
    · 4 tablespoon extra virgin olive oil
    · 1 small garlic clove
    · 50g toasted flaked almonds
    · 6 slices serrano ham
    · 75g Manchego shaved
    Instructions
    1) Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and 1/2 teaspoon of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
    2) Tip the parsley vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt in to the small bowl of a food processor blitz to a pesto consistency adding a dribble of water if you need to loosen it a little
    3) Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of Manchego. Drizzle over a little extra oil and serve.

  • Main Meal – Paella

    https://spainonafork.com/authentic-spanish-seafood-paella-recipe/

    Ingredients
    · 3 cloves garlic crushed
    · 1/2 onion finely diced
    · 1/2 red bell pepper finely chop
    · 1 tube of squid cleaned cut into small squares
    · 12 raw jumbo shrimp peeled & deveined
    · 8 fresh mussels cleaned
    · 80 ml extra virgin olive oil
    · 112 grams tomato sauce
    · 1/2 tsp sweet smoked Spanish paprika
    · 600 ml fish broth 600 m
    · 1/4 tsp saffron threads or powder
    · 200 grams uncooked round rice
    · 2 lemon wedges
    · handful finely chopped parsley
    · sea salt & black pepper
    Instructions
    1) Heat a paella pan with a medium-high heat and add in 1/3 cup extra virgin olive oil, after 1 minute season the olive oil with sea salt and add in the cut squid, mix with the olive oil and cook for 1 1/2 to 2 minutes, then remove from the pan and set aside, then add in the diced onion & chopped garlic into the pan, mix with the olive oil, after 1 minute add in the chopped bell pepper and continue to mix so everything evenly sautees
    2) After 3 minutes, add in 1/2 cup tomato sauce and season everything with 1/2 tsp sweet smoked paprika, sea salt & black pepper, mix together, after 2 minutes and the tomato sauce has thickened, add the squid back into the pan, mix together, then add in 2 1/2 cups fish broth and the saffron
    3) Once the broth comes to a boil add in 1 cup round rice, give it one final mix so everything is evenly distributed, after 5 to 6 minutes add in the shrimp and the cleaned mussels, after another 5 minutes, lower the fire to a low-medium heat and simmer until all the broth has been absorbed by the rice, then hit back to a medium-high heat to achieve the socarrat,   1 to 2 minutes, then remove the pan from the heat and cover After 5 minutes uncover the pan, and garnish the paella with lemon wedges and finely chopped parsley, enjoy!

  • Dessert – Fougasse Monégasque

    https://staplebread.wordpress.com/2016/02/10/monaco/

    Ingredients
    · 600g soft wheat flour
    · 20g fresh yeast
    · 500ml lukewarm water
    · 200g granulated sugar
    · 10 grams of table salt
    · 1 tablespoon of rum
    · 1 tablespoon of liqueur, curaçao
    · 1 tablespoon of Anisette or Anis (liqueur)
    · 2 tablespoons anise seeds
    ·4 tablespoons of orange blossom water
    · 2 tablespoons of olive oil
    · 1 Lemon peel, grated
    · 220g butter
    · 1 egg (for wash)
    · 10 grams of almonds (unsalted)
    · 10 grams of hazelnuts (unsalted)
    · 10 grams of pine nuts (unsalted)
    · 20 grams of sugar sprinkles, coloured, with anise
    Instructions
    1) Put the yeast in a large bowl and add warm water to dissolve it. Incorporate part of the flour and stir vigorously. Leave the dough to double in volume. Add all the flour, mix in the liqueurs, oil, orange blossom water, lemon peel, anise, sugar, softened butter and salt. Leave the mixture and place in the refrigerator for 2 hours.
    2) Roll out the dough with a rolling pin on a round baking pan that has been previously oiled. Brush the top with egg yolk. Add almonds, pine nuts, walnuts, almonds and the red and white “anisini”. Allow to stand for another hour at room temperature.
    3) Heat the oven to 170C.
    4) Sprinkle with powdered sugar and sprinkle with a mixture of orange blossom water, rum and curaçao.
    5) Bake at 170C for about twenty minutes. Turn the oven off and let the fougasse dry out in the open oven.

  • Side Dish – Les petits Farcis Niçois,

    https://lechefswife.com/les-petits-farcis-nicois/

    Ingredients
    · Olive oil
    · ½ tsp of dried oregano (or 1 tbsp fresh chopped finely)
    · ½ tsp of dried thyme (or 1 tbsp fresh chopped finely)
    · 2 bay leaves
    · 4 garlic cloves
    · 3 large tomatoes
    · 3 bell peppers (green, red or yellow – your preference!)
    · 4 zucchinis
    · 2 large white onions
    · ½ pound of ground pork sausage
    · ½ pound of ground beef
    · ⅛ teaspoon of nutmeg
    · 1 bouquet of parsley
    · ½ cup of bread crumbs
    · 1 teaspoon of salt
    · ½ teaspoon of ground pepper
    Instructions
    1) Pre heat oven to 190 degrees c.
    2) Rinse the tomatoes with cold water. Dry them and cut off the top ¼ of the way down. With a spoon, scoop out the insides and put the insides to the side in a mixing bowl. Sprinkle a pinch of salt inside. On a medium high heat, drizzle some olive oil in the pan and lightly sear the tomatoes for 3-4 minutes, turning sides once they begin to blister. Place the tomatoes in a baking dish, set aside with a sprinkle of olive oil.
    3) Rinse and dry the zucchinis. Cut the top ¼ off of the zucchini length wise. Sear the zucchinis on both sides in the frying pan like with the tomatoes. Scoop out the insides with a spoon to create a little boat, add the zucchini insides to the bowl set aside with the tomatoes inside. Place in a separate baking dish with a sprinkle of salt.
    4) Rinse and dry the pepper. Cut the top ¼ off of the peppers length wise. Scoop out the insides with a spoon to create a little boat leaving the stem for visual effect. Add the tops of the peppers to the bowl set aside with the tomatoes tops and zucchini. Seat the peppers on both sides in the frying pan like with the tomatoes. Place in the baking dish with a sprinkle of salt next to the tomatoes.
    5) Peel the onions and place them in a sauce pan of boiling water with the bay leaves for about 15 minutes until they become tender. Slice in two lengthwise from the top to bottom. Take out the centre part of the onion and place with the other vegetable pieces in the side bowl.
    6) In a different mixing bowl to the veggies, add together the ground pork sausage and the ground beef.
    7) Rinse and dry the parsley bouquet. Finely chop the leaves and the stems together and add the meat mixture.
    8) Peel and finely chop the garlic. Finely chop the set aside vegetable insides and add together with garlic to the meat mixture.
    9) Add salt, pepper and nutmeg along with half of the bread crumbs to the meat mixture and mix well together. Here I like to roll up my sleeves and dig in there with my hands.
    10) Take a soup spoon and generously fill each seared vegetable with the meat mixture. The mixture should be heaped over each vegetable. Sprinkle the remaining bread crumbs on the top of the stuffed veggies.
    11) Place the baking dish with the onions and the zucchinis in the oven first (they take longer to cook). Bake for 20 minutes then add the second baking dish with the tomatoes and pepper. Bake both dishes together uncovered for 45 minutes.