Grand Prix Plates: A Culinary Tour of F1 Nations

Tag: dinner

  • Main Meal – Smash Burger Pancakes

    https://www.bbcgoodfood.com/recipes/smash-burger-pancakes

    Ingredients
    · 1 egg separated
    · 75g plain flour
    · 1 tsp baking powder
    · 1 tbsp caster sugar
    · 100ml milk
    · 1 tbsp neutral-tasting oil
    · 250g 15%-fat beef mince
    · 2 slices American cheese  or mild cheddar
    · 30ml burger sauce
    · 40g sliced gherkins
    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.

  • Side Dish – Pastel De Palmito

    https://www.bbcgoodfood.com/recipes/pastel-de-palmito

    Ingredients—Dough
    · 350g plain flour
    · 4 tablespoon butter
    · 1 egg
    · 1 teaspoon vinegar
    · 2 tablespoon vinegar
    · 2 tablespoon cachaca
    · 4-5 tablespoon water
    · Vegetable oil for frying
    Ingredients—Filling
    · 1 tablespoon vegetable oil
    · 1 medium onion
    · 1 garlic clove
    · 2 ripe tomatoes deseeded and diced
    · 1 tablespoon chopped parsley
    · 400g tin hearts of palm
    · 3 tablespoon cream cheese
    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.

  • 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

  • Main Meal – Konigsberger Klopse

    https://www.food.com/recipe/konigsberger-klopse-german-meatballs-in-creamy-caper-sauce-106298

    Ingredients—Meatballs
    · 1 lb ground sirloin
    · 1 lb ground pork
    · 1 lb ground veal
    · 4 eggs, slightly beaten
    · 1 1⁄4 cups fine plain breadcrumbs (I use Progresso plain breadcrumbs, grandmother used a ground up hard roll)
    · 1⁄2 cup milk
    · 1 medium white onion, finely chopped
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 3 tablespoons capers, chopped
    · 3 tablespoons anchovy paste (alternatively you may use sardines or herring) or 3 tablespoons crushed anchovy fillets (alternatively you may use sardines or herring)
    · 1⁄4 cup melted butter
    · 1 teaspoon kosher salt
    · 1⁄2 teaspoon ground black pepper
    · flour (for rolling)Ingredients— Broth
    · 1 (32 ounce) box chicken stock or (32 ounce) box vegetable stock
    · 1 bay leaf
    · 1⁄4 cup cider vinegar
    · 1⁄2 cup good quality dry white wine (I use fume blanc or extra dry champagne)
    · 10 black peppercorns
    · 2 tablespoons capers
    Ingredients—Sauce
    · 1 lemon, zest of, small finely chopped
    · 1 lemon, juice of
    · 1 cup good quality sour cream (full fat to prevent curdling)
    · 1⁄4 cup snipped fresh parsley, for garnish
    Instructions
    1) In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat. Meanwhile, combine meatball ingredients, mix well.
    2) Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, i.e. only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
    3) Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
    4) To hot broth stir in the sauce ingredients and heat through, but do not boil. Add the cooked meatballs to the heated sauce, stir gently and warm through.
    5) Serve Meatballs and Cream Sauce with boiled new potatoes and German Rotkohl. Sprinkle with snipped fresh parsley, for garnish.

  • Dessert – Mango Sticky Rice

    https://hot-thai-kitchen.com/mango-sticky-rice/#recipe

    Ingredients—Rice
    · 1 cup white glutinous rice, see notes 1 and 2· ⅔ cup coconut milk
    · ½ teaspoon table salt
    ·  ½ cup sugar
    Ingredients—Sauce
    · ½ cup coconut milk
    ·  ¼ teaspoon table salt
    · 1 teaspoon rice flour
    · 1 Tablespoon water
    Ingredients—Others
    · 2 Tablespoons shelled and split mung beans
    · 3 sweet, ripe mangoes,
    Instructions
    1) Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.
    2) Soak the rice with room temp water for at least 4 hours and up to overnight. If you’re using naturally dyed water to soak the rice, refrigerate the rice after 4 hours of soaking if you’re not yet ready to steam. While the rice is soaking, make the salted coconut sauce and the crispy mung beans.
    3) Drain the rice very well, shaking off excess water in a sieve until there is no more dripping. Line a steamer rack with moist muslin (not soaking wet!) or a thin white tea towel and place the rice on the cloth. Fold the edges of the cloth over the rice, making sure the rice doesn’t cover the entire rack – there should be space around the rice to allow steam to come up.
    4) While the rice is cooking, make the coconut syrup. Combine the coconut milk, sugar, and salt in a small pot. If you have a pandan leaf handy, tie it into a knot and throw it in for extra aroma. Cook it over medium heat, and as soon as it starts to bubble, turn off the heat and cover. You will need to reheat this once the rice is ready.
    5) Few minutes before the rice is done, reheat the syrup so it is steaming hot then keep covered. When the rice is done, immediately place the rice into a mixing bowl and immediately pour the syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminium foil and let sit for 20 minutes.
    6) After 20 minutes, use a rubber spatula to fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes or until ready to serve. At this stage the rice will keep at room temp all day.
    7) Stir the rice flour into the water until there are no more lumps. Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil. Remove from heat and pour into a bowl. Let cool completely before serving.
    8) Rinse the beans in cold water and add them to a small pot and cover with about 2 cups of water.
    9) Over medium heat, bring the water to a simmer. Once simmering, immediately remove from the heat and cover the pot for 10 minutes ONLY. Do not over-soak. Drain off the cooking water and rinse the beans in cold water. Lay the beans on a paper towel to dry.
    10) In a lightly greased sauté pan, toast the beans over medium high heat, stirring frequently until the beans are dry, crunchy and start developing a light golden colour. Let cool on a plate. This can be kept in an airtight container for up to 1 month.
    11) Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.

  • Main Dish – Pad Thai

    https://www.feastingathome.com/15-minute-pad-thai/

    Ingredients
    · 4 ounces rice noodles
    · 3 tablespoons peanut oil, divided ( or use avocado oil, or coconut oil)
    · 8 ounces chicken breast, tofu or prawns (peeled and deveined)
    · salt and pepper to taste
    · 1 large shallot, finely diced (much better than onion here)
    · 4 fat garlic cloves, roughly chopped
    · 2 eggs, whisked with a fork with a generous 3-finger pinch salt if vegan, leave it out)
    · 1 lime
    · 1 1/2 cups bean sprouts
    Ingredients—Sauce
    · 3 tablespoons fish sauce (see notes- or use vegan fish sauce)
    · 3 tablespoons brown sugar (or coconut sugar, palm sugar, or regular sugar) see notes
    · 3 tablespoons of rice wine vinegar (or tamarind water– see notes) do not sub white vinegar, it will be too sour.
    · 2 teaspoons soy sauce (or GF liquid aminos like Braggs)
    Ingredients—Garnish
    · Lime wedges,
    ·  fresh bean sprouts,
    ·  chili flakes,
    · chopped scallions,
    · roasted peanuts,
    · Thai basil
    Instructions
    1) Place rice noodles in a shallow pan and cover with boiling water for 4-7 minutes, stirring occasionally (so they don’t stick together) until al dente;  drain, rinse with cold water to stop cooking. They don’t have to be totally soft, just bendy and pliable. 
    2) Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
    3) whisk fish sauce,  rice vinegar, brown sugar and soy sauce.  in a small bowl. Set aside.
    4)  Shrimp: season with salt and pepper. Heat 1 tablespoon oil in a large saucepan or wok, over medium-high heat. Sear the seasoned shrimp until cooked through. Set aside, 
    5) Gather your chopped shallots and garlic, whisked eggs, cooked noodles, cooked protein and Pad Thai Sauce around the stove. Heat a little more oil in the wok over medium heat, add shallot & garlic and stir fry 2-3 minutes.  Scoot the shallot mixture to the side, add more oil, and pour in the eggs. Scramble and break them apart into little bits, and move them to the side. Add more oil, and the noodles, stir-fry 2-3 minutes until noodles are soft and pliable and even a little crispy. 
    6) Pour in the Pad Thai Sauce  stir everything together and cook 1-2 minute, then add the cooked protein and stir-fry for a few more minutes. Just as you start to smell the sugar caramelizing, you are there! Squeeze with a little lime juice. Turn off heat. 
    7)  Taste and  adjust salt, lime, heat and sweetness to your liking; add salt, or soy sauce for more depth if you like,  a squeeze of lime juice, chili flakes, or a pinch of sugar to taste. 
    8) Toss in 1/2 the bean sprouts and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Give one more toss and serve immediately. Divide among two plates. Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts.

  • Main Meal – Chicken Normandy

    https://www.simplyrecipes.com/recipes/chicken_normandy/

    Ingredients
    · 4 tablespoons butter
    · 2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red delicious), cored and sliced into wedges (you can peel or not)
    · Flour, for dredging
    · 4 whole chicken legs with thighs
    · Salt
    · 1 large onion, peeled, sliced lengthwise (root to top) into wedges
    · 1/2 cup (120 ml) brandy (apple brandy or Calvados if you have it)
    · 2 cups (475 ml) apple cider (unfiltered)
    · 1 teaspoon dried thyme
    · 1/2 cup cream
    Instructions
    1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature while you prep the other ingredients and sauté the apples in the next step.
    2) Preheat the oven to 375°F (190°C).
    3) Heat 2 tablespoons of butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally.  Sprinkle the apple slices with a little salt. Remove from pan and aside on paper towels to drain.
    4) Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 tablespoons of butter.  Fry until golden, about 3 to 5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.
    5) Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken.
    6) Sauté the onions, stirring occasionally, until they just begin to brown, about 5 to 8 minutes.
    7) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the apple cider and bring it to a boil. Sprinkle in the thyme. Add just a pinch of salt to the cider. 
    8) Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook at 375°F (190°C), uncovered, for 30 minutes.
    9) Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside.
    10) Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half. When the sauce reduces to the point where it’s a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.
    11) To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

  • Main Dish — Toad in the Hole

    https://www.bbcgoodfood.com/recipes/sams-toad-hole

    Ingredients
    · 12 chipolatas
    · 1 tablespoon oil
    For the Batter
    · 140g plain flour
    · 2 eggs
    · 175g semi-skimmed or lactose free milk
    For the gravy
    · 25g Butter
    · 1 tablespoon olive oil
    · 1 bay leaf
    · 2 sprigs of thyme
    · 4 red onions sliced
    · 1 teaspoon sugar
    ·  1 tablespoon flour
    · 200m; red wine
    · 2 tsp red wine vinegar
    · 500ml beef or vegetable stock
    Instructions
    1) Heat the oven to 220c. Put the chipolatas in a 20 x 30 cm roasting tin with the oil and bake for 15 mins until browned.
    2) Meanwhile, make the batter. Tip the flour into a bowl with 1/2 tsp salt, make a well in the middle and crack the eggs into it. Use an electric whisk to mix it together, then slowly add the milk, whisking all the time. Leave to stand until the sausages are nice and brown.
    3) Remove the sausages from the oven—be careful because the fat will e sizzling hot—but if it isn’t, put the tin on the hob for a few minutes until it is.
    4) Pour in the batter mix, transfer to the top shelf of the oven then cook for 25-30 minutes, until risen and golden. Serve with gravy.
    Gravy Instructions
    1) Melt Butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a minute to infuse the flavours of the herbs. Add the onions and coat well in the butter oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45—50 minutes, stirring occasionally until sticky and caramelised.
    2) Add the flour and stir well, coating all of the onions. cook for a min then add the wine and vinegar, turn up the heat and reduce by half, for about 2 minutes, whisking a little to ensure the flour doesn’t lump at all. Pour in the stock, bring to the boil and cook for 6-8 minutes until the gravy is thick enough to coat the back of a spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.

  • 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.

  • 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.